Glengoyne distillery's free Christmas food and drink festival on December 6.
The aim is to showcase the best local produce from the area.
Entrance is free and it promises to be a fun day for all ages.
As well as the food stalls in ‘Glengoyne’s Garden of Consumption’, there will be a range of unusual gift ideas and plenty of activities to entertain all the family.
For the grown-ups there will be an inflatable bar, which will be selling a range of drinks including award winning WEST and Brew Dog beers. Tutored whisky and beer tastings will be on offer as well as cooking demonstrations from BBC’s Great British Menu contestant and chef, Tom Lewis of Monachyle Mhor.
Local farm shop Edenmill will be firing up its barrel smokers, and selling meat produce, Christmas trees and wreaths
For the children, there will be a cooking competition, judged by Tom Lewis, carol singing, angel hunts, a treasure haystack and, of course, Santa’s Grotto – by the foot of the distillery waterfall.
The Glengoyne distillery shop will be selling a range of whisky and related products including personalised bottles. Distillery tours, tastings, blending sessions and nosings will be available throughout the day. Other highlights include ideas on sustainable living, such as keeping chickens at home and how to turn old whisky casks in to food smokers, potato barrels and strawberry planters.
Stuart Hendry of Glengoyne said: “This free food and drink Christmas festival at Glengoyne will appeal to all the family, showcasing the best local food and drink producers.
“Glengoyne award-winning Single Malts are made without cutting corners, resulting in a uniquely smooth whisky, which is distilled at a slower rate than any other. We are proud of our ‘slow’ credentials and have been working with local producers such as Tom Lewis at Monachlye Mhor to celebrate these values.
“There is a resurgence and interest for people as to where their food and drink comes from. This event will be a celebration of what is great about Glengoyne and an opportunity to sample the best food and drink produce from the local area. It will be a celebration of the ‘Real Taste of Malt’ partnered with the ‘Real Taste of Food.”
Glengoyne Distillery, which offers an unrivalled visitor experience, is situated 30 minutes outside Glasgow, looking out over the breath-taking West Highland Way. The event is free and is open to all ages. For directions, visit www.glengoyne.com. Booking however for the distillery tours is recommended. Contact: Anna Macfarlane on 01360 550 229.
See glengoyne.com or call 01360 550 254 for more details.
A FURIOUS war of words had broken out between Moray Council and a local whisky maker after the company lodged a massive compensation claim which it is being claimed could cripple the council.
Gordon and MacPhail, owners of the Benromach Distillery in Forres, have lodged a multi-million compensation claim against Moray Council for £184 million for flood alleviation works being carried out at the Mosset Burn, which they claim could damage their water source.
The wine and whisky merchants claim that the amount reached was as a result of breakdown talks with Moray Council about compensation, and that the figure was arrived at by the district land valuer.
However, a claim that the valuer was appointed by Moray Council was denied last week with the council stating that they were "surprised" at the claim, given the negotiations with the distillery and the amount of cash the council has already spent in trying to protect the water source.
The council discussed the matter "in private" at a meeting held last week, and reports claim that there were audible gasps from the councillors when the figure was revealed.
Forres member Iain Young has appealed for the report, which contains other details of compensation claims, to be brought into the public domain.
The council's chief legal officer, Roddy Burns, is reported to have said that the figure was subject to negotiation, and it was inappropriate to comment further at this stage.
Gordon and MacPhail's objection to the Burn of Mosset flood scheme, which aims to protect people in the Forres area from inundation, was among those which resulted in a public inquiry.
The "Forres Gazette" believed that agreement was understood to have been reached with the council about the issue with the addition of a flood bund as part of the flood alleviation works at Chapleton being constructed to help prevent contamination of the water source.
However, Moray Council have confirmed that a compensation claim of £184 million has been submitted by Gordon and MacPhail as owners of the Benromach Distillery, in respect of the Burn of Mosset flood alleviation scheme.
"Negotiations on the claim are at a very early stage," said a council spokesman.
"In his report to the public inquiry into the scheme, expert geologist Dr Alan MacDonald highlighted the condition of the supply before work started. He concluded that the water source for the distillery was open to contamination by farm and wild animals along much of its length."
The spokesman said that, as requested by the distillery owners, the council has already spent an additional £1.3 million to carry out significant works to improve and protect the water supply against contamination as part of the scheme.
"So we are surprised that such a claim has been made," he added.
"And contrary to reports, Moray Council and the District Valuer have not asked the company to submit a claim, nor have we offered any formula or guidelines to assist on the calculation of the claimed amount."
The geologist's report outlines a description of the water source, stating that "within the area for floodwater storage is the outlet pipe and at least part of the catchment area of the Chapletonmoss spring which supplies the Benromach Distillery" with an additional comment that there is unlikely to be any "long-term impact" from any inundation.
However, Dr MacDonald does recommend regular monitoring of the water source both before and after the scheme has been put in place. An alternative spring source at Muirwoods was investigated, but not found to be suitable.
A Gordon and MacPhail spokesperson said: "Gordon and MacPhail totally supports the people of Forres in their need for an effective flood alleviation scheme.
"Gordon and MacPhail is a major employer in Moray and we see ourselves very much part of the local community. We take our obligations to the community very seriously.
"We support the scheme even though it is still – and this is after the modification made at the public inquiry to increase protection at our water source – a long-term risk to Benromach's water quality and continuity of supply. This fact was recognised by the public inquiry and we were advised that we had grounds for compensation to help offset the associated losses.
"We have responded to Moray Council's request for a letter of claim, and in that letter we used the formula stipulated by the District Valuer appointed by Moray Council. The formula produces such a large headline figure because it requires the calculation of potential losses over hundreds of years.
"We are dismayed that, even before Moray Council has started to discuss the letter with Gordon and MacPhail, out-of-context figures from the letter have been leaked to the media.
"We continue to await Moray Council's response and we welcome the opportunity for constructive discussions with them."
The Scotch Malt Whisky Society is proud to feature in the 2009 edition of Jim Murray's Whisky Bible. This news comes hot on the heels of the recent Whisky Magazine's Independent Bottler's Challenge where the Society won three golds and four silvers.
Jim Murray's Whisky Bible 2009
As the 2009 edition of Jim Murray's Whisky Bible hits the bookshops, The Scotch Malt Whisky Society's single cask, single malts have once again attracted the attention. Considered by many as the 'world's leading whisky guide from the world's foremost whisky authority' the Whisky Bible, now in its 6th year, researches over 3850 whiskies. The Society put forward several samples of its single cask malts and this year's selection went down a treat!
This independent endorsement of the quality of the Society's single cask bottlings comes hot on the heels of the recent Whisky Magazine's Independent Bottler's Challenge where the Society won the most prizes. The Society achieved nine accolades, including three golds and four silvers.
Here are a just a few of Jim Murray's Society recommendations all of which are listed in the Society online whisky archive AND for members who are quick off the mark there may still be some bottles left in the Society online whisky shop.
Cask 93.32 - Old puffer by the harbour wall
Jim Murray - 'One of the whiskies of the year.'
Cask 122.16 - Coconut and tar
Jim Murray - 'And it is sublime... there aren't many malts of earth which can touch this.'
Cask 104.10 - Rose petals and passion fruits
Jim Murray - 'I chose this to be the 1,000th whisky tasted for this edition simply because this really is one of the rarest whiskies in the world. So you hope against hope that it will be a classic. And it most certainly is. For God's sake re-install them stills...!!!!'
Cask 3.135 - Heaven and hell
Jim Murray - 'Keep these kind of bottlings coming, guys!!!'
Jim Murray has also included some of the Society's single cask grain whiskies in the new edition of his Whisky Bible.
G4.1 - Mellow menthol
Jim Murray - 'absolutely top order grain'
G2.1- Endless pleasure
Jim Murray - 'enticing to say the least.. grab some of this and see what I mean'
G3.1 - Hours of entertainment
Jim Murray - 'another example of why old grains like these are amongst the finest whiskies found, not just in Scotland but the world'
The Society also achieved nine accolades from Whisky Magazine in the Independent Bottler's Challenge, which includes three golds and four silvers, clearly demonstrating the superb quality of the single cask, single malt whisky.
Passed under some of the most scrupulous noses in the world before even being bottled for the Society, the specially selected malt whiskies faced a rigorous blind tasting from the panel of experts to decide which ones came out on top at the Whisky Magazine awards.
A full list of the Society bottlings featured in Jim Murray's Whisky Bible and the award winners from Whisky Magazine is available from The Scotch Malt Whisky Society Site
For more information on The Scotch Malt Whisky Society, its single cask, single malt whiskies and Society membership visit www.smws.co.uk
Welsh Whisky Honored as 2008 Microdistillery of The Year
Malt Advocate Magazine Praises Penderyn Whisky of Wales, UK, for Its Quality, Layers of Taste
The Welsh Whisky Co. has been honored as “The Microdistillery of the Year” for Penderyn, its highly regarded single malt whisky, by Malt Advocate, a magazine dedicated to promoting the growing microdistillery industry. The magazine will publish a list of the honorees in its January 2009 issue.
“There’s an explosion of new, relatively small, passionate distillers internationally who are making whisky,” said John Hansell, editor of Malt Advocate. Hansell presented the award to Gillian Howell, distiller of Penderyn, at The New York Whiskyfest at The Marriott Marquis in New York’s Time Square earlier this month.
“This was a difficult decision, given that there are some very impressive whiskies being distilled,” Hansell added, “but the product that most impresses us is Penderyn Welsh Whisky.”
To be eligible, a distillery must have been distilling whisky for no more than ten years and must be independent (i.e., a new company, not just a new facility for a company that’s already making whisky). The product must be sold in the United States.
Welsh Whisky, located in Penderyn, Wales, started operation in 2000 and delivered its first whisky in 2004. Penderyn is distilled in a specially designed still before being aged in used bourbon barrels and then finished in Madeira casks. Penderyn is available in 31 states (http://www.welsh-whisky.co.uk).
”It is surprisingly mature for its age;” Hansell said. “It’s a soft, pleasant whisky, with layers of creamy sweetness (vanilla, toffee), delicate fruit (coconut, blueberry, black raspberry), and almond. Penderyn is proof that new distilleries can produce a quality product and get it to market successfully within ten years.”
“We are very honored to have received this award,” Howell said. “Our success and the emergence of other microdistillers are proof that there is a demand for well crafted, delicious products such as Penderyn.”
Geraint Jones, head of Americas for International Business Wales, which has assisted the company since it was founded, said that the award is another sign of the creativity of Welsh businesses and their ability to succeed in very competitive markets.
Haulage firm employees voted 81% in favour of pay action
Lorry drivers at a Moray haulage company are to take part in a 24-hour strike in a dispute over pay.
The drivers at McPherson of Aberlour voted 81% in favour of a stoppage after being balloted on industrial action last week. The date for the one-day strike has been set for Wednesday, November 25.
The dispute began after the union T & G Unite pressed the company, one of Scotland’s biggest distributing companies, to increase the hourly rate for lorry drivers from £8.48 to £12 an hour as part of a national campaign to improve driver wages. It also wants to raise the overtime rate above the current wage of £8.75.
Talks have been ongoing between the union and company to negotiate suitable rates but they reached a standstill after the McPherson refused the union’s demands.
T & G Unite regional industrial officer Tommy Campbell said: “We are open to meet with them if necessary before the strike date and I would welcome a decision to do so.”
McPherson has almost 100 drivers, who are members of the union, and more than 400 vehicles operating across Scotland and specialises in distributing whisky and other spirits.
McPherson were unavailable for comment last night.
Scotland Food & Drink was launched with a mission to grow the industry from £7.5bn to £10bn by 2017 and to build Scotland's international reputation as ‘A Land of Food and Drink'.
This summer, the Scottish government announced its first National Food & Drink Policy. The decision to open up the discussion to the food and drink sectors was applauded by Scotland Food & Drink.
Whisky is worthy of a mention given its economic value and iconic status. Scotland is renowned for the quality of its food and drink, and Scotch whisky is perhaps the most internationally renowned of its produce.
Whisky export sales generated £90 every second last year, with the yearly value rising by 14% to reach a new record of £2.8bn. 2007 was an historic year for Scotch whisky, with volume exports growing 8% on 2006 to reach an all-time high. This amounted to 1.135bn bottles of Scotch whisky shipped overseas, according to the Scotch Whisky Association.
Scotland's reputation relies on small to medium-sized firms, which make up most of the food and drink businesses in Scotland. We are trying to encourage firms to share knowledge. The whisky trail in Speyside is a good example of this. However, we need to broaden the scope to include larger segments of our industry to reduce costs, eliminate waste and improve customer service.
Scots council hit with £184m law suit over whisky row
A WHISKY firm are suing a council for a staggering £184million over fears a flood prevention scheme will harm their spring water supply.
Moray Council have been hit with the huge claim - equal to their entire annual budget - by Gordon and MacPhail, owners of Benromach Distillery in Forres.
They claim work at the local Burn of Mosset will have a significant long-term cost because of the need to protect water quality.
At a public inquiry two years ago, distillery bosses opposed the move, part of the council's £20million action plan to tackle the area's flooding problems.
Forres councillor Iain Young said: "This claim is so large as to be almost bizarre. If it's successful, the consequences for the people of Moray would be devastating."
Another councillor, who wished to remain anonymous, said: "People are entitled to compensation but not to the extent of ripping off the council, the Scottish government and ultimately taxpayers and council tax payers."
A council spokesman said: "We can confirm a claim of £184million has been submitted. Negotiations are at a very early stage."
A spokesman for Gordon and MacPhail said: "The scheme is welcomed wholeheartedly but it comes at a significant longtermcost to our company.
"The figure mentioned is a calculation requested by the district valuer and Moray Council, using the district valuer's own formula."
Almost six years ago, floods in Rothes and Elgin caused millions of pounds worth of damage and left hundreds homeless.
If you had just bought the world’s most expensive whisky, what would you do with it? The chap who paid £38,000 for a 62-year-old Dalmore Single Highland Malt shared it with friends and emptied the bottle within 10 minutes. Some people might think it crazy, but it was absolutely the right thing to do, according to whisky creator Richard Paterson, writes Susan Welsh
REFERRING to someone as The Nose might land you in hot water, but Richard Paterson, Whyte & Mackay’s master blender for more than 30 years, is always delighted to be on the receiving end of the moniker.
For his nose is insured for a staggering £1.5million.
That is because it is one of the best noses in the world when it comes to sniffing out the tones and flavours that make the perfect whisky.
Earlier this week, Richard, from Glasgow, visited Dalmore Distillery near Alness to sign copies of his book, Goodness Nose, the first book ever to be written by a master blender.
One of the world’s best known experts on whisky and a legend within the industry, Richard, whose father and grandfather were also master blenders, has intertwined his own life story throughout the chapters, adding an inspirationally personal and intriguing touch to the book.
“My interest in whisky started when I was eight and my father took me to his bond and began explaining something of the intricacies of whiskies and what was behind them.
“When you are eight years old you tend not to pay too much attention but you are aware of what whisky, Champagne and wine is about.
“My first job was working in a hotel in Pitlochry until my father got me a job in a small whisky company where I did all sorts of odd jobs including manning the phones.
“But it proved to be a huge disadvantage because everyone said I’d only got the job because of him.
“I never liked that so it made me determined to break away from that mould and prove my own worth, and that’s when I really got involved in the whisky industry.
“Like any job you need to have a dedication, a commitment, 120% passion for what it is you do so that you can learn from your mistakes and go from strength to strength.
“My father advised me that if I was going to learn I had to keep nosing, nosing nosing.
“When I joined Whyte and Mackay in the 1970s I spent every day smelling in the region of 600 to 1,000 casks a day.
“Over the years you have built up something inside of you that gives you an overview of the whisky, and sense of being able to see them being blended together in various shapes and forms and that’s what I’ve always enjoyed.
“The thrill of my job now is creating the blends, creating the single malts, and more importantly creating a new blend or a rare single malt such as Dalmore 40 years old, a limited edition which has to be perfected in such a manner that when the consumer pays £1,350 for one bottle, he’s going to get his money’s worth.”
Richard is also the creator of the world’s most expensive bottle of whisky, a 62-year-old Dalmore Single Highland Malt which sells for anything from £32,000 to £38,000.
“This is my favourite whisky as it dates back to 1868. I spent 15 years looking after it before I finally released it,” said Richard.
“Only 12 bottles were ever released. In 2002 someone paid a world record auction price of £25,877 for a bottle which I never thought would be surpassed, but then someone paid what’s reputed to be almost £38,000 for a bottle – then drank it within 10 minutes.
“That’s exactly how you should do it. You take a good whisky with your friends, the people you love and share it to make it a memorable occasion you will never forget.”
The correct way to drink whisky, according to Richard is never to knock it back but to gently sip and savour it by keeping it on the tongue, back in the middle, before letting it go.
“Ideally it should be enhanced with a great coffee such as a Nicaraguan Java and a chocolate with 86% cocoa fat which you let melt in your mouth.”
Richard’s latest venture has seen him join creative forces with top Scottish whisky writer Gavin D. Smith to write the ground-breaking book, Goodness Nose.
He said: “There is a huge number of excellent books on the whisky industry out there, but I always felt that they didn’t quite give the full, rich story of the true spirit of Scotland.
“As a master blender with over 30 years of experience and a lifetime of anecdotes to tell, I certainly felt that I could bring an original look at not just the history of whisky making, but a real sense of the passion of the people involved all along the way.
“It’s been a long, hard process, but I’m very proud of the finished product, and of course delighted that I am the first master blender to put pen to paper.
“Hopefully it will be an essential point of reference for any budding whisky blender, and simply a great page-turner for all whisky lovers.”
A detailed look at the history of whisky blending, Goodness Nose is a journey through Scottish lowland, Highland and island distilleries, and through the intricate processes behind the whisky industry, bringing in quotes from renowned whisky experts such as Michael Jackson, John Hansell and Damian Riley-Smith along the way.
A RARE BOTTLE of 100-year-old Brechin whisky, hidden in a cupboard during the American prohibition era, was sold for £3240 at auction in Edinburgh yesterday.
It was bought by a private UK bidder, who wishes to remain anonymous.
The single malt was exported to America from the Glencadam distillery in Brechin after the turn of the 20th century.
It was stashed away in the secret cupboard of a house in Washington State and forgotten about during the prohibition period between 1920 and 1933, when the sale, manufacture and transportation of alcohol for consumption was made illegal throughout the United States.
It was discovered in the 1950s by the US seller when renovating his father’s house.
A wall was taken down during the work and the bottle found stashed behind a trapdoor. Since the whisky was discovered it has been stored in Sweden where the vendor now lives.
Whisky consultant for Bonhams auction house Martin Green described the bottle of Old Pot Still Scotch Viking (Glencadam) as “one of the rarest early 20th century malt whiskies to appear at auction in recent years.”
He said, “It’s an amazing story.
“While it is impossible to establish how it got to the United States, it may have been an export brand at that time.
“It’s a very desirable product and one that any whisky producer would be glad to own…It is possible the bottle is the only one of its kind in existence.”
The condition of the labelling is very good considering its age and the whisky level was on the shoulder which means a little evaporation had taken place, quite common for bottles with a driven cork and of that age.
The new owner is highly unlikely to want to drink the contents.
Founded in 1825 by George Cooper, the Glencadam distillery secured its own soft hill water supply from Loch Lee in Glen Esk, some 12 miles away. In 1827 it was sold to David Scott.
In 1895, the distillery was taken over by Edinburgh blender Gilmour Thomson and Co.
The distillery was bought and modernised in 1954 by Hiram Walker and Son through its daughter society Ballantine’s which used the whisky in its blends.
In 2000 the distillery was mothballed by Allied Distillers, and in 2003 it was bought by Angus Dundee Distillers which started up production again.
Glencadam is the last distillery in Angus and the publicity surrounding yesterday’s sale comes as the distillery plans a major expansion, prompted by growing demand from China, India and Russia.
One day before the auction, Angus development standards committee approved plans for the distillery to build 16 warehouse units at Brechin Business Park.
The expansion will create five full-time jobs initially, with a further five once the extension is completed.
Since production has been increased to satisfy demand—and whisky has to mature for at least three years in Scotland before it can be called Scotch—extra warehouse space had to be found to store the thousands of casks until they mature.
The Macallan invests £1.3m in iconic photography partnership with Rankin
The Macallan single malt Scotch whisky is today (Thursday 13 November 2008) unveiling an ambitious £1.3 million limited edition bottling produced in association with world famous, Scots born photographer Rankin.
The launch coincides with the announcement that The Macallan has been awarded the prestigious title of Distiller of the Year 2008 by USA publication, Wine Enthusiast Magazine.
Returning to his homeland, Paisley-born Rankin, best known for his fashion photography and portraits of everyone from The Queen to Madonna, was invited to The Macallan’s Speyside estate to interpret the iconic whisky brand through his camera lens. The result is a series of 1,000 stunning black and white images, captured on Polaroid film. Each limited edition bottle of rare 30 year old Macallan Fine Oak single malt displays a bespoke label featuring one of the Rankin images, accompanied by the original Polaroid. This collection of 1,000 unique, individual works of art is a world first and will be sold by luxury retailers worldwide.
The Macallan is ranked number two by value[1] among the world’s top selling single malts and is recognised as being a leader within the Scotch Whisky industry when it comes to innovation. Fine Oak now accounts for one in every four bottles of all sales of The Macallan, just five years after its launch. It has been the most successful, truly new Single Malt brand launch in history and is the whisky contained in The Masters of Photography bottle featuring the label shot by Rankin.
Ken Grier, Director of Malts, The Edrington Group, said: “Our partnership with Rankin really is something different and daring for the Scotch whisky sector due to the range of images that will be featured on the bottle labels and we believe that there will be huge demand from consumers wanting to own a Masters of Photography bottle. In fact bottles of The Macallan are already highly prized by collectors. The 1926 vintage from The Macallan Fine & Rare Collection was bought for US$70,000 by a private buyer in South Korea in 2005. In the same year we launched an extremely rare 50 year old whisky in a Lalique crystal decanter and have subsequently seen examples of the decanter for sale at double its original price of £3,500.
“Demand for The Macallan’s range of premium whiskies has increased by 87 per cent over the last five years, particularly in our overseas markets and we have increased our production at The Macallan distillery to keep pace with this. We anticipate that The Masters of Photography bottle will generate interest amongst a wider consumer audience and will prove highly collectable both by whisky and art lovers.”
The unique bottle comes presented in a black leather box, lined with velvet and containing an original Rankin Polaroid. Each bottle will have an individually printed label which matches the specific Polaroid contained within the box and a booklet of authenticity signed by Rankin.
The array of images captured by Rankin is breathtaking, depicting a range of locations around The Macallan estate, including Easter Elchies House, the distillery, dedicated craftspeople and still life images of the surrounding flora and fauna. Many of the images are further enhanced with artistic nude studies, featuring Tuuli, Rankin’s muse.
The Macallan Fine Oak is triple cask matured in a unique, complex combination of exceptional oak casks. This triple cask maturation is exclusive to The Macallan and combines European oak casks seasoned with sherry, American oak casks seasoned with sherry and American oak casks seasoned with bourbon to deliver an extraordinary smooth, delicate, yet complex Single Malt.
The Macallan Masters of Photography Fine Oak 30 year old bottles will be available for purchase throughout the world, and will be launched in Russia, Singapore, Korea and the USA over the next few months. In the UK, The Macallan Masters of Photography Rankin Edition can be purchased exclusively at luxury retailers for £899 (RRP).
The Macallan Masters of Photography will be unveiled this evening at a launch party in London. An exhibition of the images featured on the limited edition bottles will be on show from 10am – 6pm, Friday 14 to Sunday 16 November, at the Huntingdon Project Space, 28 Redchurch Street, London E2 7DP.
Sainsbury's is redesigning its whisky shelves in a bid to encourage consumers to try out new whiskies rather than stick to the same old tipples.
The retailer has worked with Diageo to re-categorise the sector, which was previously organised by region, and 250 stores will now merchandise by four profiles: light & floral, fruity & spicy, rich & rounded and full-bodied & smoky.
The system is based on Diageo's Malt Map, launched in October 2007 to simplify the category for confused consumers. Sainsbury's will also be making the Malt Map available for consumers on-shelf.
The new-look shelves will be unveiled tomorrow in time for the Christmas period - 65% of malt whisky consumers buy only one bottle a year, with most of those purchases at Christmas.
"Our research has shown that customers tend to keep buying the same malt whiskies rather than experimenting," said spirits buyer Michael Luck. "This initiative will help them buy a whisky they'll enjoy every time."
The Malt Map was designed in conjunction with whisky expert Dave Broom and uses a grid system to explain different flavours.
Strike ballot papers sent out to Aberlour firm’s staff
Drivers to vote on action over pay
STRIKE ballot papers were sent out to workers at a Moray haulage company yesterday.
Almost 100 drivers at McPherson of Aberlour, who are part of the union Unite, are voting on industrial action in a row over pay.
Unite wants the company to increase the hourly rate of £8.48 for lorry drivers to £12 an hour and it is also looking to raise the overtime rate above £8.75. But this had been refused by McPherson. Talks have been ongoing between the union and company, one of Scotland’s biggest distributing companies, to negotiate suitable rates.
A McPherson spokeswoman said the current downturn of the economy needed to be considered for any new pay package.
The family-owned haulage company specialises in distributing whisky and other spirits and has more than 400 vehicles.
A Unite spokesman said the union regretted the need for the ballot but they backed a vote for industrial action.The result of the ballot will be known in a few days.
Whisky family’s jewellery to bring cheer to charity
Unusual cufflinks among auction items
JEWELLERY belonging to a wealthy Highland whisky family goes on display today, before it is put up for auction next month.
The items, including an unusual pair of cufflinks and an art deco brooch, were owned by the late Phyllis Mary Cattanach, the daughter of Lorimer Cattanach, who made his fortune in the whisky business.
Any money made on the pieces, which are to be sold by Lyon & Turnbull in Edinburgh on December 2, will go to the Cattanach Charitable Trust, a children’s charity established by Miss Cattanach in 1992.
The 18-carat novelty cufflinks, enamelled with a west Highland terrier by Rood of London, have been valued at between £250 and £300.
An art deco diamond brooch with a pear-cut diamond, flanked on either side by European diamonds, and made by Edward and Sons of Glasgow, is expected to make between £1,500 and £2,000. Valuers expect a matching diamond ring with an old European cut diamond and cultured pearl to fetch up to £2,000.
The Cattanach family, originally from Largs, moved to Kirkton, Grantown, in 1926, and their substantial house was built by Lorimer Cattanach to a design by the Paisley architects Cook and Hamilton.
Mr Cattanach, his wife and two children, Phyllis Mary and Alec, lived at Kirkton and were served by six staff including a butler, a cook and four maids.
The house has recently been sold, with many of the original features of its Edwardian heyday intact.
The Cattanach Charitable Trust believes that helping young children and improving their wellbeing can bring about a healthier and happier community, and the trust’s focus for the next four years will be on organisations and projects which offer hope of a better life to children, especially those aged under 10, and their families and communities.
The jewellery will be on display at Pollok House, Pollokshaws, Glasgow, from today for three days.
A Warm Whisky Welcome Marks the Beginning of a Dram Good Festival!
Barrels of Tickets Launched For ‘Spirit of the West’ – A Homecoming Scotland event on the west coast
Tickets have gone on sale and a website has launched for an inaugural whisky culture event that is welcoming the world home to the west coast of Scotland next May 2009. Celebrity chef Nick Nairn, Scottish band Ceilidh Minogue, Food from Argyll, along with all 16 distilleries on the west coast, are already confirmed for Spirit of the West. The event will showcase Scotland’s west coast culture and is set to be the flagship Homecoming Scotland 2009 event for the region.
To mark the beginning of the event campaign, the Duke of Argyll was joined by local people from various industries at Inveraray Castle, the Duke’s stately home and the event venue. Together they toasted a welcoming dram to the world, inviting Scots and enthusiasts from all over the globe to join the celebration next year.
6000 people are expected at the event on Saturday 16th & Sunday 17th May which is held during Homecoming Scotland 2009’s Whisky Month. The audience will be packed with culture vultures, whisky lovers, foodies, family tree explorers, tartan fashion followers and Scottish music fans – or those who simply love Scotland.
The Whisky Coast, the team behind Spirit of the West, have planned to entertain the masses with six themed marquees for the event including Whisky, Hospitality, Food & Drink, Music & Fashion, History & Heritage & a Crafts Village. Open air activities including golf and Walking Theatre historical trails are also lined up for the big weekend.
A grand Whisky Coast Ceilidh, from 7pm till midnight on the Saturday night, will celebrate the Spirit of the West with a Rabbie Burns Supper, charity auction, after dinner music from Ceilidh Minogue and, of course, lots of traditional ceilidh dancing! Additional ceilidh tickets cost £65 per person, for over 18s only, with a percentage of the proceeds going to a chosen charity.
The star attraction, The Whisky Coast Marquee, is hosting the over 18s Whisky Theatre where 10 whisky masterclasses with key industry figures and nosings & tastings of peaty and smoky golds will take place. The marquee will include 16 world famous whisky distillers, from Arran in the south all the way up to Talisker on the Isle of Skye. On the other side of the marquee, The Dram Room will be open to all ages, with competitions, quizzes, storytelling, demonstrations and an oyster bar.
A diverse selection of art, fashion and music, in association with The Fiddler’s Workshop, Geoffrey Tailor Kiltmakers and The Walking Theatre Company, will be staged in the Spirit of Dram(a) marquee. Traditional and contemporary Scottish bands, both local and national and highland dancers will perform for the crowds while models in tartan attire, currently a major fashion trend, will take to the catwalk to represent west coast clan tartans.
Joined by celebrity Nick Nairn on Sunday 17th May, The Taste of the West marquee plans to cook up a treat, bringing food & drink from up and down the west coast of Scotland to mouth watering pallets. Meats, seafood, confectionery, bakery, wines and beers from high quality, local & fresh suppliers will be available over the weekend.
The Play, Stay & Enjoy marquees will showcase the quality of Scotland’s hospitality industry. These will house a Tranquillity Zone full of hotel style spa treatments and beauty services, a Cookery Theatre with guest chef demonstrations & cook offs and kids entertainment with ancient historic characters.
The Spirits of the Past Marquee will bring the history and heritage of the West Coast of Scotland under one roof, giving visitors the chance to trace their clan roots and learn more about west coast history and the battles won and lost. Then from jewels to wools, the Crafts Village marquee will be jam packed with Scottish treasures. Jewellery, cashmere & woollens, soaps, sculptures, artwork and hand-made products, all unique to the west coast of Scotland, will be showcased by their own craftsfolk.
Spirit of the West tickets are now available to buy via www.seetickets.com/spiritofthewest or www.homecomingscotland2009.com. Standard adult ticket prices are £14 per day or £22 for the weekend. Family, concession and children tickets are also available. Whisky masterclasses cost an extra £10 per class. Ceilidh tickets cost £65 per person. Both must be booked in advance.
For more information on ticket prices and regular event announcements, please visit the event’s brand new website www.spiritofthewest.co.uk
Article Courtesy of Press Release
Press Release
10 Nov
2008
Malt named World Whisky of the Year
Islay’s Ardbeg distillery scoops title for second year in a row
A SINGLE malt whisky from Ardbeg Distillery on the island of Islay has been named World Whisky of the Year.
This follows the success of the distillery’s flagship Ardbeg Ten Years Old which scooped the same honour this year.
The award comes with the publication of the sixth annual edition of whisky authority and writer Jim Murray’s Whisky Bible. A favourite with whisky aficionados, barmen and connoisseurs around the world Jim Murray has nosed and re-tasted a staggering 1,500 whiskies over the past year.
The Whisky Bible 2009 contains 3,850 whisky-tasting notes in all. Ardbeg Uigeadail received 97.5 points out of 100, the highest yet rating awarded by Murray.
The dram was described as being “mind-boggling complex", and “one of the great moments in my whisky life”.
Ardbeg brand director Hamish Torrie said: “Jim’s accolade of identifying Ardbeg Uigeadail as the best whisky in the world delights all of us who work on Ardbeg.
“It is a tribute to the consistency, dedication and sheer skill of the team at the distillery, and our whisky creation team, led by Dr Bill Lumsden and Rachel Barrie.
“What really pleases us about winning the double is that both are not rare, unattainable connoisseur whiskies costing hundreds of pounds.”
Uigeadail – in Gaelic it means “dark, mysterious place” – is a regular favourite among Islay whisky connoisseurs.
The award win is further endorsement of The Glenmorangie Company’s decision to re-focus its activities on developing innovative products for its highly successful premium single malt Scotch whisky brands, Glenmorangie and Ardbeg. The recently announced strategy is part of a two-year investment programme which will see the company relocate its headquarters to central Edinburgh, build a new bottling facility and expand capacity at Glenmorangie and Ardbeg Distilleries.
Society Toasts 25th Anniversary with Luxury New Look
The Scotch Malt Whisky Society is celebrating its 25th anniversary in true style, as it launches a distinctive new look. The introduction of a beautiful new bottle, sophisticated new Membership Box, exciting new website and the largest ever bottling list gives members even more of a reason to indulge in the true Society experience.
The elegant dark green bottle was specially commissioned for the Society. It features a distinctive new style and design, but retains the characteristic charm to match the quality of the single cask, single malt whisky it contains. Due to popular demand the new design now includes an individual tasting note on each bottle, alongside the whisky's name and the Society's unique cask and distillery coding to help people choose their whisky more easily.
The new bottles are on sale online at www.smws.co.uk with the Society's largest ever release of single casks, as a special offer for members. The new winter bottling list, 'Outturn', contains 43 different casks from 41 different distilleries, ranging in age from 5 to 40 years old, offering a chance to taste from every region in Scotland.
Every bottling in 'Outturn' has been sampled and passed under the noses of the Society's Tasting Panel and appears in an entertaining new format with amusing new tasting notes, and great names such as 'Dab it Behind your ears' or 'Frisky Whisky', to add even more fun to the Society whisky experience, and encourage the malt whisky enthusiast to guess the origin of the dram, without knowing the distillery.
The introduction of the Membership Box adds another touch of indulgence for new members. The beautiful new box is full of Society goodies, with much to whet the appetite, including four of the most delicious single cask 10cl tasting malts, personally selected by the Society’s whisky manager.
It also contains a Member's Handbook which includes all the information required to explore the unique world of the Society; a Society Notebook to scribble down their own take on aromas and flavours, or anything else for that matter; and a membership card which allows them to enjoy the Society all year round!
For those tempted to find out more about what tasty whisky treats await them, they can visit www.smws.co.uk to see how the Society has introduced a whole new way to explore the world of single cask, single malt whisky.
New members can sign up online quickly and easily to enjoy membership perks. They can buy online, picking from the 20 new bottlings featured every month, get hints and tips from the Society's experts about when and how to enjoy the perfect dram, and find out about the latest events and tastings taking place around the country to be sure they never miss out!
The website also features a specialist members' section called ‘Your Society Adventure', which gives access to exclusive information from the Society. This includes the online version of 'Unfiltered', the new Society magazine covering all things whisky related; a dedicated news section and an historical article and tasting note archive dating back to the Society's earliest beginnings..
Paul Miles, managing director of The Scotch Malt Whisky Society, said: “We wanted to mark our 25th anniversary and give members and ourselves a present. The new bottle offers the contemporary touch that malt whisky lovers all over the world now expect, and our new website will give more malt whisky lovers across the world a chance to enter into the Society world and experience its magic.
"We are looking ahead to the next 25 years with a great sense of excitement, inviting people to join in the adventure that Society membership offers. With our new bottle, membership pack and website, we are looking forward to extending our one of a kind whisky experience to members wherever they are in the world."
Membership of the Society costs £100 for the first year, which includes the special gift of the exclusive Membership Box. Annual renewal thereafter costs from £49.50.
To apply for membership to The Scotch Malt Whisky Society please visit www.smws.co.uk or call 0131 555 2929.
Article Courtesy of Press Release
Press Release
07 Nov
2008
Glenglassaugh Distillery joins Scotch Whisky Association
The Glenglassaugh Distillery Company has become a member of the Scotch Whisky Association (SWA).
The Glenglassaugh Distillery near Portsoy, Aberdeenshire was recently acquired by European investment house the Scaent Group and work is currently underway to re-open the facility for production later this year.
"At Glenglassaugh we believe that we have a unique opportunity to breathe life back into a hidden gem," said Glenglassaugh managing director Stuart Nickerson today (7 July). "The SWA is of vital importance to the whisky industry and we recognise the part they play in ensuring that brands like ours become part of Scotland's future whisky heritage."
Glenglassaugh, led by Nickerson, has recruited a new team including former manager Graham Eunson as distillery manager and whisky expert Ian Buxton as marketing consultant.
SWA spokesman David Williamson said: "That Scotch Whisky is to be distilled again at Glenglassaugh is good news for the industry. We are delighted Stuart and his team are going to play their part at industry level and welcome them as the SWA's 54th member company."
Scotch Malt Whisky Society is cream of the crop at whisky awards
2008 is shaping up to be a very good year for The Scotch Malt Whisky Society, as it scooped the most prizes at the Whisky Magazine awards last week - just in time for its 25th Anniversary celebrations.
The Society achieved nine accolades, which included three golds and four silvers, in the Independent Bottler's Challenge (IBC) clearly demonstrating the superb quality of the single cask, single malt whisky that it offers.
Passed under some of the most scrupulous noses in the world before even being bottled for the Society, the specially selected malt whiskies faced a rigorous blind tasting from the panel of experts to decide which ones came out on top at the Whisky Magazine awards.
Paul Miles, Managing Director of the Scotch Malt Whisky Society, commented: "We are very pleased that such a number of our bottlings have achieved award recognition. We pride ourselves on offering the finest selection of single cask, single malt whiskies available anywhere, and these awards just add credibility to that claim. Being recognised in a number of categories by some of the most well regarded experts in the industry is a very positive endorsement for the Society."
A small quantity of some of the award winners remain available for members to buy.
Article Courtesy of Press Release
Press Release
06 Nov
2008
Global demand forces LCBO to scratch scotches from liquor list
The insatiable demand for scotch whisky in China, India and Russia has tipped three popular brands from the shelves of Ontario liquor stores, and will drive up the prices of several popular single-malts.
Johnnie Walker Green Label, Black & White Blended Scotch Whisky and Bell's Scotch Whisky will no longer be available in LCBO outlets once current supplies are gone, probably by year end, a spokesman confirmed yesterday.
The sobering news comes after liquor distributor Diageo Canada, a branch of the world's largest alcohol group, told the LCBO that if it wanted to continue to sell many of its products it would have to pay more to compete with growing markets abroad.
The LCBO agreed to meet Diageo's demands in some cases, but apparently balked when it came to the three brands to be discontinued.
That also means the Diageo-distributed products the LCBO will continue to sell are likely to go up in price by amounts that will vary depending on the brand. Some of those brands include high-end single malt scotches such as Glenkinchie, Dalwhinnie, Oban, Talisker, Lagavulin, Gragganmore and Brora, as well as Johnnie Walker's Red, Blue, Gold and Black labels.
Some of the more expensive brands are made by small distilleries that can only produce limited quantities, which drives up demand and prices.
"Essentially it was out of our control," LCBO spokesman Chris Layton said yesterday. "Diageo came to us and said the demand from places like China, India and Russia was outstripping its ability to supply them."
He said Diageo is simply selling to the buyers willing to pay the most.
It could be worse. In several other provinces, including New Brunswick, Prince Edward Island and Nova Scotia, even more brands will no longer be available. New Brunwick is losing 11 brands, for instance.
The move comes as burgeoning middle classes in China, India, Russia, South Korea and Vietnam look for new ways to spend their money. According to a British economic analysis published in March, China's spirits market alone is expected to be worth $50 billion U.S. by 2011. India's market is growing by more than 15 per cent a year, and could exceed $35 billion by the end of next year.
The sheer size of those markets can make it difficult for Canadian liquor buyers and sellers - even those as large as the LCBO, whose total alcohol sales are worth more than $3.5 billion annually - to stay in the game.
"It's the bad side of success," Frank Scott, owner of an award-winning whisky bar in Fredericton, told the New Brunswick Telegraph-Journal. "Scotch has always been seen as a success product and with incomes growing, people want the American dream."
Mr. Scott believes that London-based Diageo, which has been focusing on Asia-Pacific markets for the past few years, will eventually re-offer some of its products in Canada. But he thinks drinkers might have moved along to new brands.
Mr. Layton said that even with the cuts, the LCBO will continue to sell more than 200 varieties of scotch, the largest selection in Canada.
Aberlour haulier’s drivers to vote over strike action
Moray firm hit by pay dispute
LORRY drivers from a Moray transport company will be balloted over industrial action in a row over pay.
Unite union members from McPherson of Aberlour will vote on strike action on Monday.
Unite, the UK’s largest trade union, is supporting a vote for industrial action because its supporters feel that lorry drivers are not being paid enough.
Almost 100 lorry drivers at McPherson are working at an hourly rate of £8.48 but Unite is looking to increase this pay as part of its national campaign to obtain a rate of £12 an hour. The union also wants to increase the current overtime rate for drivers, which is £8.75 an hour.
Unite regional industrial officer Tommy Campbell said: “Professional lorry drivers at this Scottish haulage company have suffered low wages for too long. Their current pay does not match what we believe should be paid for the professional responsibilities they have to carry out when working on the road.”
McPherson has more than 400 vehicles operating across Scotland and specialises in distributing whisky and other spirits.
Julie Benson, human resource manager for McPherson, said: “We are in talks with Unite regarding drivers’ wages. The downturn of the economy has an impact on any business which is something that has to be taken into account when putting together a sustainable offer. The company has put a number of offers to the drivers and we look forward to sitting down with the union to discuss an equitable solution.”
Green light for Diageo's £65m biomass energy plant
Whisky producer Diageo has won planning permission for its £65 million biomass energy project that aims to generate energy from by-products of the company's distillery in Fife.
The planned plant at Cameron Bridge, near Glenrothes, would generate about 5.5MW of electricity from around 90,000 tonnes a year of waste products generated by the distilling process.
It will use a combination of anaerobic digestion and conventional biomass combustion.
The plant will be built over the next two years by energy company Dalkia, after which point it will transfer to Diageo's ownership under a finance lease, with Dalkia continuing to operate it.
As well as generating around 80% of the electricity and 98% of the steam needed to run the distillery, the new plant will also clean up the effluent discharge from the production process. Planners noted that the discharge had too high a biomass content within it to continue being dumped into the River Forth.
The facility will see biomass removed from the distillery effluent - a mixture of wheat, malted barley, yeast and water - burned to generate heat and energy for the distillery.
The water left behind from the removal of the biomass will then be subjected to anaerobic digestion - where nutrients within it are broken down by bacteria - to produce a biogas, which can also be used to generate energy.
"Worthwhile"
Planners at Fife council said of the biomass project: "This is a significant business investment and a worthwhile renewable energy project that fulfils the twin aspirations of increasing the amount of heat and energy produced from renewable sources and improving the quality of the waste water that enters the Firth of Forth via the long sea outfall."
The council's planning committee approved the project with a number of flood prevention conditions attached.
Diageo, which makes Johnnie Walker as well as other brands of whisky, produces about 100 million litres of spirits at the Cameron Bridge site each year. The company said the use of the biomass energy plant to generate energy would save the equivalent carbon dioxide emissions each year to taking 44,000 cars off the road.
The new renewable energy plant is also expected to create around 20 permanent jobs.
Bryan Donaghey, managing director of Diageo Scotland, welcomed the planning consent, saying: "The bioenergy facility will harness a variety of green technologies in a project of an unprecedented scale in our industry. It is without question the right way forward in terms of Diageo's environmental ambitions. It also secures the long-term sustainability of our operation at Cameronbridge, moving the site away from reliance on fossil fuels."
Diageo's partner Dalkia is part of the French-owned environmental services company Veolia Environnement, with its UK office in Staines.
Whyte & Mackay is attempting to tap into the premium whisky market with the release of The Dalmore 50-year old vintage malt. The whisky is being released as a limited edition.
The brewer claims the ageing malt includes whisky first distilled 140 years ago. Only 191 bottles will be available from luxury retailers, with a recommended retail price of around £700 a unit. The drink will be packaged in hand-blown, Portuguese crystal decanters.
A further 50 bottles will be available through the travel retail sector, which will come with limited edition, numbered, silver neck tags.
A full size 70cl bottle of the 52.8% alcohol volume whisky will cost consumers around £5000.
Whyte & Mackay says the drink tastes of orange peel and liquorice initially, with an after-taste of crushed almonds and cinnamon.
The Dalmore master distiller, Richard Patterson, says: "We believe the time is right to illuminate the brilliant, and ignite desire in the world of luxury."
MASTER whisky blender Richard Paterson's bosses go all out to ensure he doesn't catch cold in winter.
For the dram expert's nostrils are so sensitive they are insured for £1.5million.
Richard, 59, is known simply as The Nose in distilleries for his skills - he can detect the slightest scent on the breeze.
It is a talent that helps him select the tones and flavours that make the perfect whisky.
The dad-of-three said: "I saw myself named in a list of people with valuable body parts.
"There was a porn star who'd insured her breasts for £5million and Rod Stewart whose vocal chords were insured for £3million - then there was me and my nose, which was a bit strange."
Richard, of Glasgow, is master blender at Whyte & Mackay and created the world's most expensive bottle of whisky - a 62-year-old Dalmore Single Highland Malt that sold for nearly £26,000 in 2002.
He has now written his autobiography - Goodness Nose - about his remarkable career.
Richard said: "I've been doing this for 40 years and I'm still passionate about whisky.
"I don't mind they call me The Nose. I just wish people would use their nostrils more.
"There's a whole world to be discovered. You can smell whatever is in the atmosphere."
But Richard admits he used to hate a dram and his first job with a whisky firm was as a telephonist.
He said: "My father used to come back late at night and I could smell whisky on his breath. Maybe my memories made me feel I didn't like it before I got to know it."
BenRiach voted 'Whisky distiller of the year' 2009
BenRiach Distillery was last night (Thurs 30th Oct) crowned ‘Whisky Distiller of the Year’ at the annual ‘Icons of Whisky Scotland’ Awards, at a lavish ceremony held at Oran Mor in Glasgow’s West End.
The ‘Icons of Whisky’ is an annual event, organised by Whisky Magazine, and recognises the great and the good from the various whisky producing regions of the world. BenRiach, as winners of the ‘Whisky Distiller of the Year’ for Icons of Whisky Scotland, will now go on to compete with the regional winners from Ireland, USA, Canada, Japan and the Rest of the World for the title of ‘Overall Whisky Distiller of the Year’.
The category attracted stiff competition, with the likes of Glenmorangie, Benromach, Chivas Bros, Diageo, Glenrothes, Highland Park, Whyte & MacKay and William Grant all nominated.
BenRiach’s Managing Director Billy Walker, who was on hand to collect the award, commented:
‘This is a fantastic achievement for a private, independent company, and is recognition for the creative and innovative things that we have been doing at BenRiach over the last four years. It also reflects hugely the high quality of the team we have built at The BenRiach Distillery Company.’
The award caps of an incredible 12 months for the company, coming exactly one year to the day that BenRiach were awarded the title of ‘Distillery of the Year’ at US-based Malt Advocate Magazine’s 2007 Whisky Awards in New York, an accolade that was open to whisky producers from all corners of the globe.
It also follows The BenRiach Distillery Company’s recent acquisition of The Glendronach Distillery from Chivas Brothers, a major milestone in the development of the company. The purchase of Glendronach, which is located near Forgue, Aberdeenshire, was completed in August 2008.
Established in 1898 and located in the Speyside region, just south of Elgin, BenRiach Distillery has had a low profile existence for a number of years. However, in 2004 this changed when the distillery became independent, having been acquired by three entrepreneurs – Scotch whisky industry veteran Billy Walker and South Africans Geoff Bell and Wayne Kieswetter.
Under the new owners the BenRiach Single Malt brand has been re-born and malt drinkers across the world now have the opportunity to enjoy the array of malt whiskies of various ages and styles that can be found maturing in our warehouses, some of which date back as far as 1966.
BenRiach is available in a variety of expressions ranging from 10 to 40 years old, and, unusually for a Speyside distillery, BenRiach produces whiskies distilled from both non-peated and peated malted barley. The brand is now available in over 30 countries world-wide, and key markets include the UK, Sweden, Germany, France, Belgium, Japan, Taiwan, the US and Canada.
Article Courtesy of Press Release
Press Release
October 2008 Scotch Whisky News
31 Oct
2008
Chivas sales help boost parent
The Glenlivet among best-performing brands
FRENCH drink giant Pernod Ricard hailed the performance of key whisky brands including the Glenlivet, Chivas Regal and Ballantine’s during the first quarter of its trading year.
Pernod said yesterday sales of The Glenlivet, distilled near Ballindalloch on Speyside, were up 27% in value, compared with a year earlier. Sales of Chivas Regal, produced at Strathisla distillery at Keith, rose by 11% and Ballantine’s – made and bottled near Dumbarton – grew by 9%.
Pernod’s best performing key brand during the first quarter was Perrier-Jouet champagne, sales of which soared by 29%.
Christian Porta, chief executive of Paisley-based subsidiary Chivas Brothers, said: "The performance of the Chivas brands during this first quarter, particularly Chivas Regal, Ballantine's and The Glenlivet has contributed to healthy growth for the group as a whole and is encouraging in the current context of economic challenges being experienced in our markets.”
Whisky: Drop of the hard stuff goes down well in hard times
For makers of uisge beatha, the Celtic drink today known as whisky, it may turn out to be the best of times.
As newspaper columnists debate who will be most severely afflicted by the sinking global economy, whisky distillers are being compared favourably with investment bankers and computer engineers.
“This is not a time to be in Silicon Valley,” wrote Paul Kennedy, a history professor at Yale University in an article on the “unintended consequences” of the recent financial crisis in the International Herald Tribune earlier this month. “Better by far to be producing single-malt Scotch whisky. At least you can sip it.”
Making single malts is exactly what distillers are doing as they try to get people to think of Scotch whisky as an “affordable” luxury.
Even as they cut back on expensive cars, homes and boats, consumers can still find a little spare cash for a few bottles of Scotch each year, claims Martin Riley, international marketing director for Chivas Brothers, which includes The Glenlivet among its brands. “The world will still continue to want Scotch whisky,” he asserts. “It’s a very versatile drink.”
Mr Riley says Chivas has been “inundated with orders” after releasing a 25-year old version of its Chivas Regal blended Scotch whisky a year ago. Packaged in a black cardboard box with a red velour interior, and including tasting notes, it sells for $300 in the US and $600 in Russia, one of the French group’s fastest-growing markets.
Indeed, although exports of Scotch fell by sales volume in the year to August (down 3 per cent), they are up in terms of sales value. Total shipments rose 13 per cent to £1.86bn ($2.98bn) compared to shipments of £1.65bn in the same period a year ago, according to the Scotch Whisky Association.
Campbell Evans, the association’s director of government and consumer affairs, says the drop in sales volumes reflects a decline in shipments of so-called “bulk” whisky (sold to buyers who bottle the whisky under their own labels). But exports of more expensive single malt whiskies have been increasing, up more than 18 per cent this year to £293.7m, as have exports of blended Scotch, up 14 per cent to £1.48bn.
The biggest source of demand for these kinds of whiskies is emerging markets. The Macallan distillery, a single malt owned by The Edrington Group, is investing £40m bringing a disused stillhouse back into production and building two new warehouses to cater for overseas demand, particularly in its biggest market, Taiwan.
Meanwhile whisky group Glenmorangie is investing £45m developing its core single malt brands Glenmorangie and Ardbeg, and pulling back from from bulk whisky production.
In the UK, whisky sales have been stagnating with so-called “clearances” – the amount of whisky taken out of bond for sale – flat at 3.8m cases in the year to the end of July (although the whisky industry’s best-selling season, Christmas, is yet to come).
Charles Allen, global malt whisky director at Diageo, says Europe remains a “tough and difficult market” for spirits due to weakening economies and smoking bans (which have kept some people out of bars and pubs), but sales are booming in Asia. “A lot of people want to express their social standing through the acquisition of imported products,” he says, adding that one of the ways they can do this is “having a bottle of Johnnie Walker Blue Label planted in the middle of the table”.
Diageo, the world’s biggest single producer of Scotch whisky, is trying to make single malt whisky more accessible by giving people information on how whiskies taste. It encourages shopkeepers to show customers a “flavour map” which describes what different brands of whiskies taste like, with some tending towards “dry smoke pepperyness” and others to a “floral, herbal, grassy freshness.”
The group trialled the map in the UK a few years ago and is now distributing it globally. “We want people to market the drinks around the flavour rather than the provenance,” Mr Allen says.
Diageo is also trying to attract people to single malts with its “Singleton” brand. First developed for sale in Asia, the company links the brand with specific distilleries, such as Dufftown in Speyside, and then sells a whisky called “The Singleton of Dufftown” with information about where it is made. Diageo is now selling Singletons in the UK, and will shortly start selling them in the US.
Scottish distillers are getting more playful with what they add to their whiskies and how long they leave them in the cask
Bill Lumsden, the head of distilling and whiskey creation for Moët-Hennessy Louis Vuitton's (LVMH.PA) Glenmorangie and Ardbeg single-malt whiskies is a character. Not that the whisky business isn't full of creative, irascible, intriguing folks in charge of keeping our glasses filled. But having played a preposterous party game with Lumsden and others until 3 a.m. one night last May and drank from the spring that supplies Glenmorangie, I feel confident that Lumsden will have no problem getting his portion of the angel's share of whisky when he is in heaven.
Like any good distiller, Lumsden loves to play with aging his whiskies in different kinds of woods and fooling about with the mash mix. He is relentlessly curious about flavor in his whisky expressions without resorting to simple aging in oak. "I refuse to be slave to long aging when it comes to creating premium, exciting products," Lumsden told me during my recent trip to Glenmorangie in Tain, a breathtaking spot on the east coast of Scotland where poets and lovers of the sea and honey-like whisky will think they had died and gone to heaven
He has a point. Blended whiskies get along without outing an age statement on their highest volume products. The consistency of taste of, say, Pernod Ricard's (PERP.PA) Chivas Regal or Diageo's (DEO) Johnnie Walker is what makes them great and successful. That consistency is achieved by blending sometimes up to 50 single malt and grain whiskeys from as many distilleries. Single-malt distilleries like Glenmorangie blend only their own whiskies to achieve their expressions.
Glenmorangie has just released Signet from Lumsden's laboratory, a non-age stated audacious expression that will run you $185 for a 750 ml bottle. No age statement? The nerve! Is it worth it? I'd have to say, yes.
Blended Whiskies Lumsden, who was still being mysterious about the product last May when we spoke, said it would be a "voluptuous" product. Voluptuous? Makes me think of chocolate, not whisky. But therein lies the secret. Lumsden, who has been tinkering with this whisky for a decade, has married barley grown on the Glenmorangie land with a chocolate malt to create the mash. He has also blended some of the distillery's whiskies of various ages that have been aged in a variety of woods�presumably sherry casks, wine casks, and the like. Being part of LVMH gives Lumsden quite a selection of casks to choose from throughout the company's portfolio of wines and spirits. (The Paris-based luxury conglomerate's other wine and spirits holding include such brands as Dom Perignon, Hennessy, Chateau d'Yquem, and Chopin vodka.)
The taste: Deep in the background of Signet I detect the honey and vaguely mineral taste of Glenmorangie. But then you also get deeper flavors of leather and chocolate that are what sets it apart from the rest of the portfolio. As Lumsden is almost fanatical about creating complex tastes, it is no surprise that I also get a touch of the sherry, as well as a bit of apple and marmalade in my nose. There's even a wee bit of maple. And it makes me wonder if Lumsden tapped a magical mapley barrel I sampled in his storage barn—a 17-year-old that had been sitting in a sherry barrel for seven years.
While the taste is pleasing, there is, I admit, the absence of smoothness or a long finish that I associate with longer aging. The difference between a well-crafted and carefully barreled 15-year-old whisky and a 20-year-old is often the added smoothness. Without knowing all the ages of the whiskies Lumsden used in Signet, I'm guessing most of the whiskies were between six and 12 years old, with some younger and older ones blended as well.
More Than Time In A BottleLumsden and I spoke last May about the shortage of whiskies aged 15 to 30 years in Scotland these days and the emphasis on whiskies older than 20 years getting the big prices. "This is where, I think, the integrity of a brand, comes into play," said Lumsden. "It doesn't take a genius to leave a whisky in a barrel for 20 years, provided you have chosen the barrel well in the first place." He added: "A good, creative distiller will find a way to make a superior single-malt using whiskies as young as five and six years old."
It's an important notion these days. If a distillery puts an age-statement on a bottle, it has to reflect the youngest age whisky used in the expression. So, if Lumsden used whisky as young as six years old (remember some blended whiskies use three-year-olds) and he wanted to use an age statement, he could only use "six-year old" even if there is also 20-year-old Glenmorangie whisky in Signet.
The shortage of older whiskies has come about because of lower production of whisky in Scotland in the mid- 1980s to the mid-1990s. But starting in the late 1990s, appreciation of single-malt Scotch spiked in the U.S., Great Britain, Central Europe, Japan, and emerging economies such as Russia, India, and China.
Lumsden is not the only one looking to expand his portfolio without being a slave to long-aged whisky. Ardmore, a Speyside distillery, has burst onto the single-malt scene with its first commercial release, called Traditional Cask. Ardmore has long been supplying Teacher's Blended Scotch with its whisky. Two years ago it released its own brand. It is noteworthy for being perhaps the only Speyside single malt with a distinctive peaty side. "We will launch age-stated whiskies, but I didn't want the first big product under our own brand to be so narrowly defined," said Alistair Longwell, distillery manager at Ardmore. Traditional cask has a bold nose and lovely taste notes of vanilla and caramel held up by the just-right amount of smoke. The ages of the whisky in Traditional Cask are between six and 12 years. It retails for $45 to $50.
Highland Distillery Another product due soon without an age statement is from Speyburn, a Highland distillery known for light grassy, honey-kissed whisky. Speyburn's main expression is its 10-year-old, which retails for $22 for a 750 ml. The strategic reason to do it, said the owners, is to give its 10-year-old whisky some room to price higher. In other words, the new product will be priced perhaps at around $16 to $20, allowing the 10-year-old to move up to nearer $30 per bottle. I tasted the new expression, which has not yet been released, which included whiskies aged as little as four and five years. It is, as you would expect, grassier than the 10-year-old. But I liked it, and I recommend keeping an eye out for it. It reminded me of the Ardbeg gambit done successfully by Lumsden when he released expressions of that Islay whisky aged less than 10 years as, among the names, Ardbeg "Very Young" and "Almost There." I think it was a bit easier for a meaty and peaty whisky like Ardbeg to carry it off than it will be for a more subtle Highlander like Speyburn. But connoisseurs are encouraged to work it out for themselves.
Bowmore, an Islay distillery, also has a non-age statement product called "Legend." Like Speyburn's strategy, Legend, at about $24 for a 750 ml bottle, is priced less than the distillery's age-stated offerings .
The first single malt to come out of Wales in a century also is taking the non-age stated route. Penderyn, introduced in 2004 in Britain and in 2006 in the U.S., carries no age statement on its principal product for which it charges about $70. The whiskies in the bottle are three-to-five-years-olds and have been finished in Madeira barrels for a few months. Master distiller Jim Swan is almost defiant in defending his strategy. "The taste of Penderyn is exactly right and true to our vision, and it wouldn't be if we aged it for 10 or 15 years."
ALEXANDER MCQUEEN has turned his designer eye to whisky - creating a limited edition "couture" bottle of Chivas Regal 18 Year Old, just in time for Christmas.
Marrying his own regal aesthetic with that of the Chivas Regal brand, McQueen's design features royal blue leather detailing and comes topped with a hand-enamelled cap.
"This is a piece of art which reflects the luxury and craftsmanship values of what Haute Couture is all about," comments the designer. "You can see my signature 'stamp' with the blue leather 'dress' and the Union Jack colours. I have created a rare collector's item that those with an eye for design will want to keep."
That's if they manage to get their hands on one; the bottles come individually numbered in a strictly limited edition run of 2,000 and are available exclusively from Selfridges, priced £300.
Douglas Laing, the Glasgow-based independent bottler and blender that once supplied whisky to former Ugandan dictator Idi Amin, yesterday reported a boost in its pre-tax profits on the back of a recent push in the domestic market.
The company, which also has a bottling facility in East Kilbride and specialises in the single cask and "small batch" malt sector of the market, posted pre-tax profits of £472,000 for the year to the end of March, compared with £388,000 last time.
The majority of the company's sales is to the export market, but recently the UK focus has made it Douglas Laing's best market.
Turnover at the company fell to £3.6m, compared with £3.8m the year before.
The company's products, which are sold in top-notch outlets such as Fortnum & Mason, the Whisky Shops group, Harrods, the World of Whiskies and Selfridges department stores, include Old & Rare, The Premium Barrel, Douglas of Drumlanrig and the McGibbons Golf Range.
Douglas Laing was established in 1948 by Fred Douglas Laing, the father of the current joint managing directors - Fred and Stewart Laing.
The elder Laing had refused to operate in the UK in protest at excise duties and instead took his whisky brands to South America, establishing contacts in Venezuela, Paraguay, Columbia and Brazil.
SCIENTISTS from Aberdeen University have been recognised for finding an innovative new use for whisky.
Leigh Cassidy, Graeme Paton and Ken Killham were runners up in the Research Council’s business plan competition after coming up with a way to use Scotland’s national drink to treat pollution.
The process, named DRAM (Device for the Remediation and Attenuation of Multiple pollutants), uses a whisky byproduct to remove pollutants from contaminated water.
The three were awarded a £10,000 prize, which they will use to turn the system into a viable business venture.
The final of the competition was held at Chelsea Football Club on Monday.
Ms Cassidy said: “There were hundreds of entrants to the competition and we were delighted when we made it to the handful of finalists, who all had really brilliant ideas.”
It is hoped that the idea could be used as a more cost-efficient way of treating contaminated land.
