Four Roses K&L Exclusive OBSV (8 Years Old, 8 Months) Single Barrel Cask Strength Bourbon Whiskey (750ml) $64.99 View

Four Roses K&L Exclusive OESK (10 Year Old) Single Barrel Cask Strength Bourbon (750ml) $64.99 View

Four Roses 8 Year 9 Month Old “K&L Exclusive OESQ” Single Barrel Cask Strength Bourbon (750ml) $64.99 View

Oban 18 Year Old “Limited Edition” West Highland Single Malt Scotch Whisky (750ml) (Elsewhere $150) $119.99 View

Kavalan Solist “Sherry Cask – K&L Exclusive” Cask Strength Single Barrel Taiwanese Single Malt Whisky (750ml) (Elsewhere $300) $209.99 View

Ralfy gets upset with cosmetic compromise in Ralfy Review 702 – Auchentoshan 12yo @40%vol:(Re-reviewed 2017)

Bunnahabhain 1980 Canasta Cask Finish

A limited edition 36 year old whisky from Islay’s Bunnahabhain distillery, first filled to Oloroso sherry casks before being finished in sweet Canasta sherry casks. Only 1,200 bottles have been produced at a cask strength of 49.5% abv.

£1,800 Order Now

Orders will be dispatched week beginning 4th December

KWM Whisky Advent Day 8 – Gordon Macphail Glentauchers 1996

Glentauchers Distillery was established in 1898, at the height of a major boom in whisky production. There was a surge in distillery openings in the 1890s as global demand for Scotch whisky surged. The distillery was built out of granite by the prominent blender James Buchanan. As with many distilleries built around the turn of the 20^th century, the legendary Charles Doig was the architect.

The distillery’s production surged in the 1960s during the next major whisky boom, when two new pairs of stills were added to the first set. Even though it had been modernized just 20 years earlier, that was not enough to save the distillery from the industry downturn of the 1980s. Glentauchers was mothballed in 1985 and sold off by Diageo in 1989 to one of its competitors Allied Distillers. Allied reopened the distillery in 1992 with an intention of using the whisky in its Ballantine’s blends. Allied became a part of the Chivas Group in 2005.

Bottlings of Glentuachers single malt have been almost non-existent for most of its history, with the exception of the odd independent bottling. The one major exception to this is Gordon Macphail, who have had a long standing relationship with the distillery. Glentaucher’s is one of the many distilleries with which Gordon Macphail has an arrangement to bottle and sell semi-official bottlings, the Distillery Label range. A few Chivas Visitor Center bottlings have been released over the last few years. Early this fall it was announced that Chivas would be releasing Glentauchers 15 Year single malt for the first time, along with Glenburgie and Miltonduff.

About Gordon Macphail’s Distillery Range: “Building and nurturing long-lasting relationships has always been key to curating our collection of single malt whiskies. It’s our relationships from the Sherry bodegas in Jerez, Spain, and the American Oak cooperages in Kentucky – where we source casks of the finest quality – to those who distil the Scottish malt spirit – which we fill into our casks – that has helped shape our foundations and continue to develop the future of Gordon & MacPhail. The result of the mutual support and friendship with some of Scotland’s single malt producers means that Gordon & MacPhail has traditionally matured and bottled whisky from a collection of distilleries, releasing them with a ‘house’ label, unique to each distillery.”

“From the Orkney distillery of Scapa, through to Speyside classics such as Strathisla, Longmorn, and Glen Grant, our ‘Distillery Labels’ series showcases individual producers with whom Gordon & MacPhail has been working, sometimes for over a century. It was these trusted relationships which allowed us to be amongst the first companies to capture examples of the unique styles and individual production from a variety of Scotland’s single malt distilleries, bringing them to the consumer. The ‘Distillery Labels’ range dovetails into the ‘Rare Vintage’ collection, home to our exceptionally rare single malts also featuring the original historic distillery labels.”

Gordon Macphail Glentauchers 1996 – 43% – First Fill Sherry Butts – Bottled 2016 – Andrew’s Tasting Note: “Nose: fresh, creamy and very fruity; loads of melon, lemon merengue, lime zest and cream cheese icing; milk chocolate and palines. Palate: still creamy, honeyed and nutty; loads of soft vanilla with a back bone of soft leather and light but nutty sherry; more cream cheese icing with lemon zest, some tart grapefruit and lemon merengue; the melon tones are still there but the citrus and oak are in control. Finish: light and elegant with a good length; creamy and citrusy with floral tones. Comment: sadly this is an Advent Calendar exclusive, there are no bottles to be had; just as well, this is a tempting breakfast dram! – !!SOLD OUT!!

INNOVATIVE INCHDAIRNIE GOES BACK TO THE FUTURE  AS IT REVEALS ‘RYE WHISKY’ 

News of groundbreaking Ryelaw creation sees Fife distillery display its ability to innovate and heralds return of rye in Scotch whisky making

InchDairnie Distillery has underlined its innovative intentions with the news that its first release, Ryelaw, will be a groundbreaking ‘rye whisky’ that brings together elements of Scotch whisky and American rye whiskey.

Ryelaw, which is made with a high proportion of malted rye, the key component in American rye whiskey, and also malted barley, the key ingredient in Scotch whisky, is being distilled at the Fife Distillery on Friday 1 December and the following days. It will be filled into casks for maturation until it is judged to be ready for bottling, at which point it will be the first release from the ingenious distillery in Glenrothes, which opened in May last year.

The creation of Ryelaw marks what is believed to be the return of the use of rye in Scotch whisky for the first time in over 100 years, and the culmination of a meticulously developed year-long project at Inchdairnie.

Ryelaw is inspired by a discovery made by InchDairnie’s managing director Ian Palmer; the unearthing of evidence in the 1908/9 Royal Commission Report on Whisky and Other Potable Spirits that shows rye was historically commonly used to make Scotch whisky more than 100 years ago. He combined this finding with his desire to fuse whisky tradition with innovative technology and his forward-thinking approach.

Unique equipment, recipe and production

Ryelaw is unique in a number of ways. Firstly, it has been created using Inchdairnie’s unconventional mash filter, one of only two in Scotland, which is able to process the viscous rye grains, unlike the traditional mash tuns in most distilleries.

Secondly, its secret recipe, with its high proportion of malted rye, and the fact that it will be made and matured in Scotland, means that it will meet the legal definitions of both a Scotch whisky and an American rye whiskey. In America, rye whiskey must contain at least 51% rye.

Lastly, distillation will partly take place in the distillery’s bespoke Lomond Hill still*, which was installed alongside two traditional pot stills to provide the capacity to experiment and the ability to have greater control over shaping flavour. As a result, Ryelaw will be the first rye whisky ever to be distilled in a Lomond Hill still.

While it can be described in general terms as a ‘rye whisky’, Ryelaw will officially be categorised as a single grain Scotch whisky** made using malted rye. This is in line with The Scotch Whisky Regulations 2009, which define the five categories of Scotch whisky*** and state that distillers in Scotland can only make Scotch whisky. 

Pushing the boundaries of flavour

In keeping with the meticulous approach taken with the distillery’s design, choice of equipment and production processes, Ryelaw has been in development over the past year, with initial pilot distillation already having taken place in October.

Together with Palmer’s 40 years of production expertise and the experience of distillery manager Scott Sneddon, InchDairnie has developed Ryelaw with a number of partners including food and drink innovation consultants Campden BRI, malt specialists Muntons, and yeast producers AB Mauri. The rye is currently supplied by Muntons, while the next batch and future batches will be grown by a local Fife farmer.

Ryelaw will be matured in new American oak casks, with the combination of the malted rye and fresh wood designed to create a distinctive take on the full spicy flavour, which rye whisky is renowned for.

When it is released, Ryelaw will become part of the core range being created at the distillery that will include other innovative whiskies, and an InchDairnie Single Malt Scotch whisky, which is expected to be available in around 2029.

Of his decision to create a whisky using rye, Ian Palmer said: “Our intention with the distillery right from the start was to push the boundaries of flavour in whisky using a combination of our experience and new technology while remaining true to whisky’s traditions.

“Creating this ‘rye whisky’ is one of many experimental ideas we had in mind when we built the distillery and one of the reasons we chose to install specific equipment that others do not have such as the mash filter and Lomond Hill still.

“We’ve spent a year researching and developing this and now we’re incredibly excited to be ready to start distilling. Rye whisky aficionados and malt whisky lovers will have to wait a good few years before we are ready to bottle it though!”

www.inchdairniedistillery.com/ryelaw/

 @InchDairnieDist

* A Lomond Hill still is InchDairnie Distillery’s unique version of a traditional Lomond still. A Lomond Hill still (named after the hills behind Inchdairnie distillery) is a traditional pot still but it has distillation plates in the neck in the still before the lyne arm. These plates help to create the same flavour profile throughout distillation

** ‘Single’ because it is from one distillery; and ‘grain’ whisky because it is made with grain other than malted barley

*** The five categories of Scotch whisky:

1. Single malt Scotch whisky
2. Single grain Scotch whisky
3. Blended malt Scotch whisky (formerly called “vatted malt” or “pure malt”)
4. Blended grain Scotch whisky
5. Blended Scotch whisky

Notes:

• InchDairnie is operated by John Fergus & Co. Ltd
• John Fergus & was founded in 2011 by Ian Palmer and he is the managing director at John Fergus & Co Ltd.
• InchDairnie has been supported from a technical point of view by Mauri Yeast, Tatlock and Thomson, Speyside Cooperage and the company’s malt supplier Muntons

In case you missed it… Rebel Yell 10 Year Single Barrel was included in Whisky Advocate’s Top 20 Whiskies of 2017, coming in at no. 12 as one of only three bourbons included in the list. This prestigious list contains the highest ranked whiskies in the world – those that are best in class for their style and that generate excitement among the whisky community. 

In the magazine, Fred Minnick described his Rebel Yell 10 Year Single Barrel tasting experience as: “Stellar caramel and vanilla notes, then pure bliss, striking powerful mouth-coating notes of crème brulee’ with a beautiful pecan pie note on the finish.”  

Only 2,000 cases of Rebel Yell 10 Year Single Barrel Kentucky Straight Bourbon were released in 2017 – each bottle a unique experience and hand-bottled barrel by barrel.   

For more information on Rebel Yell and its product lineup, visit www.rebelyellbourbon.com. For more information on the brand’s loyalty program, Band of Rebels, fans can sign up at www.bandofrebels.com. @rebelyellbourbon

Bunnahabhain 2003 Pedro Ximenez Finish

Distilled in 2003 at Islay’s Bunnahabhain distillery, this limited edition single malt spent the first 11 years of its life in 2nd fill sherry butts before being transferred to 1st fill Pedro Ximenez casks in 2014 for another 3 years’ finishing. Presented free from chill-filtration and artificial colouring at a cask strength of 54.8% abv.

£85 Order Now

Orders will be dispatched week beginning 4th December

KWM Whisky Advent Day 7 – Millstone Oloroso Sherry

It has been a little over a year now since Millstone hit the market in Alberta, and our customers are lapping up the many different whisky releases we have from the Dutch distiller, which also goes by the name Zuidams. Zuidams is a family owned distillery in Baarle Nassau, The Netherlands. The firm opened its doors in 1974, and for the first 14 years it produced vodka, liqueurs, gin and genever. The latter spirit, genever is the key to the firms progression to making whisky.

Genever, is a spirit with a very long history. In the early days of distillation in Europe, beer made from malted barley was crudely distilled into a spirit. The result was essentially a proto-whisky, but the spirit would have been almost unpalatable. To make it more drinkable herbs were added to alter the flavour. Juniper was also added as it was believed the berries had health benefits. The name Genever, or Jenever, is derived from the Dutch word “jeneverbes” or Juniper Berry.

The origins of Genever go back to at least the 13^th Century, and they are not exclusive to the Netherlands. There is reference to Genever coming from Bruges in the 1200s and Antwerp a couple of centuries later. But most scholars argree that Genever was likely first produced in Flanders, in the Netherlands. By 1606 the industry was sufficiently large for it to attract the attention of the Dutch authorities, who began levying taxes on genever and similar spirits in 1606.

There are two types of Genever, Old and Young. Young or “Jonge” genever is a style that came about around 1900. Modern distilling techniques allowed for the creation of lighter spirits. During the Great War (First World War) there was a shortage of grain and Genever was made from molasses and sugar beets. People started referring to the Old or “Oude” style genever. Some Old Genever is matured in oak barrels, like whisky. It is this style that Millstone is famous for.

In 1988 at the behest of the sons, especially Patrick van Zuidam, the firm started experimenting with whisky making. In 1996 they began laying down casks in earnest. The company produces not just single malt whisky (both peated and unpeated malt), made in the Scottish style, but also 100% rye whisky. We bottled our own cask of Millstone Rye Whisky this year and it has been a hit!

So first and foremost, we know, the whisky is not a 50ml… Apparently Millstone does 40mls instead. We aren’t really sure why. I chalk it up to the Dutch being Dutch. Good folk that they are, sometimes it is best not to ask… besides, we would not have otherwise had this whisky in our Calendar!

Millstone Oloroso Sherry – 46% – No Age Statement – Andrew’s Tasting Note: “Nose: thick with chocolate, Kahlua and caramel flavoured Baileys; big notes of liquorice Jujubes, polished new leather and brand new rubber boots. Palate: big, nutty, leathery and earthy; syrupy, juicy dates and more Kahlua; caramel sauce and more cream liqueur tones; the leather and spices build but also some waxy Strawberry Twizzlers; young but layered and rich. Finish: milk chocolate coats the palate along with caramel Baileys and liquorice Jujubes. Comment: this is a malt for those looking to get their sherry on… it is big, proud and unapologetic; very Dutch! – 50mls Available for $12 – 700mls are SOLD OUT in Alberta. Due back in 2018!

JAMESON CASKMATES IPA EDITION GOES ON SALE WORLDWIDE

Global launch follows success of Jameson Caskmates IPA trial in Ireland

Irish Distillers, producer of the world’s most well-known and successful Irish whiskeys, today announced a new, global extension to the innovative Jameson Caskmates range with Jameson Caskmates IPA Edition, following a successful trial run in Ireland in September 2017.

Jameson Caskmates IPA Edition is a triple distilled Irish whiskey finished in craft IPA-seasoned barrels. The result is a whiskey that features the signature smoothness of Jameson alongside hints of light hops, fresh citrus and floral notes, and can be served neat, on the rocks, or paired with a beer.

Jameson Caskmates IPA Edition is the next chapter of a story that began in 2013, when Brian Nation, Master Distiller in Midleton Distillery, and Dave Quinn, Master of Whiskey Science in Midleton Distillery, met Franciscan Well Founder and Head Brewer, Shane Long, in a local Cork bar. The Midleton masters agreed to loan some Jameson casks to the brewery to discover their influence on Irish stout and when the stout-seasoned barrels were returned to Midleton Distillery, Dave Quinn re-filled them with Jameson Irish whiskey – a finishing process that created Jameson Caskmates Stout Edition. Having previously hit it off with stout, the team in Midleton were curious to try a new beer mate, and after much exploration discovered that a zesty IPA was the perfect partner.

Commenting on the announcement Jean-Christophe Coutures, Chairman and CEO of Irish Distillers, said: “Irish Distillers has a long history of innovation within the Irish whiskey category and we are incredibly proud of the latest chapter in this story of creative experimentation. This new addition to the Jameson Caskmates family was trialed in the Irish market exclusively since September 2017 and the response has been fantastic. We have no doubt that Jameson Caskmates IPA will be as popular throughout the world as it has been in its homeland of Ireland.”

Dave Quinn, Master of Whiskey Science in Midleton Distillery, added: “Without the curiosity and collaboration that took place that night in Cork and the expertise, passion and dedication that followed, we may have missed out on what has become a staple innovation within the Jameson family. It’s great to see the range growing so that more craft beer and whiskey fans alike can experience Jameson Caskmates. I recommend that you try the new release on the rocks or paired with a craft IPA but always with good friends over great conversations.”

Since launching in 2015, Jameson Caskmates has satisfied the appetite for new, innovative and authentic tastes among whiskey enthusiasts, Jameson drinkers and craft beer fans in over 40 markets worldwide.

Bottled at 40% ABV, Jameson Caskmates IPA Edition is available from December 2017 in the USA and January 2018 in Ireland. RRP is €38.

Notes:

Jameson Caskmates IPA Edition Tasting Notes, by Brian Nation, Master Distiller in Midleton Distillery

Nose: Floral, herbal hops, grapefruit citrus notes with subtle orchard fruits, complimented by wood shavings and a little nuttiness.

Taste: Hops and light citrus with sweet herbal notes and delicate spicy tones.

Finish: The lingering fresh fruit and hops give way to grains of barley and a signature smooth finish. 

About Irish Distillers

Irish Distillers is Ireland’s leading supplier of spirits and wines and producer of the world’s most well-known and successful Irish whiskeys. Led by Jameson, our brands are driving the global renaissance of Irish whiskey. Jameson is the world’s fastest-growing Irish whiskey, experiencing 28 years of consecutive growth and hitting sales of 6.5m cases in 2017. Our brands are exported to 130+ markets, with over 71 of those experiencing double- or triple-digit growth.

Irish Distillers was formed in 1966, when a merger took place between John Power & Son, John Jameson & Son and Cork Distilleries Company. In 1988 Irish Distillers joined Pernod Ricard, gaining access to unprecedented levels of investment and an extensive global distribution network. Since 2012, we have invested over €250m to double our production and bottling capacity to meet global demand for our products.

We employ over 600 people across our operations in Cork and Dublin. 

About Pernod Ricard

Pernod Ricard is the world’s n°2 in wines and spirits with consolidated Sales of € 9, 010 million in 2016/17. Created in 1975 by the merger of Ricard and Pernod, the Group has undergone sustained development, based on both organic growth and acquisitions: Seagram (2001), Allied Domecq (2005) and Vin&Sprit (2008). Pernod Ricard holds one of the most prestigious brand portfolios in the sector: Absolut Vodka, Ricard pastis, Ballantine’s, Chivas Regal, Royal Salute and The Glenlivet Scotch whiskies, Jameson Irish whiskey, Martell cognac, Havana Club rum, Beefeater gin, Malibu liqueur, Mumm and Perrier- Jouët champagnes, as well Jacob’s Creek, Brancott Estate, Campo Viejo and Kenwood wines. Pernod Ricard employs a workforce of approximately 18,500 people and operates through a decentralised organisation, with 6 “Brand Companies” and 86 “Market Companies” established in each key market. Pernod Ricard is strongly committed to a sustainable development policy and encourages responsible consumption. Pernod Ricard’s strategy and ambition are based on 3 key values that guide its expansion: entrepreneurial spirit, mutual trust and a strong sense of ethics. http://www.pernod-ricard.com/