BenRiach news: maltings to resume

It is hard to believe it is May already! There has been lots happing over the past 4 months at BenRiach with the launch of the new BenRiach peated range and we are getting ready to start the BenRiach maltings! While at GlenDronach we have been working on some exciting releases for this year including a distillery exclusive.  

BenRiach Maltings

We are really excited to officially announce that the BenRiach Distillery is going to start making its own malt again. We will be one of only a handful of distilleries in Scotland with our own maltings. An update from our distillery manager, Stewart Buchanan:

As you all may be aware we have been working hard since the Christmas shutdown getting the BenRiach maltings back up and running. We have been going through the whole system and apart from the odd belt, bearing and a bit of elbow grease, all the conveyers and elevators are now running smooth. Surprisingly, after being shut for the best part of 13 years, the machinery is all in great condition!

The next stage is to get some weight on the system to see how it runs under stress. I have 3 tonnes of barley sitting ready to go for a whirl round the floors, and it will be great to hear its blood pumping and the old place coming back to life.
The Kiln is working well: the compressor started at the first attempt and when the fire is stoked up the old baffles and fan maintain the heat perfectly. The slightly harder job is to erect a scaffold platform on the underside of the kiln floor to do some maintenance on the diffuser and the floor itself. The maintenance is the easy bit, getting the scaffold in through the hearth is a bit trickier! All going well, it should all be ready in around 10 days maximum.

We also have been very lucky with the running side of the plant; the 80’s brewer at BenRiach, Robert Fleming now the manager at Tomatin distillery, took a rummage through his loft and came up with some great information; old steep charts, floor times and temperature log books and kiln charts. Also BenRiach's ex maltster Andrew Anderson has popped in and given us more personal knowledge of the building - the things that can't be learnt from any book!
This is all invaluable hands-on knowledge and will make the learning curve not quite as steep as it could have been. The mild winter weather has been kind to us; all the boys have mucked in, giving up their weekends to cleaning and painting the place throughout. As a result, the place is looking great if I do say so myself!

We may also have been left some other things from yesteryear ....... As some of the boys worked late into the night painting around the steeps, footsteps and voices where 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, finding no one....They thought we had left and went back to the job in hand. On the second time they heard the noises they shouted over but no reply....On the third time, the paint brushes were dropped and a hasty exit was made! Was it the wind.....???

I shouldn’t be telling you this story, now I’ll never get anyone to turn the floor and stoke the kiln on night shift!!!

Until the next update, Slainte!

Stewart Buchanan, BenRiach Distillery Manager

Springbank news and open day

Fist of all, apologies for putting the details of the Springbank Open Day on the website before sending out the newsletter to everyone - no excuses!!

Hopefully you will forgive me when you see what we have planned for you.

SPRINGBANK

Open Day Thursday 24th May 2012

~  OFFICIAL OPENING 11 AM  ~

Open day bottling from 2 single casks

Springbank Masterclasses with Frank McHardy & Gavin McLachlan £20 (including glass) 1.30 pm

Glengyle Maturation Masterclass with Ranald Watson £20 (including glass) 12.30 pm

Springbank Tasting & Food Pairing in the Tasting Room with Jenny Karlsson £25 (Nips & Nibs & glass) 11.30 am

Cadenhead Tasting in the Tasting Room with Grant Macpherson £20 (including glass) 3.15 pm

Tastings in the Warehouse £5 for 5 - all day

Free Tours - at arranged times during  the day

Farmers Market with Food from Argyll

Tasty Treats from Auntie Mo

Seafood by McMillan Smokehouse

Craft Stalls including:

John Brown Wood Carving, Kintyre Candles, Kintyre Lampwork, Gigha’s Natural skincare, Kintyre Design, Photographic Club exhibition

Loch Fyne Ales

Music by Local Artistes

From 6.00 pm :

BBQ, Spooks tour, Live music, bar in the marquee

We are starting to get excited about it all, things are beginning to take shape, the casks have been chosen - I have not announced on the website the details of the casks as yet - that is for you to know before anyone.   I am actually just waiting for tasting notes, so hopefully before the end of the newsletter I can add them in.   We have a Longrow from 2002, so 10  years old and a Springbank from 2000, a 12 year old, and very nice they both are!!!

We have also chosen a new cask for the Society members, unfortunately it will not be bottled until June - this one is a Springbank 14 year old, which has had 7 years in a bourbon cask and 7 years in a port cask, really, really nice.   Again, I am waiting for the tasting notes as I am sure you would like to know more than the fact that it’s really nice.

Following the Open Day we again are having the Society Golf Open, Friday 25th May.   This year it will be played on the Machrihanish Golf Course, a Texas Scramble but it will not be a shotgun start like last year.   Tee off times are from 9.06 am to 11.06 am with 8 minutes between teams.   I have 

copied the wording from the poster for you and will also attach the poster as a pdf.

SPRINGBANK SOCIETY GOLF OPEN FRIDAY 25th MAY

To book your tee time please telephone:

+44 (0) 1586 555492 or email: society@springbankwhisky.com

Entry for non members £31.00 (50% of normal green fee rate)

Prior notice is requested if you require either a Caddie or a Golf Cart

Teams of 4, Format Texas Scramble

Handicap allowance 10% of total combined team members’ handicap

Maximum handicap   Men        18

                                   Women  25

Prize giving is scheduled for 4.00 pm

Breakfast of bacon rolls and coffee and a carvery lunch following the competition will be available in the clubhouse at a cost of £15 per person

Whisky School:

The whisky school is running for 10 weeks this year from April, and as usual it is very popular.   I am presently taking names for next year’s whisky school, so if you would like to put your name on the list for information when the dates are set please let me know and I will keep you informed.

Things have been very busy for us over the last few months, we have moved offices (twice for me) and are not yet settled as Ranald, Jenny and myself are only in temporary accommodation and will move again very soon - only up another flight of stairs, but still another move.   This time we can settle in properly and get ourselves organised.   

We have had a few new members of staff over the past few weeks and some people changing job roles in the company so a settling in period for lots of us but once we have settled down things will begin to run smoothly again.

Tasting Room

Donald from the Whisky Shop is now serving platters of local produce with some of the Whisky Tastings - I have a wee photograph of the table of ‘goodies’ from the first of the tastings - 

We are sure that these will be popular during the busy season - and it will keep Donald out of mischief!!!

Distillery Update

Springbank Distillery commences production in two weeks time and will be in production until the 4th July, so a good opportunity for the public to see all the processes going on at the same time, during the whisky school we carry out malting, mashing and distilling.

Open Day Bottles - Tasting notes

Springbank - Sherry Cask

Colour: Gold

Nose: Salty, butter, toffee, briny and heather honey.

Palate: Nutty marzipan, peanut butter, floral and bubblegum.

Finish: Salty with hints of smoke - smoke on the water!

Longrow - Bourbon Cask

Colour: Amber

Nose: Egg nog, caramel, hazelnut paste, creamy and cut hay. 

Palate: Soft around the edges, elegant smoke, nutty and cox apples.

Finish: Dry finish that tickles your taste buds, really nice with a drop of water in it!

and finally:

SOCIETY 14 YEAR OLD SPRINGBANK - Still to be bottled

Colour: Dark amber

Nose: Fruity, cantaloupe melon, tangerines, clementines, shortbread and icing. 

Palate: Nougat, dark red forrest fruits, nutty, sweet and deliciously oily.

Finish: Loooooong finish, hints of peat evident a good honest Kintyre dram.

Well, that’s it for now - back to the Open Day organisation!!!

If you would like to book any of the masterclasses please email me, or just come along and join in the fun.   We hope to see lots of you there, also if you would like to book the golf, again email me and I will add you to the list.  I will send a further email with posters of Open day and Golf Open

SLÁINTE

bowmore new packaging

Over 230 years of tradition, heritage and craftsmanship seen in a new light Since 1779 we have been producing some of the finest and most perfectly balanced Single Malts. Such experience tells us we can't improve what's inside the bottle, so we decided to look at the packaging! Today, we are delighted to unveil our new-look Bowmore bottle and gift carton to our friends around the world. Our new packaging tells the story of both our magical spirit and our island home of Islay. We hope you like it and would welcome any feedback from you. Warmest regards

Bowmore unveils exciting new design and packaging across entire range

Bowmore unveils exciting new design and packaging across entire range

Tuesday 10 January 2012

Bowmore, the first Islay Single Malt whisky, today proudly unveils brand new packaging for its entire domestic and global travel retail / duty free range - a premium gift box and refreshed bottle design which will be released in February 2012.

As it enters this new-look era, Bowmore has also announced three new additions exclusive to the global travel retail sector: 100 Degrees Proof, Springtide and the limited edition Bowmore 1983.

This new high-quality carton is a bold move by Bowmore, one of the top ten selling Single Malts in the world, as it is a distinct modification from the traditional tube packaging and supports its

premium brand positioning and strong brand personality. This exciting redesign follows a hugely successful 2011 performance with continued growth for the brand.

The changes are also in response to consumer demand for a greater level of education on the taste experience and the history of the whisky and as such the new packaging communicates the brand's unique status as the first Islay Single Malt and its 200 years worth of experience and heritage.

The new look reinforces Bowmore's 'gift-ability' as it features a greater level of foiling and gloss embossing thus creating shelf stand-out. The updated distillery illustration has a warmer and more emotive look and feel that strongly conveys the whisky's roots, that is the magical island of Islay, giving category differentiation and shelf appeal. The design of the bottle has also been enhanced, with the label featuring a sleeker look to ensure back bar stand-out and differentiation.

Bowmore's recent modifications have also improved the brand's environmental credentials considerably. The new bottle is made of a lighter weight glass and the new cartons are completely recyclable, all of which significantly reduces the brand's carbon footprint.

Kirsteen Beeston, Head of Brands at Morrison Bowmore Distillers, comments: "We are excited to be taking Bowmore into a new era with this new gift box and bottle design. This has been a key priority focus for us over the past year as we wanted to ensure the design not only better represents the brand's core values but also develops a stronger, more defined brand personality that consumers can engage with. We hope that this exciting change will contribute to our continued growth."

In addition to its current global travel retail/duty free range (Surf, Enigma 12 Years Old, Mariner 15 Years Old and 17 Years Old), Bowmore is also launching three new additions to the collection, which will be available from March 2012.

BOWMORE 100 DEGREES PROOF

The term 'proof spirit' was first coined by British sailors during the 18th century who would check that their rum rations hadn't been watered down by mixing it with gunpowder and lighting it. If it would still light, this proved it was 100% proof. There is no need to verify Bowmore's authenticity or strength; the new small batch release Bowmore 100 Degrees Proof is cask-strength and non-chill filtered.

TASTING NOTES

COLOUR: Rich auburn

NOSE: Fresh Islay sea air, subtle sweet malt and oak smoke

PALATE: Rich luscious smokiness, balanced with sweet caramelised sugar, vanilla and citrus notes

FINISH: Powerful and warm

RRP £49.99

BOWMORE SPRINGTIDE

The new expression takes its name from the high tide of spring, when the earth, sun and moon are all aligned. Predominantly matured in first-fill Spanish Oloroso sherry casks, this beautifully rich expression is packaged in a super premium gift pack, the perfect purchase both as a gift and for the whisky enthusiast.

TASTING NOTES

COLOUR: Warm bronze

NOSE: Abound in chocolate and sticky figs, which balance perfectly against the classic sea-salt peatiness

PALATE: Rich in treacle toffee with raisins and dark sherry

FINISH: Lingering smoky finish

RRP £120.00

BOWMORE 1983

The Bowmore 1983 will be available in the global travel retail market and marks the launch of the 1980s vintage series for this sector. Decanted from a single hogshead cask, this rare, limited edition has rested, undisturbed in the legendary No.1 Vaults, the maturation warehouse below sea level.

TASTING NOTES

COLOUR: Brilliant bronze

NOSE: Just a touch of fresh Atlantic sea-salt followed by Bowmore's signature peat smoke with a hint of delicious ripe blackberry

PALATE: Captures the essence of Bowmore - earthy peat balanced by a gentle fruitiness

FINISH: Lingers on with fresh fruit and peat notes at the very end

RRP £500.00

For more information, please visit www.bowmore.com and www.facebook.com/bowmore

GLEN GRANT 60 YEARS OLD by Gordon and MacPhail

GLEN GRANT 60 YEARS OLD

QUEEN ELIZABETH II DIAMOND JUBILEE (1952-2012)

A 60 year old malt Single Malt Whisky has been launched today (6th February 2012) in honour of Her Majesty Queen Elizabeth's Diamond Jubillee by one of the world's leading malt whisky specialist.

Gordon & MacPhail - the Elgin based and family-run Single Malt Whisky specialist - has released only 85 bottles of Glen Grant 60 years old.

On the 6th February 1952, Her Majesty Queen Elizabeth II acceded to the throne of the United Kingdom of Great Britain and Northern Ireland and became Head of the Commonwealth. Four days earlier on the 2nd February 1952, on the instruction of George Urquhart, two First Fill Sherry Hogsheads - cask numbers 465 and 466 - were filled at Glen Grant and left to quietly mature at the distillery.

Cask 465 was transferred to the Bonded Warehouses of Gordon & MacPhail on 26th March 1968. On the 2nd February 2012, exactly sixty years after the whisky was distilled, the instruction was given to carefully empty cask number 465 and bottle the precious contents at cask strength.

In honour and celebration of Her Majesty's Diamond Jubilee, the Directors at Gordon & MacPhail have released just 85 decanters of Glen Grant 60 Years Old.

The single Malt is presented in a pyramid shaped crystal decanter adorned with a diamond shaped stopper. Each decanter is expertly engraved - the script in-filled with silver - and uniquely numbered.

The decanter carries an engraved crown with a sparkling Swarovski crystal, set at the meeting point of the crowns two arches. A silver collar, placed around the neck of the decanter completes the presentation.

    

The decanter is packaged in a hand-crafted box made of Scottish Elm, felled a short distance from Holyrood House, the Queen's official Scottish residence. The decanter nestles in the box with luxurious, purple Harris Tweed and a dust jacket made from the same material protects the box an the precious contents.

Master of Malt Seeks Online Editor

Master of Malt Seeks Online Editor

Online spirits retailer Master of Malt seeks a new Online Editor for an exciting, challenging role in the spirits and drinks industry, with a competitive salary and incredible job perks including a monthly whisky allowance!

As Online Editor, you will be responsible for Master of Malt’s online presence. This includes writing, maintaining and updating all the content on the website, as well as creating press releases; writing blog posts; coming up with products and content for email newsletters; writing detailed information and tasting notes for new products; and creating and updating information on brands, distilleries, regions, spirits and their styles.

The successful candidate will also be the voice of Master of Malt, crafting its PR message and ensuring its delivery. This requires a thorough understanding of social media such as Twitter, Facebook and other networks, and the ability to manage Master of Malt’s presence on them. An extension of this involves representing the company at various industry events, tastings and trips.

The successful applicant will have an absolutely impeccable grasp of the English Language; faultless Grammar, Spelling and Punctuation are essential. You’ll need a high level of competence in all Microsoft Office products (especially Excel), a good knowledge of HTML & CSS, and very good skills in all products in the Adobe Creative Suite.

A keen knowledge of whisky and other spirits is a must-have, as is a decent working knowledge of Wine and Champagne. Training will be provided, but a solid foundation is a necessity.

Perks of the job:

-              A monthly “Dramming Allowance” of whisky to improve your tasting knowledge.
-              The chance to work within the exciting, ever-changing spirits industry
-              Frequent tastings, seminars and trips to distilleries!
-              The opportunity to work in a face-paced, creative working environment
-              Competitive salary

The hours are Monday-Friday 09:00 – 17:30, working in Royal Tunbridge Wells, Kent.

If you feel this role is for you then please send a CV and a covering letter to Ben Ellefsen, Sales Director (ben@masterofmalt.com). All applications will be treated with the strictest confidence.

Whisky tasting at Angel's share inn

Wir feiern auch dieses Jahr wieder – das erste Mal im neuen Angels Share Inn – den
Geburtstag von Robert Burns am Freitag, 27. Januar 2012, ab 19.30 Uhr
Wir zelebrieren seinen 253. Geburtstag – er wäre eigentlich am 25. Januar – zusammen mit den Schotten und den Schottland- und Whiskyfreunden auf der ganzen Welt.

Robert Burns lebte von 1759 bis 1796 in Schottland. Als Dichter und Komponist hat er uns ein grosses dichterisches und musikalisches Werk hinterlassen. Viele seiner Gedichte und Balladen werden auch heute noch auf der ganzen Welt gesungen und gespielt.

Das Leben dieses beliebten Schotten war aber auch geprägt von Leidenschaften/Trieben und dem Streben nach Lust. Geselligkeit, Verbundenheit. Leidenschaftliche Begegnungen mit der Liebe (zu Frauen und Whisky) waren ihm wichtig.

Das Programm:

Wir lernen Robert Burns und sein Leben ein wenig kennen und lassen auch einige seiner Melodien wieder aufleben. Dudelsack-Klänge gehören genau so zum Anlass wie einige Drams Whisky, zum Teil aus Destillerien, welche bereits zu Burns Zeiten – damals noch illegal – brannten. Beim Dinner wird auch
eine Variante des schottischen Nationalgerichtes, des Haggis, nicht fehlen.

Durch den Abend begleiten Pipers auf ihren Dudelsäcken und Peter Hofmann

Inbegriffen im Preis von Fr. 95.– pro Person mit Whiskys, respektive Fr. 50.– ohne, sind die musikalische und sonstige Unterhaltung sowie das Burns-Dinner zu welchem natürlich auch ein typisches Haggis gehört. Wer Vegetarier ist oder zum Hauptgang statt Haggis etwas anderes möchte, gibt das bitte bei der Reservation an.

Reservationen im Inn, im Shop oder im Internet. Der direkte Link zur Reservation für das Burns Supper:http://www.angelsshare.ch/de/workshopdetail---0--0--0--10.html
Die Reihenfolge des Einganges der Reservationen ist massgebend.
Wir empfehlen eine sofortige Anmeldung.

*******

Gönnen wir uns doch auch einmal an einem Samstag etwas Schönes und geniessen ein ausgiebiges Zmorge!
Am Samstag, 14. Januar, ab 9.30 Uhr, haben wir wieder ein reichhaltiges Zmorge-Buffet parat
Auf dem Buffet stehen unter anderem fein duftendes Brot, Butterzopf, Gipfeli, feine hausgemachte Konfitüre, Waldhonig, Nutella, frische Früchte, Schokoladen- und Kernenmüsli, Joghurt, verschiedene Käsesorten, Salami, Bauernschinken, Speck, Fleischkäse, frischer Lachs, verschiedene selbst zubereitete Salatkreationen, Säfte, Mineral, Milch usw.

Das tolle Samstags-Zmorge gibt es inklusive 2 Tassen feinsten Ferrari-Kaffee oder Tee für CHF 19.00 pro Person; unsere kleinen Gäste zahlen pro Lebensjahr CHF 1.00 – Wer an diesem Tag Geburtstag hat, bekommt ein Glas Prosecco offeriert!

Reservationen bis Freitag, 13. Januar, 21 Uhr, per Telefon 062 724 83 74 oder über das Internet.

Hier der direkte Link zur Anmeldung für das Samstags-Zmorge:http://www.angelsshare.ch/de/workshopdetail---0--0--0--27.html
Bitte die ungefähre Ankunftszeit und die Anzahl Personen (Erwachsene, Kinder) angeben.
Danke schön!

Zum Eintragen in die Agenda – die weiteren Samstag-Zmorge-Termine im ersten Halbjahr:
18. Februar, 10. März, 5. Mai

*******