The Whisky Shop “Hey, Get stocked up for St.Patrick’s Day!” – Irish Whiskey News


Get stocked up for st.patrick’s day

St. Patrick’s Day is right around the corner!

Whether you’re attending a party, catching up with friends or having a quiet night in, celebrate St.Patrick’s Day with a dazzling Irish dram. Order today to ensure UK delivery in time for St. Patrick’s Day!



Like Tullamore D.E.W. Original, Tullamore D.E.W. 12 Year Old Special Reserve is a triple distilled blend of all three types of Irish whiskey but with a high proportion of pot still and malt whiskeys, matured in a combination of bourbon and sherry casks, for 12 to 15 years. A very fine aged whiskey with great complexity.

£61.00 – Buy Now


Yellow Spot

Yellow Spot Whiskey was last seen in Ireland in the 1950s and 60s but recently reintroduced. Created and sold by Mitchell Son Wine and Spirit Merchants, Yellow Spot is a 12 year old single pot still whiskey made using three different cask types – American Bourbon barrels, Spanish sherry butts and Spanish Malaga casks resulting in a superbly complex whiskey with fresh and sweet top notes.

£89.00 – Buy Now


Powers John’s Lane

This expression celebrates the origin of the Powers whiskey tradition and provides a glimpse of the whiskey style that made Powers famous. Using a pot still distillate which is true to the original style of John’s Lane, the whiskey has been matured for not less than 12 years, mainly in first fill American bourbon casks, with a small contribution of distillate which has been matured in Oloroso sherry butts. The result is a Single Pot Still whiskey of outstanding flavour and complexity which provides a fitting tribute to the spiritual home of one of Ireland’s most loved whiskeys.

£58.00 – Buy Now



This Irish single malt whiskey from Tullamore D.E.W. is triple distilled and matured in ex-bourbon casks for most of its life before being finished in four different casks: bourbon, Oloroso sherry, port and Madeira. The nose is fruity with citrus, apple and mango atop rich honey and vanilla. The palate has fresh green fruits, toffee, cinnamon, nutmeg and a touch of ginger. The finish brings malty notes with some milk chocolate and a touch of spice.

£57.00 – Buy Now


Green Spot

Green Spot is a non-age statement single pot still Irish whiskey and is comprised of pot still whiskeys aged between 7 and 10 years old. The whiskey has matured in a combination of new bourbon and refill bourbon casks as well as sherry casks.

£44.00 – Buy Now


Roe Co.

A premium blended Irish whiskey, Roe Co. is a blend of single malt and grain whiskeys matured in ex-bourbon American oak, a high percentage of which are first-fill. Developed by Diageo Master Blender, Caroline Martin, in a process that took over two years, Prototype 106, was chosen specifically to hold up in cocktails as well as to be enjoyed neat or with water. Roe Co. is fragrant and rounded with notes of soft spice, mellow spun sugar and warm hints of woody vanilla. The balance of the blend is immediately evident on the palate with a velvety texture and sweet flavours including spiced pears and vanilla, while a gentle creaminess lingers in the finish.

£35.00 – Buy Now


Tullamore D.E.W.

Tullamore Dew is the original blended Irish whiskey, known the world over for its smooth and gentle complexity. For one, it is triple distilled and patiently aged in a combination of ex-bourbon and sherry casks, developing its distinctive smoothness. Secondly, being a blend of all three types of Irish whiskey, it has a gentle complexity.

£30.00 – Buy Now


Slane Irish Whiskey

Created by the Earl of Mountcharles, this blended Irish whiskey is produced at the iconic Slane Castle just outside Dublin. Slane unusually uses a triple cask blend to add complexity, with a Virgin American oak cask, a seasoned freshly drained American whiskey cask and an Oloroso sherry cask. The nose is sweet with fruity notes of melon and oaky spice. The palate brings banana cream pie, cloves and toffee, before a fruity finish with lingering raisins and melon.

£32.00 – Buy Now



A tribute to the cooper’s method of charring barrels, this Irish whiskey is a triple distilled blend of small batch grain and traditional Irish pot still whiskeys in twice charred casks. Intense vanilla sweetness and caramel alongside toasted wood, fruits and warm spice.

£49.00 – Buy Now

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The Whisky Exchange “Nine Irish distillers you should know” – Irish Whiskey News


Nine Irish distillers you should know

Posted: 07 Mar 2019 03:29 AM PST

The past few years have seen lots of new Irish whiskies hit the market. Thanks to the increase in popularity and the success of the new releases, there are now as many as 50 distilleries in various stages of planning, building and production across Ireland.

While the future is looking very bright, the present is still pretty impressive. Here are some of our favourite Irish whiskey distillers, old and new, who are already up and running.

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The longest running distillery in Ireland, with a claim of being founded in 1608. It’s a tenuous one, with a license being issued to a distillery somewhere near the current one, but they’ve still been around for a long time. For years, they were one of only two distilleries in Ireland, and are still one of the two biggest names in Irish whiskey around the world.

Along with Black Bush, the quintessential Northern Irish blend, Bushmills also has a range of excellent single malts. And it doesn’t stop there – if you find an old, anonymous Irish single malt, there’s only one place it could have come from…



Midleton is Ireland’s biggest distillery and is best known as the maker of Jameson. Irish Distillers, the company that owns Midleton, rose out of the ashes of the whiskey industry in the 1960s. The Cork Distilleries Company, John Jameson Son and John Power Son merged and focused on developing one distillery that could meet all of their whiskey needs – Midleton.

Since then, the, now renamed, Old Midleton distillery has been replaced by the new, much larger Midleton distillery built next door, and shortly after it opened the Powers John’s Lane and Jameson Bow Street distilleries in Dublin closed. The company has not only ridden out the fallow years, but been at the forefront of driving the industry’s recovery, with Jameson’s huge popularity opening the door for new Irish distilleries.

The pot stills at Midleton are really big – three of them are the largest operating in the world with a capacity of 75,000 litres

Along with Jameson, Midleton also makes Powers and Paddy (the big-name whiskies of John Power Sons and Cork Distillers respectively), and both Redbreast and the ‘Spot’ whiskeys: Green Spot, Yellow Spot and Red Spot. Until recently, Midleton was the only distillery in Ireland, if not the world, making pot still whiskey, and it’s thanks to them that the style didn’t entirely disappear during the 20th century.



The distiller that heralded the Irish whiskey renaissance. Founded in 1987 by John Teeling as Ireland’s third distillery, Cooley was previously a plant making alcohol from potatoes. Teeling added whiskey column stills, following them with pot stills a few years later to create a distillery that could make all the whiskey styles he needed to make a range of Irish whiskeys: Kilbeggan grain (formerly known as Greenore), Kilbeggan blended whiskey and Tyrconnell single malt. The distillery also makes Connemara single malt – a rare peated Irish whiskey.

Teeling sold the distillery to Jim Beam in 2011 and his sons have gone on to found their own distillery in Dublin. More details below…


After Cooley’s emergence as a large player and the subsequent rise in popularity of Irish whiskey around the world, it was only a matter of time before smaller producers started to appear. Dingle was the first of that wave.

Dingle’s first spirit emerged from its stills in November 2012, and the last 6 years have seen a number of small batch releases of both single malt and pot still whiskey – the first pot still whiskey to be sold in Ireland for years that wasn’t made by Irish Distillers.

The distillery’s releases are small – a few hundred bottles drawn from a handful of casks – and they sell out quickly, but they are worth seeking out to see how this pioneering distillery is continuing to develop and refine its style.


Dublin Liberties

Of all the distillers in this list, Dublin Liberties is the newest – the distillery opened last week. Based in the heart of Dublin, the distillery doesn’t have any whiskey of its own yet – Irish spirit has to be aged for at least three years before it can be called whiskey – but the company has launched a range of blended whiskies, also called Dublin Liberties, selected by master distiller Darryl McNally, formerly a distiller at Bushmills.

It’s very new and very shiny

Spirit is now flowing at Dublin Liberties, so expect to see some of the distillery’s own whiskey in 2022.


Pearse Lyons

Pearse Lyons, who passed away in 2018, was an Irish businessman, brewer and biochemist who worked his way through the brewing and distilling industry in the 1970s. In 1980 he founded Alltech, a biotech company specialising in animal feed. He couldn’t stay away from the drinks world, and in 1999 opened the Lexington Brewing company, with Town Branch Bourbon following in 2011.

Picture above; Pearse and Deirde Lyons celebrating the opening of the distillery – this is how to build a distillery in a church

While the company now also has a distillery in Dublin, built in a church in The Liberties, it only opened in 2014 and spirit distilled there is only just becoming whiskey. However, Lyons started the project back in 2005, sourcing whiskey from Cooley. In 2012, the company started making spirit at another distillery, giving it even more stock to play with. Recently, the Pearse range of whiskeys appeared on the market, and the latest iteration, with added age statements, will be landing at The Whisky Exchange soon.



Slane Castle is best known these days as the site of some of Ireland’s most impressive concerts, starting with Thin Lizzy and U2 in 1981, and Metallica next up this summer. Since 2018, the castle has had a sideline – making whiskey.

It’s a really interesting distillery, one of a tiny number which are making grain, malt and pot still whiskey on site. Add to that grain grown on the estate, and plans to play with yeast and barley strains, and you’ve got a whiskey maker to keep an eye on.

The earliest spirit distilled on site will be legally whiskey in late 2021, but in the meantime there is a blended Slane whiskey, made using spirit made elsewhere but matured by the Slane team in a combination of new oak, first-fill bourbon and sherry casks.

Read more about Slane



After the Teeling family sold Cooley distillery, it didn’t take long for them to set up a new operation. Eldest son Jack started the Teeling Whiskey Company, with former Cooley colleague Alex Chasko as master blender, and used some of the stock that he’d taken with him from Cooley to create a blended Irish whiskey with the family name on the bottle – Teeling Small Batch. This soon grew into a full range of whiskies that’s still growing today. As soon as Cooley had finished the transition to Beam ownership, Jack was joined by brother Stephen and the planning of their own distillery kicked up a gear.

The distillery is now up and running, and the first release using all its own whiskey has landed on the shelves in Ireland, and will be appearing at The Whisky Exchange shortly. It’s especially exciting, as it’s the first ongoing release of pot still whiskey from an Irish distillery other than Midleton that’s available.


Tullamore DEW

While not that well known in the UK, Tullamore DEW is the second biggest Irish whiskey in the world behind Jameson. The name comes from the location of the original distillery and the initials of one of the distillery’s owners, Daniel E Williams. These days, there is a distillery in Tullamore again, but in the 1960s the name was bought by Powers and until recently the whiskey was made at Midleton.

In 2010, William Grant and Sons – owners of Glenfiddich, Balvenie and Grant’s blended whisky, among others – bought the brand and set about building a new distillery in Tullamore. The distillery opened in 2014 and for the past year has had spirit maturing that is now legally whiskey. For now, the whiskey in bottles of Tullamore DEW still comes from Midleton, but soon enough it’ll all be made at the distillery.

You can find more about Irish whiskey here on the blog, or over on The Whisky Exchange website.

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1987 Invergordon 31 Year Old “Sovereign” K&L Exclusive Single Barrel Cask Strength Single Grain – Scotch Whisky News


A Terrific Single Barrel with a Big Age Statement to Boot!
1987 Invergordon 31 Year Old “Sovereign” KL Exclusive Single Barrel Cask Strength Single Grain Scotch Whisky (750ml) ($99.99)
“A real treat for lovers of old complex whisky of any kind.”
—David Othenin-Girard, KL SoCal Spirits Buyer

It’s not often you find a 31-year-old Scotch for under $100, but that’s precisely the beauty of our direct-import spirits program. We track down unique barrels you won’t find anywhere else and offer them at unbeatable prices. This 31-year-old bottling from Invergordon comes to us through the “Sovereign” label and is about as good a single grain as we’ve ever encountered. While the vast majority of Invergordon is destined for blends, occasionally a cask like this one makes its way to the independent bottlers. At 52% a.b.v., it has some power, but like the best single grains, it’s also graceful, subtle, and nuanced. Flavors of caramel, spice cake, coffee, and freshly baked cookies are intertwined with elements of sprightly citrus notes—all to great effect. Everything is so wonderfully balanced and smooth, it’s hard to put the glass down. Based on the quality of the spirit and its very attractive price, this 31 year old is sure to make a lucky few very happy. As with all of our single cask bottlings, there are precious few bottles to go around, and once they are gone, they are gone for good. The moral of the story: you’ll need to act quickly to add this charming dram to your collection.

1987 Invergordon 31 Year Old “Sovereign” KL Exclusive Single Barrel Cask Strength Single Grain Scotch Whisky (750ml) ($99.99)

It’s not every day you can buy a 30+-year-old whisky for $100! As grain ages it takes on incredible mellow richness. They’re known for being good values, but the market has been pushed up thanks to big age statements in recent years. While we love these old grains, we don’t think you should be paying $200 to $300 for them even with these big age statements. Instead, we’ve secured some of the best single grains at the very best prices. Invergordon is a grain distillery situated north of Inverness on the Cormarty Firth. The absolutely massive distillery produces upwards of 40 million liters of pure alcohol per year thanks to their massive column still. Their production of grain whisky is exclusively destined for the blends, but a few odd casks made it out of the blender’s repertoire and into our glasses. Like so many things in whisky, with time comes greatness and these Invergordons are proof that grain has many facets. Only 293 bottles of this beauty exist. It’s bottled at full cask strength without dilution or adulteration of any kind.

David Othenin-Girard | KL Staff Member | Review Date: March 07, 2019

I often talk about how single grain shouldn’t be seen as some type of single malt light or an offshoot of bourbon, but should really be treated as a standalone category judged on its own merits. That’s why we thought it was so important to offer a diverse selection of well-aged grain at reasonable prices. We’ve managed to amass a collection of nearly every active grain distillery (save for Girvan) along with several ghost distilleries all in the $100 to $200 range and absolutely delicious. Anybody who can wrap their brains and palates around the subtle complexities of grain whisky should consider amassing as many of these awesome examples as they can afford, not only for the exquisite learning experience, but simply because we’re not sure when we’ll have this kind of broad access again. Invergordon tends to have a little more herbal and citrus quality than some of its more southerly cousins and this one is no different. Caramel corn, light roast coffee beans, fresh mint, woodsy herbs, and orchard fruit. A bold wild honey cuts through the linear entry and leaves you with a sweet sugar cookie finish. A bit idiosyncratic and proof that all single grain is not just one note, but has potential to offer a range of interesting and unusual flavors. This one might appeal nicely to Highland malt drinkers for its added richness and herbal undertones. A real treat for lovers of old complex whisky of any kind, though.

Andrew Whiteley | KL Staff Member | Review Date: February 15, 2019

While most of the old grain whiskies we bottle are first described as smooth, round, and gentle, this particular cask also has tremendous power. It’s 52% ABV and full of bass tones as well as brown sugar, cask spices, and a noticeable tannin structure. It’s of course amazingly smooth and round after 31 long years in barrel, but the earthy note that undergirds this whisky makes for a grain of unusual complexity as well. With the addition of a little water, the wood spices take a back seat and let the fruit ride shotgun. Winter fruits like apple and orange stand prominently against the backdrop of sweet baking spice. A special single grain for sure.


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Rampur PX Sherry finish

Rampur is a distillery in India, founded in 1943. The company is now called Radico Khaitan and it’s the fourth largest liquor company in the country. In the 1990s they had a joint venture with White MacKay and they still have a partnership with Suntory. Like other distilleries, they have local production (whisky made from molasses) and export production (from grains).

This can’t be old, but as you know maturation is more intense in hot climates. This was matured in traditional American oak barrels and finished in PX sherry butts. A limited release of 48 casks.



Rampur PX Sherry finishRampur PX Sherry finishRampur Pedro Ximénez Sherry Finish (45%, OB 2018)

Nose: quite a fragrant whisky, full of orange blossom and rose petals as well as fruity hints of lychee and pomegranate. Quite exotic, and not overdone. Fresh apricots, cinnamon pastry. Light peanut butter underneath. Also a spicy hint, almost incense. Light but a nice surprise. Mouth: the fragrance is coming from active casks, obviously. So here you get the same light flavours of berries, apple and Turkish delight with a lot of vanilla, white pepper, clove and freshly sawn oak. More ‘plain’ flavours of malt too. Hints of Armagnac too. Finish: a bit short, with oak spices and rummy notes (banana).

The first Rampur I’ve tried and I’ve had far worst introductions to distilleries. The exotic side works well and the PX is very light. I can’t find it on sale but you can buy a sample from TWE.

Score: 82/100

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Malt Messenger No. 96 by Andrew Ferguson – Tastings & Whisky Galore – Whisky News


Lots to fill you in on in this edition of the Malt Messenger, but before I do I want to take a moment to talk about a charity we are supporting with an event this Friday at Kensington Wine Market. I paid a visit this morning to the Brenda Strafford Center, a 2nd stage domestic violence shelter in our area, and the largest one of its kind in Alberta. 100% of the ticket sales from our 2nd Annual Lassies Only Whisky Festival, this Friday, will be going to the Brenda Strafford Center to help them continue to offer a safe place for women and children to transition.

I, like most of you, have had a very privileged upbringing, and am very grateful for all the opportunities I have had. I have never had to worry about a safe place to sleep, where my next meal was coming from or how to acquire the necessities for basic hygiene. But this is the reality for many people in our community, and is an ongoing challenge for the Brenda Strafford Center. We are proud to be putting on the Lassies Only Whisky Festival this International Women’s Day, if only to play a small part in helping make the lives of these women and children a little better. In addition to donations, the center is always in need of volunteers, and I highly encourage you to check them out if you are in a position to donate some of your time or money. There are still a few tickets left for the event this Friday, and there is also an opportunity to meet representatives of the center at the event. I hope all you whisky-loving Lassies out there will join us. Sorry Gents, this one is only for the Ladies!

On to the bread and butter of the Malt Messenger. In addition to the Lassies Only Whisky Festival, we have a number of events coming up over the next couple of weeks, including an Adelphi Master Class with Connal Mackenzie on Wednesday. The cost for the Adelphi tasting is just $25, for a range of 7 new whiskies, including a 1997 Bowmore and the lastest release of Ardnamurchan spirit. Our rebooted  Very Curious Cadenheads tasting is just over a week away. You definitely don’t want to miss this one, it will include Paul John whisky from India, 20 Year Laphroaig and 1989 Highland Park to name just a few. Finally, our first ever Not Scotch Festival is coming up on March 28. It will be a celebration of all whisky styles… except Scotch!

Five long awaited Kensington Wine Market exclusive single casks are here, or arriving in-store tomorrow. First there is the Macallan 1995 23 Year. This ex-Bourbon matured Macallan was delicately finished in an ex-Sherry octave cask. Only 66 bottles, more than half of which are already sold.

Secondly we have our latest exclusive Glenfarclas, the Glenfarclas 15 Year KWM Cask Strength. Our good friend George has bottled up a batch of Glenfarclas 15 year at cask strength for KWM. The whisky is lovely, and the price fantastic, just $110.

Thirdly there are our exclusive bottlings from our friends at Berry Bros. Rudd. We managed to score more of the lovely Berry’s 40 Year KWM Blended Scotch whisky they bottled for our 25th Anniversary a few years back. This blend tastes like old, sherried single malt (cough Macallan), and at 46% and $440 a bottle it is a steal! We also have 2 new ones: the Berry’s Ardmore 2010 KWM Cask, an 8 year old lightly peated Highland whisky, matured in an ex-Laphroaig cask; and our Berry’s “Orkney Islands” 1999 18 Year KWM Cask. Both are lovely, and very good value, but the Orkney especially so. If I can let you in on a little secret, it is Highland Park18 year old cask strength Highland Park for just $128!

We have some new Cadenhead releases to fill you in on too. Cadenhead Small Batch 23 is here, and it includes some very curious whiskies, as our tasting above has hinted. I am really looking forward to trying the Laphroaig and Paul John. We also have a very curious Cadenhead 20 Year Blended Scotch Whisky! The whisky isn’t even arriving until tomorrow, and only 7 of the 30 bottles remain!

There are some very cool and very limited releases new from Gordon MacPhail too. There are two new entry level Connoisseur’s Choice releases from Caol Ila (2005) and Bunnahabhain (1998), as well as a pair of “Uppers”, Scapa (1988) and Linkwood (1984). From the new Private Collection range we have a Glenrothes 1974 and an Inverleven 1985. I don’t even remember the last time we had an Inverleven on our shelves, so I checked. It was in 2013!

Three other new whiskies to tell you about. Firstly, the Kilchoman Sauternes Finish, which is not to be confused with the Kilchoman Sauternes Cask Matured from a few years back. The latter was full term maturation, and the former (the new one) a finish. I like the new release a lot more than the previous one. I hope to get a tasting note out soon. I am also hoping to share my own thoughts on the new Arran Marsala Cask Finish. It came in last week, but we have more coming. Also one final one I am afraid to even mention: the Springbank Local Barley 9 Year. This annual release has grown a cult following!

Last but not least, I want to highlight a few other things. Firstly, the Glenfarclas 30 Year is coming back in stock this week. We grabbed some before a huge price increase takes effect this Friday. Also the Springbank 10 15, a couple of staples, are back in stock. These whiskies are increasingly hard to come by!



In This Edition

  1. Adelphi Tasting Wednesday with Connal
  2. The 2nd Annual Lassies Only Whisky Festival
  3. Very Curious Cadenheads Resurected
  4. The Not Scotch Festival
  5. Introducing: Macallan 1995 23 Year KWM Cask
  6. Our Glenfarclas 15 Year KWM Cask Strength Is Here!
  7. Our Berry Brothers KWM Casks Are Here!
  8. Introducing: Cadenhead Small Batch 23
  9. Introducing: Cadenhead 20 Year Blended Scotch Whisky
  10. New Whiskies from Gordon MacPhail
  11. Introducing: The Kilchoman Sauternes Cask Finish
  12. Introducing: The Arran Marsala Cask Finish
  13. Introducing: Springbank Local Barley 9 Year
  14. Glenfarclas 30 Year is Back… and the Price is Going Up!

Andrew Ferguson

Kensington Wine Market

PS – Don’t forget you can follow me on Twitter:

@scotch_guy, Instagram: @thescotch_guy/

or @kwmwhisky and Facebook:


Adelphi Tasting Wednesday with Connal MacKenzie 

Just $25 for a Selection of Adelphi’s Latest Releases!

Connal Mackenzie, Brand Ambassador for Adelphi and their new Ardnamurchan Distillery, is swinging through Calgary for our Lassies Only Whisky Festival, but he’s also going to be putting on a Master Class tasting at the shop. We’ll have an exciting range of new whiskies just in time for his visit!

– $25 – A steal at twice the price!

Register in-store, by phone 403-283-8000 or online!


The Second Annual Lassies Only Whisky Festival 

In Support of the Brenda Strafford Society, a Domestic Violence Shelter! 

Sorry gents, this whisky festival is just for the ladies! Our 2nd annual Lassies Only Whisky Festival is in support of the Brenda Strafford Society is coming up on International Women’s Day, Friday March 8. 100% of the registration fees from this event will go to the Center, which aids women and children escaping abusive relationships. Guests will have the opportunity to sample from up to 80 different whiskies and chat with representatives of the Brenda Strafford Society.

Register in-store, by phone 403-283-8000 and online!


Very Curious Cadenheads – Rebooted 

A Tasting So Exciting, We Had to Wait for the Whiskies…  

We had to postpone the tasting due to some rail and port logistical issues in February, but the stock is here now and we are ready to proceed. The 23rd International Release of Cadenhead Small Batch Whiskies has some real curiosities… Paul John whisky from India, 20 Year Laphroaig and 1989 Highland Park to name just a few. We’ll sample 7 of them, so be there, or be square! – $60

Register in-store, by phone 403-283-8000 and online!


The Not Scotch Festival 

There Will Still Be Tons of Whisky… Just No Scotch! 

A range of more than 80 whiskies from around the world will be featured: Blends, Single Malts, Rye, Single Pot, Bourbon and more… just no Scotch. Includes a KWM Logo glass. $50

Register in-store, by phone 403-283-8000 and online!


Introducing: Macallan 1995 23 Year KWM Cask 

An Opportunity We Couldn’t Pass Up 

From the people who brought you “The Infamous”, we were offered the opportunity to bottle a bespoke 23 year old Macallan, and who were we to say no?! Matured in Bourbon, finished in a Sherry Octave, then bottled at 46.4%. Only 66 bottles, and at the time of writing, in less than a week, more than half have pre-sold!

Macallan 1995 23 Year KWM Cask – 46.4% – Matured in Ex-Bourbon – Finished in a Sherry Octave – Andrew’s Tasting Note: “Nose: Caramilk bars, rum-raisin, butter tarts and damp Jujubes; dark milk chocolate with pink peppercorns; assorted wood shavings from a High School shop class, carrot cake doughnuts with cream cheese icing and a touch of black licorice Nibbs. Palate: soft and fruity to start, it quickly builds into thick caramel, chocolate and spices; more rum-raisin, butter tarts and carrot cake doughnuts with creme cheese icing; the black licorice Nibbs are still there with chocolate and spices: pink peppercorn, hot candied ginger and cinnamon hearts; a touch earthy with soft leather, there is underlying honey and sweet-floral vanilla. Finish: fresh and lively with fruits, spices, leather chocolate and lots of caramel; the mouth is left drying and tingling while it salivates for the next sip. Comment: a lovely whisky with lots of layers; I was initially a little concerned about it finishing in a sherry Octave (60L cask); I have experienced many such whiskies which were way overcooked; this is not the case here, the sherry Octave has made its impact but not overwhelmed the spirit; this is not mind-blowing, but it is good, and excellent value for a Macallan of its age!” – $420


Our Glenfarclas 15 Year KWM Cask Strength is Here! 

A Cask Strength Glenfarclas, Bottled Exclusively for Our Plucky Shop!

Our latest exclusive Glenfarclas bottlings is finally here, and it will be in-store on Wednesday. It is a cask strength version of Glenfarclas 15 Year, bottled at 58.2%, exclusively for Kensington Wine Market. Approximately 390 bottles.

Glenfarclas 15 Year KWM Cask Strength – 58.2% – Sherry Cask – Andrew’s Tasting Note: Nose: decadent and nutty; beer nuts, candied almonds and dry oloroso sherry tones meet treacle sauce, maple butter and bright citrus tones: candied orange and freshly peeled grapefruit; lots going on here, damp leather, dark chocolate and firm spices. Palate: sweet, creamy and fruity to start before the drier, nutty and leathery sherry tones take over; licorice and fennel, milk chocolate almonds and dark chocolate espresso beans; more bright citrus, candied cherries, dried dates as well as cooked raisins and prunes; the maple butter and treacle sauce notes emerge after the spices balance out. Finish: long, drying, spicy and smooth with bold oloroso sherry tones balanced by creamy and decadent notes. Comment: this is a big, nutty and drying almost sherry bomb, balanced with bright fruits and a decadent creamy base.” – $110


KWM Exclusive Berry Bros. Casks Have Arrived! 

Two New Exclusive Casks an Unexpected Return 

The following Berry Brothers Whiskies are due to arrive in the next week or so:

  1.  Berry’s 40 Year KWM Blend – 46% – Sherry Matured – When we asked the chaps at Berry’s if they had any other old blended Scotch whisky they could sell us, like the 40 Year they bottled for our 25th Anniversary, we were quite pleasantly surprised to learn they had more of the same! So our Berry’s Own KWM 40 Year Blended Scotch is coming back, soon! The exact nature of the blend is a mystery, but we suspect it is mostly composed of sherry cask matured Macallan! – Andrew’s Tasting Note: “Nose: Christmas cake, new leather sofas, old Armagnac and paring dark chocolate with Cuban cigars; on top of the candied fruits there is some bright orange and more delicate tropical tones: mango and papaya; silky caramel and creamy vanillas emerge later with some light but crisp spices. Palate: big, rich, fruity and spicy; huge Christmas cake notes merge into espresso beans and more soft but crisp spices; the second sip settles down into tobacco, dark bakers chocolate and loads of fruit: some candied, dried dark fruits and the more delicate tropical ones from the nose; more hints of old Armagnac, there also notes of jujubes soaked in nutty Oloroso sherry. Finish: long, coating, fruity and spicy; dark chocolate, sherry, tobacco and oranges mingle and fade into the distance with the faintest whiff of smoke! Comment: this is a beautiful old whisky in the vein of 25+ year old GlenDronachs, the long lost Gordon MacPhail Strathisla 40 Year and sherried old Glenfarclas… we can only begin to speculate on the component whiskies, but who doesn’t love a little mystery?!” – $440
  2. Berry’s Ardmore 2010 KWM Cask – 58.2% – Matured in an Ex-Laphroaig Cask – Our first exclusive single cask for a couple of years from Berry Bros. Rudd is a 2010 8 year old Ardmore. The whisky has been bottled exclusively for KWM at 58.2% after maturing in an ex-Islay Bourbon Barrel… Ardmore is lightly peated as it is, but this is sure to kick it up a notch! As Ardmore is owned by the same company as Laphroaig, is it too much of a leap to assume this was matured in an ex-Laphroaig cask? – Andrew’s Tasting Note: ” Nose: fresh, honeyed and ashy with juicy malt; heathery honey, marmalade and peanut brittle; a touch of pork belly with an apple jelly. Palate: big, honeyed and ashy with loads of chewy juicy malty, more marmalade, a touch of tar and briny maritime notes; crispy pork belly with apple jelly and dark spices: clove and fennel. Finish: big, long and coating; more juicy malt, ashy peat and honey. Comment: young and rambunctious; we are going to try and pretend that this is enormously complex, it is 8 years old, but it is a solid peaty malt and a steal at $75 a bottle!” – $75
  3. Berry’s Orkney Islands 1999 KWM Cask – 53.5% – 18 Year – Sherry Hogshead – This might be the most exciting single cask we’ve brought in, in a wee while (SOMEBODY forgot about the Shelter Point Single Cask Rye! – Evan). Although it can’t be stated so on the label, this is a cask of Highland Park Single Malt Whisky. Selected by and bottled exclusively for KWM from a single Refill Hogshead at 53.5%. So wrap your head around that fact, 18 year old cask strength Highland Park for less than $130! – Andrew’s Tasting Note: “Nose: honey pots and marmalade; candied fruits and nuts; beeswax candles and honey comb; hints of clean smoke in maritime air; oak shavings and smooth old leather; Jelly Bellies and orange peels in Old Fashioneds. Palate: honeyed and creamy with ethereal elegant smoke and a silky-coating-waxy mouthfeel; more beeswax and honeycomb; bright Moroccan marmalade, orange peels and Old Fashioned cocktails; clean earthy peat smoke and soft leather with melons and papaya; becomes increasingly savoury with leather and spices; late tobacco and chocolate. Finish: long, waxy, honeyed and smooth with more gentle peat smoke, fruits and a touch of maritime air. Comment: this is not the distillery bottled Highland Park 18 year, but frankly that one hasn’t been itself either for some time now; this is a soft, no silky, middle aged single malt with clean elegant smoke and bags of honey and fruits; this is Highland Park!” – $128


Introducing: Cadenhead Small Batch 23 

13 Exciting New Releases… 2 Of Which Are Already Sold Out! 

We have been waiting for this one for a while now. We even had to reschedule a tasting around it… Very Curious Cadenheads is now scheduled for March 13. We are only receiving 6 bottles each of the Glenlossie and Highland Park, and they are already spoken for. Springbank Society Members get a head start on both Springbank and Cadenhead whiskies. The Laphroaig and Paul John are also both limited, and will be restricted to 2 per customer. The stock is arriving this week and next.

  1. Cadenhead Small Batch Creations 2007: Light, Creamy, Smoky 2007 –  60.5% – 10 Year –  Hogsheads – Producer Tasting Note: “Nose: “lemon zest, vanilla pods, dunnage warehouse. Palate: Creamy, buttery shortbread, gentle smoke builds. Finish: cloves, rock salt, lemon zest returns. – $115
  2. Cadenhead Small Batch Speyburn-Glenlivet 2008 – 46.0% – 10 Year – Hogshead – Producer Tasting Note: “Nose: “Buttery, lemongrass, dried raisins. Palate: Chocolate truffles, Orange sweets, aniseed. Finish: Cinnamon, wood spice, lime zest.” – $110
  3. Cadenhead Small Batch Auchroisk 2006 – 55.3% – 12 Year – Producer Tasting Note: “Nose: “Lemon sponge cake, slightly floral, hint of mint leaves. Palate: Milk chocolate, marzipan, coconut shavings. Finish: Cocktail cherries, orange peel, vanilla.” – $120
  4. Cadenhead Small Batch Benrinnes 2004 – 55.4% – 14 Year – Hogsheads – Producer Tasting Note: “Nose: “Buttered raisin toast, barley water, watermelon. Palate: Green apples, cucumber water, rhubarb. Finish: Dried herbs, tinned pineapple, honey and lemon.” – $145
  5. Cadenhead Small Batch Deanston 2008 – 56.2% – 10 Year – Hogsheads – Producer Tasting Note: “Nose: “Cocoa leaves, wood spice, roasted pine nuts. Palate: Almonds, dry roasted nuts, kiwi fruit. Finish: Hints of ginger. Quite herbal with thyme coming through.” – $118
  6. Cadenhead Small Batch Glenrothes-Glenlivet 2001 – 53.0% – 17  Year – Hogsheads – Producer Tasting Note: “Nose: “Honey, toffee, slight waxiness. Palate: Orange marmalade, lemon sherbet, green tea. Finish: Dark chocolate, walnuts, hints of sandalwood.” – $145
  7. Cadenhead Small Batch Inchgower 2009 – 56.5% – 9 Year – Sherry Hogsheads – Producer Tasting Note: “Nose: “Raisins, digestive biscuit, parma ham. Palate: Blackcurrant syrup, plum jam, stewed fruits. Finish: Hints of peppermint and green tea. Quite chewy.” – $115
  8. Cadenhead Small Batch Laphroaig 1998 – 54.3% – 20 Year – Hogsheads – Producer Tasting Note: “Nose: “Sea saltiness strikes then zesty orange notes follow. Palate: Meaty initially then black cherry fruitiness come through. Finish: Oysters, spiced ham, smoke gradually builds through.” – $395 – Limit 2 per customer!
  9. Cadenhead Small Batch Ord 2005 – 56.5% – 13 Year – Hogshead Sherry Butt – Producer Tasting Note: “Nose: “Strawberry jam, icing sugar, toffee sweets. Palate: Rye toast, blackcurrants, butterscotch. Finish: Treacle toffee, rock salt, dried fruits.” – $125
  10. Cadenhead Small Batch Paul John 2011 – 56.6% – 6 Year – Bourbon Barrel Hogshead – Producer Tasting Note: “Nose: “Green apples, hints of cinnamon, caramel. Palate: Chewy toffee, slight smokiness builds up. Oiliness coats the mouth. Finish: Orange zest. Smoke continues then rye notes come through.” – $225 – Limit 2 per customer!
  11. Cadenhead Small Batch Strathclyde 1989 – 55.7% – 29 Year – Bourbon Barrels – Producer Tasting Note: “Nose: “Rummy! moscovado sugar, fudge. Palate: Very chewy. Cinnamon toast, hints of lime. Finish: Hint of paprika, peppermint, dark chocolate.” – $235
  12. Cadenhead Small Batch Glenlossie-Glenlivet 1993 – 53.6% – 24 Year – Producer Tasting Note: “Nose: “Tropical fruits with mangoes peaches. Very creamy. Palate: Honeycomb, pistachio nuts, apricot yogurt. Finish: Cayenne pepper, ginger, cookie dough.” – $250 – SOLD OUT!
  13. Cadenhead Small Batch Highland Park 1989 – 40.6% – 29 Year – Hogshead – Producer Tasting Note: “Nose: “Light peat smoke, licorice, salted caramel. Palate: Tropical fruits, gooseberries, white grapes. Finish: Smoke reappears with lemon zest and more orchard fruits.” – $480 – SOLD OUT!


Introducing: The Cadenhead 20 Year Blended Scotch Whisky 

A Very Small Batch Blend! 

This very small batch blend was created with a cask each of Glenrothes (single malt) and Strathclyde (single grain). It is very heavily sherried… can’t wait to try it! 46%.

Cadenhead 20 Year Blended Scotch Whisky – 46% – Producer’s Tasting Note: “Nose: Rich sherry, chocolate and dark cherries with almonds, hints of bubblegum and faint dry spices. Palate: Obvious dark fruits, brambles, raspberries and a whiff of smoke. Drying wood spice with cloves and orange oils. Finish: Starts soft and then grows chewier with pecans, maple syrup and cracked black pepper.” – $125 – Limit 2 per person!


New Whiskies from Gordon MacPhail 

Six New Releases from the Rebranded Connoisseur’s Choice Private Collection 

Some curious new Gordon MacPhail single cask single malts have just landed in Alberta. There are a pair of lovely Ileachs: a Caol Ila and a Bunnahabhain. There are also a pair of “Upper” Connoisseurs Choice releases from the 1980s, and two Private Collection releases. The Glenrothes is one of the oldest whiskies we’ve ever seen from the distillery, at 43 years of age. The Inverleven is the first whisky we’ve seen from that distillery since 2013.

  1. GM Connoisseurs Choice Bunnahabhain 1998 – 47.8% – 19 Year – 71 Bottles – Refill American Oak Hogshead – Producer’s Tasting Note: “Nose: sweet and fruity; a layer of thick honey encases banana, lime and coconut. Malty undertones develop, and with time, gentle hints of menthol emerge. Palate: initial sweetness of soft vanilla fudge and white chocolate opens in to cracked pink peppercorn and tasty grapefruit flavours. Bursts of fresh citrus linger. Finish: sweet and balanced with a citrus and charred oak edge.” – $260
  2. GM Connoisseurs Choice Caol Ila 2005 AB Cask – 52% – 13 Year – First Fill Sherry Butt – Producer’s Tasting Note: “Nose: distinctive peat smoke aromas layered with sweet cured meats, fine pipe tobacco, and delicate floral notes. A fruity interlude of candied peel and bursts of orange merge. Taste: full-bodied; warming; with nuance of chilli: flavours of chocolate intertwined with cinnamon baked apple, vanilla crème brulee and soft stewed fruits. Finish: lingering bonfire embers and camp-fire ash evolve into warming white pepper.” – $185
  3. GM Connoisseurs Choice Linkwood 1984 – 58.1% – 34 Year – First Fill Sherry Butt – Producer’s Tasting Note: “Aroma: rich sherry aromas mingle with juicy blackcurrant, blackberry, stewed cherries and plum. Hints of jasmine and rose petals add a distinctive edge. Taste: indulgently sweet; butterscotch flavours infused with aniseed and cinnamon. Orange and raspberry notes, dusted with delicately drying cocoa powder, are complemented by nuances of oak. Finish: lingering; dry tobacco and forest fruit fade in to subtle oak.” – $1200
  4. GM Connoisseurs Choice Connoisseurs Choice Scapa 1988 – 53.8% – 30 Year – Refill Ex-Bourbon Barrel – Producer’s Tasting Note: “Aroma: initially stewed pear combines with a wax lemon zest note. Gentle aromas of flowering gorse and sweet hints of Turkish delight develop. Fresh vanilla aromas add depth. Taste: intense creamy sweetness balanced by bursts of chili chocolate; grapefruit flavours add complimentary drying element. Walnut and toasted almond notes bring a subtle nuttiness. Finish: nuances of dried tropical fruit and chocolate praline linger.” – $900
  5. GM Private Collection Glenrothes 1974 – 49.5% – 43 Year – Refill Sherry Puncheon – Producer’s Tasting Note: “Nose: complex; aromas of sherry soaked fruitcake filled with stewed sultanas mingle with sticky medjool dates. Dark chocolate and citrus peel note develop; a gentle woodiness with a delicate herbal edge comes to the fore. Taste: elegant, smooth, and sweet; subtle cinnamon and nutmeg flavours balance the mature oak and sherry influences. Notes of fruit and nut chocolate, toasted walnut, and hints of raisin emerge and evolve into zesty citrus. Salted toffee develops towards the end. Finish: a modest, medium sweet finish fades; hints of charred oak and chocolate remain.” – $2800
  6. GM Private Collection Inverleven 1985 – 57.4% – 33 Year – Refill Bourbon Barrel – Producer’s Tasting Note: “Aroma: Intense tropical fruit aromas to begin – cooked pineapple, honeydew melon, coconut cream, and little burst of sharp yet sweet lime. A sweet creaminess continues with notes of vanilla ice-cream, sugared red apples, apricot jam, and white chocolate. Hints of overripe cherry and almond marzipan develop into flowering gorse. Taste Creamy and mouth-coating; warming white pepper notes transform into sweet flambéed banana, madagascan vanilla pod, and salted toffee. subtle spicy undertones remain as toasted malt comes to the fore; a drying cocoa and charred oak edge develops. Finish: A long and lingering charred oak finish with a subtle floral edge.” – $2250


Introducing: Kilchoman Sauternes Cask Finish 

The Latest Release in Kilchoman’s Wine Finish Collection 


This is a limited edition 2012 vintage Sauternes cask finished single malt bottled at 50%. Little more than 120 bottles are coming to Alberta, we are limiting it to 2 per customer. I had a chance to sample it at the distillery the day before it was released, and it is lovely. I wasn’t a huge fan of the previous release, but this one is lovely!

Producer Description: “Sauternes Cask Finish, a limited edition release of just 30 casks, is on its way around the world, hitting shelves any time from Monday 1st October. The Sauternes Cask Finish follows a range of wine cask releases we’ve bottled over the previous five years. This latest offering differs in that it was initially matured in ex-bourbon barrels before being transferred into fresh Sauternes hogsheads for five months prior to bottling. This finishing period allows the caramel and vanilla influence of bourbon barrels to be accentuated by the buttery sweetness of the desert wine casks. Meanwhile the classic peat smoke and citrus character of the Kilchoman spirit brings a distinct depth and punch to the whisky, emphasised at the increased strength of 50%.”

“We have previously favoured full-term maturation for our wine cask releases, bottling fully matured Port, Madeira, Red Wine and Sauternes editions every other year since 2013. The Sauternes Cask Finish approach has arguably provided a more balanced character, combining both the maritime peat smoke and tropical fruit typical of Kilchoman with the softer buttery floral notes characteristic of the Sauternes casks. As with all recent limited editions, a neck tag details the number of bottles (10,000), casks, ages and cask types used in the vatting; in this case, the Sauternes Cask Finish is a combination of thirty 2012 bourbon barrels married in Sauternes wine casks for five months before bottling.”

Kilchoman Sauterne Cask Finish – 50% – Matured in Ex-Bourbon / Finished in Sauternes Barriques – Producer Tasting Note: “This latest offering differs in that it was initially matured in ex-bourbon barrels before being transferred into fresh sauternes hogsheads for five months prior to bottling. This finishing period allows the caramel and vanilla influence of bourbon barrels to be accentuated by the buttery sweetness of the sauternes cask.” – $135 – Limit 2 per customer!



Introducing: The Arran Marsala Cask Finish 

A Limited Arran Release, Only Coming to Alberta in Canada! 

Apparently this is coming only to Alberta in Canada. Bottled at 50%, the Marsala Finish is a limited edition released late in 2018. The whisky began its life in more tradition oak before finishing in casks sourced from an artisan Sicilian wine producer.

Producer Description: “After initially maturing in traditional oak casks over a number of years The Arran Single Malt in this bottling was ‘finished’ in a selection of Marsala wine casks sourced from an artisan producer of this iconic Sicilian wine. Our Master Distiller, James MacTaggart, has carefully monitored this period of secondary maturation to ensure the perfect balance is struck between the Marsala casks and the intrinsic sweet-fruity character of The Arran Malt. The end result is a Single Malt with a decadently fruity, gourmet character, full of complexity and quality.”

Arran Marsala Cask Finish – 50% – Finished in Marsala Casks – Producer’s Tasting Note: “Nose: A rich, sweet spiciness that carries hints of pear and candied orange peels, beautifully complimenting the signature citrus flavor of the Arran Single Malt. Palate: A delicate fruitiness that develops into a deep caramel and vanilla, followed with roasted chestnuts. Finish: The Marsala expression leaves memory of a sweet oak and toffee apples, under toned by notes of fresh ginger and pine nuts. A complex yet well-balanced dram which demonstrates perfectly the balance between the rich Marsala cask and the fruity Arran Single Malt.” – $82


Introducing: Springbank Local Barley 9 Year 

I’m Afraid to Mention This One… Because it is So Limited! 

This is the 5th release of Springbank Local Barley. It is a beloved annual release because it is even more variable than the core releases, relying on local barley, subject to more difficult growing conditions on the cold, damp, Kintyre peninsula. We limit this release to one per person out of fairness.

Springbank Local Barley 9 Year – 57.7% – Producer Description: “Matured in 80% Bourbon casks and 20% Sherry casks, this release is the fourth in our series of 5 annual bottlings from barley grown in the local area. For this year’s release we used Optic barley that was grown at High Cattadale Farm.”  Producer’s Tasting Note: “Nose: Traditional Springbank aromas; saltiness, sea shells and fresh oysters bursting through. Followed just as intensely by pepper-jack cheese, honeycomb and vanilla pods. Palate: Whipped cream, pear drops and a heathery note are quickly engulfed by barley water, sherbet mix, sugar cane, nectarines and dandelions. Finish: A gentle dry peat circulates before squashed plums, raisins, cracked pepper and dry straw emerge.” – $170 – 1 per Person


Springbank 10 15 Year Back In Stock 

Two of Our Favourite Every Day Drams are Getting Increasingly Hard to Come By 

I think what I love most about Springbank whisky, other than the quirks of the distillery and its lovely people, is the batch variation. The distillery does everything by hand, including the malting, which is the first opportunity for variation. Floor maltings are notoriously inconsistent, but in the best possible way. Some batches of Springbank are lightly peated, others much more heavily so. I have never had a bad batch of Springbank 15, but a few of them, especially in recent years, have been spectacular. I credit this to Frank McHardy, the long-time distillery manager who came to the distillery in the late 1990s. He overhauled the wood policy, and much of what has been distilled and filled into cask since has been spectacular.

  1. Springbank 10 Year – 46% – Producer Description: “Our 10-year-old offers whisky drinkers the perfect introduction to the Springbank range. Matured in a combination of bourbon and sherry casks, it is perfectly balanced from the first sip through to the full, rich finish.” –  Producer Tasting Note: “Nose: Orchard fruit (pear) with a hint of peat, vanilla and malt. Palate: Malt, oak, spice, nutmeg and cinnamon, vanilla essence. Finish: Sweet, with a lingering salty tingle.” – $82
  2. Springbank 15 Year – 46% – Producer Description: “Like a storm gathering off the Kintyre coast, our 15-year-old Springbank is dark and ominous, yet delicious. Best enjoyed after dinner or with your favourite cigar, this is a true classic.” – Producer Tasting Note: “Nose: Demerara sugar, dark chocolate, Christmas cake, almonds, toffee, oak. Palate: Creamy, raisins, dark chocolate, figs, marzipan, brazil nuts and vanilla. Finish: Oak and sherry notes sustain and mingle with hints of leather.” – $120


Glenfarclas 30 Year is Back! 

The Price is Moving on Up! 

To be honest, with the recent surge in pricing on the Glenfarclas Family casks, I’m surprised this didn’t happen sooner. I just got notice that the Glenfarclas 30 is going up in price by $75, from $625 to $700. We have a modest amount of stock and access to a few more bottles later this month. If this is of interest, best be letting me know sooner than later!

Glenfarclas 30 Year – 43% – Matured in Sherry Casks – Distiller’s Tasting Note: “Nose: Full complex aromas with fruit and full sherried malty tones. Palate: With Sherry, cognac, brandy, fruit, nuts, marzipan (and even icing), this is a wonderfully indulgent Christmas cake, in a glass! Finish: A whisky you never want to end and it very nearly doesn’t. The finish is exquisite with a real taste of burnt chocolate at the back of your mouth.” – $625 for now, but going up to $700 very soon… shortly after the next order arrives!

Thank You for Reading the Malt Messenger! 

Contact Disclaimers 

If you have any whisky questions or comments concerning The Malt Messenger please contact me by e-mail, phone, or drop by the store. All of the products mentioned in THE MALT MESSENGER can be purchased in store, over the phone or from our website at All prices quoted in the Malt Messenger are subject to change and don’t include GST. In the case of discrepancies in pricing, the price in our in store point of sale will be taken as correct.


Andrew Ferguson

Owner Scotchguy

Kensington Wine Market


Calgary, Alberta, Canada


Article source:

Irresistible Caol Ila — Special Single Malt Finds from “Old Particular” at K&L California – Scotch Whisky News


A Tantalizing Single Malt at a Price You Won’t Believe
2010 Caol Ila 8 Year Old “Old Particular” KL Exclusive Single Barrel Cask Strength Single Malt Scotch Whisky (750ml) ($69.99)

This is simply the prettiest style of Caol Ila malt available. We’ve managed to secure a record number of Caol Ila casks this year and the pricing has been extraordinary across the board. Our favorite of the lineup (with perhaps the exception of the exquisite 34 Year Old bottling) is the 8 year from Old Particular. This cask is bold, yet nuanced. It’s fruity, malt forward, and has the perfect thick thread of peat smoke stitching the whole thing together. This single cask is the perfect showcase of Caol Ila’s gentler side. It’s not a bruiser, but an elegant, thoughtful expression of everything Islay has to offer. At the jaw-dropping price of $69.99, we don’t expect this to last much longer than it takes to pour a single drop into your glass.

Also available is the coveted 34 Year Old bottling—you don’t get many opportunities to own a malt like this one for under 1000 bucks, let alone for under 400! This is the once in a lifetime cask you hope it is. There are no regrets in socking a bottle of this away for a rainy day, only in knowing you didn’t get one while you still could.


2010 Caol Ila 8 Year Old “Old Particular” KL Exclusive Single Barrel Cask Strength Single Malt Scotch Whisky (750ml) ($69.99)

We didn’t say no to a single Caol Ila cask this year. They’re too good and too reasonably priced. With the demand for Islay peat as high as it has ever been, the quality of these casks combined with sharp pricing was an absolute no brainer. This Old Particular bottling is charged from a refill hogshead and, as always, bottled with no coloring or chill filtration. The meaty quality that we see in this year’s Sovereign cask of Caol Ila is tamed here and while there is decidedly some richness of peat and decadent phenol components, this is really on the gentler side of Caol Ila. The fruit is more prominent than most of our other casks currently available. Tart cherries and blackberries mesh with salt and pepper and a bit of herbal spice. It’s wonderful at proof, but with a little water it just sings and sings. This is precisely the kind of bottle you don’t put down until it’s empty.

Will Blakely | KL Staff Member | Review Date: February 21, 2019

One of my favorite aspects of Caol Ila is how the smell evokes a sea breeze on a cloudy but eerily beautiful coastline. Moss, salty air and fragrant barley make for a friendly introduction to the dram. What follows is perfectly integrated smoke and raging spice. There’s a hint of bell pepper there, accompanied by smoked meat and sweet orchard fruit. With water, the softness of the grain really shines through, bringing ripe pear and golden apple. The finish is long and savory compounded by subtle cocoa and a tinge of pine. This barrel really shows what Caol Ila is all about.

Jeffrey Jones | KL Staff Member | Review Date: February 07, 2019

When I think of Caol Ila distillery it is as a single malt that is a little more subtle and delicate than some of its neighbors on Islay. This Old Particular that was distilled in 2010 is a good example. Without water, the nose is a mixture of fruity malt aromas with a hint of smoke and the mouth is in the same direction. With a touch of water, this single malt it becomes better with the flavors and aromas opening up, becoming more complex and enjoyable. Although there are smoky influences they do not dominate this whiskey but play a secondary role.

William Beare | KL Staff Member | Review Date: January 29, 2019

This Caol Ila bottling from Douglas Laing is a fun and refreshing change of pace from what I’ve come to expect from Caol Ila—namely, the monstrously peaty reputation that precedes it. The nose is full of savory vegetal characteristics that follow on to the palate—bell pepper, both green and yellow, spring to mind, along with some spicy sweet notes that remind me of a pepper jelly. Very light traces of pear and smoke mingle on the finish.

Neal Fischer | KL Staff Member | Review Date: January 29, 2019

There is not much peat or smoke on this bottling of Caol Ila – which is surprising, but it’s not a problem for me because it’s still a tasty dram. I’m getting a wisp of smoke, a little meat with candied jalapeno, berries, and a rich buttery character. The palate offers leather, iodine medicinality, and earth. These flavors transition into herbal tea with accents of rock candy, black licorice, and after-dinner mints. This is Caol Ila’s lighter side and it’s rather delightful.


1984 Caol Ila 34 Year Old “Old Particular” KL Exclusive Single Barrel Cask Strength Single Malt Scotch Whisky (750ml) ($375.00)

No distillery is more representative of the state of the Scotch industry than this bewitching peater on the northern coast of Islay. The excellent shoreside stills have dutifully cranked out unbelievably delicious peated whisky since 1846, but it wasn’t until the malt floors were closed and the distillery began buying barley from the Port Ellen maltings that the current house style truly solidified. Caol Ila is known for their 12 Year Old in the US, but a huge majority of the spirit gets blended into the Johnnie Walker line. While the line has become slightly more available in the last few years, it still remains pretty elusive, especially in a significantly aged form. The last distillery on Islay where ultra-mature stocks are not in the $1,000 range, but they probably deserve to be. The spirit is impeccable and easily one of the most undervalued malts in Scotland. Oftentimes when we lament the loss of the old great peater Port Ellen, we’re reminded how lucky we are to have the beautiful beast that sits just north of Port Askaig. A 34 Year Old PE would easily cost you $1,500. Of course, whiskies of that age are always extremely rare, but this Caol Ila represents some of the most valuable stocks. The standard 30 Year Old, which is not available in the US, easily fetches over $500 in Europe. This single cask, nearly a half decade older than that, offers one of the best values for old Islay anywhere in the world. Absolutely no old peater offers as much luxury for your dollar.

Jeffrey Jones | KL Staff Member | Review Date: December 14, 2018

This cask aged very well. The positive aspects of long aging are apparent. It is lively and delicious. The nose has aromas of salt and smoke that work well together. In the mouth it is soft and concentrated with a creamy mouthfeel. The smoke and salt and a sense of place come through. It is enjoyable without water but a splash of water opens this selection up.

David Othenin-Girard | KL Staff Member | Review Date: December 13, 2018

I literally said the words, “holy sh*t” under my breath when I first tasted this special cask. Now we’re no strangers to old Caol Ila —in fact we seek it out like blood hounds. Why? Because it’s one of the only old Islay heavy hitters that has been available at semi-reasonable prices. Well, at least up until now. All but this one very special source have dried up or are becoming so prohibitively expensive that they effectively don’t exist in our world. It’s true that last year we bottled a sister cask to this one and for $25, but this whisky is in a whole other league. That’s not to imply that last year’s special whisky was a slouch by any means and the appreciation this year is relatively minimal compared to other casks. Stocks similar to the ’83 Signatory 30 year we bottled 5 years ago (retail $300) would now retail for at least $1000. Old bottles from that same period are still selling around the world for around $700. If you’re lucky you might find the bottler’s current release in Europe for $500+ and if the distillery releases a 35 Year, it will command upwards of $1000 as well. But this whisky is more than just a good deal. It’s an absolute star. The first moment the whisky hits your glass you’re blasted with massive billowing smoke. As it aerates it begins to offer some more nuance—lemon skins scorched in a pile of burning spices, the embers of a fire on an Islay beach—the smells of the bay, dried seaweed, and fresh peat burning in homes over the hill. On the palate this thing just about cuts you in half. Sooty bold peat, oyster shell, brine, tangy lemon rind, ashen embers of expensive incense. The finish is long and lingering. Too long to calculate as it forces another sip. Normally I’d recommend avoiding water on something this old, but the beast can handle it. With just the tiniest drop of water, the whole package coalesces. Salted fruits, cured meats, smoked salty fish, high end nori, sweet Meyer lemon. On the palate the water actually brings the oily texture out, revealing an almost thick mouth feel that coats every taste bud and drowns it in sooty sea spray and sweet citrus. An absolute star that probably deserves to be much more expensive, but I hesitate to anoint it with the term “value.” Just too good to be ignored.

William Beare | KL Staff Member | Review Date: December 11, 2018

Attention lovers of peat: line up and hold out your glasses! Drinking this beautifully aged Caol Ila is like stepping in to a meat smoker for a light nap. The age here is not so much adding the overt sweetness found in other well-matured peaters, but instead contributes a savory, meaty richness to the healthy dose of smoke you get right at the front of the palate. The salinity comes in similar barbeque fashion—like a salt-cured rack of pork ribs, lightly coated in a sweet and spicy honey glaze. In the typical lineup of Islay scotches, this Caol Ila stands out in a beacon of light. Fascinating, exotic, and deeply pleasing to drink.

Andrew Whiteley | KL Staff Member | Review Date: December 11, 2018

“Buried how long?” Almost 35 years. “You had abandoned all hope of being dug out?” “Long ago.” My personal tastes for whisky have changed dramatically over the years. I’ve at times found myself going gaga over loaded sherry bombs, exalting the finesse of delicate drams, and seeking out the peatiest of peatys. One thing that has been a constant over the last decade of my Scotch drinking life is my affection for well-aged smoke. As heavily peated spirits age the intensity of the smoke falls away into richness and body. It’s a particular and special characteristic that cannot be counterfeit or short cut. This specimen is a perfect example of why it is so compelling. I’m not saying this isn’t a smoky whisky, it certainly is. It’s just also so much more than that. The smoke has become a rich and oily slip’n’slide of flavor. There is a slight brine characteristic to it, not iodine, but a lighter kind of salinity. Sweet malt marries perfectly with a bit of tangy BBQ sauce. The freshness of fruit, once readily apparent in this whisky’s younger days has developed into a rich tapestry of salted and cured fruits. A refilled hogshead was undoubtedly the perfect vessel for this whisky, tame enough to stand up to many long seasons in the warehouse, and rich enough to make sure that this whiskey, after many long years in darkness would be “recalled to life.”

Jackson Lee | KL Staff Member | Review Date: December 06, 2018

As a casual drinker of Caol Ila, I was very much looking forward to trying this dram and it didn’t disappoint. Classic Caol Ila honeyed smoke on the nose, much like a slow smoked honey ham, followed by a little peat, green apple, and sweet soy sauce at the end. The palate mirrored the smoked honey note I got on the nose but also included pencil shavings, charred strawberry, and a hint of brine. That brine became more noticeable throughout the finish, pairing with a sweet note that reminded me of salted caramel just not quite as…caramel-y; add wood and a nice fruity note and it’s a wrap!


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The Whisky Exchange “What is Irish Whiskey?” – Irish Whiskey News


What is Irish Whiskey?

Over the past decade, Irish whiskey has become huge. A drink with a long history, its popularity declined through the 20th century but it is now having a renaissance. Not only can you find it in bars and shops all over the world, but there are also new distilleries popping up all over Ireland. But what is it, where did it come from and how is it different to other types of whisk(e)y?

A brief history of Irish Whiskey

An excellent way to annoy a room full of Irish whiskey fans is to simply say ‘Didn’t the Scottish bring whisky making to Ireland?’ Similarly, you can annoy Scotch whisky fans by flipping it around. If you want to annoy everyone, claim it was the English.

There are many theories as to where whiskey making in Ireland and not a lot of evidence. The one that rings truest to me is that missionaries brought distillation to Ireland, primarily for making perfumes and medicines. The Irish modified the process, started distilling beer, and somewhere down the line whiskey was created.


A monk, caught in the act

However it appeared, by the middle of the 19th century Irish was the most popular whiskey in the world. But from the late 1800s onwards, there were a series of setbacks in Ireland that slowly wiped out the industry, leaving it a shadow of itself. The Irish War of Independence, the Irish Civil War, trade wars with England, prohibition in the USA, The Great Depression and the two world wars all took their toll. When writer Alfred Barnard visited Ireland in 1887, there were 28 distilleries making whiskey. By the early 1980s, there were just two.

In 1987, the Teeling family opened Cooley distillery, sowing the seeds of recovery. Over the past 30 years, that recovery has continued, and there are now more than 50 distilleries either in operation, being built or in the planning stages across Ireland.

Types of Irish Whiskey

The Irish Whiskey Act defines four types of whiskey:


A pot still, the traditional still of Ireland – used to make malt and, obviously, pot still whiskey

Irish Malt Whiskey – this has a very similar definition to malt whisk(e)y from around the world, and is made from just malted barley, water and yeast, and must be distilled in a pot still.

Irish Grain Whiskey – this is made using a mixture of malted barley (a maximum of 30% of the mash) as well as whole other grains, and is distilled using column stills.

Irish Pot Still Whiskey – this is the most traditional of Irish whiskey styles, and until recently it wasn’t found outside of Ireland. It uses a mixture of malted barley, unmalted barley and, optionally, other grains, and is distilled in pot stills. The recipe must include at least 30% of both malted and unmalted barley, and a maximum of 5% of other grains.

Irish Blended Whiskey – a mixture of at least two of the three types of whiskey above.

Is all Irish whiskey triple distilled?

Irish whiskey is usually triple distilled, making a lighter style of spirit than the normally double-distilled Scottish whiskies. However, Irish distillers can legally double distil if they wish.

Most companies do triple distil, but most of Cooley’s whiskeys, including Connemara and Tyrconnell, are only distiled twice.

What about the E in Whiskey?

There are many theories and stories, but the one that makes most sense to me is from the years of Irish whiskey’s dominance around the world.

With Irish whiskey so popular, other producers – including those from Scotland – started making whiskey of a similar style to try and compete. Sometimes these whiskies had a shady background, with Scottish whisky shipped to Ireland to be blended with a small amount of young Irish spirit before labelling as Irish whisky, and the genuine Irish producers needed a way to distinguish themselves – hence the added E.

It was far from standard for all distillers, and into the early 20th century you can still see Irish whiskey spelled without the E. However, over the decades it’s settled down, and now all Irish distillers use the E and Scottish distillers go without.

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A Very Special, 44 Year “Old Particular” Scotch from Garnheath at K&L California – Scotch Whisky News


An Exceptionally Rare Find for Whisky Collectors
1974 Garnheath 44 Year Old “Old Particular” KL Exclusive Single Barrel Cask Strength Single Grain Scotch Whisky (750ml) ($299.99)
“A superlative example of the merits of old grain whisky and worth every single penny.”
—David Othenin-Girard

This is one of those rare bottlings that we simply can’t believe we got our hands on. Coming from the long-shuttered Garnheath distillery, this 44-year-old single grain is not only a slice of history, but also a shockingly delicious of bottle of Scotch. Garnheath, for a brief twenty-two-year stint, produced the grain component for Scotch Inver House Rare Blended Whisky. Unfortunately, the cost of the operation became too much and the distillery was closed in 1986. The remaining casks like this one knocked around Lowland warehouses for years, slowly being picked off by independent bottlers. When our spirits team tasted this cask, they knew immediately it belonged on our shelves. Smooth, sophisticated, and refined, it serves up sweet caramel, berries, chantilly cream, wood spice, and so much more. When it comes to old single grains, this is easily among the best we’ve encountered. Its smooth and supple approach is the icing on the cake. Only 139 bottles were produced, so it will be a lucky few who get to enjoy this treasure. The moral of the story, don’t delay on this divine single barrel.

1974 Garnheath 44 Year Old “Old Particular” KL Exclusive Single Barrel Cask Strength Single Grain Scotch Whisky (750ml) ($299.99)

Garnheath was the grain side of a short-lived but very large malt and grain whisky production complex in Airdrie that only operated for 22 years. Opened in 1964, Garnheath was one of the most efficient and promising distilleries in the Lowlands. It was situated in the old Moffat paper mill and produced the grain for Scotch Inver House Rare Blended Whisky. Unfortunately for lovers of fine grain whisky, Garnheath closed its doors to production in 1986 deep in a hole of debt. Today, just the blending and office facilities remain and with every bottle of Garnheath consumed there is one less drop in the world. Perhaps the most robust of this year’s single grain lineup, this 44 year old whisky sports a particularly full custard and cream driven profile. It’s very fresh given its age and carries a surprisingly spicy backbone.

David Othenin-Girard | KL Staff Member | Review Date: February 17, 2019

The special spirit that came off the column still at the Moffat distillery 44 years ago should have never managed to make its way to the shelves of a little shop in California. It was certainly supposed to be dumped for some mild blend or traded off stiffen up some Drambuie. But instead this weird little bird was shuffled around and eventually forgotten in the back of some Lowland warehouse. Perhaps it was acquired by our friend Fred Laing along with the great Scotch liquidation of the mid ’90s that saw the transfer of countless casks of rare closed distilleries to this small family owner—Ardbeg, Port Ellen, Cambus, Garnheath. We’ll never really know the journey this barrel took, but only what it brought here with it. A nose of pure powdered candy, vanilla extract, quince peels and ripe steamed hominy. The somewhat restrained elegant nose is nothing like the mossy funky style we saw on her sister casks last year and doesn’t prepare you for the rich, almost syrupy texture that invades the palate on entry. As the fabulous JP Robinson would say, “it’s baby’s bottom.” The definition of smooth, but it’s not some slight little thing. The absolute lack of burn lets it completely envelop the palate and draws out a host of odd fruits—jelly melon, loquat, dragon fruit, white raspberry. The finish moves slightly more savory, showing turbinado syrup, cake frosting, meringue, and white chocolate. It’s astonishing that this is just oak, spirit and time rather than some mysterious concoction of fruit and sugars. Dangerously easy considering the nearly 100 proof. A superlative example of the merits of old grain whisky and worth every single penny.

Jeffrey Jones | KL Staff Member | Review Date: February 25, 2019

This cask has aged beautifully and has the soft concentration of age but is still alive and fresh. It is sweet and easy with a nice soft fruitiness. There is a long mouth coating finish that is delicate and delicious.

Jackson Lee | KL Staff Member | Review Date: February 22, 2019

It’s not every day that I get to try a 44-year-old Scotch and I definitely appreciated and took my time with this in the glass. After spending that much time in a barrel, the normal alcohol note took a backseat and allowed more of the esters to come through. The nose was warm and inviting, giving off notes of candied dried plum, pencil shavings, baking chocolate and an underlying note of iodine. The taste was exceptional and dessert-esque; a soft texture yet with enough heat to liven up the palate. Notes of chocolate covered sweet cherries and strawberry angel food cake with whipped cream dominated my taste buds. The finish was ridiculously long and just as smooth. Soft notes of candy corn and ripe apricots ran to the finish line together while a sweet spearmint peaked towards the very end. If you haven’t had a Scotch with this kind of age on it, you’ll be hard-pressed to find a better deal.

William Beare | KL Staff Member | Review Date: January 29, 2019

This feels like a significant cut above some of the other overaged single grain offerings that we have had of late. From the first passing waft, the nose carries loads of fleshy fruit, caramel, and ultra-creamy custard. I spent so long picking out different elements of the nose that I almost forgot to actually drink it. Well…OK…not really. Sweet toasted challah bread hit the palate with incredible delicacy and smoothness. It drinks like a dream from start to finish, and could go toe-to-toe with single malts for twice the price. There is a bit of wood on the finish, not overwhelming, but rather a pleasant old cigar box spice (clove and cedar).

Neal Fischer | KL Staff Member | Review Date: January 29, 2019

This single grain Scotch is so luscious and layered. On first smell, it seems like this Scotch is leaning toward armagnac territory. There are a lot of brandy qualities on display: from the woody notes that remind me of polished Limousin oak to the fruit-forward aspects. The glass bursts with fresh orchard fruits, especially apricot, cherry, and peach. The polished oak morphs into sandalwood, then gets herbaceous and a little medicinal. The palate is also quite fruit-focused adding flavors of a berry medley. Further sips reveal creamy vanilla and bready flavors. As it progresses, the whisky gets quite salty and spicy on through the finish. Is this a grain whisky or a fruit brandy? It’s jazz-fusion, and it’s as odd and magical as a Zappa record.

Andrew Whiteley | KL Staff Member | Review Date: January 23, 2019

Almost rum-like in its nose. It’s sweet and caramelly and smells like a bowl of fresh, ripe strawberries covered in heavy whipped cream. On the palate it’s got amazing spice and persistence. There is tons of fruit, but a peppery drive of wood spice as well. The finish is complex and lengthy jumping back and forth between cream, brioche, stone fruit in syrup, and allspice. This should sell out quickly as more and more people are understanding the pleasures and value of old single grain.


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Vignettes in Whisky Trip to Taiwan – part 3/3 By Mark Dermul, Belgium

Trip to Taiwan – part 3/3

By Mark Dermul, Belgium

Apart from being a whisky blogger and vlogger, Mark Dermul from Belgium also works part time as whisky expert for the auction platform Catawiki. In that capacity he was recently sent – together with two colleagues – to Taiwan on a whisky business trip.

This is his report.

Part 3 of 3.

Whisky Bars

Doing business in Taiwan is mired in cultural do’s and don’ts. Luckily, the Taiwanese people are very open, honest, welcoming and forgiving, so we did not worry too much. But a lot of business starts with a meal, continues in a bar and is concluded with some karaoke, it seems. We had lots of fun. Allow me to point out a few bars of interest that we visited.

Backyard Jr is a lovely little whisky bar (little to be taken with a grain of salt for their range is eye-watering) in the famous Breeze Center near the famous Taipei 101 shopping center.


I unfortunately did not note the name of the karaoke bar, but we were treated to Balvenie 21 Year Old and the Taiwan exclusive Macallan Aera. Very nice.

The aforementioned whisky bar in the Hotel Kuva Chateau is a must-visit if you are in Taoyuan. Their whisky list of over 2.000 open bottles is very well organized. Every bottle has a code, to help the bartender locate it in the bar that comprises some four walls.


In Taichung, you have a grand view of the city from the Lounge One bar on the 29th floor of one of the modern skyscrapers that dot the city skyline. A life band of jazz musicians entertains while you sip your favorite malt or bourbon. I had a Glen Ord 18 and Bunna XXV.


Apart from these whisky bars, where we enjoyed a few great sips, the best drams were had while visiting some collectors (who by now have become friends). While they will not be named for privacy reasons, I can say I’ve had some of my most amazing whisky’s in their den. A shortlist, if you’ll allow me:

  • Macallan 25yo (b 1980s)
  • Springbank 1966 (b 1997)
  • Macallan 14yo Moon Import (b 1980s)
  • Rosebank 1967 Signatory (b 1998)
  • JJS Liqueur Dublin Whisky (b 1960s)
  • Glen Scotia 8 Year Old (b 1950s)
  • Port Ellen 14 Year Old 1979 Wilson Morgan (b 1993)
  • Caol Ila 15 Year Old The Manager’s Dram (b 1990)
  • Lagavulin 13 Year Old 1979 Wilson Morgan (b 1993)
  • Laphroaig 10 Year Old Bonfantimport (b 1970s)
  • Talisker 1955 Gordon Macphail (b 1992)


Nuff said…


All this beautiful liquid would almost make you forget that Taiwan is also a beautiful country in its own right with many sights to see.

People who know me, know that I am not one to be dumbfounded easily. But when visiting the monuments and temples in Taiwan, I have to admit, I was truly humbled. Not just by the buildings, but also by what they signify, the people who pray in them and were very inviting, the fantastic gardens and parks.

I was impressed with the Shing Tien Kong Temple (Five Saviours), the Dalongdong Baoan Temple and mostly with the Confucius Temple. The Square of Democracy with the Chiang Kai-Shek Memorial Hall is just stunning. Goosebumps, anyone?


Tapei is a bustling city that captivates, especially at night (it is a city that never sleeps), while Taichung was more open, less busy and thus actually – to me – more enjoyable. But one thing is for sure… I am definitely in love with Taiwan and its people and hope to one day return here.


After a week – that truly seemed much shorter – in Tawain, I can honestly say that we did good business, made plenty of new friends, had the best food ever, drank liquid history and to top it all off, I was able to pick up two new bottles of Auchentoshan at the airport. Ha! This trip was perfect.


I would like to extend my sincere thanks to Mr Wang and his staff, Mr Hsien, Mr Lin, Ms Lin, Mr C and all the staff at both the Landis, Tempus and Kuva hotels for their gracious generosity and hospitality. You have made this trip one that will be long remembered. Xièxiè!

I also wish to thank my colleagues at Catawiki for the opportunity to travel to Taiwan.

Last but not least I would like to thank my better half Sofie, who continues to support me in all my crazy whisky and other adventures. Thank you, sweetheart.

May the Malt be with you!

The 1st part was published on February 17th and the 2nd and February 24th.


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Irish Whiskey for St. Patrick’s Day ~ Kilbeggan Small Batch Rye – Irish Whiskey News


Irish Whiskey for St. Patrick’s Day ~ Kilbeggan Small Batch Rye

What makes Kilbeggan Small Batch Rye noteworthy? 

  • RYE!! Paying tribute to the golden age of Irish whiskey in the late-1800s, this is the only modern Irish whiskey of record to feature such a high quantity of rye within its mash: a mash of malt, barley, and approximately 30% rye*.
  • Double distilled to 86 proof in Kilbeggan’s copper pot stills – one of which is the oldest working whiskey pot still in the world today – Kilbeggan Small Batch Rye is the first of its kind in today’s market.
  • It is the first whiskey 100% distilled and matured at the Kilbeggan Distillery, Ireland’s oldest continually licensed distillery, to be released since its restoration was completed in 2010.
  • Although Kilbeggan Small Batch Rye was conceived as a pot still Irish whiskey, it breaks the technical definition of “pot still,” which is: a mashbill that is at least 30% malted barley, at least 30% unmalted barley, and no more than 5% of any other cereal. Since this whiskey is comprised of 30% rye and exceeds the 5% limit, even though it is distilled in copper pot stills, it cannot technically be called a pot still Irish whiskey. However, it displays many of the same characteristics of traditional pot still Irish whiskey, such as its spicy flavor and creamy texture, which are accentuated even further by the rye.

*History lesson – back in the late-1800s, many large Irish distillers used rye in their mashes. However, this spicy grain virtually disappeared from the Irish Whiskey category around the time of Prohibition and the Irish War of Independence.

As we celebrate St. Patrick, the patron saint of Ireland, we also celebrate the spirit of the Kilbeggan community, who unwavering dedication and perseverance has kept the distillery alive for more than 260 years.

While we like to enjoy Kilbeggan Small Batch Rye neat due to its mellow and spicy character, this March 17th, we’ll be toasting St. Patrick and the Kilbeggan community with the Kilbeggan Rye Old Fashioned: 2 parts Kilbeggan® Rye, 2 dashes aromatic bitters, and a bar spoon of simple syrup or cinnamon syrup. Combine ingredients in a mixing glass, add ice, and stir briefly. Serve over a large ice cube and garnish with a sprig of rosemary.


Double distilled and matured in Ireland’s oldest continually licensed distillery, Kilbeggan® Small Batch Rye is an innovation that pays tribute to the golden age of Irish whiskey. Kilbeggan Distilling Company celebrates the limited-edition release of Kilbeggan®Small Batch Rye, the only modern Irish whiskey of record to feature such a high quantity of rye within its mash.It is the first whiskey 100% distilled and matured at the Kilbeggan Distillery to be released since its restoration was completed in 2010.Each bottle is a testament to the spirit of the Kilbeggan community, whose unwavering dedication and perseverance have kept the distillery alive for more than 260 years.“Following the restoration of the Kilbeggan Distillery, the oldest licensed distillery in Ireland, our team was inspired to create this remarkable whiskey rooted in Irish distilling heritage,” says John Cashman, Beam Suntory Global Brand Ambassador, Irish Whiskey. “It is a truly unique spirit, featuring a rare mash that has produced aflavor unlike anything available today.” Featuring a mash of malt, barley, and approximately 30% rye, this whiskey hearkens back to the late-1800s, when many large Irish distillers used rye in their mashes. However, this spicy grain virtually disappeared from the Irish Whiskey category around the time of Prohibition and the Irish War of Independence. Double distilled to 86 proof in Kilbeggan’s copper pot stills–one of which is the oldest working whiskey pot still in the world today–Kilbeggan®Small Batch Rye is the first of its kind in today’s market. Due to the nature of its mash, the flavor profile of Kilbeggan Small Batch Rye is notably softer than familiar American rye whiskies. The combination of rye, malt and barley produces an oily, viscous, creamy whiskey, bristling with rye and barley spice. As both Irish whiskey and rye whiskey enjoy a resurgence, Kilbeggan Small Batch Rye is a true innovation within both categories, with a smooth, spicy flavor profile sure to excite whiskey drinkers and cocktail enthusiasts alike.Due to its mellow and spicy character, Kilbeggan® Small Batch Rye is best enjoyed neat. If using this whiskey in a cocktail, we recommend an Old Fashioned: 2 parts Kilbeggan® Rye, 2 dashes aromatic bitters, and a bar spoon of simple syrup or cinnamon syrup. Combine ingredients in a mixing glass, add ice, and stir briefly. Serve over a large ice cube and garnish with a sprig of rosemary.

Kilbeggan Small Batch Rye, 43% alc./Vol. It joins the U.S. portfolio along side permanent expressions Kilbeggan®Blended Irish Whiskey (40%ABV) and Kilbeggan®Single Grain Irish Whiskey(43% ABV). KILBEGGAN®SMALL BATCH RYE| 43% ABV AROMA Soft green fruits combine with a rich creamy aroma and give way to white pepper, citrus,and soft ginger spices TASTE Beautiful warming mouthfeel of textured vanilla cream, floral spice, clove,and forest sorrel, building to a crescendo of warm spice and biscuit dryness FINISH Immensely long and nuanced, thick buttery coating with a return to the vanilla and a spicy, oily coating that remains long after the finish

About Beam Suntory Inc. As the world’s third largest premium spirits company, Beam Suntory is Crafting the Spirits Brands that Stir the World.Consumers from all corners of the globe call for the company’s brands, including the iconic Jim Beam and Maker’s Mark bourbon brands and Suntory whisky Kakubin, as well as world renowned premium brands including Knob Creek bourbon, Yamazaki, Hakushu and Hibiki Japanese whiskies, Teacher’s, Laphroaig, and Bowmore Scotch whiskies, Canadian Club whisky, Courvoisier cognac, Hornitos and Sauza tequila, EFFEN and Pinnacle vodka, Sipsmith 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 witha deep heritage, passion for quality, innovative spirit and commitment to 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 www.beamsuntory.comand

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