Drams of the Rising Sun tasting

Dalmore Constellation Collection Masterclass – verslag

EventsGeplaatst door Mark Dermul wo, november 19, 2014 07:29:58

Eén van de hoogtepunten van Spirits in the Sky dit jaar (voor mij althans) was de Masterclass van Dalmore. Er ging heel wat lekkers open gaan, waaronder vier flessen van de beroemde – zeg maar beruchte – Constellation Collection, een verzameling van 21 single casks met een retailwaarde die hoger ligt dan de aankoopprijs van mijn auto. Toegegeven, ik rijd met een kleine wagen, maar toch.

Ik vond het wel jammer dat het niet Richard Patterson zelve was, noch de aangekondigde David Robertson, maar de verkoop van Whyte Mackay aan Emperador uit de Filippijnen betekende dat beide heren werden opgevorderd om daar één en ander in goede banen te leiden. De dame (sorry, ik ving haar naam niet op) die de Masterclass leidde sprak echter met veel enthousiasme en kennis van zaken, waardoor The Nose en zijn collega snel vergeten waren. En het ging immers om de whisky, toch?

Voor ons stonden 8 glazen, waarvan zes op de tasting mat. De twee flesjes ernaast bevatte enerzijds de Dalmore New Make Spirit en anderzijds een sample van de Apostoles 30 Year Old Sherry van Byass Gonzales, het type vat dat door Dalmore veel gebruikt wordt voor de rijping van hun whisky.

The Dalmore New Make was meteen prijs – ik moet wel toegeven dat ik een zwak heb voor New Make. Hij was heel fruitig en vol van smaak zonder enige off-note. Ik was er meteen weg van. De sherry, hoewel ik geen groot liefhebber ben, was ook heel lekker. Zacht en romig, zeer uitgesproken van smaak, droog en zoet. Benieuwd of we die gaan herkennen in enkele van de samples die nu op ons staan te wachten.

De debatten werden geopend met de Dalmore King Alexander III, wat ondanks het prijskaartje wordt vermarkt als een instapversie van Dalmore. Tja, wat kan ik daar op zeggen? Ik vond hem best lekker, maar niet bepaald geweldig (wat je ook hier reeds kon lezen), ondanks de rijping op niet minder dan zes verschillende vattypes. Te veel vaten in de mix? Ik blijf er bij, hij is goed, maar verre van geweldig en zijn prijskaartje absoluut niet waard.

De tweede whisky, daarentegen, was ronduit geweldig. De Dalmore 25 Year Old is pas vorig jaar aan de range toegevoegd en offreert chocolade met vanillevulling en verse vijgen op de neus, alsook wat marsepein, terwijl hij op de tong daar wat tropisch fruit als mango aan toevoegt. In de lange afdronk komen dan weer peperkoek en orangettes naar boven. Ja, deze heeft ook heel wat vaten gezien (Fino sherry, bourbon, Tawny port pipes), maar er niet onder geleden. Integendeel. Een juweeltje (wat wel mag met een prijskaartje van zo’n 800 EUR).

Dan was het tijd voor de beruchte verzameling. Niet minder dan vier expressies van de Constellation Collection gaan voor ons open. De verzameling omvat 21 single casks (15 vintages) die samen 28 jaar overspannen, van 1964 tot 1992 (van de vintages 1969, 1979, 1980, 1981 en 1991 werden telkens twee single casks uitgebracht).

We begonnen met de Dalmore Constellation Collection Vintage 1992 Cask 18 op een vatsterkte van 53,8%. Flink wat citrus en pruimen op zowel de neus als op smaak. Amandelen vervoegen in de finish, alsook wat gember. Lekker, zeker, en goed van zowel body als alcoholpercentage, maar in alle eerlijkheid komt hij niet in de buurt van de Dalmore 25.

Dat doet de Dalmore Constellation Collection Vintage 1980 Cask 2140 zeer duidelijk wel. Hij werd gebotteld op 52.1% na rijping gedurende 31 jaar op (de eerder geproefde) Apostoles sherryvaten. Deze is ronduit schitterend. Hij ruikt bijzonder zacht en fruitig met flink wat citrusvruchten (mandarijn, limoen en een tikkeltje grapefruit), in de mond komt daar een heel panoply van smaken bij zoals overrijpe bananen, marsepein, toffee, gekarameliseerde appelsienschillen, appels op siroop en ga zo maar door. Deze omschrijving doet hem weinig eer aan – je moet hem geproefd hebben. Voor mij is dit een absolute topper.

De volgende twee flessen waren echt het grof geschut en de reden waarom ik inschreef op deze tasting (die met een prijskaartje van 100 EUR niet goedkoop was, maar haar geld dubbel en dik waard). Eerst kwam de Dalmore Constellation Collection Vintage 1973 Cask 10 op een vatsterkte van 48,1%, een whisky die niet minder dan 38 jaar rijpte, waarvan 32 jaar op Amerikaanse witte eik en daarna nog eens 3 jaar op Franse Cabernet Sauvignon-vaten om tot slot nog 3 jaar door te brengen in bourbonvaten uit Kentucky. Allerhande bosvruchten zijn mijn deel op de neus: zwarte bessen, wilde appels met een vleugje vanille. Maak daar maar crème brûlée van. De wijn laat zich een beetje gelden op smaak, wat hem lekker zoet en licht drogend maakt, maar hij blijft succulent genoeg om absolute top te zijn.

Om in schoonheid te eindigen (en dat is een understatement van formaat) werd de Dalmore Constellation Collection Vintage 1969 Cask 14 opengetrokken, die een sterkte had van 45,5% wat doet vermoeden dat hij destijds op een hoger alcoholpercentage in het vat ging dan de ondertussen gebruikelijke 63,5%. 42 jaar oud is deze whisky! Na 36 jaar op Amerikaans eiken ging hij nog 4 jaar op een oloroso sherryvat en tot slot 2 jaar op bourbon. Gestoofd fruit op de neus met flink wat mango, rozijntjes en appelsienen, gewikkeld in een jasje van pure chocolade van topkwaliteit. Op smaak komen daar bananen en noten bij, flink wat kaneel en een beetje peper. In de finish krijg ik plots wat ananas op de grill. Absoluut zalige whisky, maar met een prijskaartje van om en bij de 20.000 EUR (shit, ik kan met deze fles alleen al mijn auto betalen!) onbereikbaar voor de gewone sterveling.

Wat meteen ook aantoont dat het absoluut de moeite loonde om deze tasting bij te wonen. We mogen gerust van een unieke opportuniteit en ervaring spreken. Ik kon tot mijn groot jolijt van alle whisky’s wat mee naar huis nemen om deze ongelofelijke ervaring over enkele maanden thuis nog eens over te doen!

Dat gezegd zijnde wil ik toch even meegeven dat mijn top drie niet noodzakelijk die van de kritische massa is:

Dalmore Constellation Collection 1980

Dalmore Constellation Collection 1973

Dalmore 25 Year Old

Bedankt, Dalmore en bedankt, The Nectar, om ons deze fantastische gelegenheid te geven.

May the Malt be with you!

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Mark’s Whisky Ramblings 99: Auchnagie – The Lost Distillery

Spirits in the Sky – verslag

EventsGeplaatst door Mark Dermul di, november 18, 2014 07:39:13

Het weekend van 8 en 9 november was het weer zover: Spirits in the Sky, één van de beste (zoniet hét beste) whiskyfestivals in België. Voor deze editie koos de organisatie, The Nectar, voor het Thon Hotel in hartje Brussel. En het was een goeie keuze, want een prachtige locatie met voldoende ruimte om de massa liefhebbers op te vangen.

Ilse dropte Niek en mezelf af voor de deur (ze zou ons later ook weer oppikken, wat is het toch fijn om een Bobette te hebben), ruimschoots op tijd. Nog voor de deuren open gingen liepen we al wat bekend volk tegen het lijf – één van de leuke dingen van zo’n festival: vrienden ontmoeten met dezelfde passie.

Ik kwam gewapend met 50 sampleflesjes en een beurs vol euro’s (door de jetons in mijn broekzak rinkelde ik bij elke stap!) en ging aan de slag. Ik vulde meteen wat nieuw spul af, zoals de Highland Park Dark Origins, de Balvenie Tun 1509 alsook de 17 Year Old Double Wood en drie Glenfiddich, waaronder de 26 Year Old Excellence waar ik erg naar uitkijk.

We begonnen licht, met wat gins. En het mag gezegd, daar zat al meteen mooi spul tussen. De Adnams had er twee, de Copper House Gin en de First Rate Gin. De tweede was duidelijk beter. Hun Sloe Gin, een vruchtenlikeur, was mierzoet. Ik had serieus wat water nodig om mijn glas nadien terug neutraal te krijgen.

De Mayfair London Dry Gin kon me bekoren, maar de Mombassa Club en zeker hun Colonel’s Reserve vielen me beter in de smaak. De Ish was okayish (heb je ‘m?), maar de lekkerste gin die ik die dag proefde kwam uit Munchen! The Duke Munich Dry Gin was van die aard dat ik meteen wat kocht. Daar gaan we later mee aan de slag, als het zonnetje weer begint te schijnen.

Na de gin trokken we richting whisky. Beginnen deden we bij Glenglassaugh en GlenDronach. Samples werden afgevuld, twee drammetjes werden geproefd. Maar we moesten onze gezellige babbel met de man achter de tafel kortwieken omdat op het scherm achter hem de boodschap verscheen (ook een nieuwigheidje en zeer geapprecieerd) dat onze Dalmore Masterclass over enkele minuten van start zou gaan.

Nu, die Masterclass was echt wel de moeite. Daarom ga ik er hier weinig woorden aan vuil maken en er morgen een aparte blogpost aan wijden. U zal snappen waarom. Laat ik volstaan door te zeggen dat we enkele uitzonderlijke flesjes gekraakt hebben uit de bijzonder gehypte (en veel te dure) Constellation Collection.

Bij Duncan Taylor proefde ik een Cragganmore 1992, maar geweldig was hij niet. Er stond ook weinig nieuws op tafel bij Dalmore, Jura Fettercairn, maar de Fettercairn Fior had ik nog niet eerder geproefd. En ik moet zeggen dat hij mij weinig deed. Bij Signatory echter, de tafel ernaast, kon ik me tegoed doen aan de Mosstowie 34 Year Old 1979 uit de Cask Strength Collection. Het was één van de hoogtepunten van dit festival. Van de Glen Ord uit 1997 nam ik een gul sample mee (dankjewel, Andrew), alsook van enkele van de nieuwe releases (Bowmore, Ledaig Clynelish) uit de Un-Chillfiltered Collection. Die zullen binnenkort allemaal wel eens aan de beurt komen. Afsluiten aan deze tafel deden we met de Ballechin 10 Year Old, een nieuwe vaste waarde in deze geturfde reeks van Edradour.

Aan de tafel met het Japanse spul werden we bijzonder aangenaam verrast door de 30-jarige Apple Brandy die de naam Rita meekreeg, genoemd naar de Schotse echtgenote van Masetaka Taketsuru, de oprichter van de Yoichi (en later de Myagikyo) distilleerderij. Maar ook de Nikka Coffey Malt mocht er wezen. Van de Yoichi 1991 moest ik wel een sample meenemen – wat een whisky! De Taketsuru Pure Malt 25 Year Old en Nikka Single Cask Coffey Malt 2003 gingen ook meer richting Whivie-HQ.

Bij de Nectar konden we uiteraard niet voorbij de twee nieuwe Ierse whiskeys: een geturfde 23-jarige (geweldig!) en een ongeturfde 21-jarige, maar hun Littlemill 1990 was voor mij opnieuw een hoogtepunt. Na een korte pauze aan de stand van Wemyss – waar we de nieuwe Velvet Fig probeerden – was het tijd voor een volgende ontdekking: Armorik!

Terwijl Niek de volledige range probeerde tijdens een impromptu mini-tasting, proefde ik er slechts twee, maar allebei echt, écht de moeite. Ik had eerder als wat van deze Franse whisky geproefd, maar vond hem maar gewoontjes. Maar deze twee bottelingen sprongen er wat mij betreft wel uit: Armorik Maitre de Chai en de Armorik Single Cask 3292 Millésime 2002. Pareltjes uit Bretagne, wie had dat gedacht?

De meeste expressies Compass Box kunnen wel bekoren, dus wilde ik deze kans niet laten voorbij gaan om enkele nieuwtjes te proberen. Zoals daar zijn: Great King Street Glasgow, The Lost Blend en de Juveniles. Maar ik beken: het palate begon vermoeid te geraken, dus nam ik samples mee om binnenkort in alle sereniteit te beoordelen.

Om af te sluiten, bracht ik een bezoek aan mijn liquid love: Auchentoshan. Ik maakte een praatje met importeur Stephane De Bolle en maakte kennis met de opvolger van Gordon Dundas (die nu het Verre Oosten onveilig maakt), de bijzonder sympathieke Alasdair Dickinson. We hadden elkaar eerder enkel virtueel ontmoet en al wat leuke deals gedaan, maar om elkaar hier te kunnen begroeten met een goeie dram ter hand was wel erg prettig. De dram in kwestie was de nieuwe Auchentoshan 25 Year Old 1988 Wine Cask Matured, 8 jaar gerijpt op bourbonvaten en dan een finish van 17 jaar (de langste in de industrie) in Franse wijnvaten. En hij is ronduit geweldig.

Maar de klok ging richting 18u, de chauffeur kondigde zich al aan, dus was het hoog tijd om af te sluiten. Maar niet vooraleer ik nog enkele flessen overnam van Auchentoshan. Immers, wat gaan die mensen daar nog mee doen? Een leuke deal werd beklonken, vier flessen mochten mee naar het cabinet van de Toshan Man. Iedereen blij.

Nog even kort alfabetisch opsommen wat we allemaal geproefd hebben (de 50 samples ga ik hier niet opnoemen), met de highlights in bold (en dus tevens zonder vermelding van de Dalmore uit de Masterclass):

Armorik Maitre de Chai

Armorik Single Cask 3292 Millésime 2002

Auchentoshan 25 Year Old 1988 Wine Cask Matured

Ballechin 10 Year Old

Bunnahabhain 22 Year Old 1980

Compass Box Great King Street Glasgow

Compass Box The Lost Blend

Cragganmore 19 Year Old 1992/2011 Duncan Taylor Rare Auld cask 1425

Fettercairn Fior

GlenDronach 21 Year Old Parliament

Highland Park Dark Origins

Ireland ‘peated’ 23 Year Old 1991/2014 NOTDD

Lagavulin 1995 DE

Littlemill 24 Year Old 1990/2014 NOTDD

Mosstowie 34 Year Old 1979/2013 Signatory Cask Strength cask 1353

Nikka Coffey Malt Whisky

Nikka Apple Brandy 30 Year Old Rita

Tamnavulin-Glenlivet 15 Year Old 1973/1988 Moon Import

Wemyss Velvet Fig Blended Malt

The Duke Munich Dry Gin

Adnams Sloe Gin

Adnams Copper House Gin

Adnams Copper House First Rate Gin

Ish London Dry Gin

Mayfair London Dry Gin

Mombassa Club Gin

Mombassa Club Colonel’s Reserve Gin

In de komende weken/maanden zal ik de samples stuk voor stuk op het blog publiceren, maar daarvoor is het nog even geduld oefenen.

Oh, ja, mijn zoon noemt me schertsend een BBV – een bijna bekende Vlaming – omdat ik (net als heel wat collega liefhebbers, overigens) een pagina kreeg ik de nieuwe spiritsgids van The Nectar. Leuk!

Het was weer geweldig, dat wil ik toch nog even benadrukken. Spirits blijft mijn favoriete festival en ik blokkeer nu reeds mijn agenda voor de editie van 2015.

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Article source: http://iloapp.whivie.be/blog/blog?Home&post=2787

Paul was chatting to Kevan Fraser, General Manager (at Eden brewery & distillery, near St Andrews) – Scotch Whisky News

AA eden stills web crop

Paul was chatting to Kevan Fraser, General Manager (at Eden brewery distillery, near St Andrews).

Q; What started you along this whisky road when you have a successful beer operation? A; It seemed the next logical step for us to progress in to distilling. Looking back at the history of our site it was a brewery and before that a distillery owned by the Haig family between 1810 – 1882 so its nice to be restoring the site back to its original use.

Q; talking of the beer, how is this going? A; The beers are going down well we are in the process of increasing capacity to keep up with demands with lots of interest in the export market.

Q; sorry, back to the whisky – Paul Mc’s note; wasnee my fault, he kept giving me beers as we chatted! – who has been involved during the whisky start up process? A; We have been consulting with David and Tony from Strathearn who are great

Q; where did the stills and equipment come from and why? A; From Hoga in Portugal to make the great 1000L Stills and do this in the small time frame we were looking for.

Q; where will the casks come from? And what size? A; We get casks from all over our PX and Sherry casks from Toneleria J.L. Rodriguez as a sherry finish will be our standard finish. But we will source casks from all over too try new and exciting finishes too.

Q; will you have the opportunity to “finish” differently? A; Yes we will and as we are all small batch gives us great flexible to experiment and try new things.

Q; who is the master distiller? (whisky) A; Scott Ferguson is the head of our distilling.

Q; will you be selling casks from day one? A; We are selling casks but only a limited number each year.

Q; I think also you mentioned new make sales, can you expand on this? A; We are looking at perhaps releasing a small amount of new make spirit to show people the progression of the spirit with the smaller octaves that mature at a faster rate than the larger counter parts.

Q; what will be the annual volume of whisky? A; 80,000L

Q; your plans are small but quality distilling? A; Yes Our aim is to create the best small-batch whisky in the world, alongside our award-winning craft beer and gin from a single, small site.

Q; so when do you expect the first dram to be ready? A; We expect our first dram to be ready in May 2018 Q; have you completed the label design and bottle shape? A; We are almost there but we have plenty time to fine tune the design.

Q; What whiskies have you been involved with over the years that you would consider extra special? In fact what is your background? A; I have always had a love for whisky , Beer and gin. But I built up my knowledge of whisky while managing the Dunvegan in St Andrews which had a great selection of malt whisky to offer all the golfers after the round on the Old Course

Q; Relaxing at home what whisky would you pour yourself? Same for a beer? A; At the moment I have been enjoying Edradour – Ruby Port cask matured 10yo, Beer of the moment just now is Siren Brewery – Soundwave IPA

Q; what is your least favourite part of the job ? A; Paper work not the best part but is essential

Q; what is your favourite part of the job? A; tours showing people round our small set up and sharing our passion and vision for what we are doing is what I enjoy most I am a people person and love meeting new people every day.

FINALLY … Q; what are the future plans at Eden for both beer and whisky? (you mentioned a gin and a whisky room, more warehousing etc etc) – A; The plans are really exciting looking to try new things and really push the boundaries in beer whisky and gin! We have also created whisky gin experiences where people can come down and see what we are doing here at Eden. Mill and be a part of it.

http://www.mcleanscotland.com/ http://www.angelswhiskyclub.com/

Article source: http://www.whiskyintelligence.com/2014/12/paul-was-chatting-to-kevan-fraser-general-manager-at-eden-brewery-distillery-near-st-andrews-scotch-whisky-news/

Paul Chats to Merry Beth Tomaszewski, Co-Founder/VP. MB Roland Distillery – American Whiskey News

web sign

Paul is chatting to Merry Beth Tomaszewski, Co-Founder/VP. MB Roland Distillery. 

http://www.mbrdistillery.com/

MB ROLAND DISTILLERY 137 BARKERS MILL RD PEMBROKE, KY 42266

Merry Beth, can you give me a brief rundown on the distillery.

A; MB Roland Distillery is a completely “grain to glass” craft distillery in Pembroke, Christian Co. KY, using local white corn to hand make a very unique “distillation barrel proof” Kentucky Bourbon. The distillery was founded by myself (“MB”) and Paul Tomaszewski in 2009 as Kentucky’s first completely “grain to glass” craft distillery. Paul is a native of south eastern Louisiana and arrived to the area via nearby Ft Campbell, while MB is a local native. An Amish dairy farm came up for sale and proved to be a wonderful foundation for a Kentucky craft distillery.

Why at this location?

A; One of the major benefits of the location is the proximity to a local grain supplier, Christian County Grain, located in nearby Pembroke. The operation started out with Paul as the one and only full-time distiller in 2009. Since then our team has grown to more than 14 total employees, including myself coming over full time. The one constant with us with both our production process and our location is that we love what we do and strive to make that come through in our products, the distillery, and our onsite events.

How do you make your whiskey?

A; There is no minimum aging time for whiskey, but for certain whiskies (like bourbon or rye) to be designated as “straight,” they must be aged in the barrel for at least two years. However, there is one whiskey that, by law, does not need to be aged; corn whiskey. In fact, IF corn whiskey is aged, it can only be aged in used, charred oak, or toasted oak barrels. Unlike most other grain whiskies, corn whiskey also needs to be at least 80% corn, while bourbon, rye, and other whiskies need only to be at least 51% of their respective major grains. There are some specifics for the type of barrels that must be used (new vs. used charred, toasted, etc.) for certain whiskies, and that’s where it starts to get confusing. Bourbon is a whiskey that must be produced in America, distilled from at least 51% corn, and aged in new, charred oak barrels. There are some other specifics, but the main idea is that it’s American, corn-based and aged in new, charred oak. There is no requirement for bourbon to be made in Kentucky. However, 95% of all bourbon is made in Kentucky. At MB Roland Distillery, in addition to our bourbon we take pride in making other unique whiskies made a typical Kentucky distillery. We’ve made everything from our “Black Patch Whiskey” to a wheat-based whiskey. There’s no end to the variations and we’ll be trying out new things anytime we get a chance or an excuse to do so.

What is your description of moonshine? A; My description? Paul; sorry, US Moonshine – my cousins in Ireland make their own! A; Unlike whiskey, moonshine has no legal requirements. In fact, when you really get down to it, moonshine is simply ILLEGAL distilled alcohol. Over here in Kentucky, we take our moonshine seriously, so if you do a little looking into the “art of moonshine,” you’ll find our “True Kentucky Shine” is just like the real deal. First of all, it’s made with what we consider a true moonshine recipe, 50% corn and 50% cane sugar, hence the name “True Kentucky Shine.” Due to us using some sugar in the mash, it can’t be called whiskey. We don’t distil our shine to a pure alcohol (there’s an ethanol plant 5 miles away producing grain alcohol at 200 proof for your gas tank if you’re looking for proof as a sign of quality), we want some flavour to come through in the spirit itself. The flavour of our shine has influences from both the corn and the sugar, so it’s really in it’s own league when compared to an all-grain recipe. Furthermore, we only use white, food-grade corn.

Can you tell me about the equipment?

A; We opened 5 years ago with a 100 gallon pot still. That tiny still worked night/day until February of 2014. We now have a 600 gallon stripping still a 300 gallon finishing still. The original 100 gallon still is now a water fountain gracing the front lawn of the gift shop. We also use a basic boiler system and have a 600 gallon mash tun. We double distil our product, stripping the whiskey on the 600 gallon still using a unique method for our secondary distillation, incorporating previous batch low wines to attain a lower proof finished spirit for a very full flavour.

Technical time; where did you get the stills from and the other equipment?

A; The stills mash tun came from Trident Stills.

What made you select them?

A; We’ve known Jesse, the owner maker for a number of years and knew he would make a product that would be reliable and that he would stand behind.

What will be the annual total litres distilled?

A; We currently distil approximately 40,000 litres per year, but we have the capacity to grow into 80,000 litres annually.

The Whiskey Rainbow at MB Roland Distillery web

Where do you source your casks?

A; Kelvin Cooperage

Can you try and explain the state laws on alcohol? A; I’d certainly try, but those laws depend on what type of alcohol you’re selling and in what capacity. Beer, wine or spirits, liquor store, restaurant, distillery, brewery, winery or distributor. So you can see, that’s a long conversation needed over a nice pour…or two.

You offer tours I believe?

A; Certainly! We are open 10 AM – 6 PM Monday through Saturday Central Time and give tours on the hour.

Have you any favourite Scottish whisky? Or any whisky from around the world?

A; My husband and I enjoy quite a few Scotch whiskies, most notably Laphroaig.

How many different whiskies do you think you have tasted during your life?

A; That’s a tough one. I developed a palate for whiskies late in the game, so I can’t say I’ve tasted hundreds like many I know. But I’ve tasted enough to know good whiskies. I think that’s probably the best answer.

What Kentucky whiskey/bourbon would you recommend to someone who is a novice?

A; As a member of the Kentucky Distillers’ Association, I can (and will) recommend many quality bourbons from various producers. However, I think Makers Mark is a good entry level Kentucky Bourbon.

What’s your most memorable experience in the industry?

A; Having our bourbon become so popular that it sells out within 30 minutes of release at the gift shop. While we are infinitesimal in the whiskey world, our bourbon has garnered an ardent local following. It is so exciting and personally satisfying to know that you’ve helped to create a spirit and demand for that spirit keeps growing. We’re making certain to grow as well.

Is there a best mixer for your drinks?

A;  Personally, I love Ginger Ale for our non-bourbon spirits! But if it’s bourbon, give it to me neat; meaning straight with no ice or water, just pour it in a glass and put it in front of me. At room temperature, please.

Merry Beth, many thanks for the time today, as mentioned previously, we are aiming to arrange a Kentucky/Tennessee whiskey tour in the future, would you be open to one of our tours dropping by? A; We would be honoured to have you at MB Roland Distillery.

Paul, I’ve answered all the questions to the best of my ability. Hopefully you will be able to come by the distillery one day soon! While I would love to send some of our Kentucky Bourbon all the way to Scotland, Kentucky doesn’t allow us to ship out of state! (see above) Regretfully, it is going to have to wait until you are able to make that trip in person, or Kentucky changes its law to let us ship our spirits (which I certainly hope happens!).

In the meantime, I hope we keep you entertained via Facebook. We also are on Twitter Instagram if you care to follow us (@mbrdistillery).

Take care cheers!

Merry Beth Tomaszewski

Co-Founder/VP

MB Roland Distillery

Paul McLean; http://www.mcleanscotland.com/  http://www.angelswhiskyclub.com/

 web sign2

Article source: http://www.whiskyintelligence.com/2014/12/paul-chats-to-merry-beth-tomaszewski-co-foundervp-mb-roland-distillery-american-whiskey-news/

Old St Andrews Scotch Whisky 15 Year Old Malt

Spirits in the Sky – verslag

EventsGeplaatst door Mark Dermul di, november 18, 2014 07:39:13

Het weekend van 8 en 9 november was het weer zover: Spirits in the Sky, één van de beste (zoniet hét beste) whiskyfestivals in België. Voor deze editie koos de organisatie, The Nectar, voor het Thon Hotel in hartje Brussel. En het was een goeie keuze, want een prachtige locatie met voldoende ruimte om de massa liefhebbers op te vangen.

Ilse dropte Niek en mezelf af voor de deur (ze zou ons later ook weer oppikken, wat is het toch fijn om een Bobette te hebben), ruimschoots op tijd. Nog voor de deuren open gingen liepen we al wat bekend volk tegen het lijf – één van de leuke dingen van zo’n festival: vrienden ontmoeten met dezelfde passie.

Ik kwam gewapend met 50 sampleflesjes en een beurs vol euro’s (door de jetons in mijn broekzak rinkelde ik bij elke stap!) en ging aan de slag. Ik vulde meteen wat nieuw spul af, zoals de Highland Park Dark Origins, de Balvenie Tun 1509 alsook de 17 Year Old Double Wood en drie Glenfiddich, waaronder de 26 Year Old Excellence waar ik erg naar uitkijk.

We begonnen licht, met wat gins. En het mag gezegd, daar zat al meteen mooi spul tussen. De Adnams had er twee, de Copper House Gin en de First Rate Gin. De tweede was duidelijk beter. Hun Sloe Gin, een vruchtenlikeur, was mierzoet. Ik had serieus wat water nodig om mijn glas nadien terug neutraal te krijgen.

De Mayfair London Dry Gin kon me bekoren, maar de Mombassa Club en zeker hun Colonel’s Reserve vielen me beter in de smaak. De Ish was okayish (heb je ‘m?), maar de lekkerste gin die ik die dag proefde kwam uit Munchen! The Duke Munich Dry Gin was van die aard dat ik meteen wat kocht. Daar gaan we later mee aan de slag, als het zonnetje weer begint te schijnen.

Na de gin trokken we richting whisky. Beginnen deden we bij Glenglassaugh en GlenDronach. Samples werden afgevuld, twee drammetjes werden geproefd. Maar we moesten onze gezellige babbel met de man achter de tafel kortwieken omdat op het scherm achter hem de boodschap verscheen (ook een nieuwigheidje en zeer geapprecieerd) dat onze Dalmore Masterclass over enkele minuten van start zou gaan.

Nu, die Masterclass was echt wel de moeite. Daarom ga ik er hier weinig woorden aan vuil maken en er morgen een aparte blogpost aan wijden. U zal snappen waarom. Laat ik volstaan door te zeggen dat we enkele uitzonderlijke flesjes gekraakt hebben uit de bijzonder gehypte (en veel te dure) Constellation Collection.

Bij Duncan Taylor proefde ik een Cragganmore 1992, maar geweldig was hij niet. Er stond ook weinig nieuws op tafel bij Dalmore, Jura Fettercairn, maar de Fettercairn Fior had ik nog niet eerder geproefd. En ik moet zeggen dat hij mij weinig deed. Bij Signatory echter, de tafel ernaast, kon ik me tegoed doen aan de Mosstowie 34 Year Old 1979 uit de Cask Strength Collection. Het was één van de hoogtepunten van dit festival. Van de Glen Ord uit 1997 nam ik een gul sample mee (dankjewel, Andrew), alsook van enkele van de nieuwe releases (Bowmore, Ledaig Clynelish) uit de Un-Chillfiltered Collection. Die zullen binnenkort allemaal wel eens aan de beurt komen. Afsluiten aan deze tafel deden we met de Ballechin 10 Year Old, een nieuwe vaste waarde in deze geturfde reeks van Edradour.

Aan de tafel met het Japanse spul werden we bijzonder aangenaam verrast door de 30-jarige Apple Brandy die de naam Rita meekreeg, genoemd naar de Schotse echtgenote van Masetaka Taketsuru, de oprichter van de Yoichi (en later de Myagikyo) distilleerderij. Maar ook de Nikka Coffey Malt mocht er wezen. Van de Yoichi 1991 moest ik wel een sample meenemen – wat een whisky! De Taketsuru Pure Malt 25 Year Old en Nikka Single Cask Coffey Malt 2003 gingen ook meer richting Whivie-HQ.

Bij de Nectar konden we uiteraard niet voorbij de twee nieuwe Ierse whiskeys: een geturfde 23-jarige (geweldig!) en een ongeturfde 21-jarige, maar hun Littlemill 1990 was voor mij opnieuw een hoogtepunt. Na een korte pauze aan de stand van Wemyss – waar we de nieuwe Velvet Fig probeerden – was het tijd voor een volgende ontdekking: Armorik!

Terwijl Niek de volledige range probeerde tijdens een impromptu mini-tasting, proefde ik er slechts twee, maar allebei echt, écht de moeite. Ik had eerder als wat van deze Franse whisky geproefd, maar vond hem maar gewoontjes. Maar deze twee bottelingen sprongen er wat mij betreft wel uit: Armorik Maitre de Chai en de Armorik Single Cask 3292 Millésime 2002. Pareltjes uit Bretagne, wie had dat gedacht?

De meeste expressies Compass Box kunnen wel bekoren, dus wilde ik deze kans niet laten voorbij gaan om enkele nieuwtjes te proberen. Zoals daar zijn: Great King Street Glasgow, The Lost Blend en de Juveniles. Maar ik beken: het palate begon vermoeid te geraken, dus nam ik samples mee om binnenkort in alle sereniteit te beoordelen.

Om af te sluiten, bracht ik een bezoek aan mijn liquid love: Auchentoshan. Ik maakte een praatje met importeur Stephane De Bolle en maakte kennis met de opvolger van Gordon Dundas (die nu het Verre Oosten onveilig maakt), de bijzonder sympathieke Alasdair Dickinson. We hadden elkaar eerder enkel virtueel ontmoet en al wat leuke deals gedaan, maar om elkaar hier te kunnen begroeten met een goeie dram ter hand was wel erg prettig. De dram in kwestie was de nieuwe Auchentoshan 25 Year Old 1988 Wine Cask Matured, 8 jaar gerijpt op bourbonvaten en dan een finish van 17 jaar (de langste in de industrie) in Franse wijnvaten. En hij is ronduit geweldig.

Maar de klok ging richting 18u, de chauffeur kondigde zich al aan, dus was het hoog tijd om af te sluiten. Maar niet vooraleer ik nog enkele flessen overnam van Auchentoshan. Immers, wat gaan die mensen daar nog mee doen? Een leuke deal werd beklonken, vier flessen mochten mee naar het cabinet van de Toshan Man. Iedereen blij.

Nog even kort alfabetisch opsommen wat we allemaal geproefd hebben (de 50 samples ga ik hier niet opnoemen), met de highlights in bold (en dus tevens zonder vermelding van de Dalmore uit de Masterclass):

Armorik Maitre de Chai

Armorik Single Cask 3292 Millésime 2002

Auchentoshan 25 Year Old 1988 Wine Cask Matured

Ballechin 10 Year Old

Bunnahabhain 22 Year Old 1980

Compass Box Great King Street Glasgow

Compass Box The Lost Blend

Cragganmore 19 Year Old 1992/2011 Duncan Taylor Rare Auld cask 1425

Fettercairn Fior

GlenDronach 21 Year Old Parliament

Highland Park Dark Origins

Ireland ‘peated’ 23 Year Old 1991/2014 NOTDD

Lagavulin 1995 DE

Littlemill 24 Year Old 1990/2014 NOTDD

Mosstowie 34 Year Old 1979/2013 Signatory Cask Strength cask 1353

Nikka Coffey Malt Whisky

Nikka Apple Brandy 30 Year Old Rita

Tamnavulin-Glenlivet 15 Year Old 1973/1988 Moon Import

Wemyss Velvet Fig Blended Malt

The Duke Munich Dry Gin

Adnams Sloe Gin

Adnams Copper House Gin

Adnams Copper House First Rate Gin

Ish London Dry Gin

Mayfair London Dry Gin

Mombassa Club Gin

Mombassa Club Colonel’s Reserve Gin

In de komende weken/maanden zal ik de samples stuk voor stuk op het blog publiceren, maar daarvoor is het nog even geduld oefenen.

Oh, ja, mijn zoon noemt me schertsend een BBV – een bijna bekende Vlaming – omdat ik (net als heel wat collega liefhebbers, overigens) een pagina kreeg ik de nieuwe spiritsgids van The Nectar. Leuk!

Het was weer geweldig, dat wil ik toch nog even benadrukken. Spirits blijft mijn favoriete festival en ik blokkeer nu reeds mijn agenda voor de editie van 2015.

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Article source: http://iloapp.whivie.be/blog/blog?Home&post=2786

Take A Peek at The New Tullibardine Video – Scotch Whisky News

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The New Video

HISTORY OF TULLIBARDINE

The history of Tullibardine as a location for brewing and distilling is one of the oldest in Scotland. Located in Blackford, the gateway to the Highlands, it was here in 1488 that the young King James 4th of Scotland stopped by on his way to his coronation, to purchase beer from the local brewery. This is recorded as the first public purchase of beer. In 1503 the brewery received the first Royal Charter issued by James IV, in recognition of the fine beer produced at Tullibardine.

Although the easy access from the north and the south makes this the perfect location for distilling and brewing, the most important aspect is the plentiful supply of fresh, spring water from the surrounding Ochil Hills. These hills were formed more than 400 million years ago with layers of basalt and red sandstone, and are well known for the gold that was mined from them. The water that reaches the distillery has taken 15 years to reach the Danny Burn, which is the spring where we take our water from. This is the same water bottled by the renowned mineral water company, Highland Spring.

In 1947 William Delme Evans began converting the original brewery buildings that remained into a distillery, and in 1949 the first spirit was distilled at the newly named Tullibardine Distillery. The name in Gaelic means ‘lookout hill’, and was taken from the small medieval chapel built in 1446, which is close to the distillery.

In 1953 the distillery was sold to Brodie Hepburn, who were themselves later sold to Invergordon Distillers. For the next few decades production continued using the original two stills and maturing the spirit in sherry casks. In 1973 the capacity was increased with the addition of two more stills.

Recently Tullibardine began a new chapter in its history as in November 2011 the distillery was purchased by an independent family company already involved in the Whisky Industry. There is no doubt that the future of Tullibardine is in safe hands. With a wide portfolio of stock ranging back as far as 1952, Tullibardine is a lovely sweet, elegant and complex malt whisky.

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Article source: http://www.whiskyintelligence.com/2014/12/take-a-peek-at-the-new-tullibardine-video-scotch-whisky-news/

A. Smith Bowman Distillery Releases Limited Edition Vanilla Bean Infused Whiskey – American Whiskey News

ASmithBowmanDistillery Logo

A. Smith Bowman Distillery Releases Limited Edition Vanilla Bean Infused Whiskey     

Release is Extremely Limited, Mostly Only in Virginia

Fredericksburg, VA. (Dec. 3, 2014) A. Smith Bowman Distillery announces the last release in its Abraham Bowman line for 2014, the Abraham Bowman Limited Edition Vanilla Bean Infused Whiskey. This new whiskey was aged a total of seven years and six months in the barrel.

Barrels of A. Smith Bowman bourbon were infused with chopped up Madagascar vanilla beans in October of 2012. Beans were added at various levels and tasted every ten weeks to observe how their flavor interacted with the bourbon as it aged. After a little over two years, all of the barrels were married together for bottling.

“This marriage was a bit challenging to get it to come out just right,” said Brian Prewitt, master distiller.  “While the Abraham releases are experimental, we always want to make sure they exceed our expectations and those of our fans’. With some careful marrying of the various barrels in this experiment, we were able to make the flavor, mouth feel, and color exactly in line with what we were hoping for in this release.”

The whiskey has been described as, “Beautiful copper color. Sweet vanilla, candied nuts, toffee, hints of maple, and dried fruit in the aroma. Sweet oak, vanilla, and dark spice in the flavor with a long, lingering finish.”About A. Smith BowmanAs a small and privately owned company, A. Smith Bowman Distillery continues the time-honored traditions on which it was founded. Considered a micro-distillery by today’s standards, A. Smith Bowman produces an assortment of hand-crafted spirits distilled from only the finest natural ingredients and using the latest technology. This micro-distillery focuses on the production of premium spirits honoring the legacy of Virginia’s first settlers. For more information on A. Smith Bowman, please visit www.asmithbowman.com .

A. Smith Bowman’s distilling roots date back to the years before Prohibition when the Bowman family had a granary and dairy farm in Sunset Hills, Virginia. They used excess grain from the family estate to distill spirits. In 1934, after the Repeal of Prohibition, Abram Smith Bowman and his sons continued the family tradition and built a more modern distillery in Fairfax County, Virginia called Sunset Hills Farm.  In response to the rapid rise of taxes in Northern Virginia, the Distillery was moved in 1988 and is now nestled in Spotsylvania County near the city of Fredericksburg, 60 miles away from the original location.

The Abraham Bowman Limited Edition Vanilla Bean Infused Whiskey is part of a series of limited edition whiskies, named after Abraham Bowman, the commander of the 8th Virginia Regiment in the American Revolutionary War. Each edition of the Abraham line is a different expression and a new release is offered a few times a year.  The Abraham Bowman Limited Edition Vanilla Bean Infused Whiskey went on sale at the end of November. However, quantity is very limited and it will mostly be available only in Virginia.  It is 90 proof. Suggested retail pricing is $69.99.

About A. Smith Bowman

Smith Bowman’s distilling roots date back to the years before Prohibition when the Bowman family had a granary and dairy farm in Sunset Hills, Virginia. They used excess grain from the family estate to distill spirits. In 1934, after the Repeal of Prohibition, Abram Smith Bowman and his sons continued the family tradition and built a more modern distillery in Fairfax County, Virginia called Sunset Hills Farm.  In response to the rapid rise of taxes in Northern Virginia, the Distillery was moved in 1988 and is now nestled in Spotsylvania County near the city of Fredericksburg, 60 miles away from the original location.

As a small and privately owned company, A. Smith Bowman Distillery continues the time-honored traditions on which it was founded. Considered a micro-distillery by today’s standards, A. Smith Bowman produces an assortment of hand-crafted spirits distilled from only the finest natural ingredients and using the latest technology. This micro-distillery focuses on the production of premium spirits honoring the legacy of Virginia’s first settlers. For more information on A. Smith Bowman, please visit www.asmithbowman.com

 

              

 

Article source: http://www.whiskyintelligence.com/2014/12/a-smith-bowman-distillery-releases-limited-edition-vanilla-bean-infused-whiskey-american-whiskey-news/

“FROM DREAM TO DRAM” KINGSBARNS DISTILLERY OFFICIALLY OPEN – Scotch Whisky News

Kingsbarns Distillery 01

FROM DREAM TO DRAM” KINGSBARNS DISTILLERY OFFICIALLY OPEN 

The Kingsbarns Distillery and Visitor Centre officially opened its doors to the public on Monday 1 December. The first visitor was the aptly named Mr. New, who lives locally and has watched the build with interest over the past year and a half.

Located in The East Neuk of Fife, Scotland and overlooking the world-renowned Kingsbarns Championship Golf Course, the arrival of this single malt distillery to the area officially marries together two of Scotland’s finest exports, golf and whisky and is the newest Lowland whisky distillery in the St Andrews area.

Director William Wemyss and Distillery Founder Douglas Clement marked the opening of the Distillery on St Andrews Day (Sunday 30 November) with an official plaque unveiling at a private event attended by industry leaders, close friends and family.

Internationally acclaimed musician James Yorkston who is from the area celebrated the occasion by performing an intimate set including a song penned specially for the occasion.

Speaking on behalf of the Wemyss family, Director William Wemyss commented:

“Since we bought the Kingsbarns project in 2013, it has been a very exciting year for us.  Building a whisky distillery is a once in a generation opportunity and we are looking forward to playing our part in bringing a reinvigoration to the Kingdom of Fife.”

The Scottish Government also supported the development with a European Food Processing and Marketing grant. Food Secretary Richard Lochhead said:

“I’d like to congratulate the Wemyss family and their investors for creating and opening The Kingsbarns Distillery and Visitor Centre here in Fife. This will provide a fantastic added tourist attraction for the many thousands of golf lovers who flock to the ‘Home of Golf’ at St Andrews each year.

“The Scottish Government, which provided support for this project through the Food Processing, Marketing and Cooperation Grant Scheme, welcomes this new distillery to the family of Scottish Craft Distilleries. As well as creating jobs, it will also further enhance the area in terms of tourism activity, bringing Whisky aficionados and golfers to this part of Fife.

“2015 is the Year of Food and Drink in Scotland: a time for us to celebrate our rich natural larder and incredible offering of some of the finest luxury products in the world. Our whisky is second to none and I have every confidence that The Kingsbarns Distillery and Visitor Centre will enrich our reputation for exceptional whisky offerings even further. I wish the Wemyss family the very best of luck in their endeavor.”

The new Kingsbarns Single Malt Scotch whisky will be classified in the Lowlands region and available after a minimum of three years maturation in oak casks.  Fife grown malted barley has been secured to make the spirit and it will be matured predominantly in ex-Bourbon casks.  The visitor centre offers a unique opportunity for guests to watch the process first-hand and be part of the history of the Kingsbarns Single Scotch Malt Whisky in the making.

Key members of the team include Peter Holroyd as Distillery Manager and the Distillery Founder Douglas Clement as Visitor Centre Manager.

Tours can be arranged by contacting: +44(0)1333 451300.

http://www.kingsbarnsdistillery.com/

@KingsbarnsDist

Kingsbarns Distillery Opening

Notes to Editors:

  • The Wemyss family is from Scotland and their historic family seat is Wemyss Castle in Fife where they’ve lived since the 1300s.
  • The family already own Wemyss Malts which is an independent bottler with a whisky range including the blended malt whisky range comprising: The Spice King, The Peat Chimney and The Hive; single malt single cask bottlings and the blended Scotch named Lord Elcho after one of the Wemyss family’s ancestors all of which will be avilable for tasting at The Kingsbarns Distillery.
  • The Wemyss family premium wines and spirits brands also include boutique gin Darnley’s View together with the premium wine estate of Rimauresq Cru Classé in Cotes de Provence.
  • The Wemyss family has a historical link with the site of the new Kingsbarns Distillery as the 7th Earl of Wemyss actually owned part of the Cambo Estate between 1759 and 1783.
  • The Wemyss family was supported in this exciting new development with a European Food Processing and Marketing grant via the Scottish Government for £670K through the Food Processing, Marketing and Co-operation Grant Scheme for the Renovation and conversion of an existing building into a distillery, together with the purchase and installation of a 1.5 tonne mash turnkey whisky distillation system.

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Article source: http://www.whiskyintelligence.com/2014/12/from-dream-to-dram-kingsbarns-distillery-officially-open-scotch-whisky-news/

The Whisky Lounge Christmas Newsletter – Scotch Whisky News

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Well, here we are ladies and gentlemen. A month to go to Xmas and we are all being bombarded with penguins and fairies and all things in-between. Anything to part you from your hard-earned proverbial.

We here at TWL HQ are no different, excepting one thing. Well maybe two or three things. We can promise you no penguins or fairies for a start. But we can promise you plenty of Christmas spirit. Although we are all about whisky not just being for Christmas, we also recognise that lots of people either want whisky-orientated gifts or want to give said gifts. Therefore, without any further ado, we submit to you our ideas for you…

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SALTY SEA-DOG Blended Malt Whisky 47.3%

Yes ladies and gentlemen it is back! Our very own label peaty little scamp is onto its third ‘litter’, with this one named ‘Littlest Hobo‘. Fans of THAT iconic 80’s TV show will remember the hero in question hitching around, helping people out wherever he went. Well our Hobo has been travelling the world, but with a mission of searching for peaty whiskies to blend for this bottling. We think he has done a cracking job, with the whisky within being smoky, minty, spicy and delicious. A 20cl bottle of this strictly limited batch is just £25 including UK delivery, or £35 with a smart TWL gift box and a pair of Glencairn Whisky Tasting glasses. Click HERE or on the picture to order. You’d be barking not to! (sorry)

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TASTING GIFT PACKS

Possibly the greatest gift for the aspiring or even seasoned whisky-lover. Our gift-boxed tasting from home packs have everything covered for a tasting for one in the comfort of their own home. Why risk your money on one bottle of something they may not like when they can sample 6 outstanding whiskies from us? These incredible sets start from just £25 including delivery. Click HERE and select ‘Tasting Packs’ in the menu.

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LONDON WHISKY WEEKENDER 2015

After the roaring success of last year’s inaugural ‘Whisky Weekender’ in the heart of old industrial London, we are set to repeat and better ourselves. MORE whisky, MORE food, MORE fun and with a firm emphasis on craft (distilling and more…), this should be THE whisky event of the year in London.

Details of the weekend will emerge in the coming weeks, but for you loyal customers, we have a juicy little ‘Early-Bird’ offer for you. The usual price of £30 will be foregone for the first 100 people to book onto each session, who are able to get a pair of tickets for £50! Click HERE or on the banner to get booking – and as always, we can produce PDF tickets for those wanting a physical gift to give.

‘ULTIMALT’ TASTING SESSIONS

We have been working on this little beauty of a series for what feels like years! Finally we have pinned down the inimitable Colin Dunn of Diageo and put together a real humdinger of a tasting. Colin has got out the big guns, and a for few lucky guys and gals, he will be presenting – in association with The Whisky Lounge – a mini-series featuring historic Diageo ‘Special Releases’ as well as a mystery bottle on each night. Dates are…

LONDON             THURS 26th FEB 7pm            SALT BAR, SEYMOUR St. W2

MANCHESTER   FRIDAY 27th FEB 7pm            BRITONS PROTECTION

NEWCASTLE      SAT 28th FEB 7pm                  BLACKFRIARS, FRIARS STREET

Tickets are £50, which is a bargain given the whiskies on tasting, and are strictly limited. Another perfect gift for the whisky-lover! Click on the relevant date and venue above for more detail.

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Fèis Ìle 2015

For those with a want and need to go straight to source and fill their souls as well as their glasses, then this is what you want. The Fèis Ìle is a magical event on the magical island of Islay which is already a Mecca for peaty whisky-lovers. We are taking another lucky group of people with us next year – this time with an option to stay on a working tall ship as well as our regular house at Finlaggan. If you’re interested in coming with us, click HERE to find out more, check out comments from those that have been with us and then feel free to get in touch with questions you may have.

…GUIDE TO WHISKY

Have someone in your life that likes whisky but doesn’t know why? Would you like to learn a little more about your favourite tipple in a friendly, informal and cosy environment? Our ‘Whisky Lounge Guide to‘ nights are a brilliant way of brushing up and empowering yourself whilst kicking back with a few drams with one of our team. We have various dates at all our usual venues – the first of which are up on the website and take place in February. Click HERE and look for the ‘Guide’ to find out more.

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BURNS(ISH) NIGHTS  

Our legendary and traditional new year tastings are back for 2015! At a venue near you we will be tasting some fantastic whiskies and feeding you with a yummy snack or meal – venue dependent. We may even read a poem or two in honour and remembrance of the Scottish bard – but the emphasis is on the whisky! Prices vary so please check the website. Due to popular demand we have put on further dates so pay attention! Click HERE and look for Burns in the list to find out more…

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GIFT VOUCHERS

If you’re simply unsure of what to go for, we also have a our wonderful TWL Gift Vouchers that the recipient can use to buy tickets or products from the website. All you need to do is head over to the shop HERE, choose gift vouchers and add the appropriate number of vouchers to your basket and buy! If you then add the name of the recipient to the order notes on the checkout screen, we can then email you PDFs of the vouchers for you to print and trim and pop in a card. Don’t forget that we can also email PDF tickets for any of the above events to help you create the perfect gift. Add the recipient/s names to the order notes on the checkout screen and we’ll do the rest!

COMPETITION TIME

Very simple one this month as we are so snowed under! All we would like you to do is share and like this newsletter on Facebook – we want more people to know about us! Click HERE to go to our FB page and look out for when this newsletter hits it. We will then enter you in for a prize draw for our extensive stash of whisky-related goodies and cask samples. We are literally clearing up the warehouse in order to start the New Year with a squeaky clean space, so don’t miss out!

THAT’S ALL FOLKS!

That’s it for now, so plenty for you to Mull over (sorry again). No news this month as I’m sure, like us, you are busy enough, but we’ll get back on it next time. We will be in touch again before Xmas but in the meantime, be safe, keep dramming and we hope to see you soon.

Slainte, Eddie, Amanda and Joe The Whisky Lounge Team.

Article source: http://www.whiskyintelligence.com/2014/12/the-whisky-lounge-christmas-newsletter-scotch-whisky-news/

BALLANTINE’S CHRISTMAS RESERVE LIMITED EDITION MAKES ITS FESTIVE APPEARANCE FOR 2014 – Scotch Whisky News

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BALLANTINE’S CHRISTMAS RESERVE
LIMITED EDITION MAKES ITS FESTIVE
APPEARANCE FOR 2014 27th NOVEMBER 2014

Ballantine’s, the world’s No.2 Scotch whisky, has today announced the global launch of its 2014 Christmas Reserve Limited Edition. The launch of this delicious and seasonal whisky blend will be supported with an integrated marketing campaign, ‘The Taste of Christmas’, which aims to maximise awareness and create demand by educating customers and engaging them with the festive drink.

First launched in 2010, the fifth edition of Ballantine’s Christmas Reserve is today available in 20 countries worldwide, including Korea, Turkey, Kenya, Estonia and Japan, who are stocking the whisky for the first time this year.
‘The Taste of Christmas’ campaign communicates the expression’s signature festive characteristics and captures the sensory experience of its seven tasting notes – ginger, moist raisin fruitcake, ripe pears, sweet candy apples, caramel toffee, tangy orange and liquorish root.

The print and digital advertising, for use across both on and off trade, features illustrations of the tasting notes. A Facebook and iPad App, ‘Discover Your Taste of Christmas,’ has also been developed, allowing fans to select their preferred tastes and Christmas elements which then results in a recommendation of the ideal Christmas Reserve serve for them.

A hugely popular signature cocktail, ‘The Ballantine’s Christmas Reserve Cinnamon Sleigh’, has also been developed to match the seasonal tasting profile of the expression. First created in 2013, the winter cocktail is served warm and uses cinnamon to underline the blend’s fruity depths.

Peter Moore, Global Brand Director for Ballantine’s, said: “We are delighted with the global sales success of Ballantine’s Christmas Reserve, which has more than doubled in growth since its 2010 launch.

“Our esteemed Master Blender, Sandy Hyslop, created this blend to naturally exude the spirit and taste of Christmas, resulting in a delicious drink for our fans around the world to enjoy – or gift for someone else to enjoy – during the 2014 festive season, and which stays true to both our Scottish heritage and quality values.”

The 2014 Ballantine’s Christmas Reserve Limited Edition is available now globally at an RRP of $26-29 USD in Duty Free.

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About Ballantine’s Christmas Reserve

Different from other whiskies and inspired by Christmas, Ballantine’s Christmas Reserve is a blend of subtle details, aromas and tasting notes exclusive to this period: sweet candy apples, ripe pears, caramel toffee, tangy orange…it’s not just one of them, but the sum of them – together, their express its spirit. Ballantine’s Christmas Reserve is also soft, sweet, round and smooth – all signature characteristics of Ballantine’s. The malts and grains have been expertly selected for their sweet, fruity flavours, creating a unique blend that makes Ballantine’s Christmas Reserve the perfect drink to celebrate Christmas.

Tasting Notes

• Colour: The deep, dark colour reflects the complex toffee flavours that make the blend so sumptuous and perfect for Christmas indulgence.
• Nose: Rich, full and fruity with the flavours of luxurious moist raisin fruitcake and sweet candy apples. Perfectly balanced with caramel toffee and soft ripe pears.
• Palate: Deliciously sweet, with notes of succulent tangy orange. Bursting with fruit and finishing with superb hints of liquorice root and ginger.
• Finish: Long, round and honeyed.

About Ballantine’s

Ballantine’s is the No.1 Scotch whisky in Europe and the No. 2 Scotch whisky in the world with the range selling over 70 million bottles a year worldwide. Ballantine’s has won more than 130 trophies and medals at international competitions in the past 10 years for its outstanding quality, as a result of its unique richness of character and perfect balance. The range, from Ballantine’s Finest to the exclusive 40 Year Old, is the most extensive in the world of Scotch and is maintained by Master Blender Sandy Hyslop, continuing the brand’s tradition of Master Blenders that dates back to 1827. In 2013, Ballantine’s continued its innovative approach by launching Ballantine’s Brasil, a spirit drink made from selectively cask steeping Scotch whisky with Brazilian lime peel.  www.ballantines.com

@Ballantines

About Chivas Brothers

Chivas Brothers is the Scotch whisky and premium gin business of Pernod Ricard – the world’s co-leader in wine and spirits. Chivas Brothers is the global leader in luxury Scotch whisky and premium gin. Its portfolio includes Chivas Regal, Ballantine’s, Beefeater Gin, The Glenlivet, Royal Salute, Aberlour, Plymouth gin, Longmorn, Scapa, 100 Pipers, Clan Campbell, Something Special and Passport.  www.chivasbrothers.com

AA Ballantines II

Article source: http://www.whiskyintelligence.com/2014/12/ballantines-christmas-reserve-limited-edition-makes-its-festive-appearance-for-2014-scotch-whisky-news/