WHAT WILL BE THE ‘CHOSEN’ LOCATION? ASKS GLENMORANGIE – Scotch Whisky News

Jason Scott, Bramble bar  Dr Bill Lumsden, Glenmorangie ask whisky fans to chose location for Cask Masters crowd-managed whisky Taghta 

WHAT WILL BE THE ‘CHOSEN’ LOCATION? ASKS GLENMORANGIE 

Final stage in Glenmorangie’s innovative “crowd-managed” whisky creation programme asks fans to pick a location for a launch event – anywhere in the world – and win the chance to attend 

— Last chance for people to sign up to be able to purchase the limited edition single malt — 

— First reveal of the iconic photography by Kevin Mackintosh that will showcase the whisky to the world — 

Glenmorangie, Scotland’s favourite malt whisky, is calling on people across the globe to make history by choosing where in the world it should launch the industry’s first “crowd-managed” single malt. 

From today (Thursday 27 March), members of the public can suggest any of the world’s most renowned locations to launch Taghta, which has been created through the company’s Cask Masters initiative. 

An expert panel will then whittle the proposed places down to three exclusive locations and everyone who has become a ‘Cask Master’ will have a chance to vote for the final destination. One fan and a companion will win the chance to attend the exclusive unveiling event, which will take place in September 2014. 

Launched in March 2013, the Cask Masters programme – the brainchild of Glenmorangie’s Dr Bill Lumsden, Director of Distilling Whisky Creation – has invited members of the public to help influence every stage of bringing a new single malt to market: from the whisky itself, to its name, packaging design and photography.

Each step of the process has enlisted the guidance of experts, with Jason Scott, co-founder of Edinburgh’s Bramble Bar – ranked in the world’s top 50 bars for 5 years running – leading the panel on this final stage. He will use his extensive expertise of managing high profile brand launches to review all the ideas and decide on the final three launch locations to be put to a public vote. 

He said: “To hand responsibility and ownership, even partially, in the development and design of a whisky launch over to the public shows a great degree of forward thinking and innovation – innovation which I believe the whisky industry has never seen before. 

“It shows how much Glenmorangie trusts its consumers and will no doubt excite those who may have not encountered the whisky or the brand before. 

“The final stage of this program is a celebration of everybody’s input in to the end product and the process itself. To be on board to help guide the launch and unveiling of Glenmorangie Taghta is such a privilege.” 

The selection of the worldwide launch event is the last stage in the Cask Masters programme, with the final three locations open for voting on 5 May and the winning destination announced on 9 June. 

This final stage is also the last chance for whisky fans to sign up to Cask Masters, allowing them to purchase the limited edition bottling, expected to become a collector’s item, when it goes on sale later in the year. 

In the previous phase members of the public were asked to choose an image taken by world-renowned photographer Kevin Mackintosh which will be used extensively in the marketing of the whisky. 

Revealed for the first time today (Thursday 27 March) the image chosen captures the spirit of Glenmorangie Taghta and the Cask Masters programme. 

Kevin Mackintosh has worked on commissions for the New York Philharmonic, the Bolshoi Theatre in Moscow and more recently the Royal Opera and Royal Ballet Companies in London. He has taken portraits of global icons such as Vivienne Westwood and Christian Louboutin and collaborated with ‘Christies’ in their first Worldwide Advertising Campaign. 

Kevin said: “I have really enjoyed being involved in Glenmorangie’s Cask Masters programme. The variety of ideas submitted by Glenmorangie fans around the world were truly inspiring. 

“The fans’ moodboards provided a creative springboard for me to develop the final three images, which although distinctive in theme, have one thing in common; they all capture the essence of Taghta.” 

Glenmorangie’s Dr Bill Lumsden, Director of Distilling Whisky Creation commented: “Glenmorangie Cask Masters is a whisky programme like no other and we wanted to share our innovative approach to whisky creation by involving our fans on every step of the journey. 

“The response we have seen so far has been brilliant. And to show our appreciation, the limited edition range of the new whisky will be exclusively available from September 2014 to the fans that have been involved in its formation online. 

“Glenmorangie Taghta will be the single malt that has been influenced by whisky lovers, for whisky lovers and we’re very much looking forward to seeing how the public vote during the final phase.” 

For more information and to register for the limited edition single malt visit: www.glenmorangie.com/caskmasters or Twitter: #caskmasters @theglenmorangie

NOTES:

About Glenmorangie:

Glenmorangie Single Malt Scotch Whisky originates in the Scottish Highlands where, at the Glenmorangie Distillery, it is distilled in the tallest malt whisky stills in Scotland, expertly matured in the finest oak casks, and perfected by the Men of Tain. The Distillery was founded in 1843 and is renowned as a pioneer in its field uniting tradition with innovation to create ‘unnecessarily well made whiskies’.

About Jason Scott:

Jason Scott  has an enviable talent for creating delicious drinks, channelling this passion professionally to create a successful business and admired reputation within an industry he loves.

Having worked in and run some of Edinburgh’s best bars he then moved to events, consultancy and brand development, building and seeding some of the industry’s most innovative spirits.

In 2006 Jason was able to realise his dream of opening his own cocktail bar, Bramble with his business partner Mike Aikman. Since then they have opened The Last Word Saloon and most recently Lucky Liquor Co – all in Edinburgh.

Bramble Bar – Accolades

World’s 50 Best Bars – Drinks International – 2009, 2010, 2011, 2012, 2013

Top 25 Bars in Europe – Cocktails Spirits Awards – June 2012

The 50 Greatest Bars on Earth – Sunday Times – May 2012

Best Bar in the UK – Observer Food Monthly – 2009

www.bramblebar.co.uk

About Kevin Mackintosh:

Kevin Mackintosh was born in Africa, but left 15 years ago for the United Kingdom, (where he lives, dividing his time between New York, London and Paris).

While his work expresses a personal ‘universe’ that combines an interest in European cinema, theatre and art, there is something about the largesse of his native country’s landscape and its many cultures which has left indelible marks.

It is there, equally, in the broody sense of nostalgia for a glorious – real or imagined – mythology so evident in his many collaborations with The Bolshoi, Royal Opera and Royal Ballet Companies…shooting film and stills. The work was acquired by the National Portrait Gallery in London for its permanent collection.

He has also completed a series on the New York Philharmonic and a collaboration with ‘Christies’ in its first Worldwide Advertising Campaign. Kevin’s work has been exhibited across the world, both in solo and group exhibitions and published in many photographic journals, and books.

www.kevinmackintoshphotography.com

Responsible Drinking:

The Glenmorangie Company advocates responsible drinking and suggests that drinkers savour Glenmorangie whiskies in moderation and in line with recommended daily guidelines for alcohol consumption.

Article source: http://www.whiskyintelligence.com/2014/04/what-will-be-the-chosen-location-asks-glenmorangie-scotch-whisky-news/

M.O.S. 18 Blended Malt Malts of Scotland

Glenglassaugh Tasting Gent

EventsGeplaatst door Mark Dermul wo, april 23, 2014 06:27:09

U bent van ons gewend dat verslagen van tastings kort volgen op het evenement zelf, maar in dit geval vertrok de schrijver/proever van dienst daags nadien naar het zonovergoten Tunesië voor een welverdiende familievakantie. Maar niet getreurd, hieronder volgt een uitgebreid verslag van de geweldige Glenglassaugh Tasting met Douglas Cook, die plaatsvond in Gent op 10 april.

Douglas was trouwens aan zijn allereerste toer door ons Belgenland begonnen om Glenglassaugh voor te stellen. Het wordt overigens ‘glen-glassa’ uitgesproken, niet meer of niet minder. Maak het uzelf gemakkelijk, zou ik zeggen.

De debatten werden geopend met een eenvoudig aperootje dat al langer op de markt is, nl. de Spirit Drink That Dare Not Speak Its Name. We proefden hem al eerder.

Daarna volgde een botteling waarmee enkele jaren geleden de nieuwe productie werd aangekondigd, namelijk de Glenglassaugh Revival.

Hij was flink zoet op de neus met kweepeer en rood fruit, maar ook honing en een toets van aarde. Dat komt ongetwijfeld van het feit dat het een mix is van bourbon en rioja vaten. Dat geheel werd dan nog eens 6 maanden gefinished op olorososherryvaten, wat dan weer doorschemert op smaak. Thee met een licht zuurtje en karamelappels. De finish is betrekkelijk lang met een zurig bittertje (wat?).

Na de Revival kwam de Glenglassaugh Evolution aan de beurt, die we eveneens al eerder geproefd hebben – we maakten er zelfs een videootje van, dus neem gerust een kijkje om deze whisky beter te leren kennen.

Zo kunnen we meteen overschakelen naar de Glenglassaugh Torfa, die zoals de naam al doet vermoeden, een rijkelijk geturfde versie van deze Highlander is. En het moet gezegd: hij is erg lekker! Doet me nogal aan Caol Ila denken, maar met een tropische en tegelijkertijd herbale toets. Lijnzaadolie? Op smaak krijg ik flink wat heidekruid, tropisch fruit en een zilt randje. Mooie, lange en kruidige afdronk. Hier heb ik mij een flesje van meegepakt!

Dan was het tijd voor het grote werk. Douglas had namelijk nog drie speciale flessen mee, waarvan ik vermoed dat ik niet nog eens de kans zal krijgen ze te proeven. De eerste was de Glenglassaugh 30 Year Old, gebotteld op 44,8% ABV. Flink wat banaan en een tikkeltje drop op de neus, maar ook pruimen en ananas, terwijl hij op smaak dan weer evolueert naar overrijpe mango en zoethout. De licht drogende finish vertoont wat tannine, maar niets wat niet door de beugel kan. Een echte topper, gerijpt op een refill oloroso sherryvat.

Wat daarna volgde was wel een absoluut specialleke. Het is namelijk een Glenglassaugh die reeds lang is uitverkocht en het was de laatste fles die nog in België beschikbaar was. We hebben ze even uitgekuist. Het gaat om de Glenglassaugh 1973 Rare Cask Series, gebotteld op 55,1%. Deze 34-jarige whisky offreerde op de neus zoet maar tevens droog fruit, kruisbessensap en tropisch zoete wijn, gestoofde appels en wat kaneel. Op smaak kwamen daar abrikoos, perzik, passievrucht en zelfs wat kumquat bij, die zachtjes uitdoofden in de medium lange finish. Hier werd ik toch efkes stil van.

De laatste dram van de avond kwam van een botteling die zelfs nog niet beschikbaar was op dat ogenblik. Douglas pakte een verpakking, fles en de whisky mee uit de bottelarij om hem toch maar te kunnen presenteren. We zijn daar niet boos om. Het betrof de Glenglassaugh 1978 Rare Cask Series, gebotteld op 41,7% en vanaf deze week beschikbaar voor wie zo’n 350 tot 400 EUR hiervoor veil heeft. Hij hoort in de Massandre Collection en rijpte op Madeiravaten uit de Krim (waar het nu een tikkeltje onrustig is). Die Madeira-zoetheid vertaalt zich onmiddellijk tot romige meloen en eucalyptus op de neus, gevolgd door een pruim en gedroogde abrikozen op smaak. De lange finish is nogal droog, maar dat dit een absolute topper is, behoeft geen twijfel.

Ja, deze tasting was zeer de moeite waard, hoor. Volgens mij is Glenglassaugh een beetje een nobele onbekende, maar daar zullen Billy Walker en zijn team ongetwijfeld verandering in brengen. Sinds maart 2013 staan zij immers aan het roer van deze pas in 2008 herrezen Highlander. Een distilleerderij om in het oog te houden!

Thanks, Douglas, for your interesting exposé and the wonderful drams.

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Article source: http://iloapp.whivie.be/blog/blog?Home&post=2527

Silent Distillery Profile; Lochside – Scotch Whisky History

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Photo Archive Compliments of Mark Davidson

Silent Distillery Profile; Lochside 

Operational: 1957[1]

Closed: In 1996. Silent in April 1992, dismantled in 1997 however the warehouses survived until 1999 when they were demolished.

Region: Eastern Highlands

Operational Owner: 1957 MacNab Distillers Ltd.

Current Owner: Muir Homes (as of 2005)

Address: Brechin Road, Montrose, Angus, DD10 9AD 

In 1957 Lochside Distillery was converted from an old Deuchars Brewery at Montrose by Joseph Hobbs (MacNab Distillers) and was initially fitted with one patent still and later four pots stills. The name of Joseph Hobbs is generally associated with Ben Nevis Distillery in FortWilliam but his name is also associated with many distilleries around Scotland. In 1931 Hobbs returned from Canada after losing a great deal of money in the depression of the time and commenced the buying up malt distilleries. In 1937 he bought Bruichladdich distillery on Islay from Harvey family, so ending that family’s long connection with the industry. In association with Train McIntyre, a Glasgow firm of wine and spirit merchants owned by National Distillers of America, he purchased Glenury Royal Distillery in 1936, Glenkinchie Distillery in 1937 and North Esk Distillery (also known as Highland Esk, Montrose, Glenesk and Hillside Distillery) in 1938. The distilleries were transferred to a wholly owned subsidiary of Train McIntyre, Associated Scottish Distillers Ltd. and Train MacIntyre brought the Strathdee distillery, Aberdeen into the group, and added Fettercairn and Benromach in 1938. The conversion of North Esk into Montrose Grain Distillery made the group fully integrated.  Hobbs re-equipped North Esk distillery to produce grain whisky and renamed it Montrose Distillery (in 1954 they sold it to the Distillers Company Limited who then transferred it to Scottish Malt Distillers in 1964 who converted it back to a malt distillery).   

The convoluted world of the whisky business. 

James Deuchars were the producers of Newcastle Brown Ale and the Montrose brewery was originally built in the 1760’s and operated as a brewery until the 1950’s. James Deuchar purchased the brewery in 1833 and Charles Doig, the famous distillery architect, designed some of the newer brewery buildings in the style of breweries in Germany Belgium. The tower, in the Bauhaus design style, housed equipment to start the brewing process and the finished beer was housed on the lowest floor. The finished beer was sold in pubs in the Tyneside markets in Newcastle. “Beeries”, the ships used to transport the beer to the Newcastle area, were loaded at the Montrose docks and this practice continued until 1956. That year Scottish Newcastle Breweries bought Lochside and shut it down moving all operations to Edinburgh. In 1957, Joseph Hobbs through MacNab Distillers bought Lochside with an eye towards its potential to produce grain whisky and this it did until 1961. When the much larger Invergordon grain distillery was built Joseph Hobbs realized that Lochside could not effectively compete against such a large rival so he had some of the brewing equipment converted to four Pot Stills and thus Lochside produced both grain and malt whisky. Further, Hobbs had these two whiskies ‘blended at birth’ (a practice he also used at Ben Nevis Distillery) where both grain and malt whisky are married together and then put into the cask for maturation.[2]  The whisky produced at Lochside contributed to the blend, Sandy MacNab’s. The Coffey still was 67 feet tall and was mothballed in 1970 after the founder, Joseph Hobbs who died in 1964. However the mothballed Coffey still was not removed until later.[3] Unusually the distillery had a bottling plant on site. 

Hobbs named his company MacNab Distilleries Ltd after John MacNab, the owner of Glenmavis Distillery at Bathgate (to the west of Edinburgh) from whom Hobbs had purchased MacNab’s brand names. From 1855 until its closure in 1910 Glenmavis used a Coffey still to make malt whisky and this unusual set up piqued Hobbs’s interest. This seems to have been the impetuous for Hobbs to install Coffey stills at Lochside and Ben Nevis.[4] 

In 1971 the distillery was closed and remained so for two years until it was bought by a Spanish company, Destilerias Y Crianza Del Whisky, abbreviated to DYC pronounced DEEK. DYC bought Lochside in order to improve the quality of the Spanish blends by using Scottish malt whisky in their own blends. The vast majority of the whisky produced at Lochside was shipped to Spain in bulk until 1996 when the last of the mature whisky left the distillery warehouse. At the same time blended whisky was bottled on site and later the owners decided to bottle their own single malt in the form of a 10 year old Lochside malt which was described as having ‘a subtle and delicate nose with a hint of peat. The flavours included a vanilla sweetness with echoes of the peat, initially found in the nosing.’

Due to the success of the whisky (high sales) the company became part of Allied Distillers in 1992. Production of Lochside single malt ended in June of the same year, and the remaining cases of whisky were then sold until all stocks were depleted in 1996. At that time the distillery was closed and the remaining staff were made redundant. 

The distillery had one cast iron mash tun and nine stainless steel washbacks. Both the mash tun and wash-backs were without covers . The stills were very similarly designed with lyne arms that have a slight downward angle, and somewhat tall thin necks that form the traditional onion shape where it joins the shoulders of the stills. The spirit was then aged in bourbon casks.

The local area from early times was known as “Clayshades” which refers to the clay area to the south and west of the distillery. At some point before 1830 the  brewery was referred to as ‘Lochside’ on land title/deed documents. [5] 

The name Lochside derives from the distillery standing beside a small loch (Mary’s Loch) which was used to provide water for production but this later dried out. The subsequent water source was an artesian well beneath the distillery supplying hard water.[6]  The risk of drawing up saline water, due to the proximity to the sea, must have been high.[7]

‘The saddest part of the story is that Lochside was an outstanding whisky. Since much of the distillery production went into blends or was exported for sale in Spain, few lovers of whisky had an opportunity to sample Lochside and it never established a reputation as a single malt.’[8]

The last manager was named Charles Sharpe and Elizabeth Riley Bell interviewed him for her article which appears in the Scotch Malt Whisky Society archives. 

The site is now completely void of distillery buildings and warehouses.


[1] The Scotch Whisky Industry Record by H Charles Craig indicates a date of 1958. The Making of Scotch Whisky Moss Hume indicates a date of 1957.

[2] Elizabeth Riley Bell-SMWS Archives

[3] Malt Whisky, A Taste of Scotland by Graham Moore

[4] Malt Whisky, A Taste of Scotland by Graham Moore

[5] Elizabeth Riley Bell-SMWS Archives

[6] Misako Udo-The Scottish Whisky Distilleries

[7] Whisky on the Rocks-Origins of the Water of Life, Stephen Julie Cribb

[8] I cannot place this quote from my reference library, apologies to the author!

This article was originally published on the Malt Maniacs and is reprinted here with permission of the author.

Article source: http://www.whiskyintelligence.com/2014/04/silent-distillery-profile-lochside-scotch-whisky-history/

Kensington Calgary Spring 2014 Tasting Schedule – Much Whisky News

KWM

  • Classic Single Malts 4/29/14 This is our classic introduction to the world of single malt Scotch whisky. You’ll discover a little history, how it’s made, and sample six distinct styles. Tue Apr 29 7pm $35.00
  • Blockbuster Single Malts 5/13/14 Join us for a sampling of some of our fastest moving single malts with KWM’s fastest mouth, our own Hunter Sullivan. Like these whiskies, this tasting is expected to sell out in a flash. Tue May 13 7pm $40.00
  • Glencadam Tomintoul Distilleries 5/20/14 We’ve put together a special lineup of 7 whiskies for our tasting with Bob Kyle of Rare Drams. There’s a trio of Tomintouls, including the stunning 1977, a pair of Glencadams, including the new 21 year and two even rarer treats! Tue May 20 7pm $55.00 
  • Balvenie 5/22/14 Brand ambassador, Elizabeth Havers, will guide us through a tasting of whiskies from one of Scotland’s most iconic distilleries. Thr May 22 7pm  $30.00 SOLD OUT
  • Rare Malts 6/3/14 Only the rarest whiskies, those more than 20 years of age, or from closed distilleries are considered for this very special tasting. Tue Jun 3 7pm $80.00
  • Spring Single Malt Festival 6/12/14 Our famous biannual whisky festival may be limited to just 100 participants, but there will be just as many whiskies to sample in this festival style tasting. Warning! Tickets sell out very quickly. Thr Jun 12 7pm $60.00 SOLD OUT
  • Ancient Malts: 4 Decades Edition 6/17/14 This tasting typically sees whiskies aged 30 to 40 years of age or more. This incarnation will feature not just 30 and 40 year old whiskies, but also a 50 and 60 year too! ‎Only 1 session will be held! Tue Jun 17, 7pm $200.00 
  • The Last Samurai -Special Edition 6/26/14 We have some real curiosities from the world of Japanese whisky in store. We could tell you more, but then honor would dictate that we’d have to commit seppuku! Thr Jun 26 7pm $100.00 

Kensington Wine Market
403-283-8000
Calgary, Alberta, Canada
www.kensingtonwinemarket.com

Article source: http://www.whiskyintelligence.com/2014/04/kensington-calgary-spring-2014-tasting-schedule-much-whisky-news/

The Whisky Exchange “Peaty AnCnoc – Rutter and Flaughter” – Scotch Whisky News

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Peaty AnCnoc – Rutter and Flaughter

Peat smoke. To many it’s the key flavour in whiskies and for others it’s the reason they don’t drink whisky. While only relatively few whiskies are actually noticeably peaty, it’s become one of the best-known characteristics of Scotch whisky, and distilleries often define themselves by how smoky their spirit is. Some distilleries have been playing with their spirit character over the years, producing whiskies that are a bit different to expected. The latest addition to that club is Knockdhu with its new anCnoc Peaty range: Rutter and Flaughter

Peat used to be one of the most common heat sources in Scotland, and it’s from burning it to dry malting barley that the traditional smokiness gets into the malt. From the mid-1600s, using coke as a heat source grew in popularity, and as it became easier for the more remote areas of the Highlands to get their hands on smokeless fuel, whisky became less smoky. These days, peating levels are very much a choice, with maltsters allowing distillers to order malt of pretty much any level of peatiness. 

Knockdhu Old Kiln

They don’t use the old kiln at Knockdhu these days, but it is very atmospheric…

We couldn’t talk about peating in a remotely geeky way without mentioning ppm — phenol parts per million, the standard measure of peatiness. Most smoky whiskies will at some time boast of their ppm, giving an indication of how smoky they are. However, it’s not quite as easy as that — most give the ppm of the malt, something quite different to the final level in the spirit produced or the whisky when it’s bottled. While there is obviously a correlation, the mashing, fermentation, distillation and ageing processes all remove phenols and lower the ppm, so a whisky could be rather more or less peaty than you might expect from the peatiness of the barley.

When I visited Knockdhu a couple of years ago they were using barley peated to 45-48ppm, about the same as Ardbeg, but these new whiskies were distilled a bit before that, using barley peated to less than half that level — about 15-20ppm. With the big Islay malts boasting much higher numbers, the folks at anCnoc did some testing of bottled spirits to make it easier to compare the new Peaty whiskies to existing releases: 

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Combine that with the table in Whisky Science’s excellent peat post and we find that anCnoc keeps a lot more of its peat during the production process than the more established smoky bottlings. There will be reasons behind this (the whisky is younger than many of the comparable bottlings; they almost certainly mash, ferment and distil differently to the Islay whiskies, their local microclimate is different, and so on) but it mainly goes to show that barley ppm isn’t that reliable an indicator of final peatiness. From a quick glance over the Whisky Science figures, I’d expect the Rutter and Flaughter to come in at a similar level to Bowmore, but they’re a fair bit peatier than that.

The release of the whiskies was accompanied by a Twitter tasting, and Stuart and I joined in with the #LightOnDark crew to have a try of the whiskies — here’s what we thought: 

anCnoc Rutter

anCnoc Rutter, 46%. 11ppm

Billy:

Nose: Mixed candied peel, candied lemon and drizzle cake, but with sharpness behind. Glazed ham touches, with some earthiness and sweet, muddy peat. Fresher fruit develops, with apple skin, sweet apple and pineapple kubes. Some more marine notes — seashells? More sweetshop aromas appear as it sits in the glass, with peat turning to fruit — foam bananas, Refreshers-style chews (but without the zing). Buttercream comes in towards the end, along with some tarry notes.

Palate: A mineral hit up front — granite and limestone. Sweetness comes in behind along with apple skin and pepper, earthy peat smoke, cinnamon and anise touches. Creaminess with vanilla and a hint of spirit develops as well as some barrel char. With water there is more tar and darkness, minerals and more intensity — liquorice perhaps?

Finish: Sweetness fades to charred oak and some more apple peel. Mineral notes remain.

Stuart:

Nose: Clean, citrus notes to the fore, with some peat in the background quietly doing its thing, and a smidgen of gingerbread spice.

Palate: Creamy texture, but fresh, focused and precise. The peat comes through but never dominates, leaving a sprightly, zippy malt with green-apple notes.

Finish: Clean, with lingering peat and fresh fruit.

 anCnoc Flaughter

anCnoc Flaughter, 46%. 14.8ppm

Billy:

Nose: Waxy up front, with muddy smoke. It’s more austere than its stablemate, Rutter, with mineral notes of granite and limestone. Green apple and sweeter fruit develops in the glass along with some chocolate, milky coffee, floral touches, butter and nutmeg.

Palate: Big mineral hit up front — gravel and granite chips. Sweetness builds behind with fresh sweet apples, floral syrup and then fades through darker flavours — stewed apples, dark brown sugar, raisins, blackcurrant and liquorice sweets, and some earth and tar. Water lightens things up and maybe not for the better — more spice and sweetness, but less complexity.

Finish: Spice and earth, with anise, syrup, and lingering gravel and creosotey hints.

Stuart:

Nose: Just a flicker of grassiness which soon evolves into rich, intense aromas of earthy malt and brioche.

Palate: Dense, tightly knit and full bodied. A lot going on here. Tropical fruit, almonds, gutsy earthiness and grippy peat. Let this one develop in the glass – the whisky will thank you for it.

Finish: That nagging earthiness continues, as does the peat.

Annoyingly for us UK-based retailers there is a third whisky in the Peaty range — Tushkar. Annoying because it’s exclusive to Sweden, where anCnoc is hugely popular, and we won’t be seeing it on this side of the North Sea.

anCnoc Tushkar

anCnoc Tushkar, 46%. 15ppm

Billy:

Nose: Lots of buttery sweetness — spiced cake batter, pine needles, mint, pear drops and Jelly Tots. Dessicated coconut, lemon oil. Vanilla develops, along with smoke, although the latter sits behind. Tweedy peat with musty blankets, foresty touches. Eventually lots of mustiness shows, especially after tasting.

Palate: Again quite minerally up front — old firepits and rockpool touches. Goes quite green and vegetal on the way to a central sweetness with fruity sweets, and then veers back off into the grass — more leaves, stacked grass and some apple peel sourness. Water kills the smoke and reveals masses of fruit — Jelly Tots, jelly and gummi chews — as well as some menthol, mint and syrup.

Finish: Quite confected, with sweetener and jelly fruits. Fruitiness lingers with some gravel and smoke coming through. Sweetness hangs around.

Stuart:

Nose: Nice balance between peat smoke and honeyed pear drops.

Palate: Very rich and peaty, blossoming into complex spiciness softened with honey. Appealing freshly baked bread character with a touch of salinity.

Finish: Long, with the peat and smoke dominating.

A successful experiment and one that I suspect we may see repeated from the other Inver House distilleries. I know at least Balblair is making smoky spirit already, as I tried it when I visited back in early 2011. That spirit will be legally whisky in about a month, so if the anCnoc whiskies make the impression we think they will, we may well see their sibling distillers bottling something similar…

 

Originally published on The Whisky Exchange Blog – Peaty AnCnoc – Rutter and Flaughter

Article source: http://www.whiskyintelligence.com/2014/04/the-whisky-exchange-peaty-ancnoc-rutter-and-flaughter-scotch-whisky-news/

Single Malts Direct “Whiskies of Scotland” Tasting At The Spirit of Speyside Whisky Festival 1st – 5th May 2014 – Scotch Whisky News

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 AA SMD Range

I (Ronnie Routledge) will be holding two tutored tastings during the Spirit of Speyside Whisky Festival this year and presenting a cracking little selection of single cask whiskies from our very own “Whiskies of Scotland” range. I have chosen each bottling for its uniqueness and outstanding distillery character and have come up with a selection of whiskies that are either close to my heart or blew me away. They include Aberlour 19yo from 1st fill bourbon, a Bunnahabhain 25yo from refill sherry, a lightly sherried Cragganmore 20yo from an octave, and two newly bottled expressions; a Longmorn 17yo and a Deanston 19yo. All are unchill filtered, natural strength and natural colour, I don’t think you’ll be disappointed!!
 
My tastings are at 2.00pm on Friday 2nd and Saturday 3rd May at the Gordon Arms Hotel, The Square, Huntly and tickets are £20.00 per head. Book online via the Spirit of Speyside Whisky Festival website (below) or contact me on  +44 (0) 845 6066145+44 (0) 845 6066145 or ronnie@singlemaltsdirect.com to reserve your spaces.

AA SMD Store

Click on the image above to be re-directed to the festival website!

During the festival weekend our store is open:
Thurs 1st 10.00am – 6.00pm
Fri 2nd 10.00am – 6.00pm
Sat 3rd 10.00am – 5.00pm
Sun 4th 12.00 noon – 5.00pm
36 Gordon Street, Huntly, Aberdeenshire, AB54 8EQ   Tel: +44 (0) 845 6066145+44 (0) 845 6066145
 
Remember, anything you purchase from our store can be shipped home to save you carrying it around including the USA.

Slainte, Ronnie Routledge.
e: ronnie@singlemaltsdirect.com t: +44 845 6066145

 

Article source: http://www.whiskyintelligence.com/2014/04/single-malts-direct-whiskies-of-scotland-tasting-at-the-spirit-of-speyside-whisky-festival-1st-5th-may-2014-scotch-whisky-news/

World Whisky Day Whisky Pairing Dinner May 17th North Bridge Brasserie, Edinburgh – Scotch Whisky News

£45.00 per person
Over 18′s only
Available throughout May, 5:30pm-10pm 

With World Whisky Day on the 17th of May, our Executive Head Chef, Paul Hart, has created a three course menu designed to deliver the perfect pairings of tasting notes. Sample the finest of Scottish food paired with the perfect whisky accompaniments throughout May. 

Menu

The Scotsman’s Haggis, Neeps and Tatties, served with a Glenfiddich
Single Malt Whisky Jelly.
Paired with Springbank 15
****

28 day hung, Henderson’s Highland Beef 8oz Flat Iron Steak, served with chips, grilled Portobello Mushrooms and ‘Auld Reekie’ Whisky Smoked Cheese Sauce.
Paired with Talisker 10
****

Sticky Toffee Pudding, served with Butterscotch Sauce and Clotted
Cream Ice Cream. Paired with Aberlour A’bunadh
****

Prices are inclusive of VAT at 20%. A discretionary service charge of 10% will be added to your bill. Please alert us if you have any allergies.

North Bridge Brasserie, Edinburgh – 20 North Bridge, Edinburgh, Scotland. EH1 1TR – Call T: +44 (0)131 622 2900 – E: scotsman-northbridge@thescotsmanhotel.co.uk or email to book.

Article source: http://www.whiskyintelligence.com/2014/04/world-whisky-day-whisky-pairing-dinner-may-17th-north-bridge-brasserie-edinburgh-scotch-whisky-news/

Back in Stock & New Arrivals at K&L California – Whisky News

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NEW ARRIVALS

Scotland – Single Malt Scotch

  • Bruichladdich Islay Barley Single Malt Whisky 750ml ($59.99)
  • Port Charlotte Scottish Barley Heavily Peated Single Malt Whisky 750ml ($55.99)

United States – Bourbon and Rye

  • Jim Beam Black 8 Year Old Kentucky Bourbon 1L – 10 available ($27.99)

United States – Single Malt Scotch

  • Lost Spirits Distillery Umami Single Malt Whiskey 750ml – 7 available ($59.99)

BACK IN STOCK

Scotland – Single Malt Scotch

  • Laphroaig “Triple Wood” Islay Single Malt Whisky 750ml ($64.99)

United States – Bourbon and Rye

  • Jim Beam Single Barrel Kentucky Bourbon 750ml – 7 available ($29.99)
  • Peach Street Colorado Striaght Bourbon Whiskey 750ml – 4 available ($62.99)

KL Wine Merchants
http://www.klwines.com
Phone: 877-KLWines (toll free 877-559-4637)
Email: wine@klwines.com
San Francisco, Redwood City, Hollywood CA

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Article source: http://www.whiskyintelligence.com/2014/04/back-in-stock-new-arrivals-at-kl-california-whisky-news/

Scotch Malt Whisky Society of America “Late April 2014 Outturn Offerings” – Scotch Whisky News

Late April Outturn Image

Late April 2014 Outturn Offerings 

Cask No. 29.144                                        $175

‘You gotta love this one’

Islay

The smell made us all smile and for some there were memories of a warm sunny autumn afternoon day – peat smoke emerging from the pagoda and a fresh salty/briny breeze – standing on the pier at the distillery by ‘the beautiful hollow by the broad bay’. Freshly opened oysters, crispy seaweed and tempura prawns with a sweet chilli sauce complete the kaleidoscope of aromas. Very restrained on the palate; salty and sweet popcorn, beach barbeque with langoustines and scallops as well as crispy aromatic duck. Adding water it becomes like a comfort blanket or a long soak in the bath. Sweeter and juicy to taste like a tropical fruit salad and in the finish clean peat smoke.

Drinking tip: If in need of a comfort blanket

Colour: Pale sunshine after rain

Cask: Refill hogshead

Age: 22 years

Date distilled: October 1990

Alcohol: 51.2%

USA allocation: 180 bottles

 SMWS Green Logo II

 

Cask No. 9.74                                             $100

Thai Noodle Stir-fry

Speyside, Spey

The nose neat started off with a solvent note (turpentine and nail polish remover) but was very soon replaced by fresh and fruity aromas of green apples, ripe bananas, pear cider and Thai sesame noodles. Hot, peppery and a ginger spice on the initial taste followed by the bitter flavouring of tonic water and finishing with the sweetness of cooked bananas or stewed apples. With water, freshly cut flowers in a vase in a kitchen whilst a crispy beef stir-fry with lemon grass and spring onions is being prepared. The taste is now fresh and juicy like homemade ginger beer and in the finish an old fashioned Bitter Lemon.

Drinking tip: Whilst cooking a stir-fry

Colour: Macon Villages Blanc

Cask: First-fill barrel

Age: 10 years

Date distilled: June 2003

Alcohol: 62.0%

USA allocation: 120 bottles

 SMWS Green Logo II

 

Cask No. 71.38                                           $205

A cheese-board in a library

Speyside, Lossie

A tired bowl of fruit (including bruised apples and ripe peaches), backed by polished wood panelling, leather books and faded roses, then a scent of mild cheeses (Caboc, unripe brie, white stilton) and Melba toast. The taste reflects some of these scents: sweet, then ‘cheese on a Cream Cracker’. With water the cheese note shifts to full-fat creamy (Laughing Cow), with melon, green banana, peach skin and a hint of Badedas chestnut bath oil. Soft and sweet to taste, then faintly fizzy/peppery (Flying Saucers, spicy), with a long warming finish and a hint of banana yoghurt in the aftertaste. This distillery supplies the heart malt for Ballantine’s, so is uncommon.

Drinking tip: With cheese and grapes after informal supper

Colour: Barley sugar

Cask: Refill hogshead

Age: 27 years

Date distilled: May 1985

Alcohol: 57.0%

USA allocation: 90 bottles

 SMWS Green Logo II

 

 Cask No. 73.60                                           $185

Watching the Monaco Grand Prix from a roof terrace

Speyside, Deveron

Very deep aromas on the nose neat; beeswax furniture polish on a soft cloth, cedar lined Art Deco cigarette box, rosewood scented stationary, mead flavoured with spices, pastrami and always  the smell of strong espresso coffee in the background. The taste is that of walnut oil, salty almonds, and buttered sour dough but at the same time green apples, floral blossoms and a bright finish like a delightfully refreshing Pinot Grigio. With water aromas of treacle toffee, coconut fragrant sun tan lotion and ever so often the hint of burnt tyre on hot tarmac. The taste is coffee cream and walnut cupcakes, Tiramisu and honeyed mead bread with salted butter. 

Drinking tip: Spring time in Monaco or celebrating Indian Summer in Scotland

Colour: Topaz

Cask: Refill butt

Age: 24 years

Date distilled: May 1989

Alcohol: 57.0%

USA allocation: 120 bottles

 SMWS Green Logo II

 

Cask No. 125.67                            $130

Clean and innocent

Highland, Northern

The nose inspired sweet descriptors (meringue, barley sugars, toffee, honey, crème brûlée) and woody references (tea chests, sawdust, coconut, polished Steinway) – also leather, lemon zest, banana, apple, elderflower and vanilla – clean and innocent. With water, some perfume and tropical mix appeared. The unreduced palate had clove and nutmeg spice, sugar-coated fennel seeds and old-style wooden toys (sticky with love and sweets and chocolate and ice-cream and honey and custard)… more perfumed with water, we found orange blossom, suntan oil, guava, mango, peach and Cadbury’s creme eggs. The finish was long-lasting – like the memory of a first kiss. Made by sixteen men.

Drinking tip: This could turn a lazy Sunday into a perfect lazy Sunday

Colour: Innocent blonde

Cask: First-fill barrel

Age: 14 years

Date distilled: July 1999

Alcohol: 58.7%

USA allocation: 72 bottles

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

Article source: http://www.whiskyintelligence.com/2014/04/scotch-malt-whisky-society-of-america-late-april-2014-outturn-offerings-scotch-whisky-news/

RYDER CUP HERO GALLACHER LINES UP FOR TOMATIN PRO-AM – Scotch Whisky News

Tomatin Bernard Gallagher

  • Bernard Gallacher to lead Tomatin Pro-Am team
  • Ryder Cup hero heads field of 280 golfers for three-day contest
  • Defibrillator campaign to benefit from leading event
  • Players to compete over Castle Stuart, Royal Dornoch and Nairn 

RYDER CUP HERO GALLACHER LINES UP FOR TOMATIN PRO-AM  

Former Ryder Cup captain Bernard Gallacher is to lead a field of nearly 300 golfers teeing up for the Tomatin Homecoming Single Malt Pro-Am over three of Scotland’s most renowned links courses later this year.

Gallacher played in eight Ryder Cups and was captain three times, including a victory at Oak Hill in 1995.

He has confirmed he will captain one of the 70-plus teams taking part in the 54-hole event, played at Castle Stuart Golf Links, Royal Dornoch Golf Club and The Nairn Golf Club from 30 September to 2 October, just a few days after this year’s Ryder Cup.

Money raised during the tournament will support a nationwide campaign Gallacher launched in December to make automated external defibrillators (AEDs) widely available at golf clubs and driving ranges in the UK and Ireland.

In August last year Gallacher, suffered a cardiac arrest and spent several days in Aberdeen Royal Infirmary after falling ill at a function in the city. He credits the quick thinking of hotel staff and the availability of a defibrillator at the venue where he was due to speak for helping his recovery.

He said: “I am looking forward to playing three of my favourite courses and would like to thank Tomatin for giving us all the opportunity to enjoy this experience.”

The prestigious annual Tomatin Pro-Am contest is estimated to generate about £200,000 for the Highland economy.

It is open to teams from anywhere in the world consisting of three amateurs (ladies or gentlemen) plus a professional of their choice. Teams that do not include a pro are allocated a leading player from the Professional Golfers’ Association Scotland Order of Merit.

Stephen Bremner, Tomatin’s sales director, said: “We are delighted that Bernard Gallacher is leading a team in the Pro-Am this year as his worldwide reputation will add to the prestige of this competition.

“The tournament is already popular with professional and amateur golfers alike as it is played over three of Scotland’s best links courses, and Bernard’s involvement raises the event’s status to another level. 

“The UK is a key market focus for us this year. In the last five years we have experienced 40 per cent growth in volume and 158 per cent in value, and for this reason sponsorship of a prestigious UK event such as this is an excellent fit for us.

“Our distillery is a significant Highland tourist attraction, receiving over 20,000 visitors per year from all parts of the globe. We are working with these three premium courses in order to support the overall marketing of the Highlands as a vibrant tourist destination.”

Brian Mair, secretary of The PGA in Scotland, expressed his gratitude to Tomatin for their continued support of this great event, now in its third year. He said: “In this momentous year for Scottish golf, the Tomatin Homecoming Single Malt Pro-Am will be a fitting event to follow the Ryder Cup, a real celebration of all that is great in Scotland – great golf and wonderful whisky.”

Castle Stuart Golf Links hosted the Scottish Open for three successive years from 2011, with the 2013 competition, won by Phil Mickelson, reaching a television audience of more than 500 million. It is consistently placed among the top 100 courses in the world by a number of prestigious golf publications, most notably Links Magazine and Golf Course Architecture.

This year Royal Dornoch’s Championship Course was ranked the 6th best in the world by Golf Digest, its highest ever position, and is a favourite of Major winners such as Tom Watson, Ben Crenshaw, Craig Stadler and Greg Norman.

The Nairn Golf Club, rated 9th best golf course in Scotland by Golf Monthly in 2013, hosted the Walker Cup in 1999 and the Curtis Cup in 2012. It will also be home to the Home Internationals competition in August 2016.

The three clubs are part of the Highland Golf Links (HGL) partnership which also includes the Kingsmills Hotel and Culloden House Hotel, Inverness; the Royal Golf Hotel and Links House, at Royal Dornoch; and the Golf View Hotel in Nairn to promote destination breaks.

The partnership offers attractive packages for visiting golfers to enjoy the finest links golf and luxury accommodation while exploring a unique and beautiful part of Scotland.

Castle Stuart placed a new defibrillator for the club shop earlier this month, while Nairn put a similar machine in the clubhouse last year. Royal Dornoch Golf Club has had a defibrillator for two years and is currently raising money for the Bernard Gallacher campaign to have another machine at the Championship Course’s Halfway House. The club was given a driver used and signed by Bernard’s nephew, the Scottish professional golfer Stephen Gallacher to help raise funds.

Fraser Cromarty, CEO at The Nairn Golf Club and chairman of HGL, said: “The Tomatin Pro-Am is a significant part of the golfing calendar in the north of Scotland and showcases three of the best links courses in the country.

“We are indebted to Tomatin for its continued support for the tournament which this year will be extra special with the involvement of such a respected and charismatic figure as Bernard Gallacher and coming so soon after the Ryder Cup in Scotland.” 

NOTES

There are still vacancies for amateur teams to take part in the tournament. Anyone wishing further details should contact Fraser Cromarty on 01667 458930 or fcromarty@nairngolfclub.co.uk

The entry fee is £1,700 per team of three, which includes three rounds of competition golf with prizes, the post-tournament gala dinner and the opportunity to tour the Tomatin distillery.

Article source: http://www.whiskyintelligence.com/2014/04/ryder-cup-hero-gallacher-lines-up-for-tomatin-pro-am-scotch-whisky-news/