HIDDEN SPIRITS NEW RELEASE “BLAIR ATHOL BLA.214” – Scotch Whisky News

HIDDEN SPIRITS NEW RELEASE “BLAIR ATHOL BLA.214”

From now is available the New Hidden Spirits Independent Label Release;

Blair Athol “BLA.214″ is an 11 years old Highland Single Malt Scotch whisky matured in ex bourbon hogshead.

BLA.214 is an elegant Single Cask Whisky full of character.

BLAIR ATHOL 11yo “BLA.214″ (2002 – 2014)

AA Hidden

Independent Bottling of

HIGHLAND SINGLE MALT SCOTCH WHISKY

 distilled at

 BLAIR ATHOL distillery

Independent Label: Hidden Spirits;

Bottling: Independent (Hidden Spirits);

 Single Malt Whisky Region: Highland;

Distillery: Blair Athol;

Aged: 11 yo (2002- 2014);

Matured: Ex-bourbon hogshead;

Cask number: ref. 10614;

48%abv.

Available from October 2014 HERE

Something more HERE

Article source: http://www.whiskyintelligence.com/2014/10/hidden-spirits-new-release-blair-athol-bla-214-scotch-whisky-news/

Jolly Jaunt Annandale Distillery Visit ~ 12 October, 2014 – Scotch Whisky News

AA JT 1

Jolly Jaunt
Annandale Distillery Visit
12 October, 2014

Jolly Toper on the Road

Prior to its official opening, the distillery invited Jolly Toper to organize a sneak peak tour of the facility, for a group of twenty-five whiskyphiles from the Edinburgh area. A rare glimpse into a distillery that is yet to begin production was quite a treat, particularly considering this is a Lowland distillery. When it begins production, which may peak at 250,000 liters per year capacity, Annandale will serve as Scotland’s most southerly active distillery.

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Touring and Tasting

The day-long trip included an assembly in central Edinburgh and a pleasant two-hour coach ride through the Scottish Borders to Dumfries and Galloway. Upon arrival the visitors assembled at the Village Inn in Kirtlebridge, a few miles from the distillery. Because of the space available and construction works still in progress, the visitor team was divided in two manageable groups. Jolly Toper’s program included an educational tasting on closed distilleries—a lineup of five whiskies—but in a manner slightly different from his usual tasting program. It proved to be an interesting approach. After the first group departed for the distillery, the others engaged in a three-whiskies tasting session. Upon the return their roles changed. Later, the groups joined into another session with two more whiskies.

This approach has created an inspiring whisky experience, which became a conversation topic in the aftermath. The members of each group compared notes on the first three separately-tasted whiskies and the distillery tour with their counterparts.

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Equal Attention to Past and Future

At the distillery, Michael Hanratty, Annandale’s Whisky Experience Manager, took special care in giving equal attention to everyone, answering questions about its past, present, and projections for the future. Here, one feels that “the present is the fruit of the past and contains the seeds of the future,” as a scholar of culture, E. Rostlund, once noted. Emphasis on history is evident in an attempt to integrate the distillery into the landscape and cultural context. Remnants of the 19th century masonry, discovered during the recent construction, have been preserved to illustrate this very point. Future visitors will be in position to learn about the four iterations of Annandale Distillery, its place in the industry and the local and overall Scottish history.

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Within the Walls

Inside, creating an aesthetically pleasing environment has received much attention. This is particularly evident—to the visitors’ great satisfaction—in the open floor still room. A comment that this was one of “the most beautiful” in Scotland was not inappropriate. The photographs speak even louder than words. Stills, slightly elevated from the washbacks made of Douglas fir, make for an enjoyable view the moment a person steps in the room. Condensers are outside. Although it does not appear that way, the stills are actually at the ground level, because the building is dug into the ground.  The future tasting room leaves an impression of a cozy place where the visitors will have fun. Distillery’s theme of rock and crafted wood are represented in the tasting room, too. During our visit the work to finish the details was still ongoing.

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Wrapping Up

Time flies by fast when people have fun. After the tour and the final part of the tasting, an occasional pint and a war story or two, the group gathered for the departure. In a cheerful mood Jolly and the Topers carried conversations about the latest adventure to Edinburgh. Already in the making are future Jolly Jaunts to other Scotch whisky destinations.

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Whiskies tasted:

North of Scotland 1972 42yo single grain bottled by Pearls of Scotland
Littlemill 22yo bottled by Cadenheads
Cambus 22yo single grain from a re-filled sherry butt bottled by Signatory
Caperdonich 1999 bottled by Gordon MacPhail
And a peaty dram to finish: Machir Bay 2014 release from Kilchoman

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About: Jolly Toper Whisky Tastings (jollytoper.com) is Edinburgh’s premier whisky tasting event. Regularly scheduled and the special events are designed for novices and experts alike and take place in different venues, including tastings on a canal barge, whisky walks, and most recently a tasting on the road while visiting a distillery. The latter, under that name Jolly Jaunt, has been created to accommodate customers’ growing requests for a niche-type touring of distilleries. Contact at info@jollytoper.com or +44 (0)757 434 694. Facebook: http://goo.gl/CzSIWD

Embed YouTube video http://youtu.be/vB3Nc-ZgQtc

Article source: http://www.whiskyintelligence.com/2014/10/jolly-jaunt-annandale-distillery-visit-12-october-2014-scotch-whisky-news/

NZ Joins the Greats of World Whisky – New Zealand Whisky News

25yoNZ Whisky

NZ Joins the Greats of World Whisky

Oamaru, New Zealand– Oct 7, 2014 – New Zealand has become the first nation outside Japan and Europe to mature and release a 25 year old Single Malt whisky. Following extensive barrel selection, the company has released a limited quantity of just 484 bottles onto the market.

“We are so grateful for the international support of the world’s whisky community over the last four years, which has given us the confidence to launch our 25 year old,” says company CEO Greg Ramsay. “We are already humbled by the pre-orders and glowing feedback of those who have taken their first sips.”

The 25 year old, made from 100 per cent malted New Zealand barley distilled in the lost Dunedin distillery, has been aging in American Oak, ex-bourbon barrels from Four Roses Distillery  for a quarter of a century. The rich flavours have softened and sweetened into a complex array of tropical fruits, butterscotch, toasted orange peel and a hit of sea spray.

The 25 year old is a salute to the craftsmanship of those early distillers, including Cyril Yates who played a hand in this newly released drop. “It’s got to be made properly all the way through from the farmer growing barley to the cooper sealing up the staves, and then it does the magical maturation in the barrel before coming out as liquid gold,” explains Yates who dedicated 40 years of his life to the New Zealand whisky industry.

The New Zealand Whisky Company is a success story that signals a revival of the whisky industry in New Zealand. “The whisky was once distilled by Seagram’s in Dunedin before the distillery was sold in 1997 as part of a global rationalization” explains Kay Hansen, who in her four years working in the Oamaru Cellar Door and Bondstore, has been identified as having a rare talent for combining barrels for the batch production.

“Kay’s palate is no-nonsense; she doesn’t get all tied up in disappearing cinnamon, or a bounce of Marzipan. She combines barrels that complement each other with layers of sweetness, spices, a creamy mouth-feel and a moreish aftertaste,” comments Greg Ramsay. “I think Kay might be the first lady in the history of the world of whisky, entrusted in delivering a 25 year old Single Malt.”

Kay continues, “my barrel selection all goes back to what I enjoy seeing in visitors at our Cellar Door, often first-timers or ‘whisky virgins’ as I call them, and the look of total satisfaction as they discover the variety of flavours that only Single Malt provides. So I want to put together whiskies that are broad and open up with water, but without any particular flavour that is too dominant or in your face.”

Following an international design competition, the packaging for the 25 year old emerged. Greg Walko and Petra Kosik, hailing from a small Hungarian design studio took honours, trumping a strong international field. With its contemporary styling, the packaging brings a quarter-of-a-century-old drop into the modern day.

In London last year, the New Zealand Whisky Collection’s DoubleWood won the category for Best Australasian Blend, while the South Island Single Malt was awarded the DoubleGold at the San Francisco Spirits Competition.

As well as regaining the foothold once held across New Zealand by Wilsons, the whisky is now exported from Oamaru and available across Canada, the UK, Australia and Europe. The 25 year old is now available for pre-order at www.thenzwhisky.com.

More information about the New Zealand Whisky Company is available at www.thenzwhisky.com

Serge  Charlie

Article source: http://www.whiskyintelligence.com/2014/10/nz-joins-the-greats-of-world-whisky-new-zealand-whisky-news/

Benromach Traditional

After the pleasant surprise that was the new Benromach 10 Year Old, I have to say I became interested to try other expressions. This entry-level Benromach Traditional was the first new bottling after the distillery was re-opened in 1998 after a 15-year break. Traditional is a mix of 80% bourbon casks and 20% sherry.

 

Benromach TraditionalBenromach TraditionalBenromach Traditional
(40%, OB +/- 2014)

Nose: lighter and less characteristic than the 10. Surprisingly grainy and gristy. Dried grass, dusty books. The lightest touch of peat. Lemon oil. Some acacia honey in the background. Hints of green banana skin too. Mouth: sweet and malty, not very bold. Neutral sugared cereals, a bit of vanilla, caramel and liquorice root. Finish: not too long, malty, citrusy and lightly smoky.

This is not bad whisky, but it’s slightly bland and therefore a typical entry-level whisky. So far away from the uniqueness of Benromach 10 Year Old – I wouldn’t trade 10 bottles of Traditional for one Ten. Around € 30.

Score: 77/100

Article source: http://www.whiskynotes.be/2014/benromach/benromach-traditional/

Bakery Hill Classic Malt Cask Strength

Port Dundas 21 Year Old 1992 Clan Denny

Tasting NotesGeplaatst door Mark Dermul di, oktober 07, 2014 07:49:37

Distilleerderij: Port Dundas
Regio: Schotland
Fles: Port Dundas 21 Year Old 1992/2013 Clan Denny, hogshead HH9452
Kleur: licht goud
ABV: 55,7%

Quality Street Bonbons

Port Dundas is gesloten sinds 2009 en ligt iets ten noorden van het
stadscentrum van Glasgow. Diageo verhuisde de productie naar de nabijgelegen
North British en Cameronbridge Distilleries.
Clan Denny, een label van Hunter Hamilton, heeft heel wat graanwhisky op
zijn actief, waaronder deze 21-jarige uit 1992, die in 2013 op fles werd
getrokken. Het betreft een single cask.

Wow, wat een zoete neus. Allerhande honing en suikers, confectiesnoep,
gekonfijte perzik, kersen en gedroogde rozijnen, maar ook flink wat koffie en
chocolade. Beetje toffee, beetje noten, beetje kokosnoot. Maar dan komen de
kruiden naar boven. Kaneel, vanille en wat saffraan. Een mooie florale kant
ook, als van gedroogde bloemen, maar toch geen potpourri. Heerlijk en gelaagd.

Hij is akelig zoet, maar het werkt perfect. Mondvullend, romig, rond en
smaakvol. Honing en vanille komen eerst, onmiddellijk gevolgd door peper en
kaneel. Doet zeker aan bourbon denken, maar offreert veel meel diepgang.
Quality Street bonbons met chocolade.

De afdronk is lang, wordt opnieuw wat fruitiger en blijft lekker warm van
de kruiden tot hij uiteindelijk uitdooft in koffie met vanille-ijs.

Een absoluut schot in de roos, deze Port Dundas. Wat een complexe
graanwhisky, zeg! Aarader.

91/100

Geproefd door Mark Dermul op 02-07-2014
(om snel andere tasting notes te vinden, surf naar www.whivie.be).

  • Reacties(0)//blog.whivie.be/#post2726

Article source: http://iloapp.whivie.be/blog/blog?Home&post=2740

Old Pulteney 1990 Lightly Peated

This limited edition Old Pulteney 1990 vintage says lightly peated on the label, but contrary to what you would expect, it’s not made from peated malt. Instead it was classic (unpeated) Old Pulteney spirit matured in ex-bourbon and ex-sherry casks that previously held heavily peated spirit.

Although the distillery is not giving further information about the provenance of the casks, I’m wondering how this relates to the Old Pulteney 1990 cask #5253 that I’ve tried (a cask bought from Laphroaig) and the Balblair 1990 cask #1463 (Balblair and Old Pulteney are part of the same group). Apparently both distilleries did the same experiment at the same time.

 

Old Pulteney 1990 (Lightly Peated)Old Pulteney 1990 (Lightly Peated)Old Pulteney 1990 ‘Lightly Peated’ (46%, OB 2014, Limited edition, 900 btl.)

Nose: not much peat so far, more like a gentle smokiness. Otherwise very malty and rather sweet, with apple, peardrops and honey. Sweet citrus. Also a leafy, slightly dusty side and a very hints of sour dough and pepper. Mouth: much more peat now. It seems to highlight Old Pulteney’s coastal, bitterish, oily Manzanilla-like character. Plenty of grapefruit zest. Underneath there are sweeter notes of honey and berry fruits. Finish: long, with a similar bitterness, some woody notes, coastal elements and light smokiness.

An interesting variation on the original Old Pulteney character. The leafy, coastal side pairs well with the gentle peat but seems to clash with the sweet fruitiness of the spirit. On par with the single cask version I tried before, although the harshness surprised me a little. A nice curiosum. Around € 150.

Score: 85/100

Article source: http://www.whiskynotes.be/2014/old-pulteney/old-pulteney-1990-lightly-peated/

Bakery Hill Classic Malt

Port Dundas 21 Year Old 1992 Clan Denny

Tasting NotesGeplaatst door Mark Dermul di, oktober 07, 2014 07:49:37

Distilleerderij: Port Dundas
Regio: Schotland
Fles: Port Dundas 21 Year Old 1992/2013 Clan Denny, hogshead HH9452
Kleur: licht goud
ABV: 55,7%

Quality Street Bonbons

Port Dundas is gesloten sinds 2009 en ligt iets ten noorden van het
stadscentrum van Glasgow. Diageo verhuisde de productie naar de nabijgelegen
North British en Cameronbridge Distilleries.
Clan Denny, een label van Hunter Hamilton, heeft heel wat graanwhisky op
zijn actief, waaronder deze 21-jarige uit 1992, die in 2013 op fles werd
getrokken. Het betreft een single cask.

Wow, wat een zoete neus. Allerhande honing en suikers, confectiesnoep,
gekonfijte perzik, kersen en gedroogde rozijnen, maar ook flink wat koffie en
chocolade. Beetje toffee, beetje noten, beetje kokosnoot. Maar dan komen de
kruiden naar boven. Kaneel, vanille en wat saffraan. Een mooie florale kant
ook, als van gedroogde bloemen, maar toch geen potpourri. Heerlijk en gelaagd.

Hij is akelig zoet, maar het werkt perfect. Mondvullend, romig, rond en
smaakvol. Honing en vanille komen eerst, onmiddellijk gevolgd door peper en
kaneel. Doet zeker aan bourbon denken, maar offreert veel meel diepgang.
Quality Street bonbons met chocolade.

De afdronk is lang, wordt opnieuw wat fruitiger en blijft lekker warm van
de kruiden tot hij uiteindelijk uitdooft in koffie met vanille-ijs.

Een absoluut schot in de roos, deze Port Dundas. Wat een complexe
graanwhisky, zeg! Aarader.

91/100

Geproefd door Mark Dermul op 02-07-2014
(om snel andere tasting notes te vinden, surf naar www.whivie.be).

  • Reacties(0)//blog.whivie.be/#post2726

Article source: http://iloapp.whivie.be/blog/blog?Home&post=2739

Scotch Malt Whisky Society October Outturn – Scotch Whisky News

smws-logo

October 2014 Outturn Offerings 

Cask No. 50.56                                           $180

‘Oh I do like to be beside the seaside!’

Lowland

Tiddly om pom pom! The panel found vanilla ice cream in the cone with Monkey blood (raspberry sauce) and cinnamon toffee apples. The benches were newly varnished and aroma of boot polish floated over the morning air. To taste they found blackcurrant and Navy rum laced with chewy, ashy licorice. With water, they were reminded of freshly cut wood and vinyl on the jukebox, with bagfuls of citrus Turkish delight and Blackpool candy. The finish was soft like tea soaked prunes and soothing like ginger and honey pastilles. A heady cocktail of Grenadine and red mints concluded the seaside stroll.

Drinking tip: For a bracing moment

Colour: Red pear skin

Cask: Refill barrel

Age: 23 years

Date Distilled: July 1990

Alcohol: 60.3%

USA allocation: 105 bottles

 SMWS Green Logo II

Cask No. 7.100                                           $210

Hawaiian holidays

Speyside, Lossie

The nose was wonderfully juicy with Sauternes, cola and rum soaked fruits in trifle topped with maraschino cherries. A warm forest of cedar and pine sap. To taste it was all red: Big Red chewing gum, cherry cola, cinnamon sticks and strawberry jam. The addition of water was like a tropical rain storm. One astute botanist observed the floral aromas of plumeria and tuberose in a Hawaiian lei. ‘Beef Hoola Hoops!’ Honey glazed monkfish washed down with Mai Tai’s on the beach. The final fling of the holiday was feet up, hippy pipe tobacco and heavily waxed leather.

Drinking tip: On a hot day

Colour: Tabby cat

Cask: Refill hogshead

Age: 28 years

Date Distilled: September 1985

Alcohol: 58.7%

USA allocation: 90 bottles

 SMWS Green Logo II

Cask No. 27.105                                        $125

Too Cool for School

Campbeltown

The panel was in unanimous agreement this was as good as it gets. Imagine dipping ginger nuts in rich creamy latte with strawberry syrup. Throw in mint chocolate ganache and bramble jam. Old leather books in a library and waxed church pews with a puff of hickory smoke. The taste was of toasted marshmallow and peppered tuna steak. Ginger snap baskets with red berries and a drizzle of honey. Our American described her bizarre habit of dipping French fries into chocolate milk shake. On the finish, Coco pops and creme caramel. The panel thought it must be using fake ID.

Drinking tip: Only for loved ones

Colour: Polished conker

Cask: Refill Sherry hogshead

Age: 13 years

Date Distilled: March 2000

Alcohol: 53.9%

USA allocation: 150 bottles

 SMWS Green Logo II

Cask No. 53.197                                        $150

A stoker in drag

Islay

A smoky, coal tar nose, with dried lavender and old fashioned marker pen scents behind. A clean, sweet, fresh, maritime taste, still with a hint of perfume, but also of Bovril and soy sauce. Light olive oil emerges with water; the smoke recedes and the lavender (now faded) is joined by aloe vera leaves. Still sweet, salty and smoky to taste – consistent with its taste unreduced. Many would say the operators at this distillery have the finest view from any still-house.

Drinking tip: With teppanyaki steak

Colour: Vin gris

Cask: Refill hogshead

Age: 18 years

Date Distilled: August 1995

Alcohol: 57.4%

USA allocation: 150 bottles

 SMWS Green Logo II

Cask No. 66.49                                           $110

Art class enchantment

Highland, Eastern

There was something of the art class in the nose (poster paints, charcoal, paper, pencils, leather satchels); also ginger snaps, pepper, hazelnuts, Pears soap, wood-smoke and venison sausages. The palate was delightful – a gentle marriage of smoky, sweet and light savoury flavours – mild chilli, lemon bonbons, pears, vanilla and honey on burnt toast. The reduced nose suggested old libraries and sweetie shops, with rainbow drops, popcorn, pepper and hessian sacks of smoky barley. The palate now discovered heathery, herbal notes; butterscotch and malt extract, while the muted, measured sweet smokiness continued to enchant us. The distillery was built by Teachers.

Drinking tip: To relax with, after work, as the sun goes down

Colour: Buttercup gold

Cask: Refill barrel

Age: 11 years

Date Distilled: July 2002

Alcohol: 54.4%

USA allocation: 150 bottles

SMWS Green Logo II

Cask No. 76.113                                        $110

John Barleycorn was a hero bold

Speyside, Spey

The nose weaved an intriguing tale (chiefly in the Scottish dialect). Oak shavings, linseed oil and new pine furniture in the National Library of Scotland. Then, we dream’d we lay where flowers were springing (heady scents of marigolds and lavender). A citric sharpness appeared with barley sugars, tea caddies and mild tobacco. Water softened – wood and laundry conjured up Steamie washboards; also butterscotch, Barbour Jackets and snuff. The unreduced palate was sweet, tart and tasty – ‘soor plooms’, lemon peel, apple scones and pear skins with traces of heather honey and tongue-tingling spices (cinnamon, nutmeg, clove). With water, lemon meringue pie and stewed apples jostled chummily with oak, cedar, chilli and menthol. The wee witchie from Tam O’Shanter lives here.

Drinking tip: To accompany fine literature

Colour: Sultry summer sun

Cask: First-fill barrel

Age: 11 years

Date Distilled: April 2002

Alcohol: 58.5%

USA allocation: 90 bottles

Please visit the Scotch Malt Whisky Society at http://www.smwsa.com/

Article source: http://www.whiskyintelligence.com/2014/10/scotch-malt-whisky-society-october-outturn-scotch-whisky-news/

The International Wine and Spirit Competition Announces Shortlist for ‘Outstanding Achievement Award in the Scotch Whisky Industry’ – Scotch Whisky News

ISWC

The International Wine and Spirit Competition Announces Shortlist for

‘Outstanding Achievement Award in the Scotch Whisky Industry’

Today (14th October) sees the announcement of the International Wine Spirit Competition’s (IWSC) shortlist for ‘Outstanding Achievement Award in the Scotch Whisky Industry’.

The award sponsored by Chivas Brothers Ltd, was created to honour individuals who have made important international contributions to the Scotch whisky industry. The shortlist of candidates have been chosen, because they demonstrate evidence of influencing and protecting the development of the industry and effectively promoting its image.

Last year the award was won by Steve Sturgeon, who is marketing director at Distell Group. Past winners have included Charles Maclean, Glen Barclay and Dr Bill Lumsden.

This year’s shortlist of nominees:

Rachel Barrie

Rachel Barrie

Rachel is a Master Blender at Morrison Bowmore Distillers and one of only a few female Master Blenders in the world, creating some of the world’s finest single malt Scotch whiskies. She started her career in whisky straight after studying chemistry at Edinburgh University. During her 23 year in the industry she has sampled in excess of 130,000 casks from more than 80 malt distilleries.

Ken Robertson

Ken was the Corporate Relations Director at Diageo Whisky, working there for over 25 years creating conditions for the long-term growth and success of the Scotch whisky category. He represented Diageo on industry bodies that include Council of the Scotch Whisky Association, the Board of the Scotch Whisky Experience and the management committee of The Keepers of the Quaich. He is now retired from Diageo and directing Ken Robertson Associates.

Douglas Cruickshank

Douglas Cruickshank

Before announcing his retirement in October 2013 Douglas was the Production Director at Chivas Brothers with over 40 years’ experience in the Scotch industry. He played a key role in the growth of Chivas Brands including Chivas Regal. He started his career as a labourer with Distilleries Company Limited at the age of 15.

Dr Charles Soong

Charles is the MD of Edrington China and has had over 20 years’ experience in the industry, starting as the on-trade marketing manager for Remy Martin. In 2005, he was nominated by TEG to become the Keeper of the Quaich as a lifetime member of that organisation.

Dr Nicholas Morgan

Dr Nicholas Morgan

Nicholas is Head of Whisky Outreach at Diageo, where he has become renowned for his expertise on the history of the Scotch whisky distilling industry. He has over twenty years’ experience and has been responsible for a number of key innovations for malt whisky including the development of the Talisker range.

Gavin Hewitt CMG, OBE

Gavin Hewitt CMG, OBE

Gavin was Chief Executive of the Scotch Whisky Association for over 10 years, he retired in December 2013. The body promotes, protects and represents the interests of the industry in Scotland and around the world. In November 2011 he was elected as president of the European Spirits Organisation. 

Dr Tim Dolan

Dr Tim Dolan

Tim joined the industry in 1966 after his degree and PhD in chemistry from Edinburgh University. Working as both Chairman and Secretary for The Institute of Brewing Distilling, he has provided an exceptional contribution to brewing, malting and distilling science over the last 40 years. 

The winner will be announced at the IWSC awards banquet, to be held at London’s Guildhall on 12th November 2014.

Notes:

For more information please contact Holly Axelrad at Green Row, Holly@greenrow.co.uk

    • The International Wine and Spirit Competition was founded in 1969 and is the premier competition of its kind in the world. Its aim is to promote the quality and excellence of the world’s best wines, spirits and liqueurs. All entries are blind tasted in groups divided by variety, region and vintage as necessary.
    • IWSC has appointed Laura Catena as the 2014 president.
    • The 2014 Annual Awards Banquet will be held on Wednesday 12th November, at The Guild Hall, City of London.
    • The IWSC has partnered with Wines Direct to promote its top 2014 award winning wines. The price comparison website will allow consumers to search for medal winners by country, variety, colour, region, or retailer. The website will also show judges’ tasting notes for wines which has won trophy, gold, gold outstanding and silver outstanding.
    •  Chivas Logo Pernod Ricard

    Article source: http://www.whiskyintelligence.com/2014/10/the-international-wine-and-spirit-competition-announces-shortlist-for-outstanding-achievement-award-in-the-scotch-whisky-industry-scotch-whisky-news/

    New Limited Edition Arran Whisky at Abbey Whisky – Scotch Whisky News

    abbey whisky logo

    Arran Machrie Moor

    “Machrie Moor is named after a peat bog located on the west coast of the Isle of Arran where bronze age stone circles and standing stones are strewn across the terrain…”

    Arran Machrie Moor / Fifth Edition

    The fifth edition of Arran Machrie Moor has arrived and is the first release of this series at a peating level of 20PPM – (The fourth edition was 14PPM). Sure to be another solid release from Arran distillery, bottled at 46% vol.

    AA Arran 1

    £39.98  (£33.32 ex vat)

    Click here to purchase Arran Machrie Moor 5th Edition

    Arran Machrie Moor Cask Strength
    First Edition

    The first release of Arran Machrie Moor, cask strength edition…Only 480 bottles of this limited edition bottling released to the UK. A peating level of 20PPM, bottled at 58.4% vol.

    AA Arran 2

    £47.98  (£39.98 ex vat)

    Click here to purchase Arran Machrie Moor Cask Strength 1st Edition

    Arran Machrie Moor / Fourth Edition

    The fourth edition of Machrie Moor from Arran distillery, named after a peat bog located on the west coast of the Isle of Arran where bronze age stone circles and standing stones are strewn across the terrain… Bottled at 46%, this fourth release has been released at a peating level of 14PPM.

    AA Arran 3

    £41.95  (£34.96 ex vat)

    Click here to purchase Arran Machrie Moor 4th Edition

    Arran Single Cask #815 / 1998

    The 2014 Spring release from Arran distillery is single sherry cask #815. A limited edition release, distilled in 1998 and aged for 15 years. Bottled in 2014 at 55.3% vol, 269 bottles filled.

    AA Arran 4

    £66.95  (£55.79 ex vat)

    Click here to purchase Arran Single Cask 815

    Arran 17 Year Old

    A limited edition release from Arran distillery produced from un-peated malted barley and aged for 17 years in casks that previously held Spanish sherry.

    This bottling is the second in a series marking the countdown to the launch of The Arran Malt 18 year old in Spring 2015.

    AA Arran 5

    £66.95 (£55.79 ex vat)

    Click here to purchase Arran 17 Year Old

    Article source: http://www.whiskyintelligence.com/2014/10/new-limited-edition-arran-whisky-at-abbey-whisky-scotch-whisky-news/