Cask Trade - A cask company with several points of difference

Please note - this article in no way constitutes or should be taken as financial advice. It simply contains my personal views on cask ownership (whether for the purposes of bottling or otherwise), and shares some information from Cask Trade. As always, do your own research and come to your own conclusions!

Last month I finally got around to writing up my long-held views on cask ownership, and it's fair to say the article generated a lot of attention - quickly becoming one of the most viewed articles in recent months, and kicking off weeks of discussion on Instagram and (interestingly) my personal Facebook. Seems there were even more people than I thought out there getting bombarded by cask ownership ads on social media, keen to separate fact from fiction.

In that article, I mentioned I'd be doing a few sponsored posts with a cask company, and I'm happy to announce that company is Cask Trade. In this article, I'll outline their approach, how I think it differs to others, and why I'm working with them.

First, some background. I first came to know Cask Trade back in early 2021, but I've known Colin Hampden White (Keeper of the Quaich, Chairman of the Circle of Wine & Spirits Writers, World Whisky Awards & IWSC Judge and Amazon Prime Star) since 2015. Learning that Colin was a Cask Trade Board member (and responsible for their cask picks) gave me some comfort that this wasn't like many of the other cask companies out there - that they actually had some industry expertise behind them. I later learned that John Wong (whom I'd known for years from Hong Kong's excellent whisky shop/bottler "The Good Spirits") was involved - now heading up HK operations, and after a Zoom tasting of cask samples back in 2021 with Colin, John and CEO Simon Aron, it seemed clear to me that this was a reputable company in a sea of sharks.

Apart from the fact that the cask samples I tasted during that session were all solid, I learnt a few facts about Cask Trade which also (to me) helped set them apart from many of the others. Specifically:

Cask Trade owns the stock they sell. This is a big one - Cask Trade is not a broker. Any cask sold by Cask Trade is, according to the company, 100% owned by them (and as above, with a good chance of being selected by Colin). Management, sampling, updates, cask regauge (health check) etc... are all handled / overseen by Cask Trade, which they can do easily, and as owners of the casks prior to sale, they're able to actually perform quality checks on the casks they're selling, and typically arrange a sample prior to sale too.

They're open about different options ("exit strategies") - including bottling: Many of the shadier companies make grandiose claims about financial returns and easy availability of buyers, without a lot of detail to back them up. Cask Trade offer clear steps and services for what to do when it's time to move on, including bottling the cask, selling it back to Cask Trade, selling it privately, and even auctioning it on their sister site AuctionYourCask.com, which gives you some real-world ideas of what the current values of casks (over £400,000 of casks are said to have been sold via the site).

 

They're based in the UK, and have a physical presence in Hong Kong. If you're a Hong Kong customer, you can actually speak to the team here in Hong Kong - and be assured you're receiving the same pricing as a customer in the UK (or anywhere else).

Their buy-back service seems to offer fair and realistic prices. One of the concerns I raised in my article was spurious / questionable claims of significant financial returns on casks from less sought-after distilleries. Cask Trade shared with me some of the returns their customers have received when using their "Buy Back" service, and whilst I won't re-publish them here, to me they seemed believable - e.g. I'm not surprised that someone who bought a well-aged Clynelish cask in 2019 and sold it in 2022 made a solid % return, whilst someone who bought a Teaninich cask and kept it around the same time made a less significant (but still very respectable) return. 

In the course of my regular whisky discussions (and especially since writing last month's article on cask ownership), I've come across Cask Trade customers and potential customers, and they've all had good things to say regarding their interaction. Part of that is likely because Cask Trade caters to all types of customers - even beginners, and their team offers advice which reflects actual knowledge of the whisky industry, and an understanding that different distilleries/cask types/ages yield different results.

Cask Trade don't publish a complete stock list on their website (which is understandable, given how quickly it would change), but according to their site they do "have the largest most varied cask whisky stocklist in the world [with].....over 500 casks featuring Scotch whisky from over 90 distilleries across Scotland, as well as Irish whiskey, New World whisky and rum, plus other spirits like Cognac and Armagnac." From viewing stock lists previously, I'd say that stacks up, with everything from younger (even new fill) casks from lesser-known distilleries, to well-matured casks from some of Scotland's most sought-after distilleries.

It should go without saying that when getting involved in any kind of cask purchase, it's critical to do your own research and make your own decisions - and to not take any of the above as financial advice. This is simply my experience with Cask Trade as a company, and the people (two of whom I knew well before their involvement) behind it.

Cheers,

Martin.

PS: Whilst I'm not currently a Cask Trade customer, I'm not a customer of any Cask company at the moment. The only casks I own / have owned are directly from distilleries, aged at those distilleries.

This week in whisk(e)y #21 - Macallan Rare Cask, Haig Club HK Launch,Suntory space launch, Whisky rumble and more...

As you might know if you read this blog regularly, we get a fair few interesting press releases and news articles here at TimeforWhisky, and usually try to feature them with our own spin, experiences or comments. Sometimes though, they come thick and fast, and we just don't have time to do them all justice.

So we've decided to take a leaf out of some other excellent whisky blogs, and feature a "PR roundup" every now and then - basically a wrap-up of relevant press releases we've received in the previous week or so (including other interesting whisk(e)y news Steph, Hendy & or I think you might enjoy). So on with it then...

Introducing The Macallan Rare Cask
It's hard to believe it's been almost 2 years since we attended the Australian launch of Macallan 1824 series, but hey, time flies when you're having fun and drinking whisky.

The next release in the growing series, also a NAS whisky, is the "Rare Cask", which has just been launched in Hong Kong. Unfortunately Steph and I were overseas (touring Scottish distilleries, including The Macallan, amongst other adventures) so missed the HK launch party, but we hear it was a fantastic event. Here's a bit more about the release...

"Rare Cask is the very embodiment of The Macallan’s commitment to exceptional wood management.  Crafted from the desire to showcase complexity and depth, Rare Cask comes from the broadest spectrum of casks, 16 different profiles, ever identified by the Master Whisky Maker and from the most extensive range of cooperages in Spain. 

In celebration of the launch of The Macallan Rare Cask in Asia, The Macallan hosted a series of events including press conference, media interviews, exclusive tastings and a VIP dinner from Tuesday 7th July 2015 to Friday 10th July 2015 at Central Plaza, Hong Kong.  With participation of over hundreds of sophisticated overseas guests and media, key opinion leaders, whisky connoisseurs and collectors to attend this regional launch event, The Macallan invites guests to savour one of the latest addition to their range of finest whiskies.  For this special occasion, The Macallan selected a repertoire of its most representative expressions for discerning spirit enthusiasts to appreciate.   Mr. David Cox, Director of Fine & Rare Whiskies presented the four exquisite styles of whisky and hosted the unveiling ceremony of The Macallan Rare Cask.
 
Rare Cask is meticulously created by our Master Whisky Maker from a small proportion of maturing casks at The Macallan distillery.  These casks are handmade from Spanish and American oak; and are the best in the business.   Wood defines the flavour of The Macallan, with over 60% of the character comes from the cask it is aged in.  But as the name suggests, there is more to this story.  Rare Cask is truly rare.  This rarity comes from the fact that some of the casks used in the creation of this whisky will never be used again.

Bob Dalgarno, the Master Whisky Maker is responsible for creating Rare Cask, testing his knowledge and skill to create a whisky worthy of The Macallan name.  “Rare Cask is about firstly identifying a selection of casks which can truly be called rare.  Each of the cask styles result in different character, so each imparts their own distinct influence on the final whisky.”

With a rich mahogany red hue, The Macallan Rare Cask showcases two of The Macallan’s greatest strengths, exceptional oak casks and natural colour, which are combined with knowledge, skill, passion, commitment and creativity.  A whisky produced through meticulous dedication to wood."

The line "This rarity comes from the fact that some of the casks used in the creation of this whisky will never be used again" suggests the casks used could be third (or even fourth?) fill casks, but that's unlikely to be the case given the rich dark colour on this release (keeping in mind The Macallan use no caramel colouring in this whisky). Whatever the composition, from all reports this is another high-quality NAS release from The Macallan, and seems to be carrying quite a bit of age too. We hope to have tasting notes up soon.



William Grant & Sons Named Scotch Whisky Producer of the Year at ISC 2015
Being big fans of William Grant & Sons on this blog, we can't say we were overly surprised at this news, but it's still nice to see the (still) family-owned company kicking goals, with a whopping 53 medals awarded at this year's ISC (not to mention winning two categories outright).

Quoting the press release:

"William Grant & Sons, was awarded the highly prestigious Scotch Whisky Producer of the Year at the International Spirits Challenge (ISC) awards which took place at The Honorable Artillery Company, London."

(Which just happens to be the same venue where we attended Whisky Live London earlier this year) 

"The Company was lauded by the judging panel for “continuing to prove itself a leader in the Scotch category.”

In the individual product honours, Monkey Shoulder won best Scotch Malt Whisky aged up to 20 years and Glenfiddich 21 Year Old won best Scotch Malt Whisky 21 years or over. This was in addition to the 53 gold, silver & bronze medals awarded to William Grant & Sons brands this year.

The International Spirits Challenge is one of the most authoritative, respected and influential spirits competitions in the world. The competition is founded on a rigorous and independent judging process, which serves to encourage the high calibre of spirits entered into the competition each year. Receiving more than 1,000 entries from nearly 70 countries worldwide, the ISC is a truly global competition." 

Well done, WG&S. 

Suntory sends whisky into space
Whilst not the first to send whisky into space, Suntory is certainly the latest to experiment with the “development of mellowness in alcoholic beverages through the use of a microgravity environment” (or "sending whisky into space"). Further details can be found in the press release below.

"Suntory Global Innovation Center is about to embark upon space experiments on the “development of mellowness in alcoholic beverages through the use of a microgravity environment.” This research will be conducted in the International Space Station’s Japanese Experiment Module (nicknamed “Kibo”), with the cooperation of the Japan Aerospace Exploration Agency (JAXA).

H-II Transfer Vehicle No. 5, commonly known as “Kounotori5” or HTV5, is scheduled to be launched from JAXA’s Tanegashima Space Center on August 16 (Sunday) carrying alcohol beverages produced by Suntory to the Japanese Experiment Module aboard the International Space Station, where experiments on the “development of mellowness” will be conducted for a period of about one year in Group 1 and for two or more years (undecided) in Group 2.

With the exception of some items like beer, alcoholic beverages are widely known to develop a mellow flavor when aged for a long time. Although researchers have taken a variety of scientific approaches to elucidating the underlying mechanism, we still do not have a full picture of how this occurs.

Our company has hypothesized that “the formation of high-dimensional molecular structure consisting of water, ethanol, and other ingredients in alcoholic beverages contributes to the development of mellowness,” and we have been conducting collaborative researches on this topic with research groups of Professor Shigenao Maruyama of the Institute of Fluid Science, Tohoku University and Professor Mitsuhiro Shibayama of the Institute for Solid State Physics, the University of Tokyo, the Japan Synchrotron Radiation Research Institute and Suntory Foundation for Life Sciences. The results of these collaborative researches have suggested the probability that mellowness develops by promoted formation of the high-dimensional molecular structure in the alcoholic beverage in environments where liquid convection is suppressed. 

On the basis of these results, the space experiments will be conducted to verify the effect of the convection-free state created by a microgravity environment to the mellowing of alcoholic beverage.

The Suntory Group aims to use these experiments to help find a scientific explanation for the “mechanism that makes alcohol mellow.”

-Details-

▼ Experimental period

  Group 1: August 16, 2015 (Sunday) (planned) to September 2016 (planned)

  Group 2: August 16, 2015 (Sunday) (planned) to undecided date two or more years later

▼ Content of experiment
  One set of samples consisting of various alcoholic beverages will be stored in a convection-free state in Japanese Experiment Module “Kibo” on the International Space Station, and another set of the identical samples will be stored in Japan for the same period of time. 

▼ Samples
    Five types of distilled spirits differing aging periods and 40% ethanol: Total of six samples"

Exciting stuff.


Haig Club opens its doors to Hong Kong
Anyone who's travelled through an airport in 2015 will have likely seen an unusual, distinctive blue bottle that looks just a little too big to be a fragrance bottle. It's not, of course - and as most of you would know, it's Diageo's "Haig Club", a single grain whisky promoted heavily by David Beckham.

Whilst the bottle and association with Becks might be new, the Haig brand, and the Cameronbridge distillery in Fife where the whisky is distilled, have ties back to the 17th century.

Quoting the press release:

"The contemporary appearance of the square HAIG CLUB™ bottle draws on a history of innovative bottles produced by the House of Haig.  The blue glass bottle was inspired by the tradition of blenders using blue tasting glasses so the spirit can be reviewed on aroma and taste alone.

The unique flavours of the whisky itself are created by master blender Chris Clark carefully selecting mature whisky from Refill, American Oak and Rejuvenated casks producing a stunning Single Grain Scotch Whisky with a fresh, clean style showcasing butterscotch-smooth tropical fruit and unexpected, spicy backing harmonies.  HAIG CLUB™ is a whisky crafted to appeal to people who are new to whisky and whisky connoisseurs alike.

“I am incredibly proud to have been part of the creation of HAIG CLUB™,” said David Beckham. “I think we have made something really special. For me it has meant understanding how whisky is made and enjoyed and then working with some incredible people to write a new chapter for Haig.

To celebrate the Hong Kong launch of HAIG CLUB™, a cocktail reception was held in The Envoy, a bespoke cocktail bar on 23 July, hosted by Marketing Director Drew Mills. Trade partners and media friends were presented HAIG CLUB™  neat, paired with food, and in four cocktails tailor-made by newly crowned Diageo World Class Hong Kong Champion, Antonio Lai.  Antonio’s curated cocktails list captures the delicate flavours of HAIG CLUB™, showcasing the versatility and accessibility of the liquid.

From August to September, Envoy will be featuring two Haig Club cocktails – Yuzu Hour showcasing the tropical fruit note; and Haig-a-Horlick, a fun and creative cocktail highlighting the creamy notes of vanilla and butterscotch smoothness.”

Great to see some more widespread recognition for single grain whisky (although we still think it looks a little bit like a perfume bottle...).


Glenfiddich's "The Original Grant" competition
Glenfiddich are running a competition in Australia at the moment, looking to find Australia's most original business. One of the five semi-finalists will be selected shortly.

Quoting the press release:

"Iconic whisky brand Glenfiddich is excited to announce the finalists of The Original Grant competition in its nation-wide search for Australia’s most original small to medium sized business (SME). The competition was inspired by the June 2015 launch of ‘Glenfiddich The Original’, an exclusive re-creation of the original 1963 Glenfiddich Straight Malt, which was the first ever single malt to be released worldwide.

Since its creation, the family-run Glenfiddich Distillery has become synonymous with pioneering spirit. William Grant even carefully selected each of his 7 sons’ professions to ensure they mastered a specific skill to build the business into what it is today. After five generations, the legacy of William Grant & Sons lives on as the traditional techniques of production and underlying values have been passed down to each successor, playing a significant part in the company’s global success.

Competition entrants were required to answer “What makes your business original?” and garner entry votes from their respective social media communities. The 5 businesses to generate the most votes have been selected as the finalists. These include:

1.      Oscar Razor is the only father-daughter-run shaving subscription service in the country. Offering German-made razor blades, the business is resolute in its commitment to quality, cost, and convenience.

2.      100% Australian owned, Naturally Wild provides naturally raised, hormone free and naturally fed game meats from Outback Australia.

3.      The Whisky Order takes previously out of reach whisky malts and makes them available to whisky-lovers without committing to the purchase of a full bottle.

4.      Work Club is a Sydney based co-working office that brings businesses together in the same space, driven by the idea that by surrounding yourself with like minded entrepreneurs, creative sparks will fly and help to improve your business.

5.      Specialising in premium spirits, local liquor store Sea Breeze Cellars not only carries over 800 spirits but sells rare and collectible items.

Mark Little, William Grant & Son’s Malt Marketing Manager says, “Owing to its humble beginnings, Glenfiddich is passionate about supporting Australian SME’s, and recognises how crucial innovation truly is to success. Originality can be hard to come by these days and these businesses deserve to be acknowledged for their differences and for their contributions.”
In early August, Glenfiddich will announce the winning business that best exemplifies William’s unwavering passion and innovation that still continues to drive the business today.

The winning organisation will receive invaluable business advice from Dan Gregory, a Behaviour Researcher and Strategist and regular panellist on ABC TV’s The Gruen Transfer, and business partner Kieran Flanagan at The Impossible Institute, valued at $15,000. The yearlong ‘Stones for David’ program helps small businesses to punch above their weight and grow their brand in a category disruptive way.

William Grant & Sons will also reward the winner with a ‘Glenfiddich The Original’ tasting kit and a whisky specialist to host an exclusive celebration with staff and guests, valued at $1,500.

For more information on the finalists visit: http://www.glenfiddich.com/au/explore/the-original-grant/"

Best of luck to all entrants.




Let’s get ready to rumble . . . whisk(e)y style
Living in Asia certainly has its benefits, but sometimes, an event in Australia comes along that really makes you wish you were there. Like this one, for example...

"On Tuesday 1 September, arriving in Sydney for the first time all together will be Fred Noe, seventh generation Master Distiller of Jim Beam, John Campbell, Distillery Manager of the legendary Laphroaig Islay malt distillery, Dan Tullio representing Canadian Club, and Hiroyoshi (Mike) Miyamoto, Global Brand Ambassador for Suntory Whisky of Japan.

These whisk(e)y experts will be coming together in Australia to debate a question for the ages… who makes the world’s best whisk(e)y?

For centuries the answer was simple – it was the Scots, even though the Irish claimed it was their invention right back when the Celts ruled the world. Oh, for those days of the dram… But as with so many things in this hyper-connected, trends-driven, crazy new world, everything has turned on its head.

Last year the world’s most authoritative whisk(e)y guide proclaimed that the Japanese were making the best in the world. The Americans fought back with a whole new wave of high-end, single batches of bourbon and whiskey. The Canadians claimed (as they always do) that they actually do it better than the Americans, but the Americans just shouted about it more, and well the Scots are fighting back like Braveheart with a belly full of 15 year old Laphroaig and a tub of face paint.

It’s a right proper whisk(e)y rumble. This September for the very first time in Australia, four of the world’s great whisk(e)y experts from four of the world’s great whisk(e)y brands will descend on Sydney to try to resolve the issue once and for all. Or, as is more likely to be the case, drink a lot, talk a lot, argue a bit and have an enormous amount of fun celebrating the great diversity of whisk(e)y in today’s world.

It will be an epic showdown. After all, whisk(e)y is the world’s hottest spirit right now, and in Australia whisk(e)y growth is nothing short of a phenomenon. Fittingly, the four whisk(e)y greats come together in the same year the renowned Jim Murray “Whisky Bible 2015” named Yamazaki Single Malt Sherry Cask 2013 “Best Whisky in the World,” and the prestigious 2015 San Francisco World Spirits competition awarded Knob Creek “Best Bourbon” (overall).

“As Jim Murray has claimed, Yamazaki Single Malt Sherry Cask 2013 is the best in the world,” said Mike Miyamoto. “I look forward to sharing the beauty of Suntory Whisky with the other representatives at The Rumble, and smiling when they nod in agreement, or at least appreciation.”

Meanwhile, the great Laphroaig from the island of Islay has just re-released its iconic 15 Year Old Single Malt to celebrate its 200th year of distilling. Anyone who thinks the Scots will go down without a fight hasn’t been to Scotland.

“We’ve been distilling the world’s most richly flavoured Scotch Whisky for 200 years, so I look forward to teaching these newer whiskies a thing or two,” said John Campbell in anticipation of The Rumble.

And Canadian Club? Well it just happens to be the fastest growing spirits trademark brand in Australia[i] - it is approachable, fun and delicious and, well let’s be honest… everyone likes the Canadians.

“Canadian Club is an iconic Canadian brand, and the leader in the category in its own country; definitely something to drink to,” said ‘Godfather of Canadian Whisky,’ Dan Tullio. “Our product stands the test of time and is still relevant to drinkers today, which is why I know our whisky will stand heads above the others at The Rumble.”

7th Generation Jim Beam Master Distiller Fred Noe is a legend, simple as that. And he can’t wait to show Aussies why Bourbon whiskey from Kentucky is the best.

“The Rumble is the perfect setting to really hash out who has the best whiskey,” said Noe. “Whiskey is now produced all over the world, and each country has its own set of distillation rules as well as its own unique whiskey. There is no question that Bourbon whiskey from Kentucky is hands down the best.”"

No doubt Hendy's going to enjoy this one...




Jack Daniel's rallies Australia in world's first bar built on tour
September is approaching, and in the world of American whiskey, that can only mean one thing..."Jacktember".

"September can mean only one thing for Jack Daniel's fans - the chance to celebrate the birthday of the legendary craftsmen whose name has become synonymous with whiskey lovers all over Australia. To mark the occasion, Jack Daniel's is toasting the great man with its biggest and most ambitious celebration yet - and it needs the help of Australians to bring it to life! 

Because no-one is sure of his exact date of birth, Jack's birthday is celebrated for the whole month of September, with events getting bigger and bigger every year. In 2014, Jack Daniel's created the world's first crowd-sourced bar in Sydney to celebrate Jack's birthday and honour his craftsmanship, style and uniqueness. This year, it's being taken to a whole new level with the creation of the world's first bar built on tour, completely crowd-sourced by fans. 

Supported by Mack Trucks Australia, Jack Daniel's will hit the road this Spring with a regional tour taking in six regional cities and towns across New South Wales and Victoria. Fans will be given the opportunity to join dedicated workshops in each town, build props and furniture for the bar or donate materials/items and make a contribution to the legend of Jack in their own way.

Electricians, carpenters, joiners, technicians, finishers, artists, designers and regular Joes are all being sought to donate their time and expertise to turn the idea into reality. The reward? Whiskey! That’s right fans are literally working for Jack, not to mention a chance to get their hands on an invitation to celebrate Jack's birthday in style - in the very bar they have helped to build.

Curious and crafty fans can get involved in any of the tour workshop locations including: 

·        Wollongong - Towradgi Beach Hotel:         Thursday, 10 September 
·        Queanbeyan - Walsh's Hotel:                 Friday, 11 September 
·        Wagga Wagga - Kooringal Hotel:         Saturday, 12 September 
·        Wodonga - Birallee Tavern:                Sunday, 13 September 
·        Shepparton - The Overland Hotel:         Monday, 14 September 
·        Geelong - Grovedale Hotel:                 Tuesday, 15 September

"The Bar That Jack Built" will be open to the public in Sydney and Melbourne for two three-day Jack Daniel's birthday extravaganzas at the end of September - Federation Square, Melbourne from 18-20 September, and Parramatta Park, Sydney from 25-27 September. 

Marisa Murray, Senior Brand Manager, Jack Daniel’s added, “To celebrate the love that Australians have for Jack and the Jack Daniel's brand, stemming from the authenticity established by the man himself, we want to give as many fans as possible the chance to make his birthday an unforgettable occasion - that's why we're hitting the road! 

“We're calling on whiskey fans, tradies and all-round legends to help us put together "The Bar That Jack Built", and then celebrate by raising a Jack to Jack this September, making this his biggest and best birthday!” 

In addition to those who can help build the bar itself, Jack Daniel's is also looking for the hottest new bands, singers and entertainers that want to perform at Jack’s bar in Melbourne and Sydney. Of course they will be working for Jack too, in true crowd sourcing style. 

To get involved with the campaign and find out more information, head to https://www.facebook.com/JackDanielsAustralia."

Happy Birthday, Jack.



Thats all for this week. Until next time...

Cheers, 
Martin.

PR #10: Balvenie launches 17 year old DoubleWood in Australia (#101drams)

It's no secret that I'm a huge fan of The Balvenie. With their traditional methods, floor malting, stunning lineup and innovation, it would have to be one of my favourite distilleries. In fact the Single Barrel 15yo is one of my favourite whiskies, and of the 50 or so bottles I have at home, definitely in my top 3.

While I don't own a bottle, the 12yo DoubleWood (or "standard" expression) is a fantastic drop for the money, and my go-to single malt to give away as a special gift. So when I heard William Grant & Sons released a 17yo version, I put it straight on the  #101drams list.

Just today I heard from WGS Australia that it's soon to be released on our shores. Here's an extract from the press release:

"To craft DoubleWood 17 Year Old, David Stewart, who celebrated his 50th year at The Balvenie in 2012, returned to one of his most celebrated achievements – consecutive maturation in two different types of cask, a process often referred to as ‘cask finishing’.  

This technique is at the heart of The Balvenie DoubleWood – it sees the whisky matured first in American oak barrels, which impart soft sweet vanilla notes, before being transferred to European oak sherry casks, where the second cask ageing adds rich spicy flavours and a depth and fullness of flavour.

Commenting on the release of The Balvenie DoubleWood 17 Year Old, David Stewart said: “It has been a real pleasure to create the DoubleWood 17 Year Old and I am delighted with the way it has turned out, as I hope Balvenie enthusiasts will be. Wherever I travel in the world, DoubleWood 12 Year Old is the expression that people are most likely to have enjoyed. It is also one of the whiskies I am most proud of when I look back over my 50 years at the distillery, which is why it has been so exciting to create this new older version.”

To celebrate the Australian launch of The Balvenie DoubleWood 17 Year Old, one of Australia’s finest Stone Sculptors, Fred Alwahan was commissioned to handcraft 3 unique sandstone bottle plinths for the on trade.   Inspired by the returning of the historic Stone of Scone from England to Scotland exactly 17 years prior to the launch date, each handcrafted sandstone plinth will house both The Balvenie DoubleWood12 Year Old and the DoubleWood 17 Year Old, and will be given to key whisky venues, which have supported the brand.   The stone craftsmanship displayed by Fred Alwahan emulates the handcrafted nature of The Balvenie as well as the craft displayed by The Balvenie Malt Master, David Stewart.

 The Balvenie DoubleWood 17 Year Old has an RRP of $170 and is available in Australia from July 3rd, 2013 in specialty whisky retailers."

(I'm curious to know which lucky establishments will get the 3 plinths!)

Between this, the recently released TUN 1401 Batch 8, the new Triple Cask Global Travel Retail range, and the regular lineup of excellent drams, The Balvenie certainly show no signs of slowing down.

Tasting notes hopefully to follow shortly.

Cheers,
 - Martin.

Glenfarclas tasting with George Grant (Tasted #212 - 216)

Having run this blog for a few years now, we're lucky to get regular invites to various industry / media / trade events - many of which you end up reading about here. There's still the odd event though that we stumble upon completely by chance - this one being a perfect example. 

A few weeks ago I was at Tiffany's New York Bar in the Intercontinental Grand Stanford Hong Kong, enjoying a cold beer (respite from the stifling summer heat) ahead of an epic Islay whisky dinner, when I got chatting to their affable resident manager John. In the course of conversation, John mentioned that in just over a week, George Grant of Glenfarclas (Brand Ambassador and 6th Generation family member) would be hosting a tasting at the bar, and would I be interested in joining? You don't have to ask me twice! This would be the second noted Speyside figure I'd be meeting in Tiffany's in just a few months (the other being David Stewart of The Balvenie, back in June), and a good chance to speak to "the man behind the brand", after Steph and I had just visited the distillery a few weeks earlier.

There are some great whisky bars in Hong Kong, and Tiffany's (in our opinion) sits up there with the best of them. The range mightn't be the largest in Hong Kong (though it's quickly getting there), but they have an eclectic mix of IBs, OBs, and even some of their own cask finished whiskies (and if there was ever a bar with a décor that screamed "whisky bar", this would have to be it. Warm, welcoming, classy, elegant.)

Arriving on a hot Monday night, we took our seats and admired the lineup of drams, consisting of:

• Glenfarclas 12yo
• Glenfarclas 17yo
• Glenfarclas 25yo
• Glenfarclas 105
• Glenfarclas "Mystery Malt" (which we knew was a Family Cask, and later turned out to be the 1995 Release IX)

Having been to our fair share of tastings over the years, we've discovered there are brand ambassadors / master distillers who really need to work to hold the attention of a room, and there are those to whom it comes naturally. George clearly falls into the latter group, with his open, honest and humorous demeanour befitting his family-owned distillery perfectly.

Explaining the family naming convention (John, then George, George, George, his father John, and George himself), George recalled being slightly shocked at first seeing a grave with "his" name on it (actually his grandfather's), but slightly more at ease when he walked into one of the warehouses and realised there were also 55,000 casks of whisky with his name on them (enough to put anyone's mind at ease, we think).

Translating to "Valley of the Green Grass", Glenfarclas remains wholly family-owned to this day, which makes their global reach (76 markets until they added the Caribbean, bringing the total to 102 countries) all the more impressive. It was interesting to note that Germany is their largest market, and was the sole driver for their recent "Trilogy" series. George also had some other interesting insights, such as the myth of the "great Chinese whisky market" (which in his opinion, doesn't exist) and the growth he's seen in whisky in HK, having previously lived here for 12 years.

After a few more anecdotes and (truly interesting) insights into different whisky markets, we dived into the tasting...

Glenfarclas 12 year old (43% ABV, 12yo, Speyside, Scotland, $600HKD / $89.95AUD)
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Colour: Golden caramel (ironic given Glenfarclas' staunch lack of caramel colouring)
Nose: Flint, spice, a hint of smoke. Definitely sherried, but a "fresh" sherry - vibrant and youthful.
Palate: Spice, cinnamon, oat cakes and Brazil nuts. Slightest hint of smoke.
Finish: Medium length, spicy. Slightly "thin" towards the end.

Rating (on my very non-scientific scale): 90/100. A simple, easy drinking, every day dram.



Glenfarclas 17 year old (43% ABV, 17yo, Speyside, Scotland, $1,100HKD / $160AUD)
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Originally released exclusively for Japan, then HK, then other Asian markets, and now everywhere.
Colour: Orange gold
Nose: Well-rounded and sweet. Dried fruits, cherries. Almost port-like notes, and a lot of crème brûlée.
Palate: Smoother than the 12, but still with some of the spice the 12 showed. Much sweeter though, more "chewy", and more legs on the glass. More mouth-filling, more Oloroso notes.
Finish: Medium to long. The spice tones down and the Christmas cake notes amp up. Lots of Brazil nuts.

Rating (on my very non-scientific scale): 92/100.



Glenfarclas 25 year old (43% ABV, 25yo, Speyside, Scotland, $2,400HKD / $189.90AUD)
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Colour: Bright orange.
Nose: A hint of flint, orange peel, a little crème brûlée, and strangely, a hint of salty sea air.
Palate: Much more sherry influence than the nose suggests. Lots of raisins and other dried fruits, nuts, but also big citrus notes.
Finish: Long. Slightly drying, bitter dark chocolate-dipped orange slices.

Rating (on my very non-scientific scale): 91/100.



Glenfarclas 105 (60% ABV, NAS, Speyside, Scotland, $790HKD / $119.95AUD)
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George's grandfather's favourite apparently - so much so that he was secretly squirrelling away 6 bottles a week - 3 from George, and 3 from George's father!
Colour: Dark copper.
Nose: Huge toffee notes. Overwhemling(ly good). Dark chocolate. Thoughts instantly turn to dessert.
Palate: Big, slightly hot, lots of dark chocolate. A few drops of water adds some heat and orange zest.
Finish: Long, slightly hot, but smooth. Oranges and toffee.

Rating (on my very non-scientific scale): 93/100. Yes please.



Glenfarclas Family Cask 1995 Release IX (55.2% ABV, 17yo, Speyside, Scotland, no longer available in HK / AU it seems)
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I tried this a few weeks earlier at the distillery, and enjoyed it just as much the second time around. As the notes show, quite different to the previous drams!
Colour: Dark dirty copper.
Nose: Sugary sweetness - cola bottle lollies, and some pine nuts. Quite a mix!
Palate: Honied sweetness gives way to Brazil nuts, all with an undertone of those cola bottle lollies (which I loved as a kid). Unique, different...which really is what you want when you're paying significantly more than the standard 17yo!
Finish: Medium to long, with some residual barbecued meat notes at the end.

Rating (on my very non-scientific scale): 93/100.

Soon after the drams were tasted, out came a birthday cake - it turns out it was George's birthday! (Lucky him, getting to spend it with us.)

Happy Birthday George, and thanks for a fantastic tasting (and for signing my bottle of £511.19s.0d)!

Keep an eye out for our write-up of the Glenfarclas distillery tour shortly.

Cheers,

Martin.

TimeforWhisky.com would like to thank InterContinental Grand Stanford Hong Kong for the invite, and George Grant for giving up his time (on his birthday no less).

This week in whisk(e)y #32 - The Balvenie's David Stewart tours Australia, Teeling release 2nd whiskey in "The Revival" series and Jameson & Young Henrys commence "Boilermates" partnership

As you might know if you read this blog regularly, we get a fair few interesting press releases and news articles here at TimeforWhisky, and usually try to feature them with our own spin, experiences or comments. Sometimes though, they come thick and fast, and we just don't have time to do them all justice. So we've decided to take a leaf out of some other excellent whisky blogs, and feature a "PR roundup" every now and then - basically a wrap-up of relevant press releases we've received in the previous week or so (including other interesting whisk(e)y news Steph, Hendy & or I think you might enjoy). So on with it then...

David Stewart of The Balvenie tours Australia this July
Last month we enjoyed The Balvenie's "DCS Compendium" launch in Hong Kong, in the company of the brand's global ambassador Sam Simmons. This month Sam will be in Australia, joined by The Balvenie's iconic Malt Master David Stewart, who has been with the distillery since 1962!

Long-time readers might remember our masterclass with David Stewart last year in Hong Kong, or our interview with Sam in 2013.

The DCS Compendium will be a set of 25 bottles, released in 5 "Chapters" of 5 bottles each, and accompanied by a book written by Sam Simmons. Each chapter explains the themes of that year’s collection in detail and explores the fundamental aspects in the development of David’s career – including Influence of Oak, Secrets of the Stock Model and Expecting the Unexpected.

Chapter One was released in October 2015, and comprises the following 5 whiskies: 

• 1968 Aged 46 years
• 1978 Aged 37 years
• 1985 Aged 30 Years
• 1997 Aged 17 years; and
• 2005 Aged 9 years. 

Unlike Hong Kong (which has only received one official bottle for sale, the 1978, rather than the full Chapter), the complete Chapter One is currently available in Australia through Dan Murphy’s for $57,000.

David is on a week-long tour, commencing today (Friday 15th July), which will see him conduct a series of education sessions for both trade and consumers.

Teeling Whiskey releases second "The Revival" bottling - 13yo single malt Irish whiskey finished in ex-Calvados casks
Following on from Teeling Whisky Company's' recent 15yo "The Revival" (tasted here) comes the second "Revival" bottling - this time a 13 year old single malt aged for 12 years in ex-Bourbon casks, and a further year in 250 litre ex-Calvados casks.

We've loved all the weird and wonderful maturation techniques / finishes that Teeling have been doing for a while now, so can't wait to see what sort of impact ex-Calvados casks have on their single malt.

Bottled at 46%, "The Revival Volume II" will initially be available in the UK and Europe, followed by select international markets (including Australia, but HK hasn't yet been confirmed).

Press release below:

"...The second limited edition bottling in The Revival Commemorative Series, Volume II, consists of a 13 Year Old Single Malt Irish whiskey distilled in 2002 and matured initially for 12 years in ex-Bourbon casks. It is then given a further 12 months’ maturation in 250 litre ex-Calvados French apple brandy casks imparting an extra apple and pear character unique to Irish whiskey. Further by bottling at 46% ABV with no chill filtration completes an Irish whiskey of true character.

 The expansion of the Teeling Whiskey range continues with the release of The Revival Vol II which joins their stable of award winning Irish whiskeys which have won over 75 International accolades over the last three years. The maturation provided by the Calvados cask creates a unique taste profile, reminiscent of floral baked apples and cinnamon rounded off with a toffee sweetness that’s perfectly balanced with a white pepper spiciness. The signature tart green apple and cut grass hues of this limited edition Single Malt can be enjoyed neat, with water or in a cocktail.  

Jack Teeling, Founder and Managing Director of the Teeling Whiskey Company, commented, “The one-year anniversary of our award winning distillery and visitor centre is a major milestone in the history of the Teeling Whiskey Company. We released Revival Vol I when the distillery first opened and one year on we are proud to unveil a second celebratory bottling – The Revival Vol II.

Once again we selected a very special whiskey to celebrate the revival of distilling in Dublin with the first ever Calvados cask matured Irish whiskey. Our second bottling will be limited to only 10,000 bottles and sold both through our distillery as well as our domestic and international distributors.""

Young Henrys and Jameson Irish Whiskey announce ‘Boilermates’ partnership
We love a good boilermaker here at TimeforWhisky, and also love a good Aussie craft beer. As we (obviously) love whisk(e)y, it's fair to say we're excited about this new partnership between Jameson Irish Whiskey and Young Henrys (a great microbrewery based in Newtown, Sydney), involving Jameson's "Caskmates" whiskey - an Irish whiskey finished in ex-beer casks. We tasted Caskmates last year, and far from being a gimmick, the stout finishing actually gives the beer lovely dark, coffee-like notes. In short, it works well.

From now until the 31st August 2016 participating venues across Australia will be serving Jameson Caskmates x Young Henrys boilermakers. The boilermaker, being re-branded as a ‘Boilermate’, consists of a Jameson Caskmates serve paired with a Young Henrys beer of choice. 

To find out more and for a list of participating venues go to www.younghenrys.com/boilermates

Thats all for this week. Until next time...

Cheers

Martin. 

Tomatin Tasting with Brand Ambassador Graham Nicolson (Tasted #269 -274)

TimeforWhisky.com was recently fortunate enough to be invited to a tasting of the Tomatin range by Hong Kong distributors T'z Limited. The occasion? Global Brand Ambassador Graham Nicolson was in town (also, it was Friday, and who needs an excuse to drink good whisky on a Friday!?)

Tomatin was one of those distilleries we'd tried here and there, usually at various whisky festivals, but never actually sat down and taken the time to really taste one (let alone six) of their releases.

Arriving at the heritage Whisky@Stables bar at Hullet House (on a significantly less muggy day than last time!) we chatted with Graham, who we learned was on a mammoth trip taking in HK and Japan (with barely a single day between tastings) and local Tomatin representative / good mate Eddie Nara.

After taking our seats (an almost-too comfortable leather armchair from which we'd happily sip whisky all night) Graham kicked things off with an introduction to the distillery, and its "light, soft, fruity" character. Gaelic for "Hill of the Juniper bush", Graham explained that Tomatin's name is a reference to the illicit distillers who plied their trade before the distillery became legitimate in 1897. Not because they distilled Gin, but because juniper bush doesn't give off smoke, so using it as a source of heat/flame made it easier to hide their operations. Crafty...

From its earlier days as a popular malt for blenders, to 1984 when the distillery went out of business, to today where we see Tomatin as a popular Highland single malt (particularly in Asia), Graham took us on a brief journey of the distillery (injecting plenty of humour along the way) before we delved into the six drams in front of us.

Tomatin Legacy (43% ABV, NAS, Highlands, Scotland, $460HKD / £21.53)
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An interesting NAS made up of 85% ex-Bourbon barrels and 15% virgin oak.
Colour: Light gold.
Nose: Banana bread, lemon sorbet, sweet vanilla.
Palate: Zingy and citrusy. Some custard. Very sweet. Lemon sherbert and some whole limes.
Finish: Short to medium length, lots of citrus - key lime pie.
Rating (on my very non-scientific scale): 89/100. 


Tomatin 12 Year Old (43% ABV, 12yo, Highlands, Scotland, $580HKD / $54.99AUD / £27.36)
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Finished in 1st fill Oloroso casks.
Colour: Gold.

Nose: Blackberries and a slight nuttiness.
Palate: Light overall, but more mouthfeel than the NAS. Some more nuts, orange, spice. 
Finish: Medium length, with some residual sherry notes - Brazil nuts and sherry-soaked Christmas pudding.
Rating (on my very non-scientific scale): 90/100. Easy drinking and quite "sessionable". ABV feels spot on for the style of whisky (light and approachable).


Tomatin 14 Year Old Port Wood Finish (46% ABV, 14yo, Highlands, Scotland, $780HKD / $120AUD / £44.44)
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Colour: Pinkish copper.

Nose: Rich red berries (strawberries, raspberries mostly), cherries and burnt/caramelised sugar.
Palate: Initially a little thin, but then come some rich notes of toffee, caramel, cranberries, tangerine and strawberry. Fruity, but in a different way to the Legacy.
Finish: Medium to long in length. Butterscotch, toffee and a slight hint of smoke.
Rating (on my very non-scientific scale): 92/100. 


Tomatin 18 Year Old (46% ABV, 18yo, Highlands, Scotland, $1,380HKD / $199AUD / £62.34)
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Finished in European Oak Oloroso Sherry butts

Colour: Copper-orange.
Nose: Flinty, whole oranges. Clearly Sherried.
Palate: Vibrant, hints of spice, nutmeg, whole oranges again, and then even more spice. Plenty of citrus though. There's a fruitiness here, but it's more mature and robust than its younger siblings.
Finish: Long and sherried, on the fruitier side.
Rating (on my very non-scientific scale): 92/100. 

Tomatin Cù Bòcan  (46% ABV, NAS, Highlands, Scotland, $780HKD / $99.99AUD / £35.69)
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An interesting mix of virgin, ex-Oloroso and ex-Bourbon casks, peated to 15ppm, and named after the "Ghost Dog" who supposedly haunted the village. Hmmm...not sure about the story, but the whisky sounded interesting!

Colour: Golden sunset.
Nose: Oranges, slight peatiness, but quite floral and with clear notes of coconut.
Palate: The peat is there, but subtle, and fruity! Tropical fruits - passionfruit and whipped cream. Light, but lovely. The level of peat feels just right.
Finish: A slightly earthy smokiness with some oranges rounding it out. Medium length.
Rating (on my very non-scientific scale): 93/100. Enjoyed this one a lot.


Tomatin 2003 single cask 11 Years Old 2003/2014 bottled for Macalabur (58.4% ABV, 11yo, Highlands, Scotland, no longer available)
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Apparently the last bottle from a single cask bottled for "MacAlabur" - which as best we can work out is a whisky club either based in the US, or Denmark.

Colour: Light gold.
Nose: Beautiful. Custard, coconut, creamy caramel. A slight earthiness. Passionfruit. Overall quite tropical! A few drops of water adds some nice floral notes.
Palate: Big sweet bourbon spice. BBQ sauce. Meaty! Water amps everything up, and adds even more sweetness. 
Finish: Short to medium in length. Spicy, cream, sweet vanilla. Some residual smoke towards the end.
Rating (on my very non-scientific scale): 92/100. 

After six drams - all very different but all with a common "light, soft, fruity" theme - it was fair to say Tomatin was no longer an "unknown", but rather a distillery from which we'd happily seek our further expression to try.

Cheers,

Martin.

TimeforWhisky.com would like to thank Graham and T'z Limited Hong Kong for the invitation.