March 15th, 2010

Macallan’s new “Ice Ball Serve”

John Hansell

I don’t drink my scotch with ice, but maybe some of you do? (See press release below.) What do you think?

PRESS RELEASE

March 15th 2010

Raising the Bar – The Macallan Introduces the Ice Ball Serve

The ice or water debate has long remained a fiercely contested subject amongst whisky drinkers and The Macallan has thrown its hat into the ring by creating an innovative serving method expressly for those who like their whisky with ice.

Believing the perfect serve to come down to personal preference, The Macallan has pioneered the Ice Ball Serve.  It is the first real move by any whisky brand in the UK to present whisky in an innovative, contemporary fashion and open the doors to a growing adult population that regards ice as an integral part of the spirit-drinking experience.

The Ice Ball Serve is based on the Japanese tradition of serving hand-carved ice with ultra-premium spirits.  The ice ball press instantly creates a flawlessly formed sphere of ice that adds a touch of theatre and sophistication.

The Macallan’s Marketing Assistant, Pat Lee, explains the science part: “The Ice Ball Press was inspired by Japanese cocktail culture where artisans hand-carve ice balls from massive slabs to create an uninterrupted surface that cools spirits quickly and evenly.  The ice ball melts slowly to preserve the integrity of the spirit.  We have updated this process, by developing a copper press that instantly trims a block of ice into a flawless ice ball.  This, combined with our masterful single malt Scotch whisky, is The Macallan Perfect Serve.

“The Macallan’s liquid excellence is continuously defined by its unprecedented elegance and versatility. The ice ball balances these qualities. As global cocktail culture has evolved, ice has become central to the modern-day spirits experience.  With an eye on this trend, we created The Macallan Perfect Serve, to modernise the way single malt can be enjoyed and appeal to a wider range of consumers.”

In essence; The Macallan ice ball serve takes this traditional practice to the ultimate level, with a single perfect sphere of ice, a unique beautiful serve with the benefits of maximum chill with minimum dilution.

Enjoy the perfect ice-ball serve at the following bars and restaurants:

London:
Rules                                 
The Ritz Hotel                                 
Claridges                                        
The Connaught Bar, The Connaught Hotel, London
The Dorchester Hotel, London
Hawksmoor
50 St. James
Milk & Honey
Artisian Bar, The Langham Hotel
Quo Vardis
Boisdale Belgravia      
Blue Bar    
The Ivy Club 
The Lanesborough Hotel
The Albannach Bar                

Scotland:
Balmoral Hotel
Tiger Lily, Edinburgh
The Old Course Hotel, St Andrews
29, Glasgow
Blythwood Hotel (Glasgow)           
Dean Bar (Edinburgh)                      
Caledonian Hotel                             

Yorkshire:
Oulton Hall, near Leeds, West Yorkshire                             

Category: Marketing,Scotch whisky Tags: 86 Comments

March 15th, 2010

WhiskyFest Chicago nearly sold out!

John Hansell

The 10th Annual WhiskyFest Chicago will be on Friday, April 23rd. You can find all of the details here, including the list of whiskies being poured and a listing of the seminars for the evening.

I’m posting this up to let you know that, if you were thinking about buying tickets, don’t wait too long. VIP tickets sold out a few weeks ago and there aren’t too many General Admission tickets left.

How many of you already bought tickets? If you are coming, be sure to track me down and say “Hi”.

Category: WhiskyFest 12 Comments

March 15th, 2010

Review: Balvenie 15 year old, Single Barrel

John Hansell

The Balvenie “Single Barrel,” 15 year old, (Cask #7266), 47.8%, $62
One of the finest Balvenie 15 year olds that I’ve tasted. The flavors are clean, well defined, confident, and beautifully balanced. Full malty foundation (with some ripe barley thrown in). Soft, creamy vanilla, honeycomb, bright fruit (orange, nectarine, lemon peel, hints of pineapple), with emerging dried vanilla, coconut, oak resin, and subtle anise. Polished oak finish. It doesn’t have the depth that the classic older Balvenies have shown in the past, but what it does have, it has in spades. Quite splendid! (A Julio’s Liquors exclusive.)

Advanced Malt Advocate magazine rating: 91

Category: Reviews,Scotch whisky Tags: 33 Comments

March 12th, 2010

What is Irish whiskey, really?

John Hansell

Other than the fact that it is distilled in Ireland and aged for a minimum of three years in oak barrels, what is Irish whiskey?

Most of the time when you read in general media how Irish whiskey is defined, they will say that Irish whiskey is different from Scotch whisky in that it’s not smoky like Scotch whisky. And, they’ll say that Irish whiskey is distilled three times, while Scotch whisky is only distilled twice. (Many times they will continue this train of thought with the comment that, because Irish whiskey is distilled three times, it’s smoother than Scotch whisky.)

If I had a dollar for every time I read these generalizations, I could afford to buy a couple bottles of Redbreast 12 year old.

But, as most of you know, these generalizations are not completely accurate. Most Scotch whisky is not smoky, and there are triple distilled whiskies in Scotland (e.g., Auchentoshan).

In Ireland, whiskeys distilled at Cooley are only distilled twice, and they make smoky whiskeys there too (Connemara). In fact, I have heard of the Cooley distillery referred to as “a Scotch distillery that just happens to be located in Ireland.”

Plus, I have enjoyed smooth Scotch whiskies, and tasted some harsh Irish whiskeys over the years. So, the whole “Irish whiskey is smoother than Scotch whisky because it’s distilled three times” statement isn’t exactly accurate either.

Some enthusiasts more “in the know” will point out that what differentiates Irish whiskey from Scotch whisky is that Irish whiskey is made (at least in part) with “pot still” whiskey (i.e. from a mash containing both malted AND unmalted barley), rather than Scotch whisky which uses a 100% malted barley mash bill in its pot stills. Some Irish whiskeys (e.g., Redbreast, Green Spot) are 100% pure pot still whiskeys.

It’s true, if you look at the Irish whiskeys made at the Midleton distillery in County Cork (Jameson, Powers, Paddy, Tullamore Dew, Redbreast, Green Spot, etc.), there is a pot still component in these whiskeys. But, you won’t find “pot still” whiskey in Bushmills or the whiskeys produced at Cooley.

So, what is Irish whiskey, really?

Category: Irish whiskey,Opinions 48 Comments

March 12th, 2010

Drinking anything Irish on St. Patrick’s Day?

John Hansell

St. Patrick’s Day is on Wednesday. Is Irish whiskey on your agenda? If so, what?

Or perhaps you’re drinking some other type of whiskey, or just sticking with Guinness?

Do tell! (But please…no green beer.)

Category: Special events 48 Comments

March 11th, 2010

Gordon & MacPhail introduces world’s oldest whisky

John Hansell

Gordon & MacPhail has broken the 70 year old barrier with a 70 year old Mortlach under the new “Generations”  label. I also have a very small sample of this whisky, so I’ll let you know my thoughts for those of you who are curious.

Here’s the press release I was also sent, which was enbargoed until today. It explains more about the whisky and the Generations concept.

The wait is over as the world’s oldest whisky sees the light of day

The world’s oldest bottled single malt whisky has been revealed today (Thursday 11 March) by whisky specialist Gordon & MacPhail.

Released under Gordon & MacPhail’s ‘Generations’ brand, Mortlach 70 Years Old Speyside Single Malt Scotch Whisky was finally revealed – and tasted – by special guests at a launch in the atmospheric setting of Edinburgh Castle’s Queen Anne Room. One precious bottle of Mortlach was piped into the Castle, escorted by guards from The Highlanders (4th Battalion).

The new-make spirit from Speyside’s Mortlach Distillery was filled into the cask on 15th October 1938 by John Urquhart, the grandfather of Gordon & MacPhail Joint Managing Directors, David and Michael Urquhart. Exactly 70 years later, the decision was made to carefully empty the cask and bottle the contents.

Founded in 1895, Gordon & MacPhail is known the world over as the custodian of some of the oldest and rarest single malts available. Members of the third and fourth generations of the Urquhart family now own and manage the business.

David and Michael Urquhart, Joint Managing Directors of Gordon & MacPhail said:

“This is a very special day for us, one we’ve literally been anticipating for generations. Our family has been in the whisky business for a long time, with each generation building and handing on a lifetime’s expertise to the next.

“We believe Mortlach 70 Years Old is a malt without comparison. If the reaction of those lucky enough to enjoy a dram today is anything to go by, whisky fans and people wishing to own a unique piece of Scotland’s liquid history will be very excited about it.”

Charles MacLean, a well-known whisky writer and connoisseur, who was allowed a sneak preview of the single malt, described it as “a delicate, fresh, vital, fruity whisky, with unusual attributes of waxiness and smokiness.”

Each bottle will be beautifully presented in a tear-shaped hand-blown crystal decanter with an elegant silver stopper. The decanter nestles in a stylish silver base and is framed in a handmade Brazilian Rosewood box, created using wood from Forest Stewardship Council (FS C) Certified sources.

Mortlach 70 Years Old was matured in a Spanish oak, ex-bodega sherry hogshead cask, which yielded 54 full-size and 162 small decanters bottled at cask strength (46.1% ABV). The recommended retail price in the UK is £10,000 per 70cl decanter and £2,500 for the 20cl version.

This is the first in a series of extremely rare malt whiskies to be released by Gordon & MacPhail under its ‘Generations’ brand.

For more information visit www.gordonandmacphail.com

Category: Breaking news,New Releases,Scotch whisky Tags: , 53 Comments

March 11th, 2010

Four Roses releases new 17 yr. old bourbon to celebrate 100th Anniversary

John Hansell

The Four Roses distillery turns 100, and they are celebrating with a new single barrel, barrel strength, 17 year old bourbon. (Price: $65-85.)

I received a press release (below) and review sample yesterday. I tasted it informally last night and really enjoyed it. My formal review will follow soon.

Four Roses Celebrates Distillery’s 100 Years
with Limited Edition Bourbon

17-year-old single barrel bourbon to be released in limited quantity

LAWRENCEBURG, Ky. (March 8, 2010) – Four Roses Bourbon is adding another barrel strength single barrel Bourbon to its collection of limited edition releases – this time, commemorating the 100-year anniversary of the opening of the distillery building in Lawrenceburg, Ky.
 
The Four Roses 100th Anniversary Limited Edition Single Barrel Bourbon will be released in early April just in time for the Kentucky Derby.  Bottled at barrel strength and non-chill filtered, the distillery will produce only about 2,300 bottles to be distributed nationally in markets where Four Roses is currently available.

Chosen from one of Four Roses’ 10 Bourbon recipes, the rare, 17-year-old offering boasts an aroma of brisk cloves and candied fruits while hints of peach and cherry meld seamlessly with creamy, spiced vanilla and oak.

“Every year our goal is to select the most special recipe aged to perfection,” said Jim Rutledge, Master Distiller of Four Roses Bourbon.  “A milestone anniversary deserves a milestone bourbon and we believe this release is one-of-a-kind.”

The Four Roses Distillery, on the banks of the scenic Salt River, is a special find on the Kentucky Bourbon Trail route.  The facility was built in 1910 and features a unique Spanish Mission-Style architecture rarely seen in Kentucky.  The distillery is listed on the National Register of Historic Places.

A gold etching of the distillery building is featured on the back of the limited edition bottle, adding to its appeal for the Bourbon enthusiast or collector.

Category: Bourbon,New Releases,Uncategorized Tags: 22 Comments

March 10th, 2010

If you could have one bottle…

John Hansell

…which magically refilled itself every time you finished it, what would it be?

Yesterday I asked you for topics you would like to discuss here on WDJK. There are already some great suggestions. Today’s post is from one of those suggestions. (Thank you, Red.)

So, what would be YOUR bottomless bottle of whisky?

Category: Opinions 117 Comments

March 10th, 2010

Review: Stranahan’s Colorado Whiskey (Batch #49)

John Hansell

Here’s another 16th Annual Malt Advocate award winner, which was originally announced here last month. (Our “Artisan Whiskey of the Year.”) This is my formal review for the Buyer’s Guide. A solid whiskey–especially for its age.

84 Stranahan’s (Batch #49), 47%, $55
It shows nice maturity, considering it contains whisky as young as two years old. Smooth, too, with layered sweetness (honeyed caramel, English toffee, maple syrup), tangerine, roasted nuts, and peppered with spice (warming cinnamon, glazed ginger). Good grip of tobacco and polished leather on the finish balances the sweetness that comes earlier. An example of the right way to do artisan distilling.

Category: Microdistilleries,Reviews Tags: 22 Comments

March 9th, 2010

What whisky-related topics would you like to discuss?

John Hansell

What do you want to chat about? Let me know what’s on your mind.

I try my best to come up with interesting discussion topics, but I’m sure you have some great ideas too. Let us know what they are. The ones I like I’ll use for future postings.

Thanks!

Category: Administrative,Opinions 58 Comments

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