The BenRiach 10th Anniversary bottling is a strictly limited one-off bottling to commemorate a very special occasion.
Back in 2004, Billy Walker and his two South African partners Geoff Bell and Wayne Kieswetter purchased BenRiach and turned it into one of Scotland’s most admired distilleries.
On September 20 that year, the first distillation under the new owners was filled to cask. Ten years on, Billy Walker has married together four outstanding casks from the first week of production to create this limited bottling, at 46% vol, with only 1106 bottles available for sale.
The four bourbon barrels – 7257, 7258, 7259 and 7260 – distilled on September 21, 2004, are perfect choices to celebrate BenRiach’s tenth birthday, as the tasting notes show.
Also released today is another exclusive expression – the BenRiach 35 years old.
Non-chill filtered, bottled at natural colour and at 42.5% vol., it superbly complements BenRiach’s award-winning 25 years old which was released in 2006. And like the 25 years old, the 35 years old is a classic Speyside, proffering some lovely fruit notes and dry spice – sweet, fruity and simply beautiful.
Billy Walker’s tasting notes show this is an exceptional malt to be consciously savoured, enjoying every stage from nose to tongue to afterglow with each sip.
Gleaming rich golden amber.
Luscious tropical fruit salad syrup with a delicate ripped mint and chocolate back note; all warmed by a gentle toasted oak spice.
A classic Speyside style combining waves of papaya and dried apricots with freshly-sawn oak spices, touches of golden syrup and distant milk chocolate which gently flow through the elegant long finish.
This latest stellar batch from the Aberdeenshire distillery is an exceptional 24 year old whisky that’s been specially selected by Billy Walker from some of the oldest and most characterful Oloroso sherry casks at GlenDronach.
Bottled at 48.9% vol and individually numbered by hand, the batch is limited to just 1180 bottles and generously filled with luscious fruity aromas, rich sherry and dark chocolate flavours.
Glistening burnt amber holds a rich crimson heart.
A magnificent combination of honey-drenched dates and succulent raisins which gently ebb and flow with waves of delicate orange blossom, mint and cracked black pepper. Hints of glazed cherries and toasted almonds perfectly complement the seductive nose. A nose to be appreciated slowly and often.
A fabulously full-bodied, vibrant palate captures a multitude of classic sherry cask characteristics. The delicate sweetness of rum-soaked golden sultanas refines rich espresso, dark chocolate and treacle toffee. Zesty orange oil softens to a deep clove spice and prolongs the ever-changing palate. A sublime example of understanding the relationship between cask and single malt perfectly.
Sales Director Alistair Walker commented: “Winter brings much that has to be endured but this trio of new releases will help lift your spirits. They are stunning drams that brilliantly sum up everything we do at BenRiach and GlenDronach.”
GLENGLASSAUGH RELEASES RARE 51 YEARS OLD SINGLE MALT
This complex and sophisticated dram is an extremely rare, one-off whisky. Bottled at cask strength on May 14 this year, non-chill filtered and with no colour added, this is truly an exceptional dram.
Specially selected by Master Distiller Billy Walker, the rich and flavoursome whisky is from 1963 cask 3301 and has been maturing in our coastal warehouses at Portsoy for over 51 years. Distilled and filled to cask on February 15 1963, it is one of the oldest casks in our inventory and brilliantly captures Glenglassaugh’s unique Highland coastal character.
Founded in 1875 by local entrepreneur James Moir, Glenglassaugh was mothballed for over twenty years, lying silent and forgotten until production was re-started in 2008. It was taken over by BenRiach last year and the distinctive fruity character of its whisky is loved by all who discover it.
Master Distiller Billy Walker said: “We’ve inherited some extraordinarily fine whisky at Glenglassaugh. It’s a real treasure trove and the 51 years old is the oldest bottling ever released from Glenglassaugh…and it is of unbelievable quality.
“It’s a gorgeous Glenglassaugh – a silky, sublime balance of fruits and herbs mingling seductively with astonishingly refined oaken notes. Put simply, it is elegance personified.”
Colour: Rich mahogany holds a deep crimson edge.
Nose: Fascinating depths and layers develop from figs and prune syrup to delicate apricot and hints of blackberry. All carry invitingly subtle soft Belgian chocolate and intriguing hints of roast coffee.
Palate: The exclusive mellow yet full-bodied character gives a rich, complex symphony of red fruit preserve, touches of treacle and the slightest mountain herb influence. Gentle clove oil, distant sour cherries and the softest peppery oak add a memorable sophistication to this rare vintage.
Finish: The rarity of the vintage mirrors the rarity of the unique characteristics of the whisky. Combining many facets of its ever-changing nature as it opens on the palate, the style and elegance of this rare whisky are to be savoured.
The Glenglassaugh 51 Years Old comes in a beautiful wooden box, hand-crafted in Scotland. Each bottle is hand-numbered and comes with a certificate of authenticity signed by Billy Walker.
Teeling distillery – First New Copper Pot Stills Arrive in Dublin in over 125 years
Reviving the Spirit of Dublin, the Teeling Whiskey Company (TWC) this week witnessed the historic arrival of three new, handcrafted copper pot stills at the new whiskey distillery, located in Dublin’s Newmarket in The Liberties.
The pot stills mark a milestone for the Teeling family, bringing whiskey production back to their ancestral roots in Dublin 8. The new distillery will be a modern revival of the Teeling distillery that thrived in the area in the 18thcentury.
Crafted in Sienna in Italy by Frilli Impianti, who have been making distilling equipment since 1912, the traditional copper pot stills travelled 2,275 kilometres to their new home in The Liberties, where they were assembled on-site. The 15,000 litre wash still, 10,000 litre intermediate still and 9,000 litre spirit still will be at the heart of the distillery and are essential for creating the distinctive flavour of Teeling Whiskey.
The Teeling Whiskey distillery is the first new distillery in Dublin in over 125 years and will have the capacity to produce 500,000 litres of whiskey on an annual basis. The Teeling Whiskey brand is already on sale in Ireland and is currently in over 30 export markets. The construction of the new distillery will guarantee future supply for the Teeling Whiskey brands and allow the creation of a range of innovative and authentic Irish whiskeys based on the traditional and unique Dublin style of distillation
Jack Teeling, founder and managing director of the Teeling Whiskey Company commented “Today is a major milestone in the development of the new Teeling Distillery, with the final pieces of the jigsaw, the copper pot stills, finally positioned in their new home in Newmarket. We are extremely proud to be returning to our ancestral distilling roots and bringing whiskey distillation back to Dublin. We look forward to the first spirit flowing from our new stills and opening our doors to the public to come see a real Dublin distillery in operation in 2015. ”
The new Teeling Whiskey distillery received planning permission in January 2014 and started work on site in August with over 100 people employed during the construction of the distillery with 30 permanent jobs planned for following its completion. Commission of the new distillery will happen early in the New Year and with the distillery opening its door to visitors soon afterwards.
Work begins on new £100m The Macallan distillery
drington has marked the official start of works on its iconic new distillery and visitor centre for The Macallan.
The Macallan is one of the core brands of Edrington, Scotland’s premier producer and distributor of global spirits brands.
Edrington Chief Executive, Ian Curle was joined on site at The Macallan estate in Speyside by Bill Robertson, Executive Chairman of Robertson and Graham Stirk, Partner of Rogers Stirk Harbour + Partners, to mark the occasion.
Ian Curle said: “Today represents an exciting new chapter for Edrington and a major step in The Macallan’s long term commitment to be the leading premium spirit in the world. The collaboration between Rogers Stirk Harbour + Partners (RSHP), Robertson, and Forsyths brings together one of the world’s leading architects and the elite of Scottish craftsmen. Over the next three years we will bring The Macallan brand experience to life in a truly unique style.”
Bill Robertson said: “We are delighted to officially commence works today. The site will be dramatically transformed over the coming months as the iconic distillery and visitor centre starts to take shape. By understanding the vision of The Macallan and working in partnership with them, RSHP and Forsyths, we will deliver a truly beautiful and inspirational building.”
The new facility received planning permission in August this year and the project will deliver significant benefits to the national and local economy.
Designed by RSHP to complement the natural beauty of the area and The Macallan Estate, which overlooks the River Spey, the new home of The Macallan is scheduled to open to the public in spring 2017.
Graham Stirk, lead architect and Partner, RSHP, said: “Our design for the distillery and visitor centre celebrates the whisky-making process as well as the environment that has inspired it. The design is essentially a series of a grass-covered undulating roof forms that are sympathetic to this Area of Great Landscape Value. Together we are creating a bespoke building for The Macallan that will further enhance the visitor experience whilst ensuring the on-going quality of this unique Single Malt.”
Ian Curle concluded: “Respected local crafts and skills are at the heart of The Macallan’s uncompromising approach to quality, and we are very pleased to be working with both Robertson and Forsyths to write the next chapter in the history of The Macallan.”
Tamdhu Distillery Welcomes New Manager
It’s the end of an era at Tamdhu Distillery as one of the whisky industry’s longest serving managers retires and makes way for his replacement.
Tamdhu Speyside Single Malt Scotch Whisky has appointed Sandy McIntyre as the new Distillery Manager, replacing Sandy Coutts who steps down after over 40 years service.
Sandy McIntyre joins Tamdhu Distillery from Diageo where he spent eight and a half years working across Burghead & Roseisle Maltings, Glenlossie and Mannochmore Distilleries and Glen Spey Distillery in Rothes in various positions including Malt Operations and Site Operations, overseeing production, quality, process and energy efficiency.
Sandy will be responsible for the day-to-day operations of Tamdhu Distillery including all aspects of production, warehousing, HR, health and safety, maintenance, spirit and cask quality as well as compliance for the site, and supporting brand development and promotion.
Robbie Hughes, Group Distillation Manager for Ian Macleod Distillers who own the Tamdhu brand, said: “We’re really pleased to have Sandy McIntyre on board with us. His previous experience will contribute greatly to the distillery. Having been re-launched less than two years ago, it’s a very exciting time at Tamdhu and Sandy will play a key role in its future.
“We would also like to take this opportunity to send our best wishes to Sandy Coutts who will now retire from Tamdhu after more than 40 successful years. We hope he enjoys a very well deserved rest!”
Sandy McIntyre said: “I am really excited to be joining Tamdhu Distillery and I’m looking forward to the challenges the role will bring. The dedicated team at Tamdhu is committed and passionate about our brand and despite only being on site for less than a month that can-dhu-spirit is already felt by myself too.
“Taking over the reins from Sandy Coutts has been a delight and pleasure as he has historical and detailed knowledge of the site and the process, and being able to draw upon that knowledge as part of my hand over has been invaluable. Tamdhu is a quality spirit from a site that prides itself on tradition and nothing is more pleasurable than showing off our people, our process and our product.”
Tamdhu is owned by one of Scotland’s leading, independent family-owned distillers, Ian Macleod Distillers. Tamdhu was born on the banks of the River Spey in 1897 – an era when anything seemed possible. When obstacles were there to be overcome, an age of the CAN-DHU ATTITUDE. Its quality is defined by the hint of peat in its malted barley, the natural Speyside water which is drawn directly from the Tamdhu spring and the 100% exclusive use of only the finest oak sherry casks.
KINGSBARNS DISTILLERY OFFICIALLY OPEN
The Kingsbarns Distillery and Visitor Centre officially opened its doors to the public on Monday 1 December. The first visitor was the aptly named Mr. New, who lives locally and has watched the build with interest over the past year and a half.
Located in The East Neuk of Fife, Scotland and overlooking the world-renowned Kingsbarns Championship Golf Course, the arrival of this single malt distillery to the area officially marries together two of Scotland’s finest exports, golf and whisky and is the newest Lowland whisky distillery in the St Andrews area.
Director William Wemyss and Distillery Founder Douglas Clement marked the opening of the Distillery on St Andrews Day (Sunday 30 November) with an official plaque unveiling at a private event attended by industry leaders, close friends and family.
Internationally acclaimed musician James Yorkston who is from the area celebrated the occasion by performing an intimate set including a song penned specially for the occasion.
Speaking on behalf of the Wemyss family, Director William Wemyss commented:
“Since we bought the Kingsbarns project in 2013, it has been a very exciting year for us. Building a whisky distillery is a once in a generation opportunity and we are looking forward to playing our part in bringing a reinvigoration to the Kingdom of Fife.”
The Scottish Government also supported the development with a European Food Processing and Marketing grant. Food Secretary Richard Lochhead said:
“I’d like to congratulate the Wemyss family and their investors for creating and opening The Kingsbarns Distillery and Visitor Centre here in Fife. This will provide a fantastic added tourist attraction for the many thousands of golf lovers who flock to the ‘Home of Golf’ at St Andrews each year.
“The Scottish Government, which provided support for this project through the Food Processing, Marketing and Cooperation Grant Scheme, welcomes this new distillery to the family of Scottish Craft Distilleries. As well as creating jobs, it will also further enhance the area in terms of tourism activity, bringing Whisky aficionados and golfers to this part of Fife.
“2015 is the Year of Food and Drink in Scotland: a time for us to celebrate our rich natural larder and incredible offering of some of the finest luxury products in the world. Our whisky is second to none and I have every confidence that The Kingsbarns Distillery and Visitor Centre will enrich our reputation for exceptional whisky offerings even further. I wish the Wemyss family the very best of luck in their endeavor.”
The new Kingsbarns Single Malt Scotch whisky will be classified in the Lowlands region and available after a minimum of three years maturation in oak casks. Fife grown malted barley has been secured to make the spirit and it will be matured predominantly in ex-Bourbon casks. The visitor centre offers a unique opportunity for guests to watch the process first-hand and be part of the history of the Kingsbarns Single Scotch Malt Whisky in the making.
Key members of the team include Peter Holroyd as Distillery Manager and the Distillery Founder Douglas Clement as Visitor Centre Manager.
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