Springbank whisky auction for charity

Springbank Distillers has joined forces with independent whisky vlogger extraordinaire
Ralfy and Scotch Whisky Auctions to put forward a unique bottle to be auctioned to raise
money for local primary school children.
The specially-labelled bottle of Springbank, which is 17 years old and comes from a port
cask, has been signed by Distillery Manager Gavin McLachlan and is accompanied by a
20cl "tasting sample" and a coveted, individually-numbered, Springbank local barley
canvas print which has been signed by Springbank's production team.
It is being auctioned by Scotch Whisky Auctions, who have waived their usual fees, and
promoted jointly by ralfy.com and Springbank.
The money raised will be donated to Campbeltown's Dalintober Primary School, who will
use it to develop and equip their school allotments. The allotments are tended and
maintained by the pupils themselves, growing fresh vegetables for use in the school
kitchen. In addition to providing a good supply of produce for the school, the allotments
also encourage pupils to take pride in their work and provide a fresh-air activity for them to
enjoy.
Ralfy commented: "ralfy.com has become established in only three years as one of the
most prominent, eccentric and original whisky sites on the internet pioneering the
dysfunctional but entertaining Vlog (Video Blog) format to opine, educate and simply share
experienced whisky-stuff/reviews with anyone who is interested in Scotch Whisky.
"After very successful partnerships with Bladnoch Distillery in 2010 and Benromach
Distillery in 2011, the theme of a partnership bottling for a specific distillery-local good
cause continues here in 2012 with that most iconic craft Scotch Malt Distillery which we
know as Springbank.
"Springbank have donated a one-off hand-prepared and dated, manager-signed bottle of
cask strength 17yo port matured single malt whisky along with a 20cl sampler and quality
canvas limited edition staff-signed old-labelling poster. The bottle is the only one of its kind
stating on the label '1 of 1' and as such is outstandingly unique for any distillery to
release."
Ralfy is adding to this package with a memory stick All-Vlog collection of videos relating to
the auction along with a private Vlog for the fortunate buyer, plus handwritten tasting
notes, a hand-made whisky dropper, and a yet-to-be-declared special addition!
The Scottish-based on-line Auctioneers scotchwhiskyauctions.com are, for a second year,
presenting the auction free of buyer's commission and continue to enjoy a growing
reputation as one of the internet's best sources for rare and valuable whiskies.
Ralfy added: "Show us your bids Malt-mates and lets raise all we can for Dalintober
Primary School children. The school are using the produce grown on the allotment in the
school canteen and any excess is then sold to staff and parents.
"This project needs funds for a tool shed, assorted tools, seeds, fertilisers and protective
clothing. Thanks for looking at this auction lot."
The auction will go live this Friday, November 23rd, at www.scotchwhiskyauctions.com.

Angels Share News, tasting, book,

Am letzten Wochenende durfte ich zusammen mit vielen interessierten Gästen an zwei Abenden in einem jeweils voll besetzten Angels Share Inn das Erscheinen der vollständig überarbeiteten und erweiterten Neuausgabe meines Buches »Whisky – Die Enzyklopädie«  feiern. Ein herzliches Dankeschön an alle, die gekommen sind, um bei Geselligkeit, gutem Essen und einigen echten Whiskyraritäten mit mir zusammen diesen besonderen Moment zu feiern. Ich schicke aber auch ein grosses Exgüsi an alle, welche gerne gekommen wären, aber keinen Platz mehr hatten! Kaum ist dieser Anlass vorbei, kommt schon der nächste: Das Whiskyschiff Zürich 2012  öffnet seine Pforten vom 29. November bis und mit 2. Dezember. Auch das Angels Share ist wieder mit einem schönen Stand vertreten: Auf dem Oberdeck der Wädenswil präsentieren wir die Abfüllungen von James MacArthur; Arran; Glengoyne; Glenrothes; Berry Bros. & Rudd und ein paar Abfüllungen von Ian MacLeod. Selbstverständlich kann auch mein neues Buch angeschaut, gekauft oder bequem bestellt werden (es ist wieder eine »gewichtige« Sache geworden ...!). Auf alle Fälle freue ich mich darauf, Euer Exemplar – es ist auch ein hervorragendes Weihnachtsgeschenk ;-) – zu signieren. Das seit Jahren treue Angels Share Team mit Tom Trachsel, Urs Lüthy, Annemarie Vetter und mir wird dieses Jahr ergänzt durch Arthur Winning (James MacArthur), Lucie Stroesser (Arran Distillery), John Glass (Glengoyne) und Luigi Barzini (Glenrothes/Berry Bros. & Rudd)! Schaut Euch doch auch einmal auf der Internet-Seite dieses grössten Schweizer Whisky-Anlasses um: http://www.whiskyschiff.ch. Es gibt dort unter anderem ein paar spezielle Whiskyschiff-Abfüllungen als Vorbestellangebote: Dabei ist neben zwei Abfüllungen von Jack Wiebers und einem Blend aus schottischem und schweizerischem Single Malt auch ein Glengoyne als Sonderabfüllung Whiskyschiff erhältlich. Achtung: Diese Abfüllung kann nur bei den Organisatoren des Whiskyschiff Zürich bestellt und gekauft werden! John Glass wird auf unserem Stand auf dem Schiff die neue Linie und ein paar andere Glengoyne-Raritäten präsentieren. Ich freue mich zusammen mit dem ganzen Angels Share-Team auf Euren Besuch! Herzliche Grüsse Peter Hofmann VORANZEIGE Der nächste Anlass im Angels Share in Oberentfelden ist am 25. Januar das Robert Burns Supper Zum ersten Mal wird der schottische Barde Robin Laing diesen Anlass bei uns mit seinen Liedern verschönern und auch die Haggis-Zeremonie übernehmen! Anmeldungen sind ab sofort möglich.

SPRINGBANK News

SPRINGBANK News

We have just taken delivery of the new Springbank Calvados in the shop today, itʼs a 12y/o

which has been 6 years in a bourbon cask and 6 years in a Calvados cask, strength

52.7% and costs £58.

Tasting Note:

Colour - Golden syrup

Nose - The influence of the Calvados casks is immediately apparent, with notes of

greenapples, citrus fruits and sweet toffee showing themselves in the beginning. Vanilla

essence, pears and some gentle spice come later.

Palate - A very lively dram at cask strength. Black pepper and rhubarb give way to

demerara sugar, green grapes, a touch of cinnamon and a little bit of home-made fudge.

This is an oily whisky for sure.

Finish - Orange marmalade, gooseberries and a pleasant, dry, peatiness leave a lasting

impression

The staff up at the distillery have been working very hard both inside and outside and the

place is looking very smart and tidy. There have certainly not been any “idle hands” over

the past few months. Our Distillery Manager, Gavin, is very neat and tidy and this must

be rubbing off on everyone else, I think.

SPRINGBANK WHISKY SCHOOL

The whisky school will run next year from week beginning 6th May until week beginning

8th July, 10 weeks, arriving here on the Sunday and leaving on the Friday. Places are

starting to fill up but we still have plenty to fill. There are only six places each week so that

we can ensure that everyone has a chance to work in all aspects of the Distillery and

spend as much time as possible with the Distillery staff. The staff are all very friendly and

enjoy the Whisky School, being able to pass on their skills to people who are obviously so

interested in what they do. Frank is busy making up new information for next yearʼs pupils

and we are hoping to present them in booklet form which will be a reminder of your time

spent with us here in Campbeltown.

Last year we published a piece on facebook weekly with a photograph of that weekʼs

pupils (all still smiling at the end of the week) and comments from the “Headmaster” Frank

McHardy. There were no “detentions” or “punishments” handed out to anyone throughout

the ten week period and everyone seemed to get on really well, during and after working

hours. We even had one pupil dressed up in a kilt - you know who you are!!!!

So, if you would like to join us next year please let me know by emailing

whiskyschool@springbankwhisky.com and I will send you some information and a

registration form.

SPRINGBANK OPEN DAY 2013

Next yearʼs Open Day is starting to be discussed, plans being made, etc. The Open Day

will be on Thursday 23rd May and as we get nearer the time all will be revealed as to what

we will be doing. There will of course be Single Casks and Masterclasses and tours, but

we will have to wait and see what else is in store for you.

Watch this space ...............................

SPRINGBANK SALES TEAM

The Sales Team have been kept very busy these past few months, Sales Manager Ranald

Watson has been jetting around the globe spreading the Springbank word, Melanie

Stanger has been travelling round the UK and Europe, attending shows and Tastings and

our newest member John McCallum has also been out and about, finding his feet, so to

speak. When we get to the Open Day next year, John will be an “old hand” by then and

will no doubt be involved in some of the tastings. Melanie was involved in the Open Day

this year so she has already “cut her teeth”.

LONGROW CV

We now have the new Longrow which replaces the Longrow CV, the packaging is rather

eye catching I think.

The tasting note for the Longrow is as follows:

Colour: Light amber with slight olive highlights.

Nose: Very creamy, vanilla custard. The smoke develops gradually, like a slow burning log fire,

never overpowering butalways reassuring. Our guest taster was reminded of marshmallows toasted

on a campfire - crisp on the outside and sticky sweet in the middle!

Palate: Incredibly well balanced - rich and creamy with a slight medicinal hint. The smoke is

always present, washing over the palate in waves, like the soft billows of smoke from the kiln.

Finish: The gentle smoke lingers and lingers leaving you yearning for more!

The Cadenhead shop now also has Longrow 5cl £5 and Hazelburn 12y/o 5cl £5 in stock, as well as

the Springbank 10y/o and 15y/o 5cl. These have proved to be very popular since being introduced

recently.

St Andrew’s Night

The Tasting Room at Cadenhead’s Whisky Shop, Campbeltown are hosting a St Andrew’s Night on

Saturday 1st December. There will be a 3 coarse dinner and a whisky tasting. Tickets available

from Cadenhead Whisky Shop, Campbeltown at a cost of £25 per person. Time, 7.00 pm for 7.30

pm. If it is as successful as the Hallowe’en night we held recently it promises to be good.

Hallowe’en Night

We held a Hallowe’en night on 27th October in the Tasting Room and although fancy dress was not

compulsory everyone joined in and came along dressed in various costumes, most of which were

home made. We had Dorothy and her friends from the Wizard of Oz, a giant pumpkin, Edward

Scissor Hands (the winner of the competition), a girly clown and lots more. The staff were

dressed as zombies with Donald as the zombie chef, Grant as a very scary zombie and Mairi, Julie,

Leslie and myself as zombie waitresses.

We enjoyed a lovely warming winter dinner cooked by Donald and accompanied by cocktails rather

than a whisky tasting. The evening, of course, included some games - “dooking” for apples -

surprised there wasn’t any mess for this one, and throwing corks into a pumpkin to win a prize.

The Tasting Room was suitably dressed for the occasion with spiders webs, skulls, bones and

gravestones, and spooky music playing all night (not too loudly).

This was our first Hallowe’en “function” and hopefully not our last.

SLÁINTE!!!!

Janet

Master of Malt Announces New Releases from That Boutique-y Whisky Company

 Master of Malt Announces New Releases from That Boutique-y Whisky Company

Online retailer Master of Malt announces the release of four new Single Malt Whiskies from That Boutique-y Whisky Company.

The second instalment of whiskies from That Boutique-y Whisky Company has now been released – these whiskies hail from the Speyside distilleries of BenRiach, Aberlour, Aultmore and Benrinnes. All are bottled without age statements and feature cult comic book style labels that reference various stories and in-jokes associated with the distilleries and the people connected to them.

That Boutique-y Whisky Company was launched in September 2012 as the latest independent bottling label from Master of Malt. That Boutique-y Whisky Company bottles Single Malt Scotch Whiskies in the truest sense of the term, meaning that they are a blend of casks from a single distillery. They are labelled without age statements to demonstrate that the flavour of the whisky is more important than its age. Also, remember to keep hold of your old bottles because you might just be able to play spot-the-difference with later batches – that's if you look very carefully!

The new releases from That Boutique-y Whisky Company are now available from Master of Malt here.

Aberlour – 54.6% – 50cl – £43.95

Nose: Raisins and dried apple lead to cox apples, cloudy apple juice, ground ginger and roast cocoa beans with maybe the slightest hint of smoke.

Palate: Rich, fruity and mouth-filling, with additional notes of ginger, barley and bitter dark chocolate.

Finish: The finish is substantial and well-rounded with burnt dry fruits, autumnal berries, Pink Lady apples and brandy cream flavours.

Aultmore – 53.4% – 50cl – £34.95

Nose: Vanilla oak notes, followed by lemon zest and greengages. As the whisky opens up intense notes of cloves and lime zest reveal themselves.

Palate: The palate is layered with mixed spices, sweetened with creamy vanilla, and highlighted with notes of greengages and citrus peels.

Finish: The finish lingers with refreshing menthol, deep dark chocolate and tingling white pepper.

BenRiach – 48.2% – 50cl – £49.95

Nose: Big fruity cherries, marmalade, a hint of red vermouth followed by subtle toffee and old leather. Then, just out of reach, is a little bit of peat just to remind you of BenRiach's other personality.

Palate: Red cherries, strawberry coulis leading to floral heather and a (very small) pinch of peat.

Finish: The finish is soft and gentle with a sugar syrup quality flecked with strawberries and raspberries with the briefest suggestion of crushed black pepper.

Benrinnes – 48.9% – 50cl – £43.95

Nose: A fat aroma of stewing peaches and lychees dominates the nose with side notes of a just opened packet of juicy sultanas and moist fruit cake. Positively enchanting!

Palate: Silky and oily with reduced tropical fruit juices, fireworks, grape juice and a sprinkling of cinnamon and nutmeg.

Finish: Lingering firework smoke, rhubarb, passion fruit and peaches in a full-bodied and fruity finish.

Dégustation Whisky-time Lutry Suisse

photos non-contractuelles Bonjour à tous, Nous avons le plaisir d'organiser notre prochaine dégustation le : Vendredi 30 novembre 2012, dès 19h. Fr. 45.- / personne SPECIALE NON-REDUITS « INDEPENDANTS » L’association whisky et petits en-cas sucrés/salés nous réveillera les papilles. Nous nous réjouissons de vous retrouver et, dans cette attente, nous vous adressons nos salutations les meilleures.
Pour toutes questions ou inscription : amg@whisky-time.ch Prix : Fr. 45.- / personne  www.whisky-time.ch Whisky Time - Rue de l'Horloge 6 1095 Lutry / VD (Suisse) +41 21 791 70 02 - +41 21 791 64 65

Whisky Dinner Switzerland

Liebe Whiskyfreunde

Es hat noch einige freie Plaetze für unser

Whiskydinner mit Raritaetentasting A+B(Raritäten der Distillerien mit den Anfangsbuchstaben A+B)

Dienstag, 13. November 2012 18.30 h im Staernepintli, Werdtstrasse 25, Werdthof bei Kappelen

Menu: Fr. 95.-- inkl. Whisky Kuerbiscremesuppe
***
Lachstranche pochiert auf Safranrisotto
***
Schweinsfiletmedaillon
Pilzragout
Rindfiletmedaillon
Sauce Hollandaise
Gemuese-Mix
Zündholzkartoffeln
***
Gebrannte Creme

Gönnen Sie sich doch einen schoenen Abend vor den kommenden Adentstagen und melden Sie sich noch spontan (bis 9 November) via Email info@whiskytime.ch, 
Tel. 032 373 43 53, im Ladengeschäft oder im Staernepintli 032 384 11 46 an. (Shuttlebus ab Lyss bitte vorbestellen)

An der diesjährigen MoWhiTa vom 23. und 24. November begruessen wir nebst Jack Wiebers einen weiteren Gastaussteller: Langatun Distillery AG praesentiert Ihre Schweizer Abfuellungen und jene von Hart Brothers

Diese Jahr gibt es gleich 4 Schiffsabfuellungen für Zuerich:

- Glengoyne 12Y Originalabfuellung - Letzte Single Cask-Abfuellung

- Ted Lindsay's Viking - Blend zweier Single Malts Schottland/Schweiz
  gewidmet seinem Buch "Viking eine grosse Reise"

- 1. Edition der neuen Linie Ocean Liners von JWW: Glen Keith 21Y

- 1. Edition der neuen Linie Old Passenger Liners von JWW: Laproaig 98

                           ==> Details und Vorbestellungen hier

Bis bald                       Martin Monnier und sein Team       

BENRIACH RE-STARTS ITS OWN MALTINGS

BENRIACH RE-STARTS ITS OWN MALTINGS

 

BenRiach started making its own malt again this week which means the Elgin distillery is now one of only a handful of distilleries in Scotland with its own maltings.

 

Malt whisky production begins when the barley is “malted” — by steeping the barley in water, and then allowing it to get to the point of germination. Malting releases enzymes that break down starches in the grain and help convert them into sugars. When the desired state of germination is reached, the barley is dried using the traditional kiln floor.

 

BenRiach’s Stewart Buchanan explained: “For the last year we’ve been working hard to get the maltings back up and running. After being shut for the best part of thirteen years, the machinery is still in great condition.

“Earlier, we got some weight on the system to see how it would run under stress. Three tones of barley whirled round the floors and it was great to hear its blood pumping and the old place coming back to life.

“Re-starting the maltings has coincided with some strange events in the old distillery. As some of the boys worked late into the night painting around the steeps, footsteps and voices were heard over at the kiln area on the other side of the building. Thinking it was myself or Les, our engineer, they headed over for a blether…but found no-one! They thought we had left and went back to the job in hand. The second time they heard the noises they shouted over but no reply. And the third time, the paint brushes were dropped and a hasty exit was made! Perhaps it was the wind…or perhaps not!”

BenRiach MD Billy Walker said: “From a commercial point of view, it makes no sense because the costs of producing malted barley are significantly more. The reason we’re doing it is because we had everything in place and in fantastic condition. Bolting the maltings onto BenRiach is a beautiful join-up.”

Founded in 1898, BenRiach is a single malt Scotch whisky distillery in the Speyside area of Scotland. Gaelic for “speckled mountain”, it’s operated independently by the BenRiach Distillery Company Limited which was formed by two South African funding partners, Geoff Bell and Wayne Keiswetter, and Scotch whisky expert Billy Walker. In 2008, the company expanded its portfolio with the acquisition of the GlenDronach distillery in Aberdeenshire.

IRISH DISTILLERS AND THE IRISH WHISKEY SOCIETY UNVEIL EXCLUSIVE BOTTLING OF SINGLE POT STILL WHISKEY

IRISH DISTILLERS AND THE IRISH WHISKEY SOCIETY

UNVEIL EXCLUSIVE BOTTLING OF SINGLE POT STILL WHISKEY

Irish Distillers Pernod Ricard and the Irish Whiskey Society (IWS) last night celebrated the launch of The Irish Whiskey Society Single Cask Whiskey at the Old Jameson Distillery in Dublin. The Irish Whiskey Society Single Cask Whiskey is an exclusive IWS members’ only whiskey produced by Irish Distillers Ltd. at their Midleton Distillery in Midleton, Co. Cork, Ireland.

Pictured: Leo Phelan. President of the Irish Whiskey Society

and David Byrne, Category Development Manager Single Pot Still & Prestige Whiskeys Irish Distillers Pernod Ricard

The event was attended by members of the IWS who came to sample a selection of Irish Distillers’ whiskeys, alongside the new limited-edition expression. A tutored whiskey tasting was conducted by Liam Donegan of Irish Distillers Pernod Ricard.

The Irish Whiskey Society Single Cask Whiskey comprises the entire contents of one ex-bourbon cask – cask number 1038 - which was chosen by the members of the IWS at a tasting event in the Old Jameson Distillery in April of this year. With just 204 bottles produced, this exclusive release is only available to members of the IWS.

The Irish Whiskey Society Single Cask Whiskey is a 17 Year Old Single Pot Still Whiskey which has been bottled at 55.2% ABV. The cask was filled on the 13^th January 1995 and was bottled on the 17^th October of this year (2012). Single Pot Still Whiskey is unique to Ireland and to the Midleton Distillery in particular. Made from a mash of malted and unmalted barley that is then triple distilled in traditional copper pot stills, this style of whiskey is renowned for its full, complex flavours and smooth, creamy mouth feel.

Barry Crockett, Master Distiller for Irish Distillers Pernod Ricard, says: “We are delighted to have collaborated with the Irish Whiskey Society for this unique and exclusive distillation of one of our select aged whiskey casks. It was a pleasure for us to partner with the IWS to select and produce a product which celebrates both the best of Irish Single Pot Still Whiskey and our special relationship with them. The fact that the whiskey has been selected by its members, for its members, has made the project most enjoyable.”

SERGE AND HIS BELOVED BENRIACH 1976 MEGA-TASTING!

SERGE AND HIS BELOVED BENRIACH 1976 MEGA-TASTING!

BACK in June, Serge Reijnders, a Belgian BenRiach enthusiast, hosted a unique tasting to sample nineteen BenRiach 1976 Single Cask expressions in one afternoon…and he sold out all forty places in just two days!

Collectors normally collect simply to collect - but Serge had different ideas. Such is his passion for BenRiach, he wanted to share as many of his beloved 1976 expressions as he could with his invited guests.

As 1976 is his favourite BenRiach year, you’d be forgiven for thinking it’s also the year he was born. It’s not – he was born in 1978 but justifies his choice by pointing out there weren’t that many outstanding Benriachs from that year!

So where did his obsession for 1976 BenRiachs come from?

Known in the Low Countries as “that guy with all the BenRiachs”, he explained: “Bert Dexters got me started. His enthusiasm was contagious - his explanations about whisky and his insistence on writing down all the tasting notes. I was immediately sold so I joined “Cask Six”, Bert’s whisky club, and my first tasting was a few weeks later at a whisky festival where, as instructed, I noted everything we tasted.”

Serge prefers mainly fruity and sherry-matured whisky. “It took me some time to appreciate peated whisky – although I have always enjoyed whisky with only a hint of peat where the fruit or sherry comes through.” 

As with many people, his love of BenRiach was started by the company’s Chief Executive and Master Blender Billy Walker and Serge tasted his first BenRiach at a Lindores tasting.

Serge takes up the story. “Then Bert Bruyneel arranged a tasting and we tasted 11 different BenRiachs including my first 1976 which was specially bottled for the Craigellachie Hotel, the first-ever 1976 bottling. I just adored it – that evening I lost my heart to BenRiach!”

Soon Serge started searching for all the 1976s that had been bottled…and once he had got them all, he found he couldn’t stop.

“I just had to get every new 1976 that was released, wherever that might be. Through Magnus Fagerstrom, currently the biggest BenRiach collector worldwide, I was introduced to his Japanese contact which helped a lot because soon afterwards the first 1976s for Japan were released.

“Magnus also put me in touch with his contact in Taiwan which allowed me to buy two bottles of cask 3033. I took one of them to last year’s Lindores Whiskyfest where everyone had to take and introduce one bottle. Someone else had cask 3557 which was specially bottled for La Maison du Whisky and another had the 1976 for Aston Morris with him. We tasted them and everyone liked the La Maison du Whisky bottling the most.”

It was that day which gave Serge the idea of doing his 1976 mega-tasting.

“Originally I thought I’d keep them for my fortieth birthday in 2018 but every time I told people about my tasting plans, they'd invite themselves over to my house! That’s when I thought: if people are so interested in attending, why not put all the whiskies in a huge tasting, and that’s what happened.”

The tasting was presented by Jurgen Vromas and cost €200 per person. The 19 whiskies were tasted in 4 groups, 3 consisting of 5 whiskies and at the end a blind tasting of 4 whiskies. The whiskies were grouped according to reputation which meant that the tasting would only get better as the day progressed.

Group 1 involved three peated whiskies and two sister casks bottled by Signatory. Journalist Johan van Samang from Whiskypassion magazine also attended the tasting and noted: “They were enjoyable but not exceptional whiskies - although we could taste the amazing character of BenRiach coming through.

“In Group 2, we tasted cask 2013 which hasn’t been bottled yet, but we could compare it with the 2014. Cask 2014 won, and also won this group.”

In Group 3, they tasted three 1976s bottled for Asia and two for Europe. In this category, the Shinanoya bottling stood out for everyone.

And finally, group 4 was the best of the best, blind tasted:

Johan said: “Cask 3557 from La Maison du Whisky was expected to win, but amazingly it didn’t even make it into the top three. Gold was won by cask 3033 for Taiwan, silver for 3029 for Shinanoya and bronze for 3032 for Japan, so Asia won convincingly from Europe.

“But what 3557 and 3033 have in common is that they are really complex, more so than the others. They go deeper, they have more layers and above all they have what makes BenRiach 1976 so special - that fantastic taste of tropical fruit.”

He concluded: “This was probably one of the hardest tastings I have ever done, but it’s also one of the most interesting and definitely the most enjoyable.

“This kind of tasting won’t be repeated very often so our thanks go to Serge for his incredible drive and passion. It’s clear the passion of the few has benefited the many BenRiach enthusiasts in the Low Countries!”

(This feature is based on an article which first appeared in the Dutch Whiskypassion magazine.)

New Glenfarclas 105 Aged 20 Years

      Dear Member,

New Glenfarclas 105 Aged 20 Years

The limited edition Glenfarclas 105 Aged 20 Years has now been released and is making its way to specialist whisky retailers worldwide. Matured for 20 years and bottled at natural cask strength of 60% volume, only 4000 bottles of this remarkable whisky will be available.

This is the second time J. & G. Grant have released an older expression of Glenfarclas 105. The first was in 2008 when the limited edition 40 year old version was launched to celebrate the 40^th Anniversary of the first bottling of 105.

In 1968 when George S. Grant, 4^th generation of the owning family, bottled a single cask straight from the warehouse, and sent the bottles to family and friends as Christmas gifts. By chance the strength of the cask George S. Grant selected was ‘105’ British Proof, and along with the name of the distillery, this was all the information he detailed on the hand written label. By the end of January the recipients of the gifts requested further bottles, hence Glenfarclas ‘105’, the first commercially available cask strength whisky of the modern age was born. The name refers to the strength in the British Proof system, equivalent to 60% alcohol by volume.

Commenting on this new limited edition from Glenfarclas, George S Grant, Director of Sales and 6^th generation of the owning family said, ‘My family have been producing Glenfarclas 105 for 3 generations now and the 20 Year Old makes a great addition to the ‘105’ family, along with the 105 and 105 40 Years Old. This is a 105 as it should be – big and powerful with all the classic Glenfarclas flavours coming through. Definitely a dram to savour as the finish just goes on and on.’

To read George’s tasting notes please click here to visit our website.

Buch-Taufe im Angels Share in Oberentfelden

Das Warten hat ein Ende: Mitte November kommt das neue Buch von Peter Hofmann »Whisky - Die Enzyklopädie« in einer komplett überarbeiteten und erweiterten Auflage auf den Markt! Der Neuauflage sind wieder zwei Jahre intensivster Arbeit vorausgegangen. Den Abschluss dieser anstrengenden, aber trotz allem sehr schönen, Zeit möchte Peter gerne mit Euch feiern! Wir begrüssen das Werk mit einer Buch-Taufe im Angels Share in Oberentfelden bei einem gemütlichen Menü. Ausserdem lädt Euch Peter Hofmann zu ein paar edlen Drams aus seinen privaten Beständen ein. Weil das Angels Share Inn behaglicher, aber auch kleiner geworden ist, feiern wir an zwei Abenden. Ihr könnt einen der beiden Termine auswählen. Jeder der beiden Abende (mit identischem Programm) wird ganz im Zeichen des Feierns und Geniessens stehen: Schönes Essen, edle Getränke und gemütliches Zusammensein unter Whisk(e)yfreunden. Und hier alles Wichtige in Kürze: Ort Angels Share Inn, Unterdorfstrasse 15, 5036 Oberentfelden Datum und Zeit Freitag, 16. November, 19.30 Uhr Samstag, 17. November, 19.30 Uhr Kosten CHF 60.00 pro Person für das Menü (mit oder ohne Whiskys) Peter offeriert die Whiskys - nicht inbegriffen sind die anderen Getränke Reservationen Im Shop oder unter Events auf unserer Homepage www.angelsshare.chReservationen werden in der Reihenfolge des Einganges berücksichtigt. Spezielles Alle, die an keinem der beiden Abende dabei sein können, haben Gelegenheit, ab Freitagnachmittag das neue Buch (und/oder eine schöne Flasche) im Shop zu kaufen. Peter freut sich darauf, Euer Exemplar bei einem offerierten Dram zu signieren. Der Shop ist an diesem Freitag von 13.30 bis 18, und Samstag von 10 bis 17 Uhr offen. Das Buch »Whisky - Die Enzyklopädie«, komplett überarbeitete Neuauflage 2012, 704 Seiten, über 2000 farbige Bilder. Das Buch kann ab Freitag, 16. November, bei uns und im Buchhandel zum Preis von CHF 128.00 bezogen werden. Peter und sein Team freuen sich auf Euer Kommen! Herzliche Grüsse Peter Hofmann, Annemarie Vetter und alle anderen Engel im Angels Share

DIAGEO PLANS FOR GLEN ORD DISTILLERY EXPANSION

Diageo, the world’s leading premium drinks business, will this week submit a planning application for the expansion of the Glen Ord distillery near Muir of Ord.
The planning application, which will be submitted to Highland Council, is the latest step in Diageo’s £1billion investment plan to expand Scotch whisky production capacity over the next five years, which was announced by Diageo in June.
As part of the investment programme Diageo plans to expand around half of its existing 28 malt whisky distilleries in Scotland, as well as building at least one new single malt distillery.
Glen Ord is a key distillery for Diageo, producing spirit for its world-leading portfolio of blended Scotch whiskies, as well as for The Singleton of Glen Ord single malt Scotch whisky.

Glen Ord Distillery: condensers

Under the plans being submitted this week, the distillery will see the installation of 10 new washbacks (vessels for the fermentation process) and six new copper stills. This adds to the 10 washbacks and six stills which the distillery currently has and will add to the production capacity by around 5million litres of alcohol per annum. This will take the overall capacity of the distillery to over 10mla. The new washbacks and stills will be housed in existing buildings at the distillery.
An additional mash-tun will be installed as part of the investment.
Brian Higgs, Diageo’s Director of Malt Distilling, said: “Earlier this year Diageo announced plans to invest £1bn in expanding its whisky production business in Scotland in order to meet growing global demand for our brands.
“Over the next few months we will be bringing forward a number of planning applications to increase capacity at our existing distilleries and the Glen Ord expansion is an important part of that programme.”
Kirsty Dagnan, Senior Site Manager of Glen Ord Distillery, also welcomed the investment plan for the distillery.
She said: “I’m delighted that Glen Ord distillery will benefit as part of Diageo’s plan to invest in Scotland and I’m particularly pleased that the local economy will also have the opportunity to benefit from the work we plan to carry out here.
“We will be working closely with the local authority and consulting carefully with the local community in the weeks ahead as we follow the planning application process.”
Glen Ord Distillery has already benefited from significant investment by Diageo in recent years. In 2011 Diageo invested over £3million to increase the capacity of the distillery by around a million litres by installing additional washbacks.
Last month Diageo submitted Proposal of Application Notices (PANs) in relation to three possible sites for a new distillery, although no final decision has been taken on the location. The sites identified for possible development are Teaninich, Ross-shire, and Glendullan and Inchgower, both on Speyside. All three locations are adjacent to existing Diageo distilleries.