October 30th, 2009
The Bourbonblog.com guys were at the unveiling this past Saturday night and shot a great video. They really did a nice job capturing the evening. (I’m also interviewed in the video.) Have a look:
And just for fun, here’s their entire uncut interview with me, discussing drinking alone vs. drinking with other people, among other things (after I had a drink or two, as I recall). Enjoy!:
October 29th, 2009
Since I started this blog over two years ago, I’ve made a lot of new friends. Thousands of you visit every day from across the globe, and I am grateful for this.
I realize that many of you have never had the opportunity to read a copy of Malt Advocate magazine, which I founded nearly 18 years ago. Or, perhaps, you read a copy many years ago, when the magazine was still evolving.
If you like WDJK, then you’ll love Malt Advocate magazine. I might be a little biased here, but I think Malt Advocate is the finest whisky magazine on the market. We have the best writers in the business, covering all of the world’s finest whiskies.
Maybe some of you who are already subscribers can add your thoughts about the magazine below in the comment section.
You can also peruse a digital version of our most recent issue here, which we posted up on our website.
For those of you who aren’t subscribing yet, I am going to offer you this very special deal. If you subscribe for one year, I’m going to throw in a second year–free! This offer is for any new subscriber, regardless of where you live. I’m doing this because I am confident that, after reading Malt Advocate for two years, you’ll renew your subscription. For those of you who are already subscribers (and thank you for that, by the way), you can still take advantage of this offer by telling your friends about it or by buying them a gift subscription.
I’ll keep this offer open until December 31, 2009. Here are links to the subscription pages with the special “two for one” deal.
U.S. Residents ($18): http://bit.ly/MFVlh
Canadian Residents ($24): http://bit.ly/H0Qgl
All other countries ($40): http://bit.ly/3odPVF
I hope this offer provides enough incentive for you to begin enjoying Malt Advocate for years to come. And if you have any questions, please post them up and I’ll try to answer them.
October 28th, 2009
The first one is by Christie’s, in New York City, on November 14th. It includes the most recent Bowmore Trilogy (Black, White, and Gold), along with many rare whiskies from Park Avenue Liquor. The press release:
A LANDMARK EVENT FOR COLLECTORS OF FINE SPIRITS:
THE 1964 BOWMORE® TRILOGY TO BE OFFERED FOR THE FIRST TIME EVER IN THE UNITED STATESCHRISTIE’S NOVEMBER 14 AUCTION OF FINE WINES AND SPIRITS IN NEW YORK TO FEATURE A CAREFULLY-CURATED SELECTION OF WHISKY, COGNAC, BOURBON, ARMAGNAC, RUM AND MORE
New York – With the winter season fast approaching, Christie’s is delighted to announce its November 14 sale of Fine Wines and Spirits, with a special selection of spirits that are sure to ward off the chill of cold days to come. Over 40 lots of carefully-curated whisky, bourbon, cognac, armagnac, and rum will be offered from prominent sources, including the Park Avenue Liquor Shop, one of the most respected spirits retailers in the country.
In addition, Christie’s is honored to have been selected as the first U.S. sales site to offer the exceedingly rare 1964 Bowmore® Trilogy (pictured above) direct from the Bowmore distillery in Scotland. An exceptional selection of fine and rare wines rounds out the sale, with recent and mature vintages of Bordeaux and Burgundy in great supply, along with collector favorites from California, Italy, the Rhône Valley, and Champagne (separate press release available). The total sale of wine and spirits includes over 800 lots and is expected to realize in excess of $2.1 million.
View our latest wine sale catalogues online here:
http://www.christies.com/departments/wine/wine-ecatalogues.aspx
The second one is by Bonhams in Edinburgh on November 18th. This one features a rare Dalmore Oculus (pictured), along with the 3,000 plus bottle collection by deceased whisky enthusiast Willard S. Folsom. Details from their press release:
BONHAMS SELLS ONE OF THE WORLD’S MOST VALUABLE WHISKIES, THE DALMORE OCULUS, IN 18TH NOVEMBER WHISKY SALE
Bespoke bottling created to celebrate the 20th Anniversary of whisky auction sales
As part of Bonhams Edinburgh’s highly-anticipated November 18th Whisky Sale, whisky enthusiasts will have the unique opportunity to purchase an exceptional one-of-a kind The Dalmore Oculus, amongst other distinguished whiskies.
This rare and unique Dalmore Oculus is one of the most precious whiskies to ever appear at auction. It is both the first and last of its kind, assembled from some of the most exceptional whiskies of the past 140 years and is thus estimated to sell for a staggering £15,000-20,000.
Due to its rarity and depth of stocks The Dalmore has long been recognised as a brilliant single malt. Jim Murray, whisky guru comments it is “one of the world’s greatest and undervalued distilleries”.
This particular unique expression of the Dalmore Oculus was created by master-distiller Richard Paterson, drawing on some four decades of experience. With his intimate knowledge of the stocks, Richard Paterson fused an incomparable and brilliant assemblage, beginning with a rich spicy and orange zest core from cask 1781 (distilled in 1951), trace elements of the taste and smell of dried fruits, ripe bananas, treacle toffee and almonds from an original fifty year old are added to develop complexity. Alongside these elements, rare malts selected from vintages distilled in 1868, 1878, 1922, 1926 and 1939 add a depth of flavour. Finally, to intensify the whisky, an incredibly intense oak, spice and bitter dark chocolate long matured distillate from cask 1782 is added to the mix alongside the whisky’s ‘capstone’: a judicious amount of the revered 64 year old, proffering notes of coffee, aromatic spices and citrus zest.
Such alchemistic artistry creates a peerless whisky fusion, which is beautifully presented in a precious Baccarat crystal decanter. This exceptionally crafted bespoke decanter is decorated with an intricate solid silver iconic stag standing alongside the name of this extraordinary whisky.
Richard Paterson, master distiller at The Dalmore said: “Beauty is in the eye of the beholder and The Dalmore Oculus is without doubt a truly exceptional expression. This is the most exquisite expression I have personally crafted with all the loving reference it so richly deserves to seduce the most discerning and sophisticated plates imaginable. I am confident it will appeal to epicureans, investors and collectors”.
Alongside the Dalmore Oculus, Bonhams will also be selling the first section of the largest single-owner collection of whisky ever to appear at auction. The 3,000-strong Willard S Folsom Collection of Old and Rare Single Malt Whiskies has been amassed over an 18-year period and features wide ranges of Ardbeg, Bowmore, Dalmore, Glenfiddich, Laphroaig, Springbank, Kinclaith, Killyloch, Ben Wyvis, Glen Grant, Glenmorangie, The Glenlivet, Strathmill, Mortlach and The Macallan.
Martin Green, Bonhams Whisky Specialist comments: “The 18th November Whisky sale is the most interesting to take place over a 20 year period and marks the 20th Anniversary of Whisky Auctions. The inclusion of the Dalmore Oculus is an exciting addition to this high quality sale. The Folsom Collection being sold in Edinburgh, Hong Kong and finally in New York in December makes this a very interesting and progressive year for Bonhams Whisky Sales”.
For Bonhams enquiries please call 0870 0273622
There are some pretty special whiskies in both collections.
October 27th, 2009
Another new product crossed my desk. This one is the fourth edition of the heavily peated Edradour called Ballechin.
Let me throw this out to everyone. What have been your experiences with previous releases? I honestly must admit that I have never reviewed any of these formally and my experiences have been spotty.
EDRADOUR ANNOUNCES THE FOURTH RELEASE FROM BALLECHIN, THE DISCOVERY SERIES
Edradour’s Heavily-Peated Highland Single-Malt Whiskey, #4 The Oloroso Sherry Casks
MT. PLEASANT, SC (October 22, 2009) — Scotland’s Smallest Distillery, Edradour, releases the fourth distillation of Ballechin, The Discovery Series, a program to age scotch whiskey solely in wine casks, instead of the usual bourbon casks. “Since acquiring Edradour distillery in 2002, I have pursued an extensive program of experimentation. Several heavily peated distillations have been produced initially on a very limited scale, and these are being matured in a wide range of wood types. The phenol content of the malt used in production is not less than 50 parts per million,” said Edradour Owner Andrew Symington in July 2009.
The Oloroso Sherry Cask has been matured solely in first fill Oloroso Sherry Butts and produced a total of 6,000 bottles, offered in 70 cl and 750ml. The scotch whiskey is 46% alcohol by volume and is imported by Total Beverage Solution. Other Ballechin releases include a Burgundy cask matured, a Port cask matured, and a Madeira cask matured.
Scotland’s Highland malts enjoy a unique depth of flavor and quality that’s the result of a fine blend of altitude and mountain water. For many connoisseurs, with its exquisitely smooth and creamy texture, with just a hint of smokiness, Edradour is the jewel in the Highland crown. For more information on Edradour and other TBS brands, log onto www.totalbeveragesolution.com/media/ to download a media kit.
Edradour
Edradour is the smallest whiskey distillery in Scotland and the last original ‘farm’ distillery in Perthshire, nestled in a glen in the hills above Pitlochry in the Southern Highlands; possibly the smallest legal distillery of any kind in the world. John Reid and his two assistants hand-craft Edradour without automation, using skills handed down through generations. For centuries the people of Edradour and other remote regions enjoyed malt whisky making as a natural by-product of farming life. The natural ingredients of barley, pure water, and peat have been available in Scotland in abundance since time immemorial. At a weekly output of a mere 600 gallons – enough to fill twelve casks – what Edradour makes in a year, a typical Speyside distillery would produce in a week. Only the finest spirit is laid down by Reid into hand-selected oak casks for the ten year long wait before it can take the name of Edradour. During the aging process the whisky is regularly monitored with the same care and attention that it took to produce it. It is a small wonder, then, that Edradour can be a little hard to track down, making it a rare pleasure for a fortunate few. Edradour is currently exported to France, Germany, Holland, Switzerland, Italy, Spain, Denmark, Belgium, Sweden, Finland, Russia, USA, Japan, South Africa, Taiwan and New Zealand.
October 27th, 2009
This will start being released next week. I ‘ve had a barrel sample of it for a month or two, but I’m waiting for the finished product (which I should get soon) before offering an opinion. The previous releases have varied significantly in flavor profile, depending on how the whiskey was made.
Woodford Reserve Releases Limited Edition Bourbon Featuring
Specially-Aged Barrels
Exclusive Master’s Collection Bottling Available Beginning November 1
October 27, 2009, Louisville, Ky. – Woodford Reserve announces the latest extension of its acclaimed Master’s Collection which will be released on November 1. Called ‘Seasoned Oak Finish,’ it is the fourth in the series of limited edition bottlings and continues Woodford Reserve’s tradition of crafting rare whiskeys that extend the category in bold new directions.
Barrels play a key role in producing bourbon, with approximately 70 percent of the spirit’s flavor and aroma and all of its color provided by the oak barrel. Woodford Reserve’s new offering, Seasoned Oak Finish, features bourbon finish-aged in unique barrels crafted with wood that has been seasoned longer than any previously used in the industry.
“Of all the distillers in our industry, we are the only bourbon company that crafts its own barrels, giving us unique knowledge and control of the process,” said Woodford Reserve Master Distiller Chris Morris. “As the rough oak staves are exposed to seasonal weather changes and subsequently dried, this natural cycle develops a new range of flavors in the wood.”
This seasoning progression changes the wood by reducing tannins and ultimately creates a new range of flavor compounds. The staves for most bourbon barrels are seasoned for three to five months; however, Seasoned Oak Finish combines fully-matured Woodford Reserve with barrels crafted from wood that has been exposed to the outdoors for three to five years — the longest seasoning known in the bourbon industry.
“By ‘finish aging’ Woodford Reserve in barrels that have been crafted from oak and seasoned for several years, we created a bourbon unlike any other in the industry. It’s the most robust bourbon we have ever made,” said Wayne Rose, brand director for Woodford Reserve. “This special Master’s Collection release emboldens Woodford Reserve with ‘extra-aged’ oak character resulting in a new and complex flavor profile.”
Seasoned Oak Finish is the fourth in the Woodford Reserve Master’s Collection series following the Four Grain, Sonoma-Cutrer Finish and Sweet Mash products. Released periodically at the master distiller’s discretion, the Master’s Collection whiskeys are extremely limited in quantity and bottled only once in a proprietary package inspired by the copper pot stills of The Woodford Reserve Distillery.
The inspiration for the Master’s Collection is rooted in the rich history and tradition of what is today known as The Woodford Reserve Distillery. In the mid-1800s distillery owner Oscar Pepper and Master Distiller James Crow studied and recommended use of key processes like sour mashing and charred barrel maturation at the historic Woodford County distillery. These practices are still maintained in the bourbon industry and, today, the distillery receives more than 80,000 visitors annually and is the only one in America to triple-distill bourbon in copper pot stills.
Woodford Reserve Seasoned Oak Finish will be sold in 44 U.S. markets, and a limited quantity will be available in Canada, the United Kingdom, Belgium, France, Germany, Spain, New Zealand and Australia. Each bottle is individually hand-numbered and presented at 100.4 proof. Available in major metro markets, only 1,337 cases are available with a suggested retail price of $89.99 for a 750ml bottle.
October 27th, 2009
The are a lot of single barrel bottlings on the market, from the small independent bottlers to the big multinational congomerates. Evan Williams Single Barrel, Jack Daniels Single Barrel, Balvenie 15 year old Single Barrel: these are just a few of the more familiar ones.
So, my question is this: How much do single barrel bottlings differ from one barrel to the next?
No two barrels are the same, and that’s the charm of single barrel bottlings. But what are the chances that the next bottle you buy from that brand will taste drastically different than the last one?
Is it your experience that the variation from one single barrel bottling to another is relatively small, or have you noticed big differences? Be specific if you can.
October 26th, 2009
The flu!! I somehow picked this up during my weekend with the Heaven Hill folks.
Here’s the scotch. They arrived while I was gone. They’re samples of the most recent Diageo special release single malts. They look very tempting, don’t they?
And here are the beers, which also showed up. They’re from Midnight Sun brewery in Alaska. One of my side jobs is that I review beer for America’s largest beer magazine, All About Beer.
So, for the next few days, these fine beverage are going to have to sit there and collect dust. I’m not sure who gave it (the flu) to me or what kind it is, but it sucks!
Still, I have fond memories of my weekend with the Heaven Hill folks, putting a nice dent into their inventory, and that will get me through this.
And don’t worry, I’ll still be blogging. I was going to take the next two days off and go fishing, but now it looks like it’s just me, my laptop, and the TV. (Maybe even a book!) Plus, I reviewed several whiskies (and whiskeys) last week which are in the queue here.
October 25th, 2009
I was at the event last night where Master Distillers Parker and Craig Beam debuted the new vintage. A great time, and a very nice whiskey too. Here are a few pics from my Blackberry. (Some are a little blurry…)
This year’s Evan Williams Single Barrel: 15th vintage!! 2000 vintage.
Master Distiller Parker Beam talking about the new vintage!! Cool!
Parker and Craig Beam pouring. Damn I’m thirsty for a bourbon–out of the barrel, no less! 142.9 proof! Their highest ever!
This is the closest thing I will get to Communion!!
Gary Regan: I poured too much water in mine, can you top it up Craig?
Why didn’t I think of that?
Larry Kass at Heaven Hill (not pictured): ” We have this really cool high speed bottling line. You should see it.”
Me thinking to myself: “Oh no, not another bottling line! The least exciting part of any distillery tour.”
And to end my evening at the bar called Proof: a penguin taking care of business, surprising us all…
October 24th, 2009
Here are a few pictures I took from last night’s party here in Bardstown, KY, celebrating Heaven Hill’s Master Distiller Parker Beam’s 50 years in the business. Plenty of fellow distillery managers, press, etc. And LOTS of bourbon!
The pics are from my Blackberry while was tweeting, so I apologize for the poor quality.
The Program
The Beam Family
Parker Beam
Jim Rutledge (Four Roses)
Greg Davis & wife (Tom Moore)
A very blurry Elmer T. Lee (Buffalo Trace)
Kevin Smith (Maker’s Mark)
Fellow writers Paul Pacult & Jim Murray
October 23rd, 2009
Another new whiskey that just came in. I wonder how it compares to the Pappy Van Winkle 23 yr. old? I didn’t get an image with the press release. When I do, I’ll post it up.
Limited Edition Old Rip Van Winkle
Bourbon Whiskey to be released
FRANKLIN COUNTY, KY— The Van Winkle family is pleased to announce the release of a very limited Old Rip Van Winkle Family Selection 23 year-old bourbon whiskey decanter. Every barrel of whiskey was chosen from the lower, cooler floors of the aging warehouse, allowing this wheated-recipe bourbon to age more gracefully.
Julian and Preston Van Winkle hand-picked these select barrels which were filled in April of 1986. This bourbon will not be chill-filtered, leaving in all the flavor and complexity of the whiskey. Each decanter will be bottled at the original barrel entry proof of 114.
“This is some of our best whiskey,” commented Julian Van Winkle. “I’m thrilled to offer this new expression of Old Rip. Hopefully whiskey aficionados will appreciate the rich taste of this bourbon as much as I do.”
There will only be 1,200 of these unique decanters available. Each bottle was produced by the award-winning Glencairn Crystal of Scotland and is hand-engraved and numbered to commemorate the exclusive bottling. Every decanter will be packaged in a beautiful solid wood, leather-lined box along with a crystal stopper and two crystal glasses.
This special release will be available in stores late November and is expected to sell for $350. For more information on the Van Winkle family of bourbon please visit www.oldripvanwinkle.com.
About Van Winkle Bourbon:
The Old Rip Van Winkle Distillery has a four generation history. The Van Winkle family’s involvement in the bourbon industry began in the late 1800s with Julian P. “Pappy” Van Winkle, Sr. He was a traveling salesman for the W.L. Weller and Sons wholesale house in Louisville. Pappy and a friend, Alex Farnsley, eventually bought the wholesale house and also purchased the A. Ph. Stitzel Distillery. They merged the two companies and became the Stitzel-Weller Distillery. Their prominent brands were W.L. Weller, Old Fitzgerald, Rebel Yell, and Cabin Still.
In May of 1935 at the age of 61, Pappy opened the newly completed Stitzel-Weller Distillery in South Louisville. He had a heavy influence on the operations there until his death at the age of 91. His son, Julian, Jr. took over operations until he was forced by stockholders to sell the distillery in 1972. The rights to all of their brands were either sold with the distillery or to other distilleries.
After selling the distillery, Julian, Jr. resurrected a pre-prohibition label, the only one to which the Van Winkles kept the rights, called Old Rip Van Winkle. He used whiskey stocks from the old distillery to supply his brand. Julian junior’s son, Julian, III took over in 1981 when Julian, Jr. passed away. Julian, III has continued with the Van Winkle tradition of producing high-quality wheated-bourbon. His son, Preston, joined the company in 2001 and the Van Winkles look to continue that tradition for generations to come.
Recently, the Van Winkles entered into a joint venture with the Buffalo Trace Distillery in Frankfort, KY. All of the Van Winkle’s whiskey production now takes place at Buffalo Trace under the same strict guidelines the family has always followed.
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