Mark’s Whisky Ramblings 198: Redbreast Lustau Edition

Mark Dermul, Belgian whisky blogger, tries the latest Redbreast. This Irish single pot still is loved by many and rightfully so. But for their Lustau Edition, they even went a step further and collaborated with the highly praised Lustau bodega in Jerez, Spain. Lustau created casks specifically for this Redbreast release. After 9 to 12 years of maturation on bourbon and oloroso sherry casks, the whiskey was finished for 12 months in the bespoke Lustau casks. The result is atypical, but delicious.

https://youtu.be/Ie7-BmFQG9E

Friday, April 6, 5 – 7 PM

Scotch Tasting: Benromach

Join us for an evening of traditional Speyside single malt! Founded in 1898, Benromach is the smallest distillery in Speyside – only three distillers passionately handcraft every release.The result is a dram reminiscent of ancient Speyside – beautifully balanced, with a light touch of smoke.

This in-store tasting features new and rare scotches by Benromach distillery, presented by whisky experts.

Click Here to RSVP

Clear some space on your shelf!

Whether you have an enviable collection or just a few bottles, The Whisky Shop has the perfect addition to your whisky shelf! With rare limited editions and exclusive single cask expressions you simply can’t find anywhere else, you’ll be sure to find your next treasured bottle at The Whisky Shop.

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Glenglassaugh 1986 30 Year Old

Continuing our Irish them, i had a great time on St. Patrick’s Day, how about the rest of you? Slight change to the usual setup, going old school today as our usual production guys are very busy so, here i am, in my living room! Midleton is a great distillery with a heritage and a history that rivals any distillery in the world. THis is the Very Rare, it’s the top line of the standard range and as a blended whisky it features products from grain and pot still all aged for roughly 15 years and upwards. If you like the delicacy of JW Blue but want a deeper and more Irish feel to everything, this is the one for you! Cheers!

https://youtu.be/q71nCrgLfVw

Gordon & MacPhail Unveils Rare 1950s Single Malt Whisky from Linkwood Distillery 

An exceptionally rare single cask from the 1950s has been unveiled as one of the oldest Linkwood single malt whiskies ever bottled.

Leading single malt whisky specialist Gordon & MacPhail today announced the release of Private Collection from Linkwood Distillery 1956 by Gordon & MacPhail. This is the last 1950s cask from Linkwood Distillery in Gordon & MacPhail’s unrivalled inventory; it is believed to be the final remaining 1950s cask globally.

Just 53 decanters of the 60-Year-Old single malt whisky have been released for sale worldwide with a UK RRP of £22,000.

Mahogany and chestnut brown in colour, Private Collection from Linkwood Distillery 1956 by Gordon & MacPhail is an intricately layered whisky. Rich, warm aromas lend to a sweet full-bodied experience with highlights of blueberry, fruitcake, and dark chocolate. This ultra-aged single malt, a testament to the knowledge and expertise curated over four generations, culminates in a resoundingly rich finish.

Filled at the Linkwood Distillery on the 3rd January 1956, Cask 20 is from a defining period in the company’s history. It was one of the last casks laid down by John Urquhart, first generation member of the family that owns Gordon & MacPhail, before he retired the following month. Cask 20 matured for six decades under the watchful eyes of John’s son, George, and subsequent generations until the decision to bottle was made by the fourth generation of the Urquhart family.

Founded in 1895 in Elgin, Scotland, Gordon & MacPhail is the curator of many of the oldest and rarest single malt whiskies in the world with an unrivalled stock inventory. For over 120 years, generations of the Urquhart family have matched new-make spirit from distilleries across Scotland with carefully selected oak casks, patiently maturing these to achieve the perfect harmony between the spirit and oak.

Stephen Rankin, Director of Prestige and fourth generation member of the Urquhart family, said: “Private Collection from Linkwood Distillery 1956 by Gordon & MacPhail encapsulates the company’s dedication to the art of single malt whisky maturation and tireless pursuit of perfection. This incredible whisky is the culmination of the unrivalled knowledge and skills passed down and strengthened, over the decades, through four generations of my family.

“It is the deep understanding of the relationship between the oak and the spirit that has allowed Gordon & MacPhail to nurture this cask for six decades while retaining the unique distillery character.”

Private Collection from Linkwood Distillery 1956 by Gordon & MacPhail is the second of four exclusive single casks unveiled as part of the ‘Private Collection’ range. The first, Private Collection Glenlivet 1943 by Gordon & MacPhail, a rare wartime cask, was released in October 2017.

Beautifully packaged using an award-winning design, the landscape surrounding the Linkwood Distillery inspires the unique contours etched into the gold base and stopper of each bespoke decanter. All 53 decanters are hand-blown and individually numbered with a certificate of authenticity signed by Stephen Rankin.

Whisky writer and rare whisky specialist Jonny McCormick, author of the commemorative book that accompanies each bespoke decanter, said: “Amidst an exalted world of luxury and prestige, Gordon & MacPhail commands the one inherent quality that every whisky connoisseur desires: rarity.

“As this remarkable cask completes its journey, this alluring Linkwood whisky is exquisitely presented in a manner that does justice to the craftsmanship of the whisky makers and the custodianship of the Urquhart family. In the years to come, opportunities to experience world-class whisky exhibiting this maturity and complexity from the Fifties will be very scarce indeed.”

Private Collection from Linkwood Distillery 1956 by Gordon & MacPhail was matured in a first fill Sherry hogshead for sixty years. Only 53 decanters, bottled at cask strength (49.4% ABV), have been released for sale worldwide. A number of decanters are available for purchase directly from the company’s ‘spiritual home’, the South Street retail shop in Elgin at an RRP of £22,000. Prices may differ in international markets due to local taxes and duty.

For more information, please visit www.gordonandmacphail.com.

#tastethehistory

 Notes

Gordon & MacPhail

Gordon & MacPhail is a family-owned Scotch whisky specialist based in Elgin, Moray, since 1895. Four generations of the Urquhart family have continued the tradition of maturing the finest and rarest Scotch whiskies.

Since its foundation, Gordon & MacPhail has carefully nurtured relationships with Scottish distillers. These included The Glenlivet, Linkwood, and Mortlach distilleries in Speyside as well as a number of others across Scotland. From the beginning, Gordon & MacPhail has carefully matched spirit to  highest quality oak casks. These casks are sent to distilleries throughout Scotland, filled with new-make spirit, and matured either at the distillery of origin or in the firm’s own bonded warehouses in Elgin.

Now one of the world’s leading malt whisky specialists, Gordon & MacPhail exports to more than 60 countries. It offers more than 300 presentations of own-bottled single malts. In 2009, Gordon & MacPhail was awarded the prestigious Queen’s Award for Enterprise in International Trade; an honour that was bestowed on the business again in 2013 with a visit from HRH The Princess Royal.

The Linkwood Distillery 

Established by Peter Brown in 1821, the Linkwood Distillery began distilling in 1825. Located on the outskirts of Elgin in the Speyside region, the distillery remained in the Brown family until the end of the nineteenth century. In 1933, the distillery was sold to Scottish Malt Distillers Ltd. (SMD), now a subsidiary of Diageo.

During the years Roderick MacKenzie worked as Distillery Manager (1945-1963), Linkwood Distillery saw very little change – from the in-house floor maltings to the cobwebs in the warehouses. Although MacKenzie oversaw the rebuilding of the distillery in 1962, it was SMD that managed the build of a second four still Linkwood Distillery in 1971. The original distillery was renamed Linkwood A and the new adjacent site, Linkwood B. The older Linkwood A site ceased regular production in 1985. Aside from some experimental distillation runs in the 1990s, the stills remained silent until the old buildings were demolished in 2012.

Gordon & MacPhail and the Linkwood Distillery have been close for more than a century both geographically and in terms of the strength of relationship between the Urquhart family and the owners of the distillery.

WATERFORD WHISKY DISTILLERY MAKES HISTORY AS IT DISTILLS WORLD’S FIRST BIODYNAMIC IRISH WHISKY 

March 2018 saw Waterford Distillery become the first distillery to create Irish whisky from biodynamic barley.

The innovative Irish distillery set an industry milestone in 2016 when it distilled Ireland’s first organic whisky. The new biodynamic distillation takes it to a whole new level, creating a significant first for the Irish drinks industry.

Biodynamic agriculture, ultimate organics, is the controversial agricultural principal outlined in 1924 by Austrian philosopher Dr Rudolf Steiner, the codified manual, the culmination of 10,000 years of farming know-how. To others it’s just folklore.

The concept involves a farm becoming self-sufficient for all its needs, relying on home-made organic fertilisers and naturally occurring plant insecticides.

As our forefathers knew, the astrological calendar not only predicts tides but guides planting, growing and harvesting. Preparations, unusual to us, such as “horn manure”, made from buried, manure-packed, cow horns, is super efficacious stimulating microbial activity in the soil, seed germination and root development, say adherents; barking mad, say critics.

Working closely with Minch Maltsters, the pioneering farmers that answered the call to grow the biodynamic barley were John McDonnell, Co. Meath; Alan Mooney, Kilcock, Co. Kildare; and Trevor Harris from Naas, Co. Kildare.

The distillery received the prestigious Demeter certification from the Biodynamic Association, which it holds alongside its existing certification from the Organic Trust.

Waterford Distillery CEO, Mark Reynier, said: “Biodynamics is a farming philosophy, a way of life. It’s fascinating to see the world’s greatest wine makers attracted to this time-consuming way of running their farms.

“It started with the fear of losing the accumulated knowledge of millennia to the march of the agrochemical industry last century. It’s about minimal treatments, ancient homeopathic remedies, natural fertilisers focused on enhancing the biodiversity of a naturally healthy soil.

“It all sounds pretty crazy, it’s easy to dismiss as cranky tree-hugging bunkum, but yet it’s funny how the greatest wines in the world are made under this unusual regime. Only natural we should give it a go for our whisky. As part of our extensive research we travelled Alsace, to see bioydynamics in action. So I wanted to extend my thanks to Olivier Humbrrecht and Jean Paul Zusslin – as well as to Trevor Harris, John McDonnell and Alan Mooney for rising to the challenge when I first raised the idea in 2015.”

Though biodynamic farming methods may appear eccentric, many of the greatest wine producers, including the legendary Domaine Zind Humbrecht, Romanee Conti, and Chateau Margaux, maintain biodynamic vineyards.

Head Brewer Neil Conway, added, “When Mark first mentioned the idea, we thought he was mad. We had to educate ourselves on what exactly biodynamic farming is and how biodynamically grown grain may effect the production process in the distillery. I’ve found biodynamics fascinating, particularly the preparations involved and understanding how they activate and mobilize different nutrients that the barley crop needs.

“The most satisfying part has been the openness of all the people involved in this project. It’s been a real team effort from the biodynamic growers, our maltsters and everyone at Waterford Distillery. We’re all learning from each other during this new chapter of malting, brewing and distilling.”

A new generation of consumers is taking ever-more interest in the provenance of their drinks – how and where the ingredients are grown – which is key to the Waterford philosophy. The distillery’s unparalleled production methods involve distilling barley from 61 individual Irish farms, one a week, in isolation from eld to barrel – with complete traceability.

Like no other distillery, by celebrating and exploring the differences in soil, location and microclimate, or terroir as it is known, and extolling the virtue of super-premium wood, both French and American oak, Waterford Distillery aims to create the world’s most profound – and natural – single malt whisky.

The special spirit distilled from biodynamic barley won’t be bottled for several years, but the distillery’s first whiskies are on the horizon.

Waterford Distillery does not source spirit from other producers to be used in its products.

NOTES : 

Waterford Distillery is a major whisky project by Mark Reynier, the man behind the renaissance of Islay’s Bruichladdich single malt whisky.

We’re embarking on a long journey, a voyage as ambitious as it’s pioneering. The destination is to create not just the most compelling Irish whisky, but the world’s most profound single malt.

WATERFORD 

We chose Waterford, for here on the banks of the river Suir, on Ireland’s sunny south-eastern coast, we have an exceptional state-of-the-art facility originally built by Diageo in 2004 and converted to distilling in 2015. And we have the nest quality raw materials: the purest of spring water from renowned ancient wells; a team of passionate distillers that share the vision; and the very best barley in the world.

BARLEY 

The provenance of our barley, where and how it is cultivated, is therefore key. Taking proven principles from Islay a giant step further, we have sourced an unprecedented 61 Irish farms, some organically- run, growing barley on 19 distinct soil types. With a pioneering digital logistical system keeping track, each farmer’s crop is harvested, stored, malted and distilled separately. Thus we can capture in spirit each farm’s terroir, that subtle character shaped by micro-climate and soil. Individuality and integrity from eld to barrel.

PROVENANCE 

The goal of this precision, provenance with total traceability, is to provide us with an unparalleled library of maturing, nascent single malt whisky as each farm’s barley is distilled, one per week throughout the year.

WHISKY 

The first whisky ran in January 2016. After maturing for several years in the best of French and American oak, we believe these component “single”, single malts, each one exhibiting its own nuances, will come together making the most rofound single malt whisky ever created.

CONTACT INFORMATION 

Web: waterforddistillery.ie
Email: press@waterforddistillery.ie Phone: +353 (0)51 303 508 Twitter: @WaterfordWhisky Facebook: @WaterfordDistillery Instagram: @WaterfordDistillery

KEY PEOPLE 

CEO: Mark Reynier
Head Distiller: Ned Gahan
Head Brewer: Neil Conway Distillery Manager: Paul McCusker Chief Engineer: Anthony Brazil

SPECIAL THANKS 

A special thank you to Minch Malt. It was Minch Malt’s agronomists and the Biodynamic farmers that delivered this unique product to Waterford Distillery.

Wemyss Malts introduces Nectar Grove

Family run, independent bottler Wemyss Malts is releasing a new blended Scotch malt whisky called Nectar Grove.  Wemyss has selected Highland Scotch whiskies and finished them for a further period in casks which had previously held Madeira wine.

In keeping with other releases from Wemyss Malts, such as The Hive, Spice King and Peat Chimney; this new whisky has been given a flavour led name by the Wemyss tasting panel which reflects its succulent and luscious fruit character.

In Wemyss’ first foray into finishing, the Highland blended malt has been imbued with the fruity and complex sweet flavours of Madeira wine and reminiscent of a ripe fruit grove of peaches, nectarines and citrus.  The finish is of gentle oak spice, sweet pastries and juicy stone fruits. This fruity and fragrant malt whisky is ideally suited for enjoying during warm summertime’s and can be used to make a refreshing whisky cobbler cocktail.

Nectar Grove is bottled at its natural colour which has a beautiful peachy golden hue and at 46% non-chill filtered to retain the intensity of flavours and aromas in this whisky.

The eye-catching packaging design was inspired by Portuguese ceramics and fretwork, reflecting the vibrancy and variation within the whisky.

William Wemyss, Founder and Managing Director at Wemyss Malts, commented: “We are delighted with the results of our first “finished” blended malt.  Nectar Grove continues our line of limited edition blended malts which has previously included World Whisky Award winners Velvet Fig and Kiln Embers. ”

9000 bottles of Nectar Grove will be available from selected retailers in the UK, EU and Asian markets with suggested retail price of £43.95.

Notes:

• Edinburgh based Wemyss Malts is owned by the Wemyss family and their family seat in the brand logo is Wemyss Castle in Fife where they’ve lived since the 1300s.
• Nectar Grove Limited Edition joins 3 other blended malts in the 46% core range series that include The Hive, Spice King and Peat Chimney. Wemyss Malts has 2 other blended malt series that include the Batch Strength range and the Wemyss Family Collection.
• Wemyss blended malts have won prestigious World Whisky Awards five times: The Hive 12yo in 2012, Spice King 12yo in 2013, Velvet Fig in 2015, Kiln Embers in 2016 and Peat Chimney Batch Strength in 2017.
• The Wemyss family premium wines and spirits brands also include Lord Elcho blended Scotch whisky and Darnley’s Gin, together with the premium wine estate of Rimauresq Cru Classé in Cotes de Provence.
• The family has opened a single malt distillery at Kingsbarns, near St. Andrews in Fife and in July 2017 also opened Darnley’s Gin distillery on site. www.kingsbarnsdistillery.com

We have just received a hugely exciting collection of rare Glenfarclas Family Casks whiskies that are now available for purchase.

These exceptional whiskies are all from the original batch of 43 single cask releases that took the Whisky World by storm back in 2007.

The original batch of Family Casks was an ambitious collection of single cask releases, bottled at cask strength, with vintages spanning five decades from the 1950’s through to the 1990’s. Many of these whiskies were bottled at impressive ages of up to 50 years old, with a few being even older.

Ten years and hundreds of bottlings later, the series continues to go from strength to strength, and are firm favourites amongst connoisseurs, enthusiasts, collectors, and investors alike. This original series of releases are the rarest and most sought after of all.

Most of these legendary bottles are now little more than a memory in the minds of those who have been fortunate enough to drink them. As such, it is very rare to see such a comprehensive selection come on to the market at once.

Whether you are a whisky drinker, collector, or investor, this is a rare opportunity purchase an exciting piece of whisky history. All bottles are in excellent condition and are offered with their original wooden boxes, booklets, and packaging.

As you would expect, stocks are extremely limited and will be available on a first come first served basis.

CLICK HERE TO BROWSE THE COMPLETE FAMILY CASKS COLLECTION

MARCH AUCTION NOW LIVE
(ends Sunday 25^th March)

…place your bids at www.whiskyhammer.co.uk

With an incredible selection of whiskies and other fine spirits there is certainly something for everyone – whether you are looking to collect, invest, enjoy!

2008 Aultmore 9 Year Old K&L Exclusive “Sovereign” Single Sherry Barrel Cask Strength Single Malt Whisky (750ml) ($49.99)

Aultmore isn’t one of Scotland’s most recognizable whisky names, but ever since Bacardi’s move to establish the Dewar’s distilleries as veritable single malt brands, names like Craigellachie, Royal Brackla, Aberfeldy and Aultmore are moving more to the forefront on the global stage. Originally founded in 1896, Aultmore was sold by Diageo to Bacardi over 100 years later as part of the big Bombay gin deal, resulting in a rarely seen 12 year old edition half a decade later. Located in the Speyside region, the distillery’s sherried malts are often described as having flavors of “milky coffee” and that’s most definitely the case with this heavily-sherried 9 year old expression. Coffee in both its color and its aromas, the nose is pungent with heavily-roasted aromas and savory Oloroso rancio. Don’t be confused by the color, however, because despite its dark hue this is no supple, sweetly-flavored Sherry bomb. In fact, it’s a robust malt, dry on the finish and almost savory in its profile. The mid-palate is loaded with toasted almonds, tobacco, and bitter orange, but the finish is short and simple. While many of our casks are meant to be pondered and savored, this 9 year old Aultmore is very much to the point. It’s a cask strength, sherry-matured edition of everyday quality single malt, priced to drink and enjoy in volume. The high proof is almost unrecognizable with the saturation of the sherry and its very much drinkable at full strength.

David Othenin-Girard | K&L Staff Member | Review Date: January 11, 2018

WOW! Aultmore is kind of one of those sleeper malts you just don’t think about much, but I’m going to be dreaming of it now! This ultra dense style sherry reminds me of samples of young sherried ‘farclas or Mac. There nose at first gives off a little amontillado funk which pairs perfectly with the underlying dark malty tones. On the palate its big, supple, and powerful. I found a nice dollop of water is exactly what I want in this whisky. The fruit comes forward and the malt takes a slight back seat to the complexity of whatever special butt this aged in. It’s not so old, but this ones a cracker by any measure.

David Driscoll | K&L Staff Member | Review Date: January 11, 2018

I remember sitting in the office in Scotland, tasting through these Sovereign samples, and looking up information on Aultmore distillery as I approached this 9 year old cask sample. It was a bit of an odd duck, but I appreciated it because it was so different in its character: dry and herbal rather than sweet and supple, the opposite of what I expected from such a dark and saturated sherry-matured whisky. The Single Malt Whisky Yearbook had tasting notes from other expressions of Aultmore that they described as having the flavor or coffee or even “milky coffee” and then I went back and tasted the 9 year old cask sample again…..there it was. Coffee. Not only in its color, but in its aromas and flavors! While the price is indeed incredible, this is a one trick sherry pony for sure. It’s big and spicy right off the bat, but that initial sweetness quickly fades and turns into herbaceous notes of dried herbs, pepper, toasted nuts, with a very dry finish. It’s a whisky meant purely as a bang-for-your-buck bargain and I couldn’t pass it up. It’s so different from anything else on the shelf and I get a kick out of that coffee note! Those of you who enjoyed some of our older Glenfarclas Family Casks of yesteryear may get a bit of nostalgic bliss from this earthier sherry expression. It’s definitely of the same ilk as that robust 1970 vintage barrel we did a while back.

Andrew Stevens | K&L Staff Member | Review Date: January 10, 2018

Let the people drink whisky!! This seems to be the theme of stuff I have been getting to taste recently, super tasty whisky for the sake of whisky that is actually affordable. Case in point, this delightful bottle of Aultmore from our friend Hunter Laing. On these chilly grey evenings this is going to be a spectacular bottle to become friends with. The aromatics practically leap out of the glass, big rich nutty and almost amaretto notes from the heavy sherry casking here are layered with some dark fruit. The age of this bottling really comes through in fantastic richness and power, itis bombastic but balanced. The casking allows the youth to shine without making you feel like it is too young. Rich barley sweetness, vanilla, clove and cinnamon all enhance each other and at cask strength there is a bite and spice that never overwhelms. Simply put, this is a drinking Scotch, perfect for here and now.