AUCHENTOSHAN REVEALS TOP 20 UK FINALISTS OF THE AUCHENTOSHAN SWITCH

The Transatlantic Mixology Programme Like No Other

UK Finale – 24 October 2011

This summer, Auchentoshan, the only Single Malt that triple distills every drop, launched a transatlantic cocktail competition like no other, The Auchentoshan Switch. Bartenders from across the UK and US submitted video entries of themselves making an Old Fashioned using Auchentoshan Three Wood and a lemonade from scratch, for the chance to win a career-changing, 14 day switch across the Atlantic to work in one of New York City’s and London’s prestigious bars. Of the 64 UK and 60 US entries, the judging panel selected 20 from each country to go through to the finals in London and Las Vegas.

The UK final round will take place on 24 October at a Shoreditch venue where the bartenders will be put through a series of challenging mixology tasks. The final round will be judged by an esteemed panel:

·       Tony Conigliaro – widely acknowledged as one of the UK’s pioneering drinks creators and co-owner of acclaimed bar, 69 Colebrooke Row
·       Giles Looker – renowned mixologist and owner of Soulshakers Bar Consultancy
·       Neil Ridley – Imbibe journalist, whisky writer and co-founder of revered whisky blog CaskStrength

The named UK winner of the first ever Switch will cross the Atlantic to NYC to work in Apotheke, the hottest cocktail bar on the underground scene. The US finalists will attend the final in Las Vegas on 26 October, where the crowned winner will travel to London to work at the award-winning drinking den, 69 Colebrooke Row.
 
The 64 UK entries came in over the course of the two months the competition wasopen, including those from Giles Looker who traveled the UK unearthing unsung bartenders to enter. The finalists from the UK in alphabetical order by last name are:

–              Martin Ball – Corridor, Manchester
–              Divyesh Chauhan – Match Bar, London
–              Matthew Dakers – Whistling Shop, London
–              Dav Eames – Saf, London
–              Kevin Griffin – The Raconteur, Edinburgh
–              Andrew Harrod – Wabi, London
–              Richard Hunt – Hawksmore, London
–              Scott Ingram – Blythswood Square, Glasgow
–              Alex Kratena – Artesian, London
–              Simon La Moon – Zetter Townhouse, London
–              Bruce Lerman – Epernay Champagne Bar, Leeds
–              Antonino Lo Iacono – The Dukes Hotel, London
–              Giuseppe Miggiano – The Bar at Chancery Court, London
–              Khalil Moh’d Lahham – Donovan’s Bar/Brown’s Hotel, London
–              Martyn Nicol – Blythswood Square, Glasgow
–              Matt Roberts – Quo Vardis, London
–              Andreas Tsanos – Lonsdale, London
–              Tom Walker – Bramble, Edinburgh
–              Sam Watson – Purl, London
–              Faye Woodcock – The Bling Pig, Glasgow

“We are delighted to have received such great interest from the bartending world for our first ever Auchentoshan Switch,” said Hannah Fisher, Auchentoshan Brand Manager. “Despite only accepting video entries, we received a high number of entries and the quality of each has been exceptional. We can’t wait to see what these talented bartenders will show us at the final.”

Marcis Dzelzainis, Operations Manager at 69 Colebrooke Row, also commented: “All the finalists chosen have a great understanding of the structure of classic drinks and how flavours work, hence why we asked them to demonstrate a classic lemonade and an Old Fashioned. These 20 are not only highly skilled but also already very much respected in the industry.”

The Auchentoshan Switch itself will take place in early 2012, where the winners will experience world-leading mixology under the guidance of Apotheke and 69 Colebrooke Row.

Apotheke is the hottest cocktail bar in Gotham’s underground scene. With no menus, bar chefs cook up individually prescribed concoctions for the taste of the cocktail enthusiasts according to their mood.  At Apotheke, the presentation of the cocktail is as dramatic as the cocktail itself. The winner will be simultaneously part of both a theatre performance and a chemistry lab in the mixology heart of the USA – NYC.

The US winner will work at 69 Colebrooke Row and learn first hand the world of cocktail and food science in the only bar-related drinks lab in the world – The Drinks Factory. The winner will work with a team of handpicked, leading mixologists in a lab dedicated to furthering the craft of the cocktail and fully realisingprojects as they filter into the bar. Importantly, they will also become incorporated into the daily bar procedures, as well as visiting producers and sourcing quality ingredients.

Videos of entries can be viewed here: http://www.youtube.com/user/AuchentoshanWhisky 

UK Distributor: Cellar Trends
 
Notes:

Auchentoshan

As Glasgow’s closest Distillery, Auchentoshan is truly unique as it is the only distillery to use a third still in the whisky making process. It means Auchentoshan is the only Single Malt Scotch whisky to triple distil every single drop. This third distillation takes the new spirit to 81.5% ABV (not 70% which is achieved through only distilling twice) making it the highest distillate of any Scottish distillery. The benefit? This strength removes the impurities and harshness often associated with single malts and takes the new spirit to it’s optimum strength for reacting with the casks during maturation, allowing Auchentoshan to extract maximum flavours from the wood. The result? A delicate, smooth malt with each expression strongly showcasing the character of cask it was matured in.

At the 2009 San Francisco World Spirits Competition, Auchentoshan 12 Year Old, Auchentoshan Classic and Auchentoshan Three Wood were all awarded a Silver Medal in the Spirits category. At the 2008 San Francisco World Spirits Competition, Auchentoshan 18 Year Old also won a coveted Double Gold Medal.

THREE SHIPS HONOURS FAMOUS NAVIGATOR OF OLD

Three Ships has launched the second of a series of three commemorative editions of its 10 year-old single malt whisky honouring intrepid explorers associated with the Cape. It recalls the epic journey of Vasco da Gama, the first European navigator to reach India.

It follows on the first edition, issued at the end of last year, commemorating the journey of Bartholomew Diaz who with his three little ships was the first from Europe to round what he was to name the Cape of Storms.

The second edition will be followed next year by the last of the trio which will be dedicated to Jan van Riebeeck whose little fleet of three ships sailed into Table Bay on 6 April 1652.

However, the whisky in all three is the same – Three Ships 10 year-old Single Malt, only the second single malt to be made at The James Sedgwick Distillery at Wellington in the Cape, and the only fully-fledged whisky distillery in Africa.

Said master distiller Andy Watts: “As we consider ourselves pioneers in our industry, we wanted to honour others who before us had also ventured into the unknown. And with our name it was only logical that we would look to those who had plied the oceans in their search for new worlds.

“The top-quality facilities we have at our disposal today enable us to produce whisky to the highest international standards. This single malt, within a year of its launch, has already won us gold in two major overseas competitions in 2011 – at the Concours Mondial de Bruxelles and at the Wine and Spirit Competition in London.”

The first 10 year-old single malt, launched in 2003, set the tone by in its first year also garnering gold at the International Wine and Spirit Competition.

The latest single malt spent the full ten years in casks of different ages. Watts said the older small casks had contributed to the exceptional smoothness of this whisky while the wood, being American oak, had imbued it with a slight sweetness.

“This is very much intended for the discerning whisky drinker. It is full-bodied and well rounded. There is a hint of peat, but without the smokiness which is normally associated with it, and it offers a long, warm finish, with a good balance between wood and whisky.”

As in the case of the first edition, only 8 000 bottles are being made available. The distillery had sold out of the first edition within three months, and the same demand is expected of the second. It will be available in the trade for about R260 per bottle.

WELLINGTON DISTILLERY CELEBRATES 125 YEARS’ HISTORY

The James Sedgwick distillery in Wellington, the only dedicated whisky distillery in all of Africa and one which is on a par with the most modern in the world, celebrates its 125 anniversary this month.

Named after the 19th century sea captain James Sedgwick who became one of the pioneers of the South African liquor industry, it is the home of Three Ships and Bain’s Cape Mountain Whisky. Andy Watts, master distiller, at the same time celebrates 20 years at the helm of the facility.

Sedgwick, who at the age of 22 received his first command as captain of a ship in the fleet of the British East India Company sailing between England and the Far East, settled in Cape Town in 1850. In addition to writing several technical publications for an international maritime audience, he also proved himself an astute businessman, founding in 1859 the firm of J Sedgwick & Company, “purveyor of quality liquor, tobacco and cigars”.

After his death in 1872, two of his sons, Charles and Alfred, continued the business which grew strongly under their leadership. In 1886 it set up – some sources say bought – a distillery at Wellington on the banks of the Berg River.

The facility’s life as a whisky distillery started 20 years ago when production of the Three Ships brand was relocated there. The move coincided with the appointment as manager of Andy Watts, a past professional cricketer who had learnt the art of whisky-making working in Scotland.

The two decades since has been a period of major innovation and achievements. In a major overhaul of the distillery, a strong focus was at the same time placed on ensuring the distillery would function in a sustainable, environmentally sensitive manner.

As part of the upgrade Forsyth’s of Scotland was commissioned to manufacture copper pot stills similar to the ones in use at the famous Bowmore distillery on the Isle of Islay off the Scottish coast. To ensure that skill and craftsmanship would be supported throughout by the latest technology, a highly advanced control room was created.

Over the years problems were solved in imaginative ways. To improve the distillery’s access to a consistent water supply, a marshland next to the distillery was turned into a dam filled with water from the river. With its abundant birdlife it today also serves as a restful adjunct to the distillery.

In recognition of the high level of innovation that fashioned the upgrade of both the distillery and its products, the Whisky Magazine in April 2011 bestowed its Icons of Whisky award on The James Sedgwick Distillery as Whisky Brand Innovator of the Year.

“The investment made in upgrading the facility has resulted in the capability to take the range of whiskies we are able to produce to the next level,” Watts said. “It has given us the confidence to compete – and today very successfully – in the international arena. Our latest Three Ships 10 year-old single malt this year alone garnered gold medals at both the Concours Mondial de Bruxelles and the International Wine and Spirit Competition.”

Truman Cox Named Master Distiller at A. Smith Bowman

Fredericksburg, VA. (Oct. 2011) – Truman Cox has been named Master Distiller at A. Smith Bowman Distillery, taking over for Joe Dangler, who retired Oct. 1st, 2011.

Cox has been training under Dangler on site since July 1st, but has been preparing for this role for his entire life.

Born and raised in Northern Indiana, Cox grew up fascinated by his grandfather’s tales of driving “gin trucks” during Prohibition. After completing a bachelor’s degree in chemistry from the University of Central Florida, Cox worked with such notable firms as Disney World and NASA at the Kennedy Space Center before moving to Iowa to begin his dream of working in the distilled spirits industry. There Cox worked as a quality chemist for one of the country’s largest beverage alcohol producers and spent time with some of the top sprits organoleptic experts.

In 2004, Cox took the position of lead chemist at Buffalo Trace Distillery and worked with distillery legends such as Elmer T Lee, Gary Gayheart and Harlen Wheatley. When Dangler announced his retirement from A. Smith Bowman in early 2011, Cox jumped at the chance to fulfill his dream.

Cox is excited about carrying on the Bowman family tradition of high quality products while introducing some new offerings as well. Cox will also be finishing up and opening the Visitor Center at A. Smith Bowman which is expected to be completed in spring 2012.

About A. Smith Bowman Distillery

A. Smith Bowman’s distilling roots date back to the years before Prohibition. In 1935, after the Repeal of Prohibition, Abram Smith Bowman and his sons continued the family tradition of the distillation of bourbon. The original distillery was located on the Bowman family homestead in Fairfax County, Virginia called Sunset Hills Farm. In response to the rapid growth of Northern Virginia, the distillery was moved in 1988 and is now nestled in Spotsylvania County near the city of Fredericksburg, 60 miles away from the original location.

As a small and privately owned company, A. Smith Bowman Distillery continues the time-honored traditions on which it was founded. Considered a micro-distillery by today’s standards, A. Smith Bowman produces an assortment of hand-crafted spirits distilled from only the finest natural ingredients and using the latest technology. This micro-distillery focuses on the production of premium spirits honoring the legacy of Virginia’s first settlers. For more information on A. Smith Bowman, please visit www.asmithbowman.com.

BENRIACH AND GLENDRONACH LAUNCH UK EXCLUSIVE SINGLE CASK BOTTLINGS

THE BenRiach Distillery Company Ltd. is delighted today (October 10) to announce UK EXCLUSIVE bottlings from two single casks – one from BenRiach and the other from its sister distillery at GlenDronach.

These limited release 1995 expressions, both bottled in August this year, were both matured in Pedro Ximinez sherry puncheons. These were originally used to store the characteristically sweet, full-bodied Spanish sherry that confers its distinctively rich and complex characteristics on the whisky.

The result in both cases is fruit-laden heaven!

First, the GlenDronach. From cask 4681, distilled in November 1995, this is a 15-year-old single malt bottled at cask strength – 56.2% vol.

Its striking appearance is cherry-wood and russet mahogany. On the nose, there is chocolate orange and stewed plum while the palate delivers chocolate, toffee, spiced fruits, figs, raisins and dates.

The cask out-turned 725 bottles, each of which is individually numbered.

Complementing this monster GlenDronach is an equally substantial offering from BenRiach. From cask 7164 distilled in May 1995, this is aged 16-years-old and bottled at a cask strength of 58.3% vol.

Its appearance is bright amber with a late autumnal glow. On the nose, bananas, citrus fruits and oregano while the palate brings melons, bananas and lychee.

The out-turn on the BenRiach was marginally smaller, at 695 bottles. Again, each bottle is hand-numbered.

Sales Director Alistair Walker said: “GlenDronach and BenRiach are both renowned for their idiosyncratic single cask bottlings, and we release a number of these each year. They have proven to be very popular, but with our ‘batch’ single cask releases being divided amongst all of our export markets as well as the UK, allocations can be quite tight. For that reason, we decided to select a couple of casks just for the UK to give our home-based retail clients the chance to get their hands on a reasonable quantity of each bottling.”

Both expressions are pictured.

Benromach Stockholm Award Sweep

Speyside’s smallest distillery, Benromach, has scooped a number of awards at one of the world’s largest beer and whisky festivals.

The distillery and two of its single malt Scotch whiskies – Benromach 2001, Cask Strength and Organic Special Edition, were given Gold Awards at the Stockholm Beer and Whisky Festival 2011.

Now in its 20th anniversary year the festival has grown in reputation in the industry with over 1,300 different types of beer, whisky, cider and calvados being exhibited.

Commenting on the award Michael Urquhart, Joint Managing Director of Gordon & MacPhail, owners of Benromach, said:

“The international appeal of Benromach is continuing to grow. It’s exciting to see our range of whiskies and most recent new expressions like Benromach Cask Strength being honoured at respected events like these. As a boutique distillery we pride ourselves in hand distilling quality single malt whiskies.”

Matured in bourbon barrels, Benromach Cask Strength is a mouth warming and smooth single malt with hints of spice. Containing earthy influences it also has a delicate peaty edge and is bottled at 59.9% ABV.

Made using the finest Scottish organic barley, Benromach Organic Special Edition is dried using peat smoke to produce a fresh, vibrant single malt that is smooth and creamy with a strong oak influence and sweet vanilla notes.

Benromach single malt whiskies are available from whisky shops and fine wine and spirits retail specialists.

For more information about Benromach Distillery and the Benromach range of Speyside Single Malt Scotch Whiskies go to www.benromach.com.

Notes

Benromach distillery is Speyside’s smallest. Based in Forres, just two expert distillers make this, golden malt whisky.

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

Other Benromach expressions include:

Benromach Ten Years Old

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

Benromach Traditional

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

Benromach Peat Smoke

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

Benromach Origins

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

Please visit www.benromach.com for details.

SPIRIT OF SPEYSIDE WHISKY FESTIVAL IS A MECCA FOR WHISKY LOVERS WORLDWIDE

With a higher concentration of whisky distilleries than any other part of the world, the Spirit of Speyside Whisky Festival continues to provide a major economic boost to the region, attracting a significant loyal audience and a large number who attended the celebrated Festival for the first time, according to a survey published today.

The Spirit of Speyside Whisky Festival Market Research and Festival Evaluation 2011 report found that the five-day event, which ran from 28th April to 2nd May, attracted over 47,000 visits to its packed programme of whisky-themed events, generating £613,000 towards the Speyside economy and £722,000 towards Scotland as a whole.

Showcasing the very best of the area’s culture, history, landscape and people and with well over 200 events running throughout the five days, the festival has grown in importance over the past 12 years to become one of the leading whisky events in the world.

Almost half of this year’s Festival visitors were from overseas, with whisky afficionados travelling from as far afield as Israel, Columbia, New Zealand, Australia and Russia to sample the spirit of Speyside. Scandinavian visitors continue to represent the keenest Speyside whisky fans who enjoyed a exceptional choice of whisky based events and activities, ceilidhs, food tours and family friendly events with other connoisseurs from countries such as Germany, US, Netherlands, Canada, Italy and Japan.

Festival Chairman, Jim Royan said: “Year after year the Festival continues to attract visitors from around the globe, with many already having attended twice or even up to six times before. And encouragingly a large percentage of new visitors this year were experiencing the Festival for the first time. Hopefully they will find the Festival as compelling as our many loyal and regular visitors, and come back to join in the festivities with us time and time again.

“We certainly know they enjoyed themselves, because almost 100% of our visitors said they were “very happy” or “happy” with their Festival experience, enjoying the atmosphere, hospitality, friendliness, expert knowledge and, this year in particular, the weather!”

Popular events on this year’s Festival programme included the Whisky Awards Finals and the Opening Dinner, the many whisky dinners running throughout the Festival as well as the highly regarded and exclusive three-day Whisky School where enthusiasts learned about the science, art and folklore of the whisky industry at the historic Knockando distillery.

The Whisky and Food Tours, which were new for this year, are to be repeated again next year, introducing visitors to the rich culinary and agricultural heritage of the area.

Paul Bush OBE, Chief Operating Officer for EventScotland commented: “It is wonderful to see the Spirit of Speyside Whisky Festival continuing to attract large numbers of Scottish and overseas visitors to the event.

“The economic impact generated for the local area shows the importance of events in Scotland and its continued success shows the appetite for Scottish produce, culture and heritage in an iconic setting.”

Notes:

– The Market Research and Festival Evaluation Report 2010 was conducted by Enigma Business Consulting, Muir of Ord
– Spirit of Speyside Whisky Festival 2012 runs from 3rd-7th May. Further information at www.spiritofspeyside.com  

– Spirit of Speyside Whisky Festival 2011 has received funding from EventScotland and is also financially supported by many other private and public partners
– EventScotland is the national events agency. EventScotland is working to make Scotland one of the world’s leading event destinations. By developing an exciting portfolio of sporting and cultural events EventScotland is helping to raise Scotland’s international profile and boost the economy by attracting more visitors. For further information about EventScotland, its funding programmes and latest event news visit www.EventScotland.org
– The Year of Active Scotland is a Scottish Government initiative being delivered by EventScotland and VisitScotland which began on the 1st January 2011. For more information go to www.eventscotland.org/activescotland
– A series of focus years running from 2010 to 2013 will ensure co-ordinated national activity that will spotlight some of Scotland’s great assets as we journey towards 2014. The four focus years are centred on domestic and international tourism and the development of the events industry in Scotland. These focus years will celebrate our reputation as a land food and drink, as an active nation, as a place of culture and creativity and as a place of natural beauty.
– EventScotland in partnership with Volunteer Development Scotland is delivering Event Team Scotland, a new web – based portal which matches volunteers across Scotland with exciting sporting and cultural events. For more information please visit www.eventteamscotland.com

Summary of Key Findings

– It is estimated that the 2011 Spirit of Speyside Whisky Festival generated over 47,000 ‘visits to events’ over five days
– The Festival’s direct economic benefit to Speyside is estimated at £613,000 and to Scotland as a whole is £722,000.
– The average spend per person at the Festival is estimated at £247. This was significantly higher for overseas visitors (£331) and lower for Scottish visitors (£128) and UK visitors (£206). The average spend reported by respondents taking part in the survey is, however, estimated to be higher than it would be for the majority of visitors compared to VisitScotland’s published ‘spend per night’ figures
– Information from the online booking system suggests that 56% of the total number of tickets purchased were purchased by overseas visitors. The number of overseas visitors taking part in the survey accounted for 49% of respondents.
– The 2011 Festival again attracted visitors from around the globe to the Speyside area. 75% of Survey Respondents (who did not live in the local area) said that the Festival was their main reason for their visit to Speyside. This compares to 71% in 2010 and 65.5% in 2009
– 88% of visitors (from outside the local area and whose main reason for visiting Speyside was the Festival) were staying overnight in Speyside. The average number of nights people stayed was 3.63. This was lower for Scottish visitors (2.54 nights) and higher for UK (3.93 nights) and overseas (4.02 nights) visitors.
– Levels of satisfaction were exceptionally high with 99.7% of visitors saying that they were ‘very happy’ or ‘happy’. People enjoyed the atmosphere, hospitality, friendliness, expert knowledge and weather the most.
– 70% of this year’s Festival visitors were attending for the first time (an increase on 67% saying this in 2010). The Festival continues to attract a loyal audience with over a quarter of survey respondents having attended the Festival for more than 6 years.
– 41% of this year’s visitors plan to attend the Festival in 2012.
– The Festival attracted more males than females with a 73/27 split; the majority of visitors are aged 26+.

HISTORIC AND RARE WHISKY FROM 1883 MAKES £18,750 AT BONHAMS, EDINBURGH

An exceptionally rare bottle of The Glenlivet, distilled in 1883 and bottled in 1931 by George & John Gordon Smith was sold for £18,750 by Bonhams at their whisky sale in Edinburgh on 12 October. It had a pre-sale estimate of £15,000-20,000.

The bottle had an impeccable pedigree. It was originally owned by Captain William Smith Grant, the great grandson of Colonel George Smith founder of The Glenlivet Distillery and had been in the family ever since.

A bottle of The Macallan-50 year old, distilled in 1928 and bottled in 1983. Number 50 of 500 it sold for £16,875 against an estimate of £10,000-12,000.

In total, the sale made £175,000.

Bonhams whisky specialist, Martin Green, commented, “These were two very special bottles so it is not surprising that they were eagerly sought after and sold so well. In all, 90% of the lots on offer found buyers which suggests the whisky market is still in good health.”

For further sale information please go to www.bonhams.com/whisky

Notes

Bonhams
Bonhams, founded in 1793, is one of the world’s oldest and largest auctioneers of fine art and antiques. The present company was formed by the merger in November 2001 of Bonhams & Brooks and Phillips Son and Neale UK. In August 2002, the company acquired Butterfields, the principal firm of auctioneers on the West Coast of America. Today, Bonhams offers more sales than any of its rivals through two major salerooms in London – New Bond Street, and Knightsbridge – and a further three throughout the UK. Sales are also held in San Francisco, Los Angeles, Carmel, New York and Boston in the USA; Toronto in Canada; and in Switzerland, France, Monaco, Hong Kong and Australia. Bonhams has a worldwide network of offices and regional representatives in 25 countries offering sales advice and valuation services in 57 specialist areas. For a full listing of upcoming sales, plus details of Bonhams specialist departments, go to www.bonhams.com (October 2011).

At the first sign of winter it’s time for a Hakushu Ritto (Japanese hot toddy)

London October 2011: With a cocktail to welcome in each of their 24 seasons the Japanese raise a Hakushu Ritto (hot toddy) in early November to acknowledge the first sign of winter. With English winters becoming colder we all have our preferences for a winter warmer, but this is a hot toddy Japanese style.

Suntory Brand Ambassador Zoran Peric has created a cocktail for each of the 24 Japanese seasons, and the Hakushu Ritto combines the subtle tastes and aromas of a 12 year old single malt whisky with hot tea to stimulate the taste buds in colder weather.

Ritto the “Beginning of Winter”

Hakushu Ritto:

50ml Hakushu 12 Year Old Single Malt Whisky

75ml hot green tea
Teaspoon of runny honey
Pinch of powdered ginger
Squeeze of lemon juice
Pour Hakushu and green tea into a mug, add honey, ginger and lemon juice
Stir until honey is dissolved
Add ginger slice and serve

Suntory Japanese whiskies are world beaters having won more than 60 international awards since 2003 and whisky lovers have taken to them. There is something about their subtle aromas and delicate flavours which appeal to the palate whether taken neat, over ice, in cocktails or in a hot toddy as above..

Suntory Single Malt Whiskies are firm favourites in Japan and here in Europe. Enjoy them and especially the warm glow that comes with the Hakushu Ritto.

Note: Pronouncing Suntory names

Yamazaki – (Ya-ma-zarkee)
Hakushu – (Ha-koo-shoe)
Hibiki – (Hi-bi-kee)

Suntory single malt whiskies are available from: Harrods, Selfridges, Harvey Nichols, The Whisky Exchange, independent specialist retailers and www.drinkon.com

Hakushu 12 year old single malt £49.95

The Yamazaki and Hakushu range of single malt and Hibiki blended whiskies from Suntory is distributed in the UK by Cellar Trends. For all sales enquiries contact: sales@cellartrends.co.uk

Old Pulteney Creates Celebratory Spirit to Mark Heroes’ Homecoming

Multi award-winning Old Pulteney Single Malt Scotch Whisky has today unveiled a limited edition commemorative bottle to celebrate one of the World’s last great firsts in maritime endurance – the Old Pulteney Row to the Pole expedition.

On the 26th August this year, British arctic adventurer Jock Wishart and his pioneering crew made history by successfully completing a never attempted before expedition to row to the 1996 magnetic North Pole. The four week adventure, which was sponsored by Old Pulteney, proved to be a challenge of a lifetime, as the crew braved extreme Arctic conditions to complete their 450 mile voyage into the unknown. The limited edition release was designed to mark their momentous achievement.

Only 3,000 of the unique, collectable bottles will be available world-wide and will feature exceptional single malt selected by Malcolm Waring, Distillery Manager at Pulteney Distillery. The exclusive edition is matured in ex American and ex Spanish sherry casks and bottled in 35cl at 40%, ABV. On the palete the initial sweet hints of citrus combined with overtones of raisins, pears, chocolate and warm spices lead to a full bodied long lasting finish.

Presented in a traditional canvas sailing gift bag, the bottle’s eye catching design features the expedition’s distinctive artwork and is endorsed with expedition leader Jock Wishart’s signature.

Commenting on the release, Margaret Mary Clarke, Senior Brand Manager from Old Pulteney says:

“The Old Pulteney Row to the Pole expedition proved to be an unforgettable and unique experience for all involved and we are proud to have been involved in such an ambitious challenge.

Our partnership with Jock and the expedition stems from the brand’s age old heritage of supporting maritime adventure and we are delighted to release a commemorative bottle to mark the crew’s dedication, bravery and remarkable success.”

Old Pulteney Single Malt Whisky is crafted at the most northerly distillery on the UK mainland in Wick. The distillery was founded in 1826 at the height of Wick’s herring boom and it’s this maritime heritage that gives the whisky its name as the Maritime Malt.

Notes

Old Pulteney Single Malt Whisky is diligently crafted at Pulteney Distillery in Wick. It is the most northerly distillery on the UK Mainland and was founded in 1826 by James Henderson at the height of Wick’s herring boom. The distillery lies in the heart of ‘Pulteneytown’, which was created for all the fishermen at the time, and is embedded in the deep rooting history of this coastal town, which used to be one of the most important and biggest herring fishing ports in Europe.

Old Pulteney Single Malt whisky has a long standing association with the sea and is also known as the Maritime Malt’.

International Beverage Holdings (www.interbevgroup.com) was established in 2005 as the international arm of ThaiBev, one of South East Asia’s leading alcohol beverage companies. With a network of regional offices in Asia, Europe and North America, the company is responsible for the production, sales, marketing and distribution of a portfolio of premium global brands in over 80 countries and territories.
Inver House Distillers (www.inverhouse.com) is globally integrated into International Beverage Holdings and drives the distillation and maturation of Scotch through its five distilleries.

International Beverage brands include:
 Chang Beer: Thailand’s iconic beer brand
 Single Malt Scotch Whiskies: Old Pulteney, Balblair, anCnoc, Speyburn
 Blended Whiskies: Hankey Bannister
 Mekhong: ‘The Spirit of Thailand’ since 1941
 Caorunn – a small batch distilled Scottish Gin with 5 Celtic botanicals

The company’s success is built on the combination of a strong understanding of local cultures and markets with the creation of a truly global operational network. Brand building pays respect to heritage, provenance and craftsmanship whilst delivering innovative and highly effective strategies at global level. A skilled and dedicated team of more than 12 nationalities speaking over 14 languages delivers the highest standards of customer service and attention to detail across all aspects of the business.