STRATHEARN DISTILLERY

Paul McLean was talking to Tony Reeman – Clark.  A totally new distillery for Perthshire, just 20 minutes from MCLEANSCOTLAND/angels whisky club offices. Paul McLean went along to meet the team and see what they have on offer …
Once there Paul was shown around by Tony Reeman – Clark, Director.

A few questions while touring the site – didnee take long! What will be the annual volume of whisky? Tony; around 20,000 litres.

Paul; is that all! Tony; aye, the plans are small but quality distilling, we aim only to use octave casks (approx. 70 bottles worth per cask) and most of these we see selling to private buyers – in fact Angels are looking at obtaining one! We will also produce and market our own Gin.

Paul; so when do you expect the first dram to be ready? Tony; lets say 3 years, maybe September 2016. ALL casks will be cask strength approx. 64%. A light unpeated dram, or we may offer a lightly peated version. Our barley and water are local, we use brewer’s yeast, angels share in our casks will be around 6% annually. We will also have 30 litre casks further down the line.

Paul; why did you do it? “Tony; it was one of those conversations (with David Lang, fellow Director and David Wight our Brand Ambassador), we all had the same ideas and well, it happened!”

Paul; Why Perthshire? Tony; we also looked at Falkirk, Stirling and even the old Rosebank distillery. I was here on a corporate team building experience and saw the empty buildings, the rest as they say is history! Might I add, Perth & Kinross Council went out of their way to assist us, really helpful and we wish to express our thanks.

Paul; I was amazed when I saw the stills and the actual size of the “distillery”! Tony; we like to think we are “pushing the whisky boundaries”. Aye it is small, a micro distillery, but good things come in small packages.

Paul; we can bring our guests here for a tour and taste you say? Tony; yes, pre booked is not a problem, we would welcome your guests anytime, in fact, we can also offer whisky experiences for 1 – 5 days, assisting us making the water of life! Note; full details from Paul at mcleanscotland.

Paul; have you completed the label design and bottle shape? Tony; we have most of this ready, just still to decide on end colours – Paul saw these designs, was impressed, the branding will include the Kite design.

Tony; all bottles will be labelled and bottled by hand, with a directors signature on each one, numbered and cask number.

Chatting further on the casks; with a really good selling cost, these casks are good value, a good investment and a grand way for individuals and small whisky clubs to obtain some unique bottlings. Obviously these casks will need remain here 3 years minimum, but 50 at least are already pre sold, so get in there sharpish! So what finishes are available? Sherry, port and others to follow. Now here’s an idea; get together with family of friends, maybe buy two casks, upon maturity, bottle maybe half from each cask, then blend the remainder from each cask, giving you yet another whisky! By this method, say a sherry and a port finish, plus the blend of the two gives you 3 different whiskies! Dram-tastic!

Some wee notes; Strathearn is now probably the smallest distillery in Scotland. Later, a maltings may be added to the site. The brainchild of Tony and two Davids (David Lang and David Wight). Based in a 160 year old farm building, in addition to whisky, a Caledonia Classic gin

http://www.mcleanscotland.com/  http://www.angelswhiskyclub.com/  http://www.strathearndistillery.com/

Pipes & Drams. Once again a fantastic blend of pipes and drams, this time up in Forres, Moray in the Scottish highlands.  2013 European Pipe Band Championships The event sponsors are Forres’ own Benromach Whisky . Over 100 pipe bands from all over Europe competed in the natural amphitheatre of Grant Park, a beautiful highland setting.

 Paul and Dave drove up on the Friday 28 June, evening from Perth, staying in Elgin – a dangerous thing, as their hotel had over 100 whiskies behind the bar! Afraid not enough time to sample them all, but some notables were BeRiach, Glendronach, Oban, Ardbeg and a very nice wee Caol Ila 12 years. Fresh Islay whisky –  complex flavour, a fruity nose, salty and a peaty kickback. Favourite of the Friday night.

Saturday, “headed doon the road to Forres into the event grounds, as they do, made right for the Benromach”,  as Paul said;  “Benromach Cask Strength Distilled 2002, Strength 60.3%  Matured in first fill Bourbon barrels, bottled at cask strength and unchillfiltered, a burst of black pepper, white chocolate and hints of lime zest. We allowed it to slide doon! Benromach 30 Years Old, Strength 43%  Matured in first fill and refill Sherry casks. Single Malt from Speyside’s smallest working distillery. This was awarded the Best Single Malt Scotch Whisky 28-34 Years (Multiple Casks), scoring 95.5 points out of 100, in Jim Murray’s Whisky Bible 2012 (but then again, everyone knows what I think about Jimmie’s book!). Dave and myself loved this one”.

“Back to the piping; great bands on of all grades, even a band From Oman and another from Australia (er, are they in Europe?), overall winners grade 1; Field Marshall Montgomery from Ireland. Re  – enter the drams! And I may say a few good real alebeers!” Paul.

Saturday at the hotel; eventually reached our hotel, could we manage another dram? Daft question really. But first we headed the wee way to the Highlander Inn, so many whiskies here, spolit for choice.

Sunday, sleep in late (9.30) before heading back to Perth, good trip!  See all the bands – and more – at Glasgow 3^rd Saturday in August for the World pipe band champs!

Paul and Dave represented Angels whisky club at Forres.  www.angelswhiskyclub.com   www.mcleanscotland.com

A blend of whisky and golf.

Two American couples for a Scottish tour of golf and whisky, a fine blend to be enjoyed here in Scotland. Starting with Oban and Tobermory  distilleries, Tobermory golf course, Paul then set about collecting the special Maclean 18 year old Adelphi (Tobermory) whisky at Duart Castle, moving on later to Ballachulish, to Dragons Tooth golf course.  On the way east to Inverness came the Ben Nevis distillery and a tasting at Spean Bridge woollen mill (whisky shop), ending the day at Inverness, where once again the nectar was sampled in the local pubs.

Golf at Nairn next day for the 4 golfers while Paul called into Benromach and Dallas Dhu.  News that Benromach will increase production tempted Paul to call in, no new stills but aye, production rising this family owned distillery is doing really well and increasing supply due to demand. The also were the majo sponsor of the European Pipe Band Championships in Forres, end of June 2013,  G&M/Benromach single malt. By the way, we attended that one also, grand whisky!

Dallas Dhu, owned by Historic Scotland; we have all seen the PR about reopening and re starting distilling, chatting to the manager, no firm agreement has yet made, they are still in the “shall we or won’t we” meetings and financial reports.

As the guests were not dining with us (Paul and Liz in Inverness) we gave them a bottle of mcleanscotland SPECIALLY BOTTLED Mortlach to enjoy!

Paul and Liz departed this tour once St Andrews was reached, nae more whisky for a while, though Lynn and Jim will be going for a day visit to Edinburgh – whisky experience included.

A brief encounter with golf for the angels!

www.mcleanscotland.com

www.angelswhiskyclub.com

AUCHENTOSHAN PRESENTS…The Taste Experiments

Masterclasses that explore taste through

scientific experiments in whisky, cocktails and food

This summer Auchentoshan, Scotland’s only triple distilled Single Malt Scotch Whisky is focusing on taste with a series of masterclasses – The Taste Experiments. The events, which aim to add something unique and unusual to a traditional whisky tasting, have been created by cocktail genius Ryan Chetiyawardana (AKA Mr Lyan), coffee & taste experts DunneFrankowski and food experimentalists Rebel Dining Society, with expertise and guidance from Auchentoshan Master Blender and chemist Rachel Barrie. The masterclasses, which will take place in London on 23-25^th July (with more dates to be confirmed), will take consumers on a journey: First, an education into taste and flavour; Second, how to taste whisky and customise cocktails and thirdly investigating fermentation, distillation and maturation through food.

Consumers will be able to sample amazing cocktails created by the guru Ryan Chetiyawardana (AKA Mr Lyan) each of which will complement different taste profiles. Consumers will be able to experiment and customise the cocktails to their own palate using pipettes of sweet, sour and bitters. One of the creations, the Auchentoshan Classic Julep stands alone as a summer punch cocktail that can be made at home or in the on trade.  This short, fresh serve complements the bright zesty notes of Auchentoshan Classic with fresh mint and floral elderflower liqueur. An ideal cocktail for summer parties the Julep can be served in glass pitchers or from behind the bar in ornate punch bowls.

Auchentoshan Brand Manager, Jennifer Meenan, commented on the series, “The Taste Experiments tap into a growing thirst for experiences that combine the powers of science and imagination. Through this balance of science, craft, fun and flavours the events will provide a greater understanding of how to appreciate and enjoy Auchentoshan Single Malt Scotch Whisky.” 

Auchentoshan Classic Julep

This short, fresh serve complements the bright zesty notes of Auchentoshan Classic with fresh mint and floral elderflower liqueur. As the drink dilutes, the vanilla notes of the whisky will begin to unfold.

Ingredients:

1 bottle Auchentoshan Classic

2 bunches mint

40g demerara sugar

200ml St German Elderflower Liqueur

Grapefruit zest

Method:

Take 1 bottle of Auchentoshan Classic, 2 bunches of mint (stems up), demerara sugar and St Germain Elderflower liqueur and mix together in a tall jug. Stir to dissolve the sugar, being careful not to tear the mint. Place in the fridge for 2 hours, along with some small cups (ideally pewter or metal).

After two hours, strain off the mint. Fill each cup with cracked ice, add 50ml

of the mix. Churn, then fill with more ice. Garnish with a zest of grapefruit and a large sprig of mint.

For more information visit www.facebook.com/auchentoshan

Notes:

Auchentoshan Classic available in: Asda, Tesco and Waitrose starting at £27 a bottle.

Also available from all good online stockists.

Rachel Barrie

Rachel Barrie is one of a mere handful of female Master Blenders in the world.

After achieving a 1^st class Honours degree in Chemistry from Edinburgh University, Rachel’s career began in 1991 as a Research Scientist at the Scotch Whisky Research Institute. In 2011, after twenty years in the whisky industry, Rachel joined Morrison Bowmore Distillers as their Master Blender where she influences new product development as well as managing spirit quality operations. Over her 22 year career in Scotch whisky, Rachel has sampled in excess of 120,000 casks, assessing whisky from more than 80 malt distilleries. This intimate knowledge of the diverse range of malt whiskies led to her managing the whisky stocks and cask selection for the Scotch Malt Whisky Society between 2008 and 2011.

Ryan Chetiyawardana

Ryan Chetiyawardana is an expert on flavour and taste perception, award winning bartender and pioneer within the drinks scene. He has run some of the best bars in the UK over the last ten years and has consulted on several projects around the world. He can now be found as Mr Lyan, with pop-ups in London and further afield and with a permanent space soon to open which will host some of the finest bartenders and creative collaborators from the UK.

DunneFrankowski

DunneFrankowski are a creative coffee consultancy who use coffee to connect to other industries. They host workshops and talks on the fundamental understanding of taste as well as tailored coffee training classes. They have a concept coffee bar in Shoreditch within the digital agency Protein and about to open their second with Sharps Barbers in central London.

Auchentoshan – The Modern Classic

–          A traditional and authentic single malt, distilled three times and matured in the finest wood

–          A whisky produced with passion and enriched with heritage

–          Favours the classic but with a nod to the contemporary

–          It’s a combination of two worlds; old and new

–          It’s a throwback to the future

–          It’s style not fashion

–          The very best of the past with the very best of the present…

As Glasgow’s closest Distillery, Auchentoshan is truly unique as it is the only distillery to use a third still in the whisky making process. It means Auchentoshan is the only Single Malt Scotch whisky to triple distil every single drop. This third distillation takes the new spirit to 81.5% ABV (not 70% which is achieved through only distilling twice) making it the highest distillate of any Scottish distillery. The result is a light and delicate single malt of unmistakable smoothness.

Awards 2011

IWSC

* Gold Medal, 1975 Bourbon

* Best in Class Silver, 18YO

* Best in Class Silver, Classic

International Spirits Challenge

* Silver Medal, Valinch

* Silver Medal, Three Wood

Scottish Design Awards

* Best Packaging – Auchentoshan Travel Retail Award

Awards 2012

San Francisco Spirits Competition

* Double Gold Medal, Three Wood

* Silver Medal, Classic

* Silver Medal, 12YO

World Whiskies Awards:

* Best Lowland – Auchentoshan 1999 Wine Matured

Ultimate Spirits Challenge:

* 94 points/Excellent-Highly Recommended  – Auchentoshan Three Wood

Ultimate Cocktail Challenge:

* Chairman’s Trophy – Best Scotch Whisky in a classic Rusty Nail cocktail – Auchentoshan Three Wood

NEW The Devil’s Punch Bowl
Chapter II ANGELS & DEVILS

Chapter II of The Devil’s Punch Bowl is a true contrast of light & shade hence the title ‘Angels & Devils’. The 1997 and 1998 hogsheads chosen provide the foundation for this whisky and add rich and satisfying depth.

Tasting Notes:
Nose: Dried fruits, light spice and cigar box
Palate: Dark chocolate and butterscotch
Finish: Fresh citrus, Earthy, light twist of smoke

Limited Stock Available
666 bottles for UK only!

BUY NOW – £70.99

GlenDronach releases latest batch of its single cask bottlings

GLENDRONACH has today, 5 July, released Batch 8 of its renowned single cask bottlings.

Selected by Master Blender Billy Walker, this latest batch from the award-winning Aberdeenshire distillery was filled in May and all eight expressions are available as of today.

The eight, ranging from 42 to 10 years old, share GlenDronach’s typically luxurious, richly-sherried and fruity characteristics, with waves of delightful eucalyptus, plums, damsons, sweet chocolate, almonds…even toffee-drenched raisins and red chilli!

One of the eight is an aspiring youngster – the new kid on the block is a zesty 10 year old from cask 1988. On the nose, white pepper and cinnamon. On the palate, treacle-covered ripe autumn fruits, fresh mint and toasted nuts. An unusual but hugely appealing young Highland malt to savour while relaxing in a sun-lounger this year!

The cask details are:

1971 cask # 1246 / 42 years old / Pedro Ximenez Sherry Puncheon / 44.6%vol

1990 cask # 2971 / 22 years old / Pedro Ximenez Sherry Puncheon / 50.8%vol

1991 cask # 5409 / 21 years old / Pedro Ximenez Sherry Puncheon / 49.8%vol

1992 cask # 145 / 21 years old / Oloroso Sherry Butt / 58.1%vol

1993 cask # 3 / 20 years old / Oloroso Sherry Butt / 52.9%vol

1994 cask # 101 / 19 years old / Oloroso Sherry Butt / 58.4%vol

1996 cask # 1490 / 17 years old / Pedro Ximenez Sherry Puncheon / 53.1%vol

2002 cask # 1988 / 10 years old / Pedro Ximenez Sherry Puncheon / 55.6%vol

Keep an eye on our website and Facebook page over the coming weeks for more information on these new releases, tasting notes and exclusive product photography.

If you would like to receive more information regarding the new releases, please contact us on info@glendronachdistillery.co.uk

Mackmyra Swedish Single Malt Whisky

The story of Mackmyra, Sweden’s first whisky distillery, famously began with a ski trip in 1998, when eight friends from Stockholm’s Royal Institute of Technology went on holiday together and all brought bottles of whisky to share. In conversation during … Continue reading >>

Select Scotch Whisky – 21YO Gran Reserva by Glenfiddich review. 

Simon has a look at The Gran Reserva by Glenfiddich. Bitter, yet sweet packing a punch of spice.

The Link

New Devilish Delight from Isle of Arran Distillers 

Award-winning Scotch whisky producer, Isle of Arran Distillers, has just released an unholy delight; The Devil’s Punch Bowl Chapter II.

The new dram, named Angels & Devils, is the second part of Arran’s trinity of ungodly spirits to darken our shores. It follows on from the original Chapter I, which sold out in record time when it was released last year.

Described by master distiller James MacTaggart as a ‘true contrast of light and shade’, the whisky is made using 27 different Arran casks, each meticulously selected and combined to create a whisky with great depth and rich character.

Commenting on the flavour of the new release, James said: “With vibrant notes of classic dried fruits, light spice and cigar box, layered over a sherry-sweet base, Angels & Devil’s drinks more like a dream than a nightmare.

“Bottled at natural strength without chill-filtration, the spirit has a devilish ABV of 53.1%. This dram will not disappoint as notes of dark chocolate and delicate butterscotch spice set taste buds alive.”

Angels & Devils is based around Sherry Hogsheads and includes Arran’s oldest ever peated Arran barrels from 2004.

Just 6,660 bottles have been released worldwide and interest is already high.

Euan Mitchell, managing director, said: “We were thrilled with the reception our first edition of The Devil’s Punch Bowl received and we’re sure this one will be met with the same approval.

“The whisky is being distributed on a strict allocation basis, as we’re already enjoying a high level of demand both in the UK and from export markets.

“Each cask in this whisky has been hand-selected and the release is testament to the consistent superior quality of The Arran Malt across each year of production.”

Arran Distillery is a multi-award winning distillery and has won acclaim for its 14 Year Old, 10 Year Old malts as well as many others. The Devil’s Punch Bowl Chapter I also won a top award in last year’s World Whisky Design Awards.

Euan continued: “Angels & Devils is a spirited single malt whisky which will stand out. It will appeal to people who look for quality and something unique – a perfect choice for those who dare to dram with the Devil.”

Devil’s Punch Bowl; Angels & Devils RRP £72.99 is available from early July online at www.arranwhisky.com and in specialist whisky stores. 

Notes: 

The Devil’s Punch Bowl Chapter II is released worldwide at the beginning of July and will be available in the UK, key European market, Asia, Canada and the USA. RRP £72.99 for 70 cl.

For more information visit www.arranwhisky.com

* Current accolades for Isle of Arran Distillery include Winner for: Best New Exporter (2004), Queen’s Award for International Trade (2005), Scottish Distiller of the Year (2007) and Scottish Drinks Producer of the Year (2007).

Product awards include: Best Whisky Liqueur (2007), ‘Best Single Malt Scotch 12 Years & Under’ for The Arran Malt Amarone Cask Finish (2008) ‘Best Single Malt Scotch 11-15 Years’ for The Arran Malt Sherry Single Cask 1998 (2010) and ‘Best Single Malt Scotch 11-15 Years’ for the Icons of Arran Peacock (2011).

Also, ‘Double Gold Award’ for Arran’s 14 Year Old Single Malt and ‘Gold Award’ for Arran’s 10 Year Old Single Malt at the World Spirits Competition 2012.

“Parker Beam Promise of Hope Fund” nightly Bourbon tastings at famed NOLA restaurant honors stricken Heaven Hill Master Distiller

NEW ORLEANS, LA. – Heaven Hill Distilleries, Inc., is teaming up with Tales of the Cocktail® and Dickie Brennan’s Bourbon House in New Orleans to support the ALS Association’s “Parker Beam Promise of Hope” fund, honoring Heaven Hill’s Master Distiller Emeritus Parker Beam, who was recently diagnosed with ALS or Lou Gehrig’s disease.  Nightly Bourbon tastings at Bourbon House will run throughout Tales of the Cocktail®, on Wednesday, July 17^th through Saturday, July 20^th from 5:00 to 7:00 p.m.

The four nightly tastings, which are an official part of the Tales of the Cocktail® event and will be promoted in the Tales of the Cocktail® materials and social media, will feature several of Heaven Hill’s most critically acclaimed Bourbons, with all proceeds going to the ALS Association’s Parker Beam Promise of Hope fund.  Heaven Hill’s Master Distiller Craig Beam–Parker’s son–and Heaven Hill American Whiskey Brand Ambassador Bernie “The Whiskey Professor” Lubbers will be on hand to pour and discuss Evan Williams Single Barrel Vintage Bourbon, Elijah Craig 12 Year Old Small Batch Bourbon, and Henry McKenna Bottled-In-Bond Single Barrel Bourbon.  In addition, all participants will receive a special Parker Beam t-shirt with their first purchase.  Bourbon House will be open for normal business during this promotion and it will not be limited or require pre-registration—walk-in traffic is encouraged to participate as well.

“The convergence of a great Bourbon event and a very worthy cause is something that we at Tales of the Cocktail® are excited about supporting.  This represents another way we can use Tales as not only an exclusive entrée into the personalities behind the products, but also a way to be agents of positive change,” noted Ann Tuennerman, creator of Tales of the Cocktail®.

The special tastings are another aspect of Heaven Hill’s support of the ALS Association and the Parker Beam Promise of Hope Fund (alsa.org/parkerbeampromiseofhope), with the full partnership of Tales of the Cocktail®.  Heaven Hill, the nation’s largest family-owned and operated independent spirits producer and the second largest Bourbon producer, is supporting the fight against ALS through not only this promotion with Tales of the Cocktail® and Bourbon House, but also through this Fall’s upcoming release of the annual Parker’s Heritage Collection.  For the Fall 2013 release, the seventh in the critically-acclaimed series, Heaven Hill has pledged to donate $20 for each bottle sold to the Parker Beam Promise of Hope Fund, which is expected to generate a minimum of $250,000.

“We are so pleased and appreciative to Bourbon House and to Tales of the Cocktail® for helping us extend the Parker’s Promise of Hope fundraising to this signature event,” stated Susan Wahl, Senior Brand Manager at Heaven Hill.  “We hope we will make a powerful impression on those who love and appreciate Parker Beam’s 50+ years of distilling.”

“Bourbon House is happy to be hosting this worthy event,” according to Dickie Brennan, owner of Bourbon House.  “Having had Parker Beam lead events at Bourbon House in the past through our New Orleans Bourbon Society, we’ve had the opportunity to develop a relationship with him. We deeply respect him as a person and as a distiller and are honored to be able to help support Parker Beam’s Promise of Hope Fund and his fight against ALS.”

About Heaven Hill Distilleries, Inc. 

Founded in 1934, Bardstown, KY-based Heaven Hill Distilleries, Inc. (http://www.heavenhill.com/) is the nation’s largest independent, family-owned and operated spirits producer and marketer and the world’s second-largest holder of Kentucky Bourbon. Heaven Hill’s diversified portfolio of brands includes Evan Williams Bourbon; Burnett’s Vodkas and Gin; HPNOTIQ and HPNOTIQ Harmonie Liqueurs; Admiral Nelson’s and Blackheart Rums; The Christian Brothers Brandies; PAMA Pomegranate Liqueur; Lunazul Tequila and Rittenhouse Rye Whisky.  Heaven Hill reminds you to “Think Wisely.  Drink Wisely.”

About Tales of the Cocktail®

This summer the industry’s most influential bartenders and spirit lovers from around the globe will drink in every ounce of cocktail knowledge and culture at Tales of the Cocktail® 2013. The world’s premier cocktail festival returns to New Orleans with another non-stop schedule of educational seminars, tasting rooms, Spirited Dinners®, Spirited Awards®, competitions and more. We guarantee you won’t leave thirsty at the 11th Annual Tales of the Cocktail®, July 17-21, 2013. For more information about drinking it in with us this summer, visit TalesoftheCocktail.com.

About Bourbon House

BOURBON HOUSE, under the direction of acclaimed Chef Darin Nesbit showcases seasonal NEW ORLEANS SEAFOOD and classic Creole fare. THE OYSTER BAR offers fresh shucked Louisiana Oysters on the Half Shell with or without caviar, in one of the French Quarter’s most lively settings. Home to the City’s best American Whiskey collection, Bourbon House nurtures the love of the American spirit, through the New Orleans Bourbon Society (membership is complimentary and open to the public). Dickie Brennan shares ownership of the restaurant with his business partner Steve Pettus, and his sister, Lauren Brennan Brower.