Jim Beam renews commitment to Australian motorsport

Jim Beam is excited to announce their continued commitment to Australian motorsport by renewing their naming rights partnership with Dick Johnson Racing (DJR) for 2012, along with welcoming Dean Fiore to Jim Beam Racing. Jim Beam can also confirm their ongoing support as Official Spirit Sponsor of the V8 Supercars for the next three years.

Ray Noble, Brand Director – Bourbon, Beam Australia Pty Ltd (Beam) is excited about their continued involvement in Australian motorsport.

“We’re thrilled we can reinforce Jim Beam’s commitment to motorsport and its fans in Australia through our partnership with both Dick Johnson Racing and V8 Supercars. It’s great we can continue to be involved in one of the most popular and well watched sports in Australia. As a global brand, we’re extremely excited to see the Championship expand as they introduce more international events and the launch of The Car of The Future in 2013,” said Noble.

Tony Cochrane, Chairman of V8 Supercars believes that, “It is wonderful news that our great friends at Beam have made the decision to continue their close working partnership with V8 Supercars into the future. This is now one of Australia’s longest sporting sponsorships and shall take us into a decade of partnering with one of the world’s most iconic brands,” said Cochrane.

Dick Johnson, owner of DJR, is thrilled Jim Beam are continuing their involvement in motorsport and is looking forward to introducing Dean to the team.

“We’re thrilled to know we have the support from Jim Beam as we’ve worked so closely with them over the years. We know our fans and our Team Mates will be as excited as us about next season, and to have Dean Fiore as part of the Jim Beam Racing set up in 2012 adds even more anticipation,” said Johnson.

Dean Fiore says there were a number of reasons his decision to sign with Jim Beam Racing was an easy one.

“Running a team and having to find sponsors created a lot of pressure, which meant I couldn’t focus purely on my racing. Jim Beam Racing have a great team behind them and I’m really looking forward to working with them next year and being able to drive alongside Steve. The pressure of running a team is off me now, and I can concentrate on driving,” said Fiore.

The Sydney Telstra 500 at Homebush runs from Friday 2nd December until Sunday 4th December.

The 2012 V8 Supercars Championship calendar can be viewed at:

http://www.v8supercars.com.au/newsarticle/2012-v8-supercars-calendar-announced/tabid/70/newsid/11748/default.aspx

Jim Beam Racing Reveal the Premium Pair

Jim Beam Racing will today reveal their new liveries for 2011 as they gear up for the most iconic race of the season, the Supercheap Auto Bathurst 1000. Dubbed The Premium Pair, it will be the first time in Jim Beam Racing’s history their V8 Supercars will not feature the familiar Jim Beam White branding. Racing Legends Dick Johnson and Allan Moffat will also be looking to pass on some of their intimate knowledge of Mount Panorama this weekend to their sons – and racing teammates – Steve Johnson and James Moffat.

The Premium Pair are inspired by two of Jim Beam’s super premium products – Jim Beam Black and Jim Beam Bonded. Steve Johnson will race in the new metallic silver Jim Beam Black design, alongside James Moffat in his new metallic gold Jim Beam Bonded V8 Supercar. The new liveries are set to re-energise The Team as they head into the famous endurance event at Mount Panorama.

Ray Noble, Brand Director – Jim Beam, Beam Global Australia, expresses his enthusiasm coming into the race “Working with Jim Beam Racing to re-brand the cars with The Premium Pair design for this weekend’s iconic race was a perfect fit, as there’s no doubt Bathurst is motorsport’s premium event.” He goes on to say “We’re really excited to have Dick and Allan, two Legends of the sport, together at Bathurst. It will be a huge boost to the team to have them in our garage passing on their knowledge and experience throughout the weekend”

Dick and Allan are both V8 Hall of Fame members, but are known within The Team simply as The Legends, due to the fact they hold seven Bathurst wins between them. Both Dick and Allan are extremely proud of their sons and how they have performed as a team this year. They’ve passed on all their secrets of the track to help them tackle the mountain, and now all they can do is sit back and watch over the weekend.

“I love coming back to the mountain, and this year’s no exception. To have Steve and James racing together at Bathurst for the first time, with myself and Allan offering what advice we can is great. There really is an optimistic, competitive atmosphere amongst the team, and we’re hoping it converts into some success on the track” said Dick.

Steve Johnson is looking to build on his solid season so far in the V8 Championship, and The Team will be hoping to see a Johnson on top of a Bathurst podium for the first time since 1994. Steve’s career best finish at Mount Panorama is third, while teammate, and V8 Supercars rookie, James Moffat will be looking to emulate his father’s success – Allan was king of the mountain four times in his career – the most wins by any Ford driver.

This year’s Supercheap Auto Bathurst 1000 will take place from the 6 – 9 October at the iconic Mount Panorama circuit in Bathurst. For more information please visit www.jimbeamracing.com.au

A New Way to Celebrate Whiskey Online

December 2011 – Whiskey fans now have a community-driven database they can call their own. WhiskeyNotes.com (www.whiskeynotes.com) is a community dedicated to tasting, discussing and sharing tasting notes on all kinds of whiskey from scotch to bourbon and rye to moonshine. Users can collect detailed tasting notes, save bottles to their wishlist or simply see what other people are drinking. It is the only whiskey database that is totally open: anyone can contribute new whiskeys, distilleries, tastings, events and locations.

WhiskeyNotes was started as a way for founder Ben Hoxie to track his own whiskey tastings. As he encountered more and more unique drams, he started to lose track of which bottles, regions and flavors he preferred. He soon realized that he wasn’t alone. “I found that there are tons of people who are interested in whiskey, but are intimidated by the lingo and conventions. The central mission of WhiskeyNotes is to bring whiskey fans of all types together to taste and learn about whiskey,” said Hoxie.

WhiskeyNotes is working on a personal recommendation engine that combines your existing tastings with overall scores from the community’s tastings to identity whiskeys you might enjoy. The more tastings you add, the better the recommendations will be.

About WhiskeyNotes.com
WhiskeyNotes is a community dedicated to tasting, discussing and sharing tasting notes on all kinds of whiskey from scotch to moonshine. Users can use it to organize their tasting notes, get recommendations or simply to see what other people are drinking.

WhiskeyNotes is 100% community-driven from the bottom up. The goal is to provide structure for whiskey-fans to learn more, taste more and celebrate more whiskey. WhiskeyNotes has no stake in the tastings submitted; We are 100% impartial. All reviews have been written by the community and we will never allow for-pay modification of tastings or ratings.

Contact: ben@whiskeynotes.com

Spike Holiday Dishes with Maker’s Mark Bourbon For Bold Flavors

Caramel and vanilla are winter recipe staples, but did you know you can enhance dishes with these flavors by using Maker’s Mark Bourbon? Our handcrafted whiskey is made from soft red winter wheat and barrel aged for up to seven years in charred American oak barrels. This process infuses our smooth tasting premium bourbon with warm and creamy caramel and vanilla flavors, making it perfect for adding to food and pairing with winter feasts.

Brian Bistrong, chef at the acclaimed Bouley Restaurant in New York, has crafted a sensational recipe for Grilled Quail with Maker’s Mark Glazed Turnips that will brighten up any Christmas Feast. A glass of Maker’s new Maker’s 46 Bourbon, served neat, pairs perfectly with this dish while a glass of Maker’s Mark Egg Nog is the perfect finish to the meal.

Grilled Quail with Maker’s Mark® Glazed Turnips

Serves 4

Prep Time: 10 minutes. Cook Time: 15 minutes. Level: Easy.

Created by Chef Brian Bistrong

4 pieces semi-boneless quail
8 pieces baby turnips, peeled and sliced thinly into rounds
4 pieces scallions, white and green, sliced into 1” pieces
2 tablespoons Maker’s Mark®
2 teaspoons butter
1/3 cup strong chicken stock
Salt and pepper
Zest of ½ lemon
Vegetable oil

1. Pat the quail dry with a paper towel and then lightly brush with vegetable oil. Season the quail with salt and pepper.  Heat the grill/grill pan on high until it is smoking hot. Reduce the heat to medium.
2. Place quail skin side down and grill 1-2 minutes until golden.  Turn over and cook another 2-3 minutes. Remove the quail from the pan and allow to rest before cutting each quail in half lengthwise.
3. While quail is resting, heat a small sauté pan over medium heat. Add the butter and allow it to melt with no color.  Add turnips, season with salt and pepper and cook for a couple minutes, stirring often.
4. Add the Maker’s Mark® and cook off the alcohol. Add chicken stock and reduce slowly.  When turnips are tender, finish with scallions and lemon zest.
5. Divide the turnip mixture onto four plates and place two pieces of quail on top of each plate. Sauce with the remaining cooking liquid. Serve immediately.

Maker’s Mark Egg Nog

1 liter Maker’s Mark
1 quart milk
1 quart heavy cream
2 dozen eggs
1 1/2 cups sugar
nutmeg for garnish

Separate eggs and beat yolks until creamy. Whip sugar into yolks. Beat whites until they stand in peaks, adding 1/2 cup additional sugar, if desired. Beat yolks and Maker’s Mark together, add whites. Beat cream. Add cream and milk to mixture. Add nutmeg to taste and garnish each cup with nutmeg. Makes 2 1/2 gallons.

Maker’s 46 is the first new bourbon from Maker’s Mark in 52 years. Bolder and more complex, it’s for sipping and savoring.

Royal Salute World Polo to Toast 2012 in the Blue City

Royal Salute, the world’s leading luxury Scotch whisky, has announced its third year as title sponsor of The Royal Salute Maharaja of Jodhpur Golden Jubilee Cup that takes place in the Indian state of Rajasthan on 26 – 31 December annually.

With a historical connection to polo dating back to 1889, Jodhpur, also known as The Blue City, is one the most intriguing destinations in the world for the sport of kings. Set in the majestic foothills of Umaid Bhawan Palace, the tournament this year takes place over four days with surrounding festivities hosted by His Highness the Maharaja of Jodhpur with guest of honour, Torquhil Ian Campbell the 13th Duke of Argyll.

Bringing together over 100 VIPs, the Maharaja will host guests from China, Malaysia, the Middle East and the UK to enjoy the world-class 10 goal polo tournament and spectacular social events, including the exclusive Royal Salute Golden Jubilee Ball and the New Years Procession through the historic Mehrangarh Fort, lead by the Maharaja.

With supporters such as Rolls Royce and players including the captain of the Indian polo team Samir Suhag, the Royal Salute Maharaja of Jodhpur Golden Jubilee Cup further highlights the Scotch whisky’s growing commitment to international polo, with sponsorships of the world’s most prestigious polo events across the Americas, Asia Pacific, Europe and the Middle East. The tournament is closely followed by the Royal Salute Nation’s Cup in Dubai on 6 – 13 January 2012.

For further information www.chivasbrothers.com

LAUNCH OF THE WORLD MASTERCLASS

THE WORLD of whisky education is taking a huge step forward with the international launch of The World Masterclass, a comprehensive on-line/DVD course created by one of the world’s leading hospitality training firms, Lobster Ink, and author Dave Broom.

Year 1 of the whisky course consists of a series of 50 lessons, 150 video clips of distillers and distilleries and over 100 tasting clips which take students through the history of whisky, production techniques and methods of tasting. Subtitling into a range of languages makes this the first truly global whisky training course*.

Each of the lessons includes a ‘classroom’ session, with Dave Broom explaining in depth the principles behind each aspect of whisky production, followed by a lesson featuring distillers talking of their own specific techniques.

This means that students can learn about malting from Eddie MacAffer (Bowmore), milling from Georgie Crawford (Lagavulin), mashing from Andy Cant (Cardhu), fermentation from Alistair Longwell (Ardmore), distillation from Mickey Heads (Ardbeg), maturation from Andy MacDonald (Glenmorangie) and finishing from Jim McEwan (Bruichladdich)… and many more.

Students then take a multiple choice test on each lesson which ‘unlocks’ the next level. The back-end assessment system used has been developed by Lobster Ink and is used by the firm in its existing global training business.

“It has always been hard for whisky lovers to get proper education on the drink which they love,” says Dave Broom. “I believe that this approach is a hugely exciting way in which to build a global, educated, whisky community.” Members of the World Masterclass club will receive dedicated whisky offers, events and access to one-off filmed specials.

The filming for Year 1 took place in the studio for the classroom material and over an intense three week period in Scotland, where the team filmed at over 40 distilleries. “It’s all very well having the theory laid out,” says Dave Broom, “but the only way in which you can understand whisky is by seeing the places in which it is made: the landscape, the weather – and it was pretty wild when we were there – and, most importantly, the phenomenal people who make the spirit.”

“We have constructed the course in such a way as to take students through the ‘decision points’ which each distiller faces and how that decision impacts on the flavour of the whisky they create,” Broom adds. “Each of these flavours is also shown: flowers, fruits, seashore aromas, even a hamster to show maltiness! Students can then understand that the aromas in whisky are real and related to everyday aromas which are around them.”

The same principle is extended to the 100, 3-5 minute tasting clips of major whisky brands with each having its own ‘flavour board’ and positioning in one of fiev flavour camps.

With Year 1 complete, the team is working on Year 2 which will launch in spring 2012, featuring in-depth focuses on specific distilleries as well as Irish whisky and Scotch blends. Further whisky categories are then planned as well as extending The World Masterclass into all other spirits categories. “We have so many great ideas for this platform,” says Broom. “The possibilities with this application are endless.”

Students go to www.theworldmasterclass.com to enroll. Year 1 costs £99/USD150. The course is also available in a 5-pack DVD format in selected countries.

*Subtitled courses in [insert languages here] will be scheduled for March 2012

EDITORS NOTE

Glasgow-born Dave Broom has been writing and teaching about spirits for over 20 years. He is contributing editor to Whisky Magazine, a columnist and taster for The Whisky Advocate, editor-in-chief of Whisky Magazine Japan and writes for numerous titles internationally. His latest book is the World Atlas of Whisky. He is a Master of the Quaich and a Kentucky Colonel.

Lobster Ink is a leading hospitality training company which specialises in creating richly detailed multimedia courses that expose the processes, people, places and flavours behind the world’s finest spirits, wines and ingredients. In addition to training the world’s top hospitality establishments in Service, Bar, Wine, Housekeeping and Management, Lobster Ink has spent the last 3 years building in-depth, high-definition multimedia courses on Whisky, Wine, Cognac, Champagne and other fine spirits, which will allow everyone who enjoys them to better understand and appreciate the flavours in the glass by joining The World Masterclass online community and participating in the video-based courses.

The results of the eleventh Scottish Field Whisky Challenge were announced at a glittering awards ceremony on Thursday 3 November at No.12 Picardy Place, where the cream of the Scotch whisky industry battled it out to claim an award in what is recognised as one of the fairest, well-respected and prestigious annual whisky awards.

Forty of Scotland’s top whiskies – thirty nominated by six merchant judges (Mark Connelly, Ewen Mackintosh, Darren Leitch, Robin Russell, Mike Lord and Duncan Ralph), plus the winners from last year and a few chosen by Scottish Field – went head-to-head in this year’s challenge, eight in each of the five categories: under £35, £35-80, over £80, blends and independent bottlings.

The nominees were then blind tasted by ten judges – the six merchant judges, plus Regis Lemaitre, Tatsuya Minagawa, Julie Trevisan Hunter and Charles MacLean – with only four whiskies from each of the five categories making it to the second round (although this year twenty-three whiskies actually made this stage due to tied scores).

The second tasting was more in depth, with the judges being asked to score each whisky from 1 (should never have been bottled) to 10 (whisky heaven) and write up brief tasting notes. The scores were then counted and verified, with average scores being used to work out bronze, silver and gold awards in each category. The results of the gold award winners were then analysed to work out the Scottish Field ‘Whisky of the Year 2011’.

Attached is a link for you to view the electronic version of the 2011 whisky supplement, if you have any questions please do not hesitate to get in touch.

BENRIACH IN HIGH SPIRITS AS 10,000th CASK IS FILLED

AWARD-WINNING BenRiach distillery reached another fantastic milestone this week – for the first time since it changed ownership in 2004, the distillery has managed to fill 10,000 casks of single malt whisky in one year.

The cask, containing approximately 500 litres, was a second-fill Pedro Ximenez Sherry Puncheon filled with classic-style BenRiach.

Stewart Buchanan, Production Manager at the Elgin distillery, said: “This is an amazing achievement. The distillery was built by John Duff in 1898 and we have an uninterrupted inventory of single malts dating back to 1966.

“The casks we have filled since then contain the highest-quality whisky and the many expressions are incredibly complex and varied. There is no doubt in terms of blood, sweat and tears, this has been the busiest year we have had at the distillery since it became independent. As we entered December, we had a wee suspicion that we might hit the magic 10,000 cask number for the first time so we were keeping a close eye as the cask numbers ascended and we eventually filled cask No. 10,000 on Wednesday December 14th.”

Managing Director Billy Walker said: “This milestone in our distillery production coincides with a really interesting period for BenRiach. We’ve won a number of high-profile awards recently, our worldwide sales are strong and we’re opening up new markets for BenRiach.

“This is a further indication of the current popularity of Scotch whisky and the confidence the industry has that demand will grow going forward.

“Cask No. 10,000 will no doubt attract more attention than others and it will be interesting to see how the whisky contained within it develops over the years!

“Congratulations to Stewart and everyone at BenRiach on a tremendous achievement.”

Teacher’s Scotch launches Super Premium Portfolio from India

Teacher’s 25 Year Old 700 ml, priced at Rs 26, 230 in Delhi, Rs 33,225 in Mumbai; Rs 32,368 in Bangalore and Rs 31,000 in Kolkata. Soon also available at Airport duty free at US$ 250

Teacher’s Highland Single Malt from the Ardmore Distillery 750ml priced at Rs 4210 in Delhi, Rs 5000 in Mumbai, Rs 4544 in Bangalore, Rs 3900 in Kolkata. 1 litre variant soon also available at Airport duty free at US$ 40

December 5, 2011: Teacher’s, the No 1 Scotch portfolio in India with a robust portfolio of blended Scotch whiskies announced new introductions in the super premium and luxury Scotch expressions with the global launch of Teacher’s 25 Years Old Blended Scotch Whisky and Teacher’s Highland Single Malt Whisky from the Ardmore Distillery The global launch of both these premium spirits from India is a reiteration of Beam Inc’s commitment to the Indian market and a salutation to a country that made its flagship Teacher’s Highland Cream the dominant market leader across India.

Beam Inc., the 4th largest spirits company in the world is committed to its consumer insight driven innovations agenda and is encouraged with strong growth witnessed in emerging markets. India continues to be jewel in the crown emerging market for Beam with a very successful Teacher’s portfolio. Teacher’s currently markets Teacher’s Highland Cream, Teacher’s 50 – 12 Years Old and recently introduced premium innovation – Teacher’s Origin.

There are a rare chosen few, who lead a life which is a superbly crafted symphony of achievements – one shining moment leads to another lustrous one. The notes of success build upon themselves – inevitable, inexorably, leading to a high that has the world look up.

Speaking at the global launch of the two super premium expressions from India, Mr. Harish Moolchandani, CEO & Managing Director (India & Indian Sub Continent), Beam India & ISC said, We have seen some very exciting times in the last year. Teacher’s as a brand outperformed the market and expectations and its elevation to the numero uno position in India has reaffirmed our belief in the understanding we have of the Indian consumer and their requirements. Teacher’s 25 Year Old and Teacher’s Single Malt are very premium expressions that will help us break through the clutter in the Indian Scotch Whisky market and offer the finest experiences to whisky aficionados. The Teacher’s 25 Year Old is truly a feather in the cap for Beam Inc. It is for connoisseurs ready to experience the ultimate and we are certain to see it become an exclusive and aspirational expression of achievement.

Mr. Robert Hicks, Teacher’s Master Blender, added, Teacher’s 25 Year Old is the oldest Teacher’s blend that has ever produced by us for sale and has been specially created to show how important it is to Teacher’s. The blend is so rich and full of flavour and stays true to William Teacher Senior’s guiding principles of a high malt content blend. If he were here now, he would be exceedingly proud of this supreme Teacher’s blend. While, Teacher’s Highland Single Malt is produced at Ardmore Malt distillery in the Eastern Highlands of Scotland and was designed and built in 1898 by Adam Teacher, one of the sons of William Senior, Adam wanted a very individual single malt whisky to be distilled for use in Teacher’s and to achieve that he bought the New Pitsligo peat bed in Banff to ensure the quality of the peat used in drying the malted barley. A quality we are proud of and dedicate to you.

Teacher’s 25 Year Old – the highest note yet in William Teacher’s legendary quest for perfection.

Teacher’s 25 Year Old is a rare and exclusive blend of the finest Scotch whiskies, available in individually numbered, exquisitely crafted ceramic decanter carriers to preserve exclusivity. This expression is distilled, matured and bottled in Scotland. It contains an unusually high percentage of malt whisky. In particular, the main flavours are provided by our own Ardmore Single Malt from the Ardmore distillery, which has been producing the finest Highland peated malt whisky for the Teacher’s family since 1898. To create the blend, only the finest aged casks of at least 25 years of age are first hand selected, followed by the art of blending – which is more art than science – to craft the finished spirit. The result is a supremely characterful, rich and smooth blend with subtle hints of unique peat smoke.

TASTING NOTES:

Colour: Bright Gold

Nose: At natural strength the immediate aroma is of spice and fruit, a trace of cinnamon and possibly nutmeg that encapsulates the peach and sweet orange creaminess that has a slight hint of lemon backing. With a trace of water the whisky opens to a multitude of additional flavours that gives the whisky a magnificent complexity. The mix of soft red apples, spice and a touch of sherbet are strengthened by the distinct tang of highland peat that then finishes with a soft creamy caramel sweetness.

Body: The vast complexity is well balanced by the rich sweetness

Palate: Again without water the taste is round, smooth and soft with touches of spices, fruit and peat smoke. Just a touch of water allows the mass of fruit and many soft spice flavours to develop. This slowly fades into the tang of smoky peat that is well balanced by the nutty creamy oak flavours.

Finish: Initially sweet but fades into a surprising dryness that allows the smoke to linger on for ages

Teacher’s Highland Single Malt Scotch Whisky comes from the Ardmore distillery in the Highlands of Scotland, established in 1898. It is distilled, matured and bottled in Scotland. A 100% peated Highland malt, the spirit is lightly, yet entirely peated – and has been so since 1898 when the Teacher’s family first decided to build a distillery in the Highlands. From the beginning, Ardmore was designed to create a very high quality malt whisky which would form the heart of Teacher’s Highland Cream, the Teacher family’s famous blended Scotch whisky. Today, Ardmore still uses the highest quality production methods, including traditional wooden wash backs and peats it’s malt with peat taken only from the Highlands. The result is a rich, complex malt whisky with very balanced smoky notes – the result is Teacher’s Single Malt Whisky.

TASTING NOTES:

Teacher’s Highland Single Malt From The Ardmore Distillery

Colour: Burnished gold.

Aroma: A rich softness linked with a smooth, slightly dry aroma, combined with a gentle, earthy, peat smoke.

Body: Full with subtle gentleness.

Palate: Full and rich flavours fill the mouth with a creamy peat tang and a touch of vanilla and sweet ripe fruit.

Finish: Full, succulent and quite long.

Gordon & MacPhail adds two malts to Private Collection

Two new rare Single Malt Whiskies are being added to Gordon & MacPhail’s portfolio of over 300 whiskies under the firms Private Collection label.

Sporting re-designed packaging, the two malts have been personally selected by the Urquhart family, Directors of the firm, for their outstanding character and quality.

Two new additions to this collection include Gordon & MacPhail Private Collection Hermitage Wood Finish 1997 (45%) from Caol Ila Distillery. Established in 1846 the distillery is hidden in a cove near Port Askaig, on Islay. After finishing in Hermitage casks for 30 months the Caol Ila character is laced with rich, fruity overtones – blackberries and cherries combine with the earthy smokiness of the whisky. Its availability is limited to just 800 bottles and has an RRP in the UK of £45.

Gordon & MacPhail Private Collection Côte Rôtie Wood Finish 1991 (45%) from Linkwood Distillery has been finished in Côte Rôtie casks for 30 months and has developed rich, summer fruit aromas with vanilla and roasted malt notes. Linkwood Distillery, established in 1821, is located on the outskirts of Elgin.

1900 bottles, priced at £61 in the UK, have been released for sale.

Gordon & MacPhail’s Joint Managing Director David Urquhart said: “The skill and care displayed in the selection of casks to match that character of individual whiskies is abundantly evident in these two Private Collection malts. These Single Malts provide the whisky enthusiast with the opportunity to discover how the whiskies are complemented by characteristics imparted by casks sourced from some of the world’s finest wineries.”

Notes:

About Gordon & MacPhail:

Gordon & MacPhail is an independent, family-owned spirit and wine merchant who have been based in Elgin, Moray, since 1895. Four generations of the Urquhart family have continued the tradition of seeking out the best and rarest Scotch whiskies.

Since its founding, Gordon & MacPhail’s policy has been to send casks to distilleries throughout Scotland, fill them with ‘new make’ spirit and mature them either at the distillery of origin or in the firm’s own bonded warehouses in Elgin.

Now one of the world’s leading malt whisky specialists, Gordon & MacPhail exports to more than 55 countries. It offers more than 300 presentations of own-bottled Single Malts. In 2009, Gordon & MacPhail was awarded the prestigious Queens Award for Enterprise in International Trade.

In 1993 the company purchased Benromach Distillery in nearby Forres. After extensively re-equipping the distillery over a five year period, Benromach was officially opened by HRH Prince Charles in October 1998. The award winning range includes Benromach 10 Years Old and Benromach Organic – the world’s first single malt to be fully certified by the Soil Association.