Pipes in the Park 2014 Speyside Single Malt 46% 70cl – Scotch Whisky News

Visit the lovely market town of Huntly in Aberdeenshire and celebrate Huntly District Pipe Bands 2014 ‘Homecoming’ on the afternoon and evening of Saturday 30th August at this FREE open-air event.

Witness the stirring spectacle as ten North East pipe bands mass and march through the town centre down towards Huntly Castle, which dates back to the 1500s.

The dramatic castle ruins then provide the perfect backdrop for a massed pipe band arena, where Highland dance, local choral, fiddle, folk and rock music performances will take place throughout the afternoon and evening on two open air stages. These will be followed by the event highlight – a rocking bagpipes and drums performance by the highly acclaimed Red Hot Chilli Pipers – who will add their own inimitable twist to ‘Pipes in the Park’!

Afterwards, as the sun sets, hear the pipe bands retreat as one by one; they leave the sound of pipes trailing by the castle walls before the event comes to a poignant close.

Slainte,

Ronnie Routledge.

 AA Pipes

Pipes in the Park 2014 Speyside Single Malt 46% 70cl

A one-off bottling for Homecoming Scotland 2014: Pipes In The Park, Huntly.

Tasting Notes.
A soft, light, fruity and floral Speysider with gentle tones of citrus and caramel.

Natural colour and non-chill filtered.

Price: £23.33 ex VAT
£28.00 inc VAT

Article source: http://www.whiskyintelligence.com/2014/08/pipes-in-the-park-2014-speyside-single-malt-46-70cl-scotch-whisky-news/

Old Pulteney “Crafting the fine Single Malt in your glass” – Scotch Whisky News

Whisky Making Process

Crafting the fine Single Malt in your glass.

At Old Pulteney we love all of our fans. Those who enjoy the occasional glass by the fire on a long winter’s night, never sparing it a second thought, and those dedicated individuals who relentlessly seek out ever more information about their favourite drink, the true aficionados.

It’s the latter, the enthusiasts, who often ask us questions so detailed it amazes us how much they know about the process. A lot of these questions relate to whisky production methods of course and the equipment we use. So with this thirst for whisky knowlege in mind it is for the true Old Pulteney aficionados that we have created our latest blog post, detailing everything from the capacity of our Washbacks to the duration of our Fermentation.

Click here to read the full article

Article source: http://www.whiskyintelligence.com/2014/08/old-pulteney-crafting-the-fine-single-malt-in-your-glass-scotch-whisky-news/

Old Pulteney Competition Winner Announced – Scotch Whisky News

Old Pulteney Navigator

Competition Winner Announced

In partnership with Yachts and Yachting we launched a competition to offer our fans a chance to win an Old Pulteney goodie bag including an official Old Pulteney Clipper 2013-14 Round the World Yacht Race jacket, blenders glass and 70cl bottle of Navigator, the Limited Edition Single Malt which was inspired by our Global Sponsorship of the Round the World Yacht Race. The competition received an overwhelming response and we are delighted to announce that our prize draw took place earlier this month revealing Julie Bartlett from North Yorkshire in the UK as the winner. Congratulations Julie and a big ‘thank you’ again to everyone that took the time to enter.

For more competitions and news from Old Pulteney follow our official Facebook fan page

Article source: http://www.whiskyintelligence.com/2014/08/old-pulteney-competition-winner-announced-scotch-whisky-news/

The Whisky Exchange “Cameronbridge – the home of Haig Club” – Scotch Whisky News

Whisky-Exchange-Vinopolis

Cameronbridge – the home of Haig Club

It’s fairly well known now that Diageo have released a new whisky – Haig Club. Not only is it a new whisky, but something a little different to most: a Single Grain Scotch whisky aimed squarely at people who aren’t traditional whisky drinkers or who don’t think they like whisky.

However, while most of the write-ups that Haig Club has received online have focused around the packaging and the stars (Messrs Beckham and Fuller) sitting behind it, rather than the liquid in the bottle. That’s quite understandable, as the people who Diageo are focusing on to buy it don’t really care so much about the geeky details. However, I do care about those details, and fortunately Diageo understand that there are geeky folk out there who want to know how the whisky is made. Earlier this year, I attended a briefing about the at-the-time-unnamed Haig Club, and learned a lot about how the whisky is produced. To fill in the gaps for my geeky brethren, here’s what I learned.

Cameronbridge

From the air it is a bit more beautiful than up close, unless you like heavy industry. Which I do…

Firstly, the whisky comes from Cameronbridge. It’s a distillery that’s been in the hands of Diageo and its forebears for a very long time, being established by John Haig back in 1824. It started producing grain whisky in 1826, using a continuous ‘patent’ still as designed by Robert Stein, the first Scottish distillery to do so. Unfortunately Stein’s design never really became popular, in part due to the possibility of catastrophic explosion when the horsehair-and-wood still was running, and a few years later a modified version created by Aeneas Coffey appeared. This was more reliable, and quickly became the standard style of continuous still used in Scotch grain production. Cameronbridge have been in production since then, with Haig a founder member of the Distillers Company Ltd in 1877, which in turn became United Distillers and then part of Diageo, when it was formed in 1997.
Grain distilleries are not the romantic, picture-postcard sites you often find in Scotland. They are very much industrial plants, and while some, myself included, may find such things beautiful, they are often not considered to be anything but factories. This is slightly unfair, as they produce a lot of whisky, and consistency of quality is of paramount importance.

Cameronbridge itself has grown considerably over the past few years and now produces 120 million litres of alcohol per year, making it (as of March, at least) the largest distillery in Europe. According to the figures in the Malt Whisky Yearbook from last year, that’s almost 10 times as much as at either top malt whisky producer Glenfiddich (13 million) or Diageo’s own Roseisle (12.5 million), and is more than the combined capacity of all of Diageo’s malt whisky distilleries (105.2 million). It’s a lot of alcohol: 40,000 litres per hour – they can produce as much in four hours as Kilchoman does in a year.

Column Still

A column still. Simples.

The continuous still allows the distillery to produce such a colossal amount of spirit – they’re quite a different beast to the pot-stills of single malt distilleries. Rather than running in small batches, they can run continuously as the name suggests for weeks at a time – if you want to dig into how they work in more detail, head on over to our post all about them from last year.

The production stage before distillation is also a little different to that found in malt distilleries. Firstly, there’s the grains used: Cameronbridge currently uses a mix of 90% wheat and 10% malted barley. As wheat needs a bit more of a hand in releasing the starches that will later be converted to alcohol, it is cooked before being fermented. They do this in 17-tonne batches in a pressure cooker. It’s then piped to the mash tun, where it is mixed with the milled malt.

They do a particularly short mash compared to malt distilleries, lasting only 30 minutes, with a continuous spray of water onto the grain rather than distinct ‘waters’. As the wheat has already been cooked and the malt is predominantly there for its fermentation-helping enzymes rather than its starch, the short mash quickly extracts most of the available sugars. When the mash is finished, the entire contents of the tun are pumped to a fermenter, complete with the remains of the grain.

Each fermenter holds 300,000 litres and can accomodate about five mashes. Yeast is added when first mash is pumped in, with four more mashes joining it over the next ten hours. It is then left to ferment for 48 hours, which is quite deliberately the time needed to produce a maximum amount of alcohol without too much extra flavour – grain spirit is calculatedly not meant to have much of its own, generally relying on wood and maturation to produce flavour.

After fermentation, the now alcoholic liquid is pumped through to the stills and distilled to 93.8%, described as ‘very low strength’ compared to the legal maximum of 94.8%. This keeps some of the grain’s flavour rather than pushing it to be a neutral spirit. The spirit itself is a lot more flavoursome than you’d expect from tales of new-make grain spirit, with a distinctive character. We tried Cameronbridge’s spirit against that from North British, part-owned by Diageo and Edrington, and they were definitely different:

Cameronbridge Grain Spirit

Nose: Sharp apples and lemons with some darker fruit.
Palate: Sweet and sugary with lots of apple and pear.
Finish: A little bit of sweetness, but quite short.

North British Grain Spirit

Nose: Heavy and oily with meaty notes, rubbery touches and coal – ‘like a workshop’.
Palate: Sweet and oily, with a bit of tyre rubber and some apple-pie fruitiness.
Finish: Not a lot – oiliness and some lingering rubber.

After distillation, the spirit is diluted to 68.5%, a compromise between the accountants, who want to get as many casks from a distillation run as possible, and the blending team, who want the correct flavour development over time – while 63.5% is the standard for malt spirit, the extra 5% works with the grain spirit without too much impact. They mainly fill into American oak casks, both hogsheads and the smaller American standard barrels, and generally as a first fill, with some refill and rejuvenated casks also filled. The use of first-fill casks allows the spirit to extract compounds from the wood quickly, meaning that they both have grain whisky with sufficient flavour for use in their various blends, and also have casks that have been ‘seasoned’ and can then be used to mature single malt without swamping the spirit with woody notes.

Other than the soon-to-appear Haig Club, there is one other whisky currently available from Cameronbridge: the almost eponymous Cameron Brig. It’s a cheap and cheerful whisky that until more recently was about the only single grain available on the market. It’s a good place to start with grain whisky, being a solid example that won’t break the bank.

Cameron Brig

Cameron Brig, £21.65

Nose: Golden syrup, custard tarts and a touch of bitter wood.
Palate: Toffee, sweetcorn, butterscotch, sweet orange and marmalade, and some darker flavours underneath – raisin and oaky spice. Water brings out some apples and pears, along with sweet orange cream.
Finish: Short and sweet with custard tarts balanced by bitter oak.
Comment: A good demonstration of the lighter, grain whisky style. Especially good in summer, from the fridge or maybe with a block of ice. Diageo brand ambassador Colin Dunn paired it with Maltesers the first time I tried it…

The Haig Club will be with us soon, but until then, Cameron Brig is a nice way to get acquainted with the distillery’s spirit. Watch this space – we’ll have a post about the Haig Club as soon as it’s available.

Article source: http://www.whiskyintelligence.com/2014/08/the-whisky-exchange-cameronbridge-the-home-of-haig-club-scotch-whisky-news/

Paul’s Story of the World Championship Pipe Bands Weekend, August 2014 – Scotch Whisky News

port ellen crop

Paul’s story of the world championship pipe bands weekend, August 2014; PAUL MCLEAN;

I arrived into Glasgow on the Thursday, checked into my hotel in the city and wondered off to take in the sights. A few bands were playing, entertaining the crowds on the main shopping street, some street entertainers and plenty of noise and hubbub! After a wee while (it was warm and sunny) I decided to rest up and do some research (whisky). Research continued at Horton’s bar and Waxy O’Connors before dropping into the Pot Still.  Glasgow’s famous Pot Still Pub hosts one of the finest collection of malt whisky in Scotland. Lovers of a good Scotch come from all over the world to this wonderful pub. The attraction? The hundreds (literally) of malt whiskies on display on the impressive gantry. It is not unusual to see Americans, Germans, Swedes, Danes, Japanese and Irish jostling with Glaswegian regulars and Paul at the bar for service from the cheery staff. The Murphy family give everyone a warm welcome, a smile and…if you’re lucky… some recommendations from the gantry. The Pot Still is a popular haunt of journalists, stars of stage and screen such as actress Susannah York, comedian Phil Kay and musician Lloyd Cole have all been spotted enjoying the unique atmosphere of The Pot Still as it’s at the heart of Glasgow’s Theatre Land.

While sipping my first dram, I started chatting to Ken Misch from San Francisco, he is Drum Major with the L.A. Scots pipeband, also a whisky lover. We drammed while we chatted, he knows many of the people in piping and whisky as I do, even Andy Grant!  From Port Ellen dram (superb) to a 1954 Mortlach, Glendronach and Glengoyne Teapot, it was a good session – he bailed out after the teapot! I stayed for one more (Irish) then moved back to the hotel for a wee siesta! Met up with Ken again at Waxy’s around 7pm, gave him a bottle of teapot, enjoyed a few more drams, met more of the band, then departed for my hotel. No the end of the story, my hotel room came with a wee extra; a free bar from 5pm – 10.30pm, I made the most of it.

Friday arrived, still sunny – for a while, so wandered along to the Glasgow Green arena, where Grade 1’s were competing in the play offs. Met up with many bands, Ken, some whisky people I know, watched the cooper at work, took in a burger and some sights, many photos taken – see facebook; McLean whisky tours. Tired on my feet, I dondered back to my hotel and the bar! Spoke to my pal Andy Grant (DM with grade 1 band Denny Dunipace) on the phone, he arrived just gone 5pm, we hit the free bar! At around 9.15 we went back to my posh room, where I had more wine, lots of whisky to sample – we did! He went away with a few samples, some of the4 drams he had no heard of before. A rest, then at 10.45 another pal turned up, just home from abroad, working as he does with a whisky company. John arrived with samples – great stuff! A few fast sample drams, then to Waxy’s (again), two drinks here before closing, a long whisky chat and farewells. Back at the hotel, I reckoned I had two more drinks in me, I had one, then fell asleep!

Saturday. The main event! Looked at of the hotel window … rain. At ten o’clock I jumped a taxi to the green, it was still raining. Wandered aboot checking out the bands, so many more people here than yesterday, many thousands more! The bands had many spectators watching, the food outlets were busy, I managed a smoked salmon butty, had a slug from my hip flask; Clynelish 16 year old, spotted big Andy, had a chat, was he ok after last night? Seemed so, started watching the drum majors, a venison burger, it has to be done. Followed by a dram. It was raining. More hiding under tents from the rain/showers, then it rained heavy, real heavy, so took shelter again at the cooper demo. Met up when the rain slowed down with more friends, The New York Metro pipeband, we were supplying their band coach again – we work with pipebands on accommodation and coaching each year. Had a chat with them, Mike, Michael and Dan, sharing a few hip flask drams; 16 yo Clynelish was the favourite.  

World Champions 2014; Field Marshal Montgomery Pipe Band. The band was founded in 1945 in the townland of Drumalig, a few miles from Carryduff on the outskirts of Belfast. The band won the World Championships in 2011, 2012, 2013 and 2014, becoming the first band to win all the Major competitions in a single year more than once.

Each year MCLEANSCOTLAND offer a Pipes Drams tour, to coincide with this huge event; http://www.mcleanscotland.com/worlds2013package.asp  another tour will be offered for 2015.

It was a good blend of pipes drams, yet again! Bring on 2015 worlds! 

PAUL MCLEAN of http://www.mcleanscotland.com/

pot stil reduced

Article source: http://www.whiskyintelligence.com/2014/08/pauls-story-of-the-world-championship-pipe-bands-weekend-august-2014-scotch-whisky-news/

The First Must-Have American Single Malt “Cut Spike” at K&L California – American Whiskey News

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 AA Cut Spike

Cut Spike Nebraska Single Malt Whisky 750ml ($59.99)

At first we couldn’t believe our mouths. We knew that Cut Spike single malt had just taken Double Gold honors at the 2014 San Francisco Spirits competition (the highest possible honor), so obviously other people thought it was good, too. But after tasting so many mediocre American attempts at single malt whisky, we had become accustomed to the idea that the Scottish style of distillation would never be recreated here at home. There would be spin-offs, and experimental gasps at greatness, but that supple, malty profile would simply be something we needed to import from abroad. Then the folks at Cut Spike sent us a sample of their two year old Nebraskan single malt whisky made from 100% malted barley on a pot still crafted in Rothes, Scotland. Fermented at the brewery next door to Cut Spike in La Vista, the malt was matured for two years in new American oak with varying levels of char. The result is an incredible hybrid: soft, barley and vanilla-laden whisky that tastes somewhat like your standard Scottish single malt, but has its own unique character simultaneously. It’s the kind of whisky that you taste once and enjoy, but then the next day suddenly crave intensely. It impresses you instantly, yet doesn’t really reveal its full character until weeks later. The new oak blurs seamlessly into the malty mouthfeel, adding a richness on the finish normally not tasted in standard Scottish selections. Cut Spike is a major accomplishment for American distillation, pure and simple. – David Driscoll, KL

Joe Manekin | KL Staff Member | Review Date: August 15, 2014

Here is our latest entrant in American craft whiskey, a very tasty, skillfully made whiskey from Nebraska. Nebraska? Yes, Nebraska! As mentioned earlier, this is stylistically a Bourbon-meets Sherry-barrel-aged Single Malt. Lovely richness, lots of sweetness and spice from new American oak barrels, but most importantly, the balance, drinkability and elegance of a well made single malt Scotch. These folks clearly studied how things are done in Scotland, and it shows. Very cool new whiskey that is well worth a try!

Gary Westby | KL Staff Member | Review Date: August 15, 2014

This rich, layered whisky shows just how good young craft malt can be. I am not a believer in paying a high price for young stuff just because it comes from a small hands-on distillery. It has to be in the bottle, and the Cut Spike has the stuffing to justify the price. It is rich and textural without being over the top, and has layers of complexity that caught me by surprise. If you are interested in seeing how good a new distiller can be, check it out!

Shaun Green | KL Staff Member | Review Date: August 14, 2014

Fantastic! This didn’t really take too long to grow on me, I was hooked at the first waft of the wonderful vanilla and malty aromatics. Long and rich with a great touch of sweetness–who knew the Nebraskans had been hiding this gem? It’s definitely Scotch-like, but with a wonderful, smooth, rich twist that more than hints at its American roots.

David Driscoll | KL Staff Member | Review Date: August 14, 2014

When the guys from Cut Spike first sent us the sample of their whiskey, they said, “Take your time with it. It grows on you.” I would pass that advise along to any KL customer who buys a bottle. The first time you taste the Cut Spike single malt you’ll likely say, “That’s pretty good.” It’s later, however, that you start to really fall in love with the flavors. The new oak adds a dimension that’s somewhat between Scottish single malt and Bourbon, but the finish is so rich and integrated that it does indeed remind you of something like Glenmorangie. Personally, I think the Cut Spike whiskey is tremendous, but I can imagine others not being nearly as enthused. It ultimately will come down to personal interest and preference, but I love knowing this whiskey was made 100% in the USA with Scottish techniques and a little American new oak char. That makes it all taste better in my glass.

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

KL-emailheader

Article source: http://www.whiskyintelligence.com/2014/08/the-first-must-have-american-single-malt-cut-spkike-at-kl-california-american-whiskey-news/

Littlemill 1990 (Whisky-Fässle)

Where do they find all these Littlemill casks when we hadn’t seen a single bottle for years? Moreover, it seems they keep getting better. Today: Littlemill 1990 bottled by Whisky-Fässle.

 

 

Littlemill 1990 Whisky-FässleLittlemill 1990 Whisky-FässleLittlemill 23 yo 1990
(51,2%, Whisky-Fässle 2014, hogshead)

Nose: after the initial grassy and surprisingly minty wave has passed, this one shows a very candied profile. Banana jellies, pink grapefruits, papaya. Less of the acidic notes (passion fruits) this time. Instead lots of milky vanilla, with some marzipan as well. Also lovely waxy notes, paraffin, almost the old Ben Nevis-style lipstick notes. After a while the mint / eucalyptus oil returns. What a great nose. Mouth: utterly fruity, very tropical, with lots of warming and exotic fruits. Papaya, guava, banana, pineapple and coconut. Mid-palate it gets a little greener, with some tobacco leaves, green tea and oak. Again really waxy. I can’t stop thinking of the unique Ben Nevis style, only fruitier. Finish: long, with fruit tea and bourbonny oak.

This pretty much blew me away, just like the sherry casks that were bottled in 2012. It’s such a wonderful whisky and this particular example is more complex and more unique than the already great bourbon casks of the last few months. Around € 135. Sold out.

Score: 92/100

Article source: http://www.whiskynotes.be/2014/littlemill/littlemill-1990-whisky-faessle/

Hankey Bannister & Longmorn at Single Malts Direct – Scotch Whisky News

AA SMD 2

Hankey Bannister Original Blend 40% | 70cl

A popular Scottish blend it is said to be over 250 years old. Hankey Bannister is a popular export whisky.

Tasting Notes

Nose: A light aroma with a spiciness which gives extra depth.

Colour: Creamy toffee with a golden hue.

Taste: A light, subtle blend, clean, sweet and spicy with honeyed tones and a pleasant lasting finish.

Tasting notes by Hankey Bannister.

Price: £15.83 ex VAT
£19.00 inc VAT

Hankey Bannister 12 Year Old Regency Blend 40% | 70cl

Tasting Notes.

Nose: Slightly sweet aroma with hints of vanilla and oak.

Colour: Golden amber with reddish highlights.

Taste: Medium bodied, well-balanced with sweet soft vanilla and a slightly smoky finish.

Tasting notes by Hankey Bannister.

Price: £20.83 ex VAT
£25.00 inc VAT

Longmorn 1992 21 Year Old Dimensions Cask 71740 53.0% | 70cl
Distilled May 1992

Bottled May 2014

One of 272 bottles.

Released in small batches, these unique expressions from renowned and lesser known distilleries offer a comprehensive overview of Duncan Taylor’s award winning portfolio. Neither chill filtered nor coloured, only the finest whiskies are selected for inclusion in the Dimensions Collection, ensuring that each release represents the true multi-dimensional character of the distillery and delivers the company ethos: Whisky Without Compromise.

Established in 1938, Duncan Taylor Scotch Whisky Limited are specialist independent whisky merchants who hold one of the world’s largest private collections of vintage single malt and single grain Scotch whiskies. Using only the finest oak casks, Duncan Taylor lays down whiskies that are only bottled upon meeting rigorous standards of quality, ensuring optimum dimensions of character and flavour for the whisky enthusiast.

The balance of craftsmanship and attention to detail that is central to Duncan Taylor’s award winning reputation is evident in complexity and depth of each release in the Dimensions Collection.

Price: £104.17 ex VAT
£125.00 inc VAT

Article source: http://www.whiskyintelligence.com/2014/08/hankey-bannister-longmorn-at-single-malts-direct-scotch-whisky-news/

Glen Flagler (70° proof)

Glen Flagler is one of the rarest names in the modern Scotch whisky history. It’s actually not a distillery but the name for a set of stills within the Moffat distillery complex, traditionally a grain whisky production site built by Inver House.

The oldest pair of stills produced grain whisky (Garnheath) and two pairs of pot stills produced malt whisky (under the names Glen Flagler, Killyloch and Islebrae, in order of peatiness). One pair of malt stills only worked from 1965 until 1970, the ones used for Glen Flagler kept running until 1985.

Since only a handful of expressions exist, Glen Flagler is a collectors whisky rather than a drinkers whisky.

Some bottles of Glen Flagler are ‘pure malts’, vatted or blended malts. This one says ‘all-malt Scotch’ which, frankly, could mean the same. Some would say we’re not necessarily trying a single malt. On the other hand, it probably indicates malt whisky made in different still sets within the same distillery. Sounds like a single malt to me.

There’s a similar label that says ‘5 years old’. The one we’re trying doesn’t have an age statement but it’s probably of a similar age. Also, this is the older version (pre-1979) with red print (instead of white) at the bottom.

 

 

Glen Flagler 'all malt' 1970'sGlen Flagler 'all malt' 1970'sGlen Flagler ‘all-malt’ (70° proof, OB pre-1979, black red shield, 1 2/3 fl.oz.)

Nose: starts a little harsh with hints of hair spray, but it settles nicely. Lots of malty notes. Quite grassy and lemony, in the Lowlands tradition, but it also includes nice barley sugars and vanilla. Hints of pear eau-de-vie. Banana. Not too bad actually. Mouth: light and gentle, with a lot of citrus again, both zesty and candied notes. Grassy notes, hints of dried herbs. Hints of vanilla and toasted wood, but overall fairly thin. Light mocha. Finish: medium long, slightly grainy, not very interesting.

When compared to other similarly aged malts from the same era (say Glen Grant 5yo), it’s really not bad. Usually around € 200 in auctions, although some stores value it at € 600.

Score: 77/100

Article source: http://www.whiskynotes.be/2014/glen-flagler/glen-flagler-70-proof/

The Party Source “Masterson’s, Jefferson’s & Wild Turkey” – American Whiskey News

Party Source


We have two brand new arrivals in the private barrel program:

MASTERSON’S Straight Rye Whiskey 10 Year – $49.99

JEFFERSON’S Small Batch Bourbon – $22.49

Unfortunately our private barrel program with Heaven Hill has come to an end until they open it up again. We had so much luck with our Elijah Craig, Henry McKenna and Evan Williams Private Barrels. We can’t wait until we have the ability to taste and purchase more barrels from Heaven Hill.

We do have some good news… We have the following barrels showing up in the weeks to come. Smooth Ambler, Four Roses, Jack Daniels, Old Forester, Bernheim, Ridgemont Reserve 1792 and Buffalo Trace.


Please join us at our Spirits Library for an exclusive tasting of Wild Turkey Bourbon and Rye Whiskies. Seating goes on sale Monday, August 25th at noon.

WILD TURKEY 101 Bourbon
WILD TURKEY American Spirit 15 Year
RUSSELL’S RESERVE Small Batch Straight Rye Whiskey 6 Year
RUSSELL’S RESERVE Single Barrel Bourbon TPS Private Barrel
WILD TURKEY Diamond Anniversary Kentucky Straight Bourbon

WHAT: Give ‘em The Bird! Wild Turkey Tasting
WHERE: The Party Source Spirits Library
WHEN: Tuesday, September 2nd and Wednesday, September 3rd from 6:30-8pm
COST: $25

Click HERE to Reserve Your Seat*

*Due to the overwhelming popularity of our focused tastings, we have decided to wait to sell reservations until everyone interested in attending has received notification of the event. We have also added another date (same tasting) to further accommodate more guests. Seating will go on sale Monday, August 25th at 12:00pm EST and will surely sell out quickly.

Article source: http://www.whiskyintelligence.com/2014/08/the-party-source-mastersons-jeffersons-wild-turkey-american-whiskey-news/