John Distilleries

John Distilleries

DistilleerderijenGeplaatst door Mark Dermul vr, juni 13, 2014 20:07:37

John Distilleries PVT

110 Pantharapalya

Mysore Road, Bangalore

560 039

India

Christmas Special

Goa

Paul P. John, zoon van de eigenaar van een groot aantal plantages in India, richtte National Distilliers op in 1992 als onderdeel van het spiritsbedrijf van zijn vader (National Wines). In 1995 lanceerde hij Original Choice Deluxe Whisky (na enkele rechtzaken tegen concurrenten in India) en wijzigde de naam van het bedrijf naar John Distillers. Vandaag de dag worden meer dan 10 miljoen cases verkocht van deze whisky, allemaal in India zelf!

Naast deze whisky produceren zij ook de blends Grand Duke, Black Pelican en Roulette, Mont Castlé brandy, Big Banyan en Apersand wijn, een versterkte wijn die naar de naam Goana luistert, maar deze dranken komen amper tot over de landsgrenzen. Hoewel het hoofdkantoor van John Distillers in Bangalore staat, bevindt de distileerderij zich in Goa. Ze beschikt over één wash en één spirit still, samen goed voor een dagelijkse productie van 3.000 liter. Rijping vindt plaats in een ondergrondse kelder, die voorzien is van klimaatcontrole en airconditioning. Zo’n 10.000 bourbonvaten liggen hier opgeslagen.

Single Cask 161

Pas in 2008 besloot John Distillers om single malt te gaan produceren en kiest hiervoor locale ingrediënten. De Master Blender, Michael John (geen familie), moest instaan voor de kwaliteit. Hun eerste release, op 4 oktober 2012 in London, was een single cask 161. Later dat jaar werd ook vat 163 gebotteld op een ABV van 57%. Als u weet dat de spirit op vat gaat op 55% (minder dus dan de standaard die in Schotland gebruikt wordt), verbaast het misschien dat het ABV omhoog gaat, maar dat heeft alles te maken met het moessonklimaat in Goa, waar temperaturen van 35° geen uitzondering zijn, terwijl het ’s nachts dikwijls rond de 20° blijft.

Ook het angels’ share, dat in Schotland zo rond de 2% per jaar ligt, loopt in Goa op tot 10 à 12%. Na drie jaar rijping blijft er in een hogshead amper 150 flessen over. Daar staat natuurlijk tegenover dat rijping veel sneller verloopt, waardoor deze Indische whisky na 4 à 5 jaar dezelfde ontwikkeling doormaakt dan een Scotch van 12 à 15 jaar.

Range

De range bestaat momenteel uit vier verschillende single malts: Brilliance en Edited op 46%, Classic en Peated op vatsterkte. En natuurlijk de eerder genoemde single cask (ondertussen is ook vat 164 gebotteld).

Bedoeling is om in de toekomst ook enkele single casks en ook speciale releases te lanceren.

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Paul John Classic

John Distilleries

DistilleerderijenGeplaatst door Mark Dermul vr, juni 13, 2014 20:07:37

John Distilleries PVT

110 Pantharapalya

Mysore Road, Bangalore

560 039

India

Christmas Special

Goa

Paul P. John, zoon van de eigenaar van een groot aantal plantages in India, richtte National Distilliers op in 1992 als onderdeel van het spiritsbedrijf van zijn vader (National Wines). In 1995 lanceerde hij Original Choice Deluxe Whisky (na enkele rechtzaken tegen concurrenten in India) en wijzigde de naam van het bedrijf naar John Distillers. Vandaag de dag worden meer dan 10 miljoen cases verkocht van deze whisky, allemaal in India zelf!

Naast deze whisky produceren zij ook de blends Grand Duke, Black Pelican en Roulette, Mont Castlé brandy, Big Banyan en Apersand wijn, een versterkte wijn die naar de naam Goana luistert, maar deze dranken komen amper tot over de landsgrenzen. Hoewel het hoofdkantoor van John Distillers in Bangalore staat, bevindt de distileerderij zich in Goa. Ze beschikt over één wash en één spirit still, samen goed voor een dagelijkse productie van 3.000 liter. Rijping vindt plaats in een ondergrondse kelder, die voorzien is van klimaatcontrole en airconditioning. Zo’n 10.000 bourbonvaten liggen hier opgeslagen.

Single Cask 161

Pas in 2008 besloot John Distillers om single malt te gaan produceren en kiest hiervoor locale ingrediënten. De Master Blender, Michael John (geen familie), moest instaan voor de kwaliteit. Hun eerste release, op 4 oktober 2012 in London, was een single cask 161. Later dat jaar werd ook vat 163 gebotteld op een ABV van 57%. Als u weet dat de spirit op vat gaat op 55% (minder dus dan de standaard die in Schotland gebruikt wordt), verbaast het misschien dat het ABV omhoog gaat, maar dat heeft alles te maken met het moessonklimaat in Goa, waar temperaturen van 35° geen uitzondering zijn, terwijl het ’s nachts dikwijls rond de 20° blijft.

Ook het angels’ share, dat in Schotland zo rond de 2% per jaar ligt, loopt in Goa op tot 10 à 12%. Na drie jaar rijping blijft er in een hogshead amper 150 flessen over. Daar staat natuurlijk tegenover dat rijping veel sneller verloopt, waardoor deze Indische whisky na 4 à 5 jaar dezelfde ontwikkeling doormaakt dan een Scotch van 12 à 15 jaar.

Range

De range bestaat momenteel uit vier verschillende single malts: Brilliance en Edited op 46%, Classic en Peated op vatsterkte. En natuurlijk de eerder genoemde single cask (ondertussen is ook vat 164 gebotteld).

Bedoeling is om in de toekomst ook enkele single casks en ook speciale releases te lanceren.

  • Reacties(0)//blog.whivie.be/#post2592

Article source: http://iloapp.whivie.be/blog/blog?Home&post=2593

FIRST EVER FULLY WINE-CASK MATURED GLEN GARIOCH LAUNCHED – Scotch Whisky News

GG Wine Cask Matured

FIRST EVER FULLY WINE-CASK MATURED GLEN GARIOCH LAUNCHED 

Glen Garioch adds some French ‘finesse’ to its limited-edition malt 

The first ever Glen Garioch to be fully-matured in French Bordeaux wine casks has been released. 

This limited edition vintage comprising just 450 cases globally, was distilled 15 years ago in the finest ‘tonneaux de vin rouge’ from Saint-Julien in Bordeaux. 

Relinquishing the more traditional sherry and bourbon casks, the full maturation in red wine casks has added a touch of elegance to the rich, fruity, spicy Highland character that is Glen Garioch’s house style. 

The unusual maturation process reveals the malt’s rich and multi-layered character, full of fruit, sweetness and spice. 

Rachel Barrie, Master Blender at Morrison Bowmore, said, “Distilled entirely on 23rd June 1998, this Glen Garioch was fully matured for over 15 years in the finest Bordeaux barriques. 

“Over this time, the robust and hearty spirit teased sweetness, oak spices and multi-layered ripe fruits from the French oak allowing Glen Garioch’s house style to flourish.  Imagine a blueberry and chocolate muffin filled with ginger spice! Firm in structure, with a full, rounded body and complex spiced-fruit taste, Glen Garioch 1998 Wine Matured has married the sweetness of Bordeaux with the wholesome maltiness of the Garioch spirit – the Auld Alliance at its very best.” 

Handcrafted at the distillery in the heart of Oldmeldrum in rural Aberdeenshire, the non-chill filtered Wine Cask Matured Glen Garioch 1998 will hit shelves in June 2014, retailing at around £100 with an ABV of 48%. 

Tasting notes: 

Burnished copper in colour, the Wine Cask Matured Glen Garioch reveals brambles, wild blueberries and plums on the nose, bursting from the glass with hints of chocolate, demerara sugar. In structure and complexity, layers of chocolate malt, autumn fruits and ginger marmalade meld on the tongue, leading to a sweet honey and spicy finish. 

NOTES – 

The Glen Garioch Wine Cask Matured 1998 retails for around £100 at all good whisky and specialist liquor stores from June 2014. There are only 5,400 bottles available globally.  

Product images and samples are available on request Glen Garioch, pronounced “Glen Geery” was founded in 1797 and is one of the oldest remaining distilleries in Scotland The distillery lies on rising ground in the picturesque town of Oldmeldrum, just 17 miles north-west of Aberdeen Glen Garioch was relaunched in October 2010 with a core range of two single malt whiskies – Glen Garioch 1797 Founder’s Reserve, non chill-filtered  and bottled at 48% ABV and Glen Garioch 12 Year Old, non chill-filtered and bottled at 48% ABV after maturing in bourbon and sherry casks. 

Glen Garioch is owned by Morrison Bowmore Distillers Limited which also produce Bowmore and Auchentoshan. 

Visit http://www.glengarioch.com/ for more information.

AA Glen Garioch

Article source: http://www.whiskyintelligence.com/2014/06/first-ever-fully-wine-cask-matured-glen-garioch-launched-scotch-whisky-news/

The Art of Blending Prune Wine & Whisky – Old Whisky Industry News

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The Art of Blending Prune Wine Whisky  

by Lawrence Graham

Before legislation that guaranteed the quality of Scotch whisky, adulteration was quite common, often with a detrimental effect to the unsuspecting consumer. The fascinating book by Edward Burns, “It’s a bad thing whisky; especially BAD WHISKY”[i] neatly describes the lengths unscrupulous producers and publicans went to sell immature whisky as a mature and wholesome product.  Fusel Oil[ii], to use the term of the day, was the main culprit and producers, eager to rush immature spirits (often directly off the still) to market without the costly prospect of lengthy maturation in wood, added many adulterations to the whisky in an attempt to mask the foul taste of Fusel Oil. 

Fusel Oil is initially noxious and completely ruins the taste of the spirit. To counter act the practice of selling immature spirit and to improve the taste, various products were added to the whisky including sherry wine, tartaric and acetic acids, sugar, pineapple, fruit essences, tincture of prunes, acetic ether, oil of wine, spirit of nitrous ether, glycerine, green tea and other repugnant substances. 

The absolute best description of Fusel Oil that I came across was from J. Emerson Reynolds, Esq., M.D., Professor of Chemistry, Trinity College;- “I have always attached great importance to the practical freedom of Whisky from Fusel Oil, as the latter is an organic mixture which exerts a distinct poisonous action on the animal organism; and I am well aware that New Whisky too often contains this noxious body in comparatively considerable quantities.” 

During the 1870’s ‘blending’ in reference to whisky meant the addition of non whisky ingredients rather then the mixing of malt and grain whisky as we are familiar with the term today. 

Prune Wine was the best of the ‘adulterations’ and was marketed as a quality product (in some cases it was a better quality product than the whisky it was destined to be ‘blended’ with). Manufactured in Ireland from prunes imported primarily from Portugal the manufacturer conducted a brisk trade not only with whisky distilleries in the UK but also those worldwide, consequently Prune Wine was an important constituent of early malt whisky. 

The Whisky Trade Review commented on the state of the industry:-“Distillers and Blenders of Whisky- Irish, Scotch, English or Welsh, for each country is now making whisky – use their best endeavors to supply the trade with an article which is palatable or which will be palatable after a little time. But it should be remembered that both the distiller and the blender uses his own idea almost entirely as to what he considers a palatable flavour. The public, whilst approving of nearly every honest whisky-by honest we mean whisky made of sound and wholesome cereals-invariably say that it lacks something; it wants a finish. No one has a right to shudder or pull a wry face after taking a glass if whisky; yet how often is this so, perhaps nine cases out of ten, yes, and this is in London, Dublin and Edinburgh.” 

The Wine and Spirit Trade Record, in referring to the foregoing, says, in its issue of May, 1900;- “How to meet this want-to supply this lack of finish-was obviously a matter of first importance to the Whisky Trade. This lead to numerous articles being, from time to time, offered on the market.  Among these, Patent Prune Wine has obtained a position so exceptionally high, that there can be no hesitation in saying that it has successfully supplied the need. Those closely connected with home trade are aware that Prune Wine-having stood the severest of all tests, the tests of time-at present commands an enormous sale, whilst the Customs statistics of it exportation abroad furnish incontestable evidence that its merit is fully recognised in almost all foreign markets of importance.” 

In the 1870’s WM. P. Thompson, Ltd of Dublin, Ireland manufactured ‘prune wine’ in what can only be described as a grand fashion, “The factory in Dublin is situated in Mabbot Lane, and compromises as extensive range of buildings, beneath which are spacious wine vaults. Steam power is employed in the manufacturing process, and the mills for grinding the prunes, the fermenting apparatus, the huge vats and other appliances, are all on a scale of magnitude commensurate with extensive business operations of the Firm.  Adjoining the Factory is a large Bonded Warehouse built by the Firm expressly for the storage of their own wines. Here Prune Wine remains until fully matured, previous to shipment to all parts of Europe, the United States, Canada, the West Indies, South America, etc..” 

Prune Wine, the manufacturers claimed, was used ‘upon young spirits, which have often to put into early consumption to meet the requirements of price, is to neutralize their acrid, fiery, and impure properties, as well as to give the appearance and the qualities of Age-for this purpose it is universally used.’ 

Prune Wine, they continued to claim, is also extensively used for old Spirit, with the admitted effect of imparting Body, and a character and Finish which cannot be acquired by any other known means. 

The use of Prune Wine not only effects a great saving, but invariably leads to an increase of business, as Spirit operated upon by it at once attracts the palate of consumers. Storing for years on Sherry Casks will not give that delicious aroma and roundness on the palate which Patent Prune Wine imparts in a few hours. 

Endorsements of Thompson’s Prune Wine by Experts 

WM. P. Thompson, Ltd were quick to make much of endorsements from the scientific community to prove the ‘wholesomeness’ of their Prune Wine 

The “Scientific Times” New York, in its issue of Feb 24th, 1883 states:- “When added to spirits in proper proportions Patent Prune Wine effectually eliminates Fusel Oil, the presence of which is so objectionable and injurious to health, and imparts a delicious flavour and character.” 

Sir Charles Cameron[iii] wrote:-“The flavour of recently distilled whisky is extremely acrid, owing chiefly to the presence of Fusel Oil; on adding, however, a small quantity of Prune Wine, and allowing the mixture to stand for a day or two, the new Whisky acquires a most agreeable flavour.” 

Sir Charles goes on to state that “Unlike flavouring essences, this Wine is perfectly Wholesome per se; and I have no doubt but that its fragrance and pleasant flavour will induce many to make it their beverage, unmixed with other fluids.” 

Granville H. Sharpe, F.C.S[iv]., wrote:- “I find that, when added to a coarse Spirit containing an undue amount of Fusel Oil, and in the proportion recommended by the manufacturers, the objectionable flavour is at once removed, and a liquor of agreeable aroma and bouquet remains.” 

Dr. William Wallace (Public Analyst for the City of Glasgow) wrote:- “I have made a careful examination of the Prune Wine manufactured by Messrs. Wm P. Thompson, Dublin and have tested mixtures of with various brands of Scotch Grain Whisky. The liquor is itself very agreeable, and when added to silent or grain spirit it communicates to it a pleasant flavour and odour resembling very closely the taste and bouquet resulting from age. I consider it perfectly wholesome, and see no reason to doubt that it will be largely used in Scotland, as it has been for many in Ireland, as an improver of Grain Whiskey.  

The National Guardian, Glasgow, November 16th, 1900 wrote:- “Many attempts have been made to provide a specific capable of making whisky palatable, without interfering with its quality. The best, so far as we have seen, is Thompson’s Patent Prune Wine, which has obtained a high reputation. It is a genuine fermented wine, quite limpid, and of a flavour very pleasant, while not too pronounced. It has a great deal of body, and. On unmatured spirit, has a softening and improving effect which is very remarkable.” 

Interestingly the Editor of the Licensed Victuallers’ Guardian wrote that “The article known as Thompson’s Prune Wine has been before the Trade a great number of years, and the steady and large increase of consumption is tangible evidence of its value. At present there is scarcely a part of the world in which it is not largely used and fully appreciated. The new law with regard to adulteration will still further increase the sale of Prune Wine, as worthless and spurious compounds, sold under various names, will be no longer saleable. We have ourselves examined this wine, and must pronounce it an elegant article. 

As further proof of the value of their product, Wm. P. Thompson quoted from the ‘Scientific Times’ in New York, 24th February, 1883:- 

“Patent Prune Wine was first invented by Mr. Wm. Thompson, of Dublin, head of the firm of WP Thompson, of that city. From that day to this it is the only article fermented from the Prune, and the above firm is the only one in the world having the right to manufacture and sell it. After a careful examination and scrutiny of its merits, it proved so useful and valuable an adjunct to the trade that the patent rights were granted in England, (this would have included Ireland) and after the expiration of the time a further renewal was granted, which is irrefutable proof that it possessed all the merit at first claimed for it. Patent rights have also been secured for the United States, Germany, and France, and the name is protected in all these countries by Trade Mark.” 

Further Proof of Quality from Warrenheip Distillery, Australia 

William Strachan, Secretary of the Warrenheip Distillery in Australia, wrote to Wm. P. Thompson in a letter dated Melbourne, 21st November, 1866 that he had experimented with Prune Wine on two samples of Warrenheip whisky, ‘with very satisfactory results . The first sample fresh from the still and he remarked that the ‘improvement was very marked; the acrid, fiery taste entirely disappeared, the flavour became mellow and pleasant, and I should have no difficulty in placing spirits so treated at once on the market.’ In the other instance the Whisky had been about three years in bond, and although the alteration was not so decided, the Spirit was considerably improved.

I intend bringing this subject under the notice of the Directors, as the advantage of converting raw Spirits into a merchantable commodity is obvious enough. 

Further evidence of the success of the Warrenheip Distillery in eyes of the public was available in the trade papers of the day. An extract from the “The Wine Trade Review” from January 15th, 1868 ‘is evidence of how much the Warrenheip Whisky was enhanced in the public estimation between the years 1866 and 1868:-‘ 

“At the Ballarat Agricultural and Pastoral Society’s Show, the following prizes were awarded for Whisky manufactured in the Colony:- 

12 Bottles Whisky, made in the Colony.

1st Prize-Warrenheip Distillery Co. 

Not unsurprisingly, the Australian agents for WM. P. Thompson, Ltd also endorsed Prune Wine as follows; 

“We wrote to you on the 27th ultimo, as per duplicate enclosed. Since then the Chief Inspector of Distilleries (Now, that would be an acceptable form of employment!) has tried some of your Prune Wine with spirits recently distilled, and he reports that it takes away the raw flavour, and imparts to the mixture a mellowness which only Old Spirits possess. With such a satisfactorily trial we think you ought to send out a shipment, as recommended in our last. 

We are, dear Sirs, yours truly,  

Lorimer, Marwood Rome.” 

Fining of Whisky 

Further, Prune Wine was used by distillers, blenders and spirit merchants for Fining[v]  after the spirit had been reduced (with water) ‘it will make its way through the whole body of the blend, and fine it, carrying down all impurities, and will leave the spirit brilliant, and finished for almost immediate use.’ 

‘When much Fusel Oil was present’ the addition of Prune Wine in some cases could cause the spirit to become cloudy and if hard water, which contained lime and was not boiled, was used in reducing the spirit then the addition of Prune Wine could make the spirit appear to have a bluish discoloration. In this case WM. P Thompson recommended ‘to get some Spanish Earth at a Druggist’s, make it into a past with hot water, then into a liquid with a gallon or two of the Spirit; throw all into the cask, rousing well wit a stick or brush. About one pound of Spanish Earth per 100 gallons of whisky is the quantity to be used.’ 

The End of an Era 

It is always seductive to apply the standards of today to the past and the past  generally looses. However one should keep in mind that whisky or whiskey was not the product that we are familiar with and the addition of flavorings and other adulterations was common practice all in an attempt to avoid the costly practice of lengthy expensive maturation in wood. 

Wm. P. Thompson must have been horrified at the introduction of the Immature Spirits Act (1915) and the resulting destruction of their business in the home market. Internet searches reveal some interesting historical notes on Wm. P. Thompson; the records of the Irish Dail show a debate the subject being the 1930 Treaty of Commerce and Navigation with Portugal. More interestingly is the discussion of the importation of prunes in March, 1944 and opposition claims that the Company was receiving special treatment due to the fact that the Secretary of the Minister of Supplies had a controlling interest in the Company.  

Incidentally the three year rule for Scotch whisky maturation was introduced by the Immature Spirits Act (1915) and amusingly, two monkeys helped solve the problem. The first monkey was forced to drink new whisky and ‘became quarrelsome no doubt due to the fusel oil (which was well known for making men fighting drunk)’ and the other became acquainted with ‘fine old whisky’ and it soon became ‘markedly hilarious’. Once both beasts had returned to sobriety the experiment was reversed causing the ‘quarrelsome beast to cheer up somewhat and the contented one to become aggressive’. The general conclusion was the new spirit (containing fusel oil) did have an adverse effect, ‘at least on monkeys’. The type of monkeys has not been recorded but the odds are they were chimps, the Volkswagen Beetle of the primate world. Greenlees Brothers, taking advantage of the publicity, later introduced to the market place a blend called ‘The Monkey Special’ and is of no relation to the contemporary Monkey Shoulder I suspect. 

Today Wm. P. Thompson exists as Thompson’s Prune Wine Export Limited with an address in Nangor Road in Dublin. There is no indication, other than their name, of what business they conduct. 


[i][i] (Blavag Books, Glasgow, ISBN 0951202022) 

[ii] A most objectionable contamination of whiskey is the grain oil or fusel oil (amylic alcohol), which is generated during fermentation of the mash. Its boiling point being much above that of water and of ethyl alcohol, the greater part of it remains behind if the distillation be carefully conducted. Still, traces of fusel oil are generally present in whiskey. Amylic alcohol is the substance which imparts to raw spirit its disagreeable odor. By Harvey Wickes Felter, M.D., and John Uri Lloyd, Phr. M., Ph. D., 1898. 

[iii] THE managing director of the Weekly Mail is a son of John Cameron, newspaper proprietor, of Glasgow and Dublin, and was born in the latter city in 1841. He was educated at Madras College, St. Andrews, and Trinity College, Dublin, where he was First Senior Moderator and Gold Medallist in 1862. In the same year he graduated M.B. and C.M., being First Place-man in both instances, and he continued his medical education at the great schools of Paris, Berlin, and Vienna. In 1864, however, he settled to newspaper work, in the editorial chair of the North British Daily Mail. This he continued till 1874, when he was elected M.P. for Glasgow. He represented the city from 1874 to 1885, the College Division from 1885 to 1895, and Bridgeton Division from 1897 to 1900. In the House of Commons he was an active member. Among many other labours, he carried through the resolution which led to the adoption of sixpenny telegrams; he brought in and secured the passing of the Inebriates Acts, as well as the Acts abolishing imprisonment for debt in Scotland, and those conferring the municipal franchise on women. He also secured various reforms in the Scottish Liquor Laws. He was Chairman of the Departmental Committee on Transit of Cattle Coastwise in 1893, and of the Departmental Committee on Habitual Offenders (Scotland), 1894, and he was a member of the Royal Commission on the Liquor Licensing Laws in 1895. At the same time he has been the author of a number of notable pamphlets on medical, social, and political subjects. In 1893 his long journalistic and parliamentary services were recognised with the honour of a baronetcy. Sir Charles has been twice married: first in 1869 to Frances Caroline, daughter of William Macaulay, M.D., who died in 1899, and secondly to Blanche, daughter of the late Arthur Perman. He resides at Glenridge, Virginia Water, and finds active recreation in motoring, riding, and travel. From Who’s Who in Glasgow in 1909 

[iv] Granville H. Sharpe, F.C.S. was an Analytical and Consulting Chemist, was the former Principal of the Liverpool College of Chemistry (before 1892), scientific author and respected lecturer.

[v] Fining called collage in French, from the verb coller, to fine. This important cellar operation causes all sediment to fall to the bottom of the cask leaving the spirit bright and WM. P. Thompson recommend the use of Spanish Earth (A substance obtained from the soil originally found in Spain. It is a complex silicate with the unique property of absorbing colloidal matter, both positive and negative and is extensively used in fining. The main sources of Spanish Earth today are the USA and parts of South America.) 

This article was originally published by the Malt Maniacs and is reprinted here with permission of the author.

Article source: http://www.whiskyintelligence.com/2014/05/the-art-of-blending-prune-wine-whisky-old-whisky-industry-news/

The Party Source “Angels Have Descended Into Bellevue!” – American Whiskey News


The latest gem from our spirits panel is a TPS Private Blend Angel’s Envy. Several months ago the tasting panel got together with a blender from Angel’s Envy to build our second private blend. We blended and tasted numerous combinations until we came up with what we believe to be an exceptional representation of Angel’s Envy. The TPS Single Barrel Old Forester has been a huge success; we are almost out and not expecting another until October. The newest barrel of TPS Smooth Ambler Rye has hit the shelves; barrel #333 or as I call it “Tree Tirty Tree” is a fabulous full bodied rye with spiced orange notes. We also just got word of a private barrel Corsair Triple Smoke in the near future.

We are patiently awaiting the arrival of several more private barrels from Woodford Reserve Double Oak, Ridgemont Reserve 1792, Jefferson Reserve, Weller Antique 107, Four Roses, and Buffalo Trace. Unfortunately our supply of Elijah Craig TPS 12 Year Single Barrel Un-Chill Filtered is coming to an end. Heaven Hill has suspended their Barrel Program during this time of scarcity; don’t wait to pick up one of these very special bottles.

 

Article source: http://www.whiskyintelligence.com/2014/05/the-party-source-angels-have-descended-into-bellevue-american-whiskey-news/

Boston Whisky Cruise, May 14, 2014 – Scotch Whisky News

 federal-wine-spirits1

AA WC

Sets Sail Soon.

Whisky Tasting and Dinner Cruise
Aboard The Spirit of Boston
May 14th, 2014 7:00-9:30 PM

The Whisky Guild will return for this special annual event. Less than two weeks from today, we’ll embark upon a spectacular harbor cruise with a great selection of whiskies available to taste – and a buffet dinner. This is one of the best events to come to Boston and a night you won’t want to miss. It promotes whisky, yet in my eyes this is an event for consumers – novice to aficionado – to not only taste and talk about malts, but to engage with ambassadors, distillers, blenders, and distillery managers. They attend not just to promote their wares, but to get the chance to hear what you are looking for. They take the input you give them very seriously, so speak up, ask questions, and get your money’s worth.

VIP access gives an extra hour to sample the offerings and more of them beginning at 6 PM. This was a great time in the past and one we’ve been anxiously anticipating all year. You’ll enjoy the opportunity to sample from more than 100 rare and exclusive whiskies, poured by distillery managers, Ambassadors and master blenders from Scotland, Ireland, Canada, and Japan.

We’re extremely grateful to Whisky Guild for bringing this superlative event with a broad range of whiskies to our neighborhood. We believe that our customers in particular will appreciate and enjoy this unique event. Don’t miss this rare opportunity to be out on the water, sipping scotch, and enjoying a cigar (smoke ‘em if you got ‘em) on the deck of a luxury cruiser. Did you miss Whiskyfest Chicago? Whisky-Live New York? No worries, you have this- every bit as good, no, better: you’re out on the harbor.

VIP Boarding Time: 6:00pm
Boarding Time: 7:00pm
Sail Time: 7:30-9:30pm

Regular Ticket Price $115
VIP Ticket Price $145 (Board At 6:00pm)
Price includes Whisky, Dinner Whisky Tasting Glass

You may view the buffet dinner menu
as well as purchase tickets directly from The Whisky Guild at:
https://whiskyguildboston2014.eventbrite.co.uk
Federal customers will receive a 20% discount with the code: federal

The boat leaves from 200 Seaport Boulevard at 7:30, please bring a valid ID.

Whisky Magazine named Federal Wine Spirits
2012 National ‘Retailer of the Year’

Whisky Magazine is based in the UK, but is the international journal of record for scotch whisky in the world.

Joe Howell

Federal Wine Spirits

Email: joe@federalwine.com

Phone: 617-367-8605

Web: http://www.federalwine.com/

Article source: http://www.whiskyintelligence.com/2014/05/boston-whisky-cruise-may-14-2014-scotch-whisky-news/

Tomatin 1988 Vintage – Scotch Whisky News

23414 Tomatin 1988 Bottle  Box Lo 

NEW PRODUCT LAUNCH

The Tomatin Highland Single Malt Scotch Whisky range has always offered a wide range of flavours with its variety of wood finishes including Sherry, Bourbon and, more recently, Virgin Oak.

Along with our new 14 Year Old Port Wood Finish, we are delighted to announce the addition of a 1988 Vintage expression to our core range. This expression will be released in batches.

The contents have been vatted from a combination of ex-Bourbon and ex-Port casks.

THE WHISKY

Cask Type: Matured in a combination of Bourbon casks and Port pipes

Strength: 46% alc./vol.

Availability: Batch 1 (2500 bottles) available worldwide from April 2014, permanent addition to core range.

Distribution: Worldwide

Price: RRP £159.99 per 70cl bottle / $250 per 75cl bottle

This whisky is sweet and fresh – a delicious whisky which, on the nose, smells like breakfast in a glass!

AROMA; Strawberry jam, honey glazed ham, Cantaloupe melon, freshly squeezed orange juice.

PALATE; Sweet with buttery notes; candy floss, Victoria sponge. Red fruits, eucalyptus, mint, coconut. Fading smoke.

FINISH; Fresh with lots of depth.

NOTES

• LAUNCH DATE: April 2014

• LAUNCH DETAILS: The launch will be supported by competitions on the brand’s social media channels and a Product Film on You Tube.

• The Tomatin Distillery Co Ltd is a producer and blender of Scotch whisky, boasting a strong core range of single malt whiskies along with a range of popular blends.

• Website: www.tomatin.com  

Facebook: facebook.com/Tomatin1897

Twitter Instagram: @Tomatin1897

YouTube: youtube.com/user/tomatin1897

Article source: http://www.whiskyintelligence.com/2014/05/tomatin-1988-vintage-scotch-whisky-news/

Tomatin 14yo Port Wood Finish – Scotch Whisky News

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NEW PRODUCT LAUNCH

The Tomatin Highland Single Malt Scotch Whisky range has always offered a wide range of flavours with its variety of wood finishes including Sherry, Bourbon and, more recently, Virgin Oak.

We are delighted to introduce a new flavour to the range; Port Wood Finish. Having spent around 13 years in the finest Bourbon oak barrels, this whisky has spent a year in specially selected Portuguese port pipes which had previously held Tawny port for between 30 and 40 years. The result is an excellent dram which is soft and smooth with a port-influenced sweetness.

THE WHISKY

Cask Type: Matured in a combination of Bourbon barrels and Port pipes

Strength: 46% alc./vol.

Availability: April 2014, permanent addition to core range

Distribution: Worldwide

Price: RRP £48.99 per 70cl bottle / $55 per 75cl bottle

This whisky is soft and smooth with significant sweet influence from the port casks. After spending time maturing in traditional oak casks, it spends the last year of its maturation exclusively in port pipes. 

AROMA; Honeydew melon, red berries, baked apples. Rich toffee, butterscotch. Sweet honey and bitter dark chocolate.

PALATE; Fruit and nut. Peaches, apricots, mango and plum. Mixed Walnut and Pecan.

FINISH; Smooth fruit salad which lingers on the palate.

NOTES

• LAUNCH DATE: April 2014

• LAUNCH DETAILS: The launch will be supported by competitions on the brand’s social media channels and a Product Film on You Tube.

• The Tomatin Distillery Co Ltd is a producer and blender of Scotch whisky, boasting a strong core range of single malt whiskies along with a range of popular blends.

• Website: www.tomatin.com

Article source: http://www.whiskyintelligence.com/2014/05/tomatin-14yo-port-wood-finish-scotch-whisky-news/

TOMATIN MAKES CHANGES TO ITS CORE RANGE – Scotch Whisky News

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TOMATIN MAKES CHANGES TO ITS CORE RANGE 

Port finishes added to Tomatin Highland Single Malt Scotch Whisky range 

The Tomatin Distillery Co Ltd has announced a change to the line-up of its core range of single malts. A 14 year old Port Wood Finish and a batch release 1988 vintage are being introduced, while the 15 year old and 30 Year Old expressions will be removed. 

The 14 Year Old Port Wood Finish has spent around 13 years in the finest Bourbon oak barrels, with a further year in specially selected Portuguese port pipes which had previously held Tawny port for between 30 and 40 years. The result is an excellent dram which is soft and smooth with a port-influenced sweetness. 

The 1988 vintage also takes on an element of port with its contents having been vatted from ex-bourbon and ex-port casks, resulting in a sweet yet surprisingly fresh dram. Presented in a wooden box with its own certificate, this expression will be released in batches, the first batch offering 2500 bottles. 

These two new expressions join the brand’s non-aged “Legacy” – matured in a combination of Bourbon and Virgin Oak casks – and the 12 and 18 Year Olds, both finished in Spanish Oloroso Sherry Casks. The 12 Year Old is now being sold at 43% alc./vol. in all markets (increased from 40%). 

Stephen Bremner, sales director, said: “In recent years we have really started to make our mark in the single malt market with recognition for the high quality whisky on offer from the Tomatin Distillery. Most recently in March 2014 we were awarded Gold for Legacy and our 12 Year Old, and Double Gold for our 18 Year Old at the San Francisco Spirits Competition. I am confident these two new expressions will sit nicely within the range and, most importantly, will be enjoyed by our customers.” 

A short film with Graham Eunson talking about the effect of port on our whisky: http://youtu.be/-Eg3yvLHuTo

23414 Tomatin 1988 Bottle  Box Lo

Notes 

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

Article source: http://www.whiskyintelligence.com/2014/05/tomatin-makes-changes-to-its-core-range-scotch-whisky-news/

Spirit of Toronto 2014: Last Minute Reminders – Whisky News

 

Only 2 More Sleeps!

Only 2 more days to go until we celebrate 10 years of Canada’s premiere whisky tasting event, and tickets are now sold out!!!

A few things to note, particularly if you’re joining us for the first time:

• Masterclasses are fully, completely and totally reserved. Please see the end of this missive for hints on securing any seats that may come available the night of the show.
• Should you have been fortunate enough to reserve a masterclass, please do not be late. Empty seats will be allocated by the ushers 5 minutes before class starts.
• Blender’s Malt Whisky Glasses: these will be for sale at the show, $10 apiece or a box of 6 glasses for $50 (cash sales only)


• NEW THIS YEAR! We’re pleased to introduce our branded lanyard as pictured above, designed to free your hands and secure your glass at all times. Available at a cost of $10 (cash only) throughout the night at the coat check counter.

Cigars anyone?
Fingers crossed that spring finally arrives this weekend: weather permitting, those of you who enjoy a cigar with their whisky are invited to visit the Cigar Bodega’s table and take advantage of Roy Thomson Hall’s outdoor terrace. Sarah Iles and her staff will be pleased to assist guests with the selection, cutting and lighting of cigars available for purchase from their table.

There will also be a Cigar and Whisky pairing presented by Sylvain Bouffard on the outdoor terrace at 9:30pm. A lucky few are in for a special treat as Sylvain pairs the refined notes of an Aberlour 18 Year Old with the Avo 25th Anniversary Piano from Davidoff, an exclusive smoke not easily found in Canada. Seating is very limited for this session and can be reserved at the coat check at exactly 8:00pm. (Please note: one ticket per person.)

Stand By Seating for Masterclasses
Seating in the 7pm and 8:30pm masterclasses are only reserved until 5 minutes before the start of class. Any no-shows will then be assigned to patrons on a stand-by basis, so please check with the usher in the South Lobby to see if any spots have come available.

Article source: http://www.whiskyintelligence.com/2014/05/spirit-of-toronto-2014-last-minute-reminders-whisky-news/