Campbeltown set to run dry as price of making whisky gets grim
Oldest family-owned company blames rising costs, but experts say move ‘at odds’ with rest of industry
IN A move that has surprised experts across Scotland, the family-owned company that runs the nation's oldest independent distillery has decided to stop making whisky.
The Springbank and Glengyle distilleries - one of the last three remaining facilities in the once-famous whisky-making area of Campbeltown on the west coast of Scotland - stopped distilling the spirit that is used to make the malt whiskies Springbank, Longrow and Hazelburn on Friday.
Owners J and A Mitchell said the rocketing cost of fuel, transport and barley had forced them into calling a halt to distillation of spirit for a period of up to two years, in the hope that the cost of the raw materials used to make whisky will eventually come down and allow the company to start distilling again.
However, Campbell Evans, of the Scottish Whisky Association, branded the decision "unusual", saying it was "at odds" with the industry trend of increasing production to meet the demands of the expanding Indian, Chinese and South American markets.
As a result of the decision, seven members of the company's 42 staff have been made redundant in a mixture of voluntary and compulsory packages. Kate Wright, the company's sales and marketing officer, said staff were "shell- shocked" by the announcement, which was made on Friday.
She said: "Most of the staff have been here for 10 to 15 years, so this was not a decision that has been taken lightly. But simply put, the costs of the raw materials we use has risen too quickly for a small company such as ourselves. I would not be surprised if other distilleries were in the same boat.
"The distillery has been in the family for 180 years, and the most important thing for us is that we continue to be an independent, family-owned company," she added.
Wright pointed towards the price of barley as an example. Barley - which is one of the three main ingredients used in making whisky - has almost trebled in price over the past three years, from around £85 a tonne in 2005 to around the £200 a tonne figure this year. The high price of oil - used to fuel the distillation process - was another crucial factor, she added.
As the Springbank malt whisky takes a minimum of seven years to mature, she said the maximum length of time the distillery could go on without producing spirit and remain commercially unaffected was two years.
In a statement, the company said supplies to the domestic market and the overseas export market, which accounts for 90% of the whisky the company produces, would continue as normal.
Evans said he was surprised by the decision. He said: "I don't think there is a big problem for small distillers. The Kilchoman farm distillery on Islay has just doubled its capacity. We are seeing unprecedented investment in the industry; £400 million is scheduled between 2007 and 2010, and that is the money we know about. This decision seems to be at odds with the direction the rest of the industry is going in."
Mark Reynier, managing director of the Bruichladdich distillery on Islay, said it was an "odd decision from a very odd bunch of people".
He said: "They are not like other businesses. Maybe they decided they just could not be bothered."
Reynier said the high cost of barley and fuel had impacted on his distillery. For the past six years they had increased the amount of spirit they distil. This year they had kept the amount constant at 700,000 litres of raw spirit. Springbank is a far smaller operation, producing only 150,000 litres of spirit a year.
The Springbank distillery, with its sister operation the Glengyle distillery, which was opened in 2004, is the oldest independent family-owned distillery in Scotland.
It was founded in 1828 on the site of an illicit still owned by an Archibald Mitchell. The distillery is now owned by his great-great-grandson, Hedley G Wright.
A FORMER chairman of the company behind plans for Shetland’s first whisky distillery has resigned to pursue other business interests.
Tony Mair, a past UK director of drink giant Diageo, joined Blackwood Distillers two years ago as executive chairman, but has been a non-executive director for the past 18 months.
Caroline Whitfield, Blackwood’s chief executive, said Mr Mair had been instrum-ental in securing a long-term licensing deal for Blavod Extreme Spirits to distribute its gin, vodka and Jago’s liqueur brands and had felt now was the right time to move on.
She said plans for the proposed distillery at Catfirth were still under review and a decision would be made in two to three months.
Ministers have moved to allay whisky industry fears that the offer of free drams during distillery tours could be banned under an alcohol crackdown.
Bosses feared that restrictions on promotional activities could signal the end for the traditional complementary drink at the end of tours.
They warned that the prospect could be damaging to the industry and lead to a drop in visitor numbers.
But the Scottish Government insisted free tour drams would be protected.
A spokesman said: "We can be absolutely clear that changing the arrangements whereby distilleries can offer a dram to visitors during a tour is not something we are considering."
The proposed ban on promotional activities in licensed premises which encourage the purchase and consumption of alcohol off the premises was among a raft of measures put forward by the government in a bid to tackle binge-drinking culture. Our robust proposals for tackling alcohol misuse go hand-in-hand with supporting a successful Scottish drinks industry
The Scotch Whisky Association had called for urgent clarification on the issue.
A spokesman said: "The Scottish Government's confirmation that current distillery practice will be unaffected is very welcome."
Other proposals offered by the government last week included a minimum price for alcohol and raising the minimum age for buying drink in supermarkets and off-sales to 21.
The government said the proposals were aimed at tackling a problem estimated to cost Scotland £2.25bn a year.
Anti-alcohol campaigners voiced support for the measures, but retailers were opposed.
'Finalised strategy'
A spokesman for the Scottish Government said: "Our robust proposals for tackling alcohol misuse go hand-in-hand with supporting a successful Scottish drinks industry, including Scotch whisky, as a sector which marries economic growth with promotion of a sensible and responsible approach to drinking.
"Government doesn't have all the answers and we recognise that we need to work in partnership with health professionals, local authorities, criminal justice partners, the third sector and the alcohol industry in order to successfully deliver.
"The consultation period for the alcohol misuse strategy will run until 9 September. We will fully consider the responses and expect to publish a finalised strategy by the end of the year."
Old Pulteney Single Malt Scotch Whisky is proud to be the exclusive whisky sponsor and race partner of one of the world’s largest and most famous yachting events, the JPMorgan Asset Management Round the Island Race, which takes place around the Isle of Wight on 28 June.
For the third year in a row, visitors and competitors can enjoy a dram of the ‘Genuine Maritime Malt’ during the racing weekend, from Friday 27 June until Sunday 29 June. Old Pulteney will be available to sample in Cowes Yacht Haven, on the Red Funnel Ferry, in the Island Sailing Club and in various other locations during this prestigious event.
Says Iain Baxter, Senior Brand Manager for Old Pulteney: “With a record breaking number of entries this year, the highest number to date, the Round the Island Race is going from strength to strength and Old Pulteney is very proud to sponsor this fantastic event again. The racing weekend provides a great atmosphere for both competitors and spectators and we cannot wait to be part of it again. “
To celebrate its maritime heritage, Old Pulteney sponsors a series of yachting events over the course of the year, including the recent Old Pulteney IRC Scottish Championship in Inverkip, as well as the Port of Dartmouth Royal Regatta on 28, 29 and 30 August. Because of its coastal and maritime history, Old Pulteney is a proud supporter of maritime activity and is enjoying a rapidly increasing following amongst the sailing community as well as whisky enthusiasts.
Originating from the most northern distillery in mainland Scotland, Old Pulteney’s distinctive flavour is influenced by its coastal location and described as “tangy, dry and with a mineral-salted spiciness that evokes the rugged, windswept character of the far North”.
Whisky industry leaders have raised concerns that the offer of free drams during distillery tours will be banned as a result of a Scottish Government crackdown on alcohol abuse.
They argue that the prospect could be damaging to the industry and lead to a drop in visitor numbers to distilleries.
Radical proposals to tackle Scotland's binge-drinking culture were unveiled by the Scottish Government in a consultation document last week.
Inver House Distillers collects 15 awards at International Wine & Spirits Competition 2008
Inver House Distillers, which recently claimed the prestigious title of ‘International Distiller of the Year’, is celebrating further success, having collected an astonishing 15 awards at the International Wine & Spirits Competition 2008.
These wins follow hot on the heels of Inver House’s presentation of 13 medals at the recent Scotch Whisky Masters Awards 2008. This multitude of successes makes Inver House Distillers one of Scotland’s most prolific whisky industry award winners this year.
The International Wine & Spirits Competition is unique within the industry as it is completely independently judged, making it one of the most highly-regarded by buyers and consumers alike. Each entry is blind tasted by a panel of high-profile judges from around the world and the awards are presented for the quality of the spirit. The competition’s aim is to promote the quality and excellence of the world's best wines, spirits and liqueurs.
The accolades that Inver House has been presented with include coveted Gold best in class medals; Gold medals; Silver best in class medals and Silver medals. Every single product entered by Inver House Distillers collected either a Best in Class, Gold or Silver award – demonstrating the high calibre of the spirit of each brand.
With a reputation for a fresh and innovative approach to Scotch whisky, Inver House Distillers has not only been recognised at the International Wine & Sprits Competition 2008 and the Scotch Whisky Masters, it also recently revealed a 107% increase in pre-tax profits and won ‘World’s best Scotch blended whisky’ for its rare Hankey Bannister 40-Years-Old blend at the World Whisky Awards.
The awards that Inver House Distillers was presented with at the International Wine & Spirits Competition 2008 are as follows:
· Old Pulteney 17-Year-Old Gold, Best in Class
· Old Pulteney 12-Year-Old Gold medal
· Old Pulteney 21-Year-Old Silver medal
· Old Pulteney Liqueur Silver medal
· Balblair Vintage 1989 Gold, Best in Class
· Balblair Vintage 1997 Gold medal
· Balblair Vintage 1975 Silver medal
· Balblair Vintage 1986 Silver medal
· anCnoc 12-Year-Old Silver medal
· anCnoc 16-Year-Old Silver medal
· Speyburn Solera 25-Year-Old Gold, Best in Class
· Speyburn 10-Year-Old Silver, Best in Class
· Hankey Bannister 21-Year-Old Gold, best in Class
Distilleries in the Western Isles are at a standstill as long spell of sunshine puts strain on the lochs
Residents of Scotland's Western Isles have been enjoying a rare few weeks of sunshine, but the prolonged dry spell is not so welcome among the whisky distillers, many of whom have been forced to halt production because of water shortages.
Half the 10 distilleries on the Isle of Islay have been hit. A layer of peat at the highest point of the island has become dehydrated, causing several burns to stop flowing. This in turn means that the lochs the distilleries draw from are not topped up and are quickly emptied.
Mark Reynier, managing director of Bruichladdich Distillery, said: 'We've had to stop production for the past 10 days. We're a small private distillery so we've been able to keep everybody occupied by getting on with routine repairs and other stuff, but for the big industrial distilleries the dry spell has probably caused a lot of problems in keeping staff busy.
'What we need is two or three days of constant drizzle. Heavy rain is no use as it just runs straight off the top into the sea, which doesn't solve the problem.
'The reason some distilleries are struggling on and some have stopped altogether is that there is a divide between north and south. Laphroaig, Ardbeg and Lagavulin in the southern end draw their water from the high ground on the island, at about 450 to 480 metres, so they have a slightly more regular water supply. They haven't stopped, but have had to slow down and I was told by the manager of Lagavulin last Sunday that they have about four weeks or so to go before stopping. At the north end, ourselves, Caol Isla, Bowmore, Bunnahabhain and Kilchoman draw from lower-lying lochs, making us more susceptible to drought conditions than the others.'
The Bowmore distillery has had to suspend production for the best part of two weeks. A spokesman said: 'The little rain that's fallen this week hasn't made much difference. I think it would have to rain continuously for a week for that.'
According to the Met Office, the Western Isles have experienced their driest and warmest spring for years, resulting in a water shortage for some of Scotland's most isolated communities.
'May in particular was dry,' said Helen Chivers, a forecaster with the Met Office. 'They had 12mm of rain for the whole month, only 16 per cent of the average. On top of that, the temperature was two-and-a-half degrees above normal.'
On the Isle of Eigg, which has only had 3mm of rain in eight weeks, residents are worried about the water supply running out altogether. Sue Kirk, owner of the Isle of Eigg Shop, said: 'We could really do with a big deluge for about three days to sort it out. It's been raining here today but it's nowhere near enough.'
Eigg has no public water supply so the 67 inhabitants of the remote Hebridean island have to get their own supplies from springs which are increasingly drying up. Throughout the Western isles - including Canna, Skye and Rum - there have been reports of water shortages, but most islanders admit that the sunshine has been a welcome change.
'There's been a long dry spell, but to tell you the truth I don't think anybody is really upset about it,' said Robin Currie, an Islay councillor. 'They've been too busy enjoying the sunshine.'
However, some environmentalists are concerned. Richard Dixon, director of WWF Scotland, said: 'If climate change worsens we will increasingly see these unusual weather patterns, with some areas in Scotland experiencing droughts while others have to deal with floods.'
The Glenmorangie Company Triumphs Again on the Global Stage
Top accolades won at the International Wine and Spirit Competition Awards
The Glenmorangie Company is celebrating again after receiving top honours at the International Wine and Spirit Competition Awards (IWSC) .
Known as the world’s most prestigious wine and spirit award ceremony (IWSC), The Glenmorangie Company won a total of 13 distinguished medals, with five entries winning the acclaimed Gold and Silver Medals for ‘Best in Class’.
The Glenmorangie Company awards for ‘Best in Class’ for 2008 are:
Gold – ‘Best in Class’
Glenmorangie Original -10 Years Old
Glenmorangie Quinta Ruban - Port cask finished
Silver – ‘Best in Class’
Glenmorangie Quarter Century - 25 Years Old
Glenmorangie Astar (recently introduced)
The Bailie Nicol Jarvie
Created for discerning connoisseurs of style and taste, The Glenmorangie Company also won a Gold Medal for their James Martin’s 30 Years Old whisky. An astounding seven Silver Medals were also awarded for producing unparallel and remarkable whiskies. These accolades continue to add to the company’s reputation for creating iconic brands in keeping with its heritage, pioneering spirit and pace-setting standards.
With literally over thousands of wines and spirits entered for professional blind tasting and analysis, these wins reflect the bold moves made by The Glenmorangie Company in 2008. It continues to reveal even more deliciously complex and refined single malt whiskies, which are enjoyed by new and established audiences from all over the globe. All united by their devotion to the highest quality of whisky creation.
The IWSC Awards marks out of a possible 100, with gold medals going to whiskies within the top ten percentile. Silver medals are given to spirits ranging within 80 – 89.9 and finally bronze medals are appointed to products between 75 – 79.9 marks.
Dr Bill Lumsden, Head of Distilling and Whisky Creation at Glenmorangie says
“Glenmorangie marries heritage and reputation with a pioneering spirit and innovation. The alchemy of whisky creation is a truly passionate business. Whilst we've always believed Glenmorangie produces outstanding whiskies, to have such high votes for us in a blind tasting is a fantastic accolade.
The Glenmorangie journey is one of rich experience and intense devotion to the art of whisky creation. It is heartening to see our energy and expertise being acknowledged worldwide.
Gaining so many Gold and Silver medals for the Glenmorangie range at such a prestigious competition is one of the most wonderful independent reflections of Glenmorangie's quality we could possibly have. Every part of the Glenmorangie range gained either a Gold or Silver medal, or the Gold Medal/Best in Class accolades for The Original and The Quinta Ruban have particularly thrilled us all .”
The Glenmorangie Company wins in the IWSC highlight further success for the brand, which sees more exciting innovations to come in the year ahead, ready for 2009’s awards.
Article Courtesy of Press Release
Press Release
19 June
2008
Home of Highland Park unveils £750k investment
Highland Park single malt Scotch whisky officially unveiled £750k of investment at its Orkney distillery including the £250k revamp of the Distillery Visitor Centre.
This significant investment responds to Orkney’s increased visitor levels and features a complete revamp of the Distillery Visitor Centre, Tasting Room and exclusive VIP Room as well as the £500k replacement of two pagoda roofs.
Patricia Retson, Highland Park Distillery Visitor Centre Manager, said: “Over the last year group visits have more than doubled which is testament to our growing number of whisky fans. The revamped Distillery Visitor Centre will give guests a truly exceptional experience as well as enabling us to facilitate a greater number of visitors.”
Island Manager for VisitOrkney, Barbara Foulkes, said: “Highland Park’s investment is a real boost for Orkney tourism which has enjoyed 15.1% growth in visitor numbers in 2007 compared with 2006*. The wide range of visitor attractions across Orkney are crucial to our tourism industry, drawing visitors from Scotland, the rest of the UK and around the world.”
The revamped Visitor Centre brings to life the distillery and its integral relationship with Orkney. A tasting bar features Orkney dry-stone walls and traditional oak reclaimed from an original Highland Park washback, previously used for the fermentation stage of making the single malt. A new cask education area highlights the vital role of the exceptional sherry oak casks used to develop the distinctive richness and multi-dimensional complexity of the whisky.
The Tasting Room will showcase a selection of Highland Park bottlings, old and new, as well as over 200 whisky books including some rare tomes of up to 200 years old such as an original copy of Alfred Barnard’s ‘The Whisky Distilleries of the United Kingdom’, published in 1887. It is the ultimate room for Highland Park connoisseurs, with Orcadian-style interior design including hand-made Orkney furniture from local craft company Sui Generis Furniture.
The exclusive VIP Eunson Room, named after distillery founder Magnus Eunson, exudes a club room feel and features aged leather armchairs, open fireplace and wood panelling as well as a video conference facility.
Established in 1798, Highland Park is one of the oldest Scotch whisky distilleries. More important than age though, is the combination of traditional whisky-making techniques with obsessive attention to detail that have made Highland Park arguably the most respected single malt in the world.
For further information please visit www.highlandpark.co.uk
Article Courtesy of Press Release
Press Release
18 June
2008
Mallya to make diet whisky and vodka, has US patent
UB Group of India has developed the technology and been granted the US patent for manufacturing diet whisky and vodka, chairman Vijay Mallya said in what he described as an example of "thinking out of the bottle'.
The flamboyant Indian entrepreneur told students at the London Business School that his Vittal Mallya Scientific Research Foundation in Bangalore has developed the technology to convert the active ingredient of an Indian fruit that helps fight obesity into a safe liquid version.
"The plant called Garcenia contains some natural substances that works on your digestive system and actually breaks down your sugar cells and fat cells," Mallya said Monday.
"It has been used in the United States health food industry for decades. But making this Garcinia soluble in liquid is a technology that we have developed and patented in the US," he added.
"So we now have a legitimate diet whisky and a legitimate diet vodka," which had been successfully tested for calories.
"We sent it to a lab to check the calorific value and we proved it," Mallya said.
Mallya said manufacturing and marketing was delayed "because of the fighting with the European Union over classification".
"All of this was developed by us in India. We do think out of the box - no, make that out of the bottle," he said during a lecture and interaction session with LBS students - an event organised by the UK India Business Council and the business school's India Business Forum.
Research by the Vittal Mallya Scientific Research Foundation has centred around a fruit from the Garcinia family, the Malabar Tamarind (biological name, Garcinia Cambogia), whose primary acid, hydroxycitric acid (HCA), can help bring about weight loss.
Garcinia fruits have been used as a common natural food flavouring agent on the Malabar coast "for ages", the foundation says on its website.
The research foundation says it has developed a unique soluble salt after extracting HCA acid from the Malabar tamarind, which not only lowers appetite but also helps control cholesterol, with no side-effects, including the 'rebound effect' which causes rapid weight gain after a weight loss.
The salt, described as a "highly soluble, off-white, free flowing, amorphous, tasteless and extremely pure calcium salt of near-neutral pH with 75 percent HCA content", is available under the name of Hydroxycitrisol.
"Due to its soluble nature, Hydroxycitrisol can be readily incorporated into beverages, chocolates and other food formulations," the research foundation adds.
Salmond unveils plans to host celebration of Scotland’s achievements and culture in 2009
FIRST Minister Alex Salmond yesterday unveiled ambitious plans to host the biggest celebration of Scotland’s achievements and culture next year.
Homecoming, an event aimed at enticing expatriates and lovers of the country to experience all that is great about Scotland, is being held between Burns night on January 25 and St Andrew’s Day on November 30.
It is inspired by the 250th anniversary of the birth of the national bard, Robert Burns, and offers a chance for Scots around the world to reconnect and engage with their heritage.
The programme of more than 100 events, at 50 locations across the country, has been organised around five main themes — Burns, whisky, golf, great Scottish minds and innovations, and culture and heritage.
Communities across Aberdeen and Aberdeenshire are poised to take part and a wide variety of themed events will take place, including a number of activities to mark the North-east Clan Fortnight running from the end of July next year.
Other highlights include a homecoming theme for the Word 09 literary festival in Aberdeen, the Spirit of Speyside Whisky Festival and an event on Bonny Prince Charlie and Culloden – From Battle to Exile, in Inverness. All three will be held in May.
A celebration of the Caledonian Canal, with a flotilla travelling from Fort William to Inverness, will take place in June and the first Whisky Galore festival, on Barra, and the Angus and Dundee Roots Festival, will be staged in September.
Other activities include the Cape Wrath Challenge at Durness, a running event in May, and the Scottish Traditional Boat Festival, at Portsoy and Banff in July.
Business organisation Forbes announced yesterday that it plans to hold its annual CEO Forum at the Gleneagles Hotel, in Perthshire, in June next year.
Mr Salmond, MSP for Gordon, said 2009 was shaping up to be a “fantastic year to invite people around the world, with either an ancestral link or affinity for Scotland, to come home”.
“I want to urge everyone in Scotland to play their part in what will be the biggest celebration of Scotland’s achievements and culture, and our ties of family and friendship around the world,” he added. “Whether by using your guid Scots tongue, writing, or sending an e-card, I hope everyone across Scotland will join the call.”
Some £5million has been allocated to the Homecoming budget over the next two years but Event Scotland plans to double it through contributions from other sources.
The Scottish Government say the investment will create a “lasting demographic and economic legacy” for the country.
Aberdeen City Council leader Kate Dean said: “The council is proud to support Homecoming and delighted to confirm that through the support of EventScotland will be able to enhance its events programme in line with the objectives of this initiative in 2009.”
Aberdeenshire Provost Bill Howatson said: “It is fantastic to see the enthusiasm from communities and organisations that wish to get involved.”
For more information, log on to www.homecomingscotland2009.com
WHISKY is leading a boom in exports of British food and drink, with south-east Asia one of the fastest growing markets.
Whisky exports leapt by 84% to Singapore and 62% to Germany last year, and set a new record of £2.8billion on overall sales abroad, according to Food from Britain.
Both countries act as distribution hubs, with Singapore supplying to emerging markets in south-east Asia and Germany central to central and eastern Europe.
Overall, food and drink exports from the UK grew 9.1 % from 2006 to exceed £11billion for the first time, despite the “challenging” global economy and the resurgence of foot and mouth disease.
Growth was showing “no signs of waning” despite predictions of increasingly difficult market conditions.
Cheese exports have grown by 85% since 2000, helped by a 4.4% increase last year.
France took 21% more British cheese than in 2006, while exports to Holland increased by 20%.
Cheddar and regional cheeses like Cheshire, Wensleydale and Lancashire were proving particularly popular, especially in the US.
Head of research and consultancy Chris Brockman said US consumers were responding to traditional British methods of food production and valued the variation in tastes between cheeses.
Poland was emerging as another major market for Britain, as wages increased and more of the population turned to premium imported foods.
Gibraltar, Cyprus and Malta consumed the most British products per capita last year, thought to be driven by ex-pats and tourists wanting a taste of home.
Exports were also up by 14% to Russia, 20% to Dubai and 32% to India, where increasingly affluent populations were buying premium food.
Growth
Within the EU, new member states were showing the fastest growth. Slovakia increased imports by 112.5% to £8.5 million and Estonia took 44.9% more products to a value of £46.5million.
Meat was the fastest growing export sector, up 13% from 2006 despite foot-and-mouth.
Mr Brockman said: “In the mid-1990s beef exports had reached £600million alone.
“To lose that and still see total food and drink export performance grow in recent years shows the resilience of the industry as a whole.”
Vodka overtakes whisky as Britain's favourite spirit
VODKA has nabbed whisky's crown as Britain's favourite spirit.
Figures reveal blended whiskies, such as Bell's, Teacher's and Famous Grouse, have been knocked off the top spot by the trendy tipple from makers such as Absolut and Smirnoff.
The figures are for shops, supermarkets and off-licences where whisky has been the best-selling hard stuff for generations.
But since then vodka, which has long been the most popular spirit in pubs, has become more fashionable and sales have also been buoyed by an influx of eastern Europeans to the UK.
The statistics, revealed today in the trade journal Off Licence News, show that in the year to April, sales of blended whisky were up by just one per cent to £742million.
In that time, vodka sales were up by 11 per cent to £747million. Malt whisky sales rose five per cent to £130million.
Yesterday DavidWilliamson, of the Scotch Whisky Association, said: "If you take blended and malts together, more people drink whisky than vodka.
"Whisky is still Scotland's most important export last year, with exports worth £2.82 billion."
First ever live WebTV broadcast from inside a distillery
Chat date: Wednesday 18th June 2008
Chat time: 8pm
When distillers Laphroaig launched their first ever live online whisky tasting, an army of malt fans from around the world made it the largest interactive event of its kind.
From New Zealand to Sweden, New York to Sydney, thousands of you watched the live WebTV show in London and mailed in hundreds of questions to the eminent panel of distillers, connoisseurs and writers.
Now you have the chance to join in an even bigger event live from the Laphroaig distillery on the Scottish island of Islay. The distillery sits on the South coast of the island with views of both Scotland and Ireland and the show will be broadcast from inside the distillery’s original bonded warehouse number one – normally only accessible to distillery staff and customs officers.
So if you love whisky but are keen to know more about those wonderful single malts and how they are blended to taste so good we have a treat for you this evening. Master blender Robert Hicks and Distillery Manager John Campbell will host an exclusive tasting session, which includes four Laphroaig malts, the highlight being a new Quarter Cask triple wood, drawn and tasted live from a sherry cask.
They will be joined by writer Martine Nouet, Keeper of the Quaich, and if you want to know what that means you will need to join the live show to find out.
Our guests will take you through all the finer points of getting the best out of a single malt whisky, from the colour, weight and nose to the all important taste and finish. How much water, if any, should you add to your glass? What do the aromas tell you about the whisky? Which flavours and textures should you be expecting as the whisky hits your palate?
The Famous Grouse launches new breed to save rare bird
The Famous Grouse has today announced it has entered into a unique partnership with the RSPB to help save one of the UK’s rarest birds from extinction, the black grouse, by donating money to conservation work from the sales of its new whisky.
The Black Grouse, is a unique blend of The Famous Grouse mixed with Islay malts to create a rich smoky, peaty taste. The Black Grouse will be appearing in pubs, clubs and bars throughout the country from July, and will also be available exclusively at Sainsbury’s from June to December before going on general release. For every bottle sold a donation of 50 pence will go directly to the RSPB to fund urgently required conservation work on up to 85,000 acres of land in Scotland, England and Wales.
Once a common sight throughout Britain’s birch, pinewoods and moorland areas, the numbers of black grouse have been declining at an alarming rate. In the 1970s there were estimated to be 25,000 pairs and this had decreased to just 5,000* by 2005. The birds are now on the UK Red List of conservation species.
Gerry O’Donnell, director of The Famous Grouse said: “With the original brand The Famous Grouse being named after Scotland’s national game bird, it is only fitting that Scotland’s No. 1 whisky is paying homage to another unique bird.
As an organisation that already supports a number of good causes and is very proud of its Scottish outdoor roots, we felt this provided a great opportunity to further conservation work whilst enjoying a great dram.”
The black grouse is one of Britain’s most strikingly beautiful game birds with an extraordinary courtship ritual, known as lekking. In spring, the male birds gather together in a group and perform a dramatic display involving them raising their tails, inflating their necks and emitting a distinctive “rookooing” call. And of course the ones that display with greatest aplomb are the ones that get the ladies.
The money raised via the sales of The Black Grouse will be invested in long term and sustainable solutions to the black grouse’s problems, including native tree planting and woodland creation, the removal of non-native trees and the restoration of boggy areas in order to create forest-edge habitat of a diverse structure and natural character.
Stuart Housden, director of the RSPB in Scotland, said: “Unless urgent conservation programmes are put in place, this bird and its remarkable natural behaviour could disappear forever from our shores.
“We are absolutely delighted that The Famous Grouse has chosen to support black grouse conservation by funding our work for protection, creation and restoration of the special natural habitats they depend on. This commitment will ensure that this spectacular bird, with its remarkable mating behaviour, will continue to enthral people and contribute to the rich natural history of the UK for many years to come.”
The Black Grouse whisky, which was originally launched in Sweden in April 2007, is already an award winning whisky, having been listed as The Best New Scotch Blended Whisky in Jim Murray’s 2008 Whisky Bible.
The Black Grouse whisky is available throughout Sainsbury’s stores from Sunday 8 June and is priced at £15.49.
Hankey Bannister Voted World’s Best Scotch Blended Whisky At World Whisky Awards
Inver House Distillers, which was recently voted International Distiller of the Year, has announced that its Hankey Bannister 40 Years Old blended Scotch whisky, has been voted the world’s best Scotch blended whisky at the World Whisky Awards.
With 200 whiskies having been tasted by the judges over three tasting rounds, Hankey Bannister was awarded this prestigious accolade by a panel of high-profile judges from around the globe. This award adds a further trophy to Airdrie-based Inver House Distillers’ collection, with the distiller having also recently announced a 107% increase in pre-tax profits.
Hankey Bannister 40 Years Old is an intricate and sophisticated blended Scotch whisky, specially selected to celebrate the 250th anniversary of the Hankey Bannister partnership. This precious blend contains some of the world’s rarest and most extraordinary whiskies, such as Garnheath, Killyloch and Glen Flagler, whose distilleries are no more.
Incredibly, these whiskies had already been matured for several years by the time they were blended and then left to marry for over 35 years more. This unique and exceptional blend, which was left to mature in Spanish oak casks, had lain quietly maturing deep in warehouses until Inver House Distillers’ Master Blender, Stuart Harvey, rediscovered them forty years later.
Such is the rarity of this blend that only 1,917 crystal decanters of Hankey Bannister 40 Years Old exist, beautifully packaged in a dark brown keep-sake box with Glencairn crystal glasses. The spirit’s preciousness was recognised and appreciated by the judging panel, which comprised the best whisky journalists and retailers from around the world, as well as industry representatives made up of master blenders, distillers and brand ambassadors.
Michelle Lansdowne, brand manager for Hankey Bannister at Inver House Distillers, commented: “The World Whisky Awards is one of the most high-profile and highly-regarded in the industry, so to have been presented with the title of ‘World’s best Scotch blended whisky’ really is a fantastic achievement, particularly when you consider that we were judged by a panel of senior industry representatives from around the world.
“Inver House Distillers has had a remarkable twelve months in terms of the awards we have won and this award shows what can be achieved with a real passion and enthusiasm for whisky. Hankey Bannister is unusual in that there are not many 40 year old blends available, and certainly not many of this quality.”
Hankey Bannister is currently exported to around 47 countries worldwide, with a range including an un-aged blend, blended malt, 12-Year-Old blend and 21-Year-Old blend. The spirit is favoured by whisky enthusiasts throughout the world for its distinctive rich full flavour, a result of its high malt content. Expert blending of the finest individual malt and grain whiskies available have created a unique flavour for Hankey Bannister – its 40-year-old blend, which has a natural cask strength of 43.3%, is said to have warm fragrant aromas of raisin, chocolate and citrus, which combine with spicy notes leading to an exceptionally long-lasting, smooth and full-bodied finish.
Formed in 1757 by Messrs Hankey and Bannister, the whisky has been a favourite of many a prestigious name including King George V, Sir Winston Churchill and Evelyn Waugh.
Hankey Bannister 40 Years Old is available to buy in specialist whisky shops.
Thieves steal Shetland’s first whisky from Surrey depot
A BATCH of Shetland’s first whisky has been stolen in a raid on a warehouse.
The 360 cases of rare Muckle Flugga vatted malt, produced by Blackwood Distillers, were being stored at the premises in Bordon, Hampshire.
Packed in cases of six bottles, the whisky was due to be shipped to various international bond holders of Blackwood.
The company had set up Shetland Angel bonds six years ago, at a price of £560 each, to raise money for the distillery.
The whisky is a blend of three different eight year old single malts from distilleries across the north of Scotland.
Once shipped from the mainland, they are then taken to the island of Unst for 18 months of maturing.
Thieves targeted the warehouse last weekend, cutting a hole in the wall and stealing £30,000 worth of the precious samples.
Each bottle had been labelled ‘Only for bond holders’ and ‘Not for re-sale’.
Blackwood chief executive Caroline Whitfield suspects the thieves stumbled upon the whisky by accident.
She said: “There were several million pounds worth of toiletries in the warehouse due to be shipped at that time.
“It is fairly certain that the burglary was targeted at the toiletries, but it had already been shipped the day before. When they got in they found the Muckle Flugga instead.
“What I have been told by police is that it probably left the country within 24 hours.”
Ms Whitfield said that bondholders would not miss out on the whisky, which had been insured.
She plans to ship more cases of Muckle Flugga, to be bottled from remaining casks, within a couple of weeks.
In an e-mail to customers, she said: “Our apologies for this additional delay which is, as literally as it can be, out of our hands.”
To mark EU Green Week (3-6 June 2008), the Scotch Whisky industry will set out its environmental best practice during a major conference in Brussels today (June 4).
The Scotch Whisky Association (SWA) is showcasing a range of initiatives aimed at protecting the environment from which industry raw materials are sourced.
In a keynote speech at the 'Sustainable Industry: From Production to Consumption' conference, the SWA will highlight initiatives such as:
• Investment in energy-saving technologies, with excess energy from whisky-making recycled to heat Scottish communities and exported back to the National Grid;
• Research into innovative techniques to re-use distillery co-products (residues from the distilling process) as an alternative renewable energy source;
• Increased use of lightweight packaging, requiring less raw material and energy to make.
Morag Garden, SWA environmental affairs manager, said: “Scotch Whisky has a strong environmental record and EU Green Week provides an opportunity to showcase industry best practice.
“Distillers are continuing to work to reduce the impacts of their operations even further and to promote long-term sustainability. An industry-wide environmental strategy is, for example, being developed which will look to set ambitious targets in areas such as energy and packaging over the coming decades.”
Old Pulteney Prohibition Ball raises over £5260 for the Royal National Lifeboat Institution
Last Friday (30 May 2008) saw the annual Old Pulteney Prohibition Ball being held at the Pulteney Distillery in Wick. Beating last year’s record intake, an astonishing £5265 were raised and donated to Wick’s RNLI Station. The ball took place to commemorate the repeal of prohibition in Wick and was held for the second time, after its inauguration in 2007.
In a marquee that was erected especially for the occasion in the distillery’s courtyard, and fueled with entertainment by local band KW1, a fantastic after dinner performance by Tom Morton was enjoyed by a lively crowd, who contributed greatly to the chosen charity through ticket sales and a silent auction. Fine dining, dancing, superb prizes and a fantastic atmosphere ensured a great evening for the local community.
A further highlight of the evening was the recognition of James McCaughey, a local boatbuilder and businessman, who was awarded with the Old Pulteney Maritime Achievement Award. Mr McCaughey has contributed throughout his life to Wick’s community, economy and maritime industry as a boat builder, repairer, employer and through being heavily involved in the RNLI for over 21 years. He was honoured for his lifetime achievement and was presented by Distillery Manager Malcolm Waring and the RNLI’s Head of Operations Colin Richard with a specially engraved Old Pulteney crystal decanter.
Says Malcolm Waring: “We had an absolutely terrific evening. Tom Morton was an excellent host, the band was fantastic, the dinner was delicious and all our guests thoroughly enjoyed
themselves and had a wee dram or two! I’m delighted that we were able to raise such an incredible figure for Wick’s RNLI Station and I cannot wait until next year. We have already taken table bookings for 2009!”
For ticket information and bookings please contact the Pulteney Distillery on 01955 602 7780.
Highland Park is to launch it fourth Ambassador’s Cask – the most successful and fastest selling limited edition bottlings in the Orkney brand’s 210-year history.
For this fourth edition, Gerry Tosh, Global Brand Ambassador, has selected cask 413 – a beautiful example of a refill sherry hogshead - which was filled in 1979 but only bottled in the Spring of 2008. The bottling will be released in 160 70cl bottles at natural cask strength of 56.1% alcohol by volume.
This 29 year old special edition bursts with aromas of butterscotch, cherry and vanilla and finishes with Highland Park’s trademark balance of aromatic peat and heather honey sweetness.
Gerry Tosh, Global Brand Ambassador, commented: “The success of the first three Ambassador’s Casks have been astonishing with the most recent release being sold out within one month. It is further testament to the present demand for limited bottlings and of Highland Park in particular.
“And, you will not be disappointed with cask 413 – this smooth whisky is sweet and smooth initially, then the fire of the cask strength hits with a wheelbarrow full of candied fruit to make your mouth water.”
Each of the 160 70cl Highland Park Ambassador’s Cask 4 bottles (RRP £225) are sealed in a beautifully crafted wooden box.
The Ambassador’s Single Cask 4 is available at the Kirkwall distillery and also on the Highland Park website www.highlandpark.co.uk. It is anticipated that this limited edition release will be popular with whisky connoisseurs, tourists and locals.
For further information please visit www.highlandpark.co.uk
Article Courtesy of Press Release
Press Release
02 June
2008
Scotland may have to adopt wine as national drink
Global warming could spell end for whisky
Scotland could be forced to change its national drink from whisky to wine if global warming continues.
Soaring temperatures will create the perfect conditions for wine production in Scotland within the next 70 years, according to experts.
But the heat could spell the end of Scotland's original tipple because rising temperatures would make whisky ingredients difficult to grow.
Professor Richard Selley, of Imperial College London, said: “In Scotland by 2080 the increase will be something like two degrees, which means you would certainly be able to produce wine.
“Of course it will not be ideal for wheat and barley so we will all be drinking Icelandic whisky.
The Great Glen, Loch Ness and the Campsie Fells could one day rival California's Napa Valley creating varieties of Pinot Noir, Chardonnay and even Champagne.
The professor said the first grape production vineyard could even be open for business in the next five years.
The news was welcomed by Highland plant growers.
Norrie MacLaren, of Ard Daraich Nursery, Ardnamurchan, said: “It is hard to imagine with the summer we are having at the moment that it would not be a good thing to grow vines. The plants we sell are changing because of global warming.
“I think it would be great – we could start selling vines.”
But some custodians of the land are doubtful that wine could be produced in the Highlands. Jan Jacob Baak, estate manager at Glenfintaig, in the Great Glen, said: “Growing grapes would be a big step. Even in France if you get a bad summer you don’t get a quality wine.
“A couple of vineyards in the south of England seem to be making progress, but in the north I think we are probably miles away from that.”
Meanwhile, the whisky industry is being forced to look at its sustainability.
David Williamson, of the Scotch Whisky Association, said: “The industry relies on its local natural environment.
“We watch very carefully the impact of a whole range of environmental circumstances.
At the moment the industry is examining its environmental sustainable strategy looking forward a number of decades.
Ruling says India's Peter Scot whisky need not be renamed
A 20-year courtroom battle over whether a whisky brewed in Bangalore, India, qualifies as a “Scot” has ended in defeat for those who said och, never.
India’s Supreme Court has ruled that the makers of Peter Scot, one of the subcontinent’s most popular tipples, need not rename the product following a complaint from the Scotch Whisky Distillers Association (SWDA). The Edinburgh-based body first alleged in 1987 that the name misleadingly gives the impression that the India-brewed liquor has some sort of Scottish connection.
The judgement, which can not be appealed, is likely to be all the more galling for Scotch purists as India is ramping up its own efforts to protect indigenous products that have geographically significant names.
Last year the country registered 31 terms as non-infringable “geographical indications” (GI) under global trade rules — as many as it had logged in the preceding four years combined. GI status, which often allows goods to command premium prices, has been granted by the World Trade Organisation to products ranging from Darjeeling tea to Gujrat Pashminas and Mysore silk.
It is the GI scheme that prevents cheap sparkling wine from declaring itself to be champagne and forbids spam being marketed as parma ham. It also stops Peter Scot whisky from being called “Scotch”.
However, there are concerns that several countries are still allowing regional designations to be abused and some industries have been accused of passing off adulterated goods as expensive and sought-after niche varieties.
For instance, trade figures suggest that almost four times as much “Darjeeling tea” was sold last year than was produced in the north Indian region that gives the variety its name. It has been claimed that cheap tealeaves are smuggled by mule from Nepal and mixed with genuine Darjeeling. The blend is then sold as pure Darjeeling tea.
Other countries have been accused of similar lapses. France recently increased the number of plots of land where grapes may be grown to produce champagne, to fulfill surging world demand. Critics said the move undermined the credibility of a term that the country has defended fiercely for years — in part by blocking its use by British vintners.
The SWDA said yesterday that it was disappointed at a legal loss that may also induce a financial hangover. India is the world’s largest consumer of whisky, but just 1 per cent of the estimated billion litres of the spirit downed by the subcontinent every year is produced outside the country. Foreign firms are keen to secure any advantage they can to push their products in the fast-growing market.
Indian companies are fighting hard to maintain their dominance and have been backed up by stiff government import duties -- of 150 per cent -- on overseas drams. Khoday India, one of India’s largest spirits producers, started making Peter Scot in 1968 and registered the trademark in 1974. It said the SWDA’s case was baseless because it only made its complaint against the brand 13 years later.
The wrangle has fed the long-standing feud between Scotland’s distillers and their rivals on the subcontinent. In April, the Scotch Whisky Association (SWA) threatened to ask for trade sanctions against India if the country does not cut its draconian system of import tariffs and give foreign companies greater access to its seven billion pounds a year alcohol market.
The threat was criticised by Vijay Mallya, the billionaire head of UB Group, India’s largest spirits producer. He accused the SWA of being “paranoid” about India and gave warning that the body’s “heavy handed” approach could jeopardise Scottish distilleries’ prospects in the country.
Mr Mallya, who bought Whyte & Mackay, the Scottish distiller, for £595 million in 2006, controls about 60 per cent of the Indian whisky market. It is thought that he plans to start bottling Whyte & Mackay in India in the next few months.
Geographical limitations
— Under EU rules, “Newcastle Brown Ale” could only be brewed in Newcastle upon Tyne. When the brewery decided in 2004 to move to Gateshead it had to apply to have the geographical restriction revoked.
— Stilton cheese can only be produced in Derbyshire, Leicestershire, and Nottinghamshire. The village of Stilton is now in Cambridgeshire, so Stilton cheese cannot be produced there (though traditionally it was not, anyway).
— Gorgonzola, Parmigiano-Reggiano, Roquefort and Camembert de Normandie can only be named as such if they come from the designated region. By contrast, Cheddar can be made anywhere. The term is considered generic – partly because Cheddar, the place, could never hope to keep up with world demand for Cheddar, the cheese.
— Sales of wine from Champagne – a tiny village in Switzerland – plummeted by 70 per cent after makers there were forbidden to use the term
— France recently increased the number of plots of land where grapes may be used to make Champagne – a move that increased land prices by as much as 5 billion pounds.
A NEW whisky that will help save a rare breed of bird from the threat of extinction is to be launched.
Glasgow's Edrington Group, who own the Famous Grouse and the Macallan, are launching The Black Grouse in the UK this summer.
It combines blended whisky with that of more expensive malts and the company hope it will be a big hit with dram lovers.
And 50p from the sale of every bottle will go to a conservation campaign to save its feathered namesake, the black grouse.
The company joined forces with the Royal Society for the Protection of Birds to finance a scheme to help protect the endangered species.
The Black Grouse will be available from next month.
Lee Walker, brand manager at distributors Maxxium UK, said: "Environmentalism is increasingly becoming a touchstone issue for consumers, and the Black Grouse's partnership with the RSPB offers a simple way to help make a difference and secure the future of this iconic bird.
"The full-bodied taste of the Black Grouse is designed to appeal to experienced whisky drinkers who are looking to take their enjoyment of blended whisky to the next level.
"It's a dark and mellow whisky that combines the smoothness of the Famous Grouse with the smokiness of an Islay malt."
In his Whisky Bible 2008, Jim Murray voted Black Grouse "the best new blended Scotch whisky".
Black grouse are found across most of Scotland, in upland areas of Wales and the Pennines - but they are under threat of extinction.
Stuart Housden, director of the RSPB in Scotland, added: "We a re delighted that the Famous Grouse is supporting black grouse conservation by funding our work for protection and the restoration of habitats."
Famous Grouse launches limited edition “Famous Dad”
Want a gift for your dad this Father's Day that doesn't consist of socks or slippers? Look no further.
In celebration of Father’s Day, The Famous Grouse, distributed by Maxxium UK, will be introducing limited edition bottles labelled The Famous Dad for a short period, the perfect treat for Dads on their special day.
The special label will still feature the iconic Grouse and familiar red font but The Famous Dad will ensure it stands out from the crowd.
Father’s Day is the one day dads can officially relax and put their feet up, and The Famous Grouse wanted to mark the occasion with something distinctive. What better way to say ‘thank you’ and to treat fathers’ than with the perfect gift, a bottle of The Famous Dad.
Jen McLaren, Maxxium UK’s assistant brand manger for The Famous Grouse, said: “This is an exciting initiative for Scotland’s Favourite whisky. To celebrate the fact that dads should be seen as famous to their families every day, The Famous Dad is a perfect personalised gift to make any dad feel extra special this year.”
The Famous Dad will be available from the beginning of June for a limited time only.
It will be available to buy in Asda, Booker, Makro and Botterills and will be sold at standard retail price.
The Famous Dad will be available alongside the much-loved The Famous Grouse.
The rising price of global of commodities could hamper the growth plans of Scotland's lucrative whisky industry and send the price of a dram soaring, distillers warned yesterday.
While consumers are unlikely to feel the impact immediately, because of the length of the maturation process, producers are already feeling the pinch from fast-rising international grain, fuel and glass costs.
Whisky, once distilled, must mature for several years. While a cheap bottle of blended Scotch, which must be matured for at least three years, sells for as little as £10 in supermarkets, specialist single malts are often matured for 10 years or more and can fetch upwards of £200 a bottle.
Campbell Evans, a spokesman for the Scotch Whisky Association, said: "In the past year, I think grain prices have risen by something like 100%. We've seen fuel rise by 50% to 60% and we've seen glass rise 10% to 20%.
"So there will be an impact on companies in terms of what they're buying in, but in terms of the product coming out into the retail market, the impact will be many years down the track."
The SWA also said the price of wood for casks and of copper, which is used for vats, was also causing major concern in the industry.
Diageo, the world's biggest alcoholic drinks group which makes Smirnoff vodka, Johnnie Walker whisky and Guinness stout, warned last week that its costs for the financial year to June 2008 would rise by about £90m mainly because of increases in energy and grain costs.
Experts are also warning that the pace of expansion plans could be curtailed, because as prices continue to rise margins will be squeezed, and those expected to be hit the heaviest are the growing number of smaller distillers in Scotland.
Asked how much he expected the price of a bottle to rise, one industry insider, who asked not to be named, said: "Knowing our customers, they will expect us to absorb the extra costs."
Doug Ross, a co-founder and director at fledgling, Perthshire-based Tullibardine distillery, said: "We don't have the ability to absorb the extra costs the way the bigger distilleries can.
"Smaller whisky companies like us rely on cashflow. We are hurting already and I fear there is more fear to come."
The biggest commodity price rises that have impacted on the whisky industry in recent months have occurred in European natural gas, grains such as wheat, barley and corn, and crude oil.
Rising global demand, particularly in Asia, the weakening US dollar and volatility in the asset market, have all conspired to push up prices in global commodities markets.
Meanwhile, whisky exports generated a record £2.8bn for the United Kingdom in 2007, up from £2.5bn in 2006, according to the SWA.
The sale of Scotch has soared in recent years on surging demand from areas such as China, India, Russia and parts of South America, and the industry has reacted with multi-million-pound investments in new distilleries. Some 90% of Scotch whisky is exported.
The industry remains optimistic about its prospects, in spite of the surge in commodity prices.
Evans added: "Given the fact that the industry has announced investment of something like £400m over the next three years, we are projecting enormous growth going forward all over the globe."
Meanwhile, another industry insider said: "Like the rest of the UK industry, the Scotch whisky sector is not immune from cost pressures, such as rising prices for cereals, fuel and glass. About 90% of Scotch whisky is sold overseas and rising commodity prices will take time to reach consumers because of production timescales. Companies will review their prices as and when appropriate in light of these cost pressures, and prices are likely to rise over a period of time."
Inver House Distillers toasts 13 awards at the Scotch Whisky Masters 2008
Inver House Distillers, which recently won the prestigious title of ‘International Distiller of the Year’, is celebrating further success, having picked up no fewer than 13 awards at the Scotch Whisky Masters 2008.
These prestigious accolades, which include several gold, silver and a coveted ‘Masters’ Award for their range of single malts, were presented at a glittering awards ceremony on 21 May, adding yet more trophies to the Airdrie-based company’s growing collection – not least ‘International Distiller of the Year’, which was won despite impressive competition from exceptional companies throughout the world.
Entries to the Scotch Whisky Awards are blind-tasted by a panel of prestigious judges, including Spirits Business editor Patience Gould. The accolades presented to Inver House Distillers’ malts comprised eight awards for the quality of the whiskies’ tastes and five awards for the high standard of the design and packaging.
With a reputation for a fresh and innovative approach to Scotch whisky, Inver House Distillers has not only been recognised at the Scotch Whisky Masters, it has also recently revealed a 107% increase in pre-tax profits and won ‘World’s best Scotch blended whisky’ for its rare Hankey Bannister 40-Years-Old blend at the World Whisky Awards.
The awards that Inver House Distillers was presented with at the Scotch Whisky Masters 2008 are as follows:
• Old Pulteney 21-Years-Old (‘Master Award’ for Highlands & Islands whiskies up to 25 years old)
• Old Pulteney 12-Years-Old (‘Gold Award’ for Highlands & Islands whiskies up to 12 years old)
• Balblair 1989 (‘Gold Award’ for Highlands & Islands whiskies up to 25 years old)
• Balblair 1975 (‘Gold Award’ for Highlands & Islands whiskies over 25 years old)
• Speyburn 12-Years-old (‘Gold Award’ for Speyside whiskies up to 12 years old)
• Speyburn 25-Years-old Solera (‘Gold Award’ for Speyside whiskies up to 25 years old)
• Old Pulteney 17-Years-Old (‘Silver Award’ for Highlands & Islands whiskies up to 18 years old)
• Balblair 1997 (‘Silver Award’ for Highlands & Islands whiskies up to 12 years old)
• Balblair 1997, 1989 and 1975 (‘Gold Awards’, Design & Packaging Awards)
• anCnoc 12-Years-Old and 16-Years-Old Highland Single Malts (‘Silver Awards’, Design & Packaging Awards)
