Tweeddale Blending Masterclass on 27th September at SMWS London.
 
Following on from the recent article “Black Art” in the Scotch Malt Whisky Society’s quarterly magazine Unfilitered I again have the honour of choosing, tasting and blending some of the Society’s single cask Scotch Whiskies.

This time it will be at 19 Greville Street, SMWS London. If you would like to come along, I will see you there and you can book by clicking on the link below.

http://tweeddalewhisky.com/news/posts/tweeddale-blending-masterclass-on-27th-september-smwslondon/

“Alasdair Day of Tweeddale Whisky has selected some special Society bottlings to work with in this exclusive blending masterclass. Following in the footsteps of his great grandfather more than 70 years ago, Alasdair uses his expertise to guide you through the process of single cask blending. There will also be an opportunity to take home your own creation at the end of the night. A hearty supper is included.

Date: Thursday 27 September 2012

Time: 6:30pm

Address: 19 Greville Street, London, EC1N 8SQ”

Taste sensations at The Bombay Brasserie
The Whisky Exchange Whisky Show presents The Whisky Dinner

Enjoy the ultimate dining experience at The Bombay Brasserie in London and indulge in an exclusive showcase dinner of Indian cuisine and whisky pairing. As a prelude to The Whisky Exchange Whisky Show, The Whisky Dinner boasts a delicious range of food and drink and promises to take diners through a culinary journey which will surprise and awaken the senses. Taking place on 11 September from 7pm, tickets are £125 per person and are available to buy now from through The Whisky Exchange Whisky Show website: http://www.whisky-show.com

Begin the evening with drinks and cocktails designed by award-winning bartender Ryan Chetiyawardana followed by an elaborate five course menu which has been carefully created by Michelin-starred chef Sriram Alyur. Each of the five courses will be paired with a different whisky and presented by renowned author and drinks expert Dave Broom. The selected whiskies will complement each course and will be tasted blind to encourage challenging any preconceptions about the flavour combinations.

Sukhinder Singh, Show Director, said:

“Setting the stage for The Whisky Exchange Whisky Show, the evening promises to be an intimate dining experience showcasing some of our finest whiskies. Guests will be surprised and delighted with the unexpected food and whisky pairings we have specially designed. Diners wishing to continue exploring the senses can expect many more innovative pairings at The Whisky Exchange Whisky Show this October”.

Set to delight the senses, guests will be enticed with spiced infused dishes starting with Palak Patta Chaat, (crispy baby spinach with sweet mango relish). Followed by a fish course consisting of Prawn Tokri and Pan Fried Tilapia. The main course will feature Lamb Roganjosh, Aloo Katliyan, Dal Tadka and Chicken Biryani. The gastronomic experience will finish with a sweet course of Berries, Reduced Milk Pudding and Malai Kulfi – a set milk pudding with berries and cardamon infused Indian ice cream. Following dessert will be coffee and chocolate which has been selected to pair with the accompanying whisky.

The Whisky Exchange Whisky Show takes place over 6-7 October 2012, offering visitors the chance to taste some of the finest, rarest and most expensive whiskies and enjoy a range of food pairings. Tickets are £99 for a day ticket and £185 for a weekend ticket. For more information about The Whisky Exchange Whisky Show please visit http://www.whisky-show.com or to book tickets visit http://www.whisky-show.com/tickets

Spaces at The Whisky Dinner are strictly limited, so to book your place please visit www.whisky-show.com/highlights/whisky-dinner/

The wait is over…

After many requests, we have now bottled our award winning Chapter 6 at cask strength.

Enjoy!

Click here to purchase

A STRONG YEAR FOR CHIVAS BROTHERS 

Chivas Brothers, the Scotch whisky and premium gin business of Pernod Ricard, confirmed strong performances for all of its strategic brands over the last financial year*, with its flagship, Chivas Regal, delivering +7% volume growth as it approaches annual global sales of 5 million 9 litre cases. The original luxury whisky grew net sales faster at +11%, consolidating it as the No 2 Scotch whisky by value**. 

Chivas Regal volumes grew strongly in emerging markets such as Brazil, Russia, India and Vietnam. Sales in Global Travel Retail exceeded 1 million 9 litre cases annual sales for the first time, following double-digit growth in this sector over the last year. In China, where Chivas Regal is the undisputed No 1 Scotch whisky, both volume and value growth increased strongly. 

The brand’s buoyant performance was helped by the profitable contribution of Chivas Regal 18 Year Old, which sold over 300,000 9 litre cases to maintain leadership of the ultra premium category***. Chivas Regal 18 Year Old also posted double-digit growth figures in key markets such as China, Russia, India, US, Vietnam and Global Travel Retail. 

* Pernod Ricard financial results, July ‘11 – June ‘12

** Impact Top 100 Premium Brands 2012

***Chivas Regal 18 RRP = £50 

Christian Porta, Chairman and CEO of Chivas Brothers, commented: “During the year, Chivas Regal has consistently demonstrated luxury, authenticity and the dynamism of Scotch whisky. Over the last 10 years, backed by the strong Pernod Ricard distribution network and a strategy of innovation, Chivas Regal has reaffirmed its iconic status and continues to grow in many emerging Scotch whisky markets. 

“In addition to Chivas Regal, the overall strong performance of our key brands underlines the importance we have placed on investing in both our operations and innovation to secure a strong future for our truly global portfolio,” concluded Porta. 

Royal Salute, the only exclusively prestige Scotch whisky brand, continued its impressive success story with another year of +20% volume growth exceeding 200,000 9l cases, a significant milestone for the prestige Scotch whisky category. Dramatic net sales performance of +23% across the range, which is priced from £100 to £1600, alongside the roll out of its World Polo sponsorship programme and strong marketing activity around the Diamond Jubilee, made this a significant year for Royal Salute. 

The Glenlivet, the No 2 single malt Scotch whisky in the world, achieved a volume increase of 15% to surpass the 800,000 9l case mark for the first time and a value increase of 19% globally. It further strengthened its No 1 position in the US, the world’s largest single malt whisky market, and saw strong growth in Asia, buoyed by a programme of new product development and direct consumer interaction. 

Ballantine’s, the world’s No 2 and Europe’s No 1 Scotch whisky, achieved a stable performance despite the effects of the economic downturn in Spain and duty increases in France; the two largest markets for the brand. Offsetting this was a very strong performance in emerging markets such as Poland, Russia and Brazil. New advertising campaigns and social media applications, alongside the prestigious Ballantine’s Championship event in Asia, have continued to convey the brand message ‘Leave an Impression’ to consumers globally. 

Beefeater Gin posted a strong volume increase of 6%, taking it to 2.5 million 9 litre cases over the year, a historical high for the world’s leading premium gin. In Spain, Beefeater Gin strengthened its position as the No 1 white spirit brand with high single-digit growth. Beefeater Gin maintained a strong focus on marketing its unique London credentials, launching a special edition bottle celebrating London in 20 countries and showcasing London music talent to consumers and digital audiences at major events in Madrid and Moscow during the year. 

Notes

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 please visit: http://www.chivasbrothers.com/ 

Lee Anne Wong- Chef and Maker’s Mark® Cookbook Editor

Bourbon Cornbread

1 cup cornmeal
1 cup all-purpose flour
¼ cup sugar
1 tablespoon baking powder
½ teaspoon salt
2 tablespoons Maker’s Mark® Bourbon
1½ cups whole milk
4 eggs
½ cup vegetable oil

1 cup sweet corn kernels, pulsed in a food processor

1. Preheat the oven to 400F. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the Maker’s Mark® Bourbon, milk, eggs, oil, and shredded corn. Add the wet mixture to the dry ingredients. Stir until well combined.
3. Pour the batter into a greased pan (loaf or cake pan). Bake for 25 minutes, or until a toothpick comes out clean. Allow to cool before using.

Elad Zvi – Co-Founder, Bar-Lab

Apples and Bourbon

RECIPE:
1 ¾ parts Maker’s Mark® Bourbon infused with apples
½ part Aperol ® Apertivo Liqueur
¾ part lemon juice
½ part thyme honey
Dash maple bitters

1. Add all ingredients into a shaker. Add ice. Shake vigorously.
2. Strain over ice into a rock glass. Garnish with thyme spring and apple slice.

Tim Love – Owner & Chef, Lonesome Dove Western

Prep Time: 15 minutes. Cook Time: 4 hours. Level: Intermediate

Bourbon Chili

Serves 4-6
2 pieces dried Ancho chilies
1 piece dried Pasilla chile
2 pieces dried Guajillo chilies
2 pieces dried Chipotle chilies
1 cup Maker’s Mark® Bourbon
1 tablespoon vegetable oil
2 lbs. boneless beef short ribs
3 cups onion, chopped
2 cloves garlic, minced
½ teaspoon ground cumin
1 teaspoon Mexican oregano
½ teaspoon dried thyme
¼ cup dark brown sugar
¼ cup apple cider vinegar
½ cup masa harina, if desired
Salt and black pepper

Additional Maker’s Mark® Bourbon, if desired

1. Toast the chilies in a large, dry skillet over medium-low heat until lightly charred and fragrant, about 10 minutes. Transfer to a bowl.
2. Bring 4 cups of water to a boil and pour over the chilies. Weight the chilies down in the water and submerge with a paper towel. Allow the chilies to soften for about 20 minutes in the hot water. Drain the chilies once they are soft, reserving the soaking liquid. If you prefer your chili to be spicy, remove only the stem of the chilies, leaving the seeds intact. If you prefer a milder chili, take the time to open up the softened chili peppers and remove the seeds before adding the peppers to the blender.
3. Add the softened chili peppers to the blender with 1 cup of Maker’s Mark® Bourbon. Puree until smooth.
4. Heat a large skillet or Dutch oven over high heat. Pat the short ribs dry with a paper towel and season them generously with salt and black pepper. Add the tablespoon of oil to the hot pan. Reduce the heat to medium high. Sear the short ribs on all sides until well browned, about 3-4 minutes per side. Remove the short ribs to a plate and pour off the browning liquid and fat into a small bowl. Return the pan to the heat.
5. Add the chopped onion and minced garlic to the skillet and cook until softened, about 10 minutes, stirring oftenAdd the cumin, oregano, thyme, brown sugar, vinegar, browning liquid, chili water, and chili puree to the pot. Season with a heavy pinch of salt. Cover with a tight fitting lid and simmer over low heat until the meat is very tender, about 3 hours, turning the ribs every 30 minutes and adding water as necessary if the braise becomes too dry.
7. Once the short ribs can break apart with a spoon, remove the ribs from the stew and break the short ribs apart into small chunks using two spoons or forks.
8. The chili braise in the pot should be the consistency of a thick soup, reduce over low heat if necessary, or add more water to reach desired consistency. Skim any excess fat and oil from the surface of the chili and discard. Stir the pieces of short rib back into the chili braise. Add an extra splash of Maker’s Mark® Bourbon if you want.
9. Thicken the stew with masa harina (fine cornmeal makes a great substitute) if you desire: Ladle 2 cups of chili into a bowl and stir in the masa harina. Return the mixture to the pot and stir in with the rest of the chili. Simmer for 15 minutes. Serve the chili hot garnished with chopped scallions, cilantro, and/or sour cream.

The Whisky Barrel Launches New $USA Online Whiskey Shop

Specialist Scotch whiskey merchant TheWhiskyBarrel.com today launches a new international online whiskey shop. Customers can now benefit from secure $USD transactions without having to consider currency exchange when using their VISA, MasterCard or American Express cards to buy the finest Scotch online to be delivered to their door.

Shipping to all 50 US States and 50 further countries, the new USA & International whiskey shop offers a great section carrying over 1,000 Scotch, Bourbon and Japanese whiskies, including the outlets own exclusive release, available for mail order delivery within 3 business days.

European customers can continue to purchase delicious Scotch and world whiskies from TheWhiskyBarrel.co.uk

To shop for whiskey, or to enjoy our online resources for whisky connoisseurs, please visit http://www.thewhiskybarrel.com

The Whisky Barrel

www.thewhiskybarrel.com

E: info@thewhiskybarrel.com

T: +44 (0)845 2248 156

SCOTCH WHISKY INDUSTRY NOW IN “A GOLDEN AGE”, SAYS BENRIACH’S WALKER

“east of Beirut, the world is booming”

BILLY WALKER, the scotch whisky veteran who resurrected the fortunes of BenRiach and GlenDronach, believes the industry has entered “a golden age”.
 
Mr Walker, who next week is going out to Mongolia to do tastings as part of a trade mission, is upbeat about the prospects for the industry.
 
“We really are in an extraordinary period which can definitely be classified as “a golden age”. The amazing thing about scotch whisky is that this little country of some 5.2m people has successfully secured the position of making scotch whisky the absolute international drink of choice. 140 million cases were exported worldwide in the last twelve months and exports generated over £4 billion for the UK balance of trade.
 
“But in many ways in the UK we have become obsessed with our own economic situation and we perceive the world to be the same. Yet, for whisky, the core markets were never really that depressed in spite of the economic indicators. And the truth is that, east of Beirut, the world is booming.
 
“Emerging markets like China and India haven’t got anywhere near where they will be yet. Mongolia where I’ll be next week is absolutely in its infancy but there will be opportunities, as there are with places like Kazakhstan and Azerbaijan. Add onto that Russia where the rouble has recovered and which is having a boom time just now. South America is clearly enjoying significant economic advantages as well. Mexico has become a big big market for scotch, and you’ve got untapped Africa waiting in the wings.
 
“That’s why the industry has to believe the data and forecasts feeding into these markets. It’s very encouraging but we’re only scraping the surface. So from an operational production point of view, the industry has to provide for this demand which will be for twelve years out. If you add them up, the total is greater than the sum of the parts, that’s for sure.
 
“That’s why we’re in this golden period which I believe will endure for quite some time. We don’t have the same industry shape that we had in the past; we’ve had so much consolidation and as a result it appears to me there are no weak players in the industry. In my opinion, that forms the fundamentals of a solid future.”

DIAGEO ANNOUNCE 2012 COLLECTION OF LIMITED-EDITION SINGLE MALT SCOTCH WHISKIES IN THE ‘SPECIAL RELEASES’ SERIES

 by Pat Roberts

Diageo has announced its Single Malt Scotch Whiskies to be released in limited edition this autumn in the Special Releases series. All are at natural cask strength.

As usual, the series embraces some exceedingly rare and therefore increasingly sought after single malts from the dwindling stocks of long-silent distilleries alongside expressions from familiar and less familiar working distilleries, but at unusual ages.

The eight single malt releases this year are:

Auchroisk™ 30 year

Brora™ 35 year old

Caol Ila™ 14 year old

Dalwhinnie™ 25 year old

Lagavulin™ 12 year old

Lagavulin™ 21 year old

Port Ellen™ 32 year old

Talisker™ 35 year old

All are at natural cask strength.

‘Treasures for all’

“Once again I hope we have released whiskies here to interest very many single malt drinkers and connoisseurs” said Nick Morgan, Diageo’s Head of Whisky Outreach.

“The iconic 21 year old Lagavulin will, I’m sure, not disappoint those who have bought the previous highly-regarded bottling, and will be a delight for those who haven’t tried it before. An ‘unpeated’ Caol Ila from ex-bodega European Oak will be fascinating. We are particularly excited about the Talisker 35 year old – the oldest we have ever released from this celebrated distillery.

“And our ever-diminishing stocks of Brora and Port Ellen have once again been successfully explored for hidden treasures, which will no doubt further increase the huge over-demand for these rare products . It is amazing to think that those distilleries closed nearly 30 years ago.”

Details

DISTILLERY NO. OF BOTTLES UK RRP COMMENTS

Auchroisk™ 30 year old 2,976 £230 The oldest Auchroisk ever released by the distillers. From a mix of American & European Oak refill casks filled in 1982.
Brora™ 35 year old 1,566 £400 Eleventh of a very limited series of annual releases. Vatted from whiskies at least 35 years old distilled in 1976 & 1977 and aged in refill American Oak casks
Caol Ila™ 14 year old limited numbers £66 From a batch made only once a year,: the 7th limited release of unpeated Caol Ila, the first at fourteen years old, also the first ‘sherried’ Caol Ila released in this series. From 1st fill ex-bodega European Oak casks filled in 1997.
Dalwhinnie™ 25 year old 5,358 £185 Latest of four limited releases to be offered by the distillery, and the first of these to come from rejuvenated American Oak hogsheads.
Lagavulin™ 12 year old limited numbers £71 Eleventh in a series of special 12 year old releases from the original distiller’s stocks. Vatted from refill American Oak casks, each at least 12 years old.
Lagavulin™ 21 year old 2,772 £350 Only the second 21 year old ever bottled by the original distillers. Vatted from first fill ex-sherry European Oak casks each at least 21 years old, filled in 1991.
Port Ellen™ 32 year old 2,964 £600 Twelfth of a very limited series of annual releases. From refill American Oak and refill European Oak casks filled in 1979.
Talisker™ 35 year old 3,090 £525 The oldest limited release ever offered by the distillery. Sixteenth in this series. From American & European Oak refill casks filled in 1977. 

Note: Brora Distillery and Port Ellen Distillery both closed in 1983.

Availability
From specialist retailers in Northern Europe, in selected Asian markets and in the USA.