Angel’s and Demons Cinnamon Whiskey – Forget the big brands, this is the new kid on the block. It’s sugar sweet and cinnamon spicy and goes down so smooth. Keep a bottle in the freezer and enjoy it with all your angelic and demonic friends this weekend.

Backbone Bourbon – Skeletons beware, this will tickle your ribs and warm your spine! It’s a great young bourbon that will warm you on a cool Halloween night. Cheers, -The Party Source Liquor Department.

thepartysource.com

95 Riviera Drive, Bellevue, KY 41073  

(859) 291-4007

WILD TURKEY RELEASES AMERICA’S FAVOURITE BARREL PROOF BOURBON IN THE UK

‘Bourbon Buddha’ hit arrives in time for Fall and Thanksgiving celebrations  

Drinkers who like their spirits with big bold flavours have a new way to wet their whistle with Wild Turkey® Rare Breed® landing in the UK for the first time. Bottling at barrel proof (uncut with water) gives an extra edge to the rich and silky bourbon whiskies that have aged for six, eight and 12 years in oak barrels at the distillery’s home in Lawrenceberg, Kentucky.

Already the number one barrel proof bourbon in the USA, Rare Breed has been carefully crafted, without compromise, by Jimmy Russell, the legendary 82 year old Master Distiller of Wild Turkey (in his home town, Jimmy is known as the ‘Bourbon Buddha’). The result is an exceptionally rich full-bodied bourbon with sweet notes, spicy characteristics and a long, dried fruit finish. Attaining an easy-drinking bourbon at such a high alcohol strength (56.4% ABV) is no easy feat.

Commenting on the product, Jimmy’s son, and fellow Master Distiller, Eddie Russell said: “We’ve always liked to age our bourbons for longer than many other distillers and when it’s tried like this without water, you can really see why this makes sense. The Wild Turkey peppery, spicy characteristics burst out, but they’re sweetly rounded from the years of maturation in brand new oak barrels. Hell, it’s so smooth Jimmy keeps his in the freezer so he can serve it chilled without ice diluting it.”

To make a batch of Rare Breed, only the finest bourbons are selected from the warehouses. The six year old whiskies gives the drink a lively kick, the eight year olds offers a smooth heart and the 12 year olds deliver a rich depth.

The release of Rare Breed in the UK comes at a time when bartenders and consumers are tuning into the qualities of bourbon, both in cocktails like the old fashioned and neat, often as a boilermaker partner. Judges at the world’s top competitions also recognise Rare Breed’s excellence – it collected a Double Gold Medal at the San Francisco Spirits Competition earlier this year.

Available from Amazon, The Whisky Exchange and specialist retailers with a RRP of £47.95 for a 700ml bottle, Wild Turkey Rare Breed is on shelf from now. The stocky glass bottle comes with a cork stopper and both the bottle and outer pack carry awesomely detailed turkey illustrations.

Tasting notes:

Colour: Bright amber

Nose:                 Dense aromas of roasted whole nots, peppercorns, banana custard pie and burnt sugar with a round silky medium-full body

Taste:                 Tongue-warming polished wood, lemongrass, slate and white pepper finish (with water added, rounds out to a long, lingering finish with dried fruits)

Wild Turkey on Facebook: /wildturkey Wild Turkey on Twitter: @WildTurkeyUK 

ABOUT WILD TURKEY

The Distillery for Wild Turkey Bourbon is located in Kentucky, situated on a deep limestone shelf on the Kentucky River. The shelf acts as a natural filter and provides the distillery with crystal clear water, vital to making such a high quality product. The whiskey is fermented for 72 hours. Wild Turkey features the legendary father and son Master Distilling team of Jimmy and Eddie Russell, who have 90 years of combined experience making bourbon.

The famous Wild Turkey brand name first came about back in 1940 when distillery executive Thomas McCarthey took a few warehouse samples on a Wild Turkey hunting trip with a group of friends. The following year, his friends asked him for “some of that Wild Turkey whiskey” and the brand was born.

Wild Turkey is distilled and put into new oak barrels at a much lower ABV than most bourbon. This results in a much richer flavor, as less is cooked out during the production process. Ageing in the highest quality new American oak barrels with the heaviest char available (the Number 4 “alligator” char), imparts a smooth flavor and deep amber color to the whiskey. Wild Turkey is one of only a few bourbons to use this expensive, deep char.

The barrels are filled at the distillery in Lawrenceburg, Kentucky. www.wildturkey.com 

ABOUT Campari UK:

Gruppo Campari’s UK subsidiary, headquartered in London. A multicultural and dynamic team composed of 40 Camparistas from 10 different nationalities. Established on March 1st 2015, it took over from J. Wray & Nephew UK, a well-established brand builder and distributor of premium Jamaican rums. At the heart of Campari UK there are two main portfolio offerings: the Italian portfolio with heritage brands such as Campari and Aperol and the white & dark spirits portfolio, led by the Jamaican rum brands Appleton Estate Rum and Wray & Nephew Overproof, as well as Wild Turkey Kentucky Bourbon. The company spans an unrivalled premium spirits and specialty offer in its quality, innovation and style and is also the exclusive UK distributor for Bulldog Gin. www.campariuk.com 

ABOUT GRUPPO CAMPARI:

Davide Campari-Milano S.p.A., together with its affiliates (‘Gruppo Campari’), is a major player in the global beverage sector, trading in over 190 nations around the world with leading positions in Europe and the Americas. The Group was founded in 1860 and today is the sixth-largest player worldwide in the premium spirits industry. The Group’s portfolio, with over 50 brands, spans spirits, the core business, wines and soft drinks. Internationally-renowned brands include Aperol, Appleton Estate, Campari, Cinzano, SKYY Vodka and Wild Turkey. Headquartered in Sesto San Giovanni, Italy, Campari owns 16 plants and 2 wineries worldwide and has its own distribution network in 19 countries. The Group employs around 4,000 people. The shares of the parent company, Davide Campari-Milano S.p.A. (Reuters CPRI.MI – Bloomberg CPR IM), are listed on the Italian Stock Exchange since 2001. For more information: www.camparigroup.com . Please enjoy our brands responsibly.

Late October 2016 Outturn Offerings 

Special Bundle – A Tale of Two Glens 

 

Cask No. 64.65                             $135  

Bitter-sweet as lost love

Speyside, Lossie

The nose had unstinted salivating sweetness (toffee, marshmallows, nougat, maple syrup on ice-cream, Crunchie bars, sugary espresso dregs) plus a mesmerising melange of exotic fruits, some pine and old-fashioned perfumes. The palate was really juicy and lively – slightly bitter but attractive fruits dancing jigs on our willing tongues (kumquat, preserved lemon, Caribbean punch, sherbet lemons) – we also got balsamic glaze, cinnamon stick, vanilla and juicy oak. The reduced nose seemed fruitier, fresher and mouth-watering, with pineapple, apricot, melon, tutti frutti and lemon tart. The reduced palate was as bitter-sweet as Tennyson’s lost love – lemon drizzle cake, bitter lemon and pickled ginger.

Drinking tip: It’s quite lively – something to put you in the mood for dancing, funfairs or sky-diving.

Colour: Aladdin’s lamp

Cask: First-fill barrel

Age: 14 years

Date distilled: April 2001

Alcohol: 60.3%

USA allocation: 90 bottles

Flavour profile: Sweet, fruity & mellow

*AMANDA’S SELECTION*

 

Cask No. 29.178                                    $170

Bee-smoker on a pebble beach

Islay

We detected something of the sea on the nose – fresh oysters, a pebble beach, boat-decks and rush matting in a fisherman’s cottage. Beyond that we got gooseberry and lemon, salted caramel and bubble-gum bonbons – maybe also some bacon crisps. The palate was deliciously smoky, salty and floral – violets, lavender and sherbet straws, with dry earthy spices and an almost coal-dust minerality. The reduced nose evoked swimming pools in exotic parks or gardens, scented candles, dried seaweed and burnt paper in a bee-smoker. The palate had become a sweet, smoky, floral delight, with burnt flower bouquets and honey on charred staves.

Drinking tip: With oysters or when celebrating.

Colour: Old rolled gold

Cask: Refill barrel

Age: 20 years

Date distilled: April 1995

Alcohol: 55.0%

USA allocation: 84 bottles

Flavour profile: Peated 

 

Cask No. 7.133                             $125

A bag of boiled sweets

Speyside, Lossie

Very prickly to start, then develops into zingy boiled sweets – acid drops, lemon sherbets; fresh overall, but with an oaky base, especially apparent on the tongue. Water introduces canvas and plastic (new trainers), warm leatherette (the interior of a new Jaguar), the sweet freshness now sour green apples and travel sweets dusted with icing sugar. The taste is sweet, then immediately sour; spritely, with mulled wine spices and a warming finish. This would drink well straight from the freezer in a chilled martini glass.

Drinking tip: A bracing aperitif

Colour: Moonlight

Cask: First-fill barrel

Age: 12 years

Date distilled: September 2003

Alcohol: 57.9%

USA allocation: 90 bottles

Flavour profile: Young & spritely 

 

Cask No. G4.10                                     $240

Coffee toffee

Grain

We imagined sitting in an old church with polished pews, natural wax candles wearing a freshly starched white shirt and opening up a new cedar wood trinket filled with caramel flavoured marshmallows and honey roasted mixed nuts. Rich, creamy, silky-smooth mouthfeel like runny honey or maple syrup with fragrant wood spice and the slight tart finish of a fresh stick of rhubarb. Water turned it into a mocha java coffee with plenty of whipped cream and cinnamon and chocolate shavings sprinkled on top. To accompany the coffee we had candy and peanut brittle, creamy vanilla fudge, as well as chocolate covered toffee.

Drinking tip: With a cup of joe

Colour: Deep honey

Cask: Refill hogshead

Age: 34 years

Date distilled: February 1982

Alcohol: 52.8%

USA allocation: 60 bottles

Flavour profile: Spicy & sweet

Cask No. 46.30                    $135 

Flowers and chocolates for Churchill

Speyside, Lossie

The nose beckoned us into a garden centre, with green, leafy, floral and earthy elements, including the shop selling cane furniture and Yankee candles; in time we were transported to Churchill’s cabinet room (leather, wood and cigars). The palate was a bitter-sweet experience – vanilla, chocolate and sugared strawberry sweetness against more bitter aspects of wood, lime, ash and floral perfumes. With water, the nose presented rose and lime chocolate creams in paper cups in a wooden box. The palate turned considerably sweeter – burnt toffee, cookies and ice-cream – still some gooseberry, rhubarb and lime – but now wrapped in tasty, floral sweetness.

Drinking tip: To accompany afternoon tea in a garden

Colour: Chardonnay

Cask: Refill hogshead

Age: 14 years

Date distilled: September 2000

Alcohol: 58.6%

USA allocation: 138 bottles

Flavour profile: Juicy, oak & vanilla 

 

Cask No. 93.69                             $135

Props for a Hammer film

Campbeltown

The nose starts with dried dates and figs, polished wood, leather and hand-made Iranian carpets (a Middle Eastern market?) – Eventually finding other fruits (apricots, stewed plums, baked apple) and sweet coconut (like Peshawari naan) – definitely Eastern, exotic and alluring. The palate combines deep sweetness (malt extract, syrup of figs, muscovado) with lots of wood, spice cupboard warmth (turmeric, garam masala), tree-bark and eucalyptus. The reduced nose finds black rococo tulips, liquorice, leather and Fernet Branca (props for a Hammer film perhaps). The palate has manuka honey, black tea, All-bran and Demerara crunch – now sweeter and lip-smackingly more-ish – a serendipitous discovery.

Drinking tip: After dinner with espresso.

Colour: Amber

Cask: Second-fill Oloroso butt

Age: 14 years

Date distilled: April 2002

Alcohol: 59.5%

USA allocation: 114 bottles

Flavour profile: Oily & coastal

Cask No. 44.65                             $210

Subtle Complexity

Speyside, Spey

The nose neat was very soft, gentle and enticing compared to an Impressionist painting creating patches of light with soft pinks and purples. Aromas mentioned were sweet and salty crunch nut bars with honeycomb, a bowl of porridge with golden syrup and chocolate rice crispy cakes. A soft gentle heat to taste reminded us of roast pork in sweet tangy apple sauce. Water added more sweetness, tropical fruit salad with big pineapple chunks and cream, as well as Stroopwafel over a Latte. There was the exciting fizziness and juiciness of a Vin Gris with flavours of pear, mango and strawberry – subtle but complex.

Drinking tip: Whilst admiring the painting ‘Dance at le Moulin de la Galette’

Colour: Ash Blonde

Cask: Refill hogshead

Age: 24 years

Date distilled: August 1990

Alcohol: 52.4%

USA allocation: 60 bottles

Flavour profile: Sweet, fruity & mellow

Please visit the Scotch Malt Whisky Society of America at www.smwsa.com

Glenfarclas 40 Year Old

Marking the beginning of a new era following 180 years of production at Glenfarclas distillery since its establishment in 1836, this 40 year old release is presented at a strength of 43% abv in a striking wooden box that recreates the iconic warehouse doors.

The nose offers a sweet fruitiness with Turkish delight and freshly ground java coffee beans. The palate has light heather honey spread on buttered toast before a sherry power creeps to the back of the mouth releasing chocolate, raisins and sultanas, ending in a sweet, crisp finish.

£695 Buy Now

 

OCTOBER AUCTION IS NOW LIVE!

Auction ends on Tuesday 8 November

The Incredible Journey Like all good stories, Yamazaki’s starts with a journey and a few intrepid men, travelling from Japan to Scotland and back again, this time to learn the secrets of whisky. The result was founding of the distillery by Shinjiro Torii in 1923 – it would be another six years before the first Japanese whisky was bottled and a further 55 before Yamazaki’s first single malt, in 1984. What better way to celebrate this journey than with a dram of the magnificent Yamazaki 50 Year Old? A masterpiece in whisky making, requiring half a century of craftsmanship. The bottle is presented in a sleek black box and the bottle topped with fragile washi paper tied with a gold cord. We salute the journey that began almost a century ago.

The Odyssey and the High Seas

Johnnie Walker couldn’t have imagined back in 1819 that he would become an icon of Scotch whisky and that his blend would one day sail around the world in a 50-metre luxury yacht (as Johnnie Walker Odyssey did). When he started selling his whisky from a grocery store in Kilmarnock, John’s ambition was to ensure that the quality of his whisky remained consistent: it is now the bestselling whisky in the world. John Walker’s commitment to quality can be appreciated in The Directors Blend series which has never been released for general sale. Each release is inspired by different aspects of blended whisky, from distillery styles to smoky finishes. This auction we have the 2009, 2011, 2012 and 2013 editions for you to start or complete a collection.

Be the first to bid!

Get bidding, and good luck!

The Whisky Auction team.

Part 4/7 in the Beginners Guide to Whisky – Balblair 2005 & GlenDronach 12 Year Old.  

THE BALVENIE REVEALS MUCH-ANTICIPATED CHAPTER TWO OF THE BALVENIE DCS COMPENDIUM 

‘The Influence of Oak’ explores Malt Master David Stewart MBE’s masterful leveraging of different wood types  

Following the momentous launch of The Balvenie DCS Compendium Chapter One in October 2015, today the eagerly anticipated The Balvenie DCS Compendium Chapter Two is unveiled. Titled ‘The Influence of Oak’, this chapter features five extremely rare single malt whiskies. It highlights the complex manner in which different oak barrels influence the flavour of the spirit during the maturation process.

The Balvenie DCS Compendium is Malt Master David Stewart MBE’s handover of his knowledge in both written and liquid form that will see 25 rare and vintage casks released over five years. The Balvenie DCS Compendium captures the breadth of David’s achievement and contributions to the industry and his craft.

David pioneered double cask maturation or finishing during a 54 year career at The Balvenie, a legacy most notably fulfilled in The Balvenie 12 YO DoubleWood. This chapter showcases his vast knowledge and unrivalled expertise in understanding this process, which he has harnessed to craft whiskies of exceptional quality.

The whiskies in The Balvenie DCS Compendium Chapter Two range in age from 15 years to 43 years and were taken from different cask types, including; European oak Oloroso sherry butts, first fill American oak bourbon barrels, European oak port puncheon and European oak Pedro Ximénez sherry butt – with each barrel imparting their own distinct flavour profile to the final expression.

Commenting on The Balvenie DCS Compendium Chapter Two, David Stewart MBE, says: “As a Malt Master, I’m very lucky to have been trusted to experiment with different cask finishes and even try out my own techniques to see how they effect the distinctive honeyed characteristics of The Balvenie. Understanding how the oak and the previous spirit, or fortified wine held by the cask influences the whisky is a very important part of my job.

“This chapter highlights the complexity of flavours each expression takes from wood. I love the results from the older Oloroso sherry butt, which has produced a whisky with a fantastic floral and fruity nose, followed by a wonderful honeyed sweetness. The whisky taken from the 2001 Pedro Ximénez sherry butt is unusual, it shows The Balvenie as a near liqueur with toffee sweetness and a touch of spicy ginger.”

The Balvenie DCS Compendium Chapter Two whiskies are:

• 1972 Aged 43 years – Cask 13134, European oak Oloroso sherry butt, filled 31^st October 1972, 52.4% ABV
• 1990 Aged 25 years – Cask 2790, European oak Oloroso sherry butt, filled 3^rd October 1990, 59.6% ABV
• 1990 Aged 26 years – Cask 7359, First fill American oak bourbon barrel, filled 1^st May 1990, 52.9% ABV
• 1997 Aged 19 years – Cask 7951, European oak port puncheon, filled 6^th August 1997, 61.8% ABV
• 2001 Aged 15 Years – Cask 9328, European oak Pedro Ximénez sherry butt, filled 25^th April 2001, 62.3% ABV

As with each chapter in the The Balvenie DCS Compendium, Chapter Two is stunningly presented in a bespoke walnut and brass frame, crafted by Scottish wood craftsman Sam Chinnery. The rarity of each expressions is highlighted by an individual number engraved on the presentation case, showing it is one of just 50 sets available worldwide. Individual bottles from the set will also be available in single walnut presentation frames. 

About The Balvenie DCS Compendium 

The Balvenie DCS Compendium is the whisky launch of a lifetime, and a celebration of the industry’s longest-serving Malt Master – David Stewart MBE. Consisting of 25 exceptionally rare single cask single malts, the compendium and its accompanying book represent a handover of David’s skill and expertise to the future generations of craftsmen at the distillery.

The accompanying book has been written by Dr. Samuel J Simmons, The Balvenie Global Ambassador, and signed by David. Featuring a collection of archive imagery from The Balvenie distillery, the book captures and expands upon each of the five chapters and documents the process taken by David in curating the compendium.

Past and Future Chapters

Chapter One of The Balvenie DCS Compendium, titled ‘Distillery Style’, was released in October 2015 to critical acclaim the world over. Following Chapter One and Two, a further three chapters will be released annually until 2019, each featuring five individual casks that correspond with a certain theme within the accompanying book. The subsequent themes are as follows;

• Chapter Three: Secrets of the Stock Model
• Chapter Four: Expecting the Unexpected
• Chapter Five: Malt Master’s indulgence

To learn more about The Balvenie DCS Compendium, please visit

https://www.thebalvenie.com/our-range/dcs-compendium/

The Balvenie DCS Compendium Chapter Two full Tasting Notes  

1972

Nose: Fragrant, floral and fruity, fresh pineapple juice and melons, a malty sweetness and soft oak vanilla

Taste: A syrupy sweetness, with honey, butterscotch, vanilla toffee and delicate cinnamon spice Finish: Lingering with gentle waves of vanilla and subtle oak spices

1990

Nose: Rich and deep, elegant oaky notes followed by sweet aromas of raisins, dates and gentle ginger spice

Taste: Velvety smooth with sweet dried fruits, a deep nuttiness and sherry oak. Gentle warm spices and a touch of oak tannin

Finish: Sumptuous with a sherried sweetness

1990

Nose: Rich and malty, sweet toffee, vanilla fudge with layers of honeycomb and a delicate spiciness

Taste: Rich maltiness, honey maple syrup and citrus notes, ending in delicate cinnamon spice and subtle oak vanilla

Finish: Rich with a creamy sweetness and gentle spices

1997

Nose: Creamy toffee notes of brown sugar, hints of dried fruits and delicate spices of nutmeg and cinnamon

Taste: Warm and inviting, with prunes, plums and figs. Tropical fruit juice, sweet wood spices and dried fruits

Finish: Lingering with dried fruits, oak spices and sweet wine

2001

Nose: Deep and intensely fruity, peaches and mango, soft vanilla with layers of brown sugar and oak spices

Taste: Syrupy with a toffee sweetness, a touch of spicy ginger overlaid with gentle oak tannins

Finish: A fruity sweetness with gentle oak vanilla and spices 

About The Balvenie: 

• The Balvenie is a unique range of single malts created by David Stewart MBE, The Balvenie Malt Master was awarded an MBE for services to the Scotch whisky industry by Queen Elizabeth II in 2016. Each expression has a very individual taste, but is rich, luxuriously smooth and underpinned by the distinctively honeyed character of The Balvenie.
• The Balvenie is dedicated to the five rare crafts that are used to create The Balvenie’s distinctive taste. It is the only distillery that still grows its own barley, uses traditional floor maltings and keeps both coppersmiths and coopers on site – making The Balvenie the most handcrafted of single malts.
• The Balvenie Single Malt Scotch Whisky is produced by William Grant & Sons Ltd, an award-winning independent family-owned distiller founded by William Grant in 1886 and today run by his direct descendants.

The Whisky Exchange Whisky Show 2016 – Bowmore: From One Master To Another

If you made a list of the all the Scotch whiskies to try before you die, it’s a fair bet that Black Bowmore would be on it. And for those in The Whisky Show’s 2016 Bowmore masterclass, not only did they tick that particular whisky off their list, they also got to try it in the presence of Eddie MacAffer (master distiller) and David Turner (distillery manager), who have a staggering 75 years’ experience of Bowmore between them.

Edide MacAffer (left) and David Turner of Bowmore (© Simon J Hanna)

Eddie has just retired, and has passed the baton to David, so this could have been the final time the duo sat down to talk about the whiskies they have made together. ‘This will go down as a legendary tasting,’ began our host, whisky writer Dave Broom. He wasn’t wrong.

In Their Own Words – Eddie MacAffer and David Turner

Eddie: ‘They used to give us a bottle of Bowmore Deluxe a month, rather than a few drams a day. But they must have decided it was too good, because they started giving us bottles of Rob Roy instead’

David: ‘When Bowmore gets to 17 or 18 years sold, the smoke tends to die out, and you get a lot more stewed fruit’

E: ‘Our No.1 vaults are right by the sea, almost below sea level. The whiskies are at peace in there – there’ll be ghosts in there, drinking drams’

D: ‘Dave Broom did an apprenticeship with us for two nights; he didn’t turn up on the second one!’

E: ‘The 1980s were difficult [for Bowmore] because it was push, push, push, and that affected the quality. Our fermentation was short – about 44 hours – the still was running hot and we were getting all those unwanted flavours in there. You could tell from the smell in the distillery’

E: ‘In the 1960s, there’d be a queue about 100 yards long to try the new-make; in the late 1980s, you’d be lucky to have two or three people waiting!’

D: ‘Suntory had a big impact; from 1989, they invested heavily in good wood’

E: ‘You can hear the roar of the ocean when you taste Sea Dragon. It has a lovely flowery fruitiness’

E: ‘The water [source] doesn’t have any effect on the end product’

D: ‘Our reputation was really made with [the 1964] bottling of Black Bowmore. It was one of those whiskies that changed people’s mindsets about what single malts could become’

We Tasted

Bowmore Tempest 10 Year Old Clean and refreshing – fresh lemon peel mixed with coal embers and grilled pineapple.

Bowmore Deluxe (Bot. 1970s) Gorgeous notes of salted caramel and woodsmoke, then a big hit of lemon and apple. Delicious!

Bowmore 25 Year Old More coal and bonfires but the fruit is drier and richer, adding complexity.

Bowmore 30 Year Old Sea Dragon Fruity and aromatic, with pineapple and grapefruit to the fore, along with Earl Grey tea, sea spray and a whiff of smoke.

Black Bowmore 1964 30 Year Old (2nd edition) Big sherried nose upfront, with raisins, mocha, stewed fruit and Christmas-cake spices. Even richer on the palate – Maya Gold chocolate, tobacco, cardamom, nutmeg and clove. Stunning.

Bowmore 1964 Fino Sherry Cask (46 Year Old) So fruity! Aromas of grilled pineapple and Starburst sweets along with grilled peaches and the merest suggestion of peat. Saltier and brinier on the palate, but waves of generous fruitiness quickly take hold – apricot, lemon, orange.

Favourite whisky

The final two whiskies were sensational and lived up to the hype – not something you can always say when trying something with such a big reputation. But I’m going for the NAS Deluxe bottling from the 1970s, which summed up Bowmore for me: tropical fruit with an undercurrent of smoke.

Having not tried many of these whiskies before, I understand know why Bowmore fans are so passionate about this distillery. The no-holds-barred fruitiness of the whiskies was amazing, as was the way the peat played its part but never took over. Thanks to Eddie and David for a wonderful masterclass.

DIAGEO SPECIAL RELEASES MASTERCLASS WITH COLIN DUNN

We’re extremely excited to have Colin Dunn join us to taste this year’s selection of Diageo’s Special Releases!

For 2016 they’ve included an extraordinary range, featuring a well-aged grain whisky and a number of whiskies from now-closed distilleries. In total, the complete set is valued at £6,700!

– Tasting Lineup –

Port Ellen 37 Year Old 1978
Brora 38 Year Old 1977
Cambus 40 Year Old 1975
Glenkinchie 24 Year Old 1991
Linkwood 37 Year Old 1978
Mannochmore 25 Year Old 1990
Auchroisk 25 Year Old 1990
Cragganmore Limited Release
Caol Ila 15 Year Old Unpeated
Lagavulin 12 Year Old 200th Anniversary Edition

THURSDAY 8 DECEMBER
AT 7.00PM

– Tickets £60 –

BOOK NOW >>

VENUE

THE STUDIO
7 CANON STREET
BIRMINGHAM B2 5EP

PLEASE ARRIVE FROM 6.45PM FOR A 7.00PM START