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A new Balvenie ?

Perhaps no one person’s legacy is as entwined with that of a whisky distillery as David C. Stewart and the Balvenie. The distillery was founded in 1892 by William Grant, who a few years earlier had built the neighboring Glenfiddich distillery. But the Balvenie’s history as we know it really begins in 1962, when Stewart began his employment there. 55 years later, Stewart, known as malt master by the brand since 1974 and as MBE (Member of the British Empire) by the Queen since 2016, shows no signs of slowing down. In recent years, however, he’s begun to consider his legacy. Rather than write an autobiography, he’s decided to curate his career through The DCS Compendium, a collection of 25 exclusive Balvenie whiskies divided into five “chapters,” each with its own theme. The most noteworthy whisky of the group is the oldest Balvenie ever released, a 55-year-old that was distilled in June, 1961 — a year before Stewart’s tenure began. Poor and Shelby, in New York last week for the launch of the Christie’s auction, said they first met at The Balvenie distillery in Dufftown Scotland four years ago when the first chapter was released. The two collectors were among six Americans and six Taiwanese given an opportunity to buy the set, spending a couple days with Stewart and Kirsten Grant Meikle, the great, great granddaughter of the company founder, William Grant. 40,000 apiece. Christie’s is auctioning the fourth chapter—with whiskies distilled in 1971, 1982, 1992, 1999, and 2009— during its current online wine and spirits sale. Included in the sale is a buttercream-colored, handcrafted Morgan V8 roadster, said to be inspired by the famed whisky, and a tour of the distillery. The entire lot, which will be offered until 10 a.m. 80,000 hasn’t been made as of Tuesday morning, Oct. 2., but Christie’s says most bidding for online auctions happens just before the close. The two American collectors are among a network of collectors worldwide who get the right of first refusal to buy special bottles, like the DCS Compendium.

Knob Creek delivers a bold pour in its standard 100 proof bottling and cranks up the proof for its 120 proof single barrel variant. This leaves Baker’s trying to slot in proof-wise between the standard bottling of Knob Creek and the Single Barrel offering. This all brings me back to its age statement. Without it, one really would just scratch their head and ask why they don’t skip this line all together or just bottle another variant of Knob to cover this range. Until that time happens (if ever) the seven years age statement does help differentiate it among its peers. Until recently Baker’s was an overall poor value in the Small Batch Collection. 40 and you could get a bottle of Booker’s for a few dollars more. 100 price point, and Knob no longer contains an age statement, the price becomes a little more justifiable when comparing it amongst its Small Batch Collection brethren. That said, the market isn’t comprised of just Small Batch Collection bottles. Japan, which is the largest market in Asia for Irish whiskey, grew by 15.6 per cent last year, albeit from a low base. William Lavelle, head of the Irish Whiskey Association, said China in particular could be a huge market for its members. “Asia represents one of the biggest engines for growth for Irish whiskey over the next five to 10 years . China is very small but we think that it is ripe for an explosion and we have no reason to believe that it couldn’t see meteoric growth,” he said. Irish whiskey is currently the fastest growing premium spirit in the world with sales growing at more than 10 per cent a year in more than 75 countries. Just under half of all Irish whiskey produced is exported to the United States. Ms Murphy said while there is still plenty of market share to be gained there, the reliance on the US economy is not ideal given how volatile the current political administration there is. “There are huge opportunities but massive threats as well, particularly in China, where copycat brands are an issue,” said Ms Murphy. Mr Lavelle said China was one of more than 30 markets for growth the association has identified, of which many are in Asia. “But because of the rapid increase of the middle classes and their demand for premium products we believe the strong double-digit growth we have seen in Asia over the last three years is just the beginning. We are going to be at this for a long time but the potential rewards are significant,” he added.

Ambitious to a fault, Batch 2 is swinging for the fences. I may be in need of my own tun for mixing any further metaphors. 500 per 750 ml bottle depending on availability. Appearance: Noticeably darker in hue than Batch 2. Deep amber tones with fine, silky legs. Nose: Not as abrasive off the pour as Batch 2. Cinnamon rolls with buttercream icing, mandarin oranges, raisins, followed shortly by a subtle charred oak and the slightest hint of cigar smoke. The layers here segue flawlessly. Loads of cinnamon toast, spiced plums, mandarin orange, golden raisin, ginger candy, and soft wisps of pipe smoke. Though the alcohol by volume on this batch is slightly higher than on Batch 2, the finish is far more rounded and full without providing nearly as much of a bite. Notes of rich toffee lingering long after the swallow. Batch 3 is an absolute ripper from The Balvenie. This dram delivers a fully-formed experience that highlights the flexibility which skillful cask blending offers. There is a level of finesse in Batch 3 that takes the greatest themes of Batch 2 and polishes them to a mirror shine. If this were a regular release, my personal bottle would never run dry. Should you find you are lucky enough to be eyeing this label in person, do yourself a solid and give it a spin. I find it hard to imagine that it could disappoint. Editor’s Note: Samples of these whiskies were provided to us by those behind them. The Whiskey Wash, while appreciative of this, keeps full independent editorial control over this article.

Also a quarter of all our apprentices are female, which is fantastic. The number is increasing and set to continue to do so. Why is Islay so special for Scotch whisky production? Islay Scotch is iconic – the peaty flavours are recognisable worldwide and immediately transport the drinker to Islay. Everything about Islay is special, from the sea, to the people, to the landscape. Islay is a very fertile island; barley and peat naturally live here so it was a natural fit for our ancestors. How did it feel to be involved with Lagavulin’s 200th anniversary special releases and celebrations? I feel so honoured. As well as the 8 Year Old and Lagavulin 1991, we also launched Lagavulin 25 Year Old, which is a special recognition of the contribution the Lagavulin distillery managers have made crafting the whisky over the years. I feel proud to be part of that legacy. The CCC, which assumed authority over the medical market in December, declined to comment on this story. However, other states offer some evidence that suggests medical activity will fall as recreational sales grow. In Colorado, recreational sales started in January 2014 and the number of medical patients has since decreased 23.2 percent to 85,207 in November. Medical marijuana sales, meanwhile, have also fallen while recreational sales have skyrocketed. Shannon Gray, marijuana communications specialist with the Colorado Department of Revenue, confirmed the trends, but declined to speculate why sales were moving in one way and another. “We have seen (recreational) sales increase relatively steadily and medical sales have plateaued,” she said. In Oregon, which has a similar marijuana tax structure to Massachusetts, the relationship between recreational sales and medical activity looks similar to Colorado. Recreational sales first started in 2015 and the number of new and renewed medical card applications has since declined quickly, according to data compiled by the state . Of course, there’s no certainty the same trend will play out in Massachusetts. And because each state establishes its own regulatory framework, it’s possible no two states will look alike in five or 10 years. For many in the industry, there’s confidence the medical market will be doing just fine.

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Variations Among Whiskys Of The Highlands

Whiskey, also spelled whisky, any of several distilled liquors made from a fermented mash of cereal grains and including Scotch, Irish, and Canadian whiskeys and the various whiskeys of the United States. Whiskey is always aged in wooden containers, usually of white oak. The whiskeys produced in each country are distinctive in character because of differences in the method of production, the type and character of the cereal grains, and the quality and character of the water employed. Straight whiskeys are unmixed or mixed only with whiskey from the same distillation period and distiller. Blended whiskeys include mixtures of similar products made by different distillers and in different periods (Scotch) and also whiskeys made with combinations of the neutral whiskeys (which have no distinctive flavour characteristics) and straight whiskeys (United States and Canada). Small quantities of other flavouring materials (e.g., sherry, fruit juices) may be included in blends. Governments may require that some whiskeys be aged under their supervision for specific periods.

They’re bottled at a variety of ABVs, from 40% up to 51.2%. Some have age statements, others don’t. Here’s the good news: You don’t need to be a Game of Thrones superfan to enjoy many of these whiskies. So go ahead. Get your Game of Thrones buddies together, tell everyone to buy a bottle, and then taste them all together. You’ll probably investigate some unexplored territory, and you’ll all definitely learn more about what kind of Scotch you like. Vital Stats: 40%, no age statement. Appearance: Slightly dark gold. Nose: A simple, fruity, modest nose of apple rings, pear, toffee, vanilla, and malt. Palate: The sweet, malt-driven palate brings orange, peanuts, toasted almonds, and the crunchy edges around a well-baked chocolate chip cookie. The finish is short and a bit spirit. Vital Stats: 43%, no age statement. Nose: A very fruity, almost-brandy like nose delivers white grape, pineapple, kiwi, Meyer lemon, and a touch of sherry. Lagavulin celebrated its 200th Anniversary in 2016, with the release of a Lagavulin 8 Years and a Lagavulin 25 Year Old. This limited edition was matured in sherry casks and bottled at cask strength. The name of each distillery manager and the dates of their stewardship have been etched onto each bottle, with the names of founders John Johnston and Archibald Campbell located prominently above their 19 successors. Nose: very nice, it has this sherried, dark profile of the original 21 Years but it’s more elegant. Lots of Pu-Erh teas, charred wood, some dried Cecina beef, hints of dates and toffee underneath. Oranges add freshness. A touch of cedar, leather, cigar leaves and chestnuts. Flax and corroded iron. Belgian chocolate. Plenty of tiny notes, you can spend hours with this nose without getting tired. Mouth: excellent again. Same cigar / tobacco feeling, tarry smoke, but also coastal notes and fresh oranges and sugared mint tea. Hints of fig syrup and cinnamon pastry. Barbecued meats with a honey coating. Immaculate balance of smokiness and sweet sherry. Finish: long, leathery, with dark black tea, burnt grasses and leafy notes. This is a classic Lagavulin, one that goes beyond the Lagavulin 21 Years in my opinion, and comes close to other masterpieces like the Lagavulin 37 Year Old. Originally around € 1100. The Whisky Exchange still has it (at a premium).

The moment of truth showed Chivas wasn’t ready for this. It started well enough. Isaac Brizuela passed to himself on the right wing in the third minute, getting free and putting in a cross that Angel Zaldivar finished off. That sparked a first half in which Chivas had far more energy than their Japanese opponents. The Liga MX club allowed only one shot in the opening 45 minutes. Whether it was a lack of match fitness or simply that Chivas didn’t have the conditioning to hang, the second half shifted the balance in the opposite direction. The Antlers’ second goal, which came from the penalty spot without a visit to the video screen, may be controversial. The other goals can be put down to the defensive issues Chivas have shown all season. Ryota Nagaki’s opener came after both Chivas center backs decided to go after the man with the ball, letting Shoma Doi pick out an unmarked Nagaki with a lofted ball. On the third goal, no one closed down Hiroki Abe, and the teenager sent a gorgeous, curving shot past goalkeeper Raul Gudino. Cardozo told the television cameras after the match. We had to be calm, we’ve talked about that a lot and worked on it a lot, but we lost our heads. I don’t know why because we were in the game. We’re really confident in the players we have.

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Getting to know more about Bourbon

In recent years, bourbon and Tennessee whiskey – sometimes regarded as a different type of spirit but generally meets the legal requirements to be called bourbon – have enjoyed significant growth in popularity. ] Higher-end bourbon and whiskeys experienced the greatest growth. ] Gross supplier revenues (including federal excise tax) for U.S. ] In 2014, it was estimated that U.S. 1 billion, making up the majority of the U.S. ] Major export markets for U.S. ] The largest percentage increases in U.S. Bourbon’s legal definition varies somewhat from country to country, but many trade agreements require the name bourbon to be reserved for products made in the United States. ] Canadian law requires products labeled bourbon to be made in the United States and also to conform to the requirements that apply within the United States. But in countries other than the United States and Canada, products labeled bourbon may not adhere to the same standards. The first Texas Bourbon Shootout is happening on February 1, 2019, in Longview, and that got us thinking. There appears to be a revolution of sorts in Texas bourbon – a change in tastes, if you will. Although revolutionary thinking is nothing new to the Lone Star State, the concept of such a great American product being made as a top-of-the-line beverage, earning top marks in high-end tastings is something we haven’t seen before. And soon there will be a title champ for the Best Bourbon in Texas! To the bourbon aficionado, this isn’t news. To the average person who felt that this was traditionally the “working man’s drink,” it’s surprising. What’s not surprising is the quality and craftsmanship of the bourbon product coming from several top Texas distillers. Texas is going to be to bourbon what California is to wines. Love it or hate it, there’s something special about it… High humidity is really good for aging bourbon.

Over the next 12 months, The Balvenie will highlight the pioneering work of Malt Master David C. Stewart MBE to celebrate the 25th anniversary of its most famous expression – The Balvenie DoubleWood Aged 12 Years. The Speyside distillery is having a year of celebrations to mark the milestone which will pay tribute to not just Stewart but also the many distillery craftsmen and women who made DoubleWood the expression it is today. The Balvenie DoubleWood Aged 12 Years traces its origins back to 1982, when Stewart began experimenting with double-cask maturation, or ‘wood finishing’, by transferring 12-year-old Balvenie into Oloroso Sherry Casks. Now commonplace in whisky production, wood finishing involves taking mature liquid from one cask and finishing it for a number of months in another – a process that further develops its character, flavour and depth. Commenting on the anniversary, Stewart says: “DoubleWood’s creation and subsequent success is an achievement of major personal pride for me. It makes me very happy to know that a technique I helped pioneer all those years ago has now become a common practice in the whisky industry. “But DoubleWood wouldn’t be the whisky it is today without the hard work and dedication of all the distillery craftsmen who have contributed to its development over the years. The year of celebrations includes The Balvenie releasing a limited 25th anniversary edition of DoubleWood 12, with redesigned commemorative packaging containing information about David’s pioneering work. Further 25th anniversary events and activities will continue throughout the year, including the release of three short films looking back and exploring key moments in DoubleWood’s rich history as well as looking ahead to the future of the expression. David C. Stewart MBE appeared on the cover of the May edition of National Liquor News and a further article will appear in the June magazine.

McKechnie’s journey to the role began at the University of the West of Scotland, where she studied Biology and Biological Sciences. After graduating in 2014 with a fascination for the technique and skill behind spirit distillation, McKechnie went on to further study for an Msc in Brewing and Distilling at Heriot-Watt University in Edinburgh, which she graduates this year. “It goes without saying that it’s both an incredible honour and a privilege to be announced as The Balvenie’s new apprentice Malt Master,” McKechnie said. “Over the past four years, the team at William Grant & Sons have provided me with a wealth of support, guidance and knowledge on all things spirits, and I look forward to continuing my journey and development under David’s tutelage. “One thing I really love about nosing and tasting different whiskies is the memories it immediately invokes. I’ll always remember the first sip of The Balvenie whisky I tasted. It was up at the distillery and just the smell alone took me straight back to spending time with my family, in particular with my Grandfather. In her role as apprentice malt master, McKechnie’s main responsibilities will include ensuring excellence and consistency in each bottle of The Balvenie, while also maintaining that spirit housed at the distillery in Dufftown is maturing in the desired direction. She will also play an active role in assisting Stewart with the distillery’s work in whisky innovation, sampling and assessing and launching expressions of the future.

The home of Chivas Regal and location of its visitor centre is located at the Strathisla distillery. ] and is the oldest working distillery in the Highlands of Scotland, located in Speyside. The Strathisla distillery is owned by Chivas Brothers, and Strathisla single malt is one of the malt whiskies used within the Chivas Regal blend. Strathisla single malts have a natural sweetness and help to define the taste of Chivas Regal. Chivas Regal whiskies have performed well at international spirit ratings competitions. In the 1973 film The Exorcist, the character Father Dyer brings this whisky for Father Karass to drink after the death of his mother. In Only Fools And Horses Series 2, episode 3, A Losing Streak, first broadcast in 1982 Delboy asks for a ‘Large Chivas Regal’ at the bar to try and impress Boycie. Kelly Clarkson’s 2007 album My December includes a hidden track entitled “Chivas”. Despite a quiet offseason, Ferretti’s team is blessed with a deep roster and the return of Luis Quinones, who spent the last two-and-half years on loan. Though entering his mid-thirties, striker Andre-Pierre Gignac is showing no signs of slowing down, evidenced by his 14 goals in the Apertura. Santos Laguna, on the other hand, went through its semi-annual ritual of replenishing its roster with under-the-radar signings to replace departed stars. Gone is Jonathan Rodriguez, but former Morelia midfielder Diego Valdes should be a massive arrival, especially for striker Julio Furch, who is coming off a career year. The defending champs have not addressed their only pressing need — signing a striker, and will likely lose 18-year-old wunderkind Diego Lainez to Ajax in the coming days. Last season, Club America rode a horde of unlikely goal scorers who stepped up in key moments to deliver the title, a tendency that history tells us should not be expected again.

Soak the charred cubes starting on brew day in Bourbon or rye of your choosing (mid-shelf). 164 °F (73 °C) strike water to achieve a mash temperature of 150 °F (66 °C). Hold this temperature for at least 60 minutes, then begin mashout process. Collect 7.5 gallons (28 L) of wort. Total boil time is 2 hours. Add hops and licorice root as indicated. You may want to add a yeast nutrient as well to give the yeast an extra boost to help finish fermentation. Chill the wort, aerate, and pitch the yeast. Try to hold fermentation at around 68 °F (20 °C) but be careful that internal fermentation temperatures may be quite a bit higher than ambient temperature. Once fermentation begins to die down, add the candi syrup and chopped vanilla bean. When your beer is ready for transferring into secondary (about 3-4 weeks), pour the liquor off the oak cubes (reserving for cocktails!) and place cubes into the vessel. Rack the beer on top of the cubes. Replace the Golden PromiseTM malt from the all-grain recipe with 6.6 lbs. Maris Otter liquid malt extract, 2 lbs. 2 lbs. (0.9 kg) Golden PromiseTM malt. The remainder of the ingredients remain the same as the all-grain version. Soak the charred cubes starting on brew day in Bourbon or rye of your choosing (mid-shelf). Starting with 2 gallons (8 L) of water, bring temperature to 160 °F (71 °C). In a large grain bag, submerge the crushed Golden PromiseTM, the kiln coffee and Victory malts into the water. Hold the mash temperature at 150 °F (66 °C) for 45 minutes, then stir in the remaining crushed grains while bringing the temperature back to 150 °F (66 °C). Hold this temperature for at least 15 minutes, then wash grains with 1.5 gallons (5.7 L) of hot water. Top off the kettle to 6.5 gallons (24.6 L) and stir in malt extracts while off heat until fully dissolved. Return to heat and bring wort to a boil for 60 minutes. Follow the remainder of the all-grain recipe.

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Get To Know Glenkinchie

Have you ever wanted to travel to Scotland with a likeminded group of whisky lovers? This summer, September 2-9, we’re co-sponsoring our first-ever whisky-themed trip with Customized Journeys, a boutique travel agency specializing in memorable vacations. Interested in coming along? Check out the trip page here. Of the many distilleries we’ll visit on our upcoming trip to Scotland, Glenkinchie is the only Lowland member of the bunch. Located in East Lothian, a district of bucolic rural landscapes and gently rolling fields, it’s a quick trip from the brooding city of Edinburgh, yet a world apart. Glenkinchie Distillery is owned by Diageo. Its malt goes into blends like Haig’s and Dewars, and its flagship 12-year-old single malt (sometimes referred to as the “Edinburgh Malt” for its proximity to the city) is part of Diageo’s Classic Malts of Scotland collection. The Glenkinchie Distillery in its current form was founded in 1880, although Diageo traces its lineage back to 1825, the year the Milton Distillery commenced production on the same site. It’s fantastic over ice and has a drink-ability that’s almost dangerous. This will always be on my shelf. JD is good but this is far more interesting – the complexity of the flavors and how they fit well together is quite impressive. Delicious, smooth. Not too firey, vanilla and blackcurrant, easy to drink straight. Sweet, easy drinking, well priced. Does it get any better? I really do like Bulleit Bourbon, mainly because of it’s high rye content (I do love my rye whiskeys). It’s reasonably priced and very good value for money, and makes a great Old Fashioned. Obviously it’s no W L Weller, Bookers or Pappy, but for a utility Bourbon I think it’s great. Buffalo Trace is possibly my favourite utility Bourbon, but I love the peppery start (it’s that rye again) and smooth finish of the Bulleit. Tried this bourbon for the first time and was very pleased with it.

The pie isn’t overly sweet but is rich in baking spices such as cinnamon, ginger and nutmeg. As for The Balvenie Caribbean Cask 14 Year Old it gives light sweetness which brings out a similar sweetness in the pie. The ginger in the pie works well with the pineapple notes found in the Caribbean Rum cask finish, which also adds a peppery spiciness that compliments the abundance of baking spices found in the pie. This is a classic pie (remember American Pie movie?) with classic whisky, pairing the fruit pie and DoubleWood 12 perfectly. The rich stewed fruit notes from the DoubleWood 12 whisky, the apples in pie and the cinnamon in both play nicely together. The sherry cask finish brings the baking spices (nutmeg, cinnamon) and the rich stone fruit flavours (plum, cherry, date) of the DoubleWood 12 to the forefront. These pair with the sweetness of the apples. The room itself is large, but it is home to only a single pair of stills. Having said that, at 30,963 litres, Glenkinchie’s wash still is the largest in Scotland. The spirit safe is given pride of place towards one end of the still room, and if production is under way it is possible to see the clear spirit pouring through the safe. When we visited Glenkinchie it was not possible to visit the bonded warehouse, but plans were in place to add this atmospheric and memorable element of the process to the distillery tours. Either way, you finish your tour in the very nicely done tasting area, where you can sample Glenkinchie or a number of other single malt whiskies from distilleries owned by Diageo. Glenkinchie Distillery has origins dating back at least as far as 1837, when local farmers John and George Rate are recorded as holding a licence to distill whisky at what was known at the time as Glen Kinchie. As has already been mentioned the floor maltings closed in 1968, which gave the space needed for the very early distillery visitor centre that opened the following year. Today Glenkinchie receives some 25,000 visitors each year, and is a great half day out for anyone visiting the Edinburgh area.

Bottled at 41.6% abv, The Balvenie Fifty: Marriage 0962 is made from four American oak casks aged 50 years or over, selected by malt master David Stewart. The expression is a result of Stewart’s “ongoing commitment to experimentation and innovation”. The numbers ‘0962’ relate to the month and year that Stewart joined William Grant & Sons. On the nose, the expression has hints of brown sugar, toffee and spiced ground ginger. The palate has “delicate notes of oak, layered with maple syrup, tangy citrus and a trace of nutmeg, developing into a delicious honeyed sweetness”, and leads to a “long and lingering” finish. Stewart said: “Marrying aged whisky stocks is undoubtedly one of the most challenging, yet enjoyable facets of my role as The Balvenie malt master. “This was a chance to explore the furthest reaches of our precious aged stocks and see how their extremes could be controlled and combined. Despite enjoying more than 55 years in the business, I’m still discovering and learning new things about the science and art of whisky making. “The creation of Marriage 0962 took months of patience to complete, as we’re dealing with liquids with extremes in abv, taste and age. Marriage 0962 is presented in a wooden tube comprised of 50 layers, 48 of walnut and two of brass, created by Scottish wood craftsman Sam Chinnery. It also comes with an etched brass certificate and bottle glorifier, inscribed with the tasting notes of each cask. The design of the glass decanter is a “sleek reinterpretation” of the classic Balvenie bottle shape, which mirrors the distillery’s copper stills. The Balvenie Fifty: Marriage 0962 will launch in the UK in August. Twelve bottles will be available at specialist whisky retailers including Harrods, Hedonism and Selfridges.

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Get To Know Glenkinchie

Have you ever wanted to travel to Scotland with a likeminded group of whisky lovers? This summer, September 2-9, we’re co-sponsoring our first-ever whisky-themed trip with Customized Journeys, a boutique travel agency specializing in memorable vacations. Interested in coming along? Check out the trip page here. Of the many distilleries we’ll visit on our upcoming trip to Scotland, Glenkinchie is the only Lowland member of the bunch. Located in East Lothian, a district of bucolic rural landscapes and gently rolling fields, it’s a quick trip from the brooding city of Edinburgh, yet a world apart. Glenkinchie Distillery is owned by Diageo. Its malt goes into blends like Haig’s and Dewars, and its flagship 12-year-old single malt (sometimes referred to as the “Edinburgh Malt” for its proximity to the city) is part of Diageo’s Classic Malts of Scotland collection. The Glenkinchie Distillery in its current form was founded in 1880, although Diageo traces its lineage back to 1825, the year the Milton Distillery commenced production on the same site. It’s fantastic over ice and has a drink-ability that’s almost dangerous. This will always be on my shelf. JD is good but this is far more interesting – the complexity of the flavors and how they fit well together is quite impressive. Delicious, smooth. Not too firey, vanilla and blackcurrant, easy to drink straight. Sweet, easy drinking, well priced. Does it get any better? I really do like Bulleit Bourbon, mainly because of it’s high rye content (I do love my rye whiskeys). It’s reasonably priced and very good value for money, and makes a great Old Fashioned. Obviously it’s no W L Weller, Bookers or Pappy, but for a utility Bourbon I think it’s great. Buffalo Trace is possibly my favourite utility Bourbon, but I love the peppery start (it’s that rye again) and smooth finish of the Bulleit. Tried this bourbon for the first time and was very pleased with it.

The pie isn’t overly sweet but is rich in baking spices such as cinnamon, ginger and nutmeg. As for The Balvenie Caribbean Cask 14 Year Old it gives light sweetness which brings out a similar sweetness in the pie. The ginger in the pie works well with the pineapple notes found in the Caribbean Rum cask finish, which also adds a peppery spiciness that compliments the abundance of baking spices found in the pie. This is a classic pie (remember American Pie movie?) with classic whisky, pairing the fruit pie and DoubleWood 12 perfectly. The rich stewed fruit notes from the DoubleWood 12 whisky, the apples in pie and the cinnamon in both play nicely together. The sherry cask finish brings the baking spices (nutmeg, cinnamon) and the rich stone fruit flavours (plum, cherry, date) of the DoubleWood 12 to the forefront. These pair with the sweetness of the apples. The room itself is large, but it is home to only a single pair of stills. Having said that, at 30,963 litres, Glenkinchie’s wash still is the largest in Scotland. The spirit safe is given pride of place towards one end of the still room, and if production is under way it is possible to see the clear spirit pouring through the safe. When we visited Glenkinchie it was not possible to visit the bonded warehouse, but plans were in place to add this atmospheric and memorable element of the process to the distillery tours. Either way, you finish your tour in the very nicely done tasting area, where you can sample Glenkinchie or a number of other single malt whiskies from distilleries owned by Diageo. Glenkinchie Distillery has origins dating back at least as far as 1837, when local farmers John and George Rate are recorded as holding a licence to distill whisky at what was known at the time as Glen Kinchie. As has already been mentioned the floor maltings closed in 1968, which gave the space needed for the very early distillery visitor centre that opened the following year. Today Glenkinchie receives some 25,000 visitors each year, and is a great half day out for anyone visiting the Edinburgh area.

Bottled at 41.6% abv, The Balvenie Fifty: Marriage 0962 is made from four American oak casks aged 50 years or over, selected by malt master David Stewart. The expression is a result of Stewart’s “ongoing commitment to experimentation and innovation”. The numbers ‘0962’ relate to the month and year that Stewart joined William Grant & Sons. On the nose, the expression has hints of brown sugar, toffee and spiced ground ginger. The palate has “delicate notes of oak, layered with maple syrup, tangy citrus and a trace of nutmeg, developing into a delicious honeyed sweetness”, and leads to a “long and lingering” finish. Stewart said: “Marrying aged whisky stocks is undoubtedly one of the most challenging, yet enjoyable facets of my role as The Balvenie malt master. “This was a chance to explore the furthest reaches of our precious aged stocks and see how their extremes could be controlled and combined. Despite enjoying more than 55 years in the business, I’m still discovering and learning new things about the science and art of whisky making. “The creation of Marriage 0962 took months of patience to complete, as we’re dealing with liquids with extremes in abv, taste and age. Marriage 0962 is presented in a wooden tube comprised of 50 layers, 48 of walnut and two of brass, created by Scottish wood craftsman Sam Chinnery. It also comes with an etched brass certificate and bottle glorifier, inscribed with the tasting notes of each cask. The design of the glass decanter is a “sleek reinterpretation” of the classic Balvenie bottle shape, which mirrors the distillery’s copper stills. The Balvenie Fifty: Marriage 0962 will launch in the UK in August. Twelve bottles will be available at specialist whisky retailers including Harrods, Hedonism and Selfridges.

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Variations Among Whiskys Of The Highlands

It was first produced in Bourbon county, Kentucky, and the name bourbon eventually became a general term for similar corn-mash whiskeys. Sour mashes, used mainly in bourbon production, are fermented with yeast, including a portion of previously fermented yeast; other whiskeys are made from sweet mashes, employing only fresh yeast. In the United States, straight whiskeys are named for the grains predominating in the mash, with at least 51 percent required for whiskeys designated as straight. If a mash of at least 51 percent barley malt is employed, the product is straight malt whiskey; if rye malt is used, it is straight rye whiskey. Straight bourbon mashes contain at least 51 percent corn; straight corn-whiskey mashes contain at least 80 percent. Combinations of similar straight whiskeys of different distillation periods or from different distillers are designated as blended, rather than straight. Whiskeys are consumed both unmixed and mixed in cocktails, punches, and highballs. The United States is the world’s largest producer and consumer of whiskey. I feel I should preface this review: I don’t know anything about Game of Thrones. I’ve never read the books. I’ve never watched a single episode. While the rest of the world has been going bonkers over “white walkers” and “the Iron Throne”—phrases I learned via Wikipedia—I have been doing…something else. Living under a rock, I guess. At first I thought that meant I shouldn’t review these whiskies, but then I reconsidered. The Internet is full of commentary, analysis, memes, and other detritus related to Game of Thrones. It doesn’t need more. And perhaps this glaring blind spot in my pop culture knowledge actually gives me an advantage as a reviewer, in that I can taste Diageo’s Game of Thrones releases simply as whiskies, not as some kind of titillating fan service. Some background, for those who have been living under neighboring rocks. Earlier this fall Diageo announced the release of several Game of Thrones-themed whiskies, including a range of eight single malts. Whiskies from Glendullan, Dalwhinnie, Cardhu, Royal Lochnagar, Oban, Talisker, Clynelish, and Lagavulin are all accounted for, each one representing a different house or group from the show.

Lagavulin is one of the three Kildalton Distilleries in the south of Islay and sits comfortably in between Ardbeg and Laphroaig at the “Hollow by the Mill”, translated from the Gaelic lag a’mhuilin. By 1837 there was only the one distillery, “Lagavulin” occupied by Donald Johnston. The still house was rebuilt in 1962 and incorporated the stills of the Malt Mill Distillery and in 1996 a new mashtun was installed, and automated controls put in place. The visitor centre dates back to 1998 and was established in the buildings that once were the maltings and kiln of Malt Mill Distillery. Lagavulin Single Malt Whisky is characterized by its strong peat flavour and iodine overtones. The iodine flavour tends to divide tasters into love it or hate it groups with no middle ground, and it may not be suitable for new Scotch drinkers. The standard Lagavulin single malt is 16 years old, though they have also released a 12 year old cask strength variety, as well as their Distiller’s edition, finished in Pedro-Ximenez casks. Phenol levels running at 40 p.p.m. Lagavulin is produced by White Horse Distillers which is owned by United Distillers & Vinters which in turn is owned by Diageo plc. Lagavulin was chosen to represent Islay Single Malts in UDV’s Classic Malts of Scotland.

But underneath that, there’s a great big ocean of sweet, caramelized malt, all baked apples and cobbler crust. Plenty of industrial character, too—soot, rubber, hot electrical equipment, and that magical, grimy petrichor of a dirty urban sidewalk after a summer’s rain. Palate: You know that saying “turns to ashes in your mouth? ” This is like the opposite. At first, it’s like a mouthful of recently extinguished ashes—charred, powdery, astringent—but then a lush, maritime garden quickly comes into Technicolor focus. Basically, Lagavulin 16 tastes just like a real boat: varnish, diesel, salty nets, ocean spray, and the sticky lanolin-rich smell of a thick wool sweater a hardworking man has been wearing one too many days in a row. Over several minutes in the glass, ghosts of fruit emerge—orange and red cherry, mostly—but never seem to break through the low-hanging haze. That’s alright – a suggestion is enough. Lagavulin 16-Year-Old is satisfying in a way that many other things are not. You might not like it, but if you enjoy whisky, it is essential for you to buy a bottle of Lagavulin 16, and drink it. It might take you the rest of your life, but it’s important.

This is one of those rare, perfect occasions on which the essence of this story can really, truly be communicated by the headline alone. Nick Offerman, painted bronze, slowly sipped Lagavulin at a Chicago Blackhawks game. That’s it. That’s what happened. Look at the picture. The once and forever star of the world’s best yule log video last night recreated that experience before a Chicago Blackhawks game. The “statue induction ceremony” (hence the bronze), hosted by former Blackhawks Patrick Sharp and Adam Burrish, began when a curtain unveiled the “statue,” which was, I remind you, actually just Nick Offerman, painted bronze. Then the “statue” proceeded to slowly sip whiskey—like, very slowly—for 45 freakin’ minutes. Is this brand marketing? Absolutely. Does that make it less deliriously weird? There’s video of the event, which unfortunately can’t be embedded, but you can watch it on Lagavulin’s Facebook page. Later, Offerman did a shoot-the-puck contest, but again, who cares, he was covered in bronze paint and sipping whiskey for 45 minutes. Lagavulin is a good whiskey, Nick Offerman is a cool dude, Ron Swanson would never, and the Blackhawks lost to the Calgary Flames, 3-2. That concludes this piece of journalism.

Each stage lends different qualities to the resulting single malt whisky. The traditional casks soften and add delicate character, the sherry wood brings depth and fullness of flavour and the final few months in our tuns allow the whiskies to marry harmoniously. 2017. I thought it would be interesting to compare the scores on an open 2014 bottling (had been open for about 3 ½ years) to a brand new 2017 DoubleWood 12 Year Old bottle. We have scored the 2014 bottling seven different times between us in the Proper Pour Whisk(e)y Club- twice known for me and twice completely blind; for Jeremy, he tasted the 2014 known twice and blind once. ] of the 2014 bottling it was tasted and scored 10 times by 7 different people in the club (I for example tasted it all three times). The average of those 10 scores was 87.7 points (rounded from 87.67 – you’ll understand the reasoning for the detail here later). Club members had not interacted with the 2014 bottle for 28 months before we tasted from the last third of the bottle again this past January.

Balvenie Auctions Whisky And Car For $150k

Themed around the notion of ‘Expecting the Unexpected’, the set, created by Balvenie malt master David C. Stewart, contains five malts with vintages from 1971 through to 2009, which ‘bring to life the mystery and magic inherent in whisky maturation’. Meanwhile the Balvenie Morgan Roadster, of which only a handful were produced by the Malvern-based car manufacturer for exclusive use by the brand, is also included in the lot. 80,000, the two-seater features a Tudor body with V8 engine, and is described as the ‘perfect addition to any whisky-lover’s collection’. To top the lot off, the successful bidder will also be invited on a behind-the-scenes trip to the Balvenie distillery in Dufftown. ‘This is the first time Balvenie has participated in an auction of this nature,’ said Balvenie brand director Greg Levine. Chris Munro, head of wine department for Christie’s Americas, said the lot has the highest ever value for any individual lot in its category. ‘It’s… an interesting lot for us, as it combines luxury handcrafted goods with a one-of-a-kind experience, making a lot that is already extremely exclusive even more enticing,’ he said. The first chapter in the Balvenie DCS Compendium was launched in 2015, with five whiskies themed around the idea of ‘Distillery Style’. With a price tag of £27,000, it was billed as the distillery’s ‘biggest launch to-date’.

As the distillery prepares to celebrate its 200th anniversary this year, Lagavulin is readying to launch a celebratory single malt Scotch whisky – Lagavulin 8 Year Old. The whisky was created in honour of whisky scribe Alfred Barnard from the 19th century, who sampled an eight-year-old Lagavulin during a visit to Islay and described it as “exceptionally fine” and “held in high repute”. Aged exclusively in refill American oak casks, Lagavulin 8 Year Old is said to be “magnificently full” with tasting notes of charred, minty, dark chocolate, and sweet, smoky and warming flavours. Georgie Crawford, distillery manager at the Lagavulin distillery, described the variant as being “both challenging and serene at the same time” and “very sophisticated for its age”. ],” added Crawford. “We wanted to look as far back as possible in the 200-year history that we have. “We went through the stories, looking at the age of the stories and took that to the blending team and asked whether based on the stories, could they come up with something for us? To me, Lagavulin, at least in late-teen form, is the sepia scent of late evenings in formative lounges; of glinting crystal glasses, dimmed lights and the unpicking of the world through low murmurings. It is a whisky I drank before whisky mattered so much; something elevated and august amidst the cheap pints, the nameless neon shots, the stale, dark stickiness of night clubs bleak by daylight, the caliginous uncertainties of the future. The smoke of Lagavulin hung over the bridge into my post-University adulthood, and enveloped me again four years ago, when adulthood seemed its most stygian and inexorable. When I was offered a list of samples a month or so back, this Lagavulin Distiller’s Edition stood out, and I’m not sure why. Perhaps I thought it might be cathartic. Perhaps it was something that hadn’t been reviewed on Malt before. Perhaps I just fancied a Lagavulin. It’s a progression of the standard 16-year-old, finished briefly in Pedro Ximenez casks; the darkest, sweetest, most glutinous of sherries.

But there are beer styles you often see distilled, and then there are those I’ve never had a chance to taste. When I heard that the classic Bend, OR brewers had released a distilled version of their legendary Black Butte Porter, I knew that was something I needed to try. I’ve only sampled one other whiskey that was distilled from a mash with a percentage of dark roasted malt, and the results were utterly unique. I can honestly say that going into this experience, I had little to no idea how exactly a distilled porter would taste. Turns out, the answer is pretty damn great. 4 char American oak barrels. It’s sold only via the Deschutes taproom and via Bendistillery, which means access is sadly limited. It’s a 94 proof spirit that was apparently aged around three years, picking up some pretty substantial color along the way. 80, but it’s a very unique bottle to be able to add to your collection. The Balvenie is located in the Speyside region of Scotland. This Dufftown distillery continues to produce (some of) its own barley, which is quite impressive in a time when a great deal of the malting is outsourced. It’s hard work turning barley, after all. Monkey shoulders be damned! These days, modern technology aids in keeping maltsters from developing crooked shoulders and bad backs. The Balvenie is no exception to this rule with its top-of-the-line malting floor. Today’s review concerns a limited release that sounds more like a mathematical equation than the title of an expensive whisky. Whatever happened to the unpronounceable Scottish Gaelic that we all know and love? If I were naming this one, I might call it, “A bheil Beurla agat.” Or perhaps “Dance If Ye Can,” to quote the late great William Wallace. The “tun” in Tun 1509 Batch 4 makes reference to an oak marrying vessel that’s really just an exceptionally large cask. Obviously, the number of the tun vessel used to produce this series is 1509. You might have already surmised that there were three other batches married in Tun 1509, prior to the one currently under review.

In 1843, Chivas Brothers was granted a Royal Warrant to supply goods to Queen Victoria. During the 1850s James Chivas decided to respond to his affluent customers’ demands for a smoother whisky, by beginning to blend whiskies to create a blend proprietary to Chivas Brothers. In the early 1900s, Chivas Brothers decided to create its most aged blended Scotch whisky to export to the United States, where the booming economy after the turn of the century was fueling demand for luxury goods. Chivas Regal 25 Year Old was launched in 1909 as the original luxury Scotch, and became a leading brand in the United States. Chivas Regal was purchased by Seagrams in 1949, which enabled a much wider distribution and marketing system. ] the company was able to buy the Strathisla Distillery, which produces the Strathisla single malt whisky used in the Chivas Regal blend. Chivas Regal was re-launched as Chivas Regal 12 year old in the US following the disruption of both Prohibition and World War II. Only 6,000 bottles of the latest Lagavulin Islay Jazz Festival tie-in are available for purchase from the distillery’s on-site shop. The annual festival, which is promoted by Jazz Scotland and the Islay Arts Association, took place this year on 15-17 September at venues across the island, including various distilleries, Bowmore’s Round Church and Bruichladdich Hall. The 2017 Lagavulin Islay Jazz Festival expression was matured in a combination of refill American oak hogsheads and first-fill American oak barrels. It’s described as a sweet and typically peaty expression, with ‘hints of almonds, brazil nuts, pears and smoked ham’. Lagavulin distillery manager Georgie Crawford said: ‘It’s been a special time for Lagavulin, as in 2016 we celebrated the 200th anniversary of the distillery. The non-age-statement, cask strength release is bottled at 57.6% abv and available for £99. Only visitors to the distillery will have the chance to buy the special edition, which is limited to two bottles per customer.

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