Glenmorangie unveils Artein – a monumental whisky born of stone

Glenmorangie is proud to announce the release of Glenmorangie Artein, the third release in its award winning Private Edition range. Scots Gaelic for stone ‘Artein’ is an intriguing assemblage of 15 and 21 Years Old Glenmorangie, extra matured in ‘Super Tuscan’ wine casks.

Stone has always been at the heart of the making of Glenmorangie single malt Scotch whisky. Glenmorangie has its own unique hard water source – the Tarlogie Spring – which slowly filters through layers of limestone, adding rich minerals that eventually give Glenmorangie its complex fruity aromas. The Company has a great affinity with stone as close to Glenmorangie Distillery in the Scottish Highlands an ancient stone of symbolic significance was uncovered – the Hilton of Cadboll Stone. Glenmorangie proudly adopted an intricate Pictish motif from this iconic monument as its brand emblem.

Widely regarded as a pioneer in extra maturation and with a true passion for innovation, it is no surprise that Dr Bill Lumsden, Head of Distilling & Whisky Creation for Glenmorangie felt strong affinity with a highly talented group of ‘Super Tuscan’ producers, celebrated for breaking with Italian tradition. The rugged Tuscan coastal hills, built on stony foundations, are a seemingly improbable area for vineyards. However, the stones play an important role in the development of these fine wines. The vines are forced to delve deep into the soil seeking nourishment; as a result the grapes claim intense flavour from this unique terroir.

Dr Lumsden comments “Wine is one of my huge passions and I was fascinated by the role stony ground played in cultivating the vines – therefore influencing the flavour profile of the famed ‘Super-Tuscan’ wines. I was inspired to experiment with extra maturing Glenmorangie in these wine casks and was thrilled with the result – a rich, outstandingly fragrant whisky – born of stone.”

Glenmorangie Artein’s recipe has two thirds hand selected 15 years old whisky with a special additional third of 21 year old whisky. The spirit started its maturation in American white oak ex-bourbon casks before individually spending a period of extra maturation in Super Tuscan wine casks.

On nosing, Glenmorangie Artein recalls a sweet and heady bouquet of ripe red berries, honeysuckle and fresh mint. On the palate, sun soaked baked fruits such as ripe apricots, peaches and plums harmonise gracefully with hints of spearmint and cherries in milk chocolate. A whisky of great length, Glenmorangie Artein finishes with high notes of zesty, lemon sherbet and a flourish of creamy cappuccino.

Bottled at a strength of 46%, Glenmorangie Artein will be available globally from January 2011 for around £69.99.

Glenmorangie Artein is an exciting new addition which joins the ongoing Private Edition range, comprising so far of the highly esteemed Sonnalta PX and Finealta.

The Private Edition range consists of rare and interesting limited edition whiskies carefully selected from the ‘cabinet of curiosities’ of Dr Bill Lumsden, Head of Distilling and Whisky Creation, fast becoming collector’s items.

NOTES:

About Glenmorangie:
Glenmorangie single malt Scotch whisky originates in the Scottish Highlands where, at the Glenmorangie Distillery, it is distilled in the tallest malt whisky stills in Scotland, expertly matured in the finest oak casks, and perfected by the Men of Tain. The Distillery was founded in 1843 and is renowned as a pioneer in its field uniting tradition with innovation to create ‘unnecessarily well made whiskies.’

The Glenmorangie Private Edition Range
Glenmorangie’s Private Edition is an award winning special range that provides the occasional opportunity for the Glenmorangie Whisky Creation Team to share rare, limited samples of its rich and innovative experimentations to whisky connoisseurs and aficionados. Glenmorangie Artein marks the third release in this range, previous releases were; Glenmorangie Sonnalta PX – a full bodied whisky, extra matured in Pedro Ximénez sherry casks and Glenmorangie Finealta – an exquisite recreation of a 1900s recipe from the Glenmorangie archives with subtle notes of peat.

Kevin Mackintosh – Photographer
Talented photographer, Kevin Mackintosh captured Glenmorangie Artein’s Scottish and Italian influence in a stunning shot where the lens alludes to the role of stone. Italian renaissance sculptures dominate the picture, surrounded by polished pebbles. A jug of water representing the Tarlogie Spring sits close to the bottle of Artein itself. The espresso maker, vintage Fiat 500 toy car and rich terracotta walls all reference the Italian connection, while he distinctive emblem of the giraffe alludes to Glenmorangie’s whisky stills, the tallest in Scotland and the same height as an adult giraffe. Mackintosh has shot all three expressions in the Glenmorangie’s Private Edition range, taking inspiration from the Whisky Creation Team’s ‘Cabinet of Curiosities’. His work draws inspiration heavily from art, theatre, architecture and European cinema. Surrealism and magical realism play a large role in creating what he terms ‘Kevin’s Universe’, a collection of ‘magpie interiors’ and memories lost and found.

BENRIACH LAUNCHES NEW SOLSTICE 17 YEAR-OLD

the perfect midwinter malt

TODAY (December 22), on the winter Solstice in the Northern Hemisphere, BenRiach is delighted to announce the launch of its new 17 year-old Solstice single malt.

It’s the Elgin distillery’s second Solstice expression,following the heavily-peated Solstice 15 year-old launched this time last year which Jim Murray in his Whisky Bible describes as spellbinding.

Just like the original Solstice release, this BenRiach has been distilled from heavily peated malted barley, then matured in ex-bourbon casks before finallybeing finished in tawny port casks.

The winter Solstice is the point at which the Earth is tilted atits furthest from the sun and it’s the day of the year with the fewest day light hours. Worldwide, many cultures regard the Solstice as representing rebirth and festivals and Billy Walkers tasting notes confirm the 17 year-old is the perfect celebratory midwinter malt.

In appearance, it shows distinct rose characteristics, with a bright copper crest.

On the nose, lascivious fruits with a fabulous aroma of stewed summer berries including strawberries, blackcurrants and red currants. The berry component is richly locked together by a muscular peaty blast. Latter traces of fortifiedwine and grape-like qualities become apparent.

On the palate, initial dry-roasted nutty notes advance to become a heavy peaty affair. Subtle notes of dried raisins and candied fruit. Clean and very enticing with the dominant peat flavours lingering on the palate. Smooth and very long. A unique mix of fruit and peat which marry with extraordinary precision in classic proportions.

SalesDirector Alistair Walker said: “Our new malt is a superb marriage of peat andfruit, a worthy successor to our 15 year-old…and just as spell binding.

With the wind howling and the rain battering against the window, it’s a wonderfullywarming late-night dram. The original Solstice was one of our most popular releases over the last couple of years, so hopefully the second edition will beas well received.”

The bottling strength for the Solstice 17 year-old is 50%. It’s presented in a rigid gift box and a limited quantity is available worldwide.

For more information – info@benriachdistillery.co.uk

THE MOST ANCITIPATED WHISKY FESTIVAL OF THE YEAR TO LAUNCH 2012 PROGRAMME ON 21ST JANUARY

The new programme and online booking system for the Spirit of Speyside Whisky Festival 2012 goes live on Saturday, 21st January at www.spiritofspeyside.com. There’s likely to be a rush for some of the Festival’s most exclusive and prestigious events as thousands of whisky connoisseurs and hardcore fans of Scotland’s national drink snap up the sought-after tickets to take part in the undiluted whisky magic of one of the most important whisky festivals in the world.

The 2012 Festival runs from Thursday, 3rd – Monday, 7th May when Speyside invites whisky lovers and aficionados everywhere to come and discover the passion behind the world’s finest whiskies. From whisky master-classes, guided walks, tours and tastings to ceilidhs, music and dance, poetry sessions and family events there’s something for everyone. There’s even a Whisky School for dedicated whisky enthusiasts and industry professionals who want to learn more about the process of whisky making.

Speyside boasts a higher concentration of whisky distilleries than any other region on earth, including Cardhu, Glen Grant, The Glenlivet, Glenfiddich, The Macallan and Benromach, and it’s not just the range of whiskies at the Festival’s 230 events which is staggering, but the diversity of locations is outstanding – Festival goers can enjoy a dram in a castle, in a village hall, on a train, on a landrover tour, at a world class distillery or even on top of a mountain.

Festival highlights include the opportunity to visit distilleries not normally open to the public, the Spirit of Speyside Whisky Festival Awards which is judged by Festival goers, and the popular opening Gala Dinner which will be held at The Macallan on Thursday, 3rd May.

Speyside whiskies are in a class of their own, and the Spirit of Speyside Whisky Festival successfully blends together an exciting and enriching range of authentic Scottish experiences mixed with a spirited passion for all things whisky.

To find out more and book tickets (on sale from 16th January, 2012) go to www.spiritofspeyside.com, and keep up to date with the Festival programme on www.facebook.com/WhiskyFestival or www.twitter.com/spirit_speyside.

ENDS

Notes for Editor:
– Next year’s Spirit of Speyside Whisky Festival runs from 3rd-7th May. Check out www.spiritofspeyside.com for up-to-date news.
– The Festival also runs several competitions and awards including the prestigious Spirit of Speyside Whisky Awards as well as the Photographic Competition
– The Festival runs a subsidised dial-a-bus service and taxi voucher scheme
– Spirit of Speyside Whisky Festival has received funding from EventScotland and is also financially supported by many other private and public partners

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.