Canadian Whisky News ~ “Canadian Whisky Awards Banquet, Taxes, and My Book Tour” – Canadian Whisky News

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Mark Your Calendars

8th Annual 

Canadian Whisky Awards Banquet

Thursday, January 18, 2018

Hotel Grand Pacific

Victoria, British Columbia

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It’s that time of year again. Join your hosts, Heather Leary and I in Victoria B.C. to celebrate the best Canadian whiskies in the world. We would love to have you with us as we announce the top winning whiskies of the year. Tickets for the gala banquet and awards presentation may be purchased for $65 from James Burrough at the Hotel Grand Pacific. Your ticket includes music, entertainment, a gala awards ceremony and a full hot and cold buffet.

Reach James by e-mail at

jburrough@hotelgrandpacific.com

The Canadian Whisky Awards help keep the world talking about the very best Canadian whiskies.

Winners will be announced at the ceremony and through major press across Canada and the U.S.

We hope to see you in Victoria.

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CTV Montreal’s Mutsumi Takahashi talks Canadian whisky.

Warm Welcome for Canadian Whisky

Second edition 

A whirlwind tour from Montreal to Vancouver to promote the second edition of Canadian whisky: The New Portable Expert made no fewer than 44 stops. Strong attendance at tastings, dinners, media events, a non-fiction literature festival, book stores and book signings confirm what we already know: Canadian whisky is having its moment.

Massive thanks to the whisky brands that made sure we had plenty to pour and talk about at each stop, to all who came out to chat and sip, and to Penguin Random House for ensuring every detail was taken care of.

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Redblacks star Henry Burris quarterbacks a CTV session about Canadian whisky.

Escalator Tax Encourages Bootlegging

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Anecdotal evidence suggests moonshine is making a a comeback in Canada. And it’s not the fun and often tasty white spirit some of Canada’s microdistillers are bottling to help keep the cashflow positive.

My experiences this year point to more and more off-the-grid distillers converting potatoes, apples, even deer feed into alcohol which they share with friends and sell surreptitiously. It’s profitable, and becoming more so as taxes drive the price of legally made spirits ever higher.

In my travels across Canada this fall I have been offered boot-leg spirit in four provinces. Occasional encounters in the past have become a deluge this year.

While I agree that as a luxury, alcoholic beverages should contribute more to the treasury than necessities, research shows that alcohol consumption is not “elastic.” As prices go up, consumption does not decrease, people just seek less expensive alcohol.

This unintended outcome is something legislators should keep in mind when determining how much to tax alcohol. Declining legal sales should not warm the hearts of health authorities or anti-alcohol advocates. They just as likely mean that more people are turning to illegal and unregulated sources. This not only reduces tax revenues, but puts people’s health at risk.

Automatic tax increases are not like automatic pay raises. At some point people are going to find ways to stop paying them.

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Strong range of fall releases

Canadian whisky has been attracting a lot of notice this year with Canada 150 special releases. While the scrumptiously flavourful Canadian Club 40 year old and the Northern Border Collection Rare Releases got most of the attention, there have been some stellar new whiskies from other producers as well.

Forty Creek Heritage, the latest in Forty Creek’s tradition of special fall releases is a dazzling throwback to the long-lost and much-lamented Forty Creek Three Grain. It’s rich silky texture brings a broad and carefully balanced range of fruits, flowers, nuts grains and barrel notes to the long and lusty palate. A must have.

For Crown Royal lovers in Ontario (and collectors around the globe) the world’s best selling Canadian whisky has a special new bottling called Blender’s Select. Well worth a trip to the LCBO, or of you live outside the province, a road trip.

Sour mash just leaps out of the bottle when you open another Ontario exclusive – Collingwood Double Barreled. Breaking the Canadian whisky mould, Double Barreled is made using a typical bourbon mash bill, with all the grains blended and then fermented together. It takes Canadian whisky flavours in a welcome new direction.  Highly recommended.

Wiser’s brilliant master blender, Dr. Don Livermore continues to stand Canadian whisky on its ear with his latest, Wiser’s 15. According to Dr. Don, this whisky reminds him of Wiser’s Deluxe 10 year old, another whisky we’ve long wanted to see revived. Good work, Doc!

And Canada’s microdistillers have joined the ranks of noteworthy new releases with Lohin McKinnon’s Wine Barrel Finished Single Malt, distilled and matured in Vancouver. Add to this Shelter Point Double Barreled Single Malt whisky and it has been a fall of spectacular new Canadian whiskies.

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And speaking of whisky books…

The updated Canadian Whisky: The New Portable Expert is now in stores and with on-line sellers. This new, updated edition includes a visitor’s map showing every whisky distillery in Canada (over 40  of them!), over 100 new tasting notes with a birdwatchers’ checklist so you can tick them off as you sample them, coverage of Canada’s burgeoning microdistillery sector, new chapters on whisky flavours and how to taste them, and numerous updates throughout.

Article source: http://www.whiskyintelligence.com/2017/12/canadian-whisky-news-canadian-whisky-awards-banquet-taxes-and-my-book-tour-canadian-whisky-news/

KWM Whisky Advent 2017 Day 15 – Glenglassaugh Torfa – Scotch Whisky News

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KWM Whisky Advent 2017 Day 15 – Glenglassaugh Torfa 

Glenglassaugh distillery is built into the sand dunes above the east end of the Sandend Bay on the Moray coast. Established in 1875 by Col. James Moir the distillery remained in the family until just 1892 when it became a part of Highland Distillers. The distillery was established at its location near the growing town of Portsoy to supply the town’s growing grocery business. It also helped that the distillery sat on the plentiful clean Glenglassaugh Springs, and it was also surrounded by bountiful barley fields. Highland Distillers, who also owned Macallan, Glenrothes and the Famous Grouse Blend owned the distillery from 1892 through 2008. The distillery didn’t operate uninterrupted during these years.

In 1960 the distillery had a major upgrade, they doubled production and changed to producing a lighter spirit. But the good times were not to last, the late 1970s and early 1980s were a difficult time for the industry. An enormous number of distilleries were closed between 1981 and 1993, many never reopened. Only 26 years after its major upgrade Glenglassaugh joined the list of closed distilleries. The industry downturn was brutal, but it didn’t last forever. In the 1990s interest in Scotch whisky, especially single malts began picking up, many of the closed distilleries we brought back to life, none of them later than Glenglassaugh; though Brora, Rosebank and Port Ellen are set to change this. It is surprising that Glenglassaugh ever re-opened at all, as the distillery was very remote and not especially well known, bottled seldomly even by independents.

In 2007 a group of Dutch investors, the Scaent Group, who had been looking for a distillery to purchase found their way to Glenglassaugh. They purchased the distillery and approximately 400 casks of pre-1986 stock from Highland Distillers. They took possession the following year and released the oldest introductory core range that any Scottish distiller ever has, consisting of 26, 30 and 40 year old single malts. After 6 months of intensive refurbishments, the First Minister of Scotland was on hand to turn on the mill for first time, November 28th 2008, reviving the distillery. In 2013 the distillery was purchased by the BenRiach Distillery Co. who also own BenRiach and Glendronach distilleries. BenRiach Distillery Co. was itself purchased by Brown Forman in 2016. As the post 2008 stocks mature, it will be interesting to see how the whiskies develop. They can’t be the same as the pre-closures stocks as much of the equipment changed, but in the hands of the BenRiach Distillery Co. they will be sure to make a mark. While we wait for more mature stocks, they have released three young expressions including the Glenglassaugh Evolution, our Day 8 whisky!

The name Torfa translates roughly to Turf or Peat in the Old Norse influenced Scots Gaelic of Scotland’s North East, and as the name implies this is a peated single malt. The original Glenglassaugh distilled before its closure in 1986 was unpeated. When the distillery reopened in 2008, cognoscente of the fact that the new whisky would never be exactly the same as the old, the decision was made to produce both peated and unpeated single malts. The Torfa is, according to the bottle, “Richly Peated”, peated to 20ppm, matured Ex-Bourbon.

Glenglassaugh Torfa – 50% – Matured in Ex-Bourbon – Andrew’s Tasting Note: “Nose: big, malty and savoury; a big hit of salted caramel, candied apply and brown sugar melting on warm homemade oatmeal; a touch of decadent spice and marmalade. Palate: still big, brash and malty; there is a surge of tarry-oily-peat on the palate; Dutch licorice and salted caramel with dried orange peel and cloves; more decadent spice and marmalade; still sugary with more melting brown sugar. Finish: clean, smoky and malty with more salted caramel. Comment: I swear the recipe for this whisky is evolving as the maturing spirit at the distillery ages; it is richer, more complex and peatier than I recall; it also tastes a lot peatier than 20ppm!”$78 for 700ml or $10 for 50ml

Article source: http://www.whiskyintelligence.com/2017/12/kwm-whisky-advent-2017-day-15-glenglassaugh-torfa-scotch-whisky-news/

Gift The Macallan this Festive Season – Scotch Whisky News

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Gift The Macallan this festive season

One of the great joys of whisky is sharing it with friends and family. So whether you’re looking to enjoy a bottle with loved ones during the festive season or choosing a gift for someone special, you can find a selection of different whiskies to suit your taste, direct from The Macallan online shop.

Order by 17th December for guaranteed delivery to Europe before Christmas.

SHOP THE MACALLAN

Full details of our shipping countries and pre-Christmas delivery dates can be found here.

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Article source: http://www.whiskyintelligence.com/2017/12/gift-the-macallan-this-festive-season-scotch-whisky-news/

Benromach Distillery team expands as global popularity soars – Scotch Whisky News

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Benromach Distillery team expands as global popularity soars

Assistant distillery manager joins historic Speyside team 

Benromach Distillery has added to its team with the appointment of an assistant distillery manager.

As popularity for the traditional Speyside malt continues to grow across the globe, Benromach today (6 December 2017) announced that Jessica Haworth has started work at the historic Forres distillery.

Jessica Haworth, (31) has lived in Forres for the past four years and is originally from Colchester. She studied Brewing and Distilling at Heriot-Watt University in Edinburgh before moving to Crisp Malting Group and later Diageo, where she gained knowledge and experience in both the operational and technical aspects of the malting and distilling processes.

Jessica will be responsible for daily distillery management and operations while also supporting the team in the delivery of new and innovative projects for which Benromach is famed.

Keith Cruickshank, Benromach Distillery Manager, said: “Jessica’s appointment is a significant step forward and opens another new chapter in Benromach history. She joins us with considerable knowledge and expertise and will be an invaluable member of the team.

“Over the last 18 months, we’ve enjoyed considerable growth and, as the popularity of our award-winning whisky continues to grow, we have significantly expanded production to meet the international appetite for our whiskies.

“Ours is an industry that requires carefully forward planning and patience so the spirit that Jessica lays down today will not be bottled and tasted by our consumers for at least ten years or more.”

Jessica, who has worked in the whisky industry for eight years, added: “I was attracted to the role at Benromach as I have long admired the distillery’s commitment to the handcrafted techniques and time honoured methods that have been handed down through the generations. I love being hands on and I am already enjoying learning about the true and traditional Benromach way.

“The distillery has enjoyed an award winning year to date and I look forward to supporting its continued success.”

The Urquhart family revived Benromach Distillery, restarting production in 1998 after a five-year extensive refurbishment. The family decided to create a traditional single malt in a style that draws its influence from pre-1960s Speyside whiskies.

Sales of whisky from Benromach Distillery increased by 27% following an increased investment in marketing and brand building across the world.

For more information about the distillery, the range and the visitor centre, please visit www.benromach.com.

Notes

Originally built in 1898, Benromach Distillery was brought back to life when the Urquhart family purchased it in 1993. The distillery was extensively re-equipped over a five-year period before it was officially opened by HRH Prince Charles in 1998.

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

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.

Article source: http://www.whiskyintelligence.com/2017/12/benromach-distillery-team-expands-as-global-popularity-soars-scotch-whisky-news/

Benromach Distillery team expands as global popularity soars – Scotch Whisky News

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Benromach Distillery team expands as global popularity soars

Assistant distillery manager joins historic Speyside team 

Benromach Distillery has added to its team with the appointment of an assistant distillery manager.

As popularity for the traditional Speyside malt continues to grow across the globe, Benromach today (6 December 2017) announced that Jessica Haworth has started work at the historic Forres distillery.

Jessica Haworth, (31) has lived in Forres for the past four years and is originally from Colchester. She studied Brewing and Distilling at Heriot-Watt University in Edinburgh before moving to Crisp Malting Group and later Diageo, where she gained knowledge and experience in both the operational and technical aspects of the malting and distilling processes.

Jessica will be responsible for daily distillery management and operations while also supporting the team in the delivery of new and innovative projects for which Benromach is famed.

Keith Cruickshank, Benromach Distillery Manager, said: “Jessica’s appointment is a significant step forward and opens another new chapter in Benromach history. She joins us with considerable knowledge and expertise and will be an invaluable member of the team.

“Over the last 18 months, we’ve enjoyed considerable growth and, as the popularity of our award-winning whisky continues to grow, we have significantly expanded production to meet the international appetite for our whiskies.

“Ours is an industry that requires carefully forward planning and patience so the spirit that Jessica lays down today will not be bottled and tasted by our consumers for at least ten years or more.”

Jessica, who has worked in the whisky industry for eight years, added: “I was attracted to the role at Benromach as I have long admired the distillery’s commitment to the handcrafted techniques and time honoured methods that have been handed down through the generations. I love being hands on and I am already enjoying learning about the true and traditional Benromach way.

“The distillery has enjoyed an award winning year to date and I look forward to supporting its continued success.”

The Urquhart family revived Benromach Distillery, restarting production in 1998 after a five-year extensive refurbishment. The family decided to create a traditional single malt in a style that draws its influence from pre-1960s Speyside whiskies.

Sales of whisky from Benromach Distillery increased by 27% following an increased investment in marketing and brand building across the world.

For more information about the distillery, the range and the visitor centre, please visit www.benromach.com.

Notes

Originally built in 1898, Benromach Distillery was brought back to life when the Urquhart family purchased it in 1993. The distillery was extensively re-equipped over a five-year period before it was officially opened by HRH Prince Charles in 1998.

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

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.

Article source: http://www.whiskyintelligence.com/2017/12/benromach-distillery-team-expands-as-global-popularity-soars-scotch-whisky-news/

K&L California ~ Garnheath 43YO Rare, Limited-Production Single Malt from a “Lost Distillery” – Scotch Whisky News

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Our “Old Particular” program continues to be a favorite among Scotch drinkers. And today’s offering, the 1974 Garnheath 43 Year Old Single Barrel Cask Strength Grain Whisky, is a classic example of why. From a now closed or “lost” distillery, the Garnheath offers both exceptional rarity and unparalleled value. We got out of the “lost distillery” game years ago, no longer willing to pay the crazy prices for Port Ellen and Brora, but luckily for us there’s still not much of a market for grain whisky despite the huge success of brands like the Nikka Coffey Still. We’re not complaining, however! We went back and dug out a second cask of 43 year old Garnheath, the long lost facility from Scotland’s Lowland region that operated between 1965 and 1986 before closing forever. Considering both the age and the rarity of the whisky, the price is downright ridiculous for something this delicious and exotic. But, so long as we keep finding deals like this, we’ll keep passing on the savings to you!

1974 Garnheath 43 Year Old “Old Particular” KL Exclusive Single Barrel Cask Strength Grain Whisky (750ml) ($249.99)

Part two of Garnheath is finally here! Part of our lost whisky collection (meaning distilleries that have since closed and/or been demolished), we bring you the follow-up to our absolutely stunning cask of old Garnheath, a grain whisky from the once-active distillery site inside of Inver House’s Moffat site located just east of Glasgow on the road to Edinburgh. The distillery was located next to another closed malt producing site: Glenflagler. Closed in the mid-eighties, now just a memory and a story to share among friends, the spirit of Garnheath lives on (literally) in this single barrel, cask strength edition bottled just for KL. Not only is the Garnheath a lost legend, this 43 year old edition is one of the smoothest, roundest, most luxurious whiskies we’ve ever had the pleasure of selling. It rolls across the tongue effortlessly, coating the palate with rich waves of caramel, honey and maple syrup. In classic grain whisky style, there’s no maltiness or smoke here. It’s just four glorious decades of barrel maturation at work: orange zest, candied sugar and apricot. A true whisky classic in the making and a piece of history, to boot. The whisky is a year older, but the price remains the same. This is the last cask of Garnheath in the warehouse and it will be the last we bring in under the Old Particular label.

David Driscoll | KL Staff Member | Review Date: November 15, 2017

If you want to knock someone’s socks off this year with the perfect bottle of Scotch, go with the Garnheath. Few people will know what it is, but everyone who has tasted this whisky thus far has been absolutely bowled over by its richness and concentration of flavor. Not only is the whisky absolutely delicious, it’s unbelievably rare. Garnheath was only open for two decades during the sixties and seventies before it was shutdown for good. It’s a forgotten piece of the past come back to life in this bottle. Old grain whiskies are still incredibly affordable for the price (even rare ones like this), but that’s starting to change. Nikka has seen tremendous success with its Coffey grain expression at $60 per bottle, so imagine a more intense version of that whisky, more than four times as old, and 1000x as rare. That’s what you’re getting for $249.99. Creamy on the palate, and reduced down to 47% naturally after four decades, this is an ultra smooth Scotch with loads of fudge, maple syrup, and spice. This is the rare, limited edition bottle for people who don’t want to drop $10,000 for Macallan.

Alex Schroeder | KL Staff Member | Review Date: November 17, 2017

This Garnheath grain whisky aged 43 years is, simply put, a beautiful thing. After over four decades in the barrel, its taken on a beautiful light brown color with vanilla, cocoa, and honeyed cereal notes that are smooth and creamy all the way across the palate. Its an experience to behold, not even considering its an irreplaceable piece of history.

Joe Manekin | KL Staff Member | Review Date: November 16, 2017

This is one of the richest, most burnished and appealingly maple/cola/sweet-ish grain whiskies I have yet to try. The alcohol is perfectly balanced, the lush burnt sugar and spice notes are expansive and linger on the palate for a long while. If you’re after older grain whiskey, or even if you’re a Bourbon fan chasing after something rare, old and delicious, I would strongly recommend the Old Particular Garnheath 43 Year Old. Yes, 43 year Old! Delicious stuff.

Andrew Stevens | KL Staff Member | Review Date: November 16, 2017

I love when I get a chance to taste any whisky with significant age on it and the single grains we get in from Old Particular are always the best way to get truly older whisky. Even so I was surprised in the best way possible with this bottling from Garnheath. I did get some older wood characteristics in the nose alongside vanilla, and white toffee the palate was shockingly young and vibrant. It did not necessarily taste like a younger whisky, it has the elegance and complexity that age brings. However it was brimming with power and flavor, vanilla notes with white fudge swiftly turn to rising spicy layers and finish with a maple syrup sweetness. There is nothing off putting or odd in this bottling, just spectacular old whisky that reminds me more of an older American than an old Scottish whisky.

Jeffrey Jones | KL Staff Member | Review Date: November 16, 2017

At 43 years old this grain whiskey is still alive and delicious. Beautiful caramel aromas lead to a whiskey that is packed full of concentrated flavors. It is big and round with sweet richness and a touch of spice. There is a long sweet tongue coating finish that helps make this a good selection for grain whiskey lovers.

Andrew Whiteley | KL Staff Member | Review Date: November 15, 2017

The delights of old grain whisky are numerous. The sweetness, the round profile, the cream and vanilla, and of course, the price! Where do you find 43 year old cask strength whisky at this kind of price!? No where but KL. The nose is seductive and warm and gives fair warning that whisky in your glass will be creamy and rich. Toasted coconuts, grain tea, sweet oak spices carry the palate through to a long and enjoyable finish. This is the kind of whisky that makes a perfect gift. It has a huge number on the front, tastes delicious and there are few people who, when poured a glass, won’t enjoy it.

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Article source: http://www.whiskyintelligence.com/2017/12/kl-california-garnheath-43yo-rare-limited-production-single-malt-from-a-lost-distillery-scotch-whisky-news/

The Whisky Exchange Whisky of the Year 2018 – Scotch Whisky News

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The Whisky Exchange Whisky of the Year 2018

Whisky of the Year has gone global! For 2017 we opened up the awards to any bottle from across the world, provided it was not cask strength, below £60 and an ongoing release. Despite my repeated suggestions that we should hold the final somewhere warm and exotic to celebrate this momentous development, the event was once again held in The Rooms at Brown’s, just a hop and a skip from our Covent Garden shop.

On arrival we warmed up with a Claymore – not the Scottish two-handled sword, but rather the winning cocktail from the 2017 Speciality Drinks Next Whisky Cocktail Classic Competition. Made from Chivas Regal 18 Year Old and Champagne cordial, it’s delicious and relatively easy to make at home – providing you ever have leftover Champagne with which to make the syrup…

So what were we looking for in the eight unidentified whiskies sat temptingly in front of us? Our Master of Wine Dawn Davies, who was presiding over the evening, gave us a few tips:

  • don’t be swayed by big flavours
  • look at the whisky’s balance
  • consider how long you think about it afterwards
  • look carefully at the finish
  • taste a couple of whiskies to calibrate your palate before starting to give scores

Everyone in the room tasted each dram at the same time, giving us an opportunity to compare tasting notes and guess at the composition and origins of each whisky.

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The drams

First up was Arran 14 Year Old, which won praise from the room for its grassy, coconut, vanilla and fruit notes, with some observing that it had a slightly tannic finish.

Nikka Coffey Malt followed, which one person said smelled like Kraken rum, while another said was a ‘grain whisky made with barley sugar’. People found it easy to drink, noting flavours of toffee, vanilla, and gooseberry, but overall this dram proved to be much less of a talking point than the Arran.

Third was Cragganmore Distillers Edition 2004, which many said had similar elements to number one. It also, however, had smoky, woody and red-fruit notes, alongside a rich velvety texture. ‘I always think of fabric in terms of texture’ said Dawn.

The next one… well. The next one was Green Spot Leoville Barton, a wine-finished single pot still whiskey which, from a tasting point of view, deservedly won a place in the final. Unfortunately, we belatedly discovered that it doesn’t meet our criterion of being an ongoing release, so we had to knock Green Spot off the top spot. Oops.

Number five was Benromach 15, in which the audience found notes of paprika, farmyards, smoke and Burgundy. As Billy observed, it was like the ‘inside of a flaming Crunchie bar’, which led us to wonder exactly what he gets up to in his spare time.

After a brief digression about chickens and Rudolf Steiner (it made sense on the night), Dawn led us on to sample whisky number six: Inchmoan 12 Year Old. By this point there was a lot of debate about which whiskies were Scotch and which weren’t. ‘It’s like Scotland being in the World Cup final,’ said one chap at my table, looking nervous. The Inchmoan, Loch Lomond’s peated spirit, was observed to have notes that ranged from nit shampoo to pot pourri, with a tannic and dry finish.

Next we were off to Islay for Bowmore 15 Year Old, which elicited quite a few ‘oooh’s when people lifted the glass to their nose. Notes identified included Bonfire Night, Marmite, red fruits and bacon, with one attendee commenting ‘it’s almost too delicate to be an Islay.’

Our last dram was Ailsa Bay, a peated Lowland whisky that wrong-footed people with its salty, leafy bonfire characteristics alongside sweet citrus, white pepper and smoked-salmon notes.

The winner

Jonathan Dimbleby was unavailable to present the pre-results coverage, so while we waited for Billy to count the votes we turned our attention to the bonus ninth dram. This one, however, wasn’t sampled blind: as our CEO Sukhinder told us, this was a Caol Ila 32 Year Old that had been selected as a show bottling for Whisky Show Old and Rare. (‘Holy sh*t’, commented someone at my table when the age and distillery were announced.)

While our focus for the eight finalist drams had been on balance, Sukhinder explained that this wasn’t always the most essential factor for independent bottlers. ‘Distillers look for something quite balanced, something that shows their character’ he said, ‘but what we’re looking for is something that tastes nice. Sometimes we’re looking for something that is perfectly balanced but sometimes you want something wild and flavourful. Overall we just look for a good whisky.’ The Caol Ila, in case you haven’t guessed, was very good indeed.

And the winner? The Whisky Exchange Whisky of the Year 2018 is Bowmore 15 Year Old, one of the two drams that were clear favourites with the audience. Runner-up is the striking Ailsa Bay, and thanks to our special offer, both are just £50 if you fancy seeing what all the – entirely justified – fuss is about.

Article source: http://www.whiskyintelligence.com/2017/12/the-whisky-exchange-whisky-of-the-year-2018-scotch-whisky-news/

TAKE THE TOMATIN TIPPLE TEST – Scotch Whisky News

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TAKE THE TOMATIN TIPPLE TEST 

Tomatin’s People Pairing takes off with celebrity matches 

Highland distiller’s Tomatin have unveiled their People Pairing quiz that aims to match personality traits to different expressions in their core range of whiskies.

Based on the notion that certain personality traits could match the different characteristics of the distiller’s core range, a likely pairing can be suggested via an online test on the Tomatin website (http://www.tomatin.com/people-pairing) .

Master Distiller, Graham Eunson said, “With so many different whiskies within our core range, I have no doubt that there is a whisky to match every personality. By breaking down each expression to a certain flavor profile, I have tried to match these to five distinct personality types. It may not be definitive, but I believe that this shows that everyone can enjoy whisky. It’ll be interesting to see how the public reacts to their Tomatin’s paired whiskies.”

To launch the personality pairing test, the brand held a tasting with master distiller Graham Eunson, who matched three celebrities to their 12-Year Old, 18-Year Old and 36-Year old whiskies. The three celebrities that were matched were legendary cyclist Victoria Pendleton, fashion designer Henry Holland and Alpinist and 12-time Everest conqueror Kenton Cool.

Henry Holland, the famed Mancunian fashion designer to the stars, businessman and Internet personality, was matched with the smooth 12-Year Old. A malt known for being easy to drink and synonymous with a relaxed, yet charming, sophistication, this expression is paired perfectly with a man as suave and confident as Henry Holland.

Victoria Pendleton’s personality’s perfect tipple was the 18-Year Old and is the winner of the most gold medals within Tomatin’s core range. This track-cyclist is a nine-time world champion, and just like her paired whisky, is classy, ambitious and, as one of Great Britain’s most successful female Olympians, definitely an achiever.

Last, but by no means least, is Kenton Cool. Having climbed Mount Everest a staggering 12 times, he is one of Britain’s leading alpine and high altitude climbers. As an experienced over-achiever, he was a handsome match for Tomatin’s 36-Year Old, a world-class, mature dram that was voted Best Scotch in the world at the San Francisco Spirit Awards 2017.

University of Edinburgh Psychologist Dr Adam Moore has investigated the link between personality types and whisky preference. He said: “Some research has previously been done that can pair certain personality traits with key whisky flavours. Taste is the least understood of the human senses and whilst there has been research around the types of food people prefer, how our personalities affect these preferences, especially regarding whisky preference, has yet to be fully explored.”

Tomatin’s trophy cabinet bursts with accolades and awards including winning Distiller of the Year 2016 and Brand Innovator of Year 2017 at the Icons of Whisky Awards. Tomatin is also currently ranked in the Top 10 Single Malt brands in the USA and are one of the fasting growing brands in the UK. 

Notes: 

Article source: http://www.whiskyintelligence.com/2017/12/take-the-tomatin-tipple-test-scotch-whisky-news/

Ardbeg “Twenty Something” 23 Year Old Islay Single Malt at K&L California – Scotch Whisky News

Ardbeg

Ardbeg “Twenty Something” 23 Year Old Islay Single Malt

Here’s what I will tell you about the new Ardbeg 23 year old committee release that just landed in our warehouse: I was lucky enough to try it a few months back when Ardbeg’s distiller Dr. Bill Lumsden was in town for a promotional tour and we got the chance to eat lunch together. He pulled out a small flask and poured me a glass, asking me what I thought about the whisky without telling me what it was. I was utterly entranced by it. It was so soft and silky compared to the powerful and high proof Ardbegs like the Uigeadail and Corryvreckan. The smoke was heavy, but it was muted by rounded vanilla and creamy malt flavors. I knew it had to be old. The finish went on forever and I just sat there grinning as I licked my lips and asked him what I had just experienced. Bill smiled and said it was the upcoming Ardbeg “Twentysomething,” a new committee bottling from the distillery planned for a winter release in the states. It’s by the far the most luxurious Ardbeg I’ve tasted since the 1977 and Lord of the Isles releases of long ago and it’s a legit, top shelf single malt. I’m long past the point of being able to justify what’s worth it to whisky drinkers when they’re throwing down money like this for a luxury bottle, but if you’re worried about the quality here I can squash those concerns. It’s really good.

Ardbeg “Twenty Something” 23 Year Old Islay Single Malt Scotch Whisky (750ml) ($549.99)

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Article source: http://www.whiskyintelligence.com/2017/12/ardbeg-twenty-something-23-year-old-islay-single-malt-at-kl-california-scotch-whisky-news/

KWM Whisky Advent 2017 – Hyde 1938 No. 6 President’s Reserve – Irish Whiskey News

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KWM Whisky Advent 2017 – Hyde 1938 No. 6 President’s Reserve

For the second straight year we have an offering from up and coming Irish Whiskey producer Hyde. Hyde is among the wave of new Irish distilleries that have opened up in the last few years. Most of them do not yet have stocks of mature whisky, so they are releasing whiskies produced under license. Last year we featured the Hyde Sherry Finish Single Malt on Day 9. This year we have the Hyde 1938 No.6 President’s Reserve Irish Whiskey, named for Ireland’s first Prime Minister Douglas Ross Hyde. Bottled at 46% the whiskey is composed of 8 year old single grain and much older single malt. The whisky has been married and finished in Oloroso sherry. Blended whiskey is composed of both malt and grain whiskey.

Single grain whiskey is a style of whiskey with roots in both Ireland and Scotland. Irishmen Sir Anthony Perrier introduced the first continuous still at Spring Lane Distillery, Cork in 1822. Just a few years later Scotsman Robert Stein, inspired by the “continuous still”, improved on the design by the addition of partitions in the column. His “patent still” was installed at Cameronbridge Distillery in Fife, but it failed to take hold. It didn’t go unnoticed however, an Irish Exciseman, Aeneas Coffey took the design and added a couple of pipes allowing the spirit to recirculate. The result was a lighter, cleaner distillate, that didn’t require multiple distillations.

The Coffey Still was a hit and embraced all over the world. The still was adopted by distilleries all over Europe and America. It was especially well received in Scotland and England for whisky and gin respectively. Curiously, the only country that didn’t adopt it with open arms was Ireland. Irish distillers felt the still produced bland, tasteless, inferior whiskey. Ironically the failure of the Irish to adopt the Coffey Still and other similar still types is one of the reasons cited for the decline of the Irish whiskey industry by the early 1900s.

About the Hyde Family: (In their own words) “The Hyde family have a long tradition of being involved in the Irish drinks business. From 1640 until 1962 the family ran a tavern located just outside the picturesque town of Bandon in West Cork. The Hydes sold traditional Irish Whiskey and draught stout straight from wooden casks, tapped by hand with a mallet and brass tap. The drink business runs through twelve generations of the Hyde family tree. At one stage in 1916, their grandfather, granduncle and grandaunt were all publicans in Bandon. Today, Alan and Conor Hyde are the first generation not to own a tavern, but they continue the family tradition by producing some of Ireland’s finest whiskey.”

About Hyde 1938 Whiskey: (In Their Own Words) “The Triple Distilled Irish Whiskey is a premium blend between 18 year old single malt whiskey and 8 year single grain whiskey, matured in Bourbon Barrels and finished for 9 months in Oloroso Sherry Casks and limited to just 5,000 bottles. The label commemorates the inauguration of Ireland’s first President ‘ Douglas Hyde ‘ in 1938.”

Hyde 1938 No. 6 President’s Reserve – 46% – 8 Year – Married 9 Months in Oloroso Sherry – Andrew’s Tasting Note: “Nose: hard toffee, caramilk, toasted marshmallow and lightly salted Marcona almonds; Weetabix, All Bran with milk and berries and a side of fresh squeezed oranges. Palate: creamy, floral and grainy: notes of dusty winter wheat and caramel corn; warming and spicy; more fresh squeezed orange juice with honeydew and cantaloupes; at first it is a little warming, evolving into assorted Jujubes. Finish: the finish is light, clean and short; the floral notes and Jujubes fade away quickly leaving vanilla and warming oak tones. Comment: this is a light, silky and pleasant dram.” $90 for 700ml and $12 for 50ml

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Article source: http://www.whiskyintelligence.com/2017/12/kwm-whisky-advent-2017-hyde-1938-no-6-presidents-reserve-irish-whiskey-news/