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Ron de Jeremy Special Offer

by Michael Orson     16. November 2011 14:18
Christmas Special Offer

Every year people everywhere wait excitedly for one jolly fat man to come.

…and this year we’re proud to announce one of the finest Christmas gifts ever to grace our humble shelves. That’s right folks, a Ron de Jeremy special offer! Hurrah and huzzah!

The offer is this: buy a bottle of Ron de Jeremy (just £28.95) and get a handsome Ron de Jeremy T-Shirt absolutely free! (worth £14.95) Oh my crivvens!More...

Rumbullion!

by Michael Orson     4. November 2011 15:01
You wouldn't steal a pirate ship.

That's right folks; Professor Cornelius Ampleforth has done it again! After the superb reception Bathtub Gin and the fabulous Proprietary Barley Spirit Drink received, he’s moved onto the spiced rum market for his latest stunner!

The Professor’s newest concoction is loosely based on the kind of rich, warming blends enjoyed by the seafaring fraternity of yesteryear (roughly “some” hundred years ago). It couldn't have been better-timed either, as the mercury is quickly dropping and nothing warms the cockles (and indeed other appendages) like a hearty spiced rum! We are thrilled to present to you...More...

Old Pulteney 21 Year Old Voted World’s best whisky

by Ben Ellefsen     24. October 2011 14:20

So – it’s that time of year again. Jim Murray waves his magic wand, and retailers and brand owners alike scrabble around frantically trying to fulfil orders of what, last week, was a very good, if slow-selling line (before you ask, the 90 bottles I managed to prise out of the distributor’s hands disappeared within an hour and a half. I’ll let you know when there’s more stock available).

For those of you who are interested, you can read all about my trip up to The Old Pulteney distillery here and Mike’s tasting notes of the full range (including an exclusive taste of the soon-to-be-released 40yo) here.

Now; I’m going to leave all the usual punditry around whether or not it deserves this title to others (and I’m sure there’ll be no shortage of discussion as ever). It’s a very good whisky, for sure, but what I really wanted to talk about was this screenshot: More...

Tasting the Diageo 2011 Special Releases

by Michael Orson     21. October 2011 10:14

Last night played host to one of the biggest events in the whisky calendar: the launch of the Diageo Special Releases. This annually released selection showcases the very best whiskies in the global drinks giant’s unrivalled arsenal, including massive crowd pleasers like Lagavulin, Caol Ila, and the legendary Port Ellen.

Unlike Ben, who’s off doing some ‘real work’ in the form of running the Cocktail bar at the Movember Launch Party for 750 people, then doing a sampling of our new Movember Whisky until the small hours, I’ve been lucky enough to sit in a lovely warm room, with lovely warm people, drinking delicious and exclusive whiskies all evening. Also I spend too much on male grooming products and have a penchant for singing about my feelings. I’m also not very competent at sending through images by e-mail, and am currently asleep in my bed, like the weaksauce young man that I am, and hence uncontactable by phone so you’ll notice that the images herein are stock images from Diageo’s Powerpoint presentation. Sorry about that. This paragraph may or may not have been written by me. More...

Proprietary Barley Spirit Drink

by Master of Malt     7. October 2011 10:12
Proprietary Barley Spirit Drink

Created by the “madcap” Professor Cornelius Ampleforth, the romantically- and SWA-appeasingly-named Proprietary Barley Spirit Drink combines the Professor’s signature love for infusin’ and mixin’ with his passion for whisky and the ways and techniques of yore. Yes, yore.

For this thrilling instalment, Ampleforth turned to Spain, and to the mountainous countryside that surrounds Pajarate. It was here that Paxarette was born; a dark, syrupy liquid made by boiling down grape juice and fortified wine. In the past, the Scotch whisky industry made use of Paxarette to season casks, simply by pouring this rich flavouring into the wood, to help impart a fuller, richer sherry character into the whisky that was aged in them.More...

Ron Abuelo Centuria

by Michael Orson     5. October 2011 12:01

Ben came into the office excitedly today, clutching a bottle of rum. He thrust it at me declaring Nick Masters (a chap from Ron Abuelo’s UK distributor Hi-Spirits) had heralded it as “one of the best liquids ever”. I dutifully cracked it open for a tasting and, as everyone knows, nothing beats the early morning blues better than a 9am rum tasting (#DrinkAware).


Centuria is the flagship from Ron Abuelo, and they age it for as much as 30 years in the solera system, using Jack Daniel’s whiskey barrels. The mix of JD’s signature foam banana flavour, vanilla, and some serious old Panama rum is a very exciting prospect… More...

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Categories : Rum | Tasting Notes


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Aberlour a’Bunadh Batch 37

by Michael Orson     19. September 2011 15:43
Aberlour a'Bunadh Batch 37 Label

Today I have the supreme pleasure of tasting the latest batch of Aberlour a’Bunadh.

Of all the on-going cask strength whiskies, a’Bunadh is steadfastly in the top three of our “best value for money” malts, because it’s just such an awesome, enveloping dram.

It’s actually a recreation of whisky from the days of yore (from 1898 to be precise), and it all started in 1975, when a team of distillery workmen were installing the second pair of stills at Aberlour. As they worked, they discovered a time capsule which contained a newspaper from 1898, wrapped around a bottle of Aberlour whisky. More...

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Categories : Tasting Notes | Whisky


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Maltstock 2011 – A review

by Ben Ellefsen     16. September 2011 16:00
Maltstock

It’s official – Maltstock is Awesome.

 

I mean, last year’s event was really, really good, but this year it kicked up a gear in every conceivable way. Having sung the praises of the event to Neil from Caskstrength, we decided to go to the event together, and resolved to deliver a masterclass on some of our favourite whiskies from closed distilleries.

 

Having set off for the drive from Tunbridge Wells to Dover in ‘plenty of time’, we managed to miss the ferry like a complete pair of rejects (well, one reject, and an immaculately dressed man in Crepe Soled Shoes at any rate). Having secured passage on the next available ferry, we settled in at Dover for the wait. After what seemed like an eternity, our Ferry arrived, and we boarded. After ascertaining that there was nothing of interest in the Duty Free Shop, we repaired to shoot Zombies (we couldn’t find a ‘boy in care’ to help us out, and were consequently killed reasonably soon). More...

Bathtub Gin

by Master of Malt     13. September 2011 15:30

New product day is always a good day, and today is no exception as we announce the release of Professor Cornelius Ampleforth's Bathtub Gin. Like anyone named Cornelius, Professor Ampleforth would never put his fine name to a gin unless it was really very good. So, as could be expected, Bathtub Gin is a truly marvellous recreation of the gins of yore, produced in a very traditional, entirely small-batch and, dare I say it, artisan manner. Every little detail, from the beautiful packaging, to the superb liquid inside the bottle has had as much attention paid to it as you’d give to a talking dog wearing a top hat and monocle, or as you’d give Morgan Freeman if he gave you advice on anything. More...

Mezan Rum

by Master of Malt     8. September 2011 15:44

We recently got the full range of Mezan rums in, and we’re very excited about them. You see, it’s rum as it should be, rum approached in much the same way a malt lover looks at whisky; vintages, distilleries, and all non-chillfiltered and unadulterated.

Let’s start out with the Grenada Westerhall 1998. It’s much like a Lowland whisky, in that it offers up that light, delicate and elegant flavour profile we’ve come to love from distilleries like Rosebank and Glenkinchie... It’s utterly beguiling. The distillery itself is based on a sugar estate which has been family-owned for three centuries, and during that time it produced both sugar and rum, though it didn’t bottle its own product until 1978. The rum, made in a column still, is known for its light character, and is much less smoky than its counterparts in Jamaica or Guyana (which we’ll discuss shortly). More...

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