Angels Whisky Club INTERVIEW Graeme Bowie; Ardnamurchan Distillery Manager

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Angels whisky club INTERVIEW Graeme Bowie; Ardnamurchan Distillery Manager, interviewed by Paul McLean, Angels Whisky Club. 

Graeme, It was really good to tour the distillery recently with our Finnish group. How are plans for opening and filling the first cask? A; Opening should be in the next couple of weeks. We are just waiting for approval from HMRC. The first filling will be unpeated spirit into an ex Bourbon Barrel. 

Q; Can you describe what you did previously in the whisky industry? A; Just celebrated 30 years in the industry. Started in the warehouse at Glen Grant Distillery, after a year moved on to production. Back then there were 3 men on a shift, mashman, stillman and a fireman. I started as the fireman, making sure the coal fires were stoked at all times. Glen Grant has 8 stills so you were kept busy. After a year of that I started on the milling and mashing side then as a stillman. They were great times and we had a great bunch of people working there. In 2000, I moved to Balmenach Distillery, again working for Dennis Malcolm. I covered all areas of production. In 2006, I got the chance to move into the Assistant Manager’s role at Balblair Distillery. John MacDonald had just come from Glenmorangie, so it was a new management team for the distillery. Working with John and the rest of the guys there was good and I learned a lot about the management side of things. It was during my time at Balblair that I started to do some travelling in Europe to do whisky fairs and masterclasses, which I really enjoyed. Inver House Distillers are a special company to work for, from the managing director down to the girls that answer the phone at head office reception, everyone is wanting and doing their best for the company. It was in early 2013, that I saw an advert in the paper for a Distillery Manager for Adelphi Distillery’s new Ardnamurchan Distillery. I was very happy at Balblair but knew I had to apply as it was time for the next step. I knew nothing of Ardnamurchan but I had met Alex Bruce, Adelphi’s Sales Marketing Director at a whisky fair in Vienna in 2011. He seemed a genuine person, who was passionate about whisky. My wife, Astrid came with me for my first interview, so she could see what the area was like. It was a shock, although Balblair is in a rural setting this was something else. Single track roads, no shops close at hand but the scenery was stunning. The Adelphi board sold this project to me straight away during the interview. After a second interview I waited a month, then Alex phoned me to offer me the job. I was delighted to accept, this was a huge project and an exciting challenge. So on the 1st of May 2013, my wife, a dog, three cats and I followed the removal van to Ardnamurchan. 

Q; I have taken many tours with wee groups/large groups from all over the world, what is your favourite memory of whisky making? A; It would be of the people I have worked with over the years. When I started at Glen Grant, I was on shift with Togie Grant and Allan McDonald. These were guys who knew about making spirit and I learned a lot off them but we had fun as well. Togie on nightshift would often break into song. On a Saturday morning we would cook a big fry up, the manager at the time was Bob McPherson, and he knew we did this and would often join us for breakfast. Great guys, as were all my fellow workers. 

Q; Adelphi Distillery is now Scotland’s most acclaimed independent bottler of single casks of rare malt whisky, I know you are manager, but what are your day to day tasks? A; Being in charge of making a quality new make spirit is obviously important, but site safety is also important. I have HMRC , Sepa , HS reports to do, order malt, yeast, casks. Spirit charges need doing, paperwork for all the processes is required. Budgets are constantly being monitored to make sure we are not over spending. I could have meetings with other industry colleagues regarding bulk sales. I might have a tour to do for customers. I also have to train my Assistant who has to be able to run the distillery in my absence. 

Q; I know Adelphi bottles straight from the cask without colouring or chill filtration, do you have any say in the purchase of casks or how the whisky is finished?  A;  Alex Bruce purchases all the empty casks. I let him know when and what we require. 

Q; Having been on your location a few times and knowing the differences between well known distilleries and Glenborrodale, how did you adapt to living locally? Are you living in the castle? A; No, not the Castle. I live in the house beside the distillery. My wife and I have settled in well and made some good friends. We do a big shop once a month in Fort William but there are a couple of small shops 20 minutes away where we can buy small items like bread and milk. My wife now works at Kilchoan Primary School doing the admin so that keeps her busy. It would be perfect apart from the rain and midgies!! 

Q; Adelphi has a great association with Maclean’s, Charlie as you know (family always gets into these places!), the land used to be part of the Maclean lands back a few hundred years, even a wee pointy outcrop is called Maclean’s nose, the Clan bottling from 2012 Clan Gathering, Charlie chose it, Chief sold it at the castle, and then there is myself! Do you have business with many of us Maclean’s? A; I see Charlie 4/5 times a year. My granny was a Maclean from North Uist so we could be related!!. 

Q; As far as you know are there any special bottles/whisky soon to be released? A; Sorry but that is Alex’s department. 

Q; Have you /planning to (as a distillery), take any whisky risks? Any new ideas, innovations, a new concept, or just stun the whisky world? A: I just want to be able to make a quality spirit that people will appreciate. We are using a woodchip boiler for steam, and all the woodchip is source locally. We are the first in the industry to do this. Any new venture is a risk but I am confident we will get it right. 

Q; how many bottles you have on sale annually? And if I may ask, how many do you keep personally? A: Again that is Alex’s side of things. I do not collect whisky as I think it is for drinking. The only bottle I have kept is a Balblair hand bottling that all the staff signed when I left. 

Q; do you have any signed bottles or special numbered bottles for collectors?  A: No. I do have a signed bottle of Champagne that was given to me by Ken Loach who directed the film The Angels Share that was made at Balblair. 

Q; Do you have any thoughts about finishing? Port, Sherry etc. A: We will not be doing any finishing. As long as the spirit is good and it is in a quality cask it will not need to be finished. 

Q; what are your views on; adding water to a dram, ice, coke etc? A: Everyone is different when it comes to whisky. Personally I would add a drop of water into a cask strength whisky but if it is 46%abv or lower I don’t. Is this right or wrong, who knows, but that is how I drink whisky as I like it this way? 

Q; if water is acceptable, is this bottled water, tap water? A: I use bottled water. Some places have too much chlorine in the mains water. 

Q; a chilly Scots winter day/night, what dram (any dram) would you sample? A; My favourite dram is a Balblair 1978. Lots of gorgeous, deep, fruity flavours. 

Q; apart from working, how do you enjoy yourself? A; I used to play football and golf but I am older and not as fit as I used to be and we do not have a golf course on the peninsula. I have got into sea fishing and I have just bought a small boat so I will spend most of my free time, if the weather is good, drifting on Loch Sunart hoping to catch something big and tasty. 

Q; If I asked you to “sell” Adelphi in no more than 50 words … A; Adelphi is all about quality. Whatever we do, whether it is producing our own spirit or buying another distillers, before it goes into a bottle it must be quality. 

Q; Finally, how do you see the whisky industry advancing in the coming years?  A; It is very hard to predict. It is looking great at the moment, what with all the new markets opening up but you never know as tastes change. All distillers can do is carry on making quality whiskies and hopefully the sales and marketing teams can get them into the market for people to try and enjoy. 

Many thanks Graeme, I hope to visiting again soon, our group from Finland didnee want to leave, needed a push! They all appreciated your tour and drams, as did Liz and I. 

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Article source: http://www.whiskyintelligence.com/2014/06/angels-whisky-club-interview-graeme-bowie-ardnamurchan-distillery-manager/

Paul John Brilliance

John Distilleries

DistilleerderijenGeplaatst door Mark Dermul vr, juni 13, 2014 20:07:37

John Distilleries PVT

110 Pantharapalya

Mysore Road, Bangalore

560 039

India

Christmas Special

Goa

Paul P. John, zoon van de eigenaar van een groot aantal plantages in India, richtte National Distilliers op in 1992 als onderdeel van het spiritsbedrijf van zijn vader (National Wines). In 1995 lanceerde hij Original Choice Deluxe Whisky (na enkele rechtzaken tegen concurrenten in India) en wijzigde de naam van het bedrijf naar John Distillers. Vandaag de dag worden meer dan 10 miljoen cases verkocht van deze whisky, allemaal in India zelf!

Naast deze whisky produceren zij ook de blends Grand Duke, Black Pelican en Roulette, Mont Castlé brandy, Big Banyan en Apersand wijn, een versterkte wijn die naar de naam Goana luistert, maar deze dranken komen amper tot over de landsgrenzen. Hoewel het hoofdkantoor van John Distillers in Bangalore staat, bevindt de distileerderij zich in Goa. Ze beschikt over één wash en één spirit still, samen goed voor een dagelijkse productie van 3.000 liter. Rijping vindt plaats in een ondergrondse kelder, die voorzien is van klimaatcontrole en airconditioning. Zo’n 10.000 bourbonvaten liggen hier opgeslagen.

Single Cask 161

Pas in 2008 besloot John Distillers om single malt te gaan produceren en kiest hiervoor locale ingrediënten. De Master Blender, Michael John (geen familie), moest instaan voor de kwaliteit. Hun eerste release, op 4 oktober 2012 in London, was een single cask 161. Later dat jaar werd ook vat 163 gebotteld op een ABV van 57%. Als u weet dat de spirit op vat gaat op 55% (minder dus dan de standaard die in Schotland gebruikt wordt), verbaast het misschien dat het ABV omhoog gaat, maar dat heeft alles te maken met het moessonklimaat in Goa, waar temperaturen van 35° geen uitzondering zijn, terwijl het ’s nachts dikwijls rond de 20° blijft.

Ook het angels’ share, dat in Schotland zo rond de 2% per jaar ligt, loopt in Goa op tot 10 à 12%. Na drie jaar rijping blijft er in een hogshead amper 150 flessen over. Daar staat natuurlijk tegenover dat rijping veel sneller verloopt, waardoor deze Indische whisky na 4 à 5 jaar dezelfde ontwikkeling doormaakt dan een Scotch van 12 à 15 jaar.

Range

De range bestaat momenteel uit vier verschillende single malts: Brilliance en Edited op 46%, Classic en Peated op vatsterkte. En natuurlijk de eerder genoemde single cask (ondertussen is ook vat 164 gebotteld).

Bedoeling is om in de toekomst ook enkele single casks en ook speciale releases te lanceren.

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Article source: http://iloapp.whivie.be/blog/blog?Home&post=2594

Loch Fyne Whiskies ‘Kilchoman Machir Bay 2014 – Tasting Review’ – Scotch Whisky News

Kilchoman Machir Bay 2014 Tasting Review

Kilchoman Machir Bay 2014 – Tasting Review Last week we re-visited last year’s, 2013, expression of the Kilchoman Machir Bay. With each year the small Islay distillery continues the journey of this fantastic single malt by releasing a new bottling. Today we are blessed to be sat with this year’s bottling, the Kilchoman Machir Bay 2014.

To re-cap, Kilchoman’s Machir Bay, the distilleries core expression, was first launched in 2012. The single malt from the small farm distillery created a huge buzz amongst the whisky community and went on to win the prestigious IWSC 2012 Gold Medal – Best in Class. Since then, the distillery has released a new bottling every year, allowing fans to accompany this single malt through its aging process.

In last week’s tasting review I compared the 2012, one of my favourite whiskies of that year, to the 2013 bottling. Despite the 2013 still maintain a strong character; my preference still sided with the highly revered 2012. So how will the 2014 fare?

The Machir Bay 2014 is a vatting of 5 and 6 year old ex-bourbon barrels and oloroso sherry butts 46%ABV. According to John MacLellan, Distillery Manager at Kilchoman, the sherry butts give the whisky a desired taste that has proven to be this drams unique selling point.

The team at Kilchoman aim for Machir Bay to be the distilleries flagship product, hoping that it will become a staple choice amongst whisky connoisseurs around the world.

Anthony Wills, Managaing Director at Kilchoman, says; “it is important that we are able to offer our distribution partners a consistently available product while also offering Kilchoman followers the opportunity to enjoy the development of our spirit”

John MacLellan, added; “We are delighted that each release of Machir Bay shows a little more cask maturation than the previous one….the 2014 is no exception”

So yet again I sit with Kilchoman’s prized whisky, the Machir Bay. But how will the 2014 compare to its younger siblings?

On the nose is a summery mixture of fruit, heavily leaning towards a more dominant citrus kick. The classic character of Islay peat is also heavily present which balances well with a slight vanilla aroma.

On the palate again those fruits dominate whilst the vanilla deepens bring forward a welcomed sweetness; possibly gifted to the dram by those oloroso sherry butts.

As with the 2012 and the 2013 Machir Bay, the finish is long and lingering; less harsh than the 2013. Overall the Kilchoman Machir Bay 2014 is another positive step towards something truly remarkable and again displays this small, farm distilleries talent for distilling superb whisky. The 2014, is for me more well balanced and shows more clearly the development of character that has taken place than that of the 2013.

It’s hard to say, without a dram of 2012 sitting before, me whether the 2014 is indeed more favourable; after all the 2012 left a big impression on me. But what is clear, is that the Machir Bay 2014 is a truly sublime dram and is just a glimpse of the superiority we can expect to see from this distillery in coming years. Discover the Kilchoman Machir Bay 2014 for yourself today!

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Article source: http://www.whiskyintelligence.com/2014/06/loch-fyne-whiskies-kilchoman-machir-bay-2014-tasting-review-scotch-whisky-news/

John Distilleries

John Distilleries

DistilleerderijenGeplaatst door Mark Dermul vr, juni 13, 2014 20:07:37

John Distilleries PVT

110 Pantharapalya

Mysore Road, Bangalore

560 039

India

Christmas Special

Goa

Paul P. John, zoon van de eigenaar van een groot aantal plantages in India, richtte National Distilliers op in 1992 als onderdeel van het spiritsbedrijf van zijn vader (National Wines). In 1995 lanceerde hij Original Choice Deluxe Whisky (na enkele rechtzaken tegen concurrenten in India) en wijzigde de naam van het bedrijf naar John Distillers. Vandaag de dag worden meer dan 10 miljoen cases verkocht van deze whisky, allemaal in India zelf!

Naast deze whisky produceren zij ook de blends Grand Duke, Black Pelican en Roulette, Mont Castlé brandy, Big Banyan en Apersand wijn, een versterkte wijn die naar de naam Goana luistert, maar deze dranken komen amper tot over de landsgrenzen. Hoewel het hoofdkantoor van John Distillers in Bangalore staat, bevindt de distileerderij zich in Goa. Ze beschikt over één wash en één spirit still, samen goed voor een dagelijkse productie van 3.000 liter. Rijping vindt plaats in een ondergrondse kelder, die voorzien is van klimaatcontrole en airconditioning. Zo’n 10.000 bourbonvaten liggen hier opgeslagen.

Single Cask 161

Pas in 2008 besloot John Distillers om single malt te gaan produceren en kiest hiervoor locale ingrediënten. De Master Blender, Michael John (geen familie), moest instaan voor de kwaliteit. Hun eerste release, op 4 oktober 2012 in London, was een single cask 161. Later dat jaar werd ook vat 163 gebotteld op een ABV van 57%. Als u weet dat de spirit op vat gaat op 55% (minder dus dan de standaard die in Schotland gebruikt wordt), verbaast het misschien dat het ABV omhoog gaat, maar dat heeft alles te maken met het moessonklimaat in Goa, waar temperaturen van 35° geen uitzondering zijn, terwijl het ’s nachts dikwijls rond de 20° blijft.

Ook het angels’ share, dat in Schotland zo rond de 2% per jaar ligt, loopt in Goa op tot 10 à 12%. Na drie jaar rijping blijft er in een hogshead amper 150 flessen over. Daar staat natuurlijk tegenover dat rijping veel sneller verloopt, waardoor deze Indische whisky na 4 à 5 jaar dezelfde ontwikkeling doormaakt dan een Scotch van 12 à 15 jaar.

Range

De range bestaat momenteel uit vier verschillende single malts: Brilliance en Edited op 46%, Classic en Peated op vatsterkte. En natuurlijk de eerder genoemde single cask (ondertussen is ook vat 164 gebotteld).

Bedoeling is om in de toekomst ook enkele single casks en ook speciale releases te lanceren.

  • Reacties(0)//blog.whivie.be/#post2592

Article source: http://iloapp.whivie.be/blog/blog?Home&post=2592

Paul John Classic

John Distilleries

DistilleerderijenGeplaatst door Mark Dermul vr, juni 13, 2014 20:07:37

John Distilleries PVT

110 Pantharapalya

Mysore Road, Bangalore

560 039

India

Christmas Special

Goa

Paul P. John, zoon van de eigenaar van een groot aantal plantages in India, richtte National Distilliers op in 1992 als onderdeel van het spiritsbedrijf van zijn vader (National Wines). In 1995 lanceerde hij Original Choice Deluxe Whisky (na enkele rechtzaken tegen concurrenten in India) en wijzigde de naam van het bedrijf naar John Distillers. Vandaag de dag worden meer dan 10 miljoen cases verkocht van deze whisky, allemaal in India zelf!

Naast deze whisky produceren zij ook de blends Grand Duke, Black Pelican en Roulette, Mont Castlé brandy, Big Banyan en Apersand wijn, een versterkte wijn die naar de naam Goana luistert, maar deze dranken komen amper tot over de landsgrenzen. Hoewel het hoofdkantoor van John Distillers in Bangalore staat, bevindt de distileerderij zich in Goa. Ze beschikt over één wash en één spirit still, samen goed voor een dagelijkse productie van 3.000 liter. Rijping vindt plaats in een ondergrondse kelder, die voorzien is van klimaatcontrole en airconditioning. Zo’n 10.000 bourbonvaten liggen hier opgeslagen.

Single Cask 161

Pas in 2008 besloot John Distillers om single malt te gaan produceren en kiest hiervoor locale ingrediënten. De Master Blender, Michael John (geen familie), moest instaan voor de kwaliteit. Hun eerste release, op 4 oktober 2012 in London, was een single cask 161. Later dat jaar werd ook vat 163 gebotteld op een ABV van 57%. Als u weet dat de spirit op vat gaat op 55% (minder dus dan de standaard die in Schotland gebruikt wordt), verbaast het misschien dat het ABV omhoog gaat, maar dat heeft alles te maken met het moessonklimaat in Goa, waar temperaturen van 35° geen uitzondering zijn, terwijl het ’s nachts dikwijls rond de 20° blijft.

Ook het angels’ share, dat in Schotland zo rond de 2% per jaar ligt, loopt in Goa op tot 10 à 12%. Na drie jaar rijping blijft er in een hogshead amper 150 flessen over. Daar staat natuurlijk tegenover dat rijping veel sneller verloopt, waardoor deze Indische whisky na 4 à 5 jaar dezelfde ontwikkeling doormaakt dan een Scotch van 12 à 15 jaar.

Range

De range bestaat momenteel uit vier verschillende single malts: Brilliance en Edited op 46%, Classic en Peated op vatsterkte. En natuurlijk de eerder genoemde single cask (ondertussen is ook vat 164 gebotteld).

Bedoeling is om in de toekomst ook enkele single casks en ook speciale releases te lanceren.

  • Reacties(0)//blog.whivie.be/#post2592

Article source: http://iloapp.whivie.be/blog/blog?Home&post=2593

Kensington Malt Messenger Bulletin – New Whiskies, Surprising Returns and Great Events – Whisky News

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It’s been a busy couple of weeks since the last Malt Messenger Bulletin. The Ardbeg Day events were a great success, and the first tasting of the Ardbeg Auriverdes was very well received. Nearly 100 bottles have been pre-ordered, and it’s not too late to reserve one for yourself! They are expected to be in store later in the month.

Speaking of Ardbeg, I was very surprised to learn that a small amount of the Ardbeg Galileo was re-released in Alberta. We managed to get our hands on a few cases and don’t expect it to last long. The Galileo was released to celebrate the first whisky in space, sent up on a rocket to the International Space Station. You can read more on the Ardbeg Galileo below!

We also received some exciting news! The Kensington Wine Market was named the Best Wine Store and 3rd Best Liquor Store in FFWD’s 2014 Best of Calgary. Thank you to all our wonderful friends, partners and customers for your patronage and votes! You can find the full list of winners here!

(This note arrived after the event commenced- WI) The store is going to be a busy place tonight with our Spring Single Malt Festival. 115 whiskies and 100 guests! We’re showcasing some old favourites and a number of new whiskies. Most of our new Japanese whiskies and those from Cadenhead have come in just in time for the event. If you missed out on tickets for the Festival (it sold out 2 months in advance) you can pop in to the store on Friday or Saturday for an opportunity to sample many of the whiskies that were poured!

We have two more great events coming up in the days ahead. Tomorrow night (Now tonight!) we have the Glendronach Batch 9 Dinner at Buchanan’s Chop House ($160). The dinner will feature nine rare single cask vintage Glendronachs from 1971-1995 paired with a 3 course meal. And then on Tuesday there is our Ancient Malts 4 Decades tasting ($200), an opportunity to sample 7 very special whiskies from 30 to 70 years of age. More details on both of these great events can be found below!

We have a number of really hot whiskies in our store right now, including our new Berry’s Own Aberlour 1994 single cask which is already 1/4 sold, and we’ve only had it for 2 weeks! As a matter of fact it is sold out in store right now, but don’t fret, there’s more on the way! Our Duncan Taylor Octaves are also doing nicely. We sold 8 bottles of the Deanston 1994 KWM Octave after last night’s tasting alone! Only 24 bottles left… Another one which is selling briskly is the Brora 35 Year. It is a stunning dram, and flying off our shelves.

I hope you enjoy this Malt Messenger Bulletin, and I hope we’ll see you in store soon to share a dram and check out some of our exciting new offerings.

Slainte!

Andrew Ferguson
Kensington Wine Market

PS- PS – Don’t forget you can follow me on Twitter: twitter.com/scotch_guy and Facebook: facebook.com/scotch.guy.1 www.fergusonwhiskytours.com

Thank You Calgary

For voting us Calgary’s Best Wine Store and 3rd Best Liquor Store!

Glendronach Batch 9 Dinner Tonight

9 Vintage Glendronachs from 1995 – 1972 @ Buchanan’s Chop House – $160

Glendronach’s reputation has been soaring since it was bought by BenRiach Distillery Co. in 2008. They revitalized the product line, invested in casks and started a tradition of releasing batches of vintage single cask whiskies. These batches have been very successful since they first began trickling into KWM 4-5 years ago. In some cases as few as one or two cases of each vintage find their way to Canada, and KWM is the only store to always get at least one case of each one. A case in the whisky world is just six bottles and that doesn’t go very far, so we try to set aside one of each for a tasting, and that’s what this dinner is all about. We’ll be sampling whiskies from 19 to 41 years of age, carefully paired with a 3 course meal at Buchanans.

Click Here for more details or to register. Alternatively call 403-283-8000.

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Ancient Malts 4 Decades Edition

A very special tasting featuring 7 whiskies, four of them more than 40 years of age…and one of them is 60 years old!

Our very special Ancient Malts tasting will feature seven whiskies ranging from 30 to 60 years of age. The 60 year old is part of a trilogy of whiskies, 40, 50 and 60 years of age from a “Secret Distillery” (see photo in the right column), the bottler can’t tell you where they were produced, but we are under no such constraints… You’ll just have to come to the tasting to find out more! We will feature 4 whiskies from the same distillery at 30, 40, 50 and 60 years of age. We will also be featuring a very special and very tropical 41 year old Glenfiddich bottled by Cadenhead, and exclusive to KWM in Canada. Only 6 spaces are left!

Click Here for more details or to register. Alternatively call 403-283-8000.

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Finally, Some New Whiskies from Bruichladdich

Bruichladdich Scottish Barley, Port Charlotte Scottish Barley, Bruichladdich Black Art 4 Octomore 6.1

In the last year and a half Bruichladdich was bought by Remy Martin, and in Canada representation was taken over by Remy’s Canadian importer. It is not surprising that there was a hiccup in getting the new products here. Well after 9 months of waiting I can confirm that 4 new Bruichladdichs are due in to KWM next week! Here are the details:

1. Bruichladdich Scottish Barley – 50% – From the Distillery:Made from 100% Scottish barley, trickle distilled, then matured for its entire life by the shores of Lochindaal in premium American oak, it is a testament to the quality our ingredients. – $60.99
2. Port Charlotte Scottish Barley – 50% – From the Distillery: “This whisky is testament to our belief that raw ingredients matter. Trickle distilled from 100% Scottish Barley the spirit gently matures in the lochside village of Port Charlotte before being bottled here at the distillery using Islay spring water.” – $60.99
3. Bruichladdich Black Art IV – 49.2% – From the Distillery:”
Working with the very finest American and French oak to explore that most esoteric relationship between spirit and wood, Black Art is Master Distiller Jim McEwan’s personal voyage into the heart of Bruichladdich.” – $174.99
4. Octomore 6.1 – 57% – From the Distillery:”The world’s most heavily peated whisky, this is the sixth edition of the uber-experimental cult Octomore. Titanic amounts of peat but with a light, delicate complexity and a beguiling finesse. Young, yet eminently mature, it defies us. It remains an enigma. We embrace that. Here, we pay tribute to its pedigree, to the land from which it came and the raw materials that gave it life: Octomore Scottish Barley. We believe challenging convention matters.” – $131.99

We are taking pre-orders on all these bottles, the Black Art and Octomore likely won’t last long!

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Another Chance at Some Rare Old Macallans

25 Year Sherry Oak 30 Year Fine Oak

We haven’t seen either of these in a while, and we have just a couple of both! First come first serve on these two iconic drams. Shudder to think at the price on them the next time we see them!
1. Macallan 25 Year Sherry Oak – 43% – From the Distiller: “Nose: Citrus, balanced with cinnamon, sherry and wood smoke. Palate: Full and rich with dried fruits and wood smoke. Finish: Long with dried fruits, wood smoke and spice. – $949.99
2. Macallan 30 Year Fine Oak – 43% – From the Distiller: “Nose: Rich, exotic, heady and aromatic, orange. Palate: Intense, macadamia nut and vanilla with a hint of sandalwood and black cherry. Finish: Soft, silky and extremely elegant. – $1249.99

Only 2 of each available at this time. Send me an email or call 403-283-8000 to order!

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Ardbeg Galileo is Back!

But only for a very limited time…

A limited Ardbeg 11 Year old distilled in 1999, and released to celebrate the first whisky sent into space! Bottled in 2012 after maturing in Bourbon and Marsala cask, it is 49%. This whisky sold out very quickly in the Fall of 2012, and we were thrilled to get some back. Only 30 bottles left, they won’t last long!

Ardbeg Galileo – 49% – 11 Year – 1999 – My Tasting Note: Nose: surprisingly mellow for Ardbeg (but not Blasda mellow), lots of barley sugar, biscuitty peat, chocolate orange and candied coated fennel; very fruity with raisins and figs, ripe oranges and grape fruits, and mixed berries; Palate: creamy, earthy, peaty, sweet and spicy all at once; the citrus fruits, creamy vanilla and chocolate are all there but loosely buried under the surging peat and barley; more candied fennel along with oily-heathery-peat; Finish: drying, peaty and still sweet showing more chocolate, fennel and orange and lime peels; Comments: this whisky will take off like a rocket! – $119.99

Please send me an email or call the store 403-283-8000 to order!

Lots of Great New Whiskies in Store.

It’s time you dropped in again!

More than 30 new whiskies have come in to the store in the last couple of weeks, most of them exclusive. We have 13 new exclusive whiskies from Cadenhead, 10 of which will be sampled at our Spring Single Malt Festival tonight. We have also received the first of more than a dozen Japanese whiskies, most of them exclusive, with a few more to trickle in over the next couple of weeks. There are also new single casks from Berry’s Own Selection, and Aberlour 1994, bottled exclusively for KWM ($139.99) and a Linkwood 1993 bottled for the Companions of the Quaich ($124.99). Many of these whiskies will feature in the next Malt Messenger. In the meantime, you may want to pop in and have a look around!

Ferguson Whisky Tours

Islay September 7-13 2014 or Kentucky October 5-10 2014

Only 2 spots left for Islay in September!
Interested in joining me on one of my fantastic whisky adventures? It’s too late to join me in Speyside this May, but not too late to take part in my Islay and Kentucky Tours, departing in September and October respectively. More details on these tours will be available on my website in the coming weeks. www.fergusonwhiskytours.com

Thank You for Reading the Malt Messenger!

Contact Disclaimers

If you have any whisky questions or comments concerning The Malt Messenger please contact me by e-mail, phone, or drop by the store.

All of the products mentioned in THE MALT MESSENGER can be purchased in store, over the phone or from our website at www.kensingtonwinemarket.com. All prices quoted in the Malt Messenger are subject to change, don’t include GST. In the case of discrepancies in pricing, the price in our in store point of sale will be taken as correct.

Thanks for reading the Malt Messenger.

Slainte!

Andrew Ferguson
Manager Scotchguy
Kensington Wine Market
403-283-8000
Calgary, Alberta, Canada
www.kensingtonwinemarket.com

Owner Opperator
Ferguson’s Whisky Tours
www.fergusonwhiskytours.com
scotchguide@fergusonwhiskytours.com

Kensington Wine Market
403-283-8000

Article source: http://www.whiskyintelligence.com/2014/06/kensington-malt-messenger-bulletin-new-whiskies-surprising-returns-and-great-events-whisky-news/

Malt of the Month from Nickolls & Perks – Scotch Whisky News

Nickolls  Perks

JUNE MALT OF THE MONTH | Tomatin OB 12 Year Old 40% Speyside Whisky | £5 Off! Now Just £25.00 - CLICK HERE TO VIEW

TOMATIN 12yo 40%

Tomatin’s  flagship malt – this has been around since 2003, when it took over from the 10 year old. It goes from strength to strength…

Tasting Notes

Nose – A complex, fresh and airy bouquet which contains rich malt and fruity aromas with a hint of peatiness.

Taste – The palate is rewarded with a unique combination of attractive flavours – a balance of apples, pears and malt with a gentle hint of nuttiness introduced by the subtle use of sherry wood. Very smooth and silky.

Finish – A wonderfully rich and elegant taste produces a long and satisfying finish; there is an oily richness which leads to a desire for more…

Cask – Matured in 1st or 2nd fill American oak casks , 1st fill bourbon barrels and finished in sherry butts for a minimum of 6 months.

Information About Tomatin

Tomatin Distillery home of the finest Highland Single Malt Scotch Whisky, is located in the Monadhliath Mountains just south of Inverness, capital of the Highlands of Scotland. Established in 1897, Tomatin (to rhyme with satin) is also one of the highest distilleries in Scotland at 315 metres above sea level. The soft waters of the Alt-na-Frith (Free Burn) which run clear and pure through the Monadhliath Mountains help to create a Highland Malt with delicate flavours, yet a rich and mellow style. Its undoubted quality and consistency make for a truly fine dram. A proud testimony to the art of distilling.

Article source: http://www.whiskyintelligence.com/2014/06/malt-of-the-month-from-nickolls-perks-scotch-whisky-news/

Mortlach 1996 (Sansibar)

Mortlach is a distillery that I can’t really get to grips with. Differences between ages, casks and profiles tend to be big, which makes it difficult to say “I like Mortlach” or “I don’t like Mortlach”.

I don’t like the heavy, meaty, sometimes sulphury sherry matured Mortlach, but recent ex-bourbon releases are much brighter and more to my liking. Let’s see what this Mortlach 1996 from Sansibar whisky is like.

 

 

Mortlach 1996 SansibarMortlach 1996 SansibarMortlach 18 yo 1996 (51,2%, Sansibar 2014, bourbon cask, 186 btl.)

Nose: rich and sweet. Lots of juicy gooseberries, apples and orange peel. Also a nice (cooked) banana / coconut combo. Hints of vanilla cake. Soft hints of Scottish tablet and barley husks. Just a touch of mint as well. Mouth: oily mouthfeel. Compared to the nose, the palate goes slightly off the beaten track. Still subtle fruity hints (more apple / orange blossom than the actual fruits now), but also lots of salty liquorice and other herbal notes. Almost peaty. Tobacco leafs. Soft lemon zest and a bit of a tequila sharpness. Finish: medium long, spicy and herbal, with some walnuts.

Definitely not one of the bad Mortlachs, but not entirely balanced either, in my opinion. The nose seems bright and inviting, whereas the taste is more about herbs and sharper notes. Around € 100.

Score: 84/100

Article source: http://www.whiskynotes.be/2014/mortlach/mortlach-1996-sansibar/

Scotch Malt Whisky Society of Canada “THE JUNE OUTTURN – MORE FUN THAN A BARREL OF MONKEYS!” – Scotch Whisky News

THE JUNE OUTTURN – MORE FUN THAN A BARREL OF MONKEYS!

The June Outturn is now available; for complete tasting notes and to purchase please visit http://www.smws.ca/

Cask No. 70.8 Youthful zesty – yet complex!
7 years old; refill barrel; 59.4%
The nose offers grass, flowers, white wine and lemon sherbet – youthful and spring-like – yet complex with creme brulee, pencil shavings, clove and liquorice. Honey and marzipan sweetness flood the palate, followed by citric zest, apple, grape and slate, with tingling heat.

Cask No. 48.37 Real old-fashioned lemonade
9 years old; 1st fill barrel; 58.6%
On the nose neat, moving from a dusty rye bread to a freshly baked fruity malt loaf. The taste is sweet and herbal; cinnamon, nutmeg and an empire biscuit. With water becoming more lemony and fresher; lemon cordial and a Mint Aero chocolate bar, and in the taste a lemon meringue pie.

Cask No. 73.57 Jamaican Rumtopf
21 years old; refill barrel; 55.7%
Very heady aroma like a musky perfume followed by aromatic sandalwood and herbal notes in a tartar sauce. The taste is initially hot then very creamy and buttery. With water, turning into a Rumtopf using high ester Jamaican rum as well as becoming juicy and fruity; it left us wanting more!

Cask No. 30.77 This is nuts!
16 years old; refill sherry butt; 57.7%
Sweet and nutty aromas, toffee doughnuts, fruit and nut fudge and toasted tea cakes. The taste is that of chocolate raisins, marzipan and almonds. Adding water releases mixed nuts and in the taste plum chutney with malt vinegar and an old Amontillado sherry.

Cask No. 31.26 BBQ smoke by a rolling sea
24 years old; refill hogshead; 53.6%
The nose carries sea-spray, seafood barbecues and beach bonfires; slate, aniseed, buttery pastry and butterscotch; charred ham later. The palate has serious smoke, sweet, woody, earthy elements and lots of savoury stuff (smoked ribs, bacon, barbecued scallops).

Cask No. 29.132 Hospitals and Japanese restaurants
21 years old; refill butt; 56.6%
The nose gives creosote, leather, hay, tarry driftwood, menthol cigarettes, burnt marshmallows and sea-drowned bonfires – eventually hospitals and Japanese restaurants (miso-soy-teriyaki combo). The palate has peat smoke, clove-studded ham, roast parsnips and cooked seaweed.

http://www.smws.ca/

Article source: http://www.whiskyintelligence.com/2014/06/scotch-malt-whisky-society-of-canada-the-june-outturn-more-fun-than-a-barrel-of-monkeys-scotch-whisky-news/

The Black Grouse Alpha Edition

There are all kinds of special variation on the blended whisky The Famous Grouse. Some are limited, some are parts of the core range. There’s The Snow Grouse (blended grain designed to be drunk chilled), The Black Grouse (a slightly smokier version), The Naked Grouse (sherried deluxe version), The Famous Vanilla, etc.

The Black Grouse ‘Alpha Edition’ is intended to be an even richer, smokier version of the already smoky The Black Grouse. It still contains the original base malts (Glenturret, Macallan, Highland Park) but it revolves more around peated Islay whiskies as well. Originally a travel retail exclusive, it’s now widely available.

 

The Black Grouse - Alpha EditionThe Black Grouse - Alpha EditionThe Black Grouse ‘Alpha Edition’
(40%, OB 2013)

Nose: surprisingly smooth – even a little bland for a blend that is intended to be smoky. Sweet honey and toffee up front. Popcorn. Plenty of orange peel. Hints of sweet oak. Some toasted notes in the background. Mouth: fruity sweetness, with almonds and caramel. The more grassy notes, and a grainy harsh note which evolves towards liquorice and peat. Aniseed as well. Finish: medium long, with dark chocolate, charry dryness and some peat smoke.

I suppose some blend drinkers may think this is the real Islay style, but it isn’t. It stays too much on the docile side to be exciting. Add in some bitterness and grainy harshness and you’ve got something I don’t really appreciate. Around € 35.

Score: 72/100

Article source: http://www.whiskynotes.be/2014/blends/the-black-grouse-alpha-edition/