Single Cask Whiskies at Abbey Whisky – Whisky News

Just a small selection of some of the wonderful whisky that’s arrived on the shelves of Abbey Whisky this September… To view all our new arrivals click here

GlenDronach 1996 / Single Cask #3607
UK Exclusive

Single cask #3607, a UK Exclusive released by The BenRiach Distillery Co Ltd. Distilled in 1996 and aged in a Pedro Ximenez sherry puncheon for 18 years before being bottled in 2014 at 54.4% vol, 668 bottles filled.

£85.90 (£71.58 ex vat)

Click here to purchase GlenDronach Single Cask 3607

Macallan 1972 Speymalt / First Fill Sherry

A 1972 vintage Macallan, bottled by Gordon MacPhail as part of their Speymalt series. Matured in first fill sherry casks for over 40 years, bottled in 2014 at 43% vol.

The Speymalt from Macallan distillery range includes a series of exceptional single malts, each matured in the highest quality casks selected by Gordon MacPhail.

£424.00 (£353.33 ex vat)

Click here to purchase Macallan 1972 Speymalt

Balcones 5th Anniversary Cask 2653 Rumble Finish

Released as part of Balcones fifth anniversary celebrations, single barrel #2653 has been finished in a cask that previously held Rumble Cask Reserve. 181 bottles filled at 57.5% vol.

£295.00 (£245.82 ex vat)

Click here to purchase Balcones Cask #2653

Mackmyra Midnattssol

Mackmyra Midnattssol has been created from a combination of American and Swedish oak, sherry and bourbon along with the final storage in casks that previously held Swedish wine made from birch sap. The result is a complex whiskey with a floral, tart and fruity flavour.

£54.25 (£45.21 ex vat)

Click here to purchase Mackmyra Midnattssol

Tomatin Cu Bocan / Sherry Cask

A limited edition Tomatin Cù Bòcan fully matured in sherry casks.

Cù Bòcan has stalked residents of the remote Highland village of Tomatin for centuries, his legend embellished by the hellhound’s increasingly fractious behaviour!

£48.95 (£40.79 ex vat)

Click here to purchase Tomatin Cu Bocan Sherry Cask

Ben Nevis 17 Year Old / Single Cask #81

A 17 year old Ben Nevis single malt Scotch whisky, bottled for the Celebration of the Cask range by Càrn Mòr. Single cask #81 was distilled in 1997 and aged in a sherry butt before being bottled in 2014 at 52.8% vol. An out-turn of 592 bottles.

£69.25 (£57.71 ex vat)

Click here to purchase Ben Nevis Cask 81

Glenfarclas 1973 / Single Cask #4795

Family Casks Summer 2014

Beautiful colour from this Glenfarclas single malt Scotch whisky. Distilled in 1973, single sherry hogshead #4795 was left to slumber until 2014 where it was bottled as part of The Family Casks Summer 2014 batch. Bottled at 48.2% vol, 195 bottles filled.

£582.00 (£485.00 ex vat)

Click here to purchase Glenfarclas 1973 Cask 4795

GlenDronach 1995 / 19 Year Old

Single Cask #3250 / UK Exclusive

One of two UK Exclusives released by GlenDronach towards the end of September 2014 (#4887 being the other). Single cask #3250, distilled in 1995 and aged for 19 years in a Pedro Ximenez sherry puncheon. Bottled at 52.5% vol, with an out-turn of 554 bottles…

£89.90 (£74.92 ex vat)

Click here to purchase Glendronach Single Cask #3250

GlenDronach 1995 / 19 Year Old

Single Cask #4887 / UK Exclusive

Single cask #4887, distilled in 1995 and aged for 19 years in an Oloroso sherry puncheon. 542 bottles filled at 55.4% vol. One of two UK Exclusives released by GlenDronach towards the end of September 2014. The other being single cask #3250.

£89.90 (£74.92 ex vat)

Click here to purchase Glendronach Single Cask #4887 

Glen Garioch – The Renaissance 1st Chapter

The first chapter in a four part story from Glen Garioch whisky distillery showing off the spirits character and how it ages with time. Distilled in 1997 (when the distillery re-opened), ‘The First Chapter’ has been matured for 15 years in bourbon and sherry casks and was bottled in 2014 at 51.9% vol. Each year there will be a further chapter of Glen Garioch Renaissance, which will be 16, 17 18 years old.

£73.90 (£61.58 ex vat)

Click here to purchase Glen Garioch The Renaissance 1st Chapter

Article source: http://www.whiskyintelligence.com/2014/09/single-cask-whiskies-at-abbey-whisky-whisky-news/

ISLE OF ARRAN UNLEASHES LEGEND OF MACHRIE MOOR WITH NEW EDITIONS – Scotch Whisky News

MachrieMoor CaskStrength BottleTube

ISLE OF ARRAN UNLEASHES LEGEND OF MACHRIE MOOR WITH NEW EDITIONS 

If you are prepared to explore Machrie Moor, you will be delighted with what you discover. 

Though the legend talks of the warrior giant Fingal and his favourite dog, what will actually await you is a stunning expression of the Arran Malt – a delightful drink with a tale to tell. 

Award-winning Scotch whisky producer Isle of Arran Distillers is launching the latest in its Machrie Moor peated whisky collection, which includes the first ever cask strength version of the limited edition Single Malt. 

The Machrie Moor Single Malt first appeared five years ago, inspired by the legend of a warrior giant who tethered his dog to a stone in a mystical peat bog called Machrie Moor which lies on the west coast of the Isle of Arran. 

This September the fifth edition of Machrie Moor – the only peated Arran malt – will be released worldwide, alongside a cask strength edition which has been bottled at 58.4%. Both single malts are limited edition and highly anticipated because of their unique flavour.

Master Distiller James MacTaggart carefully chose the very best Arran peated casks to create these two whiskies to savour. 

MacTaggart said: “When we first created Machrie Moor, we wanted to create a drink which kept the character and taste of Arran that our followers love but included a taste of something different with the peat flourish. 

“We were blown away with the reception our first edition of Machrie Moor received which has inspired us to produce the subsequent editions and now this fifth expression. 

“This year’s edition is particularly special as we are also introducing a cask strength version of the single malt, which we are really excited about and we are confident it will prove popular with whisky fans who want to try a cask strength dram with a difference.” 

Machrie Moor – The Peated Arran Malt – has hints of vanilla, fresh pineapple and citrus, with an extra punch of peat smokiness on the finish. 

The cask strength edition has distinct influence of peat and notes of fresh pineapple and a caramelised bourbon cask vanilla finish. 

Only 12,000 bottles of Machrie Moor Fifth Edition and just 6,000 bottles of the first edition cask strength Machrie Moor will be available when they go on sale on October 6th. 

Euan added: “We were inspired by the legend of warrior giant Fingal tethering his favourite dog Bran to a stone known as Fingal’s Cauldron Seat on Machrie Moor and these peated expressions of the Arran Single Malt perfectly captures the rugged beauty and lore of the landscape of this area of Arran. 

Our followers have come to know and love Machrie Moor over the last five years for its distinctive taste and we are hopeful that whisky lovers will respond just as well to the new cask strength edition which is really something special.” 

The releases will be available to all Arran key markets worldwide including UK, France, Germany, USA, Russia and Japan. 

Machrie Moor – The Peated Arran Malt (46% abv) has an RRP of £41.99 while Machrie Moor Cask Strength Single Malt (58.4%) has an RRP of £49.99. Both are available from www.arranwhisky.com and specialist whisky shops.  

MachrieMoor 5thEd BottleTube

Notes

The Arran Malt – Machrie Moor 5th Edition is released in early October and will be available through Arran’s network of worldwide distributors. These can be found on www.arranwhisky.com/distributors RRP is £41.99 for 70cl. 

The Arran Malt – Machrie Moor Cask Strength is released in early October and will be available through Arran’s network of worldwide distributors, excluding the USA.  Distributors can be found at www.arranwhisky.com/distributors RRP is £59.99 for 70cl. 

For more information visit http://www.arranwhisky.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.) 

Product awards include: Best Whisky Liqueur (2007), ‘Best Single Malt Scotch 12 Years Under’ for The Arran Malt Amarone Cask Finish (2008) ‘Best Single Malt Scotch 11-15 Years’ for The Arran Malt Sherry Single Cask 1998 (2010) and ‘Best Single Malt Scotch 11-15 Years’ for the Icons of Arran Peacock (2011.) ‘Double Gold Award’ for Arran’s 14 Year Old Single Malt and ‘Gold Award’ for Arran’s 10 Year Old Single Malt at the San Francisco World Spirits Competition (2012). Double Gold in FiftyBest.com awards (2012). Double Gold Medal for the 12 year-old Cask Strength in the San Francisco World Spirits Competition (2013). Double Gold for both the 10 year-old and 12 year-old Cask Strength at the China Wine Spirits Best Value Awards (2014).

Article source: http://www.whiskyintelligence.com/2014/09/isle-of-arran-unleashes-legend-of-machrie-moor-with-new-editions-scotch-whisky-news/

Invergordon Distillery

Cameronbridge Distillery

DistilleerderijenGeplaatst door Mark Dermul zo, september 28, 2014 08:52:00

Cameronbridge Distillery

Leven, Fife KY8 5RL

Scotland

+44 1333 354 061

www.diageo.com

Haig

Cameronbrigde (soms ook Cameron Brigde) werd in 1824 opgericht door John Haig – bekend van de blend. Ze werd gebouwd in Windygates, vlakbij Leven, in de Schotse Highlands, op zo’n 40 kilometer van de Lowlands, waar de meeste graandistilleerderijen te vinden zijn. Twee jaar na de opening was het de eerste distilleerderij in Schotland die graanwhisky ging produceren. Hiervoor werd gebruik gemaakt van een column still, een uitvinding van Robert Stein – de neef van oprichter John Haig.

In 1877 fuseerde John Haig Co met vijf andere whiskybedrijven tot Distillers Company Limited, een voorloper van huidig eigenaar Diageo. DCL werd de enige aandeelhouder in 1919. Eerst werd er zowel malt- als graanwhisky gemaakt met een combinatie van pot stills en column stills, maar vanaf 1929 ging men zich uitsluitend toeleggen op de productie van graanalcohol. Tijdens de Tweede Wereldoorlog ging de distilleerderij dicht. Na heropening in 1947 werd ze gemoderniseerd en tegen 1960 waren beide de column stills vervangen. Een derde werd overgebracht van de Carsebridge Distillery uit Alloa, toen die sloot in 1983.


Smirnoff

In de periode 1989-1992 werden nog meer vernieuwingen doorgevoerd, waardoor Cameronbridge nu maar liefst 150.000.000 (u leest het goed) liter spirit per jaar kan produceren, waarmee het de absoluut grootste producent van Schotland is. In dezelfde periode werd de productie van neutrale graanalcohol tevens overgebracht naar deze distilleerderij. Deze spirit wordt verwerkt in gins en vodka’s zoals Pimm’s, Smirnoff, Malibu, Tanqueray and Gordon’s Gin.

De industriële distilleerderij beslaat maar liefst 30.3 ha en verwerkt 4.000 ton graan per week. Het overgrote deel is lokaal verbouwde tarwe. De distilleerderij, die in 2000 nog eens werd vernieuwd voor zo’n 9 miljoen pond, beschikt over bijzonder moderne technologie en het productieproces wordt voor een groot deel computergestuurd. Nog eens 65 miljoen pond werd geïnvesteerd in 2010 voor een bioenergiefabried die de zogenaamde spent lees en het afvalwater gebruikt om de eigen energie op te wekken.

Range

Het leeuwendeel van de productie verdwijnt in blends uit de Diageo stallen: JB, Bell’s, Johnnie Walker, Black White, Vat 69, White Horse en Haig’s Dimple.

Maar af en toe verschijnt hij officieel als single grain, weliswaar onder de naam Cameron Brig. De onafhankelijke bottelaars brengen hem dan weer als Cameronbrigde op de markt. Met name Duncan Taylor heeft blijkbaar een grote voorraad.

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Article source: http://iloapp.whivie.be/blog/blog?Home&post=2721

Cameronbridge 33 Year Old 1974 Jim McEwan’s Celtic Heartlands

Cameronbridge Distillery

DistilleerderijenGeplaatst door Mark Dermul zo, september 28, 2014 08:52:00

Cameronbridge Distillery

Leven, Fife KY8 5RL

Scotland

+44 1333 354 061

www.diageo.com

Haig

Cameronbrigde (soms ook Cameron Brigde) werd in 1824 opgericht door John Haig – bekend van de blend. Ze werd gebouwd in Windygates, vlakbij Leven, in de Schotse Highlands, op zo’n 40 kilometer van de Lowlands, waar de meeste graandistilleerderijen te vinden zijn. Twee jaar na de opening was het de eerste distilleerderij in Schotland die graanwhisky ging produceren. Hiervoor werd gebruik gemaakt van een column still, een uitvinding van Robert Stein – de neef van oprichter John Haig.

In 1877 fuseerde John Haig Co met vijf andere whiskybedrijven tot Distillers Company Limited, een voorloper van huidig eigenaar Diageo. DCL werd de enige aandeelhouder in 1919. Eerst werd er zowel malt- als graanwhisky gemaakt met een combinatie van pot stills en column stills, maar vanaf 1929 ging men zich uitsluitend toeleggen op de productie van graanalcohol. Tijdens de Tweede Wereldoorlog ging de distilleerderij dicht. Na heropening in 1947 werd ze gemoderniseerd en tegen 1960 waren beide de column stills vervangen. Een derde werd overgebracht van de Carsebridge Distillery uit Alloa, toen die sloot in 1983.


Smirnoff

In de periode 1989-1992 werden nog meer vernieuwingen doorgevoerd, waardoor Cameronbridge nu maar liefst 150.000.000 (u leest het goed) liter spirit per jaar kan produceren, waarmee het de absoluut grootste producent van Schotland is. In dezelfde periode werd de productie van neutrale graanalcohol tevens overgebracht naar deze distilleerderij. Deze spirit wordt verwerkt in gins en vodka’s zoals Pimm’s, Smirnoff, Malibu, Tanqueray and Gordon’s Gin.

De industriële distilleerderij beslaat maar liefst 30.3 ha en verwerkt 4.000 ton graan per week. Het overgrote deel is lokaal verbouwde tarwe. De distilleerderij, die in 2000 nog eens werd vernieuwd voor zo’n 9 miljoen pond, beschikt over bijzonder moderne technologie en het productieproces wordt voor een groot deel computergestuurd. Nog eens 65 miljoen pond werd geïnvesteerd in 2010 voor een bioenergiefabried die de zogenaamde spent lees en het afvalwater gebruikt om de eigen energie op te wekken.

Range

Het leeuwendeel van de productie verdwijnt in blends uit de Diageo stallen: JB, Bell’s, Johnnie Walker, Black White, Vat 69, White Horse en Haig’s Dimple.

Maar af en toe verschijnt hij officieel als single grain, weliswaar onder de naam Cameron Brig. De onafhankelijke bottelaars brengen hem dan weer als Cameronbrigde op de markt. Met name Duncan Taylor heeft blijkbaar een grote voorraad.

  • Reacties(0)//blog.whivie.be/#post2719

Article source: http://iloapp.whivie.be/blog/blog?Home&post=2720

Cameronbridge 33 Year Old 1974 Jim McEwan’s Celtic Heartlands

Cameronbridge Distillery

DistilleerderijenGeplaatst door Mark Dermul zo, september 28, 2014 08:52:00

Cameronbridge Distillery

Leven, Fife KY8 5RL

Scotland

+44 1333 354 061

www.diageo.com

Haig

Cameronbrigde (soms ook Cameron Brigde) werd in 1824 opgericht door John Haig – bekend van de blend. Ze werd gebouwd in Windygates, vlakbij Leven, in de Schotse Highlands, op zo’n 40 kilometer van de Lowlands, waar de meeste graandistilleerderijen te vinden zijn. Twee jaar na de opening was het de eerste distilleerderij in Schotland die graanwhisky ging produceren. Hiervoor werd gebruik gemaakt van een column still, een uitvinding van Robert Stein – de neef van oprichter John Haig.

In 1877 fuseerde John Haig Co met vijf andere whiskybedrijven tot Distillers Company Limited, een voorloper van huidig eigenaar Diageo. DCL werd de enige aandeelhouder in 1919. Eerst werd er zowel malt- als graanwhisky gemaakt met een combinatie van pot stills en column stills, maar vanaf 1929 ging men zich uitsluitend toeleggen op de productie van graanalcohol. Tijdens de Tweede Wereldoorlog ging de distilleerderij dicht. Na heropening in 1947 werd ze gemoderniseerd en tegen 1960 waren beide de column stills vervangen. Een derde werd overgebracht van de Carsebridge Distillery uit Alloa, toen die sloot in 1983.


Smirnoff

In de periode 1989-1992 werden nog meer vernieuwingen doorgevoerd, waardoor Cameronbridge nu maar liefst 150.000.000 (u leest het goed) liter spirit per jaar kan produceren, waarmee het de absoluut grootste producent van Schotland is. In dezelfde periode werd de productie van neutrale graanalcohol tevens overgebracht naar deze distilleerderij. Deze spirit wordt verwerkt in gins en vodka’s zoals Pimm’s, Smirnoff, Malibu, Tanqueray and Gordon’s Gin.

De industriële distilleerderij beslaat maar liefst 30.3 ha en verwerkt 4.000 ton graan per week. Het overgrote deel is lokaal verbouwde tarwe. De distilleerderij, die in 2000 nog eens werd vernieuwd voor zo’n 9 miljoen pond, beschikt over bijzonder moderne technologie en het productieproces wordt voor een groot deel computergestuurd. Nog eens 65 miljoen pond werd geïnvesteerd in 2010 voor een bioenergiefabried die de zogenaamde spent lees en het afvalwater gebruikt om de eigen energie op te wekken.

Range

Het leeuwendeel van de productie verdwijnt in blends uit de Diageo stallen: JB, Bell’s, Johnnie Walker, Black White, Vat 69, White Horse en Haig’s Dimple.

Maar af en toe verschijnt hij officieel als single grain, weliswaar onder de naam Cameron Brig. De onafhankelijke bottelaars brengen hem dan weer als Cameronbrigde op de markt. Met name Duncan Taylor heeft blijkbaar een grote voorraad.

  • Reacties(0)//blog.whivie.be/#post2719

Article source: http://iloapp.whivie.be/blog/blog?Home&post=2720

Find Your Favourite Bourbon Serve With Maker’s Mark This London Cocktail Week Thursday 9th October – American Whiskey News

AA MM Red  

Find your favourite Bourbon serve with Maker’s Mark this London Cocktail Week
Thursday 9th October

This October, the discerning drinkers of the Capital are set to embrace the buzzing cocktail culture with the UK’s biggest drinks festival. As London Cocktail Week celebrates its fifth year, the hand crafted, premium bourbon Maker’s Mark is excited to announce an exclusive cocktail tasting at Steam Rye on Thursday 9th October.

A handful of the city’s bourbon connoisseurs will be offered the chance to participate in this pop-up tasting, hosted by renowned Mixxit mixologist Amanda Humphrey. Guests will be welcomed into the world of this precious liquid with a Maker’s Mark Old Fashioned cocktail and given an inspiring and educational introduction to the brand.

Attendees will be treated to an interactive tutorial on creating a selection of signature serves followed by a chance to hand-dip their very own Maker’s Mark bottle in the iconic red wax. At the end of the session, guests will be given an exclusive set of Maker’s Mark goodies to take away and continue the experience at home. 

Maker’s Mark cocktail tasting: 6.45pm – 8.45pm, Thursday 9th October at Steam Rye, 147 Leadenhall St, London EC3V 4QT

Tickets are available to owners of a London Cocktail Week wristband for £15 at www.londoncocktailweek.com/events.

Notes:

Maxxium UK Ltd
Maxxium UK Ltd is part of the global sales and distribution alliance between Beam Inc and The Edrington Group. Its UK portfolio of premium brands includes: blended Scotch (The Famous Grouse and Teacher’s), malt whisky (Highland Park, Laphroaig, The Macallan, The Glenrothes and Ardmore), imported whiskey (Jim Beam, Maker’s Mark, Knob Creek, Canadian Club, cognac and brandy (Courvoisier and Fundador), sherry (Harveys), tequila (Sauza), rum (Brugal and Cruzan), liqueurs and specialities (Sourz, Bols liqueurs, Galliano, Vaccari and After Shock). For further information on our brands and how to enjoy them, log on to www.mixxit.co.uk

About Beam Suntory Inc.
As the world’s third largest premium spirits company, Beam Suntory is Crafting the Spirits that Stir the World. Consumers from all corners of the globe call for the company’s brands, including the flagship Jim Beam bourbon and Yamazaki Japanese whisky, as well as world renown premium brands including Maker’s Mark and Knob Creek bourbons, Hakushu and Hibiki Japanese whiskies, Teacher’s, Laphroaig, and Bowmore Scotch whiskies, Canadian Club whisky, Courvoisier cognac, Sauza tequila, Pinnacle vodka, and Midori liqueur. The company generates annual worldwide sales of approximately $4.6 billion excluding excise taxes.

Beam Suntory was created in 2014 by combining the world leader in bourbon and the pioneer in Japanese whisky to form a new company with a deep heritage, passion for quality, innovative spirit and entrepreneurial culture. Headquartered in Deerfield, Illinois, Beam Suntory is a subsidiary of Suntory Holdings Limited of Japan. For more information on Beam Suntory, its brands, and its commitment to social responsibility, please visit www.beamsuntory.com and www.drinksmart.com.

Article source: http://www.whiskyintelligence.com/2014/09/find-your-favourite-bourbon-serve-with-makers-mark-this-london-cocktail-week-thursday-9th-october/

Gordon & MacPhail Single Malt Tasting Thursday October 2nd at Federal Wine & Spirits Boston – Scotch Whisky News

Federal Wine  Spirits

Single-Malt Scotch Tasting
Thursday, October 2nd
4:30 P.M.  OR  6:00 P.M.
Featuring Independent Bottler Gordon MacPhail
Lead by Importer, Gary Kiemach
Free

 AA GM2

Left: Michael Urquhart, who is retiring as Managing Director of GM and handing over the title to the first ever non-family member to hold the position. Right: His successor, former COO of GM, Ewen Mackintosh

Those of you who joined us for our last tasting of whiskies from the Gordon Macphail portfolio back in March will remember Gary Keimach. Only six short months later he’ll be back in the store again with a whole new set of offerings (plus the always reliable Benromach 10 year old from the distillery owned by the bottlers). Gary is a font of knowlege and we’re lucky to have him. Come pick his brain, learn, and taste through a lovely line-up. The two tastings (one at 4:30, one at 6) will be identical, so pick whichever works best for you but please be prompt. Bring a fellow whisky-nerd, a scotch-curious acquaintance, or just come yourself — but you won’t want to miss this tasting. We’ll taste the following whiskies, with pricing information to follow shortly:

GM Bunnahabhan Cask Strength 9 Y.O.  (Peated )
Regularly $94.99, At the Tasting $84.99

Benromach 10 Y.O. $59.99, At the Tasting $49.99

GM Scapa 10 Y.O. $71.99, At the Tasting $64.99

GM Smith’s Glenlivet  15 Y.O. $89.99, At the Tasting $80.99

GM Ardmore 15 Y.O. $79.99, At the Tasting $71.99

GM Mortlach 25 Y.O. $274.99, At the Tasting $249.99

Prices subject to change without notice.  

Joe Howell

Federal Wine Spirits
Email: joe@federalwine.com
Phone: 617-367-8605
Web: http://www.federalwine.com/

Article source: http://www.whiskyintelligence.com/2014/09/gordon-macphail-single-malt-tasting-thursday-october-2nd-at-federal-wine-spirits-boston-scotch-whisky-news/

News Release from Benromach Distillery Company Ltd – Scotch Whisky News

benromach-ssmsw-black-and-gold-logo-1023x341

News release from Benromach Distillery Company Ltd 

New 100° Proof whisky from distillers of classic Speyside single malts  

A new single malt whisky has been unveiled by the Benromach Distillery Company Ltd as the brand continues to grow. 

Benromach 100° Proof is bottled at 57% ABV – the old Imperial measure which followed a tradition established when sceptical sailors, who wanted to ensure their rum rations had not been watered down, mixed spirit with gunpowder. If the mixture ignited, its strength was “proved”. 

The 100° Proof is an intense and richly complex whisky with sherry kicks, stewed fruit, beeswax polish, vanilla pods and delicate smoke. 

The new whisky joins a stable of expressions led by the flagship Benromach 10 Years Old. 

Benromach 100° Proof will adopt the same new look as that for the 10 Years Old, which was unveiled in April this year. 

The new packaging, developed in conjunction with branding agency Stuff Creative, emphasises the handcrafted credentials of the whisky, made using the finest natural ingredients by just three distillers at the Forres distillery. 

The Benromach Distillery Company Ltd, which is owned by single malt specialist Gordon MacPhail, has also revealed new packaging in the same style for its Benromach Organic and Benromach Peat Smoke expressions. 

Benromach Organic was the world’s first wholly organic whisky, certified by the UK Soil Association, when it was launched in 2006. 

Benromach Peat Smoke is produced in very small batches with a phenol level of 67ppm and is a wonderfully fruity and smoky single malt. 

Michael Urquhart, Managing Director of Gordon MacPhail, said: “We are custodians of the time-honoured crafts of distillation and maturation and we enjoy experimenting to present different styles of Benromach for consumers to enjoy. 

“The 100° Proof will have a strong appeal and exemplify the versatility of what is a contemporary and sophisticated Benromach brand.” 

Benromach Distillery was established in 1898 and changed hands many times. It was bought by Gordon MacPhail in 1993 and re-opened by HRH Prince Charles in 1998. 

Since then, sales of Benromach have grown rapidly. Last year they increased by 29% and the whisky is now exported to 30 countries around the world. 

Last month the company opened two new dunnage warehouses as it expands to meet growing demand. It also recently recruited a third distiller.  

Benromach 100 Proof

Notes 

Leading malt whisky specialist Gordon MacPhail is the owner of Benromach Distillery. Established in 1898, it was virtually derelict when the family-owned company bought it in 1993. Following a painstaking restoration and re-equipment, the distillery was re-opened by HRH Prince Charles in 1998.

In reopening Benromach Distillery, Gordon MacPhail decided to create a classic Speyside single malt – a style that draws its influence from pre-1960s Speyside whiskies. 

Benromach Distillery is located on the outskirts of the ancient market town of Forres. A four star visitor centre is open to the public throughout the year for tours and tastings. Benromach Distillery is a member of the world famous Malt Whisky Trail. 

Benromach 10 Years Old 

Benromach 10 Years Old is created from the finest Scottish barley and pure spring water from the nearby Romach hills. After being matured for at least 10 years, it emerges golden in colour and displays rich fruit, sweet chocolate and delicate spicy aromas. With a rich sherry influence, the mouth-watering palate coats the senses with exotic fruit flavours, toasted malt and a delicate hint of smoke. 

The new look for the Benromach expressions has been created and designed by Edinburgh based design studio, Stuff Creative.

Article source: http://www.whiskyintelligence.com/2014/09/news-release-from-benromach-distillery-company-ltd-scotch-whisky-news/

Cameronbridge Distillery

Cameronbridge Distillery

DistilleerderijenGeplaatst door Mark Dermul zo, september 28, 2014 08:52:00

Cameronbridge Distillery

Leven, Fife KY8 5RL

Scotland

+44 1333 354 061

www.diageo.com

Haig

Cameronbrigde (soms ook Cameron Brigde) werd in 1824 opgericht door John Haig – bekend van de blend. Ze werd gebouwd in Windygates, vlakbij Leven, in de Schotse Highlands, op zo’n 40 kilometer van de Lowlands, waar de meeste graandistilleerderijen te vinden zijn. Twee jaar na de opening was het de eerste distilleerderij in Schotland die graanwhisky ging produceren. Hiervoor werd gebruik gemaakt van een column still, een uitvinding van Robert Stein – de neef van oprichter John Haig.

In 1877 fuseerde John Haig Co met vijf andere whiskybedrijven tot Distillers Company Limited, een voorloper van huidig eigenaar Diageo. DCL werd de enige aandeelhouder in 1919. Eerst werd er zowel malt- als graanwhisky gemaakt met een combinatie van pot stills en column stills, maar vanaf 1929 ging men zich uitsluitend toeleggen op de productie van graanalcohol. Tijdens de Tweede Wereldoorlog ging de distilleerderij dicht. Na heropening in 1947 werd ze gemoderniseerd en tegen 1960 waren beide de column stills vervangen. Een derde werd overgebracht van de Carsebridge Distillery uit Alloa, toen die sloot in 1983.


Smirnoff

In de periode 1989-1992 werden nog meer vernieuwingen doorgevoerd, waardoor Cameronbridge nu maar liefst 150.000.000 (u leest het goed) liter spirit per jaar kan produceren, waarmee het de absoluut grootste producent van Schotland is. In dezelfde periode werd de productie van neutrale graanalcohol tevens overgebracht naar deze distilleerderij. Deze spirit wordt verwerkt in gins en vodka’s zoals Pimm’s, Smirnoff, Malibu, Tanqueray and Gordon’s Gin.

De industriële distilleerderij beslaat maar liefst 30.3 ha en verwerkt 4.000 ton graan per week. Het overgrote deel is lokaal verbouwde tarwe. De distilleerderij, die in 2000 nog eens werd vernieuwd voor zo’n 9 miljoen pond, beschikt over bijzonder moderne technologie en het productieproces wordt voor een groot deel computergestuurd. Nog eens 65 miljoen pond werd geïnvesteerd in 2010 voor een bioenergiefabried die de zogenaamde spent lees en het afvalwater gebruikt om de eigen energie op te wekken.

Range

Het leeuwendeel van de productie verdwijnt in blends uit de Diageo stallen: JB, Bell’s, Johnnie Walker, Black White, Vat 69, White Horse en Haig’s Dimple.

Maar af en toe verschijnt hij officieel als single grain, weliswaar onder de naam Cameron Brig. De onafhankelijke bottelaars brengen hem dan weer als Cameronbrigde op de markt. Met name Duncan Taylor heeft blijkbaar een grote voorraad.

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MCLEANSCOTLAND “A slight detour into Scotland” – Scotch Whisky News

Anders and Ross

A slight detour into Scotland by Anders Malmsten, Finland

August….what is August good for? Asking myself that question and also coming up with a very good answer, why not go to Scotland. Why, yes please. So, five days in and around Perth sounded like a good idea. And I also would get the chance to help making my own cask at Strathearn distillery.

Day 1 Flying from Helsinki via Amsterdam onwards to Edinburgh. I had to wake up at an unearthly hour as my flight left Helsinki 7:00AM. Well, the positive side was that I would be in Edinburgh already at 10:30AM so time to explore. At the airport I got a brand new Yaris as the rental car and off I went scared completely witless as it was the first time I was driving on the left side of the road (Yes, it is the wrong side). And as a bonus some traffic designing moron had placed some very tricky roundabouts right outside the airport. Well, after the commotion, and changing underware once I finally got out on the highway, and next stop was the quaint little village of Glenfarg. Luggage to the room and off I went again. Had to drive to St Andrews to see the nice town with the old cathedral and castle/monastery thingie, and the on the way back I took a detour to Lindores Abbey to see the place where it all started. Legends(read: Wikipedia) say that the monks there were the first ones to make whisky in Scotland. Who am I to argue with legends? Then back to the hotel pub for a nice evening with local people who were very friendly.

Day 2 Paul and Liz had promised to take me for a quick tour so I left early to Perth to pick up Paul and then off to leave my car at my temporary hotel. With Paul behind the steering wheel we headed towards Edradour. I went on their tour which included a couple of nice drams and a very nice walk around the compound. We also got to see the older barrels in their warehouse belonging to Signatory. There were old Glenlivets, Dallas Dhus and so on. Then picking up a bottle at the shop and lunchtime at a pub quite nearby called The Old Mill. Then we trundled onwards to Aberfeldy where I took the whatchamacallit tour where in the end you get to taste whisky from a cask. And then we still had some tasters at the bar, including the Bits of Strange and Unravel. Both were grand drams, so I had to make a quick decision which one to buy….and because I am strange I had to go for the Strange one J. In the evening there was still some tasting at Liz´s place. The Edradour Fairy Flag was one of the best ones we had that evening. Nice new expression from Edradour. 

AA strath day

Day 3 Thursday was the big day, as that was the day my cask was to be made at Strathearn Distillery. So, after the quite not so light dramming the night before, I oozed down for a quick breakfast and after filling up on bacon and other nutritious and healthy substances I was ready to tackle the challenges ahead. On my way to Strathearn I dropped Paul off at Perth and continued my sojourn alone. When I arrived at the distillery Tony Reeman-Clark had already started to fill the spirit still with the low wines. Tony then instructed me on the fine art of distilling, and then with the 10min crash course(including mandatory safety instructions like don’t touch the still, it is hot!) I was then ready to make whisky. After meticulously making sure that every last drop of juice was pumped into the still we fired up the steam. After approximately 30-40 minutes the excitement hit the roof as the first drops of new make spirit was trickling out from the condenser. This was the “heads” which contain methanol and other not so nice compounds so these were separated. After about 12 liters the heart of the run was starting to come out of the still. The way to measure this is quite interesting. You have a glass tube that you put some cold water into. Then you take a small sample of the distillate and if there is any impurities they show up as a zone of shady liquid in the middle of the tube. Also the alcohol content is measured constantly by having a hydrometer, a temperature gauge, and a big book of charts. Lots of moving bits in the process. The distillation took the whole day, as in the end after getting about 110 liters of new make, we still got a big tank of feints. That is the alcohol where the ABV is so low and containing impurities that it cannot be used. It is then used in the next distillation again. Then there was still the most fun part…filling the cask. So now I have a nice 50 liter cask maturing. That was a very nice and unique experience. So big thanks to Strathearn Distillery and Tony who arranged the day for me. As the hour was late, I started driving back to the hotel and after consulting my trusty gps I decided to take the scenic route. So over the hills and far away. And ye gods the roads were small and crooked. And the speed limit there is just insane. One car can safely navigate the road and then you are still allowed to do 90 km/h. No, I did not. After getting lost and after receiving help from a local I finally got back to the hotel. Mission accomplished!!! 

AA ando casks

Day 4 TGIF! Friday is always nice. Paul was coming with me again as the navigator. I am quite sure that he just wanted to sit and laugh as I tried my best to drive on the left side of the road. Anyhoo, we went over to Glengoyne for a quick visit as I enjoy their products (no, not only the fudge but the whisky also). No tour but just some shopping and idling at the distillery visitors center. Then we headed off to a very silly place. Silly as in Monty Python silly. Doune castle. The place they filmed The Holy Grail. So I got to stand outside and listen when imaginary French soldiers were taunting up on the parapet. “I fart in your general direction! Your mother was a hamster and your father smelt of elderberries!”. After that humiliating defeat we went for lunch at a nice little pub in the countryside. And again, to my surprise in a small shed outside the pub was a grand real ale shop. Why do they hide that kind of awesome shop in a gardenshed??? Then we drove over to Deanston where we just planned on having a wee look and a coffee break. But alas, plans change as the visitor center manager walked by and recognized Paul. So we got an ex-tempore quick tour of the still house and the warehouse. Thank you Peter if you read this! On our way back to Perth we still went by Tullabardine for a shop and run at their visitors center. While not actually finding anything to buy there the nearby local grocery shop had a bottle of the Secret Stills series. Isle of Sky 1986, I wonder what is in the bottle J Saying goodbye to Paul I then drove back to Glenfarg for my final evening in Scotland this time. So I went to the pub as I always do.

AA his haul

Day 5 Step one, pack all the loot in the suitcase. Step two, ask the receptionist to break his back while trying to get the suitcase down two staircases. Step three, drive to the airport, leave the rental car and then check in to the flight and after that just wait. And wait. And after a quick one hour flight to Amsterdam wait for another 4 hours. Fortunately there are whisky shops at the airport so I kept myself entertained. To sum the trip up in one word: AWESOME!

Thank you Paul and Liz for a grand time. You are the greatest!

www.mcleanscotland.com    www.whiskytourscotland.com   www.angelswhiskyclub.com

Article source: http://www.whiskyintelligence.com/2014/09/mcleanscotland-a-slight-detour-into-scotland-scotch-whisky-news/