Maker’s Mark’s Perfect Mint Julep Recipe for Derby Day

It’s time to press your seersucker suit and unpack your fanciest hat because racing around the corner comes the most exciting two minutes in sports, the Kentucky Derby on May 5th! More than just a sporting event, Derby is as much about fashion and sipping mint juleps as it is horse racing. So, what exactly is a mint julep? It sounds simple – ice, bourbon, sugar and mint – but the truth is there’s a lot of prep that goes into making this iconic drink correctly.

Maker’s Mark is one of Kentucky’s finest premium bourbons, handcrafted at the oldest operating bourbon distillery in the world. Rob Samuels, eighth generation distiller and grandson of Maker’s Mark Founder Bill Samuels Sr., has happily offered up his family’s personal recipe for The Perfect Mint Julep so that you can share it with our readers. (See below)

For those who don’t have enough time to make juleps, Rob suggests trying Maker’s 46 – the first new bourbon from Maker’s Mark in 52 years. Best enjoyed neat or on the rocks, Maker’s 46 is finished with seared French oak staves and offers a bolder and more complex taste than the original Maker’s Mark. It has a rich, creamy caramel and vanilla flavor with a big, oaky finish.

For other great cocktail recipes using Maker’s Mark Bourbon, visit www.makersmark.com

“The Perfect Mint Julep”
(Serves 14-16)

Ingredients:

1 liter Maker’s Mark® Bourbon

Lots of fresh spearmint

Distilled water

Granulated sugar

Powdered sugar

To prepare the mint extract, remove about 40 small mint leaves – wash and place in a small mixing bowl. Cover with 3 ounces of Maker’s Mark. Allow the leaves to soak for 15 minutes. Then, gather the leaves in a clean, soap-free piece of cotton cloth and vigorously wring the mint bundle over the bowl of whisky. Dip the bundle again and repeat the process several times. Then set aside.

To prepare the simple syrup, mix 1 cup of granulated sugar and one cup of water in a cooking pot. Heat to dissolve the sugar. Stir constantly so the sugar does not burn. Set aside to cool.

To prepare the mint julep mixture, pour 3 ½ cups of Maker’s Mark into a large glass bowl or glass pitcher. (Pour the remaining whisky from the liter bottle into another container and save it for another purpose). Add 1 cup of the simple syrup to the Maker’s Mark.

Now, begin adding the mint extract a tablespoon at a time to the julep mixture. Each batch of mint extract is different, so you must taste and smell after each tablespoon is added. You may have to leave the room a time or two to clear your nose. The tendency is to use too much mint. You are looking for a soft mint aroma and taste – generally about 3 tablespoons.

When you think its right, pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to “marry” the flavors.

To serve the mint julep, fill each glass (preferably a silver mint julep cup) half full with shaved ice. Insert a sprig of mint and then pack in more ice to about an inch over the top of the cup. Then, insert a straw that has been cut to one inch above the top of the cup so the nose is forced close to the mint when sipping the julep.

When frost forms on the cup, pour the refrigerated julep mixture over the ice, add a sprinkle of powdered sugar to the top of the ice and serve.

Whisky ambassador receives two industry honours

Douglas Campbell, Brand Ambassador at Tomatin Distillery, is the proud recipient of two prestigious awards from the whisky industry, marking 50 years’ service at Tomatin Distillery.

Douglas has been inducted into Whisky Magazine’s ‘Hall of Fame’; a permanent tribute honouring those noteworthy individuals who have made a lasting contribution to the world of whisky. Having joined Tomatin in 1961 at the age of 15, Douglas progressed through almost every area in the distillery before being appointed Distillery Manager in 1990. He now promotes the brand worldwide in his current role of Brand Ambassador. The Hall of Fame honour was presented at the Waldorf Hilton in London on 22nd March 2012.

Induction into the Hall of Fame follows Douglas’ recent receipt of a Lifetime Achievement award from Whisky Advocate magazine, America’s leading whisky magazine in February 2012. Every year the magazine awards its
Lifetime Achievement Award to someone who has distinguished themselves in the industry over long years of service. Douglas has been selected by the magazine to receive the 18th annual award because in their view, “dedication such as his should not go unnoticed”.

Tomatin Distillery released a special limited edition whisky last year in recognition of Douglas’ 50 years’ service. Douglas himself created the single malt using whiskies distilled in each of the 5 decades he has worked at the
distillery, calling it ‘Decades’.

Robert Anderson, CEO of the Tomatin Group, commented: “Douglas had already contributed 27 years to Tomatin when I took up my post in 1988 and has therefore always been a great inspiration to me. ‘Decades’ was a fitting compliment to Douglas’ participation in the evolution of Tomatin, and these honours further highlight the dedication given by Douglas over the past 50 years. We couldn’t be prouder of him!”

Douglas added: “Even after 50 years I am still learning new things about the Scotch whisky industry, and most importantly, I still enjoy doing what I can to help promote the Tomatin product.”

Notes

 URLs:

http://www.whiskyadvocateblog.com/  

http://www.whiskymag.com/awards/hall_of_fame/
 The Tomatin Distillery Co Ltd is a producer and blender of Scotch whisky, boasting a strong core range of single malt whiskies along with a range of popular blends.
 Website: www.tomatin.com Facebook: www.facebook.com/Tomatin1897 Twitter: www.twitter.com/Tomatin1897
 The distillery was established in 1897, and while historically the whisky produced was primarily sold for use in other brands of blended whisky, the company is now very focussed on growing the Tomatin single malt brand in its own right.
 The company’s most popular blends are The Antiquary, The Talisman and Big ‘T’.
 The distillery is owned by Japanese company Takara Shuzo: http://www.takarashuzo.co.jp/english/index.htm

Dunkeld Atholl Brose voted world’s best liqueur

Elgin based whisky, wine and spirit merchant, Gordon & MacPhail proudly announces Dunkeld Atholl Brose has been crowned ‘World’s Best Whisky Liqueur’ at the World Whisky Awards 2012.

More than 300 whiskies and liquors battled during three intensive blind tasting rounds to be crowned the World’s Best Whiskies. 

Judges for Whisky Magazine’s independent editorial panel were drawn from some of the best drinks journalists and retailers across the world, with industry representatives made up of master blenders, distillers and brand ambassadors in the final round. 

Inspired by an ancient Highland recipe, Dunkeld Atholl Brose is a delicious boutique liqueur that captures the best natural flavours of Scotland. A luxurious golden blend of single malt whisky, honey and carefully-selected herbs, Dunkeld Atholl Brose is a unique product steeped in Scottish history. 

David Urquhart, Joint Managing Director of Gordon & MacPhail, said: “The World Whiskies Awards are one of the most high-profile and highly-regarded in the industry, so to have been presented with the title of ‘World’s Best  Whisky Liqueur’ really is a fantastic achievement, particularly when you consider that we were judged by a panel of senior industry representatives from around the world.” 

The World Whiskies Awards is the annual selection of the very best whiskies internationally with entries being received from Australia, Belgium, Canada, France, India, Ireland, Japan, Scotland, South Africa, Sweden, the USA and Wales. 

Categories are based upon the commonly held whisky groupings, which define both the style and the process of whisky and whisky production: single malt, blended, blended malt, grain, American and whisky liqueurs. 

Organised by Whisky Magazine, this annual competition selects, awards and promotes to consumers and trade the ‘World’s Best Whiskies’. 

The competition is open to proprietary bottlings only, and is chaired by Rob Allanson, Editor of Whisky Magazine, and exists to inform and educate consumers throughout the world about whisky. 

Notes 

Tasting Note: 

AROMA without water: Sweet, spicy and fruity – cloves and cinnamon, eucalyptus and menthol aromas. 

TASTE without water: Sweet, warming with menthol and peppermint notes. Spicy, herbal flavours and a subtle whisky edge. 

About Gordon &MacPhail:  

Gordon &MacPhail is an independent, family-owned spirit and wine merchant which has 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 foundation, 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 450 presentations of own-bottled single malts and has a stock-holding of more than 700 whiskies. In 2009, Gordon &MacPhail was awarded the prestigious Queen’s 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 certified by the Soil Association.

Buffalo Trace Distillery Wins 3 Major Honors FROM Whisky Magazine

MASTER DISTILLER EMERITUS ELMER T. LEE INDUCTED INTO HALL OF FAME AND GIVEN LIFETIME ACHIEVEMENT AWARD

FRANKFORT, Franklin County, Ky (April, 2012) – Buffalo Trace Distillery garnered high honors during the Whisky Magazine Icons of Whisky Hall of Fame Awards ceremony held March 22, 2012 at the Waldorf Hilton in London, England. Most special was the Lifetime Achievement Award and Hall of Fame induction given to Master Distiller Emeritus Elmer T. Lee.

Elmer T. Lee was born in 1919 on a tobacco farm near Peaks Mill in Franklin County, Kentucky. He graduated from Frankfort High School in 1936 and served in the U. S. Army Air Force during World War II as a radar bombardier on a B-29. After flying missions over Japan through 1945, Elmer was honorably discharged in January 1946. He returned home and studied engineering at the University of Kentucky, where he graduated with honors in 1949.

In September 1949 Elmer began working in the engineering department of the George T. Stagg (now Buffalo Trace) Distillery in Frankfort. In 1966, he was promoted to plant superintendent, responsible for all plant operations and in 1969 he became plant manager. Elmer retired in 1985, but continues to serve as ambassador for Buffalo Trace, educating others on the unique qualities of Kentucky’s bourbon whiskey.

It was in 1984 that Elmer introduced the single-barrel bourbon concept to the world with Blanton’s Single Barrel Bourbon, named in honor of Col. Albert B. Blanton. Elmer is known throughout the industry for his expertise and knowledge of bourbon whiskey and has received numerous awards and recognition.

In addition to Elmer’s honor, two whiskeys distilled at Buffalo Trace Distillery were also awarded “Best in the World” honors by Whisky Magazine at the Hall of Fame Awards:

Eagle Rare 17 Year Old Kentucky Bourbon
Best American Whiskey in the World
Best Bourbon in the World
Sazerac 18 Year Old Kentucky Rye Whiskey
Best Rye in the World

“It’s been such a pleasure and an honor to be able to learn from Elmer Lee,” said Harlen Wheatley, Buffalo Trace Distillery’s current Master Distiller. “The knowledge he brings forth to our industry has been invaluable, and we’re happy everyone else in the world recognizes it as well.”

About Buffalo Trace Distillery

Buffalo Trace Distillery is a family-owned company based in Frankfort, Franklin County, Kentucky. The Distillery’s rich distilling tradition dates back to 1787 and includes such legends as E.H. Taylor, Jr., George T. Stagg, Albert B. Blanton, Orville Schupp, and Elmer T. Lee. Buffalo Trace Distillery is a fully operational Distillery producing bourbon, rye and vodka on site and is listed on the National Register of Historic Places. The Distillery has won seven distillery titles since 2000 from such notable publications as Whisky Magazine, Malt Advocate Magazine and Wine Enthusiast Magazine. It was named Whisky Magazine 2010 World Icons of Whisky “Whisky Visitor Attraction of the Year.” Buffalo Trace Distillery has also garnered more than 200 awards for its wide range of premium whiskies.

To learn more about Buffalo Trace Distillery visit www.buffalotrace.com  

Royal Salute Launches Limited Edition Diamond Jubilee Bottle

Created in 1953 to mark the coronation of Queen Elizabeth II, Royal Salute is this year continuing with tradition by celebrating the Queen’s 60 year reign with the launch of the Royal Salute Diamond Jubilee Limited Edition.

In keeping with the Diamond Jubilee theme, the porcelain flagon is finished with a rich, royal blue glaze. Presented in a hand-crafted display box that elegantly showcases the bottle, Royal Salute Diamond Jubilee will have a strong on-shelf presence in over 20 markets, with innovative retail displays, inspired by the light-reflective qualities of a diamond, highlighting the exceptional quality of the whisky within.

Neil Macdonald, Global Brand Director for Royal Salute, says: “Royal Salute was originally created to mark the coronation of Queen Elizabeth II. We are therefore delighted that this Royal Salute Limited Edition will celebrate the Diamond Jubilee – as it is only the second time in history that this milestone has been achieved by a British monarch.”

Royal Salute Diamond Jubilee is a limited edition that will only be available in 2012 during the Jubilee celebrations.

The new expression is available to markets globally from March 2012, with a recommended minimum retail price of $164 for a 70cl bottle.

Notes

Royal Salute
The pinnacle of Scotch whisky, award-winning Royal Salute was first created to mark the 1953 coronation of Her Majesty Queen Elizabeth II. This defining luxury whisky has a very powerful and sophisticated style, and has become the world’s leading luxury Scotch whisky brand.

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 with a portfolio that includes Chivas Regal, Ballantine’s, Beefeater Gin, The Glenlivet, Royal Salute, Aberlour, Plymouth Gin, Longmorn, Scapa, 100 Pipers, Clan Campbell, Something Special and Passport.

For further information visit: www.chivasbrothers.com and www.royalsalute.com

Putting the Dram into Drama

Benromach Single Malt Whisky is building on its successful partnership with the National Theatre of Scotland as it continues to sponsor a UK tour of the Strange Undoing of Prudencia Hart 2012 tour, following its support of the production at the Edinburgh Festival Fringe last year. 

The Strange Undoing of Prudencia Hart takes theatre into pubs and other unlikely venues, where stories are told, re-told, sung and passed on. It’s an evening of supernatural storytelling, music and theatre inspired by the Border Ballads, Robert Burns and the poems of Robert Service.  

The show opens at the Adam Smith Theatre Kirkcaldy on Wednesday 11 April before moving on to Blair Atholl, Nethy Bridge, Edinburgh, Torry, Kippen, Crianlarich, Kilcreggan, West Kilbride, Carlops and Kelso. 

Their sponsorship is part of Benromach’s venture into the arts and will enable each audience member in Scotland (18 years and above) to share a dram of Benromach Whisky during the show. 

Commenting on the sponsorship, David Urquhart Joint Managing Director of Gordon & MacPhail, owners of the Benromach Distillery in Forres, said: “We’re excited to be continuing our sponsorship of the arts as The Strange Undoing of Prudencia Hart grows in popularity across Scotland and the rest of the UK. It’s a pleasure to be associated with such an individual and artistic performance, which we feel reflects many of the distinctive qualities of the various expressions of our malt whisky.” 

The tale of Prudencia Hart, an uptight academic, follows her as she sets off to attend a conference one wintery morning in Kelso in the Scottish Borders. As the snow begins to fall, little does she know who or what awaits her there.  Her wild journey through the night takes her into and out of different supernatural and natural realms looking for folk songs. 

The production will also appear at UK festivals; including the Norwich and Norfolk Festival, Mayfest, Bristol and the Brighton Festival.  The Strange Undoing of Prudencia Hart will then tour the UK and internationally until 2013.  

Those attending the performance will be invited to sample Benromach 10 Years Old, Benromach Organic or Benromach Peat Smoke at the bar after the performance. 

Elly Rothnie, Development Director, National Theatre of Scotland said: “The Strange Undoing of Prudencia Hart was a huge success at the Fringe last year and our audiences loved sampling one of Scotland’s finest malt whiskies as part of the experience. We are thrilled to continue this important partnership in 2012 where we will take the production and Benromach whisky to new audiences throughout the country.” 

The Strange Undoing of Prudencia Hart originally toured Scotland in February 2011 subsequently playing at Latitude Festival, Òran Mór, Glasgow, and the Edinburgh Festival Fringe in August 2011.  The production has won two awards, a CATS Award for Best Music and Sound and a Herald Angel. 

Notes: 

About Benromach 

Established in 1898, Benromach distillery changed hands many times and was virtually derelict when bought by Gordon & MacPhail in 1993. Drawing on generations of whisky expertise, the company carried out a painstaking refurbishment, and the distillery was officially re-opened by Prince Charles in 1998.

Just two men hand-craft Benromach using the finest Scottish barely and the purest spring water from the nearby Romach Hills.  They fill new spirit into the highest quality casks before being left to mature at the distillery for many years.  The Benromach portfolio includes the award winning Benromach 10 Years Old and the first fully certified organic single malt – Benromach Organic. 

Benromach expressions include: 

Benromach Ten Years Old  

Benromach Ten Years Old is created from the finest Scottish barley and pure spring water from the nearby Romach hills. After being matured for at least ten years, it emerges golden in colour and displays rich fruit, sweet chocolate and delicate spicy aromas. With a rich sherry influence, the mouth-watering palate coats the senses with exotic fruit flavours, toasted malt and a delicate hint of smoke. 

Benromach Traditional 

A rich and mellow single malt with fruit and malty tones, balanced with a hint of smoke. 

Benromach Peat Smoke 

Full bodied, intense and challenging with a smoky character, yet balanced with the fruity elegance of Speyside.\ 

Benromach Origins 

A series of special bottlings crafted to highlight how small changes in the art of whisky-making can help to shape the character of the final single malt. 

Please visit www.benromach.com for details. 

About the National Theatre of Scotland 

The National Theatre of Scotland is supported by the Scottish Government. Since its launch in February 2006, the National Theatre of Scotland has been involved in creating 137 update productions in 125 update different locations. With no building of its own, the Company takes theatre all over Scotland and beyond, working with existing and new venues and companies to create and tour theatre of the highest quality. It takes place in the great buildings of Scotland, but also in site-specific locations, airports and tower blocks, community halls and drill halls, ferries and forests.  The company has performed to almost 600,000 people 

In the sleepy, picturesque village of Knock in Aberdeenshire, the Knockdhu Distillery is about to get a jolt of creativity from New York City.

Watch our video and register to be the first to know about something remarkable arriving from anCnoc. We’ll contact you when it’s here!

Register to be the first in the know

HIGHLAND PARK DEBUTS WITH SLOW FOOD RESTAURANT OF THE YEAR AWARD AT THE WORLD’S 50 BEST RESTAURANTS 

Highland Park single malt whisky, distributed by Maxxium UK, and Slow Food UK, are set to introduce an innovative new award, the Slow Food Restaurant of the Year Award, at The World’s 50 Best Restaurants sponsored by S.Pellegrino & Acqua Panna. Organised by Restaurant magazine, the celebrations will take place in London’s Guildhall on 30 April.

Reinforcing its credentials in the food arena, Highland Park will sponsor the Award at this prestigious event. 2012 marks the 10th anniversary of the awards ceremony – a globally recognised and respected reference point which showcases the leading trends and the very best of global dining. This new award, judged by Slow Food UK, Restaurant magazine, Highland Park and renowned food critic Matthew Fort, will go to the restaurant within the World’s 50 Best that creates pleasurable food with an outstanding commitment to community and the environment.

With shared beliefs and values, promoting a passion for flavour and craftsmanship, Highland Park and Slow Food UK established a dynamic new initiative, the Slow Food Chef Alliance, and the new award is a natural progression for the partners. Going from strength to strength, the Slow Food UK Chef Alliance, supported by Highland Park, is engaging with chefs in actively supporting Slow Food UK, by championing small scale producers and sustainably sourced, quality produce. 

Peter Sandstrom, marketing director, Maxxium commented: “We are extremely excited about our involvement with The World’s 50 Best Restaurants and this annual gathering of the world’s culinary greats.  It’s fantastic to be bringing a different dimension to this year’s celebrations with the new award, in partnership with our friends at Slow Food UK.  I look forward to presenting the award on the night with great anticipation.”

Catherine Gazzoli, Slow Food UK CEO, commented: “It’s a great opportunity for us to encourage and fully acknowledge the importance that many chefs are attaching to offering their diners an authentic and involving experience.

“The award will also highlight our plight to save edible biodiversity; honouring those chefs who have demonstrated a willingness to use and promote Ark produce, a catalogue of forgotten foods which will disappear if chefs and others fail to use them.”   

The World’s 50 Best Restaurants list is an annual snapshot of the opinions and experiences of over 800 international restaurant industry experts and is a credible indicator of the best places to eat around the globe. Last year’s best restaurant winner was top Danish restaurant Noma, known for its dedication to foraging. The shortlist and winners of the Highland Park Slow Food Restaurant of the Year Award will be revealed on the night in front of some of the world’s top culinary masters.

“We are delighted to be collaborating with Highland Park and Slow Food UK on this new initiative,” says William Drew, editor of Restaurant magazine. “Now feels like the perfect time to highlight and reward those restaurants within the World’s 50 Best list that best reflect notions of locality, heritage, sustainability and the revival of forgotten foods. One deserving restaurant will emerge with the coveted new title of Highland Park Slow Food Restaurant of the Year on April 30.” 

Notes:

http://www.highlandpark.co.uk/ 

Highland Park:

Five keystones contribute to making the Best Spirit in the World:

• Hand-turned malt adds to the deliciously succulent, balanced layers of aromatic character found in Highland Park single malt Scotch whisky.
• Aromatic peat gives a delectably seductive, luxuriant floral sweetness to Highland Park single malt Scotch whisky.
• Cool maturation enhances the smooth character of Highland Park single malt Scotch whisky.
• Sherry oak casks contribute to the distinctive richness and multi-dimensional complexity of Highland Park single malt Scotch whisky.
• Cask harmonisation ensures consistency and balance in Highland Park single malt Scotch whisky. 

Established in 1798 on Orkney, Highland Park is one of the most remote Scotch whisky distilleries in the world.  For over 200 years, the distillery has combined time old tradition and the very best craftsmanship to achieve perfection.   Its core range of 12, 18, 25, 30 and 40 year old single malt is consistently acclaimed by connoisseurs and experts. 

Slow Food UK:

In the fast modern junk food environment, Slow Food, a non-profit organisation, is the voice of calm reason and quality. We work to promote the greater enjoyment of food through a better understanding of its taste, quality and production, Working with local member groups across the country, our network of chefs and artisan producers, we deliver educational projects and events to reconnect people with where their food comes from, how and where it is produced and the implications of the choices we make on the environment, biodiversity and our own health. 

The World’s 50 Best Restaurants:

Restaurant magazine is the UK’s leading publication for restaurateurs and chefs, and has been publishing The World’s 50 Best Restaurants list since 2002 and the Awards since 2003. Restaurant magazine is solely responsible for organising the awards, collating the votes and producing the list.

S.Pellegrino and Aqua Panna are main sponsors of the awards. S.Pellegrino and Acqua Panna are the leading natural mineral waters in the fine dining world. Together they interpret Italian style worldwide as a synthesis of excellence, pleasure and well-being.

The results and the awards are staged and published by Restaurant magazine in the UK.

•  S.Pellegrino & Acqua Panna are the main sponsors, but do not have any involvement with the results or awards and their compilation. Neither do any other commercial partners.
• Restaurant magazine has no influence whatsoever on the results.

Sponsors:

Acqua Panna & S.Pellegrino – Main event sponsors, official water suppliers, ‘Lifetime Achievement Award’ sponsor, ‘The Highest New Entry Award’ sponsor

Veuve Clicquot – ‘World’s Best Female Chef’ sponsor and official Champagne supplier

Lavazza – ‘Slow Food Reception’ sponsor and official coffee supplier

Birra Moretti – Official beer supplier

Silestone – ‘Chefs’ Choice Award’ sponsor and official quartz work surface supplier

Cacao Barry – ‘Highest Climber Award’ sponsor and official chocolate supplier

Highland Park – ‘Slow Food Award’ sponsor and official whisky supplier

Les Concierges – ‘The One to Watch Award’ sponsor and official concierge services supplier

Action Against Hunger – Official Charity Partner 

For more information about 50 Best Restaurants of the World please visit: http://www.theworlds50best.com/

THIRD RELEASE FOR BALBLAIR 1989 VINTAGE

International Beverage Holdings is delighted to unveil the third release of the 1989 Vintage of Balblair Highland Single Malt Scotch Whisky.

As with the 2001 Vintage, launched to great acclaim in November 2011, this expression is non-chill-filtered, naturally coloured and bottled at 46%. Coupled with traditional production methods, this policy results in a single malt of rare quality.

The third release of Balblair 1989 is amber in appearance with rose gold highlights. This full-bodied malt has distinctive aromas of bananas, apples, raisins and lemons. Maturation in American oak ex-bourbon barrels adds notes of warm toffee and vanilla. There is an abundance of fruit and a rich spiciness on the palate, leading to a complex yet notably smooth finish.

Distillery Manager John MacDonald observes of his latest selection: “The now extinct second release of the 1989 Vintage was many people’s favourite Balblair. I believe this variant – at a higher strength, uncoloured and non-chill-filtered – is even better.”

According to Andy Hannah, Brand Manager: “Balblair has become established as a favourite of discerning whisky drinkers worldwide. As well as being the only distillery solely releasing vintage malts, the contemporary packaging design sets it apart. This has been further updated with the third release of the Balblair 1989 Vintage, the first to appear in a new, higher-quality box (which will become the standard for new bottlings); at 15mm
narrower than before, it is smaller and greener.”

Balblair 1989 has been a very popular vintage and this will be its final release. It will be on general sale but the focus will be on three key markets: the UK, France and Russia.

Balblair 1989 is available at £60.00.

World Whisky Awards 2012 – Nikka Taketsuru 17 yrs World’s Best Blended Malt

For the fourth consecutive year, Nikka Taketsuru is awarded the title of world’s best blended malt at the World Whiskies Awards.

For the first time, the 17 year old bottling will play the role of ambassador for Japanese pure malts, succeeding the emblematic 21 year old, winner of the prize in 2007, 2009, 2010 and 2011.

The Taketsuru range of whiskies, which include a 12 year, a 17 year and a 21 year, is the fruit of Mr. Hisamitsu’s work as chief Nikka whisky blender. By selecting malts from Nikka’s two distilleries, Yoichi and Miyagikyo, he aims to achieve a subtle harmony between these very unique single malts.

This 5th award is proof of his success!

Also of note are the Nikka From the Barrel, winning best Japanese blended whisky without age statement every year since 2007, as well as the Miyagikyo single malts, whose Non Age and 12 year bottlings received prizes in their respective categories.

Awarded World’s Best Blended Malt!

Nikka whisky chief blender TETSUJI HISAMITSU accepted the prize in London on March 22nd, 2012. He says he is proud of the Taketsuru blend quality, and hopes that this recognition will allow even more whisky enthusiasts to discover the range through the 17 year bottling, with its very accessible price.