Like a striding colossus of the whisky industry powered by pure inspiration, awesomeness and zeitgeist*, That Boutique-y Whisky Company have brought you not one, but seven brand new releases, as well as a second batch of Aberlour.
Without any further ado:
I like the Langham Hotel.
I like the Landau restaurant within the Langham Hotel, recently taken over by Albert and Michel Roux Jr. especially as there's a lunch menu which will allow you change from £80 for two people… We'll get onto the whisky in a bit. Patience.
I *really* like the hotel's bar – Artesian, the meeting place for the launch of Glenmorangie's newest addition to their Private Collection. Ealanta. In the last couple of years Artesian has come on leaps and bounds under the supremely competent stewardship of Head Bartender Alex Kratena.
It's possible to get one of the best Martinis in London at the bar in Artesian—The Langham Martini (and for almost £20 including service, it wants to be) and on Wednesday evening I did just that.
Well that last batch of Boutique-y whiskies certainly sold quickly. Terrifyingly quickly in fact.
Apologies to all those who didn’t get one from the first edition of the Ardbeg, Macallan or Caperdonich – but fear not – the second batches of all of these are now here, and available for purchase. You’ll notice that all three of them have the new batch number, new ABV, and a minor change to the illustration on each of the labels just to keep it interesting. You’ll also notice that the Caperdonich is cheaper than last time. Don’t say we never do anything nice for you.
We’re working on getting you another Port Ellen release* – more details on this as and when we’re successful.
So – now on to the next whiskies to be added to the series. It was pointed out to me today that completely by accident, we’ve selected 4 Speyside Whiskies, all beginning with ‘a’ and ‘b’. Not planned, just a weird coincidence…
For those of you hitherto unfamiliar with them, our ‘Secret Bottlings’ series of Single Malts have long been a staple of our core range of Master of Malt branded whiskies. They provide exceptionally well-aged whiskies at a price that seems utterly unthinkable in today’s world of 5-figure 50 year olds, and six figure 54 year olds.
The secret with these whiskies has always been that we’ve released them without the name of the distillery present on the label, hence preserving the distillery in question’s brand equity, and allowing us to buy them at a fraction of the price that would be possible if the distillery’s own name was on it.
A bit more on that, because I’ve just read it back, and it sounds suspiciously like marketing bullshit. I’ll expand:
If a distillery (let’s call it Glenyummy) has a certain number of customers (X) for its standard 12yo whisky, the chances are they’ll have a customer-base of about 0.05X for their 18yo expression, 0.0005X for their 30yo expression, and 0.0000005X by the time they hit anything over a few hundred quid. More...
This is (at this stage) just a rumour.
But there are rumours, and there are rumours. I’d be inclined to say that I’m probably over 90% that this is happening.
I’ve now heard sufficient rumblings about it to make me comfortable in simply repeating what I can already find online (including a rather marvellous entry from the state of Florida that’s clearly more focused on freedom of information than Ardbeg’s Brand agency).
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...
‘twas some nights before Christmas (alright, three months before)
And Ben was a-mixing some bitters for all
He flavoured them richly, with many a plant
And left them to marry in a cask from Glen Grant
He then added frankincense with a satisfied purr
And threw in a handful of the very best myrrh
Next up was some gold, for sparkle and glitter
then he spread the good word with a message on Twitter.
He called to us gaily, with all of his might:
“Merry Christmas to all, and to all a good night”
That took me over 10 minutes to write so I really find it hard to believe you’ll need any more information than that. More...