Kilchoman Sherry Cask   

Kilchoman, Islay’s Farm Distillery, is delighted to announce the release of ‘Sherry Cask’.  This is the first sherry cask matured release from Kilchoman. It has been matured for 5 years in oloroso sherry butts.     

Tasting Note:  

£48.99 inc VAT – £40.83 exc VAT 

CLICK HERE TO BUY NOW

FOR TICKETS PLEASE CLICK HERE
http://www.universalwhiskyexperience.com/events/tickets

Ballantine’s Marks Championship with very Rare Blend

Ballantine’s, the No 1 ultra-premium Scotch whisky in Asia Pacific, has brought together Master Blender Sandy Hyslop and the winner of the 2011 Ballantine’s Championship, England’s Lee Westwood, to create the fifth Ballantine’s Championship Blend.

Launched to commemorate this year’s tournament, which takes place from 26th – 29th April 2012 at the Blackstone Golf Club in Icheon, Korea, this exceptional limited edition continues the brand’s unique tradition of creating a rare and exclusive blend to mark one of Asia’s most prestigious golfing events.

The 2012 Ballantine’s Championship Blend contains a selection of the rarest whiskies, aged for at least 41 years. Only 10 individually numbered bottles of the whisky will be produced, and as reigning Ballantine’s Championship winner, Westwood will receive one. A bottle will also be reserved for the 2012 champion and another will be auctioned for charitable causes during the tournament.

The Ballantine’s Championship Blend is presented in a bottle adorned with a leather and gold metal band that enhances the blend’s prestige credentials. An outer case glorifies the bottle and has been crafted with a combination of wood and leather and decorated with two golden plaques featuring a note from Hyslop and Westwood who was ranked the world’s No 1 golfer when he won the 2011 Ballantine’s Championship. A leather bound booklet completes the luxurious presentation, and communicates Ballantine’s association with golf and the uniqueness of the blend.

Lee Westwood is only the third person outside Ballantine’s expert blending team to influence a Ballantine’s blend, with Northern Irish golfer Graeme McDowell and Australia’s Marcus Fraser having been granted the same privilege as previous winners of the Ballantine’s Championship in 2008 and 2010.

Master Blender Sandy Hyslop personally prepared a selection of extremely rare and high quality grain and malt whiskies and took Westwood through a tasting of each of them to assess which flavours he preferred. Westwood’s selection was carefully blended by Hyslop, who is delighted with the final result of their collaboration commenting: “It was an absolute pleasure for me to work with Lee. This is a superlative blend that has a real effortless and spicy character and, at 41 years of age, it is the first time we have produced a whisky as old and exclusive.”

Lee Westwood said: “It has been a real eye-opener. I didn’t realise the processes a blend has to go through to get to the final stage and I can appreciate the whisky much more now. The 2012 Ballantine’s Championship Blend is one of the rarest whiskies in the world so look out for it at the tournament in April.”

Peter Moore, Ballantine’s Global Brand Director, says: “We are delighted that the Ballantine’s Championship will be celebrated again with its very own exclusive whisky. This tradition is part of our long term investment in world class golf and highlights the shared flair and excellence of Ballantine’s and this prestigious sport.”

Since the inaugural event in 2008, many professional golfers have demonstrated their world-class talents at the Ballantine’s Championship and the tournament has made a lasting impression on Asian golf history. The brand is committed to the tournament until at least 2013.

Notes

Tasting Notes
Nose: This year’s blend is rich, fruity and incredibly smooth. Fantastic flavours of sweet tangy orange marmalade complemented with vanilla and cinnamon notes in abundance. This blend is extremely complex with layer after layer of soft fruit flavours (pears and peaches) and the faintest hint of ginger in the background.

Taste: Fruity in the extreme with honey, soft caramel and sweet moist raisin flavours. There is also a tantalizing background flavour of dark chocolate peppermint fondant sweets.

Finish: Very long and unbelievably smooth.

Ballantine’s
Ballantine’s is the No 1 ultra-premium Scotch whisky in Asia Pacific and the range sells over 70 million bottles a year worldwide. Ballantine’s has won more than 80 trophies and medals at international competitions in the past 10 years for quality, as a result of its unique richness of character and perfect balance. The range, from Ballantine’s Finest to the iconic 30 Year Old, is the most extensive in the world of Scotch and is maintained by the latest in a tradition of Master Blenders that dates back to 1827.

Chivas Brothers
Chivas Brothers is the Scotch whisky and premium gin business of Pernod Ricard – the world’s co-leader in wine and spirits. Chivas Brothers is the global leader in luxury Scotch whisky and premium gin. Its portfolio includes Chivas Regal, Ballantine’s, Beefeater Gin, The Glenlivet, Royal Salute, Aberlour, Plymouth Gin, Longmorn, Scapa, 100 Pipers, Clan Campbell, Something Special and Passport Scotch.

In July 2010 Chivas Brothers launched The Age Matters campaign to help consumers understand the importance of Scotch whisky age statements.

For further information visit: www.chivasbrothers.com

sample image

Macallan 20yo (55.4%, SMWS of Canada, 24.117, 2nd Fill PX Sherry hogs Head, 196 Bts.)

“Mostarda di Frutta di Cremona” so says the label and Google translation tool says “Fruit Mostarda of Cremona” which is equally unhelpful. Wikipedia says “Mostarda (also called mostarda di frutta) is an Italian condiment made of candied fruit and a mustard flavoured syrup.” At this point all interest was lost and so on the undiluted nose there is Mostarda some spiciness and honey along with air dried tree fruits and a hint of some form of after shave, something like Tabac (a blend of lavender, citrus, and warm florals – remember that cologne??!!). It’s strong and needs some water, a good dollop brings out some for the cologne notes as well as some oak and fruit. The taste (with water) is good; more of the tobacco, a good creaminess, some more of the dried fruit, sherry and some really good lemon sherbet. The finish is a treat and follows closely in the foot steps of the nose and the taste. A late arrival of some fudge really ties the finish together. The finish is long, long and holds together very well. A very, very late malt arrival.

Very good and unrecognizable as a Macallan. Water improves it but don’t over do it.

$ unknown as the sample was kindly provided by Andrew Ferguson of Kensington KWM Calgary.

89 points

Part one of four examining SMWS of Canada Bottlings….

Welcome to the Angels Whisky Club newsletter for April.

Hello Angels, welcome to our latest newsletter, containing news and views within the worldwide whisky industry. We are away again on tours this month to distilleries all around Scotland. Maybe stocking up with some newly found bottles en route, who knows? Welcome to our new members, we hope you enjoy the club website, send in any news or features/photographs you wish.

Watch the world exclusive trailer for Ken Loach’s The Angels’ Share, a link on the homepage. Thanks to angel member; Roald Arne Kvamme

An Angel member told us of an interesting bottle recently sold for over 700 pounds in Moscow; http://angelswhiskyclub.com/awc/markwattdram.asp

The BIG WHISKY INTERVIEW; we have two for you this month, Isle of Mull and Willie Tait of Jura Distillery. Find both online by hitting the big whisky interview image on our home page.

ARDNAMURCHAN DISTILLERY news; Adelphi distillery … Maybe? a multimillion-pound distillery that could bring jobs and hundreds of thousands of pounds to a remote Highland glen on Ardnamurchan. http://angelswhiskyclub.com/awc/scottishdistilleries.asp

KINGSBARNS DISTILLERY, KINGDOM OF FIFE, SCOTLAND Here is a chance to become involved from the very start, plans for a new distillery near to the Home of Golf (St Andrews) are well under way. Paul has been chatting to Doug Clement, asking some questions on your behalf, some a wee bit awkward we thought, but needed to be asked… see Kingsmills Distillery feature; http://angelswhiskyclub.com/awc/kingsbarns.asp  Maybe become a shareholder?

Whisky News; http://angelswhiskyclub.com/awc/angelsnewsandviewsonwhisky.asp

Irish Distillers Pernod Ricard, makers of the world’s No 1 Irish whiskey, Jameson, has been named Whiskey Distiller of the Year and Whiskey Brand Innovator of the Year http://angelswhiskyclub.com/awc/angelsnewsandviewsonwhisky.asp

Amrut Distilleries, the maker of India’s finest malt whisky, pick up the “New World Whisky” title in Chicago http://angelswhiskyclub.com/awc/angelsnewsandviewsonwhisky.asp

Tomatin Distillery’s single malt Scotch whiskies has received an “Extraordinary Ultimate Recommendation” . http://angelswhiskyclub.com/awc/angelsnewsandviewsonwhisky.asp

Famous Grouse news, see; http://angelswhiskyclub.com/awc/famousnews.asp

The last Johnnie Walker Red Label bottled at the Ayrshire plant. The world’s largest distiller, Diageo, announced in 2009 that it was closing the Kilmarnock facility, where more than 700 people were employed. Some staff are moving to other jobs, others have agreed to severance pay, and 82 are being made redundant.

Scotch export sales reached £4 Billion in 2011!!!

Angels Golden Dram Award; see home page bottom right corner, a couple of excellent Scottish pubs we have awarded a great honour!

Maker’s Mark’s Perfect Mint Julep Recipe for Derby Day

It’s time to press your seersucker suit and unpack your fanciest hat because racing around the corner comes the most exciting two minutes in sports, the Kentucky Derby on May 5th! More than just a sporting event, Derby is as much about fashion and sipping mint juleps as it is horse racing. So, what exactly is a mint julep? It sounds simple – ice, bourbon, sugar and mint – but the truth is there’s a lot of prep that goes into making this iconic drink correctly.

Maker’s Mark is one of Kentucky’s finest premium bourbons, handcrafted at the oldest operating bourbon distillery in the world. Rob Samuels, eighth generation distiller and grandson of Maker’s Mark Founder Bill Samuels Sr., has happily offered up his family’s personal recipe for The Perfect Mint Julep so that you can share it with our readers. (See below)

For those who don’t have enough time to make juleps, Rob suggests trying Maker’s 46 – the first new bourbon from Maker’s Mark in 52 years. Best enjoyed neat or on the rocks, Maker’s 46 is finished with seared French oak staves and offers a bolder and more complex taste than the original Maker’s Mark. It has a rich, creamy caramel and vanilla flavor with a big, oaky finish.

For other great cocktail recipes using Maker’s Mark Bourbon, visit www.makersmark.com

“The Perfect Mint Julep”
(Serves 14-16)

Ingredients:

1 liter Maker’s Mark® Bourbon

Lots of fresh spearmint

Distilled water

Granulated sugar

Powdered sugar

To prepare the mint extract, remove about 40 small mint leaves – wash and place in a small mixing bowl. Cover with 3 ounces of Maker’s Mark. Allow the leaves to soak for 15 minutes. Then, gather the leaves in a clean, soap-free piece of cotton cloth and vigorously wring the mint bundle over the bowl of whisky. Dip the bundle again and repeat the process several times. Then set aside.

To prepare the simple syrup, mix 1 cup of granulated sugar and one cup of water in a cooking pot. Heat to dissolve the sugar. Stir constantly so the sugar does not burn. Set aside to cool.

To prepare the mint julep mixture, pour 3 ½ cups of Maker’s Mark into a large glass bowl or glass pitcher. (Pour the remaining whisky from the liter bottle into another container and save it for another purpose). Add 1 cup of the simple syrup to the Maker’s Mark.

Now, begin adding the mint extract a tablespoon at a time to the julep mixture. Each batch of mint extract is different, so you must taste and smell after each tablespoon is added. You may have to leave the room a time or two to clear your nose. The tendency is to use too much mint. You are looking for a soft mint aroma and taste – generally about 3 tablespoons.

When you think its right, pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to “marry” the flavors.

To serve the mint julep, fill each glass (preferably a silver mint julep cup) half full with shaved ice. Insert a sprig of mint and then pack in more ice to about an inch over the top of the cup. Then, insert a straw that has been cut to one inch above the top of the cup so the nose is forced close to the mint when sipping the julep.

When frost forms on the cup, pour the refrigerated julep mixture over the ice, add a sprinkle of powdered sugar to the top of the ice and serve.

We’re just back from the Outer Hebrides and a Abhainn Dearg Distillery Warehouse Tasting….

http://www.thewhiskybarrel.com/blog/post/id/abhainn-dearg-scotch

Kind regards,

Alastair @
The Whisky Barrel
www.thewhiskybarrel.com

Whisky Magazine’s Online Retailer of the Year Award 2009, 2010 & 2011

Whisky ambassador receives two industry honours

Douglas Campbell, Brand Ambassador at Tomatin Distillery, is the proud recipient of two prestigious awards from the whisky industry, marking 50 years’ service at Tomatin Distillery.

Douglas has been inducted into Whisky Magazine’s ‘Hall of Fame’; a permanent tribute honouring those noteworthy individuals who have made a lasting contribution to the world of whisky. Having joined Tomatin in 1961 at the age of 15, Douglas progressed through almost every area in the distillery before being appointed Distillery Manager in 1990. He now promotes the brand worldwide in his current role of Brand Ambassador. The Hall of Fame honour was presented at the Waldorf Hilton in London on 22nd March 2012.

Induction into the Hall of Fame follows Douglas’ recent receipt of a Lifetime Achievement award from Whisky Advocate magazine, America’s leading whisky magazine in February 2012. Every year the magazine awards its
Lifetime Achievement Award to someone who has distinguished themselves in the industry over long years of service. Douglas has been selected by the magazine to receive the 18th annual award because in their view, “dedication such as his should not go unnoticed”.

Tomatin Distillery released a special limited edition whisky last year in recognition of Douglas’ 50 years’ service. Douglas himself created the single malt using whiskies distilled in each of the 5 decades he has worked at the
distillery, calling it ‘Decades’.

Robert Anderson, CEO of the Tomatin Group, commented: “Douglas had already contributed 27 years to Tomatin when I took up my post in 1988 and has therefore always been a great inspiration to me. ‘Decades’ was a fitting compliment to Douglas’ participation in the evolution of Tomatin, and these honours further highlight the dedication given by Douglas over the past 50 years. We couldn’t be prouder of him!”

Douglas added: “Even after 50 years I am still learning new things about the Scotch whisky industry, and most importantly, I still enjoy doing what I can to help promote the Tomatin product.”

Notes

 URLs:

http://www.whiskyadvocateblog.com/  

http://www.whiskymag.com/awards/hall_of_fame/
 The Tomatin Distillery Co Ltd is a producer and blender of Scotch whisky, boasting a strong core range of single malt whiskies along with a range of popular blends.
 Website: www.tomatin.com Facebook: www.facebook.com/Tomatin1897 Twitter: www.twitter.com/Tomatin1897
 The distillery was established in 1897, and while historically the whisky produced was primarily sold for use in other brands of blended whisky, the company is now very focussed on growing the Tomatin single malt brand in its own right.
 The company’s most popular blends are The Antiquary, The Talisman and Big ‘T’.
 The distillery is owned by Japanese company Takara Shuzo: http://www.takarashuzo.co.jp/english/index.htm

Dunkeld Atholl Brose voted world’s best liqueur

Elgin based whisky, wine and spirit merchant, Gordon & MacPhail proudly announces Dunkeld Atholl Brose has been crowned ‘World’s Best Whisky Liqueur’ at the World Whisky Awards 2012.

More than 300 whiskies and liquors battled during three intensive blind tasting rounds to be crowned the World’s Best Whiskies. 

Judges for Whisky Magazine’s independent editorial panel were drawn from some of the best drinks journalists and retailers across the world, with industry representatives made up of master blenders, distillers and brand ambassadors in the final round. 

Inspired by an ancient Highland recipe, Dunkeld Atholl Brose is a delicious boutique liqueur that captures the best natural flavours of Scotland. A luxurious golden blend of single malt whisky, honey and carefully-selected herbs, Dunkeld Atholl Brose is a unique product steeped in Scottish history. 

David Urquhart, Joint Managing Director of Gordon & MacPhail, said: “The World Whiskies Awards are one of the most high-profile and highly-regarded in the industry, so to have been presented with the title of ‘World’s Best  Whisky Liqueur’ really is a fantastic achievement, particularly when you consider that we were judged by a panel of senior industry representatives from around the world.” 

The World Whiskies Awards is the annual selection of the very best whiskies internationally with entries being received from Australia, Belgium, Canada, France, India, Ireland, Japan, Scotland, South Africa, Sweden, the USA and Wales. 

Categories are based upon the commonly held whisky groupings, which define both the style and the process of whisky and whisky production: single malt, blended, blended malt, grain, American and whisky liqueurs. 

Organised by Whisky Magazine, this annual competition selects, awards and promotes to consumers and trade the ‘World’s Best Whiskies’. 

The competition is open to proprietary bottlings only, and is chaired by Rob Allanson, Editor of Whisky Magazine, and exists to inform and educate consumers throughout the world about whisky. 

Notes 

Tasting Note: 

AROMA without water: Sweet, spicy and fruity – cloves and cinnamon, eucalyptus and menthol aromas. 

TASTE without water: Sweet, warming with menthol and peppermint notes. Spicy, herbal flavours and a subtle whisky edge. 

About Gordon &MacPhail:  

Gordon &MacPhail is an independent, family-owned spirit and wine merchant which has been based in Elgin, Moray, since 1895. Four generations of the Urquhart family have continued the tradition of seeking out the best and rarest Scotch whiskies. 

Since its foundation, Gordon &MacPhail’s policy has been to send casks to distilleries throughout Scotland, fill them with ‘new make’ spirit and mature them either at the distillery of origin or in the firm’s own bonded warehouses in Elgin. 

Now one of the world’s leading malt whisky specialists, Gordon &MacPhail exports to more than 55 countries. It offers more than 450 presentations of own-bottled single malts and has a stock-holding of more than 700 whiskies. In 2009, Gordon &MacPhail was awarded the prestigious Queen’s Award for Enterprise in International Trade. 

In 1993 the company purchased Benromach Distillery in nearby Forres.  After extensively re-equipping the distillery over a five year period, Benromach was officially opened by HRH Prince Charles in October 1998. The award-winning range includes Benromach 10 Years Old and Benromach Organic – the world’s first single malt to be certified by the Soil Association.