If you’re like me, you were somewhat stunned by the 2007 discovery of intact cases of Mackinlay’s Highland Malt Whisky, buried in the ice for 100 years under Ernest Shackleton’s long-abandoned Antarctic base camp at Cape Royds. And, if you’re like me, you might have been somewhat stunned by the stream of stories that came out of that discovery. One crate was flown to New Zealand, slowly thawed; three bottles then flown to Scotland (on Dr. Vijay Mallya’s private jet), there to be analyzed by a crew led by Whyte & Mackay master blender Richard Paterson; the project to replicate the character of that whisky… Well, to tell the truth, except for a wee tinge of envy when fellow writer Dominic Roskrow got a tiny sip of the original back in July (lucky bastard!), I somewhat lost interest along the way.

Until, that is, the whisky was announced as “Ready!” Really? I’m all excited again, especially since reports were that the whisky was quite worth the effort. The U.S. launch was set for November 10^th, at — appropriately — the Explorers Club in New York City. I made the trek uptown, and entered the hallowed halls, somewhat awestruck. The first glass of champagne cooled that a bit!

I fell in with Richard Paterson quickly, warmly congratulated him on the accomplishment, and let him continue to be celebrated, very much the man of the hour. Then I fell to chatting with David Robertson, who I hadn’t seen in some years, and who is now Rare Whisky Director for Whyte & Mackay. He provided me with some fascinating bits and pieces about the whisky, such as the analysis having revealed that the light peat in it derived from peat from Orkney — will chemical wonders never cease? — and the wood used to age the whisky having been American white oak in sherry casks. He also told me that the cask of Glen Mhor Richard nosed and selected to recreate the Mackinlay’s was, eerily, cask number 1907.

He also told me that the whisky was a huge success and was selling quite rapidly. The 50,000 bottles, planned for a two year selling period, would likely be all sold in twelve months (five pounds from each bottle goes to the Antarctic Heritage Trust). And you’ve already said you won’t make more, I chided him; but it’s so good, you have to! He rolled his eyes a bit, and said that they had made a promise…but that they might well make another, somewhat different version. It’s certainly hit a sweet spot on price and value and story, it would be a shame for this to be a one-off.

Because, you see, as Paterson explained — to a surprisingly quiet and attentive crowd of Club members, media, industry, and assorted important people (like the Right Honorable Mike Moore, New Zealand’s ambassador to the U.S., who I’m afraid I may have bumped into while trying to get to the bar; sorry, sir) — this is a unique whisky opportunity. The whisky was completely undisturbed at chillingly cold temperatures, but at 47.3% ABV, he said, it never froze. It is intact, almost perfectly preserved from within two years of its bottling.

Still, as Robertson had confided to me earlier, there was a terrible risk. Whyte & Mackay had already committed to making this replica whisky taste exactly like what was in that bottle. “What if it was horrible?” Robertson said, with a look on his face I’m sure he’d had before the bottle was first sampled. “’Richard, would you make us a whisky that tastes exactly that bad?’ I can tell you; he’d have said ‘Put my name on that? No.’”

Happily, that wasn’t an issue. The whisky was, by all reports, quite nice indeed. “Less smoky than we’d expected,” Robertson said, and indeed, there’d been much speculation that it would be a smokier whisky from an earlier time when whisky was burly and men were men… not the case. There was a definite but restrained peat component in the nose, along with vanilla, light fruit, and faint caramel. The flavors were a replication of the nose, with a firm malt bedrock; the smoke revisited on the finish. If the reports on the original were true, the replica was true: quite nice indeed.

After a few more drams of the Mackinlay’s, and a bit more conversation with a nice gentleman from the Antarctic Heritage Trust about the whisky — he was pleased as well — I had to return home from my adventure. Shackleton didn’t make it to the Pole, but I will discover and conquer a bottle of his expedition’s whisky.

Starting with Ireland, it looks like Jameson is introducing a new whiskey in their “Reserve” line. I received an invitation to attend an event in New York this Sunday where they will be uncorking the first bottle of Jameson Select Reserve Black Barrel. Black must be the new cool these days, because we’ve recently seen the introduction of Crown Royal Black, Johnnie Walker Double Black, Canadian Mist Black Diamond, Bruichladdich Black Art, and now this whiskey. I guess Black Bush  and Black Bottle were way ahead of their time…

Also, from Ireland, I got my hands on a review sample of the new Redbreast 12 year old Cask Strength, which is supposed to arrive here in the U.S. sometime early next year. Amazing stuff!

You recently saw my review of the new Bruichladdich 10 year old. Well, I also received a review sample of the new Kilchoman 100% Islay release. It’s bottled at 50% ABV (slightly higher than the standard releases), and priced higher too at $100. It’s called 100% Islay because, according to my press release, it’s produced from barley grown, malted, distilled matured, and bottled at the distillery. Only 780 bottle are coming to the U.S.

I’ve tried it and must admit that–as cool as this bottling is with the “all Islay” theme–it’s my least favorite of the Kilchoman releases here in the U.S. It just taste too young and immature to me, which is atypical for Kilchoman. Their 3-4 year old whiskies usually tastes a few years older than they really are. My advice: go and get a bottle of the Spring 2011 bottling if you can find one. That’s my favorite of the releases so far.

Turning to the U.S., Buffalo Trace just announced the third release of their Single Oak project. I’ve tasted all the whiskeys from the first two releases. I must say that, as a whole, I liked the second release more than the first release, which had a lot of whiskeys in the 12 bottle lot with an aggressive amount of oak influence. Round two was tamer and more to my liking. (In fact, I actually thought a couple from the second round to be too tame…!)

The news on the Woodford Reserve Master’s Collection release for 2011 is out. This time it’s actually two releases: both 100% rye whiskeys. One is aged in new charred oak barrels, while the other is aged in first fill Woodford barrels. Details to follow.

The 2011 allocation of Van Winkle whiskeys are coming out. Again, they will be in very limited supply. The collection consists of Old Rip Van Winkle 10 years, available in 90 proof and 107 proof; Van Winkle Special Reserve Bourbon, aged 12 years; Pappy Van Winkle’s Family Reserve Bourbons, aged 15 years, 20 years and 23 years; and Van Winkle Family Reserve Rye Whiskey, aged 13 years.

Feeling a bit overwhelmed and not sure which one to buy? I tasted my way through the 10, 15, 20, and 23 year olds recently at WhiskyFest San Francisco. My favorite was the 15 year old. That’s the sweet spot in the range. Save yourself some money and get this one instead of the 20 or 23 year old.

Finally, I wanted to mention again that Suntory’s Hakushu whisky is finally being distributed here in the U.S. Unlike Suntory’s Yamazaki whisky, which has been available for quite some time here, the Hakushu is slightly smoky. (If you like whiskies like Ardmore or Oban, then you might want to give this one a try.)  I really enjoy the entire line of whiskies from Hakushu and have been asking Suntory to bring this whisky to the U.S. ever since I toured the distillery several years ago. For now, we’re only getting the 12 year old (43%, $60). Hopefully, the 18 year old will follow shortly.

Malt Whisky Yearbook 2011 (edited by Ingvar Ronde)
Published by MagDig Media Limited | 274 pages

For the past few years, this annual has been essential reading for the whisky fraternity. An assembly of essayists bookend a hugely informative guide to the whisky distilleries of the world crammed with facts and statistics; this is a great resource no matter what you may already know about whisky. Only this publication and Jim Murray’s Whisky Bible have created a role for yearly whisky publications and as each year passes, there seems a growing confidence and conviction with the Malt Whisky Yearbook.

This year, Charlie MacLean presents a thoroughly researched article on the dynamic and substantial whisky market in India from the modern day whisky baron Vijay Mallya of United Spirits Ltd, to the high taxes levied against imported Whiskies and the successful degree of marketing and promotion that operates despite the alcohol ban.

Dominic Roskrow revisits repackaging, rebranding and relaunches.

Hans Offringa takes a colourful look at the development of whisky labels including the legal necessities likening the label to a passport for each whisky.

Ian Wisniewski tackles the complexities of successful mashing with enough detail and factual science to keep you going for another year.

Ian Buxton’s piece reviews the polarized views expressed in the light of Chivas Bros “Age Matters” campaign with a balanced and highly entertaining essay including the steadying, cogent arguments proffered by Serge Valentin.

Gavin D. Smith looks at what factors influence cask maturation from wood provenance and the flavour contributions from American, European or Japanese oak, cask size and re-casking maturing whisky to improve the development of new flavours.

Chris Bunting (aka our man in Japan as far as the whisky blogosphere goes) writes about the reversal of fortunes for big brand whiskies in the domestic Japanese market, the optimism in Japanese craft distilling and the slow but eagerly anticipated growth of exports to the USA and Europe (through the efforts of Number One Drinks and La Maison du Whisky, Paris).

The distillery section is dominated by single malt Scotch and Irish distilleries but each year, the list is juggled to reflect active distilleries with a condensed section for closed distilleries and new start-ups.  Each page is combed for updates, new releases and developments are added with a product shot whilst lighter “Meet the Manager” interviews are interspersed between the A-Z list.

The world whiskies section grows larger each year with a deluge of new entries including nine for the USA. If you aren’t sated by now, the yellow pages examine the business of whisky with “The Whisky Year That Was” editorial, statistics and histograms covering consumption, exports and market share together with a list of 500 new whisky releases.

However, these data are fascinating particularly if your trade depends on it, yet most whisky consumers probably don’t give a hoot about forecasted growth in Eastern Europe or Latin America but global distribution and the state of each company does matter, as it ultimately influences what whisky is in your glass.

Other than becoming a Whisk(e)y Yearbook and embracing bourbon and rye, there is little this book doesn’t do. I hope I’m preaching to the converted, but if you’ve not explored the Malt Whisky Yearbook by now, you really ought to get on board.

Many beers on the market are aged in oak for a spell. (More than you might think!) Here are several interesting ones — many of which were aged in whiskey barrels.

96 The Lost Abbey Angel’s Share “Grand Cru,” 12%, $20

A blend of beers of varying age from brandy and bourbon barrels, and there are also some Cabernet Franc grapes added to one of the barrels. It’s a fascinating beer! Dark russet color. Incredibly complex, with thick toffee, molasses, caramel-coated roasted nuts, vanilla, dark fruit (fig, black cherry), charred oak, tobacco, and suggestions of dark chocolate and black licorice. Good oak grip on its rather warming finish. A classic sipping beer.

92 Nebraska Brewing Co. “Mélange a Trois”, 10%, $20

Aged in French chardonnay wine barrels. Beautiful fluffy white head, and hazy marmalade in color. Complex fruit marries with the malt (green grape, rhubarb pie, plum, caramelized pineapple). Creamy in texture, with a soft toasted oak finish. Curious, distinctive, and very compelling. (Think oak-aged Belgian-style tripel, with some white grape influence.)

89 Samuel Smith Yorkshire Stingo, 9%, $12

Bottle conditioned and aged for over a year in oak barrels that previously contained cask-conditioned beer. A great addition to this legendary brewery’s range of beer. Sweet notes of nutty caramel and toffee meld with raisin and dried apricot, along with a suggestion of tobacco, plum skin, fig, and anise. The oak influence is noticeable throughout, but it is nicely camouflaged until its pleasantly tannic, lightly gripping, dry, warming finish. Nicely done!

82 Innis & Gunn Oak Aged Beer, 6.6%, $3

Lighter in color, body, and alcohol than the other oak-aged beers I’ve reviewed lately, and the only one where I could use “thirst quenching” as a descriptor. Gently malty, with silky layers of caramel, vanilla and light toffee, peppered with delicate citrus. The textural impact of the oak is more subtle, emerging mid-palate, and imparting a gently dry, tannic (polished leather) finish. A distinctive beer, given that most oak-aged beers are big, brooding, sipping beers.

The Belgian Owl, 4 year old, 46%, €46
Distiller Etienne Bouillon and two partners, farmer Pierre Roberti and financier Luc Foubert established Belgian Owl in 2004 in the barley-growing region of Hesbay, pressing a 19th century Swiss ambulatory alembic into service. Bouillon studied with Jim McEwan at Bruichladdich, and The Belgian Owl shows something of the Laddie’s master distiller’s love of sweet spirit aged in first-fill American oak. Stir in some cream, sweet peach, guava, and mango and you have a lush palate. The youth is indicated by a little green almond, while there is a soft crunch of barley on the tongue. (Dave Broom)

Advanced Malt Advocate magazine rating: 82

Sullivan’s Cove, Bourbon Cask HH0104, 60%, €95
Patrick Maguire, who now heads up Hobart’s Sullivan’s Cove distillery started work with Bill Lark before taking over Sullivan’s Cove in 2003. A French-design brandy still produces a very floral, sweet, and full-flavored spirit with notes of lime blossom and wood sap. It’s a bold distillate, but there’s sufficient sweetness and fragrant spice to balance.  (Dave Broom)

Advanced Malt Advocate magazine rating: 86

Lark Single Cask LD126, 43%, €99
Although the Aussie whisky-making industry started in Tasmania, the distilling bug is spreading across the country. Small-scale the distilleries may be, but the use of brewer’s yeast, local peat (in Tasmania’s case), and wood sourced from the wine industry has immediately given Aussie whisky an identity of its own. Yes, it’s tiny, but every great new whisky, no matter where it is from, chips away at Scotch whisky’s hegemony. Tasmanian-based Bill Lark is the founding father of the modern Australian whisky industry. He uses local peat and ages in small casks — and only does single cask releases. This means that by the time a tasting note is written the whisky has gone, but here’s what I thought of one of them. There’s a glimpse of some fresh malt, but it is the heightened aromatics that are the most interesting here. Lark points to the yeast mix as the origin of this scent. His small stills, however, give a muscularity to the palate, while the oak is in balance.  (Dave Broom)

Advanced Malt Advocate magazine rating: 84

Bakery Hill, Double Wood, 46%, $71
Tasmania may be setting itself up as the Speyside of Australia, but there are a growing number of distilleries on the mainland, such as Bakery Hill in Bayswater on the Dadenong foothills of Victoria, which was started by David Baker in 1999. Working with tall stills, his aim is to make a lightly fragrant spirit, and certainly that intense banana-like quality is there on nose and palate while the use of sherry casks adds a fruitcake and golden raisin depth.  (Dave Broom)

Advanced Malt Advocate magazine rating: 82

Kavalan single malt, 40%, $65
When the news arrived that a distillery was being built in Taiwan, the whisky world pretty much dismissed it. When Kavalan appeared at a precocious 42 months, it sat up and took notice. Owned by food and beverage conglomerate King Car, Kavalan started producing in 2006 with blender Ian Chang at the helm — and a hotline to consultant Dr. Jim Swan. Taiwan’s tropical climate pushes the maturation cycle along at a ferocious rate, but the key here is its complexity. Maybe it’s auto-suggestion, but I could swear there’s ginseng in here, as well as honeycomb and black cherry pie filling. Fresh and clean, the spirit is rich and accompanied with great wood.  Mature whisky in three years? It’s an accountant’s dream! (Dave Broom)

Advanced Malt Advocate magazine rating: 90

Kavalan Port Cask finish, 40%, $65 (approx)
Here Jim Swan has taken the bold step of double maturing an already quick maturing spirit, but it works. Blueberries and rich oak are to the fore, while Kavalan’s cherry accents act as the link between spirit and Port. Think rosehips and crème de mures. Thick and liquorous. (Dave Broom)

Advanced Malt Advocate magazine rating: 90

Bain’s Cape Mountain (Grain whisky), 46%, $22
South Africa may be home to an increasingly impressive wine industry — and a noted brandy producer — but the country is also home to two whisky distilleries. Drayman’s in Pretoria is run by brewer Moritz Kallmeyer, while the James Sedgwick distillery in Wellington is home to Three Ships and Bain’s Cape Mountain Grain. Bain’s was created by distiller Andy Watts as a way to attract the new, female drinker. Sweet and succulent, this is like an alcohol ice cream sundae — fudge chunks, toffee, and butterscotch syrup, not to mention the ice cream, You pile on the pounds just smelling it. A lush beauty. (Dave Broom)

Advanced Malt Advocate magazine rating: 85

If you’re going to be in the City the night before, please join me for a drink. I’ll be at St. Andrews Restaurant from 6-7 pm before going out to dinner with the Malt Advocate staff. (I’ll actually try to make it to St. Andrews earlier if I can.)

St. Andrews is walking distance from the Marriott, and they have a nice selection of beer and whisky. Look for me at the bar.

A whisky’s or spirit’s flavor is a manifestation of a great many variables. Everything from the grains, the malting process, the water, and the streams that the water flows though, to the climate and geology can greatly affect the final product’s flavor and ultimate character. Although this is not uncommon of other distilled, fermented, or brewed beverages, one aspect of a whisky’s production that is seemingly ingrained into whisky culture more than any other is barrel ageing.

For hundreds of years, barrel aging has enchanted the hearts and palates of sherry, wine, whisky and rum lovers all across the world. But our fascination and infatuation with wood aged beverages has lead to a most dubious usage; barrel aged beer.

Before the invention of steel kegs or casks, large quantities of beer was traditionally housed in wooden barrels, and often served straight from them. This was primarily due to necessity at the time, but now brewers all over the world, most prominently in America, are maturing their beers in oak barrels for the purpose of flavor!

There are more barrel aged beers available to the public now then there have ever been in the industrialized world, and brewers are utilizing the massive variety of barrels available to them to impart unique and exciting flavors and aromas in their beers.

A great example of what fresh oak can do it the Innis & Gunn Original Oak Aged Beer. It is brewed in Scotland, then is aged for 30 days in fresh American White Oak barrels from Bourbon County Kentucky. From there the beer rests in a marrying tun for a further 47 days to allow the flavors imparted by the oak to smooth and mellow. The result is a velvety Scottish Pale Ale with creamy caramel, toffee, and vanilla flavors that glide gently over your palate and bring a touch of sweet oak and spice.

Brewers aren’t only using fresh oak though; Ithaca Beer Co’s Excelsior Old Habit is a strong rye ale aged in just that, used rye barrels. This beer is brewed with a variety of rye malts, and is partially fermented in Kentucky Rye Barrels then carefully blended. What emerges is a richly woody rye beer with the distinct flavors of sweet rye malts, and crisp rye whisky.

Taking it one step further are the mad geniuses at BrewDog in Scotland. They have created a series of whisky barrel aged Imperial Stouts called Paradox. They begin with their big 10% abv stout, and then age it for 6 months in Oak Barrels that once matured The Arran Malt, Smokehead, Springbank, Longrow, Bowmore, Macallan, and other fine whiskies. Each Paradox beer is sold individually and carries the distinct and unique flavors inherent of that specific whisky barrel in which it was aged. This is magical stuff. 

With heritage in mind, one of the world’s most infamous Distilleries has formed a thrilling bond with one of the greatest Scottish Breweries, Harviestoun. Highland Park’s barrels are used to create the highly sought after Harviestoun Ola Dubh (which is Gaelic for engine oil). Harviestoun ages its engine oil-like stout in a variety of Highland Park barrels and thus releases the Ola Dubh as Vintages 12, 16, 18, 25, 30 and 40. Each imparts the distinct flavors of that vintage of Highland Park Whisky – remarkable beer.

Probably my favorite example of oak aged beers is the Goose Island Bourbon County Stout. It may have richer and creamier bourbon barrel flavors than that of any beer on this entire planet. The 13% Imperial Stout rests in Heaven Hill Bourbon Barrels for 100 days creating a densely black beer with a lush and creamy dark mocha colored head. Flavors of charred oak, vanilla, caramel, chocolate, dried fruit and smoke radiate massively from this beer with silky and masterful poise. There is no end to what brewers can really create when oak finds its way into the equation.

To prove that point, I will introduce probably the most famous barrel aged beer, and also one of the world’s most expensive. The Samuel Adams Utopias commands prices upwards of $300 USD, is 27% abv, and is unlike any beer you have ever had. Its production process involves ageing the beer in various barrels such as bourbon, Madeira, and brandy, then blending them with older vintages dating back to 1994. Sound familiar? This is truly a world class beer and shows what brewers are capable of when let loose on some fine oak barrels.

Look beyond the stereotypical brands and flavors of beer, and you can discover something truly remarkable. Now is the most innovative, ingenious, and exhilarating time to enjoy real beer. Brewers all across the works are coloring outside the lines by brewing with unique ingredients, utilizing new and creative processes, and incorporating previously unthought-of techniques to create beer. The world of barrel aged beers is really a fabulous one to venture, and I highly recommend it. Cheers!

First, some background
About a year or so before the 1973 Vintage was put on the market by William Grant & Sons (who also produce and sell Glenfiddich and Balvenie), I was invited by them to go on a cruise on their yacht (a huge wooden sailboat, actually). A member of the family (of William Grant & Sons) was sailing her up the East Coast and she was sitting in Philadelphia for a few days just an hour from where I live.

It was an opportunity for writers and other guests to taste their whiskies and meet some of the William Grant team. My main reason for going was to meet the marketing director at the time, who I had never met before. I figured it was a good opportunity to begin a relationship with him.

The boat never did sail for some reason, but we had a good time drinking their whisky and checking out this beautiful sailboat.

Now the point of this story
I finally got to meet the marketing manager. Somewhere along our conversation, I brought up that I had a bottle of 12 year old Ladyburn. He looked at me like I had two heads. He didn’t believe me. I told him I would send him a picture of it, which I did.

Then, he told me that they were still sitting on stocks of Ladyburn, and that there was always the possibility that they might bottle some of it. I told him I thought that was great, and that was the end of it. Or so I thought.

A few weeks later, I get a package from him in the mail. They were two casks samples of Ladyburn, along with a note from him. He wanted to know my thoughts on them. One was obviously from a bourbon cask, and the other was from a sherry cask (first fill, probably).

I tasted both. The sample from the bourbon casks showed too much wood influence. The whisky from the sherry cask was dominated by sherry.

So, what did I do? The only proper thing. I started blending varying amounts of both samples to find  a ratio where the sweet fruity notes of the sherried whisky married nicely with the dry, wood spice notes from the bourbon cask whisky. I ended up with something like 3/4 bourbon cask whisky and 1/4 sherry cask whisky. It was a very nice whisky. Not great, but quite enjoyable.

I sent him my thoughts, along with my blend of the two whiskies. I never heard from him again.

About six months later, I received a press release and review sample of the new Ladyburn 1973 Vintage single cask whisky. (Emphasis on single cask.) Bottling it one cask at time meant there was no chance to marry the sherry casks with the bourbon casks. Single cask bottlings were all the rage at the time, so I assume that’s why they bottled the whisky as a single cask.

Well, most of you know the rest of the story. The whisky was not well-received. All the ones I saw (and tasted) were from bourbon casks. And all but one was over-oaked. The initial high price at the time came down over the years, as I remember some of the specialty whisky shops here in the U.S. selling them for half the original list price at the time.

So, there you go. A story behind the story. Not the  happiest of endings, though.

I have a bunch of stories like this, which I will attempt to weave in with my other writings and reviews here from time to time. I hope you like them.

Well, I feel quite out of place here.  I’ve read guest postings by so many luminaries of the industry on this blog, a forum that I respect greatly, and have now been asked to put together one of my own while John’s out of town.  Personal business, he says.  Fishing, I’m guessing.

I am the copy editor for Malt Advocate and a life-long whiskey drinker.  Having grown up in the Monongahela Valley of Pennsylvania, that’s where my basic allegiance lies (rye whiskey), and I trust that, some day, someone will return rye whiskey distilling to its most basic DNA, to that valley.

That said, I’ve been asked to write today about my experiences at and with one of the two most vaunted lost American distilleries.  The most famous is Stitzel-Weller, and rightly so.  It grew up in the most notorious contemporary American distilling state, Kentucky, and with a family that was, and still is, well-respected in the business.  My focus today, though, is on the other.

I’m writing about Michter’s distillery in Schaefferstown, Pennsylvania, a site where I spent time during its last decade, and where I came to realize more about the importance of Pennsylvania to the American whiskey business than I would have ever imagined.

Though this blog is not about history, there is some of note to be mentioned before we move on.  Tracing its roots back as far as 1753, the site where Michter’s was distilled was the oldest in the U.S. at its original site when it closed in 1990.  It was also the only domestic distillery permitted (by special exemption) to sell whiskey on site as early as the 1970s.

Michter’s was the last survivor of the centuries-old distilling business in Pennsylvania, outlasting giants like Schenley and Publicker, to hang on by the fingernails of its very existence through the lean years of the 80s, only to succumb at the very end.

My first visit was in 1979, on my back from a business trip to Philadelphia, when I saw their billboard along the turnpike, encouraging me to visit.  Who was I to refuse?  I saw a farmer in bib overalls walking back to his farm from the distillery with a bottle of Michter’s in hand, and I knew then that this was a special place, but despite the marketing hype you’ve heard for years, it had nothing to do with pot stills.

Michters’ was located in a very rural part of Lebanon County.  No developments around, no major highways, no railroad connections; just a big distillery in the middle of a lot of farmland.  In the 70s, it was quite the tourist attraction, even offering donkey rides for the kids.  The tour started in the visitor center, which was also the souvenir shop adjacent to the Jug House, where they sold the whiskey. 

The tour cost a dollar, and included the distillery, an older warehouse that had been converted to display space, and the old Bomberger distillery, which held the small pot still that was built for them by Vendome Copper & Brass for the American bicentennial.  At the end of the tour, your guide took a picture of you with the whiskey you had (hopefully) bought, and sent you the photo with a thank-you note.  Mine is printed here, and no, that’s not a raccoon pelt attached to my head, dammit, just a virile sign of the times!  Michter’s was distilling whiskey here at that time, but get this, and listen closely once-and-for-all…there were never true pot stills involved in the modern incarnation of this distillery. 

What the company considered a pot still, its doubler, is indeed a pot still, but not in the truest sense.  So the deception, whether intentional or not, began at a very early juncture and continues to this day.  As it turns out, Michter’s used a column still like everyone else in the U.S., but was different than the norm in almost every other respect of the whiskey making business.  The vaunted Hirsch bourbon made here (first for the Hue family, afterward sold to Preiss) was distilled in their ubiquitous 400 bbl. batch, under contract, to a different recipe than usual.

Louis Forman, the creator of the Michter’s brand, was said to be an imitator of the highest sense.  He supposedly copied Jack Daniel’s mash bill and their square bottle.  He never called Michter’s anything but “whiskey” because the product didn’t meet the standards for “straight whiskey.”  Michter’s used a certain percentage of re-used cooperage (like the Scotch) in each dump to affect the intended result.  The name Michter’s was a combination of his sons’ names, MICH-ael and pe-TER.

Over ten years, I visited a number of times, my last being in November, 1979, scant months before they closed.  On my way out of the Jug House, I noticed a warehouse door open, and stopped in to see what was going on.  I entered a nearly empty building where barrels were being dumped into a trough that sent the whiskey to the bottling house.  A couple of men were at work there, and I began to ask questions.  I was told that the whiskey in the barrels was around 125 proof, and would I like a taste?  Are you kidding me?

The man reached for a dusty bottle in a corner, and after rinsing it once under the gurgling stream, offered me a taste straight out of the barrel.  The most amazing experience I have ever had in any distillery.  In phone conversations with him twenty years later, I realized that man was Dick Stoll, distillery manager and the last master distiller there.  He still lives in Lebanon County.

My last visit was in May of 1990.  A hand written note was taped to the Jug House door which read, “Closed until further notice.”  I have never returned, preferring to remember the flowing whiskey rather than the collapsing buildings.

As with so many tales, the Michter’s story is part truth and part fiction, but there is no doubt that for more than 235 years this distillery produced legend, lore, and luscious American whiskey like no other.

PREISS IMPORTS ANNOUNCES NEW RELEASES OF THE NC2 RANGE

San Diego, CA – May 28, 2010 – Preiss Imports, The Nation’s leading importer of specialty spirits announces new releases of the NC2 range from the award winning independent bottler Duncan Taylor & Co, Huntly, Scotland.  NC2 is Non Chill-filtered and No Caramel Coloring. 

The selection of casks for the NC2 range is very specific; the whiskies must demonstrate the distinct character of each distillery represented, be rich and abundant in flavor and demonstrate a long finish. Each cask is matured at their original distilleries.

Casks are only bottled when they reach optimum age and quality.  The NC2 label guarantees each selection is 100% all natural. 

Item Information

46% ABV – 750ml – Now Available / Limited Quantity

NC2 1993 Aberlour 16yr old – $79.99 Retail

NC2 1999 Auchroisk 10 yr old – $57.99 Retail

NC2 2000 Balmenach 10 yr old – $58.99 Retail

NC2 1990 Ben Nevis 19 yr old – $97.99 Retail

NC2 1998 Ben Nevis 11 yr old – $56.99 Retail

NC2 1997 Bunnahabhain 12 yr old peated – $85.99 Retail

NC2 1987 Glen Grant 21 yr old – $103.99 Retail

NC2 1987 Glenlivet 22 yr old – $107.99 Retail

NC2 1988 Glen Moray 21 yr old – $103.99 Retail

NC2 1991 Glen Scotia 18 yr old – $112.99 Retail

NC2 1991 Macallan 18 yr old – $115.99 Retail

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 29^thApril 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.

Local man to take over production at Springbank

SPRINGBANK, the iconic Campbeltown whisky distillery, has this week announced a summertime change of management that will see the first locally-born man take charge of production in over 60 years.

Gavin McLachlan, aged 36, will take over as Manager of Springbank and its sister distillery, Mitchell’s Glengyle, from August 1st 2010.

Neil Clapperton, Managing Director of parent company J&A Mitchell & Co Ltd, said: “Gavin is Campbeltown born and bred and his appointment gives us great pleasure and also reflects our company’s long-term commitment to Campbeltown.”

Gavin, who began his career in the whisky industry in May 2002 as a bottling hall operative at Springbank before quickly moving into malting and distilling within eight months, has been assistant manager for the past four years.

In his new post he will work alongside Director of Production Frank McHardy to oversee the day-to-day operations at Springbank and Glengyle.

Gavin’s promotion follows the resignation of present manager Stuart Robertson, who is leaving the company to take up a new appointment in the north east of Scotland.

Springbank Distillery is Scotland’s oldest continuously family owned distillery and the only distillery in Scotland to carry out 100% of the production process on site.

The company is currently under the ownership of Hedley Wright, present-day chairman and great-great-great grandson of the distillery’s founder.

In 2000, Mr Wright commissioned the construction of the Mitchell’s Glengyle Distillery, which opened in March 2004, bringing the number of operational distilleries in Campbeltown, on the Kintyre peninsula on the west coast of Scotland, to three.

ENDS

For further information, contact Frank McHardy (frank@jandamitchell.com) or Ranald Watson (ranald@springbankwhisky.com)