Macallan ~ A Journey of Dedication and Refinement – Scotch Whisky News

Sherry Seasoned Style

The Macallan Sherry Oak range is testament to our unwavering commitment to the mastery of wood and spirit. The range features a series of single malt whiskies matured exclusively in hand-picked sherry seasoned oak casks.

These distinct casks are seasoned with Oloroso sherry in Jerez, Spain before making their journey to our distillery in Scotland to be filled with The Macallan ‘new make’ spirit. The result is a celebration of richness, complexity and remarkable natural colour that has defined these classic single malts.


Discover the journey of our wood

Every story has its origins. For The Macallan casks it all begins with an acorn.


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Double distilled and matured in Ireland’s oldest continually licensed distillery,
Kilbeggan® Single Pot Still features a rare oats-based mash inspired by late-1800’s recipes

Chicago, IL (February 6, 2020) – Kilbeggan Distilling Company continues to revive Irish whiskey history and tradition with the limited-edition release of Kilbeggan® Single Pot Still, a mixed mash whiskey featuring oats, which were used at Kilbeggan Distillery in the 19th century. Pot Still whiskey is significant, as it is the traditional and distinctive style of Irish whiskey that was first produced in Ireland. The limited-edition Kilbeggan® Single Pot Still Irish whiskey will be available in the United States starting February 2020 with a suggested retail price of $44.99 (750ml).

“This remarkable whiskey is a glorious tribute to the traditional Irish pot still style and the community that kept Ireland’s oldest continually licensed distillery alive over centuries of trial and triumph,” said Michael Egan, U.S. Irish Whiskey Brand Ambassador for Kilbeggan Distilling Company. “It is a truly unique spirit, with a rare mash that has produced a flavor unlike anything available today.”

Featuring a unique mash of malted barley, raw barley and 2.5 percent oats, the whiskey was inspired by recipes used at Kilbeggan Distillery through the late 1800s. In those times, oats were grown across the Midlands Region of Ireland and were commonly used by distillers like the Locke family at Kilbeggan for filtration purposes. The grain also imparts a unique flavor and creamy texture not typically found in Irish whiskey. The subtle influence of oats in this Kilbeggan Single Pot Still expression results in a whiskey that is soft and mellow, with a fresh, fruity palate. It has a light, lingering spice and a rich, creamy mouthfeel.

Double distilled to 86 proof in Kilbeggan’s old copper pot stills – one of which is the world’s oldest working whiskey pot still today – the new spirit is the second limited release to be 100 percent distilled and matured at Kilbeggan Distillery since its restoration in 2010. Kilbeggan Single Pot Still Irish Whiskey is best enjoyed neat or on the rocks due to its soft and round character. It follows the release of Kilbeggan Small Batch Rye, another groundbreaking release and the first modern Irish whiskey of record to feature such a high quantity of rye within its mash.


AROMA               Initial fresh crisp aroma followed by apple, pear, and melon. Jasmine and hazelnut notes combine with a hint of honeycomb sweetness.

TASTE                  Spice becomes apparent, but not overbearing, with summer fruits and citrus. Warming mid palate with a fresh mint leaf flavor leading on to a rich creamy mouthfeel.

FINISH                  Initially soft, mellow, and smooth, with a creamy finish. Lingering spice and a dryness as the oat influence become evident.

Limited Edition Kilbeggan® Single Pot Still Irish Whiskey joins the U.S. portfolio alongside permanent expressions Kilbeggan® Blended Irish Whiskey (40% ABV) and Kilbeggan® Single Grain Irish Whiskey (43% ABV).

Note to Editors: What is Single Pot Still Irish Whiskey?

A single pot still Irish whiskey is produced only in Ireland, at a single distillery that is double- or triple-distilled in copper pot stills from a mix of malted and unmalted barley and up to 5% of other grains.

About Beam Suntory Inc.

As a world leader in premium spirits, Beam Suntory inspires human connections. Consumers from all corners of the globe call for the company’s brands, including the iconic Jim Beam and Maker’s Mark bourbon brands, Suntory whisky Kakubin and Courvoisier cognac, as well as world renowned premium brands including Knob Creek, Basil Hayden’s and Legent bourbon; Yamazaki, Hakushu, Hibiki and Toki Japanese whisky; Teacher’s, Laphroaig and Bowmore Scotch whisky; Canadian Club whisky; Hornitos and Sauza tequila; EFFEN, Haku and Pinnacle vodka; Sipsmith and Roku gin; and Midori liqueur.

Beam Suntory was created in 2014 by combining the world leader in bourbon and the pioneer in Japanese whisky to form a new company with a deep heritage, passion for quality, innovative spirit and vision of Growing for Good.  Headquartered in Chicago, Illinois, Beam Suntory is a subsidiary of Suntory Holdings Limited of Japan.  For more information on Beam Suntory, its brands, and its commitment to social responsibility, please visit

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Braeckman Distillers

Braeckman Graanstokerij BVBA
Berchemweg 61
9700 Oudenaarde
Tel 055/30.08.88

100 jaar

Hoewel de nieuwe graanstokerij pas in 1996 werd neergepoot in Oudenaarde, kan Braeckman toch op een lange geschiedenis bogen. In 2018 vierden ze nog hun 100-jarige bestaan. Achiel Braeckman zette in 1918 zijn eerste stokerij neer – De Blauwe Druif – in Nederzwalm. Zijn jenever droeg dezelfde naam en wordt vandaag de dag nog steeds geproduceerd volgens het originele recept. In 1947 werd dan de Feitelijke Vereniging opgericht om de groei van het bedrijf te kunnen ondersteunen. In 1957 treedt Willy Braeckman tot het bedrijf toe en zal het drie decennia lang leiden.

Sinds 1987 staat de stokerij onder leiding van Filip Braeckman, die het productengamma stevig uitbreidt met een aantal authentieke graanjenevers, vruchtenjenevers, roomjenevers en andere edele likeuren, maar ook gin en whisky introduceert.


Hoewel de productie nu plaatsvindt in de hypermoderne distilleerderij, zweert de familie bij de ambachtelijke tradities: van de selectie van de edele granen tot de botteling van het eindproduct. Van massaproductie is hier geen sprake. Alles wordt binnenshuis gestookt. Dat maakt van Braeckman één van de weinige ‘warme stokers’. Ze malen hun (inheemse!) rogge en mout zelf, het vergisten en distilleren gebeurt allemaal in de eigen stokerij en daarom mogen de producten gerust ‘Small Batch’ genoemd worden. En vergeten we niet dat ze ook het label ‘Streekproduct Vlaamse Ardennen’ kregen als erkenning van oorsprong, traditie en kwaliteit.

Filip Braeckman is zelf de derde generatie Master Distiller. Voor hem blijft geur en smaak het allerbelangrijkste. Voor hem heeft de perfecte jenever een volle, ronde graansmaak, mar is ook zeer fris met veel jeneverbes. Die juiste balans vinden, is Filips grootste uitdaging. Een deel van de jenevers krijgen ook een vatrijping op voormalige bourbon barrels.


De range bestaat uit likeuren zoals de Flemish Coffee en de Bloss’m Story, een heleboel jenevers, alsook fruit- en roomjenevers en de Baldwin’s Premium Distilled Gin. Maar ons interesseert natuurlijk vooral de whisky.

De core-range bestaat vandaag de dag uit vier expressies: een tienjarige single malt en single grain whisky op 46%, een 12-jarige single grain op 66.1% en een 10-jarige single malt die nog een finish van tien maanden kreeg op een oloroso sherryvat en gebotteld werd op 60.5%. Alle whisky wordt op de markt gebracht in flesjes van 50cl.

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Jura Two-One-Two

The Two-One-Two series from Jura distillery celebrates the small community of roughly 212 people on the Isle of Jura.

This 2006 vintage is the inaugural bottling, matured in ex-bourbon barrels and finished in Chinkapin oak casks (Quercus muehlenbergi, a type of wood native to north-east USA).



Jura Two-One-TwoJura Two-One-TwoJura Two-One-Two 13 yo 2006 47,5%, OB 2019, Chinkapin finish, 6000 btl.)

Nose: a mix of freshly sawn oak and hay, as well as wet cardboard and bread dough. Folds open with hints of unripe pear and apricots, as well as some pepper. Lemon cake. The woody side is slightly curious, but it’s not bad. Mouth: again a fresh woody kick up front, but with a nice wave of sweet stewed fruits right behind it. Even a light waxy side. Peaches on syrup and orange sweets. Vanilla latte and custard. Almond cake. Finish: medium, on oranges, baking spice and hints of chocolate.

Jura can sometimes be wild and funky, but this keeps things in check while still being nicely different I would say. Together with One and All one of the better expressions of late. Available from The Whisky Exchange or currently with a discount over at Loch Fyne Whiskies.

Score: 86/100

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Local Whisky: Sonoma Co Distillery Tasting Friday, February 21st, 5-7PM at The Whisky Shop #SFO – American Whiskey News

Friday, February 21st, 5-7PM

 Local Whisky: Sonoma Co Distillery

Sonoma Co. Distillery, founded in 2010 in the heart of Sonoma County is California’s premier whiskey distillery. Their ‘grain-to-glass’ approach to whiskey brings a hands on quality to every bottling, resulting in a delicious world-class whiskey.

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Douglas Laing Concludes Old Particular “Elements” Single Cask Scotch Whisky Collection – Scotch Whisky News

Douglas Laing Concludes

Old Particular “Elements” Single Cask Scotch Whisky Collection

Leading Scotch Whisky specialist, Douglas Laing Co, today unveils the concluding chapter in the Old Particular “Elements” Series: Jura 12 Years Old “Water” Edition.

The limited edition Single Cask series, unveiled in 2019, celebrates the natural elements of earth, air, fire and water, and the invaluable contribution each makes to Scotch Whisky. The latest and final edition was finished in a Pedro Ximénez Sherry butt, imparting warming winter spiced and chewy toffee notes to the salty, maritime Jura spirit within.

Proudly offered at natural cask strength and, in line with the Douglas Laing family philosophy, without colouring or chill-filtration, the Old Particular Elements Series is said to epitomise Scotch Whisky that is “truly as natural as it gets”.

The concept is brought to life by intricate illustrated labels, with the latest release featuring crashing waves in honour of the wild waters surrounding the Isle of Jura.

Director of Whisky and third generation in the family business, Cara Laing, comments on the conclusion of the series: “Our Old Particular Elements Series celebrates the natural elements that, combined with human care and attention, produce the Scotch Whiskies that are celebrated the world over. Our cask selection for the Elements Series seeks to embody each of the Elements individually, with the maritime qualities of this particular cask neatly personifying the small but mighty Isle of Jura and its surrounding wild seas.”

The complete Old Particular Elements Series comprises Craigellachie 12 Years Old “Fire” Edition, Cameronbridge 27 Years Old “Air” Edition, Caol Ila 8 Years Old “Earth” Edition and the newly-released Jura 12 Years Old “Water” Edition.



Twitter: @dlaingwhisky

Established over 70 years ago, Douglas Laing Co. is a leading creator and purveyor of the finest Scotch Whiskies, specialising in Single Cask Single Malts and Small Batch Malt Scotch Whiskies. The company was founded by Fred Douglas Laing in 1948 and is still owned and run by the Laing family – Fred Laing Jr and his daughter Cara Laing.

The company philosophy is to bottle the way the distiller intended – at a high strength and non-chill-filtered to preserve the robust and unique character of the Whisky. Douglas Laing’s industry reputation and many awards is testament to this ethos.

In 2015, the firm announced the launch of its first “umbrella” brand – Remarkable Regional Malts – a collection that encompasses Timorous Beastie (Highlands), Scallywag (Speyside), The Gauldrons (Campbeltown), Rock Island (Islands), and Big Peat from Islay, offering the consumer The Ultimate Distillation of Scotland’s Malt Whisky Regions.  The firm’s second umbrella brand, Exceptional Single Casks, launched in 2015, with Provenance, Premier Barrel, Old Particular and Xtra Old Particular.

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Art for arts sake, whisky for my sake by Paul Mclean of Whisky Tours Maclean Scotland

Christmas is just around the corner. After tramping round the shops for pressies, it becomes time for the whisky selections to your favourite people. How many times have you read the headline “the top ten whiskies to buy”?  Forget that list, any list. Art lies in the eye of the beholder. The best whisky lies in the mouth of the drinker, each person (thankfully) has his/her own favourites, so if everyone is different, how can there be a top ten? By sales? Grandad’s present for years has been a good blend – his age and taste dictates maybe? Can you trust independent reviews?  They may earn commission from some of the retailers/distillers but never allow this to influence your selections! The best whiskies in my view, are the ones you like best. Regardless of price, brand, label or even the shape of the bottle. Why not try a blind tasting, use blue glasses so you cannee see the colour of the dram (even cups if you don’t have coloured glasses, egg cups are good), use a cheap superstore blend, a cheap single malt “on offer” bottle, a well known so called top ten dram and one you may never have tasted or heard of, an expensive one (affordable to your pocket), mix them once poured so you don’t know the order but don’t forget to number them to relate to what whisky it really is. Then get some pals/family to test! You may be surprised. We did just this on tour, the favourite dram came out to be a bottle of Tamnavulin Sherry finish @ £30 a litre! This is a good dram, it beat Macallan, Ben Riach, and ran a Glendronach to a close second.

The whisky bible, forget it, one mans’ view on the best whisky in the world, complete rubbish, he is one man, who is greatly influenced in his choices – does he have a better taste machine than every other person in the world? Aye right. Don’t waste your hard earned money on this slop, use what you would have spent buying it on a bottle, who knows, you may even like it! Do I have favourites? Aye to be sure, but not one, I like many, including Glendronach 18 year old, if you can get it. Dalmore King Alexander, Balvenie 40yo, many Ardbegs and Bowmores. I can go on. Whisky is made for drinking, not sitting on shelves, buy what you can afford, maybe rather than two/three cheapies, get one expensive for a change. Try out miniatures, drams in pubs, even shop tasting nights, a whisky festival. All of this helps you determine what YOU like, not what you are told to like (no mention of JW here if you live in Aisia). Liz has a few good ideas, “don’t tell me what it is” – if she likes it, she looks at the label, she also has the “woo hoo” test, if she drams it and says “ woo hoo”, it goes on here favourites list. Then again, you can save up and join one of our whisky tours, you get many samples drams daily with us.

So, whisky is like art, you like or don’t like an item, you think the price is right, or totally stupid (read Macallan here), it’s all about taste at the end of the day. Enjoy an expensive dram at home, savour it, dinnae swig it, take your time, the pub is there for swillin doon the pints with your pals. Don’t let cost influence you, or the colour of the dram or the bottle shape/design.

Whisky is for DRINKING SLOWLY and enjoying every sip. Have a good peaceful Christmas, drink aware. But the New Year resolution could be a revolution! PAUL MCLEAN

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Royal Brackla  Tasting Friday, Feb 14th 5-7PM at The Whisky Shop #SFO – Scotch Whisky News

Friday, Feb 14th 5-7PM: Scotch Tasting:

 Royal Brackla 

Celebrate Valentines Day with a whisky fit for Royalty! Founded in 1812 by Captain William Fraser, ROYAL BRACKLA’s regal malt has a remarkable history. The distillery itself is over two centuries old and its malt’s nickname of ‘The King’s Own Whisky’ stems from its distinction as the first single malt to be granted a royal warrant.

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Exquisite Whiskies From Gordon & Macphail at Hard to Find Whisky – Scotch Whisky News


Discover our full range of Whiskies from Gordon Macphail HERE

Old Pulteney Connoisseurs Choice – 199919 year oldA 19 year old single malt whisky from the Old Pulteney distillery in the northern highlands. Bottled after 19 years maturation in a single refill sherry butt. Rich Sherry aromas with hazelnut and milk chocolate. Smooth and sweet with stewed fruit flavours, almond, and a hint of black pepper. Long and gentle with warming spice on the finish. One of just 554 bottles produced at cask strength of 56.5% ABV.


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Boisdale Group Welcomes ‘Wild Water’ Larkfire for Whisky Fans – Whisky News

Boisdale Group Welcomes ‘Wild Water’ Larkfire for Whisky Fans

Top London venues make a splash with new whisky mixer

One of the most prestigious names in the food and drink scene will now offer whisky with a splash of Larkfire – a new ‘wild water’ which brings out the full flavour of every dram.

All venues in The Boisdale Group – Mayfair, Belgravia, Canary Wharf and Bishopsgate – will list Larkfire as their recommended water for whisky, with a special tasting event being held on February 11th at Boisdale Belgravia to officially launch the collaboration.

The news comes as a number of top London venues have started to offer Larkfire – including Soho Whisky Club for their regular tastings, and Islington restaurant Frederick’s, to accompany their range of world whiskies.

James McIntosh, co-founder of Larkfire, said: “These well-known and respected names are highly regarded for their quality and impeccable taste, making them perfect for Larkfire.

“We’re thrilled to bring Larkfire from the Isle of Lewis to London, giving whisky fans in the capital the chance to make the most of their dram.”

James travelled the length and breadth of Scotland and visited countless distilleries before creating award-winning Larkfire, which was recently named Best Premium Drink at the World Beverage Innovation Awards.

He added: “Many whisky drinkers are unaware that tap water and mineral water can interfere with the delicate flavours of whisky, due to mineral content and added chlorine or fluoride in the water, but Larkfire is pure and naturally soft helping create a natural chemistry.”

Larkfire was launched after a study by Swedish chemists Björn Karlsson and Ran Friedman in the Scientific Reports journal helped prove that water boosts the concentration of flavour compounds at the surface of whisky, enhancing the flavour.

A percentage of sales flow back into the Outer Hebrides via a partnership with The Stornoway Trust – a community landlord that looks after 69,000 acres of land on the Isle of Lewis, where the water is sourced.

To find out more or to buy Larkfire online, visit For more about The Boisdale Group, visit

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