SPIRIT BEGINS TO FLOW AT GLENWYVIS DISTILLERY
TO CELEBRATE BURNS DAY 2018 

The team at GlenWyvis was celebrating this week as distillation commenced at the world’s first 100% community-owned distillery. On Burns Day, 25^th January 2018, the GlenWyvis master distiller, Duncan Tait, announced this final memorable milestone in the journey to bring distilling back to Dingwall after almost a century.

GlenWyvis, which is entirely powered by sustainable energy, sits high on a hill overlooking the historic town. Established as a Community Benefit Society, the distillery aims to take a lead role in the regeneration of Dingwall and the wider community. And with gin distillation moving to the site in the Spring, GlenWyvis is set to be one of a few dual whisky and gin producers in Scotland – as it seeks to offer something truly innovative and different in the burgeoning Scottish drinks market.

David O’Connor, chairman of the distillery board, said: “Duncan and the distillery team have been busy behind the scenes since the official opening of the distillery on the 30^th of November. The results of their endeavours are now there for everyone to see. It is a truly historic day for the town and the distillery, and we have the casks onsite ready to fill with spirit that we believe will make GlenWyvis a name to reckon with in the whisky world.”

John McKenzie, founder and managing director, added: “Duncan and myself always had the 25^th of January as a target date, not just because it’s my own birthday, but because it’s the day we celebrate one of Scotland’s greatest icons, Robert Burns. The GlenWyvis connection with Burns – through the old Ferintosh Distillery that once operated just outside Dingwall, and which Burns lamented the loss of in his poem Scotch Drink – made today a fitting date to bring whisky distilling back to Dingwall.

“As a Community Benefit Society, thousands of people have come together to help build this distillery, and, in turn, this will help with regenerating the town, creating jobs, and, of course long-term, we will also see the profits being passed onto other worthwhile community projects both locally and further afield. With our first whisky now laid down, we must look to maximise the benefit to the town from visitors. Tourism, renewable energy, and food and drink – these are three huge things in Scotland – and a distillery that is 100% powered by green energy ticks all three.”

Meanwhile, GlenWyvis continues to reap national and international recognition. The latest addition to a number of high profiles features sees the release of a short film from Co-operatives UK that looks at the ethos driving the GlenWyvis projects. The film can be seen here – and its release also coincides with a further surge of investment from new members seeking to secure part-ownership of a distillery – with over £450,000 now invested in the GlenWyvis second open share offer.

Notes

Duncan Tait, Distillery Manager, Biography

Duncan has worked for Diageo across all aspects of distillery and distilling management with an impressive track-record over 26 years in the industry. Working mainly in Speyside – but also with distillery experience in the Lothians and on the West Coast – he is moving from his current role as distillery manager at Mortlach Distillery.

He brings with him an impressive knowledge of all aspects of distillery, production development and retail management including overseeing the upgrade and expansion work of numerous distilleries. In addition, he has a wealth of Scottish tourism, event management and heritage experience and has worked with many international visitors and markets.

Second Share offer investment

The GlenWyvis second open share offer has brought that total number of investors in the distillery to over 3,400 – with some 830 new members investing more than £450,000 since 3^rd August 2017. The share issue was launched to capitalise on continued investment interest from locals and visitors alike. The minimum investment is £250, and supporters are also able pay extra to have their name added to the distillery wall.

Full details of the open share offer are on the GlenWyvis Distillery website at www.glenwyvis.com

Investment can be made online via www.crowdfunder.co.uk or www.glenwyvis.com

Auld Dram Syne – Spirit of Speyside Whisky Festival pays tribute to Robert Burns with cocktails honouring the bard’s greatest work

Dram O’ Shanter, The Speyside Grace and Best Laid Drams – the most famous works of Scotland’s national bard have been immortalised in the form of cocktails by the Spirit of Speyside Whisky Festival.

Festival organisers asked some of the world’s leading mixologists and whisky connoisseurs to blend together whisky and words in toast to the life of poet Robert Burns and the legacy he left behind.

Canada’s Kaitlyn Stewart – 2017 winner of the World’s Best Bartender title – World Whisky Day founder Blair Bowman and London’s favourite celebrity nightspot Mahiki are among those to put a creative spin on the poet’s work – some of which was inspired by the amber nectar.

Six of the bard’s best-known poems and songs have been given a dram-atic makeover – Auld Dram Syne (Auld Lang Syne), Dram O’ Shanter (Tam O’ Shanter); Ae Fond Nip (Ae Fond Kiss); A Dram’s A Dram For a’ That (A Man’s A Man For a’ That); The Speyside Grace (The Selkirk Grace); and Best Laid Drams (Best Laid Plans).

Another of the new drinks is called Freedom an’ Whisky Gang Thegither – a phrase used by Burns in The Author’s Earnest Cry And Prayer, a satire he penned in 1786 on the government’s taxation of whisky.

The recipes offer a contemporary take on the Bard’s work, with some of the more unusual ingredients including smoked honey, detox tea and one of Speyside’s other great exports – shortbread from Walkers of Aberlour. The base ingredients are Speyside whisky brands, all of which are leading partners of the Festival.

James Campbell is chairman of the Spirit of Speyside Whisky Festival – an annual five-day celebration which takes place in the region recognised as being the spiritual home of Scotland’s national drink. With over 50 malt whisky distilleries, around half of all Scotland’s distilleries are based here.

“Whisky and Robert Burns are perhaps Scotland’s greatest gifts to the world. Whisky is synonymous with warmth and friendship in just the same way as Auld Lang Syne – sung across the globe at New Year and other times of celebration – reminds us of spending time with family and friends,” James says.

“Burns referred to whisky – or guid Scotch drink as he called it – as being his muse and it features in many of his works. The popularity of whisky and Burns have both stood the test of time, so it seems fitting for us to pay tribute to these two great Scottish exports in a unique and interesting way.

“There was a time when whisky was considered an old man’s drink but these contemporary and modern cocktails completely dispel that myth. The Festival has been introducing whisky to new and younger audiences for many years, and I hope those who are passionate about whisky – whether they have it neat or in a cocktail – will give these recipes a try.”

The unique range of cocktails is launched today just ahead of Burns Night – the anniversary of the poet’s birth – as the Festival prepares to launch tickets for the 2018 event. The Festival takes place from May 3 to 7, with almost 500 events taking place over the five days across Speyside.

The programme for the Festival, which attracts both connoisseurs and the curious, will be revealed at 9am on Thursday, February 1, with tickets going on sale a few days later on Tuesday, February 6 at 12 noon. In previous years, tickets for some of the most sought-after events have sold out within minutes.

Behind-the-scenes tours at internationally renowned distilleries not usually open to the public, whisky tasting masterclasses, whisky and food pairing – not to mention traditional music, outdoors activities and heritage events – the Festival offers something for die-hard whisky fans and those who have never tried it before.

For further information and tickets visit www.spiritofspeyside.com. The Festival is also active on social media: facebook.com/WhiskyFestival and @spirit_speyside on Twitter and Instagram. Use the hashtag #dram18

The full list of cocktails, recipes and their creators is:

A Dram’s A Dram for a’ That – created by World’s Best Bartender 2017 Kaitlyn Stewart of the Royal Dinette, Vancouver.

45ml Cardhu 12 year old

15ml Banane du brasil

15ml smoked honey

22ml fresh pressed lemon juice

1 egg white

2 dashes Bittered sling Moondog bitters

Combine all ingredients into a cocktail shaker and dry shake for 7-10 seconds. Add ice and wet shake for 7-10 seconds. Fine strain into a chilled coupe glass.

For the smoked honey, take your basic honey and put into a wide mouth container. With a smoking gun, smoke the honey using cedar or applewood chips. Cover and let the smoke dissipate.

Ae Fond Nip – created by The Pot Still, Glasgow

1 biscuit of Walkers of Aberlour Ginger Royals Shortbread

25ml Strathisla 12 year old

75ml milk

Squirting cream

Cocoa powder

Smash the biscuit to smithereens – the whisky bottle makes an excellent tool for this. Mix the crumbs with the milk and use a stick blender to pulverise it into a creamy, thin porridge-like consistency. Blend in the Strathisla, serve in a Glencairn glass and garnish with a squirt of cream and a dusting of cocoa powder. The cream can be stirred in if you want a thicker consistency.

Auld Dram Syne – by The Whisky Lady – blogger and owner of Hopscotch Bar in Toulouse, aka Anne-Sophie Bigot

25ml Aberlour a’bunadh

20ml of cranberry syrup

Put in shaker with ice, give it a good shake and strain in a Champagne glass previously decorated with hazelnut powder. Top up with iced Roïboos tea – vanilla flavour works best. Garnish with orange zest.

The Speyside Grace – by World Whisky Day founder and author, Blair Bowman

1 clementine

50ml Benromach 10 year old

Juice of half a lemon

2 tsp of simple syrup (gomme)

Peel the clementine and save one or two segments for garnish. Place the segments in a mixing tin and use a muddler to squeeze out as much juice as possible.

Add the juice of half a lemon, syrup and Benromach. Add ice to the tin and shake, and stain over ice into a rocks glass. Garnish with leftover clementine segments.

Best Laid Drams – by Orchid, Aberdeen – SLTN Cocktail Bar of the Year 2017

30ml Craigellachie 13

20ml Luxardo Marschino

25ml merlot reduction

25ml fig syrup

15ml lemon Juice

Place all ingredients in a shaker and shake with ice for 10 seconds, then double strain into a snifter glass. Garnish with a grating of nutmeg.

For the merlot reduction, pour 750ml into a pan and reduce until only 375ml of the liquid remains. Bottle and store in the fridge. This has a shelf life of five days.

For the fig syrup:

1500g sugar

750ml water

12 figs

10g salt

Add water and sugar to a pan, apply heat and stir until dissolved. Cut the 12 figs in half, and gently simmer for 15 minutes. Remove from heat, and allow to macerate further for 24 hours. Strain, bottle and store in the fridge. This has a shelf life of two to three weeks.

Dram O’ Shanter – by Georgi Radev, Mahiki London 

50ml Glen Moray Classic Port Cask Finish (infused with white mulberries)

15ml Drambuie

15ml Re’al Ginger

15ml lemon juice

10ml port

1egg white

Put all the ingredients, but the port in the glass and dry shake without ice. Add ice cubes and shake again. Fine strain over cubed ice in rocks glass. Garnish with lemon zest, ginger flakes and white mulberries. Float the port on the top.

To infuse the whisky, add 150gms of dry white mulberries and leave for 24 hours. Remove the mulberries and use as a garnish.

Freedom an’ Whisky Gang Thegither – The Dowans Hotel, Aberlour, Speyside

50ml Glenlivet Founder’s Reserve

12.5ml King’s Ginger

12.5ml homemade spiced syrup

5 drops of orange bitters

Squeeze of fresh orange

Place all the ingredients in a shaker and shake together. Pour into a rock glass and garnish with fresh cinnamon and orange rind.

For the spiced syrup, use sugar syrup reduced down with cinnamon, nutmeg, cloves and orange peel.

Burns Night Scotch Whiskies

What better way to celebrate Burns Night on 25th January with one of our exclusive Burns Malt or Burns Grain single casks from Glenrothes, Bowmore and Cambus distilleries!

THE WHISKY BARREL

Sullivans Cove Current Releases 

Double Cask DC093

Comprised of one 17 year old 200L American Oak ex-bourbon cask, one 12 year old 300L French Oak ex-tawny cask, and one 11 year old 300L American Oak ex-Sullivans Cove whisky first fill cask.

Double Cask is our most versatile style, winning Best Australian Single Malt 13-20 years at the World Whiskies Awards, and gold at the Luxury Spirits Masters in 2017.

American Oak HH0333
Distilled in June of 2000 and bottled in October of 2017, this seventeen year old 200L American Oak ex-bourbon cask produced only 244 bottles.

A prime example of our most awarded style and a rare opportunity to try an Australian whisky of this age.

Please click on the link below to purchase.

PURCHASE NOW

Saturday, January 27th

2:30-5:30 PM

Glenlivet

“The Single Malt that Started it All,” Glenlivet distillery was founded in 1824 in Moray, Scotland- and has operated almost continuously since. Guests will be treated to a selection of award-winning drams, with distillery representatives and whisky experts present throughout.

Pourlist to be revealed as event approaches – RSVP to find out soonest.

Click Here to RSVP

Balblair launches new 1991 and 2000 limited editions 

Premium global whisky brand, Balblair, is, this month (January 2018) unveiling the limited-run second release of its 2000 vintage and the third release of its 1991 vintage.

Matured and bottled at one of the oldest working distilleries in Scotland, Balblair whiskies are crafted and timed to perfection, and bottled at the exact point of optimum maturation.

The second release of the 2000 has been matured for 13 years in American oak, ex-bourbon casks and five years in first fill Spanish oak butts. The liquid is bright copper in appearance and the nose is full-bodied with aromas of seasoned oak, baked red apples and fruitcake, followed by warming vanilla and ripe tropical stone fruits.

The second release of the 2000 features ground spices and old hardwood which build up to brighter flavours of tinned pineapples, bitter orange peels and honey. The finish graduates slowly with lasting sweetness, creaminess and notes of bitter chocolate.

The third release of the 1991, matured for 24 years in ex-bourbon, American oak casks with a further three years in first fill Spanish oak butts, does not disappoint.

Bright amber in colour with rose gold highlights, the nose is expansive and complex with rich citrus fruits and vanilla notes as well as toffee and chocolate. Notes of honey, winter spices and apricot, with a hint of liquorice are imparted from the bourbon barrels and Spanish oak butts used in the maturation process.

The palate features Balblair’s signature citrus orchard flavour profile and is followed with rich creamy chocolate and layers of poached apples and pears, Christmas pudding and hot vanilla sauce. It finishes with sparkling orange and toasted coconut overtones accentuating full-bodied sweetness of vanilla and caramel creating a rich and celebratory dram.

Matt Jamieson, Balblair Global Brand Manager said: “At Balblair, we only release our whisky when its ready and these new vintages are no exception. Both featuring a very different nose and palate, the 2000 and 1991 are exquisite drams which are sure to appeal to the most discerning of whisky drinkers.”

 Established in 1790, Balblair distillery is one of the oldest working distilleries in Scotland. Its location on the Dornoch Firth is intrinsically linked to the process with its water source in the Allt Dearg burn water flowing nearby.

Balblair 2000 and Balblair 1991 will be available globally online, and in independent and specialist retailers.

www.balblair.com

Notes 

Balblair distillery is the oldest working distillery in the Scottish Highlands, initially established in 1749 and the first official records of it from 1790. The distillery building and its warehouses sit on the original site to this day.

Balblair whiskies are only released when they have reached their exact point of ‘optimum maturation’, the peak of perfection.

About 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.

The Permit Room will serve a special late-night whisky cocktail for Burns Night. 

Edinburgh cocktail bar The Permit Room, hidden beneath the kitchen of Dishoom in St. Andrew Square, will be celebrating Burns Night with a cocktail that pays homage to a lovely Bombay-Edinburgh connection.

The bespoke drink, called The Patrick Geddes, will be available from Burns Night and then as part of a special offer during the Edinburgh Restaurant Festival in February.

It is named after Sir Patrick Geddes – distinguished Scotsman, botanist, ecologist, sociologist, town planner and social reformer – who was a long-time resident of both Edinburgh and Bombay, and had a significant influence on both cities.

Celebrating this little-known Bombay-Scotland connection, the drink combines Monkey Shoulder, which contains three whiskies from Speyside, and Amrut Fusion Indian single malt whisky, made from barley from both Scotland and India.

Other ingredients include Punch a la Ford (an aged punch that is made by steeping lemon rinds in alcohol), lemon juice, black pepper and a hop foam from Tempest Brewing Co.’s Elemental Dark Ale.

The Patrick Geddes has been created by Dishoom Edinburgh’s Head Bartender, Will Salisbury, and is available until 3am every night from Burns Night on 25^th January to 25^th February for £9.

Carl Brown, Dishoom’s award-winning Daru-walla (drink guy) said: “In celebration of this Bombay-Scotland connection and Burns Night, Will has developed a seriously special and delicious cocktail that showcases the versatility of whisky and the first-class craftsmanship that goes into our tipples.”

Edinburgh Restaurant Festival

The cocktail will continue to be available throughout the Edinburgh Restaurant Festival (5^th – 25^th February 2018), where Dishoom and The Permit Room will also be serving a delicious Lamb Raan Bun for lunch and dinner.

The Lamb Raan Bun is a hearty feast for one, with juicy, slow-cooked, pulled Scottish lamb, piled up in a soft sourdough bun and served with Dishoom Slaw, sali crisp-chips (sweet and spicy, skinny potato crisps), and fried green chillies. It will be sold throughout the festival for £12.90.

The Permit Room, 3A St Andrew Square, is open every evening from 5pm until 3am. Reservations are available for groups of up to 12 guests from 5pm until 1:30am every night. For all reservation enquiries please email edinburghpermitroom@dishoom.com

http://www.dishoom.com/permitroom/

facebook.com/edinburghpermitroom

Notes 

The Permit Room beneath Dishoom Edinburgh

3a St Andrew Square

Edinburgh

EH2 2BD

Tel: 0131 2026406

Opening hours

The Permit Room

5pm – 3am daily. Last orders at 2.30am.

About The Permit Room

The Permit Room is named after the Bombay bars where only permit-holders may consume alcohol (if only ‘for preservation and maintenance of one’s health’).

The bar’s design pays homage to the Bombay tradition of Parsi theatre, which is an appropriate connection to explore, given Edinburgh’s heritage in the performing arts. The Dishoom team spent many days in Bombay researching and visiting performance institutions like Capitol Theatre and the Royal Opera House for inspiration.

The artwork that decorates the walls (kindly curated by Bombay author Meher Marfatia) includes photos of famous Parsi playwrights, and heroes of Parsi theatre, as well as original theatre posters. 

About Dishoom

Dishoom pays loving homage to the Irani cafés that were once part of the fabric of life in Bombay. Opened early last century by Zoroastrian immigrants from Iran, there were almost 400 of these cafés at their peak in the 1960s. Today, fewer than 30 remain. These cafés broke down barriers by bringing people together over food and drink. They were the first places in Bombay where people of any culture, class or religion could take cool refuge from the street with a cup of chai, a simple snack or a hearty meal. People from all walks of life shared tables, rubbed shoulders and broke bread together.

Like the old Irani cafés, Dishoom breaks down barriers: in its restaurants, which employ and serve people from all walks of life, at its events, and through charity (donating a meal for every meal – 3 million meals so far).

Dishoom serves a lovingly curated menu of Bombay comfort food and award-winning drinks in beautiful restaurants with unique stories. Everything Dishoom does shares its love for Bombay’s culture, heritage and people, and everyone is welcomed with warmth.

Dishoom is managed by a team of Babus* led by co-founders Shamil and Kavi Thakrar. Naved Nasir (Burre Chef- walla) is the Executive Chef-walla. The first Dishoom opened in Covent Garden in 2010, and Dishoom now has five cafes in London and one in Edinburgh.

*Babu can be a term of respect in India but is more frequently used to refer to bureaucrats behind desks who don’t do much.

 Dishoom Covent Garden
12 Upper St Martin’s Lane, London WC2H 9FB

Dishoom Shoreditch
7 Boundary Street, London E2 7JE

Dishoom King’s Cross
5 Stable Street, London N1C 4AB

Dishoom Carnaby
22 Kingly Street, London W1B 5QB

Dishoom Edinburgh
3a St Andrew Square, Edinburgh EH2 2BD

Dishoom Kensington
4 Derry Street, London W8 5SE

Website: Dishoom.com
Careers & recruitment site: www.dishoom.com/join-us
Twitter/Instagram: @dishoom

Friday, January 26th 5-7PM:

Bourbon Tasting: Four Roses

with Whisky Shop Exclusive Bourbon! 

Handcrafted since 1888, Four Roses Bourbon survived Prohibition, The Great Depression, Two World Wars, and 40 years of exile from the US, only to be named American Whisky Distiller of the Year for 2011, 2012 and 2013 – three years in a row – by Whisky Magazine.

This tasting will feature our exclusive The Whisky Shop bottling of Four Roses, plus more limited edition and award-winning releases presented by whisky experts.

Click Here to RSVP

JANUARY AUCTION NOW LIVE
(ends Sunday 28^thJanuary)

…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!

Irish whisky is fantastic! But, the folks at Midleton tend to hit the sweet spot every single time! Redbreast 21 is a pot still whisky, combining malted and unmalted barley, triple distilling the spirit and then aging for a minimum of 21 years in a combination of 70% ex-sherry casks and 30% ex-bourbon casks, it’s a true stunner of a product that stands head an shoulders above a lot of other standard 21’s, be they Irish or not. Beautiful spring smells and flavors of elderflower, pine and cake batter mixed in with big, rich Christmas flavours of raisins, cinnamon and a ton of sherry! It’s a real barnstormer. Cheers.

https://youtu.be/5Zi2deYRf1c