September 2nd, 2010

Guest blog #4: Flavored whiskies

John Hansell

Today, I introduce Jason Cretacci, a Fine Spirits Consultant in Western New York as a guest blogger. Jason explores the flavor of things . . .

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My question to the What does John know? readers concerns flavored whisk(e)ys.  I have always enjoyed Compass Box Orangerie, Wild Turkey American Honey & Phillps Union Cherry Whisky.  I have also had the good fortune to try Bird Dog Blackberry Whiskey and Whitetail Caramel Flavored Whiskey.  Now, these are not something I would drink on a regular basis, but they have their place on whiskey rack, the store shelf, and on the back of bars.  These are great ways to introduce people to whiskeys, the same way I would introduce friends to wine with sweeter, more approachable ones before they move on to the dryer varietals.

What flavored whiskeys have you enjoyed? Did you get your start on whiskeys through flavored whiskeys? What other flavors would you like to see on store shelves? What bad experiences have you had from flavored whiskeys?

Good Drinks,

Jason Cretacci
Fine Spirits Consultant
Passport Wine & Spirits
http://www.passportwineandspirits.com

Category: Flavored whiskies,Guest Blogger 23 Comments

September 1st, 2010

Guest blog #3: The Whisky War Chest

John Hansell

Nate Nicoll, blogger at www.whiskywall.wordpress.com, joins “What Do You Know” as today’s guest blogger and opens the whisky war chest.

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While drinking does not always need to be a battle, and hopefully most of the time it is not, of fundamental importance to the savvy and seasoned imbiber of spirits is how one stocks the war chest.  And this isn’t just any war chest, this is the cache of whiskies that must have a proper balance of bottles to fortify one’s abode against any unprecedented or decidedly welcome peril.

Let’s get the obvious out of the way.  One must stock a celebratory-grade whisky.  This is something you tend to ignore, perhaps dusting it off occasionally and admiring it, pondering when the day will arrive when you will be justified in cracking the seal.  This object of your fawning, this grail of sorts imparts to you a sense of purpose.  The mere idea of trying to justify savoring such a pour will inspire you to set the bar higher, to clearly state goals in your mind, the achievement of which will permit you to raise a chalice of this superlative spirit.  Simply possessing the celebratory-grade whisky can make you a better person.  And if you torture yourself for long enough, holding out till the moment when you feel you’ve earned your reward, you will probably be so deranged that the whisky will taste as nectar and in the manner of self-fulfilling prophecies, you will love it no matter what.  Depending on the depths of one’s wealth this prized bottle can be astronomically expensive.  Thoughts of bottles from now long gone distilleries like Port Ellen or Brora come to mind.

Then there is your guest whisky.  This term may be bifurcated depending on your relationship with your guests.  If your guests are limited to solid friends and family, this should be something a cut above.  More importantly, it should be an expression of you.  This whisky is an opportunity to let those you invite into a private setting to get to experience an aspect of yourself that you have come to terms with and that you entrust to those around you.  It is easy to impress a guest with something rare or fine, but to share a whisky with them that reflects something of your own tastes and personality give them insight into who you are, brings them into your inner-circle.  An expression that might surprise them or that you think to yourself “you have to try this.”  As you can see this is a highly personalized choice and will vary from drammer to drammer.  For my purposes I like to have an independent bottling of an Islay or Lowland malt.  

Then there is the other guest whisky.  If you have occasion to suffer guests that aren’t particularly welcome but seem to occasionally wash up on your shore, you might need something to make them feel special while you hide any whisky of real value.  A decent blend serves this purpose well.  Something you can use on your own when you need to inject several ounces of medicinal booze into the system and you don’t have time for sipping. And when you need to serve it you start out with the old, “I stumbled upon a surprisingly decent blend, you’ve got to try it…”  They won’t question you. They are a guest.  Such bottles are not difficult to think of or find as there are many at your local supermarket.

Perhaps the most important component of the war chest, one that is overlooked or under stocked at your own peril, is the table whisky.  The table whisky, like it’s name implies, is your daily dram.  Of supreme importance is to not be lulled in by the somewhat proletariat common-sounding term “table whisky”.  The whisky is easily the most difficult to settle upon and requires far more research then any of the previously mentioned bottles.  This whisky has to be eminently sip-able but also able to be gulped without a tinge of wasteful regret.  This is the whisky you will spend most of your time drinking.  And if you value your time, your quality of life, you will make sure you really like this whisky.  It serves as both comfort and medicine depending on the situation.  It can precede a meal and/or round a meal out.  And unless you are rolling in it, it can be inexpensive.  For a whisky to satisfy all of these things, you usually have to move on to a new table whisky every 3-to-6 months, or so.  Otherwise the familiarity takes away from the overall experience.

Solid table whiskies can be found in the $40-$60 price range, and when you find one you need to keep it well stocked.  The table whisky is the last line of defense.  Failure to properly stock a good supply of table whisky and keep that supply well tended will result in you coming through the door one night and decimating every more rarified, special occasion whisky in your collection in a misevaluated need to get further lit.  Even a few beers can trigger a run on your whisky stash, and to avoid any next-day recriminations over your rare moment of rashness, you need the table whisky to stand up against your temporary lack of judgment. 

Just like a balanced financial portfolio you must maintain a nicely diversified whisky war chest.  One that will be able to competently ride the waves of a fluctuating market of guests and fend off an unexpected run on resources. 

What is your strategy to keeping a diverse whisky war chest and what is currently in it?

Category: Guest Blogger 45 Comments

August 31st, 2010

Guest Blog #2: What killed Michter’s distillery?

John Hansell

Today’s guest blogger on “What Do You Know?”, Ethan Smith, explores What Killed Michter’s?

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Was it because people, by 1990, no longer associated Pennsylvania with whiskey distilling? Maybe it was because whiskey consumption nationwide was declining? Or could it have been simply history closing the books on the last operating distillery in Penn’s woods? If you’re at all familiar with the distillery, you know well that the last days of Michter’s were not good ones. See Sam Komlenic’s post about his trip in 1989 and how empty the warehouses were. But what actually led to Michter’s shutting down on Valentine’s Day 20 years ago?

Doing a search for Michter’s online yields all sorts of results- most are inaccurate. I’ve found closure dates ranging from 1980 to 1992. And no one seems to fully understand why it closed. They only speculate. I set out several months ago to try and find out what made Michter’s tick and what made it finally wind to a stop (Being unemployed gave me PLENTY of time to do research!). I soon found myself involved with the distillery site itself helping the owner clean up and make the place look somewhat presentable. In our time working together at the abandoned place, Dwight began telling me what he knew and names he had heard. His stories about what happened to the distillery after its closure were fascinating and I quickly found myself scouring the internet for more information. I soon stumbled on a Straightbourbon post by Chuck Cowdery where he had interviewed Michter’s Master Distiller Dick Stoll. Within a few days, I had contact information and was on my way to meeting THE man who could answer a few questions I had. The first time I talked with Mr. Stoll we talked for a few hours. It was fantastic. We discussed everything from the process they used to make the whiskey, to the tourist business (His wife Elaine was a tour guide there), to what products they made, and of course, what killed Michter’s.

Louis Forman created the Michter’s brand back in the 1950’s by merging his two son’s names- Michael and Peter. Dick and Elaine Stoll wrote this to me about early distillery ownership:

“Lou [Forman] never owned the distillery.  In the early 1970s Samuel Glass and Associates bought the distillery from Kirk Foulk.  Sam Glass was the brother-in-law of Lou so Sam made him president.  Lou was the brains behind the Michter’s name and brand.  The plant was contracted by Hiram Walker to make cordials, who brought in new equipment, but the plant did not expand to the level expected. Hiram Walker ended the relationship and took back the equipment. 

“Around 1975(?)  Sam Glass sold the operation to a group of Lebanon businessmen including Stanley Katz, Phil Davis, Dale Yocum, and Abe Grosky (uncle of George Shattls).  Lou was named president, but Charles “Chuck” Romito, a lawyer from the law firm of Katz and Davis was put in charge. Under this group there was a new paint job and landscaping. Business started to boom with the help of Dale Yocum’s sons, Dave and Marty.  Lou was an important part of establishing the distillery on the National Register of Historic Places.  Dave and Marty established the Collectors Society and the tourist business.  The gift store items and decanters started with them, along with lots of press, including The Philadelphia Inquirer Magazine.  Lots of bus tours ended up at Michter’s on their way from the tourist areas of Lancaster to Hershey. 

“Eventually the Lebanon group sold the distillery to Theodore Veru [Around 1979] despite an offer from Austin-Nichols.  Veru’s higher offer won out.  Although the distillery made whiskey bottled as Wild Turkey in the 50s-60s for Austin-Nichols, they were not making it for them when they made the offer.”   Since whiskey drinking was declining, Austin-Nichols was looking to diversify their portfolio in hopes to make up profit where they were starting to lose it. Austin-Nichols was primarily interested in the deep wells on the property. So what did they want with these wells? Water of course. Lots of it. Pure, fresh, 54-degree limestone water. And what were they looking to do with all of it? Bottle it and sell it. Bottled water was just starting to get popular in the early 80’s and Austin-Nichols wanted a piece of the market. But since Veru’s bid was higher, we never got to enjoy bottles of pure limestone water from Michter’s.

Under the Yocum’s management, the distillery became a National Historic Landmark and a wonderful tourist destination. Then of course were the famous Michter’s decanters! Soon there were Michter’s T-shirts, balloons, aprons, ornaments, a Collectors Society, donkey rides for the kids, and many other retail items. But under that glamour and merchandise, there was trouble brewing. After the distillery had been sold to Veru, sales started to slump. Quickly. America lost its love affair with whiskey and the big glut was coming.

Veru had purchased a ceramic manufacturing plant in Ohio to design and manufacture the Michter’s decanters and named it GVI China but it too started to consume more money than it made. Dick said by around 1981, leaking barrels in the warehouses were no longer repaired and were just left to leak dry. The main distilling equipment was also no longer used on a continuous basis.

Then came the bankruptcy. Veru left the scene and the bank (Commonwealth bank, which later became Mellon Bank) took over. Well, sort of. Commonwealth Bank, according the Stoll’s “…Could not run it because they were loaning money to businesses that promoted alcohol, so they hired a holding company not to run the business, but to put a name on the “Business”.” According to Dick, most of these people really had no clue what they were doing and only tried to line their own pockets with the distillery’s meager profits. Finally a man by the name of Frank Pitassi came in and started running Michter’s. By that time, the main distilling equipment was not being used, but the mini pot still was still in use. Pitassi got a few contracts and they even exported some whiskey to Japan and Korea, but it wasn’t enough to keep the place afloat. And of course there was still the bank- who was holding all the debt AND all the bonds on the whiskey aging in the warehouses. Dick said supposedly the bank had asked Pitassi to buy the bonds from them since he was, after all, getting the profits off the distillery. Pitassi refused and on February, 14th 1990, the bank got tired of not being paid and Pitassi made a phone call to shut Michter’s down until they were paid.

The bank payment never happened. Pitassi and all other interested parties vanished. Dick said a few people had come to look at the distillery in the following years, but soon the government got tired of waiting for their tax money and cleaned the place out. The bank sold the whiskey.  All the aging whiskey on site was rumored to be sent to Continental in Philadelphia and re-distilled into pure Ethanol.

So all that said, what led to the rapid decrease in sales of whiskey? First and foremost was, as I had mentioned before, America had fallen out of love with whiskey. Distillers no longer needed the little brown distillery in Schaefferstown to pick up the slack for them, so all the contracts evaporated, which really killed profit. Secondly, years of a lack of vision by management started catching up to the distillery. Veru lived very much for the “here and now” according to Dick, as did the people that followed him. The on-the-road sales team disappeared and suppliers started forgetting about Michter’s. Lastly, the market niche that Michter’s was aiming for was already very full. Jack Daniel’s, Maker’s Mark, and Wild Turkey were all priced lower than or in line with Michter’s and they had much larger names and distribution. And the whole decanter fad was starting to die off in the 80’s, too.

So there you have it. The last days of Pennsylvania’s last distiller, the oldest distillery in the United States, were sad, lonely times. But, if you ask Dick, and his wife Elaine, if they didn’t like working there, they will tell you they enjoyed it all. What hurt them was knowing the end of Michter’s was coming and there was little they could do about it. And don’t think Michter’s ever sacrificed the quality of their products through all of it. Dick said that every last drop that made it into their decanters and bottles was “good stuff.” And now we’re left to speculate about the future of the distillery. There has been interest in recent months from some parties about purchasing the distillery and restarting it- and with the popularity of small “craft” distilleries today, it could be an incredible distillery again. Oh, and it seems Americans have fallen back in love with whiskey again. So even though I couldn’t have my Michter’s open house back in February, it doesn’t mean we can’t still all raise a glass and salute the little distillery on Snitzel Creek.

 If you want to learn more about Michter’s and its history and/or its future, feel free to contact me at ethangsmith@dejazzd.com

Category: Bourbon,Distillery Tours,Guest Blogger,Opinions Tags: 23 Comments

August 30th, 2010

Guest Blog #1: Most craft whiskeys suck!

John Hansell

(As promised, What Does John Know? becomes “What Do you Know?” this week–and next! Let’s hit the ground running with the most controversial guest blog. Our first guest blogger, Steve Ury of www.recenteats.blogspot.com, makes his point. And he doesn’t sugar-coat it.)

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Most craft whiskeys suck!

I’m sorry, but someone had to say it. This particular emperor has been wearing new clothes for too long.

The Phenomenon
Like every whiskey writer/blogger in the universe, I’ve written a fair amount about American microdistilleries; I even put together one of the first complete lists of American whiskey microdistilleries on the web (which I continue to keep up to date). It’s a fascinating and exciting phenomenon. Suddenly, after years of having only a dozen whiskey distilleries, the nation is awash in microdistilleries cropping up in every unlikely nook and cranny. The proprietors of these micros are, almost to a person, lovely folks. They are the type of creative artisans who bring a real love to their craft and have invested countless hours of sweat-equity. They pursue innovative new recipes and techniques; they epitomize the “little guy.” Who could not like them? The only problem is that many of their products suck.

I’m sorry, but I am tired of hearing raves about this great new, innovative distillery in Idaho with their first whiskey on sale for $85 plus shipping, only to find out that it’s been aged for 18 days and tastes like turpentine. I have had this experience multiple times. Despite their lovable heritage, craft whiskeys are mostly too young, too expensive and too crappy.

Don’t believe me? Last May, the American Distilling Institute (ADI), an association for craft distillers, had a craft whiskey tasting competition. A panel of experts blind tasted 65 craft whiskeys. The winner of the best in show award (Best Craft American Whiskey) was High West’s Bourye. But the whiskey in Bourye was not made by a craft distillery. It was made by a macrodistillery and purchased by High West, which blended it for Bourye. It turns out that the best craft whiskey in American isn’t a craft whiskey at all.

The Press
It’s time to admit that many of us in the blogging/journalistic community, out of a desire to encourage and nurture this young industry, have given these craft whiskeys a pass. If you read reviews of craft whiskeys you will continually see words like “interesting,” “innovative” and “experimental.” Reviewers seem afraid to come down too hard on these lovely folks, so we get a lot of euphemisms. Meanwhile, we continually see romantic puff pieces about one man’s brave quest to make quinoa whiskey in a remote Nebraska town. The big exception to this trend has been Chuck Cowdery who has not held back about craft distilleries, particularly those that aren’t really distilling.

These Ain’t Microbrews
There are constant comparisons between the microdistillery movement and the microbrewery movement, but while there are certain similarities, the two are really apples and oranges. Back in the ’80s, before the first big wave of microbrews, the vast majority of Americans were drinking crap beer. It was Bud, Miller, Coors, Schlitz – looks like piss, tastes like water. There was barely any alternative. The microbrewery revolution wasn’t just about smaller producers, it was about bringing flavor back to beer. Suddenly, you could get beer that tasted like something. The microbreweries continue to lead the way on flavor and the big guys, for the most part, continue to put out crap.

The story with whiskey is nearly the opposite. The big macrodistilleries put out some amazing quality whiskeys. I’m talking Parker’s Heritage, the Buffalo Trace Antique Collection, Four Roses Single Barrel and Wild Turkey Rare Breed. They also put out innovative new whiskeys like the Buffalo Trace Experimental Collection and the Woodford Reserve Master’s Collection. Sure there is bottom shelf stuff out there, but the macrodistilleries give the whiskey lover plenty to choose from. In contrast, the micros are giving us less flavor and less age, and in the end, that means less care is going into the product. Unlike microbrews, they aren’t filling an important gap because there is no gap to fill.

I Said “Most”
Now bear in mind that I say “most” craft whiskeys suck, and by most I do mean the vast majority. However, Anchor’s Old Potrero and Charbay’s hopped whiskeys are excellent. I consider those two distilleries to be the only two I have tried that compete with the majors on quality. Everyone else is batting for the minor leagues at best.

I do love High West’s Rendezvous Rye, but as with their Bourye, it is not craft distilled. It’s a macrodistillery whiskey that High West has done a great job sourcing and blending. Sourcing and blending are real skills and High West deserves credit for blending and bottling a great whiskey, but it doesn’t count as something made by a microdistillery.

And I have nothing against craft distilling generally. I’ve written multiple posts on the fabulous craft distilled brandies from Germain-Robin and also enjoyed St. George Absinthe. I’m sure there are other good craft distilled spirits out there, but the whiskey sucks.

Now, I’m perfectly aware that mine isn’t the only opinion on the block, so I’d love to hear from anyone who thinks that these whiskeys really do measure up. Let me know which ones you love.

What Do You Think?
To the whiskey writing community I have to ask, are we doing any favors by coddling distillers who are putting out substandard products at inflated prices? Are we being honest with our readers about the line between “interesting” and “worth your hard earned cash”? Is our emotional investment in the innovation and enthusiasm of craft whiskeys clouding our collective judgment? Isn’t it time someone said it: Most Craft Whiskeys Suck! Maybe someday it won’t be the case, but today it is.

Category: Guest Blogger,Microdistilleries,Opinions 89 Comments

August 27th, 2010

Ten straight guest posts, starting Monday. Don’t miss them!

John Hansell

Starting Monday, I will be putting up one guest post each weekday for two weeks straight–including Labor Day!

This all started when I was originally planning on taking vacation all next week. So, I thought it would be cool to ask you to submit a guest post. The plan was for me to pick the five best and publish them.

Well, a few things changed. It looks like my vacation will only begin Wednesday (too much stuff going on). And I received a lot of interesting guest submissions. After reading them all, I decided to post up ten of them beginning Monday, regardless of whether I am going to be on vacation or not.

I want to say a few things about the guest posts before I begin publishing them. First, I can’t publish all of them. For those of you whose submissions I didn’t publish, I still want to thank you for taking the time to submit something. They were all good.

Second, some of the posts are opinionated and controversial. I believe in free speech. I’m publishing a couple submissions that I don’t entirely agree with, but I think the topic should be debated. I just want to make it clear that the opinions are those of the author, and not necessarily mine.

So, starting Monday, let the fun begin!

Category: Guest Blogger,Opinions 6 Comments

August 27th, 2010

GlenDronach 33 yr. old returns, GlenDronach 31 yr. old debuts

John Hansell

It’s nice to see Glendronach 33 year old back on the market, along with this new 31 year old “Grandeur”.  The 33 year old is nice, and I’m looking forward to comparing it to the 31 year old. It’s nice to see the higher strength on the 31 year old (although perhaps not the higher price).

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Preiss Imports, The Nation’s leading importer of specialty spirits announces the new release of GlenDronach 31 year old, Grandeur, the new super-premium expression.

Aged 31 years, bottled at cask strength and housed in a stunning wooden gift box, Grandeur is the first new release of 2010. The nose has a tremendous concentration of fruits, nuts and berries enveloped in a coffee and mocha glaze; and subtle sweet sherry notes interact beautifully with sticky date pudding aromas. The palate offers big and gusty flavors with perfect balance and refinement. Initial spiced orange and rich old Oloroso sherry are met mid-palate with roasted almonds, coffee and treacle. This is a rewarding, memorable and captivating GlenDronach expression for a very special occasion.

Item Information:
45.8% ABV – 750ml – $700.00 Retail
Now Available / Limited Quantity, 60 2-pack cases for US market

Regarded by many as one of the distilleries greatest releases, GlenDronach 33 year old is back. Matured in the finest Spanish Oloroso sherry casks it is rich mahogany in color, viscous and syrupy. The nose is huge and aromatic with a combination of sweet stewed fruits, nuts and chocolate. The palate displays real elegance of spiced fruits drizzled in bitter chocolate sauce leading into walnut cake and mocha. GlenDronach 33 year old is a masterful dram which pleases the most jaded of palates.

Item Information:
40% ABV – 750ml – $379.99 Retail
Now Available / Limited Quantity, 50 6-pack cases for US market

Category: New Releases,Scotch whisky Tags: 6 Comments

August 27th, 2010

Two new Benromach “Origins” to be released

John Hansell

Gordon & MacPhail is following up on the first “Origins” whisky (one that featured Golden Promise barley) with two new ones, schedules for release later this year. As you can see here, I wasn’t thrilled with the first Origins release, Hopefully, these two will be better. Details are below.

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New Additions Boost Benromach Origins Range

Speyside’s smallest whisky distillery, Benromach, has added two new variants to its Origins range.

Benromach Origins Batch No. 2 was distilled in 1999 and has been fully matured in Port Pipes.  This is the first Benromach expression to be fully matured in a wine cask, allowing the characteristics of the port to infuse with the whisky.  The resultant single malt has red berry fruitiness with hints of orange peel, dark chocolate and soft smoke.

Benromach Origins Batch No. 3, distilled in 2000, has been created using the finest Optic barley then matured in Sherry casks. It displays zesty citrus flavours, softly infused with spicy aniseed and menthol notes.

The two new whiskies are the latest additions to Origins – a series of special bottlings launched in 2008 to highlight how small changes in the art of whisky making can help shape the character of the final single malt. Each batch displays the ‘Benromach style’ of peat-smoke with malt aromas and a delicate perfumed nose, while at the same time offering a slightly different sensation for the consumer.

Benromach Distillery Manager Keith Cruickshank anticipates that the new whiskies will be popular with both fans and novices alike:

“It’s two years since we released the first batch of Benromach Origins, created using Golden Promise barley”, said Keith.

“These two new batches are quite different but still recognisably ‘Benromach’ in style”, he continued.

“Because we are such a small operation, with just two distilling staff, we have the freedom to make changes to the whisky-making process, while maintaining our commitment to handmade quality. This results in interesting and innovative variations.”

Benromach has also recently re-packaged its exclusive Vintage Speyside Single Malt. This sophisticated greatly-aged single malt, a winner at this year’s Spirit of Speyside Whisky Awards and described as ‘a powerful presentation of a Sherry-matured Speysider’, has been encased in a sleek brushed metal tin, replacing the previous outer box, to give it a stylish and contemporary look in line with other whiskies in the Benromach range.

Benromach Origins Batch 2 and 3, and Benromach Vintage will be available from whisky shops and fine wine and spirits retail specialists with suggested UK retail prices of £38.50 (Benromach Origins Batch 2 and 3) and £299.00 (Benromach Vintage).

Notes: Benromach distillery is Speyside’s smallest. Based in the attractive Moray town of Forres, the gateway to Scotland’s famous whisky producing region, just two expert distillers make this sweet, golden malt whisky.

The distillery went through many changes of ownership and closures before being ‘rescued’ and restored by local family-owned firm Gordon & MacPhail in 1993, and was officially opened by the Prince of Wales in 1998.

For more information about Benromach Distillery and the Benromach range of Speyside Single Malt Scotch Whiskies go to www.benromach.com. 

Category: New Releases,Scotch whisky Tags: , 1 Comment

August 26th, 2010

Two new Balvenie releases

John Hansell

We are being blessed with two new Balvenie releases, a Peated Cask and a Caribbean Cask. Both press releases explaining the details of the whiskies, along with images, are below. I’ll be receiving review samples shortly and will let you know my thoughts after I taste them.

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THE BALVENIE UNVEILS NEW LIMITED EDITION ‘PEATED CASK’ 17 YEAR OLD SINGLE MALT 

Most Handcrafted Single Malt Introduces Limited Edition, Collectible Whisky

The Balvenie, the world’s most handcrafted Single Malt Scotch Whisky, today announced the launch of a new and much-anticipated limited edition expression: The Balvenie Peated Cask aged 17 years.  Available starting in September 2010, this latest addition to the lauded Balvenie 17 Year Old range is an exciting marriage of Single Malt Scotch whiskies aged in special peated casks and finished in new American oak.

Like past 17 Year Old Balvenie expressions – which include the highly sought-after Islay Cask, Sherry Oak, New Oak, New Wood, Rum Cask and last year’s Madeira Cask – this latest offering is the brainchild of the Balvenie master distiller David Stewart.  More than 45 years of experience have given David an unparalleled expertise in single malt maturation. With a strong desire to experiment, David continues to look at the effects of age and wood upon The Balvenie spirit. The Balvenie Peated Cask is the result of David’s latest work and retains The Balvenie’s traditional honeyed complexity, but introduces layers of rich spice and smoke on the nose and palate.

In 2001, a heavily peated batch of barley was bought from a local supplier and distilled at The Balvenie Distillery. The distilled liquid was allowed to mature until David decided it was time to rejuvenate the maturation process and so the whisky was transferred to newly prepared traditional casks.

The casks that had originally held the peated liquid had taken on much of its character but were without purpose, until David decided to experiment by filling them with 17 year old Balvenie for a short period. The result was an intensely peaty whisky. Marrying this liquid with 17 year old Balvenie finished in new American oak casks produced a hugely complex single malt, rich and spicy with layers of smokiness.

David Stewart comments: “In the crafting of The Balvenie Peated Cask, we wanted to explore the impact of peat and new American oak upon The Balvenie single malt. What we have created is a wonderfully complex and unique whisky which is layered with spice and smoke whilst retaining the characteristic honeyed sweetness inherent to The Balvenie.”

The Balvenie Peated Cask will be available throughout the US from September 2010 for $129.99.

INTRODUCING THE NEWEST ADDITION TO THE BALVENIE RANGE

Most Awarded Single Malt Adds Touch of Spice to its Core Range with The Balvenie 14 Year Old Caribbean Cask

The Balvenie, the world’s most handcrafted Single Malt Scotch Whisky, today announced the newest addition to its collection of award- winning Single Malts – the Balvenie 14 Year Old Caribbean Cask.  Available nationwide starting in September, this rich and intense new expression will line up alongside the already established range of Balvenie single malts – 12 Year Old Doublewood, 15 Year Old Single Barrel and recent IWSC Trophy Winner 21 Year Old Portwood – as a permanent fixture in the Balvenie range.

This exciting new expression follows the acclaim of 2008’s limited edition Balvenie 17 Year Old Rum Cask, and the subsequent popularity of rum cask-finished whiskies, with a whisky that bears all the hallmarks of the Balvenie, but with an added level of complexity that comes from finishing the whisky in casks that once held Caribbean rum.  After a 14 year maturation period in traditional oak whisky casks, the Balvenie is then transferred to the rum casks, leading to an exceptional Single Malt that exemplifies the signature smooth, honeyed character of the Balvenie, while adding unique notes of toffee and fruit that come from its innovative cask finish.

The outstanding quality of The Balvenie is a result of the unique craftsmanship retained by The Balvenie Distillery. Nowhere else is there a distillery that still grows its own barley, malts in its own traditional floor malting, employs a team of coopers to tend its casks, a coppersmith to maintain its stills and has in its service David Stewart, the most experienced Malt Master in Scotland, whose innovative approach to cask finishing has set a new standard in Single Malts.

Said Stewart of this new release, “We’ve found that many years maturation in traditional oak whisky casks followed by a few months of rum cask maturation complements The Balvenie single malt very well, and this expression is a beautifully rounded 14-year-old whisky that combines traditional Balvenie vanilla notes with rich toffee, a hint of fruit and a warm, lingering finish.”

 The Balvenie 14 Year Old Caribbean Cask is available nationwide starting in September with a recommended retail price of $59.99. 

Category: New Releases,Scotch whisky Tags: 16 Comments

August 25th, 2010

New Glenmorangie “Finealta”

John Hansell

I assume this is the follow-up to Sonnalta PX, which I liked.

This one sounds very exciting. It is available only in Travel Retail (for now). Details below.

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Glenmorangie reveals the newest addition to its Private Edition range with GLENMORANGIE FINEALTA

The Glenmorangie Company announces the release of Glenmorangie Finealta, the latest addition to the Private Editionrange of limited edition expressions by Glenmorangie’s award-winning Whisky Creators. Finealta, pronounced ‘Finalta’, is Scottish Gaelic for ‘elegant’. It is an exquisite recreation of Glenmorangie based on a recipe dating back to 1903.

The century-old recipe was uncovered in the Distillery’s archives. Dr Bill Lumsden, Head of Distilling and Whisky Creation, comments, ‘Glenmorangie decided to recreate this recipe so that we, and whisky connoisseurs, could have a taste of this historic Glenmorangie expression. We followed the recipe meticulously, which included marrying whiskies of different ages and different cask types. The final result is a whisky of such depth and distinction that we selected it as the second release in Glenmorangie’s exclusive Private Edition.’

Whisky aficionados will delight in Glenmorangie Finealta’s distinctive vanilla and citrus notes that one expects in a Glenmorangie expression, while enjoying Finealta’s unique rich taste of mandarin segments, lime and hints of cherry brandy combined with a spicy palate of nutmeg and ginger. The final touch is a surprising one – a hint of peat creating a subtle smokiness with layers of gentle floral scents and depth to discover. The light touch of peatiness originates in an era when the Glenmorangie Distillery dried its malted barley in a peat-fired kiln.

Distillery archives show that during the early 1900’s this Glenmorangie dram was served in the American Bar of The Savoy, London’s most prestigious hotel, during La Belle Époque and at the height of Art Nouveau, the first modern art movement of the 20thcentury. The packaging design for Glenmorangie Finealta is inspired by Art Nouveau, which had a style for incorporating elements of nature such as floral and plant motifs into artwork, architecture and home furnishings.

Daniel Baerntuther, Manager of the American Bar at The Savoy, says, ‘We are very excited with the creation of Glenmorangie Finealta, which was first enjoyed by The Savoy’s guests at the turn of the 20thcentury. It is wonderful that the introduction coincides with The Savoy’s reopening on 10.10.10 as this will allow our new guests to also experience this special Glenmorangie expression. In restoring The Savoy, we have been careful to preserve the atmosphere, elegance and unashamedly old-fashioned glamour of the hotel and Glenmorangie Finealta fits perfectly.”

The popularity of Glenmorangie single malt whisky grew beyond Scotland during the early 1900’s when it was shipped around the world to whisky enthusiasts spanning America to Asia.

Bottled at a strength of 46% ABV, and non chill-filtered to impart a full body and texture, Glenmorangie Finealta will be made available to global travel retail in early September.

Category: New Releases,Scotch whisky,Travel Retail Tags: 17 Comments

August 24th, 2010

Buffalo Trace releases newest Experimental Collection whiskeys

John Hansell

There were several new whiskey releases announced while I was out of the office last week. I’ll get you up to speed on all of them over the next few days.

First up: the two newest Buffalo Trace Experimental Collection whiskeys. Details are below in the press release I received. I tasted both (a few times) informally over the weekend and I like both of them. (Formal review to follow soon.) The contrast between the two is striking.

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BUFFALO TRACE DISTILLERY RELEASES LATEST ROUND IN EXPERIMENTAL COLLECTION

French Oak Barrel Aged and American Oak Chips Seasoned Whiskeys are Latest in the Collection

FRANKFORT, Franklin County, Ky (Aug. 18, 2010) – After more than 15 years in the barrel, Buffalo Trace Distillery releases the two latest whiskeys in its highly acclaimed Experimental Collection – a French oak barrel aged whiskey and an American oak chips seasoned whiskey. This experiment explores the differences between whiskey that has been aged in a new toasted French oak barrel, versus whiskey aged in a used American white oak barrel that has been seasoned with toasted oak chips. “It’s incredibly exciting to see how experiments like this will turn out, and we’re thrilled to offer these two whiskeys after 15 years,” said Kris Comstock, brand manager for Buffalo Trace.

Both whiskeys were put up April 7, 1995 on the eighth floor of Warehouse K.  Details are as follows:

  • 1995 French Oak Barrel Aged: This barrel was filled on April 7, 1995 and bottled July 21, 2010. Buffalo Trace Rye Bourbon Mash Bill #2 was used and the product entered the barrel at 125 proof. After more than 15 years and 3 months of aging, the new toasted French Oak barrel added rich complexity and interesting flavors to this whiskey. The result is a leathery and woody whiskey that has a good depth with a dark, dry finish.
  • 1995 American Oak Chips Seasoned: This barrel was filled on April 7, 1995 with Buffalo Trace Rye Bourbon Mash Bill #2 and toasted oak chips were added. After more than 15 years and 4 months of aging, this whiskey was bottled on August 5, 2010. The whiskey in this charred American White Oak barrel derived a smoky complexity from the toasted oak chip seasoning. It is a lighter whiskey for its age and has a good flavor without being heavy.  

“Our Experimental Collection always allows us the opportunity to say “what if… and then to try it and see what happens,” said Harlen Wheatley, master distiller, Buffalo Trace Distillery. “It’s always great to learn from these experiments and see what works and what doesn’t. And the excitement from our fans as we release a new offering is always gratifying.”

There are more than 1,500 experimental barrels of whiskey now aging in the warehouses of Buffalo Trace Distillery. Each of these barrels has unique characteristics making it different from all others. Some examples of these experiments include unique mash bills, type of wood, and barrel toasts. In order to further increase the scope, flexibility and range of the experimental program, an entire micro distillery complete with cookers, fermenting tanks and a state of the art micro still has been constructed within Buffalo Trace Distillery.

The Experimental Collection will be packaged in 375ml bottles. Each label will include all the pertinent information unique to that barrel of whiskey. These whiskeys will be released in August 2010 and retail for approximately $46.35 each. Each experiment is very rare and very limited. For more information on the Experimental Collection or the other products of Buffalo Trace Distillery, please contact Kris Comstock at kcomstock@buffalotrace.com.

Category: American whiskey,Bourbon,New Releases Tags: 8 Comments

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