January 7th, 2010

Guest Blogger: Dave Pickerell, former Master Distiller of Maker’s Mark bourbon

John Hansell

We are honored to have Dave Pickerell as our guest blogger for January. Dave was the Master Distiller at Maker’s Mark for many years, and he really knows his stuff!

I asked him to give his thoughts on what’s going on with the micro-distilling movement, and here’s what he has to say. Thanks Dave!

He has a few questions for you at the end of his post. Post up your thoughts.

First off, I appreciate having the opportunity to “stand in” for John.  His knowledge, depth of insight and understanding and passion for the industry are evident in everything he does.  It is truly an honor to be here.  Thanks, John.

Since I left Maker’s Mark in April 2008, two things have captured most of my attention:  micro-distilling and rye whiskey.  I have spent untold hours probing the depths of both areas.  In fact, Oak View Consulting, LLC. came to life as a result of all that I have discovered here.  When people ask me just what I am trying to accomplish, I tell them that I am trying to “Put feet on dreams”.  However, with a bit of introspection that seems to come with each New Year, I now realize that I am not just trying to put feet on other people’s dreams … they are my dreams, too.

I have met with literally dozens of people who were interested in starting up some sort of distillery or other.  All of them have a passion, but some realize that they do not have enough know-how to get moving, while others are concerned that they may not have enough capital to actually get things off the ground.  It is my observation that many folks that want to start up a new distillery dream of making some sort of whiskey.  However, start-up and maturation costs run in the face of the business plan, and they end up making vodka or maybe gin instead.

Part of my dream is seeing lots of new expressions of whiskey … good ones … from all over America… hit the market… representing a new sort of terroir, where true geographical differences in the U.S. can not only be expressed but also clearly differentiated.  I believe that the effects of locality on grain, water, and climate can be best expressed in a micro-distillery.  Especially in the US, the big whiskey guys pretty much all express the same terroir … because they are located within a stone’s throw of each other and because they pretty much are so big that they are forced to buy commodity grain.  Don’t get me wrong, there are a lot of very good whiskies being produced in the US … it’s just that locality has never been much of an issue.

It occurred to me that two things need to happen.  First, it is essential that the cost of equipment come down to a more affordable price.  Second, it would be good to have a competent one-stop source of information and help to get things up and running. Hopefully, I can in some way help with both of these issues.  I have been working with Vendome Copper and Brass Works on a holistic approach to micro-distilling … and thanks to a great deal of effort on their part, they have already had tremendous results in reducing the capital costs for starting a micro-distillery.  Additionally, I hope that any expertise that I might have gained through my years in the industry might also be helpful to some in getting things up and running.

Finally, the rye … with its bold and delicious character… There has been a lot of talk about the resurgence of Rye Whiskey … and to traditional cocktails (like the Sazerac, Old Fashioned, and Manhattan) that are absolutely delicious with a good measure of rye… no need to cover all that ground again.  Anyone who has had occasion to chat with me over the last year knows that I believe it is time to advance this category with a bold new expression or two … that’s my personal dream.

What do you think about the future of micro-distilling  (whether here in the U.S. or abroad)? And what do you think about my theories on terroir and its influence on a given whiskey’s flavor profile? And do you think rye will be the new hot whiskey of choice, or will it be something else?

Category: Guest Blogger, Microdistilleries, Rye whiskey 33 Comments

December 10th, 2009

Guest blog: Lew Bryson, Malt Advocate Managing Editor

John Hansell

In addition to being my good friend, Lew has been the Managing Editor of Malt Advocate almost as long as there’s been a Malt Advocate. Lew and I have a lot in common. We both started from the beer world, similar to the way Michael Jackson did.  He’s still very much involved in beer. (More than whiskey, actually.)

In addition to his writings and editorial input in Malt Advocate, he’s authored several very nice books on beer, and has a great blog, Seen Through a Glass.

I asked Lew if he would be kind enough to be this month’s guest blogger, and he accepted. He’s got a nice rant on young spirits (rye, bourbon, rum, etc.). Have a read. Tell us what you think. Do you agree with him?

A Bad Hat DayHi, John’s readers!

John invited me to throw something on his blog – much appreciated; thanks, John – and the first idea I came up with was the one we decided would be a good one, something I’ve been thinking about a lot in the past few years: young spirits. I keep thinking of something Fritz Maytag said at the rye whiskey roundtable Malt Advocate hosted a few years ago:

“Broadly speaking, the whiskey world thinks that older whiskey’s better. It’s like the wine world used to think that older wine was better. And I submit to you that older whiskey is different. Wonderfully different. And many older red wines are wonderfully different. They’re not better, they’re old. And that’s wonderful. But I submit to you that, especially because we have a big shortage of rye whiskey, you are all going to discover the beauty of young rye whiskey.”

It seemed prophetic, and it was, at least for me. I participated in a New York Times rye whiskey tasting panel three years ago, along with David Wondrich, and the difference between the young ryes in the group and the old ones was striking. The older ones were almost austere: dry, spicy, complex. The young ones were alive, grassy, so much so that you could almost feel the sunlight in them.

Young bourbons, even good ones, mostly strike me as hot, spicy, brash, and need ice or a mixer to smooth them out. But a good young rye is grassy, sweet, vibrant, and usually interesting enough to sip. I recently had a pre-release sample of 13 month old rye from Finger Lakes Distilling, and it was sweet, brittle, and water-of-life fresh, with a grassiness and mint character that brought a smile to my lips.

Why are some young whiskeys good and others, well, not so? I’m starting to suspect it’s because some spirits are just naturally suitable for drinking in the first flush of birth. Rum, for instance, is rich and broad-shouldered when aged, but it can be absolutely beguiling when young, too. Gin’s crispness sings with the intensity of being fresh-forged. A good vodka – and they’re out there, you just rarely see them in their unpolluted form – has an Arctic freshness tempered by the dry crease of good bond paper (a strange analogy, maybe, but that’s what my senses tell me).

But young brandy? It makes a good fire-starter. Poteen, mythology aside, is the kind of spirit you only drink when you have to. Grappa, pisco…don’t tell me I’ve “never had the good stuff,” I know I haven’t; no one ever has. Yeesh. Young Scotch whisky? Tons of promise, but subject to feinting spells.

And, as I said, bourbon. Young bourbon will scorch you. I remember the first time I had new make off the third still at Woodford: like a shot of Novocaine. Hot Novocaine. Some’s better than others: I’ve had new make at Maker’s Mark, and it was like a slightly sweet vodka, but not anything that would stand well on its own.

Why? Gin benefits from being flavored vodka: the botanicals are the drink, and the fresher the better. Rum gets more character from its cane or molasses than grain-based spirits get from their starchy source.

But rye? I don’t know. There’s rye in most bourbons, after all. Maybe a preponderance of rye makes a difference. If distillers can keep the price down on young rye, I intend to keep up the research.

Category: Guest Blogger, Opinions, Writers 27 Comments

October 9th, 2009

Guest blog: John Hall from Forty Creek Canadian Whisky

John Hansell

Our guest blogger for October is John Hall, whisky-maker of Forty Creek Canadian whisky. John is doing some really cool, innovative things in Ontario. Here he talks about his latest creations–some available in the U.S., some (sadly) not. But I have been getting inquiries about his new releases, so I invited him to say a word or two. Thanks, John, for taking time out of your busy schedule to let us know what you’re up to.

John Hall 2Well folks, John Hansell graciously invited me to talk about my latest adventure in Forty Creek Whisky Taste Expressions. I am a bit reluctant as you will soon find out, because I feel I am all dressed up with no where to go! But John mentioned to me that he has received inquiries about my latest release and recommended I speak directly to you through his medium.  So here we go.

My latest release began its journey 16 years ago in 1993. My whisky distillery and winery had only been operating for a year. As many of you know, I am a wine maker by trade, so to keep myself occupied while my whiskies aged, I continued to make wine. This obviously helped with the cash flow as well. Many whisky makers are jealous of winemakers. Wine can be made, aged, bottled and on the shelf within a year or two, but fine whisky takes much more time.

The roots of this new whisky release dates back 16 years. While whisky is my passion, I am also very fond of vintage ports. So in 1993 I bought some new American white oak barrels and began making vintage aged ports out of grapes grown by my growers in Niagara. This not only provided me with some very tasty ports but also port wood that I could use to round off some of my whiskies. I intuitively knew the rounding in port barrels would be good, but I even surprised myself.

I believe it is one of the best whiskies I have ever tasted. I only wish I had made more of it. Only 3000 bottles available and I fear none of it will pass the provincial boarders of Ontario, Canada. What a pity. Although, some people believe it is worth the drive to “The Forty”. But hope reigns eternal, a year and a half ago when I realized the direction the Port Wood Whisky was taking, I immediately decanted more vintage port and filled the barrels with more aged whisky. So my next batch could be ready, within a year or two.

 In the meantime, I have made my second lot of Forty Creek Double Barrel Reserve which was rounded off in bourbon barrels (Lot # 241). This lot spent an extra year for a total of 3 years rounding off in bourbon barrels. It is even deeper and richer than the first lot, which John Hansell rated at 90 points. It’s on its way to you having been shipped to distributor’s warehouses in the USA. The retail price is still being held at $59.95 a bottle.

But friends, the best news is yet to come.

As you may know, I am a first generation whisky maker, but my daughter just gave birth to my first grandson, John David Scott on Sept. 2, 2009 (299)! I know it sounds like a new batch number!

Well we are still trying to figure out what to call him. Scott sounds a little like whisky. JD sounds a little like whisky and Johnnie sounds a little like whisky. I think he will be Johnny! The thing is the first letter is right. All the great whisky men’s names started with “J”; Jack Daniel, Jim Beam, Joseph Seagram, Johnnie Walker, John Jameson, James & John Chivas, and John Dewar.

So here’s a toast to all the great whisky men, past, present, and future!
Cheers
John K. Hall

Portwood_bottle_RGB_clipFORTY CREEK JOHN K. HALL PORT WOOD RESERVE
Forty Creek Port Wood Reserve is the third limited release in the Forty Creek Family, and is the smallest, with only 3,000 bottles produced.

Notes on Forty Creek Port Wood Reserve from John K. Hall, Whisky Maker:

My Port Wood Reserve is made in the same style as Forty Creek Barrel Select and Double Barrel, in that I do not use a mash bill.  My varietal whiskies (rye, barley & corn) are pot distilled and aged separately, and once completed brought together as a meritage.  In this whisky, the Forty Creek meritage was  re-barreled in vintage Port Wood for an additional two years prior to bottling. Little did I know the profound effect that Vintage Port barrels would have on the final finishing of this whisky.

Appearance:  Mahogany gold with red flashes.  Huge legs that never leave the sides of the glass.

Nose:  A constant evolution of concentrated, complex aromas. Intense yet delicate aromas of deep vanilla, orange marmalade, ginger, dried fruits, black cherry, fig, dates, cereal malt spice, clove, cinnamon, chocolate, tobacco, toffee, honey and smoke.

Palate: Huge, full, rich, satin-like, very smooth, same dried fruit is nicely framed by oak, black licorice, hickory, almond and walnut.

Finish: Lingering long finish with spice, cinnamon, licorice and smoke in the back. A very pleasant sweet heat (spicy heat) hits the upper pallet and lingers on and on.

Category: Canadian whisky, Guest Blogger, New Releases Tags: 8 Comments

August 19th, 2009

Guest Blogger: Jason Craig, Highland Park Whisky

John Hansell

We’re fortunate to have Jason Craig, Global Controller for Highland Park, as our August guest blogger. He has some breaking news for us. And it’s good news! Plus he has a couple of questions for you.

I love the whisky business, I love the passion and I love the fact that wherever you go in the world people have opinions about best, worst, blogs, magazines, people etc etc etc. I have had the good fortune of working with Highland Distillers and The Edrington Group for over 10 years in the marketing and development of some of the finest whiskies available. As a guest blogger on Malt Advocate I have considered long and hard what I should blog about and I concluded that it should come down to a couple of issues which should provoke debate – Strength and Natural Colour…….I can hear the intakes of breath and the stretching of the fingers ready to tap into the key boards across the globe.

I am in control of the hidden gem which is Highland Park. The production story behind this brand is for another day….(as John would only edit it out!!!), but basically all distilleries are water, barley, yeast and a giant chemistry set. The process is very similar, some discuss water type, some discuss still height, some discuss climate, for some it is casks, others it is peat – for Highland Park it is all about sherry seasoned casks and unique Orkney peat. We have a glorious production process which we have kept as consistent as possible for over 200 years and with that authenticity comes expense and quality. One of the areas which always puzzles me is the addition of colour to whisky – I have never understood why brands do it.

Highland Park is all natural colour, for a couple of years in the 1990’s our 12yo had some added but that is firmly in the past. Every bottle of Highland Park you now see (new shape glass) is naturally coloured and has had no spirit caramel added. I have noted with interest that in the German market, due to tighter labelling laws, brands now have to declare if they have added spirit caramel and it would REALLY amaze you as to how many single malt brands add caramel – of course it is perfectly legal under SWA (Scotch Whisky Association) rules and they are doing nothing wrong. I am sure that this labelling law will spread throughout Europe in the coming years and with that will come questions about why it has been added and for how long the practice has been occurring.

Obviously spirit caramel adds not a thing to the flavour, it merely misleads the drinker visually but obviously not when they come to taste it. My colleague Gerry Tosh, Head of Brand Education on Highland Park, always says asks the question during tastings “What does the colour of the whisky in the glass tell us?” and the answer is always “Nothing”. Colour in whisky should come from the cask that it matured in, this would provide the consumer with a clearer guide to the whisky they are drinking. That is why on Highland Park and throughout the other brands in The Edrington Group, we pride ourselves on having the most obsessive, rigorous and highest quality cask program in the industry.

So that is my first question for this blog – does adding colour to whisky mislead the consumer, should colour be natural and allowed to vary with each vatting within agreed tolerances?

The second area I would like to discuss is strength of the whisky. As you may or may not know Highland Park 21yo ( a Global Travel Retail exclusive) recently won an award through Whisky Magazine (a competitor to Malt Advocate!!) declaring it the Best Single Malt Whisky of the Year. The irony was that only 3 weeks before we had reduced the 21yo from 47.5% to 40% due to high demand and limited stocks. John covered this in Malt Advocate and expressed concerns but applauded us for our open and honest attitude. With that in mind I freely admit I would have preferred to keep this strength higher but to maintain supply we had to reduce strength. In an era of aged whisky stocks becoming limited, we have also looked at reducing the strength of our 25yo and 30yo and I advised many whisky writers of our probable intention to do this – I am happy to break the news on this blog that we will not be doing so. We will be retaining both at 48.1% for the next 2 years minimum. This solution has been possible through market stock management and price adjustment in selected markets.

The reaction of some of the experts to the 21yo actual change and proposed changes to the older expressions was a mix of apathy and horror. Some saw it as a natural progression and some saw it as the end of an era which should not be ended. We have also just released a 58.1% 12yo “Hjarta” for UK and Scandinavian markets in the last few weeks. This is a very high strength whisky and is an absolute cracker – the writers have accepted this with little comment and I am sure our whisky fans will love it. In the fall we will be releasing 2 Vintage editions a 1964 and a 1968, both of which due to time in cask will be under 45% – basically as it comes out of the cask with a little bit of filtration. I am positive the strengths of these brilliant whiskies will again not be questioned as they are natural.

I found the reactions to strength interesting and that is the second area I would like to provoke on this blog. Do consumers only care about the strength of mid range (20yo to 30yo)  whiskies, does strength need to be fixed or should it be allowed to fluctuate wherever possible?

So, feel free to answer Jason’s questions. Or, post your thoughts on anything he blogged about.

It’s nice to hear from Jason that they won’t be lowering the ABV on HP 25 and 30. For now, anyway.

Thanks Jason, for taking time to participate here.

Category: Guest Blogger, Scotch whisky Tags: 34 Comments

July 31st, 2009

Guest Blogger: Richard Paterson, master blender

John Hansell

Richard Paterson is the master blender for Whyte & Mackay, which includes the Dalmore and Jura single malts. He’s also a great ambassador for the entire Scotch whisky industry. He’s our guest blogger for July (just sneaking in at the last minute). As you will discover by his blog, he also has a great sense of humor. Thanks Richard! (Hey, and maybe next time you can tell us a little more about your new line of whiskies?)

r-patterson-spain-whytemackay024America and whisky – or scotch whisky – as you all seem to have such strange, perverse ways of avoiding calling whisky whisky – but one thing is for sure, you are certainly taking to liking it!

You my have tried to ban it at one point but fortunately you saw sense over that one. And now, you love the great water of life.

But Dear God, how many of you are determined to ruin it with ice? 
Wherever I looked, ice in this, ice in that, ice in ice.

Now don’t get me wrong, I’m delighted you’re drinking whisky – I’m even more delighted when it’s Jura, Dalmore or Whyte and Mackay – but you wouldn’t take a beautiful woman out to dinner and tell her to hide her face, you wouldn’t take a hunky strong man out and tell him to hide his muscles, so why ruin the beauty of whisky with ice?

To that end, I’ve been on a US tour this week, stopping off in New York, Chicago, Dallas and Miami, telling people via the internet (you can now find me on a blog, Twitter, Facebook and YouTube) where to meet me and talking about whisky.

And it’s been fantastic. I’ve met with some really interesting people and you can see some video and picture highlights on my facebook site. 
Having said that, it’s encouraging how the internet – including John’s sites – are helping people to not only enjoy whisky but develop their appreciation. There are so many people out there who, in the past, would have tried one whisky, not liked it and thrown in the towel.

Now, the internet has changed all that. Now people have a vast range of whisky ambassadors out there and they know that not only are there wide ranges of whiskies, all with different personalities and flavours and that there is a whisky out there for most people.

And even if you aren’t a fan of whisky straight, there are – loath as  
I am to say it – other ways to drink it, including cocktails (and you can see my reaction to what the Best Barman in the World did with my whiskies on the Jura site at http://www.isleofjura.com/richardandcolin )

But while America may be opening its eyes up to whiskies, that’s not to say that it’s all perfect. I mean, here you are, learning what goes well with each whisky, what the best chocolates and coffees are to help bring out the flavours, but can you get a good cigar to go with the whisky? Can you heck.

Don’t get me wrong, I’m not saying you have poor cigars. You have some fantastic cigars – you just aren’t allowed to smoke them anywhere. 
It’s Land of the Free until you want to enjoy a cigar and a whisky – and you can’t.

But I’ve enjoyed myself so much so that I want to announce here that I’ll be back in November for visits to San Francisco, Los Angeles and Ft. Lauderdale, so let’s all try and meet up – just leave the ice at home and let’s find a place to enjoy cigars!
Richard Online Links:

http://www.youtube.com/user/masterblenderrichard

http://www.facebook.com/quality.whisky

http://www.themasterblender.com/

http://twitter.com/the_nose

Category: Guest Blogger, Scotch whisky Tags: , , 38 Comments

June 22nd, 2009

Guest blogger: Stuart Nickerson, Glenglassaugh Distillery

John Hansell

Every month or so, I invite a guest blogger (usually from inside the industry) just to keep things fresh and exciting. We’ve had some great guest bloggers (John Glaser of Compass Box Whisky, Willie Tait from Isle of Jura, Jim Rutledge from Four Roses Distillery).

Today we are fortunate enough to hear from Stuart Nickerson, Managing Director of Glenglassaugh. I’d like to thank Stuart for taking the time to participate here.

If anyone has any questions about Glenglassaugh, here’s your chance to get them answers.

An Opportunity
stuartlowrezWhen John offered me the chance to be a guest blogger, I thought great here is a real chance to say what we are doing to an appreciative audience which is mainly USA based but then I started to think well what does he want me to say – there was a very good article by David Wishart which appeared in Malt Advocate last year and to which I couldn’t add much. I decided to approach John and ask him for his thoughts but he just said “take us behind the scenes and tell us what is happening” but he also stressed he did not want a sales pitch.

Well that last one is easy because so far we don’t have a distributor for our products in the USA, so despite the warning here goes for the one, sorry John, sales pitch – if there is an importer out there who is looking to develop limited edition single malt scotch whiskies all of which are aged for more than 20 years then get in contact with me.

The last, almost 16 months, has been an exciting roller-coaster ride as the distillery was bought, people were recruited, the distillery was re-furbished and production re-started at Glenglassaugh and the whiskies were bottled and brought to market.

Glenglassaugh was shut in 1986 because Highland Distilleries wanted more Speyside malt for their blends and Glenglassaugh being a highland malt produced a slightly different style of whisky. As Highland had no plans to re-open the distillery they readily agreed to sell it to us, following my approach. However in the intervening 22 years very little maintenance had been carried out on the buildings and plant and even though the mash tun, washbacks and stills were in reasonable condition, £1.0m was required to re-furbish the distillery before we started production again in November 2008.

We were lucky to have the production records used in the 1980’s and so we could run the process using the same mass, volumes, temperatures, flowrates and cut-points as those used previously. This gave us confidence that we had a good opportunity that we would produce a good quality new make spirit, although I will admit to being nervous on 4th December 2008 when the first spirit ran from the stills but Graham Eunson and myself were very pleased with the results.

glenglassaughnewmakeWe hadn’t planned to sell our new make spirit but were requested to consider doing so by customers in Europe. The fact that we were producing a spirit that both Graham and I felt was better than any other which we had come across made the decision to release the spirit in a bottle relatively easy. However we wanted to make it a bit different and so we decided to capture all the spirit from a single mash making this a limited edition individually numbered product, different from other new makes which are available. We were also careful to ensure that they labelling complied with all Scotch Whisky legislation and so have been very careful to stress that it is not whisky on the label and to further underline the fact we have called it “The Spirit Drink that dare not speak its name” and finally we have disguised the distilleries name Glen____gh to ensure that the consumer could not be confused into thinking that it was whisky.

We had always intended to release a 6 month old product to celebrate the Scottish Traditional Boat Festival which takes place in Portsoy in at the start of July. We are currently bottling this spirit, which we still can’t call whisky and will be in a position to start selling on the 3rd of July and all I can say at the moment is that this is a distinctly different drink which has been well received by the few people who have tried it so far and is liable to take everyone by surprise.

We are very interested in investigating the effects of maturing in Glenglassaugh in different cask types, so this year we have decided not to vary the new make spirit but we have bought several different types of casks. We have various ex-fortified wine casks, Sherry, Madeira and Port as well as some ex-wine casks, dechar/rechar casks and scotch re-fill casks. We also have a significant number of ex-bourbon casks which we purchased direct from Kentucky and which we believe will allow the fruit characteristic of the spirit to be enhanced. We have also started to mature in smaller casks so that we can evaluate the effect of maturation in these casks and we hope to see them mature the spirit faster and so it should be ready for bottling sooner.

glenglassaughlowresWe decided to try and sell some of these smaller casks to people who followed my blog and we were very surprised by the high level of interest, mainly from the northern European countries. The casks, octaves, hold only 50 litres and we expect that the whisky will be ready for bottling within 3 to 7 years and as we bottle all of our products on site then the cask owner can have the whole process carried out here. With the high level of initial interest we decided to open this up to other interested people and have had a continuing very good response.

We have plans to introduce another cask purchase offer, this time for larger casks, but we have still to finalise details on this one and should be ready to announce the details in September.

We also have plans to build a visitor centre at the distillery and although we have completed the feasibility study there detail plans to be developed, cost and agreed and hopefully we can have this operating by the middle of next year.

If anyone is interested in finding out more about the distillery or what we are doing then please visit the web site www.glenglassaugh.com or look at my blog http://blog.glenglassaugh.com and add any comments or just drop me an email stuart.nickerson@glenglassaugh.com

Category: Guest Blogger, Scotch whisky Tags: 7 Comments

June 10th, 2009

Isle of Jura contest winners announced

John Hansell

As you may remember, Isle of Jura’s Willie Tait posted up a guest blog here back in March announcing a contest to guess the name of the new Jura line of whiskies. A few people correctly named the new line (“The Paps Collection”, named after the mountains on the island.) Here’s an email I received from Willie last week announcing the winners and what they won.

The Jura whisky festival day went very well and the new Paps collecting, got great reviews from the consumers. Lots of new faces this year and some of the familiar ones.

I made the draw for the Paps Collection everyone was very envious, I said that they should read your blog more often. Here is the name of the winner of the collection and the two runners up, who get a signed copy of Richards’s book.

Thanks again for allowing us access into your blogging world, if you want me again, you only have to ask.

PS if the winner and the runners up read this, get them to make contact with me, one for their address and what they want signed in the book.

Thanks again.

Aye,
Willie

Winner of the Paps collection is: Antti Saamanen
Runner up, winner of Richards book: Tim Fobes
Runner up, winner of Richards book: Michael Dereszynski

Well done guys!

So, if the three of you could reach out to Willie via email (Willie.Tait@whyteandmackay.com ), he’ll arrange to have your prize sent to you. Congratulations!

Category: Guest Blogger, Scotch whisky, competitions Tags: No Comments

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