Introducing Compass Box Myths & Legends at Loch Fyne Whiskies – Scotch Whisky News

Compass Box Myths Legends

Compass Box
Myths Legends I
£130.00

Compass Box
Myths Legends II
£130.00

Compass Box
Myths Legends III
£130.00

Compass Box Myths Legends is here – Three limited edition expressions from the forward-thinking blender.

The Myths Legends series seeks to “challenge assumptions, biases and prejudices concerning Scotch”.

Article source: http://www.whiskyintelligence.com/2019/09/introducing-compass-box-myths-legends-at-loch-fyne-whiskies-scotch-whisky-news/

Littlemill reveals latest addition to its exclusive Private Cellar collection – Scotch Whisky News

Littlemill reveals latest addition to its exclusive Private Cellar collection 

Littlemill 29 year old, the latest expression from Littlemill’s Private Cellar collection, will be released this September, using liquid carefully selected from some of the last remaining casks to be laid down at the Littlemill Distillery.

Now recognised to have been the oldest licensed distillery in Scotland, the distillery fell silent in 1994 and was destroyed by fire in 2004, making this liquid exceptionally rare and covetable.

Littlemill 29 year old (RRP £2,750; 47.3% ABV) is the third release from the Private Cellar Collection, each crafted by Master Blender Michael Henry in Littlemill’s traditional Lowland ‘floral’ style. This latest release places particular emphasis on developing the wood character and only 600 bottles will be released across the world.

The liquid is contained within a bespoke Glencairn crystal decanter etched with an illustration of the River Clyde and a silver star signifying the Littlemill distillery’s location. Situated in Bowling on the banks for the River Clyde, it would prove to be a defining factor in the distillery’s success, opening important trade routes to key cities including Glasgow and Edinburgh when the Forth and Clyde Canal was completed in the 1790s.

Hand-engraved and hand-infilled by Glencairn’s specialist in-house team, each decanter is truly one of a kind and is individually numbered for exclusivity and collectability.

The beautifully crafted presentation box also includes a 5cl miniature of the liquid, a piece of an original Littlemill cask, and a booklet sharing the fascinating history of the Littlemill distillery with tasting notes from Master Blender Michael Henry.

Master Blender Michael Henry explains how each of the Private Cellar releases have been crafted to deliver different flavour profiles while still retaining the original character of the Littlemill distillery:

“The latest expression in the Private Cellar collection helps to tell another piece of the Littlemill story. Littlemill has always represented the traditional Lowland ‘floral’ style, and over the years the distillation and maturation processes evolved to maintain this flavour profile.

“The first Private Cellar release in 2015 was designed to reflect Littlemill’s original quality and style. The second release in 2017 focussed more on the distillery influence, and by maturing the liquid in refill bourbon casks the distilling process became the main factor in defining the whisky’s character. Littlemill 29 year old, our 2019 release, focuses on the influence of wood.”

“The original liquid was laid down in refill bourbon casks in 1990. Seven of these were selected and combined, then finished in first-fill oloroso sherry and Limousin oak casks. The oloroso sherry adds further floral notes, similar to the traditional sherry casks used at the Littlemill distillery, while the Limousin oak provides the European oak influence. The result is unmistakably Littlemill, with delicious caramel sweetness layered with spice.”

Littlemill Distillery has long laid claim to an extensive and fascinating history, but new historic documentary evidence unearthed from the archives now conclusively proves that it was the oldest licensed whisky distillery in Scotland, with recent records unearthed with dates the license from 2nd November 1773.

Brothers George and Archibald Buchanan – the original owners of Littlemill – were trailblazers for the rich tradition of Scottish whisky production, and Littlemill continued to lead the industry for over two centuries. Notably, it was one of the first distilleries to have a female licensee, Jane MacGregor, in 1823. Later, in 1931, under the stewardship of the American Duncan Thomas, Littlemill was at the forefront of still innovation with technical designs that could create three styles of single malts from full-bodied to light.

Whisky production at Littlemill, situated in Bowling on the banks of the River Clyde near Glasgow, continued until the distillery fell silent in 1994 and was subsequently destroyed by fire in 2004, never to produce a drop again.

For further information visit www.littlemilldistillery.com.

Littlemill 29 year old tasting notes: 

Nose: Floral notes of honeysuckle and rose mix with layers of spice, cinnamon and nutmeg followed by crème caramel and blossom honey with delicate orange.

Taste: Silk like mouthfeel glides over the tongue. Crisp green apple, ripe pear and kiwi fruit before a caramel sweetness is balanced by lime juice and orange marmalade citrus notes.

Finish: Long with toasted oak and waves of warming spice then thick, creamy vanilla and lingering green fruits.

About the Loch Lomond Group:

  • Loch Lomond Group is an independent distiller based in Alexandria and is home to several award-winning scotch whisky and other spirits brands that are sold in more than 120 countries around the world.
  • Loch Lomond distillery has been producing the finest single malt scotch whisky since 1814.
  • Images and interviews with key staff from the Group are available upon request.
  • www.lochlomondgroup.com

About Littlemill: 

Littlemill:

  • The Littlemill distillery was officially established in 1772 on the site of an old brewery that had been founded during the 14th century in Bowling on the banks of the River Clyde near Glasgow.
  • It is rumoured that illicit distilling had taken place there since 1750 when the site was bought by George Buchanan, a malt master, and according to the renowned whisky historian and writer Misako Udo in her book ‘The Scotch Whisky Distilleries’ distilling may have taken place there for many centuries before, possibly making it the world’s oldest whisky distillery.
  • Littlemill fell into perpetual silence in 1994 and then the distillery was destroyed by fire in 2004.
  • In 1931 Littlemill led whisky still innovation whereby its innovative design could create three styles of spirit under the stewardship of the American Duncan Thomas. It was these stills that provided the inspiration for the stills that remain in place at Loch Lomond Distillery today.
  • In 2015 Loch Lomond Group commenced the new Littlemill Private Cellar Edition.
  • Twitter / Instagram: @LittlemillMalt, Facebook: @LittlemillwhiskyE

Article source: http://www.whiskyintelligence.com/2019/09/littlemill-reveals-latest-addition-to-its-exclusive-private-cellar-collection-scotch-whisky-news/

Inchgower 13 Year Old 2006 Malts of Scotland

Distilleerderij: Inchgower
Regio: Schotland (Speyside)
Fles: Inchgower 13 Year Old 2006/2019 Malts of Scotland, Sherry Hogshead #MoS19009, 222 bts
Kleur: vol goud
ABV: 53.8%

Zilt Zoet

De Inchgower Distillery in Bucky werd in 1871 gebouwd. Al sinds 1936 is het een belangrijk onderdeel van de blend Bell’s, maar ook andere blenders zien heil in deze Speysider. Denken we maar aan Johnnie Walker en White Horse. Als single malt komt hij amper op de markt – officieel bedoel ik dan – dus mogen we blij zijn dat hij regelmatig onafhankelijk gebotteld wordt, zoals dit sherryvat van het Duitse Malts of Scotland.

Verrassend groene neus, moet ik zeggen. Naast wat typische zoete toetsen als van karamel, appelsien en sultanas, krijg ik hier toch vooral plantenresten, kruidenmix en bouillon. Erg umami, eigenlijk, waardoor deze zich niet makkelijk laat appreciëren op de neus.

Op de tong is het al wat makkelijker. Fruitig en umami, kruidig en warm. Ik moet daar toch onmiddellijk aan toevoegen dat ik het geen makkelijke combinatie vind. Het is zilt en zoet tegelijkertijd, waardoor de balans een beetje zoek lijkt. Wat aardse toetsen doorspekt met wit fruit en karamel aan de ene kant, Maggimix aan de andere. Toch even wennen.

In de middellange afdronk krijg ik meer van hetzelfde, weliswaar verpakt in een mooi streepje woodsmoke.

Moeilijk. Ik ben er echt niet uit of ik hem nu wel of niet lekker vind. Hoe schizofreen is dat? Zo’n 80 EUR. Thx, Manny!

83/100

Geproefd door Mark Dermul op 04-08-2019
(om andere tasting notes te vinden, surf naar www.whivie.be).

Article source: https://blog.whivie.be/?p=4872

FLAVIAR AND WHISTLEPIG RYE WHISKEY TEAM UP WITH TOP CHEFS TO RELEASE AN EXCLUSIVE CHEF’S BLEND – Whisky News

FLAVIAR AND WHISTLEPIG RYE WHISKEY TEAM UP WITH TOP CHEFS TO RELEASE AN EXCLUSIVE CHEF’S BLEND 

Flaviar WhistlePig Rye Whiskey have joined forces with four top chefs to release WhistlePig X Flaviar Chef’s Blend 2019 to be sold exclusively via Flaviar.com.

The four chefs who helped create WhistlePig X Flaviar Chef’s Blend 2019 are Michael Gulotta of MOPHO/Maypop fame in New Orleans; Jamie Malone from Minneapolis’ stunning Grand Café; David Posey – one half of the dream team at Elske, Chicago; and Justin Woodward of Castagna in Portland.

The four James Beard Award-nominated chefs worked together at the WhistlePig Farm in Shoreham, Vermont to create WhistlePig X Flaviar Chef’s Blend 2019 back in June this year.

Perhaps unsurprisingly, given this was a blend created by chefs at WhistlePig, it is comprised entirely of wine casks. WhistlePig X Flaviar Chef’s Blend 2019 is made up of 40% Madeira, 30% Sherry, 20% Port and 10% Sauternes – all drinks traditionally accompanied with food. The result is a complex, unique whiskey offering.

Each of the chefs will host a special food pairing dinner in their respective restaurants for Flaviar members in September 2019 before WhistlePig X Flaviar Chef’s Blend 2019 is released in October 2019 exclusively via Flaviar.com.

Pete Lynch, Master Blender at WhistlePig, comments: “Madeira, Port and Sauternes are the magic trio in our WhistlePig 12, and the chefs’ decision to add Sherry Cask Finished Rye so prominently to the WhistlePig X Flaviar Chef’s Blend 2019 takes that trio to a place we’ve never before seen. The blend showcases a rich complexity with subtle nuances, adding a great Sherry derived spice and nuttiness, and tremendously deepening the flavor profile. This is definitely a whiskey you don’t want to miss out on.

Grisa Soba, co-founder of Flaviar.com adds: “The process of blending a whiskey has much in common with the creative process of creating a menu and so we thought it would be an interesting experiment to take four incredible chefs, who are real bastions of flavor, and have them play around with the blend of a new whiskey expression. The collaboration is another way for us to challenge our members to try more new things, more often and to offer Flaviar members amazingly memorable food pairing dinners with some of the most respected chefs of the moment.”

Talking about why she got involved with the Chef’s Blend project, Jamie Malone, owner and head chef at Grand Café, said: “It was nearly an impossible thing to say no to this project when asked. It’s a dream come true”. David Posey, Executive Chef owner at Elske, agrees,“They asked me if I would like to participate with some other amazing chefs to help blend whiskey from one of my favorite distillers, so I couldn’t say no.”

Referring to the most challenging aspect of the blending process, Michael Gulotta, Chef Proprietor of MOPHO/Maypop, comments: “The realization that a small percentage change in the base spirits can drastically alter the final taste and finish of the whiskey made the blending an exceptionally difficult task.” Malone, adds: “I was incredibly surprised to learn and taste and smell how the different barrel finishes interacted with each other. In many ways to results were very unexpected, not exactly the sum of their parts, but much more complex.”

The most challenging element for Justin Woodward, Executive Chef of Castagna, was “Just deciding which one I enjoyed most. Starting with such great bases makes blending easy,” he explains, “but choosing a final blend was the most difficult aspect.”

All the chefs will host a special dinner in their respective restaurants exclusively for Flaviar members in September 2019 and each have their own top tips for creating whiskey food pairings: Gulotta advises: “to build dishes that accentuate and draw out the sometimes muted flavors in the whisky, like vanilla, caramel, winter spices, and dried fruit.”

Malone counsels: “When pairing, you need to remember to pair with things that have a similar weight, or loudness so neither gets lost. Both simple flavors, like cream, and complex flavors like shellfish stock pair beautifully with whiskey, because they all speak in the same ‘volume’ – loudly”. 

Posey suggests: “Whiskey is a tougher pairing than wine, beer, or cider just because of the alcohol, so it needs food that can stand up to that and help cut through. Fat and acid work best with food against straight whiskey, much like using acid or sugar (instead of fat) in a cocktail. Pairing with whiskey is the time to use heavier proteins and stronger, more forward sauces”. For Woodward, it all boils down to one thing ‘Balance”.

Pete’s tasting note for WhistlePig X Flaviar Chef’s Blend 2019:

“On the nose, plums, cherries and vanilla, with gentle cinnamon aromatics. The palate is spicy, with pipe tobacco and honey up front, giving way to dark fruits, and has a wonderful velvety texture. The finish is long and fruity, with a fantastic burst of Rye spice.”

WhistlePig X Flaviar Chef’s Blend 2019 key facts:

ABV:                                       43%

Volume:                                  750 ml

Style:                                      Rye Whiskey

Blend:                                     95% Rye, 5% Malted Barley

Age:                                       12yr

Cask finishing:                        40% Madeira, 30% Sherry, 20% Port and 10% Sauternes

No of bottles:                         1,000

Website:                                 flaviar.com          

The dinners: 

September 6, 2019, David Posey, Elske Restaurant, Chicago

September 9, 2019, Michael Gulotta, Maypop, New Orleans

September 17, 2019, Jamie Malone, Grand Café, Minneapolis

September 19, 2019, Justin Woodward, Castagna, Portland 

David Posey, Executive chef owner, Elske Restaurant, Chicago 

David Posey is one half of Chicago’s culinary power couples, David and Anna Posey opened Elske in 2017, where David serves as executive chef and Anna as pastry chef. Both David and Anna previously worked for One Off Hospitality. David was the Chef de Cuisine at Blackbird, where he was a James Beard Award Finalist for Rising Star Chef in 2013 and 2014. After graduating from the Culinary Institute of America in Hyde Park, David eventually worked at Grant Achatz’ Michelin-Starred Alinea, before working his way up the ranks at Blackbird. Meaning the Danish word for “love,” Elske has now earned two Michelin stars and was the 2018 James Beard Finalist for Best Chef in the Great Lakes category. 

Michael Gulotta, Chef proprietor, MOPHO, Maypop

Born and raised in New Orleans, Michael Gulotta began cooking in local restaurants at a young age. After graduating from the Chef John Folse Culinary Institute, he joined the newly opened Restaurant August. Gulotta then took leave to train in the Italian Riviera and Germany’s Black Forest. When Hurricane Katrina hit, Michael returned home to help rebuild and assist with August’s re-opening.

He opened his first restaurant, MOPHO located in New Orleans’ Mid City, in January of 2014 with his brother, Jeffrey Gulotta, and high-school friend, Jeffrey Bybee. His team recently opened its second full service restaurant, Maypop, in the Central Business District of New Orleans. Maypop has been named a Top 5 Best New Restaurant by The Times Picayune, A Best New Restaurant by New Orleans Magazine, a New Orleans top 20 restaurant by Condé Nast Traveler, and most recently made New Orleans’ Top Ten Restaurants for 2019, by Brett Anderson of the Times Picayune.

Jamie Malone, Chef and owner of Grand Café, Minnesota 

Jamie Malone has always had a life that revolves around food. She grew up cooking and baking bread with her dad in St. Paul, Minnesota. Before receiving her culinary degree from Le Cordon Bleu, Chef Malone traveled and studied extensively in Hong Kong, Singapore, Vietnam, and Europe, immersing herself in each region’s cuisine.

Malone began her cooking career in hospitality in 2006 working for Chef Tim McKee at the highly lauded restaurant La Belle Vie, in Minneapolis, Minnesota. She moved on to be a part of the opening team of several Minneapolis restaurants early in her career, including Georges Chambers Kitchen, Porter and Frye, and Sea Change.

In 2011 she took the position of Chef at Sea Change. There, Malone gained national attention and earned a place as a semifinalist for the James Beard Award Foundation’s “Rising Star Chef” for 2013 and “Best Chef Midwest” for 2014, 2015 and 2018.  In 2013, Malone was named one of Food and Wine magazine’s “Best New Chefs”.

In 2017 Jamie opened her first restaurant Grand Café, in 2018 it was a Semi Finalist for the James Beard Award Foundations “Best New Restaurant, and was also named Food and Wine magazine’s “Best New Chefs”. 

Justin Woodward, Executive Chef, Castagna, Portland

Known for continually pushing the boundaries of fine dining in Portland, Justin Woodward joined Castagna in 2009 and took on the role of executive chef in 2011. He brings with him a wide range of culinary experience, having worked for some of the world’s most esteemed restaurants, including Chef Rene Redzepi’s Noma in Copenhagen, Denmark, San Diego’s L’Auberge Del Mar, and Chef Andoni Luis Aduriz’s famed modernist establishment Mugaritz in San Sebastian, Spain. Before arriving at Castagna, Woodward worked under renowned pastry chef Alex Stupak at New York’s WD-50.

Woodward is passionate about combining ancient and modern culinary techniques, drawing inspiration from the seasons and Oregon’s bounty of locally grown and foraged ingredients. He was nominated for the James Beard Foundation’s Rising Star Chef of the Year award in 2013, and was a finalist for the Best Chef Northwest award in 2015, 2016, 2017, 2018, and 2019. He is also a winner of the 2018 StarChefs Portland Rising Stars Award.  

ABOUT WHISTLEPIG:

Founded in 2008, WhistlePig is the premier aged rye whiskey, featuring the bold and often untapped flavor of rye. WhistlePig is leading a surge of innovation in the emerging field of North American whiskey. As the most decorated rye whiskey – having received the coveted ‘Best in Show Whiskey’ title from the 2017 San Francisco World Spirits Competition, WhistlePig is widely viewed as the world’s finest Rye. With the opening of its distillery on its 500-acre Vermont farm in the fall of 2015, WhistlePig has also become one of the leading farm-to-bottle rye whiskeys in the world. www.whistlepigrye.com

ABOUT FLAVIAR:

Founded in 2012, Flaviar is the world’s largest premium spirits club, with operations in the US and Europe. Flaviar offers a better way to experience fine spirits.

Flaviar members enjoy a full suite of benefits including quarterly tasting boxes and full-size bottles sent directly to their home, invitations to exclusive spirits events, access to rare and original spirits available only to members, free shipping, over 200K member reviews and more.

Flaviar is here to help more people try more new things more often.

Flaviar membership is $300 per year, or $95 a quarter.

For more information visit www.flaviar.com

You’ve got to try this!

Article source: http://www.whiskyintelligence.com/2019/09/flaviar-and-whistlepig-rye-whiskey-team-up-with-top-chefs-to-release-an-exclusive-chefs-blend-whisky-news/

FLAVIAR AND WHISTLEPIG RYE WHISKEY TEAM UP WITH TOP CHEFS TO RELEASE AN EXCLUSIVE CHEF’S BLEND – Whisky News

FLAVIAR AND WHISTLEPIG RYE WHISKEY TEAM UP WITH TOP CHEFS TO RELEASE AN EXCLUSIVE CHEF’S BLEND 

Flaviar WhistlePig Rye Whiskey have joined forces with four top chefs to release WhistlePig X Flaviar Chef’s Blend 2019 to be sold exclusively via Flaviar.com.

The four chefs who helped create WhistlePig X Flaviar Chef’s Blend 2019 are Michael Gulotta of MOPHO/Maypop fame in New Orleans; Jamie Malone from Minneapolis’ stunning Grand Café; David Posey – one half of the dream team at Elske, Chicago; and Justin Woodward of Castagna in Portland.

The four James Beard Award-nominated chefs worked together at the WhistlePig Farm in Shoreham, Vermont to create WhistlePig X Flaviar Chef’s Blend 2019 back in June this year.

Perhaps unsurprisingly, given this was a blend created by chefs at WhistlePig, it is comprised entirely of wine casks. WhistlePig X Flaviar Chef’s Blend 2019 is made up of 40% Madeira, 30% Sherry, 20% Port and 10% Sauternes – all drinks traditionally accompanied with food. The result is a complex, unique whiskey offering.

Each of the chefs will host a special food pairing dinner in their respective restaurants for Flaviar members in September 2019 before WhistlePig X Flaviar Chef’s Blend 2019 is released in October 2019 exclusively via Flaviar.com.

Pete Lynch, Master Blender at WhistlePig, comments: “Madeira, Port and Sauternes are the magic trio in our WhistlePig 12, and the chefs’ decision to add Sherry Cask Finished Rye so prominently to the WhistlePig X Flaviar Chef’s Blend 2019 takes that trio to a place we’ve never before seen. The blend showcases a rich complexity with subtle nuances, adding a great Sherry derived spice and nuttiness, and tremendously deepening the flavor profile. This is definitely a whiskey you don’t want to miss out on.

Grisa Soba, co-founder of Flaviar.com adds: “The process of blending a whiskey has much in common with the creative process of creating a menu and so we thought it would be an interesting experiment to take four incredible chefs, who are real bastions of flavor, and have them play around with the blend of a new whiskey expression. The collaboration is another way for us to challenge our members to try more new things, more often and to offer Flaviar members amazingly memorable food pairing dinners with some of the most respected chefs of the moment.”

Talking about why she got involved with the Chef’s Blend project, Jamie Malone, owner and head chef at Grand Café, said: “It was nearly an impossible thing to say no to this project when asked. It’s a dream come true”. David Posey, Executive Chef owner at Elske, agrees,“They asked me if I would like to participate with some other amazing chefs to help blend whiskey from one of my favorite distillers, so I couldn’t say no.”

Referring to the most challenging aspect of the blending process, Michael Gulotta, Chef Proprietor of MOPHO/Maypop, comments: “The realization that a small percentage change in the base spirits can drastically alter the final taste and finish of the whiskey made the blending an exceptionally difficult task.” Malone, adds: “I was incredibly surprised to learn and taste and smell how the different barrel finishes interacted with each other. In many ways to results were very unexpected, not exactly the sum of their parts, but much more complex.”

The most challenging element for Justin Woodward, Executive Chef of Castagna, was “Just deciding which one I enjoyed most. Starting with such great bases makes blending easy,” he explains, “but choosing a final blend was the most difficult aspect.”

All the chefs will host a special dinner in their respective restaurants exclusively for Flaviar members in September 2019 and each have their own top tips for creating whiskey food pairings: Gulotta advises: “to build dishes that accentuate and draw out the sometimes muted flavors in the whisky, like vanilla, caramel, winter spices, and dried fruit.”

Malone counsels: “When pairing, you need to remember to pair with things that have a similar weight, or loudness so neither gets lost. Both simple flavors, like cream, and complex flavors like shellfish stock pair beautifully with whiskey, because they all speak in the same ‘volume’ – loudly”. 

Posey suggests: “Whiskey is a tougher pairing than wine, beer, or cider just because of the alcohol, so it needs food that can stand up to that and help cut through. Fat and acid work best with food against straight whiskey, much like using acid or sugar (instead of fat) in a cocktail. Pairing with whiskey is the time to use heavier proteins and stronger, more forward sauces”. For Woodward, it all boils down to one thing ‘Balance”.

Pete’s tasting note for WhistlePig X Flaviar Chef’s Blend 2019:

“On the nose, plums, cherries and vanilla, with gentle cinnamon aromatics. The palate is spicy, with pipe tobacco and honey up front, giving way to dark fruits, and has a wonderful velvety texture. The finish is long and fruity, with a fantastic burst of Rye spice.”

WhistlePig X Flaviar Chef’s Blend 2019 key facts:

ABV:                                       43%

Volume:                                  750 ml

Style:                                      Rye Whiskey

Blend:                                     95% Rye, 5% Malted Barley

Age:                                       12yr

Cask finishing:                        40% Madeira, 30% Sherry, 20% Port and 10% Sauternes

No of bottles:                         1,000

Website:                                 flaviar.com          

The dinners: 

September 6, 2019, David Posey, Elske Restaurant, Chicago

September 9, 2019, Michael Gulotta, Maypop, New Orleans

September 17, 2019, Jamie Malone, Grand Café, Minneapolis

September 19, 2019, Justin Woodward, Castagna, Portland 

David Posey, Executive chef owner, Elske Restaurant, Chicago 

David Posey is one half of Chicago’s culinary power couples, David and Anna Posey opened Elske in 2017, where David serves as executive chef and Anna as pastry chef. Both David and Anna previously worked for One Off Hospitality. David was the Chef de Cuisine at Blackbird, where he was a James Beard Award Finalist for Rising Star Chef in 2013 and 2014. After graduating from the Culinary Institute of America in Hyde Park, David eventually worked at Grant Achatz’ Michelin-Starred Alinea, before working his way up the ranks at Blackbird. Meaning the Danish word for “love,” Elske has now earned two Michelin stars and was the 2018 James Beard Finalist for Best Chef in the Great Lakes category. 

Michael Gulotta, Chef proprietor, MOPHO, Maypop

Born and raised in New Orleans, Michael Gulotta began cooking in local restaurants at a young age. After graduating from the Chef John Folse Culinary Institute, he joined the newly opened Restaurant August. Gulotta then took leave to train in the Italian Riviera and Germany’s Black Forest. When Hurricane Katrina hit, Michael returned home to help rebuild and assist with August’s re-opening.

He opened his first restaurant, MOPHO located in New Orleans’ Mid City, in January of 2014 with his brother, Jeffrey Gulotta, and high-school friend, Jeffrey Bybee. His team recently opened its second full service restaurant, Maypop, in the Central Business District of New Orleans. Maypop has been named a Top 5 Best New Restaurant by The Times Picayune, A Best New Restaurant by New Orleans Magazine, a New Orleans top 20 restaurant by Condé Nast Traveler, and most recently made New Orleans’ Top Ten Restaurants for 2019, by Brett Anderson of the Times Picayune.

Jamie Malone, Chef and owner of Grand Café, Minnesota 

Jamie Malone has always had a life that revolves around food. She grew up cooking and baking bread with her dad in St. Paul, Minnesota. Before receiving her culinary degree from Le Cordon Bleu, Chef Malone traveled and studied extensively in Hong Kong, Singapore, Vietnam, and Europe, immersing herself in each region’s cuisine.

Malone began her cooking career in hospitality in 2006 working for Chef Tim McKee at the highly lauded restaurant La Belle Vie, in Minneapolis, Minnesota. She moved on to be a part of the opening team of several Minneapolis restaurants early in her career, including Georges Chambers Kitchen, Porter and Frye, and Sea Change.

In 2011 she took the position of Chef at Sea Change. There, Malone gained national attention and earned a place as a semifinalist for the James Beard Award Foundation’s “Rising Star Chef” for 2013 and “Best Chef Midwest” for 2014, 2015 and 2018.  In 2013, Malone was named one of Food and Wine magazine’s “Best New Chefs”.

In 2017 Jamie opened her first restaurant Grand Café, in 2018 it was a Semi Finalist for the James Beard Award Foundations “Best New Restaurant, and was also named Food and Wine magazine’s “Best New Chefs”. 

Justin Woodward, Executive Chef, Castagna, Portland

Known for continually pushing the boundaries of fine dining in Portland, Justin Woodward joined Castagna in 2009 and took on the role of executive chef in 2011. He brings with him a wide range of culinary experience, having worked for some of the world’s most esteemed restaurants, including Chef Rene Redzepi’s Noma in Copenhagen, Denmark, San Diego’s L’Auberge Del Mar, and Chef Andoni Luis Aduriz’s famed modernist establishment Mugaritz in San Sebastian, Spain. Before arriving at Castagna, Woodward worked under renowned pastry chef Alex Stupak at New York’s WD-50.

Woodward is passionate about combining ancient and modern culinary techniques, drawing inspiration from the seasons and Oregon’s bounty of locally grown and foraged ingredients. He was nominated for the James Beard Foundation’s Rising Star Chef of the Year award in 2013, and was a finalist for the Best Chef Northwest award in 2015, 2016, 2017, 2018, and 2019. He is also a winner of the 2018 StarChefs Portland Rising Stars Award.  

ABOUT WHISTLEPIG:

Founded in 2008, WhistlePig is the premier aged rye whiskey, featuring the bold and often untapped flavor of rye. WhistlePig is leading a surge of innovation in the emerging field of North American whiskey. As the most decorated rye whiskey – having received the coveted ‘Best in Show Whiskey’ title from the 2017 San Francisco World Spirits Competition, WhistlePig is widely viewed as the world’s finest Rye. With the opening of its distillery on its 500-acre Vermont farm in the fall of 2015, WhistlePig has also become one of the leading farm-to-bottle rye whiskeys in the world. www.whistlepigrye.com

ABOUT FLAVIAR:

Founded in 2012, Flaviar is the world’s largest premium spirits club, with operations in the US and Europe. Flaviar offers a better way to experience fine spirits.

Flaviar members enjoy a full suite of benefits including quarterly tasting boxes and full-size bottles sent directly to their home, invitations to exclusive spirits events, access to rare and original spirits available only to members, free shipping, over 200K member reviews and more.

Flaviar is here to help more people try more new things more often.

Flaviar membership is $300 per year, or $95 a quarter.

For more information visit www.flaviar.com

You’ve got to try this!

Article source: http://www.whiskyintelligence.com/2019/09/flaviar-and-whistlepig-rye-whiskey-team-up-with-top-chefs-to-release-an-exclusive-chefs-blend-whisky-news/

Isle of Arran Distillers unveil fresh redesign which captures the spirit of the island – Scotch Whisky News

Isle of Arran Distillers unveil fresh redesign which captures the spirit of the island

The Isle of Arran Distillers Ltd. have launched a new look across their range of Arran Single Malt whiskies, including a new logo and packaging for their core range.

The campaign, which incorporates an entirely new visual identity for the brand, is titled ‘A Breath of Fresh Arran’ and aims to showcase the natural elements and authenticity of the island malts by focusing on the unique provenance of their home village, Lochranza, where their first distillery was opened in 1995.

The contemporary new bottle design reflects the journey of the water source for the Arran Single Malts, which cascades through a series of six mountain waterfalls, each one purifying the water further. The ripples on the new glass bottles illustrate this and emphasise the pure nature of the spirit.

An updated icon, which will appear on the new bottles in copper foil, is in the shape of the island itself and features a pair of eagles, which have always been an important part of the Lochranza Distillery story. Their nesting season prompted a break in construction back in 1994 when the distillery was being built and they have remained in residence for the past 25 years.

Natural materials and colour tones are used across all brand touch points, as well as tactile emboss and delicate foiling with clean lines in order to maintain a consistent look and feel that keeps simplicity at the core.

Crucially, the liquid inside remains unchanged and fans of the distillers can continue to enjoy the authentic Arran Single Malts.

Alongside the new branding, there are also two new expressions joining the core range. Firstly, ‘Barrel Reserve’, which has a light, flexible and fruity character and the cask strength ‘The Bodega’, a Sherry Cask matured spirit that partners the award-winning Quarter Cask ‘The Bothy’.

The first four expressions in the new pack will be released this month, with bottles available to purchase from arranwhisky.com from Monday 16th September.

Newly packaged 18-year-old and 21-year-old age statement Single Malts will also join the core range in October 2019.

The opening of the company’s Lagg Distillery, their second distillery on the island which opened earlier this year, has partly prompted the re-packaging as the company now becomes the owners of two very different sites with different brand identities.

Master Blender at Isle of Arran Distillers Ltd., James MacTaggart, said: “As a company, we have grown immensely since I joined the team over 12 years ago.

“We were one of the first wave of new distillers back in the early 1990s and in June this year, we started a new chapter in our story with the opening of our second distillery at Lagg. It felt like the right time to make the clear distinction between the unique and very different spirits produced at each of our island homes.

“We’ve taken inspiration from the elements that make Lochranza so special to produce a unique and beautiful new pack, which does justice to the liquid it contains. We are very excited about the future of our original Arran Single Malt.”

The new Arran Single Malt branding has been created by London based drinks packaging design experts Stranger Stranger.

Notes:

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) Scottish Field Visitor Experience of the Year 2014 2015. Drinks Business Best Contribution to Wine and Spirits Tourism (2017). Best Brewery/Distillery Tour – Scottish Outdoor Leisure Awards (2017). Best Visitor Experience – Association of Scottish Visitor Attractions (2018)

Product Awards include:
Arran 10 year-old: Gold Medal ‘Best Single Malt 12 Years Under, World Whiskies Awards (2019) San Francisco World Spirits Competition Double Gold Medal (2018). International Wine Spirits Competition Gold Medal (2018). Category Winner and Gold Medal ‘Best Scotch Under 12 Years’ Islands Non-Islay at the World Whiskies Awards (2018). International Spirits Challenge Silver Medal (2018). Ultimate Spirits Challenge 91 points (2018). Ultimate Spirits Challenge Cocktail Commendation for the Rob Roy (2018). Double Gold Medal China Wine Spirits Best Value Awards (2014)
Arran 18 year-old: Gold Medal ‘Best Single Malt 13 – 20 Years, World Whiskies Awards (2019) International Wine Spirits Competition Gold Medal (2018) Category Winner Gold Medal ‘Best Scotch 13-20 Years – Islands (Non- Islay) World Whiskies Awards (2018). International Spirits Challenge Silver Medal (2018) Scottish Field Whisky Challenge – Gold Award for Best Whisky £50-100 (2018)
Quarter Cask ‘The Bothy’: Best Scotch Island Single Malt, World Whiskies Awards (2019) Category Winner Gold Medal ‘No Age Statement Single Malt’ for The Bothy Batch 3 World Whiskies Awards (2018). International Wine Spirits Competition Silver Outstanding Medal (2018). International Spirits Challenge Silver Medal (2018)
Arran Lochranza Reserve: International Wine Spirits Competition Silver Outstanding Medal (2018), International Spirits Challenge Silver Medal (2018)

Article source: http://www.whiskyintelligence.com/2019/09/isle-of-arran-distillers-unveil-fresh-redesign-which-captures-the-spirit-of-the-island-scotch-whisky-news/

THE SECRET SPEYSIDE COLLECTION IS LAUNCHED, FEATURING FIFTEEN RARE SINGLE MALTS FROM SOUGHT-AFTER DISTILLERIES – Scotch Whisky News

Chivas Brothers is today releasing its biggest Single Malt collection to date, with the launch of fifteen aged Single Malt Scotch whiskies from four seldom-seen, yet highly sought-after Speyside, Scotland distilleries.

The Secret Speyside Collection is a carefully curated selection of 18-30 year old whiskies that herald from four of Speyside’s most elusive distilleries. Each has its own rich and unique history for Single Malt fans to discover, including the vanished distillery of Caperdonich, the pioneering Longmorn distillery, the landmark Glen Keith distillery, and the remote Braes of Glenlivet distillery.

The desirable fifteen-bottle collection consists of three rare Single Malts from each of Glen Keith, Longmorn and Braes of Glenlivet, together with three peated and three unpeated expressions from Caperdonich, which distilled its final Single Malt in 2002, before closing its doors and finally being taken down brick by brick in 2011.

The Secret Speyside Collection is the first of its kind from Pernod Ricard-owned Chivas Brothers and will offer Single Malt connoisseurs the chance to uncover, sample and collect some of the hidden malts at the heart of the iconic Speyside region that have rarely been made available in the past.

Alan Winchester, a Chivas Brothers Scotch whisky icon with over 30 years of Speyside distilling experience, commented:

“With centuries of rich whisky heritage against a jaw-dropping Scottish landscape, Speyside is the treasure chest of Scotch and brimming with untold stories. Curating the Collection has been a labour of love for the Chivas Brothers team; its contents have been hand-selected to help shine a light on some seldom-seen distilleries, their rare malts, and unique histories. Any whisky connoisseur will find something new in this world-class selection, which demonstrates the breadth of flavour and character that Speyside distilleries can achieve.” 

The Secret Speyside Collection will launch from July as a Global Travel Retail exclusive for one year, before rolling out into selected markets globally from summer 2020.

Uncover the distilleries of the Secret Speyside Collection

Caperdonich – A Vanished Distillery

Once gone, there will never be another. This collection contains the only available Single Malts from this distillery, which was taken down brick by brick in 2011. The whiskies released from this ‘vanished distillery’ of Speyside offer a rare opportunity to discover and compare peated and unpeated expressions of the same age (21 and 25 year old), from the same distillery.

The unpeated spirit is full of ripe orchard fruits that give Caperdonich’s sweet single malt a complex body and long smooth finish. When gently peated, an untraditional process for a Speyside Single Malt, a sophisticated smokiness adds an extra element and depth of flavour

There will be six whiskies released from Caperdonich, with half being peated whiskies and the other half unpeated. The peated selection includes an 18 year old (48% ABV), a 21 year old (48% ABV) and a cask strength 25 year old whisky. The unpeated whiskies are a 21 year old 48% ABV) 25 year old (48% ABV), and a cask strength 30 year old. The peated 25 year old and non-peated 30 year old will be released in October 2019.

Longmorn – The Pioneering Distillery

Blending unique insights in technology and craft, Longmorn was designed by founder John Duff in 1894 to create a whisky of outstanding quality. Duff even built a railway station next to the distillery to facilitate supplies getting to the distillery and speed up the finished product getting into the hands of whisky lovers. One of Scotland’s best kept secrets, Longmorn has long been considered world class by distillers, blenders and connoisseurs, often referred to as ‘every distiller’s favourite apart from their own.’

The three whiskies from Longmorn in this collection are an 18 year old (48% ABV), 23 year old (48% ABV) and a cask strength 25 year old, with each bringing a more intense take on the soft, creamy toffee and rich flavour profile that is highly regarded by distillers and industry experts worldwide.

Glen Keith – The Landmark Distillery

Glen Keith was the first Speyside distillery built in the 20th century. The distillery rose from the ruins of an old mill on the banks of the River Isla, famed for its pure water and leaping wild salmon. This collection marks the first official* age-statement release this century from the landmark distillery.

The three whiskies from Glen Keith in this collection are a 21 year old, 25 year old and a 28 year old (all 43% ABV). Each is exceptionally smooth as Glen Keith’s pot stills are taller than most, giving an extra ‘copper kiss’ to the single malt and resulting in a complex, intensely smooth example of the classic Speyside style, bursting with juicy summer fruit notes.

Braes of Glenlivet – The Remote Distillery

This is the first official bottling* from one of the highest distilleries in Speyside. In years past, when the snow fell, it settled on the hills of Braes of Glenlivet first. The remote distillery was watched over by a lone keeper at night and was truly at the mercy of the uncompromising Scottish elements.

The three whiskies from Braes of Glenlivet in this collection are a 25 year old (48% ABV), 27 year old (48% ABV) and a cask strength 30 year old. Made using the purest water from the Preenie Well, 2 miles deep in the Braes hills, the resulting whisky is smooth, balanced and packed with tropical fruits.

Article source: http://www.whiskyintelligence.com/2019/09/the-secret-speyside-collection-is-launched-featuring-fifteen-rare-single-malts-from-sought-after-distilleries-scotch-whisky-news/

Cadenhead’s International 27th Small Batch Release (August 2019) – Scotch Whisky News

International 27th Small Batch Release (August 2019)

This is the last bottling of the summer.
Well kind of – given Autumn really starts September 21st)

Before we start, let’s answer a typical question we get with every release! “Why some products have sold out before they get a chance to buy?”

This can happen as it will with the gold label bottles in this release. Especially Benrinnes 21yo we will only have 3 bottles available at best.

So why so few? It’s all down to how many bottles we get from a cask and in the case of the small-batch, it’s going to more than 9 shops, unlike the Authentic collection. Small Batch is a worldwide release so a lot more shops to divide the stock between.

We will be saying this time and time again in the future as much as we did in the past,
“Look beyond the label and age statement”, otherwise you can miss out on some incredible drams.

Be honest, how many of you will read this newsletter and see an age statement of say 8 years, and move on to the next ignoring the information about the cask! I know I do it even myself when the release sheets come in. I am like the rest of you – get excited about the older vintages or what gold label is coming in next? I then go back and read the notes, over and over again to make sure I have not missed anything.
Such as the amazing Paul John 6 small batch from last winter, or Benrinnes 23; that stunning small batch from a few months back.

Let’s not dwell on the things you can’t get, but rather on the things you can! First, let’s look back to Small Batch No 26, as it was the start of the summer releases with the most incredible selection of small-batch whiskeys.

The list below contains the ones we in at the London Shop think are the best examples of whisky you can get, especially if you are trying to put together a home bar or small tasting selection.
Far too many people get caught out trying to get the same style or older vintages because they see others do the same thing!

Variety is best especially if you want to avoid being so dedicated to one brand style or expression, just to realize that you need deeper and deeper pockets.

DAILUAINE 2004 14 Y/O 46% Pineapple with orange on the nose with butterscotch lemon and lime toasted almonds with a finish of mint and green tea – a truly enjoyable dram.

CAMBUS 1988 30 Y/O 46.1% Closed distillery. (yes we have another out today) One of the best examples of how good a vintage grain whisky can be with the most enjoyable palate of Rich soft Banana bread with raisin butter on the nose. The palate gives incredible hints of dark chocolate sauce with some ginger ice cream blueberries and summer fruits. The finish is superb with the perfect balance of honeycomb and praline, with sugar coated almonds, as this goes even smoother than we can list with any tasting note review.

Check out our web shop for more Small Batches you might have missed.
Now the Authentic Collection!

GLENTAUCHERS 2007 12 Y/O 59.3% Nose: Vanilla cream sponge, spearmint and a hint of rosemary. Taste: Very creamy but with satsuma notes, dried bananas, toffee sweets and strawberry yoghurt. Finish: Long and creamy with inter mingling fruits. This is one of the most enjoyable younger vintages we have had from this respected distillery.

FETTERCAIRN 11yo (2007) 57.6% Nose: Milk chocolate, sponge cake and lemon curd. Green olives and pecans. Taste: Spiced apple chutney, lemon meringue pie and hints of cranberries and greek yoghurt. Finish: Toasted pine-nuts, marshmallows and custard creams with a touch of eucalyptus.What a great dram this turned out to be and a worthy addition to the range of vintages we have released over the years from this distillery.

GLEN SPEY 17yo (2001) 54.5% Nose: Cinnamon buns, apple strudel and dried fruits with a hint of lemongrass and dandelions.Taste: Creamy and nutty, nougat, salted peanuts and the some mint notes and dry white wine. Finish: Lemony with hints of flint and basil.

DISTILLERY FOCUS
Glen Spey distillery founded as the Mill of Rothes distillery in 1878 by James Stuart Co, who later in 1886 purchased the Macallan distillery. The distillery was sold around 1887 for the sum of £11,000 – ignoring the inflation, sounds less than a price of a modern car! Around 1920, the distillery has the obligatory fire that seems to have happened to so many distilleries. This malt is one of the main components of some of the world’s great blends, being one that any master blender should enjoy using when crafting a blend.

GLEN SPEY 2001 17 YEARS OLD 53.3% VOL – 70CL – SPEYSIDE
NOSE: Custard creams, hints of pork crackling, candy floss and traces of peanut butter.
PALATE: Coconut flakes, dried banana chips, hint of pickled ginger, watercress and milk chocolate with yoghurt covered raisins.
FINISH: Long and creamy with hints of wasabi and green tea.

AN IRISH DISTILLERY SINGLE MALT 10 YEARS OLD 47.4% – 70CL – Distilled in 2006
NOSE: Vanilla with pineapple, almonds, peaches and lemongrass.
PALATE: Creamy with tropical fruits, kiwi, papaya and passion fruit. Hints of mango and toffee sauce.
FINISH: For something so fresh the finish is big and syrupy with bags of fruit. Dangerously drinkable.

BALBLAIR 2011 8 YEARS OLD 57.8% VOL – 70CL – HIGHLAND
NOSE: Rich fruity nose, dried fruits with hints of cinnamon and nutmeg.
PALATE: Thick and chewy, obvious sherry influence but still with some toffee in the background. Dark chocolate shavings with raspberries and dark cherries.
FINISH: Long dry sherry notes with some marzipan and maraschino cherries and gingerbread.
This was originally a Puncheon that was re-racked into two fresh sherry hogsheads in August 2017, before being vatted together for this bottling.

GLENROTHES 1996 22 YEARS OLD 50.1% VOL – 70CL – SPEYSIDE
NOSE: Eucalyptus, orange zest, peach skins and green olives.
PALATE: Lime zest, mango, lychee and apricots with golden syrup and butter popcorn.
FINISH: Big and fruity but lots of golden syrup and soft flinty notes.

KNOCKDHU 2010 9 YEARS OLD 56.2% VOL – 70CL – SPEYSIDE
NOSE: Gingerbread smothered in melting salted butter, apricot yogurt with pineapple fritters and banana bread.
PALATE: White chocolate buttons, lemon drizzle cake, and almond flakes. Soft lime zest and green apple skins.
FINISH: Spiced apples with runny honey and butterscotch sweets.

ORD 2006 13 YEARS OLD 53.3% VOL – 70CL – HIGHLAND BOURBON / MADEIRA WOOD
NOSE: Vibrant fruits, strawberries, raspberries, red-currants and banoffee pie.
PALATE: Mix of creamy vanilla along with sweet syrupy fruits. Marzipan, cola cubes and lemongrass.
FINISH: Mixed fruit yoghurt with whipped cream and pine nuts
This is a vatting of one bourbon Hogshead of 2006 Ord, married with another cask of 2006 Ord, that had been re-racked in a Madeira cask since 2017.

CAMBUS 1991 28 YEARS OLD 55.8% SINGLE CASK CLOSED DISTILLERY
NOSE: Honey, spice, marshmallows and crunch nut cornflakes. Creamy with a lemon balm note running through the middle
PALATE: Caramel wafers, honeycomb, satsumas and peaches in syrup.
FINISH: Long lingering honey, apple juice and star anise.

GLENBURGIE 1992 27 YEARS OLD 48.8% VOL – 70CL – SINGLE CASK
NOSE: Oily and herbal, fennel, fried sage and a hint of coriander – mix with olive oil, lemongrass, and chorizo.
PALATE: Some dry smoke mixed with ripe fruits, kiwi, mango, peaches, and dried apricots.
FINISH: Long lingering syrupy fruits with a hint of dry smoke.

BOWMORE 2002 17 YEARS OLD 53.6% VOL – 70CL – ISLAY SINGLE CASK
NOSE: Really creamy and oily, with paraffin smoke, lime pickle, and petrol lawnmowers.
PALATE: Dry smoke gives way to initially sour apples then becomes creamier with gooseberries and licorice.
FINISH: Oily smoke and fruit – a classic.

BENRINNES 1997 21 YEARS OLD 58.7% VOL – 70CL SPEYSIDE SINGLE CASK
NOSE: White crab meat, black olives, overripe fruits and pork pies.
PALATE: Olive oil, cream cheese, pineapple, a hint of paprika.
FINISH: Long and chewy a little dusty, some popping candy and orange bitters.

CREATIONS 1987 31 YEARS OLD 50.1%VOL – 70CL – BLENDED MALT
NOSE: Juicy fruits, faint warming spices and apricot jam.
PALATE: Proper old school mouth feel, chewy and fruity with passion fruit, guava and blood orange.
FINISH: More chewy fruit with soft spice that fades away – a dram to savour. A blended malt bottled from a single cask that was married together in 2004.

That’s it for now! We might be in touch again soon, as we head into the new whisky season of 2019/20 – oh and we might be in touch with some other exciting news as well !! For those who like a surprise or 2 keep checking the web shop around September 14th you never know what will arrive.

All the best Cadenhead’s London

Cadenheads Whisky Shop Tasting Room
26 Chiltern Street, London, W1U 7QF

 

Article source: http://www.whiskyintelligence.com/2019/08/cadenheads-international-27th-small-batch-release-august-2019-scotch-whisky-news/

Introducing Brora 40-year-old: 200th anniversary limited edition – Scotch Whisky News

From 2020, Brora’s gates will open after some 36 years of quiet, following meticulous, brick-by-brick restoration currently underway to bring the legendary whisky house back to life. To welcome this new era and celebrate the past craftsmen that made Brora over its 200-year history, comes this new release 40-year-old expression. Diageo Master Blender Dr Craig Wilson has selected just twelve American oak hogshead casks from Brora’s vintage stocks to celebrate a moment of the distillery’s history: The Age of Peat.

Article source: http://www.whiskyintelligence.com/2019/08/introducing-brora-40-year-old-200th-anniversary-limited-edition-scotch-whisky-news/

Johnnie Walker introduces Johnnie Walker Blue Label Ghost and Rare Glenury Royal – Scotch Whisky News

Five other rare whiskies from Glen Elgin, Inchgower, Glenlossie, Cameronbridge and Glenkinchie bring waves of vanilla, heather honey and dried fruits that weave through smooth dark chocolate and nutty layers to create an exploration of the inimitable Glenury Royal – making this limited edition our most indulgent yet.

Johnnie Walker Master Blender Jim Beveridge, said: “Shining a light on this hidden treasure of the whisky world is something we’ve wanted to do for some time. This indulgent new limited edition provides us with a wonderful opportunity to explore the remarkable layers of rich fruit found in every drop of Johnnie Walker Blue Label.”

Johnnie Walker Blue Label Ghost and Rare Glenury Royal follows the release of Johnnie Walker Blue Label Ghost and Rare Port Ellen and Johnnie Walker Blue Label Ghost and Rare Brora in recent years. Each edition in the series offers a fleeting opportunity to savour the depth of character of whiskies from distilleries whose spirit lives on in their dwindling stocks.

To find out more, click here. 

Article source: http://www.whiskyintelligence.com/2019/08/johnnie-walker-introduces-johnnie-walker-blue-label-ghost-and-rare-glenury-royal-scotch-whisky-news/