Mulberry Bank Auctions Whisky Cask Sale July 24th, 2019 – Scotch Whisky News

MBA

The next few weeks will be busy with our upcoming Whisky Cask Sale and its associating Tasting Event so here are some early highlights from the sale to mull over.

  1. The oldest Whisky in our sale is a fantastic Single Grain from the silent North of Scotland Distillery in Cambus (between Alloa Tullibody in Clackmannanshire).  Distilled on 29th December 1970 this cask isn’t far away from turning 50 Years of Age and seems to be in brilliant condition with a good RLA of 101.4 litres at 46.3% abv.  A real showstopper of a cask!
  2. In the last sale we had a great cask of Springbank 1999 from a First Fill Sherry Cask, this time it is a Springbank 1999 from a First Fill Bourbon Cask, it is a cask full of golden deliciousness!
  3. If you like it peaty we have a Bowmore beast for you from 1995 in a refill Butt.  With size comes volume and this cask is sitting with a great Regauge litres of alcohol of 152.9 Litres at 55.6% abv.  A truly delicious, smoky chewy treat!

Our catalogue will be online this week or so and physical copies will be available soon after.

The Pre-Sale Tasting Event will take place on 17th July at 7pm in the Trades Hall of Glasgow, Glassford Street in the beautiful Saloon.  Tickets are £50 per person and available by contacting Stewart Smith on 0141 225 8181 or by email: stewarts@mulberrybankauctions.com

More highlights will be released on social media over the next couple of weeks, so watch or updates on our Facebook page or find us on Instagram.

Mulberry Bank Auctions

15 Kelvin Avenue
Hillington Park
Glasgow
G52 4LT

www.mulberrybankauctions.com

Article source: http://www.whiskyintelligence.com/2019/07/mulberry-bank-auctions-whisky-cask-sale-july-24th-2019-scotch-whisky-news/

Cooper’s Mark Small Batch Bourbon at The Party Source – American Whiskey News

Cooper’s Mark Small Batch Bourbon at The Party Source – American Whiskey News

Party Source

Cooper’s Mark Small Batch Bourbon

750 ml Bottle

A blend of 4, 5, and 6-year-old bourbon. A pale golden color with aromas of whole nuts, nougat, and caramel follow through on a soft entry to a dryish medium body with grain cereal, anise, and spice notes. Finishes with a solid toast and toffee fade. -89 Points, Beverage Tasting Institute

ON SALE $19.98

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Article source: http://www.whiskyintelligence.com/2019/07/coopers-mark-small-batch-bourbon-at-the-party-source-american-whiskey-news/

Balcones Distilling partners with That Boutique-y Whisky Company to launch legendary Texas independent bottlings – American Whiskey News

Balcones Single Malt - Batch 2 - 3 Year Old (That Boutique-y Whisky Company) (002)

Balcones Distilling partners with That Boutique-y Whisky Company

to launch legendary Texas independent bottlings… 

Four big, bold Texas whiskies are being released by That Boutique-y Whisky Company and the Lone Star State’s most celebrated distillery 

Balcones Distilling and That Boutique-y Whisky Company has announced the launch of four limited single cask spirits that will be available from this month and into the autumn.

Texas’ most trailblazing distillery has created four extraordinary whiskies for the multi award-winning independent bottler – That Boutique-y Whisky Company.

The range of single casks showcases the ever-experimental side of Balcones Distilling – renowned for its full flavor, characterful and cask strength drams and maverick approach to whisky producing. Of the four, three single malts have been especially bottled – all made using the retro Golden Promise malted barley sourced from Scotland – each one then aged for various timescales in unique wood from around the world.

Batch 1 – a single malt that has been finished in a Balcones Brimstone Cask, imparting notes of smoky bacon, hickory, mesquite and campfires into the final dram.

Batch 2 – a single malt that has been matured in a Tequila cask for 24 months, giving it a bold vegetal, yet dried fruit sweetness.

Batch 3 – the third single malt – has been finished in an Oloroso sherry cask, ensuring it takes on a ton of plum fruit notes with spicy treacle characteristics. This is the third spirit that Balcones has bottled that has been finished in a sherry cask – the other two being a single malt released in celebration of the distillery’s 10th anniversary and a dark rum finished in a Pedro Ximénez cask.

The fourth spirit will be launched in the autumn and is perfect for those wanting an absolute treat of a blue corn spirit that the distillery is so well known for: the spirit is made from 100% blue corn – Balcones signature corn grain – finished in Pedro Ximénez casks, giving their signature blue corn popcorn notes a level of unctuous richness that has not been found in any Balcones drams ever before.

Dave Worthington, That Boutique-y Whisky Company’s Brand Ambassador said: “Balcones has a special place in my heart as the first ever whisky festival I worked was for Balcones, so I’m so happy to see some of their Texan spirits wrapped up in our Boutique-y labels. Y’all gonna love this y’all (in my best Texas accent).”

Jared Himstedt, Balcones’ Head Distiller said: “”We are delighted to partner with our friends at That Boutique-y Whisky Company to release these rare and special spirits, all of which are a nod to our passion for exploration and testing the waters of what’s possible. We wanted to share some single casks that showcase some of our fun experiments and finishes, alongside the versatility of our blue corn spirit, which we’ve not release in Sherry casks before. We hope that people who enjoy our spirits have a chance to taste and enjoy these limited releases.”

Makers of the first legally sold Texas-made whisky since Prohibition, Balcones has become one of the most recognised and acclaimed craft whisky distillers in the world, earning over 350 awards, including the recently named Innovator of the Year and Master Distiller of the Year at the 2019 Icons of Whisky America Awards.

Batch 1, 2 and 3 are on sale now at www.masterofmalt.com, each priced at £69.95 (per 50cl bottle). The fourth release will be available in September. There will be a very limited number of bottles available of each batch, so whisky collectors and Balcones lovers will have to be quick to snap up their own to enjoy. 

Notes: 

About Balcones Distilling:

Driven by a passion to create something original and authentic, Balcones Distilling marries centuries of tradition with the bold flavors of Texas. Balcones is synonymous with quality and innovation in the whisky industry, known for emphasizing high quality ingredients and drawing influences from all over Texas. To date, the distillery has earned over 350 international tasting awards and accolades for their whiskies and spirits.

Balcones distills all of their beloved spirits inside the historic Texas Fireproof Storage Company building in Waco, Texas. At its heart are four copper pot stills built by the best artisans in Scotland. You can now visit and tour the facility, with tastings and events held regularly, and see why Balcones is always Distilled to Appreciate. Visit www.balconesdistilling.com for more information.

About That Boutique-y Whisky Company:

That Boutique-y Whisky Company is a multi-award-winning independent bottler established in 2012, bottling exceptional single malts, blended malts, blended whiskies, grain whiskies, bourbons and more from around the globe. TBWC was named Whisky Magazine’s Islands Independent Bottler of the Year 2016 and their Macallan 25 Year Old was named Scotch Single Malt of the Year (Single Cask) in Jim Murray’s Whisky Bible 2017. Most recently, their Glengoyne 17 Year Old was recognised with a Master medal in the Spirits Business’ 2019 Spirits Masters awards.

Article source: http://www.whiskyintelligence.com/2019/07/balcones-distilling-partners-with-that-boutique-y-whisky-company-to-launch-legendary-texas-independent-bottlings-american-whiskey-news/

Blink-and-You’ll-Miss-It Opportunity on a Highly Allocated Whisky – Japanese Whisky News

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Blink-and-You’ll-Miss-It Opportunity on a Highly Allocated Whisky

We recently received an unbelievable allocation of the immensely popular Hakushu 12 Year Old. The handful of bottles we usually get sell out immediately, with a one-bottle limit per customer. Rarely do we get enough to satisfy a fraction of the demand, much less put out an offer. An excellent foil to Suntory’s Yamazaki 12, the Hakushu offers a similar lightly peated profile but with a distinctly more elegant and graceful approach. Produced at a high-elevation distillery near the Ojira River, this 12 Year Old exudes pure freshness and vitality. Bright citrus tones are accented by notes of honey, jasmine, and subtle peat smoke. A classic Japanese dram, this is a bottling to return to again and again. Demand for Japanese whisky remains at an all-time high, especially for anything with an age statement like this. Load up now, as we probably won’t see anything like this again anytime soon.

Suntory Hakushu 12 Year Old Japanese Peated Single Malt Whisky (limit 12) (750ml) ($109.99)

KL Notes: Suntory’s Hakushu, known as the “Forest Distillery,” was built in 1973 as a sister distillery to Suntory’s Yamazaki distillery (previously the only Japanese single malt available in the U.S.). The facility is located at a high-elevation site next to the “pristine waters” of the Ojira River, which are used to dilute the whisky itself. Hakushu distillery uses different styles of oak barrel to age their single malt, but mainly Hogshead, which is “suitable to the clear air and cool humid climate,” according to the distillery. The 12-year-old from Hakushu is lightly peated and very delicate in its flavor profile. The light and fruity style of the whisky is quite similar to the Yamazaki 12, but the smoke really makes up for any lack of richness. We’ve seen insane price increases over the last five years on Japanese whisky and inventory getting tighter and tighter, but for a limited time we have Hakushu 12 in stock and available to sell, and at a fraction of the price you’ll see at many other retailers across the country.

Andrew Whiteley | KL Staff Member | Review Date: June 27, 2019

Hakushu has always been my favorite of the Suntory malts. The sweet and elegant malt profile is rounded out beautifully by the gentle peat smoke giving the whisky more body and texture than its brothers. The “forest distillery” also produces a verdant whisky – it feels green and fresh, cool and earthy. Moist peat and cool mint gently hold up the bouquet of flowers and cereal notes. The palate is extremely balanced with pepper and cinnamon playing off of the sweeter grain notes. The smoke is more rich body than intense fire. A long and earthy finish is sweetened by maple syrup and caramel notes that leave a very pleasant aftertaste. With Japanese whisky being so hard to get these days, you have to get while the gettin’ is good.

Gary Westby | KL Staff Member | Review Date: June 27, 2019

This expertly crafted single malt has extraordinary balance for a peaty style and a refreshing, salty lightness that makes me come back for more. I love that this has the smoke and complexity of peat but doesn’t get bogged down with oily heaviness. To the contrary, this is a refreshing whisky that is fantastic to enjoy after a big meal!

KL-emailheader

Article source: http://www.whiskyintelligence.com/2019/07/blink-and-youll-miss-it-opportunity-on-a-highly-allocated-whisky-japanese-whisky-news/

Blink-and-You’ll-Miss-It Opportunity on a Highly Allocated Whisky – Japanese Whisky News

KL 1080132x

Blink-and-You’ll-Miss-It Opportunity on a Highly Allocated Whisky

We recently received an unbelievable allocation of the immensely popular Hakushu 12 Year Old. The handful of bottles we usually get sell out immediately, with a one-bottle limit per customer. Rarely do we get enough to satisfy a fraction of the demand, much less put out an offer. An excellent foil to Suntory’s Yamazaki 12, the Hakushu offers a similar lightly peated profile but with a distinctly more elegant and graceful approach. Produced at a high-elevation distillery near the Ojira River, this 12 Year Old exudes pure freshness and vitality. Bright citrus tones are accented by notes of honey, jasmine, and subtle peat smoke. A classic Japanese dram, this is a bottling to return to again and again. Demand for Japanese whisky remains at an all-time high, especially for anything with an age statement like this. Load up now, as we probably won’t see anything like this again anytime soon.

Suntory Hakushu 12 Year Old Japanese Peated Single Malt Whisky (limit 12) (750ml) ($109.99)

KL Notes: Suntory’s Hakushu, known as the “Forest Distillery,” was built in 1973 as a sister distillery to Suntory’s Yamazaki distillery (previously the only Japanese single malt available in the U.S.). The facility is located at a high-elevation site next to the “pristine waters” of the Ojira River, which are used to dilute the whisky itself. Hakushu distillery uses different styles of oak barrel to age their single malt, but mainly Hogshead, which is “suitable to the clear air and cool humid climate,” according to the distillery. The 12-year-old from Hakushu is lightly peated and very delicate in its flavor profile. The light and fruity style of the whisky is quite similar to the Yamazaki 12, but the smoke really makes up for any lack of richness. We’ve seen insane price increases over the last five years on Japanese whisky and inventory getting tighter and tighter, but for a limited time we have Hakushu 12 in stock and available to sell, and at a fraction of the price you’ll see at many other retailers across the country.

Andrew Whiteley | KL Staff Member | Review Date: June 27, 2019

Hakushu has always been my favorite of the Suntory malts. The sweet and elegant malt profile is rounded out beautifully by the gentle peat smoke giving the whisky more body and texture than its brothers. The “forest distillery” also produces a verdant whisky – it feels green and fresh, cool and earthy. Moist peat and cool mint gently hold up the bouquet of flowers and cereal notes. The palate is extremely balanced with pepper and cinnamon playing off of the sweeter grain notes. The smoke is more rich body than intense fire. A long and earthy finish is sweetened by maple syrup and caramel notes that leave a very pleasant aftertaste. With Japanese whisky being so hard to get these days, you have to get while the gettin’ is good.

Gary Westby | KL Staff Member | Review Date: June 27, 2019

This expertly crafted single malt has extraordinary balance for a peaty style and a refreshing, salty lightness that makes me come back for more. I love that this has the smoke and complexity of peat but doesn’t get bogged down with oily heaviness. To the contrary, this is a refreshing whisky that is fantastic to enjoy after a big meal!

KL-emailheader

Article source: http://www.whiskyintelligence.com/2019/07/blink-and-youll-miss-it-opportunity-on-a-highly-allocated-whisky-japanese-whisky-news/

Pernod Ricard adds Bourbon to its portfolio with super premium brand Rabbit Hole – American Whiskey News

Rabbit Hole

Pernod Ricard adds Bourbon to its portfolio with super premium brand Rabbit Hole 

Partnership with fast-growing, high-potential brands is the latest in a series of
successful deals illustrating the Group’s active portfolio management,
part of its three-year strategic plan “Transform Accelerate”

Pernod Ricard, through Pernod Ricard USA’s New Brand Ventures division, is delighted to announce yesterday’s signing of the agreement for the acquisition of a majority share of Rabbit Hole Whiskey, produced and based in Louisville, Kentucky.

Rabbit Hole, an award-winning range of Kentucky spirits, is particularly recognized for its iconic, state-of-the-art distillery in the heart of Louisville. The brand’s Straight Bourbon and Rye whiskeys are crafted with a mix of carefully selected grains, distilled in copper Vendome column stills and aged in native oak barrels by Louisville’s hot summers and cold winters.  The Bourbon category is currently undergoing a renaissance; new consumers are discovering its quality and versatility as Bourbon can be appreciated neat and has also recently earned its rightful place in modern mixology.

As was the case with previous successful partnerships such as Monkey 47 super premium gin, Smooth Ambler West Virginian whiskey and Del Maguey mezcal, Pernod Ricard is joining forces with a passionate entrepreneur, Kaveh Zamanian. The founder of Rabbit Hole left his day job as a clinical psychologist and psychoanalyst to fully dedicate himself to the art of crafting whiskey in the very heart of Kentucky’s whiskey culture. As part of the strategic partnership, Kaveh is keeping the majority of his shares in Rabbit Hole and will continue to operate the company.

With this strategic partnership, Pernod Ricard expands its newly created portfolio of specialty brands, gathering smaller brands with unique and comprehensive value propositions and select distribution. In the United States, Rabbit Hole will be part of the New Brand Ventures portfolio along with
recently-acquired brands Smooth Ambler and Del Maguey.

For Alexandre Ricard, CEO of Pernod Ricard, “This partnership is the perfect implementation of our long-term investment strategy to create sustainable value. Kaveh and I embrace the same entrepreneurial spirit.  Rabbit Hole is a fast-growing brand, strongly rooted in its terroir and very well positioned in the high-end Bourbon and Kentucky whiskey categories. We are excited to take the brand to the next stage of its very promising development.” 

Kaveh Zamanian added, “Pernod Ricard and I share the same entrepreneurial values and our ethos and strategic visions are fully aligned. By leveraging Pernod Ricard’s extensive distribution network to reach new consumers, we are able to strengthen Rabbit Hole’s position as a brand and amplify its presence as a new voice in American Whiskey. In partnership with Pernod Ricard, Rabbit Hole is poised to reach new heights. I am very excited about this partnership and our future together.”
This transaction is expected to close shortly.

About Pernod Ricard

Pernod Ricard is the world’s n°2 in wines and spirits with consolidated Sales of € 8, 987 million in FY18. Created in 1975 by the merger of Ricard and Pernod, the Group has undergone sustained development, based on both organic growth and acquisitions: Seagram (2001), Allied Domecq (2005) and VinSprit (2008). Pernod Ricard holds one of the most prestigious brand portfolios in the sector: Absolut Vodka, Ricard pastis, Ballantine’s, Chivas Regal, Royal Salute and The Glenlivet Scotch whiskies, Jameson Irish whiskey, Martell cognac, Havana Club rum, Beefeater gin, Malibu liqueur, Mumm and Perrier- Jouët champagnes, as well Jacob’s Creek, Brancott Estate, Campo Viejo and Kenwood wines. Pernod Ricard employs a workforce of approximately 18,900 people and operates through a decentralised organisation, with 6 “Brand Companies” and 86 “Market Companies” established in each key market. Pernod Ricard is strongly committed to a sustainable development policy and encourages responsible consumption. Pernod Ricard’s strategy and ambition are based on 3 key values that guide its expansion: entrepreneurial spirit, mutual trust and a strong sense of ethics.  Pernod Ricard is listed on Euronext (Ticker: RI; ISIN code: FR0000120693) and is part of the CAC 40 index.

Article source: http://www.whiskyintelligence.com/2019/06/pernod-ricard-adds-bourbon-to-its-portfolio-with-super-premium-brand-rabbit-hole-american-whiskey-news/

Heaven Hill Distillery Launches Historic, Bottled-in-Bond Namesake Bourbon

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Heaven Hill Distillery Launches Historic, Bottled-in-Bond Namesake Bourbon

BARDSTOWN, Ky. – Heaven Hill Distillery, one of the nation’s foremost American Whiskey producers now celebrating 84 years and three generations of family ownership, today announces the launch of Heaven Hill 7-Year-Old Bottled-in-Bond Kentucky Straight Bourbon Whiskey. This historic offering of the company’s namesake Bourbon exemplifies the craftsmanship, patience and perseverance that are hallmarks of Heaven Hill’s whiskey-making tradition.

The origins of Heaven Hill’s eponymous Bottled-in-Bond brand dates to 1939, when upon release, it quickly became the number-one-selling Bourbon Whiskey in the state of Kentucky. The lineage of Heaven Hill Bourbon has been a constant throughout the company’s history, from the original 1939 4-Year-Old Bottled-in-Bond to the 2018 release of Heaven Hill 27-Year-Old. Today, that heritage is once again celebrated with the release of Heaven Hill 7-Year-Old Bottled-in-Bond. Made from Heaven Hill Distillery’s traditional Bourbon mashbill, mingled in small batches, and bottled at 100 proof, this 7-year-old offering of the namesake brand exceeds the minimum four-year aging requirement for a Bottled-in-Bond. The Distilled Spirits Plant (D.S.P) number of the Bernheim Distillery in Louisville, Ky., D.S.P.-KY-1, and that of the Heaven Hill headquarters and bottling house in Bardstown, Ky., D.S.P-KY-31, are featured prominently on the face label.

“Heaven Hill Distillery was built on patience and perseverance, two values we continue to pour into our products today,” said Heaven Hill Distillery President Max L. Shapira. “At a time when American Whiskey is surging, we are proud to release a namesake product that really brings us back to our company’s founding.  It celebrates our rich bourbon-making heritage, as well as the values and standards we hold today as a point of passion for our company.”

The front label prominently features “Bottled-in-Bond” across the top, an embossed “Heaven Hill” in the middle along with an illustration of Old Heaven Hill Springs distillery, the distillery first used in 1935, and the phrase “This Bourbon is 7 Years Old” adorns the bottom calling out the age statement. A gold foil, embossed Heaven Hill Distillery medallion is featured on the bottom label, the same emblem that marked the Heaven Hill 27-Year-Old Bottled-in-Bond packaging. To complete the packaging, the back label includes the historic tagline “The Best of the Great Kentucky Bourbons,” along with the history of the namesake brand.

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With an SRP of $39.99, it will first launch in October in the limited markets of California, Texas, New York, Georgia, Florida, Illinois, South Carolina, and Colorado.

Why Bottled in Bond?
The Bottled-in-Bond designation was an important turning point in the history of Bourbon. The exacting standards set forth in the Bottled-in-Bond Act of 1897 offered consumers a guarantee of quality and transparency. It stipulated that the whiskey must be the product of one distilling season from one distillery, aged in a federally bonded warehouse for at least four years and bottled at 100 proof. Today, this designation continues to offer those same guarantees, providing consumers with the knowledge of where the Bourbon was produced and the assurance that the barrels were all pulled from a single season. Keeping a Bottled-in-Bond product on the shelves with a consistent flavor profile requires the foresight of consistent aging inventory, as only barrels distilled between January and June or July and December can be bottled together in a single batch.

For Heaven Hill specifically, Bottled-in-Bonds are ingrained in our Bourbon portfolio. Not only was one of the founding brands a Bottled-in-Bond, but Heaven Hill has had the fortune of acquiring many Bottled-In-Bond labels over the years and has been instrumental in keeping the history of this important act and these labels alive. In fact, Heaven Hill Distillery produces the most Bottled-in-Bond whiskeys of any distillery today and prides itself on having a vast enough inventory to ensure that each of these bottlings meet the exacting standards of a Bottled-In-Bond.

ABOUT HEAVEN HILL DISTILLERY: Founded in Kentucky by the Shapira family in 1935, Heaven Hill Distillery continues its legacy as one of the foremost American Whiskey producers. Heaven Hill has cultivated the traditions and history of America’s Native Spirit with its fierce independence, passionate family ownership, dedication to quality, and thoughtful innovation. Today, Heaven Hill Distillery maintains over 1.5 million barrels aging in 58 warehouses throughout Nelson and Jefferson Counties. It is home to an award-winning collection of American Whiskeys including Elijah Craig Bourbon, Larceny Bourbon, Evan Williams Bourbon, Pikesville Rye Whiskey, Rittenhouse Rye Whisky and Parker’s Heritage Collection. Heaven Hill Distillery currently holds the title of 2019 San Francisco Spirits Best in Show Whisky, and previously held the titles of 2018 San Francisco Spirits Best Bourbon, 2017 Whisky Advocate Whisky of the Year, 2016 Whisky Magazine Distillery of the Year, 2016 Whisky Advocate American Whiskey of the Year and 2016 Rye Whiskey of the Year from “Jim Murray’s Whisky Bible.” For more information, please visit www.heavenhilldistillery.com.

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Article source: http://www.whiskyintelligence.com/2019/06/heaven-hill-distillery-launches-historic-bottled-in-bond-namesake-bourbon/

Buffalo Trace Distillery Marches Ahead with $1.2 Billion Investment – American Whiskey News

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Buffalo Trace Distillery Marches Ahead with $1.2 Billion Investment 

The Distillery’s Largest Expansion since the Repeal of Prohibition

FRANKFORT, Franklin County, Ky (June 13, 2019) Buffalo Trace Distillery is making great progress on its $1.2 billion infrastructure investment started in 2016, with four new barrel warehouses built within the past 18 months and the $50 million bottling hall nearing completion.  Still, though, it will be a few more years before this National Historic Landmark Distillery predicts it will catch up with consumers’ growing demand for its popular bourbons.

New barrel warehouses AA, BB, CC, and DD are built and filled with barrels containing what will eventually fill 70 million bottles up on the “whiskey farm,” the 200+ acres purchased adjacent to Buffalo Trace a few years ago. The fifth new warehouse – “EE” – is taking shape, with construction of number six and seven barrel warehouses planned for 2019.  Each of these new warehouses are insulated and heated during the winter months, a rarity for bourbon warehouses. (All barrel warehouses at Buffalo Trace are heated, a tradition started by E.H. Taylor Jr. in the 1800s, and continuing today.)  The reasoning behind heating the warehouses is to keep the bourbon moving in and out of the wood as it ages during the cold Kentucky winters, rather than lying dormant when the temperature dips down.  These new warehouses cost about $7 million each to build and another $21 million each to fill with barrels, making this a significant part of the $1.2 billion investment.  A new barrel warehouse is being built every few months for the next several years.

But all those aging barrels will require more bottling capacity when they come of age, and Buffalo Trace is in the finishing stages of its $50 million bottling hall, located on site near its new distribution center which was completed in 2015.  Already some bottling lines are running in the new bottling hall, as construction concludes in other parts of the 110,000 square foot building. The bottling hall will be complete in August and offers improved efficiency, flexibility and overall quality for the Distillery’s award-winning brands.

But all those barrels and bottles means whiskey production must be increased too, which is why Buffalo Trace is adding a new cooling tower this summer. The cooling tower chills the water that is used for cooling down the grain after it is cooked into mash.   Also on tap for this summer is the addition of four new cookers, twice the size of the existing cookers. Plus, four new fermenters are being installed. These 92,000 gallons fermenting tanks will be same size as the existing fermenters – the largest in the distilling industry.  The dry house, the area where used grain is dried and sold, will receive new handling equipment and a new evaporator.

The production area at Buffalo Trace is not the only thing getting an addition; the Visitor Center will be expanded again in the next year, as visitors continue to flock to the Distillery, who had a record year in 2018 with 231,523 guests.

Unfortunately though, fans of Buffalo Trace Bourbon and the other whiskeys made at the historic distillery will need to remain patient for a few more years, as demand continues to exceed supply.  “We’ve been increasing production for many years now. We’ll fill more barrels this year than ever before in our 246 year history,” said Senior Marketing Director Kris Comstock.  “Many of our bourbons are aged for eight years or more, so although we have far more than a decade ago, demand continues to outpace our supply of mature bourbon. There will be more available every year, but it will be awhile before bottles are readily available on liquor store shelves. While we’re flattered these brands have become so popular, we do understand the frustration our fans are experiencing when they see empty store shelves. We promise we are doing everything we can, but we can’t speed up the aging process, so we just ask for continued patience.”

Buffalo Trace Distillery also remains committed to not raising prices due to the supply / demand imbalance or diluting proof just to fill more bottles.  Maintaining high quality and taste standards are most important to the world’s most award-winning distillery. Comprising the time it takes to age great bourbon, just to fill more bottles today, is not an option for Buffalo Trace either. “You can’t cheat Mother Nature and you can’t hurry Father Time,” says Master Distiller Harlen Wheatley. The brands made at Buffalo Trace Distillery will remain on allocation to ensure every state receives some of these bourbons each month.  To see a video of the progress Buffalo Trace has made on its $1.2 billion expansion in the past year, click here.

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About Buffalo Trace Distillery

Buffalo Trace Distillery is an American family-owned company based in Frankfort, Franklin County, Kentucky. The Distillery’s rich tradition dates back to 1773 and includes such legends as E.H. Taylor, Jr., George T. Stagg, Albert B. Blanton, Orville Schupp, and Elmer T. Lee.  Buffalo Trace Distillery is a fully operational Distillery producing bourbon, rye and vodka on site and is a National Historic Landmark as well as is listed on the National Register of Historic Places. The Distillery has won 21 distillery titles since 2000 from such notable publications as Whisky Magazine, Whisky Advocate Magazine and Wine Enthusiast Magazine. Its Col. E. H. Taylor, Jr. Four Grain Bourbon was named World Whiskey of the Year by “Jim Murray’s Whiskey Bible 2018.”  Buffalo Trace Distillery has also garnered more than 500 awards for its wide range of premium whiskies. To learn more about Buffalo Trace Distillery visit www.buffalotracedistillery.com.

Article source: http://www.whiskyintelligence.com/2019/06/buffalo-trace-distillery-marches-ahead-with-1-2-billion-investment-american-whiskey-news/

Sterling Success for Kingsbarns Distillery – Scotch Whisky News

Kingsbarns distillery releases its first single malt whisky.

Sterling Success for Kingsbarns Distillery

Double Silver for Single Malt ‘Dream to Dram’ at Global Awards

Kingsbarns Distillery in the East Neuk of Fife is celebrating a first taste of medal success, with news today (5thJune) that it’s recently launched ‘Dream to Dram’ single malt has been recognised at two of world’s most respected spirits competitions.

After just a few months on the market, the dram has scooped two silver medals: one at the 2019 International Spirits Challenge (ISC), and a second silver awarded at the Spirits Business Whisky Masters Awards in the Premium Lowland category.

Both competitions are amongst the most prestigious in the global drinks industry, awarding medals only after a tough blind tasting process of thousands of entrants by world-renowned industry experts.

Distillery manager Peter Holroyd said that he and the Kingsbarns team were thrilled to see their flagship expression decorated so soon after launching. He commented: ‘We’ve had such a positive response since we launched Dream to Dram back in January, and these medals are another indication that we have created a single malt of real substance and quality. The calibre of entrants is so high at both competitions, so we are extremely proud to have put Kingsbarns on the map in our first year – as well as championing the Lowland region and style of malt whisky on the world stage. This is a wonderful recognition for the hard work and dedication of our whole distillery team.

Named to mark the Wemyss Family’s vision to bring malt whisky distilling to their Fife home, Dream to Dram is a truly local whisky, having been slowly crafted with barley harvested exclusively from East Fife.  Combined with superior wood choice and long, slow fermentation, the resulting whisky has a remarkably complex and distinctive character: light, intensely fruity, floral and balanced, with colour and richness coming from the wood. It’s a dram that perfectly captures the essence of this quiet corner of Scotland.

The ISC is regarded as the most respected competitions in the drinks industry, due to the stringent nature of the judging process. Now in its 24th year, it is the premier event in promoting outstanding quality spirits from across the globe. 

www.kingsbarnsdistillery.com

Twitter @KingsbarnsDist

Instagram @kingsbarnsdist

 

Kingsbarns Distillery 

Kingsbarns Distillery began life as a semi-derelict farm steading – built around 1800 by Thomas Erskine, the ninth Earl of Kellie, as part of East Newhall Farm to service the adjoining Cambo Estate. Its centrepiece is a doocot, made with over 600 neatly formed terracotta nesting boxes which, at the time, would have housed pigeons to supply the laird’s kitchen with meat and eggs.

A three year restoration project involving specialist architects, engineers, designers and whisky specialists restored this historic building into the beautiful distillery and visitor centre that is now in place today – including the immaculately restored doocot in pride of place.

The distillery has 4 washbacks and 2 stills (wash still 7.5k litres, spirit still 4.5k litres) which have been designed to fit snugly into the low distillery space, using long lyne arms for maximum copper contact. The distillery has a capacity of 34 barrels per week and can produce 200k litres of alcohol per year.

The Kingsbarns team is aiming to make the distillery as green as possible and sustainability is at the heart of production. Waste water goes through reed beds and is returned clean into the local burn; local farmers use waste as fertilizer, and spent grain is used as cattle feed on neighbouring farms. Nothing is wasted and everything goes back into the local environment to the benefit of local businesses.

Distiller Peter Holroyd has been at the helm of distillation since the very beginning, sharing his passion for whisky and turning the Kingsbarns dream into a reality with the Wemyss family. A native of Glasgow, Peter graduated from the Heriot Watt Brewing and Distilling Course in Edinburgh, working in a number of small breweries before joining the Kingsbarns Team in his first whisky role.

The Kingsbarns Distillery Founders’ Club was launched on the first anniversary of the Distillery on 30th November 2015 and is still open for membership.  Members enjoy a welcome pack with a small bottle of Kingsbarns New Make Spirit, a glass and membership badge, plus five exclusive bottles of the distillery’s inaugural Founders’ Reserve expression.

Article source: http://www.whiskyintelligence.com/2019/06/sterling-success-for-kingsbarns-distillery-scotch-whisky-news/

Sterling Success for Kingsbarns Distillery – Scotch Whisky News

Kingsbarns distillery releases its first single malt whisky.

Sterling Success for Kingsbarns Distillery

Double Silver for Single Malt ‘Dream to Dram’ at Global Awards

Kingsbarns Distillery in the East Neuk of Fife is celebrating a first taste of medal success, with news today (5thJune) that it’s recently launched ‘Dream to Dram’ single malt has been recognised at two of world’s most respected spirits competitions.

After just a few months on the market, the dram has scooped two silver medals: one at the 2019 International Spirits Challenge (ISC), and a second silver awarded at the Spirits Business Whisky Masters Awards in the Premium Lowland category.

Both competitions are amongst the most prestigious in the global drinks industry, awarding medals only after a tough blind tasting process of thousands of entrants by world-renowned industry experts.

Distillery manager Peter Holroyd said that he and the Kingsbarns team were thrilled to see their flagship expression decorated so soon after launching. He commented: ‘We’ve had such a positive response since we launched Dream to Dram back in January, and these medals are another indication that we have created a single malt of real substance and quality. The calibre of entrants is so high at both competitions, so we are extremely proud to have put Kingsbarns on the map in our first year – as well as championing the Lowland region and style of malt whisky on the world stage. This is a wonderful recognition for the hard work and dedication of our whole distillery team.

Named to mark the Wemyss Family’s vision to bring malt whisky distilling to their Fife home, Dream to Dram is a truly local whisky, having been slowly crafted with barley harvested exclusively from East Fife.  Combined with superior wood choice and long, slow fermentation, the resulting whisky has a remarkably complex and distinctive character: light, intensely fruity, floral and balanced, with colour and richness coming from the wood. It’s a dram that perfectly captures the essence of this quiet corner of Scotland.

The ISC is regarded as the most respected competitions in the drinks industry, due to the stringent nature of the judging process. Now in its 24th year, it is the premier event in promoting outstanding quality spirits from across the globe. 

www.kingsbarnsdistillery.com

Twitter @KingsbarnsDist

Instagram @kingsbarnsdist

 

Kingsbarns Distillery 

Kingsbarns Distillery began life as a semi-derelict farm steading – built around 1800 by Thomas Erskine, the ninth Earl of Kellie, as part of East Newhall Farm to service the adjoining Cambo Estate. Its centrepiece is a doocot, made with over 600 neatly formed terracotta nesting boxes which, at the time, would have housed pigeons to supply the laird’s kitchen with meat and eggs.

A three year restoration project involving specialist architects, engineers, designers and whisky specialists restored this historic building into the beautiful distillery and visitor centre that is now in place today – including the immaculately restored doocot in pride of place.

The distillery has 4 washbacks and 2 stills (wash still 7.5k litres, spirit still 4.5k litres) which have been designed to fit snugly into the low distillery space, using long lyne arms for maximum copper contact. The distillery has a capacity of 34 barrels per week and can produce 200k litres of alcohol per year.

The Kingsbarns team is aiming to make the distillery as green as possible and sustainability is at the heart of production. Waste water goes through reed beds and is returned clean into the local burn; local farmers use waste as fertilizer, and spent grain is used as cattle feed on neighbouring farms. Nothing is wasted and everything goes back into the local environment to the benefit of local businesses.

Distiller Peter Holroyd has been at the helm of distillation since the very beginning, sharing his passion for whisky and turning the Kingsbarns dream into a reality with the Wemyss family. A native of Glasgow, Peter graduated from the Heriot Watt Brewing and Distilling Course in Edinburgh, working in a number of small breweries before joining the Kingsbarns Team in his first whisky role.

The Kingsbarns Distillery Founders’ Club was launched on the first anniversary of the Distillery on 30th November 2015 and is still open for membership.  Members enjoy a welcome pack with a small bottle of Kingsbarns New Make Spirit, a glass and membership badge, plus five exclusive bottles of the distillery’s inaugural Founders’ Reserve expression.

Article source: http://www.whiskyintelligence.com/2019/06/sterling-success-for-kingsbarns-distillery-scotch-whisky-news/