September 29th, 2010

Whisky producers: Surprise! Your new whisky isn’t the best thing since sliced bread

John Hansell

Yet so many times they think it is.

Don’t get me wrong. There are many talented whisky-makers out there. I have great respect for what they do, and they’re putting out some very nice, enjoyably diverse whiskies. But they have to be pretty naive to think that every whisky they put out is a classic.

Still, many producers, distributors, retailers and marketers in the industry feel this way. They get upset with me when I don’t give them a great rating.

In some ways, I can’t blame them. They’ve been conditioned to believe all their whiskies are great. These days, it seems like even “average” whiskies can win a medal (for a fee!) and there are recognized voices in the industry reviewing whiskies whose ratings average over 90. It’s no wonder that they get upset when I only give them an 86 (gasp!) which, in my view, is a very good whisky.

But, the really smart whisky producers take off the rose-colored glasses. They learn from constructive criticism, rather than dismissing it or being upset by it. They actually go out and try their competitor’s whiskies–especially the highly rated ones–in attempt to understand how they can improve their own product.

In the long run, it’s the producer who is constantly striving to create the perfect whiskey, although deep down inside they know that such a thing may not exist, who usually comes out on top in the long run.

Category: Marketing,Opinions,Reviews,Writers 128 Comments

September 28th, 2010

Whisky producers: be honest with your social media marketing.

John Hansell

I am asking everyone who works in the whisky business to identify themselves when commenting on this blog (or other blogs and forums, for that matter) on topics relating to your brands.

The anonymity of social media can often be a good thing. People can be honest and open with their feelings.

But people can also take advantage of this anonymity. There have been many times when I’ve given a mediocre or poor review of a whisky (or when you have commented unfavorable about a whisky), only to have someone chime in and say how great they think the whisky is. They usually are new to WDJK.  And, although they might use a fictitious name and email address, if they aren’t careful enough, I can trace their URL or IP back to a corporate whisky address.

When I catch someone pumping up their brand, I call them on it. I have done so here on WDJK several times. The list of guilty parties range from the largest down to the one of the smallest and others in between. (I’m not going to list specific brands. It will take me a long time to go through my 987 posts and your 16,610 comments and find them, and I don’t have the time right now.)

It doesn’t happen often, but it is still going on (as recent as this year on WDJK). I’m asking all those involved in the whisky industry to be fair and honest when using social media. If you work for a company and your comment is specific to one of your brands, identify yourself.

Category: Marketing,Opinions 40 Comments

September 27th, 2010

Whisky producers: be honest and straight-forward when marketing your product

John Hansell

“This is our first creation in 52 years, and it really is a creation…” –Maker’s Mark President Bill Samuels Jr., The Huffington Post.

I’ve been reading comments like this about the new Maker’s Mark “46″ Bourbon everywhere, not just in The Huffington Post. It’s the headline of most articles announcing the new bourbon, like here in Forbes. And when it’s not in the headlines, its usually stated somewhere in the article itself, like here in the Philadelphia Inquirer. Heck, it was even the headline in the press release put out on the wire.

While the statement sure is catchy, it’s not completely accurate. It’s really the third new Maker’s Mark bourbon in more than 50 years. In addition to Maker’s 46, there was a 101 proof Gold Wax expression (basically a higher proof version of the standard Red Wax bottling) and also a Black Wax “Select” which had older whiskeys in it. (I have included a photo of my bottle of the Black Wax version, next to a Red Wax bottle, below. I drank the two Gold Wax bottles I had.)

These whiskeys were not released in the U.S. (I picked up my bottles in Duty Free.) Still, they are different expressions of Maker’s Mark.

Don’t get me wrong. I really like the new Maker’s 46. And I have great respect for Bill Samuels, Kevin Smith (Master Distiller at the time), and the rest of the team at Maker’s. I just think that saying it’s the first new Maker’s Mark bourbon in over 50 years is stretching the truth a little bit.

How about you? Read any whisky marketing lately that didn’t come across as 100% accurate?

Category: Bourbon,Marketing,Opinions Tags: 113 Comments

June 28th, 2010

What does a whisky’s age really mean?

John Hansell

Maybe WDJK readers know, but apparently most people don’t what the age statement on a bottle of whisky means.

Chivas Brothers conducted a study (details below in their press release) and only 10% of the people queried knew that it was the age of the youngest whisky in the bottle. Nearly half of the people thought it referred to the average age, and 35% thought it meant the oldest age in the bottle.

We all know that there’s a lot of ignorance when it comes to understanding the fundamentals concepts of whisky (in this instance, age statement).  Chivas Brothers is launching a new global campaign titled “The Age Matters” to help demystify and clarify what the age statement really means.

Congrats to Chivas Brothers for embarking on something that will benefit everyone!

Additional note, which I am putting up after my original post: I do need to formally state though that I wish they were more clear that “older doesn’t always mean better”. To much of a good thing can work against you. Using Chivas as an example, I must say that I like Chivas 18 better than the younger AND older marks.

——————————

THE AGE MATTERS

Chivas Brothers launches global consumer campaign
on the importance of Scotch whisky age statements

 Today, 28 June 2010, the world’s leading producer of luxury Scotch whisky, Chivas Brothers, is launching a global campaign to advocate the importance and value of the age statements to consumers.

According to new research commissioned by Chivas Brothers, 94% of consumers believe the age statement serves as an indicator of quality, 93% believe that older whiskies are better quality and 89% actively look for an age statement when making a decision to purchase.

However, there is a global lack of knowledge about what the age statement actually means: only 10% understand that it refers to the youngest whisky in the bottle, nearly half (48%) believe an age statement refers to the average age and 35% believe it signifies the oldest whisky present.  The Scotch Whisky Regulations (2009) make clear what an age statement means – the age of the youngest whisky in the bottle.

Chivas Brothers, Distiller of the Year 2009, is responding with a campaign called The Age Matters, which will manifest itself through stand-alone activity as well as through integration across the company’s aged whisky portfolio, which includes the Ballantine’s, Chivas Regal, The Glenlivet, and Royal Salute brands.

The aim of the campaign is to enable consumers to understand fully the age statement and to appreciate the value of the premium product they are purchasing.

One of the greatest influences on the flavour of whisky comes from maturation. Much of the complexity of Scotch whisky comes mainly from its time in oak casks in Scotland; with outstanding spirit and excellent wood management, it follows that the longer the maturation period, the more complex the whisky.

From 1 July 2010, consumers will be encouraged to look for age statements on Scotch whisky, via point-of-sale materials, advertising and public relations.  A logo using the language Guaranteed Age Whisky has been created for usage in retail, and will be visible in the environment of Chivas Brothers brands that carry an age statement. 

Christian Porta, Chairman and CEO of Chivas Brothers Limited, says: “The revelation that so many existing whisky drinkers do not understand that the age statement refers to youngest age of the whisky, shows that there is an opportunity for us to inform them.

“In an age when consumers of luxury goods increasingly demand transparency and authenticity from brands, it is vital that we empower consumers with knowledge, so that they fully understand the value of what they are buying.”

Category: Marketing,Scotch whisky Tags: 51 Comments

May 13th, 2010

The Macallan announces next installment of “Masters of Photography” series

John Hansell

 You might remember the first time Macallan did this. I wrote about it here back in 2008. It involved a well-known photographer, a beautiful naked blond on the distillery grounds at Macallan, and the eventual images being showcased on bottles of 30 year old Macallan. To say the least, it created quite a stir. 

Well, The Macallan has introduced the second installment in this series. This time it’s with a different photographer. I’m not sure if there will be any naked blonds, but they do promise “a dramatic and yet romantic ‘art noir’ voyage; a stylish couple and the key secret behind The Macallan.”

Wow, my imagination is running wild with that description! You’ll find all the details below in the press release I received.

ANNOUNCING MASTERS OF PHOTOGRAPHY II
INTRODUCING ALBERT WATSON

Today, The Macallan single malt whisky announced that the next photography partnership in their Masters of Photography series is going to be with the legendary Albert Watson.

Scots born, Watson is famous worldwide for his celebrity, fashion and art photography. Photo District News named him one of the 20 most influential photographers of all time. He has shot posters for major Hollywood movies such as ‘Kill Bill’, ‘Memoirs of a Geisha’, ‘The Da Vinci Code’, as well as shooting over 200 covers for Vogue and Rolling Stone magazine. In fact, in 2007 one large-format print of his sold for $108,000 at auction. He is also an acclaimed director with over 500 TV commercials to his name.

The Macallan Masters of Photography II will be in an entirely different style to the first edition in the series, shot by Rankin.

The subject of the project must be kept under wraps, for the moment, until shooting is complete but the key ingredients include: a dramatic and yet romantic ‘art noir’ voyage; a stylish couple and the key secret behind The Macallan.

Ken Grier, Director of Malts, The Edrington Group, said: “I am extremely excited about working with the hugely talented and influential Albert Watson. His creativity is fabulous, but not only that, he exudes an aura of charm and quiet confidence that is very much in keeping with The Macallan   

“As part of this unique project, art and whisky lovers alike can follow The Macallan shoot with Albert Watson by following my daily blog.  The blog posts will start from 31st May at www.blog.themacallan.com.

Albert Watson, added: “I am looking forward to working with The Macallan on such a prestigious project. The partnership with a premium, Scottish iconic brand will give me a once in a lifetime photographic opportunity to create a lasting legacy as part of The Macallan Masters of Photography series.”

The final result will be revealed by The Macallan at a series of glittering events later in the year.  Further details will be revealed in the months to come.

-Ends-

Please enjoy our brands responsibly.  www.drinkaware.co.uk

Notes to editors

 

  1. The first Macallan Masters of Photography was launched in 2008 with Scots photographer Rankin.  Rankin produced 1,000 individual black and white images captured on Polaroid.  Each limited edition bottle of rare 30 year old Macallan Fine Oak single malt displayed a bespoke label featuring one of Rankin’s images, accompanied by the original Polaroid.

 

The array of images featured artistic nude studies of Tuuli, Rankin’s muse and wife, contrasted by shots of the dedicated craftspeople of the distillery, and still life images of the surrounding flora and fauna at Easter Elchies Estate.

  1. The Macallan is ranked number two by value* among the world’s top selling single malts and is recognised as being a leader within the Scotch Whisky industry when it comes to innovation.

*IWSR figures ending December 2006

Category: Marketing,Scotch whisky,Whisky-related items Tags: 47 Comments

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

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