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• Islay Junior Gaelic Choir - Ap Islay Junior Gaelic Choir - Appeal Dinner & Auction

  • From: WhiskyCorrespondent
  • Description:

    28/6/10

    Islay Junior Gaelic Choir - Appeal Dinner & Auction

    Islay hotelier and choir supporter Grahame Allison, of the island’s Port Charlotte Hotel, is holding a dinner on Saturday 21 August to raise funds for the Islay Junior Gaelic Choir to take part in this year’s Mod in October. The Mod is Scotland’s annual festival of Gaelic culture with international groups and individuals competing for medals in musical and literary categories. This year’s event is being held in Caithness in the far north of Scotland.

     

    At the dinner there will also be an auction of older and rarer bottles of whisky from the island’s distilleries. This will be run by Andy Bell, whisky specialist at McTear’s Auctioneers and Scotland’s leading whisky auction house.

     

    

     

    Price of the 4 course dinner is £95 per person, excluding wine but it does include a tasting of some rare whiskies afterwards. These include the Laphroaig Cairdeas, bottled especially for the 2008 whisky festival and a rare Port Ellen with a Bruichladdich and Bunnahabhain both over 30 years old to be confirmed. A great way to spend part of a weekend or longer stay on Islay and help the island’s young people in the Choir achieve their ambition to compete. It promises to be an exciting menu created by head chef Ranga.  The hotel still has some rooms left for that period but there is other good accommodation nearby. You can either contact the hotel on ++ 44 (0) 1496 850360 or on info@portcharlottehotel.co.uk . Alternatively, for help with transport and accommodation contact Caroline Dewar of Whisky with Confidence on info@whisky-tours.com . The restaurant holds only 40 people so don’t delay.

     

    For those who cannot come to Islay but would like to make a donation to help the Choir, please contact the hotel on isabelle@portcharlottehotel.co.uk for information on how to donate funds before 21 August. Every little helps and is much appreciated.

     

    ©  Caroline Dewar 2010

     

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• Islay 2010 - Let's Celebrate! Islay 2010 - Let's Celebrate!

  • From: WhiskyCorrespondent
  • Description:

    11^th June 2010

     

    Well, it was that time of year again in the last week of May. The Islay Festival of Malt & Music (Feis Ile) was staged once more - 25 years for the music part of the Feis and number eleven (I think)  for the whisky part. The distilleries started joining in from 2000 and me with them, though it is a while back and I can’t quite recall.  

     

    As in most previous years I went over to do my Feis Whisky Dinner held, as always, in the excellent Port Charlotte Hotel. This year head chef, Ranga, did not include any Asian spicing but it was still an enormously interesting menu to try and match with whiskies. I was really pleased that all my chosen pairings worked so well again this year and everyone seemed to enjoy the whisky and the food. Yet again I spent some happy minutes at my own kitchen table looking at some of Ranga’s flavourings in the menu alongside my whisky samples before making decisions.  

     

    This year I took as my theme, “Celebrate!” What were we celebrating? Islay itself, its people and their hospitality, the glorious whiskies, those able to attend the festival and the dinner, the lack of volcanic ash in the skies so everyone could get there - and Jura’s bicentenary. There will be more celebration for that later this year. Only another five years and it will be Laphroaig’s turn and then Lagavulin.

     

    Anyway, I had asked the distilleries for bottles of their special bottlings for this year’s Feis or their most recent expression. These proved so popular this year that there was a queue outside Bowmore’s visitor centre from 3a.m. and some grabbed a bit of sleep in their cars before queuing. When I dropped by Kilchoman on the Thursday morning there was a queue as if for an execution stretching all the way through the shop and café. In most cases I had the Feis bottlings. In one or two cases I didn’t as the Feis bottlings were older and rather expensive so other recent expressions were substituted.

     

    All of them tasted terrific and I was quite taken with the Bunnahabhain PX and the Jura from a small batch bourbon cask. Delicious.  The Lagavulin this year was given to me to sample first at the distillery alongside another limited bottling. Both were delightful and I was so impressed with the second one that I bought a bottle of that to enjoy at home. The Laphroaig had a wonderful depth and dryness which matched so well the dressing on the salad and semi-dried tomato with the woodcock. It cut through the oiliness of the dressing and the richness of that tomato and the bird itself. As ever, Bowmore went well with the fish. I was wondering if I could try it with something else this year but it was going to be an obvious fish pairing due to its citrus, light sea salt and smoke flavours that I didn’t try to force it into another match. The Bruichladdich Classic at the start was used so people could appreciate its crisp, clean flavour without too much food – just the lovely canapé nibbles. The Ardbeg Rollercoaster was a fine one at the end because it was launched to celebrate ten years of the Ardbeg Committee.

    
    

    The menu is shown below. This JPEG is going to be small so use your zoom button to enlarge and read it. The food was as fine and generously portioned as ever. As I mentioned that evening, I am trying to get thinner for a dress to wear to my godson’s wedding in August and wonderful food like that doesn’t help the cause. Worth it though.

    

     

    Once again there was a mini United Nations in the restaurant for that night with guests from USA, Canada, Italy, Netherlands, Japan, UK and more. My thanks go to all the distilleries and head offices who supplied the whisky for that event. Their support is much valued and appreciated.

     

     

     

    ©  Caroline Dewar 2010

     

     

     

     

     

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• Royal Treatment for The Glenli Royal Treatment for The Glenlivet & A New Master Distiller

  • From: WhiskyCorrespondent
  • Description:

    7^th June 2010

     

    On Friday 4^th June The Glenlivet Distillery played host to HRH Prince Charles (or Duke of Rothesay as he is up here) when he came to open the distillery extension which cost £10 million and houses a new mash tun, eight traditional oregon pine washbacks and six expertly crafted copper stills. It will mean a potential 75% increase in production capacity. This is to support the aim of  Chivas, Pernod Ricard’s whisky and gin arm, in making The Glenlivet the world’s No. 1 single malt Scotch Whisky. That position is currently held by Glenfiddich but being seriously challenged. 

    
    

    The Glenlivet was the first malt to be promoted in the US as soon as Prohibition was lifted. Today, it is the USA’s No. 1 single malt and the world’s No. 2 and one of only two single malts ever to sell more than 600,000 standard cases.

    During the visit, Patrick Ricard (pictured right, above), Chairman of the Board of Pernod Ricard, and Christian Porta (left, above), CEO of Chivas Brothers, invited His Royal Highness to tour the distillery’s facilities, meet key members of staff and unveil a commemorative sculpture. Royal visits are always exciting but fraught for the organisers. Chivas have managed this one with considerable aplomb. (I remember the run-up to a visit by Prince Charles at Laphroaig in the 1990’s. I wasn’t involved in that one but my PR colleague and our CEO were quite nervous about it beforehand. Of course, it went really well and Prince Charles was a charming visitor.)

    Christian Porta, reiterated the importance of this investment to the future success of The Glenlivet: “Today’s opening represents the latest milestone in a period of sustained investment and strong growth in The Glenlivet. Since 2002, we have taken the brand from No 3 to No 2 globally with investment in packaging, marketing and new product development.

    “The stunning new extension not only gives us the production potential to meet the buoyant demands of global markets and, one day take the No 1 spot, it is also a sympathetic and aesthetically enduring legacy for generations to come to admire.”

    The investment has already brought real benefits to the local business community with a team of local contractors involved in the expansion. Overall design was by architects LDN of Forres whilst the principle contractor was A.D. Walker of Banff. Subcontractors included Simmers of Keith who built the steel structure, specialist vat builders Joseph Brown of Dufftown who installed 8 new traditional wooden washbacks, and coppersmiths Forsyths of Rothes who built 6 new stills exactly replicating the distillery’s famous tall, wide still shape. All a great boost to the local economy not to mention Scotland in general.

    The new building was designed to sit sympathetically alongside other Grade II listed distillery buildings whilst also delivering a first class, modern production facility that incorporates the latest heat recovery technology to aid efficiency. The open plan design will also enhance the distillery’s visitor experience which already holds 5 stars from the Scottish Tourist Board. The distillery’s 45,000 annual visitors will be able to see most of the production process in one building and also connect with the surrounding landscape via the expansive use of glass in the building. They have always offered a good tour with a talented team at The Glenlivet and this will make it even better.

    The construction of the new building was also the first major duty of newly appointed Master Distiller, Alan Winchester (pictured), a lifelong resident of Speyside who has been a leading light in the industry for many years.  Alan commented: “The opening was a momentous occasion in the long and proud history of The Glenlivet Distillery. It was a privilege to be involved with the new building and we are honoured to have such distinguished company to mark the occasion.”

    To celebrate the opening, a specially created bottling, The Glenlivet Founder’s Reserve, will be released in a limited quantity of 1824 bottles to reflect the year of the distillery’s first taking out a licence to distil legally. Selected from some of The Glenlivet’s most precious casks, this 21 year old, non-chill filtered Scotch whisky will be available from the The Glenlivet Visitor Centre while stocks last.

     © Caroline Dewar 2010

     

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• Westward Ho! To Islay - Quinte Westward Ho! To Islay - Quintessentially

  • From: WhiskyCorrespondent
  • Description:

    

    10^th April 2010

    It is almost time for the Feis Ile or Islay Festival of Malt and Music again. Held at the end of May each year, this is a celebration of the island’s fine single malt whiskies and of its other creative talents including music, ale and food.

    The music side had been running for a number of years and then the whisky distilleries joined in some ten or eleven years ago. I have been involved with it since then but it’s so long ago I can’t remember the exact year. All I do know is that it has been a pleasure and a lot of fun. Those of you who have been reading this column for a while will know that I run a whisky dinner on the island each year during the festival and this year will be no exception. It involves pairing the whiskies of Islay and Jura with each course on the menu. There are currently eight distilleries on Islay with another famous one a five minute ferry trip away on Jura. In the years I have been doing the dinner (only about eight) it has always been held in the excellent Port Charlotte Hotel – one of the nicest accommodations on the island.

     

    

     

    Those who haven’t booked for this year’s festival are now far too late as the good accommodation tends to get full before Christmas for the following year’s fest. This year was a little different – though still full - and I think the recession and volcanic ash have something to do with that. Similarly, some events are full before Christmas too. Most distilleries do not announce their festival events until February or March but they fill up incredibly fast. You need to be poised over the computer to receive e-mails about the various distillery treats in store and get on and reserve right away. But there are other times and ways of visiting this glorious little island.

     

    You can go almost any time of year but distilleries tend not to open at weekends in winter or have more limited hours. Everybody needs their day off. Despite putting my tour work at a reduced level, I still arrange trips to Islay for clients at other times of year and concentrate more on the upmarket traveller or corporate groups. One new arrangement I have is with the London company, the Quintessentially group. They have one arm, Quintessentially Escape, which caters for the wealthy traveller looking for a much more exclusive offer. I have joined forces with them to create a trip where they take care of transport over to the island, with access to a large private house with chef and staff to look after you, while I set up the VIP distillery visits plus other events like a tasting or whisky dinner and accompany the group as resident whisky expert. It works best for groups of six to eight people and is available on selected dates in the year for one week starting on a Monday. Coming from overseas, you would need to be in the UK (London or Glasgow) on the Sunday ready to fly to Islay on the Monday morning. For more information do look up their website at www.quintessentiallyescape.com and prices are available from them on enquiry, dependent on number in your group. The trip includes private flight to/from Islay and can also cover golf or fishing and a power boat ride. You can also e-mail me on info@whisky-tours.com and I can pass on enquiries.  

     

    But what if you have a different requirement of Islay that costs less?  Easy. You can get there by plane from Glasgow Airport (NOT Prestwick) in half an hour with flights every day of the week. If you have more time and like to see more scenery then there is a ferry from our west coast, near Tarbert. The port is Kennacraig and is about a two and a half hour drive from Glasgow but allow a little more time if you want to stop off and photograph scenery or in case you get stuck behind something moving more slowly. No multi-lane highways up there.  If you miss your sailing you would have a long wait for the next one.  The sea crossing itself takes two hours on a Caledonian MacBrayne ferry which takes foot passengers and cars or bikes. Many of the island’s supplies go that way by truck too and the whisky comes over by boat in tankers from the island. Allow a couple of extra days if you go the ferry route but the drive is worth it if the weather is good –and it is still quite dramatic when it is raining. The boat trip is relaxing and refreshing. Islay’s little airport has two or three flights a day dependent on day of the week. You used to be able to stroll in  about 20 minutes before your flight left but with the current need for stringent security you need to be there a lot earlier and they do take the security checks very seriously.

     

    Islay is not short of accommodation for those making a whisky pilgrimage. Some of the best hotels are Port Charlotte Hotel in the village of the same name, The Harbour Inn in Bowmore town and a relative newcomer An Taigh Osda, almost next door to Bruichladdich Distillery. It opened only a few years ago as a boutique hotel with a few rooms. They take reservations for dinner from non-residents and its food is a ragingly successful addition to Islay’s fine fare. I have had happy clients in all three of these places and there are other good hotels too as well as plenty more food options. The Machrie Hotel out near the airport has the island’s only golf course, first set out in 1891 and a challenging 18 holes beside the sea. As well as rooms the hotel also has cottages for rent.

     

    Beyond these are some excellent guest houses such as Kilmeny, Glenegedale (pictured) and Glenmachrie. They have 5 star status and deservedly so as do Loch Gorm House and The Monachs. Loch Gruinart House does a fine B&B as well as offering a studio apartment to let.  The hospitality and food are wonderful at all of them. In addition there is Bruichladdich Distillery’s Academy House. The Academy courses were halted - too much distilling to do! – but the house is still there as a beautifully located B&B. Pour a dram on a fine evening and walk over to the rocky shore opposite the distillery…..

     

    For those wanting B&B elsewhere on the island there are plenty of really good places to choose from and too numerous to list so apologies to those not mentioned by name. I have used some but by no means all and new or improved ones continue to appear. The Tourist office in Bowmore on Islay can help here too. One where I have had happy clients over the years is Caladh Sona in Port Ellen. Hugely hospitable owners, great reakfasts, rooms with their own bathroom or shower room and right beside one of Islay’s two ferry ports. Dependent on your arrival or departure time by ferry you may find yourself at this port at least once. Islay also has a raft of good properties for self-catering from simple studios to large houses. These tend to be let for a full week from Saturday – Saturday though Bowmore Distillery’s lovely cottages (Garden Cottage pictured here) can be rented for shorter periods.

     

    Are distillery tours all there is? No. Apart from the golf already mentioned, there is fishing at the right time of year; boat trips; a visit over to Jura to walk and to see deer and Corryvreckan whirlpool; pony trekking;  diving; ancient historical sights and more. Nice beaches on a calm, sunny day too, for walks or make sandcastles or just to dream.

    

    © Caroline Dewar 2010
    

     

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• Dewar's - A Proud History Dewar's - A Proud History

  • From: WhiskyCorrespondent
  • Description:

    24^th March 2010

     

    A fine book “The Enduring Legacy of Dewar’s  - A Company History” on the Dewar’s whisky brands, the company and family has been recently been published and should appeal to both Scotch Whisky history fans and fans of the Dewar blends. I have to come clean here and say that, despite my name I am no relation to that family – sadly, though I think we might share some distant ancestors.

    

    The book has been written by Ian Buxton, a former marketing director of another whisky company and a man who has become known as a whisky marketing and visitor centre consultant over the last decade or so. Indeed, Ian is the organiser of our industry’s World Whiskies Conference here in Scotland each year. He is also the man who oversaw the creation of Dewar’s World of Whisky at Aberfeldy in the 1990’s so there are few as well qualified to write on the history of the brand and the company. The publisher is Angels’ Share.

     

    
    Visually the book is lovely. The photographs and illustrations are vibrant and captivating, giving the impression of a company and brands pulsing with life.  Indeed, the personality of Tommy Dewar, who built the English and, most importantly, export markets, for Dewar’s in the late 19^th and early 20^th centuries – including the USA – was large in character and humour. Not to mention that he was a very canny businessman and brilliant marketeer.

    

    Tommy and his less flamboyant brother, John were the sons of the founder, later being elevated to the British peerage as Lord Dewar of Homestall and Baron Forteviot of Dupplin respectively. John was the first of Scotland’s great whisky “barons” to receive a real peerage. He had also been a Member of Parliament, like another brother, Arthur, who was also Solicitor General for Scotland. High achievers all.

     

    The company’s US efforts were helped along hugely by the famous industrialist and philanthropist Andrew Carnegie who ordered a cask to be sent to his friend, President Benjamin Harrison. We are told this resulted in some bad publicity for the President to be perceived as choosing Scotch Whisky over bourbon but it did Dewar’s no end of good. The brand took off in an even bigger way and Dewar’s White Label is still a major player in the US market today.

    
    With chapters on the founding and development of the company until the present day, its people, Aberfeldy Distillery, the Dewar’s blends, awards and a timeline there is plenty to take in but the book is not text dense with a great balance of words to pictures, making it an informative and enjoyable romp through the Dewar history. I found it a delightfully easy read.  Jacqui Sargeant, Archivist for John Dewar & Sons here in Scotland advises the book is not yet available at bookshops in the US but I'll let you know when it is. Therefore, for now, I recommend you purchase a copy if visiting over here. It is not available by contacting the company direct.  

     

    Pour yourself a dram of one of Dewar’s fine blends, put your feet up and enjoy the read.

     

    © Caroline Dewar 2010

     

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• Highland Park Surprise Highland Park Surprise

  • From: WhiskyCorrespondent
  • Description:

     

    15^th February 2010

    Much excitement last Friday (12th Feb) when an envelope obviously containing small bottles dropped on to the door mat. Nothing was broken and I gleefully opened three small samples of Highland Park’s new expressions for global travel retail. They were from 1998, 1994 and 1990.

    Jason Craig, HP’s Global Controller (should he live on an exotic island and be stroking a fluffy white cat with a title like that? Not so fast, Mr. Bond…..), advises that parent company Edrington wanted to look into its maturing stocks to find sherry seasoned casks capable of “showcasing different dimensions of the classic Highland Park profile of honey sweetness and aromatic peat.”

    It transpires that the 1998 and 1990 vintages are to show smokier characteristics while the 1994 and 1973 show the sweeter. There was no 1973 sample as it is obviously a much rarer and more expensive beast. All of the three I was sent will be at 40% vol while the 1973 will be round about 51% though the latter might change a little as it has not yet been bottled.

     

    I am never one to turn down a dram of Highland Park. I enjoy its delightful balance of sweetness, smoke, heather and many other nuances. In the interests of telling you about them I sat down to taste:

     

    Highland Park 1998

    Appearance: Medium gold with tawny glints and a white edge. Slow, lazy tears.

     

    Nose: Orange blossom honey, heather; hazelnut praline, cream and herbs. With water it is creamier, with a slight hint of toffee and more sulphur/burnt match notes indicating sherry cask influence.

     

    Palate: Heather, honey, some fine smoke and sweet oak ( vanilla).

     

    Finish :  Medium length , luscious and sweet finish

     

     

     

    
    

    Highland Park 1994

    Appearance: Slightly richer gold than 1998, More tawny and brown tones. Slow, fat tears.

     

    Nose: A sharper note at first then milder honey and heather, cream toffees. Some refreshing citrus and dried fruit. With water it is more “juicy” and honeyed with slight sulphur.

     

    Palate: A little more smoky than 1998 for me with a creamy mouthfeel and notes of honey and heather; a little more astringent than 1998.

     

    Finish : Medium, smoky, dry but with a rearguard sweetness.

     

     

    
    

    Highland Park 1990

    Appearance: A richer gold than the other two. Gold and tawny highlights. Very slow running tears that hug the glass contours.

     

    Nose: Pears! Citrus and dried stone fruits; very juicy and mouthwatering on the nose. Honey comes in after. With water there are more pear drop sweets and a wisp of vanilla as well as a bit more smoke than the others.

     

    Palate: Unctuous and creamy mouthfeel – very silky. On the palate cream, slight toffee, heather and some herb with smoke and a faint hint of vanilla.

     

    Finish: Quite long, heather with smokiness with dryness persisting.  

     

    Which did I like? Well – all of them. The 1998 was the instant gratification expression with the shortest finish but the nose on the 1990 was a beauty – as was the 1998 too. I found the 1994 a little closed at first. It needs more time and coaxing and is worth the extra minutes wait.

    All of these will be available in global travel retail including certain US outlets from April so you will need to travel by plane to get some. There will be a little more information and photography nearer that time so I will upload some pictures again then. The 1998 will be in a 1 litre bottle while the others will be 70cl.  The only pricing supplied at this stage was in Euros but, as you might expect the1973 is far and away the most expensive and the 1998 is very reasonably priced at Euro 46. Dollar pricing to be advised in due course.

    © Caroline Dewar 2010

     

     

     

     

     

     

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• Edrington & Berry Bros. Exchan Edrington & Berry Bros. Exchange Brands

  • From: WhiskyCorrespondent
  • Description:

     

    8^th February 2010

     

    Britain's leading fine wines and spirits merchant, Berry Bros. & Rudd (BB&R), announced last week that it has finalised an agreement to sell the Cutty Sark blended Scotch Whisky brand to The Edrington Group, makers of The Famous Grouse, The Macallan and Highland Park amongst others.
    
    Under the deal, BB&R will acquire The Glenrothes single malt brand from Edrington, which has signed long-term supply agreements to provide whisky fillings and stocks to BB&R. Edrington will retain ownership of The Glenrothes distillery.

    The transaction will also involve Edrington acquiring all distribution contracts on Cutty Sark in force at the time of completion.  The agreement is due to be concluded by April 2010. The total consideration has not been revealed.
    
    Hugh Sturges, managing director, BB&R, said the sale of the Cutty Sark brand and purchase of The Glenrothes was in line with the company's long term vision of concentrating investment resources behind developing a world leading position as a supplier of fine wines and super-premium spirits. I have a wine account with BBR and they do indeed have access to many superb wines – as well as whiskies and other spirits. Their wonderful shop and cellar premises in London date back to 1698. Their whisky buyer is Doug McIvor – a man of immense whisky knowledge.

    Ian Curle, chief executive of Edrington, said the deal would enhance the group's position as Scotland's leading international premium spirits company and strengthen its position in the Scotch whisky category with an unrivalled and well-established portfolio of leading blended and single malt brands.

    "In an ever-consolidating drinks industry, this agreement offers significant operational synergies and market advantages. It improves our distribution in key territories and strengthens our position as an independent premium brand company," said Mr. Curle.

    Edrington has enjoyed a long-term partnership with BB&R under which it has supplied blended whisky for the Cutty Sark brand for over 70 years and is currently responsible for all aspects of producing Cutty Sark. Today, Cutty Sark is a top three whisky brand in Mediterranean countries such as Greece, Spain and Portugal, where it is popular in the fast-moving café/bar/restaurant/hotel sector. The brand continues to have a strong presence in America and is increasing its footprint in Asia and developing markets.
    
    I am pleased to say this means no change for the irrepressible Ronnie Cox, Brand Heritage Director for Spirits at BB&R who will still be educating and entertaining us globally on The Glenrothes.

     

    © Caroline Dewar 2010

     

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• Bruichladdich - Ugly Betty Joi Bruichladdich - Ugly Betty Joins Oldest Still

  • From: WhiskyCorrespondent
  • Description:

     

    4^th February 2010

    Not only is Bruichladdich Distillery looking at turning waste sludge from whisky production into green energy, those inventive and creative people have recently re-installed Scotland’s oldest still and are refurbishing and re-using an old Lomond Still.

     

    The still thought likely to be Scotland’s oldest (seen here looking like some mediaeval flying saucer), was commissioned for Bruichladdich in 1880 by the Harvey Brothers who owned it at that time. One hundred and thirty years of service is not at all bad. Tell that to your newest technology and household appliances with their built-in obsolescence. The average life of most stills is about 40 years but this one was built to last having an extra thick copper bottom to withstand the rigours of coal fires which used to heat the stills before they were changed to steam. Sadly, no distillery in Scotland now uses the coal-firing method. Renowned coppersmiths and stillmakers, Forsyth of Rothes, carried out the renovation and testing to ensure the old girl was still viable and she passed with flying colours.

     

    Bruichladdich’s manager, Duncan McGillivray commented, “We are told at 130 years old this is most likely to be the oldest whisky still in the world. They don’t make them like this anymore – there’s plenty of life left in her and we intend to keep her going for a wee while yet.”

     

    According to the distillery management the still’s long life is partly down to fate as there have been periods of closure and part-time production in Bruichladdich’s life which meant the still was not in constant use. Indeed they make the point that “under usage between 1881 and 1945 owing to struggling finances, two depressions, US prohibition, two world wars and a fire that nearly destroyed the distillery, meant it was already in remarkably good shape by the time it was converted to more forgiving internal steam coils in the fifties.”

    

     

    The second still being put in place is a former Lomond still gathered from the old Inverleven Distillery, last owned by Allied Distillers. That distillery was dismantled years ago but the Bruichladdich boys managed to get in and lay claim to a few pieces before it was emptied. Some of those pieces have formed part of their production since the place was reopened. As you can see it’s not a pretty item though it will doubtless be spruced up in situ. Jim McEwan has christened it Ugly Betty. The idea behind a Lomond still was to allow use of varying neck lengths and make differing characters of spirit. The neck was made with removable panels and moveable plates inside to facilitate such changes in the spirit the still made.

    This is apparently the last authentic Lomond still in existence. There used to be one or two at Miltonduff and the spirit and final whisky which came out of it was called Mosstowie – a bit like a second wine from a Bordeaux chateau. I haven’t visited there for years. I worked for the owning company at the time of my last visit but I don’t recall they were in operation even then.  

    But I digress. We are told there will be a new addition to this resilient old piece of equipment – Jim McEwan’s newly designed neck section. Managing Director, Mark Reynier, entitled it the Silver Gattling due to its internal components but Jim’s preferred name is Reflux Revolver. Nothing to do with old guns. He is creating this new neck interior with some innovative changes, one of which will give increased reflux and a purer spirit. The other changes you will have to go and see for yourself. The addition of this still gives Bruichladdich a stills tally of five and its use is yet to be divulged. 

    Before I go, back to that production sludge. The distillery is investing in an anaerobic digester to convert the yeasty waste into methane which will then be burned to make electricity. It is understood the island’s other distilleries are considering similar options. This could cut the distillers’ carbon footprint and supply a large percentage of their power needs. If it is successful a lot of Islay’s electricity could be generated by distilleries and maybe, we are told, with some gas left over for methane powered vehicles. At the moment the only methane powered vehicles I know of over there are the cows but they are neither very comfortable nor very fast. You have to hand it to the Bruichladdich team – they don’t sit still for a minute. 

    I will be over there again in May for the Whisky Festival and hoped to see these stills in operation then but Ugly Betty does not come on stream till the summer. I’ll just have to go back later on, then. Any excuse to visit Islay is a good one.

     

    © Caroline Dewar 2010

     

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• Whisky Auction Whisky Auction

  • From: WhiskyCorrespondent
  • Description:

     

    4^th February 2010

    I spent all day yesterday at McTear’s auctioneers here in Glasgow where they were holding an auction of rare and collectable whiskies. There appeared to be collectors from Europe in the room judging by the voices and I thought I recognised some faces from other events I have attended.

    I had nothing in the auction - my main reason was to see if anything I also own went for a good price. It’s all going for auction when I am old and poor to augment my pension fund. I should probably just drink it as I am always telling clients, readers and audiences that it is not for investing in – it’s for drinking and enjoying, However, you can’t work in this industry for a long time without squirreling away some interesting bottles, probably thinking you’ll get round to drinking them one of these days.

    

     

    Apart from a rather chilly saleroom (to keep us all awake?) it was an interesting day.

    I’m not sure how things are going in other markets but it seemed to me yesterday that the recession is still affecting such sales. Most items went for a little less than or within their sale estimates. The star, big price items fetched much less than expected. For example a half bottle size of 1900 Springbank drawn off in 1927 was estimated at £4,000 - £6,000 but fetched only £2,200. There were a few surprises at some lots going for much more than estimated – a bottle of 19 year old Rosebank from the Rare Malts Selection sold for £500 against an estimate of £160 and a 28 year old Glenury Royal for £460 instead of £180. Andrew Bell, McTear’s whisky man, said he was generally happy with the pricing and pointed out that some things go lower if there are quite a number of them. A case in point yesterday was Ardbeg 17 Year Old. Some people have obviously not yet got round to drinking theirs and have heard it got some reasonable prices at auction. So there were at least half a dozen and the price fetched was, subsequently, lower.  

     

    I have taken the view that I will hang on to my bottles for at least a few years yet. McTear’s are having another sale in early May which I might attend. I’d be interested in hearing of anyone’s whisky auction experiences in US or Canada – or anywhere else for that matter.

     

     © Caroline Dewar 2010

     

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• Chivas Celebrates Success and Chivas Celebrates Success and Style

  • From: WhiskyCorrespondent
  • Description:

     

    4 December 2009

    
    

    At the very end of November, two pieces of good news from Chivas Brothers, the Scotch Whisky arm of Pernod Ricard and guardian of the Chivas and Ballantine’s brands amongst others.

     

    The first came in the form of a gorgeous piece of packaging for Chivas 12 designed by Christian Lacroix, the Chivas 12 Magnum, which was entered for the Monaco Formes de Luxe Awards 2009 where it won the Jury Prize. It is the first time this prize has been awarded to a spirit brand. The awards in Monaco are presented each year as part of the Monaco Luxe Pack international exhibition to the most exceptional examples of packaging in 14 categories including glassware, wine and spirits packaging, perfume packaging, promotional materials, fine food packaging, make up and innovative decoration.  

    The Limited Edition bottle won the award having been judged as the best entry across all categories by a panel of experts.  It won out over other entries including brands such as Dior, Guerlain, Hermès, Dom Perignon and Shiseido. The jury panel was united in its praise for the winner, commenting: “The Chivas Regal 12 Lacroix bottle is remarkable. We were extremely impressed with the technical execution, the overall look and feel but also with the meticulous attention to detail”.

    Chivas Regal Global Brand Director Sophie Gallois commented: “There is a huge buzz surrounding this Chivas Regal limited edition and we now have an international waiting list for this product….To receive this award is wonderful news for the team at Chivas Regal and a tribute to the creative genius of Monsieur Lacroix.” 

    Each of the limited edition bottles is produced using a unique laser metallisation technique developed by French based Solev Company to precisely deliver the lavish and sophisticated design created by Christian Lacroix.  The Chivas 12 Magnum retails at the UK price of £125. No indication of pricing for other markets but it should be roughly equivalent after taking local taxes into account.

    Therefore not a bottle you would throw away once you have finished the contents.

    The Chivas 12 Magnum by Lacroix builds on an impressive track record from Chivas of working with the world’s top designers and craftsmen on bottle designs, including Alexander McQueen, New York architect Evan Douglis and designer Andrée Putman, and bespoke commissions such as The Chivas Bar by Asprey and the Gentleman’s Companion by Linley.

    In another excellent achievement Chivas Bros. was awarded IWSC Distiller of the Year at the International Wine and Spirit Competition (IWSC) in London at the end of November. The competition’s top award for a spirits producer is the result of Chivas Brothers’ unmatched tally of trophy and medal wins including trophies for best gin for Beefeater 24, and best single malt Scotch whisky under 15 years for Strathisla as well as eight Gold Best in Class medals across the portfolio.

     

    The Trophy for Best Gin was presented to Beefeater Master Distiller Desmond Payne just one year since its launch. Beefeater Gin has received this Trophy an impressive seven times in the last ten years, emphasising its position as the most authoritative gin brand in the world.

     

    Christian Porta, Chairman and Chief Executive of Chivas Brothers said: “Winning the IWSC Distiller of the Year award as well as such a wide range of awards across our portfolio highlights the expertise and dedication of our Master Blenders and Distillers, and we are delighted to be toasting their success. Such independent endorsement from the IWSC demonstrates that Chivas Brothers is the authority on Scotch whisky and premium gin, with international brands of supreme quality.”

     

    The International Wine & Spirit Competition is the premier competition of its kind in the world and acknowledges the ultimate achievement. It represents a benchmark of excellence and has been held annually for the last 40 years to reward outstanding quality among the world’s best wines, spirits and liqueurs. Winners are selected following a rigorous blind tasting carried out by a judging panel headed by some of the industry’s most influential members.

     

    So many congratulations to Chivas for these awards and particularly to Desmond Payne, an ex-colleague of mine when Beefeater and the whisky company I worked for were owned by Allied Domecq. I visited the Beefeater Distillery in London a lwhile back when Beefeater 24 was just in its launch phase and the US launch visits were about to begin. I had hated gin for years (student hangovers!) but a sample of this fabulous spirit set me back on track when they made me a Collins using it. Having mouthwatering grapefruit noticeably added to the botanicals plus green teas, one of which is grown on the slopes of Mount Fuji, makes for a stunning super premium gin. Not bad praise from a diehard whisky person.  It is available in only the best outlets – same as their premium whiskies. Try some – it’s wonderful.  

     © Caroline Dewar 2009
    

     

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• Ballantine's - Far East Golf E Ballantine's - Far East Golf Expands Further

  • From: WhiskyCorrespondent
  • Description:

     

    4 December 2009

    
    

    Top international whisky brand Ballantine’s has further strengthened its involvement with golf in the Far East by means of sponsorship of China’s Omega Mission Hill World Cup. The first one, sanctioned by the International Federation of PGA tours, took place at the end of November. Winners were the Italian Molinari Brothers.

     

    This will allow Ballantine’s to be involved in one of the fastest growing golf and whisky markets in what is currently the world’s fastest growing economy. China has around 200 existing golf courses and over another 100 under construction. That’s seems a very large and swift expansion but there is a total population of 1.4 billion. Even with only a small percentage as possible golfers that means a huge interest and need for courses. It would also suggest a potentially interesting destination for a golfing holiday dependent on facilities and how geared up they are to allow visitors to play.

     

    This new sponsorship has coincided with the appointment of leading golfer Graeme McDowell as Global Brand Ambassador for Ballantine’s. He was already involved in the 2008 nd 2009 Ballantine’s Championships and, as a result of winning in 2008, he awas invited to create a limited edition blend with Ballantine’s Blender Sandy Hyslop. This was later auctioned for charity, bringing in $11,000.

     

    Graeme will sport the Ballantine’s logo on his sleeve during competition, helping brand visibility in the right markets and tournaments including all Majors and World Golf Championships. PR activity will also be a feature of his work.

    Peter Moore Global Brand Director, Ballantine’s commented: “This is a very exciting year for Ballantine’s as we further establish our presence in the world of golf. The Omega Mission Hills World Cup is a key event for us, as we edge closer to consolidating our position as No 1 Scotch whisky in Asia and bring the brand values that resonate so well there to life.

    “Additionally, we are delighted to have signed Graeme as a Global Brand Ambassador for the brand. We have worked closely with him both at home – at the Scottish Open, and away – at the Ballantine’s Championship in recent years, and have always been impressed by his outstanding golf talent, dedication and natural flair. We are confident that this formal collaboration will prove successful for both parties and leave a lasting impression on the golfing world.”

    The Italian winners of this year’s tournament celebrated with a rare bottle of Ballantine’s 30 Year Old Scotch whisky at The Omega Mission Hills World Cup of Golf in Shenzhen.

     

    Making history as the first brothers to win the event, Francesco and Edoardo Molinari closed with a stylish 4-under 68 in the final round of the unique competition on Mission Hills' Olazabal Course. Sweden's Henrik Stenson and Robert Karlsson, the defending champions from 2008, shot a 69 to tie for second with Ireland's Rory McIlroy and Graeme McDowell (70). McIlroy and McDowell had an excellent tournament and had led after each of the first three rounds. McDowell was disappointed not to win but did leave with a bottle of Ballantine’s 21 Year Old, awarded for the lowest round of the day on Thursday 26th November.

     

    He said: “Ballantine’s seems to be a lucky charm for me – I tend to play well if they’re supporting a tournament.”

     

    © Caroline Dewar 2009

     

     

     

     

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• Bowmore Sells for Thousands in Bowmore Sells for Thousands in NY Auction

  • From: WhiskyCorrespondent
  • Description:

     

    24^th November 2009

    Not so long ago I wrote about the Bowmore Gold expression which was the final part of the Bowmore 1964 Trilogy (following White and Black) of old malts from this renowned Islay distillery. White and Black were released in 2008 and 2007 respectively. Well, last week the collection of three sold at Christie’s New York saleroom for $21,600 – well above its reserve price of $18,000.

     

    

     

    Like its two sisters, Bowmore Gold matured in the distillery’s No.1 vault below sea level. Over its 44 year maturation period it has had time to develop an enticing array of aromas and flavours in the single malt (see previous article for tasting notes).

     

    Charles Curtis, Head of North American Wine Sales for Christie's, commented: "The Bowmore Trilogy, which sold for $21,600, excited interest worldwide and was keenly pursued by potential buyers. We are honoured to have been the route to market for the debut of this prestigious spirit, and believe that this result demonstrates the strength of the nascent market for collectible spirits."

     Obviously there was much excitement at Morrison Bowmore HQ back here in Glasgow where Chief Executive, Mike Keiller, commented, "The final addition to the Trilogy, Gold Bowmore, was only launched in October and was met with wonderful acclaim. For the entire 1964 Bowmore Trilogy to have been sold for an incredible price at the most prestigious auction house in the world really is a fitting celebratory note to end on for this unique collection of whisky.  We are very proud of all three whiskies - they're great examples of the quality we strive for with every expression we create - and we look forward to continuing this success with future exclusive Bowmore editions." 

    
    

    So all you keen buyers of rare whiskies keep an eye out for what comes out in future from Bowmore. If this was a US buyer, then Happy Thanksgiving. I hope they have a wonderful holiday time savouring these and don’t just keep them to admire.

     

     

     

    
    

    © Caroline Dewar 2009

     

     

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• New Scotch Whisky Law in Force New Scotch Whisky Law in Force

  • From: WhiskyCorrespondent
  • Description:

     

    23 November 2009

    From today (23^rd November 2009) new laws concerning the labelling and description of Scotch Whisky come into force. These have been implemented by UK government in conjunction with officials in Scotland and with help from the SWA. It may not seem too different, if at all, on the brands you drink regularly and what you already believe or know about Scotch but a change of descriptions was needed to clarify matters to consumers in all countries.

     

    It is intended that these new laws strengthen the legal protection for Scotch Whisky from imitations, whilst ensuring consumers receive clear and consistent information on bottle labels. The Regulations should further reinforce the integrity of Scotch and support the future growth of our largest export.

    A new requirement to bottle Single Malts only in Scotland, tighter rules on the use of distillery names on bottle labels, and better protection of traditional regional names such as ‘Highland’ and ‘Lowland’, are among the measures introduced. Consistent labelling terms and rules will ensure consumers like you and me receive clear information about what we are buying, according to SWA Chairman, Paul Walsh.

    There are now five new categories of Scotch and these are defined for the first time:

    Single Malt Scotch Whisky – is what it says on the tin (sorry, bottle!) : a whisky from one distillery only and it can bear the name of that distillery. This is the description already used by almost all single malt bottlings, often with the inclusion of the region of production such as Highland or Lowland etc.

    Single Grain Scotch Whisky - for those few which are bottled as singles.

    Blended Malt Scotch Whisky – this to replace the old term Vatted Malt which was confusing for consumers and now indicates that the malt whisky is a blend from more than one single malt distillery. It will have to have a brand name and not a distillery name.

    Blended Grain Scotch Whisky – not too many of these about but there are a few.  

    Blended Scotch Whisky - this is the main Scotch category and means no change in description for the world’s blended brands such as Ballantine’s, Teacher’s, Chivas Regal, Famous Grouse, Bell’s, Johnnie Walker and many hundreds of others. 

    Whichever of the descriptions above applies to the whisky in the bottle will have to be clearly and prominently shown on labels.

    Another development is that all Single Malts must now be bottled in Scotland. This was largely the case with such precious and smaller volume liquids anyway, but the backing of the law will now give consumers more confidence and make it easier to weed out those who would try to pass another liquid off as a Single Malt Scotch. I say smaller volume as single malts are still only about 10% of the world total Scotch market. Even the largest seller comes nowhere near the volumes of the major blends.

    There are new rules to prevent the misleading labelling and marketing of Single Malt Scotch Whisky. For example, there is also now a ban on use of the term Pure Malt. This was causing considerable confusion amongst consumers, according to research. Its usage had developed over the years and was not necessarily technically incorrect in all instances – but the confusion was unhelpful. The majority described this way were what are now to be known as Blended Malt Scotch Whisky though some single malts also bore the description “pure”. Confuse a consumer time! The consumer research showed that some thought Pure was a separate category on its own, some thought it was in some way superior to Single and some thought it was the same as Single Malt. A spokesman at the SWA told me all involved in discussing the new labelling agreed that it was a “pernicious” term.

    Any whisky which has not been wholly produced in one distillery can no longer use that distillery name  - this applies to the Blended Malt category but also to practices by some overseas bottlers, I understand and not by the Scotch producers themselves.

    There is to be protection in the use of what are now considered the five main production regions of Scotch - Highland, Speyside, Lowland, Islay and Campbeltown.

    When I first came into the industry in the early 80’s, Speyside was always technically mentioned as a subset of Highland but with the relative explosion of single malts since the late 80’s/ early 90’s it is now normal practice to include Speyside as a separate region.  These regional definitions must be carefully used on packaging – which all responsible producers have done for long and weary anyway but, again,  legal backing does no harm except to wrongdoers in far flung parts who want to pass off a spirit as something it is not.

    One other clarification is that all Scotch Whisky must be wholly matured in Scotland. This is a “belt and braces” clause to make sure that no one thinks that if they take 3 year old Scotch and mature it further in their own market they can still call it Scotch. The law also makes it illegal now to ship mature Scotch in oak or wooden cask for this very reason. The old law did state that Scotch had to be fully matured here in Scotland but some overseas took that to mean only the initial 3 year maturation before the spirit could legally be called Scotch. Not so.

    Any spirit going overseas before it was three years old could not be called Scotch Whisky anyway but this sets it all down more clearly. Anything bottled in Scotland must be matured here for all of its life and anything bottled overseas as Scotch must have completed its full maturation here too. For example, a few blends are bottled in other markets (e.g. Brazil, India, Korea) to help their sales by creating local employment and this has been done for years. However, they are matured and blended here before being shipped out in bulk tanks under strict controls in transit and again once they reach the bottling hall at the destination.

    Finally, as far as consumers are concerned, there are clearer rules on the use of age statements on packaging. The law on Scotch Whisky has always been clear that if it  says 12 Years Old on the label then the youngest whisky in the bottle was from a cask that had matured it for 12 years.  This law was being breached on occasion by bottling in other markets (China and Taiwan are examples) where there were references to 12 maturation cycles – with those words in small letters. These cycles could have been as short as a few months and some consumers simply see the twelve and make the assumption of years. Same with numbers on neck labels or alongside use of the word “anniversary” in English, sometimes used as a piece of design whimsy by bottlers in some overseas markets but really utterly misleading. Age must now be made clear in years. Such breaches can be dealt with now in overseas markets under unfair competition laws.

     It is also now in the law that if a year of distillation or bottling date is used on a label then an age statement or distillation date must appear there too, in the same field of vision which will largely mean on front labels. For example, a distillation date might indicate it was distilled in 1989. You might have assumed in 2009, therefore, that the whisky is 20 years old. However, it might have been distilled in November 1989 and bottled in April 2009 so that it is not 20 years old. 

    All legitimate industry bottlings are already doing such things so no need to worry there. Indeed, in the US all Scotch labels also need to be approved by your TTB once they are declared legal here so there are no causes for concern. The SWA tells me that the law here is more simply expressed and maybe easier to understand than the TTB regulations but they all get us to the same place in the end to protect and inform both legitimate producers and consumers and to protect the good name of Scotch Whisky worldwide.

     © Caroline Dewar 2009

     

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• Responsible Drinking - Scotlan Responsible Drinking - Scotland Style

  • From: WhiskyCorrespondent
  • Description:

     

    23 November 2009

    The Scotch Whisky Association (SWA) has just announced new measures which will reinforce the responsible drinking message it is promoting heavily through its members – all of whom are producers of Scotch Whisky. These measures are outlined in the SWA’s revised Code of Practice for the Responsible Marketing and Promotion of Scotch Whisky to tackle the issue of problem drinking and discourage the misuse of alcohol. They will apply to advertising and promotion in all countries of the European Union undertaken by Scotch producers and their appointed distributors. The implementation will involve all future Scotch Whisky advertisements and printed point of sale materials carrying a responsible drinking message. Furthermore, all whisky sponsorships must deliver an initiative that promotes responsible alcohol consumption.

     

    The SWA is the industry body which works alongside government to regulate the production and promotion of Scotch Whisky. Other vital parts of its work are in lobbying government to protect the interests of Scotch Whisky, to argue for fair trading rules and taxes for Scotch Whisky in all countries and also to protect it, primarily overseas, from misleading and fraudulent activity by counterfeiters and producers who try to pass off local spirits as Scotch. The SWA Code mentioned above is widely recognised as the best possible drinks industry practice in the EU and covers all commercial communications to consumers. The organisation itself is renowned for its integrity and tenacity in tackling those who would undermine the quality and reputation of Scotch Whisky and viewed as the standard for other EU spirit organisations to reach. Under the code an independent panel can impose sanctions on distillers such as fines or a “name and shame” policy for breaches. The ultimate sanction is expulsion from the SWA and the resultant bad publicity for that producer.

     

    In launching this code the SWA has also reaffirmed its support for most of the new Scottish Alcohol Bill aimed at stopping irresponsible promotions including alcoholic drinks being sold at low prices below tax as loss leaders by supermarkets and other traders. It is intended that such a measure would be to the benefit of poorer members of society where much of the alcohol misuse happens through access to cheap drink and causes resultant health issues and other social problems. One Scottish Government proposal was to create a minimum price which the EU has ruled as illegal and which many, including the SWA, see as not getting to the nub of the problem. The SWA’s Chief Executive ,Gavin Hewitt commented, “The Code continues to be well used by SWA members seeking advice on how to ensure compliance with its provisions. It is a good example of how self-regulation can be an effective mechanism as we work to change cultural attitudes to the misuse of alcohol.”

     

    “We also believe a floor price mechanism to tackle loss-leading could be introduced in the form of a ban on alcohol sales below tax. This would be a better way forward than an illegal mechanism such as minimum pricing.”

     

    The SWA has also been active in arguing, rightly in my view, that education on use of alcohol and attempts to change attitudes away from the “drink to get  drunk” perspective of some, particularly young people, should be a major plank in discouraging alcohol misuse. This is a view recently given more publicity by Master Distiller Richard Paterson from Whyte & Mackay who wants to see more done in schools with quite young children. Here’s to the SWA’s continued success in all their endeavours.

     

     

     

     

    © Caroline Dewar 2009

     

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• New Glenlivet Cellar Collectio New Glenlivet Cellar Collection 1973 Edition

  • From: WhiskyCorrespondent
  • Description:

     

    17^th November 2009

    Those of you fortunate enough to have tasted previous offerings in this range will know how good each one is – or was if you’ve now opened and finished them. I spent a happy day or two up there several years ago tasting through a number of them with Jim Cryle, previous Master Distiller, before he retired.

     

    Yesterday (16th November), The Glenlivet launched a new edition under the auspices of current Master Distiller, Alan Winchester, who has been with the company for many years, twelve of them at The Glenlivet which is still the top selling single malt Scotch Whisky in the USA and the world number two.

     

    This new release is due to be rolled out over several key markets, including the USA, from now until middle of 2010. It is the eighth release in the range and is not chill-filtered, being offered at 49% vol. Only 853 individually numbered bottles from the best three remaining 1973 casks have been produced.

     

    Each one is also signed by Alan who commented, “The 1973 Cellar Collection is the supreme expression of what The Glenlivet is all about – since George Smith first created The Glenlivet, we have striven for perfection and I believe that this is a whisky that all whisky lovers will want to own and savour. It is an honour to be appearing on The Glenlivet label and becoming part of the brand’s story and rich heritage.”

     

    Half of the whisky has been matured in sherry butts and the rest in two refill American oak hogsheads. Again, no tasting sample for such a precious dram but the company’s own notes are:

     

    NOSE: Bursting with big juicy sweet orange flavours combined with rich sherry sweetness and freshly baked moist ginger bread notes. The fruity flavours are very reminiscent of fruit drop boiled sweets.

     

    TASTE: Perfectly balanced and mouthwatering, it fills the mouth with sweet fruity flavours echoing the nose. Allied with these fruity orange and peach flavours is a wonderful liquorice and aniseed experience followed by a cinnamon ginger tang.

     

    FINISH: Incredibly long and sweet.

     

    Two of my own favourite whisky writers, Dave Broom and Charles MacLean have tasted it and pronounced it superb. The older Glenlivets generally are ones I particularly like myself. I have never met many whiskies I don’t like (though there have been a few) but the older ones are each a fabulous and unique expression of The Glenlivet’s artistry. Others in this Cellar Collection have been :

    
     The Glenlivet 1967 Vintage                                      2000

     The American Oak Finish 30 year old                       2001

     The Glenlivet 1959 Vintage                                      2002

     The Glenlivet 1983 Vintage French Oak Finish          2003

    The Glenlivet 1964 Vintage                                       2004

    The Glenlivet 1972 Vintage                                       2005

    The Glenlivet 1969 Vintage                                       2006

     

    Looks like it is time to revise those Holiday or birthday present lists though at a price of $1200 and with such limited numbers it won’t be in anything other than the top whisky specialists. A fine end to a Thanksgiving dinner maybe – but only for those you love the most and who will appreciate it.

     

     © Caroline Dewar 2009
    

     

     

     

     

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• Ballantine’s Golfs and Illumin Ballantine’s Golfs and Illuminates; Royal Salute Plays Polo; Holiday Gifts

  • From: WhiskyCorrespondent
  • Description:

    11^th November 2009

    There have been a number of new or extended activities announced by Chivas Bros. recently for some of its brands. Now, I know Ballantine’s Finest is not a brand with huge US relevance but you will doubtless encounter it in other markets and it is one of the world’s largest selling blended brands, huge in Europe and holding the No.1 position in twelve countries. I used to work on its marketing in a global sense. Its aged brands do a brilliant trade in Far Eastern markets. Chivas Bros. main blend in the US is Chivas Regal.

    At the end of October it was announced that Ballantine’s will continue its golf sponsorship in Korea, the Ballantine’s Championship, for a further three years. It is now the largest sporting event in Korea and Asia’s fourth largest golf tournament.

    The news of the extended Korean collaboration is further enhanced by the announcement that South Korea’s Y.E. Yang has signed up for the Ballantine’s Championship in 2010. Yang made history as the first Asian-born player to win a major tournament, following his head-to-head with Tiger Woods at the US PGA earlier this year.  The home signing will help reinforce Korea’s growing reputation for world-class golf on the international circuit. Ballantine’s is also involved with the Scottish Open - main sponsor Barclay’s Bank - held every year at Loch Lomond.

    This is not all Ballantine’s has been up to. Those of you visiting Europe may well see its new on-trade (bar/hotel/restaurant) promotional item: the world’s first self-illuminating bottle for Ballantine’s Finest. It can also be used for pouring and imitates the appearance of a graphic equaliser on a sound system, appearing to react to the tonal quality of audio passing through it by lighting up intermittently to create drama and increase back bar prominence.  The promotion is entitled “Listen to Your Beat” and will appear in bars and clubs in 35 key markets positing the idea that by listening to your own beat and following your own instincts, you will make choices that leave an impression on others. This follows on from the brand’s recent Leave an Impression campaign. I just like its quirkiness, style and fun so thought I would let you see it too.

    By the way, those of you looking for an affordable gift for the holiday season should consider both Chivas Regal and The Glenlivet 12 Year Old this year in their stylish seasonal gift liveries, also from Chivas Bros. Other brands are included in the new gift pack offerings but mainly in France and other markets.  

    
    

    For Chivas Regal 12 Year Old they have introduced a limited edition gift tin with rich colouring and texture. For The Glenlivet there is the revival of a leather case with red ribbon seal for the core range of 12 Year Old (rich brown), 15 Year Old (deep red) and 18 Year Old (navy blue). Indeed, those last ones would make a nice set of three for a Scotch Whisky lover near you.

    Another of Chivas’ deluxe blends, Royal Salute has signed a deal for sponsorship of polo in India. The Royal Salute Maharaja of Jodhpur Golden Jubilee Cup event in India will take place from 26-30 December. This will build on the success of the Royal Salute Gold Cup, an exclusive tournament held annually in October at the luxury Nine Dragons Hill Polo Club in Shanghai, China. The brand is also looking into further international opportunities to support the historic sport.

    While the Royal Salute Polo Gold Cup has a reputation as the foremost annual polo event in China, The Maharaja of Jodhpur’s Golden Jubilee is played in the shadows of the Umaid Bhawan Palace and culminates in the Royal Salute Golden Jubilee ball for 150 guests. The Maharaja’s exclusive New Year’s Eve procession and celebration, ‘New Year at The Mehrangarh Fort’, marks the end of the polo season and is full of splendour.

    Attending the Jodhpur event, which is an invitation-only 10 goal tournament, will be the Duke of Argyll. His Grace has a long standing relationship with Royal Salute, the only Scotch whisky in the world with a range that starts at 21 years.

    Neil Macdonald, Brand Director for Royal Salute, explained: “Polo is known as the king of sports and the sport of kings, so there is a natural and strong affinity between the world’s leading luxury whisky brand and this regal sport. As part of Royal Salute’s growing international appeal, we are building links with distinctive and luxurious polo gatherings around the world in some of the most iconic destinations. 

    India is one of our most important potential markets and we’re honoured to be working with the Maharaja of Jodhpur and his team on such an important event.”

    (Incidentally, the company did have a championship team sponsored by Ballantine’s in elephant polo in Thailand though not sure if that one is still going on. Now there’s a sport I’d like to see on TV.)

    Royal Salute was first created as the ultimate tribute to Her Majesty Queen Elizabeth II on her coronation in 1953. Not only has the brand recorded double digit growth over the last five years, it has also received several prestigious awards including the 2009 IWSC Gold Best in Class for Royal Salute 100 Cask and Gold at the 2009 Scotch Whisky Masters for Royal Salute 21 YO. Fit for kings and queens indeed.

     © Caroline Dewar 2009
    

     

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• Highland Park Relives the 60 Highland Park Relives the 60

  • From: WhiskyCorrespondent
  • Description:

     

    11^th November, 2009

    Edrington Group, the owners of Highland Park Distillery on Orkney, are releasing from this month two 1960’s vintages from this excellent distillery – one from 1964 and one from 1968.  These will form part of the distillery’s new Orcadian Vintage series. It is expected that there will be ten releases under this banner over the next five years.

     

    This follows on from the success of the recent 40 Year Old and, prior to that, 30 Year Old and growing exports. These factors allow the distillery to consider such exclusive edition moves. Indeed, I was told recently that a small group of Russians visited Highland Park not so long ago and asked about buying the 40 Year Old. The staff there thought they might want one each or one to share and, as we all know, there are quite a number of wealthy Russians these days. But no - they wanted to buy 240 bottles there and then! At about £900 per bottle that’s some sale for one day.  The request had to be refused as it was on limited sale in key markets and the company quite rightly could not risk upsetting its contracted distributors. They were allowed to buy some bottles, though nowhere even near 240.

     

    But back to these two new editions.  The 1964 will be the oldest in the series and since the liquid is so rare only 290 bottles at 42.2% vol. from two refill hogsheads will be available. The UK retail price will be around £3750. I understand that this will not be in the USA for the time being. Better get over here then.

     

     

    The 1968, however, will be available – 1550 bottles of it at 45.6% vol. taken from eight refill casks (seven hogsheads and one butt) and said to have a natural golden hue with a full flavour  including “hints of opaque honey and lemon grass”. Sounds good to me. US price is expected to be about $4,000 but still to be confirmed.

     

    The packaging for this new range adopts a very distinctive decanter/bell shaped bottle in jet black glass, flashes of silver foil, Pictish knotwork design and the pewter H on the front. Each expression is also contained in a natural oakwood box inlaid with marquetry and the pewter H once more, with a booklet about the expression. Tasting notes for the two versions are from the company (as one might expect, no tasting samples due to rarity and price) :

     

    Detail: Orcadian Vintage Series 1964

     

    Colour:            A delightfully rich, russet hue with exemplary clarity and brightness.

     

    Nose:               At full strength the 1964 Vintage is redolent of toasted oak, dried strawberries and shellac with a generous coating of beeswax.  When reduced, toasted toffee and smouldering bonfire embers come to the fore, followed by beguiling notes of gingerbread, sandalwood and cinnamon bark.

     

    Palate:             Unreduced, this expression has the delicious sweetness associated with Highland Park but combined with a fascinating spiciness, crushed black pepper, crème brulee and toasted vanilla pod add to the complexity.  The addition of water reintroduces the toasted oak initially encountered on the nose accompanied by distinctive hints of Applewood smoked cheddar, vanilla sponge and paprika.

     

    Finish:             Rich, long, lingering spiciness completes the sensational tasting experience of this venerable single malt.

     

     

    Detail: Orcadian Vintage Series 1968

     

    Colour:            A delightfully rich, naturally golden hue with remarkable clarity and brightness.

     

    Bouquet:          At full strength the 1968 Vintage is reminiscent of thick, opaque honey but with attractive notes of lemongrass, sandalwood and a variety of aromatic spices.  When reduced, citrus fruits and pencil shavings become immediately apparent, followed by sweet aromas of rose and crème caramel.

     

    Palate:             At natural strength, this expression of Highland Park has a delicious complexity, the citrus evident on the nose develops into dried orange peel whereas the pencil shavings transform into toasted oak.  The aromatic spices are revealed as ginger and cloves as well as some camphor.  The judicious addition of water creates a delicious balance between vanilla sweetness and delicate spiciness

     

    Finish:             A lasting impression of rich spiciness is the legacy of a single malt that is extremely long and surprisingly sweet.

     

     

    I did a whisky tasting in London recently for a major European energy company and used Highland Park’s standard 12 Year Old as one of the whiskies. It was very well received and a few people who were not usually diehard Scotch fans came up and asked me about it afterwards as they had enjoyed it so much. It’s an expression which never fails to please due to its versatility and the company deserves success with these new, more exotic bottlings.

     

     

    © Caroline Dewar 2009

     

     

     

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• The Supreme Glengoyne The Supreme Glengoyne

  • From: WhiskyCorrespondent
  • Description:

     

    13^th October 2009

     

    Last week Glengoyne held a celebration event at the distillery for its ultra premium new expression of 40 Years Old. This had been distilled long before current owners Ian Macleod distillers took ownership of the distillery but they have obviously nurtured and lovingly tended it in its sherry butt to produce this fine example which will only enhance Glengoyne’s growing status as a single malt.

    
    

    
    

     

    Sadly, I was not able to attend but they took the chance, on the day, to look at whisky with food (one of may favourite topics) and the rest of the Glengoyne range. Chef Proprietor Tom Lewis from the award-winning Monachyle Mhor restaurant/boutique hotel has created recipe cards using Glengoyne expressions in various dishes. I intend to try them soon with the bottles I have in my own cupboard.  One of them is Black Bun, a traditional Scottish cake eaten at New Year and every bit as large a task as making your own Christmas cake, which I enjoy doing.

     

    The Glengoyne 40 Years Old presentation is simply gorgeous and oozes luxury with a cream leather-lined, solid oak gift box also containing a leather bound book, signed by the distillery manager and containing tasting notes and distillery information. This presentation, in turn, is slotted inside a stylish dark leather carry case. The decanter itself was produced by Scottish family-owned company Glencairn Crystal who recently supplied decanters for a special whisky I was bottling for a drinks trade organisation here in Scotland. The people there go the extra mile to give good service and quality and also produce the Glencairn whisky glass which many of you will own or at least have seen.

     

    Each decanter is individually numbered on the base, features gilded engraving and is accompanied by an etching of the distillery. This has to be one of the most opulent pieces of packaging I have seen in years and reflects the high status – and price – of the bottling. Only 250 of these decanters are available worldwide and at the moment it is not possible to say how many will come to the US and Canada or to which outlets. I can take a guess at a few places but the company is still taking orders. In US terms it is priced at $5,730. Distilled in November 1968, it comes at a strength of 45.9% vol. You wouldn’t miss it in-store as diamond shaped display plinths will be used to ensure maximum visibility in “opinion-leading international luxury outlets.” It is also available from the distillery online shop with orders to be sent out from December, but that may not be practical for North American customers (those customs rules again) and anyway, who would want to entrust something like this to post or courier? I would encourage you to visit this excellent little distillery with its fine range of tours and tastings so you could buy one there but you can’t even cuddle it on the plane home any more. You should still visit the distillery though and buy some in your home market. Put your name down on a waiting list, sell your first born, whatever it takes. 
    

     

     

    As this is something so rare and precious, no tasting samples were sent out. The company’s own tasting notes are:

     

    Appearance: Dark, old copper

     

    Nose:    Oily, red apples, crème brûlée, ripe strawberries & cream.  World class!

     

    Palate:    Layers of ripe bananas, spiced plums, honey and cereal, dries into grapefruit, then soft oak. Complex. Oily mouth feel. It's a joy to open casks after four decades and find such great balance between Cask and Still.  

     

    Finish:    Long, dry and lingering.

     

    Marketing Director Iain Weir commented, “This is a world class, once in a lifetime bottling. It was essential that the design and presentation of the Glengoyne 40 Years Old Highland Single Malt be a true reflection of its outstanding quality and reinforce its position as one of the top luxury Limited Edition Single Malts available in the market today.”

    Not many of us round the world will get the chance to taste this so you’re a very lucky creature if you do. Make it a tasting memory to treasure.

     

    © Caroline Dewar 2009

     

     

     

     

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• Glenfarclas Top of The Heap Do Glenfarclas Top of The Heap Down Under

  • From: WhiskyCorrespondent
  • Description:

     

    13^th October 2009

    
    

    News came in recently of an award for Glenfarclas in Australia – it has been named as “Best Overall Whisky” at the Australian Malt Whisky Awards conducted by the Malt Whisky Society of Australia. Indeed, it is the second time they have won as the prize was awarded to Glenfarclas at the inaugural awards in 2003. This year it also picked up the prestigious Members’ Choice award.

     

    Here is a photo of George Grant (left) of the family which owns the distillery – now the sixth generation of the family to run it – alongside Ian McWilliam, Sales Executive, with the medal and pack. Commenting on the Glenfarclas 30 Years Old, Peter Godden, Chairman of the Judges said, ‘Pure, perfect sherry and malt combine. Clean, precise and rich with a flavour that drives on and on. A complete,perfect sherried style’.

     

    The style of Glenfarclas is very sherried and one which I like, probably due to my early days in the Scotch Whisky industry when my employers owned a distillery which relied on a lot of sherry cask maturation. It is also a fine little distillery which my tour clients enjoyed in the days when I did more of that sort of thing. These days I pick up enquiries for tours only at the top end of the market and for corporate trips and whisky events like tastings or dinners. In fact. I had an Australian client at Glenfarclas in September for their Ambassador Tour and he was well impressed with the quality of information and production and the time taken with him.

     

    An award in Australia may not mean much to US consumers but it does reflect the very high quality of whisky produced at Glenfarclas and they are lovely people. If it is not one you have tried, you should do so and you may find a lifelong friendship developing.

     

    © Caroline Dewar 2009

     

     

     

     

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• Glengoyne 12 Year Old Joins Up Glengoyne 12 Year Old Joins Up

  • From: WhiskyCorrespondent
  • Description:

     

    12^th October, 2009

     

    As of this month Glengoyne is offering a new 12 year old expression as part of its core range. This one is at standard strength of 43% vol. The previous sample I had of their 12 year old is a special cask strength version launched several years ago – and a damn fine dram it was too.

     

    Glengoyne’s owners – Ian Macleod Distillers - describe this one, like all their offerings from here, as “untainted by harsh peat smoke”. Now, that view depends on whether you like peat smoke and it is making a virtue out of the lack of peating in their barley. In my view some whiskies suit peat in the barley kilning process and some don’t, or perhaps rather less of it than others. This one doesn’t suit it so much and it always tastes good – fresh and clean but always with an interesting array of further aromas and tastes. It is always a very nuanced single malt.

     

    This 12 Year Old will be available in about sixty markets including the USA and priced at about US$ 56. They expect it to become a fairly rapid second best seller behind their standard 10 Year Old and sold only through specialist whisky stores. As you can see from the photograph, packaging design is in keeping with the other core offerings at 10, 17 and 21 so it won’t be hard to spot on shelf.

     

    

    
    

     

    My tasting notes for the cask strength version in 2004 were:

    "Appearance is glowing gold. On the nose we have leather, green malt and a clean, fresh air scent. Some spirit and cereal. Also a touch of those "Fisherman's Friend " throat sweets we get here in the UK! Light sherry and apple notes. With water there is a hint of soft toffee or fudge.

    It has a medium mouthfeel and slightly unctuous - it does coat the mouth a little. On the palate are toffee, dried peel (like that used in rich fruit cakes) honey and pepper - due to the high strength. The finish is warming and fairly long.

    Those notes appeared on the old Distillery Destinations website in November 2004. I don’t have a sample of the new 12 Year Old but compared those above with the company’s own notes for this new version which read:

    “…a natural golden colour, the 12 Years Old has scents of coconut oil, lemon zest, honey and dried malt. With a warming mouth feel, its initial palate is of toffee apples and cinnamon spice, while a touch of water brings out ginger, fresh orange and shortbread. The balanced finish is further mellowed by hints of sherry and soft oak.”

    So our views are not far apart even if the two expressions are slightly different – one at cask strength and one not. We agree on most of the nose and taste parameters but have chosen to describe them differently. As I always say to people in tastings, it’s the nose and flavour references in your own head that matter. People like me and the companies themselves can only give guidelines as to the directions in which you should think.

     

    Final company comment goes to Iain Weir, Marketing Director for the brand who commented, “….It is also in response to international demand, particularly from Western Europe, where our customers are looking for a high quality, intermediate step between the Glengoyne 10 and 17 Year Olds.”

    
    

    For my part, I am sure that North American customers will also find this an interesting step – see how the 10 Year Old develops two years on and then take a little leap up the age and cost ladders to see what happens next at 17 before culminating in the 21 Year Old. On that note I should say there is an even older and limited version just released but more news on that one very soon.  

     

    © Caroline Dewar 2009

     

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