Curl up this winter with a warming ‘Song of Fire’

With winter looming and frosty nights approaching, there is no better time to stay indoors with your nearest and dearest, open the drinks cabinet and mix a warming cocktail.

‘Song of Fire’, inspired by bartender Jon Hughes of Sygn, Edinburgh – at The Glenrothes Ultimate Gentleman’s Cocktail Competition – is a sweet and spicy cocktail, combining the fruity notes of The Glenrothes with zesty orange, honey and a touch of cinnamon spice.  A genuine winter warmer.

To make the ‘Song of Fire’, stir 50ml of The Glenrothes Select Reserve with honey and hot water in a mixing glass until the honey dissolves.  Then take a snifter glass and place the cinnamon stick and orange zest in the base of brandy glass with the Chartreuse and ignite the alcohol in the glass to extract the flavours. Then pour the honeyed whisky mix into the glass to extinguish the flame. Finish of the cocktail by garnishing the glass with a cinnamon stick and an orange zest twist.

The Glenrothes Select Reserve is a versatile yet unique malt laced with notes of ripe fruits, juicy citrus, creamy vanilla and hints of spice – making it the perfect liquid to partner with cocktails.

A vatting of casks distilled in different years, The Glenrothes Select Reserve typifies the Speyside distillery house style. It is presented in the iconic Glenrothes bottle and is the very essence of The Glenrothes range. RRP £33.45, available at Sainsbury’s, Oddbins, House of Fraser, Harrods, Harvey Nichols, Wine Rack, specialist whisky retailers or online at www.theglenrothes.com.

Additional cocktails to try:

Monol of the Glen

Matty Hutchinson, Ricks, Edinburgh

Glass: Coupette

Garnish: Orange zest twist

Method: STIR all ingredients with ice and strain into chilled glass.

50ml The Glenrothes Select Reserve
20ml Cointreau triple sec
5ml Antica Formula
2 dashes Chocolate bitters

Fantastic Mr. Fudge

Sheverne Shahbazkhani, Voodoo Rooms, Edinburgh

Glass: Old-fashioned

Garnish: Half passion fruit

Method: SHAKE all ingredients and fine strain into ice-filled glass.

2 shots The Glenrothes Select Reserve
2 wedges Freshly squeezed lime
1 shot Fudge reduction (homemade)
½ shot Passion fruit juice
½ shot Inness & Gunn

Sweet N Sour Spicy

Matthew Law, Bind Pig, Glasgow

Glass: Old-fashioned

Garnish: Rinse glass with Ricard

Method: SHAKE ingredients with ice and strain into ice-filled glass.

50ml The Glenrothes Select Reserve
25ml Freshly squeezed lemon juice
25ml Simple syrup (2 sugar to 1 water)
½ fresh Egg white
15 dried Cloves
1 dash Runny honey

Notes

About The Glenrothes

All cocktail recipes were created for The Glenrothes Ultimate Gentleman’s Cocktail Contest which took place in The Voodoo Rooms, Edinburgh on Monday 30th November 2009.

The Glenrothes was founded in 1879

Little more than 2% of the distillery capacity is bottled as Single Malt to ensure exceptional quality.

Of the 16 Vintages released to date, 12 have entirely sold out.

It is matured in a combination of Spanish and American oak casks – the best of both worlds.

The Glenrothes Select Reserve was voted Best in Class at the World Whiskies Awards 2008 and won two Double Golds at The San Francisco World Spirits Competition 2007.

Diageo, the world’s leading premium drinks company, will today (Sept 28th) open the doors of our new £40 million distillery in Speyside, Scotland for the first time.

The Roseisle distillery is the first malt distillery of scale to be opened in Scotland in over 30 years and has been built in response to the high demand for Scotch whisky brands such as Johnnie Walker and Buchanan’s around the world.

The award-winning distillery will be formally opened by Diageo Chief Executive Paul Walsh on 11 October, but was opened today to allow a select number of media from around the world a glimpse of its stunning design, which combines centuries of accumulated distilling knowledge and expertise with cutting-edge design and technology, to produce quality spirit for Diageo’s brands.

The £40 million investment in Roseisle is part of a capital investment programme in Scotland which has totalled £600 million over the past six fiscal years and has focused on building high quality capacity to meet growing international demand for Diageo’s iconic brands.

Paul Walsh emphasized that the distillery clearly demonstrates Diageo’s commitment to the future of Scotland and Scotch.

He commented: “Economic growth and consumer demographics present a great opportunity for the Scotch whisky industry and for Diageo’s outstanding brands, especially in the developing markets. The construction of Roseisle will allow Diageo to supply the growth in demand of its premium international Scotch brands as well as spotlights our firm commitment to both the growth of the category and the Scottish economy.”

Bryan Donaghey, Managing Director of Diageo Scotland, added: “The Roseisle malt whisky distillery represents one of Diageo’s biggest investments into the Scotch whisky category and forms part of our £100 million three year investment programme in the development of Scotch.  This official opening is a true celebration of the fantastic expertise and knowledge that we have in our business.”

Roseisle has been built at a time when the global Scotch whisky market remains buoyant with the Scotch Whisky Association (SWA) reporting exports to have risen by 3% in value to £3.13bn, contributing £99 every second to the UK trade balance in 2009. Over the same period, export volumes increased by 4% worldwide, with the equivalent of 1.1bn 70cl bottles of Scotch whisky shipped. The SWA reported that Scotch whisky enjoyed continuing success in Brazil (+44%), Mexico (+25%) and Taiwan (+14%), each a significant developing market in 2009.

Roseisle has been designed to build on best practice from Diageo’s other 27 malt distilleries and it’s grain distilleries[1] to improve efficiency and performance, building on centuries of distilling experience and knowledge. The distillery has already won two awards in the Royal Institute of Chartered Surveyors (RICS) Scotland 2010 Awards – Sustainability Project of the Year and the overall Project of the Year. It also features 14 copper stills crafted by Diageo’s coppermiths at Abercrombies, Alloa and has a production capacity of 10 million litres of spirit per annum. The liquid produced at Roseisle will be used in Diageo Scotch whisky blends from 2012.

Roseisle has also been constructed using a combination of modern environmental technologies and traditional distilling techniques, making it one of the most environmentally sustainable Scotch whisky distilleries. The majority of the by-products will be recycled on site in a bioenergy facility, helping the distillery to generate most of its own energy and reduce potential CO2 emissions by approximately 13,000 tonnes (equivalent to 10,000 family cars) through direct savings on fuel use for steam raising.

The 3,000m² distillery was constructed on time and on budget, with work starting on site in October 2007 and completed in Spring 2009. Diageo worked closely with its partners for the development of the distillery. Austin-Smith:Lord (ASL) were the architects commissioned for this project. The lead designer and structural engineers were AECOM and Rok were the main contractors.  The £14 million bioenergy facility was developed in conjunction with Dalkia.

[1] Diageo fully owns the grain distillery at Cameronbridge and has a 50% share in the North British grain distillery in Edinburgh

ROSEISLE DISTILLERY – FACT SHEET
 Roseisle represents one of Diageo’s biggest investments in the category – utilising years of collaborative knowledge from the full portfolio of Scotch whisky distilleries.
 The distillery is Scotland’s first major new distillery for over 30 years and demonstrates the importance of creating production capacity for the long-term, in particular to meet growing demand from developing markets in Asia and in Latin America.
 Construction work commenced in October 2007 and the 3,000m² distillery was completed within budget and on time in spring 2009.
 Costing £40 million, the distillery is part of a £100 million investment programme by Diageo in the Scotch whisky category.
 The new distillery created 25 new jobs – a combination of operational and support roles.
PRODUCTION, SCALE AND FEATURES
 The production from the new distillery will be used in a number of our blended Scotch whiskies. Over 90% of our volumes from Scotland are exported to a significant number of global markets.
 Roseisle Distillery will produce around 10million litres of spirit per annum.
 The stillhouse features 14 copper stills crafted by Diageo’s coppermiths at Abercrombie, Alloa. Mashing takes place in two mash tuns and fermentation in 14 stainless steel wash backs.
 The design of the new distillery features traditional production methods, including best practice found at Diageo’s 27 existing malt distilleries, and innovative new techniques.
 The spirit produced must mature for a legal minimum of three years so the first mature spirit from the new distillery will be available from 2012.
A SUSTAINABLE DISTILLERY
 The distillery features cutting edge green technology with the majority of the by-products recycled on site.
 Potential CO2 emissions at the distillery will be reduced by approximately 13,000 tonnes (equivalent to 10,000 family cars) through direct savings on fuel use for steam raising.
 Renewable energy will be generated from liquid and solid by-products – a mixture of barley husks, yeast and water – produced during distillation and dust and rootlets from the maltings germination process. This is separated into liquid, producing energy in the form of biogas through anaerobic digestion, and dried solids which form a biomass fuel source.

Crew Member Wanted to Attempt one of the Last Great World Firsts

                          Old Pulteney Launch Global Search for Record Breaking Arctic Explorer

Internationally renowned Scottish explorer Jock Wishart and Old Pulteney Single Malt Scotch Whisky have today announced a new international competition to find the final crew member for a pioneering arctic expedition –The Old Pulteney Row to the Pole.

The Old Pulteney Pole Position Challenge will put the world’s thrill seekers to the ultimate test to see if they have what it takes to make history. They will join a remarkable mission to conquer what could be one of the world’s last true ‘firsts’ – a rowing attempt to the North Pole.

In August 2011, adventurer and sportsman Jock Wishart will lead a six strong crew through some of the harshest conditions on earth in an attempt to row to the Magnetic North Pole. In a specially designed ‘ice boat’, Jock and his crew will set off from Resolute Bay in Canada and the Pole Position winner will be given the once in a lifetime opportunity to join them.

The Old Pulteney Pole Position Challenge was created to offer one determined individual the chance to do something beyond the extraordinary. The 450 mile route across the arctic will require extreme physical and mental endurance and dedicated individuals that feel they have the potential to become a member of Jock’s crew can apply online now at: www.rowtothepole.com.

Shortlisted entrants will be selected by Jock and invited to showcase their fitness, team building and mental abilities by competing head-to-head in a Pole Position Challenge Day on 20th November. The winner will be personally trained by Jock in the lead-up to the expedition and will join the crew in August 2011 in their attempt to create history.

The Old Pulteney Row to the Pole is of global significance as both a pioneering maritime adventure and an environmental expedition. The voyage has never been undertaken before and is only now possible due to the increase in seasonal ice melt of the Arctic landscape. The attempt will be captured on camera for UK and international audiences and will follow Jock’s preparations and the 4-6 week long row where his team will face dramatic ice-bound coastlines and shifting sea-ice barriers. His background as an expedition leader and his long track record of organising successful record attempts will stand him in good stead as he faces his biggest challenge to date.

Jock Wishart says:

“When you’re planning an Arctic expedition the most important thing is your crew. When Shackleton asked for his crew he made it clear what kind of people he needed: “Men wanted for hazardous journey. Small wages, bitter cold, long months of complete darkness, constant danger, safe return doubtful, honour and recognition in case of success.

The Old Pulteney Row to the Pole will hopefully not be as dangerous as Shackleton’s adventure but there will be plenty of excitement, adventure and opportunities for the Pole Position winner to test their mettle and physical stamina.”

Old Pulteney’s partnership with Jock is rooted in the whisky’s renowned maritime heritage and history of supporting sailing and seafaring adventure. The whisky is distilled in the historic harbour town of Wick, the most northerly distillery on the UK mainland and the windswept and rugged landscape that surrounds it has given the malt its legacy as the Maritime Malt.

Margaret Mary Clarke, Senior Brand Manager for Old Pulteney commented:
“Old Pulteney is delighted to launch the Pole Position Challenge which will offer one person the unique opportunity to become a record breaking arctic explorer. We will be supporting Jock throughout his search for a final crew member and are confident the competition will attract some truly exceptional entrants.”

For further information on Pole Position and to access the online application form visit: www.rowtothepole.com

Deadline for entries: 1st November 2010

Notes

• The certified position (1996) of the North Magnetic Pole is 78 degrees, 35.724 minutes North, 104 degrees, 11.915 minutes West.
• See Jock Wishart’s biography attached for more information on his previous feats as an oarsman, polar explorer and navigator.

Jock Wishart

Jock, is a descendant of Scotland’s national bard Robert Burns, with a successful background in polar exploration, rowing and extreme navigational feat, He is firmly established as one of the UK’s leading adventurers and explorers. He led the team which established fifteen new world speed records for powered circumnavigation and captained the team that broke the London to Paris rowing record in 1999. He has a lifetime interest in polar exploration and in 1992 journey he was part of the first team to walk unsupported to the Geomagnetic North Pole.

Old Pulteney Single Malt Whisky

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’. Its carefully crafted taste carries the windswept and rugged character of the North, the salty and fresh air of the North Sea and the distillery’s rich maritime heritage runs through every drop of this fine malt.

International Beverage Holdings

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 infused 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 people 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.

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Single Malts Newsletter
Custom Whisky Labels Now Available At Single Malts Direct
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Greetings!

I (please note this is from SMD!) would like to introduce you to our brand new online service.

Through Single Malts Direct you can now choose from a selection of Single Malt Scotch Whisky to which you can add your very own personal label.

This service is great for birthdays and anniversaries and with Christmas coming up makes an ideal Christmas present.

Give your gift the personal touch.

Please read below for more details…

Design Your Own Label

Ideal for personal gifts or birthdays and anniversaries

Prices Start From £26.99

Personalised Tartan Label

The ultimate gift for the clan.

Choose from a selection of Scottish tartans and personalise the label with your very own gift message.

If you require a tartan which is not in our selection please email us.

Prices start from £26.99

Corporate Label

A personlised label design service for businesses and organisations.

Perfect for celebrating anniversaries, gifts for customers or staff Christmas gifts.

Prices start from £26.99

Inquire for the available list of whiskies at;

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
phone: 0845 6066145
email: info@singlemaltsdirect.com
web: www.singlemaltsdirect.com 
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CHIVAS BROTHERS APPOINTS NEW HEAD OF PUBLIC RELATIONS

Chivas Brothers, the Scotch whisky and premium gin business of Pernod Ricard, has appointed Jennie Norrish as Head of Public Relations.

Norrish, who has 10 years’ experience in the communications industry, joined Chivas Brothers in June 2008 as International PR Manager, working on a freelance contract. She will lead a team of two International PR Managers and one Communications Executive.

In the newly created role of Head of Public Relations, reporting to Communications Director, Vanessa Wright, Norrish will direct global strategic communications plans and budgets for Chivas Brothers and its brands. She will develop long-term corporate media relations and reputation management plans, as well as initiating global consumer, trade and travel retail PR campaigns across all the company’s brands.

Norrish said: “I am really looking forward to developing this new position at Chivas Brothers. It is a great opportunity to make a difference within a leading international company, working with professionals who are truly passionate about their brands and their industry.”

Before working at Chivas Brothers, Norrish managed a team at Impact Porter Novelli (IPN) in Dubai, the Middle East regional office of Porter Novelli. Her focus at IPN was on luxury and corporate PR, working across Gulf Co-operation Countries, the Levant region and Egypt. Previously, Norrish was Communications Manager at energy company e.on.

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.

Dear Malt Messenger Subscribers,

Fall is officially here, even if it feels like we’ve been in it for 3 weeks already. Fall is a busy time around the Kensington Wine Market. Most of our new whiskies come in at this time including our new casks: Glendronach and Kilchoman. Fall is also a time for tastings and events, and we’ve a lot of exciting events coming up this fall. There is our Glendronach Cask Release Party, The Glenfarclas 40 Year Olds Tasting with Geroge Grant, The Compass Box Dinner with John Glasser and the Glenglassaugh Dinner. More pressing is the Calgary Opera Whisky Fest which is being put on by the Kensington Wine Market and a number of Alberta liquor agencies in support of the Calgary Opera. It is going to be an exceptional event with up to 60 single malts available for sampling. There are more details on the Calgary Opera Whisky Fest and our full fall tasting schedule below.

That’s not all you’ll find in this Malt Messenger. I’ve done up some tasting notes on the Amrut Double Cask, The Dalmore MacKenzie and the G&M Longpond 1941 58 Year Rum which are my collector’s picks for July, August and September. I am planning my whiskies tours for 2011, and there is news on that too. I’ve also written an introduction to Japanese whisky which is timely given that there are now 4 different expressions available in the province (next month I’ll be featuring Sweedish whisky). As always you’ll find a list of New, Returned and Future whiskies, but I’ve added a couple of new features too. The first is a column I like to call “Voytek’s Thoughts On…”.  Occasionally I will be asking my friend Voytek to write a tasting note on something heavily peated, sherried or both for a perspective that only he can offer. I hope you enjoy it.

Lots to read in this month’s Malt Messenger, I hope you enjoy it!

Slainté!

Andrew Ferguson

PS-You can follow me on Twitter at www.twitter.com/scotch_guy !

IN THIS ISSUE:

1.       CALGARY OPERA SCOTCH WHISKY FEST – Friday October 1st 2010

2.       FALL TASTING SCHEDULE – The Rest of It!

3.       BENRIACH 15 YEAR OLD CASK FINISHES ARE BACK!

4.       COLLECTOR’S PICK FOR JULY – Amrut Double Cask

5.       COLLECTOR’S PICK FOR AUGUST – The Dalmore MacKenzie

6.       GLENGOYNE 40 YEAR

7.       FERGUSONS’S WHISKY TOURS – May 2010

8.       INTRO TO JAPANESE WHISKY

9.   AN AFTERNOON WITH SOME OLD FRIENDS ON THE BEARSPAW GOLF COURSE

10.   VOYTEK’S THOUGHTS ON: The Octomore Orpheus

11.   NEW PRODUCTS

12.   RETURNED PRODUCTS

13.   COMING SOON

14.   PRE-ORDER: Jim Murray’s Whisky Bible 2011

CALGARY OPERA SCOTCH WHISKY FEST – Friday October 1st @ the Arata Opera Center – $70

Kensington Wine Market is the 2010 Liquor Wine Sponsor for the Calgary Opera, and an idea was hatched this winter to put on a Whisky Festival to help support their efforts. On Friday October 1st the Kensington Wine Market along with a number of co-sponsors including: Big Rock Brewery, Gold Medal Marketing, Purple Valley Imports, Diageo and Beam Global will be putting on a whisky festival for up to 300 guests. The event will run from 7 to 10 PM at the Arate Opera Center 1315 7th Street SW.  In addition to being able to sample from up to 60 whiskies (and several beers) you will be entertained by Highland Dancers, Pipe Music and snippets from some Calgary Opera’s upcoming performances. Special Glencairn glasses have been produced with the logos of Kensington Wine Market and Calgary Opera for the event which will be yours to keep.

 Tickets are available through the Kensington Wine Market: www.kensingtonwinemarket.com/tastings/register.php or through the Calgary Opera at: http://www.calgaryopera.com/events/scotch.php..  The Calgary Opera page also features an impromptu 10 minute how-to video on tasting whisky with yours truly. It remains to be seen whether I have a future in television, but if the video is slow on the Calgary Opera site you can also view it at http://www.youtube.com/calgaryopera..

FULL FALL TASTING SCHEDULE

1) Peaty Verticles, Tuesday September 21st 7:00pm $55.00

We’ll sample 2 different expressions each of Kilchoman, Port Charlotte and Port Ellen to examine their similarities and subtle differences. For more information see above.

2)  Calgary Opera Scotch Whisky Festival Friday October 1st 7:00pm $66.67

Kensington Wine Market is partnering with the Calgary Opera to showcase a special whisky festival at the Arata Opera Center 1315 – 7 Street SW. You will have the opportunity to sample from up to 60 whiskies. As a participant you also receive your own keepsake Glencairn glass with the logos of Calgary Opera and Kensington Wine Market. $70 including GST.      For more information see above.    

3)  Whisky Traveller-Northern Highlands Friday October 8 7:00pm $45.00

We’ll sample whiskies from Glen Elgin to Old Pulteney, and much in between, while enjoying the rugged beauty of Caithness.

4) Whisky Traveller-South/Eastern Highlands Thursday October 14th 7:00pm $45.00

The rolling hills of the Southern Highlands and coastal plains of the Eastern Highlands will be our backdrop for whiskies like Edradour and Glendronach.

5) Glendronach Cask Release Party Tuesday October 26th  7:00 $45.00

Special guest Alistair Walker will be on hand to celebrate the release of our 1995 Glendronach casks. Includes a special glass and the opportunity to sample from more than 15 whiskies from Glendronach and BenRiach.

6)  Glenfarclas 40 Year Olds Thursday October 28th 7:00pm $165

George Grant will be with us at the Calgary Petroleum Club, 319 5 Ave SW, for a sampling of Glenfarclas whiskies including the new standard 40 year old and the Treasure Island Edition. Tickets only available at KWM.

7)  Compass Box Dinner with John Glaser Tuesday November 2nd 7PM $65.00

John Glaser the Master Blender of Compass Box whisky will be joining us at Farm, 1017 16th Ave SW, for a special whisky dinner. Tickets only available through KWM.

8)  Whisky, Women and Chocolate Friday November 5th 7:00pm $45.00

Gather your girlfriends for one of our most popular evenings. A “ladies only” tasting of single malts scotch paired with everyone’s favorite food group: chocolate.

9)  Fall Single Malt Festival Thursday November 18th 7:00pm $60.00

Calgary’s most interesting whisky festival is back with over 80 rare and interesting whiskies to be sampled, including many unavailable in Canada! Includes your own glass.

10)   Glenglassaugh Dinner  Friday November 19th 7:00pm $170.00

The staff at Buchanan’s Chop House, 738 3 Avenue Southwest, will be preparing a sumptuous 3 course meal to be sampled with 6 whiskies from Glenglassaugh including the 21, 30 and 40 year olds. Tickets only available through KWM.

11)   Rare Malts  Tuesday November 30th 7:00pm $80.00

Only exceptionally rare whiskies, ones from closed distilleries or those more than 20 years of age need apply. Rolls Royce not required.

BENRIACH 15 YEAR OLD CASK FINISHED ARE BACK

After about 6 months of absence the 15 year old BenRiach cask finishes are back in stock. Exclusive to Kensington Wine Market we have Madeira, Rum and Port Finished whiskies. BenRiach is one of Scotland’s few independent distilleries. Their whiskies are bottled at 46% without chillfiltering or colouring. Each has matured in ex-Bourbon barrels for 14 years before finishing in Madeira, Rum and Port casks. They are all exceptional whiskies with very different characters:

–          BenRiach 15 Year Madeira Finish – 46% / BourbonHenriques Madeira – 94pts Jim Murray – This is an essay in subtlety… we have one of the truly great Speysiders on our hands!” Nose: Vanilla and spices with watermelon and peaches, with a rich backdrop of Madeira and oak wood. Palate: An avalanche of butterscotch, hazelnuts, peaches and spices, with and rich Madeira. Finish: dry with concentrated barley and grape. – $82.49

–          BenRiach 15 Year Jamaican Dark Rum Finish– 46% / BourbonJamaican Dark Rum Finish – Nose: toffee, spices, cinnamon & sultana w/ a backbone of rum. Palate: toffee, cinnamon, apricots & chocolate. Finish: rum & sultanas dominate the finish. – $82.49

–          BenRiach 15 Year Tawny Port Finish – 46% / BourbonTawny Port Finish – 92pts Jim Murray – Nose: crème brulée, honey, cinnamon and coconut in harmony with rich port notes and oak wood. Palate: Butterscotch, herbs, cinnamon, peaches and sultanas, infused with rich port and oak wood notes. – $82.49

COLLECTOR’S PICK FOR JULY: Amrut Double Cask – $124.99

This new Amrut is the product of two cask and the oldest bottling the distillery has every released, at a staggering 7 years. Amrut whiskies mature quickly in the hot high altitude Indian climate. The angels share (evaporation loss) in this short span of time was close to 60%, nearly 10 times the rate in Scotland. And even more curiously, the parched air sucked out more water than alcohol ratcheting up the strength from 62.5 to 69.8%. I had in a previous Malt Messenger Bulleting incorrectly indicated that the whisky was bottled at cask strength. It is actually bottled at 46%, without colouring or chillfiltering. Only 20 of the original 42 bottles of these rare whiskies available for sale in Canada are still available. The Double Cask is only available from the Kensington Wine Market.

My Tasting Note:

Appearance: Deep –straw-gold with some hues of brown and burlap. Nose: marzipan, almond paste filled croissants with a honey glaze, baklava and apple crumble with loads of malt and faint floral notes; Palate: very soft, rich and smooth, thick vanilla oils which caress my palate and wrap it in warmth, the baklava is there as is some light sweet spice, ginger and nutmeg; the palate is very sweet with notes of cream and sweet-white orchard fruits; Finish: the finish is sweet, medium in length and very soft with more honey and vanilla notes, baklava and gram wafers; Thoughts: I have been a slow convert to Amrut whisky, I’ve found many of the bottling very complex, but lacking a little refinement and a little rough. The Double Cask as with the Fusion before it are a testament to both the quality of Amrut’s whiskies now and an indicator of what they want them to become. Score: 89pts.

COLLECTOR’S PICK FOR AUGUST: The Dalmore MacKenzie 1992 – $189.99

This exciting new bottling of Dalmore is a Kensington Wine Market exclusive. This 1992 vintage Dalmore port finish is from a limited release of 3000 bottles worldwide. Only 60 of these bottles are coming to Canada, and Kensington Wine Market has them all.  Dalmore was at one time in the hands of members of the Clan MacKenzie, the clan’s emblem, and Dalmore’s today is a stag’s head. The clan was granted this privilege in 1263 when an ancestor of the Clan MacKenzie saved King Alexander III of Scotland from being gored by a stag with a single arrow. The moment has been immortalized in the Benjamin West painting The Fury of the Stag which is reproduced on the whisky’s box.

Whyte & MacKay’s—Larger  Than Life—Master Blender Richard Patterson’s Tasting Note:

“Colour – Deep mahogany gold with shimmering highlights of ruby amber.

Nose – Warm and seductive. Enticing aromas of ripe plums, citrus fruits and marzipan flaunt themselves in an intoxicating infusion of unashamed luxury. Silky smooth and flawless, the hand of time has nurtured this noble spirit to perfection. Gentle whispers of ginger spice, mangos and fleshy grape pulp complete this complex tapestry of delight.

Taste – Take a generous mouthful.  Hold it long in the mouth and allow the warmth of your tongue to tease out every exquisite flavour. You will not be disappointed, but you must give it all the reverence it richly deserves.  Feel the spirit glide gracefully over your palate.  Immediately these hidden treasures are unlocked – sweet pear, thick chunky marmalade, bitter chocolate and crushed almonds reward your senses.  The six long years in port wine butts from the very heart of Oporto, matured at our Dalmore Distillery in Warehouse 4, has transformed this single malt into an unforgettable masterpiece for you to enjoy.”

My Tasting Note:

Appearance: Deep amber with purple-black hues. Nose: silky soft with some dark richness, very plumy, dark chocolate and crisp malt, candied orange peel and graham wafer; Palate: silky soft with chewy malt alongside more candied and dried orange; medium-dark chocolate, grapey fruits and ripe plums; the vanilla notes which emerge late after taming the port are what gives the palate its silky mouth-feel; Finish: lightly drying, with earthy dark chocolate and silky vanilla oils which cling to entire surface of your mouth; Thoughts: It is great to see another big distillery like Dalmore bottling their whiskies at 46%, hopefully this is a sign of things to come. This is one of the finest Dalmore’s I’ve ever had! Score: 90pts.

Glengoyne 40 Year Old – 45.9% – $5779.99

The 40 Year old is the oldest whisky released in the 175 year history of Glengoyne distillery. It is the rarest, most precious and most expensive bottle of Glengoyne ever released. Only 250 bottles of the 40 Year have been produced from a single sherry butt filled in November of 1968 and bottled in 2009. The whisky was filled at its natural cask strength of 45.9% into unique hand blown crystal decanters produced by Glencairn Crystal of Scotland. The bottle comes encased in a piano finished, lacquered solid oak box with gold plates on the front. The interior is made of hand stitched cream leather and there are two outer cases to protect the interior, a cloth bag and leather carry case. So far only one bottle has made it to Canada. It was ordered by Kensington Wine Market and has already sold. It is uncertain whether there are any further bottles available!

Distiller’s Tasting Note: With a nose of red apples, crème brulee and strawberries and cream, the Glengoyne 40 Years Old offers a complex and oily mouth feel of ripe bananas, spiced plums, honey and cereal, before drying into grapefruit and soft oak, with a long and lingering dry finish. Colour Dark, old copper. Nose Oily, red apples, créme brulee, ripe strawberries and cream. World class! Palate Layers of ripe bananas, spiced plums, honey and cereal, dries into grapefruit, then soft oak. Complex. Oily mouth feel. It’s a joy to open casks after four decades and find such great balance between cask and still. Finish Long, dry and lingering.

I haven’t had the opportunity to taste it, but it looks very enticing!

FERGUSON’S WHISKY TOURS 2011 – Islay, Speyside and Beyond!

I didn’t venture to the Motherland of Scotch whisky this year in part because most people were more interested in a 2011 tour, but more importantly because I burned myself out in the 4 tours I conducted the year before. I am looking forward to 2011 with renewed interest and vigour. I’ve had many people ask me about what tours I would be conduction in 2011 and I haven’t firmly settled on anything yet, but I expect to be visiting the fair isle of Islay on Scotland’s West Coast as well as the Speyside.  The first two tours will be conducted in May. Here are the dates I am leaning towards:

Islay and the West Coast – May 8th – 14th
Speyside & Southern Highlands – May 15th – 21st
All of my tours are 7 days long start in Glasgow and end in Edinburgh. You have to arrange your before and after accommodation, as well as flights, but I look after everything else. The tours include 6 nights of accommodation, most breakfasts, all distillery tour, tasting and other attraction costs as well as a last night dinner and tasting at one of the Scotch Malt Whisky Society locations in Edinburgh. My tours are nothing like the standard coach tours which just scratch the surface and end in a tasting of the distillery’s 10 year old. We’ll venture into warehouses where we’ll sample from the cask, turn malt by hand the old fashioned way with a shiel, do comprehensive tastings of the distillery’s range and in general see a side of Scottish distilleries not generally exposed to the public. The tours are purposely limited to a maximum of 7 participants and your guide. This is to forge camaraderie and take advantage of opportunities which aren’t possible in larger groups. Pricing ranges from $2300-3000.

I will be launching a website for my whisky tours in the next 30 days which will have photos of past trips, itineraries of upcoming ones, testimonials from past participants and more.

Please feel free to send me an e-mail if you have any questions or if would like to reserve a spot on one of the tours.

INTRO TO JAPANESE WHISKY

The Japanese love affair with whisky is over 100 years old. It began with the opening of Japan to the west in the 1850’s after Commodore Perry’s historic visit. Whisky was among the gifts left by Perry after the conclusion of a treaty with Japan. As early as 1870 foreign liquors of “yoshu” were being produced in Japan and by 1912 there were several companies in Japan producing spirits directly.

The birth of the Japanese whisky industry is due to two early pioneers; Shinjiro Torii and Masataka Taketsuru. Shinjiro got his start working for his uncle Gisuke Konishi in Osaka in the 1880’s at. His uncle was producing “yoshu” at the Konishi Foreign Drinks maker. The company is believed to have produced whisky and beer. Shinjiro whisky brand “Tory’s”, supposedly “produced at the Tory’s Distillery” was first introduced in 1919 even though there were no known legitimate distilleries in Japan at the time. It is possible the whisky was relabelled foreign whisky. By 1923 Scotch was being regularily imported into Japan from Leith in Scotland. Later that same year, after the devastating Kanto earthquake, Shinjiro purchased some land between Osaka and Kyoto for construction of the Suntory distillery (Yamazaki).

Masataka Taketsuru came from a prominent Sake producing family so it was not surprising that shortly after arriving in Glasgow to study chemistry his attention was drawn to distilling. He arrived in Glasgow in 1918 where he was to study at the University of Glasgow. In April of 1919 he boarded a train to Elgin where he hoped to learn the secrets of the whisky industry. At this time Elgin was the unofficial capital of the whisky industry surrounded by distilleries. Masataka went door to door looking for a distillery to teach him their craft but was turned down by one after another. Their motives were almost certainly influenced by racial prejudice as much as protecting their interest but Masatka persistence paid off. Longmorn distillery, fully aware of what he was seeking cheerfully agreed to give him a 5 day crash course in distilling. The young pupil took copious notes on everything from how leftover draff could be sold to farmers to the wage paid to coopers. This may experience may well have been the moment of conception in the birth of the Japanese whisky industry.

In the summer of 1919 Masataka, who’s family had owned a sake brewery since 1723, briefly held a job at the Bo’ness distillery where he learned the art of grain distillation and how to use a Coffey or Continuous still. A university professor with whom he developed a strong bond helped him attain a 5 month apprenticeship at the Hazelburn distillery in Campbeltown. He was well received by the staff and converted his experiences into more than a hundred pages of detailed notes.

Masataka met a medical student, Ella Cowan, shortly after his arrival in Glasgow in 1919. A short while later he was boarding with the family where he met and fell in love with Ella’s sister Rita. Rita had previously been engaged but her fiancé was killed in the Great War (WWI). The two were married in 1920 without the approval of either family. A family legend has it that Masataka told Rita “If you would like to get married I could stay in Scotland” to which Rita is reputed to have replied that she understood his dream to make genuine whisky in Japan and that she would go with him. They returned to Japan in 1921.

And it is at this point where the lives of Masataka Taketsuru and Shinjiro Torii cross. When Shinjiro built Japan’s first malt distillery in the Vale of Yamazaki in 1923 he did so with Masataka’s help. Masataka’s knowledge and skill was an integral part of the distillery’s early direction and success. Located on the outskirts of Kyoto, Japan’s ancient capital, the site offered pure waters, a seasonal climate with high humidity, the ideal environment for making and maturing malt whisky. Yamazaki became the country’s most successful distillery and was the driving force behind the creation of Suntory, Japan’s largest beverage company. Today Suntory owns two single malt distilleries, Yamazaki and Hakushu, and controls 70% of Japans domestic whisky market. It also owns Morrison Bowmore Distillers of Scotland and its three distilleries: Bowmore, Auchentoshan and Glen Garioch.

In 1934 Masataka set off on his own again, not to Scotland this time, but the northern island of Hokaido where he founded his first distillery, Yoichi. Yoichi is Japan’s northern-most distillery. It developed its own technique of using first and second fill new American oak barrels. Unlike other distilleries in Japan and those in Scotland, its casks aren’t seasoned with wine (Sherry casks) or Bourbon. Yoichi gave birth to Japan’s second largest beverage company, Nikka. In 1989 Masataka’s story came full circle when his descendents purchase Ben Nevis a Scottish distillery. Sadly Masataka didn’t live to see this symbolic acquisition. He died in 1979 at the age of 85 years. He almost certainly would have approved of the purchase!

The Kensington Wine Market currently stocks 4 Japanese whiskies:

Yamazaki 12Yr – I actually prefer this younger more reasonably priced whisky to the 18 Year old. It is very sweet and floral with notes of plum wine and a trace of distinctive Japanese oak. This whisky is excellent value, and I am long overdue to re-taste it! – $55.49

Nikka From the Barrel – Probably my favourite of the four, partly because it is cask strength 51.4%. My tasting note: Nose: soft toasted oak, plumy fruits, floral tones, candied ginger and a touch of milk chocolate; Palate: soft, light and very fruity with more plumy fruits, melted brown sugar and burnt orange; Finish: drying and long with lots of toasted spicy oak. – $53.49

Miyagikyo 12 Year Single Malt – 89 pts Jim Murray:  “Nose: that familiar gooseberry nose with barley and custard; Palate: juicy and sweetens superbly mainly with gristy barley, though that oaky vanilla lurks nearby; Finish: drier, a hint of bitterness, but that persistent sweet barley compensates.” – $119.49

Taketsuru 21 Year Blended Malt – This whisky was named Blended Malt Whisky of the Year recently by Whisky Magazine. Peppery and salty with prunes, dried orange, walnut and ginger. Available in very limited quantities. – $139.49

AN AFTERNOON WITH SOME OLD FRIENDS ON THE BEARSPAW GOLF COURSE

This past Wednesday I spent my afternoon sampling golfers on whisky at the Bears Paw Country Club. Between waves of participants in the annual Children’s Hospital Aid Society tournament I found a little time to revisit some old friends that I just happened to be pouring. An hour or so in, I poured myself a little sample of the Duthies Glen Scotia 17Yr—as fine a Glen Scotia as I have ever tasted—and I thought to myself, here’s an opportunity to revisit these whiskies and write a couple of tasting notes. Here are my thoughts on the six whiskies I just happened to be pouring…

1.       Jack Daniels KWM Single Barrel – 47% / Barrel 9-4442 / Bottled October 23rd 2009 – After two years of bottling exclusive Bourbons for the store, we thought we try out hand at a Tennessee Whiskey. Tennessee Whiskey—of which there are only two producers (Jack Daniel’s & George Dickell)—is similar to Bourbon in that it is produced mainly from corn and matured solely in First Fill American Oak barrels. But there is one major difference, Tennessee Whiskey is filtered through Sugar Maple charcoal before bottling. This mellows the spirit before it even goes into the barrel. Nose: soft and nutty, fresh almonds, maple butter, pie crust and candied walnuts; Palate: rich, nutty and spicy, lots of soft rich oils that coat the palate, crisp herbs with green grass and gently toasted oak; Finish: sweet vanilla, roasted almonds, fennel and cilantro. – $49.99

2.       Duthies Cragganmore 15 Year – 46% – Duthies is a relatively new line of independently bottled whiskies. The whiskies are matured and bottled by William Cadenhead—established 1842—which is Scotland’s oldest independent bottler. Cadenhead is in turn owned by J. & A. Mitchell & Co., the parent company of Springbank Distillery; which is Scotland’s oldest distiller. What sets this Cragganmore apart from the official distillery bottling is that it has been bottled at a strength of 46% without colouring or chillfiltering. Nose: very leafy, forest floor on a damp fall morning, hints of calvados, orange and lime citrus, with lightly toasted oak; Palate: applely, poached pears, more wet leaves with a backbone of earthy moss and faint heather, there is a vanilla extract, some spiciness to this whisky as well as late arriving caramel apple; Finish: clean with toasty oak and more vanilla extract. – $94.99

3.       Duthies Glen Scotia 17 Year – 46% – Glen Scotia could win awards for “Most Neglected”, “Most Derilict”, “Most Unassuming” and “Least Well Known” as far as Scottish distilleries go. The distillery plays the pauper to its famous Campbeltown neighbour Springbank. The first couple of times I visited Glen Scotia rust was flaking off the cask iron (yes, that’s right, cask iron) washbacks into the fermenting wash. On my most recent visit there were busily painting and refurbishing the distillery, if only superficially. This whisky one a Silver Medal in Whisky Magazine’s 2010 Independent Bottler’s Challenge. Nose: big citrus notes, candied orange, grape fruit, liquorice root, some hints of malt and kale; Palate: seaweed, juicy malt, some white chocolate with burnt orange and notes of agave, oak shows later with sweet toasted notes and raisins; Finish: initially dry the finish becomes more mouth-watering as it lengthens with more juicy barley and grapefruit. – $101.99

4.       Bowmore Tempest – 55.3% / First Fill American Oak / 10 Year – There is a reason this has been our best selling whisky for five of the last seven months it is a steal for around $80 a bottle. Bowmore gave the whisky to Kensington Wine Market as an exclusive because we sold more of the Black Bowmore 1964 ($4099.99) than any other retailer in North America. The whisky is unlike any other Bowmore expression, matured in a single – $81.99

5.       Springbank 1996 KWM Oloroso Cask – 55.8% / Single First Fill Oloroso Sherry Cask / 12 Year – Next to the Strathisla 1960 this is quite possible the best cask the Kensington Wine Market has ever bottled. It is hard to believe that we could top our previous Manzanilla cask, but this one certainly does! Nose: sweet, Christmas spices, brown sugar, milk chocolate; palate; really spicy and sweet, candied fruits, drying oak and some salty smoke; finish: rich, long and smooth with more spicy-sweet notes. – $109.99

6.       G&M KWM Glen Grant 1966 – 49.4% / Single Refill Sherry Cask / 41 Year – After the incredible success of our 1960 46 Year Strathisla cask we were looking for something a little softer.  The said Strathisla was so dark you can’t see through. This Glen Grant is soft, elegant and delicate with a youthful character that has not been overrun by the oak. After the cask was ordered and before it arrived the world economy changed dramatically. Most of the 134 bottles have sold, but there are still a few left and as an enticement we’ve dropped the price by $50 to $450. Nose: ripe orchard fruits, citrus, poached apple, sauternes, chocolate orange and gentle spices and moderate hints of sherry. Palate: sweet and gentle with rich spices, and buttery sherry notes; becomes drier, darker and more chocolaty with each sip; traces of raw cocoa and coffee bean. Finish: long and soft with warming sherry notes; drying with soft but firm oak and more hints of citrus. – $450

VOYTEK’S THOUGHTS ON: The Octomore Orpheus -$139.49

Sadly the Octomore Orpheus is no-more, but the review was too good not to include. Octomore 3 is due shortly!

Voytek Manko is a long time customer of the Kensington Wine Market and lover of the malt. Peaty Islay malts and sherry bombs are Voytek’s passion but as far as whisky goes he a renaissance man with an appreciation for many different styles.  I often turn to him for help at tastings when my palate is a little under the weather, and also for advice on some drams I’ve yet to sample. It is in this light that I asked Voytek if he would be willing to write me a tasting note for the new Octomore Orpheus. Here, with only minor editing are his thoughts:

“The colour of Octomore Orpheus has a distinctly reddish hue showing clearly the influence of wine cask finish. It is not on the pink side though, contrary to what could be expected from a five year old whisky. It is in fact quite saturated orange, indicating lots of interaction between wood and whisky.”

“On the nose at first there is a huge punch of peat so typical to Octomore family, then different kinds of sweetness start coming through. There is something definitely winy and fruity, and the peat does not fight back, it doesn’t need to. It sits in the background satisfied with its boldness, knowing that nothing can diminish its influence. It provides perfect background for other complex aromas that play with peat in extremely enjoyable harmony. It is like being right inside the distillery. There are scents of creamy-malty cereals from a mashtun,  fully fermented wash, invigorating hints of fresh spirit and above all, the kilned malt. Some delicate signs of creosote create very positive illusion of antiquity. My favourite part though is that Orpheus does not stop with displaying aromas from the production side of a distillery. The nose brings you all the way into the warehouse.  The winy notes on the nose bring to mind the sensation of being in a dunnage warehouse and inhaling what does rightfully belong to the angels.”

“First sip confirms that the nose does not lie. At first the sweet peat moves fearlessly to the front, but it quickly makes room for more fruit and candy like notes. Rhubarb and cherry candies pleasantly play with the peat. Later the maritime saltiness tries to break through the layers of peat and the dance of sweet and salty begins. Ruby port makes its way to the front eventually but it does not affect the balance; it augments the complexity instead. There is nothing overwhelming in this dram and at the same time it is mouth filling, bold and incredibly balanced for its age. It is a fine example of what can be achieved with highly peated malt, the oak having turned it into liquid candy.”

“The finish consists of waves of alternating peat and sweet notes which last a long while. Eventually some creosote causes the finish to dry a bit.”

“I think this is the best 5 year old whisky since PC5 and definitely the best Octomore to date.”

NEW PRODUCTS

The following are some of the new whiskies which have come in over the last 2 months.

1.       The Dalmore MacKenzie – See above for more details. Silky smooth, exclusive to KWM! – $189.99

2.       Amrut Double Cask – See above for more details. The oldest Amrut bottled to date at 7 years. Lush with loads of complexity. Exclusive to KWM! – $124.99

3.       Mackmyra First Edition – This first “big” release has been bottled at 46%. 90pts John Hansel, Malt Advocate: “I particularly enjoy the complex interplay between the fruit and sweetness. A fun whisky with a playful personality.” – $66.49

4.       Mackmyra Special ’03 – Mackmyra distillery was founded in 1999 and produces two different styles of whisky; the first is light and fruity, the second, of which this is an example, is more smoky and very limited. 48.2% – $91.49

5.       Arran Moscatel Finish – Moscatel is a sweet Portugese wine produced on the Setúbal peninsula south of Lisbon. This Arran whisky was matured in American oak before finishing for 8 months in 225L barriques. Limited to 5,730 bottles. – $77.49

6.       Provenance Port Ellen 25 Year – This Port Ellen bottling is from a single sherry butt distilled and put into cask in the winter of 1983 just before the distillery’s closure. 46%, non-chilfiltered and no added colouring. 90pts Jim Murray – $218.49

7.       High West Rendezvous Rye – This American Straight Rye Whiskey is located curiously in Utah, it was opperating out of Salt Lake City but plans were afoot as of 2009 to move it to Park City where it could be the world’s only ski up distillery. Reviews of its whiskies have been favourable, 93pts Jim Murray: Nose:….bluebells, cinnamon, muscuvado… pot pouri; Palate: shrieking, fresh and juicy rye; Finish:….natural caramel and fruity spices. – $69.49

8.       Jefferson’s Small Batch Bourbon – This small batch, handcrafted bourbon is aged metal clad warehouses to accentuate the extreme temperatures of Kentucky. This enhances the spirit with flavors of vanilla, caramel and assorted fruits. – $53.49

9.       Highland Park 15 Year – The 15 year old is the only wild card in the Highland Park lineup. While all other bottlings are matured in European oak sherry casks, the 15 is matured exclusively in American oak sherry casks. – $67.49

10.   Ballechin 3rd Release Port Matured – Only 6000 bottles produced. Full tasting note in the next Malt Messenger. Here are my initial thoughts: Its softer on the nose than the last batch, pine smoke, some chocolate and concentrated grape juice. The palate is big and growing bigger as I type; grapey with lots of dried pine smoke and heathery peat. Finishes juicy with more smoke.  This is a smoke bomb! – $85.99

COMING SOON

The following whiskies and many more will be on store shelves over the next few months!

1.       Finlaggan Old Islay Reserve

2.       Finlaggan Old Islay Reserve Cask Strength

3.       Kilchoman KWM Cask – One of the first private bottling in the world!

4.       Glendronach 1995 KWM PX Sherry Puncheon

5.       Duthies Hazelburn 9 Year – Gold Medal Whisky Mag

6.       Duthies Ledaig 13 Year – Bronze Medal Whisky Mag

7.       Ardbeg Corryvreckan

8.       Ardbeg Supernova

9.       PC8 (Port Charlotte 8 Year)

10.   Octomore 3

RETURNED PRODUCTS

1.       OMC Probably Speyside’s Finest Distillery 41 Year – Hard to beat a bargain like this. 41 year old Glenfarclas(?), exclusive to Kensington Wine Market. Exceptional, rich sherry notes, delicate spices and some sweet fruits. – $275.49

2.       BenRiach 15 Year Madeira Finish – Sweet and spicy, 94pts Jim Murray. For more details see above. – $82.49

3.       BenRiach 15 Year Tawny Port Finish – Chewy and chocolaty, 92pts Jim Murray. For more details see above. – $82.49

4.       BenRiach 15 Year Jamaican Dark Rum Finish – Sugar cane, grassy and sweet. For more details see above. – $82.49

PRE-ORDER: Jim Murray’s Whisky Bible 2011

Another fall another Whisky Bible, but this year with a new look! Updated for 2011 with more than 1,000 new entries Jim’s latest tome of polemic whisky reviews will be in soon. Jim Murray’s Whisky Bible has become the annual buyers guide for the world’s whiskies. Whether you  love him or hate him, take his reviews at face value or with a grain of salt the man has something to say and rarely pulls any punches! What will be the Whisky of the Year for 2011? You’ll have to pick up a copy to find out.

The whisky bible will be in within the next month. Pre-order your copy today!

If you have any whisky questions or comments concerning The Malt Messenger please contact me by e-mail, phone, or drop by the store. Feel free to forward me any whisky news you feel should be included in a future issue of The Malt Messenger; it might just get included.

All of the products mentioned in THE MALT MESSENGER can be purchased in store, over the phone or from our website at www.kensingtonwinemarket.com.. All prices quoted in the Malt Messenger are subject to change!

Thanks for reading the Malt Messenger!

Slainte!

Andrew Ferguson
KWM Scotchguy

403-283-8000
888-283-9004
1257 Kensington Rd. NW
Calgary, AB, Canada
T2N 3P8

THE WORLD ATLAS OF WHISKY by Dave Broom

Whiskey lovers and aficionados are in for a big dram of a treat this season when Dave Broom’s highly anticipated THE WORLD ATLAS OF WHISKY (without an“e”), releases stateside late-October (Mitchell Beazley/Octopus Books USA,  $34.99, Hardcover/illustrated).

Dave Broom, world-renowned whisky authority and award-winning spirits journalist, has penned the definitive guide to everything the connoisseur or novice will ever need to know about the life, love, history, and sancta of whisky. With all of its myriad variations, interpretations, and its global production – from Scotland and Ireland to the USA, Canada, India, and Japan – this spirit remains one of the most beloved and versatile of all drinks.

Big, beautiful, and richly illustrated, THE WORLD ATLAS OF WHISKY offers
a comprehensive and in-depth exploration of whisky’s many expressions: delicate and bold, blends and single malts, bourbons and rye. Featuring distillery profiles, extensive discussion of production methods, the impact of terroir, and an examination of tastes and aromas, the book also includes:

• 24 detailed maps of the key whisky-producing regions
• Tasting notes on 350 selections
• 150 label reproductions
• 200 full color-photographs
• “Flavor Camps” – a five part matrix grouping whiskies by palate preference, flavor, and aroma

This book will be the ultimate volume for every lover of this liquid gold. 

About the Author

Award- winning author and whisky expert Dave Broom has been writing about whisky for 20 years as a journalist and author.  He has written eight books, two of which – Drink! and Rum – won the Glenfiddich Award for Drinks Book of the Year.  He has also won the Glenfiddich Award for Drinks Writer of the Year twice.

Dave is editor of the Scotch Whisky review, editor-in-chief of Whisky Magazine: Japan, consultant editor to Whisky Magazine (UK, USA, France, Spain), and a regular contributor to a host of national and international titles including, The Spectator, Daily Telegraph, Mixology, and Imbibe (Europe).  He is a regular broadcaster on TV and radio.

Over his two decades in the field, Dave has built a considerable international following, with regular training/educational visits to the USA, France, Holland, Germany, and Japan.  He is also involved in whisky education, acting as a consultant to major distillers on tasting techniques as well as teaching professionals and the public.

The World Atlas of Whisky
by Dave Broom
Mitchell Beazley/an imprint of Octopus Books
Late-October 2010
US $34.99/CAN $41.99
Hardcover/illustrated
320 pages
200 full-color photographs, 150 labels, 22 maps
ISBN 978 1 84533 577 9

Amrut adds Kadhambam to the mix

If variety is the spice of life, then Amrut, the Indian distiller, is making an important contribution with its latest limited edition single malt whisky.

Kadhambam is a malt which captures a variety of characteristics from its range of personalities and is perfectly illustrated in its name which means “mixture” in Tamil, one of the languages of southern India. This unique whisky was created from an experiment with one single batch of spirit being matured in a variety of casks at the Bangalore distillery of Amrut Distilleries Ltd.

“We were striving to come up with a completely different whisky with multi-personality characteristics,” explains Ashok Chokalingam of Amrut Distilleries Ltd. “The multiple notes of aromas derived from the individual casks make Kadhambam quite unique.”

Kadhambam is the result of Amrut Single Malt Whisky and a small portion of Amrut Peated Single Malt Whisky being initially matured in ex-Oloroso sherry butts. It was then put in ex-Bangalore Blue Brandy casks and matured for a further period. Next it was emptied into ex-rum casks and matured for a further period. Both the brandy and rum casks had previously been used to mature Amrut’s own rum and brandy – which are immensely popular in the Indian market.

Not only did the maturation involve a mixture of casks, it depended on carefully judging the different lengths of time spent in the individual casks. “As the three different ex-casks were going to offer different profiles, we had to be careful on the length of maturation,” explains Ashok.

With a truly unique whisky and such a limited number of bottles (234) released, it is expected that Kadhambam will be extremely popular when it is launched at the Potstill Festival on 1 October, 2010, in the Dutch town of Amersfoort.

In keeping with its recent decision to launch each of its new limited edition products with a different international importer, Amrut has chosen its Dutch importer, Van Wees Holland, as its launch partner for Kadhambam.

Maurice van Wees, director, is excited by this innovative whisky. “Kadhambam struck me like lightning, the complexity is enormous, this is the most adventurous single malt I have ever tasted.”

He added: “It is another fine example of the continuous search for quality for money and thinking outside the box by Amrut Distillers: not only the quality surprises the malt connoisseur every time, but also the diversity.”

Bert Bruyneel, a Malt Maniac from Belgium, acknowledges that there are risks involved in introducing too much variety in a whisky, but for Kadhambam he says: “I absolutely adore this kind of experimenting, although I’m afraid that if we do too many different things, one would overrule the other… . Anyhow, in this particular case, the result is very satisfying.”

The creator of Spirit of Islay, Gordon Homer thinks the mixture of casks for maturation is interesting. “This seems to have added to the sweetness on the nose and on the palate compared to the standard Amruts. I’ve seen whisky matured in one of the there types of casks, but never one moved through all three! It certainly makes an interesting and different expression from Amrut.”

Kadhambam will be available in Europe, Scandinavia and Western Canada.

Notes

Further information: Amrut Distilleries

Amrut Single Malt Whisky from India was launched officially in Glasgow in 2004. Since then its reputation has grown, with its range of innovative whiskies using Indian barley from the Punjab distilled in the tropical garden city of Bangalore at 3000ft.

In The Whisky Bible 2010, leading whisky expert, Jim Murray awarded Amrut Fusion Single Malt Whisky the title of World’s Third Best Whisky. Murray said Fusion “has to be one of the great whiskies found anywhere in the word this year”. Admitting his No 3 choice could come as a surprise to some people, he said: “The fact that it is Indian? Irrelevant, from distillation to maturation this is a genius whisky from whichever continent.”

Fusion – which brings together two barleys: Indian and Scottish, with the latter being peated – was also named the Best Natural Cask Whisky in the Daily Drams Category at the Malt Maniacs Awards 2009. It picked up the award for the best whisky matured exclusively in “untreated”, regular cask(s) in the category for whiskies with an average street price of up to 50 euros. It was also awarded a silver medal.

One of the Amrut Single Malt Whisky bottlings by Blackadder International won “The Best Daily Dram” category of Malt Maniacs 2008 Awards. All the Amrut brands entered into the same competition won silver and bronze medals.

Amrut Peated Malt Cask Strength Whisky won Silver and Amrut Single Malt Cask Strength Whisky Bronze at the International Wine & Spirit Competition in 2008.

Amrut is now sold widely in Europe (UK, Netherlands, France, Germany, Belgium, Denmark, Switzerland, Finland, Sweden, Spain), Canada, South Africa, Australia and the United States.

Further information: Van Wees Holland

Founded in 1921 as a tobacconist in the Dutch town of Amersfoort, Van Wees has been distributing spirits since 1963, quickly gaining an international reputation as a whisky specialist. Van Wees has distributed Amrut whiskies since 2006.

www.whiskyworld.nl

Further information: tasting notes in full

Gordon Homer

Creator of Spirit of Islay website www.spiritofislay.net

A polished gold in colour, beautifully oily in the glass, the first thing that gets you on the nose is the Amrut liquorice (always a good sign!), then Millionaires shortbread (shortbread, caramel toffee and chocolate). Quite a sweet nose actually, very luxurious, very creamy with a slight floral hint. Very luxurious and oily across the palate as well with a lovely sweetness, the liquorice comes to the fore just ahead of oak, vanilla and toffee. The finish is long, oaky and quite dry with the Amrut trademark liquorice coming in right at the end. Another classic Amrut, the nose is an absolute dream, the stand out feature of this dram, the palate ain’t too bad either!

To say this has a slight portion of peated malt you can’t really tell from tasting it, interesting that it’s been matured consecutively in sherry butts, ex-brandy casks and ex-rum casks as this seems to have added to the sweetness on the nose and on the palate compared to the standard Amruts. I’ve seen whisky matured in one of the there types of casks but never one moved through all three! It certainly makes an interesting and different expression from Amrut.

Serge Valetin

Malt Maniac and creator of Whisky Fun website www.whiskyfun.com

Colour: gold. Nose: starts fresh and quite caramelised, with notes of black cherries and kirsch as well as quite some coffee. Gets then a tad meaty, with also a little strawberry sauce and dark chocolate. Orange blossom. Sort of multidimensional. With water: unusual herbal notes come through now, with a little ginger tonic, capsicum and maybe peat… All that on a bed of barley sugar. Rather smooth. Mouth (neat): rather oily, rich, with again notes of cherries and chocolate. Goes on with some toasted brioche and quite some malt as well as roasted nuts. With water: some pleasant notes of cinchona, the whole being quite sweet. Candy sugar and sweet pepper. Finish: rather long, perfectly balanced, with a sweet spiciness. Sweet mustard and peat in the aftertaste. Comments: it has something of some recent Highland Park from refill sherry, such as the St Magnus 12yo. A rather complex dram, with a profile that’s quite unique in its ‘wideness’. SGP:552 – 85 points.

Bert Bruyneel

Malt Maniac, Belgium

Nose: starts with loads of the typical Amrut liquorice, quickly getting citrus notes (oranges), some humus, slight hints of mineral, nice herbal notes, very complex and a subtle smokiness. Palate: quiet spicy and a bit dry, a great mouth feel, less the liquorice but more fruity notes, citrus, peaches, some slight tropical hints, gets even nicer with time, a wee waxiness, some hints of oak and again a wee smokiness.

Finish: the finish is fresh, complex, gets some sweet vanilla, remains spicy and nicely evolving until the very end. Balance: again seems much older than it is, nice and superbly balanced product, but I have to admit I am a fan of the Amrut expressions …

Score: 87/100.

Comments: I absolutely adore this kind of experimenting, although I’m afraid that if we do too many different things, one would overrule the other and we wouldn’t see the forest anymore because of the trees standing before it. Anyhow, in this particular case, the result is very satisfying.

Dominic Roskrow

Drinks industry journalist and whisky writer

Nose: Needs a few seconds to settle but then there’s a wave of mint, cherry flavoured throat lozenge (Strepsils) and soft orange jelly. Palate: Kicks and starts like a stallion at a rodeo. Very fruity, sweet and soft with orange Starburst to the fore, then a wave of white pepper spice kicks in, rising like a wave and finally mince pies and rumtoft-soaked berries finish the taste off. Finish: Long and sweet.

Benny Ingman
President of Carlstad Whisky Connoisseurs, Sweden
Colour: gold

Nose: sweet with some sugar, oak wood, some vanilla, fruit and especially tropical ones, some coconut, bacon, a trace of sherry. Mouth: sweet and sugary, peppery, fruity, not as mellow as the nose. Finish: as the mouth with a quite good length and some tropical fruits. Comments: a good whisky in all aspects but maybe not quite as exciting as its name and description. Points: 84

Woodford Reserve® and Esquire Magazine Search for the  Ultimate Well-Crafted Manhattan

September 20, 2010, Louisville, Ky. – With the recent resurgence of pre-Prohibition bourbon cocktails, the classic Manhattan is making a comeback across the country. Woodford Reserve bourbon and Esquire magazine are teaming up to give eligible bartenders and at-home mixologists the chance to win a trip to New York City as part of the Craft the Ultimate Manhattan contest beginning this fall.

From September 15 to November 30, eligible consumers are encouraged to submit their own recipe online at www.wellcraftedmanhattan.com. Entries will be judged in the categories of taste, name, ingredients, creativity and presentation, and recipes must include Woodford Reserve bourbon as the primary ingredient. One grand prize winner will receive a trip for two to Manhattan, while second and third place winners will receive prizes from Woodford Reserve and Esquire. Winners will be notified on or about December 20. Official rules are available at www.wellcraftedmanhattan.com.*

“Woodford Reserve is a hand-crafted bourbon with exceptional smoothness and is the cornerstone of a well-balanced Manhattan cocktail,” said Laura Petry, Woodford Reserve brand manager. “Along with our partners at Esquire, we look forward to crowning the winner of the Craft the Ultimate Manhattan Contest.”

In addition to the online consumer contest, Woodford Reserve and Esquire will host a series of bartender exhibition events in select U.S. markets in October and November. Bartenders will showcase their own well-crafted Manhattan cocktails during The Manhattan Experience events. Five finalists in every city will be chosen prior to each event from recipes submitted online and the bartenders’ creations will be judged by a panel of experts. The regional winners will then showcase their Manhattans during an exclusive event New York City on January 10, 2011.

The Woodford Reserve Manhattan Experience bartender exhibition schedule is below:

•       Monday, October 4: New York, NY

•       Tuesday, October 12: Jersey City, NJ

•       Monday, October 18: Seattle, WA

•       Monday, November 8: Houston, TX

•       Monday, November 15: Versailles, KY

Along with observing some of the nation’s best mixologists in action, attendees to The Manhattan Experience events will also be able to bid on auction items from Woodford Reserve and Esquire throughout the evening. Woodford Reserve will also donate $2 for every person who attends each event. All proceeds from the auctions and attendance will benefit the Culinary Institute of America.

To celebrate the spirit of crafting the ultimate cocktail, Esquire magazine’s resident mixologist David Wondrich has developed the Esquire Manhattan featuring Woodford Reserve. The cocktail recipe is as follows:

Esquire Manhattan featuring Woodford Reserve

1.5 to 2 oz Woodford Reserve

1 oz Martini & Rossi red vermouth

1/2 oz Fernet Branca

Stir well with cracked ice. Strain into chilled cocktail glass and twist swatch of thin-cut orange peel over the top.

*No purchase necessary.  Must be of legal drinking age.  Void in CA and where prohibited.  See official rules for details. 

About Woodford Reserve

Woodford Reserve is one of the fine spirits produced and marketed by Brown-Forman

Corporation, a producer and marketer of fine quality beverage alcohol brands, including Jack Daniel’s, Southern Comfort, Finlandia, Fetzer, Korbel, Tequila Herradura, Sonoma-Cutrer, Chambord, Tuaca, and Bonterra. Please enjoy your bourbon responsibly. For more information on Woodford Reserve, visit www.woodfordreserve.com.
 
About Esquire

Esquire (www.esquire.com), published by Hearst Magazines, was the winner of the 2009 National Magazine Awards for “Feature Writing,” “Personal Service” and “Leisure Interests.” It is the most-honored monthly magazine in America with a total of 13 awards. Readers can also interact with the brand on the digital front, with Esquire mobile (m.esquire.com). In addition to its U.S. flagship, Esquire publishes 16 editions around the world. 

About The Culinary Institute of America

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor’s and associate degrees in culinary arts and baking and pastry arts as well as certificate programs in culinary arts and wine and beverage studies. As the world’s premier culinary college, the CIA has a network of more than 40,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Michael Chiarello, Cat Cora, Steve Ells, Todd English, Duff Goldman, Sara Moulton, Charlie Palmer, and Roy Yamaguchi. The college has campuses in New York (Hyde Park), California (The CIA at Greystone, St. Helena), and Texas (San Antonio), and an international location in Singapore (Temasek Polytechnic). In addition to its degree programs, the CIA offers courses for professionals and enthusiasts, as well as consulting services for the foodservice and hospitality industry. For more information, and a complete listing of program offerings at each site, visit the CIA online at www.ciachef.edu.

Woodford Reserve Distiller’s Select Kentucky Straight Bourbon Whiskey, 45.2% Alc. by Vol., The Woodford Reserve Distillery, Versailles, KY ©2010.

 

STAR-STRUCK! GLENDRONACH VISITOR CENTRE AWARDED FOUR STARS BY VISITSCOTLAND
 
VISITSCOTLAND has awarded GlenDronach’s Visitor Centre four stars in recognition of its excellent facilities and services, making the Aberdeenshire distillery one of Scotland’s top tourist attractions.
 
The Tourist Board’s Quality Assurance Inspector visited the Forgue distillery this summer and says she was most impressed by the efforts it has made to welcome visitors from home and abroad.
 
VisitScotland says its grading schemes take the guesswork out of planning a holiday or short break, giving reassurance to visitors quickly and clearly.
 
The report noted that visitors travelling along the A96 are given an excellent opportunity to navigate to the distillery, via the comprehensive system of brown tourist signing.
 
The Inspector found the clock display showing the next available tour very helpful and she had high praise for the decorative state of the Visitor Centre.
 
She commented: “Its new interiors are very contemporary and of high quality, which has certainly brought the Visitor Centre up to date.”

She was also very complimentary about the daily tours visitors are given around the distillery.
 
“The tour was very ably undertaken by Karen who was very easy to recognise given her corporate appearance. Tours are tailored carefully to meet the expectations of visitors, being structured around the product itself for the enthusiast or a good dash of history for the general visitor.”
 
She also welcomed the fact that some of the staff are able to speak a number of foreign languages, helping to make the tour intelligible and interesting for the international visitor.
 
GlenDronach’s Marketing Manager Kerry White oversaw the Visitor Centre’s transformation during the summer. She said: “Everyone at GlenDronach is delighted with this latest award. It’s a wonderful tribute to our staff at the Visitor Centre and reflects the care and attention to detail we have lavished on it this year. It also shows that we have achieved high levels of excellence and offer exceptional service to the thousands of visitors who come here every year.
 
“The Report was very helpful in indicating some areas we can do even better, and we are now aiming to get five stars very soon.”