Distell buys top Scotch whisky producer ...
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Distell buys top Scotch whisky producer, Burn Stewart Distillers
The Distell Group, Africa's leading spirits, wines and ready-to-drinks business has acquired top-performing producer of Scotch whiskies, Burn Stewart Distillers Limited, for just over R2,2 billion (£160 million) from the Scottish based CL World Brands Limited and Trinidad and Tobago based Angostura Limited, owners of Hine Cognac and Angostura Bitters respectively amongst other global brands.
The strategic purchase of the fully integrated producer of both Blended and Single Malt Whiskies will allow Distell to capitalise on the continuing global growth in Whisky consumption and give it access to scarce blended and single malt stocks from prime whisky-producing regions in Scotland, while also enhancing its global footprint.
The deal follows an equal partner venture established in 2007 between Distell and Burn Stewart in which the two parties co-owned and marketed three Scotch Whiskies – Bunnahabhain, Black Bottle and Scottish Leader, in sub-Saharan Africa.
The agreement between Distell, CL World Brands Limited and Angostura Limited, announced today (15 April, 2013) involves the purchase of 100% of the equity in Burn Stewart whose portfolio includes: three single malt whisky distilleries; a blending and maturation facility; a bottling hall; and a dry and finished goods storage site, as well as its in-house marketing and distribution functions. All Scotch Whisky stocks currently in maturation also form part of the transaction.
Burn Stewart is based in East Kilbride, near Glasgow, Scotland. The company employs close to 270 staff.
It also operates a sales and marketing branch in Taiwan, the world's fourth biggest Scotch Whisky market by volume; and it holds a majority stake in a spirits distribution arm in the USA.
The biggest brand in its portfolio is Scottish Leader, the pre-eminent Blended Scotch Whisky in its category in Taiwan.
Others are the blended whisky Black Bottle as well as the single malts Bunnahabhain, Deanston, Tobermory and Ledaig. Some have long-established histories dating back to the 18th and 19th centuries.
All are recognised for quality excellence on leading competitive platforms. They are sold in over 60 countries and have been making impressive inroads into developing markets.
Commenting on the deal, Distell Group MD Jan Scannell said: “Our acquisition of Burn Stewart is a very significant development for Distell from a strategic perspective but also given the rich and proud history and heritage of the brands involved. This gives us an outstanding foundation from which to build, while cherishing their individual traditions.
"Bunnahabhain, the Burn Stewart Distillers’ flagship single malt, is made on Islay, considered one of the most prestigious whisky locations by connoisseurs. There are only eight distilleries on the Island, so we are extremely fortunate to acquire this very highly-ranked brand.
“Tobermory is the only distillery on the Isle of Mull, one of the most popular tourist spots in Scotland, while the home of Scottish Leader is the Deanston Distillery situated in the Scottish Highlands in Doune near Stirling, close to both Edinburgh and Glasgow, and another important destination for whisky enthusiasts."
Scannell confirmed that Scottish Leader, so well established in Taiwan, would give Distell a springboard into a country with a growing appetite for other speciality drinks the company offers.
The Scotch Whisky Association (SWA) data shows that the global whisky market has been one of the fastest-growing drinks segments and after vodka, is the world's biggest spirit category by volume.
The most recent SWA figures show that for the ten years from 2002 to 2012, sales values rose by 87% to £4,3 billion (R59,9 billion).
Consumption has risen across both developed and emerging markets, notably the UK, the US, as well as Latin America, Eastern Europe, many parts of Asia and in key African markets.
Scannell added: "We have acquired a business with a portfolio of strong brands, backed by a sound production and marketing team. Their expertise is integral to the ongoing success of Burn Stewart.”
Marlon Holder, MD of CL Financial Limited, parent of CL World Brands Limited, said he was confident that Distell, a long-established company dating back to 1925 and with a reputation for successful brand building, would take Burn Stewart to the next level of its international development.
Burn Stewart MD, Fraser Thornton, said: “The close working relationship with Distell over the fourteen years has amply demonstrated the South African group's capacity, experience and expertise to strengthen and grow the company.
"We have developed solid synergies with a strong cultural fit between our two entities and are enthused by Distell's plans to recapitalise and advance the business."
The purchase marks the second time in recent years that Distell has invested in a major global spirits acquisition.
In 2009 the company acquired well-known heritage cognac brand Bisquit from Pernod Ricard.
In the four years since then, it has re-established the brand as a major cognac player in global markets, building volumes by double digits across a range of developing markets.
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Showing posts with label news. Show all posts
Showing posts with label news. Show all posts
Friday, April 19, 2013
Distell buys top Scotch whisky producer, Burn Stewart Distillers
Tuesday, April 16, 2013
Glengoyne news
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Isle of Jura Whisky Festival, Feis Ile 2013
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Wednesday, November 21, 2012
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
Wednesday, November 7, 2012
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.
Tuesday, October 16, 2012
DIAGEO PLANS FOR GLEN ORD DISTILLERY EXPANSION
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.
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.
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
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.
Monday, October 15, 2012
Glengoyne newsletter: New collection
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