The Whisky Shop “Relaunching Tobermory With The New Signature 12 Year Old” – Scotch Whisky News

Tobermory sSnb6uPm

Relaunching Tobermory

Tobermory are all about celebrating creativity and pride themselves in being expressive in nature They say that every spirit they craft “is an expression of the rich palate that our Hebridean home provides.”

Discover Tobermory 12 Year Old – The brand new signature expression

 TWS1

Tobermory 12 Year Old

Tobermory 12 Year Old is the new signature expression of Tobermory Distillery’s Hebridean home and say that that “It’s the very definition of our island artistry”, described as expressive by nature.

The beauty of Tobermory 12 Year Old is how surprisingly simple it is. Using the best non-peated barley, water from their own water source – a small brook, ‘Gearr Abhainn’, and a method of distilling that has been tried and tested to bring the best out of the ingredients and stills of Tobermory, the result is a beautiful whisky showcasing the essence of The Isle of Mull. The whisky has been aged in American oak ex-bourbon casks with a colourful palatte of vibrant fruit and spice with a subtle saltiness – a reflection of the waters of Tobermory.

Tobermory 12 will replace the 10 year old expression as the distillery’s signature bottle and the maturation and improved cask policy delivers richer more characterful whisky. Tobermory 12 is a fantastic way to mark the relaunch of Tobermory in 2019, and is available to order now with immediate delivery.

70cl / 46.3% abv

£46.00

Buy Now

 TWS2

Tobermory are all about celebrating creativity and pride themselves in being expressive in nature They say that every spirit they craft “is an expression of the rich palate that our Hebridean home provides.”

More from Tobermory…

TWs3

Tobermory 12 Year Old Fino Cask Finish

This Island single malt was distilled at Tobermory on the isle of Mull, and matured for a decade before being transferred to Fino sherry hogsheads for a further two years. The result is a spicy, chocolatey expression, which has been released as a limited edition of just 1,710 bottles.Orange and toffee on the nose, with some coffee, dark chocolate and dried fruit notes. The palate has more dark chocolate, toffee and espresso, balanced by the dry sherry notes from the Fino casks. The finish is similarly dry with subtle toffee and dried fruit notes.

70cl / 55.1% abv

£110.00

Buy Now

 TWS4

Tobermory 10 Year Old

Situated on Scotland’s famously picturesque West Coast, surrounded by Atlantic Sea mists, lies the island of Mull, the stunning location of the Tobermory distillery.

70cl / 46.3% abv

£46.00

Buy Now

Our mailing address is:

Glenkeir Whiskies Limited
Suite 2 (Rear) Melisa House
3 Brand Place, Brand Street
Glasgow, G51 1DR
United Kingdom

AA tws-logo

Article source: http://www.whiskyintelligence.com/2019/05/the-whisky-shop-relaunching-tobermory-with-the-new-signature-12-year-old-scotch-whisky-news/

The Whisky Shop “Relaunching Tobermory With The New Signature 12 Year Old” – Scotch Whisky News

Tobermory sSnb6uPm

Relaunching Tobermory

Tobermory are all about celebrating creativity and pride themselves in being expressive in nature They say that every spirit they craft “is an expression of the rich palate that our Hebridean home provides.”

Discover Tobermory 12 Year Old – The brand new signature expression

 TWS1

Tobermory 12 Year Old

Tobermory 12 Year Old is the new signature expression of Tobermory Distillery’s Hebridean home and say that that “It’s the very definition of our island artistry”, described as expressive by nature.

The beauty of Tobermory 12 Year Old is how surprisingly simple it is. Using the best non-peated barley, water from their own water source – a small brook, ‘Gearr Abhainn’, and a method of distilling that has been tried and tested to bring the best out of the ingredients and stills of Tobermory, the result is a beautiful whisky showcasing the essence of The Isle of Mull. The whisky has been aged in American oak ex-bourbon casks with a colourful palatte of vibrant fruit and spice with a subtle saltiness – a reflection of the waters of Tobermory.

Tobermory 12 will replace the 10 year old expression as the distillery’s signature bottle and the maturation and improved cask policy delivers richer more characterful whisky. Tobermory 12 is a fantastic way to mark the relaunch of Tobermory in 2019, and is available to order now with immediate delivery.

70cl / 46.3% abv

£46.00

Buy Now

 TWS2

Tobermory are all about celebrating creativity and pride themselves in being expressive in nature They say that every spirit they craft “is an expression of the rich palate that our Hebridean home provides.”

More from Tobermory…

TWs3

Tobermory 12 Year Old Fino Cask Finish

This Island single malt was distilled at Tobermory on the isle of Mull, and matured for a decade before being transferred to Fino sherry hogsheads for a further two years. The result is a spicy, chocolatey expression, which has been released as a limited edition of just 1,710 bottles.Orange and toffee on the nose, with some coffee, dark chocolate and dried fruit notes. The palate has more dark chocolate, toffee and espresso, balanced by the dry sherry notes from the Fino casks. The finish is similarly dry with subtle toffee and dried fruit notes.

70cl / 55.1% abv

£110.00

Buy Now

 TWS4

Tobermory 10 Year Old

Situated on Scotland’s famously picturesque West Coast, surrounded by Atlantic Sea mists, lies the island of Mull, the stunning location of the Tobermory distillery.

70cl / 46.3% abv

£46.00

Buy Now

Our mailing address is:

Glenkeir Whiskies Limited
Suite 2 (Rear) Melisa House
3 Brand Place, Brand Street
Glasgow, G51 1DR
United Kingdom

AA tws-logo

Article source: http://www.whiskyintelligence.com/2019/05/the-whisky-shop-relaunching-tobermory-with-the-new-signature-12-year-old-scotch-whisky-news/

Award-Winning Blacks Brewery & Distillery Launch Unique Whiskey Founders Club – Irish Whiskey News

Blacks Whiskey Founders Clubs logo (002)

BECOME PART OF IRELAND’S PROUD WHISKEY HERITAGE

-Award-Winning Blacks Brewery Distillery Launch Unique Whiskey Founders Club-

Initially taking the market by storm in 2013 with their selection of craft beers, Blacks Brewery and Distillery, Kinsale has gone from strength to strength, offering consumers award-winning gin and Ireland’s first and only rum. This dynamic family owned and operated Cork business is constantly innovating and identifying new opportunities which will bring high-quality, great-tasting beers and spirits to consumers.  Their passion and entrepreneurial spirit is once again on display as today they launch the exclusive Blacks Whiskey Founders Club.

Coming hot on the heels of their Silver medal win at the London Spirits Competition for their renowned Blacks Irish Gin, the husband and wife team of Sam and Maud Black wish to open their doors and give other whiskey enthusiasts the opportunity to help shape the history of Irish whiskey.  After investing in two copper stills, Blacks Whiskey Founders Club is giving the first 500 whiskey and spirit enthusiasts the chance to purchase their very own cask, starting from €6,500 and resulting in 397 plus bottles of their own pot stilled single malt Irish whiskey.

According to The Irish Spirits Association, whiskey comprised 42% of Ireland’s beverage exports in 2018 and the global value of premium Irish whiskey is on the rise.  Whiskey is also becoming a world leader, as the fastest growing spirits category, and it is predicted that exports will exceed the 2020 target set by the Irish Whiskey Association of 12 million cases.

In light of these strong whiskey statistics, while there are one or two similar personalised cask schemes available in Ireland, Blacks Founders Club is unique as it also poses an investment opportunity for consumers. After five years of maturation Founders Club members may decide to have their whiskey bottled as their own label whiskey as the ultimate family, friend or corporate gift, or to sell on the secondary whiskey market. One of the founding members plans to bottle his whiskey at the end the distilling process and use them as his business cards to potential clients!  Alternatively, Blacks are offering an attractive investment buy-back scheme if cask owners wish to sell their casks back to Blacks at the end of the initial five-year period at a predetermined agreed value, offering investors a minimum 4% annually compounded (approx. €280 per year per cask) return on their initial investment.

Commenting on the expansion and launch of Blacks Whiskey Founders Club, Sam Black, Founder of Blacks Brewery Distillery, commented: “Considering another record year of export growth in the whiskey industry, and with our extensive experience in the microbrewery and distillery market, we knew it was a no-brainer to invest in the installation of two new copper Irish whiskey stills. My wife and I have had so much fun on our beer and spirit journey to date that we wished to offer others the opportunity to share in our passion and journey. It is with great excitement that we today announce the official launch of the Blacks Whiskey Founders Club.  This club offers 500 investors world-wide the opportunity to invest in Irish whiskey. It is our heritage; our history and we want to keep that going for our country. We have many personalised cask options available to consumers, one which features one of our famous craft beers. Members can choose a beer from our range and we will fill a bourbon cask with that beer type for three months prior to emptying and filling with the new-make spirit. This gives a unique flavour to the spirit and you can own an ultra-rare and unique product that is paired with your favourite beer!”

“If 300/400 bottles of whiskey (which is what the average cask produces depending on the cask strength) is too much to handle, then Founders Club investors have the option to sell their entire cask back to the distillery at the predetermined agreed value with a 4% p.a. compounding return on investors’ initial purchase. Based on one of the casks available, this return equates to a CAGR of 4% per year or a total gross return of 21.7% for the five-year period. Members also have the option to extend the maturation for additional years and allow the whiskey to continue to mature and grow in value as it ages. We look forward to welcoming Founders Club members into the Blacks family.” Mr Black added.

The Blacks Whiskey Founders Club is built on an ethos of community and provides a platform for like-minded whiskey enthusiasts and connoisseurs to socialise and sample together. On joining this exclusive club, members receive a gorgeous leather branded documents folder which they will fill throughout their five-year journey with items such as their cask bond certificate. Members can request to be present in the distillery on the day of distilling or cask filling, and once a year will be invited to Kinsale for the weekend to visit the distillery and mingle with other members in a fun party setting.

Membership is now open, with production due to start in January 2020. To take your place in the history of Irish whiskey or for further information on Blacks Founders Club, email Sophie at sophie@blacksbrewery.com or visit www.blacksbrewery.com/founder

 About Blacks Of Kinsale Micro Brewery Distillery Blacks Micro Brewery Distillery is an Irish microbrewery and distillery, founded by husband and wife team Sam and Maudeline Black in 2013, and remains a 100% family owned business who pride themselves on both quality and innovation. Many years ago, Maudeline gave Sam a home brewing kit for Valentine’s Day, sparking their passion for brewing. This hobby developed into an obsession and, in 2013, their dreams became a reality when Blacks Brewery was founded. In 2015 a distillery was added to the site, where they began producing a range of Irish craft spirits. Currently, Blacks produce a range of beers, Gin, and Ireland’s first and only rum.

Article source: http://www.whiskyintelligence.com/2019/05/award-winning-blacks-brewery-distillery-launch-unique-whiskey-founders-club-irish-whiskey-news/

Award-Winning Blacks Brewery & Distillery Launch Unique Whiskey Founders Club – Irish Whiskey News

Blacks Whiskey Founders Clubs logo (002)

BECOME PART OF IRELAND’S PROUD WHISKEY HERITAGE

-Award-Winning Blacks Brewery Distillery Launch Unique Whiskey Founders Club-

Initially taking the market by storm in 2013 with their selection of craft beers, Blacks Brewery and Distillery, Kinsale has gone from strength to strength, offering consumers award-winning gin and Ireland’s first and only rum. This dynamic family owned and operated Cork business is constantly innovating and identifying new opportunities which will bring high-quality, great-tasting beers and spirits to consumers.  Their passion and entrepreneurial spirit is once again on display as today they launch the exclusive Blacks Whiskey Founders Club.

Coming hot on the heels of their Silver medal win at the London Spirits Competition for their renowned Blacks Irish Gin, the husband and wife team of Sam and Maud Black wish to open their doors and give other whiskey enthusiasts the opportunity to help shape the history of Irish whiskey.  After investing in two copper stills, Blacks Whiskey Founders Club is giving the first 500 whiskey and spirit enthusiasts the chance to purchase their very own cask, starting from €6,500 and resulting in 397 plus bottles of their own pot stilled single malt Irish whiskey.

According to The Irish Spirits Association, whiskey comprised 42% of Ireland’s beverage exports in 2018 and the global value of premium Irish whiskey is on the rise.  Whiskey is also becoming a world leader, as the fastest growing spirits category, and it is predicted that exports will exceed the 2020 target set by the Irish Whiskey Association of 12 million cases.

In light of these strong whiskey statistics, while there are one or two similar personalised cask schemes available in Ireland, Blacks Founders Club is unique as it also poses an investment opportunity for consumers. After five years of maturation Founders Club members may decide to have their whiskey bottled as their own label whiskey as the ultimate family, friend or corporate gift, or to sell on the secondary whiskey market. One of the founding members plans to bottle his whiskey at the end the distilling process and use them as his business cards to potential clients!  Alternatively, Blacks are offering an attractive investment buy-back scheme if cask owners wish to sell their casks back to Blacks at the end of the initial five-year period at a predetermined agreed value, offering investors a minimum 4% annually compounded (approx. €280 per year per cask) return on their initial investment.

Commenting on the expansion and launch of Blacks Whiskey Founders Club, Sam Black, Founder of Blacks Brewery Distillery, commented: “Considering another record year of export growth in the whiskey industry, and with our extensive experience in the microbrewery and distillery market, we knew it was a no-brainer to invest in the installation of two new copper Irish whiskey stills. My wife and I have had so much fun on our beer and spirit journey to date that we wished to offer others the opportunity to share in our passion and journey. It is with great excitement that we today announce the official launch of the Blacks Whiskey Founders Club.  This club offers 500 investors world-wide the opportunity to invest in Irish whiskey. It is our heritage; our history and we want to keep that going for our country. We have many personalised cask options available to consumers, one which features one of our famous craft beers. Members can choose a beer from our range and we will fill a bourbon cask with that beer type for three months prior to emptying and filling with the new-make spirit. This gives a unique flavour to the spirit and you can own an ultra-rare and unique product that is paired with your favourite beer!”

“If 300/400 bottles of whiskey (which is what the average cask produces depending on the cask strength) is too much to handle, then Founders Club investors have the option to sell their entire cask back to the distillery at the predetermined agreed value with a 4% p.a. compounding return on investors’ initial purchase. Based on one of the casks available, this return equates to a CAGR of 4% per year or a total gross return of 21.7% for the five-year period. Members also have the option to extend the maturation for additional years and allow the whiskey to continue to mature and grow in value as it ages. We look forward to welcoming Founders Club members into the Blacks family.” Mr Black added.

The Blacks Whiskey Founders Club is built on an ethos of community and provides a platform for like-minded whiskey enthusiasts and connoisseurs to socialise and sample together. On joining this exclusive club, members receive a gorgeous leather branded documents folder which they will fill throughout their five-year journey with items such as their cask bond certificate. Members can request to be present in the distillery on the day of distilling or cask filling, and once a year will be invited to Kinsale for the weekend to visit the distillery and mingle with other members in a fun party setting.

Membership is now open, with production due to start in January 2020. To take your place in the history of Irish whiskey or for further information on Blacks Founders Club, email Sophie at sophie@blacksbrewery.com or visit www.blacksbrewery.com/founder

 About Blacks Of Kinsale Micro Brewery Distillery Blacks Micro Brewery Distillery is an Irish microbrewery and distillery, founded by husband and wife team Sam and Maudeline Black in 2013, and remains a 100% family owned business who pride themselves on both quality and innovation. Many years ago, Maudeline gave Sam a home brewing kit for Valentine’s Day, sparking their passion for brewing. This hobby developed into an obsession and, in 2013, their dreams became a reality when Blacks Brewery was founded. In 2015 a distillery was added to the site, where they began producing a range of Irish craft spirits. Currently, Blacks produce a range of beers, Gin, and Ireland’s first and only rum.

Article source: http://www.whiskyintelligence.com/2019/05/award-winning-blacks-brewery-distillery-launch-unique-whiskey-founders-club-irish-whiskey-news/

New book explores Isle of Arran’s forgotten whisky history – Scotch Whisky News

Arran Logo Brown

Arran Book

New book explores Isle of Arran’s forgotten whisky history

A pioneering book, which documents the Isle of Arran’s strong affinity with whisky production, has been released in celebration of the new Lagg Distillery opening this Summer.

Arran Water: An Island Whisky History’ is the first book to chronicle the Isle of Arran’s unique place in the story of the nation’s favourite spirit and shows how the island has been a historical focal point for whisky production, both legal and illicit.

Whilst Islay, Campbeltown and the Highlands are so often considered hubs of Scotch whisky production, this book documents the people and places of Arran that have contributed to a strong, but long forgotten, tradition of whisky activities.

The title, ‘Arran Water’, comes from the term for whisky that was distilled illicitly on the island, which was known for its quality throughout Scotland during the heydays of smuggling.

The book has been written by expert whisky historian Gregor Adamson, who is a native of the Isle of Arran, and the foreword comes from world-renowned whisky connoisseur and historian Charles MacLean.

It includes unpublished records and first-hand research of the evolution of whisky distillation and unearths the secrets of hidden bothies in Arran’s hills and glens, including the extremely rare discovery of an illicit still bothy.

The bothy, now known as the ‘Smuraig Sma’ Still’, was found by a forestry worker near the site of the new Lagg Distillery and reaffirms evidence that the island was a hotbed of illicit production.

There’s also a focus on the more recent licenced production on the island, noting that the first legal distillery for 160 years was the Isle of Arran’s Lochranza site, which opened in 1995.

For more information on where to buy a copy of ‘Arran Water: An Island Whisky History’, visit http://www.nwp.co.uk/cgi-bin/new.cgi

The launch of the ground-breaking book coincides with the latest chapter in the whisky history of the island, the opening of the new Lagg Distillery, which is set to take place this Summer.

Author, Gregor Adamson, said: “The establishment of the new Lagg Distillery firmly brings production back to the traditional heartland of whisky-making on the island.

“Hopefully, the development of the new distillery alongside the publication of the book will result in Arran’s fascinating distilling heritage finally getting the recognition that it deserves.”

Distillation is now underway at the site in the South of the island and is expected to increase total visitor numbers at both of the Isle of Arran Distillers’ sites to over 200,000 by 2020.

The spirit is expected to mature into a rich, earthy, smoky, Lagg Single Malt which will be very different in character to what is currently produced at the original distillery in Lochranza.

Whisky lovers can be part of the future of Arran’s whisky story by purchasing one of the first casks to be filled at Lagg distillery, and becoming members of the Lagg Cask Society. For more information, visit www.laggwhisky.com

Accolades for Isle of Arran Distillery include Winner for:

Best New Exporter (2004), Queen’s Award for International Trade (2005), Scottish Distiller of the Year (2007) and Scottish Drinks Producer of the Year (2007) Scottish Field Visitor Experience of the Year 2014 2015

Drinks Business Best Contribution to Wine and Spirits Tourism (2017)

Best Brewery/Distillery Tour – Scottish Outdoor Leisure Awards (2017)

Best Visitor Experience – Association of Scottish Visitor Attractions (2018)

Product Awards include:

Arran 10 year-old: Gold Medal ‘Best Single Malt 12 Years Under, World Whiskies Awards (2019) San Francisco World Spirits Competition Double Gold Medal (2018). International Wine Spirits Competition Gold Medal (2018). Category Winner and Gold Medal ‘Best Scotch Under 12 Years’ Islands Non-Islay at the World Whiskies Awards (2018). International Spirits Challenge Silver Medal (2018). Ultimate Spirits Challenge 91 points (2018). Ultimate Spirits Challenge Cocktail Commendation for the Rob Roy (2018). Double Gold Medal China Wine Spirits Best Value Awards (2014)

Arran 18 year-old: Gold Medal ‘Best Single Malt 13 – 20 Years, World Whiskies Awards (2019) International Wine Spirits Competition Gold Medal (2018) Category Winner Gold Medal ‘Best Scotch 13-20 Years – Islands (Non- Islay) World Whiskies Awards (2018). International Spirits Challenge Silver Medal (2018) Scottish Field Whisky Challenge – Gold Award for Best Whisky £50-100 (2018)

Quarter Cask ‘The Bothy’: Best Scotch Island Single Malt, World Whiskies Awards (2019) Category Winner Gold Medal ‘No Age Statement Single Malt’ for The Bothy Batch 3 World Whiskies Awards (2018). International Wine Spirits Competition Silver Outstanding Medal (2018). International Spirits Challenge Silver Medal (2018)

Arran Lochranza Reserve: International Wine Spirits Competition Silver Outstanding Medal (2018), International Spirits Challenge Silver Medal (2018)

Article source: http://www.whiskyintelligence.com/2019/05/new-book-explores-isle-of-arrans-forgotten-whisky-history-scotch-whisky-news/

New book explores Isle of Arran’s forgotten whisky history – Scotch Whisky News

Arran Logo Brown

Arran Book

New book explores Isle of Arran’s forgotten whisky history

A pioneering book, which documents the Isle of Arran’s strong affinity with whisky production, has been released in celebration of the new Lagg Distillery opening this Summer.

Arran Water: An Island Whisky History’ is the first book to chronicle the Isle of Arran’s unique place in the story of the nation’s favourite spirit and shows how the island has been a historical focal point for whisky production, both legal and illicit.

Whilst Islay, Campbeltown and the Highlands are so often considered hubs of Scotch whisky production, this book documents the people and places of Arran that have contributed to a strong, but long forgotten, tradition of whisky activities.

The title, ‘Arran Water’, comes from the term for whisky that was distilled illicitly on the island, which was known for its quality throughout Scotland during the heydays of smuggling.

The book has been written by expert whisky historian Gregor Adamson, who is a native of the Isle of Arran, and the foreword comes from world-renowned whisky connoisseur and historian Charles MacLean.

It includes unpublished records and first-hand research of the evolution of whisky distillation and unearths the secrets of hidden bothies in Arran’s hills and glens, including the extremely rare discovery of an illicit still bothy.

The bothy, now known as the ‘Smuraig Sma’ Still’, was found by a forestry worker near the site of the new Lagg Distillery and reaffirms evidence that the island was a hotbed of illicit production.

There’s also a focus on the more recent licenced production on the island, noting that the first legal distillery for 160 years was the Isle of Arran’s Lochranza site, which opened in 1995.

For more information on where to buy a copy of ‘Arran Water: An Island Whisky History’, visit http://www.nwp.co.uk/cgi-bin/new.cgi

The launch of the ground-breaking book coincides with the latest chapter in the whisky history of the island, the opening of the new Lagg Distillery, which is set to take place this Summer.

Author, Gregor Adamson, said: “The establishment of the new Lagg Distillery firmly brings production back to the traditional heartland of whisky-making on the island.

“Hopefully, the development of the new distillery alongside the publication of the book will result in Arran’s fascinating distilling heritage finally getting the recognition that it deserves.”

Distillation is now underway at the site in the South of the island and is expected to increase total visitor numbers at both of the Isle of Arran Distillers’ sites to over 200,000 by 2020.

The spirit is expected to mature into a rich, earthy, smoky, Lagg Single Malt which will be very different in character to what is currently produced at the original distillery in Lochranza.

Whisky lovers can be part of the future of Arran’s whisky story by purchasing one of the first casks to be filled at Lagg distillery, and becoming members of the Lagg Cask Society. For more information, visit www.laggwhisky.com

Accolades for Isle of Arran Distillery include Winner for:

Best New Exporter (2004), Queen’s Award for International Trade (2005), Scottish Distiller of the Year (2007) and Scottish Drinks Producer of the Year (2007) Scottish Field Visitor Experience of the Year 2014 2015

Drinks Business Best Contribution to Wine and Spirits Tourism (2017)

Best Brewery/Distillery Tour – Scottish Outdoor Leisure Awards (2017)

Best Visitor Experience – Association of Scottish Visitor Attractions (2018)

Product Awards include:

Arran 10 year-old: Gold Medal ‘Best Single Malt 12 Years Under, World Whiskies Awards (2019) San Francisco World Spirits Competition Double Gold Medal (2018). International Wine Spirits Competition Gold Medal (2018). Category Winner and Gold Medal ‘Best Scotch Under 12 Years’ Islands Non-Islay at the World Whiskies Awards (2018). International Spirits Challenge Silver Medal (2018). Ultimate Spirits Challenge 91 points (2018). Ultimate Spirits Challenge Cocktail Commendation for the Rob Roy (2018). Double Gold Medal China Wine Spirits Best Value Awards (2014)

Arran 18 year-old: Gold Medal ‘Best Single Malt 13 – 20 Years, World Whiskies Awards (2019) International Wine Spirits Competition Gold Medal (2018) Category Winner Gold Medal ‘Best Scotch 13-20 Years – Islands (Non- Islay) World Whiskies Awards (2018). International Spirits Challenge Silver Medal (2018) Scottish Field Whisky Challenge – Gold Award for Best Whisky £50-100 (2018)

Quarter Cask ‘The Bothy’: Best Scotch Island Single Malt, World Whiskies Awards (2019) Category Winner Gold Medal ‘No Age Statement Single Malt’ for The Bothy Batch 3 World Whiskies Awards (2018). International Wine Spirits Competition Silver Outstanding Medal (2018). International Spirits Challenge Silver Medal (2018)

Arran Lochranza Reserve: International Wine Spirits Competition Silver Outstanding Medal (2018), International Spirits Challenge Silver Medal (2018)

Article source: http://www.whiskyintelligence.com/2019/05/new-book-explores-isle-of-arrans-forgotten-whisky-history-scotch-whisky-news/

Gin: Musa Lova Gin

Raise a Glass to Fred Laing – verslag

EventsGeplaatst door Mark Dermul do, mei 16, 2019 06:44:31

Op 13 mei 2019 organiseerde
importeur Cinoco een tribuut aan Fred Laing in het prachtige kasteel Gravenhof
in Dworp. Ik had de eer en het genoegen om uitgenodigd te worden voor het diner
en ik ging er maar wat graag op in. Immers, het zou een fijn weerzien worden
met deze whiskylegende. We spraken elkaar voor het laatst in februari 2014 toen
we hem in Glasgow, in het hoofdkwartier van Douglas Laing, konden interviewen voor ons boek ‘Whisky voor
Iedereen’.

Het verkeer viel mee en dus was ik
wat vroeger dan verwacht, maar geen probleem, want het terras was letterlijk
zonovergoten. En Fred liep er al rond (hij had net een interview afgerond met
Stijn Hiers van Whiskypassion) en nam even de tijd om met de aanwezigen te
keuvelen. Het was een hartelijk weerzien. Sterker nog: hoewel ik stiekem had
gehoopt dat hij me zich nog zou herinneren van gezicht, was ik met stomheid
geslagen dat hij mij met m’n voornaam aansprak. Hij wist donders goed dat ik
bij hem op bezoek was geweest en dat ik die gepassioneerde Auchentoshan
verzamelaar ben. Respect!

Het duurde niet lang voordat de
eerste bekende gezichten toekwamen. We praatten even bij op het terras alvorens
getrakteerd te worden op een heerlijk aperitief: The Epicurean (een Lowland blended malt) met ginger ale. Erg
verfrissend en ideaal bij dit weertje. Een leuke toepassing van deze whisky die
ik niet eerder in het vizier had, maar voor de komende zomer zeker op het menu
zal komen.

Elke aanwezige dropte zijn naam in
een ton en voor we aan tafel zouden gaan, trok de eregast één naam hieruit, die
met een mooie fles huiswaarts kon keren. De gelukkige winnaar was niemand
minder dan Bob Minnekeer, beter bekend als Whiskybuff Bob. Ik vond het best
passend. Het zijn twee whiskylegendes bij elkaar.

En dan werden we gevraagd de
prachtige gelagzaal van het Gravenhof te betreden en plaats te nemen aan tafel.
En hoewel ik het bijzonder vond dat ik uitgenodigd werd door Stephan en zijn
team, was ik ondersteboven van het feit dat ze besloten hadden mij een plaats
te geven aan de eretafel, naast Fred himself! Moh, how, seg, wat een eer!

En ik beken, het was een erg
gezellige babbel die ik met Fred en Dale – zijn sales manager die was
meegereisd – voerde tijdens het uitgebreide diner. Tot driemaal toe verbeterde
Fred me met ‘Fred, please’, toen ik hem maar Mr Laing bleef noemen. Na drie
pogingen gaf hij het op (het feit dat ik lachtte ‘I had planned to call you Sir Laing at first’ hielp ook). Wat een
gentleman. Hij sprak ronduit over Chris Leggat (zijn schoonzoon, die ik al veel
langer ken, van in zijn tijd bij Auchentoshan) en Cara (zijn dochter die
langzaam maar zeker het bestuur van het bedrijf overneemt) en hun kids, alsook
over zijn bedrijf en hoe hij met plezier aan het uitbollen is, maar toch erg
betrokken wil blijven bij het nieuwe project, de Clutha Distillery. Erg
gezellig en leerrijk allemaal!

Fred zou bij het serveren van elke
gang een woordje uitleg geven over de bijpassende whisky die we te proeven
kregen. Maar zoals het Mr Laing past, nam hij ruimschoots de tijd om op geheel
eigen wijze – noem het gerust stand up comedy – de zaal in te palmen met zijn
prachtige verhalen om zo, via een heel aangename omweg, bij de whisky terecht
te komen.

De amuse (die door iedereen als uit
de kluiten gewassen werd ervaren) was een terrine van konijn die vergezeld werd
door de Scallywag 10 Year Old, een
limited edition van de Speyside blended malt, uitgebracht op 4.500 flessen en
gebotteld op 46%. De inhoud is 100% gerijpt op sherryvaten en had een prachtige
neus. Op smaak vond ik hem een tikkeltje te scherp en droog, maar dat kwam wel
mooi uit met de smeuïge paté op ons bord.

Wie de hond op het label wat nader
bekijkt, stelt vast dat deze maar over één tand beschikt. De hond die model
stond, Binks, was Fred’s speelvogel in huis. Scallywag vertaalt zich trouwens
tot ‘vlegel’ of ‘deugniet’. ‘The dog with
the orthodontic issues’
, omschreef Fred hem blijmoedig. De reeks is een
eerbetoon aan zijn geliefde huisdier.

Het voorgerecht van gerookte zalm
ging gepaard met een heerlijke Caol Ila
8 Year Old 2011
Provenance uit
de zogenaamde Coastal Collection (even opletten dat ik de ‘o’ en ‘a’ hier telkens
op de juiste plaats zet…). Het was een ‘match
made in heaven’
, maar dat kon ook gelegen hebben aan de Rock Oyster die we in een kleine
verstuiver kregen om ons gerechtje met te parfumeren.

De jonge Caol Ila kon mij echt bekoren.
Ik hou wel van zo’n jonge Islay krachtpatser. Gebotteld op 48% slaagde hij er
in de zalm te complementeren met zowel zijn assen en teer op smaak, als zijn
stevige zoetje in de afdronk. Ik nam een fles van dit goedje mee naar huis.

Het hoofdgerecht was er eentje om
duimen en vingers bij af te likken. Perfect gebakken rundsvlees met een bruine jus,
vergezeld van gegratineerde aardappelschijfjes en een garnituur van gestoofde
seizoengroentjes. Maar die ging wel gepaard met een kleine opdracht. We kregen
namelijk niet één, maar twee erg verschillende whisky’s en moesten nadien
bepalen welke van de twee we het best bij dit gerecht vonden passen.

Links stond de Rock Oyster Sherry Finish op ons te wachten, rechts trappelde een Glenrothes 17 Year Old 1997 Old Particular
van ongeduld. De eerste was natuurlijk een rokerige eilandwhisky met een
zoetje, terwijl de tweede een zachte, fruitige Speysider betrof. Beiden pasten
ze, zij het wel op een heel andere manier. Ik
legde het Fred als volgt uit: ‘Seems to
me the Glenrothes complements the food, but in case of the Rock Oyster, it’s
the food that complements the whisky’
. Hij
knikte instemmend.

Dan was het tijd voor het dessert
en het was de whisky waar Fred naar eigen zeggen het meest naar uitkeek. Hij is
zelf verzot op oude grain en deze paste perfect in dat plaatje. Voor hem is de Strathclyde 30 Year Old 1987 XOP een
vloeibare versie van een geweldige Dame Blanche. Wij kregen drie artisanale
pralines in de plaats, waar ik helemaal blij mee was. Tja, chocolade… daar mag
je mij voor uit mijn bed halen.

De grain, uit het jaar waarin Star
Wars op het witte doek verscheen, was – ondanks zijn alcoholpercentage van
52.7% – zijdezacht en smeuïg en kon mij helemaal bekoren. Wetende dat je deze
fles voor zo’n 250 EUR kan kopen is dat eentje die op de kerstlijst mag.

Wie dacht dat er dan al koffie zou
geschonken worden en het einde van de avond ingeluid, was er aan voor de
moeite. Fred had immers nog een leuke fles mee, waarvan hij vond dat hij echt
wel moest geproefd worden met een kaasbordje. Alleen viel het bordje wel enorm
groot uit, moet ik bekennen. De chef wist blijkbaar van geen ophouden in zijn
verwennerij.

Of we geen zin hadden om daar de Bowmore 25 Year Old 1989 XOP op 55.1%
naast te zetten? Geeft een koe melk? Afgezien van het feit dat deze fles al
gauw 450 EUR mag kosten, is hij ook gewoonweg subliem. De kaas – hoe heerlijk
ook – werd al snel vergeten en alle focus op de gouden vloeistof in het glas
gericht. Dit was Genieten met hoofdletter G.

Ik wil toch wel even aanstippen dat
ik erg onder de indruk was van de organisatie van de dag (ja, ook ’s middags
was er een sessie) door de ploeg van Cinoco. Stephan en Glenn en de rest van
het team hebben echt een geweldig evenement in elkaar gezet, waarbij ik
iedereen zag genieten – niet in het minst Fred zelve – en mensen vol lof hoorde
spreken over de locatie, de chef, de whisky’s en de belevenis in zijn geheel.
Erg knap gedaan. Alleen jammer dat het hoofdgerecht toch op tijd kwam. Fred had
immers een tapdansje beloofd indien het bord te lang op zich zou laten wachten.
Dat we dat moesten missen… maar goed. Alle gekheid op een stokje: proficiat,
Cinoco!

En terwijl we ons stilaan
klaarmaakten om afscheid te nemen, nam de ondeugende en vrijgevige spirit van
de eregast toch even de bovenhand. Hij had nog een extra verrassing voor ons in
petto. Of misschien moet ik zeggen een Extra Old Particular verassing.

Hij kwam hij op de proppen met een
sublieme Port Ellen 34 Year Old 1982 XOP,
waarvan slechts 219 flessen op 48.5% werden losgelaten op het grote publiek in
november 2016. Een klein OMG-momentje waar ik toch wel even stil van werd (en
niet alleen omwille van de retailprijs van om en bij de 1.500 EUR). Had ik nog
het geluk dat de betere helft van Stephan van mening was dat ze al genoeg op
had en dat deze dram dan parels voor de zwijnen zou zijn. Ik was met veel gusto
het zwijn van dienst.

Tot slot werd de bar/shop geopend,
die gretig aftrek vond en konden de genodigden nog even hun fles laten signeren
door Fred. Ikzelf – ik ben immers de Toshan Man – had er voor geopteerd de
Auchentoshan 21 Year Old uit de Old Particular reeks van thuis mee te nemen. ‘To Mark, ATB, Fred’ schreef Mr Laing,
daarbij naar mij knipogend. ‘All the
best’, it means,
’ voegde hij er aan toe.

Na uitgebreid afscheid te hebben
genomen van Fred en Dale, mijn oprechte dank in duizendvoud uit te drukken
tegenover Stephan en het team van Cinoco, trok ik met een gelukzalige glimlach
terug naar Gentbrugge om me tegen mijn betere helft te leggen.

‘En, hoe was’t?’ mompelde mijn
slaapdronken schoonheid.
‘Geweldig. Onvergetelijk. Sublieme whisky geproefd en leuk kunnen bijpraten met
Mr Laing.’
‘En… weer een fles gekocht?’
‘Slaap, liefste, slaap.’

May the Malt be with you!

  • Reacties(0)//blog.whivie.be/#post4575

Article source: http://iloapp.whivie.be/blog/blog?Home&post=4585

JACK DANIEL’S RELEASES SECOND BOTTLE IN LEGACY EDITION SERIES – American Whiskey News

JPG - 190128_JD_Legacy2_1L_Box_Black.jpg (002)

JACK DANIEL’S RELEASES SECOND BOTTLE IN LEGACY EDITION SERIES

Limited-edition bottle inspired by one of Jack Daniel’s earliest black labels 

LYNCHBURG, Tenn. (May 14, 2019) – The Jack Daniel Distillery has announced the second release in its Legacy Edition series, Legacy Edition 2, inspired by one of the distillery’s earliest black labels dating back to the early 1900s. Legacy Edition, which launched in 2018, presents limited-edition variations of labels used throughout the over 150-year history of the brand.

Each unique label provides a tribute to the brand’s colorful history. Legacy Edition 2 marks the introduction of the first predominantly black color palette and includes a rope and anchor to symbolize Jack’s unmoving confidence. Three stars have been added to honor the distillery’s home state of Tennessee.

“Everyone recognizes Jack’s trademark black label, but very few realize that the Jack Daniel’s label has undergone many variations over the years, most of which looked very different from the one we know today,” said Master Distiller Jeff Arnett. “This second release in our Legacy Edition series is not only an ode to one of Jack’s first black labels, but also a symbolic celebration of our enduring spirit and commitment to a single great whiskey recipe for more than 150 years.”

The original version of the label that inspired Legacy Edition 2 featured a “medicinal use only” disclaimer, suggesting that this label was in use when alcohol was occasionally advertised to have medicinal properties, likely in the early 1900s. While this language won’t be featured on the Legacy Edition 2 label, much of its design remains true to the original inspiration.

Legacy Edition 2 is available for a limited time across the US as well as select markets internationally.

About Jack Daniel’s

Officially registered by the U.S. Government in 1866 and based in Lynchburg, Tenn., the Jack Daniel Distillery, Lem Motlow, proprietor, is the first registered distillery in the United States and is on the National Register of Historic Places. Jack Daniel’s is the maker of the world-famous Jack Daniel’s Old No. 7 Tennessee Whiskey, Gentleman Jack Rare Tennessee Whiskey, Jack Daniel’s Single Barrel Tennessee Whiskey, Jack Daniel’s Tennessee Honey, Jack Daniel’s Tennessee Fire, Jack Daniel’s Sinatra Select and Jack Daniel’s Country Cocktails. Today, Jack Daniel’s is a true global icon found in more than 170 countries around the world and is the most valuable spirits brand in the world as recognized by Interbrand.

Your friends at Jack Daniel’s remind you to drink responsibly.

JACK DANIEL’S and OLD NO. 7 are registered trademarks. ©2019 Jack Daniel’s. Tennessee Whiskey 40% Alcohol by Volume (80 Proof). Distilled Bottled by Jack Daniel Distillery, Lynchburg, Tennessee. JackDaniels.com

Article source: http://www.whiskyintelligence.com/2019/05/jack-daniels-releases-second-bottle-in-legacy-edition-series-american-whiskey-news/

Glenmorangie “Millions of native oysters to return to Europe’s seas” – Scotch Whisky News

Glenmorangie DEEP oysters being laid 2018

Millions of native oysters to return to Europe’s seas   

Landmark European conference on Reef Restoration to be held at the Royal Society of Edinburgh

21st – 23rd May 2019   

Established in Berlin two years ago, the second Native Oyster Restoration Alliance (NORA) conference will be opened in Edinburgh today. The Glenmorangie Company, together with its partners including Scottish Natural Heritage are hosting the meeting where marine scientists, conservationists, administrators and oyster producers from across Europe will come together to develop a ‘blueprint’ for native oyster reef restoration – involving at least 15 European countries. The plans could eventually see millions of native oysters (Ostrea edulis) returned to the seas around Sweden, France, Germany, England, Wales, Ireland, the Netherlands, Belgium, Italy and Croatia, where they were wiped out by overfishing as much as a century ago.

Glenmorangie is dedicated to protecting and improving the beautiful Highland surroundings in which it has been rooted for 175 years. And, in a European first, the whisky company and its partners, Heriot-Watt University and the Marine Conservation Society, have now begun restoring extinct native oyster reefs to the protected sea by its Distillery, through the Dornoch Environmental Enhancement Project (DEEP).

Furthermore, thanks to the development of a sustainable native oyster supply chain in Scotland, supported by DEEP, the industry could be poised to take part in the supply of the native oysters needed for Europe’s planned restoration projects – and more in the future.

Forged in 2014, DEEP’s meticulous, research-led approach has already seen 20,000 oysters returned to the Dornoch Firth. It aims to establish a self-sustaining reef of four million oysters by 2025. Established reefs would improve water quality and biodiversity through regaining reef-like three dimensional structures on the seafloor and act in tandem with Glenmorangie’s anaerobic digestion plant, purifying the by-products of distillation – an environmental first for a Distillery.

Dr Bill Sanderson, DEEP’s Research Director and Associate Professor of Marine Biodiversity at Heriot-Watt, is chairing the NORA conference at The Royal Society Edinburgh. He said: “This is a game-changing moment for marine conservation. NORA’s pledge to bring back oyster reefs across Europe, opens the door to widespread restoration, with untold benefits for our seas. DEEP’s ground-breaking work in the Dornoch Firth proves that it is possible to return oysters to areas in which they have become extinct.”

Glenmorangie President and CEO Tom Moradpour said: “We are incredibly proud to be pioneering DEEP’s vital environmental work with our partners, not only protecting but enhancing Glenmorangie Distillery’s environment for future generations.”

Professor  Henning von Nordheim, head of the marine conservation department in Germany’s Federal Conservation Agency BfN: “When we founded NORA in 2017 in Berlin, we gratefully realised the overwhelming support and eagerness of so many European partners to join this fascinating vision. There is a real chance to restore large areas of our over exploited marine ecosystems with native oysters, for the benefit of marine biodiversity and sea water purification all around Europe. In doing so we can learn a lot from each other at this gathering in Edinburgh.”

Scottish Government Minister for the Natural Environment Mairi Gougeon said: “The Dornoch Environmental Enhancement Project (DEEP) is a fantastic Scottish success story which will improve water quality and biodiversity in the Dornoch Firth.

“Glenmorangie, Heriot-Watt University and the Marine Conservation Society can all be incredibly proud of this pioneering partnership and I look forward to the reef, and the clear benefits it will provide, being further established in the coming years.”

https://www.glenmorangie.com/

Follow Glenmorangie on:

Facebook: https://www.facebook.com/Glenmorangie

Twitter: https://twitter.com/TheGlenmorangie

Instagram: https://www.instagram.com/glenmorangiecom 

NOTES:

About the Native Oyster Restoration Alliance (NORA):

NORA is a European network working to re-establish the native European flat oyster as a key species in the North Sea and other European seas. Members include representatives of governmental agencies, science, non-governmental organisations, oyster growers and other private enterprises. The network was established in 2017, during the international workshop on oyster restoration in Berlin. Its second conference is twice the size of the first and is being held at The Royal Society of Edinburgh, 21-23 May 2019, hosted by Glenmorangie, Heriot-Watt and the Marine Conservation Society. It will be attended by experts from restoration projects in Sweden, France, Germany, England, Ireland the Belgium, Netherlands, Italy and Croatia. Conservationists from the U.S., N.Z. and Australia are also scheduled to attend. For more information on NORA and the other restoration projects go to www.noraeurope.eu 

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 for a purer spirit, expertly matured in the finest oak casks for great depth, and perfected by the Men of Tain, who have passed their skills down the generations, often from father to son.  These select craftsmen go to unseen lengths to ensure that Glenmorangie is made in the same unhurried, uncompromising way as it always has been.  The Distillery was founded in 1843 and is renowned as a pioneer in its field, uniting tradition with innovation.

DEEP – The Timeline:

2014: Glenmorangie forges the Dornoch Environmental Enhancement Project with a vision of bringing oysters back to the Firth, where they are thought to have thrived for at least 8,000 years, until being destroyed by overfishing in the 19th century. This is the first attempt to restore the endangered native European oyster to a protected area where it has become extinct. DEEP is being delivered through a ground-breaking partnership between Glenmorangie, which provides seed funding, Heriot-Watt University through research and field work led by Dr Bill Sanderson, and the Marine Conservation Society, which delivers community engagement, communications support and advocacy.

2017: After proving that oysters had existed in the Dornoch Firth for millennia, researchers introduce the first 300 native European oysters to the water, from the UK’s only sizeable wild oyster population in Loch Ryan. They are carefully placed on two sites in the Dornoch Firth in ballasted bags, to confirm that they can flourish. Researchers are delighted to see a survival rate in line with their highest expectations – up to 86% in a year on one site. This paves the way for a feat never before attempted in Europe – recreating natural reefs.

2018: Scientists lay tonnes of cleaned waste shell from the scallop and mussel industry in two locations on the seabed to form reefs. The shell material helps to stabilise the sediment and allow the oysters to grow on top, mimicking their natural habitat. Meanwhile, the oysters are prepared for the water. Grown by suppliers across Scotland, each one is held behind a biosecurity firewall at Heriot-Watt University, thoroughly checked and cleaned – its shell scrubbed and sterilised, with purified sea water passed through the inside – before being sent to the Firth. In October, the researchers begin placing the first of 20,000 oysters on the reefs.

2021: Based on a successful outcome of this 20,000 oyster trial, scientists will increase their numbers to 200,000.

2025: By now, the population should have been built up to four million, spread over 40 hectares. At this stage, scientists believe they will have introduced sufficient numbers of oysters to create self-sustaining reefs, finally replicating those which existed in the Firth until they were fished out in the 1800s.

DEEP’s environmental benefits:

Oyster reefs are among the most endangered marine habitats on Earth – and the success of DEEP promises many benefits to the marine environment in the Dornoch Firth. Oysters create microhabitats for other marine life, increasing an area’s biodiversity. They also filter water as they feed, soaking up nitrogen and improving the water quality (one oyster can filter up to 200 litres of water a day). Together with Glenmorangie’s anaerobic digestion plant, established reefs would help account for 100 per cent of the organic material in the water that the Distillery releases into the Firth.

The Scottish oyster industry:

The Scottish oyster industry has benefited hugely from DEEP’s demand for the native European oyster. Recognising the need for a sustainable supply chain to aid restoration efforts in the Dornoch Firth, Glenmorangie and its partners have formed close working relationships with UK oyster growers, [Oban, Stranraer, Cairndow, Orkney, Wester Ross, Nairn, Bellshill, Kirkcudbright, Peterhead, Invergordon, Cumbria, Shetland] supporting them to develop their businesses. It is hoped that the industry could position itself to supply 50 million oysters needed for all Europe’s existing reef restoration projects. In the longer term, the industry could go on to supply further restoration projects and perhaps, one day, restaurants across the world.

The Dornoch Firth:

The Dornoch Firth, on the banks of which Glenmorangie Distillery is located, is an Area of Outstanding Natural Beauty, a Site of Special Scientific Interest, an internationally important Special Area of Conservation, and a Special Protection Area. Conditions are today regarded as favourable for marine life in the Firth. DEEP aims to improve water quality and biodiversity even further.

Glenmorangie’s anaerobic digestion plant:

Glenmorangie’s treatment plant is part of its long-term commitment to protecting and improving the beautiful surroundings in which its Distillery will always be rooted.  Glenmorangie has always been fully compliant with Scottish Environmental Protection Agency guidelines for the chemical oxygen demand (COD – a measure of organic compounds in water) of the water it releases into the Dornoch Firth. But inspired to increase its sustainability even further, Glenmorangie began to build an anaerobic digestion plant in 2015. This unique plant, opened in 2017, treats the Distillery’s pot ale (the solids which remain after primary distillation), spent lees (residue from the spirit distillation) and washing water (the waste water used when cleaning the mash tun and washbacks). The plant reduces the COD of the water that Glenmorangie releases into the Dornoch Firth by 95 per cent. When oyster reefs are well-established in the Firth, it is believed that they will account for the remaining 5 per cent – ensuring that Glenmorangie’s nutrient-rich outflow is entirely accounted for. The plant’s other by-products are a copper-rich sludge and biogas. The biogas is used to create steam which helps power the Distillery, reducing Glenmorangie’s reliance on fossil fuels by 15 per cent. Meanwhile, the sludge, which contains copper from Glenmorangie’s signature stills – the tallest in Scotland – is passed to local barley farmers. It helps to reduce their reliance on fertilisers for land which is naturally copper deficient.

Heriot-Watt University:

Heriot-Watt is a specialist university, globally minded and calibrated to the needs of society.  A leading technological and business university, renowned for innovation in business, engineering, design and the physical, social and life sciences, Heriot-Watt defines its presence on the international stage in areas of world importance and value. Its communities of scholars come from across the world and are leaders in ideas and solutions; delivering innovation and educational excellence, the University is ranked in the top 10 for Research Impact in the UK. With roots in Scotland and a truly international reach, Heriot-Watt is a leader in transnational education and a powerful driver and engine of the economy, transforming people and the world. Within the University’s Centre for Marine Biodiversity and Biotechnology, Dr Bill Sanderson’s work concentrates on the marine biodiversity research needed to support sensitive management and sustainable development, often concentrating on species and habitats of high nature-conservation importance, such as biogenic reefs.

The Marine Conservation Society (MCS):

The MCS is the UK’s leading charity for the protection of our seas, shores and wildlife. MCS champions a vision of sustainable fisheries, abundant marine life and clean seas and beaches for the enjoyment of all.  As part of DEEP, Glenmorangie has funded a part-time role at the Distillery for an MCS information officer. The post-holder, in place for six months every year, engages visitors with the work of MCS, runs beach cleans, education workshops, and encourages wildlife watching, including the wading birds and seals that sun themselves on the Firth’s sand banks. MCS has a dedicated Scotland conservation programme based at its Edinburgh office that was established in 2000.

Scottish Natural Heritage:

Scottish Natural Heritage is the government’s adviser on all aspects of nature and landscape across Scotland. Our role is to help people understand, value and enjoy Scotland’s nature now and in the future. For more information, visit our website at www.nature.scot or follow us on Twitter at https://twitter.com/nature_scot

Tha Dualchas Nàdair na h-Alba na buidheann comhairleachaidh dhan riaghaltas a thaobh nàdair agus seallaidhean-tìre air feadh Alba. ‘S e an dleastanas a th’ againn cuideachadh a thoirt do dhaoine gus tuigse, luach agus tlachd fhaighinn bho nàdar na h-Alba, an-dràsta agus san àm ri teachd. Airson tuilleadh fiosrachaidh, tadhail air www.nature.scot/gaelic  no lean sinn air Twitter aig https://twitter.com/nature_scot

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.

AA Glenmo 1

Article source: http://www.whiskyintelligence.com/2019/05/glenmorangie-millions-of-native-oysters-to-return-to-europes-seas-scotch-whisky-news/

Gin: Flemish Gin 20-3

Raise a Glass to Fred Laing – verslag

EventsGeplaatst door Mark Dermul do, mei 16, 2019 06:44:31

Op 13 mei 2019 organiseerde
importeur Cinoco een tribuut aan Fred Laing in het prachtige kasteel Gravenhof
in Dworp. Ik had de eer en het genoegen om uitgenodigd te worden voor het diner
en ik ging er maar wat graag op in. Immers, het zou een fijn weerzien worden
met deze whiskylegende. We spraken elkaar voor het laatst in februari 2014 toen
we hem in Glasgow, in het hoofdkwartier van Douglas Laing, konden interviewen voor ons boek ‘Whisky voor
Iedereen’.

Het verkeer viel mee en dus was ik
wat vroeger dan verwacht, maar geen probleem, want het terras was letterlijk
zonovergoten. En Fred liep er al rond (hij had net een interview afgerond met
Stijn Hiers van Whiskypassion) en nam even de tijd om met de aanwezigen te
keuvelen. Het was een hartelijk weerzien. Sterker nog: hoewel ik stiekem had
gehoopt dat hij me zich nog zou herinneren van gezicht, was ik met stomheid
geslagen dat hij mij met m’n voornaam aansprak. Hij wist donders goed dat ik
bij hem op bezoek was geweest en dat ik die gepassioneerde Auchentoshan
verzamelaar ben. Respect!

Het duurde niet lang voordat de
eerste bekende gezichten toekwamen. We praatten even bij op het terras alvorens
getrakteerd te worden op een heerlijk aperitief: The Epicurean (een Lowland blended malt) met ginger ale. Erg
verfrissend en ideaal bij dit weertje. Een leuke toepassing van deze whisky die
ik niet eerder in het vizier had, maar voor de komende zomer zeker op het menu
zal komen.

Elke aanwezige dropte zijn naam in
een ton en voor we aan tafel zouden gaan, trok de eregast één naam hieruit, die
met een mooie fles huiswaarts kon keren. De gelukkige winnaar was niemand
minder dan Bob Minnekeer, beter bekend als Whiskybuff Bob. Ik vond het best
passend. Het zijn twee whiskylegendes bij elkaar.

En dan werden we gevraagd de
prachtige gelagzaal van het Gravenhof te betreden en plaats te nemen aan tafel.
En hoewel ik het bijzonder vond dat ik uitgenodigd werd door Stephan en zijn
team, was ik ondersteboven van het feit dat ze besloten hadden mij een plaats
te geven aan de eretafel, naast Fred himself! Moh, how, seg, wat een eer!

En ik beken, het was een erg
gezellige babbel die ik met Fred en Dale – zijn sales manager die was
meegereisd – voerde tijdens het uitgebreide diner. Tot driemaal toe verbeterde
Fred me met ‘Fred, please’, toen ik hem maar Mr Laing bleef noemen. Na drie
pogingen gaf hij het op (het feit dat ik lachtte ‘I had planned to call you Sir Laing at first’ hielp ook). Wat een
gentleman. Hij sprak ronduit over Chris Leggat (zijn schoonzoon, die ik al veel
langer ken, van in zijn tijd bij Auchentoshan) en Cara (zijn dochter die
langzaam maar zeker het bestuur van het bedrijf overneemt) en hun kids, alsook
over zijn bedrijf en hoe hij met plezier aan het uitbollen is, maar toch erg
betrokken wil blijven bij het nieuwe project, de Clutha Distillery. Erg
gezellig en leerrijk allemaal!

Fred zou bij het serveren van elke
gang een woordje uitleg geven over de bijpassende whisky die we te proeven
kregen. Maar zoals het Mr Laing past, nam hij ruimschoots de tijd om op geheel
eigen wijze – noem het gerust stand up comedy – de zaal in te palmen met zijn
prachtige verhalen om zo, via een heel aangename omweg, bij de whisky terecht
te komen.

De amuse (die door iedereen als uit
de kluiten gewassen werd ervaren) was een terrine van konijn die vergezeld werd
door de Scallywag 10 Year Old, een
limited edition van de Speyside blended malt, uitgebracht op 4.500 flessen en
gebotteld op 46%. De inhoud is 100% gerijpt op sherryvaten en had een prachtige
neus. Op smaak vond ik hem een tikkeltje te scherp en droog, maar dat kwam wel
mooi uit met de smeuïge paté op ons bord.

Wie de hond op het label wat nader
bekijkt, stelt vast dat deze maar over één tand beschikt. De hond die model
stond, Binks, was Fred’s speelvogel in huis. Scallywag vertaalt zich trouwens
tot ‘vlegel’ of ‘deugniet’. ‘The dog with
the orthodontic issues’
, omschreef Fred hem blijmoedig. De reeks is een
eerbetoon aan zijn geliefde huisdier.

Het voorgerecht van gerookte zalm
ging gepaard met een heerlijke Caol Ila
8 Year Old 2011
Provenance uit
de zogenaamde Coastal Collection (even opletten dat ik de ‘o’ en ‘a’ hier telkens
op de juiste plaats zet…). Het was een ‘match
made in heaven’
, maar dat kon ook gelegen hebben aan de Rock Oyster die we in een kleine
verstuiver kregen om ons gerechtje met te parfumeren.

De jonge Caol Ila kon mij echt bekoren.
Ik hou wel van zo’n jonge Islay krachtpatser. Gebotteld op 48% slaagde hij er
in de zalm te complementeren met zowel zijn assen en teer op smaak, als zijn
stevige zoetje in de afdronk. Ik nam een fles van dit goedje mee naar huis.

Het hoofdgerecht was er eentje om
duimen en vingers bij af te likken. Perfect gebakken rundsvlees met een bruine jus,
vergezeld van gegratineerde aardappelschijfjes en een garnituur van gestoofde
seizoengroentjes. Maar die ging wel gepaard met een kleine opdracht. We kregen
namelijk niet één, maar twee erg verschillende whisky’s en moesten nadien
bepalen welke van de twee we het best bij dit gerecht vonden passen.

Links stond de Rock Oyster Sherry Finish op ons te wachten, rechts trappelde een Glenrothes 17 Year Old 1997 Old Particular
van ongeduld. De eerste was natuurlijk een rokerige eilandwhisky met een
zoetje, terwijl de tweede een zachte, fruitige Speysider betrof. Beiden pasten
ze, zij het wel op een heel andere manier. Ik
legde het Fred als volgt uit: ‘Seems to
me the Glenrothes complements the food, but in case of the Rock Oyster, it’s
the food that complements the whisky’
. Hij
knikte instemmend.

Dan was het tijd voor het dessert
en het was de whisky waar Fred naar eigen zeggen het meest naar uitkeek. Hij is
zelf verzot op oude grain en deze paste perfect in dat plaatje. Voor hem is de Strathclyde 30 Year Old 1987 XOP een
vloeibare versie van een geweldige Dame Blanche. Wij kregen drie artisanale
pralines in de plaats, waar ik helemaal blij mee was. Tja, chocolade… daar mag
je mij voor uit mijn bed halen.

De grain, uit het jaar waarin Star
Wars op het witte doek verscheen, was – ondanks zijn alcoholpercentage van
52.7% – zijdezacht en smeuïg en kon mij helemaal bekoren. Wetende dat je deze
fles voor zo’n 250 EUR kan kopen is dat eentje die op de kerstlijst mag.

Wie dacht dat er dan al koffie zou
geschonken worden en het einde van de avond ingeluid, was er aan voor de
moeite. Fred had immers nog een leuke fles mee, waarvan hij vond dat hij echt
wel moest geproefd worden met een kaasbordje. Alleen viel het bordje wel enorm
groot uit, moet ik bekennen. De chef wist blijkbaar van geen ophouden in zijn
verwennerij.

Of we geen zin hadden om daar de Bowmore 25 Year Old 1989 XOP op 55.1%
naast te zetten? Geeft een koe melk? Afgezien van het feit dat deze fles al
gauw 450 EUR mag kosten, is hij ook gewoonweg subliem. De kaas – hoe heerlijk
ook – werd al snel vergeten en alle focus op de gouden vloeistof in het glas
gericht. Dit was Genieten met hoofdletter G.

Ik wil toch wel even aanstippen dat
ik erg onder de indruk was van de organisatie van de dag (ja, ook ’s middags
was er een sessie) door de ploeg van Cinoco. Stephan en Glenn en de rest van
het team hebben echt een geweldig evenement in elkaar gezet, waarbij ik
iedereen zag genieten – niet in het minst Fred zelve – en mensen vol lof hoorde
spreken over de locatie, de chef, de whisky’s en de belevenis in zijn geheel.
Erg knap gedaan. Alleen jammer dat het hoofdgerecht toch op tijd kwam. Fred had
immers een tapdansje beloofd indien het bord te lang op zich zou laten wachten.
Dat we dat moesten missen… maar goed. Alle gekheid op een stokje: proficiat,
Cinoco!

En terwijl we ons stilaan
klaarmaakten om afscheid te nemen, nam de ondeugende en vrijgevige spirit van
de eregast toch even de bovenhand. Hij had nog een extra verrassing voor ons in
petto. Of misschien moet ik zeggen een Extra Old Particular verassing.

Hij kwam hij op de proppen met een
sublieme Port Ellen 34 Year Old 1982 XOP,
waarvan slechts 219 flessen op 48.5% werden losgelaten op het grote publiek in
november 2016. Een klein OMG-momentje waar ik toch wel even stil van werd (en
niet alleen omwille van de retailprijs van om en bij de 1.500 EUR). Had ik nog
het geluk dat de betere helft van Stephan van mening was dat ze al genoeg op
had en dat deze dram dan parels voor de zwijnen zou zijn. Ik was met veel gusto
het zwijn van dienst.

Tot slot werd de bar/shop geopend,
die gretig aftrek vond en konden de genodigden nog even hun fles laten signeren
door Fred. Ikzelf – ik ben immers de Toshan Man – had er voor geopteerd de
Auchentoshan 21 Year Old uit de Old Particular reeks van thuis mee te nemen. ‘To Mark, ATB, Fred’ schreef Mr Laing,
daarbij naar mij knipogend. ‘All the
best’, it means,
’ voegde hij er aan toe.

Na uitgebreid afscheid te hebben
genomen van Fred en Dale, mijn oprechte dank in duizendvoud uit te drukken
tegenover Stephan en het team van Cinoco, trok ik met een gelukzalige glimlach
terug naar Gentbrugge om me tegen mijn betere helft te leggen.

‘En, hoe was’t?’ mompelde mijn
slaapdronken schoonheid.
‘Geweldig. Onvergetelijk. Sublieme whisky geproefd en leuk kunnen bijpraten met
Mr Laing.’
‘En… weer een fles gekocht?’
‘Slaap, liefste, slaap.’

May the Malt be with you!

  • Reacties(0)//blog.whivie.be/#post4575

Article source: http://iloapp.whivie.be/blog/blog?Home&post=4583