The Dramble aims to consolidate the voice of whisky bloggers  

The Dramble, launching today, aims to consolidate the independent whisky blog ecosystem, by connecting up reviews and tasting notes. Whisky appreciation is about the sharing of experiences and opinions. It’s an inherently social activity with a growing community of whisky lovers all over the world. The number of whisky blogs and news sites has risen massively over the past decade – each one adding to the rich tapestry of the vibrant, welcoming and knowledgeable online community. But, with so many blogs and so many different opinions to choose from, where should you start?

Created by two whisky enthusiasts, The Dramble recognises that everyone has different individual tastes and also different innate abilities to detect and identify specific tastes and flavours. The Dramble has been created to build a comprehensive and expertly-curated collection of tasting notes supported by additional reviews drawn from whisky bloggers worldwide. The goal of the new site is to help whisky enthusiasts build up their whisky knowledge and appreciation, whilst also providing bloggers with additional channels for people to discover their tasting notes on a dram-by-dram basis.

Speaking of the launch, Co-Founder Matt McKay said: “The world whisky community is a wonderful thing. From local tasting groups, through to festivals, brand ambassadors and commentators, everyone I meet shares the same love and passion for good whisky. In building this site, Danny and I hope that The Dramble becomes a go to starting point for anyone interested in learning more about whisky. It is all a matter of opinion – and we’d like you to add yours.”

As well as featuring tasting notes, The Dramble will also have a strong focus on people, with regular interviews and features which highlight the important contributions made by individuals within the industry. From distillers and blenders through to brand ambassadors and distillery tour guides, The Dramble will look to explore the lives of the people who make whisky what it is today.

NEW TO THE PARTY

Belle Meade Bourbon Madeira Cask Finish – Last week we had a single malt Scotch finished in a Malmsey Madeira cask. This week it’s a Tennessee Bourbon (yes, you read that right), finished in a Madeira cask. The newest special selection from Nelson Green Brier, this bottling is a blend of 6 to 9-year-old high-rye bourbon barrels finished in the sun-baked Madeira casks. All of the age on the bourbon, coupled with the Madeira finish, and non-chill filtered at bottling means this juice is absolutely packed with flavor. Expect everything from traditional baking spices of cinnamon, clove, and vanilla, to honey and caramel, little hints of nuts and dried red fruit, maybe a kiss of mint and some chocolatey tones; it’s a flavor bomb. For the true whisky enthusiast, get a bottle of the Glenmorangie Bacalta to try first, and then try this after. It will be a cool study in how a Malmsey Madeira cask finish affects a single malt versus a bourbon.

Minor Case Straight Rye Whisky – From the Limestone Branch Distillery, this is a sherry finished two years aged rye. The name is a tribute to Limestone Branch Distillery’s owners’ grandfather, Minor Case Beam. Minor Case made rye whisky before prohibition. The bottle is beautiful in and of itself. It’s embossed with the Minor Case Beam crest that minor used to put on his labels.  The whisky is nice and is exactly what you’d expect from a rye finished in a sherry barrel. It is rich rye spice wrapped in red fruit.

Linkwood 37yr Single Malt – Here’s a real treat. Linkwood is a bit of a house favorite here at The Party Source. We have long recommended the independent bottlings from Gordon & MacPhail. So it is with great excitement we now have this distillery edition 37-year-old to offer you! This bottle should be nothing short of a wonderful dram and should show a lovely depth of flavor with both floral and fruit notes alike.

Royal Brackla 12yr Single Malt – Here’s the first time in a long time that we’ve been able to offer whisky from Royal Brackla. In 1835, Brackla was the first distillery to be granted the royal warrant; meaning it provided goods to the royal household. It’s an oloroso matured single malt, and undeniably so. Aromas and flavors of ginger, cocoa powder, almonds, apples abound in this delicious malt.

Bunnahabhain Single Malts – We’ve been able to offer you some fantastic independent bottlings from Bunnahabhain, and now we can offer you the distillery selections too! The Bunnahabhain 12 year and Toiteach are both excellent pours. Pronounced boon – a – ha – vin, is one of the great distilleries from Islay (pronounced eye – luh). The 12yr is a nice soft mix of smoke, vanilla, oak, and fruit (cherry?). The Toiteach, which is Gaelic for smoky, delivers a nice, well integrated but ever present gentle smokiness amidst some fruit and spice. Best yet, these are both of natural color and non-chill filtered!

There’s been a lot of interest in the latest Springbank releases so just to let you know that the eagerly awaited annual release of Longrow 18, along with the Limited Edition 8 year old Kilkerran cask strength and a luscious Hazelburn 13 year old sherrywood, are now in stock. You can find them in our New Products section, along with other whiskies that include the first two bottles of a limited edition series from Tomatin that are both affordable and tasty!

NEW PRODUCTS

HAZELBURN 2003 13 YEAR OLD SHERRYWOOD WHISKY

Matured in Oloroso casks the tasting notes for this make it sound irrestible for those of you who love a rich and sweet style of whisky.
Nose – Initially raisins, marzipan, Demerara sugar followed by treacle, sticky toffee and wood shavings.
Taste – Homemade strawberry jam, sugary and filled with cream, orange zest, brandy snaps and a white chocolate creme brûlée.
Finish – Chocolate orange, crazy coffee liqueur, buttered popcorn, cocoa beans and mocha coffee with a delicate finish of sweet orange marmalade.

Buy Online: £ 54.99

BRUICHLADDICH 1992 24 YEAR OLD BLACK ART 5.1 SINGLE MALT

The first Black Art to be created by Adam Hannet since he took over from Jim McEwan as Head Distiller at Bruichladdich.

Buy Online: £ 249.99

TALISKER 30 YEAR OLD 2012 RELEASE SINGLE MALT

We have a very limited amount of the Talisker 25 year old and the Talisker 30 year old 2012 Special Releases back in stock

Buy Online: £ 378.99

TOMATIN 1971 44 YEAR OLD SINGLE MALT

The first release in Tomatin’s Warehouse 6 collection and one of only 252 bottles. Matured in an Oloroso Sherry butt, this is rather special…

Buy Online: £ 2599.99

AWARDED WHISKY MAGAZINE’S RETAILER OF THE YEAR FOR 2011

What’s your perfect Glengoyne Moment?

Where’s your favourite place to enjoy a dram of Glengoyne? At home with a crackling log fire for company? With friends on a picnic? Or in that gem of a pub after a long day on the hills? Show us your perfect Glengoyne Moment by sharing a photograph on our Moments mosaic page.

GLENGOYNE MOMENTS MOSAIC

SHARE YOUR OWN #GGNMOMENT & WIN

Tell us your name, where you’re from and where you took the shot; every quarter we’ll pick a winner to receive a special bottle of Glengoyne 10 Year Old – personalised with your name and the name of your Glengoyne Moment.

Our last winner Emma (and her lovely furry friend Bonnie) shared their favourite Moment – curled up by a crackling fire with an extra dash of warmth for Emma thanks to a wee dram of our 21 Year Old!

Use #GGNMoment to share yours and follow us on Facebook, Twitter and Instagram to see our favourite Glengoyne Moments along the way.

As if that’s not enough, we’ll choose the best-of-the-best shots and display them right here at our home,– Glengoyne Distillery in Dumgoyne

SHARE YOUR MOMENT

Glengoyne Distillery, Dumgoyne, Near Killearn, Glasgow G63 9LB

Tel. +44 (0)1360 550 254

Email. reception@glengoyne.com

ISLAY CHARITIES RAISE A DRAM TO LAGAVULIN LEGACY 

A range of good causes on the famous whisky island of Islay raised a dram of Lagavulin to celebrate sharing in a major financial legacy from the distillery’s 200^th anniversary.

Representatives of the charities, including the local swimming pool, cyber café, arts and festival organisations, visited the distillery to officially mark the handover of £588,395 of funds which were raised through a special Lagavulin 200^th anniversary bottling.

The principal beneficiary of the funding is Islay Heritage, a ground-breaking new initiative which has been established to explore, conserve and promote Islay’s wealth of historical and archaeological sites. Islay is one of Scotland’s most important historical locations being home to Lords of the Isles and the epi-centre of the country’s early and pre-historical life. Now with a grant of £318,395 from the Lagavulin Legacy fund, the ambitious project aims to make Islay as famous for its history as it currently is for Scotch whisky.

The Lagavulin Legacy project will also fund the restoration and conservation of around 700 acres of peatlands on Islay in recognition of the vital role peat plays in the creation of Lagavulin and other whiskies for which Islay is famous.

A total of seven good causes will benefit from the Lagavulin Legacy fund* reflecting a range of local good causes and projects designed to further enhance Islay’s reputation as a ‘must-visit’ destination for global visitors.

Dr Nick Morgan, Diageo Head of Whisky Outreach, who led the Lagavulin 200^th Anniversary project, said: “The Lagavulin Legacy fund is not about making donations, it is about investing in the rich fabric of the Islay community. That’s why we’ve chosen a range of charities to support from very local community good causes, to the ambitious new Islay Heritage project which aims to really put Islay on the map as one of the world’s most important archaeological and historical destinations.”

Georgie Crawford, Lagavulin Distillery manager, added: “The celebrations for Lagavulin’s 200^th anniversary last year were fantastic, but the absolute highlight of it all is to be able to handover such a significant financial contribution to these good causes.

“It makes me incredibly proud to welcome our friends and partners here at the distillery to mark the handover of the funds. We look forward to continuing to work with these good causes and to seeing the legacy project bring real benefits to Islay and its communities.”

The Lagavulin 200^th anniversary legacy funds were raised through the sale of a special bottling of a Lagavulin 1991 Single Malt Scotch Whisky cask which was carefully selected by the distillery team and Diageo Chief Executive Ivan Menezes. Just 522 bottles were put on sale, 521 of the bottles via a special ballot on The Whisky Exchange at a price of £1,494 – a price set to acknowledge the historic year of the first recorded distillation of Scotch Whisky – with bottle no.1 then auctioned by The Whisky Exchange, raising a further £8,395.

The funds are being transferred to the charities with immediate effect to allow the legacy projects to progress at the earliest opportunity.

NOTES 

*Lagavulin 200 charity recipients

The proceeds received by Diageo from the sale of the Lagavulin 1991 bottling have been donated to the following registered charities in the following proportions, to fund projects on Islay which are designed to enhance the understanding of the rich and diverse history of Islay and enhance the life of the local community:

About Diageo

Diageo is a global leader in beverage alcohol with an outstanding collection of brands across spirits, beer and wine categories.  These brands include Johnnie Walker, Crown Royal, JεB, Buchanan’s, and Windsor whiskies, Smirnoff, Cîroc and Ketel One vodkas, Captain Morgan, Baileys, Don Julio, Tanqueray and Guinness.

Diageo is a global company, and our products are sold in more than 180 countries around the world.  The company is listed on both the London Stock Exchange (DGE) and the New York Stock Exchange (DEO).  For more information about Diageo, our people, our brands, and performance, visit us at www.diageo.com. Visit Diageo’s global responsible drinking resource, www.DRINKiQ.com, for information, initiatives, and ways to share best practice.

Celebrating life, every day, everywhere.

About Diageo in Scotland

• Scotland is one of Diageo’s largest spirit supply centres responsible for producing nearly 50 million cases of leading brands of Scotch whisky and white spirits and over four million cases of Ready To Drink brands annually.
• Around 85% of Diageo’s production in Scotland is sold overseas.
• Diageo in Scotland currently employs around 3,500 people.
• Diageo currently operates 28 malt distilleries and one grain distillery and has a 50 per cent share in a further grain distillery.
• As well as engineering and technical support functions, there are extensive warehousing and packaging operations in Scotland and the company’s Scottish headquarters are in Edinburgh.

About Lagavulin

Local records suggest that Lagavulin was already a centre of whisky production in the early 18^th century. There had almost certainly been many other illicit stills before John Johnston founded the first legal distillery at Lagavulin Bay in 1816. As with all Scottish distilleries, it passed through the hands of different owners, including the celebrated Sir Peter Mackie, whose company became White Horse Distillers, forever associated with Lagavulin. White Horse joined The Distillers Company Ltd. (eventually Diageo) in 1927. In 1989, Lagavulin, now normally bottled at 16 years rather than the original 12, became one of the six Classic Malts of Scotland™.

Chivas Brothers funds PhD to help combat effects of climate change on water supply

Chivas Brothers, the Scotch whisky and premium gin business of Pernod Ricard, is today announcing plans to award £4,000 in grant funding to support key research into combating the effects of climate change on distillery water resources.

The project, which is being delivered in partnership with The University of Aberdeen, and the James Hutton Institute, will offer one PhD student the opportunity to embark on a four-year Natural Environment Research Council (NERC) industrial studentship to help identify natural solutions to reduce the impact of water scarcity and rising water temperatures during prolonged warm and dry periods.

The Scotch whisky industry critically depends on a sustainable and good quality water supply; pure Scottish mineral water is one of three ingredients used in the malting, mashing and cooling processes and also when diluting the spirit to reduce its alcoholic strength to the desired level. This research aims to identify solutions to preserve this key ingredient.

Throughout the project, the student will complete field research on the water catchment areas at The Glenlivet distillery in Moray to test the effectiveness of novel solutions to manage water flow. They will become an integral part of Chivas Brothers’ environmental sustainability team and receive a full range of training including a course on distillation processes and distillery water requirements. Research and development of mathematical models to help identify the best locations to manage water flow for other distilleries will be carried out at The University of Aberdeen, with the support of the James Hutton Institute.

Gordon Buist, Production Director at Chivas Brothers, said: “There are three ingredients that go into creating a single malt Scotch whisky – malted barley, yeast and water – and each is incredibly important to developing the depth of flavour and quality unique to The Glenlivet. By supporting this key research we hope to improve water management strategies, to the benefit of the entire Scotch whisky industry.

“As part of the project, we will support the student by providing them with the opportunity to work with our experienced environmental and sustainability team at The Glenlivet distillery, including access to a wide range of training, expertise and laboratory facilities.”

Dr. Josie Geris, Lecturer in Hydrology at the School of Geosciences, University of Aberdeen, said: “We are pleased to be working with Chivas Brothers and the James Hutton Institute. This project provides a unique opportunity for a research student to gain real world experience out in the field and identify solutions that will greatly benefit the whisky industry in the long term.”

Chivas Brothers has a longstanding commitment to supporting further academic institutions in Scotland with students from both Robert Gordon University in Aberdeen and Edinburgh University completing one-year laboratory placements with the business over the last five years. The company also supports research and development on behalf of the whisky industry, through the Scotch Whisky Research Institute, based in Edinburgh; and funds a bursary scheme for further education and vocational training in conjunction with the Scottish International Education Trust, which is open to employees and their family members.

Notes:

About Chivas Brothers

Chivas Brothers is the Scotch whisky and premium gin business of Pernod Ricard, the world’s n°2 in wines and spirits. Chivas Brothers’ award-winning portfolio features some of the world’s most revered Scotch whisky brands including Chivas Regal, the world’s first luxury whisky and the No.1 Scotch whisky in China; Ballantine’s, Europe’s No.1 Scotch whisky; The Glenlivet, the single malt whisky that set the standard; and Royal Salute, the world’s only exclusively prestige Scotch whisky range. The portfolio also includes two of the world’s leading English gins – Beefeater, the world’s most awarded premium gin, and Plymouth gin – plus a selection of highly acclaimed single malt whiskies, including Aberlour, Longmorn, Scapa, Strathisla and Tormore. The range is completed by a collection of blended Scotch whiskies operating in many of the world’s key whisky markets which includes 100 Pipers, Clan Campbell, Something Special and Passport Scotch.

www.chivasspirit.com

Tomintoul 48 Year Old 1967 Murray McDavid

$483.19

SHOP NOW >

Tomintoul 48 Year Old 1967 Speyside single malt Scotch whiskey. Matured in first fill bourbon barrels #150031 & #150032 bottled October 2015 by Murray McDavid for the Mission Gold series. Tomintoul Distillery was built in 1964 and production began the following year at this Speyside malt whisky distillery. Its four stills produce mainly lightly peated whisky although small batches of highly peated whisky are produced annually. The core range includes the Tomintoul 10 Year Old and Tomintoul 14 Year Old. Independent bottlers including Hunter Laing and Gordon & MacPhail produce regular single cask expressions.

NEW APRIL RELEASE

This month we’ve released another nine single casks whiskies, available now online and in our Members’ Rooms. Fresh and full of flavour, these tempting whiskies have definite ‘WOW’ factor, not to mention some fantastic names and tasting notes. Open your mind and let your imagination run wild.

BOOKER’S BOURBON – LAST CALL AT $49.99

For as long as we can remember here at K&L, Booker’s Bourbon has been the quintessential high proof $50 whiskey-the standard by which other power-oriented American whiskies have been judged. Unfortunately, however, due to shortages and demand the age statements have continued to decline while the juice is being consumed faster and faster. Because of that unsustainable pace, the folks at Beam have decided to raise the price of Booker’s Bourbon and eventually turn it into a $100 bottle with an older age statement and a more limited availability. When we heard that news a few months back, we bought in as deeply as we could. Then we got the news this week from the distributor-the wholesale price was now higher than our retail! That means the next time we buy Booker’s Bourbon at K&L the price will likely be in the mid-sixties until we eventually run through that inventory and the price goes up again. It’s the end of an era, but that era doesn’t have to end just yet. We’ve got one last allocation of the Kentucky legend at the standard $50 retail-while it lasts!

Booker’s Kentucky Straight Bourbon Whiskey (750ml) $49.99

LOT 40 RYE WHISKEY: OUR FAVORITE (NORTH) AMERICAN RYE, NOW AT $29.99

Our spirits buyer David Driscoll was out at Hiram Walker in Canada this past week getting a firsthand look at how Lot 40 rye whiskey is made and what makes the distillery so unique. You can check out his adventures here on the spirits blog, but in the meantime check out our new low price for what is still a benchmark rye whiskey at K&L

Voted Canadian Whisky of the Year by the Whisky Advocate, Lot 40 is considered by many to be the quintessential Canadian rye whisky, garnering heaps of praise and a cult-like following. Distilled by Hiram Walker, now run by Pernod Ricard, it was briefly discontinued in the early 2000s, which set off a Pappy-esque manhunt by consumers who knew of its excellence (not in CA, however, where we were deprived of its presence). Now that it’s been relaunched by Pernod, we’re lucky enough to start getting a healthy supply in the U.S. It’s clear after tasting it why the Lot 40 has the reputation it has. The flavors of rye are unbelievably pure, while the palate remains soft and creamy underneath. It moves from rye bread into a peppery note so intense that it almost transcends into sweet citrus before finishing rich and floral. It’s the most exciting rye we’ve seen hit the shelves in more than year. We think it’s going to be a HUGE hit. Esteemed Canadian whisky writer Davin de Kergommeaux calls it “a contemporary masterpiece, seven generations in the making. This is one powerfully flavorful whisky that boldly mingles the galvanizing piquancy of distilled rye grain with the soaring floral fragrance of malted rye, and a fruitiness that comes with age.” We call it the best rye whiskey we’ve tasted since stalwarts like Sazerac 18 and older Willett bottles became dreams rather than reality. This is can’t-miss stuff. This is the kind of whiskey where you buy three bottles rather than one.

Lot 40 Single Copper Pot Still Canadian Rye Whisky (750ml) $29.99

Phone: (877) KL-WINES (Toll Free 877.559.4637)

Email: wine@klwines.com K&L Wine Merchants 3005 El Camino Real Redwood City, CA 94061 USA

San Francisco, Redwood City, Hollywood CA

A long weekend whisky tour, full of whisky to sample, distilleries to visit, plenty of fun with hotels, lunches & dinners. Join Liz and Paul of MCLEANSCOTLAND on the exclusive whisky trip.

Thursday 31 August. We meet you at Inverness airport at noon. With your first Scottish dram in hand we drive to Speyside in time for a two course lunch with a drink included at The Delnashaugh Hotel. It’s then a short distance to Glenfarclas Distillery where you take a tour and taste. Glenfarclas was one of the first distilleries in Scotland to open a dedicated visitor centre in 1973. After your tour relax with a dram or three. Then on to Grantown on Spey, where you check in to The Garth Hotel. This evening we host a 3 course dinner with thee whiskies. Also this evening, Spud the Piper in full highland dress entertains you. In 2000 Madonna and Guy Ritchie came to Scotland for their wedding ceremony. Spud piped for her. On their arrival the press, asked him to play ‘Like a Virgin’ on the pipes. So he played for Madonna as she came down the steps of her jet. The next day he was on the front page of every paper known to man! We then introduce Robert Ransom founder of Angels’ Nectar “Blended by Angels, to be Shared with Friends”, Angels’ Nectar Blended Malt Scotch Whiskies are vibrant and fresh, just the way the Angels enjoy their drams. Relax with a presentation and samples from Robert.

Friday 1 September. After a sumptous highland breakfast we travel the short distance to Craigellachie, where we visit the Speyside Cooperage; the only cooperage in Britain with a visitor centre. An experienced Cooper will  show how Coopers still use traditional methods and tools. Although shipped across the world, many of the casks remain in Scotland, providing a vital ingredient in Scotland’s whisky making process. From here its five minutes to Glenfiddich Distillery, where we have arranged lunch. Then a half hour drive to Elgin where we visit Glen Moray Distillery, a private tour and taste, a French owned distillery, one of our favourites. A superb tour followed by drams, some direct from the cask. The shop has (in our opinion) the best value for money whisky to purchase anywhere! Ten minutes to the hotel, check in, relax, have a bite to eat. This evening at the hotel, we introduce Derek Hancock.   A Senior Executive responsible for Single Malt Scotch Whisky exports for over 40 years. Derek has travelled the world for over 25 years and has presented many master classes, tastings and high level presentations to customers in every continent. Let Derek escort you around the region and impart stories and insights into the distilleries, brands, drams and people who make this such a fascinating topic. Overnight Elgin.

Saturday 2 September. After breakfast we relax a while, then attend our very own MCLEANSCOTLAND whisky school with Vic Cameron. Vic (BSc DipDist)  has over 23 years experience in the distilling industry, working in a number of roles for Diageo. He has worked in production management at both malting and distilling sites. Vic is proud to have been the 4th International Malt Whisky Nosing Champion. He is now on the organising committee for the Spirit of Speyside Whisky Festival whisky school and also the Whisky Lecturer for the University of the Highlands and Islands. Starting at 10am, we break for refreshments at 11am, continuing after the break until 12.30.  This is a very informative humorous take on the whisky industry – with chocolates!  FREE time follows, allowing you a lunch break. You have a ticket for the Distilled whisky festival at Elgin Town Hall, running from 1pm – 5pm; the team behind the annual Spirit of Speyside Whisky Festival brings this event to the sampling table – the best Speyside whisky distillers (at least 50 of them) are uniting under one roof. But that’s not all. Speyside’s whisky distillers will be in good company as award-winning brewers, gin crafters, food producers and others, will be joining them. Overnight Elgin.

Sunday 3 September. After a deserved lie in, we transfer back to Inverness airport for 12 noon.

Included in this tour; Liz and Paul are your MCLEANSCOTLAND hosts, coach transport for 3 days, 3 nights en suite accommodation, 3 fully cooked Scottish breakfasts, lunch at Delnashaugh and Glenfiddich, 3 course whisky dinner, entry to distilleries as shown, ticket for the whisky festival, whisky presentations by Robert, Vic and Derek, whiskies as shown, extra drams on board the mini coach, plus – a take home 20cl bottle of superb Spey whisky. Cost  £715  per person sharing a twin or double room. Single extra £110

all enquiries  info@mcleanscotland.com