A message from Jennifer Nicol at J&W Hardie – Tomatin Distillery;
“We have created an events calendar to let fans of Tomatin know when and where they can next meet one of the team or sample Tomatin all over the world. The calendar can be accessed via our website or our Facebook page (links below).”
Sullivans Cove, Tasmania’s multi award winning luxury single malt has arrived in the USA with the official launch to take place at Whisky Fest San Francisco on the 5th of October.
Chief Distiller Patrick Maguire will be touring the USA with local distributor Purple Valley Imports and will be visiting San Francisco, Seattle, LA, Pittsburgh, Philadelphia and New York. Please contact Raj Sabharwal for itinerary details and to arrange interviews with Patrick.
Sullivans Cove is currently available in California, Minneapolis, Illinois, Texas, Pennsylvania, Washington, Washington DC and Massachusetts. Other States will follow shortly.
Purple Valley Imports USA has recently been awarded the Icons of Whisky America 2013 “Whisky Importer of the Year” and the team at Sullivans Cove are very excited to be in such good hands. (Well done Purple Valley! – WI)
Maker’s Mark® Recipe for Hair of the Dog By PB J’s
Ingredients:
Maker Mark Challah French Toast batter
6 Eggs
2 cups Half & Half
2 tablespoons pure vanilla extract
1 tablespoon of cinnamon
1/4 cup of Makers Mark Bourbon
8 slices of Challah Bread sliced sandwich width
PBJ’s Peanut butter 1 1/2 tablespoons (Our recipe is secret) Make it creamy!
2 stripes of Apple wood smoked bacon cooked crisp
100% Maple syrup 1/2 tablespoon
Oregon Growers Blueberry Jam 1 1/2 tablespoon
Directions:
Recipe for Maker’s Mark Mango BBQ Pulled Pork
By Wicked Wiches
It’s all about the pork so turn on your smoker or crockpot and set two good size pork butts for about 12 hours.
Ingredients:
104 oz. American Ketchup
Smoked spices- 3 cloves garlic, 1 minced onion, celery salt, red pepper flakes and set the dry spice ingredients inside the smoker in a metal pan.
½ cup molasses
½ cup corn syrup
2 cups BBQ seasoning
2 fresh mangos
¾ cup Maker’s Mark
Directions:
Recipe for Maker’s Mark® Beef Brisket with Smoked Cheddar and Maker’s Mark BBQ sauce Mac and Cheese
By The Southern Mac Truck
Serves 4
Ingredients for the Beef:
1.5 lb. beef brisket, trimmed of excess fat
1 quart chicken or beef broth
Salt and pepper
Ingredients for the BBQ Sauce:
2 cups bottled BBQ sauce, preferably Sweet Baby Ray’s Original
1/2 cup Coca-Cola
1/2 cup Maker’s Mark
Ingredients for the Mac and Cheese:
1 Tbsp. Butter
1 Tbsp. AP Flour
2 cups half and half
1 cup grated smoked cheddar
1 cup grated sharp cheddar cheese
4 cups cooked elbow macaroni
Salt and pepper
Method:
1. Rub beef in salt and pepper and let sit out at room temperature for 1 hour.
2. Pat dry and roast in a 400 degree oven for 20 minutes or until beef begins to brown.
3. Remove beef and place in a pot with a lid and add broth.
4. Return to oven and drop oven temp to 300 and cover beef with pot lid. Cook for 3-4 hours or until beef is fork tender
5. Let beef cool in broth overnight. On the second day, remove from the congealed liquid and cut thinly across the grain of the beef. Set aside.
6. Make the BBQ sauce by adding all ingredients to a small pot and let simmer until the sauce thickens, about 1 hour. Set aside and let cool to room temperature.
7. To finish the dish, add butter and flour to a large, high sided sauté pan. When it melts, add flour and cook until it just begins to brown, about 2 minutes. Add cold half and half and bring to a simmer. Add cooked pasta and cheese, stirring constantly. When sauce emulsifies, add beef and taste for seasoning. Remove from stove top and add extra cheese and breadcrumbs if you like. Spoon BBQ sauce over the top and serve immediately.
FIRST TIME ENTRIES FROM 1792 DISTILLERY NAMED WINNERS AT THE NEW YORK WORLD WINE & SPIRITS COMPETITION
BARDSTOWN, Ky (Sept. 2012) – Two favorites from the Barton 1792 Distillery were recently awarded medals during the New York Bar and Restaurant Show at the 2nd Annual New York World Wine and Spirits Competition.
1792 Ridgemont Reserve Bourbon won a silver medal, and Kentucky Tavern Bourbon won a bronze medal. Both of these bourbons have had a spectacular year as far as awards go, earning medals as well in the Ultimate Spirits Challenge and the San Francisco World Spirits Competition.
A distinguished panel of judges at the New York World Wine and Spirits Competition made their selections from well over 400 entries.
“We’re very happy to have such a good showing for our first foray into this prestigious competition,” said Ken Pierce, director of distillation and quality assurance. “1792 and Kentucky Tavern are both excellent bourbons, and we’re glad the judges thought so too.”
Complete results of the 2012 NYWW&SC can be found at www.thebarandrestaurantshow.com and www.nyworldwineandspiritscompetition.com
About Barton 1792 Distillery
Barton 1792 Distillery is part of Barton Brands of Kentucky, with facilities in Bardstown, Ky., Carson, Calif., and Baltimore, Md. Barton Brands is owned by the Sazerac Company, a family-owned company based in New Orleans, La. Barton 1792 Distillery was established in 1879 and continues today as the only fully-operating Distillery in the “Bourbon Capital of the World.” 1792 Ridgemont Reserve Bourbon whiskey is produced at Barton 1792 Distillery. This small batch Bourbon whiskey is the recent winner of a double gold medal at the San Francisco World Spirits Competition. To learn more about the Distillery visit www.1792bourbon.com
We asked; does anyone know, why is a dram called a dram? It brought in some very good replies, but the questions still stands, why is a dram (whisky) called a dram?
Donald Maclellan; I know a dram to be 1/13 of a pint which is 43ml which sounds about right. I learnt this from a Scot Gaelic speaker who had a dram measure from pre-1900 passed down through his family so he was very confident of this measure. Paul wrote; thanks Don, I do like this idea!
Bill wrote: “Encyclopedia Britannica. dram; unit of weight in the apothecaries’ and avoirdupois systems. An apothecaries’ dram contains 3 scruples (3.888 grams) of 20 grains each and is equal to one-eighth apothecaries’ ounce of 480 grains. The avoirdupois dram contains 27.344 grains (1.772 grams) and is equal to one-sixteenth avoirdupois ounce of 437 12 grains. The term also refers to the fluid dram, a measure of capacity equal to one-eighth fluid ounce. Love the idea that a dram contains three scruples. After a couple of drams, my scruples seem to vanish!” Paul wrote; Bill take care of those scruples man!
Scottish word which comes from Scottish Gaelic – the literal meaning of ‘dram’ in English is simply ‘drink’, so it doesn’t really have to be just whisky/spirits though it’s normally used for these things.
Inga Thompson (Canada) It’s the Scottish Gaelic word for drink and so isn’t just for whisky according to the urban legend dictionary!
And … what is “a wee dram “? Och I need one just to calm me heid!
Hi Paul, I saw this on my phone … Interesting question, and one I will have to check when I am next in the National Library. A dram was a measure of gold and gunpowder, I think. In relation to whisky, it is no particular measure, although ‘a wee dram’ or a ‘nip’ refers to a standard measure – called a ‘half’ in the west. A ‘glass’ of whisky is a double, and some would say that a ‘dram’ is also a large measure. Best, Charlie (Maclean)
AYE ALL GOOD ‘N FINE, BUT WHO/WHEN WAS DRAM FIRST USED IN CONNECTION TO WHISKY bar/pub, restaurant, distillery, distillery worker?
Is there a correct glass to use for a “dram”? or can you use any glass – not a pint glass obviously.
Glasgow man 1: ‘Gies a dram’ (Please give me a drink, good sir)
Glasgow man 2: ‘Gies a dram or I’ll f**kin’ chib yer heid’ (I would very much appreciate a drink as soon as is convenient for you)
And now for something completely different; In 1970, the newly formed Intelcompany publicly released the 1103, the first DRAM (Dynamic Random Access Memory) chip (1K bit PMOS dynamic RAM ICs), and by 1972 it was the best selling semiconductor memory chip in the world, defeating magnetic core type memory. The first commercially available computer using the 1103 was the HP 9800 series.
So, whisky educationalists (is that a word?) out there, can you help?
Another “wondering aloud” question from Angel Paul. Angels Whisky Club is free, and open to everyone to join, comment on, be a part of! www.angelswhiskyclub.com based in Scotland. Members worldwide paul@angelswhiskyclub.com
Caribou Crossing Single Barrel
READY FOR the holidays
Luxury Canadian Whisky Brand Is Turning Heads in the Whiskey World; Gift Box Makes It Ideal for the Gift Giving Season
New Orleans, LA (Sept. 2012) – All decked out and ready to go is how Sazerac describes its award-winning single barrel Canadian whisky, Caribou Crossing.
Packaged in a rich, royal blue bag and nestled inside an elegant gift box, this whisky is perfect for the upcoming holiday season. And it’s not just pretty packaging, Caribou Crossing Single Barrel has won a multitude of awards since its introduction in 2010, including:
· A “93” rating from John Hansell at The Whisky Advocate
· Chairman’s Trophy and “92” rating at the 2012 Ultimate Spirits Challenge
· Gold medal at the 2012 Los Angeles International Wine and Spirits Competition
· Silver medal at the 2012 New York World Wine and Spirits Competition
· “2010 Canadian Whisky of the Year” by www.canadianwhisky.org
· Double gold medal at the 2010 San Francisco World Spirits Competition
· Gold medal and “90” rating meaning “exceptional” from Tastings.com (Beverage Testing Institute)
· Silver medals and best in class at the 2010, 2011 and 2012 International Wine and Spirits Competition
The barrels used for Caribou Crossing were hand-selected by Sazerac’s Canadian Whisky Maker Drew Mayville. He selected the most mature and flavor-rich samples available and oversaw the bottling of each individual barrel. Each bottle of Caribou Crossing has its own subtle uniqueness. Whisky buffs can expect to taste radiantly-hued nectar with a nod to the tantalizing silky texture provided by the barrel. The rye grain cuts through the wood flavors making its spicy presence known without risking the creamy vanilla custard smoothness. The finish is oak with an orangey tang.
Caribou Crossing Single Barrel Canadian Whisky is available at retail for $49.99 for a 750ml bottle.
About The Sazerac Company
Sazerac is based in New Orleans, Louisiana and is one of New Orleans’ oldest family owned, privately held companies. The company has operations in New Orleans, Louisiana; Frankfort, Bardstown, Louisville and Owensboro, Kentucky; Fredericksburg, Virginia; Carson, California; Baltimore, Maryland; and Montreal, Canada. For more information, please visit www.sazerac.com
Glann ar Mor Distillery appoints importer for Sweden
September 2012
Glann ar Mor, the artisan distillery from Brittany is delighted to announce it has appointed Symposion International AB for the distribution of its whiskies in Sweden.
Glann ar Mor’s owner, Jean Donnay said : “We regard Sweden as a priority market with a high potential for our whiskies and are very happy to work with Symposion International AB who offer just the right profile for our distillery : a team of passionate and dedicated people specialized in the marketing of premium spirits”.
Symposion based in Malmö represents in Sweden some famous producers such as Gordon & MacPhail, Springbank and Nikka Whisky.
Glann ar Mor is a craft distillery producing its whiskies by the seaside on the Northern coast of Brittany in pure Celtic tradition, doing it the old fashion way with live flame heating for its two pot stills, worm tub condensers, wooden washback and ultra slow distillation.
The un-peated Glann ar Mor and the peated Kornog will be introduced in Sweden by Symposion at the Stockholm Beer and Whisky Festival held on 27-29 September & 4-6 October. Both single malts are already well established in the whisky community, having benefited from multiple awards and tasting reviews, including in particular a “Liquid Gold Award” for Kornog in the two latest editions of Jim Murray’s “Whisky Bible”.
For more information contact :
Symposion International AB, Stortorget 29, 211 34 Malmö, Sweden
Phone: +46-40-174600
info@symposionhot.com
www.symposionhot.com
Stranahan’s® Colorado Whiskey Fired Up to Sponsor Man of the Cliff 2012 – Whiskey Distillery Brings Its Colorado Spirit to Red Cliff
DENVER, CO – Stranahan’s® Colorado Whiskey, the distinctive small-batch whiskey distilled in Colorado’s first-ever micro-distillery, is the presenting sponsor of Man of the Cliff 2012, a fundraising event that benefits charity organization First Descents. The fourth annual event is staged in Red Cliff, Colorado, on Saturday and Sunday, October 6 and 7, and will spill over with rugged activities modified to fit all strength and ability levels.
“We like to think that Stranahan’s embodies the outdoor spirit of Colorado – it is Colorado’s first whiskey, born in the mountains and made from barleys grown right here in the Rockies,” said Stranahan’s general manager Pete Macca. “And an event just doesn’t get any more rugged and mountainous than Man of the Cliff. It’s a perfect fit for Stranahan’s to be there, and it’s a great opportunity for us to give back to our community.”
This distinctly Colorado event donates 100% of profits to First Descents, an organization that provides outdoor adventures for young adults surviving and fighting cancer, instilling confidence by giving participants the opportunity to try something most never considered possible following their diagnosis. Man of the Cliff is one of several uniquely Colorado fundraising events that Stranahan’s supports throughout the year.
This year’s competition lights up with axe throwing, archery, keg tossing, caber tossing, sledge hammer throwing, speed chopping, two-man cross cut sawing and more, all of which have been slightly modified to suit the skill sets of the untrained weekend lumberjacks and outdoor enthusiasts. Music and refreshments – including tastes of Stranahan’s Colorado Whiskey – round out the weekend. The event takes place outdoors, right next to Mango’s Mountain Grill, located at 166 Eagle Street in Red Cliff, 16 miles south of Vail.
Stranahan’s Colorado Whiskey is available throughout Colorado at major retailers, bars and restaurants. To learn more about Stranahan’s Colorado Whiskey and to receive advance alerts on the latest news and product availability, visit www.stranahans.com , follow Stranahan’s on Facebook or call 303-296-7440. For more information on Man of the Cliff, check out www.manofthecliff.com
About Stranahan’s Colorado Whiskey
Stranahan’s Colorado Whiskey is Colorado’s first-ever micro-distillery and has been crafting distinctive small-batch whiskey in Denver since 2004. Stranahan’s is made from 100 percent malted barley grown in the Rocky Mountains, double-distilled using hand-crafted distilling techniques and matured in new American White Oak barrels before being cut with pure Colorado spring water. It is available throughout Colorado at major retailers, bars and restaurants. Tours, tastings and souvenir items are offered at the distillery at 200 South Kalamath Street in Denver. For more information visit www.stranahans.com, follow on Facebook or call 303.296.7440.
In 1492, Columbus sailed the ocean blue!
Voyaging from Europe, Christopher Columbus might have discovered a land already occupied, but the Italian is celebrated with his find this year on October 8th. As we approach this nationally commemorated day, why not encourage your readers to grab a festive cocktail and toast to a world-changing moment in time?
Below is a deliciously adventurous cocktail to rejoice the finding of North America.
The Pioneer
Maker’s Mark paved the way for what the bourbon industry is today, as the first premium bourbon introduced to the world back in the 1950s.
2 parts Maker’s Mark® Bourbon
1/2 part sweet vermouth
1 teaspoon maraschino cherry juice
1 maraschino cherry
Bloody Scotland:
Winner of Glengoyne Short Story Writing Competition Revealed
A WHITEINCH woman who took a stab at a crime writing competition has beaten hundreds of entries to be named the winner of a world-wide short story contest.
Sarah Reynolds submitted her entry ‘Natural Causes’ to the competition launched by Glengoyne Highland Single Malt as part of Scotland’s inaugural International Crime Writing Festival Bloody Scotland which took place in Stirling last weekend (14-16 September 2012).
The 48-year-old was invited to the festival’s closing award ceremony, where she was presented with her prize which includes a bespoke hand-engraved Glencairn Crystal Decanter and an exceptionally rare bottle of 35 Years Old Glengoyne Highland Single Malt, worth over £2,000.
In addition, her winning entry is the lead short story in a free ebook collection of the best competition entries published by Blasted Heath, and she will take part in a week-long residential writing course run by Arvon. The ebook can be downloaded here www.bloodyscotland.com.
The married care home manager said: “It’s been a great honour to win this prestigious competition and to have my short story published in this way is truly a dream come true.
“It was fantastic to be part of the Bloody Scotland Festival and to celebrate in style amongst some of the best authors this country has to offer. I’m already looking forward to what will be lined up next year.”
Sarah had her entry read and reviewed by some of the most respected authors, publishers and editors in the crime literary world.
Open to entries from across the world, the competition was set up with the aim of discovering the next big name in crime fiction and amateur writers were asked to submit a maximum 3000 word short story online which incorporated the theme or wording: ‘worth the wait.’
Iain Weir, Marketing Director for Glengoyne, explained: “Sarah’s entry is truly outstanding and we’re delighted she has been selected as the winner. Her short story encompassed the ‘worth the wait’ theme perfectly and we’re confident she is a true star in the making.
“Our involvement in this competition is a testament to our country’s unique creative contribution as Scottish crime fiction is an international success story. We understand that crafting a great crime novel takes time, care and attention to detail, but the results are worth the wait. The same attributes are crucial in making Glengoyne Whisky’s natural, unpeated taste and flavour.”
Crime author and Bloody Scotland event organiser, Gordon Brown, commented: “I’d like to extend my congratulations to the winner and hope she goes on to have further success. With UK retail sales for crime fiction now worth over £143 million, the genre has never been more popular.
“Bloody Scotland celebrated not only our nation’s crime fiction legacy, but the success of crime writing across the globe and we’re thrilled to have Glengoyne’s support for the short story writing competition. Glengoyne’s sponsorship of the competition reaffirms the Scottish roots and reach of the festival, but like the whisky, an exciting crime thriller can be enjoyed with a great quality dram anywhere in the world.”
Bloody Scotland had over 20 events and hosted over 40 UK and international authors, including Scotland’s own Ian Rankin and Val McDermid. Named by VisitScotland as the Year of Creative, 2012 is a landmark date for Scottish crime fiction. Bloody Scotland also celebrated the 125th anniversary of the publication of the first Sherlock Holmes story, the 35th anniversary of William McIlvanney’s ‘Laidlaw’, the father of ‘Tartan noir’ – and the 25th anniversary of the first Rebus novel by Ian Rankin.
For further information on Glengoyne Highland Single Malt visit: www.glengoyne.com
Notes
Glengoyne
Situated nearby to Bloody Scotland Festival’s home in Stirling at the beginning of the West Highland Way, Glengoyne Distillery is known as Scotland’s most beautiful distillery and offers an unrivalled visitor experience. Owned by independent family company, Ian Macleod Distillers, Glengoyne, has been producing its award winning Highland Single Malt for over 175 years. Using methods passed down for generations, Glengoyne has nurtured and perfected the art of producing multi – gold award winning single malts. The result is a portfolio of whiskies including the core 10, 12, 17 and 21 Years Old range, as well as special limited edition Single Malts, released each year.
Avron
Arvon is all about writers. Their residential writing courses pluck you from your everyday life and place you gently in one of their four writers’ houses, located in Devon, Inverness-shire, Shropshire or West Yorkshire, where you are insulated from the outside world of email, internet and mobile phones. Each course is tutored by two professional writers plus a guest writer who visits mid-week to read their own work and answer your questions. There are daily workshops over four days running from Tuesday to Friday, plus a one-to-one tutorial with each tutor. www.arvonfoundation.org
Blasted Heath
Blasted Heath is a Scottish digital publisher of original ebooks with a focus on crime fiction. Their authors include Ray Banks, Douglas Lindsay, Anthony Neil Smith, Gerard Brennan, Nigel Bird, Tony Black and Damien Seaman. Len Wanner’s series of interviews with crime writers, The Crime Interviews volumes I and 2, are an excellent introduction to the craft of crime writing, featuring in-depth contributions from nineteen professional writers including Ian Rankin, Chris Brookmyre, Stuart MacBride, Louise Welsh and Allan Guthrie. www.blastedheath.com
Mazars
Leading accountancy and business advisory firm, Mazars is the headline sponsorship of Bloody Scotland, Scotland’s first International Crime Writing Festival.
As at 1st January 2012, the Group has a presence in 68 countries and draws on the expertise of 13,000 professionals to assist businesses, major international groups, SMEs, entrepreneurs and public bodies at every stage in their development. Mazars also has correspondents and local representative offices in 14 further countries, which gives it additional capability to serve clients to the same strict quality standards across five continents. By listening closely to clients and understanding their needs, the Mazars range of services is designed to provide the assurance of recognised technical and regulatory expertise together with the added-value of a business partner that can advise effectively on improving performance at all levels.
