NEW 50ML FOR SOUTH AFRICA’S FIRST SINGLE GRAIN WHISKY

Following the successful launch of South Africa’s first single grain whisky late last year,  Bain’s Cape Mountain Whisky will now be available in accessible 50ml packs.

Made from recyclable PET (Polyethylene Terephthalate) the bottle is light and moulded in the distinctive square shape synonymous with the larger 750ml design.

Bain’s Cape Mountain Whisky recently made its debut in the international competitive arena and in the space of just two weeks it received a gold and best-in-class at the 2010 International Wine and Spirits Competition (IWSC) and a silver award at the 2010 International Spirits Competition, both held in the United Kingdom. 

According to brand manager Liezl Dippenaar, Bain’s Cape Mountain Whisky is the only South African produced whisky available in a 50ml at this stage.

“Bain’s Cape Mountain Whisky is a uniquely South African product and immensely popular, which is why we wanted to extend its reach to more people and by doing so increase the usage occasion for consumers. The handy 50ml format is perfect for hotel and lodge rooms and to serve aboard airplanes.  In-store, it is also an ideal single size for someone looking to try the brand or for a more convenient serving.”

Created by master distiller Andy Watts at The James Sedgwick Distillery in Wellington, the whisky is made from the finest quality South African grain. Double-matured in specially selected oak casks, the whisky spends an initial three years maturing before being released from wood and then re-vatted for a further two years’ maturation to continue the distinctive extraction of flavours.

The whisky shows an exceptional interaction between spirit and wood to produce a mix of toffee, floral and vanilla aromas and flavours with a hint of spice softened by sweet undertones. The result is a warm and extended mouthfeel with an exceptionally smooth finish.

Bain’s Cape Mountain Whisky takes its name from the Bain’s Kloof Pass, opened in 1853, and according to Watts the pass harmonises seamlessly with its natural surroundings.

“At its base the road cuts into the mountain slopes and winds its way through pine forests and fynbos where many protea species grow on the higher mountain slopes. The whisky pays tribute not only to one of the most picturesque and magnificent passes in South Africa but also honours Andrew Geddes Bain, the creative mind behind its construction.”

The leopards on the crest represent the Cape Mountain leopards which have lived in and roamed the area of Bain’s Kloof Pass for hundreds of years. Regal and agile, these reclusive predators keep to the steep, inaccessible slopes of the rugged mountains. Today, the numbers of these endangered cats have been dramatically reduced but rare sightings are reported from time to time.

ONLINE WHISKY GIZMO TO TICKLE TASTEBUDS

The Scotch Malt Whisky Society has launched The Spirit Cellars, the world’s first bespoke whisky selection engine which gives users a unique and quirky way to discover the wealth of exclusive Society bottlings. 

A magical world of discovery located deep within the dark vaults of the SMWS’ website (www.smws.com/the-spirit-cellars) The Spirit Cellars combines advanced algorithms with colourful tasting notes to help customers identify their perfect SMWS malt whisky whatever the mood, place or occasion.

With an ever-changing range of single cask, single malt bottlings on offer the Society recognised that both experts and emerging enthusiasts would enjoy a new way of discovering the right choice for them.

Using technology developed for the computer dating industry, a range of engaging widgets such as MoodBot, Palate Equaliser and the Phrenology Lab assess frame of mind, personality, palate preferences and favoured flavours to introduce Society members to their ideal dram. 

Single cask malts to suit specific occasions are also recommended.  With tasting notes to complement fish and chips to an evening of tapas with friends, The Spirit Cellars whisky selection engine aims to pick out the perfect whisky for any occasion.

By providing feedback on how they choose whisky, users will have the chance to develop their own signature online gadget and win an exclusive bottle from The Scotch Malt Whisky Society’s wide range of single cask malts.

Kai Ivalo, Sales & Marketing Director of The Scotch Malt Whisky Society commented on the Society’s latest development: “Choosing the right whisky is a personal experience, with a myriad of factors affecting the final decision.  The Spirit Cellars whisky selection engine offers a guiding pathway through a minefield of choice, enabling us to pair whisky fans with the right single cask malt and ultimately ensure they get the most from their membership.” 

Notes

The Scotch Malt Whisky Society began 26 years ago when a group of discerning friends shared the price of a single cask of fine malt whisky.

The Society has over 26,000 members around the world with branches in 14 countries. It bottles over 300 single casks a year for its members from a range of more than 125 distilleries.

Members can choose from the world’s widest selection of single cask, single malt whiskies with only the very best selected and approved by the Society’s respected Tasting Panel.

Exclusive Members’ Rooms are located in Edinburgh and London for tastings, dinners, meeting and presentations.
www.smws.com

Tasting in the Sky

Good afternoon,

Did I ever mention I believe nosing whisky in the great outdoor is more enjoyable? As a matter of fact, I often take samples of whisky away from my desk and into the open countryside. Many of the tasting notes I have written for this blog were jotted on a notepad outside our restaurant in Dufftown.

I don’t know if there is a scientific reason why the aroma of a whisky should be different outside but I do know I get a lot more out of subtle whiskies when I am not at my desk or at home. Perhaps, those of you who have enjoyed a whisky miniature half way around a golf course will know what I am talking about?

I must have mentioned this to some of my colleagues as I got a unique opportunity to test my theory last week when I was invited to host a tasting in the sky.

The idea came from our PR agency in the UK and as you’ll see on the pictures below, they chose a stunning location to host the event.

I must admit I’m not fond of heights but here I was, 131 feet up in the sky, enjoying a selection of our blends and taking in the scenery. Ale Cask’s nose was even more stunning than usual and celebrity chef Nick Nairn even joined us on one of the lifts.

All in all, it was a fantastic day! Tamara, when can we do it again?

Best regards,

Ludo

Visit http://blog.grantswhisky.com/2010/09/tasting-in-the-sky/ to view all the sky high photos…

WILD TURKEY® ASSOCIATE DISTILLER EDDIE RUSSELL TO BE INDUCTED INTO THE KENTUCKY BOURBON HALL OF FAME

Fourth Generation Russell Recognized for Crafting America’s Spirit

LAWRENCEBURG, KY (September 14, 2010) – After 29 years in the Kentucky Bourbon industry, Eddie Russell, Wild Turkey® Bourbon Associate Distiller, will be inducted into the Kentucky Bourbon Hall of Fame, the highest honor given by the legendary Kentucky Bourbon industry. The ceremony will take place on September 17, 2010.

As the son of renowned Master Distiller Jimmy Russell, and the fourth generation Russell to work at the Austin Nichols distillery in Lawrenceburg, Kentucky, Eddie Russell is of an unmatched pedigree in the bourbon industry. Before being promoted to the position of Associate Distiller in 2007, Russell collaborated with his father to create “Russell’s Reserve,” the award-winning, 10-year old small-batch bourbon that serves as a testimony to the family’s heritage of distilling craftsmanship and tradition. Eddie’s experience in and knowledge of the bourbon business makes him a prime candidate for this honor.

Russell’s honor comes nine years after his father’s induction at the inaugural Kentucky Bourbon Hall of Fame ceremony in 2001. The father and son team has spent a combined 85 years crafting the iconic Wild Turkey Bourbon. “We are very pleased to hear of Eddie’s well-deserved honor,” said Andrea Conzonato, Chief Operating Officer of Skyy Spirits. “Passing down Wild Turkey’s traditions from generation to generation ensures that the brand’s integrity is kept alive through timeless processes and an uncompromising focus on quality.”

The Kentucky Bourbon Hall of Fame induction is one of many events that comprise the annual Kentucky Bourbon Festival, which takes place this year from September 14 to 19 in historic Bardstown, KY. Candidates are nominated each year by the bourbon distilleries as well as by the Kentucky Bourbon Festival itself, and are finally selected by the Kentucky Distillers’ Association. In order to be selected for induction, candidates must have spent numerous years working in distillery operations or bourbon promotions, and contributed significantly to bourbon’s stature and awareness worldwide.

Notes

For further information on Wild Turkey history visit: http://www.camparigroup.com/en/press_media/history_communication/wild_turkey_html.jsp

About Skyy Spirits, LLC

Skyy Spirits, LLC is the US-based wholly owned subsidiary of Gruppo Campari (Reuters CPRI.MI – Bloomberg CPR IM) and is the eighth-largest spirits company in the US.  Launched in 1992 with the introduction of its flagship brand, SKYY® Vodka, Skyy Spirits has grown exponentially, building a portfolio unrivaled in its quality, innovation and style, making it a top choice among distributors, retailers and consumers.  Skyy Spirits manages Gruppo Campari’s portfolio in the US of such leading brands as SKYY® Vodka, SKYY90®, SKYY Infusions®, Campari®, Wild Turkey® Straight Kentucky Bourbon, American Honey®, Russell’s Reserve®, Glen Grant® Single Malt Scotch Whisky, Cabo Wabo® Tequila, Espolón™ Tequila, Ouzo 12®, X-Rated® Fusion Liqueur® and Jean-Marc XO Vodka®.  Skyy Spirits is also the exclusive US distributor of Cutty Sark® Scotch Whisky, The Glenrothes® Single Malt Scotch Whisky, Bowmore® Islay Single Malt Scotch Whisky, Auchentoshan® Lowland Single Malt Scotch Whisky, Glen Garioch® Highland Single Malt Scotch Whisky, Flor de Caña® Rum, Carolans Irish Cream®, Tullamore Dew Irish Whiskey®, Irish Mist® Liqueur, Midori® Melon Liqueur, ZEN Green Tea Liqueur TM, Hibiki® Whisky and The Yamazaki® Single Malt Whisky.

Skyy Spirits was founded and is headquartered in San Francisco, California. More information on the company can be found at www.skyyspirits.com, and www.camparigroup.com.  Please enjoy Skyy Spirits brands responsibly and in moderation.

(The full release with expert tasting notes will be released next week)

Amrut Single Malt Releases New Limited Edition Expression

Amrut Intermediate Sherry Single Malt Whisky – 57.1% abv

Amrut Distillery and Purple Valley Imports USA announce the US launch of Amrut Intermediate Sherry Single Malt Whisky.

This is a truly unique expression. As a small family owned distillery Amrut is able to test new ideas and to continue to create world class Single Malt whisky.
 
Process behind this whisky

As a first step in the production of this expression Amrut Distillery wanted to make sure that there was no sulfur present in the casks. Secondly, shipping the sherry butts from Spain to Bangalore was going to be difficult. From Spain, the barrels would go through huge temperature changes and by the time it reached the port of Chennai (Madras) it would be 30 + degree Celsius. A marvelous idea came to Amrut. They instructed the supplier NOT to add any sulfur and also to drain any residual sherry in the cask completely. A few cases of Amrut Cask Strength Single Malt Whisky were shipped to the cooperage in Spain and they were filled in each of the Sherry Butts. The casks  were then sealed and rolled a few times. The logic behind this idea was cask strength whisky at 61.9% would more likely act as a kind of ‘bacteria killer’. Amazingly it worked! The Casks came through intact.

Once the Sherry Butts were filled Amrut wanted to create something other than the sherry finishes in the market today. Amrut wanted to avoid the sherry’s influence suppressing the ‘Amrut Characters’ in the whisky. The Butts were emptied back into Bourbon Casks for approximatley one year. The master distiller drew samples and was impressed with this “essay in elegance” – there was no trace of sulfur what so ever. It was like a sherry ‘Sandwich’ and fused well with Bourbon notes. ‘Amrut Intermediate Sherry’ has born. We are not aware if any other distiller has coined a phrase like this before, however it is exactly how the whisky was produced.

Purple Valley Imports will be sampling Amrut Intermediate Sherry Single Malt during the VIP hour at Whisky Fest San Francisco on October 8th, 2010

Facts:

Amrut Intermediate Sherry Single Malt – 57.1% alc by vol.

Total Bottling: 275 cases

US Availability: 85 Cases (6 x 750 ml)

Worldwide Availability: European Union, Canada and United States

US Release Date: October 15th, 2010
US Availability: November 1st, 2010

Anticipated US Retail Price:  $134.99

“A.D.Rattray goes for the Regional Grand Slam in the Whisky Magazine Independent Bottlers’ Challenge…..
 
Following the Best Independent Bottler of the Year Award for Speyside in 2006 and Islay in 2009 we have now won the Highland region in 2010. ”

Visit A.D.Dewar Rattray at www.dewarrattray.com/

GOLD PILES UP FOR DIAGEO’S SINGLE MALT SCOTCH WHISKIES

The IWSC’s judges wrote about Caol Ila 12 year old, which won this year’s Trophy for single malt whiskies under 15 years old: “Peat fires, lemon, lime, smoky bacon, lapsang souchong tea are all on the gorgeous nose. All delivered in a bowl of crème brûlée with a light menthol breeze blowing from behind. Rich, malty sweetness in the mouth with citrus, dark berries and delicate twist of wood smoke. Invigorating yet gentle. Magic !”

Caol Ila™ 12 year old is Best Single Malt under 15 years old at the IWSC

With the 2010 results now announced by the major spirits competitions, Diageo is celebrating the 34 Gold Medals won for its Classic Malts Selection Single Malt Scotch Whiskies in 2010.

Talisker and Lagavulin, in their several expressions, once again feature prominently, maintaining their long-standing record for supreme malt whisky quality, recognised consistently in blind tastings by independent experts across the cycle of competitions.

But this year also saw major rewards for Caol Ila, Clynelish and other stars.
‘Magic’ Caol Ila™

Billy Stitchell and his small team on the shores of the Sound of Islay learned in July that Caol Ila 12 year old Single Malt Scotch Whisky had won the International Wine & Spirit Competition Trophy  –  the competition’s top award  –  for the Best Single Malt Scotch Whisky under 15 Years Old.

Earlier in the year, Caol Ila 12 year old had set the scene for this supreme achievement by walking away with a Double Gold at the San Francisco World Spirits Competition as well as a Master at the Scotch Whisky Masters.
The IWSC’s judges wrote about Caol Ila:

“Peat fires, lemon, lime, smoky bacon, lapsang souchong tea are all on the gorgeous nose. All delivered in a bowl of crème brûlée with a light menthol breeze blowing from behind. Rich, malty sweetness in the mouth with citrus, dark berries and delicate twist of wood smoke. Invigorating yet gentle. Magic !”

“Stunning dram” – Lagavulin™

From the other end of Islay, Lagavulin 16 year old and Lagavulin Distillers Edition, as so often before, won a Gold or higher award in every competition they entered.

In the last 6 years, Lagavulin 16 year old has earned itself 21 Gold Medals or higher in major international competitions. In 2010 alone, this iconic and much adored Islay malt took

• a Gold Medal at San Francisco
• a Master at the Scotch Whisky Masters
• a Gold – Best in Class at the IWSC
• a Gold at the International Spirits Challenge

The IWSC judges spoke of  “A stunning dram in its best condition”.

More honours for Talisker™

Repeating its 2009 performance, Talisker 10 year old won Golds or higher at San Francisco, the Scotch Whisky Masters (London), and at the IWSC (Gold – Best in Class). Talisker Distillers Edition took Golds at the Scotch Whisky Masters and the IWSC.

In the last six years, Talisker has won 18 Gold medals for its 10 year old expression alone.

In awarding the Gold – Best in Class medal, the IWSC judges said of the Talisker 10 year old:

“Full, rich and positive nose with hints of sea air, honey, smoke and malt. Full in the mouth with good deep flavours repeating what the nose promised. Marmalade, chocolate and orange peel add to the complexity with some cocoa right at the end. Beautiful harmony. Long flawless finish.”

‘Objective benchmarks’

Commenting on the 2010 awards, Diageo’s Dr Nicholas Morgan said:
“These results reflect a  consistent pattern of achievement over many years, and across all major competitions.” 

“This must confirm that these malt whiskies are delivering  –  and being independently recognised for  – a high and consistent quality.   We are immensely proud to see the excellence of our single malt whiskies, particularly Talisker and Lagavulin, now often joined by Caol Ila and Clynelish, acknowledged and rewarded at these international events.”

“When there’s such an overwhelming   –  and ever-growing  –  number of single malts on the market, we know that it must be helpful for many consumers to have an objective benchmark to guide them in their choices. Success in these well managed competitions has to be one of the best signposts to enjoyable whiskies.”

NOTES

California: four Double Golds

The San Francisco World Spirits Competition in the spring awarded Double Golds to Caol Ila 12 year old, Clynelish 14 year old, Dalwhinnie 15 year old Oban 14 year old.

Clynelish  has won a  stupendous Double Gold at San Francisco every year in the last 5 years!

http://www.sfspiritscomp.com

Scotch Whisky Masters: five Masters, eight Golds

Before the summer the Scotch Whisky Masters, a London-based competition, awarded their top ‘Master’ commendations to Talisker 10 year old,  Lagavulin 16 year old  and Lagavulin Distillers Edition  –  as in 2009  –  but also to Caol Ila 12 year old and Talisker 57° North.

Gold medals were awarded to Caol Ila Distillers Edition, Clynelish 14 year old, Clynelish Distillers Edition, Cragganmore 12 year old, Dalwhinnie Distillers Edition, Glenkinchie 12 year old, The Singleton of Glen Ord 12 year old and Talisker Distillers Edition.

International Spirits Challenge – three Golds

In July, the International Spirits Challenge confirmed the award of three Gold medals for Caol Ila Distillers Edition, Lagavulin 16 year old and Lagavulin Distillers Edition.

http://www.internationalspiritschallenge.com/

International Wine & Spirit Competition  – a Trophy, six Gold-Best in Class
The IWSC’s highly qualified panels of fiercely independent international judges declared Caol Ila 12 year old worthy of the prestigious Trophy for the best Single Malt under 15 Years.

On top of that there were six other Gold Best in Class awards for the Classic Malts Selection, given to Dalwhinnie Distillers Edition, Lagavulin 16 year old, Oban Distillers Edition, Royal Lochnagar 12 year old, Talisker 10 year old and Talisker Distillers Edition.

http://www.iwsc.net

The Classic Malts Selection, Caol Ila, Clynelish, Cragganmore, Dalwhinnie, Glenkinchie, Glen Ord, Lagavulin, Oban, Royal Lochnagar, Talisker, The Singleton and Distillers Edition words and associated logos are trade marks. © 2010

BAIN’S CAPE MOUNTAIN WHISKY TURNS HEADS ABROAD

Bain’s Cape Mountain Whisky, produced at the James Sedgwick Distillery in Wellington, recently made its debut in the international competitive arena and came back with an impressive list of awards. In the space of just two weeks it received a gold and best-in-class at the 2010 International Wine and Spirits Competition (IWSC) and a silver award at the 2010 International Spirits Competition, both held in the United Kingdom. 

Launched just over a year ago, Bain’s Cape Mountain Whisky is made from 100% South African grain, making it the country’s first single grain whisky. Master distiller Andy Watts says these are the first international competitions in which the whisky has been entered, making the results all the more rewarding.

“I am incredibly proud of the achievements! Bain’s Cape Mountain Whisky shows South Africa’s ability to produce a premium, specialist whisky to the same high quality standards as any top-ranking international whisky but with a distinctive and uniquely South African taste profile.

“The grain, which is locally grown, provides the ideal source for the whisky, complemented by the sweet notes of the oak in which it is aged. With Scotland importing South African grain to produce its own grain whiskies until the mid-1980s it was only natural for us to make use of our own raw materials to produce such an exceptional whisky.”

Another unusual feature of the whisky is that it is double-matured in specially selected oak casks and after spending an initial three years maturing, it is released from the wood and then re-vatted for a further two years’ maturation to continue the distinctive extraction of flavours.

Watts says the whisky shows an exceptional interaction between spirit and wood to produce a mix of toffee, floral and vanilla aromas and flavours with a hint of spice softened by sweet undertones. The result is a warm and extended mouthfeel with an exceptionally smooth finish.

Bains Cape Mountain Whisky is named after Andrew Geddes Bain the pioneering pass builder who was the mastermind behind the Bain’s Kloof pass which connected Wellington to the interior in the mid-1850s. Available from leading liquor outlets the whisky retails for around R155 per 750ml bottle.

Bain’s Cape Mountain Whisky, produced at the James Sedgwick Distillery in Wellington, recently made its debut in the international competitive arena and came back with an impressive list of awards. In the space of just two weeks it received a gold and best-in-class at the 2010 International Wine and Spirits Competition (IWSC) and a silver award at the 2010 International Spirits Competition, both held in the United Kingdom. 

Launched just over a year ago, Bain’s Cape Mountain Whisky is made from 100% South African grain, making it the country’s first single grain whisky. Master distiller Andy Watts says these are the first international competitions in which the whisky has been entered, making the results all the more rewarding.

“I am incredibly proud of the achievements! Bain’s Cape Mountain Whisky shows South Africa’s ability to produce a premium, specialist whisky to the same high quality standards as any top-ranking international whisky but with a distinctive and uniquely South African taste profile.

“The grain, which is locally grown, provides the ideal source for the whisky, complemented by the sweet notes of the oak in which it is aged. With Scotland importing South African grain to produce its own grain whiskies until the mid-1980s it was only natural for us to make use of our own raw materials to produce such an exceptional whisky.”

Another unusual feature of the whisky is that it is double-matured in specially selected oak casks and after spending an initial three years maturing, it is released from the wood and then re-vatted for a further two years’ maturation to continue the distinctive extraction of flavours.

Watts says the whisky shows an exceptional interaction between spirit and wood to produce a mix of toffee, floral and vanilla aromas and flavours with a hint of spice softened by sweet undertones. The result is a warm and extended mouthfeel with an exceptionally smooth finish.

Bains Cape Mountain Whisky is named after Andrew Geddes Bain the pioneering pass builder who was the mastermind behind the Bain’s Kloof pass which connected Wellington to the interior in the mid-1850s. Available from leading liquor outlets the whisky retails for around R155 per 750ml bottle.

WHYTE & MACKAY ‘TACHE MOB TAKES OVER WHISKY LIVE

Today (Saturday, 11th September) visitors at Glasgow’s Whisky Live were served up more than just a wee dram, as Whyte & Mackay superfans stormed the event in homage to the brand’s Master Blender, Richard Paterson.

Whisky Live was awash with fans dressed as their favourite Master Blender, who had only the day earlier been crowned whisky ambassador of the year by Whisky Magazine, complete with his trademark moustache, prominent nose and matching tie and pocket handkerchief, as buffs travelled from across the UK to pay tribute to Richard Paterson’s 40 years with the company.

The Whyte & Mackay fans have dubbed themselves a ‘Tache Mob’ named in reference to the popular flash mob events which are usually organised via viral e-mails or social media to assemble a large group of people in the same place at the same.

Whyte & Mackay, one of Scotland’s leading makers and distributors of Scotch whisky learnt of the plans early last week and decided to join in the moustached madness by  offering all ‘Tache Mobbers a free sample of their 40 year old whisky, the oldest Whyte & Mackay blend which scooped the Best Blended Scotch Whisky award at this year’s World Whisky Awards.  Dave Anderson from Dundee was crowned best doppelganger of the day by man of the moment, Richard Paterson, who presented him with a bottle of the 40 year old (worth approx £517). 

Fans who were unable to make it to the event are also taking part in their own online ‘Tache Mob by uploading pictures of their best Richard Paterson imitation onto Whyte & Mackay’s Facebook page – www.facebook.com/quality.whisky

Richard Paterson comments: “This was my first experience of a ‘Tache mob, and it will certainly stand out as a highlight of my past 40 years with Whyte & Mackay. The effort that people went to was tremendous; some of them got me down to a tee! Dave was a deserving winner and hope everyone who came along had as much fun as I did.”

Dave said: “I’m a huge fan of Richard’s and have travelled from Dundee just to meet him. The ‘Tashe mob was a great idea and I was surprised at the effort people went to. Richard said it was my red pocket handkerchief that sealed the deal! This is my third time at Whisky Live, it’s an amazing event and winning a bottle of 40 year old is the cherry on top of the cake for me.”

Notes

About Whyte & Mackay

Whyte and Mackay was founded on the docks of Glasgow in 1844 by James Whyte and Charles Mackay. For over 160 years, the whisky has remained true itself and the pioneering spirit, and is a top choice for Scots who appreciate its rich, smooth flavour, achieved by maintaining the time-honoured double marriage blending process; a process  that all Scotch whisky distillers used to carry out but have since abandoned.

Whyte & Mackay expressions are the Special, the Thirteen, the Old Luxury (19 years old), the Supreme (22 years old), the 30 eyars old and the 40 years old.

About Richard Paterson

• Whyte & Mackay is blended by the Master Distiller Richard ‘The Nose’ Paterson
• This year (2010) marks Richard Paterson’s 40th year as Master Blender at Whyte & Mackay, after becoming Master Blender at the incredibly early age of 26
• Richard Paterson is a 3rd generation Master Blender who has followed in his father and grandfather’s footprints.  Richard began his career as a general production assistant at A. Giles & Company Whisky Blenders & Brokers where he learned the art of blending before joining Whyte & Mackay, one of Scotland’s leading makers and distributors of Scotch whisky
• Richard Paterson is one of the world’s best-known Master Blenders, having travelled the globe extensively as an ambassador not just for Whyte & Mackay, but for Scotland
• The Master Blender’s role is undeniably one of the most important and complex in the whisky making process. He is responsible for creating whiskies, watching them closely as they mature, maintaining quality and ensuring they are released when they are their best
• Richard is the author of ‘Goodness Nose’ thought to be one of the most informative and entertaining books on the art of whisky blending
• Richard’s Twitter (www.twitter.com/The_Nose) was nominated alongside Stephen Fry and Duncan Bannatyne for the best Twitter page at the Twitter awards 2009
• Richard’s (www.themasterblender.com) is one of the most followed whisky blogs
• He is also the author of the book ‘Goodness Nose’ and is believed to be the first Master Blender to appear in a Japanese manga comic!
• Richard was instrumental in Whyte & Mackay being named ‘Global Distiller of the Year’, and the 30 years old winning the title of ‘Best Blended Whisky in the World’, at last year’s IWSC. 
• Richard holds many figureheads roles and official posts, including: Diploma Lecturer in Scotch Whisky for the Wine & Spirit Education Trust; Scotch Whisky Lecturer for the Scotch Whisky Association; President of The Scottish Licensed Trade Benevolent Society (The BEN); Chairman of Spirits at the International Wine & Spirits Competition; President of the Institute of Wines & Spirits Scotland; President of the 49 Club Scotland.  He also recently won the Spirit of Scotland Trophy at the International Wine & Spirit Competition.

The Twins

Our Special selection …..

We have put together an unmissable package of 6 of our outstanding bottles..For the connoisseur of FINE & RARE Scotch Whisky.
 
Why not impress your friends with your choice of fine whiskies – this comes a close second to showing off your Porsche!!
 
Over 150 years of maturation for £250.00
 
Special Selection of six 70cl bottles of Malt Whisky

1. – Aultmore 28yo @ 53.1% RRP – £58.00

2. – Caol Ila 25yo @ 52.4% RRP – £65.00

3. – Cambus 24yo @ 52.7% (Single Grain) RRP – £50.00

4. – Bladnoch 20yo @ 52.4% RRP – £45.00

5. – Mannochmore 28yo @ 50.8% RRP – £55.00

6. – Teaninich 27yo @ 50.7% RRP – £58.00
 
That’s a huge saving of over £80…..
 
To order or find details on the individual bottles – check out 
http://www.bladnoch.co.uk/acatalog/bladnoch-forum-bottlings.html
 
Subject to availability.
No further discounts apply.
 
Sue Sellers
www.bladnoch.co.uk

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