ralfy review 892 Extras – Online Scotch Whisky Awards

‘ARTISTRY IN OAK’

GORDON & MACPHAIL REVEALS DESIGN OF UNIQUE DECANTER AND OAK PAVILION BY ACCLAIMED ARCHITECT AND DESIGNER SIR DAVID ADJAYE FOR WORLD’S OLDEST SINGLE MALT SCOTCH WHISKY

ELGIN, SCOTLAND, 2^nd September 2021:  Whisky creators Gordon & MacPhail today revealed the unique jewel-like decanter and oak pavilion designed by world-renowned architect and designer Sir David Adjaye OBE to celebrate their release of the oldest single malt Scotch ever bottled – Generations 80YO from Glenlivet Distillery.

The design is a celebration of the artistry, craft and care that went into the single malt it encases.  Its unique form represents Gordon & MacPhail’s history of repeatedly pushing the boundaries in terms of long-term whisky maturation, where experimentation, patience, and quality have remained the foundations for progress since 1895.

The creative theme for the ground-breaking release – ‘Artistry in Oak’ – bears tribute to both the precious and rare liquid, carefully nurtured in an oak cask by four generations of the family that owns Gordon & MacPhail, as well as its stunning presentation. Never before has oak and single malt spirit been combined for eight decades and the historic liquid has been described by renowned whisky writer Charlie Maclean as “truly, one of the finest I’ve ever encountered.”

“Oak is a primary material, produced from the planet,” explains David Adjaye. “I appreciate its preciousness as an integral part of the whisky-making process. I wanted to create a design that pays tribute to the role oak plays in transforming liquid into an elixir with almost magical properties.”

The jewel-like decanter contains lenses to provide focus on the richly coloured liquid. A generous volume of crystal balances both heft and delicacy, and provides a beguiling, tactile presence.

“The gentle combination of liquid, weight and form invokes a sense of care, responsibility and slowness.  As you pour, a sense of time fades and all that is understood is the preciousness of each drop,” adds Adjaye.

Designed to appear as hewn from a single solid block of crystal, the decanter’s curving core needed to be individually hand-blown by experienced artisans overseen by Glencairn Crystal Studio, experts in ultra-premium decanters and another family business based in Scotland.

“The ambition was to create a vessel in which Gordon & MacPhail’s unique experience and tradition is transmitted and incorporated,” remarks Adjaye. “The vertical struts of the outer pavilion are reflective of trees in an oak forest from which the staves of the original cask were hewn. A pivotal moment in the design narrative is the relationship between the light and shadow as the casing is opened and closed.  The light refracted through the opened casing recreates the sunlight as it shines through oak trees within a natural forest setting. The act of opening the pavilion becomes a ceremonial and sensorial process.”

While similar, no two decanters are exactly the same, reflecting the complexity of the process and its organic nature.

The oak pavilion is constructed from sustainably sourced oaks grown less than five miles from makers, Wardour Workshops, another family-owned company, based in Dorset, South West England.

Co-founder at Wardour, Dom Parish, comments, “Oak is an inherent part of British craftsmanship, full of character. It has this wondrously enduring quality that lasts forever. Once it is cut and sized, it’s still a living organism.”

Ewen Mackintosh, Managing Director at Gordon & MacPhail, comments, “It is often quoted that the maturation of whisky over very long periods of time is more art than science.  The decanter and oak pavilion that David has created for our historic release is a true reflection of this art; the presentation is itself a work of art.  I’m sure George Urquhart and his father John, who had the extraordinary foresight to lay down spirit from the Glenlivet Distillery in a bespoke Gordon & MacPhail cask to be enjoyed after their lifetime, would love the design. It pays tribute to their craft and vision.”

Only 250 70cl decanters have been created. Decanter #1 is being auctioned by Sotheby’s in Hong Kong on 7 October 2021 with a framed cask end from the original cask and a lithograph of the original concept drawings signed by David Adjaye. Auction proceeds (minus costs) are being donated to local Scottish charity Trees for Life whose mission is to rewild the Caledonian forest.

“The donation will help the Trees for Life nursery which grows 100,000 rare and native trees, including oaks, from seed each year,” continues Ewen Mackintosh. “It’s fitting that this whisky will provide a legacy for all that will last for generations.”

Jonny Fowle, Sotheby’s Spirits Specialist says: “Joining forces with Gordon & MacPhail to auction the world’s first 80-Year-Old single malt whisky is a genuine thrill. To have expertly matured this whisky for eight decades and maintained the vibrancy of the exquisite liquid is remarkable. Decanter #1 represents a landmark moment in Scotland’s liquid history and the cask end and signed 1-of-1 lithograph further elevate this unique and very special lot.”

Public showcases of the Gordon MacPhail Glenlivet 80YO decanter and oak pavilion will be exhibited from early September 2021 in Sotheby’s historic galleries on New Bond Street in London, at Sotheby’s HQ in New York on the Upper East Side, and at the Hong Kong Convention and Exhibition Centre as part of the company’s 2021 Hong Kong Autumn Sales Series preview exhibition.

THE TASTE OF LIQUID HISTORY

Charlie MacLean MBE, Scotland’s leading whisky writer and world authority on the subject, presents his tasting notes for Gordon & MacPhail Generations 80YO from Glenlivet Distillery:

Appearance: Deep umber with magenta lights; old polished rosewood.

Aroma: A complex, mellow nose-feel, still vivacious after all these years. Top notes of almond oil, scented hand-soap, backed by sandalwood and gorse flowers on a war m day. A whiff of peat-smoke in the empty glass.

Palate: An oily texture, and lightly sweet to start (dates, salted plums, figs), drying elegantly (traces of dry Oloroso Sherry), towards a lengthy menthol finish. Drop of water increases spiciness.

Summary: Vibrant and wholly satisfying. Truly, one of the finest malts I have ever encountered.

GORDON & MACPHAIL GENERATIONS 80YO FROM GLENLIVET DISTILLERY AVAILABLE FROM 3 SEPTEMBER 2021

PRICE ON APPLICATION VIA GORDONANDMACPHAIL.COM

FOR DETAILS RE SOTHEBY’S HONG KONG AUCTION OF DECANTER #1 ON 7 OCTOBER VISIT SOTHEBYS.COM

@GORDONANDMACPHAIL

PLEASE FIND YOUTUBE LINKS TO VIDEO CONTENT BELOW:

Liquid History – Gordon & MacPhail Generations 80-Years-Old from Glenlivet Distillery 

Artistry in Oak – Gordon & MacPhail Generations 80-Years-Old from Glenlivet Distillery

Creating Future Legacies – Gordon & MacPhail Generations 80-Years-Old from Glenlivet Distillery

Launch Film – Gordon & MacPhail Generations 80-Years-Old from Glenlivet Distillery

THE OXFORD ARTISAN DISTILLERY DEBUTS A NEW SERIES OF WHISKIES CALLED GRAIN STORIES WITH RELEASE OF BRITAIN’S FIRST CORN WHISKY 

Oxford, UK, 25^th August, 2021 – The Oxford Artisan Distillery launches a series of experimental whiskies titled Grain Stories, with the inaugural release of Heritage Corn Whisky.

Each expression in the new collection will focus on Master Distiller Chico Rosa’s research into different heritage grains combined with a variety of distilling and maturation processes. The name is also indicative of the creativity and experimentation planned for the bottlings, giving the distilling team plenty of room for play.

Chico comments: “Every whisky we produce has its own narrative and with our exclusive use of heritage grain, the different varieties we use play a vital part –   it is these distinctive grains which are the thread that binds every chapter in this tome of Grain Stories whiskies.”

The distillery’s regenerative and organic farming partners, led by their Head of Grain & Sustainable Development, John Letts, grow the heritage grains, the likes of which have not been grown in England for centuries. The Oxford Artisan Distillery is the only distillery in England to use these populations, painstakingly sourced and bulked up over many years, and now grown sustainably using ‘restorative’, carbon-negative methods.

Heritage Corn Whisky has a particularly unique, and serendipitous, origin. John Letts grew up in Canada surrounded by fields of modern hybrid corn used to make products like corn flakes and high fructose syrup. A few farmers grew multicoloured corn (technically North Eastern ‘flint’ corn) that was once grown by native people all over North America. Some also grew a slightly sweeter corn – the ancestor of modern ‘sweet corn’ – which has a mutation that prevents the sugar initially stored in the seed from turning into starch (flour) as it ripens.

In 2010 John collected samples of both ‘flint’ and ‘sweet’ corn from gene banks all over the world and added this to seed he’d obtained from Canada. He planted all of it in a large research plot in his garden and allowed it to cross-pollinate for 5 years, which produced a genetically-diverse population with a large range of cobs with multicoloured seeds. After every harvest he selected out the earliest ripening plants with the healthiest and most productive ears.

In 2017 John harvested about a ton of corn – by hand! Half of this was dry, but the other half was still damp and began to germinate (malt) on the barn floor as it was being cleaned. What at first appeared to be a disaster was actually an opportunity. John comments: “I flaked and crushed all of this maize and sent it to the distillery in a panic… and the team immediately put it in the distilling vat.”

The grain ratio the team used contained 51% corn (a mixture of ‘sweet’ and ‘flint’ corn seeds), half of which had germinated (malted) along with 34% rye, 10% wheat and 5% malted barley. Lactic maceration was undertaken prior to mash, and the corn was fermented dry as a paste after milling and before mixing with water and the other grains for three days boosting creamy characters and textures.

Having been fully matured in New American oak for three and a half years, the highly active wood has gifted the creamy spirit sweet vanilla, allspice and cinnamon notes.

Chico comments: “The second most abundant grain used is rye which is quite noticeable through its spicy character, but the corn is oily and its charm comes through with butter and biscuity notes that elevate the spirit. The whisky is full of the distillery’s characteristic floral and herbal tones coupled with shortbread and unroasted nuts, while banana and ginger cake flavours interplay with the whisky’s smooth velvety mouthfeel, finishing with spicy and green grass vibes.”

Heritage Corn Whisky is a first from a British distillery. It has been bottled at 50.4 % ABV, and the batch consists of 830 bottles, priced at £95 for 50cl and it is now available exclusively from the distillery’s website.

www.theoxfordartisandistillery.com

The Oxford Artisan Distillery:

The distillery opened for business at its purpose-built site in Oxford on 27th July 2017.

It is Oxford’s first ever distillery and produces a range of spirits, including gin, absinthe, vodka and whisky, all with total provenance from grain to glass. The Oxford Artisan Distillery is rare amongst UK distilleries in producing its own organic spirit, rather than purchasing Grain Neutral Spirit (GNS) from other sources.

The distillery has a licence to produce spirits for the University of Oxford and has a notable partnership with the University of Oxford’s Botanic Garden.  

About Organic Heritage Grain:

Certified Organic in April 2020, The Oxford Artisan Distillery is the only distillery to use genetically diverse ‘populations’ of ancient heritage grains, restored and bulked up by archaeobotanist and organic farmer John Letts. John has spent 35 years researching and creating these mixed ‘Medieval style’ crops, which can contain hundreds of varieties. He has also developed a method of growing them sustainably, without chemicals, with an understorey of white clover that feeds the soil and supports biodiversity. These heritage populations are very hardy and can adapt to climate change – but also produce exceptionally delicious grain for making spirits. The Oxford Artisan Distillery has an exclusive license to use John’s grains for distilling, and they are now being grown on over 500 acres on select farms including the Bruern Estate and Fir Farm in West Oxfordshire, Sheepdrove Organic Farm in Berks, and the Sandringham Estate in Norfolk.

Corn is very productive, and can be bulked up 10-20 times faster than wheat or rye (because one cob produces 500+ seeds rather than the 40 or so found in an ear of wheat or rye) – but corn is also more demanding of nitrogen so needs richer soil. When John Letts arrived in the UK over 35 years ago corn was grown primarily for silage to feed animals as it was difficult to ripen a crop for seed. Now, due to climate change and the release of short seasoned maize varieties better adapted to UK conditions, it is becoming more common to grow corn for seed – but modern ‘monoculture’ varieties are much less hardy than genetically diverse ‘populations’.

THE IAN HUNTER STORY – BOOK 3

 33 YEAR OLD 

  70cl | 49.9% ABV 

The third release of the Ian Hunter Series is a story of uncompromising guardianship; a battle between neighbours over every distillery’s essential lifeblood, its water source. This is also a celebration of a legacy, for the last of the Johnston family to own and manage the Laphroaig Distillery in the fight to protect the Kilbride Stream. The expression is set into a beautifully crafted book that documents this part of Ian Hunter’s rich legacy. Every year a new chapter is told, uncovering the extensive history behind Laphroaig and the characters that created it.

This is a collection unlike any other and one that is treasured by Laphroaig fans across the world. Distinctive in character, this third release is a 33 year old non-chill filtered Whisky, fully matured in ex-bourbon barrels, making this third book a truly unique peated Single Malt Whisky.

£949.95

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Laphroaig’s Whisky making tradition has been passed down by distillery managers since the first drop rolled off the still in 1815. Ian Hunter, Bessie Williamson, John MacDougal, Denise Nicole, Iain Henderson and the incumbent John Campbell were all protective custodians of the art of Laphroaig.

Each brought their own influence, of course, but all respected the unique elements that make Laphroaig the Whisky it is. The Kilbride Stream, hand-cut peat, floor malted barley, cold-smoking kilns, mash tuns, copper alchemy and the subtlety of oak aging are all essential elements. Each and every stage is crucial in producing the most richly flavoured of all Scotch Whiskies.

Highland Coast (HC700) Whisky Guide Paperback

The Highland Coast (HC 700) Whisky Route is more extensive than the NC 500 route in that the HC 700 includes visits to the Orkney Islands, Isle of Skye as well as the Great Glen and Loch Ness. The HC 700 visits some 11 distilleries in the Highlands of Scotland. The guide also describes each distillery as well as showing it on a map and how to navigate by road to the distillery. In addition, the HC 700 recommends the best Seafood and Highland cuisine restaurants, plus the more ” humble fish and chips ” but superb restaurants with stunning views and locations.

The HC 700 also recommends the most interesting Points of Interest ( POI ) along the route such as Dolphin spotting in the Moray Firth and boat cruises on mysterious Loch Ness. Other chapters include – How to taste and appreciate whisky, the unique art of making Scottish Whisky along with a photo competition, and your personal HC 700 Passport. It is an indispensable aid to planning your journey in the wild Highlands of Scotland. If you are a whisky fan, a lover of Malt whisky or simply wishing to become more intimate with this wonderful elixir – then look no further – this is your companion!

PURCHASE ON AMAZON

Quick Edradour Stock Update

You may have seen (and missed) our recent stock of the big Edradour IBISCO sherry butt #154…it sold out very quickly!

Happily we have another big cask replacement that has already landed at TWB

Edradour 12 Year Old 2009 Sherry IBISCO cask #116 55.3%

94-Point Collectible Whiskey: A Must-Try Rye
Wild Turkey “Rare Breed” Small Batch Barrel Proof Kentucky Straight Rye Whiskey (750ml) ($59.99)
“There are only a few rye whiskies on the market that could match or improve upon the near perfection that is the WT 101 bottling. The barrel-proof Rare Breed bottling is one of those rarities.”
— Andrew Whiteley, K&L Spirits Buyer

Previously doled out in minuscule quantities because of limited availability and critical acclaim, we have a rare allocation of this full-proof Rye from a fan-favorite distillery. Wild Turkey’s “Rare Breed” Small Batch Rye is one of those whiskeys that hits all the marks—bold, complex, and endlessly dynamic, it delivers a classic profile and a price that is more akin to the good ol’ days than the competitive collectible market. No wonder it disappears from the shelf almost instantly. This new parcel is generous enough for us to get the word out, but make no mistake, it has the same destiny as the previous lots, especially considering this highly coveted dram was recently tabbed as the #5 Whisky of 2020 in Whisky Advocate‘s annual ranking. For a special bottling of go-to Rye from a world-class distiller, look no further.

Wild Turkey “Rare Breed” Small Batch Barrel Proof Kentucky Straight Rye Whiskey (750ml) ($59.99)

94 points Whisky Advocate: “Complex from the start, with a nose of roasted nuts and dark fruit—blueberry pie, grape jelly—along with bundled herbs, fresh-brewed iced tea, and weathered barn boards. Mint, cinnamon, pepper, concord grape jelly, peanuts, and black tea swirl on the palate, which is full and robust thanks to the absence of chill-filtration. Without water it finishes hot, but the oak, roasted nut, and tiramisu flavors help retain balance. *Ranked #5 Whisky of 2020, Editors’ Choice* (SSB, Fall 2020)”

Andrew Whiteley | K&L Staff Member | Review Date: August 25, 2021

There are only a few rye whiskies on the market that could match or improve upon the near perfection that is the WT 101 bottling. The barrel-proof Rare Breed bottling is one of those rarities. If the spice offered by the Kickin’ Chicken’s Bourbon is your jam, don’t miss the barrel-proof version of the rye—it’s turned up to 11 in every sense. The nose stands a mile high above the glass and is a complex amalgam of wild fruit patch and cracked peppercorns. Berries—black, red, and blue—intermix with fresh cut grass, humus soil, and sweet but piquant smell of hot chili peppers. The palate is a take-no-prisoners affair. It’s big and beastly with a serious focus on spice, both pepper and cinnamon bark. If you let it linger long enough, you unlock sweeter notes, gentler spices, roasted nuts, bitter chocolate cocoa nibs, and a sweet caramel/vanilla wood profile in the background. Tame it with water and it gets a little sweeter still. You can dial it in pretty much however you like, giving it tremendous flexibility in any cocktail application. It’s a terrific whiskey all around.

GLEN GRANT 1950 68 YEAR OLD

~ DESCRIPTION ~

Nose: sweet sherry, sugary caramel.

Palate: luscious rich, chocolate, nutty oak.

Finish: spectacularly long, with variegated layering of flavours.

Glen Grant 1950 68 Year Old
Gordon and MacPhail

£4,999.00
Buy Now ›

ralfy review 892 – Highland Park 10yo @ 40%vol:

ABERDEEN, SCOTLAND – AUGUST 5 2021: Johnstons of Elgin’s MD, George McNeil, will be appointed as Spirit of Speyside’s new chairman.Spirit of Speyside Whisky Festival’s annual celebration of Scotland’s national drink has developed into one of the largest events of its kind anywhere in the world. New chairman, George McNeil, (Grey Jacket) who will take over from James Campbell, (Jacket & Tie) pictured at Craigellachie Bridge, Craigellachie on August 5 2021.(Photo: Ross Johnston/Newsline Media)

Spirit of Speyside welcomes return of in-person festival with new chairman 

George McNeil, managing director of Johnstons of Elgin retail division, has been appointed chairman designate of Spirit of Speyside Whisky Festival, one of the biggest festivals of it’s kind in the world ahead of the return of their in-person festival in November.

First launched in 1999, the Spirit of Speyside Whisky Festival is the annual celebration of Scotland’s national drink. The Festival is the ultimate opportunity for travellers, whisky lovers, outdoor activity enthusiasts and the local community to explore, taste and learn about the world-famous Speyside region – home to more whisky distilleries than any other region of the world.

George McNeil will officially take over as chairman from James Campbell, who has held the position for over ten years, during the November festival. Under James’ leadership, the festival has been transformed into a six-day event with over 50 distilleries from around the region taking part.

Commenting on his new role, George McNeil said:

“I’ve lived in Speyside now for 14 years and it’s been very kind to me and my family. I’m looking forward to giving something back to this amazing region by looking after this iconic festival.

“The Spirit of Speyside is on to a winning formula by bringing together a huge variety of whisky companies with local communities and nearly 140 business members in the region and I’m really looking forward to continuing that legacy.”

James Campbell, current chairman of Spirit of Speyside Whisky Festival, added:

“It’s been my pleasure to act as chairman of Spirit of Speyside for the last decade and give visitors from around the world a taste of Scotland in miniature. Over the years, we’ve seen the festival grow to become an important part of the region and to help support the local economy.

“Earlier this year we brought the Spirit of Speyside Whisky Festival online with 688 guests from 15 countries around the world logging in but nothing beats being together to celebrate the world’s largest producing whisky region. I look forward to enjoying a dram with George at our first in-person event in two years in November when he officially becomes chairman.”

The full programme of events will be listed on www.spiritofspeyside.com and will be available for preview in late September.  Tickets will go on sale online in September.

About the Spirit of Speyside Whisky Festival

First launched in 1999, the Spirit of Speyside Whisky Festival’s annual celebration of Scotland’s national drink has developed into one of the largest events of its kind anywhere in the world. The Festival is a mecca for the curious beginner and the whisky connoisseur alike. Over the past 20 years, festival events have taken place throughout Speyside, the biggest whisky producing region in Scotland, located in the Moray area in the North-East of the county between Aberdeen and Inverness. This year is the first year that the festival has adopted an online format.

Over the years, the Festival has developed close links with many Speyside businesses and communities who help to fund the festival. It is a true team effort to deliver an ever-improving range of events and services to make the Festival a truly unforgettable experience.

The company is limited by guarantee, it runs the festival with a voluntary board of directors drawn from key areas of the whisky industry along with other local businesses and tourism organisations.

For further information please visit:

Website:  www.spiritofspeyside.com

Facebook: WhiskyFestival

Instagram: spirit_speyside

Twitter:  spirit_speyside