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

CRYSTAL CLEAR FUTURE FOR GLENCAIRN !
 
In a time of financial uncertainty, Scottish crystal company,  Glencairn Crystal are bucking the trend with the announcement of a  £500,000 expansion programme over the next 3 years and a recruitment drive for additional staff.
 
The recent purchase of Collins Crystal combined with new factory space  and the expansion of glass and bottle decorating facilities, including  new Lehr and specialised decorating equipment are just the first steps in the company’s expansion plans.
 
Glencairn are also investing in New product development and building new clean room facilities at their East Kilbride factory and hope to create 6 new jobs in the area.
 
For the family run business the future is crystal clear, with Managing Director, Paul Davidson confident that the increase in growth and staffing levels over the next few years will continue,
 
He said: “We have made a good start on our investment plan of over £500,000 over the next couple of years and I imagine we will continue to expand in all areas at this rate especially in the overseas markets. Over one third of our total sales are outside the UK and through the scotch whisky companies, over 65% of our business is international.”
 
For Glencairn, a heady mix of rare and expensive whiskies and an innovative approach to product design and quality presentation packaging looks set to ensure that the turnover at East Kilbride based, Glencairn Crystal, will grow to over £5million during the next year – with current new business increasing staff by 15% so far this year .
 
For the Davidson family, their combined blend of expertise in crystal, design, packaging, with more than a dash of innovative product development, has ensured that Scottish based Glencairn  Crystal has secured pole position as the largest supplier of crystal to the Scottish Whisky industry in the UK and Ireland, as well as supplying their products and gaining interest in over 30 countries in the global market.

HIGHLAND PARK REACHES OUT TO RECORD AUDIENCES AT HAY

Highland Park’s sampling platform, Keynotes, enjoyed record attendance figures at this year’s Hay Festival, aided by over 250,000 visitors to the ten day festival.

The festival saw the return of the popular Highland Park Keynotes, a series of free intimate performances from some of the Festival’s most recognised artists, combined with the opportunity to sample a complimentary dram of Highland Park 12 year old, known as ‘the greatest all-rounder in the world of whisky’.* The Highland Park Keynotes marquee saw over 15,000 brand interactions and 15 incredible performances over six days. 

The Festival, situated in a small Welsh village, has grown considerably since taking off in 1988. It is now taken internationally to 12 countries and has positioned itself as one of the most important literary events in the world, being described as “The Woodstock of the mind” by ex President Bill Clinton.

This year saw headline performances from Bob Geldof, David Bailey, Chris Evans, Kevin McCloud, Brian Cox, Ralph Fiennes, Rob Lowe and Gillian Anderson who were joined by a host of Nobel Laureates and some of the world’s leading authors.

The Keynotes area had an international feel with performers hailing from eight different countries, including leading British scientist Marcus du Sautoy, comedian David Baddiel, script writer and author of ‘About Schmidt’ Louis Begley and Hanif Kureishi, one for the 50 greatest British writers since 1945.  Each artist gave short readings from their novels or shared their thoughts on subjects as diverse as mathematics, the US-Mexico border, human rights, the first British art movement, sex and class conflict in 90’s Pakistan, foreign encounters in Egypt and Muslim prejudices to name only a few.

Peter Sandstrom, Marketing Director at Maxxium UK ltd said: “Highland Park has a strong relationship with the world of literature. We are delighted with the reception Highland Park Keynotes received at this year’s Hay Festival, allowing us to reach out to consumers who share our passion for literature and appreciate a good dram.  The campaign has bolstered our brand awareness south of the border and we look forward to taking Keynotes to further literature festivals later this year.”

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

www.highlandpark.co.uk

Notes

*Quoted by Michael Jackson, Malt Whisky Companion

Maxxium UK:

About Maxxium

·         Maxxium UK Ltd is part of the global sales and distribution alliance between Beam Global Spirits & Wine Inc and The Edrington Group.

·         Its UK portfolio of premium brands includes: blended Scotch (The Famous Grouse and Teacher’s), malt whisky (Highland Park, Laphroaig, The Macallan, The Glenrothes and Ardmore), imported whiskey (Jim Beam, Maker’s Mark, Knob Creek, Canadian Club), cognac and brandy (Courvoisier and Fundador), sherry (Harveys), vodka (Stolichnaya), tequila (Sauza), rum (Brugal and Cruzan), liqueurs and specialities (Sourz, Bols liqueurs, Galliano, Vaccari, After Shock).

·         Across Maxxium’s whisky brands, including Blended, Malt and American, Maxxium has the leading portfolio in the UK market, attracting over 9 million drinkers annually  (GB TGI 201, Q1).

·          2 in every 3 whisky drinkers drink a Maxxium brand  (GB TGI 2011, Q1).

·         In the retail arena, 1 in every 4 whisky shoppers purchase a Maxxium brand (Kantar July 2010).

·         The whisky category is declining 3% on last year, however The Famous Grouse has shown the strength of a premium brand growing by 13% (March 11 CGA/ April 11 Nielsen).

·         Maxxium UK can deliver leading innovation to the market, The Black Grouse is the No. 1 Scotch whisky launch in recent times (March 11 CGA/ April 11 Nielsen).

·         Visit www.mixxit.co.uk for further details.

 
Highland Park:

Established in 1798, Highland Park is one of the oldest Scotch whisky distilleries. More important than age though, is the combination of traditional whisky-making techniques with obsessive attention to detail that has made Highland Park arguably the most respected single malt in the world.

Highland Park’s five keystones:

Hand-turned malt adds to the deliciously succulent, balanced layers of aromatic character found in Highland Park single malt Scotch whisky.

Aromatic peat gives a delectably seductive, luxuriant floral sweetness to Highland Park single malt Scotch whisky.

Cool maturation enhances the smooth character of Highland Park single malt Scotch whisky.

Sherry oak casks contribute to the distinctive richness and multi-dimensional complexity of Highland Park single malt Scotch whisky.

Cask harmonisation ensures consistency and balance in Highland Park single malt Scotch whisky.

BUSINESS WORLD ENJOYS A TASTE OF THE MACALLAN

The Macallan single malt whisky, distributed by Maxxium UK, is investing in a business sampling programme at some of the UK’s most prestigious events on the business calendar, engaging with over 2,850 people. 

The aim of the programme is to engage and educate consumers.  The brand will sample The Macallan Fine Oak at a host of events including the prestigious National Business Awards, attracting some of UK’s leading entrepreneurs and business heavyweights.

Kicking off at the Restaurant and Bar Design Awards next month, The Macallan will showcase its pioneering Ice Ball Serve at this contemporary event.  Guests will be able to enjoy the theatre of this innovative serve, with a perfectly formed sphere of ice in each glass.

Other national events will include the Law Awards of Scotland in Glasgow on 8 September, and the National Chamber of Commerce Awards in London on 24 November, which is considered to be one of the UK’s most prestigious business awards on the calendar.

In addition to business events, The Macallan Lounge will also tour some of the UK’s top lifestyle events, heading to London in November for the Top Gear Live Show.  The theme will be motor racing masters with one of Nigel Mansell’s Formula 1 racing cars showcased in The Lounge.

The Macallan Lounge will also be visiting The Holiday and Travel Show, January 2012, as well as appearing in The Photographic Masterclass area of The Gadget Show Live, April 2012, showcasing the latest innovations in the world of photography.   The Macallan Masters of Photography will be showcased at both of these events.

The Macallan Lounge, a travelling ‘lounge bar’, offers an elevated sampling experience where consumers are invited to meet with friends, relax and enjoy a complimentary dram of The Macallan Fine Oak 10 year old. The Macallan Lounge aims to achieve over 28,000 brand interactions and gain exposure to 230,000 consumers during the programme.

Peter Sandstrom, Marketing Director at Maxxium UK ltd, commented: “We have a tailored marketing strategy for The Macallan and sampling is a key part of the brand’s investment plan.  These events offer strong platforms to further build our brand, reaching both existing Macallan fans and introducing the brand to new consumers.  We are confident that the awareness of The Macallan is high and the best way to introduce whisky is getting it into people’s hands and allowing them to try it out for themselves. The Macallan tends to have a high trial to conversion rate so when people taste it they tend to like it.” 

Maxxium UK:

Maxxium UK Limited is a company registered in Scotland under the Companies Acts (Registered number SC203623) and has its registered office at Maxxium House, Castle Business Park, Stirling, FK9 4RT, to which address any notices should be sent.

Maxxium UK Limited is part of the global sales and distribution alliance between Beam Global Spirits and Wine Inc and The Edrington Group. Its portfolio of premium spirits includes: The Famous Grouse, Teacher’s and Cutty Sark blended Scotch; Highland Park, Laphroaig and The Macallan single malts; Courvoisier cognac; Jim Beam and Maker’s Mark bourbon. In addition Maxxium has premium brands across a number of other drinks categories including Sourz, Brugal, After Shock, Sauza and Harveys. Maxxium UK also represents third-party drinks brands including Stolichnaya vodka, Bols liqueurs, Galliano and The Glenrothes.

For further information on our brands and how to enjoy them log on to www.mixxit.co.uk

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

The Spiritual Home

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

Curiously Small Stills

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

The Finest Cut

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

Exceptional Oak Casks

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

Natural Colour

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

Peerless Spirit

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

For further information visit www.themacallan.com

Tennants inaugural Rare Whisky and Wine sale on 18th June featured hundreds of bottles of malt whisky, vintage port and fine wine.  All but two of the lots found new owners and the sale totalled almost £20,000, a sure sign that the commodities market is resilient to the toughest financial conditions.

Iconic bottles of whisky from closed distilleries continued to generate huge interest.  Top results included a 1970’s bottle of Bowmore selling for £660 and a 22 year old Springbank selling for £450.  The old stock from a retired off-licence owner, who closed shop in the 1980’s, also proved popular, with a bottle of Macallan 25 year old, distilled in 1957, making £720!  Vintage wine and port continued to be popular, and amongst the top sellers was a case of 1985 Taylors vintage port at £440.

Tennants are now planning a specialist wine sale in September, with magnums of 1970 Chateau Lafite, Latour and Mouton Rothschild already consigned alongside cases of 1985 Chateau Calon Segur and a bottle of Chateau Lafite from 1945!  The wine market is increasingly buoyant and the keen interest shown from Chinese bidders helps to make the current climate one of the best times to sell vintage wine and port.

The next Whisky sale is scheduled for November, and entries are coming in fast.  If you would like to consign any items for either sale, or would like further information or a valuation of your own cellar please contact Mark Littler on 01969 623780 or email mark.littler@tennants-ltd.co.uk. We have very competitive sellers rates, 15%+vat of the hammer price, and reach the world with our sales.  As proven with the last sale, the commoditites market is very strong, and resilient to the toughest financial conditions, so there really has never been a better time to sell!

Behind the scenes narrative;

Before the sale had even begun every lot was well covered with commission bids, and a packed room coupled with very active phone bidders mean that the sale was a success, totalling almost £20,000.  There was a phenomenal amount of interest pre sale, the majority from North of the border, although there was a large number of trade buyers, including several notable whisky bars!

Recent Bottles
The sale included several good recent bottlings.  Amongst the top sellers included a 1976 Laphroaig, £380, a 1975 Ardbeg, £250, and a 1957 Glen Grant, £150.  There was lots of private interest in these bottles, and needless to say many will now have been opened and sampled!  Other good performers included a litre of Loch Dhu, £120, and the four Flora and Forna series bottles also achieved a bullish £300, the latter being bid strongly by two parties in the room.  The sale highlight however came from a 25 year old Macallan, distilled in 1957, which sold for £720.

Vintage Bottles
Undoubtedly the main attraction at the sale was the vintage bottles.  The majority came from two collectors; one started buying when his grandchild was born as a 21st present (the grandchild did not end up liking whisky so after several years of debate, the decision was made to sell), and a retired off-liscence owner who retired in the early 1980’s.

Two of the best sellers of the sale fall into the vintage category, a ships label bottle of Bowmore, £660, and a 1970’s 22 year old bottle of Springbank, £450.  Sticking with the Springbank a recent bottle of cask strength made £130.  Other 1970’s bottles that did well was a 10 year old Laphroaig, £410, and a Rosebank, £300. 

There were two bottles of Balvenie over 8 year old, a 70cl and a Litre.  Surprising the 70cl sold better at £160, compared to the £130 for the litre (despite that 70cl not having a box).  There were also two bottles of Glen Flagler.  The first, an 8 year old with its original red velvet bag, made £280, the other, in original cellophane wrapper made £170.

Cask Strength
For those who like it a little stronger, there were some nice cask strength bottles on offer.  Highlights included the two Rare Malts Selections, the 35 year Millburn making £250 and the 21 year Banff selling for £190. 

Specials
There were a few more unusual  lots on offer. The first, a bottle of Old Suntory, is the subject of a whole online debate (http://nonjatta.blogspot.com/2010/02/dating-suntory-old-bottles.html).  And to solve the age old question for the topic viewers, it made £160.  Another unusual lot was the complete Beneagles Thistle and Rose chess set.  This was not the normal set of miniatures that often crop up, but a full chess set, complete with board and a 70cl full bottle of Beneagles (presumably for the winner?!).

The next Whisky sale is planned for November. 

Kind regards,

Mark Littler

Auctioneer and General Valuer