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Master of Malt Blog

Category: News

Behold! Six brilliantly old and rare Boutique-y whiskies are here!

‘Old’ and ‘rare’ are terms often bandied about with much abandon in whisky. Not here, folks. We’ve got six really rather marvellous, hard-to-find That Boutique-y Whisky Company gems that certainly…

‘Old’ and ‘rare’ are terms often bandied about with much abandon in whisky. Not here, folks. We’ve got six really rather marvellous, hard-to-find That Boutique-y Whisky Company gems that certainly live up to that billing, including a Macallan and not one but two Rosebanks!

We’re always on the look-out for unusual bottlings that max out deliciousness. And we love the people behind That Boutique-y Whisky Company because they are after the same: they sniff out incredible whiskies, independently bottle the best of the best, and then share them with the world. They are our kind of folk. And they’ve done it again. Say hello to six incredibly exciting brand-new bottlings: Rosebank 26 Year Old (That Boutique-y Whisky Company); Rosebank 28 Year Old (That Boutique-y Whisky Company); Ardbeg 27 Year Old (That Boutique-y Whisky Company); Highland Park 26 Year Old (That Boutique-y Whisky Company); Macallan 30 Year Old (That Boutique-y Whisky Company); and Springbank 22 Year Old (That Boutique-y Whisky Company)!

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Glen Moray parent buys Cutty Sark blended Scotch whisky brand

La Martiniquaise-Bardinet, the company that owns Glen Moray single malt, has boosted its Scotch portfolio with the acquisition of blended whisky Cutty Sark from Macallan parent Edrington. In a statement…

La Martiniquaise-Bardinet, the company that owns Glen Moray single malt, has boosted its Scotch portfolio with the acquisition of blended whisky Cutty Sark from Macallan parent Edrington.

In a statement released this morning, Edrington said it was ‘pleased’ that it had sold the brand to La Martiniquaise-Bardinet, but didn’t disclose how much the French drinks group had paid for the whisky.

It’s set to be a pretty swift transaction, with all the legal and regulatory stuff expected to be complete within a month. As part of the deal, Edrington says it will continue to help with bottling, blending and other practicalities during a transition period.

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The Nightcap: 23 November

Oh hi there! You’ve made it to Friday. Well done. Pull up a comfy chair, pour a dram, and give yourself a pat on the back. But before you go…

Oh hi there! You’ve made it to Friday. Well done. Pull up a comfy chair, pour a dram, and give yourself a pat on the back. But before you go into full weekend mode, we have one final thing for you. Yep, The Nightcap is here with the week’s booziest developments in one super handy digestif!

In case you hadn’t noticed, we’ve has LOADS on this week. MoM Towers has been buzzing. It all kicked off on Monday with #WhiskySanta’s Craigellachie 31 Year Old Super Wish! Then we received news that Brora’s stills have been whisked off for refurbishment ahead of the closed distillery’s reawakening. We kicked off our mega Ardbeg competition on Tuesday (want to visit the distillery? Check out the blog post and you could be away on a jet plane/train/ferry/alternative mode of transport and be Islay-bound!)

That’s not all. Henry got the lowdown on Dandelyan’s final cocktail menu (sob!), Annie caught up with New York Distilling Company’s Allen Katz, and we introduced our delicious Black Friday Deals. Oh, and we launched a tiny little thing called Master of Malt Auctions… Phew.

Enough for now, though. Here are the other need-to-know drinks stories from the week that was!

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East London Liquor Company’s first whisky is here: meet London Rye!

To welcome the comeback of whisky distillation in East London, we travelled to East London Liquor Company and were among the first to taste London Rye! Last night MoM was…

To welcome the comeback of whisky distillation in East London, we travelled to East London Liquor Company and were among the first to taste London Rye!

Last night MoM was invited to an incredibly exciting preview dinner. Why? The marvellous folk over at East London Liquor Company (ELLC) revealed London Rye whisky for the first time! This is a very exciting development for a number of reasons, the first being the obvious – yay, more whisky! But more pertinently, this is a particularly notable launch because it’s a part of history. Not only is the expression the first whisky ELLC has ever released, but it’s also the first to be distilled in London’s East End since the closure of Lea Valley in 1904.

The inaugural London Rye release is an attempt from ELLC to make an English whisky that could appeal to a range of drinkers and bartenders. East London Liquor Company’s whisky distiller, Andy Mooney described it as “perfect to drink neat the minute you crack open the bottle”. What stands out straight away is that it’s a rye whisky. However, don’t expect the classic American variety. The recipe Mooney and his team created features a mash bill of 42% rye and 58% extra pale malted barley.

London Rye is intriguing. It was distilled in a combination of pot and column stills before the new make spirit was initially matured for a year in 30-litre and 60-litre new French oak casks with Level 5 and 3 char. This was followed by two years in ex-bourbon before it was finally finished for one month in an ex-Pedro Ximénez sherry cask. It was then bottled at 46.8%.

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Whisky auctions: The great, the good, and the delicious!

Here’s why we think whisky auctions are great – and why you’re about to see loads more of them on Master of Malt! For the love of great drinks. That’s…

Here’s why we think whisky auctions are great – and why you’re about to see loads more of them on Master of Malt!

For the love of great drinks. That’s why the top team here at MoM Towers got into the whisky game. And that’s why we keep striving to bring you the most delicious products, money-can’t-buy competition experiences and the news views shaping all things booze.

Which is also why we’re about to kick off a whole host of product auctions, with many an incredible bottling about to hit the lot spotlight. We’re talking a 1953 Glenfarclas, a Tomintoul 40 Year Old, and even Glen Mhor 50 Year Old 1965 (cask 3934) – Cask Strength Collection Rare Reserve!

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Master of Malt’s Black Friday Deals!

The ultimate shopping holiday is here, and – bucking the trend somewhat – we’re offering you exclusive deals right the way through to Friday 30 November! Black Friday 2018 is…

The ultimate shopping holiday is here, and – bucking the trend somewhat – we’re offering you exclusive deals right the way through to Friday 30 November!

Black Friday 2018 is upon us. The time has come for you to treat yourself (and others, don’t forget that part) to big products at bargain prices. Obviously, as a savvy sort, you’re not actually going to venture outside to the mayhem and the madness that descends on the high street. You’re going to score a great deal online. In your pyjamas. With a bowl of cereal. Because you did not come to play. You came to save a buttload of money.

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Copper stills ‘reawakened’ at Brora

The legendary Brora Distillery moves a step closer to reopening as the original copper pot stills have just been removed for refurbishment. Whisky lovers know that the shape of the…

The legendary Brora Distillery moves a step closer to reopening as the original copper pot stills have just been removed for refurbishment.

Whisky lovers know that the shape of the still is a crucial factor in creating the unique flavour of their favourite drams so it is a relief that the old Brora stills have been pronounced in sound condition. The pair were removed from the closed distillery and have been taken 200 miles to Diageo Abercrombie coppersmiths in Alloa where they were checked over using ultrasound. The careful restoration process can now begin.

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The Nightcap: 16 November

It wouldn’t be Friday without our weekly round-up of all the booze news – you’ve tuned in to another edition of The Nightcap! For many people, the work week is…

It wouldn’t be Friday without our weekly round-up of all the booze news – you’ve tuned in to another edition of The Nightcap!

For many people, the work week is coming to a close, meaning there’s a well-earned weekend incoming. As you get ready to dig in to whatever glorious weekend-y plans you’ve got lined up, we’ve compiled yet another buffet of news from all over the drinks world in one handy blog post. Welcome to The Nightcap, folks!

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MoM scoops TWO trophies at UK Social Media Comms Awards 2018

We’re delighted to announce that we did the double at the UK Social Media Communications Awards 2018 – #WhiskySanta claimed Best Social Media Campaign, while this very blog was named…

We’re delighted to announce that we did the double at the UK Social Media Communications Awards 2018 – #WhiskySanta claimed Best Social Media Campaign, while this very blog was named Best Blog!

Last night we attended the UK Social Media Communications Awards 2018 at the Montcalm Marble Arch, where the best and most innovative use of social media (and, well, communication) across all industries was rewarded with shiny trophies. Your fave online retailer was among the winners. Twice. Oh yeah.

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Red Spot Whiskey relaunch – the top spot in Dublin

To celebrate the rebirth of Red Spot whiskey, we descended into Mitchell & Son’s cellars deep beneath the streets of Dublin for a trip back into Irish distilling history (and…

To celebrate the rebirth of Red Spot whiskey, we descended into Mitchell & Son’s cellars deep beneath the streets of Dublin for a trip back into Irish distilling history (and we got to try the whiskey, obviously.)

Jonathan Mitchell from the family-owned wine merchant described the relaunch as “the biggest day of all, we’ve had orders for Red Spot for two years.” We were at the historic Shelbourne Hotel and from there we walked to Mitchell & Son’s old cellars beneath Fitzwilliam Lane to try the long-awaited whiskey. The family has been in business since 1805 but their whiskey story starts in 1887 when they began sending empty casks of port, sherry, Malaga and Marsala to the John Jameson and Sons distillery at nearby Bow Street to be filled with spirit. This would have been made from a mixture of malted and unmalted barley, triple-distilled in a giant pot still.

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