anCnoc Highland Single Malt whisky has announced its 2008 sponsorships of several major Scottish arts venues and events.
Well-known arts hot spots such as The Arches, The Tron Theatre, The Fruitmarket Gallery, The Traverse Theatre as well as the Red Door Gallery, are included in the ongoing sponsorship programme.
‘The perfect malt to mix with’ will be available throughout the year at these selected venues as well as other arts centres with customers offered "anCnoctails" – cocktails especially created to suit the flavours of anCnoc.
Already popular cocktails include the anCnocito and the anCnoc Apple Mac.
Says Nicola Ball, brand manager of anCnoc: "The Scottish arts and creative scene is one of the most outstanding in the UK. So many highly talented individuals and groups contribute each year to a brilliant programme of events and anCnoc is delighted to be involved in this sector. We want to support our venues by all means possible and continue to establish a long-lasting partnership.’
In addition to this dedicated sponsorship programme, anCnoc Highland Single Malt Scotch Whisky will also be the official spirit of the Lighthouse’s Gathering Space at this year’s Venice Architectural Biennale.
Furthermore, anCnoc will be supporting the Arts and Business Scotland Awards, which will take place on 21 October in the Aberdeen Music Hall, as well as other events yet to be announced.
Diageo whisky prices to face second review of year
SCOTCH WHISKY drinkers could face another hike in the cost of their favourite tipple as Diageo reviews for the second time this year the domestic pricing structure of brands including Johnnie Walker, J&B, Bell's and Buchanan's.
News of a potential increase could come as early as Thursday when chief executive Paul Walsh is expected to disclose that the group has seen a £100 million rise in its costs for items such as grain, energy, glass and packaging over the past year, which analysts expect to have taken the edge off this year's profit growth.
A spokesman commented last week: "As with any business - especially when cost prices are rising significantly - we regularly review our pricing strategy to ensure we are in line with the marketplace, have our cost and profit ratio balanced and can continue to offer customers and consumers brands which are good value. As always, we will continue to give our customers plenty of notice of any planned changes."
Drinkers have already had to cope with Diageo's last price rises in February and the effects of a 9% duty rise in the spring, which raised the tax man's share to £5.98 on a 70 cl bottle (and 28.9p on a standard pub measure) before taking account of VAT.
The Scotch Whisky Association says the price of cereals has risen anywhere between 35% and 100% in the past year, while glass bottles have increased by up to 20% and other packaging by around 10%.
These costs, though, make up a relatively small part of producing whisky and areas such as marketing and storage until maturity are far more significant.
Diageo and the other major distillers send more than 90% of their product overseas, where they have been enjoying highly profitable business because of the effects of the weak pound on dollar and euro earnings.
Diageo directly employs 4500 people in its whisky distilleries and provides employment for another 12,000 Scots who provide raw materials and help in distribution.
It is set to open a new malt dist-illery in Roseisle next spring as part of a £100m investment programme to cope with global demand that saw total industry exports soar by 14% to a record £2.8 billion last year.
"Obviously, the group concentrates much of its focus overseas, but Paul Walsh is determined to get more value out of the brands at home," said one analyst.
"Pricing is one area, although he has to be careful in the present difficult home market.
"I expect much of future marketing to be aimed at premium products, which enjoy higher margins and are less price sensitive."
Diageo, which is the world's biggest spirits firm and whose other brands include Smirnoff, Baileys, Captain Morgan rum and Guinness, is expected to celebrate its export success with news of an underlying 9% increase in operating returns and a lift in pre-tax profits from £2.06bn to £2.2bn on Thursday.
Brokers now believe the important US market, accounting for one third of sales, will have performed better than earlier fears following recent encouraging market research data from Nielsen, and they say America's profits contribution may have grown by another 5% in the second half.
But there are some concerns that the UK and Ireland may have suffered from the general economic malaise that could result in a slowdown in the European contribution, particularly at Guinness, which gained from a successful marketing programme in the earlier months of the year.
Diageo shares have moved against the market trend to rise by 13% since the early summer because investors see the company as an obvious beneficiary of the falling pound.
Followers at Deutsche Bank believe directors could underline the group's defensive qualities with a surprise 10% increase in this week's dividend payment, although they caution that the move may be accompanied by a slippage in earnings targets for 2009.
The analysts believe that profits growth may be limited to 7% to 9% for the current year rather than previous company guidance of at least 9% for 2008.
Meanwhile, there is speculation that Diageo could announce a new share buyback programme of up to £750m after splashing out an estimated £1bn to reduce its capital base in the past year.
Diageo to open 'green' whisky distillery in Scotland
The traditional is mixing with the renewable at Scotland's first new major whisky distillery for 30 years.
Diageo, the world's biggest drinks business, is investing £40m to develop the distillery at picturesque Roseisle in Morayshire, creating 25 jobs and introducing a green touch in the shape of renewable energy as the power source.
Work reached a crucial stage this week with the installation of the traditional distillery signpost - 14 copper stills with their hand-crafted tuba-style shoulders. A team of coppersmiths at Diageo's Abercrombie workshops spent four months making the 25ft-high stills, carefully hammering the rounded shoulders into shape by hand.
They accompanied the stills, each weighing five to six tonnes, to help installation in a stillhouse designed to ease maintenance. "Traditional coppersmith skills have a huge influence on the spirit that is produced," said Brian Higgs, Diageo's malt distilling director.
Diageo has already signalled an increase in green investment with a £65m renewable technology programme at Scotland's biggest distillery, Cameron Bridge in Fife, to reduce carbon emissions by 56,000 tonnes. The facility will recover 98pc of steam and 80pc of electrical power at the distillery, reducing water and energy consumption.
Other plants could follow. Diageo has two grain and 27 malt distilleries in Scotland, producing nearly 50m cases of leading brands of Scotch and white spirits and more than 6m cases of ready-to-drink brands. There is capacity to store up to 7m casks of maturing spirit.
Overall, Diageo is investing £100m in Scotland where it employs 4,500 people.
Around 90pc of the whisky produced in Scotland ends up overseas.
The first ever bottle of Jura 40 year old whisky is to be sold at a silent auction at Harrods.
The first bottling of the single malt whisky, which is also the last remaining of the 98 bottles produced, is expected to be sold for more than £2000 - the reserve price that has been placed on it.
Harrods kicked off the auction last week with a themed Scottish day in the store which runs until the end of the month. ‘The Glorious 12th' event saw the first grouse of the season shot and transported from Scotland, alongside the Jura 40, and displayed in-store.
Richard Paterson, master distiller, said: "This is a very special whisky indeed. Filled to cask on November 12 1966, this whisky has been maturing on the beachfront of Jura for 40 years giving it great complexity in character. It was an instant hit when we brought it out last year and almost sold out immediately.
"The bottle we are auctioning is a very rare and collectable malt in beautiful packaging with documents to prove its authenticity. It would be a great investment buy, however I would not like to deter the receiver from opening it either, as it is also a fine dram of whisky."
China Gives Scottish Whisky Trademark Legal Protection
Whisky producers in Scotland are celebrating after the Chinese Government said it would grant legal protection to its drink by enshrining the phrase 'Scottish Whisky' in the country's patent laws.
The legal recognition will allow whisky makers in Scotland to take any alleged counterfeiters of their product to court in China. Major players such as the Edrington Group and Diageo have welcomed the move.
The development came following an application by the Scottish Whisky Association (SWA), which said the protection was the most stringent provided by the government. It added the cover would apply to the words ‘Scottish Whisky’ and its Chinese translation.
However, producers have also been cautioned to register patents for individual whisky trademarks in the country.
A SWA legal adviser described the decision to grant a stronger collective trademark to Scottish whiskey as “positive” and it would help protect producers from counterfeiters.
China is expected to become the fourth largest blended whisky market in the world. In 2007, some 17 million bottles of whisky from Scotland were shipped into the country.
Diageo Director of International Affairs Peter Smith said getting this definition and protection was “really important” and a “step forward”.
Ken Grier, director of malts at Edrington, said: "From an industry perspective, I think this is fantastic news because it puts us at the apex, with geographical indications such as Champagne and Parma ham. It gives us a high degree of protection and recognition."
The BBC has attempted an unusual biofuel experiment on the whisky island of Islay.
TV's wine expert Oz Clarke and Top Gear's James May attempted to run a high performance racing car on a special distillation of Bruichladdich single malt whisky. The presenters were filming for Oz and James' Great British Adventure, a series that follows on from their educational wine tours in French and Californian vineyards.
The presenters managed to achieve a speed of 60mph in 3.5 seconds after filling a Radical SR4 racing car with three litres of Bruichladdich's quadruple-distilled X4 Islay Spirit.
"The exhaust smells much better than petrol", said Duncan MacGillivray, Bruichladdich distillery manager. "It's a sustainable biofuel; but at £26 a litre, the duty and VAT isn't.
"Fuel here is a whopping £1.50 - £1.60 a litre, so it's not a viable alternative just yet. The police even tried to breathalyse the car but fortunately they had the wrong type of tester."
Trust to share £50m whisky fortune with more charities
A charitable trust based on a whisky fortune has won a court case to spread its wealth among good causes, but only those which operate in Scotland.
The RS Macdonald Charitable Trust, set up by a relative of one of the founders of Glenmorangie, was established in 1978 with a donation of £50,429.37, but the success of the whisky company resulted in its assets soaring to more than £50m by 2006.
However, criteria set out in the trust's original deed meant that only certain charities have been eligible to receive grants and many applications for funding have had to be turned down.
Trustees of the Edinburgh-based organisation went to the Court of Session to seek authority to modernise its terms and help distribute its income. Yesterday, a judge decided that the provisions of the original trust deed should be changed in a move that could boost university research projects and broaden the charity work which will benefit.
But Lord Drummond Young ruled against one proposed change seeking to remove a condition that charities seeking funding should be "operating in Scotland".
The judge said: "Scotland has an outstanding record in scientific, technical and medical research and it is clear that a great deal of research is carried on to the present day.
"It may, I think, reasonably be supposed that one of objectives that the truster Mr Macdonald had in mind was to support the tradition of scientific and medical research in Scotland.
"In these circumstances it seems to me appropriate that the restriction to bodies operating in Scotland should continue in force."
The late Roderick Stewart Macdonald set up the trust in 1978 by transferring £50,000 to buy shares in the family-controlled firm, which was then called Macdonald Martin Distilleries.
The company, which had been operating since 1893, later changed its name to Glenmorangie plc, but ownership remained with the Macdonald family.
When Mr Macdonald died in 1995 his entire personal shareholding in the firm, worth around £17m, was bequeathed to the trust.
However, the shares were eventually sold for nearly three times that when the malt distiller was bought by Louis Vuitton Moet Hennessy for £300m in 2004.
Lord Drummond Young said: "The result is that the trustees now control very substantial assets: it is averred that these are greatly in excess of what the truster could have contemplated when he set up the trust in 1978."
Six charities were originally named as organisations to be supported by the trust, but provision was made for certain others to apply for funding if they met certain criteria. The trust secretary, Richard Austin, told the court that they had been forced to refuse a significant number of funding applications because of the details set out in the original deed.
Between July 2006 and April last year 45 applications were received but only three or four initially appeared to meet the eligibility criteria. But if the court allowed the amendments proposed they believed they would be able to consider 10 or 12 more of them.
In his ruling yesterday, Lord Drummond Young said he accepted evidence that individual grants should not generally exceed £40,000.
"That means that an increased number of beneficiaries must be found: it is not desirable to deal with increased income merely by increasing the grants to individual beneficiaries," said the judge.
The judge said he believed the difficulties faced by the trust were serious. He added: "In my opinion they impede the trustees' activities to a substantial degree and they stand in the way of the rational distribution of the income of the trust."
SCANDINAVIAN drinkers are flocking to duty free shops to snap up Scotland's latest export - bottled whisky straight from the freezer.
The whisky - a world first - is helping to protect hundreds of jobs in Glasgow.
Snow Grouse, which can be served straight from the freezer, was launched last month by the Edrington Group.
The Famous Grouse makers has its headquarters in the city's Great Western Road.
Supplies have been jetted out of Glasgow to duty free shops at airports and on ferries across Europe, and whisky connoisseurs have been queuing up to buy Snow Grouse.
Drinkers in Sweden, Norway and Denmark - who like their spirits served ice-cold - have been buying up hundreds of bottles since the launch.
Edrington chiefs say the success of Snow Grouse will help protect the jobs of the 500 workers in the firm's city bottling plant.
Scottish distillery to harness whisky waste in biomass plant
Diageo plans £65m biomass plant to reuse distillation waste at Scotland's largest distillery
Global drinks giant Diageo is to build a biomass plant at its Cameronbridge distillery in Fife to provide onsite power from the distillery's own waste products.
The £65m plant will use waste products from the distillation process - known as “spent wash” - to generate 98% of the thermal steam and 80% of electrical power used at the spirits distillery, which is the largest in Scotland.
As well as cutting CO2 emissions at the distillery by 56,000 tonnes, the plant will also dispense with the need to transport 90,000 tonnes of residue away from the site.
Diageo has signed a deal with energy company Dalkia to build the facility, which is believed will be the biggest UK renewable energy plant to belong to a non-utility company.
Once construction of the plant is complete in two years' time, it will be transferred to Diageo under a finance lease arrangement.
Bryan Donaghey, managing director of Diageo Scotland, told the BBC: “This will be a showcase bio-energy facility which harnesses a variety of green technologies in a project of an unprecedented scale in our industry.”
Scotland’s luxury resort, the Old Course Hotel, Golf Resort & Spa, has achieved Whisky Hotel of the World Supreme status, on the merit of its Road Hole Bar, in the 2008 ‘Icons of Whisky’ awards by Whisky Magazine.
The Supreme award places the Road Hole Bar within the top 25 per cent of the world’s best whisky bars and restaurants. All entries from around the world were judged by a panel of eight experts, with consideration given to the size and depth of the whisky collection, glassware used for service, proper pouring procedure and presentation, and the all-important staff knowledge.
The Road Hole Bar was recently re-launched following a refurbishment of the entire fourth floor of the hotel, including the addition of new floor-to-ceiling windows that offer some of the best views in Scotland. The Road Hole Bar is also famous for its selection of 200 whiskies, representing every operational and many mothballed distilleries in Scotland, including a Tullibardine, Highland Malt, 1988, which is only sold in the top 10 per cent of bars in the UK, and a rare Ben Wyvis, Highland Malt, 1972.
This exciting news follows on from the resort’s current listing in the “100 Ultimate Escapes” in Robb Report Luxury Resorts, which is an essential source for global travellers for whom price is no object. The magazine offers first-hand accounts of 100 exclusive properties from around the world, all boasting the highest standards for service, setting, architecture and amenities, and the Old Course Hotel is only one of four properties in the UK to be featured in this exclusive report. Meanwhile, the Road Hole Bar continues its successful streak as it has also been named a finalist in the Best Bar award in the upcoming Best of the Best Hotel Awards by Virtuoso, the luxury travel network. The winner of this category is due to be announced towards the end of August.
Debbie Taylor, the Managing Director of the Old Course Hotel commented: “This outstanding achievement is testament to the professional and passionate service carried out by my team on a daily basis. The Road Hole Bar, in particular, is a much-loved entertainment spot for our guests and visitors who come for the fantastic views, diverse selection of drinks, and exceptional knowledge of whiskies. I am delighted the bar has been recognised for its outstanding merits and I look forward to continued success for the Old Course Hotel on an international level.”
As part of its 175th Anniversary Celebrations, Glengoyne Distillery has re-launched its website - www.glengoyne.com - with the aim of encouraging greater customer interaction and involvement.
Dumgoyne (PRWEB) August 7, 2008 -- Principally developed for the consumer market by award-winning web design agency, Greenparka, the new website gives customers the opportunity to develop a deeper sense of ownership of Glengoyne, as well as the chance to learn directly from the whisky-making masters behind the brand.
Whether visitors wish to upload a YouTube video of their own trip to the distillery, or watch a blending session and whisky tasting, the new site is designed as an open invitation for customers to contribute with far greater freedom than ever before.
The 'Ask the Distillery' page is a personal hotline to the extensive knowledge of the Glengoyne Distillery Manager and his team, who will be able to answer all those elusive questions whisky-lovers have always wanted to know. The 'Range Tasting Notes' page lets customers pit their skills against the Glengoyne experts by posting their own tasting notes and reviews of the Glengoyne collection.
Charlie Cutler, Head of Digital at Greenparka, commented: "Glengoyne has always been excellent at listening to and engaging with their customers. They have demonstrated this again by really embracing the concept of user generated content allowing their customers to create and share their own tasting notes."
Glengoyne prides itself on being one of the most friendly, knowledgeable and approachable distilleries in the world. With this in mind they have also added a Contact Us page for general enquiries too.
As well as improving aesthetics and simplifying customer navigation, one of the key aims in the re-vamp was to increase Glengoyne's online presence. In addition to developing User Generated Content opportunities, a structured online marketing and optimisation programme will be implemented by Mackerel Media, which will be supported by PR and online promotions.
Nick Craig, founder of digital marketing specialists Mackerel Media said: "I've always thought of Glengoyne as an unsung hero of Single Malt Whisky. Those who try it tend to fall in love with it and remain loyal and enthusiastic customers. Yet, it has a relatively low online profile. Our aim is to greatly increase the visibility of the brand and grow awareness amongst those who enjoy single malt, but haven't had the pleasure of the real taste of malt."
The enhanced site also allows Glengoyne to promote their new Whisky Bus service running daily from seven pick-up points around Glasgow city centre. The innovative Whisky Bus, safely transports customers to/from the distillery, entertaining them with nosing competitions and stories of whisky smuggling, before a tour and dram of the golden nectar.
Iain Weir, Marketing Director for Ian Macleod Distillers, brand owner of Glengoyne commented: "At Glengoyne, we are lucky to have strong support and good will from across the online world, especially from bloggers and independent whisky websites. I hope by making www.glengoyne.com more interactive, interesting and visible on the web, we will bring some more of their enthusiasm and passion for our whisky to our new site.
Greenparka have done a fantastic job in understanding both the needs and desires of our customers'. I am delighted with the website and expect it to bring a new, more intimate dimension to Glengoyne for all visitors, old and new."
CHEERS – multi award-winning Inver House Distillers has notched up yet another success
The Airdrie distillery, which recently claimed the prestigious title of International Distiller of the Year, is celebrating yet more success having collected an astonishing 11 medals at the International Spirits Challenge 2008.
Closely following the distillers' recent haul of 13 medals at the Scotch Whisky Masters Awards and 15 awards at the International Wine & Spirits Competition, this multitude of successes makes InverHouse one of Scotland's most prolific whisky industry award winners of 2008.
The International Spirits Challenge - now in its 13th year - promotes spirits from around the world.
Each year, nearly 1000 spirits from across the globe are rigorously judged and tasted by the industry's leading international spirits experts, many of whom have flown in for the occasion from other countries.
The accolades that InverHouse were awarded at the International Spirits Challenge 2008 comprise two coveted gold medals, three silver medals and six bronze medals.
With a reputation for a fresh and innovative approach to Scotch whisky, Inver House Distillers has not only been recognised at the International Spirits Challenge, the International Wine & Spirits Competition and the Scotch Whisky Masters, it also revealed a 107 per cent increase in pre-tax profits in April 2008 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 Spirits Challenge 2008 are as follows:
l Balblair Vintage 1975 - Gold Medal.
l Balblair Vintage 1989 - Bronze Medal.
l Balblair Vintage 1986 - Bronze Medal.
l Balblair Vintage 1997 - Bronze Medal.
lHankey Bannister 40-Year-Old - Gold Medal.
l Hankey Bannister 21-Year-Old - Silver Medal.
l Old Pulteney 12-Year-Old - Silver Medal.
l" Old Pulteney 17-Year-Old - Bronze Medal.
l Speyburn 10-Year-Old - Silver Medal.
l anCnoc 16-Year-Old - Bronze Medal.
l anCnoc 12-Year-Old - Bronze Medal.
Karen Walker, marketing manager at Inver House Distillers, said: "The International Spirits Challenge is a high-profile and prestigious competition and for us to have been presented with 11 medals is enormously exciting for the team. "
Article Courtesy of Airdrie & Coatbridge Advertiser
ARTWORK inspired by whisky and the Moray countryside is on display at a local distillery this month.
This year’s Glenfiddich Artists in Residence programme, which is now in its seventh year, will feature seven artists from around the world.
Over the past three months, they have been working to produce pieces for an exhibition at the Dufftown-based distillery.
The first of three separate exhibitions is now under way with paintings by four artists.
The main artists featured will be New York-based Michael Sanzone and Martina Witte.
Mr Sanzone has constructed works using chunks of wood cut from old whisky casks, while Ms Witte has painted a number of works exploring textures in the local environment.
Also featured in the exhibition are works by UK-based Chinwe Chukwuogo-Roy, who is originally from Nigeria. Her paintings are inspired by distillery workers, including those in the cooperage.
And Shanghai artist Jin Feng will show a composite picture he has made from around 2,500 photographs he has taken since arriving here, as well as a short video.
A further two exhibitions will be held later this month and in September when work by the remaining artists will be shown.
Distillery art manager Andy Fairgrieve said: “The final exhibition will be held to coincide with the Speyside autumn whisky festival.”
The exhibition is open at the distillery from Thursday to Sunday, between 12.30pm and 5.30pm.
Branding and packaging consultancy Graphic Partners has refreshed the identity of Langs Supreme blended malt whisky, in a bid to lift it into the premium market.
The Edinburgh-based consutlancy was briefed by Ian McLeod Distillers to rework the traditional whisky brand with a new bottle and packaging emphasising Langs’ Scottish heritage, while boosting its premium brand credentials and shelf presence.
Iain Weir, marketing director of Ian McLeod Distilleries, comments, ‘When we looked at Langs’ packaging we found it to be tired and not at all representative of the quality of the whisky inside the bottle. But we didn’t want to forget or underestimate the history, provenance or authenticity of the brand.’
While modernising the brand appeal, the Scottish distillery was also keen to re-establish a visual connection with its Glengoyne Highland Single Malt Whiskey, which Weir says is at the heart of its blend.
Similar design points include the ‘heraldic’ barley sheaf on Langs’ label, which is repeated on the Glengoyne range, as well as the oval barley sheaf watermarked on both bottles.
Weir says, ‘Today Langs is very much a niche blend for the curious adventurer who wants to look beyond the major whisky brands and discover something new.’
Langs’ new premium bottle is accompanied by a premium price tag of around £12.99 for 70cl – a hike of almost £3.
July sees the launch of a number of new expressions from The BenRiach Distillery Company Ltd, the 1st of which is the BenRiach 16 Years Old Sauternes Finish.
Matured in the traditional style in American bourbon barrels, this Single Malt whisky is then finished in Chateau D’Yquem Premier Cru Superior Sauternes wine barrels (sourced from the Bordeaux region of France), for a period of approximately 2 ½ years.
Chateau D’Yquem Sauternes casks are extremely hard to come by, and this release represents the rarest of all of our wood finishes, with just 281 six-packs bottled for worldwide distribution.
During this 2nd period of maturation the whisky derives a number of additional flavours and aromas specific to the Sauternes barrels.
Tasting notes
Nose: Sultanas, figs, butterscotch.
Colour: Rich gold.
Taste: Rich sweet Sauternes notes married with tropical fruits, melons, toffee, sultanas and butterscotch.
The UK-based whisky brand is looking at India as a long-term prospect for all its products
Peter Davie, commercial director, Cutty Sark International, was in New Delhi recently. In a conversation with Lounge he spoke about the origin of Cutty Sark, how it is different from other brands of Scotch, and about their plans.
What is distinctive about Cutty Sark scotch whisky?
Cutty Sark has always been different from mainstream scotch. In 1923, when it was launched, whiskys were dark coloured, tended to have a harsh taste and
Shanghai Spirit and Cut Teaappealed only to a certain group of people. Cutty Sark was aimed at a new consumer group and had a different taste — it was sweeter and lighter in colour.
What is different about Cutty Sark is that the various malts and grain whiskys that go into making it are blended and then put back in oak casks for six months, instead of being bottled directly. This gives it a smoother and more balanced taste.
What is your assessment of the whisky market in India?
India is among the half-a-dozen countries which are sustainable in the long term in all sectors of whisky. The average age of the population here is 24 years and there are huge amounts of whisky being produced locally. Lately, there has been growing affluence, rising disposable incomes and a thirst for internationally known brands. Cutty Sark has been quietly marketing its whisky in India for more than 10 years now, but now we have partnered with the Jubilant group for distributorship to accelerate the growth in our market share.
Any particular segment in India that you are aiming your whisky at?
We have just introduced a blended malt whisky, which will be aimed at those who are more affluent and more willing to experiment. These are priced in the range of Rs2,500 to Rs3,000, whereas regular Cutty Sark whisky costs around Rs1,600.
We are targeting the regular whisky at the 25-40 age group and the malt at the more mature 35-plus segment.
The fondness of Indian drinkers for Johnny Walker is well known. Are you expecting some serious competition?
Johnny Walker is associated with a more conservative mindset, whereas we are targeting a younger, more adventurous crowd. Cutty Sark, because it is smoother and sweeter, is easier to drink and it blends more easily with other drinks. Our more successful markets tend to have warmer climates.
How much do you sell in Scotland?
Actually, 99.9% of the whisky we distil is for export. Right from our earliest days we have targeted international markets.
IT HAS been more than three decades since we saw such activity. Some £450million in new capital investment in Scotch whisky over the last 12 months has seen new distilleries opened or commissioned, old stills being fired back to life and the foundations laid for a significant expansion in production capacity across Scotland. This is good news for distillers and their Scottish supply chain. It is also a visible vote of confidence in Scotland’s premier industry by the domestic and international owners of Scotch whisky brands.
Internationally, prospects remain encouraging – exports of £2.8billion last year included growth in traditional markets and new opportunities in emerging markets. While distillers are closely watching consumer reaction to the “credit crunch”, exports in 2008 appear to be holding up well. Encouragingly, whisky continues to be an “affordable luxury” at a time when you might not buy a new house or car.
In developing markets, increasingly affluent consumers recognise Scotch as a high-quality product and are buying it to enjoy, but also to make a statement to friends and colleagues. That bodes well, but we still face considerable difficulties in securing fair access to export markets.
Challenges, for example, remain in India, where imports face high tariffs and discriminatory state level tax arrangements.
As markets develop, we also need to ensure Scotch whisky is protected from those who profit illegally from intellectual property infringements and imitation products. We are actively discussing better legal protection of Scotch whisky with the likes of China, Thailand, Brazil and Vietnam.
New measures at home will help, and we look forward to landmark new Scotch Whisky Regulations in the coming months. The legislation has overwhelming industry support and will help protect whisky from unfair practices, ensure consumers receive clear and consistent product information, and build understanding of our brands worldwide.
Domestically, a key challenge remains in tackling the scourge of alcohol misuse. Distillers are committed to continuing to work in partnership with the Scottish Government to change Scotland’s drinking culture.
It won’t be easy, but the Scottish Government’s proposals for tackling alcohol misuse, published in June, are a starting point for debate. An inclusive approach in the recent food and drink strategy is also important, recognising that tackling misuse while promoting a successful whisky industry are not mutually exclusive.
There is much in the alcohol consultation the Scotch Whisky Association supports. We need to do more to promote the responsible attitudes of the majority of Scots.
Enforcing the law so that alcohol is not sold to those under age or already intoxicated; action against those trying to buy alcohol illegally or through proxies; better education, and support for early health interventions with potentially harmful drinkers are areas where more effort is needed.
The Scottish Government Alcohol Industry Partnership is also delivering results, such as last October’s ground-breaking Alcohol Awareness Week, and work continues on sponsorship guidelines and developing alcohol policies for the workplace.
Alcohol is already heavily regulated and taxed in Scotland. Targeted measures to tackle misuse rather than a blanket “total population” approach are therefore the way forward. The concept of personal and parental responsibility should also be more central to the debate.
While minimum pricing proposals raise competition law concerns, recognition of the principle that all alcohol should be treated in the same way and taxed according to alcohol content is welcome. Fair and responsible taxation of alcohol is our starting point.
Whisky-related tourism is growing in Scotland. More than 1.2million visitors contributed in excess of £22million to the economy last year, with distilleries now representing almost a quarter of Scotland’s five-star attractions.
Scottish Government clarification that promotional restrictions under its alcohol plan will not change distillery practices, such as offering a dram to visitors, was therefore helpful. We hope a commonsense view will also prevail on new rules that prevent local crafts and produce being sold on visitor centre shelves next to single malts. The association welcomes the Scottish Government’s recognition of whisky’s importance to tourism and looks forward to supporting the Homecoming Scotland celebrations next year.
Showcasing Scotch whisky during May 2009’s Whisky Month is an opportunity to remind the world about the industry’s contribution to our country’s cultural and economic fabric and to use Scotch’s global appeal to attract more visitors to Scotland.
Gavin Hewitt is chief executive of the Scotch Whisky Association
DRINKS giant Diageo says its new Roseisle whisky distillery near Burghead, in Moray, is on target to be completed by late this year.
The group plans to commission the £40million plant in January and be operating at full capacity by the spring.
However, it will be a while before the public will be able to sample a blend containing Roseisle malt – the first whisky will not be available until 2012.
It was at the start of last year that Diageo revealed it wanted to build the new distillery to feed demand for Scotch whisky in fast-growing markets such as China.
It will be Scotland’s first major new whisky distillery in 30 years.
Roseisle is part of a £100million investment by the company, which will create up to 200 new jobs and boost capacity at its Scottish sites.
Diageo has reported sustained and significant growth in whisky sales, which led to production capacity being increased significantly at many of its 27 existing malt distilleries.
The new facility at Roseisle will be Diageo’s largest malt distillery by some way.
Roseisle will be able to make 10million litres of whisky annually, whereas the output for the current number one – Dufftown – is less than six million.
Whisky from the new facility will also be up to 15% cheaper to produce than at Dufftown due to its size and because it will be a modern plant. However, there are no plans yet for a Roseisle single malt.
Its output will go into popular whiskies such as 12-year-old Johnnie Walker Black Label.
However, Roseisle will not be confined to producing just one distinct style of spirit.
Speyside has two broad malt groups – one lighter and the other heavier – and the new distillery will produce both, with volumes dependent on Diageo’s requirements.
Roseisle – which will create up to 25 jobs when it becomes operational – is being constructed by Rok in a £11.5million contract.
The project will use 1,000 tonnes of steel and 1,000 tonnes of concrete.
Diageo is proud that Roseisle is to be as carbon-neutral and water-neutral as possible.
There was another boost for the whisky industry at the start of this month when it emerged that distilleries in Tain and Islay are poised to benefit from a total £45million investment to boost production of single malts by Scotch whisky firm Glenmorangie.
Expansion is being fuelled by rocketing sales of premium single malts in fast-growing markets such as Asia, continental Europe and the US.
Also this month, Edrington Group – the firm behind whisky brands such as The Famous Grouse, Cutty Sark, The Macallan and Highland Park – delivered an upbeat outlook, despite soaring production costs.
The company unveiled a 9.5% increase in pre-tax profits, to £75.6million, for the year to March 31.
Production of spring barley set to be well above 2.6million tonnes grown last year
THE warmer weather has improved prospects for Scotland’s grain harvest.
The sunshine has proved a boon to arable farmers growing a variety of cereals including spring barley, the main ingredient in Scotch whisky.
The area planted with spring barley this year is at its highest for several years in response to higher grain prices and the scrapping of set-aside.
Production is likely to be well above the 2.6million tonnes harvested last year – providing the weather continues.
Among those who have been out in fields this week is farmer Robert Montgomery, of Ballinbreich Farm, near Newburgh, in Fife, who has been roguing wild oats out of his spring barley crops.
He has already clocked up 140 acres and has another 40 acres to go. He said the crop was looking surprisingly good and had benefited from a couple of inches of rain a fortnight ago.
He expects the combines to start rolling at Ballinbreich in mid-August and remains hopeful that the grain will be accepted by the maltsters.
Mr Montgomery has been at Ballinbreich for 12 years. He previously finished beef cattle and grew grain on the outskirts of Ayr at Pleasantfield.
He likes Fife’s drier climate. Annual rainfall at Ballinbreich, on the south banks of the River Tay, is 27 inches, against the 46 he endured in Ayrshire.
Soaring whisky sales have helped to boost annual revenue at French drink giant Pernod Ricard.
Announcing sales figures for the year to June 30 yesterday, Pernod said three of its Scotch brands – The Glenlivet, Chivas and Ballantine’s – achieved double-digit organic sales growth.
Sales of The Glenlivet, distilled near Ballindalloch on Speyside, and bottled at Newbridge, Midlothian, increased by 14%, helped by particularly strong performances in both America and France.
Chivas sales grew 11% as the output from Strathisla distillery at Keith found favour with more drinkers worldwide, with France, Africa and Asia showing particularly strong growth.
Ballantine’s, produced and bottled near Dumbarton, achieved sales growth of 11%, boosted by increased demand in areas such as France, Africa, Asia and Latin America.
The Glenlivet’s sales performance was outshone by just four other products in Pernod’s strategic brand portfolio: Martell brandy, Jameson Irish whiskey, Mumm champagne and Havana Club rum, which grew sales by 24%, 21%, 18% and 17% respectively.
A host of whisky makers are ramping up production as Scotland’s national drink finds new friends around the globe.
Pernod subsidiary Chivas Brothers said earlier this year it was reopening its mothballed Braeval Distillery and extending its Glenlivet production plant.
The parent also lifted its estimate for full-year operating profits yesterday as it announced revenue of £5.2billion during the year to June 30.
Pernod said it now expected 13% growth in operating profits, compared with the 12% increase it had forecast at the end of April.
The group also said it had completed its £4.5billion acquisition of Swedish drink group Vin and Sprit (V&S), the owner of Absolut vodka.
In addition, Pernod revealed it was selling £788million-worth of assets, including various V&S brands and Serkova vodka.
The Scotch Malt Whisky Society offers Festival-goers a true taste of Scotland
Festival fever is set to rise as The Scotch Malt Whisky Society unveils its unmissable programme of events, which will give everyone a wee taste of Festival 'spirit'!
The Festival is an exciting time for the Society, as it’s one of the few times of the year that it opens its doors and bottles to everyone (over 18 of course!).
This year, the Society's programme of events is its most adventurous yet - so whether you're serious about whisky, you're curious to learn more, or you're simply looking for a tranquil haven in the city to escape to, the Society guarantees to offer something for everyone.
The Society's 'Whisky with…' programme of events will run throughout the Festival at its two members' rooms in Edinburgh - the Society's original home, The Vaults in Leith, and its Georgian town house at 28 Queen Street, which is also home to the exquisite Dining Room restaurant. This exciting programme includes the following:
Whisky walking tours around Leith, which bring to life the history of the whisky trade in the area and finish with a special tasting at The Vaults.
The Society's esteemed chef, James Freeman, will provide an exciting insight into the art of cooking with whisky at his food demos and he will also indulge guests with a luxury four-course meal created using fresh ingredients sourced from within a 30-mile radius of Edinburgh at the 'Made in Edinburgh' dinner.
Tutored whisky tasting where guests can learn just what makes the Society one of a kind, and where they will have the chance to sample three of its finest single cask, single malt whiskies.
For music enthusiasts there will be music nights every Monday at The Vaults, with everything from jazz to folk, where guests can soak up the atmosphere and relax with a dram.
The Society's traditional Scottish ceilidh promises to entertain guests with a mix of storytelling, poetry, music and dancing, along with the chance to sample two of the special Festival bottlings and a light supper.
Paul Miles, managing director of The Scotch Malt Whisky Society, said: "This is a truly exciting time for the Society and we are thrilled with this year's programme, which offers more than ever and promises to delight our guests.
"The Festival attracts visitors from across the globe and we look forward to welcoming them, along with our current members, to the Society to sample our one of a kind experience.”
To fully experience the Society, guests will also receive a special Festival Pass when they buy a ticket to one of the Festival events, allowing one-day access to the Society’s exclusive Members’ Rooms and, of course, the widest selection of single cask, single malt whisky in the world. If guests like what they see (and taste!) and decide to become a member, then the ticket price will be subtracted from the cost of membership.
Existing members of the Society will enjoy reduced ticket prices at all the Festival events and there are also some exclusive members-only events running throughout August.
The Scotch Malt Whisky Society is a membership organisation which offers the widest selection of single cask, single malt whiskies available. The Society unites whisky and whisky lovers across the world in a variety of engaging, informative and entertaining environments to encourage the appreciation of the finest malts.
For more information about the Festival programme and to buy tickets, please call The Scotch Malt Whisky Society on 0131 555 2929 (Monday - Friday, 9 am - 4.45 pm) or visit www.smws.co.uk
Article Courtesy of Press Release
Press Release
21 July
2008
More women join whisky club
A quarter of new memberships at Edinburgh's Scotch Malt Whisky Society are women
Since the first homemade stills bubbled up their heady concoctions many centuries ago, uisge beatha - Gaelic for “water of life” - has always been viewed as the ultimate man's drink.
But the age-old image of whisky as a male-dominated affair was dealt ablow yesterday after it emerged that an unprecedented number of women are joining Scotland's premier club for whisky connoisseurs. Over the past three years, women have accounted for a quarter of all new memberships at the Scotch Malt Whisky Society in Edinburgh - compared with just one in 10 in previous years. Female membership is now at an all-time high, with 550 women joining last year alone.
Whisky experts said yesterday that the increase was down to a new generation of female drinkers prepared to experiment with new spirits and different flavours. A series of tasting events held by the society in recent years combining whisky with food - including cheese and chocolate - have helped to appeal to women.
Celebrities such supermodel Kate Moss and radio presenter Zoe Ball have also increased the acceptability of the spirit after being photographed drinking whisky.
Anne Griffiths, venue director at the Scotch Malt Whisky Society, which has a total UK membership of 18,500, said yesterday: “My great-aunt used to have a whisky every day but that was a blend. Now women are enjoying malts, even the gutsy, peaty ones from Islay, which were always thought of as a man's drink.” She said that the number of new female members was above expectations and that most were in professions such as business, medicine and law.
“We have worked very hard to create the right atmosphere for women at our three venues (two in Edinburgh and one in London),” she said.
“When I first started at the society many years ago it was a predominantly male membership and when I went into tastings they were clearly waiting for a man to turn up.”
Gemma Scott, a consumer magazine editor from Glasgow, added: “For a very long time women were scared to drink whisky because it had such a masculine image. But times are changing and female drinkers are much more open to trying new things. In my opinion, a woman drinking whisky looks far sexier than a woman drinking a sparkly pink cocktail with a straw in it.”
Grain merchant in £3m deal to take over rival’s Brechin base
Move will double trader’s storage and boost its turnover
Scotland’s biggest independent grain merchant is to take over the Scottish operations of one of its rivals in a deal worth more than £3million.
Family-owned W. N. Lindsay is buying from Swiss-based multinational commodities trader Glencore its Stracathro base, near Brechin. The acquisition – which the Press and Journal understands has taken more than a year to process – is due to be completed on August 18.
The deal almost doubles Lindsay’s grain storage from 100,000 tonnes to 170,000 and is expected to add 30% to its £65million turnover in the current financial year.
Lindsay has in conjunction with the takeover also announced a long-term deal with drinks giant Diageo to procure, dry and store a “significant” tonnage of malting barley for the firm’s whisky operations.
Lindsay managing director Andrew Stephen hailed both deals for the 144-year-old business, saying the addition of the Stracathro business gave it coverage from Inverness to the Borders, plugging the gap between its existing sites at Gladsmuir, near Tranent, in East Lothian, and at Keith.
Mr Stephen said the grain for Diageo would be used in its maltings at Burghead, Roseisle and Muir of Ord.
He added: “The acquisition of Stracathro completes W. N. Lindsay’s coverage of the main arable areas in Scotland, giving an unrivalled service to all parts of the supply chain and cements our place as Scotland’s leading independent grain merchant.
“Not only is this an exciting move for us as a company, it will provide growers in the Angus and Aberdeenshire area with a strong and stable home for quality malting barley, helping remove some of the uncertainty they have had in the last couple of years.”
Mr Stephen said the nine Glencore staff would be retained.
Director Andrew Lindsay added the intention was to grow the business at Stracathro, where he expects staff numbers to increase.
“There’s a lot more we can do from here,” he added. Lindsay currently trades grain, seeds and fertilisers.
Mr Stephen said the improved fortunes of the grain trade were behind the expansion, the biggest in Lindsay’s history. He said demand for grain was growing from its maltster and distiller customers, who include Chivas Brothers, Greencore, Highland Distillers and Simpsons.
Farmers in Angus have recently launched their own plans for a £14million grain storage facility at Glenesk, Hillside, near Montrose.
Mr Stephen acknowledged the proposal, but said Lindsay would be focusing on procuring grain for Stracathro and in enticing farmers in southern Aberdeenshire, Angus, Perthshire and Fife to supply it.
Leading arable specialist calls for controversial proposals to be urgently reviewed
PLANNED restrictions that could decimate the armoury of chemicals used by farmers to protect crops Europe-wide are a huge threat to future food security, one of Scotland’s leading arable specialists has said.
Keith Dawson told the Press and Journal yesterday the controversial proposals that have returned to the European Parliament for further discussion need to be urgently reviewed as all they will do is cut agricultural production and leave consumers counting the cost in higher food prices.
“These are one of the greatest ever threats to European food production and would have far more serious consequences than a tax on pesticides,” he warned at the Cereals Solutions event in Dundee, organised by the Scottish Crop Research Institute, the Scottish Agricultural College and the Scottish Society for Crop Research (SSCR).
“In particular they would ban triazole-based products, without which you just cannot grow cereals. The impact on Scotland could be significant, particularly for the whisky industry.”
The proposals, if MEPs get their way, could lead to more than 300 of the active substances used in current crop protection products being banned as both the European Parliament and European Commission want to shift from a risk to a hazard-based regime to decide if chemicals can or cannot be used.
But Mr Dawson, SAC’s principal crops consultant and chairman of the SSCR’s cereals group, said neither institution fully understood the consequences of their actions nor the devastating impact they could have on food production and the European economy at a time when global supplies are particularly tight.
He called for them to conduct a full assessment that considers the economic, environmental and social cost of their proposals.
As it stands the parliament and the commission, through the European Council of Ministers, have both to agree the final legislation which could be radically different from the current proposals. Britain, Ireland, Poland and Hungary have already objected to the proposals as they currently stand.
Mr Dawson warned that while Europe had in the past been able to buy its way out of food supply problems the tactic might not work in future as Russia, India and China had already shown they were more than willing to pay any price for products.
He added: “This is not just about reducing food waste as the prime minister told us, this is about ensuring we are able to produce food in the first place. These proposals would not allow us to that. Europe is an important food producer globally, but all this would do is cut production and force up food prices even further.”
If an agreement to ban products is reached then the first products could be outlawed as early as 2010 to the detriment of grain, vegetable and potato production.
Mr Dawson added: “Commonsense is needed and Europe needs to wake up to the fact that the world is facing a global food supply problem.”
Scottish MEPs Struan Stevenson and Alyn Smith both raised concerns about the plans in the European Parliament yesterday with the French farm minister, Michel Barnier, the EU agriculture council president.
Mr Barnier said the answer may lie in a gradual phasing in of any restrictions so that scientists have sufficient time to develop viable alternatives. That was viewed as progress by Mr Smith.
Cling film solution to keep whisky from evaporating out of barrels
WHISKY experts have come up with a way to save the angel's share escaping from their barrels - wrapping them in cling film.
At least two per cent of each cask evaporates through the oak after the distilling process. The industry say it goes "to the angels".
But drinks giants Diageo have shown that using plastic wrap to cover each barrel could stop it - and save them gallons of whisky.
The company - makers of malts such as Talisker, Lagavulin and Glenkinchie as well as a number of popular blends - could increase their profits by millions each year.
The angel's share costs a fortune but distillers won't change the cask because of the flavour the oak gives their product.
The cling film results are said to have "astounded" scientists at the distilleries. It is not thought to affect the taste of the whisky.
A Diageo spokesman said: "At this stage, the technologies under trial are not proven and we are continuing our research."
THE TAYCHREGGAN Hotel in Broughty Ferry has been named the Diageo Classic Malts Whisky Bar of the Year at this year's Scottish Licensed Trade Awards.
The West Ferry Hotel was up against some stiff competition, facing the Gleneagles Hotel, Drumnadrochit's Fiddlers and The Anderson in Fortrose.
The Awards judges described The Taychreggan as having an excellent range of whiskies as well as recognising that all staff had been put through organised whisky training.
Guests benefit by the hotel's knowledgeable staff as they can learn about whisky from every one behind the bar.
Owner Mark Barton is said to have a real passion for whisky and as a result he is involved in promoting cratur to a wider audience.
The Taychreggar Hotel and Restaurant was presented its award at a glamorous award ceremony, held on Monday at The Thistle Hotel in Glasgow.
The ceremony was attended by over 500 guests who enjoyed comedian Jason Wood as the awards presenter.
Whisky group to push for exports deal at trade talks
Association in call to tackle protectionism and reduce tariffs to a reasonable level
The Scotch Whisky Association (SWA) said yesterday it was looking to events in Geneva, Switzerland, this month as an opportunity for further growth in new markets.
Pascal Lamy, head of the World Trade Organisation (WTO), has asked ministers from governments worldwide to meet on July 21 to secure a breakthrough on the framework of a trade deal.
The SWA, buoyed by recent announcements of a £45million investment at Glemorangie and strong turnover growth at Edrington, said the talks were at “a pivotal moment” after seven frustrating years of stop-start negotiations.
It added: Exports are Scotch whisky’s lifeblood and trade liberalisation, with strong enforcement of WTO rules, has done much to boost distillers and ensure international consumers have the opportunity to enjoy our products.”
SWA representatives are joining a World Spirits Alliance delegation to Switzerland this week to make the case for an ambitious trade deal.
Gavin Hewitt, the SWA’s chief executive, will tomorrow address a lunch for ambassadors to the WTO and call for progress in three priority areas for spirits producers – market access, trade facilitation, and legal protection. Imported spirits continue to face high tariffs in some countries, such as India and Thailand, restricting market access.
“Any WTO deal must tackle such protectionism and look to reduce tariffs to a reasonable level,” said the SWA, adding: “Unnecessary bureaucracy also adds to costs and import complexity.”
The association also wants better legal protection for wines and spirits from specific geographic location, such as Scotch whisky and French cognac. “These products – so important to their countries of origin – bring wide economic benefits and should receive the highest protection possible from unfair competition,” said the SWA.
An ambitious trade round could be very important to Scottish distillers, the SWA said, adding that more reasonable tariffs and customs rules would support exports and boost the WTO system against rising protectionist pressures.
Meanwhile, Glenglassaugh Distillery Company (GDC) said yesterday that it had just joined the SWA.
GDC is part of Dutch investment firm The Scaent Group, which acquired Glenglassaugh Distillery, near Portsoy, for £5million in March and aims to reopen the site later this year.
A SUPERMARKET malt has beaten some of the world's most famous whiskies to take top prize in the drink industry's answer to the Oscars.
Tesco's 12 Year Old Highland Single Malt was judged to taste better than heavyweight names such as Laphroaig, Glenmorangie, Bowmore and Glenkinchie at the International Wine and Spirit Competition awards.
The Tesco tipple won the Anglo Overseas Trophy for the best malt whisky up to 15 years old in the whole competition.
The judges were impressed by its "very attractive nose, ripe fruit notes and vanilla and sweet spice following".
They praised the Tesco whisky as "smooth and mellow in the mouth, with hints of Christmas cake, marzipan, marmalade and almonds".
And they added that its "good dollop of malt balances the fruit notes and its soft floral backing throughout".
All wines, spirits and liqueurs in the annual contest are blind-tasted in groups divided by variety, region and vintage.
Tesco bosses say their malt is also a winner on price. At £15.58 a bottle, it's around £10 cheaper than many of its rivals.
Simon Dunn, Tesco's senior spirits buyer, said: "Our range of own-label whiskies are made for us by well-known distillers and are extremely popular with customers.
"This award will come as a real shock to the centuries-old whisky industry, which is not noted for its keen appreciation of supermarket varieties.
"To beat world-renowned whiskies such as Laphroaig and Glenmorangie is some achievement and will hopefully help encourage all malt lovers to try our brand.
"The award underlines what our customers already know - that our own-label offerings are more than a match for the world's leading single malt Scotch whiskies."
The Scotch Whisky Association - the trade body for Scotland's distillers - refused to comment on the award.
A spokesman said: "It would not be for us to talk about the merits of one whisky over another."
Bruichladdich has overhauled its range of multi-vintage single malts. The range, consisting of three whiskies, aims to cover the range of styles produced by the Islay distillery by combining several ages of single malt from various cask types.
The motivation for the updated range, explains MD Mark Reynier, is that “they had evolved haphazardly. We have brought them together under one umbrella, new bottlings, each with its own distinct identity and flavour profile.”
The three new whiskies created by Jim McEwan at the distillery are Rocks, Waves and Peat (RRP £24, £30 and £30, respectively). The first, which has minimal peat and French oak influence, is intended as an aperitif. Waves has a degree of peat, but is intended to exhibit “finesse and fruit”. Despite its name, Peat apparently has “average peatiness”, and is described as “plenty of peat but without the medicine”. This final element replaces Bruichladdich’s 3D range.
According to the company, the range was inspired by a quote from Remi Krug: “With a single vintage, it is God who decides on the quality. But with a multi-vintage, I am God.”
Continued investment in premium brands giving distiller a confidence boost
Edrington Group – the firm behind whisky brands such as The Famous Grouse, Cutty Sark, The Macallan and Highland Park – delivered an upbeat outlook yesterday, despite soaring production costs.
