Abhainn Dearg ‘The Spirit of Lewis’

The Abhainn Dearg distillery, founded by Mark Tayburn in 2008, is located on the the west coast of the Isle of Lewis, one of Scotland’s Outer Hebrides.

Since 2011 they are selling a 3 years old Special Edition whisky (at a whopping £ 150), but this is their new make, a single malt spirit (not yet whisky) which is aged in sherry casks for just a few months before it’s bottled.

 

abhainn-dearg-spirit-of-lewisabhainn-dearg-spirit-of-lewisAbhainn Dearg ‘The Spirit of Lewis’ (46%, OB 2014, 50 cl.)

Nose: strange. Huge rubber and plastic comes out. Burning plastic. Pear syrup and honey pops. Burnt grasses and hay. Hints of grappa. Mouth: quite acidic and bitter, a kind of planky bitterness. Hints of burnt herbs. Rubber and gravel. Brrr… Again a berry / pear sweetness behind it. Finish: invasive, dry and bitter with some metallic notes.

Oh boy, oh boy, it has been a while since I tried something this bad. It’s maybe even the worst thing I ever tried that was marked as whisky (or whisky in progress). Very disappointing. Around € 50 for 50 cl.

Score: 25/100

Article source: http://www.whiskynotes.be/2014/other-spirits/abhainn-dearg-spirit-of-lewis/

New Body Launched to Represent all Craft Distillers in Scotland – Scotch Whisky News

New Body launched to represent all craft distillers in Scotland

Bringing together new or emerging Scottish distilleries and Scottish academics, the Scottish Craft Distillers Association (SCDA) is hoping to emulate the success that the craft distilling industry has had over the past few years around the world, and promote the new products and processes that are being developed by its members.

The formation of the SCDA came about after members of Interface Food Drink’s Craft Distillers Common Interest Group (CIG) felt they required a Body to represent their collective needs and, as a result, Interface Food Drink (IFD), in association with Strathearn Distilleries and the International Centre for Brewing Distilling, formed the Association.

The SCDA currently boasts more than 30 members, three of which are already producing spirits, and it is hoped that each month a different member of the group will start producing. Read more.

Article source: http://www.whiskyintelligence.com/2014/08/new-body-launched-to-represent-all-craft-distillers-in-scotland-scotch-whisky-news/

Hands-on Whiskey Distilling Workshop for Start-up Distillers September 7 – 12 – Future American Whiskey News

Hands-on Whiskey Distilling Workshop for
Start-up Distillers
September 7 – 12

What better way to learn basic distillery operations than at this fun and informative, 5-day workshop at Michigan’s New Holland Brewing Distilling. You will learn the fundamentals of grain-to-bottle whiskey production and business concerns in starting a distilled spirits plant. You’ll also learn all about licensing, still design, record keeping, package design, formula and label approval, and marketing spirits. Click here to register.

Article source: http://www.whiskyintelligence.com/2014/08/hands-on-whiskey-distilling-workshop-for-start-up-distillers-september-7-12-future-american-whiskey-news/

The Whisky Exchange “The Science and Commerce of Whisky – A Book Review” – Scotch Whisky News

 Whisky Exchange Header

Science and Commerce of Whisky

The Science and Commerce of Whisky – a book review

While there are numerous books about whisky, there are surprisingly few about how to make it, and even fewer about how the whisky industry itself looks at whisky as a thing to be sold. There are books of tasting notes, history and even romantic looks at the world of whisky, some of which we’ve covered in the past in our Classic Book Reviews series,  but there are only a handful of more academic looks into whisky production and marketing – the last major work was the expensive and now hard to find Whisky: Technology, Production and Marketing from a decade ago. With the world lacking an up-to-date guide for the academic world (and interested whisky fans), a new book was needed. Step forward Ian Buxton and Paul S Hughes, and their 2014 book – The Science and Commerce of Whisky.

Ian is not entirely unknown to us, prolific writer and frequent guest at the Whisky Show as he is. He is also responsible for the reprinting of one of the books in the aforementioned Classic Book Reviews series – Whisky by Aeneas MacDonald. Ian’s background in whisky marketing, and his more recent consulting and writing work, made him the ideal person for the Royal Society of Chemistry to approach to put together a new, more technical book about whisky production, other than for one thing – Ian is not a technical guy. Fortunately, he knows Paul Hughes, Professor of Brewing and Distilling at Heriot Watt University in Edinburgh, head of the most prestigious brewing and distilling course in the UK.

Splitting the book up between them, Ian has taken on the historical and commerce related chapters, while Paul has explored the science of whisky production, producing a work with three quite distinct sections.

Ian’s opening historical chapters are an excellent overview of the history of whisky around the world. Starting from the alchemists of the 13th century, he continues through the development of Japanese and American spirit, as well as the explosion of world whisky. Scotland is split out into a separate chapter and the history of scotch whisky is given a detailed examination. The chapter moves forward through time, describing the development of the modern whisky industry from its mythical Friar-Jon-Cor-based beginnings to its modern incarnation, and is both a comprehensive summary and an excellent jumping off point for further research.

At this point the subject matter of the book moves squarely into a realm that I’m very out of practise with – chemistry. The central third of the book is given over to Paul Hughes, and requires at least A-Level knowledge of the subject to get the most out of it. It can be a bit overwhelming for us out-of-practise science geeks, but I generally followed what was going on, and a nearby encyclopedia or internet connection can fill in many of the gaps. Covering the whole whisky production process from crop to cask, there were a few areas where I felt it was a little lighter in detail, especially spirit condensation and, strangely, distillation itself. However, there’s enough here to keep a brewing and distilling student happy, let alone an interested drinker, and I suspect the focus is on the Heriot Watt Brewing and Distilling course’s syllabus.

The final third of the book deals with the commercial side of whisky, covering subjects as diverse as counterfeiting, tax and packaging, as well as general brand development and marketing, complete with case-studies. The last two chapters expand that thinking into the world whisky market, with case studies looking at Teerenpeli in Finland and Kavalan in Taiwan, as well as showing how it all fits together into a global whole. For someone working in the whisky industry, much of this is quite well known, but for those looking in from the outside with a romantic view of how and why whisky is made, it might be a bit of a shock.

All in all, this is one for the students and geeks. It’s an academic textbook that covers large amounts of ground – historic, economic and scientific – and does so in some depth. For those areas where there isn’t enough detail there is an extensive bibliography, and even a useful chapter on whisky literature, in case you are looking for jumping off points for further reading. A scary book in parts, but also approachable – very much a game of two enjoyable and informative halves.

The Science and Commerce of Whisky is now available from The Whisky Exchange, priced £27.99.

Originally published on The Whisky Exchange Blog – The Science and Commerce of Whisky – a book review

Article source: http://www.whiskyintelligence.com/2014/08/the-whisky-exchange-the-science-and-commerce-of-whisky-a-book-review-scotch-whisky-news/

Inver House raise a glass to 50 years in the industry

This summer, Inver House Distillers are paying tribute to the people and places of the past and toasting to a promising future as it celebrates 50 successful years in the drinks industry. To acknowledge the global success of the business since it was founded in 1964 the company is planning a series of celebrations.

At the heart of these celebrations will be the publishing of a beautiful 50th anniversary book and the creation of a special limited edition 50th anniversary commemorative bottling. This blends fine ten years old whiskies from Old Pulteney, Balblair, Speyburn, Knockdhu, Balmenach with a hint of exceptional fifty year old Hankey Bannister to create a unique and unforgettable gift for staff and other key stakeholders.

Inver House Distillers’ current 200-strong team and their partners were joined by former colleagues and other guests for a glamorous birthday bash at the Assembly Rooms in Edinburgh on Friday 20th June, as the clock was wound back to the 60s in a fun tribute to the company’s roots.

While this landmark anniversary year is a time for reflection, the team at Inver House Distillers is very much focused on future success – and there is much cause to celebrate. The company’s renowned dedication to creating whiskies and spirits of the highest calibre is stronger than ever and the resulting Inver House portfolio is growing in stature and sales success in over 90 countries across the globe – with Old Pulteney’s recent shift into the UK’s single malt top ten being just one good example.

Inver House Distillers’ managing director Graham Stevenson commented: ‘We are immensely proud of the successful business and brands that we have built at Inver House over the past 50 years and our thanks go to every member of the Inver House team, past and present, who have contributed along the way. Our business now has some of the industry’s busiest distilleries and most respected and fastest growing brands, which is testament to our collective achievements since those early days in 1964. Looking back and celebrating our journey has been a great pleasure and has provided our current team with some wonderful insight into the business and how it developed, however 2014 is also about raising a glass to the future of Inver House Distillers. Thanks to our dedicated staff, our supportive parent company and the great character and quality of our brands, we are very much looking forward to what lies ahead for our business over the next 50 years and beyond.’

Article source: http://www.whiskymag.com/forum/viewtopic.php?t=30768

Jim Beam® Taps Fans’ Own Personal “Statements” To Help Co-Create Bottle Labels For Its New Single Barrel Bourbon – American Whiskey News

Jim Beam® Taps Fans’ Own Personal “Statements” To Help Co-Create Bottle Labels For Its New Single Barrel Bourbon

With the Jim Beam® “Single Barrel, Single Statement” Contest, the world’s No. 1 bourbon celebrates the launch of Jim Beam® Single Barrel by showcasing fans’ “bourbon wisdom” on actual bottle labels

Deerfield, Ill. – July 16, 2014 – Each bottle of Jim Beam® Single Barrel, the first-ever single barrel offering from the world’s No. 1 bourbon brand, exemplifies individuality – not only with the distinct flavor and personality of the bourbon itself, but also with its hand-crafted and hand-written bottle labels. And to celebrate its launch, Jim Beam announces today that it’s giving fans across the U.S. the opportunity to take part in the craft-making process with the launch of the Jim Beam® “Single Barrel, Single Statement” Contest.

Today through August 17, anyone of legal drinking age can share their unique “single statement” – whether it’s a favorite toast, how to sip a great glass of bourbon, whom to enjoy it with or where to drink it – at www.JimBeamSingleStatement.com for a chance to be featured on actual bottle labels of this super-premium bourbon. 

“As a brand rooted in making history, we wanted to allow our fans to make their own history by helping co-create bottles of Jim Beam® Single Barrel with their words (and names) on actual bottle back labels,” said Vanessa Jenkins, Senior Brand Director at Beam Suntory. “With 219 years and seven generations of Beam heritage, we feel the time is right to include our fans in our first-ever single barrel product.”

Fred Noe, Jim Beam’s 7th Generation Master Distiller, will select the six (6) finest statements that will be featured on the back label of actual bottles of Jim Beam® Single Barrel sold in stores nationwide, joining select Jim Beam® craftspeople whose statements are also currently featured on the inside back labels of bottles of Jim Beam® Single Barrel currently in market.

“Jim Beam® Single Barrel is special because it represents more than just the great liquid in our bottles,” said Noe. “We are excited to give our fans a chance to be part of our story and have their unique words on our labels. It’s the perfect way to finish off this super-premium bourbon in a one-of-a-kind, personalized way that only Jim Beam can deliver.”

Jim Beam® “Single Barrel, Single Statement” Contest Details
In addition to having their names and statements printed on bottle labels sold across the nation, six (6) First Prize Winners will receive an authentic Jim Beam® Single Barrel barrelhead, customized with their name and statement, autographed by Noe. Then Fred will select two (2) Grand Prize Winners who will receive a once-in-a-lifetime, private bourbon tasting in their hometowns with friends and Noe himself.

To enter the contest, Jim Beam® fans 21 years of age and over can share their “statement” (within 50 characters) and a brief description of the context or story around their statement at www.JimBeamSingleStatement.com. Fans can enter the Jim Beam® “Single Barrel, Single Statement” Contest from July 16 – August 17, 2014, with winners being announced on Jim Beam® social channels the week of September 15, 2014. NO PURCHASE NECESSARY. Must be legal resident of the 50 United States and 21 years of age or older to participate. Void where prohibited. Subject to complete official rules located at www.JimBeamSingleStatement.com. Contest begins July 16, 2014, and ends August 17, 2014.

Throughout the contest entry period, fans will be able to watch a series of web videos featuring Noe and other Jim Beam® craftspeople to find out their role in the Jim Beam® Single Barrel process and for inspiration for their own “single statements.” 

For more information on the Jim Beam® “Single Barrel, Single Statement” Contest, please “Like” Jim Beam® on Facebook (www.facebook.com/jimbeam),  please “Follow” @jimbeam on Twitter, or visit www.JimBeamSingleStatement.com to enter.

About Jim Beam® Single Barrel Bourbon
•    Jim Beam® Single Barrel, the first ever single barrel bourbon from Jim Beam, is a smooth and approachable hand-crafted Kentucky Straight Bourbon bottled at 95 proof to commemorate the first barrel of Jim Beam® made in 1795.
•    Less than one percent of barrels qualify to be chosen for Jim Beam® Single Barrel with each producing more than 200 bottles that are individually bottled and hand-numbered with care to ensure a unique taste profile and premium quality for a perfectly crafted bourbon.
•    Barrels are carefully selected from a range of racks that excludes the top and bottom to ensure the perfect taste, consistency and color of this new, super-premium expression that marks the historic and exciting move by Jim Beam into the quickly growing arena of premium bourbons. 
•    Jim Beam® Single Barrel is a rich, full-bodied bourbon with well-balanced notes of vanilla, oak and caramel. The aroma carries a rich oaky background with a light spiciness.
•    Jim Beam® Single Barrel is the perfect sip and savor bourbon to enjoy neat or on the rocks.

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 renowned 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/2014/08/jim-beam-taps-fans-own-personal-statements-to-help-co-create-bottle-labels-for-its-new-single-barrel-bourbon-american-whiskey-news/

Tomatin 25 Year Old 1988 Malts of Scotland

Glenugie Distillery

DistilleerderijenGeplaatst door Mark Dermul wo, juli 30, 2014 07:23:39

Glenugie Distillery

Peterhead, Aberdeenshire

AB42 0YX

Scotland

Gesloten sinds 1983

Invernettie

Op de site van een oude windmolen in Peterhead (Highlands) richtte Donald McLeod Co een distilleerderij op die naar de naam Invernettie luisterde. We schrijven 1834. Drie jaar later, echter, in 1837, het jaar waarin de naam Invernettie gewijzigd werd in Glenugie, werd ze omgebouwd tot een brouwerij. In 1875 werd deze overgenomen door de Scottish Highland Distillers Company, die ze renoveerden, enorm uitbreidden en terug als distilleerderij in dienst namen. Tussen 1884 en 1915, toen ze eigendom was van Simon Forbes, was de distilleerderij zeer succesvol. Van 1925 tot 1937, daarentegen, ging ze in de mottenballen.

Seagar Evans Co Ltd uit Londen heropende Glenugie en renoveerde ze opnieuw (in 1956, het jaar waarin Seager Evans in handen kwam van Long John Distillers Ltd) en best grondig. Het stoken met kolen werd vervangen door olie en de productie ging flink omhoog. In de jaren ’70 kwam de distilleerderij in handen van Whitbread Co Ltd, die zich genoodzaakt zag de distilleerderij te sluiten op 18 februari 1982, dus als één van de eerste slachtoffers van de grote whiskymalaise.

Niet veel later werd ze afgebroken. Op de terreinen van Glenugie staat nu een reusachtige fabriek van de Score-Group PCL, een bedrijf dat gespecialiseerd is in buizen, kleppen, ventielen en kranen, voornamelijk voor de Britse marine.

Fettercairn

Water voor de productie werd betrokken van de Wellington Spring, enkele kilometers verderop. De distilleerderij beschikte over één mashtun en twee stills. In 1963 werd de moutvloer omgetoverd tot warehouses, zodat Glenugie over 9 opslagruimtes beschikte.

Na de sluiting van Glenugie werd Forsyth’s onder de arm genomen voor het ontmantelen van de installatie. De spirit safe en mash tun werden verkocht aan Fettercairn.

Range

Officiële bottelingen zijn zo goed als onvindbaar geworden. Maar recentelijk kocht Chivas Brothers wel het merk op en bracht in 2010 en 2011 twee ‘officiële’ Glenugie Deoch An Doras uit.

Oudere bottelingen, zowel officiële als onafhankelijke, zijn zo goed als onbetaalbaar geworden.

  • Reacties(0)//blog.whivie.be/#post2665

Article source: http://iloapp.whivie.be/blog/blog?Home&post=2676

Glenrothes 18 Year Old 1996 Malts of Scotland

Glenugie Distillery

DistilleerderijenGeplaatst door Mark Dermul wo, juli 30, 2014 07:23:39

Glenugie Distillery

Peterhead, Aberdeenshire

AB42 0YX

Scotland

Gesloten sinds 1983

Invernettie

Op de site van een oude windmolen in Peterhead (Highlands) richtte Donald McLeod Co een distilleerderij op die naar de naam Invernettie luisterde. We schrijven 1834. Drie jaar later, echter, in 1837, het jaar waarin de naam Invernettie gewijzigd werd in Glenugie, werd ze omgebouwd tot een brouwerij. In 1875 werd deze overgenomen door de Scottish Highland Distillers Company, die ze renoveerden, enorm uitbreidden en terug als distilleerderij in dienst namen. Tussen 1884 en 1915, toen ze eigendom was van Simon Forbes, was de distilleerderij zeer succesvol. Van 1925 tot 1937, daarentegen, ging ze in de mottenballen.

Seagar Evans Co Ltd uit Londen heropende Glenugie en renoveerde ze opnieuw (in 1956, het jaar waarin Seager Evans in handen kwam van Long John Distillers Ltd) en best grondig. Het stoken met kolen werd vervangen door olie en de productie ging flink omhoog. In de jaren ’70 kwam de distilleerderij in handen van Whitbread Co Ltd, die zich genoodzaakt zag de distilleerderij te sluiten op 18 februari 1982, dus als één van de eerste slachtoffers van de grote whiskymalaise.

Niet veel later werd ze afgebroken. Op de terreinen van Glenugie staat nu een reusachtige fabriek van de Score-Group PCL, een bedrijf dat gespecialiseerd is in buizen, kleppen, ventielen en kranen, voornamelijk voor de Britse marine.

Fettercairn

Water voor de productie werd betrokken van de Wellington Spring, enkele kilometers verderop. De distilleerderij beschikte over één mashtun en twee stills. In 1963 werd de moutvloer omgetoverd tot warehouses, zodat Glenugie over 9 opslagruimtes beschikte.

Na de sluiting van Glenugie werd Forsyth’s onder de arm genomen voor het ontmantelen van de installatie. De spirit safe en mash tun werden verkocht aan Fettercairn.

Range

Officiële bottelingen zijn zo goed als onvindbaar geworden. Maar recentelijk kocht Chivas Brothers wel het merk op en bracht in 2010 en 2011 twee ‘officiële’ Glenugie Deoch An Doras uit.

Oudere bottelingen, zowel officiële als onafhankelijke, zijn zo goed als onbetaalbaar geworden.

  • Reacties(0)//blog.whivie.be/#post2665

Article source: http://iloapp.whivie.be/blog/blog?Home&post=2675

Collectible Whiskies at Abbey Whisky – Scotch Whisky News

Abbey Logo

Famous Grouse

Glenturret 1986
Glasgow 2014 Commonwealth Games

The Famous Grouse (Official whisky sponsor) have released this limited edition whisky to celebrate the Glasgow 2014 Commonwealth Games. This special edition whisky is actually a Glenturret 1986 cask strength single malt; chosen because 1986 was the last time the Commonwealth Games was hosted in Scotland.

£148.00
(£123.33 ex vat)

Click here to purchase The Famous Grouse / Glenturret 1986

Highland Park Dark Origins

Dark Origins is the latest addition from Highland Park and has been created using twice as many first fill sherry casks than in the classic Highland Park 12 year old. Inspired by the cunning spirit and courageous personality of Highland Park’s infamous founder, Magnus Eunson.

£65.00
(£54.17 ex vat)

Click here to purchase Highland Park Dark Origins

Johnnie Walker Blue Label Ryder Cup 2014

A limited edition design on this Johnnie Walker Blue, released in celebration of the Ryder Cup 2014, which is to be hosted later this year at the magnificent Gleneagles hotel in Perthshire, Scotland.

£258.00
(£215.00 ex vat)

Click here to purchase Johnnie Walker Blue Ryder Cup 2014

Article source: http://www.whiskyintelligence.com/2014/08/collectible-whiskies-at-abbey-whisky-scotch-whisky-news/

Bain’s Cape Mountain Whisky Available on SAA and Kenya Airways – South African Whiskey News

Bain's Cape Mountain Whisky 02 LR

Bain’s Cape Mountain Whisky available on SAA and Kenya Airways

International visitors travelling on South African Airways (SAA) and Kenya Airways this August and September will have the unique opportunity to purchase Bain’s Cape Mountain Whisky, the award-winning South African grain whisky, on-board.

Named the World’s Best Grain Whisky at the 2013 World Whisky Awards held annually in London, this is the first on-board listing for Bain’s Cape Mountain Whisky, an opportunity made possible by Tourvest Inflight Retail Services (Tourvest IRS).

According to global marketing manager, Eliska Botha, these two new listings form part of steps towards making Bain’s Cape Mountain Whisky available to consumers worldwide.

“Since launching in South African in 2009, Bain’s Cape Mountain Whisky has performed phenomenally at all the major international whisky competitions. The whisky has also ignited quite an interest globally but the high demand from consumers in South Africa has resulted in limited availability in the rest of the world. Bain’s Cape Mountain Whisky currently sells only through duty-free and a select few retailers in the UK and Canada.

“Through this new on-board listing, international travellers will now be able to get to know our proudly South African whisky and take a bottle home with them. The international consumer-base travelling on these airlines are quite discerning and we believe that having Bain’s Cape Mountain Whisky available within this premium environment will further strengthen interest worldwide. ”

In addition to being named World’s Best, Bain’s Cape Mountain Whisky has been awarded gold for the sixth consecutive year at the 2014 International Wine and Spirits Competition, won gold at the  2014 China Wine and Spirits competition and double gold at the 2013 New York International Spirits Competition.

The whisky is inspired by the Cape Mountains and the natural beauty of the area’s magnificent peaks, cool, sparkling streams, wooded valleys and an unmatched wealth of indigenous fynbos. Crafted at the James Sedgwick Distillery situated near the picturesque Bainskloof Pass in Wellington, in the Western Cape, Bain’s Cape Mountain Whisky pays tribute to Andrew Geddes Bain, the pioneering engineer who planned and built the pass in 1853.

Only the finest South African grain is used together with water that flows over an 850 million year-old sandstone and indigenous fynbos, setting Bain’s Cape Mountain Whisky apart from any other whisky produced in the world. The whisky is quite uniquely double-matured and matured for three years in casks previously used for Bourbon, before being re-vatted into a fresh set of casks for a further maturation period that results in its exceptionally smooth and unique taste.

The whisky is a delicious combination of floral, banana, honey, toasted hazelnuts and toffee aromas. By adding a splash of water the whisky opens up to include wood, vanilla and sweet spice aromas and ends with an exceptionally smooth finish.

Article source: http://www.whiskyintelligence.com/2014/08/bains-cape-mountain-whisky-available-on-saa-and-kenya-airways-south-african-whiskey-news/