Planet-Whisky.com

Edinburgh whisky blog: Mountains, Bears and Laphroaig QC

Fri, 30 Apr 2010 15:30:30 +0000

Hi all! It’s been a while since I’ve last posted. I had a dissertation to hand in, as you well know, and then I went away on a rather deserved brake - away from all the fuss and fast-paced everyday life of a whisky blogger. Along with two best mates from school we went to one [...]

What Does John Know?: Drinking anything special for the Kentucky Derby?

Fri, 30 Apr 2010 11:57:35 +0000

The “run for the roses” is tomorrow. Will you be watching?

If so, will you be drinking bourbon? What will you be drinking? And how will you be drinking it?

What Does John Know?: Tullamore Dew gets a new home

Fri, 30 Apr 2010 11:53:05 +0000

C&C, the Irish drinks company, is selling its spirits arm to William Grant. This includes Tullamore Dew Irish whiskey and Irish Mist whiskey liqueur. Drinks International reports about it here.

William Grant, as you know, owns the Balvenie and Glenfiddich single malt scotch brands. This will be their foray into Irish whiskey.

I’m not sure what the impact will be on you. Here in the U.S., Tullamore Dew is currently imported by Skyy Spirits. I would imagine that the brand would now be brought in by William Grant.

Whisky Magazine: Wm Grant aquires Tullamore Dew

Fri, 30 Apr 2010 10:06:51 +0000

Premium spirits business and independent family distillers, William Grant & Sons Holdings Ltd has announced that it has entered into a binding agreement for the purchase of the shares and assets of C&C Group plc’s spirits and liqueur business for €300m. The purchase will include the C&C portfolio of Irish spirits and liqueur brands, Tullamore Dew, Carolans, Frangelico* and Irish Mist.

C&C Group is required to obtain shareholder approval for the disposal. Subject to that condition, we expect the transaction to be completed on 30 June 2010. There are no other conditions for the sale, although consultation will be carried out with the employees within the business and any others who are affected by the transition.

Stella David, Chief Executive Officer of William Grant & Sons said: “William Grant & Sons has a rich history in Scotch whisky dating back to 1886, and we have been looking to further develop our non-Scotch portfolio. Irish whiskey is a natural fit and C&C’s spirits business provides a unique opportunity to acquire a number of significant brands and enter the highly desirable and dynamic Irish whiskey category.

“We shall make significant investment in Ireland and invest in the long-term value growth of the brands, including Tullamore Dew Irish Whiskey which, at 600,000 cases, and given its potential, will become a core global brand in our business,” she added.

Edinburgh whisky blog: Balvenie Signature: Caption Competition

Fri, 30 Apr 2010 07:03:26 +0000

Hey guys. So we love our readers so much that we are going to give away some whisky. Unfortunately, we don’t have enough to give every reader a bottle, so we are having a competition. It’s a caption competition. Best caption gets a prize. The prize is a sample of Balvenie Signature Batch 3. Entries by [...]

Edinburgh whisky blog: A Quick Dram: Balvenie Signature Batch 3

Fri, 30 Apr 2010 06:57:57 +0000

Balvenie Signature Batch 3 12 years old First fill bourbon, refill bourbon and Olorosso sherry Nose: Big notes of heather honey. Lemon zest. Almost like lemon and peroa juice. A very fresh dram, in comparison to the richer Doublewood. It is worth warming, as it becomes a fair bit richer and more grapey. Palate: Citrus and grapefruit at first. [...]

whiskynotes.be: Bowmore 1993 (Perfect Dram IV)

Fri, 30 Apr 2010 06:00:00 +0000

1993 was the year in which the legendary Black Bowmore was launched. It was also the moment when Bowmore had a slower production and became part of the Suntory group.

Bowmore 16 yo 1993 (59,9%, The Whisky Agency 2010, bourbon hogshead, 209 btl.)

Nose: gentle peat smoke with cedar wood (cigar box). Coffee with milk. A nice fruity side as well, mostly tangerine and lemon. Soft hints of vanilla. Seaweed. Hints of a wet dog. After a while, the fruit becomes more prominent and more tropical (passion fruit). Nice. Mouth: ashy and tarry with fruity hints of bittersweet grapefruit. Butter caramel. Citrus. Quite coastal with a big pinch of salt in the aftertaste. Finish: a rather uncommon combo of fruit and anchovies. Long, sweetish, bitterish and really salty.

This is an interesting Bowmore but it loses a couple of points for the salty aftertaste which I found to be a little bit out of proportion. The nose was absolutely delightful though. Around € 85.

Score: 85/100

Whisky Party: Best in Blog #78: 16 Tasting notes, Glenfarclas, Anchor and will someone please, please, please name that silly new bourbon. C’mon already!

Fri, 30 Apr 2010 00:51:17 +0000

Hello, there! Sorry for the delay. It’s not like we’ve just been drinking whisky (though there’s been a bit of that). Between starting new jobs, going overseas (new Tales from the Cask!), and Treme starting, we’ve unfortunately missed a bit of the blogging. No big deal, though. We’re back!

There’s been a lot of chatter around the blogosphere this week: Big news #1: Fritz Maytag sells Anchor to The Griffin Group. Big news #2: An affordable (relatively) 40 year old whisky from Glenfarclas.

Oh, and consider this another reminder that The Whisky Exchange bourbon naming contest continues, we think. Though I really want to win, after suggesting over 100 names, I’m going to suggest one last name – ”Private Vintage Why don’t you give us some clues about the bourbon so we can submit a more appropriate name and possibly have a chance at winning the contest because this is dragging on a bit long and we’re getting sad that we haven’t won yet Limited Reserve Small Batch Select Organic Bourbon.” Send your own suggestion in to Tim.

Tasting Notes From Bloggers We Trust:

Dr. Whisky tries a Glenfiddich 1958 Private Vintage. A “stellar sherried oldie” that we will never try but envy that he did. He calls it gentle but surprisingly bright.
WhiskyNotes tries a 27 yo Clynelish from 1982 that he finds biscuits and marzipan and honey and tropical fruits, oh my.
WhiskyIntelligence tries our 40 under $40 Old Pulteney 12 year old and find it “just right.” It does however cost him $80 Canadian. He also has some nice notes on the Longrow 10 yo that combines peat with malt. And a nose of a distant lumber yard along with some warm bread.
Gal at WhiskyIsrael tries an independent sherried Highland Park 12 year and finds it delicious. The peat is less and it’s more viscous. He likes it better than the 12 year old original bottling.
WhiskeyApostle turns Japanese and tries the Yamazaki 12 year and agrees with us that it “stands out.” They also try the Hibiki 12 (and call it stand out) and the Yamazaki 18 year old (which they call a must try).
John Hansell tries Jura Prophecy, a peated expression, and finds lime and ‘intriguing’ burnt popcorn… He likes it, but finds less sea influence. Gives it an 88. He also tries the Tomatin 18 and rewards it with an 88 and finds all things that sound delicious on a winter’s evening. He likes the Tomatin 15 slightly less, giving it an 83 and fining a dry oak resin finish.
Everyone likes the new Glenfarclas 40 year old. CaskStrength calls is “pull the cork out with your teeth.” Who wants to go in on a bottle?
The Edinburgh Whisky Blog tastes through some Balvenies at what seems like a spectacular event.
CaskStrength goes on a killer distillery tour of Speyside and tries some Royal Lochnagar in part 1 (highly recommended), Balvenie and Glenfiddich in part 2 (finding some of the same Balvenies as EdinburghWhiskyBlog), and an amazing trip to the Speyside Cooperage in part 3 (not tasting notes. sue me.)
Lastly, but not leastly, The Casks invents a cocktail; The Roubaix made with Bulleit bourbon. Impressive and delicious.

Whisk(e)y News on the Web:

Kilchoman found a US importer. Get ready for the party. I believe ImpEx just said, “You’re welcome, America.”
Jason from WhiskyHost starts up his own blog, Guid Scotch Drink.
The new WhiskyCast has a killer interview with a retired Suntory blender.
Master of Malts has an interview with the managing director of Bruichladdich on their new 2010 releases.
The Edinburgh Whisky Blog asks their community about press releases. We don’t generally post press releases, though their community likes them so maybe we should. I bring it up because the last comment by Seonaidh made me laugh:

“Maybe the SMWS should lower their prices instead of indulging in pop-idol publicity stunts? I guess it’s true though that these days they’re more of a money-printing enterprise than a society. They have some great whisky, but then again, so do Cadenheads.”

Drinkhacker reviews Michael Jackson’s Complete Guide to Single Malt Scotch. Meta…

–StrongLikeCask

What Does John Know?: Coming this fall: Angel’s Envy Bourbon

Thu, 29 Apr 2010 12:33:21 +0000

Lincoln Henderson, retired distillery manager of Woodford Reserve and Old Forester fame, is back in the bourbon game with the Louisville Distilling Company. He’ll be coming out with a new bourbon this fall called “Angel’s Envy.” This picture is from their Facebook page.

Here is some additional information from his son, Wes Henderson, which he posted up on Straightbourbon.com:

“I am pleased to confirm the rumors about Angel’s Envy Bourbon, and before taking any additional detailed information to the public, it is important for me to come before this group and provide some details, as we are prepared to release them…

These are exciting times as Lincoln returns to his Kentucky Bourbon roots. The first expresssion, produced on our behalf, will be available in September for national distribution, but our approach is to take it slow, and let the bourbon speak for itself. And we think it will.

We have narrowed our location to 2 potential sites, and are making final decisions on our distillation equipment. The current plan is to incorporate pot stills and continuous distillation into our process, allowing us to maintain an artisanal capability (Dad wants to try a whole bunch of things) and still have the ability to maintain production demands. Production at our facility is expected to begin in September of 2010.”

It’s nice to see Lincoln back in bourbon! We wish him all the best!

Master of Malt Whisky: Bruichladdich Whisky

Thu, 29 Apr 2010 12:14:00 +0000

Bruichladdich’s New Releases for 2010

The Bruichladdich distillery is one of Scotland’s most innovative. Their back catalogue is massive, and they are constantly finding new ways of breathing new life into a centuries old industry.

Peating levels, barley strains and distillation methods are all fair game for their whisky alchemy and Jim McEwan, the Master Distiller at ‘Laddie, is an ardent fanatic when it comes to sourcing casks – they’ve used casks from first growth Bordeaux wineries – a 16 year old Château Lafite Finish for example - we’ve sampled a wonderful Guyanan rum finish and have even witnessed them delve into the occult with the 1989 vintage Black Art, finished in bourbon barrels and a medley of wine casks in the “stygian darkness of Warehouse No.12” (the tin and bottle are even emblazoned with a rather sinister looking pentagram!).

A new year calls for new whisky, and we’ve just heard about the Bruichladdich releases for 2010. We’ve even heard rumours that the 'Laddie range (known for its staggering breadth) might start to reduce in size.

We got in touch with Mark Reynier, the Managing Director at Bruichladdich, and here’s what he had to say…

Our Interview with Mark Reynier

MoM: Hi Mark, first off let’s talk about the new Bruichladdich releases set for 2010. As well as the old favourites (Octomore, Port Charlotte) there will be a couple of new additions to the ‘Laddie range. Could you tell us a little about these?

MR: The mainstream release of The Organic Bruichladdich following the inaugural, limited release last year. This will be a permanent bottling in our portfolio. Two very old vintage bottlings - very limited. A general release Port Charlotte and Octomore.

MoM: And what sort of cask finish are we going to expect from the new Octomore?

MR: Wait and see.

MoM: What sort of peating levels?

MR: Over 150 ppm

MoM: This year’s Feis Ile (the Islay Festival) is approaching, will there be something special from Bruichladdich?

MR: The first Islay grown barley distillation. As far as we are aware this is the first of its kind, a genuine 100% Islay single malt, since at least before WW1 - if ever. Islay grown, distilled, warehoused, bottled and retailed

MoM: There are rumours that the Bruichladdich range will start to reduce in size, what’s the thinking behind this?

MR: Having overcome the inconvenience of the stock hole from when the distillery was shut down, and as our own stocks come of age and volumes become available, we are able to arrive at a definitive line up of Bruichladdich bottlings over the next couple of years.

For example a 10 year old will once again be available from next year. Equally, the realignment for clarity of our peated whiskies in to exclusively Port Charlotte and Octomore labels. With increasing stock volumes coming on line, we are now in a position where we can release mainstream bottlings of PC, Organic, Islay grown, 10, single estate etc. over the next couple of years. There will always be a couple of uber special bottlings too.

MoM: Well we’re always interested in Bruichladdich pushing the boundaries of modern whisky production, and look forward to the year’s releases! Thanks very much.

- The Chaps at Master of Malt -

Whisky Israel: Travel Retail only…

Thu, 29 Apr 2010 09:45:01 +0000

You know the feeling: A new exciting expression is released by your favorite distillery, you read raving reviews, and tasting notes, press released etc.. then you look in the small print, and it say : “Travel Retail Only”. More and more distilleries are releasing “special” expressions to be sold only at duty free shops which [...]

whiskynotes.be: Glenburgie 1983 (Nectar of the Daily Drams)

Thu, 29 Apr 2010 08:00:00 +0000

Glenburgie is a strange distillery. It was demolished in 2003 and a new, highly efficient production plant was built just behind it. The four stills were brought in from the old distillery.

Glenburgie is rarely seen as a single malt because most of the production goes to the Ballentine’s blend (the same goes for Miltonduff). This made the 26 years old bottling highly anticipated among the recent The Nectar of the Daily Drams releases.

Glenburgie 26 yo 1983
(48,5%, The Nectar of the Daily Drams 2010)

Nose: first there are notes of paraffin that are quite remarkable. Lots of apples and pears. Soft grassy notes. Walnuts. Fresh profile with orange blossom water and a slight minerality. Very natural as well, with a pleasantly dusty side to it. Mouth: sweet attack with ripe pear, butter cream and vanilla. Malt. Marzipan and a touch of mocha. Orange marmalade. Apple. Gets drier and a lot spicier, mostly on ginger and pepper. Rather bitter towards the end, and water amplifies this bitter side, so I like it better undiluted. Finish: long with hints of tonic and marzipan.

An interesting dram that balances between fruity and bitter notes. Not really easy-going. Around € 100.

Score: 83/100

Nonjatta: The Malt Of Kagoshima 1984, aged 25 years in sherry casks

noreply@blogger.com (buyo) — Thu, 29 Apr 2010 01:09:00 +0000

Distillery
Kagoshima

Another new contributor to Nonjatta today: AshDLS from the Whisky Magazine Forum. He is a Nonjatta reader and currently lives in Australia, but has spent time in Japan. He also has a scoop because The Malt of Kagoshima 1984, about which he writes with winning modesty below, is from a tiny supply of whisky from Japan's most southerly, and now long defunct distillery in Kagoshima. For background on Kagoshima look at the distillery page and my previous review of Satsuma 1984, which came from the same year at the same distillery (the last year whisky was made there) and also was sherry cask aged. That earlier bottling was a vatting of 3 sherry casks. This one is, a combination of whisky from 5 surviving casks and has been matured for an extra 5 years.

Read the volume note at the bottom of Ash's review. He is right. Many Japanese whiskies are bottled in 720ml bottles. I think it is one of the reasons why they have had trouble getting their whisky the U.S. in the past, where the authorities have rigidly insisted on 700ml.

Review by Nonjatta contributor - AshDLS

"I think this may be my first ever attempt at a tasting note. I don't consider my nose or palate sensitive or experienced, so I've been a little hesitant to share my thoughts. But here goes! I received this bottle as a gift from a bartender friend in Japan.

"The Malt Of Kagoshima 1984, aged 25 years in sherry cask, 46 per cent alcohol. Mars Whisky.
Colour: Straight gold, but still lighter than I would have imagined.
Nose: There's something very unusual about this I'm having trouble picking out, but otherwise, on one occasion I had a rubbery/gummy sensation. Another time, there was definitely citrus is there. Grassy and oil on another.
Palate: Medium bodied, quickly turns spicy. Not an enormous amount of sherry, surprisingly. Dry and biting.
Finish: Not terribly assertive, but something burnt and slightly sweet seems to pop its head up every so often.
Extra note: Interestingly it's a 720ml bottle... my friend explained that it's the equivalent of four gō - one gō being 180ml, the same volume as those small wooden boxes from which sake is drunk (and by which rice was measured, back in the day). Ten gō equals one shō, or 1.8l, the same volume as those enormous bottles of sake you often see at Japanese restaurants."

Nonjatta: Suntory Pure Malt Whisky, Aged 7 Years (black label)

noreply@blogger.com (buyo) — Thu, 29 Apr 2010 00:41:00 +0000

Whisky type
Pure Malt

Review by Nonjatta contributor - Dramtastic

"Suntory Pure Malt Whisky, aged 7 years (Black label, Yamazaki distillery) 43% alcohol.
Nose: Smooth, quite heavy sherry. Oak, raisins, stone fruit (plums?), toffee, wood stain. What seems like a touch of peat or smoke.
Palate: Ripe stone fruit, Christmas cake, milk chocolate, raisins, wood stain and again that hint of smoke/burnt twigs/matches.... or something like that. Well balanced.
Finish: Spicy, raisins, plums, chocolate, mint. Warming on the chest and of medium length. A little dry.
General comment: I wouldn't pick this for a young whisky. It's far too composed and focused. This has spent time in a very good sherry butt! Really enjoyable.
Rating: 89/100"

Updated Nonjatta note 30.04.2010 (based on further information given to me by Atsushi Horigami at Bar Zoetrope): My initial thought that this was a single malt from Yamazaki was not correct. This, according to Horigami-san, is a "pure malt" (or "vatted malt" or "blended malt", meaning that malts from more than one distillery have been used). Horigami-san tells me that there are actually two bottlings: one with a black label and a picture of Yamazaki, which is a vatted malt with mainly Yamazaki malt whisky in it. And one with a white label which is a vatted malt with mainly Hakushu malt in it.

caskstrength: Spey As You Go - Part 4

noreply@blogger.com (aandarse) — Thu, 29 Apr 2010 01:34:36 +0000

Our trip to the Speyside Cooperage was a true eye-opener and a real education in to the thought, effort and sheer craftsmanship that goes into creating the perfect cask. One note made in my tasting book was to amend my will on my return back home: I have to have some money set aside when I finally croak it to have the chaps at Speyside Cooperage make me a coffin! I’m thinking one stave from a barrel of each of my favourite distilleries. I guess this rules out cremation, as the threat to our national airspace from the ash and flames would be just as bad as from an Icelandic volcano....

Having been refreshed with a cup of coffee at the Cooperage and with the sun beating down on our heads, we decided to go for a short walk North towards Craigellachie to find a bus stop to take us back towards Dufftown. After 10 mins or so walking, we came across exactly what we needed, a bus stop and time table. With one issue: no buses for at least 50 mins. Negative. Now we needed two positives. You know, one to cancel out the negative and another, well, just so we can have a positive... and we were in luck! This bus stop was different from any other bus stop we’d seen in the past as it came with its own whisky bar...

Actually, to tell you the truth, this is a slight lie. But the bus stop was directly outside The Craigellachie Hotel, who have one of the best stocked “whisky libraries” in Scotland. How could we resist?!?! The very next moment we found ourselves nestled into two big leather Chesterfield armchairs, flicking through the bar list and salivating wildly. This was the whisky equivalent of dropping Any Winehouse in Columbia for the week, no questions asked... Several drams later and a hearty meal to boot, we made our way back to the cottage ready for our final day in Dufftown.

We awoke the next day to yet another glorious morning, but this time our destination was too far to walk. A quick breakfast and taxi ride later and we found ourselves at The Macallan. Now, Macallan is not a whisky we’ve reviewed much here at Caskstrenght.net. Being totally upfront about it, we both kinda find their whisky, well, a little bit lacking in personality. I once had a cracking bottle, from their Travel Series. I think it was the 1940’s or 1950’s bottling but can’t remember. And their Speaker Martins release was nice. But everything else has just passed us by. What better way to put us straight than to jump onto a tour and end with a round of drams, really discovering the range for the first time.

The Distillery tour was excellent. Our guide was Jennie and she was fantastic. Macallan have invested a lot in their tour and visitors centre, building around their new Mash House and Still Room. There are lots of pipes with coloured liquid in, flip charts and microscopic pictures; it was like Willy Wonka’s Chocolate Factory meets The Science Museum. A touch over-heavy on the facts at times, but entertaining none-the-less. The main highlight being the “sensory tunnel” of different smells. The surrounding grounds and Easter Elchies house are beautiful, especially in the spring sunshine. It’s very much worth a visit. But be warned: it’s quite high up so can get a wee bit windy!

At the end of the tour we got to sample the New Make and four whiskies from their range (plus a wee bonus one!), the 12 Year Old Sherry Oak, 15 Year Old Fine Oak, 18 Year Old and the 30 Year Old Fine Oak. As a bonus we also had the 10 Year Old Cask Strength Release. Would this flight of drams change our perception of Macallan? You can find out next week...

...actually, we can’t be bothered to wait until next week! So here’s the answer: not really. First off we encountered a problem: There were 6 of us on the tour and when we arrived back to the tasting room, only 5 sets of whiskies had been poured. I opted to share with Neil but the excellent staff at the visitors centre had someone pour me my own set. However, it quickly became apparent from the nosing of Neil’s set vs. my newly poured whiskies that there was a problem. Whoever had the duty of setting up for the arriving tour party had either just washed their hands using a very fragrant soap or had been over generous with their perfume, as all Neil’s whisky smelt the same... and it was completely different from my batch where you could easily nose the unique aromas in each glass. In the end, Neil and I did end up sharing, but it was my newly poured set that took centre stage. The best of the drams we tried were the 15 Year Old Fine Oak, the 18 Year Old and the 10 Year Old Cask Strength:

Macallan – 15 Year Old - Fine Oak – 43% Vol

Nose: White Grapes, Wood (oak), Bread (brown, wholemeal) and an overall dryness to the nose.

Palate: Zesty notes of lemons, limes and grapefruit. Slight orange bitters and green tea. Vanilla right at the back.

Finish: Almost like a dry white wine, with hints of dark chocolate powder.

Overall: I’m guessing this isn’t as heavily sherried as other Macallans as vanilla notes come through along with slight hints of the European Oak, which seem to leave themselves until the final parts of the Palate and Finish.

Macallan – 18 Year Old – 1991 – 43%

Nose: Red apples, dried fruit and muesli (Alpan). Red apples, spices and cinnamon.

Palate: Lovely woody notes of Strawberry Jam and a hint of woodsmoke. This is how I’d imagine smoked strawberries to be.

Finish: Warming, gingers and clove-like spices.

Overall: Very well rounded and constructed. Not over-aged but with enough youthfulness to drive it’s powerful flavours through.

Macallan – 10 Year Old – Cask Strength – 2010 Edition – 58.6%

Nose: Really rich aromas of dark cherry and cigars

Palate: Honey nut cornflakes with apricots and syrup.

Finish: Long with lovely plumy notes

Overall: This is a cracking release but sadly only available Duty Free or at the distillery. It should have a wider release.

We left Macallan happy that we’d been, but not enthused with a fire for their drams. The people there were really lovely, the shop was excellent (I bought myself a Macallan travel bag) and the setting is just spectacular. But the whisky... we just can’t get excited about it. It’s all a little too safe, a little too bland. But this is their strength in their key markets, so who am I to judge! They sell well and have a very hardcore following, so onwards and upwards for Macallan.

It was time for us to head back to London. Unfortunately, our travel plans were scuppered by a certain Icelandic Volcano. What was supposed to be a 90 min flight down the UK from Aberdeen to London became an 11 hour train journey from Keith to Kings Cross... still at least we got home that week.

Speyside, thank you! It was a wonderful trip and we hope to be back sometime soon!

Joel & Neil

Tocasaid: London's lies on public service cuts v. Norway's oil wealth

noreply@blogger.com (Mac an t-Srònaich) — Wed, 28 Apr 2010 18:33:00 +0000

Just a few thoughts on the reticence of the London 3 of Labour, Tories and Fib Dems to explain how they will tackle bankrupt Britain's very muckle national debt. It also makes me wonder why more Scots don't see the benefit of going it alone. Could things be worse with independence? Possibly. But then again, we could have been like Norway which has NO national debt and billions of dollars, krona, whatever sitting in banks and being spent on state of the art hospitals, forward looking free education, excellent public transport, good social security, good pensions, giving rural communities some equality in level of service etc...

Meanwhile, Unionists tell us that it is good that Scotland has to send her oil, whisky, tourism and renewable energy wealth to London and in return get a share of:

backward Britain's huge debt
expensive nuclear subs and Trident missiles
a new aircraft carrier
the maintenance of occupying forces in Iraq and Afghanistan

Britain spends more on war than any of its EU neighbours, including right-wing governed and centralised France. Is it a result of England's desire to rule whatever waves it still thinks it owns?

Norway has a similar terrain to Scotlands and a similary scattered population. It also doesn't waste it's wealth on war. Even nuclear power is non-existant here. Again, it has no national debt and it's GDP is higher than Germanys or the US. Ireland and Iceland may not have done too well from the recession but then again the UK hasn't either. Meanwhile, oil-rich Norway sits on a mountain of cash. I'm not an economist but that doesn't sound like a bad position to be in.

Can Scotland afford to remain part of the UK?

Meanwhile, some bedtime reading while contemplating the dismantling of backward bankrupt Britain: 'Breaking up Britain - Four nations after a Union', edited by Mark Perryman. Kevin Williamson's excellent article on Scottish culture is even available to read for free online.

Whisky Magazine: Kid Rock and Beam

Wed, 28 Apr 2010 17:48:54 +0000

Jim Beam® Bourbon, the world’s number one selling Bourbon, and Kid Rock are breaking new ground with a first-of-its-kind campaign alongside Atlantic Records, offering fans exclusive downloads of the new, unreleased song “Times Like These” from Kid Rock’s upcoming album and a compilation of live hits from his two-night, sold-out homecoming at Comerica Park last summer.

Building on the momentum created in their 2009 partnership, when newly launched Red Stag by Jim Beam™ Bourbon sponsored Kid Rock’s “Rock N’ Rebels” tour, legal-aged Kid Rock fans and Jim Beam fans alike can now enjoy an exclusive music offering while sipping Bourbon in their backyard. These downloads, available via tear pad or on special edition gift cartons of Jim Beam and Red Stag by Jim Beam (where legal), mark the first time a spirits brand and major record label have worked together to distribute new music from an A-List artist via a non-traditional retail channel on a massive scale.

“Kid Rock’s unique blend of music is a great fit for Jim Beam. We are excited to build on our partnership and take our relationship to the next level with this fully integrated program,” said Kelly Doss, senior director Bourbons, Beam Global Wine & Spirits, Inc. “Kid Rock music downloads are not available online, so this innovative offer rewards our mutual fans with an opportunity to download some of their favorite Kid Rock music to enjoy with a glass of their favorite Bourbon this summer.”

im Beam and Kid Rock will continue their commitment to service members by encouraging fans to join them in supporting America’s heroes through Operation Homefront®, a nonprofit organization providing emergency and morale assistance to troops, the families they leave behind and the wounded warriors that return home. Each special edition Kid Rock carton of Jim Beam and Red Stag by Jim Beam will be marked with instructions on how to donate $5 to Operation Homefront by texting SALUTE to 90999.

Fans must be 21 years of age or older to participate. This offer is only valid in states where legal and while supplies last. Go to http://www.jimbeam.com

Dr.Whisky: Malt Mission 2010 #384

doctorwhisky@gmail.com (Dr. Whisky) — Wed, 28 Apr 2010 15:25:43 +0000

Glenfiddich 1958 Private Vintage
Cask 8642, bottle 135, bottled 5th July 2006
Speyside Single Malt Whisky
46.3% abv
£3300

I have been reading a lot about water lately, in particular (obviously), how it relates to the making of Scotch whisky. The importance on a very practical level is clear: distillery founders in days gone by needed a good, clean source that was steady and inexhaustible, or at least seemingly so. Water is key to the whole whisky making process (malting, mashing, ferementing, heating, cooling, etc) and without it we'd have little more than a pretty yeasty breakfast cereal and some superior race would have found a way to serve us porterhouse style. Good thing we scared them off by such a glorious display of intelligence as usquebaugh.

In the 70s, and still in some promo materials today, distilleries really made a big marketing stink about their water sources. It made sense as single malts were just emerging in global markets and the consumer needed simple, memorable, and romatntic points of difference to know, say, Glenlivet from Glenfiddich. Add to this the business reality of consolidation that was running rampant at the time and larger companies were centralizing their bottling plants and using treated water to bring their malts and blends down to desired strength. Obviously, a major point of difference at that time would have been adding unique value to unique NATURAL water sources.

Glenfiddich is the only Scotch Single Malt Whisky to use a single spring source in all processes from mashing to bottling, and most folks who have a bottle or tube at home can read about the Robbie Dhu spring, a spring so important to the family that William Grant himself bought the surrounding hills to protect it. Romantic? Check. A great show of integrity? Certainly. But does it actually effect the TASTE of the whisky? Science says "meh."

The Scotch Whisky Research Institute is an amazing scientific body that is funded by whisky makers large and small to perform research of value to distillers, the wider industry, the environment, trade organizations (the SWA, for example), and the government. Today, the SWRI is involved in a wide variety of research projects, but most of the research into raw materials, a category under which water would no doubt be included, looks primarily at barley and other cereals, yeast, wood, and starch/gumlike polymers contained in cereals. So, does that mean the water verdict is already in? Does the water used in production of scotch whisky have any effect on the final flavour of a given whisky?

Big thanks to Ian Millar to bringing this treat to an event I attended in Miami. And extra thanks for letting me take this old dame back to my room...

For more Glenfiddich distillery info or to see all Glenfiddich had on the mission, click HERE.

TASTING NOTES:

A warm, rounded nose of soft spice notes, caramel, green grapes, fudge, and walnuts. Beautifully rich and elegant.

Surprisingly bright, sweet sherry notes that dry into raisins and figs, eventually sandalwood, licorice root, freshly ground coffee and dark chocolate. Long oak driven finish with sweet/bitter balance of coffee/cocoa bean and winey flavours.

SUMMARY:

Stellar sherried oldie. Perfectly sippable at strength with bright, bold flavours that walk rather than run, whisper rather than scream. A gentle giant of which I wish I could have had more than a thimble-full.

Malt Mission #381
Malt Mission #382
Malt Mission #383

Malt Mission HOM E

Whisky Magazine: Dramming all over the world

Wed, 28 Apr 2010 13:24:09 +0000

One of the oldest whisky brands in the world, Glen Rossie, is being given a fresh rebrand with a new label, new bottle and a new chairman – Francis Rossi, lead singer and guitarist in legendary rock band Status Quo.

What began as a tipple on a tour bus ten years ago has matured into a Chairmanship for Rossi, who has taken a significant minority stake in the 196-year-old brand with The Brand Cellar, which acquired Glen Rossie from First Quench.

It is understood that The Brand Cellar is in talks with a number of interested parties regarding sales and distribution channels for the whisky – both via retailers and direct sales – although a decision on the final selected partners has yet to be agreed.

Dating back to 1814, the brand is being re-launched with a plectrum-inspired label and logo in homage to its new guitar-playing Chairman. Francis Rossi also features heavily on the new website, http://www.glenrossiewhisky.com , where 30 first-run, limited edition, signed Glen Rossie bottles are being given away.

David Birchall, Chief Executive Officer of The Brand Cellar, said: “Glen Rossie has a tremendous whisky heritage and as we approach its 200th anniversary in 2014 we have the ambition to turn it into a global brand.

“We signed a deal with Francis this year in Melbourne where he was touring and as Chairman – and as ‘front man’ for the Glen Rossie brand – we believe he can help us reinvigorate sales not just in the UK but, as someone who has sold 118 million records worldwide, overseas too.

Master of Malt Whisky: Adelphi Whisky

Wed, 28 Apr 2010 13:15:00 +0000

We’re proud to announce that we now stock whiskies from Adelphi. Over the years we’ve had the good fortune to sample quite a few Adelphi bottlings, and we’ve been very impressed, so we were thrilled when the new bottles arrived.

The Adelphi Distillery is actually one of the lost distilleries of Scotland, which operated from 1826 to around 1907. In 1880, the distillery was acquired by Messrs A. Walker and Co and it was Walker’s great-grandson, Jamie Walker, who restored the Adelphi name in 1993, but this time not as a distillery, as an independent bottler.

Jamie Walker was steadfast in his attention to detail and quality and when he sold the brand in 2004, he was keen that Adelphi’s reputation would continue to be upheld. He was approached by Keith Falconer and Donald Houston, who were originally after a single cask of whisky, but they ended up buying the whole business! Keith had been a chartered accountant for 25 years, and Donald still owns a global engineering business, so it was a new experience for both of them. With the addition of Alex Bruce (now a Keeper of the Quaich) and Liz Macdonald (formerly a P.A. to The Beatles!) the team was complete.

Adelphi only bottles whiskies they believe to be the best and for this they enlist the help of illustrious whiskyman Charles MacLean! It’s very refreshing to learn that every cask is left at natural strength, with no colouring or chill-filtration. The result is a fantastic array of some of the best whiskies in Scotland, packaged stunningly and left completely unadulterated.

We sampled a few recent additions to the Adelphi range:

Bunnahabhain 11 Year Old 1997 58.6%

Nose: Almost a hint of sulphur, but pleasantly so, it brings a hint of umami richness, almost musty with a biscuity, malty sweetness, chocolate, fruit, pepper.

Palate: Walnuts, brazil nuts, Nutella, raisins, tangy under-ripe fruit, a touch of oily smoke, a hint of salt.

Finish: Stunning finish with waves of mixed nuts and peels, crystallized fruits, smoke.

Overall: A delicious Bunnahabhain, wonderfully nutty and rich.

Mortlach 17 Year Old 1991 57%

Nose: Very sherried on the nose, beautifully so. Buttery toffee, thick brioche, hot buttered toast, mixed conserves and dates.

Palate: Exceedingly supple and rounded, perfect balance and delivery as the stewed plums and apples, Cadbury’s Fruit and Nut, crumble, biscuits, toasty oak spices.

Finish: Mochaccino, long and balanced, vanilla, spice.

Overall: Interesting, incredible coffee bean notes.

Breath of Speyside 18 Year Old 1991 54.3%

Nose: The colour suggests this will be a sherry monster, and the first nosing gives it all away. Thick, musty, rich, creamy sherry, absolutely stunning. A classically rich Speyside nose, ‘nuff said.

Palate: All sorts of fruits, some under-ripe, some over-ripe, some cooked. There are apples, pears, plums, berries, hints of cider, dessert wine notes, toffee, honey and walnut. Very complex.

Finish: Chocolate, brandy butter, marmalade, spices.

Overall: Those in search of a Glenfarclas sherry beast of a dram will not be disappointed.

All in all it was a stunning flight of Adelphi whiskies, we loved them

- The Chaps at Master of Malt -

What Does John Know?: New bourbon: McKenzie, Batch #1

Wed, 28 Apr 2010 11:00:14 +0000

The craft distillers continue cranking out new whiskeys. The newest from Finger Lakes Distilling, a bourbon, releases this Saturday. Details below.

In so many ways, it’s a good time to be a whiskey drinker.

MCKENZIE BOURBON BATCH #1 AVAILABLE MAY 1

Finger Lakes Distilling’s Locally-made Whiskey Makes Its Debut Just in Time for the Kentucky Derby

It’s a common misconception that Bourbon can only come from Kentucky. While the state puts out most of the Bourbon on the market, there are several distilleries in other parts of the U.S. making America’s Spirit. Starting May 1, a local distillery will begin selling a New York Bourbon that hopes to rival the best from Kentucky.

Finger Lakes Distilling, the first standalone distillery in the region, began production in late 2008 and selling unaged spirits such as vodka, gin, and liqueurs in June 2009. The distillery’s 300 gallon still has also been churning out lots of whiskey including an unaged Corn Whiskey, Rye (released November 2009), and now, Bourbon.

As a NYS Farm Distillery, Finger Lakes Distilling makes use of NY fruit and grains in all of its products. The same holds true for McKenzie Bourbon. The corn, which makes up about 70% of the Bourbon mash bill is an organic, open-pollinated variety grown near Penn Yan, NY that contributes to the rich taste of the whiskey.

McKenzie Bourbon is a true handcrafted product, as Finger Lakes Distilling retains control of all aspects of the whiskey-making process. Raw grain (corn, rye and barley malt) is transported to the facility where it is milled and cooked in one of two small mash kettles. Fermentation takes place in open top stainless tanks. The whiskey mash is double pot-distilled in small batches before it goes through a unique aging process, including the use of new charred American oak barrels and local Chardonnay barrels for finishing. The end result is a robust and old-fashioned tasting Bourbon.

The founders of the distillery argue over who the whiskey is named after. Brian McKenzie, President, started the company in the area in which he was born and raised. Another McKenzie, Thomas Earl, joined right from the beginning as Master Distiller, though no relation to Brian. “Everyone assumes we are brothers, and even though there are some similarities, we come from very different backgrounds. Just hearing Thomas Earl’s southern Alabama drawl will make you think he might know a thing or two about whiskey-making,” says Brian. “Thomas learned the trade from his family – he claims it was bred into him.” He has also worked in breweries, wineries and consulted for other small distilleries. Brian, a former banker, focuses on the financial, marketing, and legal aspects of the business.

Initially, McKenzie Bourbon will only be sold at the distillery’s tasting room overlooking Seneca Lake, just 5.5 miles north of Watkins Glen, NY. The bourbon will be priced at $45 and each 750 ml bottle will be marked with a batch number.

The distillery will host a Bourbon Release party on May 1, Kentucky Derby Day. Visitors wearing Derby hats will receive complimentary tastings and there will be live music from 2-5 p.m. Finger Lakes Distilling customers will also be able to attend a private reception following regular business hours to celebrate the release and watch the Kentucky Derby.

Visitors can also sample and purchase the full range of Finger Lakes Distilling’s products including Vintner’s Vodka, Vintner’s Wildberry Vodka, Seneca Drums Gin, Glen Thunder Corn Whiskey, and a wide range of liqueurs and grappa.

Finger Lakes Distilling products are also available at over 130 retail locations throughout NYS. “We’ve been focused primarily in our region, but have also had some success moving product into the metro-NY area,” says Brian. “We’re passionate about all our spirits, but as a couple of whiskey guys, we couldn’t be happier to have some bourbon ready for the bottle.”

More information about the distillery can be found at www.fingerlakesdistilling.com.

whiskynotes.be: Clynelish 1982 (Malts of Scotland #5895)

Wed, 28 Apr 2010 07:30:00 +0000

At the end of last year, there was a bit of a hype around the Clynelish 1982/2009 by Whisky Agency and the Synch Elli bottling by Daily Dram (both of which were drawn from the same cask, but at different strengths).

A few months later, there was a similar hype around this Clynelish 1982 by Malts of Scotland. Let’s find out…

Clynelish 27 yo 1982 (51,5%, Malts of Scotland 2010, cask #5895, 263 btl.)

Nose: even more beeswax than already expected in Clynelish. Also much more tropical fruit notes (tangerine, melon, peaches on syrup) and honey. Hints of biscuits. Baked apples. A hint of lemon grass. Marzipan. Overall quite sweet but with just enough oak and spices to… well… spice it up a little. What an exceptional profile. Mouth: an extension to the nose, fruity and still quite waxy but it’s less sweet. There’s a bit more oak now and a few flinty notes. Gets drier over time, with a salty edge and hints of tea and ginger. Finish: honeyed and waxy. The spiciness is still growing.

This Clynelish 1982 has all the typical distillery elements and is less austere and ‘warmer’ than the release by Whisky Agency / Daily Dram. Especially the nose is extremely attractive which makes it one of the better Clynelish I’ve tried. Around € 100. It was sold out in no-time, but recently the sister cask has been released (cask #5894), and I’ve heard it’s very very similar, so make sure you don’t miss it.

Score: 91/100

Edinburgh whisky blog: Balvenie Signature Batch 3

Tue, 27 Apr 2010 21:31:44 +0000

From time to time, everyone gets absorbed by marketing. It has its uses, granted, but at times it becomes a haze around you. Obscuring your vision, confusing your senses and trying to persuade your wallet to part with hard earned cash. Limited edition this, never seen again that. Argh! The reason I have written this, is [...]

caskstrength: Turning Japanese

noreply@blogger.com (aandarse) — Tue, 27 Apr 2010 20:09:38 +0000

Last Friday, Caskstrength.net was asked by the lovely folks at The Japan Society to put together a little tasting for a group of keen whisky drinkers. The event was to coincide with the opening of a brand new restaurant in Bishopsgate called Tsuru, which specialises in excellent, modern Japanese cuisine. Both Joel and I had to get our thinking caps on and pair up a whisky menu, which would hopefully compliment the wonderful range of dishes restaurant owner Emma and her head chef had dreamed up, whilst not undermining or overpowering the subtle flavours that Japanese food is famous for.

Across the 5 courses which were served we went with the following:

Vegetable Tempura (Aubegine and Asparagus)
(Paired with Yamazaki 12 yo)

Chicken Yakitori (Marinated chicken, served on skewers with a sweet and spicy sauce)
(Paired with Yoichi 12 yo)

Cornish Crab California Roll Sushi
(Paired with Miyagikyou 10 yo)

Japanese pickle Maki- inari tofu and sweetened Shiitake
(Paired with Hibiki blended 12 yo)

Toasted Seame Mochi Ice
(Paired with Yamazaki 18yo)

The fascinating thing about Japanese whisky is the incredibly unique flavour profile- no matter what age, type of maturation or indeed the inherent style (either peated or non-peated) it always has that 'quintessential' taste of Japan. There are Scotch whiskies that when tasted blind, could lead you to believe they're from another continent entirely, but you really know you're in for something different altogether with Japanese whisky.

After apologising for some of our pronunciation errors, the pairing went down a storm, with the sweet vegetable and creamy batter of the tempura going very well with the light, sharp and fruity Yamazaki 12 and the subtle smokiness of the Yoichi bringing out the lightly grilled style of the chicken dish.

However... our favourite (and I think we can speak for many of the guests in attendance...) was the pairing of Yamazaki 18yo and the Mochi. If, like us, you'd never come across this intriguing dessert before, try nipping down to your nearest Japanese food store- they are a taste sensation!! The dry, but rich fruity flavour of the Yamazaki 18 complimented this sweet (and vaguely rice pudding flavoured) ice cream dish perfectly and we were soon down to our last drop of whisky and Mochi's in no time at all!!

One of the guests menu's with scores

All in all, a superb night. For those of you who have in their collections a Japanese whisky, be it a light and summery Yamazaki, Miyagikyou or Hibiki, a peated Hakushu or Yoichi or even a flavour bomb like Karuizawa - give 'em a try with some food- you'll find the combination of flavours absolutely irresistable!

For more info on the Japan Society click here:

For more info on the excellent Tsuru restaurant click here:

caskstrength: Whisky, Don't fail me now!

noreply@blogger.com (aandarse) — Tue, 27 Apr 2010 12:39:12 +0000

Ok, this one's an absolute cracker. So good in fact, that we had to read it twice to actually believe it! News story of the week, if not the month, folks...

Francis Rossi, the legendary guitarist and singer with seminal British rockers Status Quo, is to become the chairman on the board of one of whisky's oldest brand names - Glen Rossie. How cool is this!!

The Original non-Rossi artwork

According to the Scotsman Newspaper, Rossi has bought a stake in the 196-year-old Glen Rossie whisky and become its chairman in the deal with The Brand Cellar, a company specialising in acquiring older brands. When The Brand Cellar approached veteran rocker Rossi, he said he did not need much time before he took the opportunity.

"I can feel my innards getting tingling. I'm elated by it. This is something different." Said a clearly excited Rossi.

Apparently he was first introduced to the whisky sometime in the past decade when a bottle was placed on the band's tour bus by a caterer who thought it was funny. Rossi said he first thought it was a joke, a bottle with nearly his name on it. It then became a regular appearance on the band's rider throughout their touring career.

Rossi continues that "it's something nice to sip late at night. I just like the idea of a drink with my name on it."

The new re-vamped Rossie....

The Scotch is to be relaunched in a new-look bottle carrying a label in the shape of a plectrum, in a nod to Rossi's music career spanning nearly five decades.

To win a very limited, signed bottle of the newly branded Glen Rossie, visit www.glenrossiewhisky.com

Sir, we salute you!!

you can read more about the story here, on The Scotsman website:

What Does John Know?: Anchor Brewery (and Distillery) sold!

Tue, 27 Apr 2010 08:37:08 +0000

This is the big news of the day here in the U.S. I’m seeing several news sources reporting it right now, but here’s one from Inc. Magazine. Give it a read.

What does the selling of a brewery have to do with whiskey? For starters, Anchor also makes whiskey (Old Potrero). In fact, Anchor, and its leader Fritz Maytag, pioneered the craft distilling movement here in the U.S., similar to how they lead the craft beer movement a couple decades ago.

The other connection to whiskey is the company buying Anchor: The Griffin Group. A couple years ago they purchased a major position in Preiss Imports. Preiss Imports bring into the U.S. Springbank, Duncan Taylor, BenRiach, GlenDronach, as well as distributing the Hirsch line of American whiskeys.

I’m not sure what all the synergisms are yet, but I am sure they will all play out in due time.

What Does John Know?: Recommend a book you like

Tue, 27 Apr 2010 08:04:26 +0000

Keeping in the theme of yesterday’s post, what book have you read on whisky that you really like and can recommend to others?

And why? Is it entertaining? Informative? Comprehensive? Ground-breaking?

whiskynotes.be: Jura 1999 (Boutique Barrels – Bourbon XU)

Tue, 27 Apr 2010 07:25:00 +0000

This Isle of Jura 1999 is part of a series of three Boutique Barrels. The first remarkable thing is that it’s a single cask – there’s only a handful of official single cask bottlings from this distillery. The label states ‘heavy peat’ (30ppm) and a Kentucky bourbon cask maturation. Not sure what XU means.

Isle of Jura 11 yo 1999 Boutique Barrels (55%, OB 2010, Bourbon XU cask finish)

Nose: nice profile with obvious peat but also orange skin and lemon grass. Very enticing. A bit of camphor. Flowers and a hint of vanilla. A few sharp cider notes. Water brings out more lemon grass and citrus with a candied edge. Mouth: a mineral start with apples, quickly taken over by a big wave of pepper, peat and deep smoke. A faint nuttiness in the background. Oranges again. Lemon cake. Some sweet vanilla and liquorice. Interesting wood (pine tree), bigger than I expected it to be at 11 years. Takes water well. Finish: ashes, sweet almond milk and vanilla, slowly getting drier. It takes a while before it has faded completely.

I especially liked the nose, which shows a nice balance between the oak influence and the fresh lemon grass. On the palate it’s a little less spectacular but still really nice. Modern and well crafted. Around € 60.

Score: 85/100

What Does John Know?: Your favorite whisky writers? And why?

Mon, 26 Apr 2010 12:10:55 +0000

When it comes to whisky writers, who do you enjoy reading? And why? Is it because you like their writing style? Or because you trust their reviews? Another reason, perhaps?

Let’s try to keep this discussion upbeat, so try not to dwell on why you don’t like someone. Also, to avoid any appearance of coming across as self-serving, please exclude me.

whiskynotes.be: Glenfarclas 40 years old

Mon, 26 Apr 2010 09:00:00 +0000

A couple of months ago I picked up the plans of Glenfarclas to bottle a 40 year-old at a price level well below the market standard. Glenfarclas has a huge stock of old casks, some of which are quickly losing strength. This bottling is not just a solution for this problem, it’s also a welcome evolution on the market because most other 40 year olds are sold as collector’s items with fancy boxes and a lot of blah blah. This is clearly a no-nonsese drinker’s whisky!

Highland Park 40yo is valued € 900. Glenglassaugh 40yo and The Dalmore 40yo cost around € 1600. Glengoyne 40yo will set you back € 4000. This Glenfarclas 40yo costs around € 330… Even an independent release from a lesser known distillery would be difficult to find for this amount of money.

This 40yo mainly contains casks from the late 1960’s. When I tasted it as a work-in-progress, I felt it still needed some tweaking, so I’m eager to find out what the end result is like.

Glenfarclas 40 yo (46%, OB 2010)

Nose: rich sherry with big hints of prunes and oak polish. Quite sweet and deeply fruity, with just some hints of pine needles and resin to make it drier. Lush notes of blackcurrant marmalade, tobacco and cigar boxes. Roasted moccha. A wonderful whiff of mint and eucalyptus. An old gentleman: very elegant. Mouth: starts on dried fruits with resinous notes. Evolves in a more herbal and more winey / tannic way. Orange liqueur. Chocolate. Some black olives. Maybe missing a bit of round creaminess here. Finish: long, resinous but not too oaky. A bit of balsamic vinegar and hints of chocolate. Getting drier.

This Glenfarclas 40yo has an excellent nose and it’s certainly one of the best opportunities to try such an old whisky. An example of a great vatting, but a tad more creamy fruit on the palate could have lifted it even higher. Around € 330.

Score: 91/100

Planet-Whisky.com

Edinburgh whisky blog: Mountains, Bears and Laphroaig QC

What Does John Know?: Drinking anything special for the Kentucky Derby?

What Does John Know?: Tullamore Dew gets a new home

Whisky Magazine: Wm Grant aquires Tullamore Dew

Edinburgh whisky blog: Balvenie Signature: Caption Competition

Edinburgh whisky blog: A Quick Dram: Balvenie Signature Batch 3

whiskynotes.be: Bowmore 1993 (Perfect Dram IV)

Bowmore 16 yo 1993 (59,9%, The Whisky Agency 2010, bourbon hogshead, 209 btl.)

Whisky Party: Best in Blog #78: 16 Tasting notes, Glenfarclas, Anchor and will someone please, please, please name that silly new bourbon. C’mon already!

What Does John Know?: Coming this fall: Angel’s Envy Bourbon

Master of Malt Whisky: Bruichladdich Whisky

Whisky Israel: Travel Retail only…

whiskynotes.be: Glenburgie 1983 (Nectar of the Daily Drams)

Glenburgie 26 yo 1983 (48,5%, The Nectar of the Daily Drams 2010)

Nonjatta: The Malt Of Kagoshima 1984, aged 25 years in sherry casks

Nonjatta: Suntory Pure Malt Whisky, Aged 7 Years (black label)

caskstrength: Spey As You Go - Part 4

Tocasaid: London's lies on public service cuts v. Norway's oil wealth

Whisky Magazine: Kid Rock and Beam

Dr.Whisky: Malt Mission 2010 #384

Whisky Magazine: Dramming all over the world

Master of Malt Whisky: Adelphi Whisky

What Does John Know?: New bourbon: McKenzie, Batch #1

whiskynotes.be: Clynelish 1982 (Malts of Scotland #5895)

Clynelish 27 yo 1982 (51,5%, Malts of Scotland 2010, cask #5895, 263 btl.)

Edinburgh whisky blog: Balvenie Signature Batch 3

caskstrength: Turning Japanese

caskstrength: Whisky, Don't fail me now!

What Does John Know?: Anchor Brewery (and Distillery) sold!

What Does John Know?: Recommend a book you like

whiskynotes.be: Jura 1999 (Boutique Barrels – Bourbon XU)

Isle of Jura 11 yo 1999 Boutique Barrels (55%, OB 2010, Bourbon XU cask finish)

What Does John Know?: Your favorite whisky writers? And why?

whiskynotes.be: Glenfarclas 40 years old

Glenfarclas 40 yo (46%, OB 2010)

Glenburgie 26 yo 1983
(48,5%, The Nectar of the Daily Drams 2010)