Shanghai Whisky Live 2011, September 2 & 3

The Luxury Interactive Experience
 
Mainland China’s biggest whisky festival returns to Shanghai on September 2 and 3.  Whisky Live & Fine Spirits Shanghai, now in its third year, promises to be fun and educational with an interactive twist in new, luxurious surroundings.

The festival has a name for interaction, giving everyone from complete novices to experts, the chance to learn more about the huge range of whiskies on offer and cut through baffling terminology. This year the event has a new, five star venue and there will be more single malt whiskies than ever before along with ultra deluxe blends such as Royal Salute & Ballantine’s

Show Director, Stephen Notman, said: “Mentorship lies at the very centre of slowly introducing and sustaining a foreign drinks culture in China. With more single malts being showcased at the event than ever before, it is important we empower consumers with the right tools to continue their journey into the world of whisky.”

The Education Zone returns where you can discover what whisky is and how to taste it. You also have the unique opportunity to create your very own blended whisky in the Blending Zone.

New to this year’s festival is the Whisky Live Passport. Find out which single malt region of Scotland the dram you are trying is from, and receive a stamp in your passport- the ideal souvenir.   
Also at this year’s show, the winners of the Shanghai Icons of Whisky Awards 2011 will be announced. Judged by industry professionals, the awards are for those driving awareness, educating consumers and increasing the profile of whisky. This year there’s an extra category- Best Newcomer.

And there’s live entertainment too guaranteeing a fun, educational day out.

Notes:

-Whisky Live is the world’s premier whisky tasting and sampling show, taking place everywhere from London to Tokyo, Paris to Glasgow.

-Whisky Live provides whisky enthusiasts of all levels the opportunity to taste the finest whiskies the category has to offer. With industry experts on hand using simple and easy to understand whisky terminology, this is the ideal way to start your journey into the world of whisky. 

-Whisky Live & Fine Spirits will be held at the Intercontinental Hotel Puxi, 500 Hengfeng Lu, near Tianmu Xi Lu, Zhabei District, Shanghai, on September 2 and 3. Tickets: Consumers 150RMB, VIPs 900RMB.

Follow Show Director Steve Notman on Twitter for the latest updates from the Far East: @Whiskyasia

Lagavulin – a place of pilgrimage for many adorers of this quintessential Islay Single Malt Scotch Whisky.

But before the malt whisky comes the malt – in this case, famously imbued with the memorable aromas of Islay’s peat. The malted barley for Lagavulin, and for several other Islay distilleries, is created just up the road, at the Port Ellen Maltings.

It’s rarely open to the public, and even then, many parts are off-limits to visitors.

So the visit you’re now invited to make through You Tube is a privileged ticket to areas that most people have never seen – where the operators themselves can explain how we make the malt that makes some of the world’s most famous Single Malt Scotch Whiskies.

Full link: http://www.youtube.com/watch?v=rVIBCv5X1OM

Premium spirits company William Grant & Sons signs three year contract with Schenker Limited

Global premium spirits business William Grant & Sons has signed a three year deal with Schenker Limited – the UK arm of the global logistics company – to provide domestic and international freight services for its world-famous products using air, ocean and land services.

The majority of shipments are destined for Europe, the Middle East and Africa plus a number of major South American destinations and will move ex-UK by ocean, but DB Schenker’s unique service offering of being able to provide a four modes option means that the spirits producer can use a variety of flexible services to precisely match its needs.

Among the premium brands which form the William Grant portfolio are Glenfiddich®, the Balvenie® range of handcrafted single malts and, Grant’s® and one of Ireland’s finest Irish Whiskeys, Tullamore Dew®.

In Bellshill, Lanarkshire for the contract signing, Schenker Limited’s Operations Director, Doug Coull said: “This is a really significant business win for our team in Scotland.  Our e-business solutions combined with our international logistics capabilities have enabled us to give William Grant & Sons a best in class service for the export of their products around the globe”.

In addition to the exports from Scotland, Schenker Limited has also been awarded significant business from Clonmel in Ireland to Europe, the Middle East, North America and Russia.

About DB Schenker

Schenker Limited is part of the global DB Schenker network.  With 18 locations and over 850 employees, the company provides the complete range of land operations, international air and ocean freight forwarding and all related integrated logistics services and global supply chain management.

With a turnover of 18.9 billion euros, about 90,000 employees and over 2,000 locations in all the world’s major economic regions, DB Schenker holds top positions in global air and ocean freight, the densest land transportation network in Europe, and the rail competence of Europe’s largest rail freight company.  Integrated Logistics at DB Schenker, with its three business segments, Land Transport, Air/Ocean Freight and Contract Logistics/SCM, is one of the world’s leading logistics service providers.  The business unit offers Europe-wide land transport and worldwide air and ocean freight, as well as comprehensive logistics solutions and global supply chain management from a single source.  The unit also holds top positions in automotive, high-tech and consumer products, as well as in trade fair forwarding, special transportation and services for major sporting events.

About William Grant & Sons

Established in 1887, family-owned William Grant & Sons is a premium spirits company with a portfolio of award-winning brands that are enjoyed worldwide. It was the dream of William Grant to make the ‘best dram in the valley’ and five generations later, this still holds true. William Grant & Sons distils some of the world’s leading brands of Scotch whisky, including Glenfiddich®, the world’s favourite single malt, The Balvenie® range of handcrafted single malts and, Grant’s® one of the world’s most loved blended Scotches. In addition, we now have one of Ireland’s finest Irish Whiskeys, Tullamore Dew®.

New whisk(e)y arrivals at Miner’s Delight Inn

The Two-bit Cowboy Saloon in Miner’s Delight Inn Bed & Breakfast recently added several new single malt Scotch whiskies and a limited-release Kentucky bourbon to the backbar and store.

Kilchoman Spring 2011 Release. One of the 240 cases of 750ml bottles imported to the USA landed in Atlantic City, Wyoming. $7 a nip, and $70 a bottle.

Bunnahabhain 12 years old, unchillfiltered, no coloring added, and bottled at 46.3%. $5.50 a nip, and $55 a bottle.

GlenDronach 14 years old Virgin Oak. $7.50 a nip, and $75 a bottle.

Angel’s Envy port barrel finished Kentucky Straight Bourbon Whiskey, $5 a nip, and $50 a bottle.

Miner’s Delight Inn Bed & Breakfast
Barbara & Bob Townsend
290 Atlantic City Road, Atlantic City, Wyo. 82520
(307) 332-0248     bandb@minersdelightinn.com 

Visit the Miner’s Delight Inn at www.minersdelightinn.com

WHISKI Continues Expansion in the Capital

Last week saw Edinburgh’s newest restaurant, bar, and bistro open its doors called WHISKI Rooms on The Mound in Edinburgh. Whiski Rooms is the glamorous new sister venue to Whiski on the Royal Mile who were awarded Whisky Bar of the Year 2011 at the Dram awards this year.

The new venue is a hybrid concept consisting of a restaurant, bar, and bistro, specialist whisky shop with its own dedicated tasting room. With stunning views over the Edinburgh, it is a great place to enjoy food and have a lovely cocktail or whisky. It offers a great range of wine, Scottish craft beers and Scottish ciders, and over 300 whiskies. “We have more semi private areas in WHISKI that can be booked and these should be attractive for groups dining together” said director Anne Still

“Our food offering is British using the best locally sourced produce, meat comes from the Buccleauch estate, fish caught daily from a Edinburgh fisherman, and all dishes cooked freshly on the premises” said director Gary Still.

“We get continual requests for whisky tastings at WHISKI therefore decided to have a dedicated whisky tasting room. With the WHISKI Rooms we have created a specialist whisky shop where our customers can buy the whiskies they have tried in either bar or after a tasting session. We are arranging a full programme of tastings this summer” said director Anne Still.

The original WHISKI bar on the Royal Mile is the current 2011 Whisky Bar of the Year and has received a string of awards since its inception in 2007. The owners drinks offering has a premium Scottish selection of craft beers, ciders and over 300 whiskies. The shop aims to always stock everything on offer at both bars and a lot more with ~ 500 different whiskies. 

Whiski Rooms will be showcasing local talent with regular live music after food and will provide a full experience for everyone to enjoy. In these recessionary times, it is great to see continual investment in the Capital focusing on celebrating the very best that Scotland has to offer and we believe that WHISKI Rooms will showcase the very best on offer in Scotland from whiskies, craft beers and ciders, local food and great hospitality.

WHISKI Rooms
4 – 7 North Bank Street
Edinburgh
EH1 2LP

www.whiskirooms.co.uk
www.whiskibar.co.uk

Whisky Shop – Bar – Bistro – Whisky Tastings

A Weekend of Whisky in Richmond

This July the Virginia Distillery Company is bringing Richmond a weekend filled with entertaining opportunities to experience Eades Double Malt Whiskies. The events begin Friday, July 15 with an Eades Double Malt Whisky dinner at the elegant TJ’s Restaurant in the Jefferson Hotel, and continue on Saturday afternoon with a FREE tasting at the Carytown ABC store and an opportunity to hit the town with VDC’s Dan FitzHenry at Richmond bars later that evening. We’ll cool down on Sunday with a laid-back whisky brunch at Julep’s New Southern Cuisine in Shockoe Bottom, featuring an all-you-can eat brunch buffet, live music, and an interactive tasting experience.

Friday-Elegant Whisky Dinner at TJ’s Restaurant

Join us Friday, July 15th at 7 p.m. for an elegant Eades Double Malt Whisky Dinner at TJ’s Restaurant inside Richmond’s historic Jefferson Hotel. We will display each expression of Eades Double Malt whisky with each course from Chef James Schroeder. Don’t miss Eades Speyside paired with Chef Schroeder’s house-cured bacon wrapped Scallops, Eades Islay paired with artichoke and oxtail stuffed quail, and for dessert Eades Highland paired with Scotch-spiked lemon pound cake. Cost for the dinner is $65 per person (not including tax and gratuity). Contact Jonathan Kibiloski at 804-649-4672 or by email at jonathan.kibiloski@jeffersonhotel.com for more information.

Saturday-FREE Eades Double Malt Tasting at Carytown ABC Store

If you’re in the mood for something a little more casual, take a break from your Saturday errands and stop by the ABC store in Carytown (10 N. Thompson St) July 16 from 2-4 p.m. for FREE samples of Eades Double Malts. Talk whisky with VDC’s own Dan FitzHenry during the afternoon, and then meet up with him later that evening at some of VDC’s favorite bars in Richmond. Follow Dan on Twitter @VADistilleryDan to find out where he’ll be hanging out. No tickets or reservations required, just come out and enjoy!

Sunday-Whisky Brunch at Julep’s New Southern Cuisine

Finally, kick back for a relaxing, stress-free Sunday Funday Whisky Brunch at Julep’s New Southern Cuisine on Sunday, July 17 from 1-4pm. Enjoy an all-you-can eat brunch buffet featuring Julep’s modern Southern flavor while you sip Eades Double Malt Whiskies. Experience all three whiskies as part of innovative cocktails or, for more traditional malt drinkers, neat with a splash of cold water.

Head upstairs for the “Not Your Grandpa’s Whisky” interactive tasting guided by Dan. You’ll sip on samples of each expression and break down the intricate flavors that comprise Eades Double Malt whisky. By the time you’re through you will have tasted gold medal whiskies and learned how single malt is made and its storied history…and you may finally figure out the difference between “whisky” and “whiskey”. Brunch buffet and tasting experience is $25 per person ($15 for restaurant industry professionals). Call 804-651-8621 for reservations.

Pat Jones
Virginia Distillery Company

Happy 4th of July From Maker’s Mark Bourbon!

With Fourth of July around the corner, let’s talk about something distinctly American…bourbon. Bourbon is America’s official native spirit, and Maker’s Mark, made in Loretto, KY since 1953, was the first premium bourbon ever produced in the US.  Its signature red wax dipped bottleneck is an international icon signifying American tradition and craft and its distillery is a National Historic Landmark.

We at Maker’s Mark have put together a few must haves for a traditional 4th of July cookout – recipes for a refreshing summer cocktail and perfect side dish for burgers and hot dogs, plus the ultimate grilling apron.

*****

Mark Collins (our twist on the traditional Tom Collins)

2 parts Maker’s Mark® Bourbon

1 part fresh lemon juice

1 teaspoon sugar

Club soda

Cherry and orange garnish

In a shaker half filled with ice, combine the Maker’s Mark, lemon juice and sugar. Shake well. Strain into a Collins glass (tall glass) filled with ice. Add the club soda. Stir gently and garnish with a cherry and lemon slice.

*****

Maker’s Mark may have just created the definitively cool grilling apron. Besides the necessary utility strength pockets, it has an insulated pocket perfect for keeping an ice cold beer or Maker’s Mark cocktail cold and a bottle opener attached to a retractable string so you never lose it.

$29.95 Available at www.makersmark.com.

*****

Drunken Cowboy Beans           

Makes 8 cups

By Sheamus Feeley Executive Chef & Partner, Farmstead Restaurant (Saint Helena, CA)

Prep Time: 1 day beforehand. Cook Time: 2 hours. Level: Intermediate

Cooked Beans:

1 lb. Rancho Gordo dried pinquito beans, soaked in cold water overnight

1 small onion, peeled and quartered with the root still intact

1 medium carrot, peeled and quartered

2 stalks of celery, cut into 3” pieces

2 cloves garlic, crushed

1 bouquet garni (1 bay leaf, 1 sprig thyme, 8 peppercorns), tied up in cheesecloth

1 tablespoon kosher salt

8 cups water

Combine all ingredients in a large pot and bring to a boil over high heat. Reduce the heat to a medium simmer and cook the beans until they are tender but still firm, about 30 minutes. Drain the beans and discard the vegetables and aromatics, reserving 4 cups of the cooking liquid.

Cowboy Beans:

1 lb. Benton’s Slab Bacon, cut ¼” x ¼”

1½ cup yellow onion, minced

¼ cup garlic, minced

2 tablespoons cumin seed, toasted and ground

¼ cup chili powder

2 tablespoons dried oregano

4 cups chicken stock or pot liquor from beans

1/8 teaspoon ground allspice

1 recipe cooked beans

2 cups barbecue sauce, vinegar based

2/3 cup Maker’s Mark® Bourbon

Salt to taste

Render the bacon until crisp in a large pot over medium-high heat, stirring often, about 10 minutes.
Add the onion and sweat on low heat for 3-4 minutes.  Do not brown.
Add the garlic and cook for 10 seconds.  Do not brown.
Add remaining ingredients, except for the barbecue sauce and Maker’s Mark®.
Simmer for an hour.  Remove from the flame and stir in the bourbon and barbecue sauce.
Return the pot to the heat and cook for an additional 15 minutes on low heat, until alcohol is not “hot.” Adjust the seasoning with salt.
Place in a cast iron skillet, or casserole dish and bake at 500°F until the sides begin to caramelize and bubble.  8 – 10 minutes. Serve immediately. 

Notes from Chef Feeley: “I only use Rancho Gordo beans in the restaurant, as I feel they are the best dried bean available.  I never have to soak them and they cook fast, with great tasting pot liquor.  Pinquito beans are a classic side to Central Coast barbecue (Santa Maria style) here in California.  I call them “Cowboy beans” when I serve them with my whole-hog barbecue. But with a little Maker’s… I think “drunken cowboy beans” is a better title.  Think Blazing Saddles campfire scene…”

Notes: Benton’s Bacon, which you can also order online, just happens to be some of the smokiest bacon in the country. You can substitute any other bacon, but we highly recommend you get your hands on some Benton’s bacon anyways, especially if you happen to be a connoisseur of America’s favorite cured pork delight. 

IAN MACLEOD DISTILLERS BUYS A SECOND DISTILLERY – SPEYSIDE’S TAMDHU

29 June 2011, Edinburgh:  Ian Macleod Distillers, the independent, family-owned distiller, blender and bottler has purchased Tamdhu distillery in Speyside from the Edrington Group.

Established in 1897, Tamdhu’s distillation capacity of four million litres of alcohol per year will support the continued growth of Ian Macleod’s existing brands, including Isle of Skye, Lang’s and the King Robert II blends. The Tamdhu Single Malt brand is also included in the sale, and Ian Macleod Distillers plans to significantly develop its sales both within the UK and abroad.

Leonard Russell, Managing Director of Ian Macleod Distillers, said: “Having purchased Glengoyne Distillery from Edrington in 2003, we are delighted to be acquiring a second distillery from them, safe in the knowledge that it has been maintained to a very high standard and comes with a reputation for producing exceptional quality single malt.

“I am also pleased that we will be securing and creating new local employment during these uncertain economic times. We are looking forward to developing the Tamdhu single malt following our successful growth of Glengoyne”.

Ian Curle, Chief Executive of The Edrington Group, said: “The Edrington Group is delighted to complete the sale of Tamdhu to Ian Macleod Distillers. Edrington and Ian Macleod have a good relationship stretching back many years, and we know the Tamdhu Distillery and brand will be in good hands.  From Edrington’s perspective, the sale will further de-complex our business, allowing us to continue to focus on the growth of our five key brands, The Famous Grouse, The Macallan, Brugal, Cutty Sark and Highland Park.”

Since purchasing Glengoyne distillery in 2003, Ian Macleod Distillers has more than doubled sales of Glengoyne Single Malt. Ian Macleod has built four additional maturation warehouses, capable of housing up to 5 million litres and has invested in the visitor experience with renovations and improvements increasing visitor numbers to nearly 50,000.

The Glengoyne brand is currently promoting a new long-term marketing initiative based on the fact that Glengoyne is ‘distilled more slowly than any other Scotch Whisky for the highest quality’ and is investing upwards of £1 million in the UK drive alone over the next two years.

Ian Macleod Distillers recently announced improved financial results for the eighth consecutive year, with group turnover increasing 22% to £31.9 million in 2010. The purchase of Tamdhu Distillery was concluded on 28 June for an undisclosed sum.

Alan Anderson : Whisky Fir Dummies

Venue: Just The Tonic @ The Tron (Venue 51) Hunter Square, Edinburgh
Time: 9pm (55mins)
Dates: 4th – 28th August

‘Impressive… amusing… bargain of a night out’
Adelaide Advertiser

‘Hilarious… not just for whisky drinkers’  Talkfringe.com  Glaswegian comedian Alan Anderson loves Single Malt Scotch Whisky and he wants you to love it too. Anderson is trying to dispel the stereotype of the cheap Scot by giving away high quality booze. During his show there are six whiskies to be tasted and many laughs to be had.

A former architect, DJ and tour guide, Alan Anderson has been one of the most in-demand comedians in Scotland for over a decade, with six years of sell out shows at the Glasgow Comedy Festival. Whisky Fir Dummies is his Edinburgh Fringe debut.

Whisky Fir Dummies premiered at Australia’s Adelaide Fringe Festival in February 2011. Alan Anderson performed Whisky Fir Dummies for 18 nights, receiving rave reviews and sell out audiences… probably something to do with the free whisky he hands out during the show to his favourite audience members.

There is no denying that Scotland has a drink problem. That problem is that too many Scots drink poor quality cheap alcohol such as alcopops, methadone and Buckfast. Whisky however is Scotland’s greatest export, 2010 was a record year with over £3Billion’s worth of Scotch being exported around the world. This helped HMRC rake in over £1Billion in tax. Anderson asks what whisky – compared to golf, Sean Connery or Nessie – says about the Scots, and will minimum pricing kill the golden goose?

Hae a dram, some cheeky banter and learn about Scotland’s greatest export with Glaswegian comedian Alan Anderson. Every show a new, unique whisky sodden tale.

‘delivered in boisterous and friendly manner… Anderson educates his audience… keeping them rolling with laughter…. a warm and hilarious get-together.’ Chortle

‘Excellent show. Excellent whisky. Excellent chat.’ Talkfringe.com

‘Scottish Comedy Veteran’ Daily Record

‘Festival institution’ Evening  Times

‘There was whisky to be had. And laughs too, of which there were many. I can find no other way to describe Whisky Fir Dummies other than to say that it is the best way to have a dram of whisky in a room with strangers. ’ Adelaide Art Beat

For more information please visit www.whiskycomedian.com Alan Anderson is managed in-house and is represented by Ha Ha Comedy. www.hireacomedian.co.uk For further information email alan@hahacomedy.co.uk or call 07930312135

Tomatin Celebrates Master Distillers 50th Year

Tomatin Distillery is delighted to announce the release of a special limited edition bottling to celebrate Douglas Campbell, the current Master Distiller, 50th year of service with the company. Native to Tomatin, Douglas Campbell had worked for the distillery since 1961 in a number of positions before taking on the role of Master Distiller in 2008. In his current role, he spends much of his time assessing the thousands of casks that lie maturing in the vast warehouses of Tomatin or travelling around the world promoting the distillery’s single malt.

In recognition of his 50 years service at Tomatin, Douglas has created a Single Malt using whiskies distilled in each of the 5 decades he has worked at the distillery. Starting with a 1967 cask and moving through each of the subsequent decades to the year 2005, Douglas has chosen whiskies that not only have very distinctive individual characteristics but are also versatile enough to marry together to create a single malt that is a genuine one off.

Called simply ‘Decades‘, this single malt is a marriage of maturity and youth. It is a coming together of sherry and bourbon influenced whiskies, of differing ages, to create a single malt that has great depth of flavour but also a youthful charm that helps to invigorate the taste buds.

Decades has been limited to a world wide release of 9000 bottles, is non chill filtered and bottled at 46%abv. It comes in a prestigious gift box which has been designed to look like the internal char of a bourbon cask. It is expected to retail in the UK at 69.95GBP and across Europe at 80.00 Euros.

Robert Anderson, Chief Executive at Tomatin commented “This is a fitting compliment on the life and participation of Douglas in the evolution of the Tomatin style. Douglas, an inspiration to me when I took up my post in 1988, had already contributed 27 years to our distillery – quite an accomplishment”.

Tomatin has also confirmed that they are enhancing their standard range by replacing the current 25 year old with a 30 year old Single Malt. Due to limited stocks the distillery plans to release 2000 bottles annually. This Single Malt has been crafted using both North American and European oak casks, it is non chill filtered, bottled at 46%abv and will retail for £125.00GBP in the UK market and 145.00 Euros across Europe.

Stephen Bremner Sales Director commented “this change has come about because of the phenomenal reception that our 30 year old release received back in 2007. By the time Tomatin reaches 30 years of age it has become very rich and full bodied and has a unique character that is dominated by a wealth of deep fruity aromas that you don’t pick up in the younger expressions”.

Tasting Notes

Decades

Aroma – A lovely sweet maltiness gives way to juicy, fruity aromas of fresh peach, apple and pear with gentle hints of dried apricots and raisins. Delicate flowery notes sit on top of rich pine and robust oak wood. The hint of a distant smouldering fire wafts about in the background.

Palate – The taste buds are tantalised by intense flavours of tropical fruit, rich Christmas cake, aniseed, cinnamon and creamy fudge. The rich malty sweetness returns with a nutty edge.

Finish – Mellow and memorable, like the man himself.

30 year old

Nose – Intense juicy aromas arouse the senses – Green Apples, Passion Fruit, Honey Dew Melon, Blackcurrant and Blueberries. Citrus notes come to the fore all the while a candy sweetness drifts along with hints of polished leather in the background.

Palate – Gooseberry, Ginger and Hazelnuts make way for spicy oak which hits the middle of the tongue. The oak is balanced beautifully by a honey sweetness that drifts to the back of the palate.

Finish – Long, clean and pleasurable.

Visit Tomatin Distillery at www.tomatin.com