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

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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.

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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

Article source: http://www.whiskyintelligence.com/2019/03/irish-whiskey-for-st-patricks-day-kilbeggan-small-batch-rye-irish-whiskey-news/

Tom’s Foolery — New Whiskey Exclusives from a K&L Favorite – American Whiskey News

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Benchmarks in the World of Craft Spirits
“One of our very favorite American distillers of any kind.” —David Othenin-Girard, KL SoCal Spirits Buyer

Tom’s Foolery is one of our greatest craft finds. This small distiller out of Ohio has quickly become one of our fastest selling brands by offering that ideal balance of rarity and unparalleled quality. These spirits hit all the notes we look for—they’re never too brash, too young, or show too much rough oak. Rather, they are masterfully composed and are benchmarks within their category. Carried exclusively by KL in California, these are real treasures that only we (and you of course) can possess.

TThe single barrel-a-day producer starts fresh every day with a new, exciting recipe, creating whiskeys as they might have been before prohibition. This trio represents some of the best in the craft category, and, while they’re worlds apart from one another stylistically, they represent the same aesthetic—a devotion to quality, hard work, and humble brilliance that only a true American master can offer.

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Tom’s Foolery Bottled in Bond Single Barrel #150 Ohio Straight Rye Whiskey (750ml) ($49.99)

Since Tom and Lianne Herbruck founded Tom’s Foolery distillery in northern Ohio in 2008, their products have become benchmarks in the ever expanding world of craft whiskey and brandy. The rye might be their most exciting offering. This single barrel #150 was distilled in February 2013 from 70% winter rye and 30% malted rye. The barrel was bottled in bond in October 2018 at 100 proof. It represents a nearly lost style of rye, more intense than most modern rye, with tons of minty green complexity, grassy dried herbs and spicy black pepper. While the powerful herbs and spice dominate, the whole package remains relatively sweet thanks to more than five years in new charred oak.

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

I used try to look for something from Tom that approximated what you’d expect to get out of Kentucky, but after tasting the 100% ryes that Tom was making I changed my tune. This is is a blend of 70% winter rye and 30% malted rye. The result is one of the headiest and most out there flavor profiles for any whiskey we’ve ever sold. Out of control aromatics right out of the bottle of fresh mint, pine forest, wet pavement and something slightly barnyardy. The palate is big dry spicy monster with a powerful earthiness and the mint taking over on the finish. This one is not for the faint of heart, but for anyone who knows they love powerful rye or wants to experience what pre-prohibition might have tasted like, this is a great move. The quality of the whiskey is undeniable even if it might be too much for some to handle.

Jackson Lee | KL Staff Member | Review Date: February 07, 2019

A very interesting and expressive nose on this rye, and a testament to why most producers color their rye bottles green. Herbal notes of fennel fronds, dill, and cola nut wafted out of the glass and just made me think of rolling hills of soft grass. The palate was not at all what I was expecting; very soft and smooth with a sweet brown sugar note—almost giving off a bourbon quality mixed with a soft rye. The finish was long with spiced notes of nutmeg and cinnamon.

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

This classic and delicious rye has a lot to offer. The nose is a sweet inviting mixture of grains and spice. In the mouth this theme continues, wrapped in a full bodied and juicy whiskey. With a little water this single barrel becomes creamy and rich with a nice long finish. This selection is good with and without water and worth taking a look at.

Andrew Whiteley | KL Staff Member | Review Date: February 06, 2019

The healthy balance of malted rye gives this a completely different profile than most rye on the market. The nose is something special! It’s green and herbal and sweet and yeasty all at the same time. It’s like a rising loaf of rye bread on the counter while the baker toasts herbs to crust a freshly baked foccacia. The palate is spicy and darker than expected from the nosing. The sweet backbone of oak fans out into a flourish of candied spice and rolling hills of sweet grass.

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Tom’s Foolery Cask Strength Single Barrel #121 Ohio Straight Bourbon Whiskey (750ml) ($54.99)

After buying the original stills from the old Michter’s Jug House, the Herbrucks started making bourbon with corn grown on their 115-acre farm. This gorgeous single barrel of bourbon was distilled in November of 2012 from a mash of 56% corn, 25% rye 19% malted barley. Bottled right out of the barrel with no filtration or dilution, this is easily one of the best bourbons to come out of Tom’s to date. While some of the first casks we sold were high quality, they still showed some of the young spirity qualities that we’d expect from pot distilled whisky. But this special cask has truly turned a corner. Now it doesn’t show the sweetness of Kentucky bourbon, but instead offers deep dark mocha, acacia honey, chocolate covered cherries and fresh birch bark. The rich and supple honeyed character on the palate is sharpened by a soft peppery spice from the rye grain and moves into a creamy cake frosting-like sweetness on the finish. While the intensely unique character of the single barrel rye might appeal to the adventurous drinker, there is something so overt and open about this cask that is probably the best we’ve yet to bottle from the excellent Cleveland-based distiller.

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

Another stupendous little bourbon from Tom Herbruck in Chagrin Falls, Ohio. The special little distillery outside of Cleveland is part of our portfolio thanks to a fateful visit to my in-laws who live in the area. After tasting Grand Plucinsky’s homemade “Bailey’s,” I was feeling a bit saucy and recommended we go check out this craft distillery that I’d read had purchased these old stills from Michter’s. Turns out the “distillery” was just a shed behind Tom’s house, but the whiskey was every bit as delicious as I’d heard. This is our third barrel of bourbon from the Herbrucks and represents the smoothest and most “typical” bourbon profile we’ve yet to release. The intensity of the pot stills comes through while the whiskey is young, but around 5 years old these bourbons seem to really change. The rugged grainy pot still softens into sweet soft aromas of baked apple, barrel spice, burnt orange peel and fresh corn bread. The palate is full of sweetness and spice, the thick texture of the bourbon a hallmark of those old pot stills. Sweet candy corn, dark chocolate and pointed baking spice (clove and cinnamon especially) are the main show. While we’re still not in the same flavor profile as Kentucky, we are moving closer to a traditional bourbon with this one. More reasons why Tom is one of our very favorite American distillers of any kind.

Jackson Lee | KL Staff Member | Review Date: February 07, 2019

This was quite the interesting bourbon to try. It seemed like it was in its teenage years, wanting to be older and more mature yet still showing signs of its youth. I kept coming back to the nose, initially getting strong notes of wet hay, more and more kept coming though. Blondies, nougat, chocolate, and the lightest cherry syrup kept sneaking up on me, like it was wanting more attention. It was a little more standoffish on the palate, yielding a similar yet deeper flavor of hay and honey mixed with cedar wood. The finish seemed to be a bit more mature, hanging around for a while trying to make intelligent conversation and offering notes of rock candy, cake frosting and baking spices. This was definitely a fun bourbon to try from a smaller producer.

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

Another winner from Tom’s Foolery. It is rich and balanced with soft and juicy flavors. It is big and intense with vanilla notes coming forward, adding complexity and pleasure to this selection. With a little water it becomes a little more soft and creamy but is still a big and rich beauty.

Andrew Whiteley | KL Staff Member | Review Date: February 06, 2019

Soft and sweet, this is absurdly easy drinking. I had to double check that it was indeed full proof. It is. 54.55% in fact, although you’d never know it from the rounded profile and supple nature. Low in corn, yet high in rye and malted barley, the unique profile here is both sweet and a touch grassy. It’s full of flavor and much more complex than your typical high corn bourbon. It’s honeyed and full of darker sweets like a bowl of granola with dark chocolate chips in it. This is hands down my favorite bourbon we have carried from Tom’s Foolery. Bravo!

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Article source: http://www.whiskyintelligence.com/2019/02/toms-foolery-new-whiskey-exclusives-from-a-kl-favorite-american-whiskey-news/

Wright and Brown Tasting at the Whisky Shop #SFO March 1st, 2019 – American Whiskey News

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Friday, March 1st, 5-7PM:

Local Whiskey: 

Wright and Brown

Distilled in American-made copper whisky stills, each Wright and Brown release is truly handcrafted. First, the distillers seek out the most flavorful non-GMO grains, working with local organic farms to get the best ingredients. Every step of the whisky process is then done in-house, from milling the grain to mashing, fermenting, distilling, aging, and finally bottling. The result is a decadently flavorful small-batch whiskey, made right here in the Bay Area.

More Details RSVP

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Article source: http://www.whiskyintelligence.com/2019/02/wright-and-brown-tastign-at-the-whisky-shop-sfo-march-1st-2019-american-whiskey-news/

Johnnie Walker Blue Label Ghost & Rare – Port Ellen

The second installment of the Johnnie Walker Blue Label Ghost Rare series, this time composed around Port Ellen.

Of course the amount of Port Ellen that went into this is small. In an interview Jim Beveridge said they only added the level necessary to make the blend smoky, and anyone who know smokiness in blends know that you don’t need a lot of smoke in there to have that overt smokiness.

Anwyay this Ghost Rare release includes Port Ellen but also grain whisky from the ‘ghost distilleries’ Caledonian and Carsebridge, as well as whisky from Mortlach, Cragganmore, Blair Athol, Oban and Dailuaine.

 

 

Johnnie Walker Ghost  Rare - Port EllenJohnnie Walker Ghost  Rare - Port EllenJohnnie Walker Blue Label ‘Ghost Rare’ – Port Ellen (43,8%, OB 2018)

Nose: balanced but fairly rich, with a buttery, malty core, mild spices (pepper and cinnamon) and stewed apples. A nice waxy side. Marmalade. Some vanilla custard and a sweet and sour berry note. Some smoky notes in the background. Mouth: good balance of sweet maltiness, earthy / leafy notes and ashy smoke. Plenty of oranges, floral honey and just a faint tropical sweetness (mango maybe). Toffee. A distinct coastal side as well. Evolves on aromatic spices and floral notes, bordering on fragrant notes. Finish: long, on smoke, malty sweetness and toffee.

Really good in the sense that Blue Label is already a really good blend. The added value of the Port Ellen seems rather small though. Less impressive than the Brora edition in my opinion. Still available from Master of Malt or The Whisky Exchange.

Score: 86/100

Article source: https://www.whiskynotes.be/2019/blends/johnnie-walker-blue-label-ghost-rare-port-ellen/

The Whisky Shop #SFO Friday, March 1st, 5-7PM: Local Whiskey Wright and Brown – American Whiskey News

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Friday, March 1st, 5-7PM:

Local Whiskey: 

Wright and Brown

Distilled in American-made copper whisky stills, each Wright and Brown release is truly handcrafted. First, the distillers seek out the most flavorful non-GMO grains, working with local organic farms to get the best ingredients. Every step of the whisky process is then done in-house, from milling the grain to mashing, fermenting, distilling, aging, and finally bottling. The result is a decadently flavorful small-batch whiskey, made right here in the Bay Area.

More Details RSVP

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Article source: http://www.whiskyintelligence.com/2019/02/the-whisky-shop-sfo-friday-march-1st-5-7pm-local-whiskey-wright-and-brown-american-whiskey-news/

A SECOND BATCH OF JAMESON BOW STREET 18 YEARS CASK STRENGTH UNVEILED AHEAD OF 2019 ST. PATRICK’S DAY – Irish Whiskey News

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A SECOND BATCH OF JAMESON BOW STREET 18 YEARS CASK STRENGTH

UNVEILED AHEAD OF 2019 ST. PATRICK’S DAY

  • The latest batch of Jameson Bow Street 18 Years Cask Strength has been unveiled
  • The pinnacle of the Jameson family finishes its maturation in Dublin’s only live Maturation House at Bow Street

Jameson Irish Whiskey, which is produced by Irish Distillers in Midleton Distillery, has announced that a second batch of Jameson Bow Street 18 Years Cask Strength will be available from August 2019. The only cask strength Jameson to be available globally, the expression finishes its maturation in Dublin’s only live Maturation House in the Jameson Distillery Bow Street – celebrating Jameson’s Dublin heritage by returning a part of the production process to its original home in Smithfield.

Distilled and matured at the Midleton Distillery, Co. Cork, Jameson Bow Street 18 Years Cask Strength is the head of the Jameson family. After spending 18 years in a collection of bourbon and sherry casks, the blend of pot still and grain Irish whiskeys has been married together and re-casked in first-fill ex-bourbon American oak barrels for a final six to 12 months in the Maturation House at the Jameson Distillery Bow Street.

‘Marrying’ is a traditional method of re-casking batches of vatted whiskey and re-warehousing it to ensure infusion before bottling. The second batch is presented at 55.1% ABV without the use of chill filtration and will be available in 20 markets from August 2019 at the RRP of €240.

To support the launch, Jameson has partnered with craft Dublin cheesemonger, Loose Canon, to inspire discerning whiskey drinkers to embark on a journey of flavour discovery through whiskey and cheese matching with the Jameson 18 family this St. Patrick’s Day. Each born from a traditional craft production method using careful maturation and offering complex and powerful flavour profiles, Jameson has created a suite of whiskey and cheese pairings and matching principles to encourage Jameson drinkers to get creative this March.

Billy Leighton, Master Blender at Midleton Distillery, commented: “I’ve long had the unique luxury of being able to taste Jameson straight from the barrel at cask strength. With Jameson Bow Street 18 Years Cask Strength, I’m thrilled that Irish whiskey fans around the world can experience the full intensity of our whiskey or add a few drops of water to enjoy it at their own preferred strength.

“As a tribute to the Jameson distilling legacy in Smithfield, we’ve introduced some methods that would have been employed in days past. The final maturation period in Bow Street is our nod to the traditional “marrying” method. We’ve put our own Jameson stamp on it by using first-fill bourbon barrels, whereas the traditional approach would be to use casks multiple times. I like to think of the whiskey getting engaged in Midleton and then “married” in Dublin!”

Simon Fay, International Marketing Director at Irish Distillers, added: “While Jameson’s approachability has been key to its success, we had an opportunity with the launch of Jameson Bow Street 18 Years Cask Strength last year to reinforce the more serious whiskey side of the brand’s heritage. Consumers are looking for increased choice in style and quality in Irish whiskey and Jameson, as the category leader, is committed to satisfying this appetite.

“On top of that, our research shows that consumers are increasingly looking for brand experiences and the reaction that we have had from consumers that have been able to experience the sounds, aroma and aura of a functioning maturation room in the heart of Dublin has been phenomenal. Our doors are open and we look forward to welcoming even more whiskey fans to taste a piece of whiskey history.”

Jameson Bow Street 18 Years Cask Strength is presented in a premium bottle design that truly reflects the quality and rarity of the liquid within. The bottle features 18 facets, one for each year of maturation, and the wooden presentation box celebrates the traditional pot stills used during the production process. In addition, a unique copper coin located underneath Jameson Bow Street 18 Years Cask Strength bottles provides Jameson fans with access to an exclusive online portal where they can delve deeper into the story of the whiskey which bears the Bow Street name.

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Notes : 

Tasting notes by Billy Leighton, Master Blender at the Midleton Distillery:

Nose: Rich wood-driven influence with deep toffee notes and spice.

Taste: Toffee and oak remain consistent with hints of leather and vanilla along with a subtle sherry nuttiness creating depth and complexity.

Finish: Long and full with the sweet toffee notes slowly fading while the toasted oak and spice linger throughout until the very end

About Jameson 18 Years

Jameson 18 Years, presented at 40% ABV and first released 15 years ago, has become one of the world’s most respected and awarded Irish whiskeys and will remain in the Jameson family, available in key markets globally. Jameson Bow Street 18 Years Cask Strength Batch One was launched in April 2018, with Batch Two launching in February 2019.

 About Irish Distillers

Irish Distillers is Ireland’s leading supplier of spirits and wines and producer of the world’s most well-known and successful Irish whiskeys. Led by Jameson, our brands are driving the global renaissance of Irish whiskey. Jameson is the world’s fastest-growing Irish whiskey, experiencing 29 years of consecutive growth and hitting sales of 7.3m cases in 2018. Our brands are exported to 130+ markets, with over 80 of those experiencing double- or triple-digit growth.

 rish Distillers was formed in 1966, when a merger took place between John Power Son, John Jameson Son and Cork Distilleries Company. In 1988 Irish Distillers joined Pernod Ricard, gaining access to unprecedented levels of investment and an extensive global distribution network. Since 2012, we have invested over €250m to double our production and bottling capacity to meet global demand for our products. We employ over 600 people across our operations in Cork and Dublin.

 

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/2019/02/a-second-batch-of-jameson-bow-street-18-years-cask-strength-unveiled-ahead-of-2019-st-patricks-day-irish-whiskey-news/

2009 Talisker 8 Year Old “Old Particular – K&L Exclusive” Single Barrel Cask Strength – Scotch Whisky News

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Limited Availability on an Inspired Single Malt from a Celebrated Distillery
2009 Talisker 8 Year Old “Old Particular – KL Exclusive” Single Barrel Cask Strength Single Malt Scotch Whisky (750ml) ($72.99)
“Easily one of the best young Taliskers I’ve ever had.” —David Othenin-Girard

We’ve been exploring Scotland and its 120-plus distilleries for the last decade, and part of that journey is finding new and interesting bottlings to offer our customers. However, sometimes you have to step back and appreciate the pillars of an industry for what they are. Not only is Talisker one of the most recognizable single malts in the world, but it’s widely considered one of the very best distilleries of any kind anywhere in the world. While only a small fraction of the malt distilled will ever be sold as a single malt, the distillery’s releases are roundly lauded as the highest quality.

Today’s featured bottling wonderfully captures all the best characteristics of this cherished distillery. Having bottled a few casks over the years, we’re starting to get a sense of the potential of this incredible whisky. At around the eight-year mark, the spirit takes on a new complexity that the younger versions lacked. Adding to the deep briny Talisker character, expect rich, fresh whole grain bread, roasted lemons, almond butter, camphor, raw honey, and freshly shucked oyster. While Talisker is not the peatiest whisky in Scotland, it does offer the most authentic “Island” experience available, transporting its drinkers directly to the Isle of Skye without the hard edge smoke of the south coast Islay distillers. Of all the incredible casks we’ve sold this year, this might be the most interesting. A truly eye-opening offering from one of Scotland’s true “Grand Cru” distillers.

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2009 Talisker 8 Year Old “Old Particular – KL Exclusive” Single Barrel Cask Strength Single Malt Scotch Whisky (750ml) ($72.99)

Talisker has sort of this mythical quality in the pantheon of great malts. The majestic distillery on the banks of Loch Harport has long been a staple of any good Scotch selection thanks to its inclusion in the original “Classic Malt” line-up. While it was always one of the more available high quality malts on the market, Talisker was almost NEVER bottled by independents. Word was that Diageo prohibited the sale of casks to blenders under that name, but a special few bottlers, like Gordon Macphail, had access to filling contracts which allowed them to use the name. Needless to say, the mark was exquisitely rare and we had never tasted a single cask until our friends at Douglas Laing offered one up a few years back. We’ve since bottled a few of these, but have yet to find one as special as this one. While Talisker is moderately peated (circa 22ppm) it has an ocean quality that is almost unmistakable. It’s difficult to pinpoint just where these mindblowing flavors come from, but it must be some combination of the peat and the unusual five still set up. The extreme saltiness makes you believe it’s peatier than it is, but actually it’s the bold malt that is coming through more than the peat.

David Othenin-Girard | KL Staff Member | Review Date: January 29, 2019

There’s always a risk when you pick rare casks from a blue chip distillery. Not to mention the fact that you’ll need to pay a bit of a premium, but also these sorts of casks receive an extra dose of scrutiny from our discerning customers. It’s not enough to put out a cask of Talisker just because you can. It needs to be special. We’ve done it a few times in the past and while all those casks were good, none broke the threshold for true greatness like this one has. The 8 year age statement from Talisker is a historical one and the distillery has an incredibly rare LE making the rounds in Europe right now. So we thought we’d have a crack at filling the void that product has left for lovers of the old still on Skye. Here is what to expect. The nose is all salt and lemons. Touches of sourdough and pumpernickel. Not at all as spirity as past barrels have been. We’ve really turned a corner here in terms of maturity. Some big salted orchard fruit chopped and wrapped in nori. On the palate, big ripe Meyer lemons and salty smoke. Tons of grip and bold peat. It’s always surprising that Tali shows so much intensity of smoke and salt when the peat levels are only around 16-20 ppm (half of the big boys on Islay). Savory herbs, fennel, lovage, coriander, but very clean and pointed. With water, the brine fully takes over. For those who like ‘em salty, you’ve found your malt. Basically seawater. Easily one of the best young Taliskers I’ve ever had.

Andrew Whiteley | KL Staff Member | Review Date: January 29, 2019

While independent casks of Tali are indeed rare, this bottling is perhaps as classic as Talisker gets. Until 1998, Talisker’s predominantly available malt was 8 years of age. Check. The remote distillery on the Isle of Skye with a very long history has always been unique. Its five still setup really utilizes the wash stills’ unique shape to produce a huge amount of reflux without a ton of copper contact. This contributes to the fruity, yet full bodied and peppery nature of the house. Add to that the peat smoke and saline environs and you have a splendid combination that defines the malts of Talisker. All of that is on full display here. Check, check. It’s like sucking down a fresh oyster while sitting on a beach with a blazing fire keeping you warm. Add to that some salty snacks and you have yourself a Talisker afternoon. The malt carries through in a big way here, there is tons of rich cereal to stand up to that incredible and unwavering salinity. Add to that a chance to enjoy it at full proof and you’ve got the real deal.

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

From my experience young Talisker selections are really good. They are lively, expressive and delicious. This Old Particular that was distilled in 2009 is no exception. Without the addition of water the nose is smoke and sea and the mouth is sweet and round. It is the addition of water that makes this product shine. The smoke and sea aromas open up and become more pronounced. The flavors are more open to taste with sweet malt, salt and a kiss of smoke coming through.

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

Step forward and give yourself to the embrace of the ocean. Shake hands and mingle with Leviathans, Krakens and Cthulus, while you share in this mystically wonderful sea-sprayed scotch. The nose of the 8 Year Old Particular Talisker Single Barrel is a powerful melding of seaweed and pepper, with some rich, smoked fish pâté both on the nose and the edges of the palate. Touches of candied citrus rind (more bitter than sweet), with another big dose of smashed peppercorn on the finish. I love Talisker, and found this to be a serious treat, not to mention a re-affirmation of the truly special quality on display at this distillery.

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

The first sniffs of this bottling remind me of going to the deli and getting cured, pepper-crusted meats. This is Talisker at its full robustness – it’s bold, brash, and unflinching. Because of the young age, the peat feels fully present and this quality pairs perfectly with Talisker’s core characteristics of black pepper spice and sea salt brine. But underneath all that power, there’s a delicacy here as well. There’s soft vanilla notes and some honey sweetness, and there’s scents and flavors of candied tropical fruits and dehydrated pineapple. The more I nose my glass, the more prominently these fruity dessert elements come out. The palate reverses this power-to-delicacy dynamic with the initial flavors focusing on those tropical fruit notes before the spice and smoke come out and build. As the finish comes on, the spice warms the entire mouth and leaves me with the flavors of ash and smoldering campfire embers.

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Article source: http://www.whiskyintelligence.com/2019/02/2009-talisker-8-year-old-old-particular-kl-exclusive-single-barrel-cask-strength-scotch-whisky-news/

1988 Cambus 29 Year Old “Sovereign” K&L Exclusive Single Barrel Cask Strength Single Grain – Scotch Whisky News

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1988 Cambus 29 Year Old “Sovereign” KL Exclusive Single Barrel Cask Strength Single Grain Scotch Whisky (750ml) ($109.99)

The shuttererd Cambus distillery had a spectacular history in the development of modern whisky and has had an equally important, albeit shorter and more recent, history in KL’s direct import program. At the dawn of the 20th century not everyone was in agreement that grain whisky produced on a Coffey still could actually be considered whisky. The extraordinary quality of Cambus was a key component in establishing that precedent which is a huge part of today’s whisky trade. In fact, for many years, Cambus formed a large portion of Johnnie Walker Blue. Unfortunately for whisky fans everywhere, Cambus was closed by Diageo in 1993. As a result, every dram is a piece of history and one step closer to the extinction of a classic. With stocks dwindling, we are thrilled that we have yet again been able to grab a cask for your and our drinking pleasure. Nearly 30 years in barrel has resulted in this grain whisky being devilishly smooth. The soft fruit and surprisingly subtle barrel influence goes down much too easy.

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Article source: http://www.whiskyintelligence.com/2019/02/1988-cambus-29-year-old-sovereign-kl-exclusive-single-barrel-cask-strength-single-grain-scotch-whisky-news/

Vignettes in Whisky Trip to Taiwan – part 1/3 By Mark Dermul, Belgium

Vignettes in Whisky

Trip to Taiwan – part 1/3

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 1 of 3.

It goes without saying that one does not visit Taiwan without visiting the Kavalan Distillery in Yilan. It was, in fact, our first order of business.

Kavalan Distillery

Our tour was rather early, so our group was relatively small. The typical load of tourists had yet to arrive. It’s important to realize that Kavalan is visited by some 1 million (!) visitors per year. That’s a tenfold what Glendiffich – Scotland’s most popular destination in terms of whisky tourism – get per year. Hence their visitor center, shop and tasting room – or Spirits Castle as it is aptly named – is the size of a sports arena.

We were first presented with a 15 minute corporate video in the convention center, allowing us to discover that the King Car Group does so much more than just whisky. Milk products, Mr Brown Coffee, shrips, orchids, bio products, bug sprays, Buckskin beer… The list goes on. Factories can be found in Taiwan, but also in China and Vietnam.

It took about 3 full minutes to drive from the convention center to the distillery grounds – it is a vast project to say the least – where our guide was already waiting for us. All the steps of the whisky production were explained in detail. The guide’s English was very good, which was a good thing as my Chinese is limited to hello and thank you. She very patiently took us through the distillery, stopping in the mash room, distillery rooms (plural, there are three of them!) and warehouse.

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After the expansion of 2018, Kavalan now has 2 distilleries in fact, plant A and plant B. It is one of the big players in the world. The still houses contain both classic pot stills by Forsyths of Scotland and German Holzstein column stills used for both grain whisky and the new Kavalan gin (coming to Europe in 2019). The production capacity is now a whopping 9 million liters per annum.

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Funny detail: the distillery is adorned with information boards with the production explained in both Chinese and English (you can do a tour by yourself as well, even with audio guide), but not all the photos were from the Kavalan distillery. I discovered quite a few photos that were taken at my favorite Lowlander Auchentoshan. Serendipity!

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Once past the mash tuns, washbacks and still, we were able to take a look in the warehouse where the casks are actually maturing upright! Maturation is done on a mix of bourbon, sherry, port, rum, wine and brandy casks. As far as sherry goes, the casks previously contained PX, Oloroso, Manzanilla, Amontillado and Fino. Surely you have seen them, for they are released in the popular and award-winning Solist range.

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Our guide goes on to proudly explain that Kavalan whisky is now available in over 200 countries and their malts have amassed over 200 rewards. That is quite a feat for a distillery that has only been around since 2005.

But when all is said and done, I found the tour to be rather short. It took less than 45 minutes before we were invited to the obligatory stop in the shop. I took the opportunity to purchase the Distillery Reserve – limited releases of about 300 bottles of 30cl only available at the distillery. This time around, it was a Kavalan Peaty Cask and a Kavalan Rum Cask.

While the rest of the group seemed ready to get back into their cars, I certainly was not. I still wanted to do something extra…. You’ve guessed it: shooting one of my whisky ramblings for Youtube.

After this whisky adventure, it was high time for a hearty lunch in the heart of the city.

Part 2 will be published on February 24th and the final part 3 will be published on March 3rd.

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Article source: http://www.whiskyintelligence.com/2019/02/vignettes-in-whisky-trip-to-taiwan-part-13-by-mark-dermul-belgium/

BUFFALO TRACE DISTILLERY PIONEERS VIRTUAL TOURISM – American Whisky News

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BUFFALO TRACE DISTILLERY PIONEERS VIRTUAL TOURISM

New Virtual Tour for Download showcases National Historic Landmark

FRANKFORT, Franklin County, Ky (Jan. 24, 2019) – Buffalo Trace Distillery is inviting fans near and far to explore the Distillery from anywhere in the world through its new virtual tour, www.buffalotracevirtualtour.com.

Even as Buffalo Trace welcomes over 200,000 tourists each year, the Distillery recognizes that not all fans across the globe are able to visit the Distillery in person. Through this interactive virtual tour everyone is able to experience the Distillery remotely and learn more about the National Historic Landmark.

This first-of-its-kind virtual experience allows “visitors” to see how Buffalo Trace makes whiskey, and learn about the oldest continually operating Distillery in America. Virtual visitors can take a tour with the Distillery’s legendary tour guide Freddie Johnson, or choose to explore on their own. Users can even travel back in time and explore the Distillery as it appeared throughout history, including in 1773, 1857 and during Prohibition.

The lifelike computer generated imaging (CGI) allows users to get a real sense of the Distillery and get up close with the bourbon-making process, no reservations or travel plans needed. And with the Distillery’s ability to change the appearance of the tour, users can visit the Distillery seasonally throughout the year and experience the Distillery in full bloom in the spring, or with snow on the ground in the winter.

This simulated experience also allows visitors to become virtual bourbon collectors as bottles of the Distillery’s brands are hidden throughout the grounds for users to collect while exploring. Over time, the Distillery plans to add even more features to this experience.

Buffalo Trace worked with a digital creative agency called Bajibot based in New York City to develop the virtual tour. Over thirty detail modeled 3D structures, 400 acres of distillery landscape, and thousands of high resolution textures were created over the past two years. Now this virtual world is ready to launch.

The virtual tour is free of charge and can be downloaded directly from the Buffalo Trace Distillery website, and experienced on any Windows or Apple desktop computer, iPad or iPhone.

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 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/2019/02/buffalo-trace-distillery-pioneers-virtual-tourism-american-whisky-news/