AUCHENTOSHAN REVEALS TOP 20 UK FINALISTS OF THE AUCHENTOSHAN SWITCH

The Transatlantic Mixology Programme Like No Other

UK Finale – 24 October 2011

This summer, Auchentoshan, the only Single Malt that triple distills every drop, launched a transatlantic cocktail competition like no other, The Auchentoshan Switch. Bartenders from across the UK and US submitted video entries of themselves making an Old Fashioned using Auchentoshan Three Wood and a lemonade from scratch, for the chance to win a career-changing, 14 day switch across the Atlantic to work in one of New York City’s and London’s prestigious bars. Of the 64 UK and 60 US entries, the judging panel selected 20 from each country to go through to the finals in London and Las Vegas.

The UK final round will take place on 24 October at a Shoreditch venue where the bartenders will be put through a series of challenging mixology tasks. The final round will be judged by an esteemed panel:

·       Tony Conigliaro – widely acknowledged as one of the UK’s pioneering drinks creators and co-owner of acclaimed bar, 69 Colebrooke Row
·       Giles Looker – renowned mixologist and owner of Soulshakers Bar Consultancy
·       Neil Ridley – Imbibe journalist, whisky writer and co-founder of revered whisky blog CaskStrength

The named UK winner of the first ever Switch will cross the Atlantic to NYC to work in Apotheke, the hottest cocktail bar on the underground scene. The US finalists will attend the final in Las Vegas on 26 October, where the crowned winner will travel to London to work at the award-winning drinking den, 69 Colebrooke Row.
 
The 64 UK entries came in over the course of the two months the competition wasopen, including those from Giles Looker who traveled the UK unearthing unsung bartenders to enter. The finalists from the UK in alphabetical order by last name are:

–              Martin Ball – Corridor, Manchester
–              Divyesh Chauhan – Match Bar, London
–              Matthew Dakers – Whistling Shop, London
–              Dav Eames – Saf, London
–              Kevin Griffin – The Raconteur, Edinburgh
–              Andrew Harrod – Wabi, London
–              Richard Hunt – Hawksmore, London
–              Scott Ingram – Blythswood Square, Glasgow
–              Alex Kratena – Artesian, London
–              Simon La Moon – Zetter Townhouse, London
–              Bruce Lerman – Epernay Champagne Bar, Leeds
–              Antonino Lo Iacono – The Dukes Hotel, London
–              Giuseppe Miggiano – The Bar at Chancery Court, London
–              Khalil Moh’d Lahham – Donovan’s Bar/Brown’s Hotel, London
–              Martyn Nicol – Blythswood Square, Glasgow
–              Matt Roberts – Quo Vardis, London
–              Andreas Tsanos – Lonsdale, London
–              Tom Walker – Bramble, Edinburgh
–              Sam Watson – Purl, London
–              Faye Woodcock – The Bling Pig, Glasgow

“We are delighted to have received such great interest from the bartending world for our first ever Auchentoshan Switch,” said Hannah Fisher, Auchentoshan Brand Manager. “Despite only accepting video entries, we received a high number of entries and the quality of each has been exceptional. We can’t wait to see what these talented bartenders will show us at the final.”

Marcis Dzelzainis, Operations Manager at 69 Colebrooke Row, also commented: “All the finalists chosen have a great understanding of the structure of classic drinks and how flavours work, hence why we asked them to demonstrate a classic lemonade and an Old Fashioned. These 20 are not only highly skilled but also already very much respected in the industry.”

The Auchentoshan Switch itself will take place in early 2012, where the winners will experience world-leading mixology under the guidance of Apotheke and 69 Colebrooke Row.

Apotheke is the hottest cocktail bar in Gotham’s underground scene. With no menus, bar chefs cook up individually prescribed concoctions for the taste of the cocktail enthusiasts according to their mood.  At Apotheke, the presentation of the cocktail is as dramatic as the cocktail itself. The winner will be simultaneously part of both a theatre performance and a chemistry lab in the mixology heart of the USA – NYC.

The US winner will work at 69 Colebrooke Row and learn first hand the world of cocktail and food science in the only bar-related drinks lab in the world – The Drinks Factory. The winner will work with a team of handpicked, leading mixologists in a lab dedicated to furthering the craft of the cocktail and fully realisingprojects as they filter into the bar. Importantly, they will also become incorporated into the daily bar procedures, as well as visiting producers and sourcing quality ingredients.

Videos of entries can be viewed here: http://www.youtube.com/user/AuchentoshanWhisky 

UK Distributor: Cellar Trends
 
Notes:

Auchentoshan

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 benefit? This strength removes the impurities and harshness often associated with single malts and takes the new spirit to it’s optimum strength for reacting with the casks during maturation, allowing Auchentoshan to extract maximum flavours from the wood. The result? A delicate, smooth malt with each expression strongly showcasing the character of cask it was matured in.

At the 2009 San Francisco World Spirits Competition, Auchentoshan 12 Year Old, Auchentoshan Classic and Auchentoshan Three Wood were all awarded a Silver Medal in the Spirits category. At the 2008 San Francisco World Spirits Competition, Auchentoshan 18 Year Old also won a coveted Double Gold Medal.

Scotch Malt Whisky Society Arrives in Canada

Calgary – Calgarians and whisky enthusiasts Rob and Kelly Carpenter are launching the Canadian branch of the Scotch Malt Whisky Society at an invitation-only event at Calgary’s Kensington Wine Market October 17, 2011. The member’s only society originated in Scotland a quarter century ago, and now has 26,000 members in 15 countries around the world. The Society bottles only single cask, single malt whisky from over 125 distilleries. Since single casks are unique, so are the whiskies they produce making each bottling unique. Each cask is limited in supply, with some casks producing upwards of 500 bottles and others fewer than 100; once a particular bottling is sold out it’s gone forever never to be replicated. Bottlings are chosen by a Tasting Panel made up of industry experts and enthusiasts, and each bottling is given clever and informative tasting notes to help Society members select their preferred single malt.

The Society is partnering with Kensington Wine Market as its exclusive retailer. Kensington Wine Market will also be hosting “First Fridays,” where members and those interested in joining can sample The Society’s new monthly releases. First Fridays happen on the first Friday of every month beginning in November. Private tastings are also available.

Kelly Carpenter explains why she and husband Rob Carpenter felt so passionate in bringing The Society to Canada, “When we lived in Edinburgh we discovered The Society and we fell in love with the product from the very beginning and couldn’t wait to share it. Before we decided to bring The Society to Canada, we would visit Edinburgh at least once a year and stock up on their unique bottlings to bring home as gifts for our family and friends. This is really just an extension of that.”

Membership for the Scotch Malt Whisky Society is $230 to sign up, with $120 yearly renewal. Membership grants exclusive access to the very best single cask, single malt whisky available anywhere in the world. The Society recently won 12 awards in Whisky Magazine’s 2011 Independent Bottler’s Challenge, including the overall title of Independent Bottler of the Year. The Scotch Malt Whisky Society is owned by luxury brand world leader LVMH. Membership information can be found at www.smws.ca , or by emailing curious@smws.ca.

Spirit of dogged curiosity

The Scotch Malt Whisky Society is a curious and unique fellowship of whisky lovers, who like to do things in a very particular way. Members come together to share and explore the exceptional quality and endless variety of Scotch malt whisky. It’s the Society’s mission to intrigue, entertain and delight with the very best single cask, single malt whisky available anywhere in the world.

The Society isn’t interested in brands or labels. It’s all about how the whisky tastes. It seeks textures that challenge and excite; aromas that thrill and surprise. Most important of all, each Society bottling only ever comes from a single cask. That means there is only a limited opportunity to sample each rare find before it’s gone forever.

Where it all began

Over a quarter of a century ago a group of friends met in a private house in Edinburgh to find out what malt whisky would taste like straight from the cask. The contents of a cask obtained from a Speyside distillery were filtered through muslin cloths into old lemonade and whisky bottles.

It was nothing like they had experienced before; stronger and more flavoursome with the influence of the wood particularly notable. Intrigued, they went on to investigate more single cask whiskies and discovered that the same spirit from the same run in different casks had different characteristics. They realised that each cask was unique and that once consumed it would be gone forever.

As tempting as it would be to keep their discovery to themselves they knew there were others around the world who’d appreciate being let in on the secret. In 1983 they formed a limited company, bought the premises at The Vaults in Leith and began inviting people to join.

The Scotch Malt Whisky Society – Key Facts

 Rather than naming distilleries, the Society numbers them and gives clues to their identity in The Tasting Panel’s entertaining tasting notes.
 The Scotch Malt Whisky Society recently scooped 12 awards in the 2011 Whisky Magazine Independent Bottler’s Challenge including the overall Icon of Whisky title for the Independent Bottler of the Year.
 The single cask single malts are presented in identical dark green bottles, specially commissioned for the Society. Individual tasting notes are presented on each Society bottle, alongside the whisky’s name and the Society’s unique cask and distillery coding.
 Every Society bottle is at cask strength (around 57%). The higher the strength, the better the whisky holds its flavour. Many members like to add water to their glass, opening up the different flavours and aromas
 No two casks are the same and no two whiskies will develop in the same way. The type of oak, the size of the barrel, what it was used for before (usually American bourbon or Oloroso sherry) and how many times all influence character of the whisky.
 An average outturn is about 250 bottles but can be as many as 900 or as few as 15. Once they sell out Society staff can assist in finding a similar (but never identical) whisky.
 The Society doesn’t just bottle whisky from Scotland. Occasionally single cask bourbon or Welsh and Japanese whiskies have made it on to the list. On even rarer occasions other single cask spirits such as Somerset Cider Apple Brandy and rum are included.
Individual Membership costs $250 for the first year and annual a renewal cost of $120 yearly. Membership can be bought online at www.smws.ca .
 The Society is partnering with Calgary’s Kensington Wine Market as its exclusive retailer.
 The Society is hosting “First Fridays” on the first Friday of every month beginning in November at the Kensington Wine Market. The Society also does private tastings.
 International branches in Australia, Benelux and Germany, France, India, Italy, Japan, Poland, South Africa, Switzerland, Taiwan, UK and the USA.

(From the Isle of Arran distillery)…we have the latest bottling of our Premium Single Cask range which is also available at the beginning of September. This time we have bottled a small selection of our best Sherry Butts from 1997 and at 15 years old, cask strength these really are the crown jewels of our Distillery.

Grant’s on the Radio in Spanish

Hello all,

You may remember I recently wrote about an interview with John Scott, our Ecuadorian Brand Ambassador.  John talked about how Grant’s is growing in popularity in many South American countries and Ecuador in particular is showing exceptional interest.  This has obviously been picked up by the local media who can’t seem to get enough…(please click on the link below to read the remainder of the article)…

THE LINK

Kind regards,

Ludo

Adelphi’s history dates back to 1826 and the old Adelphi Distillery in Glasgow. Descendants of the distillery’s owners revived the name as an independent bottler, and we’ll hear more about their unique whiskies and even more unique tasting notes in this week’s episode. In the news, a vintage bottle of The Glenlivet sold for nearly $30,000 at the latest Bonhams auction in Edinburgh and Suntory’s Mike Miyamoto gives us the details on the Hakushu single malt’s arrival in North America.

Visit WhiskyCast at www.whiskycast.com

THREE SHIPS HONOURS FAMOUS NAVIGATOR OF OLD

Three Ships has launched the second of a series of three commemorative editions of its 10 year-old single malt whisky honouring intrepid explorers associated with the Cape. It recalls the epic journey of Vasco da Gama, the first European navigator to reach India.

It follows on the first edition, issued at the end of last year, commemorating the journey of Bartholomew Diaz who with his three little ships was the first from Europe to round what he was to name the Cape of Storms.

The second edition will be followed next year by the last of the trio which will be dedicated to Jan van Riebeeck whose little fleet of three ships sailed into Table Bay on 6 April 1652.

However, the whisky in all three is the same – Three Ships 10 year-old Single Malt, only the second single malt to be made at The James Sedgwick Distillery at Wellington in the Cape, and the only fully-fledged whisky distillery in Africa.

Said master distiller Andy Watts: “As we consider ourselves pioneers in our industry, we wanted to honour others who before us had also ventured into the unknown. And with our name it was only logical that we would look to those who had plied the oceans in their search for new worlds.

“The top-quality facilities we have at our disposal today enable us to produce whisky to the highest international standards. This single malt, within a year of its launch, has already won us gold in two major overseas competitions in 2011 – at the Concours Mondial de Bruxelles and at the Wine and Spirit Competition in London.”

The first 10 year-old single malt, launched in 2003, set the tone by in its first year also garnering gold at the International Wine and Spirit Competition.

The latest single malt spent the full ten years in casks of different ages. Watts said the older small casks had contributed to the exceptional smoothness of this whisky while the wood, being American oak, had imbued it with a slight sweetness.

“This is very much intended for the discerning whisky drinker. It is full-bodied and well rounded. There is a hint of peat, but without the smokiness which is normally associated with it, and it offers a long, warm finish, with a good balance between wood and whisky.”

As in the case of the first edition, only 8 000 bottles are being made available. The distillery had sold out of the first edition within three months, and the same demand is expected of the second. It will be available in the trade for about R260 per bottle.

WELLINGTON DISTILLERY CELEBRATES 125 YEARS’ HISTORY

The James Sedgwick distillery in Wellington, the only dedicated whisky distillery in all of Africa and one which is on a par with the most modern in the world, celebrates its 125 anniversary this month.

Named after the 19th century sea captain James Sedgwick who became one of the pioneers of the South African liquor industry, it is the home of Three Ships and Bain’s Cape Mountain Whisky. Andy Watts, master distiller, at the same time celebrates 20 years at the helm of the facility.

Sedgwick, who at the age of 22 received his first command as captain of a ship in the fleet of the British East India Company sailing between England and the Far East, settled in Cape Town in 1850. In addition to writing several technical publications for an international maritime audience, he also proved himself an astute businessman, founding in 1859 the firm of J Sedgwick & Company, “purveyor of quality liquor, tobacco and cigars”.

After his death in 1872, two of his sons, Charles and Alfred, continued the business which grew strongly under their leadership. In 1886 it set up – some sources say bought – a distillery at Wellington on the banks of the Berg River.

The facility’s life as a whisky distillery started 20 years ago when production of the Three Ships brand was relocated there. The move coincided with the appointment as manager of Andy Watts, a past professional cricketer who had learnt the art of whisky-making working in Scotland.

The two decades since has been a period of major innovation and achievements. In a major overhaul of the distillery, a strong focus was at the same time placed on ensuring the distillery would function in a sustainable, environmentally sensitive manner.

As part of the upgrade Forsyth’s of Scotland was commissioned to manufacture copper pot stills similar to the ones in use at the famous Bowmore distillery on the Isle of Islay off the Scottish coast. To ensure that skill and craftsmanship would be supported throughout by the latest technology, a highly advanced control room was created.

Over the years problems were solved in imaginative ways. To improve the distillery’s access to a consistent water supply, a marshland next to the distillery was turned into a dam filled with water from the river. With its abundant birdlife it today also serves as a restful adjunct to the distillery.

In recognition of the high level of innovation that fashioned the upgrade of both the distillery and its products, the Whisky Magazine in April 2011 bestowed its Icons of Whisky award on The James Sedgwick Distillery as Whisky Brand Innovator of the Year.

“The investment made in upgrading the facility has resulted in the capability to take the range of whiskies we are able to produce to the next level,” Watts said. “It has given us the confidence to compete – and today very successfully – in the international arena. Our latest Three Ships 10 year-old single malt this year alone garnered gold medals at both the Concours Mondial de Bruxelles and the International Wine and Spirit Competition.”

Truman Cox Named Master Distiller at A. Smith Bowman

Fredericksburg, VA. (Oct. 2011) – Truman Cox has been named Master Distiller at A. Smith Bowman Distillery, taking over for Joe Dangler, who retired Oct. 1st, 2011.

Cox has been training under Dangler on site since July 1st, but has been preparing for this role for his entire life.

Born and raised in Northern Indiana, Cox grew up fascinated by his grandfather’s tales of driving “gin trucks” during Prohibition. After completing a bachelor’s degree in chemistry from the University of Central Florida, Cox worked with such notable firms as Disney World and NASA at the Kennedy Space Center before moving to Iowa to begin his dream of working in the distilled spirits industry. There Cox worked as a quality chemist for one of the country’s largest beverage alcohol producers and spent time with some of the top sprits organoleptic experts.

In 2004, Cox took the position of lead chemist at Buffalo Trace Distillery and worked with distillery legends such as Elmer T Lee, Gary Gayheart and Harlen Wheatley. When Dangler announced his retirement from A. Smith Bowman in early 2011, Cox jumped at the chance to fulfill his dream.

Cox is excited about carrying on the Bowman family tradition of high quality products while introducing some new offerings as well. Cox will also be finishing up and opening the Visitor Center at A. Smith Bowman which is expected to be completed in spring 2012.

About A. Smith Bowman Distillery

A. Smith Bowman’s distilling roots date back to the years before Prohibition. In 1935, after the Repeal of Prohibition, Abram Smith Bowman and his sons continued the family tradition of the distillation of bourbon. The original distillery was located on the Bowman family homestead in Fairfax County, Virginia called Sunset Hills Farm. In response to the rapid growth of Northern Virginia, the distillery was moved in 1988 and is now nestled in Spotsylvania County near the city of Fredericksburg, 60 miles away from the original location.

As a small and privately owned company, A. Smith Bowman Distillery continues the time-honored traditions on which it was founded. Considered a micro-distillery by today’s standards, A. Smith Bowman produces an assortment of hand-crafted spirits distilled from only the finest natural ingredients and using the latest technology. This micro-distillery focuses on the production of premium spirits honoring the legacy of Virginia’s first settlers. For more information on A. Smith Bowman, please visit www.asmithbowman.com.

Highland Park 1978 / Vintage Collection

This 1978 single malt whisky is the latest release from the very

popular ‘Vintage Collection’ from Highland Park Distillery.

Presented in a beautiful wooden casing, the designs represent the skills of the

Viking craftsmen working with wood. The picture on the front of this 1978 bottling

features the beasts head, considered the masterpiece of a craftsman.

This, the sixth release in the range is bottled at 47.8% vol, higher than the other whiskies in this range. Other expressions include; Leif Eriksson and whiskies from 1998, 1994, 1973, and 1990.

“The Highland Park vintage collection is a celebration of the wanderlust of the Viking’s whose spirit lives on in the intrepid travellers today”

Available in very limited numbers.

£499.00

Click here to view all our new arrivals!

Sláinte!

Abbey Whisky
07890 983 844
enquiries@abbeywhisky.com
www.abbeywhisky.com