OUR CÀRN MÒR AUTUMN RELEASE

NEW CÀRN MÒR RELEASE

Our new Càrn Mòr release is appearing on shelves and online now, full of warming autumnal drams, including some exciting finishes and a UK Cask Strength Exclusive – a first for Càrn Mòr.

It’s been years since we have bottled an Aberlour and this rich and complex 9-year-old is certainly worth the wait. It has been fully matured in Oloroso Sherry since distillation in 2013 and typical to the distillery character gives sharp dark fruit notes with sweet sherry, malt, and spice.

We’ve enhanced our Glen Ord 2012 with 12 months in Ruby Port, having spent the previous 8 years in First-Fill Bourbon. This has resulted in a unique liquid which explodes with sweet and tangy red berries, homemade redcurrant jelly and Scottish oatcakes.

Something extra-special for this release is the Glen Elgin 2007: a UK exclusive bottled at a Cask Strength of 56% ABV. This 15-year-old has been fully matured in a single Oloroso Sherry Butt and delights with rich and indulgent fruit cake, with the high strength really enhancing those notes of rum-soaked raisins, demerara sugar and spice. The ideal companion for those chilly evenings.

These expressions and more are on their way to a retailer near you.

Mark’s Whisky Ramblings 470: D.R.K.N.S.S. by Asta Morris

Mark Dermul, Belgian whisky blogger, tries an enigmatic malt. D.R.K.N.S.S. or simply ‘Darkness’ is a PX sherry matured secret Lowland single malt bottled by the Belgian indie bottler Asta Morris, Mark’s good friend Bert Bruyneel. Allow Mark to introduce a new term to describe this whisky: ‘slobber whisky’. For it simply is that quaffable and delicious.

https://youtu.be/nkUW9Vrh9og

Samuel Gelston’s to Strike Gold with New Campaign

Samuel Gelston’s is bringing some gilded glamour to the UK this season with a series of exciting collaborations that explore the golden roots of its Irish Whiskey.

Award-winning Belfast-based mixologist Emily Doherty and leading gold prospector Vince Thurkettle will be fronting the new Gelston’s Gold Rush campaign, which will unveil gold inspired cocktail recipes, a gold panning event in the home of the brand and an exploration into Ireland’s prospecting past. Wild gold expert and jewellery maker Mark Bell will also be on hand to add some seasonal sparkle by creating a showstopping gold bottle of Samuel Gelston’s whiskey, which will be revealed in a festive competition this December.

Established in Belfast in the 1830s, Samuel Gelston’s was purchased by daring young Irishman Harry Neill in 1869 who made his fortune in Australia’s spectacular 1851 Gold Rush. Upon returning to Belfast, Harry used his new found wealth to rebuild the Gelston’s business and export his ‘liquid gold’ for the world to enjoy.

Vince explains: “I love all the gold rush stories and have prospected out in Australia in the area where the 1850s gold rush took place, and Harry made his fortune. I have recovered gold and treasure from a tragic shipwreck from that time, the ‘Royal Charter’ which was bringing gold miners and their families home – and carried about 150 million Euros worth of gold.  If Harry had been on that ship we wouldn’t now have these fabulous whiskeys.

“Whiskey and gold, two key ingredients to all the great gold rushes – I am so pleased that they are being brought together again, and absolutely delighted to be a part of this Gelston’s adventure.”

Mixologist Emily looked to the past to re-create a classic cocktail for today’s whiskey enthusiasts. She explains:

“My inspiration behind this drink was to take the classic ‘gold rush’ cocktail and put a modern twist on it. Hot honey is something that became very popular this year and there is a good reason, you get the sweetness and floral notes coming from the honey with the light spice and black pepper from the chilli. The other ingredients in this cocktail are the type of ingredients you see in a Margarita but they work incredibly well with whiskey, the orange juice opens up the sweet notes in the spirit and the salt rim balances out the sweetness.”

The Gelston’s Gold Rush

50ml Samuel Gelston’s Blended Irish whiskey

20ml Lime juice

30ml Fresh orange juice

10ml Hot honey *

Shake all ingredients over ice and strain into an iced punch or rocks glass, with a salt rim, and a burnt orange slice as garnish. *To make the hot honey, pick your favourite honey and add two hot chillies, or add in two teaspoons of dried chilli flakes, leave for two days then strain.

Samuel Gelston’s Spiced Star

Emily’s inspiration behind this drink is the iconic golden star on the Gelston’s bottle. And with the festive season fast approaching, she created this drink to enjoy on a cold winter day. She explains: “Samuel Gelstons Irish Cream Liqueur is a warm hug in a glass, it’s smooth, creamy and sweet, and perfect with hot coffee and spiced brown sugar syrup.”

50ml Samuel Gelstons Irish Cream Liqueur

10ml Spiced brown sugar syrup *

60ml Americano coffee

Double cream to top

Pour all ingredients into a steamed Irish coffee glass and layer your thick cream on top with a spoon. Garnish with the star anise. *To make your own spiced syrup mix one cup of brown sugar and one cup of hot water with your favourite spices, Emily’s are cinnamon, cloves and star anise.

Ireland has a glittering history when it comes to gold. Prospector Vince Thurkettle reveals:

• The Irish took part in all of the world’s great gold rushes. Two of the very few Irish adventurers who came home rich, are Gelston’s Harry Neill and Micheal MacGowan – who took eight years to walk to the Yukon gold rush, struck gold, and bought a farm when he returned home. 

• Ireland may be called the ‘Emerald Isle’, but it is certainly a ‘Golden Isle’. Natural gold has been found across the whole island, from ancient times right up to the present day.

• More Bronze Age hoards of gold items have been found in Ireland than anywhere else in Europe. A horde of 150 golden objects, weighing over 5 kg, were found in County Clare in 1854. Whilst the golden bog of Cullen was an absolute treasure trove of Bronze Age objects – tragically almost all of which were melted down for bullion.

• The Great Irish Gold Rush started in 1795 near Avoca, in the Wicklow mountains south of Dublin! But it is unlikely that this location was known to the Bronze Age people as over 9,000 ounces of gold was found, including large nuggets, in relatively easily worked ground. One of these huge nuggets has survived as it was made into a snuffbox for King George III.

• Croagh Patrick the holy mountain in County Mayo is known to be riddled with gold veins. Could this be why the mountain became sacred in ancient times? The mountain is much-loved and respected, attempts to mine it in the 1980s were soon stopped by the local people.

• There is currently huge interest in finding and recovering natural Irish gold.

The hobby of recreational gold panning is becoming increasingly popular, and several gold mining companies are working hard to develop commercial mines in Ireland.

https://samuelgelstons.com/

About Samuel Gelston’s

Samuel Gelston’s Old Irish whiskey was founded in 1830 by Samuel Gelston. It was a time when Irish whiskey was famous around the world.

Samuel, a wine and whiskey merchant from Belfast, made it his mission to source, blend and bottle the best Irish whiskey from across Ireland. At the time there were 88 licensed distilleries on the island, and Samuel selected the very highest quality liquids for each bottle.

In 1869, upon Samuel’s death, the business was bought by Harry J. Neill. Harry had previously left Ireland’s shores with his younger brother Percival in order to make their fortunes in the Australian Gold rush of 1851. Having set up and subsequently sold his successful provisions business in Melbourne & Geelong, Harry returned to Belfast and purchased Gelston’s. His brother travelled on to New Zealand to set up Messrs Neill & Co in Dunedin in 1882.

However, the Irish Whiskey landscape faced serious challenges as it entered the 20^th century, and the combined effects of World War I, the Irish War for Independence and finally Prohibition, resulted in the near collapse of the Irish Whiskey industry – which, in turn, led to the demise of Samuel Gelston’s Irish Whiskey.

The brand remained with the Neill family, and five generations on it has now been brought back to life by Harry’s great great grandson, Johnny Neill. Johnny and well-known master distiller Frank McHardy made it their mission to journey across Ireland again to source, bottle and blend the best liquids they could find and Samuel Gelston’s Old Irish Whiskey was reborn.

The current collection includes Samuel Gelston’s Single Malt, Single Pot Still, 5 Year Old Single Malt, 10 Year Old Single Malt, 15YO Single Malt, 26 Year Old Single Malt. Cousins, Johnny & Sam Neill, descendants of Harry and Percival have joined forces on the latest launch that marries Johnny’s Irish Whiskey with Sam’s Pinot Noir New Zealand Wine Casks.

It’s been a few months since we last spoke and lots has been going on – not least the release of the Casks Of Lindores Oloroso Sherry Butt. We disgorged eighteen first-fill sherry butts, then diluted to our bottling strength of 49.4%. It’s a beautiful dram that rounds off the trilogy of the three casks we use at Lindores; if you haven’t yet had a chance to try it I strongly recommend you do.

October in the distillery is a great month and although I tempt fate, it’s possibly the easiest month to make spirit. The water temp and ambient temp are perfect and the process just hums.

Lorena , our blender, has been busy. Her nose and taste are used to give appraisal of private casks, a service that is well received. At the moment she is also evaluating where our core product MCDXCIV is on its journey of maturity. It’s amazing to observe a cask as it gains maturation in its early years – and then how big the subsequent changes. From 3yo to a 4yo is a huge jump. We know that the STR gives early maturation, so we have to make sure that our blend ratio of the three casks is correct to keep our chosen balance, so that a single type of cask does not become too dominant. Everything is calibrated against the highly discriminating measure of Lorena’s nose!

Last but not least in the team Colin and Charles strive to keep the quality of the spirit at the high standard we expect, whilst ensuring the yields of spirit are where we set our targets. All of that against the fact that everything is getting more expensive; it’s the old adage of getting balance between quality / quantity / cost. All three are directly linked, but the ethos at Lindores is that the quality of the spirit MUST always remain. Drew made this promise a few years ago and it’s a promise we will always want to keep.

Next month we should be able to tell you about our next special run of malt; and also some other things we are looking at to keep us progressive while still ensuring that the past informs the future. Until then stay safe, stay well!

Slàinte
Gary Haggart
Distillery Manager

Hard Truth’s Maple Bourbon Cream 

‘Neat’ Treats for Fall & Holiday Seasons

Nashville, IN – The folks at Hard Truth Distilling Co. have the perfect flavors to sip for the fall and holiday seasons. Its Maple Bourbon Cream invokes maple candy, toasted pecan, sweet cream and oak notes to those seeking a delicious drink while warming up next to a fire.

While the test of a great spirit is how it tastes on its own—and that’s where Hard Truth’s Maple Bourbon Cream really delivers—the fall and holiday seasons spark some delicious and creative cocktail recipes for both brands.

Hard Truth Maple Bourbon Cream

“I know mixologists, professional and amateur alike, will have fun with Maple Bourbon Cream,” says Bryan Smith, Hard Truth Distilling Co. Master Distiller. “But I encourage everyone to start out drinking it neat or over ice to really understand and appreciate it because there is a lot going on in that bottle.”

Smith said his team spent many months finding the perfect balance points and complexity among Hard Truth Maple Bourbon Cream’s elements — the bold depth of the straight bourbon whiskey, the richness of natural, fresh dairy cream, and the familiar, sweet indulgence of pure maple syrup.

Hard Truth Maple Bourbon Cream’s aroma and taste profile sound like something off a dessert menu (for adults, of course). Take a sip and taste a beautifully complex combination of luscious cream, sweet maple, bold bourbon, brown sugar, marshmallow, and pecan—with a finish that is rich and creamy with notes of toffee and nougat, plus warm bourbon and maple.

Smith said his team’s own personal tastes were not the only factor that drove the development of Hard Truth Maple Bourbon Cream. Research indicated that, since 2021, food trends have been leaning heavily toward comfort and simplicity. Givaudan, a Swiss multinational manufacturer of flavors, reported in their proprietary Mood & Emotions research that consumers associate maple with the emotion of happiness. 

Product Details

Hard Truth Maple Bourbon Cream is bottled at 30 proof with a 15% ABV. It is available in 750 mL bottles with a suggested retail price of $29.99.

For more information on where to purchase Hard Truth Maple Bourbon Cream or any other Hard Truth product, visit: hardtruthdistilling.com/spirit-finder.

Visit hardtruth.com for the complete Hard Truth experience.

About Hard Truth Distilling Co. 

Headquartered in Nashville, Indiana, Hard Truth Distilling Co. produces more than 20 premium spirits, including critically acclaimed Hard Truth Sweet Mash Rye Whiskey and top-selling Hard Truth Cinnamon Vodka, Hard Truth Toasted Coconut Rum, and Hard Truth Toasted Coconut Rum Cream. Hard Truth’s spirits are distributed throughout Indiana and in Illinois, Kentucky, Tennessee, Florida, Vermont, New Hampshire, Maine, Texas, Michigan, and Missouri with several more states coming on board in 2022.

Founded in 2015, Hard Truth Distilling Co. quickly outgrew its original production facility, and, by 2017, construction had begun on its current facility, an 18,000-square-foot distillery equipped with a state-of-the-art Vendome Copper & Brass distilling system. Hard Truth’s destination campus spans 325 wooded acres in Brown County, Indiana — an artists’ colony and tourist destination known for its natural beauty. 

HARD TRUTH MAPLE BOURBON CREAM RECIPES

HARD TRUTH PUMPKIN MAPLE MARTINI

INGREDIENTS:
3 oz. Hard Truth Maple Bourbon Cream; 3 bar spoons of pumpkin pie filling
1 Tbsp. Granulated sugar
1⁄2 Tbsp. Cinnamon
1⁄4 Tbsp. Pumpkin pie spice

CRAFT:

Mix cinnamon, sugar and pumpkin pie spice together, then use the mixture to rim a coupe glass. Set aside.

Add Maple Bourbon Cream and pumpkin pie filling to bar shaker, then top with ice. Cover, and shake to chill.

Single strain into prepared glass, then sprinkle a pinch of the spice mixture over the top of the drink to garnish.

HARD TRUTH MAPLE BOURBON BALL MARTINI

INGREDIENTS:
4 oz. Hard Truth Maple Bourbon Cream; 2 bar spoons chocolate syrup; chocolate syrup drizzle

CRAFT:

Drizzle inside of a coupe glass with chocolate syrup. Set aside.

Add Hard Truth Maple Bourbon Cream and chocolate syrup to ice-filled bar shaker. Cover, and shake to chill.

Strain into prepared coupe glass and serve.

HARD TRUTH MAPLE BOURBON HOT CHOCOLATE

INGREDIENTS:
2 oz. Hard Truth Maple Bourbon Cream 6 oz. Hot chocolate
Your favorite hot chocolate toppings

CRAFT:

Add Hard Truth Maple Bourbon Cream and hot chocolate to your favorite mug.

Top as desired with whipped cream, sprinkles, chocolate syrup, mini marshmallows and serve.

Partnered Promotion

Focus On: Bunnahabhain

Discover the joy of unpeated, sherry-cask Islay whisky this Christmas

The most northerly and arguably the most remote distillery on Islay, follow a snaking road for three miles and, after tracking across moorland and cutting down cliffs, you’ll reach Bunnahabhain Distillery. It’s a journey that’s well worth it. Visitors to the Islay producer don’t just drink in the breathtaking views across the Sound of Jura to the mountains beyond — they’re poised to discover a single malt maker steeped in tradition, yet underpinned by a very modern dedication to sustainability.

Bunnahabhain’s spectacular waterfront location, with its new Biomass Energy Centre sitting on the hillside behind the distillery buildings.

Committed to creating a fruity, unpeated whisky with big flavours enhanced by sherry cask maturation, master distiller Brendan McCarron, master blender Julieann Fernandez and the Bunnahabhain team nurture the distillery’s spirit from grain to glass. Custodians of a whisky known as a special favourite of whisky makers and connoisseurs alike, the team’s commitment to excellence is matched by a razor-sharp focus on consistency. The result is a spectacular range of single malt Scotch whiskies primed for festive sipping and gift-giving.

Bunnahabhain master blender Julieann Fernandez

Take Bunnahabhain 12 Years Old, for example. First blended and released over 40 years ago, it’s a classic expression that’s stood the test of time. Bottled at 46.3% ABV, non-chill filtered for rich, bold depth of flavour and a creamy mouthfeel, and with only its natural, cask-derived colour, Bunnahabhain’s bold, unpeated distillery character is paired with a high proportion of sherry casks to create a luxurious dram bursting with dried fruits and opulent nuttiness. It’s a treat when sipped neat or enjoyed in a cocktail, such as an Old Fashioned.

Inside the traditional dunnage warehousing at Bunnahabhain

Discover more about this remarkable distillery, the people who make it and Bunnahabhain’s flagship dram by clicking the link below, or purchase a bottle for yourself here.

The Bunnahabhain 12 Years Old

Tasting Notes by Christopher Coates,
Whisky Magazine Editor-at-Large

Bunnahabhain
12 Years Old
Distell International
ABV: 46.3%
Style: Single malt
Country: Scotland
Region: Islay
Price per 70cl bottle: £40
Bottling: Distillery
Availability: Good retailers and at Bunnahabhain.com

Nose: Poached pears, baked green apples and rich heather honey. Juicy raisins and sultanas with prunes in syrup and liquorice. Dark chocolate with candied ginger, cinnamon stick, grated nutmeg and aromatic cedar wood. Zesty orange and lemon peels, with sticky toffee, too.

Palate: Mouthcoating and full-bodied, with more baked pear and apple notes, with a dusting of muscovado sugar. Sweet vanilla and chewy caramels are balanced by distinctive citrus, especially Jaffa orange, and fat Medjool dates stuffed with almond butter.

Finish: Milk chocolate and almond play out with toffee and orchard fruits for a long finish.

Comments: Big flavours will keep whisky lovers coming back for more.

BUY

Our tremendous 137th auction is now live with over 8000 fantastic bottles to choose from.  That’s a lot of scrolling, so to save you some time we’ve highlighted a few special expressions to get you started.

Glenfarclas 1964 50 Year Old Single Cask #4727

This Glenfarclas 1964 50 Year Old Single Cask #4727 was bottled for the Asian market and is a spectacular specimen from one of Speyside’s most celebrated distilleries.  Five whole decades in a sherry butt has imbued this tremendous liquid with a dark, rich colour which is described by George S. Grant the Brand Ambassador as having “heavy sherry power”.  A fitting tribute to a special dram.

Macallan 72 Year Old Lalique Genesis Decanter

This is the quite remarkable Macallan 72 Year Old Lalique Genesis Decanter.  One of the oldest whiskies ever released by The Macallan this tremendous expression is presented in a bespoke crystal decanter made by famed French crystal producer Lalique and inspired by the architecture of Macallan’s new distillery complex.  Distilled in the 1940’s this uniquely rare release is a combination of age, beauty and superior craftsmanship.  Limited to only 600 bottles this is as rare as it is impressive and would make a fine addition to even the most exclusive of whisky collections.

Springbank 1966 Local Barley Cask #481 75cl

The Campbeltown region, once known as ‘the whisky capital of the world’, produces some of the finest single malts in Scotland.  This Springbank 1966 Local Barley Cask #481 75cl is one such dram.  Distilled way back in February 1966 this fine whisky was then held in a single bourbon cask before finally being bottled in February 1997.  The 1966 vintages from the Springbank Local Barley Series have steadily grown in legend and stature in the whisky collecting world, using only local malted barley and bottled at an impressive 55.1% ABV you’ll have a fight on your hands to get a hold of this one this month.

Macallan Fine & Rare 1970 32 Year Old

Finally, this is a rather special Macallan Fine & Rare 1970 32 Year Old.  Bottled in 2002 only 544 bottles of this distinguished old dram were produced from one of only two casks chosen that year to represent the absolute pinnacle of Macallan distilling as they entered the 1970’s.  As with all Fine & Rare releases this bottle represents not only a distillery but a time long since passed and a place of enviable beauty, offering the collector a chance to own a never to be seen again vintage of inimitable character.As well as these top-shelf drams we also have over 8000 other bottles to choose from and with the festive period now fast approaching we’d also like to point out that this auction is the last chance for our customers in the USA and further afield to get their bottles delivered before Christmas.  So if you are in the market for some Christmas drams then this is most certainly the auction to get involved in.

Some compositions are timeless. Whether it’s the notes that form an iconic heavy metal riff, or the composition of whiskies that make a captivating blended Scotch. Our latest Limited Edition is a new take on an old favourite. Inspired by a rock song, this is a whisky that always demands an encore. Please welcome a Compass Box classic back to the stage. Raise your glasses for the 7th epic reunion of Flaming Heart 2022.

When Flaming Heart was first released in 2006, it was the first blended Scotch to combine the rich spice of new French oak, with the evocative smoke of Islay malt. The result was a compelling harmony of oak, smoke and fire, and it called us back time and again. Now, as we introduce the 7th edition of Flaming Heart, we feel like a band coming back together, proudly adding another record to the discography.

When we create a whisky, the idea often goes beyond what’s in the bottle. Inspired by a song, we thought it was only right to provide a fitting soundtrack for Flaming Heart 2022. Check out this Spotify playlist (specially curated by our very own whiskymakers) to experience the full sensory soundscape of Flaming Heart. With tracks from the likes of Hendrix, Nirvana and Otis Rush, it’s the perfect accompaniment to a big and boisterous drink. PLAY IT LOUD.

This loud and luxurious remastering of Flaming Heart samples some smoky notes from past releases, while adding new layers to the arrangement. A power trio of peated malts from the Laphroaig, Talisker and Caol Ila distilleries bring thick layers of smoke, followed by a deep fruitiness and a luxurious mouthfeel. On the nose you’re met with smouldering peaty embers, hints of candied ginger and cigar wrapper leaves. While on the palate, it’s a classic rock ‘n’ roll medley – oily, smoky, savoury and rich.

Once upon a time, all of Scotland’s malt whisky distilleries malted their own barley. The wet grain from the steep would be spread over a stone floor for a week to begin germination, and it had to be turned regularly to prevent the little rootlets from matting together. Malt men would march up and down flipping the grain over their shoulders with malt shovels, known as shiels. Some developed repetitive strain injury causing one arm to hang low like a monkey’s.

In 2005, long after anyone had wielded a shiel in earnest, Monkey Shoulder was released as a hip new brand of Scotch from the house of William Grant & Sons.

In this particular evening Callum Rixson will be talking us through the modern whisky drinks serving us some delicious drams of Monkey Shoulder alongside some beautiful cocktails.

Monkey Shoulder Original
Smokey Monkey
Fresh Monkey

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