Scottish Highland Single Malt distillery Glenmorangie has taken home five gold awards at a leading industry competition.

A range of expressions were lauded at the International Spirits Challenge, which receives more than 1,300 entries from almost 70 countries worldwide.

The gold winners were Glenmorangie Signet, Glenmorangie 18 Years OId, Glenmorangie Quinta Ruban, Glenmorangie Tarlogan and Glenmorangie Duthac.

Bill Lumsden, the Glenmorangie Company’s Director of Distilling, Whisky Creation & Whisky Stocks said: “I am extremely proud to see five of our whiskies recognised with gold awards by such an esteemed body – and the response from whisky lovers around the world has been equally rewarding. This has been one of our most successful award years yet at the ISC.”

Another six expressions from Glenmorangie took home silver awards.

Site visit to Forsyth’s in Rothes, Speyside. Potty about Copper!

I was lucky enough to tour the Rothes plant with Ingvar Ronde and was amazed at what I saw! Copper everywhere, flat and made up ready to go, bits for stills and pipes all over the place, this company is really busy, so thanks to them for allowing us in to spoil their day … I could have stayed there all day taking photos every few minutes, with items wrapped and labelled going around the world, or just up the road to Glenfiddich, also a pile destined for my local area, to Lindores distillery (I will be there soon). Aye you can see my photos, obviously I am no in them as I took them! Thanks go to Forsyth’s and Ingvar’s group. This was just one visit on a packed itinerary for Ingvar, on tour with us again. More blogs will follow re the whole tour.

Alexander Forsyth served his time as a coppersmith in Rothes in the 1890’s. The owner of the brass and copperworks at the time was Robert Willison. After finishing his apprenticeship Alexander remained with Willison as a tradesman and then foreman until 1933. It was at this point that he bought the business from the retiring Willison. Forsyth and Son was born. The son was Ernest (better known as “Toot”) and after returning from service in the Second World War he took over the running of the business. Toot quickly introduced new welding techniques to replace the traditional riveting process which helped keep the business moving with times.Today fourth generation Richard Ernest carries on the mantle as Managing Director.

Their engineers have experience in the process design of pot and column still plants, mashing to final distillation. During the design phase they can size plant, specify equipment, produce flow schematics and P&ID’s, size piping and specify automation as required, all handcrafted and hand shaped pots to any contour or size that clients desire. In the last 20 years Forsyths have been exporting all over the globe – pots from 50L to 25,000L charge capacity using direct flame firing, steam coil, steam jacket, electric element or electric hotplate as the heat source, still heads in any shape with the main three styles being ogee, lamp glass and boil ball all of which are finished with a sweeping swan neck. Their two main areas of business are the oil and gas industries. Typical fabrications include structural steelwork, piping, pressure vessels, umbilical/pipe reels and tanks. Alcoholic industries (we know them for better I think) from the supply of distillation equipment only to turnkey distillery design and build, plant upgrade or expansion projects.

Distilleries take great pride in their stills, no two have the same shape or size. But why? Is there more to their design than meets the eye? The Whisky Professor tells all. Does size matter? the shape and size of a still has a significant effect on the character of the spirit being produced – and it is all to do with copper. Copper was first used to make stills because it is malleable and can be worked into shape easily. This longer the contact between vapour and copper, the lighter the spirit will be. A taller still is more likely to produce a light spirit – hello Glenmorangie – the tallest stills in Scotland, with long necks measuring nearly 17 feet high. They say only the lightest and purest vapors make it all the way up and out. A smaller still is more likely to make a heavy spirit because that conversation is a short one. Think Macallan. The angle of the lyne arm also has an impact. If it points upwards that copper contact and reflux is extended. A downward-angled lyne arm stops the contact in its tracks and helps to gather robust flavours. Distillers choose the shape of the still and manage the way it is run in order to produce the distillery’s unique character. One of the things Forsyth’s offer is a design service, they offer many types, size and shape of still to the client, who then can pick and mix to design their own unique still. So, shape does matter, Macallan have small stills – 3,900 litres, they believe the shape offers rich, fruity characteristics.

The difference between pot stills and column stills is that pot stills operate on a batch by batch basis, while column stills are/cab be continuously. With column distillation, the mash enters near the top of the still and begins flowing downward bringing it closer to the heating source, once heated enough to evaporate the vapor rises up through plates. At each plate the vapor ends up leaving behind some of its heavier compounds. Most pot stills are made entirely from copper, column stills may be part stainless steel.

Did I enjoy my visit to Forsyth’s? Aye, can you no tell?

Paul McLean, on tour with Ingvar Ronde, Scotland, May 2017

http://www.whiskytours.scot/

R&I Cruden Awarded GlenWyvis Distillery Biomass and Mechanical contract 

R&I Cruden are delighted to announce that they have been awarded the Biomass and Mechanical contract for the boiler and steam production at the world’s first 100% community owned whisky distillery.

GlenWyvis will be the first distillery in Dingwall for over 90 years and construction is planned to begin in 2017. The distillery will be powered by various sources of renewable energy including a biomass boiler and aims to have bottles of eight-year malt on sale by the middle of the next decade. The initial production run will be 30,000 litres a year, although this could rise to as much as 200,000 litres annually.

R&I Cruden, an established Mechanical and Renewable business based in nearby Muir of Ord, has built an exceptional reputation for high quality installations of renewable heating systems over the last decade. This will be their first involvement in the distillery sector but something Managing Director Ian Cruden is relishing.

“Although this will be our first distillery project we have been working closely with the GlenWyvis team for over three years now. We have scoured Europe looking for the best equipment and been heavily involved in the design process. It is now at the exciting stage where our hard work comes to fruition and we get to see all of our planning and design work come together during the build process. Our excellent team of engineers has completed additional project-specific training and they are excited to get started. This is a great project for us that will help with continued growth and assist in creating new jobs within our business. We look forward to a successful project which will provide a legacy for the local community”.

                                                                                     Company Director: Ian Cruden

“We are delighted to be able to partner with a local supplier on this important aspect of the GlenWyvis project. The team at GlenWyvis is committed to the local community and to renewable energy – and this contract represents a key milestone in the distillery construction. We have worked closely with the engineers from R&I Cruden and have been impressed with their willingness to invest time and energy to ensure that they can deliver the best solution for our ground-breaking project. We look forward to making this happen together.”

GlenWyvis Founder: John McKenzie

One of the main factors that attracted R&I Cruden to the GlenWyvis project was the client’s philosophy – “built on history, powered by nature” – that sits very well with our own ethos. This not only reflects the renewable aspect of the project, but also the core community values, something R&I Cruden is also extremely committed too, investing particularly in young people. R&I Cruden already have an award-winning apprenticeship program and the addition of the GlenWyvis contract will help further develop this.

R&I Cruden can be contacted on Tel: 01463 870 057 for all your Mechanical and Renewable enquiries.

http://www.ricruden.net/

info@ricruden.net

WHISKY OF THE YEAR: ARDBEG KELPIE COMMITTEE EXCLUSIVE (51.7% ABV) CROWNED WHISKY OF THE YEAR AT THE 2017 INTERNATIONAL WHISKY COMPETITION

Dr Bill Lumsden, Director of Distilling & Whisky Creation for Glenmorangie and Ardbeg named Master Distiller of the Year for crafting the Whisky of the Year 2017 and will receive the coveted Golden Barrel Trophy.

The International Whisky Competition (IWC) just released its results for this year’s most respected blind tasting judging event. The top recognition, Whisky of the Year, was awarded to Ardbeg Kelpie Committee Exclusive (51.7% ABV) which scored 97.3 points, the highest scoring whisky of the competition.

The 8th edition of the International Whisky Competition took place in Las Vegas over three days, from May 3 to 5 and received over 180 different whiskies. A world-class tasting panel made of whisky, spirit, beer and wine experts blind tasted each whisky on an individual basis (8 minutes per whisky).

Each whisky was scored using a comprehensive 100-point scale system developed by Sébastien Gavillet, IWC Head of Tasting Panel and author of Discovering and Mastering Single Malt Scotch Whisky. This process and the fact that only three medals are awarded in any category make the International Whisky Competition the most followed whisky competition and one of the most professional competitions of its kind in the world.

We warmly congratulate Dr Bill Lumsden, Head of Spirit Creation at Glenmorangie and Ardbeg, as well as his team, for creating such a complex and sophisticated whisky, ever changing with pronounced phenols yet a smooth & lingering finish. “Definitely a contender” said Sebastien Gavillet’s tasting notes. “Elegant! Spectacular” said Adam Carmer’s notes and “Warm finish, exceptionally smooth and well-integrated” said Agi Toth’s notes.

This is the second year Dr Bill Lumsden is crowned Master Distiller of the Year for crafting the best scoring whisky of the competition. Last year’s winner was Glenmorangie Signet, which scored 97 points. Ardbeg Distillery will receive the Golden Barrel Trophy for winning the Whisky of the Year during a ceremony to be held this summer in Islay, Scotland.

Full results available here: https://www.whiskycompetition.com/2017-results/ 

About the International Whisky Competition®

The International Whisky Competition is the most followed Whisky Competition on Social Media and brings whiskies from around the world to be blind tasted and rated by a professional tasting panel using the most comprehensive tasting method available. 15 criteria are required to produce the tasting notes as well as aroma and flavor profiles for the International Whisky Guide. Unlike other competitions, the judges are presented with one whisky at a time, to ensure each whisky gets the proper attention. For more information please visit www.whiskycompetition.com

We congratulate Dr Bill Lumsden and his team, for crafting such an a complex and sophisticated whisky, ever changing with pronounced phenols yet a smooth & lingering finish” said Sebastien Gavillet

For more information about the International Whisky Guide and the International Whisky Competition, please visit whiskycompetition.com or contact Sylvain Allard, Managing Director, at s.allard@whiskycompetition.com

We congratulate Dr Bill Lumsden and his team, for crafting such an a complex and sophisticated whisky, ever changing with pronounced phenols yet a smooth & lingering finish” said Sebastien Gavillet

From our friends at Scotch Whisky Auctions; 

We are live with our 74th auction!

With an unprecedented 5000+ lots, and some real superstars, there is without doubt something here for everyone.

Enjoy – and remember: Don’t Lose Your Bottle!

Deanston 40 Year Old

45.6% vol. / 70cl

£1,000.00

Hailing from a Highland distillery housed in a former cotton mill, this 40 year old single malt is one of only 480 bottles produced. Consisting of spirit from refill casks and Oloroso sherry casks, Deanston 40 Year Old is presented non chill-filtered for an authentic taste and natural colour.

Nose: the distillery’s distinctive honey and tropical fruit notes with rich oak, sweet malt, vanilla fudge and a hint of dried fruit.

Palate: sweet heather honey fills the mouth along with pear and apples, before the sweet malt, vanilla fudge and rich oak of the nose develop further.

Finish: long with sweet honey and fruit lingering.

Dumbarton 30 Year Old 1987 10th Anniversary

Hot on the heels as our Irish single cask we’re delighted to present the next bottling of our 10th Anniversary series. A 30 Year Old single grain from the lost Dumbarton distillery. Selected by our friends at Hunter Laing & Co. in Glasgow and bottled May 2017 from a single barrel yielding 197 bottles. Dumbarton distillery closed in 2002 and demolition was completed in early 2017. A little bit of history in a bottle.

SHOP – £86.59

Ladies and gentlemen, Join us on the evening of the 26^th of June for the event of the season. A whisky debate in the style of BBCs Question time alongside what Milroy’s does best , a whisky tasting. With an election right around the corner, we’re in the mood for a debate, so step aside Mr Dimbleby, it’s time to talk whisky. It wouldn’t be a debate without a panel of experts and we are privileged enough to have some of the best.

Mr Colin Dunn- Whisky ambassador, Diageo

Mr Duncan Ross  – Spirit Advisor, The Whisky Exchange 

Mr Edward Bates – Multifaceted Whisky aficionado and skilled writer.

Milroy’s very own GM Patrick McCourt will play host and intermediate between guests and the panel. Guests will be asked to send in their questions and we will pick the very best for you to put forward to the experts for debate. Audience participation is the key, anything goes.   Upon entry to the debate you will be welcomed with a ‘Welcome cocktail’ provided by our award-winning cocktail bar ‘The Vault’. 5 Whiskies will be served throughout the evening to enjoy alongside fierce discussion about whisky and the world that surrounds it. Tickets are limited and are selling fast so pick yours up today on the Milroys web store.

TICKETS

Tamdhu marks 120th anniversary with archive appeal

Tamdhu Distillery is calling on whisky enthusiasts to help bring its history to life, as it marks its 120th anniversary.

The Speyside distillery is asking people to come forward with their Tamdhu memories, artefacts and photographs, as it seeks to build a brand archive and delve more deeply into the social history of its past.

Sandy McIntyre, Tamdhu Distillery Manager, explains:

“Since the distillery was reopened in 2012 by Ian Macleod Distillers, Tamdhu has been growing in popularity all over the world, and people love hearing about the history of how our whisky is made, and the people who made it.

“We already have some brilliant archive material – for example, the wages log from way back in 1897, and the original distillery blueprints –  but I know there must be lots more out there.

“We’re interested in hearing stories from those who have worked here and their friends and family, and will be collecting photographs and memorabilia, and anything else which people might have hidden away. And, as we are custodians of the old Tamdhu/Dalbeallie railway station, we’d also be thrilled to receive any stories or images relating to it. Our aim is to create an online archive which people can explore and maybe, in time, establish something here at the distillery too.”

To share your Tamdhu stories and memorabilia, simply upload to the Tamdhu Facebook page or share on Twitter or Instagram using the hashtag #TamdhuTimes

Born on the banks of the River Spey in 1897, Tamdhu Distillery was considered the most technologically-advanced of its time. Enthused by the optimism of Queen Victoria’s 1897 Diamond Jubilee, it was built by a consortium of merchants and gentlemen of the whisky trade who had raised today’s equivalent of £20 million to fund the project. It was designed by Charles C Doig Esq – the pre-eminent distillery architect and engineer of the day.

Tamdhu is now owned by one of Scotland’s leading, independent family-owned distillers, Ian Macleod Distillers. Its quality is defined by the hint of peat in its malted barley, the natural Speyside water that is drawn directly from the Tamdhu spring and the 100% exclusive use of only the finest sherry oak casks.

Tamdhu has recently received an array of awards for its whisky, including a double Gold for its Tamdhu Batch Strength II and Tamdhu Ten Year Old at the International Spirits Challenge 2017, and Best Non Age Statement Whisky at the Spirit of Speyside Whisky Festival Awards 2017, also for Batch Strength II.

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

Startup Anniversary Invites Worldwide Toast to Japanese Whisky

TOKYO — 25 May 2017 – dekantā, the leading online store for high end Japanese spirits, are hosting a week-long event, starting Saturday 28 May, to mark two years since its founding by Japanese entrepreneur Makiyo Masa. The anniversary week invites customers, partners and friends to celebrate a second year of success for dekantā and the continued allure of Japanese whisky on the international stage.

Each of the seven days leading up to the 3 June anniversary will highlight a Japanese whisky brand or distillery from dekantā’s extensive range, from big brand favourites to upcoming Ji-whisky labels. These daily profiles will involve insider insights and recommendations, ‘flash deals’ on popular bottles, competitions, limited edition bottle sets in dekantā collectible boxes, and more.

Friends of dekantā on social media are invited to offer a virtual toast to Japanese whisky by posting their photos using the hashtag “ToastDekanta” (#ToastDekanta). Participants in the toast will be entered to win bottles, gift-cards and door prizes valued at more than $1,000 USD.

Since dekantā’s founding in 2015, Makiyo has scoured Japan, sourcing the most exclusive and rare bottles and delivering her country’s exceptional spirit to the world’s elite. “Whisky lovers the world over have embraced dekantā and for that we are very thankful,” said Makiyo. “We couldn’t have achieved so much in so little time without the support of our online community of Japanese whisky enthusiasts, and that’s why we’d like to give a little back with a massive Japanese whisky extravaganza.”

In just two years, dekantā has grown to offer the world’s largest online selection of rare and authentic Japanese spirits, and has delivered to 127 countries across every continent in the world. It is now firmly established as the predominant source for rare and high-end Japanese whisky, while stocking a wider selection of Japanese spirits and offering a taste of Japanese culture worldwide. Bottles can be delivered to anywhere on the globe, with an authentic Japanese gift wrapping service available.

Stock ranges from the highly exclusive produce of silent distilleries, to more affordable and extremely popular brands such as Hibiki, Yamazaki and Nikka. Just some of the rare and exclusive bottles listed exclusively on dekantā include a large selection of bottles from renowned ‘silent’ distillery Karuizawa and Ichiro’s Playing Card series. dekantā is offering the highly-anticipated Yamazaki 2017 Limited Edition release for pre-order and the Yamazakura 963 21 year old is a dekantā exclusive bottle that cannot be found anywhere else online.

Japanese whisky has experienced rapid worldwide growth, and has won numerous awards and accolades in recent years. “Thank you to our wonderful customers. Thank you Japan, my home country for making such beautiful whisky that has caught the attention of so many worldwide,” says Makiyo. “We have always prided ourselves on being able to bring an authentic Japanese whisky and cultural experience to customers worldwide, that they would only otherwise find on a visit to Japan. We look forward to welcoming more whisky lovers on the journey.” 

Notes:

For more information on the world-wide toast (available from Sat 27 May): https://dekanta.com/toast-dekanta/

For more information on the anniversary event (available from Sat 27 May): https://dekanta.com/anniversary-2017/

About dekantā

dekantā offers customers access to the world’s largest online selection of authentic Japanese Spirits and has delivered to 127 countries across every continent in the world. A family owned and run business, dekantā’s founders have been selling collectibles since 1985 and specialize in rare, collectible, and new release single malt Japanese whisky. dekantā offers worldwide delivery on an extensive range of Japanese single malt whisky, Japanese grain whisky and Japanese blended whisky, in addition to Scottish whisky released for the Japanese market only.

Consumers who would like to learn more about Japanese whisky should visit the dekantā website, which boasts the most extensive repository of information dedicated to Japanese whisky, including distillery history and tasting notes for each bottle. Bilingual concierge service is available 24 hours a day, providing expert recommendations in both English and Japanese.

dekanta.com

Follow dekantā on Twitter: @dekantawhisky

Like dekantā on Facebook: facebook.com/dekantawhisky/