JOHNNIE WALKER ® BLUE LABEL™ PARTNERS WITH PORSCHE DESIGN STUDIO TO LAUNCH A LUXURIOUS NEW LIMITED EDITION COLLECTION

Luxury whisky JOHNNIE WALKER BLUE LABEL has partnered with Porsche Design Studio, one of the world’s most exclusive design houses, to create the Johnnie Walker® Blue Label™ Collection by Porsche Design Studio, designed to enable men to celebrate their achievements today. The partnership has created a series of exclusive pieces, inspired by the perfect serve of Johnnie Walker Blue Label, that are ideal for entertaining friends or colleagues and as a prestigious gift.

Bringing together two of the world’s most iconic and aspirational luxury brands renowned for modernity, luxury and supreme craftsmanship, the collection consists of “The Chiller” and “The Cube”, but is led by a made-to-order Johnnie Walker Blue Label Private Bar (price available on request). The pieces in the collection have been exquisitely made to blend function and aesthetics, uniquely presenting everything required for the perfect serve of Johnnie Walker Blue Label blended whisky.

 Inspired by the iconic label which sits at a perfect 24 degree angle on each bottle of Johnnie Walker, the Private Bar is crafted from brushed titanium with a luxurious leather interior, and features state of the art motion sensors which open through a perfect 180 degrees, revealing three bottles of Johnnie Walker Blue Label, four subtly illuminated crystal glasses and chilled water, essential for the perfect serve to cleanse the palate before tasting and to serve on the side.

 

The Chiller (RRP £240) holds a single bottle of Johnnie Walker Blue Label, encased in sophisticated dark blue leather and brushed titanium, whilst the top removes to function as an ice chiller. The Cube (£490) comes with an individually numbered bottle of Johnnie Walker Blue Label alongside an ice chiller, stainless steel tongs, and four bespoke Blue Label crystal glasses, ideal for entertaining.

“We have remained committed to both modern and classical design principles through the design process, combining luxurious leather and metals,” explains Roland Heiler, Managing Director of Porsche Design Studio, Austria. “The resulting vision is a mix of traditional and high tech that combine to make the objects exceptional, setting them apart from any other gift packages.”

The Chiller and the Cube will be available at Harrods, Selfridges and Harvey Nichols, and Royal Mile Whiskies from October 2011. The Private Bar is available made to order exclusively from Harrods. The collection will also be displayed at London hotels including The Savoy and the Mandarin Oriental. For the perfect serve of Johnnie

Walker Blue Label, a special illuminated Cube can be ordered at the Brompton Club, Home House, Whisky Mist, Blythswood Square and Dormy House at Gleneagles.

Johnnie Walker Blue Label is the commemoration of Alex Walker’s remarkable Old Highland Whisky and demonstrates the same rare commitment to flavour and the blender’s art. Only 1 in 10,000 casks are deemed of sufficient character to deliver its remarkably smooth signature taste. Each rare whisky is handpicked by the Master Blender himself, part of an unbroken blending heritage stretching back over 190 years.

Notes:

About Johnnie Walker® Blue Label™ Blended Scotch Whisky
Johnnie Walker Blue Label is available from selected Waitrose stores, Selfridges, Harrods, Harvey Nichols and The Vintage House. RRP: £140. BLUE LABEL is the pinnacle of the House of JOHNNIE WALKER.
Presented in individually numbered bottles, it is reminiscent of the 19th century style of whiskies. The master blender uses his decades of experience to select some of the rarest casks from the JOHNNIE WALKER reserves for their quality, character and flavour to create the powerful, complex, smooth character of BLUE LABEL. Using a relatively small number of whiskies requires incredible skill and exceptional liquids as each will pay a significant contribution to the final result.

BLUE LABEL has a mellow, rounded nose, with a dry smokiness (a JOHNNIE WALKER signature flavour) mixing with raisin sweetness. It is best savoured with the palate cleansed and cooled by iced water. One sip reveals a velvety mouth-feel, then an explosion of flavour. At once you’ll discover hazelnuts, honey, rose petals, sherry and oranges. Subsequent sips reward you with more hidden secrets like kumquats, wispy aromatic smoke, sandalwood, tobacco, and dark chocolate.

About Diageo
Diageo is the world’s leading premium drinks business with an outstanding collection of beverage alcohol brands across spirits, wines, and beer categories. These brands include JOHNNIE WALKER Scotch Whisky, GUINNESS beer, SMIRNOFF vodka, J&B Scotch Whisky, BAILEYS Irish cream liqueur, CUERVO tequila, TANQUERAY gin, CAPTAIN MORGAN rum, CROWN ROYAL blended Canadian whisky, BEAULIEU VINEYARD and STERLING VINEYARDS wines.

Diageo is a global company, trading in more than 180 countries around the world. The company is listed on both the New York Stock Exchange (DEO) and the London Stock Exchange (DGE). For more information about Diageo, its people, brands, and performance, visit us at Diageo.com. For our global resource that promotes responsible drinking through the sharing of best practice tools, information and initiatives, visit DRINKiQ.com.
The JOHNNIE WALKER and BLUE LABEL words, the Striding Figure device and associated logos are trade marks (C) John Walker & Sons 2011.

Chef Alliance Group Photo – left to right: Massimo Riccioli of Massimo Restaurant and Oyster Bar, Pascal Aussignac of Club Gascon, Rowley Leigh of Le Café Anglais,Adam Johnson of Le Manoir aux Quat’Saisons, Jacob Kennedy of Bocca di Lupo, Richard Corrigan of Corrigan’s Mayfair, Catherine Gazzoli, CEO of Slow Food UK,Trevor Gulliver of St John Restaurant, Sam Harris of Zucca, Gerry Tosh, Ambassador of Highland Park, Bryn Williams of Odette’s and Marcus Wareing of the Berkeley

LONDON’S TOP CHEFS OUT IN FORCE TO CELEBRATE LAUNCH OF SLOW FOOD UK CHEF ALLIANCE

Leading lights of the culinary world came together yesterday at an exclusive event to mark the launch of Slow Food UK’s Chef Alliance; a new initiative, which will encourage chefs to actively support the aims of Slow Food UK.

Twenty-five of London’s celebrated chefs, including the Michelin starred Michel Roux Jr, of Le Gavroche fame, Bryn Williams, Chef Patron at Odette’s and Francesco Mazzei of L’Anima, congregated at Richard Corrigan’s eponymous Mayfair restaurant (28 Upper Grosvenor Street) for Slow Food UK’s inaugural Chef Alliance gathering.

The star-studded event was hosted by Slow Food UK CEO, Catherine Gazzoli and Irish-born chef/restaurateur Richard Corrigan; who has taken on the role of Chef Alliance spokesperson.

The dynamic scheme, which launched in partnership with Highland Park whisky, hopes to engage Britain’s chefs in actively supporting the aims of Slow Food UK, by championing small scale producers and sustainably sourced, quality produce. Slow food is a global, grassroots movement that links the pleasure of food with a commitment to community and the environment.

Chefs who attended the lunch enjoyed a menu, specially created by Richard Corrigan using Ark of Taste produce; a list of UK products in danger of disappearing, which eventual members of the alliance will be encouraged to use, when appropriate, on their own menus.

Richard Corrigan, Slow Food UK Chef Alliance spokesperson, said: “Slow Food UK Chef Alliance is bringing together the UK’s top Chefs who are actively championing great ideas to benefit the agri and culture of these islands.”

CEO, Catherine Gazzoli said: “We’re really excited to be welcoming so many acclaimed chefs to the alliance. Many of the chefs are already actively trying to use sustainably sourced, great tasting local produce; the alliance will simply allow them to shout about it.

“It’s great to know we have so much support out there, I truly believe this is the start of something very special.”

Gerry Tosh, Global Marketing Manager, Highland Park said: “At Highland Park our commitment to making great whisky, which is rich in flavour and offers the best taste experience, sits at the very heart of what we do. Working with Slow Food therefore feels like a natural fit for us and one where we can forge a partnership grounded in shared beliefs and values.”

The Chef Alliance will be rolled out across the UK, with regional launches set to be hosted over the coming months. All types of establishments will be welcomed, however resident chefs must first become members of their local Slow Food group and membership will be by invitation only.

About Slow Food UK

Slow Food is a global, grassroots movement with thousands of members, in 150 countries around the world that links the pleasure of food with a commitment to community and the environment. It was founded in 1989 in Italy. A non-profit, member supported association, with charitable educational programmes, Slow Food was created to counter the rise of fast food and fast life.

Slow Food UK has developed the Slow Food UK Chef Alliance as recognition of those chefs who champion and share our vision that all food should taste great, should be environmentally sustainable and that producers should be paid a fair wage. http://www.slowfood.org.uk

Chef Alliance Photo – left to right: Scott Dickson, UK Brand Manager Maxxium, Richard Corrigan of Corrigan’s Mayfair, Catherine Gazzoli, CEO of Slow Food UK, Gerry Tosh, Ambassador of Highland Park

About Highland Park:

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 range of 12, 15, 18, 21, 25, 30 and 40 year old single malts is consistently acclaimed by connoisseurs and experts. Highland Park has won a string of prestigious awards across its portfolio, most recently including ‘best new whisky release of the year 2009’ for its 40-year-old single malt and ‘best whisky in the world 2009’ for its 21-year-old expression in the World Whisky Awards, as well as four double gold awards in the San Francisco World Spirits Competition 2009.

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.

Please enjoy our brand responsibly.
www.highlandpark.co.uk  

www.drinkaware.co.uk

About Slow Food UK Chef Alliance spokesperson, Richard Corrigan:

As a chef Richard’s philosophy is firmly rooted in a sense that food should reflect both who we are and where we are. Born in County Meath, Ireland, he was raised in a farming family that grew, fished and hunted much of the food that came to the table.

Richard is actively involved in the Slow Food Movement and heartily believes in the “farm to fork” philosophy. He promotes small artisan producers both in the UK and in his native Ireland.

Richard can be seen behind the stoves in the renowned Bentley’s Oyster Bar and Grill in London’s Piccadilly and in the award-winning Corrigan’s Mayfair.

He has also written two cookbooks: The Richard Corrigan Cookbook: From The Waters and The Wild, and The Clatter of Forks and Spoons.

DIAGEO ANNOUNCES ITS SPECIAL RELEASES FOR 2011Diageo’s prolific collection of single malt Scotch whiskies, the Classic Malts Selection™, is augmented every year by the issue of a small portfolio of limited edition single malts, under the heading of Special Releases.

Diageo’s Special Releases 2011
The series has always aimed to intrigue, delight and sometimes surprise whisky connoisseurs and collectors, by presenting unusual, rare, collectable – but always deeply enjoyable – expressions of single malt whisky, all from original distillery stocks.

Some are affordable, others enjoy a rarity that imposes frankly aspirational prices. Many enjoy striking, specially designed packaging that enhances the pleasure of ownership and sharing.

Familiar distilleries are often present, but in unusual expression or ages. Other bottles are drawn from the precious and dwindling stocks of distilleries that ceased production last century. Most are bottled at natural cask strength and all without chill filtration. There are eight Special Releases this year; five are from closed distilleries; and the whole production is less than 60,000 bottles.

As Diageo’s Nick Morgan explains:

“We set out to include one or two really unexpected bottlings in the 2011 Special Releases collection. Very few whisky connoisseurs – possible none at all – will ever have encountered anything like the 20 year old glorious Port Dundas™ single grain whisky that we are offering this year, and since the distillery closed two years ago, it’ll be a rare experience for those who who get to try it now.

“By contrast, the 25 year old Knockando™ from first-fill ex-sherry casks might astonish those who thought they know this malt: this bottling is rich, deep-flavoured and very complex. The Glenury Royal™ at 40 years old is a very venerable (and inevitably expensive) bottling, an old-style after-dinner experience; but it shows no fatigue and is packed with flavour. Lovers of the Lowland style will be charmed by the Rosebank™ 21 year old.”

Older & Rarer
As in previous years, Brora™ and Port Ellen™ will be a focus for committed devotees of these irreplaceable single malts.

The Brora 32 year old is in a limited edition of only 1,404 bottles: compare the first release in this series, in 2002, which ran to 3,000 bottles.

The Port Ellen, also at 32 years old, comes in an edition of 2,988 bottles (compared with 12,000 bottles in 2002!). Rarer and older as the years go by, both are priced at £300 (UK RRSP).

DIAGEO SPECIAL RELEASES 2011 – DETAILS

Brora 32 Year Old
ABV 54.7%

• From a closed distillery at Brora, on the coast.

• Our oldest-ever bottling.

• Tenth of a limited series of annual releases.

• Annual allocation has extended availability of this irreplaceable malt; stocks now depleted.

• From whiskies at least 32 years old, aged in refill American Oak & refill European Oak casks.

• Only 1,500 individually numbered bottles worldwide (less than half recent releases).

• From specialist retailers only.

• UK RRSP £300 per bottle.

Tasting Notes

Appearance: Antique gold. Bright, with good beading.

Nose: Modest but complex. Mild nose-feel, yet with a white pepper prickle. Immediate, sharp freshness, rising over sweet malt with fragrant wood smoke curling in the background. Gradually more fruity (baked apples with red-currant jelly, lemon and lime zests) then waxy (warm candlewax) with a trace of hessian, faint spearmint and creamy vanilla. Late, cleansing notes. Water freshens and sweetens things, liberating fresh menthol and floral notes underscored by soft, lemony biscuit, or Madeira cake.

Body: Dense. Oily and smooth. Medium.

Palate: At natural strength, fizzy and spicy. Subdued at first; sweet to start, with subtle smoke followed by sweet, charred notes (burnt fruit cake) then distinctly salty and drying. Smoother to drink with water: lightly sweet, then still salty and drying, with less spice, and now the burnt fruit-cake has become a soft, chewy, iced Danish pastry.

Finish: Long and warming, with late smoke and crushed black peppercorns. Later, traces of wood ash. Creamy and cooler with water; sweet with faint smoke and mint

Summary: Magnificent, and excellent at cask strength: the coastal, smoky, savoury Brora character is here sweetly softened in a malt that’s courteous yet informal; it has the depth and complexity of age yet also a spicy, lively twinkle, like a favourite uncle.

Caol Ila Unpeated 12 Year Old 1999
ABV 64%

• A sixth limited release of unpeated Caol Ila, the second at twelve years old.

• From a batch made once a year, from unpeated malt, for blending in the “Highland Style”.

• From 1st fill ex-bourbon American Oak casks filled in 1999.

• Fewer than 6,000 bottles worldwide.

• From specialist retailers only.

• UK RRSP £55 per bottle.

Tasting Notes
Appearance: Yellow gold. Light beading

Nose: Quiet, approachable. Mild nose-feel, in spite of its strength. A sweet and fruity aroma: fondant and green apples. Hints of pear-drops with sweet and sour notes. No discernible smoke, but just a trace of Virginia tobacco; then the faintest olive brine tang in a room full of creamy vanilla toffee. Dusty cereals, then mint toffee followed by more vanilla and ripe fruit. Soft, fresh and fruity with water: buttery apple pie, now with a hint of breakfast cereal

Body: Medium to rich

Palate: At natural strength, the taste is sweet, the texture smooth and light; it’s warming, but not burning, as might be expected. By turns suddenly drying, with burnt fruit cake and complex, fruity chocolate; then richer and honeyed, with lemon curd on buttered toast. Smooth at reduced strength, with reduced sweetness, light acidity and a shake of salt, lending a maritime character. Initially cool; soon hotter, with silky tannins, before chilling again with mango and cream

Finish: Creamy and oaky; sweet milk chocolate, then burnt fruit. Hugely elegant with water and astonishingly clean.

Summary: Deceptively complex, at first hiding all that characteristic Caol Ila freshness and vigour under a smooth exterior. Masses of oaky, cocoa character and fruit tartness soon show that peat smoke isn’t everything!

Glenury Royal 40 Year Old 1970
ABV to be announced

• From Glenury Royal, a closed distillery near Stonehaven in the Eastern Highlands.

• The second oldest release from the original distillers.

• Interesting to compare with the 2007 Special Release Glenury Royal 36 year old, also 1970.

• A very limited release of individually numbered bottles.

• From American Oak refill casks filled in 1970.

• Only 1,404 bottles worldwide.

• From specialist retailers only.

• UK RRSP £525 per bottle.

Tasting Notes
Appearance: Deep amber. Moderate beading.

Nose: Tentative at first. Mild nose-feel; soft and rounded. Soon deepening into a rich, dark cherry-scented chocolate torte; followed by mouth-watering fruit pastilles, soft apples, pear skins and tart red berries. Later, buttery vanilla fudge or a rich, soft ginger cake. A dash of water introduces more complex fruit notes; peach cream chocolates, fresh figs and cherries, developing into light orange oil with just a faint suggestion of smoke.

Body: Medium to rich.

Palate: Enjoyable even at natural strength, when an attractively oily, thick texture leads to cool, dry sandalwood, then to a sweet/bitter contrast; sugar crystals in spent coffee grounds or a slightly burnt fruit scone. A dash of water increases the sweetness; those peach-cream chocolates are back, and the overall effect is cooling and softly bitter, with fresh tarragon, grapefruit pith.

Finish: Long, with a pronounced dry oakiness followed by fresher cedary notes and a truly delicious cocoa powder conclusion. Later delicately savoury with some chocolate after-dinner mint. With water, long, silky and fragrant with late, drying, bitter chocolate torte. Light fragrant ash in the aftertaste (as with Assam tea).

Summary: A sumptuous old-style after-dinner malt, proudly displaying its forty years without a trace of fatigue. Another regal old Glenury Royal that’s easy to drink even at this high strength; oily, rich textured sweetness with a bitter edge and a long, elegantly drying and spicy finish.

Knockando 25 Year Old 1985
ABV 43.0%

• From Knockando, an active distillery on Speyside.

• A first limited release in this series.

• From first fill ex-sherry European Oak casks.

• A most unusual, richly flavoured expression.

• Fewer than 4,500 individually numbered bottles worldwide.

• From specialist retailers only

• UK RRSP £135.

Tasting Notes
Appearance: Polished mahogany with crimson highlights

Nose: Deeply intriguing; rich and immediate, with no prickle. Dry Christmas cake, with slightly burnt edges, then a hard toffee note. Dry Oloroso sherry. Persistent, becoming more succulent; dried fruits macerated in liquor. Bitter-tinged traces of crystalline sugar, creamy wood oil. Fresh strawberries, and raisins! Water introduces more burnt notes, with chocolate, underscored by porcini and sage. Finally sweeter, with juicy-fruit gum.

Body: Medium. Lighter than expected

Palate: Mouth-drying and surprisingly harmonious. A sweet start (fresh, ripe grapes and citrus pith), then immediately drying, with distant smoke. Briefly and enjoyably spirity, with masses of dry cocoa; then sweeter, with aged plum pudding. Water makes things milder, smoother and sweeter, reducing the initial dryness. More cocoa and cedar-wood; autumn fruits; burnt croissant

Finish: Long and warming. Espresso coffee, with a distant hint of struck matches. Glorious late, winey notes accompany drying tannins. Soft caramel, cleansing tart red fruit. Water removes the struck matches and stirs dark chocolate in the aftertaste.

Summary: A very unusual, rich and deep-flavoured expression of Knockando that is extremely complex and intriguing. Superbly balanced: drying yet with residual malty sweetness: a broad array of magnificent ex-sherry cask notes make an opulent apéritif, appetising with hard, sharp cheeses.

Lagavulin 12 Year Old
ABV 57.5%

• A limited edition, natural cask strength Single Malt Scotch Whisky.

• From the essential Islay distillery, Lagavulin, on Islay’s rocky south coast.

• Tenth of 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.

• Available in limited quantities worldwide.

UK RRSP £63 per bottle

Tasting Notes

Appearance: Pale gold. Good beading, with oily legs.

Nose: Glorious. Mild nose-feel. Starts oddly rounded and well-mannered. Soon grows increasingly complex. A waft of linseed oil, then newsprint splashed with vinegar, and fragrant, sweet wood smoke, with carbolic notes rising, then falling. Struck matches. Later, beeswax polish meets rich fruit mincemeat and coal tar, as chocolate and cumin tease. With water: more of the same, but greater clarity, a fabulous subtle interplay of tastes, and a little more smoke.

Body: Rich, firm.

Palate: Pleasing texture, lightly oily. At natural strength, the taste starts sweet, and is then dominated by wood-smoke. Charred newspaper and aniseed balls. Red berry notes. More powerful, with a dusting of pine shavings, then cooling, carbolic and herbal. With water the texture is smoother still; the taste long and slightly sweeter, with some fresh acidity; still herbal, with notes of aniseed and wood; so savoury, great to enjoy with juicy meats (sausage, kebab).

Finish: Warming. Char-grilled fennel with lashings of peppery olive oil; powerfully bitter-sweet. Lengthened by adding water: drying and warming, with elegant savoury notes again and a late whiff of lingering, fragrant smoke.

Summary: Extremely well-constructed and highly complex: full of wood smoke, peppery and spicy, this 12 year old shares much with its immediate predecessors – not least the capacity to instantly defibrillate the taste buds: the texture and taste, both straight and dilute, are splendid.

Port Dundas 20 year old 1990
ABV 57.4%

100% Single Grain Whisky

■From Port Dundas, a historic, now closed grain distillery in Glasgow.
■Very rare as a single grain bottling at any age.
■A first ever 100% grain release in this series.
■The first ever official bottling at this age.
■Liquid from three different casks – distilled in 1990, aged three years in refill, then in equal parts aged for 17 more years in either new American Oak Bodega, new European Oak Charred or first fill ex-Bourbon American Oak.• Incredibly rare and unrepeatable; very collectable.
■Just 1,920 individually numbered bottles worldwide. From specialist retailers only.
■UK RRSP £110.

Port Dundas Single Grain Scotch Whisky 20 year old

Tasting Notes
Appearance: Deep polished chestnut. Fine beading.

Nose: Mild, drying nose-feel. Vinous, with traces of cherry (kirsch-filled dark chocolates), well-worn leather and pencil shavings. Opens slowly, revealing woody, spicy aromas (black tea, molasses, dates and linseed oil) then delicate sweet notes of ripe banana, chocolate and vanilla cream. Finally turns fresh, resinous, herbal. Beautifully coherent with water, which lifts the wood-notes (fresh-cut sappy pine), until it becomes the inside of an old school desk (and all its contents) fusing with vanilla ice cream.

Body: Dense, liqueur-like.

Palate: Initially languorous; varnish, linseed oil. A smooth, rich texture and a sweet taste, growing into a compelling, layered, waxy, nuttiness (brazils, walnuts). Poppy-seed? Silky smooth with water and altogether more rounded; the texture smooth, the taste sweet. The wood cuts through; sandalwood (pencil box), white pepper and hints of vanilla.

Finish: Glorious, lingering and complex. Simultaneously drying yet coating, with notes of liquorice, aniseed and burnt sugar and oak-wood in the aftertaste. With water: beautifully smooth, long and rounded, with velvety tannins.

Summary: Rich, dense and seemingly impenetrable: an unusual and hugely challenging whisky whose very elegant complexities are only fully revealed by adding water. Like a fine, aged rum dancing with an elegant, oily Riesling.

Port Ellen 32 Year Old 1978
ABV 53.9%

• Now very rare, highly sought after.

• Eleventh of a limited series of annual releases.

• Annual allocation ensures availability of this irreplaceable malt for only a little longer.

• From refill American Oak casks filled in 1978.

• Just 2,988 individually numbered bottles available world-wide.

• From specialist retailers only.

• The oldest release and first Port Ellen 32 year old to come from the distillers.

• UK RRSP £300 per bottle.

Earlier and far larger releases in this series now change hands among collectors for £300 and more, having appreciated by 150%.

Tasting Notes
Appearance: Golden clear honey. Good beading for its age

Nose: Mild nose-prickle, crisp and mouth-watering. Sweet, buttery, smoky and savoury (warm croissant with honey, a wood-burning stove briefly open). Dense, in time showing barley sugar and caramel sweets above a light charred note (wet sand and crushed charcoal) that at last reveals the place of origin. A little water increases the charred note, now faintly smoky, then indulgent marzipan or toffee notes grow, yielding lemon zest, cloves and rich vanilla

Body: Medium

Palate: Smooth, chewy, and sweet overall. Cooling and slow, with clean, fresh summer fruits and waxy, creamy biscuits. Later, chewy, with rich fruit-cake. When water is added, still oily, full-bodied and deeply characterful: sweet, with a trace of salt. Pine resin cavorts with honey and light eucalyptus before a faint backdrop of tropical fruitiness

Finish: Long, warming, smooth and sweetish (Pecan nuts) then lightly astringent, before billows of ‘welcome home’ coal-smoke and late charred notes. Water softens the smoke and introduces elegant, late tannins and tartness.

Summary: An excellent example of the make that will be loved: extremely fresh, light and delicate yet immutably Port Ellen. Long maturation has brought charm, good manners, assured self-confidence and understated elegance, without losing any of the underlying personality.

Rosebank 21 Year Old 1990
ABV 53.8%

• Distilled in 1990 at the now-closed Lowland distillery, Rosebank.

• From some of the oldest stocks now held by the original distillers.

• From refill American Oak and refill European Oak casks.

• Only 5,886 numbered bottles worldwide.

• From specialist retailers only.

• UK RRSP £160 per bottle.

• Appearance: Pale gold. Moderate beading, very clear.

Tasting Notes
Nose: Mild nose-feel. The soft start is soon balanced by a crisp, juicy fruit sharpness (tropical fruits, orange and tangerine peel) and sweetness (fruit sweets). Below this the sweet fruit gives way to a more delicate earthy, even floral character: lily and English rose. Water makes the aromas softer; sweet lemon fondant replaces the earthiness. Late green apple fruit and floral notes; ripe peaches in a brown paper bag.

Body: Light.

Palate: At natural strength, tingling mouth-feel and good acidity; fresh, clean and drying. Mineral and tart (ripe plum skins) with faint menthol, then pleasingly charred with light pepper. Beautifully silky with a little water, when a very soft floral sweetness emerges (fruit salad and orange water) before the lemony acidity asserts itself.

Finish: Short and drying, with just an appetising hint of bitterness. Later, some red grape fruit. Softer, more gentle and rounded with water. Finally, a little late cocoa dryness.

Summary: A charming whisky whose attractive citric and aromatic notes suggest a feminine elegance, and whose subtleties are best revealed with water. Fresh and clean: excellent shared as an apéritif.

The CLASSIC MALTS SELECTION, BRORA, CAOL ILA, GLENURY ROYAL, KNOCKANDO, LAGAVULIN, PORT DUNDAS, PORT ELLEN and ROSEBANK words and associated symbols are copyright © Diageo 2011.

BENRIACH APPOINTS NEW REGIONAL SALES MANAGER

THE BenRiach Distillery Company has appointed Douglas Cook as Regional Sales Manager, it announced today (September 13, 2011).

Douglas (35), from Edinburgh, will have responsibility for Asia Pacific and European markets including France and Belgium.

A graduate of the University of Strathclyde with a degree in marketing and modern languages, Douglas is a keen linguist who speaks German, French, Spanish, Catalan, Italian and is currently learning Mandarin.

He started his career in exporting with United Wire, an Edinburgh-based wire manufacturer, before moving to Germany where he joined the export division of Dornbracht, a family-run manufacturer of high-end fittings and accessories for the bathroom and kitchen.

During his career with Dornbracht in Germany and the UK, he gained experience in the management of both retail and international project sales.

He developed his passion for whisky when he worked at the Scotch Whisky Experience in Edinburgh.

“I’m looking forward enormously to working with BenRiach,” he said. “It’s a fast-growing, innovative and dynamic company producing a fantastic range of award-winning, top-quality whiskies.

“My aim is to develop BenRiach and GlenDronach, through long-term partnerships in the premium-quality single malt segment of our established European markets and up-and-coming markets such as China, Taiwan, Japan, Vietnam, India and Australia.”

THE MACALLAN AND THE ROYAL PHOTOGRAPHIC SOCIETY PUT O’NEILL IN THE FRAME

The Royal Photographic Society last night (8 September) recognised the innovative work of legendary photojournalist and portrait photographer Terry O’Neill HonFRPS at The Macallan 2011 Royal Photographic Society Awards Ceremony in London.

Following in the footsteps of distinguished photographers, including Albert Watson, Annie Leibovitz, David Bailey and Don McCullin, O’Neill was presented with The Society’s Centenary Medal, recognising his outstanding contribution to the art and science of photography.

The Royal Photographic Society and The Macallan recently announced a new three year deal to sponsor the world renowned annual Royal Photographic Society Awards Ceremony, as part of The Macallan’s innovative and ground-breaking work within the photography arena.

Founded in 1853, The Royal Photographic Society is the world’s longest established Photography Society. It was granted its Royal patronage by Queen Victoria in 1894, and a Royal Charter in 2004. It remains one of the most prestigious and well-respected societies to this day, with membership across the world.

Commenting on the awards ceremony, Ken Grier, Director of Malts at The Edrington Group, said, “The Macallan has built up a strong commitment to the world of photography, including The Macallan Masters of Photography Series, and by supporting The Royal Photographic Society this is continuing to cement our passion within this exciting sphere.

“The work which was recognised at this year’s award ceremony is a true testament to the talent and innovation of the photographers who took to the stage. It is a great honour to be associated with not only these outstanding photographers but also a society which has such a rich history, professional excellence and is a world leading authority in photography. We look forward to working with the Royal Society of Photography going forward and with the very best photography talent.”

The Progress Medal and Honorary Fellowship, in recognition of an invention, research, publication or other contribution which has resulted in an important advance in the scientific or technological development of photography or imaging in their widest sense, went to Rodney Shaw, President and co-founder of White Rose Digital, which provides user-friendly imaging-methodologies for digital photographers.

The Award for Outstanding Services to Photography, which honours major, sustained, and influential contributions to the advancement of photography and imaging, was awarded to Philippe Garner HonFRPS, International Head of Photographs and 20th Century Decorative Art & Design at Christie’s.

Honorary Fellowships were awarded to Jason Bell, John Downing MBE, Simon King OBE, Bob Martin, Mario Testino, and Stuart Blake, retiring Director General of The Society.

New for 2011 was the Education Award, for outstanding achievement or sustained contribution in photographic education, which goes to Paul Delmar, who taught Press Photography and Photojournalism at Norton College Sheffield for 30 years, and numbers Marc Aspland FRPS and Simon Roberts FRPS, among his many students who have gone on to become top photographers.

The Hood Medal recognising meritorious performance in photography, with particular emphasis on public service was awarded to Edmund Clark. The Vic Odden Award, recognising notable achievement by a British photographer aged 35 or under, was presented to Venetia Dearden; while The Society’s Lumière Award went to Oscar winning Slumdog Millionaire cinematographer Anthony Dod Mantle.

www.themacallan.com

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Notes

About the Royal Photographic Society

The Royal Photographic Society was founded in 1853, to promote the art and science of photography, a mission it continues to this day, in the UK and, through its overseas membership, worldwide. Membership of The Society is open to everyone interested in photography, amateur or professional, artist or scientist. The Royal Photographic Society is an educational charity. www.rps.org

The Royal Photographic Society Awards: awarded annually to individuals who have made significant contributions to the art and science of photography. Nominations are invited for a wide range of awards, including to those under the age of 35.

The Macallan

The timeless reputation of The Macallan is founded upon Six Pillars:

The Spiritual Home: Easter Elchies House proudly watches over The Macallan distillery in Speyside, Scotland. Built in 1700, this Jacobean manor house is The Macallan’s spiritual home.

Curiously Small Stills: The Macallan’s curiously small and uniquely shaped copper stills help to concentrate the flavour of the ‘new make’ spirit.

The Finest Cut: The ‘cut’ is the amount of distilled spirit collected from the stills as ‘new make’ spirit. The Macallan takes one of the finest ‘cuts’ of any distillery in Scotland; typically just 16% goes forward to fill or our casks.

Exceptional Oak Casks: The Macallan’s unfaltering obsession with selecting exceptional oak casks brings an unsurpassed, timeless quality to The Macallan.

Natural Colour: The Macallan insists upon Natural Colour. It is the interaction of spirit and wood alone which delivers the rich variety of colour, aroma and taste evident through out the range.

Peerless Spirit: The Macallan remains the single malt against which all others must be judged. It is celebrated far and wide by experts and discerning drinkers as the world’s most precious whisky.

JOHNNIE WALKER® BLUE LABEL™ ANNOUNCES NEW LOOK FOR ICONIC LUXURY BOTTLE

JOHNNIE WALKER BLUE LABEL, the pinnacle Scotch Whisky blend from the House of Johnnie Walker, has unveiled a brand new look for its iconic luxury bottle.

Inspired by the original 19th century Johnnie Walker bottle, the contemporary redesign of this famous bottle features crafted details embodying rarity and exclusivity, and reflecting the House of Johnnie Walker’s commitment to both heritage and modernity. An ultra-thick glass base and side walls made from light blue glass frame the blend inside, allowing the whisky to shine through. The iconic John Walker & Sons monogram and Royal Warrant are printed directly onto the glass in a rich gold colour, while each bottle is individually numbered to reflect the limited nature of this Scotch Whisky.

The new bottle is presented in a redesigned luxurious, silk touch effect box, the outer finely embossed with the gold John Walker & Sons monogram and Royal Warrant, and inside, the bottle is delicately framed by a gold lining, reflecting light onto the Scotch Whisky within.

Speaking of the redesign James Pennefather, Managing Director Reserve GB, said: “Johnnie Walker Blue Label is built on an unwavering commitment to blending excellence. This commitment to excellence is something that our new bottle reflects in every way and we believe that it is now as beautifully crafted as the Scotch Whisky it contains.”

The commemoration of Alex Walker’s remarkable Old Highland Whisky of 1867, Johnnie Walker Blue Label is a skilful blend of the rarest whiskies taken from the four corners of Scotland. Handpicked by Master Blender Jim Beveridge, only 1 in 10,000 casks are deemed of sufficient character to deliver the remarkably smooth signature taste of Johnnie Walker Blue Label. Part of an unbroken blending heritage stretching back over 190 years, Jim nurtures and blends in small batches, to create this most intense and complex of whiskies.

To mark the launch of the new bottle, the first 1,867 numbered bottles will each be personally gifted to those who have made extraordinary accomplishments today. Alongside this, The House of Johnnie Walker has commissioned the Johnnie Walker Blue Label Journal, a chronicle that tells the inspirational story of Johnnie Walker Blue Label’s epic journey from the four corners of Scotland to the four corners of the world.

The new look bottle will be priced at RRP £200 and available from usual Johnnie Walker Blue Label stockists from September 2011.

Notes

About JOHNNIE WALKER® BLUE LABEL™ Blended Scotch Whisky

JOHNNIE WALKER BLUE LABEL is the pinnacle of Blended Scotch Whisky from the House of JOHNNIE WALKER.

The rare casks used in blending JOHNNIE WALKER BLUE LABEL are truly special, with only 1 in 10,000 casks containing whisky of sufficient character to deliver its remarkably smooth signature taste.

The rare craft that lies behind JOHNNIE WALKER BLUE LABEL sees today’s Master Blender, Jim Beveridge, hand-picking and skilfully blending rare whiskies, with elusive flavours, drawn from the four corners of Scotland to produce a true masterpiece.

Jim, part of an unbroken blending heritage stretching back over 190 years, nurtures supremely rare casks, from unparalleled reserves, for as long as they take to mature to perfection, and then blends them in small batches to create this most intense and complex of whiskies.

Presented in individually numbered bottles, it is reminiscent of the 19th century style of whiskies. The Master Blender uses his decades of experience to select some of the rarest casks from the JOHNNIE WALKER reserves for their quality, character and flavour to create the powerful, complex, smooth character of BLUE LABEL. Using a relatively small number of whiskies requires incredible skill and exceptional liquids as each will play a significant contribution to the final result.

BLUE LABEL has a mellow, rounded nose, with a dry smokiness (a JOHNNIE WALKER signature flavour) mixing with raisin sweetness. It is best savoured with the palate cleansed and cooled by iced water. One sip reveals a velvety mouth-feel, then an explosion of flavour. At once you’ll discover hazelnuts, honey, rose petals, sherry and oranges. Subsequent sips reward you with more hidden secrets like kumquats, wispy aromatic smoke, sandalwood, tobacco, and dark chocolate.

Available at Harrods, Selfridges and online at RoyalMileWhiskies.com

ABOUT DIAGEO

DIAGEO is the world’s leading premium drinks business with an outstanding collection of beverage alcohol brands across spirits, wines, and beer categories. These brands include JOHNNIE WALKER, GUINNESS, SMIRNOFF, J&B, BAILEYS, CUERVO, TANQUERAY, CAPTAIN MORGAN, CROWN ROYAL, BEAULIEU VINEYARD and STERLING VINEYARDS wines.

DIAGEO is a global company, trading in more than 180 countries around the world. The company is listed on both the New York Stock Exchange (DEO) and the London Stock Exchange (DGE). For more information about Diageo, its people, brands, and performance, visit us at Diageo.com. For our global resource that promotes responsible drinking through the sharing of best practice tools, information and initiatives, visit DRINKiQ.com.

Celebrating life, every day, everywhere.

The JOHNNIE WALKER and BLUE LABEL words and associated logos are trade marks © John Walker & Sons 2011.

Glenmorangie’s Bottling Facility Gets Royal Opening

— Whisky ‘fit for a prince’: His Royal Highness The Duke of York returns to Glenmorangie after 14 years to see his special cask go ‘down the bottling line’—

The Glenmorangie Company’s new state-of-the-art bottling facility was officially opened by His Royal Highness on Wednesday 7 September 2011.

HRH The Duke of York visited the Glenmorangie Distillery in Tain, Ross-shire, in 1997, when a special cask was laid down in his name.

Now, 14 years on, the cask was bottled as a ‘Special Reserve’ when The Duke of York performed the Royal Opening of The Glenmorangie Company’s new production facility at the Alba Business Park in Livingston, West Lothian.

HRH was presented with 270 bottles, which will go to his chosen charities for auction.

The new bottling facility is part of a wider *multi-million-pound investment by The Glenmorangie Company. This has seen the award-winning** Scotch whisky creator refocus on its core brands – Glenmorangie and Ardbeg – to meet rising global demand for its premium single malts.

Paul Skipworth, President and Managing Director of The Glenmorangie Company said: “Our new production facility has been a key part in refocussing the Company to further grow Glenmorangie and Ardbeg worldwide.

“These are exciting times for The Glenmorangie Company and we are delighted that Prince Andrew was able to join us today to see his ‘Special Reserve’ go ‘down the bottling line’.”

Dr Bill Lumsden, The Glenmorangie Company’s Head of Distilling and Whisky Creation, was present in 1997 and laid down the special cask for The Duke of York.

He said: “It was great to see The Duke of York here to mark the official opening of our new production facility. I thought it might be something special when we laid it down 14 years ago but the quality of this malt has surpassed even my expectations. “It’s a classic Glenmorangie, with powerfully accentuated fruity and oaky flavours. One might even say it’s fit for a Prince.”

The two-storey purpose-built centre features two bottling halls and has been designed with a special focus on high quality production, environmental efficiency and safety.

The new building includes environmentally-friendly technologies which allow for efficient use of energy and water including rainwater harvesting. The Company also employed an ecologist in the design of the landscaping surrounding them centre to preserve and enhance the ecological value of the site.

NOTES

About The Glenmorangie Company
The company is one of the most renowned and innovative distillers and marketers of Scotch whisky brands worldwide and is part of Moët Hennessy, the wine and spirits division of Moët Hennessy Louis Vuitton (LVMH). Headquartered in Edinburgh, Scotland, the Company produces Glenmorangie Single Highland malt whiskies and Ardbeg Single Islay malt.

Responsible Drinking
The Glenmorangie Company advocates responsible drinking and recommends that drinkers savour Glenmorangie and Ardbeg whiskies in moderation and in line with recommended daily guidelines for alcohol consumption.

Multi-million-pound investment*
Between 2008 and 2010, The Glenmorangie Company undertook a multi-million-pound investment programme. The Company: sold its Broxburn bottling and cask warehousing site and built a new production facility in Livingston, West Lothian; moved its headquarters from Broxburn to The Cube building in central Edinbrugh; increased capacity and cask warehousing at its Tain Distillery; and invested in enhancing the visitor experience at its distilleries.

A global advertising campaign, with the tag-line ‘Unnecessarily Well Made’, is currently underway and marketing spend has increased in key markets worldwide.

Multi-award-winning**
Glenmorangie has now won a remarkable total of 18 ‘Gold Best in Class’ medals over the past five years at the IWSC – the most internationally-recognised awards body. This is more than any other single malt Scotch whisky, making Glenmorangie the ‘best awarded’ of any single malt.

CELEBRATE 20 YEARS OF THE KENTUCKY BOURBON FESTIVAL WITH HEAVEN HILL DISTILLERIES

Exclusive tour, tasting and rare single barrel bottling offered only during Kentucky Bourbon Festival

In celebration of the 20th Anniversary of The Kentucky Bourbon Festival, Heaven Hill Distilleries is offering an exciting half-day tour package featuring an exclusive 20-year-old Single Barrel bottling of Elijah Craig Kentucky Straight Bourbon Whiskey. The tour will be offered Saturday, September 17th and Sunday, September 18th at the Heaven Hill Distilleries Bourbon Heritage Center, 1311 Gilkey Run Road, Bardstown, Kentucky. The Bourbon Heritage Center was named “International Visitors Attraction of the Year 2009” and “Visitors Attraction of the Year 2008” Awards at Whisky Magazine’s Icons of Whisky Worldwide Presentation.

The tour package offers guests the opportunity to spend the morning tasting two newly-launched Bourbons in one of Heaven Hill’s new aging warehouses, “WW”, hosted by Heaven Hill American Whiskey Brand Ambassador, Rob Hutchins. Following the tasting, guests will enjoy a “Spirit of Bourbon” Tour through downtown Bardstown where they will visit Distillers’ Row and hear the tales of Bardstown during prohibition and beyond on the comfortable Heaven Hill Trolley.

Following the morning activities, guests will enjoy a lovely Bourbon-themed lunch at the historic Chapeze House, featuring Elijah Craig marinated beef tenderloin, and other culinary Bourbon delights. Following your lunch you will be treated to a tasting flight of a few more of Heaven Hill’s unique and rare Kentucky Bourbons: Evan Williams 23 Year old, Parkers Heritage Collection Wheated Mash Bill Bourbon, Henry McKenna Bottled-in-Bond, William Heaven Hill 225 Birthday Limited Edition. Bourbon connoisseurs will jump at the opportunity to taste these unique, extra-aged, specialty Bourbons from Heaven Hill Distilleries.

Return to Heaven Hill’s Bourbon Heritage Center to collect your Bourbon Bounty Bag ($50.00 value) and your limited-edition, personalized, collector’s bottle of Elijah Craig 20-year-old Single Barrel Bourbon, produced especially for the 20th anniversary of the Kentucky Bourbon Festival.

This unique Bourbon- flavored day is available for only $275.00 per person. For reservations, please contact Lynne Grant at the Bourbon Heritage Center, 502-337-9592. Space is limited.

Founded in 1934, Bardstown, KY-based Heaven Hill Distilleries, Inc. (www.heavenhill.com) is the nation’s largest independent, family-owned and operated spirits producer and marketer and the world’s second-largest holder of Kentucky Bourbon. Heaven Hill’s diversified portfolio of brands includes Evan Williams Bourbon; Burnett’s Vodkas and Gin; HPNOTIQ and HPNOTIQ Harmonie Liqueurs; Admiral Nelson’s and Blackheart Rums; The Christian Brothers Brandies; PAMA Pomegranate Liqueur; Lunazul Tequila and Rittenhouse Rye Whisky.

Heaven Hill reminds you to “Think Wisely. Drink Wisely.”

Oldest Licensed Distillery in the World Reaches Tourism Milestone

The Kilbeggan Distillery welcomed its 1 millionth visitor through its 254 year old gates today, September 8th 2011.

To celebrate this milestone, a cask was filled with Kilbeggan Malt with the 1 Millionth visitor, Mr. Erwin Hennefarth from Germany today. It was then laid down in the warehouse and after three years when the spirit has matured into fine Kilbeggan Irish whiskey, Cooley will bottle the cask for Mr. Hennefarth.

To mark the occasion, the Kilbeggan Distillery is hosting a family open day on Saturday 10th September between 12 noon-6pm. The open day will include free tours of the Distillery, whiskey master classes, artisan food, live music from the Whiskey River Band as well as face painting and balloon sculptors for the kids.

The Kilbeggan Distillery which has been located on the same spot in Kilbeggan town since 1757 is fast becoming one of the top tourist destinations in the Midlands. Investment in the distillery tour in recent years by Cooley Distillery has brought the Kilbeggan Distillery Experience to life.

Jack Teeling, Managing Director of Cooley Distillery, said, “Kilbeggan Distillery is a special place full of history dating back over 250 years. Reaching the 1 million visitor mark is a fantastic achievement for the Kilbeggan Distillery Experience. A lot of hard work has been done locally to produce a memorable and educational experience and all those efforts are now paying dividends.”

The Kilbeggan Distillery Experience sends visitors back in time mapping the methods and techniques of whiskey making from the 1700s right through to the 21st century. Visitors can witness the fully restored piston engine which once fired the giant copper stills, roar into life and learn how whiskey barrels are constructed from the two full-time on-site coopers.

The tour also includes an expert step by step guide to modern whiskey distillation. Each step of the process can be experienced on site during this entertaining and educational walking tour.

Kilbeggan Distillery Welcomes its 1 Millionth Visitor