Scotch

Guid Scotch Drink receives a number of press releases every day. Rather than condense them into a separate weekly post I've decided to post the most interesting in their entirety, without editorializing.Once-in-a-lifetime competition launched to celebrate latest releaseanCnoc Highland Single Malt Scotch Whisky has unveiled its third Limited Edition Peter Arkle release.The striking and distinctive packaging from the New York-based Scottish artist takes its inspiration from the thick, brick walls of anCnoc’s Knockdhu Distillery’s dunnage warehouses.Internationally-acclaimed illustrator Peter Arkle said:“I have loved working with anCnoc and am very proud of our latest limited edition. The distillery at Knock is such a great place and I had a fantastic time visiting there. This particular illustration for me really shows a complex thought in a very simple way. On one hand it's just a drawing of the bricks that make up the walls of the distillery and the warehouses with a yellow sign stuck on. But, on the other hand, those bricks are so old and so soaked with the essences of anCnoc –absorbed over the years – that they are not just any old bricks. They are bricks with real character and history. And the sign is there to remind people that anCnoc is not something you can take for granted. One must handle something remarkable with care.”The liquid has anCnoc’s signature honey and lemon notes and has a spicy taste with notes of citrus, sherry and dark chocolate. Strictly limited to only 1000 cases, this Limited Edition will be available online and through specialist retailers in the UK as well as across the globe in the USA, Germany, Russia, Japan, Taiwan and Canada. To mark this unique collaboration, anCnoc is offering 10 fans the chance to win a personally illustrated bottle of anCnoc in a Twitter contest. By Tweeting in a picture of how they enjoy their whisky, 10 of the entries will be chosen by Peter and hand-drawn before being transposed onto a label and tube of anCnoc. Gillian Gibson, Brand Manager for anCnoc, said:“anCnoc has long had a close relationship with visual art and we are delighted to not only be continuing with this fantastic series with Peter which we are sure will become instant collectors’ items like its predecessors, but that we can also offer truly personalised art with a mighty fine dram with our #youranCnoc campaign.”The campaign, called #youranCnoc, will go live on June 17th when people all over the world will have a single day to Tweet in their perfect way to enjoy a dram of anCnoc – whether that be at the beach, by a roaring fire with a dog or looking at the countryside from their window. One of the 10 winners will be flown to New York to meet Peter and be presented with their personalised bottle.Peter added:“I have been so inspired designing for anCnoc and I’m really excited for people to get the chance to be inspired themselves and have their own personal anCnoc moment immortalised onto their very own bottle. It’s such a fun opportunity.”For more information on the anCnoc range or the #youranCnoc campaign please visit www.anCnoc.com

Conflicted. That’s how I feel after tasting the new Macallan 1824 range. Conflicted and intrigued. Let me explain: As someone who has immersed themselves in the whisky business for 5 years as a whisky retailer, barman, cocktail maker, trade salesman, part-time brand ambassador, tasting host and blogger. I have been to more tastings than I [...]

Balvenie 12 yo 'DoubleWood' (40%, OB, +/-2012) - Burnside 1994/2012 (56.7%, Scott's Selection) - Darren Kramer

At The Whisky Shop Dufftown we have continued our exploration of whisky and food pairings and our search for the best dram with a bacon roll and the best one with haggis. Intrepid guests at the festival sampled 4 drams with a bacon roll and where asked to vote for their favourite combination.  The current champion from the Autumn Festival, Old Pulteney 12, faced three new challangers: Glenfiddich 14 Rich Oak, Aberlour 12 and Macallan Gold.  The clear winner was Glenfiddich 14 Years Old Rich Oak.  So now you know that the next time you are having a bacon roll go for a Glenfiddich 14. In a series of more civilized tastings, at least by the time of day, the food pairing was Haggis and whisky.  The current champion from the Autumn Festival, Dalmore 12, was up against Balvenie 12 Double Wood, Glendronach 12 and Glenfarclas 15.  This was a much closer battle but by a good nose (and pallette) the best combination was Glendronach 12 Years Old and haggis. We were delighted that some people preferred each of the combinations and everyone could really appreciate the different flavours that each pairing brought changing the flavours in both the food and the whisky.  We will continue our scientific research in these two areas during future festivals. Best with Bacon Best with Haggis

Teaninich 39 yo 1973/2013 (40.1%, The Whisky Cask, bourbon, cask #6068) - Teaninich 40 yo 1973/2013 (40.4%, The Nectar of the Daily Drams) - Teaninich 40 yo 1973/2013 (42%, The Whisky Agency, refill sherry hogshead, 213 bottles) - Vassar Clements

Earlier this week, I had the distinct pleasure of attending a one-off tasting event at the Noguchi Museum in Long Island City, NY put on by The House of Suntory Whisky and chefs David Bouley and Isao Yamada of Bouley and Brushstroke restaurants, respectively. This collaboration between the House of Suntory and the two Michelin-starred restaurants was nothing short of extraordinary, especially given that the whole event occurred amongst Isamo Noguchi's sculptures in a clean, open museum interior and a gorgeous Japanese rock garden outside. Suntory's global brand ambassador, Mike Miyamoto and chef David Bouley introduced the whisky tasting and an "interpretive kaiseki-style food-pairing menu." Of course, at the time, I had no idea exactly what was meant by that last bit. Shortly thereafter, however, I came to understand that whatever else it entailed, it apparently also meant elegant and delicious. It was also the best pairing of food with whisky I've ever experienced. Easily. The event began with a tasting of three whiskies at standing tables in the sculpture garden: the Yamazaki 18, the Hibiki 21, and the Hakushu 25. The last of these I'd never had, and of course I found myself comparing it to the Hakushu 12 (which they had served us in a great highball as we walked in). To put it in very general terms, the Hakushu 25 is to the Hakushu 12 as the Laphroaig 18 is to the Laphroaig 10--only the level of subtlety is much higher in both of the Hakushu expressions. Oh, and I learned that it's pronounced more like HOCK-shoo (emphasis very much on the first syllable). Now, go back and re-read this paragraph and pronounce "Hakushu" correctly this time. Good. Well done. With that Hakushu 12 Highball, the chefs paired a canape of green apple meringue with smoked salmon roe, trout roe, and white truffle honey, and also a small plate of press sushi with Sansho pepper and bamboo shoot, served with kinome leaf. Inside, Suntory U.S. (East) Brand Ambassador Gardner Dunn hand carved huge ice balls for a drink termed--interestingly enough--the "Hibiki Ice Ball." Paired with that big bag ball o' ice drenched in Hibiki 12 were...well, I'll come back to that, because those two were my favorites of the night. Also inside was a station devoted to making a drink called the "Yamazaki Mizuwari," which blended Yamazaki 12 with a little water and (much smaller pieces of) ice. With that drink, the chefs paired a canape of wild mushrooms with toro and a foam of spring garlic and coconut as well as a small plate of organic wild duckling with Nevada dates and Canadian wild rice and topped with kumquat. I enjoyed the duckling plate quite a lot, but I think that in my case, the multinational character of the dish pleased me (would've been even better if they'd specified that the duckling was Chilean), as did the word, "kumquat." Really, how do you beat "kumquat"?!? I'll tell you how: you pair an oddly named drink with two of the better dishes of the night. Of course, I'm talking about the eponymous Hibiki Ice Ball and the canape of Wagyu beef jerky served with watercress and sesame. Let me just let that sink in for a second. Yep, that's right: jerky made from Wagyu beef. Unbelievable, both in concept and execution. I had at least three. And since at that point in the night, a waiter called Jean-Luc was serving them, I immediately deemed him the very best of the servers (and my favorite). More on him later. The small plate paired with the Hibiki Ice Ball was Chawan-Mushi, a Japanese egg custard served with a rich dashi broth. Now, let me be clear: I am not a fan of egg custard, egg curd, or really any other way of cooking eggs--other than scrambled (and even then, there's a lot of Tabasco involved). That said, not only was the Chawan-Mushi exquisitely presented (see the pic to the left), but it was fantastic: so silky and creamy and light, and beautifully contrasted with the strength of the broth flavor. And pai

This single cask from "Blairfindy," believed to reside in the valley of the green grass, was filled in 1997 and bottled in 2012. As with all the Raw Cask releases there's a bit of cask ash in the bottle (you can see it in the photo to the right). Bottled at a natural cask strength of 57% Alc., this can be found for $110. There were only 289 bottles filled so be quick if you're interested in a bottle.C: Weak green teaN: Toffee apples (especially the stick that is inside the apple), Pez candy, US Smarties, pear skin, green bananas and just a hint of sour cheese in the distant backgroundP: Creamy on entry, wood spice and freshly grated ginger come in quickly leaving behind vanilla toffee, raisins, and brazil nuts with, again, a hint of sour cheese in the distant background before transitioning into the finish with the slightest puff of wood smokeF: Moderate length with hints of wood smoke, wintergreen, and baking chocolateIn conclusion: I first tasted this last year at WhiskyLive Boston with Jewmalt. He went gaga for this release but I wasn't nearly as excited. It's a fine dram and all but it doesn't have any notes that really excite me.Sincere thanks to RS for the official sample.

In just 7 days time a crack team of MoMers (MoMists? MoMians? Something that sounds less like a cult?) will be setting off in the direction of the Fèis Ìle whisky festival on Islay! Excitingly, as mentioned in our earlier Islay blog post, we will be running 3 Competitions while we are out there! The time has now come to break it down even further with a little more detail on each competition starting with numero uno... DX like to Break it Down. (Or is that just some student type in fancy dress? I couldn’t possibly comment...) Competition number 1 is really very, very simple – if you see the infamous Malt Mobile on your travels between 24th May and 2nd June 2013 then you’ll probably notice that we’re either in it or near it - accost us at once to claim your prizes! -FREE sample of the brand new Caol Ila - Batch 1 (That Boutique-y Whisky Company)! -FREE limited edition Feis Ile 2013 T-shirt! WIN: Caol Ila – Batch 1 (That Boutique-y Whisky Company) 3cl Sample WIN: Limited Edition That Boutique-y Whisky Company Feis Ile 2013 T-shirt T-Shirt detail Don’t let him get away! The full bottles of That Boutique-y Whisky Company’s new Caol Ila will be launched next week to mark our third visit to Islay’s annual whisky festival, until then, here’s a sneak peek at our latest comic book-style label... What could be worrying this distillery worker? Jake

Tobermory 17 yo 1995/2013 (54.9%, Single Cask Collection, bourbon hogshead, cask #699, 251 bottles) - Tobermory 39 yo 1972/2012 (49.9%, Alambic Classique, oloroso sherry cask, cask #12307, 139 bottles) - Vasti Jackson

Guid Scotch Drink receives a number of press releases every day. Rather than condense them into a separate weekly post I've decided to post the most interesting in their entirety, without editorializing.While some malt whisky enthusiasts claim they will go to the ends of the earth in pursuit of their passion, Speyside hotelier Duncan Elphick has just about done that.Not only does he make frequent 18,000-mile round trips to Japan to promote single malt Scotch whisky but his Highlander Inn in Craigellachie – the heart of Scotland’s malt whisky industry - has the largest collection of Japanese single malts outside south-east Asia.And for the past 12 years Duncan has employed experts directly from Japan to ensure that his customers and the hundreds of whisky connoisseurs who visit each year get the full Japanese malt whisky experience.Until recently the role of whisky ‘otaku’ –it translates roughly as fanatic-was held by Yumi Yoshikawa who is about to return to Japan. Her successor, Mayu Hamanisi, from Osaka is expected take up her role at the Highander Inn, recently voted one of the top 50 whisky bars in the world by the influential Whisky Magazine, in a few weeks’ time.Duncan, who is gearing up for an influx of visitors during the annual Spirit of Speyside Whisky Festival from May 2-6, says, “My own journey into the world of malt whisky began with a visit to the Glenfiddich Distillery in l979 and I have been on that journey ever since. You just never stop learning and finding out something new.“Just because the hotel is at the very epicentre of the Speyside whisky industry, I have no problem whatsoever in stocking and displaying Japanese malt whisky alongside our collection of around 400 different malts from Scotland.“But if anyone questions it, I remind them that a Japanese single malt -Yamazaki 25- year- old - has been voted the best single malt in the world for the past four years running.”Only 200 were released in Europe and there is a bottle of the precious liquid behind the bar at the Highlander Inn. Even at £50 for a small measure, quite a few have been enjoyed over the years.The winning whisky was made by the Suntory company which was founded in 1923 whose master distiller and creator of Japan’s first single malt was Masataka Taketsuru. He learned his craft at Glasgow University and by visiting countless distilleries in Scotland. He married Rita Cowan, a doctor’s daughter from Kirkintilloch, near Glasgow, and today the couple have legendary status in Japan where they are known as the mother and father of the Japanese whisky industry.Duncan may not have statues erected to him for his support of the whisky industry but nevertheless dedicated whisky lovers regard The Highlander, built as a private house in 1880s before becoming a bar in the l960s, as a shrine to the single malt.Before buying The Highlander, Duncan, who previously worked in Africa, Iraq and Zimbabwe was appointed manager of the nearby Craigellachie Hotel in l997. At that time it had a collection of over 500 single malts in its famous Quaich Bar.He bought the Highlander in 2005. He explains, “We couldn’t compete with some of the other bars in terms of numbers so we went for more interesting, unusual and older bottlings, such as those from the 1970s and 1980s. We have quite a lot of independent bottling, too, and ones which you just can’t get anywhere else.Duncan, a former chairman of the Spirit of Speyside Whisky Festival, added: “I like to think that my staff and I have helped raise the profile of malt whisky - and made The Highlander one of the most popular venues during the Festival - because we are all passionate.“It’s not just about having shelves full of rare and interesting malts. If you don't have both the necessary knowledge and passion, all those bottles become expensive decoration.”