2017 program online

Our crazy packed 2017 program has gone online last week. If you want to check out all the Maltstock goodness that is coming your way this summer: Click here

If you want to be part for this, but haven’t got a ticket yet… Relax! Tickets are still available, although availability is limited of course. Click here to ride the digital highway to our shop and treat yourself to a fun packed relaxed weekend!

Masterclasses

There are a stunning 10 masterclasses to choose from this year. We are very proud to announce Joshua Hatton from Single Cask Nation as one of our Masterclass hosts! Singe Cask Nation Amanda Schuster of The Alcohol professor: “A thirst for whisky can become an obsession. When one delves deep into its world – nosing, tasting, discussing, note-taking, collecting, more discussing, writing, traveling, the near Beatlemania level of fandom for favorite producers – whisky moves far beyond a mere hobby. It becomes a passion, a way of life. One can even say that whisky is a language unto itself. Single Cask Nation, founded by Joshua Hatton and Jason Johnstone-Yellin, is an independent bottling company that was conceived out of that level of shared passion. Click here for more information.” (https://www.alcoholprofessor.com/blog/2017/06/06/the-story-of-single-cask-nation/) As usual all masterclasses are included in the ticket prize.

Music

This year the music on the main square will be performed by Trio Iglo! The coolest band in town! This band is famous in the whole of Nijmegen. (and far beyond, depending on who you speak to and where you are) They play rock, blues and lots of Stones covers. So whisky on the rocks at Maltstock this year!

Tickets

Maltstock tickets are all inclusive. All your food, beverages and all of our program is included in our entry fee.* You do, however, get to choose if you want to stay with us, and most of our guests do, which makes Maltstock an unique social event! If you want to camp outside or stay in a hotel nearby you are welcome to do so at your own expense. Maltstock tickets are for the whole weekend. We do not sell day or session tickets. Tickets are available at our online shop: http://www.maltstock.com/shop *There can be additional costs involved if you want to taste exclusive or rare whisky at the stands of our private collectors, importers and shop keepers.

1984 Caol Ila 33 Year Old “Old Particular” K&L Exclusive Single Barrel Cask Strength Single Malt Whisky ($349.99)

What’s left in this post-Pappy world of whiskey that’s actually worth your hard earned money and not simply priced according to market scarcity, pop culture desire, and a point-driven collector hysteria? When it comes to purchasing casks of costly, three-figure bottles of booze for our K&L customers, we’ve very, very picky because there are few occasions where we feel that an entire barrel of expensive malt whisky is worth shelling out for. This is one of those occasions. The magic of Islay’s Caol Ila distillery has been shaped, forged, and concentrated for 33 long years inside this very special cask of Old Particular, bringing forth one of the most decadent whisky experiences we’ll have the pleasure of offering you this year. The nose carries with it the very essence of Islay: brine, bogs, wet earth, peat, salt, and the sea, all mingling slowly and methodically through the glass. The palate is instantly soft and supple, but at 51.9% it kicks into gear mid-way through and unleashes a wave of ocean spray, sweet barley, smoke, tar, soot, and freshly-cut peat that still shines through despite more than three decades in wood. While we might normally reserve this type of offering for the holidays, we had to grab this rare edition while we had the chance. Gone are the days of legendary casks like this, which is why prices for 30+ year old Caol Ila generally hover in the $400-$700 range. Don’t miss this one.

1984 Caol Ila 33 Year Old “Old Particular” K&L Exclusive Single Barrel Cask Strength Single Malt Whisky (750ml) ($349.99)

David Driscoll | K&L Staff Member | Review Date: June 30, 2017

Every time I’m able to track down an old barrel of Islay single malt, I wonder to myself: “Is this the last one?” I remember in the case of Port Ellen, perhaps the most famous of Islay rarities, we were able to do one last cask at $500 a bottle. But when the prices jumped up over $1000, I said “forget it.” For some reason, perhaps because of the availability or the lack of general awareness concerning the distillery’s greatness, I’ve been able to dig out an ultra-mature barrel of Caol Ila about once every two years and negotiate a price that makes sense. This particular Caol Ila whisky, a 33 year old distilled in 1984, is one of the better expressions I’ve found in some time. It’s still fresh, lively, and brimming with Islay character. Supple on the palate and lifted on the finish, it’s everything an peated whisky lover could ever ask for. It’s luxurious, complex, and utterly beautiful from start to finish. Given the current market forces at play, it’s also quite reasonable in price. I wouldn’t have bought it otherwise. The older I get, the pickier I get about my purchases (ironically in a market where one can’t afford to be picky). This is as good of a single malt as we’ll sell this year. Trust me – there’s nothing on the Scotland schedule for the rest of 2017 as awesome as this 33 year Caol Ila.

Jeffrey Jones | K&L Staff Member | Review Date: July 03, 2017

This bottling is lively and is not too old . The age has helped integrate all of the flavor components and to provide some concentration.With this Caol Ila, you get what you want from a single malt from Islay. In the nose there are notes of brine, sea and smoke that are complex and seductive but not too heavy. In the mouth it is bright and rich with malt flavors that are fruity and there is some smoke to complete the picture. With small touch of water, the aromas and flavors all soften up a little.

Andrew Whiteley | K&L Staff Member | Review Date: July 02, 2017

Old smoke. It’s one of my greatest pleasures in Scotch. While this whiskey is surprisingly fresh for its 33 years, it has the undeniable hallmark of extra aged peated whiskey. The smoke is so mellow and textural. There is a touch of iodine on the nose, but it’s taken a back seat to the honeyed notes of dulce de leche and a deeply roasted cafe cortado. The salt spray of Islay is readily apparent. Roasted grain lingers on the finish intermixing with a fine layer of delicate ash. Fabulous. If you’re looking for a fine gift for yourself or a lover of decadent peated whiskey, this is a perfect bottling.

Ryan Woodhouse | K&L Staff Member | Review Date: June 30, 2017

Wow – I’ve never been disappointed by an old Caol Ila and this one certainly continues that trend. There is (was) something truly magical about this distillery. The whisky seems to have a haunting elegance on the palate and yet so much intensity of flavor. Here the smoke is intertwined with sea foam, wood shavings and a very subtle iodine hint. The malt fills the palate with intense flavor and aroma and yet it’s almost ethereal in texture. If some of the big, heavily sherry-influenced whiskys of the world can be compared to rich, ripe, highly extracted Napa Cabs; then this Caol Ila should be likened to a finely structured Burgundy; it possesses no less intensity or power but expresses it in a very different way.

Jason Marwedel | K&L Staff Member | Review Date: June 30, 2017

I must admit – my liquor cabinet at home is probably smaller (and more boring) than any of my colleagues’ here at K&L. At home we enjoy the very occasional cocktail, and on a big night, I might indulge in a glass of Armagnac, Calvados or Single Malt. Upon tasting this tremendous 33 year old Caol Ila, I am completely rethinking my game plan. This bottle absolutely WOW-ed me! Subtle notes of citrus and saline, lead to a supple palate of barley, antique wood, peat smoke and cinder. You get plenty of intensity and spice on the palate, yet it comes across in such an elongated and elegant fashion. This is a really special bottle, one that needs to make its way into my liquor cabinet…soon.

Tomatin 12 Year Old

Our malt of the month for July, is this superb 12 year old expression from Tomatin distillery. A very smooth and easy drinking dram which started it’s life in traditional oaks casks, then transferred into Spanish Oloroso sherry casks for up to 9 months. Now available for only £30.50! RRP: £39.99

Ralfy finds a fresh young malt to be rather good with Ralfy Review 664 – Benriach 10yo @ 43%vol

CLYDEBANK ACTING STUDENT ON TAKING CENTRE STAGE WITH SUPPORT FROM CHIVAS BROTHERS’ BURSARY

I feel so lucky to have received one of the first grants available as part of Chivas Brothers’ bursary programme – it couldn’t have come at a better time. I had just scooped a place on the BA Acting for Stage and Screen Course, delivered by Edinburgh Napier and Queen Margaret universities, and I was really looking forward to starting the next chapter of my career.

However, being a drama student, I knew that there would be extra costs involved especially for big showcases and assessments where you need to buy costumes, travel to different venues and book rehearsal space. That’s when my grandad, Martin, suggested I apply for Chivas Brothers’ bursary scheme. He works in engineering at Chivas Brothers’ Strathclyde Distillery and had seen a poster about the bursary scheme at work.

The bursary is delivered in partnership with the Scottish International Education Trust (SIET) and gives employees and their families the opportunity to receive financial support for further education or training. I couldn’t believe it when I was awarded the maximum individual grant of £2,000. It’s enabled me to achieve so much more this year, from purchasing booklists for assessments, to covering the cost of additional classes.

I’ve also been able to establish a new theatre production company called Amplify with some of the other students on my course. We put on an amazing production of Dr Faustus in March and the extra financial support helped to buy books and attend talks on the supernatural so I could really bring the part to life. We’re also hoping to put on another show at the Fringe Festival next year so some of the bursary will help to fund rehearsals and travel.

Now I’m about to head into my final year which is when all of our major productions will take place. I know it’s going to be a really busy time for me and that there will be lots more work to do, so I’ve saved half of the grant to help me achieve my goals.

I’m really looking forward to the future and I’m really grateful to Chivas Brothers for helping me to begin my acting career. The bursary has provided invaluable support and I urge anyone else who needs help funding further education or training to apply.

SURREY STUDENT STEPS BACK IN TIME WITH CHIVAS BROTHERS’ BURSARY FUNDING

I’ve been fascinated by the literature of ancient Greece and Rome from a young age and was eager to pursue this further when accepted to study Classics at Gonville & Caius College, Cambridge. Despite being incredibly taxing, the course has enabled me to explore a huge range of texts in the original Latin and Greek, improving my language skills and expanding my interests. The philosophy and history of the Classical era also provide insight into the modern world and demonstrate the continued relevance of the subject that I study with so much passion.

However, when the time came to fill out the financial forms before the start of term I naturally felt somewhat apprehensive. The university estimates that the maintenance costs for a year of study are around £8,500, so I had to find a way to cover the shortfall between that and my student loan. The Chivas Brothers’ bursary scheme was suggested as a solution by my father, David.

The bursary is delivered in partnership with the Scottish International Education Trust (SIET) and gives employees of Chivas Brothers and their families the opportunity to receive financial support for further education or training. I couldn’t believe it when I was awarded the maximum individual grant of £2,000. It has been fantastic at facilitating my first year at Cambridge, enabling me to purchase all the necessary books and resources, as well as relieving some of the inevitable pressure that comes when first moving away from home.

On top of helping to fund my studies, the grant has enabled me to take part in extra-curricular activities too. They are such a big part of student life at Cambridge and having that extra financial support meant I was able to attend the women’s rugby tour in Paris earlier this year. It was such an amazing experience that wouldn’t have been possible without the support of Chivas Brothers. I’d definitely recommend the bursary scheme to others who are worried about funding further education or training.

LINWOOD AERONAUTICAL STUDENT ON LAUNCHING A CAREER WITH SUPPORT FROM CHIVAS BROTHERS’ BURSARY SCHEME

It was a real milestone to secure a place on the Aircraft Engineering HNC (Higher National Certificate) course at Ayrshire College. It’s such a good course and gives you a really strong understanding of the aerospace industry.

My only worry was about the costs of travel for the one-hour commute from my home in Linwood to the college in Ayr. That’s when my mum, Jacqueline, who works as a payroll analyst at Chivas Brothers’ Paisley site, encouraged me to apply for Chivas Brothers’ bursary programme.

It’s delivered in partnership with the Scottish International Education Trust (SIET) and gives employees and their families the opportunity to receive financial support for further education or training. I couldn’t believe it when I was awarded a £1,000 grant. The bursary has been a real lifeline this year as it has allowed me to focus on my studies.

I’ve particularly enjoyed the practical element of the course as you’re able to get real life experience on how aircraft systems work. For example, as part of our aerodynamics class we were able work on a piece of wing from an aircraft to make it more efficient. We also have a wind tunnel on site where we can test technologies.

Now, I’m really looking forward to progressing onto the Aircraft Engineering HND (Higher National Diploma) course, where I’ll be able to specialise even further. This will take me one step closer to securing a place at university, and ultimately a job as an aeronautical engineer. I feel really lucky to have been one of the first to receive the grant and cannot urge people enough to apply, it’s an amazing opportunity which helps you to further your education and learning

CHIVAS REGAL RAISES A TOAST TO ATSUSHI SUZUKI 

CHINA BARTENDER CROWNED 2017 CHIVAS MASTERS GLOBAL CHAMPION IN TOKYO WITH MEXICO AND HONG KONG COMPLETING THE WINNING COLLECTIVE TEAM 

Chivas Regal, the world’s first luxury whisky, has crowned Atsushi Suzuki from the Sober Company in Shanghai, China, the 2017 Chivas Masters Global Champion. Over a challenging five-day finale in Tokyo, Japan, Atsushi overcame strong competition from 14 of the world’s most skilled bartenders and led the winning Chivas Masters Collective team to victory, before being declared the overall champion.

The fourth Chivas Masters Global Final required the 15 national winners to showcase the Chivas Regal values of brotherhood, collaboration and generosity. Atsushi impressed the expert panel of judges by expressing these core principles as he proved the outstanding contestant in what was a highly captivating and memorable final, culminating in the awards ceremony at the MIXX Bar & Lounge at the ANA InterContinental Tokyo.

A Japanese native himself, Atsushi fully embraced the traditions of Japanese bartending culture throughout a week of individual and team challenges, which included four individual drinks-making rounds. Atsushi’s winning team drinks ritual was The Double Talk, which was made using Chivas Regal 12, and presented with a focus on Japanese craftsmanship, kind service and attention to detail. Inspired by the way in which great drinks can bring people together and cross language barriers, he collaborated with his Mexican and Hong Kong team-mates, and was mentored by hospitality industry pioneer and team sensei Iain Griffiths, to devise a ritual which ensured the drink was designed to be shared, and allowed the drink to be adapted and personalised for different countries around the world.

As the newly crowned 2017 Chivas Masters Global Champion, Atsushi has won an all-access, all-expenses-paid trip to Tales of The Cocktail 2017 in New Orleans. The winning Chivas Masters Collective team led by Atsushi – comprising Mexico’s Haydée Barron Flores and Ryan Nightingale from Hong Kong – walked away with the pinnacle of the range, Chivas Regal The Icon, presented in a bespoke decanter with customised Japanese glassware.

Upon being crowned champion, Atsushi commented: “Wow. It is such an honour to receive this – and in my home town too. I feel like it’s a win for Japan as well as for China. And of course it’s not just for me, but for my awesome team of Haydée and Ryan, and my sensei, Iain. I’ve found friends for the rest of my life through the Chivas Masters – and I’ve learnt how to be a better bartender too.”

Max Warner, Global Brand Ambassador for Chivas Regal, commented from Tokyo: “The Chivas Masters Global Final has again shown the world the wonderful values and principles that great bartending can harness. Atsushi fully took the Chivas Regal spirit of generosity and collaboration with him into the final, which was the eventual point of difference in a very tough field – alongside, of course, some spectacular bartending skills.

“Beyond the serve itself, teamwork and collaboration are just as crucial to the craft of drinks-making, and we have witnessed that here today, and throughout the entire contest. That is why we are also delighted to honour the entire winning Chivas Masters Collective, who helped lead our champion to victory and demonstrated that success really does taste better shared.”

The 2017 Chivas Masters Global Final was host to a distinguished panel of internationally acclaimed judges: Iain Griffiths, hospitality industry pioneer and co-founder of Mr Lyan Ltd; Micah Melton, beverage director at the Alinea Group and renowned ‘ice chef’; Chris Lowder, ‘New York’s Rising Star Bartender’ in 2015; Dré Masso, ex-director of bars for the Potato Head Group in Bali, Jakarta, Singapore and Hong Kong; and Rogerio Igarashi Vaz, owner of Tokyo’s Tram & Trench. Each not only scored the finalists, but also shared their insights and expertise through a series of inspirational masterclasses over the course of the week.

The evening also saw the first ever Chivas Masters Global Champion, Masa Urushido, honoured as a Grand Master, in his native Japan.

Atsushi Suzuki’s winning drinks ritual:

THE DOUBLE TALK

40ml Chivas Regal 12

20ml Campari

20ml Bianco Vermouth

Garnished with Matcha Tea Salt – or customised to your country

Stirred and served over block ice in a rocks glass, with a side serve for sharing

The Chivas Masters Collective teams:

Team leader: Atsushi Suzuki, China

Team member: Haydée Barron Flores, Mexico

Team member: Ryan Nightingale, Hong Kong

Team leader: Hyacinthe Lescoët, France

Team member: Daniel Huggins, Germany

Team member: Patryk Biadacz, Poland

Team leader: Masato Sakurai, Japan

Team member: Sandra Šalatová, Czech Republic

Team member: Aloisek Rodríguez Martínez, Cuba

Team leader: Roger Grüter, Switzerland

Team member: Abner Barrientos, Puerto Rico

Team member: Wouter Bosch, The Netherlands

Team leader: Adam Schmidt, USA

Team member: Benjamin Boyce, United Arab Emirates

Team member: Rhys Wilson, United Kingdom

KARUIZAWA “GOLDEN GEISHAS” GO UNDER THE HAMMER…

Your chance to bid on the world’s rarest whisky!

Originally released exclusively by The Whisky Exchange, the most recent release of Karuizawa will go under the hammer at online whisky auction “Whisky Hammer” on Friday 21^st July www.whiskyhammer.co.uk

“This pair of exclusive single-cask bottlings showcases the Karuizawa character perfectly. Long maturation in sherry casks has produced rich, deeply flavoured whisky that is almost black in colour.” (The Whisky Exchange) 

The auction for these stunning whiskies is sure to be popular, additional details are as follows: 

Karuizawa 33 Year Old – Sherry Cask #3579

ABV: 63.4%

Number of bottles released: 129 

Karuizawa 31 Year Old – Sherry Cask #3667

ABV: 59.4%

Number of bottles released: 225

Bidding starts at 7pm (BST) on Friday 21^st July – register to bid now at www.whiskyhammer.co.uk!

Buffalo Trace July Exclusive

We are now in the final Weeks before our Michter’s Celebration of the Cask Lottery is drawn.   We still have Tickets available for this once in a lifetime opportunity to win this truly sensational bottle. 4 runners up will also win a bottle of the exquisite Michter’s Core Range. Tickets are only £25. Not an opportunity to miss.

GET YOUR TICKETS NOW