They have introduced two new single cask Midleton Very Rare whiskeys. One is available in Terminal 2 at the Dublin airport, while the other is available at Dublin’s Celtic Whiskey Shop.

A producer always takes a risk when introducing single cask whiskies (Highland Park and Glenfarclas come to mind), because each cask varies in flavor and might alienate  some enthusiasts. I think, in the long run,  we are all the better for it.

I hope we see more interesting releases from the Midleton Distillery–and with broader distribution. They have the potential to make so many great whiskeys (with so much variety). The more the merrier.

I don’t normally post up press releases, but I”ll do it here (along with a photo).

Post update: One thing I forgot to emphasize initially–and this is important: these two new Midleton whiskeys are Pure Pot Still whiskeys. They are not a blend of PPS whiskeys and grain whiskeys, like the standard annual Midleton release. So, in this regard, these new Midleton releases are a kin to Redbreast and Greenspot.

New Exclusive Single Pot Still Whiskey Releases from Midleton

Midleton is synonymous with its annual vintage releases of the exquisite Midleton Very Rare blend but the renowned Co. Cork Distillery has now added to its limited releases of Single Pot Still whiskeys under the Midleton brand name with two new expressions which have been launched this month.

Both whiskeys are Single Cask bottlings destined for two individual retailers – the new Irish Whiskey Collection shop at the recently opened Terminal 2 at Dublin Airport and for the Celtic Whiskey Shop on Dublin’s Dawson St.   The two casks were personally selected by Master Distiller, Barry Crockett, as outstanding expressions of the Midleton pot still style.

The Terminal 2 release is a 19 year old pot still whiskey which was laid down in November, 1991 in a first fill American bourbon barrel and has, in a new departure for the Midleton brand, been bottled at cask strength (53.7%).  The cask strength affords the whiskey connoisseur the rare opportunity to experience a Midleton pot still whiskey as it emerges directly from the cask.  The tasting notes for the whiskey reveal a dark, fleshy fruit character in perfect balance with the underlying pot still spiciness.   The impressive presentation box includes a portion of stave from the barrel in which the whiskey spent its life maturing so that on opening the box, one can literally smell the whiskey.  Only 200 bottles were yielded from this Single Cask.

The Celtic Whiskey Shop release was laid down in December, 1996, also in a first fill American bourbon barrel and has been bottled at 46%.  This is a slightly lighter style pot still distillate with green apples and banana to the fore.  270 bottles were realised from this particular cask. 

Each bottle is individually numbered with the Terminal 2 expression retailing at €260 and the Celtic Whiskey Shop expression retailing at €225.

Laphroaig Triple Wood, 48%, $100
Similar to Laphroaig Quarter Cask, but also finished in oloroso sherry casks. Fruit and smoke: fleshy red berries, red licorice, toffee, ripe barley, coal tar, sun-baked seaweed, peat smoke, and a hint of coffee grounds. Tarry finish. I rated the Quarter Cask a 91, and I think this whisky is in the same ballpark. If you like sherry-influenced whiskies, then go for the Triple Wood. If not, then consider the Quarter Cask. (Currently Exclusive to Travel Retail and European specialist retailers.)

Advanced Malt Advocate magazine rating: 90

It’s not super- peated. I wouldn’t expect it to be. They don’t want to mask all of Glenmorangie’s suble complexities.

Glenmorangie Finealta, 46%, $80
Glenmorangie enters the world of peated whiskies (like everyone else these days—not that I’m complaining). Richly textured layers of sweetness (vanilla, toffee, milk chocolate), fruit (tangerine, orchard fruit—especially ripe cherry), roasted nuts, mushrooms, hint of menthol, and gentle smoke. Certainly entertaining, even if the whisky doesn’t always seem to know what it wants to be. The soft sweetness mid-palate is balanced nicely by dried spice and smoke on the finish. Curiously enjoyable.

Advanced Malt Advocate magazine rating: 88

This one sounds very exciting. It is available only in Travel Retail (for now). Details below.

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Glenmorangie reveals the newest addition to its Private Edition range with GLENMORANGIE FINEALTA

The Glenmorangie Company announces the release of Glenmorangie Finealta, the latest addition to the Private Editionrange of limited edition expressions by Glenmorangie’s award-winning Whisky Creators. Finealta, pronounced ‘Finalta’, is Scottish Gaelic for ‘elegant’. It is an exquisite recreation of Glenmorangie based on a recipe dating back to 1903.

The century-old recipe was uncovered in the Distillery’s archives. Dr Bill Lumsden, Head of Distilling and Whisky Creation, comments, ‘Glenmorangie decided to recreate this recipe so that we, and whisky connoisseurs, could have a taste of this historic Glenmorangie expression. We followed the recipe meticulously, which included marrying whiskies of different ages and different cask types. The final result is a whisky of such depth and distinction that we selected it as the second release in Glenmorangie’s exclusive Private Edition.’

Whisky aficionados will delight in Glenmorangie Finealta’s distinctive vanilla and citrus notes that one expects in a Glenmorangie expression, while enjoying Finealta’s unique rich taste of mandarin segments, lime and hints of cherry brandy combined with a spicy palate of nutmeg and ginger. The final touch is a surprising one – a hint of peat creating a subtle smokiness with layers of gentle floral scents and depth to discover. The light touch of peatiness originates in an era when the Glenmorangie Distillery dried its malted barley in a peat-fired kiln.

Distillery archives show that during the early 1900’s this Glenmorangie dram was served in the American Bar of The Savoy, London’s most prestigious hotel, during La Belle Époque and at the height of Art Nouveau, the first modern art movement of the 20^thcentury. The packaging design for Glenmorangie Finealta is inspired by Art Nouveau, which had a style for incorporating elements of nature such as floral and plant motifs into artwork, architecture and home furnishings.

Daniel Baerntuther, Manager of the American Bar at The Savoy, says, ‘We are very excited with the creation of Glenmorangie Finealta, which was first enjoyed by The Savoy’s guests at the turn of the 20^thcentury. It is wonderful that the introduction coincides with The Savoy’s reopening on 10.10.10 as this will allow our new guests to also experience this special Glenmorangie expression. In restoring The Savoy, we have been careful to preserve the atmosphere, elegance and unashamedly old-fashioned glamour of the hotel and Glenmorangie Finealta fits perfectly.”

The popularity of Glenmorangie single malt whisky grew beyond Scotland during the early 1900’s when it was shipped around the world to whisky enthusiasts spanning America to Asia.

Bottled at a strength of 46% ABV, and non chill-filtered to impart a full body and texture, Glenmorangie Finealta will be made available to global travel retail in early September.

Advanced Malt Advocate magazine rating: 83

Advanced Malt Advocate magazine rating: 94

You can only find the Signature in Travel Retail outlets, but the Black is readily available. (I purchased my bottle at a local retailer.)

The Black is nice, pleasantly sweet, and fairly straight-forward, while the Signature is spicy, relatively dry, and more complex.

Jim Beam “Signature” Six Grain, 44.5%, €30

Caramel and vanilla notes, with a peppering of spice (primarily cinnamon, but also evergreen, cocoa, teaberry and nutmeg) and subtle roasted walnut, finishing dry, gritty and spicy (from the grains and also the oak). Spicier and not as sweet (when compared to its sibling Jim Beam Black, an eight year old). There’s certainly a lot going on here. A very “busy” whiskey. Intriguing too! A whiskey for exploring and discussing. (Exclusive to Travel Retail.)

Advanced Malt Advocate magazine rating: 88

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Jim Beam Black, 8 year old, 43%, $22

Moderately rich, with layered caramel, vanilla, fig cake and subtle sweet corn. Date, raisin, and a dusting of spice (cinnamon, cocoa, hint of ginger) round out the palate, leading to a gently sweet, soothing finish. A very versatile bourbon—certainly enjoyable enough to drink neat, but you won’t feel guilty if you make a cocktail with it or drink it on the rocks.

Advanced Malt Advocate magazine rating: 84

The six grains: corn, rye, barley, wheat, triticale and brown rice. According to my contact at Beam Global:

This product is a result of us mingling different Bourbons together. Each were made from a standard Bourbon recipe (high percentage of single grains). For instance, we distilled a high wheat, small grain Bourbon; a high triticale, small grain Bourbon; and a high brown rice, small grain Bourbon. Each were barreled separately and then mingled together prior to bottling.

I suspected this, given that there was no mention of the bourbon being made from a six-grain mashbill. Here are some more details from my source at Beam Global:

• SRP in Europe is 29.99 Euros
• These bottles are currently only available at travel retail in Europe. We may release additional bottles in the future but will most likely keep these at Duty Free retail locations.
• We produced 13,800 bottles (2,300 cases) in total

It’s six years old and bottled at 89 proof. Interestingly, the press kit I received also mentioned that this is “the first in a series of super-premium, small-batch bourbons.”

I’ll be getting a review sample of this new whiskey this week and will let you know my thoughts after I taste it.

HIGHLAND PARK UNVEILS GLOBAL TRAVEL RETAIL RANGE

The Best Spirit in the World* has simultaneously released four new whiskies exclusive to Global Travel Retail. Every new expression of Highland Park is eagerly anticipated by trade and consumer alike but the launch of an entire range is unprecedented for the Orcadian distillery. The Vintage Editions range consists initially of four Highland Park single malt whiskies distilled in 1998, 1994, 1990 and 1973.

According to Max McFarlane, Whisky Maker: “The starting point for this range was to look into our maturing stocks to find sherry seasoned casks which would showcase different dimensions of the classic Highland Park profile of honey sweetness and aromatic peat. I am delighted to have identified specific vintage years with exceptional casks.” 

The differences between the expressions lie in the extent to which first-fill or refill European and American Sherry oak casks have been used. The 1998 and the 1990 Vintages emphasise the smokier notes whilst the 1994 and the 1973 highlight the sweeter characteristics.

Jason Craig, Global Controller of Highland Park, adds: “Global Travel Retail has been nothing short of phenomenal for us with 88% growth over the last five years; I am confident this stunning new range will allow us to maintain our dynamic performance in this channel and maintain our position as the world’s most respected single malt.”

Highland Park 1998 Vintage 40%

With an emphasis on first-fill American oak Sherry casks in its maturation, this vintage reveals the smoky side of Highland Park, attributable to the distinctively aromatic peat from Hobbister Moor. The yellow accent of the packaging is inspired by the Orkney sun which, at midsummer, never sets.

Colour:          Rich, golden, clear and bright.

Aroma:         Opaque honey, dried grass with ginger spicy notes. Dried apricot emerges late.

Palate:          The vanilla and honey sweetness developed from a dozen years in American oak is perfectly balanced with the emergence of the aromatic heather peat smoke. Sweet notes of cinnamon and cashew nuts emerge.

Finish:           Sweet with medium lingering spice and smoke.    

Highland Park 1994 Vintage 40%

This vintage has luxuriated in the most expensive casks; a higher proportion of first-fill European oak Sherry casks have imbued the whisky with a rich, dark colour which is mirrored by sweetness on the palate. The crisp blue of the label reflects the deep sea and big sky of Orkney.

 Colour:          Rich, warm, amber hue.

Aroma:         Warm caramel to the fore coupled with hints of almonds. Dark fruit, including cherries and figs, are slowly revealed as the whisky opens up.

Palate:          Caramel and soft smoky notes intertwine with cinnamon and rich dried fruits.  

Finish:           Beautifully mature with a lingering, warming smoky finish.

Highland Park 1990 Vintage 40%

A slight increase in the proportion of first-fill European oak Sherry casks underlines the balance between sweetness and smoke for which Highland Park is renowned by whisky enthusiasts the world over. In essence, this expression is a bridge between 18 year old (The Best Spirit in the World*) and 21 year old (World’s Best Single Malt, World Whisky Awards 2009). The light green tones on the packaging represent Orkney’s fertile farmland.

Colour:          Golden, glowing coppery tones.

Aroma:         Orange peel, honeycomb with cedar wood and rich fragrant spicy notes; nutmeg with a hint of cloves coming through.      

Palate:          Mouth-watering citrus in the form of lemons and oranges, sweet vanilla custard notes wrapped in subtle yet complex spices at the end.

Finish:           Medium sweet with lingering smoky spiciness.     

Highland Park 1973 Vintage 50.6%

When laying down a whisky for extended maturation, as with this Vintage, there is a danger the cask may dominate the spirit. Every time a cask is used, its ability to impart an influence on the spirit is diminished, which is why at Highland Park refill casks are used for the older whiskies. The refill casks specially selected for this Vintage allow the natural characteristics of Highland Park to come through; there is no over-dominance of cask. This Vintage is un-chill-filtered and completely natural colour (as are all Highland Park whiskies).

Tasting notes

Colour:          Rich, warm and naturally golden.

Aroma:         Complex aromatic layers emerge as this whisky reveals itself. Vanilla and toffee sweetness are evident; enticing floral notes and hints of heather are followed by dried citrus fruits, nutmeg and coconut.       

Palate:          The assertive citrus notes are balanced by the layers of caramel, cinnamon and soft floral flavours. The slight oak tones are first balanced and then swept aside by the late arrival of classic Highland Park spicy smokiness.     

Finish:           This whisky lingers, a clear reminder of the complexity that Highland Park is able to deliver. It is medium sweet, with a long smoky finish.

The stunning packaging draws on Orkney’s Norse heritage; the design on the front of the oak box takes the form of the complex woodcarvings in the characteristic ‘gripping beast’ style seen on the Oseberg ship, the oldest and most beautiful vessel of the Viking age. The outstanding craftsmanship has provided inspiration for the design of the packaging of this exceptional whisky for today’s intrepid travellers.

They will initially consist of four different vintages: 1998, 1994, 1990, and 1973.  Prices range from €46 for the 1998 vintage, to €750 for the 1973 vintage.

I received small samples of the three vintages in the 1990s. And yes, the press release was stained because two of the three samples leaked. I’m not sure if I have enough in the bottle to do a formal review (I’m getting replacements), but I wanted to let you know about them.

According to the release: “The differences between the expressions lie in the extent to which first-fill or refill European and American oak casks have been used; as always, maturation completely influences the color and complexity of each whisky. The 1998 and the 1990 Vintages emphasise the smokier notes, while the 1994 and 1973 highlight the sweeter characteristics.”

The press release is below. Yes, I’m getting a review sample. (I know it’s my job, but I’m actually beginning to feel guilty.) Older Dalmores have the ability to be outstanding. I’ll let you know how this one turned out. 

Dalmore Releases £10,000 Malt Whisky

05/10/09: Glasgow, UK: A rare 1951-vintage single malt whisky with a RSP of £10,000 per bottle will be released today (Monday 5 October).

Only 12 decanters of the Sirius expression from premium whisky brand The Dalmore will be produced. Sirius will only be available to private buyers and through a limited network of World Duty Free (WDF) stores.

“The international market for high-end luxury products which have an investment value is buoyant – and the finest whiskies are playing an increasingly dominant role in this sector,” says The Dalmore’s Brand Director, David Robertson.

“Our partnership with World Duty Free allows us to reach an elite group of investors and whisky aficionados across the globe. We will be focusing on key target markets in Taiwan, USA and France.”

Sirius will be launched in the flagship WDF store at Heathrow Terminal 5. Nigel Sandals, Category Buying Manager for Liquor at WDF, adds: “Our customer base contains some of the most knowledgeable investors in spirits in the world.

“Being able to offer the absolute best-quality luxury goods is a very strong incentive for buyers to use travel retail and World Duty Free – as they would a specialist retailer – to get exceptional value and to see a real return on their investment.”

The Dalmore’s 1951 Sirius Vintage is a single-cask, single malt whisky, with a cask strength of 45%.

The Dalmore Master Distiller, Richard Paterson, says: “Distinguished and elegant, age has gracefully finessed this brilliant expression. Sirius is, quite simply, one of the world’s most perfect whiskies.”

For more information about The Dalmore visit www.thedalmore.com

All our experience, distilled into one collection

The Macallan 1824 Collection is a new family of single malts from The Macallan. Developed exclusively for the brand’s third largest market – Global Travel Retail -where it has been the fastest growing major Single Malt in the last five years and is currently ranked number two by volume.

The Collection is available in all key Travel Retail outlets in the Americas and Europe and has just been launched in Asia at Singapore airport. The Select Oak expression has secured listings onboard a number of airlines including Air Canada, Delta, American Airlines and Continental. 

The 1824 Collection of four expressions – Select Oak, Whisky Maker’s Edition, Estate Reserve and 1824 Limited Release – offers the ultimate flavour journey for whisky lovers. Recommended retail prices range from 46 to 1,450 euros.

The 1824 Collection has been created by John Ramsay, Master Whisky Maker for parent company The Edrington Group, and Bob Dalgarno, The Macallan’s Whisky Maker; who between them have over 50 years of experience of making whisky. They have been inspired by the distillery’s long history and rich traditions to create a very special range of Single Malts, selecting the best casks at the peak of their maturity in order to achieve the fullest and most complex whisky.

Each expression illustrates a particular story about The Macallan’s long and distinguished history and showcases the spectrum of flavours and aromas associated with The Macallan, the world’s most iconic whisky.

William Ovens, The Edrington Group’s Area Director, Global Travel Retail, comments: “The Macallan has enjoyed the most dynamic growth of any Single Malt in Travel Retail in recent years. In this period we have experienced significant success with some very innovative new products.  The 1824 Collection opens a new chapter in the illustrious history of The Macallan and we are confident that consumers will react positively to this exclusive and eye catching new range. 

“The four expressions in the Collection have been positively embraced by whisky experts and connoisseurs. In fact the Collection is the highest scoring new product range ever released by The Macallan. Whisky Expert and author of The Whisky Bible, Jim Murray has given Select Oak a score of 94.5% and the 1824 Limited Release Decanter a score of 97.5%, describing it as ‘a lifetime great whisky’.”

The range is on shelf now with the 1824 Limited Release decanter on sale from October 2009.

Advanced Malt Advocate magazine rating: 90

P.S. I’m waiting to get confirmation on the price. My press release didn’t specify, but I have been seeing it listed as this price from various sources.

This past week I received a letter from Highland Park’s Global Controller that the whisky’s strength will be dropped to 40% ABV.

First, let me commend Highland Park for taking the high road on this and letting the whisky media know about this ahead of time, rather than us finding about it after the fact. It was very professional of them to handle it this way. But still, I can’t help but be sad about this decision. Here’s the explanation I received in the letter:

We intend to keep the same selection of cask types for the 21 year old and, as with all expressions of Highland Park, the colour will remain entirely natural. However, in order to  protect the character of this variant, a reduction in overall strength will be required; this reflects the relatively lower cask strengths of the whiskies coming from the mid–to late–1980s, the key constituent components for this expression. As a result, the ABV will be reduced from 47.5% to 40%.

So, if you are traveling internationally in the near future, or know someone who is, now is the time to stock up on HP 21 before the strength is dropped.

The letter goes on to say something even more concerning to me:

It is worth pointing out that we are currently looking at the strengths of both Highland Park 25 year old and 30 year old for the same reasons and expect that their strengths may need to  change too.

As you may know, these expressions are also bottled at higher strengths. I fear that lowering these strengths to 40% ABV will also be a detriment to the whisky. Don’t rush out and stock up on 25 and 30 year old HPs (just yet anyway), but I will keep you abreast of any changes to these expressions before they occur.

Advanced Malt Advocate magazine rating: 86