Balblair Single Malt whisky and WIRED Magazine collaborated to create an exclusive photography competition for Balblair fans and WIRED readers, with exceptional prizes to be won. In September and October we will be encouraging talented amateur photographers to submit their work to the WIRED team. The brief for entrants is Balblair’s motto: timed to perfection. Entries will be judged by WIRED picture Editor Steve Peck and Editorial Photographer of the Year 2010 – Edmund Clark.

First prize in the competition is a VIP trip for two to Balblair distillery and a bottle of the oldest and most exclusive Balblair vintage, the superb 1965 (worth £1,500)

Runner-up will be treated to bottles of each of the vintages from the Balblair core range, currently including 2000, 1989 and 1978.

Additionally, the winning entries will be presented in the January 2012 issue of WIRED (available from 8th December).

Not-so-dry facts

• Competition runs from 1st September to 14th October
• Entrants are asked to submit photographs (their own work) which encapsulate the phrase timed to perfection
• All the entries should be sent to WIRED magazine at wiredcompetition@condenast.co.uk
• Photographs will be judged by an expert panel including an award-winning editorial photographer Edmund Clark
• For full entry details and T&Cs please visit WIRED Insider at www.wired.co.uk/wiredinsider2011/balblair

BenRiach’s Rare 1978 Firkin Cask yields just forty sublime bottles.

Speyside’s BenRiach Distillery has announced its most exclusive bottling ever, the BenRiach 1978 Firkin Cask.

Only forty bottles of this exquisite 32 year old single malt will be available, making this an ultra-rare BenRiach expression.

The bottling follows the discovery of an unusual “Firkin” cask at the Elgin distillery.

BenRiach’s Managing Director Billy Walker takes up the story: “It’s always exciting to discover exceptionally rare and unique casks in our warehouses, and BenRiach has more than its fair share!

“Upon unearthing this Firkin, we knew we had found something truly extraordinary and sublime which will delight even the most demanding of BenRiach whisky aficionados.”

Mr Walker explained Firkin casks were traditionally used for the maturation of fine ale and the name is derived from the Middle Dutch word “vierdekijn”, meaning ‘fourth’ – in other words, a quarter of a full-size barrel.

“Because a Firkin’s size is smaller than that of a standard barrel, there’s a greater surface to liquid ratio when the spirit undergoes maturation, and this imparts a more intense, fuller flavour,” he added.

“This cask, number 6337, is one of the only two Firkins in our possession. Distilled and filled to cask on June 26, 1978, and bottled at 40.1% earlier this year, the style of the whisky is classic Speyside. Due to the size of the cask, and the age of the whisky, it has generated only forty bottles, so it’s bound to become a much sought-after collector’s item.”

The packaging has been designed to reflect the super-premium nature of the whisky, with the bottle silk-screened and the closure sealed via a wax dip, all of which is housed in a beautiful hand-crafted wooden box.

The forty bottles will be available from September 2011.

Mr Walker’s tasting notes indicate just how special this 1978 single cask bottling is, see below.
 
BenRiach 1978 Firkin Cask Tasting Notes
——————————————————————————–
 
Producer’s Tasting Notes:

Colour: Clear and bright. Light gold.

Nose: Fresh summer fruit aromas are accompanied by bold floral notes, in particular daffodils and freshly cut rosehips. Honey and subtle oak add to a tremendously complex whisky.

Palate: Full, complex and long. Incredibly well-developed with smooth, creamy vanilla married with a delicate yet clearly-defined fruit base. Apricots, peaches and nectarines drizzled with honey and a sprinkle of cinnamon.
 
The packaging has been designed to reflect the super-premium nature of the whisky, with the bottle silk-screened and the closure sealed via a wax dip, all of which is housed in a beautiful hand-crafted wooden box.

The forty bottles will be available from September.

BYRON WHITE WINS TOP PRIZE FOR ORIGINAL BOURBON CUISINE AT 26TH ANNUAL EVAN WILLIAMS BOURBON COOKING CONTEST

LOUISVILLE, (Ky.) – The 26th annual Evan Williams Bourbon Cooking Contest kicked off the culinary competitions at the Kentucky State Fair on Friday, August 19th, showcasing many of the most creative Bourbon dishes in the Commonwealth. Heaven Hill Distilleries, Inc., producers of Evan Williams Bourbon, awarded the coveted Blue Ribbon top prize to Byron White of Louisville, Kentucky – for the second year in a row- for his Evan Williams Mini Steak and Bacon Tacos. White, who is the first entrant to win the contest two years in a row, also captured the Blue Ribbon last year for his Evan Williams Fruit Chutney Beef Spring Rolls.

A distinguished panel of local judges selected the entrée from over 40 entries this year. Red (second place) and White (third place) ribbons were awarded to Christy York Cox of Louisville, Kentucky for her Pistachio-crusted Chicken with Bourbon Mustard Sauce and Charles Halberdier of Louisville, Kentucky for his Barbecue Salmon with Sweet and Sour Sauce, respectively.

Judges for the contest included Ron Mikulak, Assistant Food Editor at The Courier-Journal; Ed Nolan, Executive Chef, Mitchell’s Fish Market; Jason Brauner, Owner, Bourbon’s Bistro; John Varanese, Executive Chef and Owner, Varanese; Barry Bernson, Fox 41 TV News; and Heaven Hill Master Distiller Craig Beam.

During the judging, contestants and spectators were treated to a cooking with Bourbon demonstration by Chef Albert Schmid, Chair, Beverage Management, Hotel-Restaurant Management and Hospitality Management Departments at Sullivan University’s National Center for Hospitality Studies. Chef Schmid, who is author of the recently published The Kentucky Bourbon Cookbook, performed the demonstration using Evan Williams Bourbon, America’s second-largest selling Kentucky Straight Bourbon Whiskey. Also on hand to assist Chef Schmid and keep the crowd on its toes was host Shane Collins of New Country Q103.1 FM.

Heaven Hill Distilleries, the Bardstown, Ky.-based maker of distilled spirits, produces Evan Williams Kentucky Straight Bourbon Whiskey – named for the Commonwealth’s first distiller who set up his distillery on the banks of the Ohio River in 1783. “The unique heritage of America’s Native Spirit, coupled with the Commonwealth’s flagship exposition, presents a grand stage for some of the finest amateur chefs,” said Max L. Shapira, president of Heaven Hill Distilleries, Inc. “In this 26th year of the Evan Williams Cooking Contest we are inspired by their creativity and enthusiasm.”

The recipes were rated on originality, ease of preparation, appearance, name and the contribution of Evan Williams Bourbon to the taste and aroma of the dish. In addition to receiving a coveted Kentucky State Fair prize ribbon and a cash prize, each of the winning entries will be considered for publication in the next “Cooking with Bourbon” recipe booklet, published periodically by Heaven Hill Distilleries.

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.”

26th Annual Evan Williams Bourbon Cooking Contest Winning Recipe
August 19, 2011

Evan Williams Mini Steak and Bacon Tacos
Byron White, Louisville, KY

2 cups cooking oil
20 wonton wrappers
1 tbsp olive oil
2 medium yellow onions, sliced thinly
¼ cup balsamic vinegar
¼ cup Evan Williams Bourbon
2 tbsp golden brown sugar
8 oz center cut bacon
1 lb skillet steak
4 oz Camembert cheese cut into 1/3 inch slices
1 cup baby arugula

Heat cooking oil in a small pan over medium-high heat. Place wonton wrapper into oil and use two wooden spoons to push lightly down into oil. Allow to cook slightly before removing the spoons to obtain taco shape.

Heat olive oil in a large skillet over medium heat. Add the onion and cook for 8 minutes, until they begin to brown. Add balsamic vinegar, Evan Williams Bourbon, and brown sugar. Stir and then reduce heat to low and cook for 25 minutes. Cool.

Cook bacon in heavy skillet over medium heat until crisp. Drain all but 2 teaspoons of drippings. Increase heat and add steak. Cook for two to three minutes per side. Slice steak into ½ inch thick slices. Tear bacon into bite size pieces.

Fill taco shells with steak, cheese, bacon, bourbon onions and arugula. Enjoy with a shot of Evan Williams Bourbon.

GORDON & MACPHAIL LAUNCH NEW WEBSITE

Gordon & MacPhail, the world’s leading malt whisky specialist, has re-launched its website – www.gordonandmacphail.com.

The new site clearly reflects four different areas of Gordon & MacPhail’s business; bottling, distilling, retail and a new trade section which provides details of the company’s UK wholesale and export business.

Key features of the site include an interactive method of exploring the tasting notes of Gordon & MacPhail whiskies, searching distillery profiles and links to social media applications like Facebook and Twitter.

Joint Managing Director, Michael Urquhart explains:

“Since the company was established in 1895, Gordon & MacPhail has grown significantly and we now have many different business interests. The new website tells our story more clearly, providing detailed information about the company, our products and services.”

“We anticipate that one of the most popular areas of the site will be the section entitled ‘our whiskies’, which provides users with detailed tasting notes and information regarding 300 expressions of Single Malt Whisky bottled by Gordon & MacPhail.”

The announcement regarding the new website follows the recent launch of an online whisky course developed by the company, in partnership with Moray College UHI, to help more people across the globe learn more about Scotch Whisky its origins and the production process.

The new portal will be an integral part of the company’s future digital strategy and over the next year Gordon & MacPhail will continue to develop its digital presence which will include a new website for Benromach, the company’s own Single Malt Scotch Whisky produced at Speyside’s smallest working distillery.

www.gordonandmacphail.com

Notes:

· Established in 1895, Gordon & MacPhail is one of Scotland’s leading independent whisky, wine and premium spirit specialists. The company is owned and directed by members of the 3rd and 4th generation of the Urquhart family.

· The company was founded in 1895 with the opening of a retail shop on South Street Elgin. Operating from the original premises, today the shop is a popular attraction for locals and visitors alike. Stocking a wide selection groceries, wines, spirits and an excellent delicatessen, the retail shop is perhaps best known for its unrivalled selection of whisky – stocking over 1000 variants.

· Gordon & MacPhail is world renowned as a bottler of whiskies from throughout Scotland. The company sends empty casks to distilleries throughout the land and has them filled with ‘new make’ spirit before then are matured at the distillery on in warehouses back in Elgin. The current Gordon & MacPhail portfolio contains over 300 whiskies from throughout Scotland. In 2010 Gordon & MacPhail made history when it launched the world’s oldest bottled Single Malt – Mortlach 70 Years Old – under its “Generations” brand. Gordon & MacPhail’s whiskies are enjoyed throughout the UK and are exported to over 50 international markets.

· Gordon & MacPhail acquired the Benromach Distillery, located on the outskirts of the ancient market town of Forres, in 1993 and after an extensive reinstallation project, embracing the distillery’s original character; Benromach was officially re-opened by HRH The Prince of Wales in 1998. Included in the award winning range of Benromach whiskies is Benromach 10 Years Old and Benromach Organic – the world’s first fully certified organic single malt.

· Finally Gordon & MacPhail is one of the UK’s top independent premium drinks wholesalers stocking over 4,500 products, including 1000 whiskies, over 800 wines, an eclectic selection of premium spirits and a fabulous range of Scottish micro beers.

Beam donates $100,000 to Operation Homefront

Fred Noe, seventh-generation Jim Beam family distiller (L), with the help of Kid Rock, presents Jim Beam’s $100,000 donation to Amy Palmer, COO of Operation Homefront, backstage at Kid Rock’s concert in Tinley Park, Ill., on Aug. 19.  Since forming a 2008 partnership with Operation Homefront, a provider of emergency financial aid and critical assistance to U.S. troops, their families and wounded veterans, Jim Beam has donated more than $1 million in cash and in-kind contributions to the organization.

www.beamglobal.com

Sky´s The Limit For Fearless Whisky Worker

Donald Jenkinson (57), who has worked for Chivas Brothers at its Kilmalid bottling plant in Dumbarton for 37 years, undertook the hair-raising challenge for ex-servicemen’s charity Erskine. The parachute jump took place at Strathallan airfield in Perthshire, where he was able to get coast-to-coast views of Scotland as he hurtled to the ground.

Donald, who lives near Dumbarton Castle, raised £550 sponsorship cash through the daring stunt, with another £500 added by Chivas Brothers through the company’s doubling up scheme, which matches charity amounts raised by employees.

Donald said: “I had decided a while ago that I wanted to do a skydive before my 60th birthday and this gave me the prefect excuse as I knew the company would help me reach my goal amount for the charity.

“The scariest part was taking-off as the plane has no doors. Once I jumped the first 5,000 feet were amazing as I was just freefalling. I’d do it again in a heartbeat. I want to do a bungee jump next, but my wife thinks I’m mad.”

Chivas Brothers Communications Director Vanessa Wright added: “Our employees are so generous with their time and money when it comes to a good cause, and Donald is certainly no exception to this.

“We’re delighted he was able to raise so much for Erskine, and that we were able to contribute further to this through doubling up. I hope this will be an incentive for even more employees to do their bit for charity.”

Notes:

Chivas Brothers is the Scotch whisky and premium gin business of Pernod Ricard – the world’s co-leader in wine and spirits. Chivas Brothers is the global leader in luxury Scotch whisky and premium gin. Its portfolio includes Chivas Regal, Ballantine’s, Beefeater Gin, The Glenlivet, Royal Salute, Aberlour, Plymouth Gin, Longmorn, Scapa, 100 Pipers, Clan Campbell, Something Special and Passport.

In July 2010 Chivas Brothers launched The Age Matters campaign to help consumers understand the importance of Scotch whisky age statements.

Make it snappy or we’ll see you later, urges Ardbeg

— An Islay-gator Tale: Iconic Islay whisky distillery “unleashes” its annual Limited Edition…Ardbeg Alligator —

— Previous Limited Edition – Ardbeg Supernova – won Scotch Whisky of the Year title in 2010 —

Bosses at Ardbeg – the iconic whisky distillery on the remote island of Islay – are urging whisky aficionados to snap up their annual Limited Edition Ardbeg Alligator…before it’s too late.

Described as a “whisky with bite”, it is hoped Ardbeg Alligator will go on to emulate the success of last year’s limited edition – Ardbeg Supernova – which not only sold out in record time but also won the coveted Scotch Whisky of the Year award.

On sale from today (September 1 2011), there are a limited number of bottles of Ardbeg Alligator available worldwide. With an RRP of £65 Scottish stockists include Royal Mile Whiskies in Edinburgh and Luvians Bottle Shop in Cupar, Fife. It is also available online at www.ardbeg.com

Ardbeg Alligator is the result of experimentation carried out many years ago by the Distillery and its team headed up by Dr. Bill Lumsden, Head of Distilling and Whisky Creation.

“Alligator Charring” describes the method of charring (or burning) the inside of the oak casks before they are filled with spirit. The burnt wood staves take on the appearance of an alligator’s scales, hence the name. The heart of Alligator is spirit matured in ‘Level 4’ casks – the most intense type of charring you can achieve.

Lumsden said: “Since we bought and restored the Ardbeg Distillery we have undertaken lots of experiments, laying down spirit in different types of casks. This began back in the late 1990s and Alligator is a good example of one experiment that has definitely worked.

“The key for us was to “marry” the intense smoky bacon and charcoal taste of the whisky from these heavily charred casks with the equally intense smoky peaty flavours of hallmark Ardbeg and get the right taste. We are intensely pleased with the results and it would be fair to say that this whisky has bite.”

On the launch Hamish Torrie, Ardbeg Brand Director explained: “It is a limited release and, judging by the reaction of our Ardbeg Committee Members to the few bottles we pre-released in June it will be snapped up very quickly!”

Ardbeg prides itself on being the ‘Ultimate Islay Malt Whisky’. Established in 1815, Ardbeg is revered by connoisseurs around the world as the peatiest, smokiest and most complex of all the Islay malts. Despite its smokiness, Ardbeg is renowned for its delicious sweetness, a phenomenon that has affectionately become known as ‘the peaty paradox’.

During the 1980s and 1990s, Ardbeg suffered from an uncertain future and it was not until the brand was purchased by The Glenmorangie Company in 1997 that the Distillery was saved from extinction. Since then, the Distillery has risen like a phoenix and today Ardbeg is well established as a niche, cult malt, with a passionate following.

Ardbeg was voted Scotch Whisky of the Year three years in a row (2008-2010) by Jim Murray’s Whisky Bible.

Ardbeg Alligator has been bottled at 51.2% ABV and as with all Ardbegs is non chill-filtered for extra texture and mouth-feel.

Notes:

Responsible Drinking

Ardbeg and The Glenmorangie Company advocate responsible drinking and suggest that drinkers savour Ardbeg in moderation and in line with recommended daily guidelines for alcohol consumption.

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.

Ballantine’s Wins Top Gold at Prestigious International Spirits Competition

Ballantine’s, the No 1 whisky in Europe, has been awarded a Gold ‘Best in Class’ medal by the International Wine and Spirits Competition (IWSC) 2011, for one of its aged range expressions – Ballantine’s 17 Year Old.

Ballantine’s offers the most comprehensive and innovative range of aged blended Scotch whiskies available. Ballantine’s 17 Year Old is an ultra-premium brand with a deep complex flavour and is regarded as the Scotch whisky by consumers in the Far East.

Often recognised for its quality credentials, the expression was named Scotch Blend of the Year 2010 by Jim Murray in his Whisky Bible, which is widely regarded as the world’s most influential book on whiskies from around the world. This years IWSC judges followed suit, referring to it as a ‘charming and refined’ whisky with a ‘gorgeous floral nose’ and ‘long, lingering finish.’

Peter Moore, Global Brand Director, Ballantine’s comments: “This is an outstanding achievement for our Master Blender Sandy Hyslop. His skill and dedication to blending is second to none, and we are delighted that he and his blends continue to be recognised and celebrated by industry leaders such as the IWSC judges.”

The IWSC was founded in 1969 to promote and reward the quality and excellence of the world’s best wines, spirits and liqueurs. Winners are selected following a rigorous two-stage judging process of professional blind tasting and a detailed technical analysis. The competition is backed by a group of vice-presidents made up of the most influential individuals in the trade and a judging panel of industry experts. This year’s competition received entries from almost 80 countries.

Notes:

Chivas Brothers
Chivas Brothers is the Scotch whisky and premium gin business of Pernod Ricard – the world’s co-leader in wine and spirits. Chivas Brothers is the global leader in luxury Scotch whisky and premium gin. Its portfolio includes Chivas Regal, Ballantine’s, Beefeater Gin, The Glenlivet, Royal Salute, Aberlour, Plymouth Gin, Longmorn, Scapa, 100 Pipers, Clan Campbell, Something Special and Passport.

In July 2010, Chivas Brothers launched The Age Matters campaign to help consumers understand the importance of Scotch whisky age statements.

For further information visit: www.chivasbrothers.com

• Glenglassaugh distillery’s “Chosen Few” launches
• Visitor centre refurbishment under way

Glenglassaugh distillery at Portsoy on the picturesque Moray firth coast proudly announce the release of the first bottling from their “Chosen Few” series of single cask expressions. The Chosen Few series, explains Ronnie Routledge, Customer Account Manager for Glenglassaugh, allowed our team, based here at the distillery, the opportunity to sample various casks from our small portfolio to discover his or her favourite cask of Glenglassaugh Highland Single Malt Scotch Whisky and get the once-in-a-lifetime experience of having it bottled with their own name on the label.

The team of ten have each given an indication of which whisky they would like to bottle and we will release these over the next 2 – 3 years. Some of them are carefully watching casks of spirit which we distilled and laid down after re-opening the distillery in November 2008 and anxiously wait for them to mature into whisky, while others prefer the greatly aged Glenglassaugh whiskies. “I was very privileged to be asked to choose the first release which is one of the finest single malts I have ever tasted and I’ve tried an awful lot”, says Routledge who is well known in the whisky industry, is a “Keeper of the Quaich” and ex whisky judge. “This particular expression delivers everything I look for in well-balanced single malts: complexity, depth, tropical fruit in abundance, chocolate and good sherry character, balanced perfectly with oak spice”.

This very limited expression of only 654 bottles is from a 1976 vintage sherry butt, bottled at 35 years old at a natural strength of 49.6% abv and is available through all good whisky stockists with a RRP of £299.99. “It was quite an honour and privilege to be presented with bottle number # 2 from the release, it almost felt like a lifetime achievement award” said Routledge.

The team at Glenglassaugh are also busy renovating their new dedicated visitor centre which they are determined to open before the end of 2011 to coincide with the release of their very first single malt, distilled since the new owners took over in 2008 after a closed spell of 22 years. “Distillery tours at the moment are by appointment only so it will be great to have proper facilities in place for the many visitors who make a pilgrimage to Glenglassaugh and expand on what we are currently offering”, explains Stuart Nickerson, MD for Glenglassaugh distillery. “The Banffshire region as a whole will benefit from Glenglassaugh’s visitor centre and attract thousands of tourists into the area each year”.

Glenglassaugh has a range of whisky available from 26 years of age to a 45 year old and more information on these and how to purchase them as well as your very own 50 litre Octave cask can be found on the distillery web site www.glenglassaugh.com .

The company also has a range of Spirit Drinks and more information on these can be found on www.thespiritdrink.com .

Further Information

About Glenglassaugh

The Glenglassaugh Distillery is situated on the Banffshire coast in the North-East of Scotland, close to the small village of Portsoy. The distillery was built in 1875 by local businessmen to satisfy the growing global demand for Scotch Malt Whisky and the site was chosen due to its close proximity to a high quality water supply and easy access to the nearby barley fields. After a visit in the late 1880s, the highly-regarded Victorian commentator Alfred Barnard described Glenglassaugh as “too well known to need any praise.”

More recently, spirit from Glenglassaugh was used primarily in blends such as Cutty Sark and The Famous Grouse. In 1986 the then owners mothballed Glenglassaugh as part of wider cutbacks in production and the distillery has remained silent thereafter. In 2008 The Scaent Group of Amsterdam purchased the distillery and have invested more than £1m to recommence operations and to reintroduce to discerning customers the distinctive and high quality attributes of The Glenglassaugh Highland Single Malt Scotch Whisky.

Redevelopment

The refurbishment and reopening of the Glenglassaugh Distillery have been managed by Stuart Nickerson, a renowned whisky expert, who was the sole consultant during the acquisition. Nickerson has worked in the Scotch Whisky industry since 1981 with a significant part of his career being with William Grants, where he was Distilleries Director. Previously, he managed Highland Park Distillery, Glenrothes and Glenfiddich Distilleries in succession. He was appointed the new Managing Director of the Glenglassaugh Distillery Company in February 2008.

Production at Glenglassaugh was restarted on 24th November 2008 by Rt. Hon Alex Salmond, Scotland’s First Minister and the distillery’s MP. Distilling was thus commenced under the guidance of Stuart Nickerson and Graham Eunson, the new management team, who have now released a number of innovative new products.

Labor Day Libation: Refreshing Cocktail to Toast the End of Summer

The last blast of summer is almost here so it’s time to plan one more final BBQ. You’ve got the hotdogs, burgers and potato salad. All that’s missing is a chilled cocktail that embodies the flavors of summer. The following recipe from Maker’s Mark is elegant yet easy for anyone to make and pair well with food from the grill. 

WHISKEY SMASH

Recipe by Dale DeGroff, Master Mixologist

Ingredients:

· 2 parts Maker’s Mark® Bourbon

· 4 mint leaves

· ¾ lemon

· 1 part simple syrup

· Lemon wheel, for garnish

· Sprig of mint, for garnish

Directions:

Muddle all ingredients except Maker’s Mark® Bourbon in a bar glass. Add the bourbon and shake with ice. Strain into an ice filled rocks glass. Garnish with a sprig of mint and a lemon wheel.

Maker’s Mark® is one of the finest Kentucky Bourbons with a soft, smooth flavor which stems from the use of red winter wheat in the mash bill instead of rye. In keeping with the founder’s dedication to heritage and handcraftsmanship, Maker’s Mark is aged to taste at its historic distillery in Loretto, KY. www.makersmark.com.