Limited Edition Compass Box – Rogue’s Banquet at Hard To Find Whisky – Scotch Whisky News

Compass Box Rogues’ Banquet

Limited Edition · 70cl · 46% ABV

£179.95

ADD TO BASKET

Compass Box have always believed in doing things a little differently. Founded by John Glazer in 2000 with a desire to challenge a market he saw as bland and conservative. The whiskies are based on the old model of whisky blending – the blender’s art is to take individual parcels of whisky, marry them together, and create something that is greater than the sum of its parts.

Known for pushing the boundaries of whisky making, Compass Box have at times courted controversy, and are admired by whisky drinkers the world over. Their artistic label designs are instantly recognisable, and amongst the most striking and original in the industry.

To mark their 20th anniversary, Compass Box are releasing a number of limited edition whiskies to be celebrated, enjoyed, and shared amongst friends, family, and like-minded enthusiasts. Rogues’ Banquet is the first of these releases, featuring well aged malt whisky from Miltonduff, Clynelish and Glen Elgin with grain whisky from North British (reportedly all over 20 years of age).

Rogues’ Banquet offers a rich array of textures and flavours, from tropical fruits to stem ginger and toffee. Opulent and hedonistic, rather like the company behind the whisky.

Discover our full range of Compass Box Whiskies HERE.

 

Article source: http://www.whiskyintelligence.com/2020/04/limited-edition-compass-box-rogues-banquet-at-hard-to-find-whisky-scotch-whisky-news/

Saint Kilian is happy…. A new star is born PART 1 by Ernst J. Scheiner, The Gateway to Distilleries

Saint Kilian is happy….

A new star is born 

Ernie – Ernst J. Scheiner, The Gateway to Distilleries at www.whisky-distilleries.net

Saint Kilian celebrated his birthday again. Distillery Manager Mario Rudolf and his team presented their first three-year-old single malt whisky which they had distilled in Rüdenau in Lower Franconia in May 2019. Hundreds of friends and retailers joined the big party.

They celebrated the inauguration of Sankt Kilian Signature Edition One. The brand new German single malt whisky appeared in shining amber colours in a specially designed bottle which interpreted the shape and proportions of its pot still where the spirit had been distilled. The elegant and much acclaimed designer bottle was filled with a young whisky at 45% abv in natural colour. The three year old Sankt Kilian German Single Malt was double-distilled from 100 % German malted barley. „The first edition is not chill-filtered in order to preserve its full aroma and taste for the connoisseurs,“ Mario Rudolf pointed out. The Frank was born in the nearby town of Amorbach, which has strong family-links with Queen Victoria’s mother Victoire of Sachsen-Coburg-Saalfeld.

“It is an incredibly good feeling standing here, three years after we filled the first cask with our whisky which is a result of experimenting with different types of casks and wood.” The newly born whisky was the achievement of a dedicated dynamic young team. Special distillation methods in a state of the art distillery of the finest quality led to spirits which matured in a great variety of different casks on site. Today Sankt Kilian is the largest whisky distillery in Germany and produces about 210 000 LPA.  Four Signature Editions have been released so far plus innumerous special casks bottlings.

The beginnings

The fancy idea had started in Ireland. The friendship between the investor and whisky collector Andreas Thümmler, who is also from the Lower Franconia, and the experienced Irish distiller and developer David F. Hynes formed the foundation of a groundbreaking cooperation. The former managing director of Cooley had been responsible for the brilliant development of world-renowned whiskeys like Tyrconnell, Connemara, Greenore or Kilbeggan. The oldest Irish working distillery Kilbeggan got the two whisky specialists together. Thümmler’s idea to build a Scottish type of distillery in the hills of his home village near the Main River Valley was a splendid one indeed. Today tourists are flocking in visiting the new attraction near the medieval trading centre of Miltenberg. The aromatic result of an oily, almost creamy fruity, apple and pear-scented spirit without pungent alcohols is also sweet and malty on the palate. Thümmler’s huge investment decision is rewarded by the high quality of the whisky and its positive reception by customers and critics. The distillery site was indeed the perfect choice. Since Roman times the area has been known for the exeptional quality of its water sources. A disused textile factory provided the ideal production and warehousing site.

A state-of-the-art distillery emerges

The Irishman David Hynes designed the structure and size of the pot stills, the lauter tun – 12,000 litres – and the four wooden fermenting vats – 10,800 litres each. The world-famous coppersmiths of Forsyths from Rothes in Speyside manufactured two copper stills each having a capacity of 6,000 litres. Coopers from Dufftown in Speyside set up the wooden fermenters according to traditional Scottish patterns. The pine wood came from the American state of Oregon at the Pacific coast. The system of a temperature-controlled fermentation of the wort is a reminiscence of Irish tradition. By installing large cooling plates inside the wooden washbacks the mashmen are able to ferment various kinds of beers for distillation. Pitching the yeast starts normally at 28 degrees Celsius. Fermentation ends usually after 65 hours. At weekends it is longer of course. Dried yeast from Lallemand is the standard. The beer with a concentration of 8% abv is very fruity and only double distilled into water and alcohol in onion-shaped stills.

Pot stills under bond

German customs authorities require special modifications for this type of grain distillery. The spirit still is placed completely sealed behind framed glass walls. All screws of the metal frames and doors were even individually sealed by the officers. Free access to the pot still kettels is hermetically denied by a completely locked steel and sealed door. Stillmen are kept out totally, any access is fully denied. They are only allowed to open the doors in case of justified emergency. Only officials of the tax and revenue office have the legal right to break the seals for inspection. Nobody can trace any alcohol from the distilling line unless the seals will be taken off. Even the top flange of the lyne arm of the wash still is hermetically sealed. Well before distilling the distiller has to notify the very day and time to the regional revenue office. During the first months memebers of the revenue office controlled all distilling procedures. Officers have got the legal right of free access to any spot of the production premises and bonded warehouses at any time without prior appointment. They do control all steps of production and check the bonded warehouses.

When distilling Mario Rudolf and his colleagues are only able to control the aroma profil of the destillate after it has run through a completely sealed alcohol gauge meter. They may take only a very small sample at a special tap positioned just outside of the spirit safe which is also behind sealed glass frames. Any of these samples will also be taxed in the end. However, the Scottish-like pot still distillation system of St. Kilian has got a very special technical feature which reflects Irish distilling tradition: Hynes installed a dephlegmator or reflux condenser with spirial water pipes in the voluminous and slightly ascending lyne arm of the spirit still. Thus the stillman is able to control the particular temperature and amount of cooling water of the reflux condenser. By varying temperatures he might increase or decrease the reflux of the ascending heavy alcohol vapours back into the kettle. The distillate gets either purer or heavier during these monitored reflux phases. This versatile purification method of the destillates is resulting in a new make which is almost free of sulphurous aromas. Hynes: “We are approaching a two and a half times distillation and above, if you like.” A typical tripple Irish distillation has not been intended at Sankt Kilian Distillery so far. The graduate chemist from the University of Dublin had already installed a similar system at Cooley Distillery in Riverstown, Co Louth. There he fixed a serpent water pipe in the ascending lyne arm of the spirit still. Almost the same kind of purifying system was also implemented at the new Great Northern Distillery in Dundalk north of Dublin, where Hynes is one of the directors alongside Dr John Teeling.  At the former Harp Brewery he also modified the spirit stills. Hynes installed circular cooling pipes in the horizontal lyne arm. The reflux of heavy alcohols run directly through an additional copper pipe into the former brew kettle, where once brewers used to boil Harp Lager beer.

The result is a spirit full of fruity aromas

The Sankt Kilian new make reaches the spirit safe at an alcohol level of 70 to 75% abv. Like Scottish stillmen the Kilian Team recycles foreshots and feints within the low wines mixture. Although it is quite common by German distillers – mainly fruit distillers – not to rediststil the foreshots and feints. They only use the pure middle cut for maturation, the heads and tails are waste. In contrast to the Scottish Regulations, which only allow oak barrels for whisky maturation, the European Union legalizes the use of casks in Germany which are made of all kinds of wood. Rudolf matures his Kilian whisky in about 180 different small and large cask types of red and white wines such as Amarone or sweet wines like Sauternes or Tokay. In the onsite-bonded warehouses and in very unique former U.S. bunkers nearby you may spot casks which held Caribbean rum, Andalusian Pedro Ximénez, Oloroso, Moscatel, Bourbon, cider or beer etc. Juvenile casks may also shape the aroma profile of the Kilian whiskies. Mario Rudolf is very keen on experiments. Though the wood management is highly diversified. He even traced very old Sherry toneles from Sanlúcar de Barrameda and Pedro Ximénez seasoned casks from Montilla. He is now setting up long term relationships with bodegas and tonelerias in Montilla and Jerez. Like in Scotland, the new make is reduced to 63.5% abv before filling the casks. Since the start of production on Saint Patricks Day 2016, the spirits have been maturing in around 5000 barrels on the distillation site. Among them are now also distillates from beech-wood smoked Franconian malt and Scottish peated malt from Paul’s Malt in Glenesk, south of Aberdeen.

PART TWO WILL BE PUBLISHED ON APRIL 12th, 2020

Text and Photos remain Copyright The Gateway to Distilleries 2019

Article source: http://www.whiskyintelligence.com/2020/04/saint-kilian-is-happy-a-new-star-is-born-part-1-by-ernst-j-scheiner-the-gateway-to-distilleries/

Saint Kilian is happy…. A new star is born PART 1 by Ernst J. Scheiner, The Gateway to Distilleries

Saint Kilian is happy….

A new star is born 

Ernie – Ernst J. Scheiner, The Gateway to Distilleries at www.whisky-distilleries.net

Saint Kilian celebrated his birthday again. Distillery Manager Mario Rudolf and his team presented their first three-year-old single malt whisky which they had distilled in Rüdenau in Lower Franconia in May 2019. Hundreds of friends and retailers joined the big party.

They celebrated the inauguration of Sankt Kilian Signature Edition One. The brand new German single malt whisky appeared in shining amber colours in a specially designed bottle which interpreted the shape and proportions of its pot still where the spirit had been distilled. The elegant and much acclaimed designer bottle was filled with a young whisky at 45% abv in natural colour. The three year old Sankt Kilian German Single Malt was double-distilled from 100 % German malted barley. „The first edition is not chill-filtered in order to preserve its full aroma and taste for the connoisseurs,“ Mario Rudolf pointed out. The Frank was born in the nearby town of Amorbach, which has strong family-links with Queen Victoria’s mother Victoire of Sachsen-Coburg-Saalfeld.

“It is an incredibly good feeling standing here, three years after we filled the first cask with our whisky which is a result of experimenting with different types of casks and wood.” The newly born whisky was the achievement of a dedicated dynamic young team. Special distillation methods in a state of the art distillery of the finest quality led to spirits which matured in a great variety of different casks on site. Today Sankt Kilian is the largest whisky distillery in Germany and produces about 210 000 LPA.  Four Signature Editions have been released so far plus innumerous special casks bottlings.

The beginnings

The fancy idea had started in Ireland. The friendship between the investor and whisky collector Andreas Thümmler, who is also from the Lower Franconia, and the experienced Irish distiller and developer David F. Hynes formed the foundation of a groundbreaking cooperation. The former managing director of Cooley had been responsible for the brilliant development of world-renowned whiskeys like Tyrconnell, Connemara, Greenore or Kilbeggan. The oldest Irish working distillery Kilbeggan got the two whisky specialists together. Thümmler’s idea to build a Scottish type of distillery in the hills of his home village near the Main River Valley was a splendid one indeed. Today tourists are flocking in visiting the new attraction near the medieval trading centre of Miltenberg. The aromatic result of an oily, almost creamy fruity, apple and pear-scented spirit without pungent alcohols is also sweet and malty on the palate. Thümmler’s huge investment decision is rewarded by the high quality of the whisky and its positive reception by customers and critics. The distillery site was indeed the perfect choice. Since Roman times the area has been known for the exeptional quality of its water sources. A disused textile factory provided the ideal production and warehousing site.

A state-of-the-art distillery emerges

The Irishman David Hynes designed the structure and size of the pot stills, the lauter tun – 12,000 litres – and the four wooden fermenting vats – 10,800 litres each. The world-famous coppersmiths of Forsyths from Rothes in Speyside manufactured two copper stills each having a capacity of 6,000 litres. Coopers from Dufftown in Speyside set up the wooden fermenters according to traditional Scottish patterns. The pine wood came from the American state of Oregon at the Pacific coast. The system of a temperature-controlled fermentation of the wort is a reminiscence of Irish tradition. By installing large cooling plates inside the wooden washbacks the mashmen are able to ferment various kinds of beers for distillation. Pitching the yeast starts normally at 28 degrees Celsius. Fermentation ends usually after 65 hours. At weekends it is longer of course. Dried yeast from Lallemand is the standard. The beer with a concentration of 8% abv is very fruity and only double distilled into water and alcohol in onion-shaped stills.

Pot stills under bond

German customs authorities require special modifications for this type of grain distillery. The spirit still is placed completely sealed behind framed glass walls. All screws of the metal frames and doors were even individually sealed by the officers. Free access to the pot still kettels is hermetically denied by a completely locked steel and sealed door. Stillmen are kept out totally, any access is fully denied. They are only allowed to open the doors in case of justified emergency. Only officials of the tax and revenue office have the legal right to break the seals for inspection. Nobody can trace any alcohol from the distilling line unless the seals will be taken off. Even the top flange of the lyne arm of the wash still is hermetically sealed. Well before distilling the distiller has to notify the very day and time to the regional revenue office. During the first months memebers of the revenue office controlled all distilling procedures. Officers have got the legal right of free access to any spot of the production premises and bonded warehouses at any time without prior appointment. They do control all steps of production and check the bonded warehouses.

When distilling Mario Rudolf and his colleagues are only able to control the aroma profil of the destillate after it has run through a completely sealed alcohol gauge meter. They may take only a very small sample at a special tap positioned just outside of the spirit safe which is also behind sealed glass frames. Any of these samples will also be taxed in the end. However, the Scottish-like pot still distillation system of St. Kilian has got a very special technical feature which reflects Irish distilling tradition: Hynes installed a dephlegmator or reflux condenser with spirial water pipes in the voluminous and slightly ascending lyne arm of the spirit still. Thus the stillman is able to control the particular temperature and amount of cooling water of the reflux condenser. By varying temperatures he might increase or decrease the reflux of the ascending heavy alcohol vapours back into the kettle. The distillate gets either purer or heavier during these monitored reflux phases. This versatile purification method of the destillates is resulting in a new make which is almost free of sulphurous aromas. Hynes: “We are approaching a two and a half times distillation and above, if you like.” A typical tripple Irish distillation has not been intended at Sankt Kilian Distillery so far. The graduate chemist from the University of Dublin had already installed a similar system at Cooley Distillery in Riverstown, Co Louth. There he fixed a serpent water pipe in the ascending lyne arm of the spirit still. Almost the same kind of purifying system was also implemented at the new Great Northern Distillery in Dundalk north of Dublin, where Hynes is one of the directors alongside Dr John Teeling.  At the former Harp Brewery he also modified the spirit stills. Hynes installed circular cooling pipes in the horizontal lyne arm. The reflux of heavy alcohols run directly through an additional copper pipe into the former brew kettle, where once brewers used to boil Harp Lager beer.

The result is a spirit full of fruity aromas

The Sankt Kilian new make reaches the spirit safe at an alcohol level of 70 to 75% abv. Like Scottish stillmen the Kilian Team recycles foreshots and feints within the low wines mixture. Although it is quite common by German distillers – mainly fruit distillers – not to rediststil the foreshots and feints. They only use the pure middle cut for maturation, the heads and tails are waste. In contrast to the Scottish Regulations, which only allow oak barrels for whisky maturation, the European Union legalizes the use of casks in Germany which are made of all kinds of wood. Rudolf matures his Kilian whisky in about 180 different small and large cask types of red and white wines such as Amarone or sweet wines like Sauternes or Tokay. In the onsite-bonded warehouses and in very unique former U.S. bunkers nearby you may spot casks which held Caribbean rum, Andalusian Pedro Ximénez, Oloroso, Moscatel, Bourbon, cider or beer etc. Juvenile casks may also shape the aroma profile of the Kilian whiskies. Mario Rudolf is very keen on experiments. Though the wood management is highly diversified. He even traced very old Sherry toneles from Sanlúcar de Barrameda and Pedro Ximénez seasoned casks from Montilla. He is now setting up long term relationships with bodegas and tonelerias in Montilla and Jerez. Like in Scotland, the new make is reduced to 63.5% abv before filling the casks. Since the start of production on Saint Patricks Day 2016, the spirits have been maturing in around 5000 barrels on the distillation site. Among them are now also distillates from beech-wood smoked Franconian malt and Scottish peated malt from Paul’s Malt in Glenesk, south of Aberdeen.

PART TWO WILL BE PUBLISHED ON APRIL 12th, 2020

Text and Photos remain Copyright The Gateway to Distilleries 2019

Article source: http://www.whiskyintelligence.com/2020/04/saint-kilian-is-happy-a-new-star-is-born-part-1-by-ernst-j-scheiner-the-gateway-to-distilleries/

M&H Classic

Milk Honey, based in Tel Aviv, is probably the best known Israeli distillery, at least here in Europe. We’ve seen some limited expressions in the past couple of years and now they’ve launched MH Classic, the first commercial single malt bottling so to speak. Still limited availability but now on the shelves in Holland, France, UK, Germany, Austria and Poland. It has also been introduced in Belgium this month.

MH Classic is a combination of 80% ex-bourbon casks and 18% STR casks (red wine casks that are shaved, toasted, re-charred), as well as tiny portion of virgin oak casks. It is very young, between 3 and 4 years of age.

 

 

Milk  Honey ClassicMilk  Honey ClassicMilk Honey Classic
(46%, OB 2019, 10.000 btl.)

Nose: punchy start, including a boozy note. Some rather floral top notes, mixed with honey and fruits (the usual peach / apple combo). New furniture scents with vanilla and nutmeg. A faint whiff of red wine in the background. It’s assertive (good) but also a bit unbalanced. Mouth: better. The fruity notes are brighter (oranges, apples) with more honey. Of course there’s still a big oaky / spicy theme (green pepper, nutmeg, clove). Bready notes. Still a raw grainy side. Finish: medium, quite grassy and spicy.

So yes, this is really okay for a first wide-scale expression, but it’s too young and lacks some integration to recommend it. I would argue colder climates have better results with STR casks? Big progress though, I’m sure they’ll find a better balance in due time.

Score: 77/100

Article source: https://www.whiskynotes.be/2020/world/milk-and-honey-classic-whisky/?utm_source=rss&utm_medium=rss&utm_campaign=milk-and-honey-classic-whisky

Mannochmore 12 Years (Flora & Fauna)

Most sources claim Diageo stopped the Flora Fauna series around 2007, but if this is true, then why are so many releases still readily available after all these years? Does anyone know more?

Anyway, Mannochmore can be hard to find. Started in 1972 and operated in parallel with Glenlosse until 2007. Mostly producing whisky for blends, the only official bottlings are a few Special Releases and this Mannochmore 12 Years in the Flora Fauna series.

 

 

Mannochmore 12 Years - Flora  FaunaMannochmore 12 Years - Flora  FaunaMannochmore 12 yo
(43%, OB ‘Flora Fauna’)

Nose: very light and youngish. Plenty of floral notes (soapy but not quite). Green apples and pears, lemon sherbet, aniseed, fresh grass and green malty notes. Light peppery oak and some mineral, chalky touches. Aperitif whisky. Mouth: sweet fruits (apple, melon, orange peel) mixed with peppery, grassy punch and some flinty notes. Some grainy notes and tea. Ginger and clove. Always this chalky undertone. Finish: medium long, on lemon zest and oak spice.

A lightweight start but a slightly more exigent palate with chalky notes and oak spice. A decent example of this style and still affordable. Available from The Whisky Exchange or The Whisky Barrel for instance.

Score: 81/100

Article source: https://www.whiskynotes.be/2020/mannochmore/mannochmore-12-years-flora-fauna/?utm_source=rss&utm_medium=rss&utm_campaign=mannochmore-12-years-flora-fauna

Douglas Laing Announces Old Particular Easter Limited Edition Bottling – Scotch Whisky News

Douglas Laing Announces Old Particular Easter Limited Edition Bottling

Scotch Whisky specialist Douglas Laing Co has unveiled an exciting new bottling exclusively for DouglasLaing.com. With only 155 bottles released, this very limited edition Old Particular Single Cask celebrates the arrival of Spring and (much needed) hope. 

The Single Cask selected for this special bottling is an Invergordon 22 Years Old Single Grain at a natural cask strength of 48.9%. The Whisky, bottled without colouring or chill-filtration, is said to pair perfectly with your Easter chocolate! 

The concept is brought to life by intricate illustrated labels featuring Springtime flowers, bees and bunnies. The packaging includes a hand wax-dipped bottle with wooden gift box.

Director of Whisky and third generation in the family business, Cara Laing, commented: “Our Old Particular Spring bottling celebrates the hope and green shoots that Springtime brings. With notes of cinnamon and chocolate, we selected this Single Cask for bottling many months ago on the basis it would be the perfect accompaniment to some Easter chocolate indulgences. It now seems particularly fitting that it also marks the coming of Spring and hopefully brighter days.”

Old Particular The Easter Edition is available exclusively on DouglasLaing.com, with delivery available across the UK, Europe and selected Asian markets. UK retail price is £85 + shipping, whilst other countries will vary due to local taxes. 

ABOUT DOUGLAS LAING:

www.douglaslaing.com

Facebook: www.facebook.com/douglaslaingwhisky

Instagram: @dlaingwhisky

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

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

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

Article source: http://www.whiskyintelligence.com/2020/03/douglas-laing-announces-old-particular-easter-limited-edition-bottling-scotch-whisky-news/

Chivas Brothers Ltd

Chivas Brothers
111-113 Renfrew Road
Paisley, Renfrewshire
PA3DY
United Kingdom
Tel +44 141 531 1801
http://chivasbrothers.com

Pernod Ricard

Pernod Ricard is een van ’s werelds grootste drankenconcerns met hoofdkwartier in Parijs. Ze zijn in niet minder dan 80 landen actief en stellen zo’n 18.000 mensen te werk. Naast Absolut Vodka, Beefeater gin, Martell Cognac, Havana Club rum, Malibu, Perrier-Jouët, Mumm champagne en Jameson Irish Whiskey, hebben ze ook een belangrijke voet aan de grond in de Schotse whiskyindustrie.

De Schotse whiskypoot is ondergebracht in Chivas Brothers Ltd. Ze bezitten Aberlour, Caperdonich, Glenburgie, Dalmunach, Glen Keith, Strathisla, Longmorn, Miltonduff, The Glenlivet, Strathisla, Tormore en Scapa. Strathclyde, de grain distillery in de Lowlands, behoort hen ook toe. Daarnaast hebben ze nog een heleboel blends op de markt. Denken we maar Chivas Regal, Ballantine’s, White Heather, Long John, Passport, Clan Campbell, King’s Ransom… de lijst gaat nog even door.

1909

 Chivas heeft zijn hoofdkwartier in Paisley, vlakbij Glasgow en begon zijn geschiedenis in Aberdeen in 1801, toen John Forrest een kruidenierszaak opstartte, die in 1838 werd overgelaten aan William Edward. Niet veel later trad James Chivas toe. Na de dood van Edward kwam John Chivas, jongere broer van James, in de zaak en werd ze herdoopt tot Chivas Brothers. Hoewel na hun dood de zaak werd overgenomen door zakenlui buiten de familie, bleef de naam behouden.

In 1949 werd het bedrijf opgekocht door drankengigant Seagram, inclusief Strathisla. In 1957 werd dan Glen Keith vlakbij Strathisla neergepoot. Aangezien de verkoop bleef boomen werd in de 1970s Allt-a-Bhaine en Braeval gebouwd om te kunnen blijven voldoen aan de vraag. In 1975 werden daar Glenlivet, Glen Grant, Aberlour, Edradour, Longmorn en Benriach aan toegevoegd. Sinds 2001 is Chivas onderdeel van Pernod Ricard, die een groot deel van de portfolio van Seagram overneemt.

Range

De range van Chivas Brothers kent bijna geen einde. Laat ons daarom even focussen op hun vlaggenschip: Chivas Regal. In 1909 werd de blend voor het eerst gelanceerd en wel meteen als 25-jarige, bedoeld als super premium blend voor de jet set in de States. Het werd meteen een bestseller. Maar oorlog, droogdlegging en een beurskrach gooiden roet in het eten. Na enkele moeilijke jaren komt een 12-jarige expressie uit. Het duurt nog tot 1997 alvorens de 18-jarige op de markt komt, maar het moutgehalte ligt aanzienlijk lager dan bij de vorige versies.

In 2013 verrast Chivas met de Chivas Regal Mizunara, die rijpte op Japanse eik. Zeker ook het vermelden waard is de Royal Salute, een luxe blend als eerbetoon aan de Britse kroon.

Article source: https://blog.whivie.be/?p=5895

Spirit of Toronto 2020 – Masterclass schedule now online! – Whisky News

Website now fully updated!

Tickets for this year’s Spirit of Toronto go on sale Monday March 16 at 10am and our 2020 Masterclass Series has been published on our website. Keep reading for more details…

Tickets on sale next week

Tickets go on sale this coming Monday March 16 at 10am through Roy Thomson Hall’s box office, and the Spirit of Toronto website has been updated with the schedule for our 2020 Masterclass Series – there will be some difficult choices to make in our humble opinion!

For those of you attending the show for the first time, these are tutored tastings with limited seating presented by a variety of speakers on the lower level of Roy Thomson Hall.

Masterclass seats may be reserved when purchasing tickets for the show. Those opting for Early Bird admission will enjoy priority entry into the main tasting hall when their pre-show class is over.

Spoiled for choice…

The schedule for our 2020 Masterclass Series is now online and we’re happy with the variety it offers, be it something that appeals to seasoned connoisseurs, novice tasters or those simply looking for an adventure on the palate.

Kicking off our 2020 series is ‘Santé: The Spirit of France’, a relaxed, pre-show session that explores the craft and culture of drinking French through a curated selection of handcrafted spirits that explore grain and fruit. Joining us to host this one-of-a-kind tasting is none other than Regis Lemaitre, a long-time friend of Spirit of Toronto who will regale and delight with his unmitigated passion for all things distilled.

In keeping with this continental feel we are pleased to have the Italian Trade Commission presenting another set of pre-show aperitivos as they invite guests to discover the ‘Spirits of Italy’ and explore the building blocks of our most beloved cocktails.

Those of you looking for a deep dive into whisky won’t be disappointed and we’re pleased to be showcasing some of Scotland’s most esteemed distilleries courtesy of Balblair, Benromach, Glen Moray as well as a selection of single malts from the blending portfolio of the Johnnie Walker range. For those of you whose taste runs towards the Emerald Isle will be torn between exploring whiskeys from the world’s oldest distillery, Bushmills, versus the Hinch Distillery, one of Ireland’s many newcomers – decisions, decisions.

Closer to home Bearface will unpack the art of Canadian whisky blending with samples of their component whiskies, Forty Creek will take guests on a trip down memory lane, and we welcome the return of Dr. Don Livermore who will be presenting a few of his all-star favourites as well as a sneak preview of his 2020 releases. And speaking of releases, we are excited to be showcasing Canada’s newest single malt whisky courtesy of Dr. Graeme Macaloney and the Caledonian Distillery on Vancouver Island.

Staying Healthy

Please know that as we work towards this year’s show we maintain an on-going discussion with our venue, Roy Thomson Hall, with regards to the public health risk from COVID-19.

While Toronto Public Health has stated that the virus is not circulating locally at this time, Roy Thomson Hall monitors the situation on a daily basis and has taken a number of additional precautions to ensure the well-being of its staff and patrons, including a daily disinfection of the entire venue, and the installation of hand sanitizer stations and anti-bacterial wipes in all public and office areas.

All events at the Hall are continuing as originally planned and if cancellation is necessary, the box office will be issuing refunds for tickets purchased. To visit their website for further details, please click here.

Automatic ticket nofication

Those of you subscribed to this list will receive an automatic notification the night before tickets go on sale.

We’re often asked about the best way to purchase tickets in order to secure your first masterclass choices but regrettably we can offer no guarantees as tickets will be available online, by telephone and in person, and all three purchase methods are certain to experience a queue. That said, please bear in mind that any no-shows for our 7pm and 8:30pm classes will be given to patrons on a stand-by basis the night of the show — so hope springs eternal, and there is still a chance of attending the class of your choice even if tickets are sold out.

Looking forward to welcoming you back on Saturday April 25!

CLICK HERE TO BUY TICKETS

Article source: http://www.whiskyintelligence.com/2020/03/spirit-of-toronto-2020-masterclass-schedule-now-online-whisky-news/

West Cork Blended Irish Whiskey Cask Strength

Distilleerderij: West Cork
Regio: Ierland
Fles: West Cork Cask Strength, Blended Irish Whiskey
Kleur: vol goud
ABV: 62.0%

Vegetaal

Vergis u niet, deze West Cork is geen eigen werk, maar afkomstig van andere distilleerderijen. Hun eigen product is immers nog niet voldoende gerijpt. Bovendien gaat het hier om een blended Irish whiskey, dus zowel single malt als grain. Het alcoholpercentage is niet van de poes: 62%. Dat doet natuurlijk wel vermoeden dat het om erg jong spul gaat. We gaan het zien.

De neus is erg vegetaal en zelfs een beetje chemisch. Ik krijg nog iets wat aan jenever doet denken, wat wit brood, flink wat gist, maar weinig meer. Dju, dat valt tegen.

Op smaak maakt hij veel goed. Duidelijke toetsen van de graanwhiskey, maar dat stoort niet. Ik ben een groot liefhebber van Greenore, bijvoorbeeld, dus dit gaat vlotjes binnen. De malt voegt er daarenboven wat toetsen van pompelmoes – zeste incluis – en honing aan toe. Potloodslijpsel en wederom die chemische toets doen hem echter geen goed. Hij blijkt wel drinkbaar zonder verdunning.

De afdronk is erg lang, maar met zo’n ABV hoeft dat niet te verbazen.

Als je hiervoor wil shoppen, kijk je best even (online) rond. Want in Duitsland kan je deze fles voor minder dan 30 EUR kopen, maar in Ierland zelf tel je hier algauw 50 EUR voor neer.

81/100

Geproefd door Mark Dermul op 15-12-2019
(om snel andere tasting notes te vinden, surf naar www.whivie.be).

Article source: https://blog.whivie.be/?p=5862

The American Whiskey Convention POSTPONED! – American Whiskey News

The American Whiskey Convention returns to Philadelphia for its 5th annual whiskey and bourbon extravaganza.

The largest annual gathering of All-American distillers in the country features over 250 bourbons and whiskeys, interactive discussion forums with industry experts, southern BBQ, lifestyle attractions and artisan crafts.

PHILADELPHIA, PA. – The American Whiskey Convention, the largest celebration of American whiskey in the country, returns to Philadelphia for its 5th year on April 3rd, 2020 at the historic Independence Seaport Museum.

Set against the backdrop of the Independence Seaport Museum along the Delaware River, the theme of the 2020 American Whiskey Convention is ‘Whiskey On The Water’. This year’s American Whiskey Convention explores the fascinating role the region’s waterways played in the history of America’s whiskey. VIP Guests can join noted American whiskey historian and author, Michael Veach, as he conducts a tasting and leads a discussion on “The Ohio River and the Birth of Bourbon”.

Attendees can also attend talks with industry legends like American whiskey’s ‘Godfather of Rye’, Larry Ebersold, and meet master distillers such as Dick Stoll, Greg Metze, and countless other industry superstars including Lisa Roper Wicker, chemical engineer and chief distiller Becky Harris, and brand ambassadors JoAnn Street, Daniella Solano and Tim Heuisler.

More than just sipping whiskey and hob-knobbing with industry experts, guests can enjoy authentic southern BBQ from Philadelphia’s own Sweet Lucy’s Smokehouse and locally made whiskey-infused treats. Amongst the exciting food and drink, guests will find captivating – and pampering! – attractions. Sit for a close shave from Bryce Harper’s The Blind Barber barbershop (yes, that Bryce Harper), smoke a cigar with the Wooden Indian Tobacco Shop and Drew Estate, check out the latest Harley Davidson motorcycles from Barb’s HD, relax with a massage, and shop hand-made creations from local artisans.

And of course – the farmers. The American Whiskey Convention is famous for bringing together not only America’s best whiskey, but also the farmers and producers responsible for the grains behind them.

 “Once people connect the farmer with their favorite whiskey, it really brings home the entire Grain-To- Glass idea. It is so much fun watching people discover new tastes and learn the important role local farmers play,” says Laura Fields, Delaware Valley Fields Foundation CEO and founder of the American Whiskey Convention.

Proceeds from the American Whiskey Convention benefit local farmers through the Delaware Valley Fields Foundation’s outreach programs and innovative SeedSpark project.

“Our goal was to build an event for American whiskey lovers,” said event founder, Laura Fields. “From meeting farmers and grist millers, to chatting with maltsters and sampling products, it’s a completely immersive experience. What I find so great is that there’s something for everyone- from the casual whiskey drinker to the aficionado.”

Have a drink, Help a farmer: The American Whiskey Convention was created to support the Delaware Valley Fields Foundation’s mission- to build a bridge between Pennsylvania grain producers and fast growing industries like craft distilling. The groundbreaking Seed Spark Project brings together local farmers, academic research institutions, and commercial industry experts to help build profitable markets for regional businesses. At the event, the first collaboration between the Delaware Valley Fields Foundation, Penn State Agriculture Extension, and Stoll Wolfe Distillery will be debuted. The SeedSpark project is helping restore a ‘lost’ heritage rye grain called Rosen rye. In September of 2019, 1,000 lbs of local grain (including approximately 600 lbs of DVFF’s Rosen rye) was distilled by Dick Stoll (the man behind the fabled A.H. Hirsch bourbon). This partnership takes center stage with Original Grain, a photographic art installation by acclaimed photographer, Jordan Bush, bottle auctions, and limited tastings of this historically important distillate.

Grain to Glass, an American journey: Gain a new perspective and appreciation of American whiskey and bourbon with an immersive experience into every aspect of the craft distilling process that gives rise to your favorite drink. Meet the farmers who grow the crops, the maltsters and millers who process the grains, and the master distillers who dedicate their life to distilling the spirits we enjoy.

Event Details:

When: Friday, April 3rd | VIP Ticket Start 5:30pm | General Public Start 6:30pm Where: Independence Seaport Museum Get Tickets: americanwhiskeyconvention.com Proceeds Benefit: The Delaware Fields Foundation

About Delaware Valley Fields Foundation The Delaware Valley Fields Foundation is a non-profit organization that promotes local farming and its history. The organization works with farmers and other non-profits to bring attention to the vital role small farming plays in communities. Members educate the public through events, including the American Whiskey Convention. To learn more, visit delvalfieldsfoundation.org.

Article source: http://www.whiskyintelligence.com/2020/03/the-american-whiskey-convention-returns-to-philadelphia-for-its-5th-annual-whiskey-and-bourbon-extravaganza-american-whiskey-news/