Join the world's finest malt whisky club, The Scotch Malt Whisky Society. Find your nearest branch

Welcome to WhiskyIntelligence.com where we'll be gathering information on the whisky industry and scotch whisky news in the form of press releases, newsletters, events, tasting notes and comments.

Please submit your press releases, newsletters, events, tasting notes or comments.

New Limited Editions from Glendronach & BenRiach Now Available To Order – Scotch Whisky News

lfwlogo

Rare BenRiach and GlenDronach limited editions now available to pre order while stocks last @ www.lfw.co.uk 

BenRiach 18YO Albariza

BenRiach 18 year old Albariza Peated The name ‘Albariza’ refers to the white soil with high chalk content typical of the Andalucia region in southern Spain, whose characteristics make it the best type of soil for growing the grapes used in the production of sherry. Nose: Sweet dates and ripe figs engulfed in a unique heather honeyed peat smoke, softening to hints of ripped herbs and sweet barley. Palate: A sweet, sherried character holds lashings of vanilla, chocolate and rum-soaked raisins; all drenched with waves of intense campfire peat reek and a subtle white pepper and stem ginger warmth. Limited to only 3886 bottles. Bottled at 46% volume. Click here to buy: £71.50

BenRiach 15YO Sauternes Wood Finish

BenRiach 15 year old Sauternes Finish Matured in American bourbon barrels, this whisky is then ‘finished’ in Sauternes wine barrels, sourced from the Bordeaux region of France which adds a sweet complexity to an already stunning whisky. Nose: Apricot jam and warm, peppery oak hold touches of crisp grape and mellow honeydew melon. Palate: Golden plums and nectarines balanced by contrasting waves of toasted oak and grape seed, followed by a delicate back note of ground almonds and butterscotch. Limited to only 4158 bottles. Bottled at 46% volume. Click here to buy – £49.00

GlenDronach 18YO Marsala Finish

GlenDronach 18 year old Marsala Finish This GlenDronach has been finished in Marsala hogsheads; Marsala being a fortified wine produced on the Italian island / region of Sicily. Nose: Golden syrup over stewed orchard fruits, infused with a touch of candied ginger, hazelnut and warm, deep oak spices. Palate: Richly spiced wildflower honey pours over fire roasted apples, softening to golden sultanas and ripe pear. All balanced with vibrant ginger, white pepper, fresh-cut oak and stewed barley. Limited to only 2112 bottles. Bottled at 46% volume. Click here to buy: £71.50

Glenmorangie Tusail Private Edition at Single Malts Direct – Scotch Whisky News

AA SMD 2

Glenmorangie Tusail Private Edition 40% ABV | 70cl

Made using Maris Otter barley which was floor malted at the distillery by hand.

A limited release of their “Artisan” whisky.

Non Chill-Filtered and natural colour.

&Price:£66.66 ex VAT £79.99 inc VAT

AA Glenmo1

Whisky Wednesday Reviews Forty Creek Confederation Oak Canadian – Canadian Whisky News

Joseph

This week Joe Ellis reviews Forty Creek Confederation Oak Canadian Whisky.

http://youtu.be/C2IxalOKm-Y

http://Twitter.com/whiskytube

https://www.facebook.com/whiskytube

Bourbon and Rye at K&L California – Scotch Whisky News

KL-emailheader

United States – Bourbon and Rye

  • Russell’s Reserve K&L Exclusive Single Barrel #2043 Kentucky Bourbon 750ml ($59.99) We’re back with more hand-picked K&L barrels, directly from Wild Turkey’s Lawrenceburg warehouse where our spirits team visited and tasted with legendary distiller Jimmy Russell. Barrel 2403 is a gentle whisper of a whiskey compared to many of the monsters we’ve secured over the years. One would never think 55% upon tasting this delicate Bourbon. The aromas are classic burnt sugar and toasted wood and those notes translate into a creamy and supple mouthfeel on the intial entry. The palate then turns into herbaceous notes of pepper and dried underbrush before finishing with leaner flavors of pencil lead and savory spices. Those who just want a bottle they can pour and enjoy without the addition of water or ice will love this whiskey. It’s lovely sipper that drinks beautifully right from the get go.
  • Russell’s Reserve K&L Exclusive Single Barrel #2087 Kentucky Bourbon 750ml ($59.99) We’re back with more hand-picked K&L barrels, directly from Wild Turkey’s Lawrenceburg warehouse where our spirits team visited and tasted with legendary distiller Jimmy Russell. Those looking for the bright spice and youthful vigor of the Russell’s Reserve will want to go with barrel #2087. A vertiable explosion of pepper, baking spices, dried herbs, and savory goodness takes off right from the first sip. While not exhibiting the power of something like Four Roses cask strength or George Stagg, the higher than normal alcohol level definitely helps bring the spices to the forefront and accent them on the palate. Bright cinnamon and clove carry through for at least five minutes on the finish. A lovely whiskey.
  • Russell’s Reserve K&L Exclusive Single Barrel #554 Kentucky Bourbon 750ml ($59.99)

K&L Wine Merchants

http://www.klwines.com/
Phone: 877-KLWines (toll free 877-559-4637)
Email: wine@klwines.com
San Francisco, Redwood City, Hollywood CA

kl_logo_trans

 

Hot Rum Cow Takes the Helm at World Whisky Day – World Whisky News

AA Blair

Hot Rum Cow publisher, Fraser Allen (left) & World Whisky Day founder, Blair Bowman (right)

Hot Rum Cow magazine is delighted to announce that it has joined forces with World Whisky Day to take the event to the next stage of its rapid growth.

In formal terms, this means that Hot Rum Cow Publishing Ltd has acquired the assets of World Whisky Day Ltd and will be responsible for all aspects of the project with immediate effect.

Blair Bowman, the founder of World Whisky Day, is keen to explore other career opportunities but will continue to support World Whisky Day as a consultant. Furthermore, his name will remain firmly in place as the founding spirit of the event. Blair said: “I am delighted that the team at Hot Rum Cow are going to grow and develop World Whisky Day. I have no doubt that they will keep the flame alive and the legacy shall continue long into the future. Having created World Whisky Day from scratch on my own and built it up over three years this is the perfect next chapter. I am very excited about what the future holds.”

“We are thrilled by this opportunity,” said Fraser Allen, Publisher of Hot Rum Cow. “I first met Blair a couple of years ago when I interviewed him for the magazine. I was full of admiration for his thinking behind World Whisky Day and the enterprise he had shown in getting it up and running.

“To be able to take the event on and develop it in fresh directions whilst staying true to Blair’s founding principles is very exciting. Hot Rum Cow is all about celebrating and enjoying great drinks without pretension, which is very much the ethos behind World Whisky Day. Together we can take on the world and promote the wonders of good whisky and the stories behind an extraordinary drink.”

Cabinet Secretary for Food and Drink, Richard Lochhead, said: “World Whisky Day is a great way to celebrate Scotland’s iconic national drink and I am delighted it will continue in 2015, our Year of Food and Drink. It is sure to be one of the highlights of Whisky Month in May when we  will celebrate and promote the best of Scottish culture, music and our finest malts and blends to Scots and ‘Scots at heart’ at home and abroad.”

Mike Cantlay, VisitScotland Chairman, said: “World Whisky Day is a fantastic initiative and a chance for the world to raise a glass to Scotland’s national drink. It’s fitting that the event is embarking on an exciting new journey during the Year of Food and Drink 2015, a 12-month celebration of our natural larder and unique dining experiences. Sampling traditional food and drink is one of the top activities undertaken by visitors to Scotland, and with the return of Whisky Month in May, there is no better time to promote and showcase Scotland’s culinary delights.”

Scotland Food & Drink Chief Executive James Withers commented: “World Whisky Day has quickly become an established international celebration of Scotland’s iconic drink and most successful export. Events all across Scotland throughout 2015 are celebrating the natural larder and skilled producers that make our country a Land of Food and Drink. Taking place during the Year of Food and Drink’s Whisky Month, World Whisky Day events will extend beyond our shores, encouraging people around the globe to discover, enjoy and celebrate Scotland’s national drink.”

Kevin Stewart MSP, Aberdeen Central SNP, who hosted the official launch event for World Whisky Day last year at the Scottish Parliament commented: “I am very pleased that World Whisky Day is set to continue as it has done a great deal to promote our national drink internationally and at home. It’s great that in this, Scotland’s Year of Food and  Drink, the efforts of the World Whisky Day organisers will continue to ensure that our most famous product will continue to get the added exposure that World Whisky Day brings.”

The next World Whisky Day takes place on 16 May 2015. “Given the short time scales, we have to be pragmatic about this year,” says Fraser. “Therefore, the emphasis for 2015 will be very much on keeping momentum alive by promoting celebrations of whisky across the globe via social media in the same way that Blair began the event in 2012. However, we are working on plans to extensively relaunch the event in 2016. It’s going to be fun.”

Notes

World Whisky Day (www.worldwhiskyday.com) was launched in 2012 by Blair Bowman when he was still a student at the University of Aberdeen. Whilst studying abroad in Barcelona, Blair noticed on Twitter that people were celebrating World Gin Day.

After searching online, he was surprised to see that there wasn’t an established annual World Whisky Day – so he bought the domain name and kickstarted the event by spreading the word via social media.

By last year, World Whisky Day was annually attracting around 250,000 attendees to whisky-themed events in over 40 countries, with 12,000 followers on Twitter, and 16,000 likes on Facebook.

The event has been warmly supported by the Scottish Government and received extensive media coverage and participation from the whisky industry.

AA HRC Logo

Hot Rum Cow (www.hotrumcow.co.uk) was also launched in 2012 by Fraser Allen, who believed there was a gap in the market for an intelligently written, beautifully designed drinks magazine aimed at enthusiastic and curious drinkers. Based in Edinburgh, the magazine is now on sale across the world in stores from Selfridges in London to the Museum of Modern Art in New York, and has a strong following in both its print and digital forms. Designed by Eric Campbell and edited by Simon Lyle, Hot Rum Cow has won several awards and is based in the offices of White Light Media, one of Scotland’s leading design and publishing agencies.

Scotland Food & Drink is an industry-led, commercially focused membership organisation which aims to grow the value of the country’s food and drink sector to £16.5bn by 2017 and build Scotland’s international reputation as a Land of Food and Drink www.scotlandfoodanddrink.org

TOMATIN HIGHLAND SINGLE MALT SCOTCH WHISKY CASK STRENGTH EDITION – Scotch Whisky News

AA Cask Strength

TOMATIN HIGHLAND SINGLE MALT SCOTCH WHISKY CASK STRENGTH EDITION

This whisky is the first Cask Strength expression to be added to the Tomatin Highland Single Malt Scotch Whisky core range, allowing us to showcase the true Tomatin style in its most natural state – natural colour, no chill filtration, full strength. Batch 1 was released in February 2015 at 57.5%. A marriage of full maturation Bourbon and Oloroso Sherry casks, it is spicy, sweet and smooth and an excellent addition to the range.

Cask Type: Matured in a combination of Bourbon barrels and Oloroso Sherry casks

Strength: Cask Strength – 57.5% alc./vol.

Distribution: Worldwide except USA

Price: RRP £44.99 per 70cl Bottlecl bottle

KEY POINTS

Brand new addition to the range in 2015. Limited stocks available – batch release – 15,000 bottles per annum. Permanent addition to the Tomatin core range. Natural Colour. Non chill filtered. UK brand positioning comparable to Glendronach Cask Strength, Glengoyne Cask Strength, Glenfarclas 105 and Aberlour A’bunadh

TASTING NOTES

AROMA Golden syrup. Orange and lemon. Pears. Walnuts.Ginger biscuits. Gets sweeter with time.
PALATE Marzipan, burnt sugar. Toasted malt loaf. Chestnuts.Polished leather. Vanilla flavoured tobacco.
FINISH Dry, with a developing spiciness.

 

 

Campbeltown Malts Festival Dinner Announcement – Scotch Whisky News

Springbank Society

I am pleased to announce the details of the first confirmed event of this year’s Campbeltown Malts Festival which will run from Wednesday 20th – Friday 22nd May 2015.

After the success of the Kiln Dinner in 2013 and the Still House Dinner in 2014, this year we will be holding another special dinner, this time in one of our traditional dunnage warehouses at Springbank Distillery. The dinner will take place on the first day of the Campbeltown Malts Festival (Wednesday 20th May) at 7pm.

Your unique journey through our warehouses will commence in number 6 with a tasting of a selection of whiskies, hand drawn from the cask. You will be asked to vote for your favourite sample and, at the end of the evening, you will receive your own 70cl bottle from the most popular cask.

This arduous task competed(!), you will continue through to warehouse number 9, where you will be be met with a cocktail and canapé reception featuring locally sourced produce and some classic drinks.

You will then be escorted through to our number 7 bond – no international super spies present we’re sorry to say – to enjoy a four course meal with complementary wine to accompany each course.

To end your unique evening, our Distillery Manager Gavin McLachlan will present each attendee with their own exclusive 70cl hand drawn bottle, chosen from the selection of casks sampled earlier in the evening.

Throughout the evening, staff from Springbank will be on hand to share their knowledge and a few drams with you.

The cost of the dinner is £250.00 per person and payment will be required upon booking to secure your place. We have limited numbers to 30 people so I would advise you to book soon to avoid disappointment. To book your place, please email mairi@springbankwhisky.com or call me on +44 (0) 1586 55 2009.

We are in the final stages of confirming the Masterclass and Tasting timetable for the Springbank Open Day (Thursday 21st May) and hope to announce this information on Friday so keep an eye out for this information arriving in your inbox very soon!

Sláinte,

Mairi

Mairi Paterson

For the Springbank Society

To join the Springbank Society please contact them at

society@springbankwhisky.com

Ralfy Publishes Whisky Review #523 – Whisky News

Ralfy_zpsf0666f22

www.ralfy.com give practical and realistic views with Whisky Review 523 – Advice on buying whisky privately.

THE MACALLAN UNVEILS THE 1824 MASTERS SERIES – Scotch Whisky News

The 1824 Masters Series

THE MACALLAN UNVEILS THE 1824 MASTERS SERIES

The Macallan, the world’s ultimate luxury single malt whisky, has unveiled The 1824 Masters Series featuring two stunning decanters. The range, including Reflexion and No.6, features the finest single malt, 100% sherry seasoned in oak casks.  The Macallan’s Master Whisky Maker expertly crafted the whiskies to showcase the signature style of The Macallan and honour the beautiful spectrum of natural colour unique to this exceptional single malt.

Sitting atop Ruby within the current 1824 Series, these striking new decanters, each one magnificent in status and appearance, will carry whisky connoisseurs through the range to the crescendo of M, the halo of the entire series and the world’s most valuable single malt whisky.

This collection of exceptional single malt whiskies becomes increasingly dark and alluring, increasing in complexity as the chosen casks themselves become scarcer and the range progresses from Reflexion to No. 6.  This is testament to The Macallan’s Master Whisky Maker’s, Bob Dalgarno, meticulous selection of the most exceptional sherry seasoned oak casks.

Taking inspiration from The Macallan’s iconic triangle and the desire to showcase the whiskies stunning natural colours, the exquisite style and design of each decanter beautifully showcases the peerless spirit which defines The Macallan.

Ken Grier, Director of Malts, Edrington, says:  “The new 1824 Masters Series represents an extremely exciting development for The Macallan.  The stunning designs and overall imprint of this new collection are not only worthy of some of our most complex and precious single malt whiskies, they celebrate the very foundations that make The Macallan so special – our glorious range of natural colour and the outstanding quality of our casks .”

The Macallan Reflexion (43% ABV, £900) is a reflection of the foremost influence of first fill sherry seasoned oak casks, drawing its colour and flavour from maturation in hogshead casks.  These are smaller casks which allow for greater surface area of wood to interact with the spirit to deliver an intricate character driven by the influence of both Spanish and American oak casks.

Sculpted through the inspiration of The Macallan’s iconic triangular shape, Reflexion is a masterpiece both in style and stature.  Its exquisite angular facets each reflect the light to showcase the deep red mahogany hue of the whisky within.

The depth of the colour and the complexity of flavour of Reflexion derive from the casks selected for this distinctive expression by the Master Whisky Maker. Bold and full-bodied, Reflexion is a celebration of floral and vanilla notes, punctuated with fresh apples and apricots.

The Macallan No.6 (43% ABV, £2,800) brings together the art of The Macallan Master Whisky Maker with the exquisite craftsmanship of Lalique resulting in a piece of timeless elegance.  Exclusively designed and crafted for The Macallan, this flawless crystal decanter pays homage to the single malt’s heritage through its use of triangular facets representing the Six Pillars, incorporating the iconic triangular feature as a key element of its creation.

Silvio Denz, Chairman and CEO of Lalique, says: “Lalique is very proud to have contributed to the exquisite Macallan 1824 Masters Series N°6 Decanter. The angular shape of N°6 with its six facets was the outcome of our head designer’s excellent creativity and the work of Lalique’s master craftsmen. This collaboration reinforces Lalique’s long standing commitment to The Macallan and it has been a pleasure to create No.6, a unique object d’art.”

The classically beautiful Lalique decanter encases complex single malt made using only first fill Spanish sherry oak casks from a single Jerez cooperage.  The beautiful design enhances the enticing, rich dark walnut colour of a classic Macallan character, a celebration of richness, spice and dried fruit with a layer of heady orange groves.

The Macallan’s Master of Wood, Stuart MacPherson, says: “Wood sits at the very heart of what we do at The Macallan and this range further demonstrates the vital role of our casks in the production of these superb whiskies.  Our commitment to sherry seasoned oak casks is unquestionable and the Masters Series showcases The Macallan at its very best. ”

The Macallan 1824 Masters Series is a stunning collection of whiskies created to showcase the beautiful range of The Macallan’s natural colour.  As you move through the collection, each expression becomes increasingly dark and more complex, reflecting the careful selection of exceptional casks. The interaction of spirit and wood alone delivers the beautiful range of rich, natural colours that distinguish The Macallan whiskies.

Tasting notes:

Reflexion – 43% ABV

Colour:

Blood Orange

Aroma:

Orange and citrus fruits open up like fresh fruit on a sunny market day, their zest is fresh, the fruit is firm. A slight waxy note fades to fresh green apples. Then the sweet stall: chocolate, thick fudge, boiled sweets, aniseed; caramel toffees almost overwhelm whilst white chocolate truffles are hidden. Just as you are ready to taste, a delivery of bananas in fresh, sweet oak arrives.

Taste:

Initial light citrus zest with new oak quickly gives way to a juicier sweetness, thick and succulent, of lemon and orange. Raisin, sultana and apple, with a hint of cinnamon and ginger, are subtle. Boiled sweets add balance to a glimpse of toasted oak to give a medium and soft finish.

No.6 – 43% abv

Colour:

Spanish Sunset

Abv – 43%

Aroma:

Spanish oak casks deliver wonderful rich notes, elegant and polished. Raisin, dates and figs dominate like a mountain of fruit; sultana and toffee apples add texture and depth. The weight of flavour practically squeezes the juice from the raisins, dark and rich with great viscosity. Ginger and cinnamon gently dance around the edges – the ginger slightly dry, the cinnamon soft. Dark chocolate is majestic, whilst vanilla sweetness lingers in the background.

Taste:

Heavy and sumptuous. Like a rich fruit cake with raisin, dates and figs, apples, sultanas, orange; then ginger, nutmeg, cinnamon and hints of clove. Oak notes are like velvet, soft and chic, silky smooth, this is a cake to savour with a long and full.

M – 44.7% ABV

Colour:

Rosewood

Aroma:

Dried fruits ripen, then soften showing off a velvet sateen. Vanilla accompanies green apple hand in hand neither taking the lead. Ginger, nutmeg and cinnamon create an ensemble in the background, with polished oak offering to overstate yet never does but plays with depths of resinous, juicy oranges.

Taste:

Opens rich in wood spices slowly showing all their viscosity. Wood smoke flits in and out. The heavier raisin and sultana flavours then take over, meandering to a long, full finish.

Scotch Malt Whisky Society of America “Late February 2015 Outturn Offerings” – Scotch Whisky News

smws-logo

Late February 2015 Outturn Offerings 

 

Cask No. 30.83                       $285 

A Tuscan landscape

Speyside, Spey

The nose wafted creamy exotic fruits (dragon fruit, rhubarb yoghurt, banana split, papaya) with maple syrup on waffles, honey on toast, citrus and perfumed wood; inviting and sophisticated. The palate combined a bittersweet fruitiness with light spices and buttery textures – we found lemon drizzle cake, spun sugar and buttery sultana cake. The reduced nose was a fabulous combination of citric and floral elements, opening up sunny, exotic landscapes – we imagined lavender fields and orange groves in Tuscany; plus sticky toffee pudding, fudge and pineapple humps. The reduced palate gave us melon, raisins, baked apple and hints of cigar – tasty and delicate.

Drinking tip: A summer holiday dram – or to indulge in dreams of Tuscany, any time. Easy on the water.

Colour: Distillation of primrose petals

Cask: Refill hogshead

Age: 34 years

Date distilled: July 1980

Alcohol: 45.8%

USA allocation: 120 bottles

SMWS Green Logo

 

Cask No. 48.41                       $200

Pink wafers in a lady’s hat shop

Speyside, Spey

On the nose, pencil shavings, linoleum and sawmills underlaid sweet pastry, Black Forest gateau and some more perfumed aromas (cigarette packets, geranium, purple Chewits, apples, make-up). To taste, light perfume, leather and pepper could not intimidate the sweetness of Terry’s chocolate orange, Turkish Delight, toffee, sultana cake, Newberry Fruits and raspberry sauce on ice-cream. Even better with water, the nose gave us Fry’s Chocolate Cream, pink wafers and marshmallows in a lady’s hat shop; the palate ran light leather tingles over sweet delicacies (chocolate cake, candy floss, heather honey) along with spice, fruit and flowers. Inver House owns this Cromdale distillery.

Drinking tip: Water and time improve it – so make sure you give it time and space to settle and breathe

Colour: Misty sunrise

Cask: Refill hogshead

Age: 25 years

Date distilled: March 1988

Alcohol: 48.3%

USA allocation: 90 bottles

 SMWS Green Logo

Cask No. 52.20                       $130

All day American breakfast in the garden

Highland, Northern

The first impression was of echeveria, aloe vera, warm bark, daisy petals and hedge cuttings. Naturally the panel felt as if they had stepped into the garden for breakfast of the all American kind, bacon and honey on waffles and all cooked outside on a grill. Breakfast was served with apple juice and creamy coconut and lime margarita in a plastic cup. They found it developed more herbal notes with water: sticky Thai rice with shozu, bamboo shoots, angelica and seagrass. It became sweet with banana chips, doughnuts, undercooked meringue and Morello cherry with an agave silky liqueur like finish.

Drinking tip: When days and nights merge

Colour: Vegas sunrise

Cask: Refill barrel

Age: 13 years

Date distilled: June 2001

Alcohol: 64.7%

USA allocation: 60 bottles 

 SMWS Green Logo

Cask No. 54.31                       $115

Skip along with Dorothy

Speyside, Spey

The panel found a cheeky prickle at first, then a basket of green fruits: gooseberries, grape and apple. Sweeter malty notes of brioche, gingerbread and strudel emerged. The first flavours were bright and juicy, black currant pastille and licorice, then more gentle fudge and cream soda. As Dorothy skipped along her yellow brick road floral and breezy aromas of fresh linen mingled with warm baked biscuits. Even reduced it retained a fresh tingling sensation like Space Dust, but balanced with clean citrus and soft sweetness of lemon curd in the finish. A delightful wee Munchkin!

Drinking tip: For a happy, singing moment

Colour: Young Moselle wine

Cask: Refill barrel

Age: 11 years

Date distilled: October 2002

Alcohol: 60.2%

USA allocation: 76 bottles

 SMWS Green Logo

 

Cask No. G14.1                      $150

‘East meets West’

Grain

Whilst pouring a sample we were all reminded of opening a bag of crispy fried and salted corn kernels, followed  by sweet, fruity aromas of foamy bananas, a jar of pear drops, candy sticks but at the same time crispy baked sweet potato fries. The taste neat started of very sweet; caramel glazed doughnuts and chocolate fudge ice cream but well balanced by a variety of Indian and Thai spices. With water it turned into an ‘Afghan Monkey’ (cocktail using Malibu, banana and melon liqueur, Blue Curacao, whipped cream and pineapple juice) and in the finish a dried fruit mix with sweet and spicy chilli flakes.

Drinking tip: Beware! – Dangerously moreish!

Colour: Polished copper

Cask: Refill barrel

Age: 28 years

Date distilled: October 1986

Alcohol: 47.8%

USA allocation: 60 bottles

www.smwsa.com


Powered by WordPress