Taster’s Club Whiskey Launches Scotch of the Month Club, Bourbon of the Month Club

Taster’s Club Online Whiskey Shop has launched a Scotch of the Month Club, mailing top whiskys to their members every month. All members are also enrolled in a unique Whiskey 101 course to learn all about whisky styles, distilleries, regions, production techniques and more.

“I like to call it a drinking/learning club”, says Taster’s Club founder Mack McConnell. “We make sure you’re drinking the right stuff, while we teach you all about it via Whiskey 101.”

They don’t only do scotch, however; Bourbon and American Whiskey fans can sign up for the Bourbon of the Month Clubs as well.

Members can choose one of two different Scotch memberships, which focus on Single Malts. Members can also choose one of two different bourbon memberships, which focus on the best of bourbon and American whiskey.

Learn more about Taster’s Club Whiskey of the Month.

“We’ve found that these clubs are awesome gifts and they account for about half of our memberships,” says McConnell. “The other half is whiskey fans who want to get to know the world of whiskey at a deeper level. They love going through the Whiskey 101 content, getting to know their passion at a deeper level”.

Taster’s Club can ship anywhere in the US, except the following states: Alabama, Arkansas, Delaware, Kentucky, Maryland, Mississippi, Montana, Oklahoma, Pennsylvania, South Dakota, Texas and Utah.

WILLIAM LAWSON’SR HIGHEST RANKED SCOTCH WHISKY IN IWSR ELITE BRANDS LIST

London, date September, 2012 – The outstanding international growth of WILLIAM LAWSON’SR Blended Scotch whisky has been recognised by the IWSR (International Wine & Spirit Research) in its recently published 2011 Elite Brands list.

The Bacardi-owned whisky has successfully established itself in the Elite Brands list for a 5th consecutive year and is proud to have risen three places to number six in the list this year; ranking higher than any other Scotch whisky.

WILLIAM LAWSON’S passed the milestone of achieving impressive sales of more than 2 million nine litre cases worldwide last year and has also recently been acknowledged by the IWSR as the fastest-growing of the 2011 Top 50 international spirits brands, with a massive 46.1% value increase in 2011 vs. 2010.

The strict criteria to join the Elite Brands list set by the IWSR has remained unchanged since 2007, but has become tougher to meet in recent years and as a result the list has reduced from 22 brands in 2009 to just 11 brands this year.

The IWSR is one of the most comprehensive suppliers of volume and value data for the global drinks industry. An Elite Brand must sell more than one million cases worldwide, and demonstrate an international presence, with at least 40 per cent of sales outside its main market. These spirits must also achieve a consistently steady compound annual growth rate of 5% over the last five years. WILLIAM LAWSON’S achieved a hugely impressive Compound Annual Growth Rate (CAGR) of 10.4% over the last five years.

France is a major market for WILLIAM LAWSON’S, accounting for one-third of all sales; while Belgium, Portugal, and Spain are also important established markets. Over the last year the brand has enjoyed strong growth in Eastern Europe and Latin America; in particular Russia, Venezuela, Ecuador and Uruguay, where the brand has been in market for less than four years.

Esther Park, Global Marketing Director, WILLIAM LAWSON’S Scotch whisky, commented, “WILLIAM LAWSON’S continued presence and even higher ranking this year in the Elite Brands list is a huge accolade. We have had an incredible year around the world, with success in both established and developing markets. We are delighted to achieve this recognition and are proud to take our place amongst the world’s elite spirits.”

www.williamlawsons.com

NOTES

WILLIAM LAWSON’S and GLEN DEVERON are trademarks

About the IWSR’s Elite Brands List Criteria The criteria required to become an Elite Brand remain unchanged since 2007.
Brands must sell over 1m cases worldwide, with at least 40% of sales outside their main market to demonstrate international presence, and also maintain a compound annual growth rate (CAGR) of at least 5% for the last five years of growth – i.e. 2006-2011 – to demonstrate sustained growth.

About the IWSR
The IWSR is the leading provider of data on wine, spirits and RTDs. The IWSR’s database, essential to the industry, is used by all of the largest multinational wine and spirits companies, as well as many more local companies. The IWSR has a unique methodology which, by tapping into local country expertise, allows us to get closer to what is actually consumed and better understand how markets work. The IWSR conducts face-to-face interviews with 1,200 companies in 115 countries each year, with further input from 350 companies. The IWSR tracks overall consumption and trends at brand, quality and category level for wine, spirits and RTDs, and aims to provide data that is as accurate and detailed as possible.

Ballantine’s Adds BMW Masters to Global Golf Platform

Ballantine’s, the No 2 Scotch whisky in the world, is reinforcing its commitment to golf with a sponsorship agreement with the BMW Masters for the next three years. The inaugural US$7million tournament, sanctioned by the European Tour, will take place at the Lake Malaren Golf Club in Shanghai from 25 – 28 October 2012.

As the official Scotch whisky, Ballantine’s will be highly visible at the tournament, both on the course and through a dedicated VIP hospitality area. Each day, the players scoring the lowest round of the day will be awarded with a bottle of Ballantine’s 17 Year Old, while the tournament winner will be presented with a rare bottle of Ballantine’s 30 Year Old.

Sponsorship of the BMW Masters further enhances Ballantine’s impressive track record of support for European Tour golf events both in Asia and in its homeland, Scotland. Since its founding in 2008, the Ballantine’s Championship has become one of the most prominent events on the professional golf calendar. The Scottish Open, where Ballantine’s is an official sponsor, continues to attract world class talent to its links course at Castle Stuart, just miles away from the spiritual home of Ballantine’s, Glenburgie Distillery.

The BMW Masters is an excellent opportunity for Ballantine’s to support China’s golf boom. The brand continues to support China’s No 1 player, Liang Wen Chong, who in 2007 co-founded the Ballantine’s Golf Fund which aims to boost the development of professional golf in China by supporting emerging talent.

In December 2010, Ballantine’s also established the Ballantine’s Dragon Team, China’s first team of professional golfers who are offered team training with leading golf coaches, full sponsorship of members’ participation in high level tournaments as well as sponsoring their attendance at the annual Ballantine’s Championship in South Korea.

Peter Moore, Ballantine’s Global Brand Director, comments: “We are delighted to be sponsoring the BMW Masters and are very proud to be associated with such a prestigious tournament in China that will welcome the stars of world golf such as world No1, Rory McIlroy, No3 Luke Donald and No4 Lee Westwood. Our sponsorship investment, both at the top of the game and at grass roots level, marks our deepening commitment to world class golf in China.”

Notes:

About Ballantine’s
Ballantine’s is the No 1 ultra-premium whisky in Asia Pacific and the No 1 Scotch whisky in Europe, selling over 70 million bottles a year worldwide. Ballantine’s has won over 80 trophies and medals at international competitions in the past 10 years for quality as a result of its unique richness of character and perfect balance. The range, from Ballantine’s Finest to the iconic 30 Year Old, is the most extensive in the world of Scotch and is maintained by the latest in a tradition of Master Blenders that dates back to 1827.

Ballantine’s association with golf can be traced back to at least 1960 when the Ballantine’s Tournament took place at Wentworth golf course. More than fifty years later, Ballantine’s is the title sponsor of the high-profile Ballantine’s Championship, Korea’s first and only European Tour event and the country’s largest golf tournament, to which the brand is committed until at least 2013. Ballantine’s has been official supplier to the Scottish Open since 2007. The first Ballantine’s sponsored golf tournament was played in 1960 at Wentworth Golf Club, England, and Ballantine’s has been an Official Sponsor of the Omega Mission Hills World Cup in 2009 and 2011.

About Chivas Brothers
Chivas Brothers is the Scotch whisky and premium gin business of Pernod Ricard – the world’s co-leader in wine and spirits. Chivas Brothers is the global leader in luxury Scotch whisky and premium gin. Its portfolio includes Chivas Regal, Ballantine’s, Beefeater Gin, The Glenlivet, Royal Salute, Aberlour, Plymouth Gin, Longmorn, Scapa, 100 Pipers, Clan Campbell, Something Special and Passport.

In July 2010 Chivas Brothers launched The Age Matters campaign to help consumers understand the importance of Scotch whisky age statements.

For further information visit www.chivasbrothers.com

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).”

FACEBOOK

TOMATIN EVENTS NEWS

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:

• Whisk eggs until beaten. Add half & half whisk. Add vanilla, cinnamon, Makers Mark. Whisk
• Soak 8 slices of Challah in batter for 2 – 4 minutes or until soft but not falling apart. Pull out and grill at 350 on an electric grill or sauté  pan on stove top. Grill French toast until med firm texture & golden brown. Please do not overcook. You will be grilling them again when you build them as a sandwich.
• Remove from heat and let cool. Then build your sandwich. Add PBJ’s peanut butter on one side of French toast. Add Oregon Growers Blueberry jam on other side of French toast. Lay Apple wood smoked bacon on peanut butter side. Cut bacon in half and layer so you get bacon in every bite.
• Drizzle 100% Maple Syrup on the apple wood smoked bacon side.
• Put the sandwich together and grill again at 350 degrees until you see the peanut butter melting. Pull off the grill slice at a diagonal and serve. 

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:

• Combine smoked seasonings with the ketchup and then add fresh mangos, molasses, and Maker’s Mark. Cook on low temp for about 30 minutes.
• Once the pork is falling off the bone and pulled- add in the Maker’s Mark Mango BBQ sauce.
• Enjoy with fresh baked bread. Garnish with a lime and cherry. 

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