ALLT-A-BHAINNE LAUNCH SET TO SHAKE UP THE SINGLE MALT CATEGORY

Introducing Chivas Brothers’ new sweetly peated Speyside single malt that stands proud

Allt-A-Bhainne, the latest release from Scotch whisky specialist Chivas Brothers, is here to shake up the single malt category by mixing the smokiness of peat with the fruity sweetness of the Speyside region in Scotland. The challenger whisky will push conventional boundaries in a bid to attract a whole new generation of drinkers.

Established in 1975, an era of punks, mods and breaking with convention, the Allt-A-Bhainne distillery is truly a product of its time. It is liberated, open and original – and those who have visited can testify that it’s a place for whisky-making, not picture-taking. Now ready to launch its first large-scale offering, Allt-A-Bhainne goes against the grain and stands out as different from more traditional Speyside whiskies, with a distinctive taste and bold personality to match.

At a time when peated malts are growing globally by 7.6% (CAGR 2012/2017 IWSR), Allt-A-Bhainne is the answer for those out-of-the-ordinary special occasions or for valuable time spent unwinding in good company. Bottled at 40% ABV, it is aimed at active single malt explorers looking to experience something a bit different, while also appealing to new single malt drinkers with its straight-talking attitude.

Capturing its bold personality, the clean bottle design features strong, geometric shapes to create an energetic look that resonates with the 70s style of the Allt-A-Bhainne distillery on the label. The clean, uncluttered design of the bottle shows off the liquid and screams confidence in what’s inside. The wooden stopper is a gesture towards the craftsmanship at the heart of the brand.

Richard Clark, Allt-A-Bhainne Master Distiller, comments: “We know that whisky drinkers have evolved. They are becoming more adventurous with their repertoire and want to try something new. That’s why we’ve decided now is the perfect time to launch Allt-A-Bhainne.

“Convention said we shouldn’t mix peat with Speyside and that smokiness and sweetness wouldn’t work together. But we followed our nose, distilled the whisky in the way we know and trust, and Allt-A-Bhainne is the result. It’s a match that might go against traditional Speyside conventions, but that’s something we’re not afraid to challenge.”

Allt-A-Bhainne has now hit the shelves in the UK at an RRP of £37.00 and will also be rolling out in Australia.

Notes:

Tasting notes:

Nose: Notes of soft red apples, sweet runny honey, delicate smoke (bonfire embers) and toffee.

Taste: The smoky flavour comes through much more markedly on the taste and gives a delightful mix of citrus fruits (sweet orange and ripe melon), toasted marshmallows, smoke and gentle peaty flavours.

Finish: Long, smoky, slightly dry and spicy

About Allt-A-Bhainne

Allt-A-Bhainne is a Scottish single malt distillery in the heart of Speyside which began distilling whisky in 1975, a time when everyone was going against the status quo. At the time, convention said that we shouldn’t mix peat with Speyside, but we followed our nose and distilled the whisky our way. Allt-A-Bhainne is a sophisticated and multidimensional liquid, mildly peated, with fruity undertones that create the perfect balance between peatiness and fruitiness. Long used as the heart of multiple blends in the iconic Chivas Brothers portfolio, Allt-A-Bhainne launched its first official single malt Scotch whisky in September 2018.

STILL AUSTIN WHISKEY CO. CELEBRATES FIRST ANNIVERSARY

Grain-to-Glass Urban Distillery Exhibits Exemplary Growth in One Year 

(Austin, TX) – Austin’s first urban whiskey distillery, Still Austin Whiskey Co., opened its doors to the public in September 2017 with a steadfast commitment to a fully grain-to-glass approach. With a mission to produce authentically-crafted whiskeys using all Texas-grown grains, Still Austin has achieved a considerable amount in just one year, including a strong launch, four products on shelves and an unprecedented amount of product in barrels.

Still Austin broke new ground when they opened the first whiskey distillery within the Austin city limits. Once open, they hit the ground running, and on July 20, 2018, filled their 1,000^th whiskey barrel. For a craft distillery, this is a considerable accomplishment.

“It was a great feeling to fill that 1,000th barrel,” said co-founder and CEO Chris Seals. “To my knowledge, no other craft distillery has gone from zero to 1,000 this quickly. We’re very proud of Still’s entire team and all we’ve accomplished this year.” Still Austin’s production is led by Head Distiller, John Schrepel, who distills on their 42-foot column still custom designed by Master Distiller Mike Delevante and crafted by Forsyths in Scotland.

In addition to production milestones, the distillery has achieved a great amount in one year, including a warm reception of initial product offerings; all have won medals in craft competitions. In June 2018, Still Austin released their Texas Rye Gin, a bold iteration made from a base spirit of local rye grains – the first of its kind in Texas. In August, Austin Monthly Magazine named Still “Best Whiskey Distillery” in their “Best of ATX 2018” issue.

There is a great deal on the horizon for Still Austin. As demonstrated by their production, barreling has been a consistent focus and the anticipation for aged product is high. Still Austin hopes to release the first of its aged products, a high Rye Bourbon, in the upcoming months.

About: Still Austin Whiskey Co. is a grain-to-glass distillery dedicated to transforming simple grains into amazing spirits. All spirits are made by hand in Austin, Texas from grains provided by Texas farmers. Still Austin Whiskey Co. is committed to creating Texas expressions of American Craft Whiskey; by making spirits from scratch, quality is ensured at every step. Spirits are sold and served in their tasting room and are available in bars, restaurants and liquor stores. The distillery is located at 440 East St. Elmo Road, Austin, Texas 78745. Tasting room hours are Wednesday & Thursday: 3pm – 9pm, Friday & Saturday: Noon – 10pm, and Sunday: Noon – 6pm. Tours and tastings are available Monday & Tuesday by appointment only, Wednesday & Thursday: 5pm, 7pm, Friday & Saturday: 1pm, 3pm, 5pm, 7pm and Sunday: 1pm, 3pm, 5pm. For more information visit www.stillaustin.com. Visit on Facebook at Facebook.com/StillATX and follow on Twitter @StillAtX and Instagram @Still_ATX.

Last weekend marked The Whisky Exchange’s 10^th annual Whisky Show. I went along for, rather shamefully, the first time – and had my preconceptions utterly annihilated.

InchDairnie’s Ian Palmer and Dave Broom manning a stand at the ScotchWhisky.com Future Trends Lab.

The first – perhaps point-of-this-post-defeating – statement I’d like to make, is that The Whisky Show 2018 was excellent fun. It would be easy to get bogged down in the ‘how’ and ‘why’ and ‘what’ of the show; in analysis and deduction and to make grand, sweeping statements about the state of whisky today. There’s value in that discussion, too. But as someone attending for the first time, my overwhelming takeaway is that the show is just a really fun way to spend a weekend.

Here is, in my opinion, why.

New whisky

From new new whisky – Starward’s New World Projects, new-make spirit aged for less than three years, spring to mind – to new old whisky – G&M unveiled a pair of twin-cask, 1961 vintage Longmorns set to retail at £30,000 for the pair – to more accessible, if you will, ‘everyday’ releases and even a whole host of Whisky Show exclusive bottlings. Pound-for-pound, this weekend stacks itself as the absolute place to be to see and taste all of the whisky world’s newest additions. And the really good bit? Almost all of them are available to taste, included in your ticket price.

Three exclusive show bottlings by The Whisky Exchange: (from left to right) 44-year-old Invergordon single grain, Ledaig 12 Year Old single malt and a Ben Nevis 21 Year Old single malt.

Old whisky

Like, really old whisky. Not only did loads of distilleries bring along older expressions from their ranges, but masterclasses – I attended ‘Better Bourbon’ with Justin Sloan and ‘The Three Pillars of Islay’ with Jackie Thomson, Georgie Crawford and Lynne McEwan, and both were excellent – offered up opportunities to try things which are all but gone from this world.

As if that wasn’t enough, Whisky.Auction ran a stand pouring several bottles upwards of 60 years old, offering a real and tasty insight into the drams of days-gone-by.

One of the younger bottles on offer at the Whisky.Auction stand.

Food

Included in the ticket price was a voucher for a full, two-course meal – meat, fish or vegetarian, plus a choice of whisky-infused pudding – in the underground Brasserie. Decent.

If that wasn’t enough, there were also stands selling a variety of artisanal goodies for your delectation: cheese, chocolate cake and delightful meaty snacks in no short supply. Or you could just run around snaffling oatcakes after every dram, if that’s your kind of thing. I’m not here to judge – some people just really like oatcakes, okay? Leave me alone.

A wee drop of Black Tot Last Consignment. And oatcakes.

Opportunities for learning

Loads of them, on so many levels. From masterclasses on the specifics of certain categories, bottlers and distilleries, to the folks manning the stands who just really want to tell you about their whisky, opportunities to broaden your knowledge abound. And quite aside from the people, as I’m frequently told in my daily working life – no, really – the best way to learn is just to try stuff. So try away!

Atmosphere

All of the above would be null and void if the show was full of unpleasant people who didn’t want to talk to each other. Luckily, that wasn’t the case; exhibitors and attendees alike were in fine form, gathered together to celebrate a shared enthusiasm. Exhibitors in particular – whisky enthusiasts themselves, of course – seemed delighted to be able to do away with sales pitches and such, and simply pour great drams for people excited to drink them, all of which made for a fun, buzzy atmosphere.

In summary then, what might look like a trade show from the outside, quickly becomes something far more celebratory once the doors are open. Indeed, The Whisky Show – to my eyes – bears more resemblance to a beer festival than a trade show. A place for people to gather and taste stunning examples of drinks they enjoy, and maybe learn a little more about it on the way.

Honestly, I can’t wait for next year, and I’ve told all my chums to get tickets, too…

Originally published on The Whisky Exchange Blog – My First Whisky Show

Japanese Malt Whisky Dinner

another Parker’s Restaurant Special Event 

Parker House

60 School St., Boston

Sunday, October 14, 2018 6:30pm

Reservations required. 617-725-1600 

Featuring Whiskies from Suntory Distilleries

Frank Weber and the Parker Restaurant staff always put on great spread. This looks like a super event with very popular whiskies from Yamazaki, Hibiki, and Bowmore and dishes specially designed to show off the malts.

The Menu

JAPANESE PLUM COCKTAIL

Made with Suntory Toki  

GLIDDEN POINT OYSTERS

Bowmore Darkest Drizzle

SESAME-CRUSTED TUNA WITH CARROT-GINGER SAUCE AND SUSHI RICE

Served with Hibiki Harmony

SAKE SORBET

CRUNCHY SPROUT AND DAIKON SALAD WITH MINT

Served with Hakushu 12 Year

GREEN TEA ICE CREAM

Served with Yamazaki 12 Year 

$59.00 per person plus tax and gratuity 

www.parkersrestaurantboston.com

Joe Howell

CHIVAS RAISES A GLASS TO MANCHESTER UNITED’S 1968 VICTORY IN EUROPE WITH RARE 50 YEAR OLD SCOTCH

– Oldest whisky ever released by Chivas – 

1^st October 2018 – Ahead of Manchester United’s first European Cup home game of the season, Chivas, the original luxury blended Scotch whisky, has unveiled Chivas The Icon 50^th Anniversary Limited Edition to celebrate Manchester United’s famous cup victory in Europe in 1968. Four bottles of the limited edition, 50 year old Scotch have been created, to represent each of the goals scored by Manchester United on the memorable night at Wembley.

The new Official Spirits Partner of Manchester United, Chivas, will be gifting the first bottle of the exquisite whisky to a fan who has passionately supported the Club through every high and low. To find out how to be in with a chance to win this priceless whisky, please keep an eye on Manchester United social platforms for further details on how to enter.   

The second bottle in the limited edition release will be the only bottle in the world available to the public to buy, going on sale with world-renowned auction house Sotheby’s in an online-only auction from 23^rd to 30^th November. All proceeds from the sale will be donated to the Manchester United Foundation, reflecting Chivas and Manchester United’s shared belief in using success to enrich the lives of others. To find out how to take part in the auction and have the chance to get your hands on the only bottle of this celebratory whisky available to buy, visit the Chivas website where there will be details of the auction and how to get involved.

Sandy Hyslop, Chivas Brothers Director of Blending, commented: “At Chivas we believe that blended is better – in life, football and Scotch – so we wanted to use our vast expertise to craft a truly unique blend that embodies the values of a truly unique team. To taste this whisky is to experience some of our oldest, most luxurious and rarest whiskies, some from now lost distilleries, hand-selected and brought together for their exceptional richness and fruity character. Ever since Chivas’ founding brothers, James and John, first perfected the art of blending, Chivas has never released a whisky more than 30 years old – this limited edition 50 years old blend really is an iconic piece of history.”

Presented in a hand-blown crystal decanter created by expert craftsmen at Dartington Crystal, the liquid is perfectly smooth with an intense concentration of sumptuous flavours, with rich notes of honey, vanilla and dark chocolate, balanced by subtle hazelnut influences from the cask that develop into an exceptionally long, lingering finish. Each bottle is decorated with a bespoke metal plaque, enshrining the 1968 victory to the bottle’s crest. The fine detail of the plaque has been hand-carved and carefully hand-painted to match the colour of the team’s iconic 1968 shirt, with touches in gold in a nod to their victory.

The third Limited Edition bottle will take pride of place in the Manchester United Museum, before being offered for private sale at an end season event, with proceeds again being donated to the Manchester United Foundation. The final bottle will be placed on display at Strathisla distillery – the home of Chivas in Speyside, Scotland.

Find out more about the Chivas partnership with Manchester United and why blended is better at Chivas.com.

https://www.youtube.com/watch?v=ZrmFLXNsNa4

Notes

About Chivas

Chivas believes that blended is better, in life and in Scotch. The original luxury blended Scotch whisky, Chivas’ belief in blending was instilled by founding brothers, James and John Chivas, who pioneered the art of blending in 19th century Scotland. Since then, Chivas has been integral to the growth of the Scotch whisky category worldwide – by bringing together the best malt and grain whiskies to create something extraordinary.

Chivas believes in the power of blending in life, as well as in Scotch. In bringing people together to create a greater whole – which is why Chivas is proud to be the global spirits partner of Manchester United, the world’s biggest football club; and in blending ambition with generosity and using success to enrich the lives of others – which is why the Chivas Venture supports social startups with $1m in annual funding.

Chivas blends its home in Speyside, Scotland, with more than 100 countries across the globe, who together have made Chivas the global success it is today, selling more than 4.2 million 9L cases every year. The Chivas range blends timeless classics with modern innovation, including: Chivas 12, Chivas Extra, Chivas XV, Chivas Mizunara, Chivas 18, Chivas Ultis, Chivas 25, Chivas Regal The Icon, and the Global Travel Retail exclusive Chivas Brothers Blend.

Chivas. Success is a blend. www.Chivas.com

About Manchester United

Manchester United is one of the most popular and successful sports teams in the world, playing one of the most popular spectator sports on Earth. Through their 140-year heritage the Club has won 66 trophies, enabling them to develop the world’s leading sports brand and a global community of 659 million followers. Their large, passionate community provides Manchester United with a worldwide platform to generate significant revenue from multiple sources, including sponsorship, merchandising, product licensing, new media & mobile, broadcasting and match day. www.manutd.com

Booker’s “Kentucky Chew 2018-3” Kentucky Straight Bourbon Whiskey (750ml) $49.99 View

This is the flagship barrel strength small batch product from the famous Jim Beam distilleries in Clermont and Boston, Kentucky. Originally conceived by Booker Noe, Jim Beam’s Grandson, it was originally released in 1988. At the time it was one of the few cask strength bourbons available and quickly became renowned by bourbon connoisseurs and collectors for its incredible depth and power. It continues to be Jim Beam’s most well loved regular offering and we are happy to offer it at one of the most competitive prices in the country. Each batch is individually numbered and contains whisky hand selected by master distiller Fred Noe.

ralfy.com samples a four year matured blended malt in . ralfy review 746 – North Star Campbeltown 4yo @ 57%vol

https://youtu.be/hj2drIEBZZw

Distell reveals six limited-edition malts at inaugural annual showcase

This week Distell hosted its first annual showcase event ‘The Malt Gallery’, as six new limited edition single malts were unveiled for 2018. The new releases represent the four distilleries in the Distell portfolio, from Deanston in the Highlands to its West coast island presence with Bunnahabhain, Tobermory and Ledaig:

• Tobermory 2005 (12 YO) Fino Cask Finish, RRP £110
• Ledaig 1998 (19 YO) Oloroso Sherry Cask Finish, RRP £130
• Ledaig 1998 (19 YO) PX Cask Finish, RRP £150
• Deanston 2008 Brandy Cask Finish, RRP £60
• Bunnahabhain 2008 Mòine Bordeaux Red Wine Cask Matured, RRP £75
• Bunnahabhain Palo Cortado Cask Finish, RRP £275

The capital showcase was held at TT Liquor in Shoreditch, which was transformed into an art gallery for the evening, treating each of the special new malts as exhibits within a very special collection. Guests were taken on a cultural experience through the three distilleries, as they tasted each of the new expressions.

One-to-one tastings were led across the malts by Distell’s own team of experts, including Distilleries Manager, Stephen Woodcock, and Bunnahabhain Distillery Manager, Andrew Brown.

Commenting on the new limited edition releases, Stephen Woodcock said: “The Malt Gallery concept provided the perfect platform to bring the malts to life through our tastings, as well as offering an insight into each distillery through some of the sounds, sights and smells. It was an innovative way to engage small groups and bring a taste of our Highland and Island brand stories to London for one night.”

Encapsulating Distell’s dedicated approach to high-quality whisky making, the new releases cover a spectrum of taste profiles. From the sweet, smoky character of Ledaig 1998 (19 YO) PX Cask Finish; to the spicy, chocolatey Tobermory 2005 (12 YO) Fino Cask Finish; the rich, smoky Ledaig 1998 (19 YO) Oloroso Sherry Cask Finish full of dried fruit and sweet oak notes; and the Deanston 2008 Brandy Cask Finish, brimming with spiced fruit and honey flavours.

A distillery first, Bunnahabhain 2008 Mòine Bordeaux Red Wine Cask Matured has been fully matured in Bordeaux red wine casks, creating a deep red, golden whisky, which balances the sweetness of toffee with pepper and smoke to provide a truly unique dram.

Rounding off the new releases, Bunnahabhain Palo Cortado Cask Finish spent almost two years in rare Palo Cortado sherry casks to complete the malt. Deep amber gold in colour, the whisky offers flavours of sweet dried fruit, rich oak and subtle hints of cocoa on the palate, with a slightly dry finish with hints of nutmeg.

Derek Scott, Brand Director for Distell’s Malt Whisky said: “Each of these new releases is unique. They tell their own story of where they came from, by maintaining the flavour profiles known to each of the brands, while having individual enhancements from being finished in carefully selected casks for their final maturation.”

Notes 

Limited Release Tasting Notes

Bunnahabhain 2008 Mòine Bordeaux Red Wine Cask Matured

ABV 58.1%

RRP £75

Palate: Almost layered with rich grape and red wine influence, hints of toffee, chocolate and tobacco, developing into a warming peppery smoke

Bunnahabhain Palo Cortado Cask Finish

ABV 54.9%

RRP £275
Palate: Mouth coating, sweet dried fruit, rich oak, roasted nuts, subtle hints of cocoa 

Deanston 2008 Brandy Cask Finish

ABV 56.4%

RRP £60

Palate: Rich oak with a distinctive dried fruit and brandy influence, creamy toffee, deep honeyed vanilla and sweet malt

Ledaig 1998 (19 YO) Oloroso Sherry Cask Finish

ABV 46.3%

RRP £130

Palate: sweet dried fruit, rich oak, subtle spice and a black pepper, peated character

Ledaig 1998 (19 YO) PX Cask Finish

ABV 55.7%

RRP £150

Palate: Sweet syrupy mouth feel, hints of creamy toffee, dark chocolate orange, berries, vanilla and rich oak, developing into a sweet velvety smokiness

Tobermory 2005 (12 YO) Fino Cask Finish

ABV 55.1%

RRP £110

Palate: Toffee, espresso and dark chocolate, rich fruit and citrus, balanced with the dry influence of the Fino sherry 

About Distell

• Distell is Africa’s leading producer of wines, spirits, ciders, scotch whisky and ready-to-drinks (RTDs) with a portfolio of close on 100 brands.
• Within the portfolio, Distell owns four single malts and a number of scotch brands produced across three distillery sites.
• The three distilleries include: Bunnahabhain on the Isle of Islay; Deanston in Doune, Perthshire and Tobermory based on the Isle of Mull.
• With a global network of offices and distribution partners, the company employs nearly 5000 people worldwide and has an annual turnover of R14.2 billion. (£1.09 billion)
• In Scotland, the company’s operations are based in East Kilbride where it has a bottling hall, with blending and warehousing facilities at Airdrie, both near Glasgow.
• Distell is the 2015 “Distiller of the Year” award winner at the International Wine and Spirit Competition.

For more visit: www.distell.co.za

TORONTO- October 11, 2018 – Canada’s Mark Anthony Brands announces the launch of a new Canadian whisky brand: BEARFACE and its signature release BEARFACE Triple Oak.  Through this and future small batch, limited releases, BEARFACE is crafted to transform how consumers perceive and experience Canadian Whisky.

The mandate and approach for BEARFACE was deliberately different, starting out by sourcing exceptional 7-year-old Canadian whisky from the shores of Lake Huron, before shipping it 4,000 kilometres across Canada to British Columbia’s Okanagan Valley, a pristine, one of a kind, glacier fed wine region. There, the awarded showcase Mission Hill Family Estate Winery allowed Master Blender Andres Faustinelli to experiment with countless barrel and wood combinations with the objective of developing an expertly hand-finished process that would give BEARFACE a unique character, distinct from traditional Canadian Whisky.

Bearface Triple Oak is the result of this exhaustive experimentation. A Canadian whisky with a bold finish derived from three different oaks, each selected for the distinct flavour they impart. This single grain whisky starts life aging in ex-bourbon charred American Oak barrels for a minimum of seven years, imparting warm smooth vanilla notes. It is then placed in tight-grained French Oak ex-wine barrels with over seven years of use for high end, rich Bordeaux-style wines that Mission Hill are noted for, adding luscious dry fruit notes and a deep ruby colour. The final finish, a first in Canadian whisky, is with 3-year-old, air-dried virgin Hungarian Oak, adding rye-like notes and a distinctive rich texture. The combined result: an unapologetically next generation Canadian whisky.

Commenting on the launch, Mark Anthony Founder and Chairman Anthony von Mandl said ‘Most whisky categories are tied to stringent rules & regulation, reducing flexibility to innovate or modernise as consumer palates change. Canadian whisky regulations provide an ideal platform for this category to lead whisky innovation globally. In creating ‘BEARFACE Triple Oak’ we have focused on developing an exceptional whisky by challenging norms, being obsessive in our initial barrel selection and finishing it in unique and interesting ways.’

Anthony added ‘We wanted to share with Andres and his team our 40 years of learnings from working with dozens of barrel makers and oaks from a wide variety of forests with know-how in high-end winemaking to enable them to create truly unique blends of scarce Canadian Whisky.  What’s more exciting than re-inventing a traditional category and bringing it to life!’

Andres Faustinelli, Master Blender commented: “At BEARFACE, our collective aim is to showcase how Canadian whisky can lead the whisky world through innovation and flavour.  Our Triple Oak signature release is the start of what promises to be an exciting new chapter in Canadian whisky.”

Retailing at $39.95, BEARFACE Triple Oak Canadian Whisky is bottled at 42.5% alc/vol and will be on sale across Canada starting this month, with international markets to follow.