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?
April 30th, 2010
Tullamore Dew gets a new home
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.
April 29th, 2010
Coming this fall: Angel’s Envy Bourbon
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!
April 28th, 2010
New bourbon: McKenzie, Batch #1
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.
April 27th, 2010
Anchor Brewery (and Distillery) sold!
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.
April 27th, 2010
Recommend a book you like
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?
April 26th, 2010
Your favorite whisky writers? And why?
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.
April 23rd, 2010
Review: Two new Tomatin whiskies (15 & 18 yr. old)
The first one is a 15 year old, aged in used bourbon casks. The second one is a revamped 18 year old. It has additional sherry cask aging, and it’s also bottled at a higher strength (46% versus the standard 43%).
The entire line’s packaging was also upgraded.
So, the regular line-up now consists of a 12 & 18 yr. old with some sherry cask aging, and a 15 & 25 yr. old, aged in used bourbon casks.
Tomatin, 18 year old, 46%, $60
A new, beefed up version of the 18 year old, with a higher alcohol level and (seemingly) more sherry influence. I must say that I really enjoyed the previous expression, rating it an 87 for its roundness and elegance. I really like this one too and its bold demeanor. Whether you like it or its predecessor comes down to preference and mood. Notes of toffee apple, pancakes drizzled with maple syrup, date nut cake, ripe fruit, and roasted nuts, all dusted with cinnamon, vanilla, and cocoa.
Advanced Malt Advocate magazine rating: 88
Tomatin, 15 year old, 43%, $40
A new expression in the portfolio. Quite fruity, with prominent honey-tinged citrus peel, nutty toffee, nougat, and vanilla fudge, leading to a gripping, firm, dry oak resin finish. Deeper and bolder than the 12 year old expression.
Advanced Malt Advocate magazine rating: 83
April 22nd, 2010
Review: Jura Prophecy
I just realized that I haven’t posted up this review yet (silly me), so here goes. I like this better than Superstition.
Jura “Prophecy,” 46%, $70
Like Jura “Superstition,” this is a peated expression of Jura whisky. Compared to Superstition, Prophecy seems richer, heavier, sweeter, deeper, leafier, with more tarry notes. I’m also picking up more spice (cinnamon, anise, dark chocolate) and some fruit (lime, mandarin orange, green apple), with a subtle, yet intriguing, suggestion of burnt popcorn. Prophecy is also bottled at 46% and not chill-filtered—which I think brings out more subtle nuances and texture in the whisky. The only tradeoff is that I’m picking up less of the Jura spirit and less sea characteristics. But this is a small tradeoff, considering how much more you’re getting with Prophecy. Promoted as a limited annual release.
Advanced Malt Advocate magazine rating: 88
April 21st, 2010
New Glenfarclas 40 year old whisky
Some of these older Glenfarclas whiskies are outstanding. I haven’t tasted this one yet, but hope to soon.
Oh, and the nice thing about this release: it’s being launched worldwide–including the U.S.–and it is priced fairly.
New Glenfarclas 40 Years Old Launched
Speyside, April 2010: Family owned Glenfarclas have added a new 40 Years Old whisky to their portfolio of premium Highland Single Malt Scotch Whiskies. Glenfarclas 40 Years Old has been bottled at 46% vol. from casks filled in the late 1960s, and selected by George S. Grant, Director of Sales and the sixth generation of the family which own and manage the distillery.
With good stocks of casks filled in the 1960s, the distillery is now able to offer whisky with a 40 years old age statement as part of their core range. This whisky will be available worldwide, with a quarter of production destined for North America.
George Grant’s tasting notes for this new expression read: ‘The nose is reminiscent of relaxing in an old leather armchair, while eating walnuts and chocolate-covered raisins. It has a sweet initial taste – orange segments dipped in liquid chocolate – then a lovely flavour of burnt brown sugar at the back of the mouth. The dry finish oozes big tannins and more rich dark cocoa beans. Let this whisky breathe a little or add a drop or two of water to fully open up the dram.’
Glenfarclas 40 Years Old will be formally launched on the 29thApril 2010, with a consumer tasting at the distillery during the Spirit of Speyside Whisky Festival. Places at this unique tasting, hosted by George Grant, are available to book via the festival’s website.
Glenfarclas 40 Years Old is presented in the Glenfarclas amber bottle and a ruby gift tube, with a design akin to the Glenfarclas 10 Years Old. By deliberately not over-packaging this old whisky, J. & G. Grant are able to offer the Glenfarclas 40 Years Old at a competitive UK recommended retail price of GBP 350.00. As George Grant explained, ‘Compared to other whiskies of a similar age, this has been priced to open and enjoy.’
For those looking to try before purchasing a bottle, The Coburg Bar at the Connaught Hotel, in London’s Mayfair, and the Mash Tun Pub in Aberlour, Speyside, are already offering drinkers the chance to enjoy this exceptional whisky by the dram.
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