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Master of Malt Blog

Tag: Ardbeg

The Nightcap: 23 April

On this week’s Nightcap there’s new Ardbeg and Talisker to drool over, the ‘world’s first Tequila board game’ and a man pouring a pint of lager over his head. Its…

On this week’s Nightcap there’s new Ardbeg and Talisker to drool over, the ‘world’s first Tequila board game’ and a man pouring a pint of lager over his head. Its all in The Nightcap: 23 April edition.

Happy St George’s Day, everyone! We hope you’re having something delicious and English to celebrate, whether it’s whisky, gin, rum, sparkling wine, or whatever takes your fancy. Personally, we’re very much enjoying The Oxford Artisan Distillery’s first rye whisky. Sadly, there’s very little of it about, so you’ll have to enter our latest lottery for a chance to buy a bottle. But you don’t have to slay any dragons to get involved. So that’s something. 

Elsewhere, the MoM blog was the place to be if you love Japanese booze as we uncovered the philosophy of Suntory and recommended seven of the finest Japanese whiskies available now. Australian whisky was also on our mind as we unveiled That Boutique-y Whisky Company’s new series of delightful expressions, as was the role of the Scotch Whisky Association and the news that Elixir Distillers snapped up Georgie Crawford in a surprise transfer from Diageo. The forgotten Prairie Oyster, Glen Scotia’s special Campbeltown Festival release, Canaïma’s cause-led gin and the simple but sublime Cuba Libre also caught our attention in a packed week.

But we’re not done yet. It’s The Nightcap: 23 April issue!

The Nightcap: 23 April edition

The fearsome fire-breathing limited edition will be arriving at MoM Towers soon…

Fearsome fire-breathing Ardbeg Scorch unveiled for Feis Ile

Fèis Ìle might not be taking place IRL, but the distilleries are still doing plenty to keep the fans spending money. Sorry, happy. We’ve just heard the news that Ardbeg will be releasing a limited edition in time for Ardbeg day on 5 June. It’s called Ardbeg Scorch based on a dragon that apparently lives in Dunnage Warehouse no. 3. No this isn’t a St. George’s Day fool, the team really is releasing this whisky (though the dragon thing sounds unlikely, imagine the health and safety implications with all that flammable whisky.) It’s aged in heavily-charred ex-bourbon casks and bottled with no age statement at 46% ABV. Dr Bill Lumsden described it as “a fire-breathing beast of a dram!” The tasting note is quite something: “A long and heroic finale, with a subtle tarry aftertaste. A finish that will drag on, well into its happily ever after.” Blimey! Colin Gordon, Ardbeg’s new distillery manager, said: “This year will be my first Ardbeg Day ever: a baptism of fire! It’s a shame we Ardbeggians can’t enjoy it together in person, but the online event is shaping up to be tremendous fun. With a whole virtual world to explore, including fantasy inns, campfire tales, medieval feasts and live tastings, there’s plenty for people to be excited about this year.” Sounds fun! Ardbeg Scorch will be available from 27 May for £100 from your favourite online retailer. And it’s been a busy week for Dr Bill and team as they also unveiled X by Glenmorangie, a whisky that’s “made to mix.” Full feature on this mixable malt coming soon…

The Nightcap: 23 April edition

A remarkable liquid with a story that’s… well, it’s a story alright.

Talisker releases its oldest expression to date: 43 year old Xpedition Oak

In what might be the most convoluted bit of coopering ever, the latest release from Talisker called Xpedition Oak The Atlantic Challenge was finished in casks containing staves that sailed across the Atlantic. James Aiken took the unusual cargo on his yacht, the Oaken Yarn, for a 3,264 journey following the route of the rowers in the Talisker Whisky Atlantic Challenge from La Gomera in Spain to Antigua. The staves were then sent back to Scotland and made up into barrels which were used to finish a 43-year-old Talisker in. We’re not quite sure why. Still, 1805 bottles were filled at 49.7% ABV and should cost you around £3500. Bottle number one will be auctioned to raise money for conservation charity Parley for the Oceans. Brand ambassador Ewan Gunn commented: “This whisky is a sublime single malt that captures the pinnacle of the key aromas of Talisker – spice, sweetness, waxy and creamy, with a sense of the sea salt spray the morning after a storm. The four decades of maturation have given a full flavour, yet a softness to this bold dram resulting in a rounded and elegant experience.” We were given a little sample and can only agree with Gunn, that Talisker DNA just shines through even after 43 years with an incredible lingering creamy sweetness. What a treat, though what effect the Atlantic voyage has on the flavour is not obvious to us.

The Nightcap: 23 April edition

Arnett is moving on to exciting new pastures

Former Jack Daniel’s master distiller to found $20m distillery

When Jeff Arnett left his role at the world’s biggest American whiskey brand back in September 2020, I think it was pretty clear to all of us that he was going to put his experience to good use. This week, the former master distiller of Jack Daniel’s revealed he’ll do just that at a new distillery being built in Tennessee. Following a US$20 million investment, Arnett’s Company Distilling project will open a 4,000 sq ft site with a tasting room and restaurant in Townsend, Tennessee in autumn 2021. It will be followed by the opening of a multi-functional ‘family-friendly’ facility in Springbrook Farm in Alcoa, Tennessee in 2022, which shows you how serious this plan is. The latter 20,000 sq ft site will eventually be home to the main distillery and manufacturing operations and will also include a tasting room, restaurant, brewery, and retail store with outdoor activities and entertainment hosted in 31 acres of space. There will be live music and games such as corn hole and pickleball (we have no idea what these but are guessing they are something Cletus from the Simpsons would play). Arnett is not the only significant figure in American whiskey at the centre of this project. It’s collaboration with Kris Tatum, former president of the Tennessee Distillers Guild; Heath Clark, founder of Tennessee-based H Clark Distillery; construction management professional Corey Clayton; and Clayton Homes CEO Kevin Clayton. Arnett is understandably excited about the project. He commented: “For years now, we’ve had this spirit in the back of our minds. It’s straight bourbon whiskey finished with maple wood to produce a sip like no other. It’s hard to believe it’s finally real. And it’s better than we ever imagined.” And there pickleball too!

The Nightcap: 23 April edition

It was quite the return to the world of in-person events for us this week

Bowmore and The Savoy team up to open Solas

This week did something truly amazing. We went to a bar for an event. Frankly, we’d have bit your hand off for an evening at Moe’s Tavern but we got to enjoy some a little more sophisticated at The Savoy. The London landmark was celebrating the launch of Solas (which means light, joy and comfort in Scottish Gaelic), an pop-up outdoor dining space in the historic Savoy Court that takes advantage of this age of outdoor hospitality. It’s a collaboration with Bowmore, which helped put together quite the menu. There’s an array of sublime cocktails that we got to taste as well as a raw seafood bar (mmmmm, raw seafood bar) that serves oyster selections, lobster rolls, gravadlax and scallop ceviche. The venue is a feast for the eyes too, but as you might imagine, it was the cocktails that really sold it for us. Standouts include the Pursuit For Perfection, a light, refreshing and elegant combination of Haku Vodka, peach, rosebud cordial and Champagne and Timeless, a rich, deep and complex mix of Bowmore 15 Year Old, Chezakette Bianco, Averna, Angostura, aquavit and sugar. It’s a truly impressive experience, to be honest. It looks great, the cocktails were delicious and the food? Well, Gordon Ramsey was there and he seemed perfectly happy. Solas is now open seven days a week until 21 June 2021 and I’d imagine reserving ASAP would be a good idea. 

The Nightcap: 23 April edition

The distillery has always had sustainability at the core of its business

Flor de Caña Rum to plant one million trees by 2025

With it being Earth Day yesterday, many brands have put the PR machines into overdrive in order to shout about how environmentally friendly they are. There are a few that aren’t simply greenwashing however, like Flor de Caña. It’s a sustainably-produced rum distilled with 100% renewable energy that’s carbon neutral and Fair Trade certified. It also has its own reforestation program, which has led to the planting of nearly 750,000 trees since 2005. Now it’s ramping up those efforts by pledging to plant more than one million trees by 2025. By partnering with One Tree Planted, its global campaign aims to raise awareness on the importance of reforestation and inspire consumers, bartenders and the general public to donate through the One Tree Planted platform. This guarantees that one tree will be planted for every dollar received. In turn, Flor de Caña will then match all donations received in order to have a greater impact. The global campaign, titled ‘Together for a Greener Future’, will also see the launch of several events with retailers, bars, restaurants and on social media (#TogetherForAGreenerFuture) to engage eco-conscious consumers. “Trees are essential for biodiversity and a healthy climate, so it’s great to work with a brand so committed to making a positive impact for reforestation and sustainability overall,” said Diana Chaplin, canopy director at One Tree Planted. Keep up the good work, guys!

The Nightcap: 23 April edition

Congratulations Mark!

Mark McClintock is Diageo World Class GB Bartender of the Year

Congratulations to Mark McClintock who fought off stiff competition to be crowned last night as Diageo World Class GB Bartender of the Year. The test consisted of two challenges. The first dubbed ‘Alive with Freshness’ used Tanqueray No. Ten and was judged solely on flavour and balance. The second was more complicated and involved contestants designing a dream whisky bar along with two cocktails, one made with Talisker and one with Johnnie Walker Black Label. World Class ambassador Jo Last praised McClintock’s “impeccable skills and hospitality throughout both challenges”.The judging panel was led by Pippa Guys who commented: “Mark has demonstrated a consistently high quality of drinks, knowledge, and personality ever since he stepped into the World Class programme.” McClintock himself said: “I am genuinely shocked and so honoured to go on and represent GB on the global stage”. In addition to the glory of going to the final 4-8 July (virtually), McClintock wins a 12-month contract with Global Bartending, WSET Level 3 spirits course, a personalised Cocktail Kingdom kit, and photoshoot. We wish him the best of luck for the final.

The Nightcap: 23 April edition

Loser has to sing The Champs – Tequila on karaoke.

Celebrate Cinco de Mayo with Cazcabel’s ‘world’s first Tequila board game’

Last week we heard about Jose Cuervo’s plans to celebrate Cinco de Mayo, now Cazcabel has revealed how it will mark the event. The brand has launched the ‘world’s first Tequila board game’, La Lotería. A hand-illustrated version of the Mexican classic bingo-style game, the aim is to be the first to match all the pictures on the sheet, La Tabla, with those called out by the host from the deck of cards. Each La Lotería game, comes in a magnetic box complete with a deck of cards, eight reusable La Tabla sheets and pens, a rule sheet, and a Spanish translation guide. Cazcabel Tequila is also hosting a Mexican Fiesta two-hour virtual event filled with tequila cocktails and La Lotería at 6:30 pm on Thursday 6th May. It will be hosted by the brand’s global brand ambassador Nate Sorby, with tickets available via Design My Night for £25 per person. It also sounds great, but to be honest the idea of mixing up some Margaritas whilst playing a Tequila board game sounds hard to beat. You can pick one up from the brand’s website and grab your Cazcabel Tequila here

And finally… man celebrates end of lockdown by pouring a pint over his head

Here in England, we’ve unable to contain our excitement that the pubs are opening again so we can have a delicious pint of beer in the garden. But not as excited as one St Helens man who was so overcome with emotion at the thought of that first pint, that rather than drink it, he poured it over his head. 45-year-old Charlie Richards commented: “My mate was just doing a video showing everyone there really enjoying the day and it went onto me, and well I got a bit excited and ended up rubbing the beer on my face before pouring it over my head for a few laughs. I didn’t think too much of it really, but my mate posted it on Facebook and now it’s gone everywhere.” So this St. George’s Day, we raise a glass to a true Englishman. Cheers Charlie!

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Five minutes with… Colin Gordon, distillery manager at Ardbeg

We spoke to the new Ardbeg distillery manager, Colin Gordon, about being a whisky romantic, the future of the category, and what the distillery and its new stillhouse have in…

We spoke to the new Ardbeg distillery manager, Colin Gordon, about being a whisky romantic, the future of the category, and what the distillery and its new stillhouse have in store for visitors when it reopens. Oh, and a mosh pit restaurant…

Arbeg means ‘small promontory’ in Scots Gaelic, but you’d have to work hard not to spot it perched proudly off the south coast of Islay. The distillery has been producing whisky originally for blends but now bottled as single malts for over 200 years (on and off). The range goes from the youthful Wee Beastie 5 year old, to its newly released 25 year old. Its long-running distillery manager Michael ‘Mickey’ Heads stepped down from his 13-year tenure in late 2020 and now, Colin Gordon (who has held the similar roles at neighbouring Port Ellen Maltings and Lagavulin Distillery) holds the keys to the growing site. So, what has he got in store for us?

Colin Gordon from Ardbeg

It’s Colin Gordon from Ardbeg!

Master of Malt: How have the first few months of running Ardbeg been since you started in October 2020?

Colin Gordon: It’s been brilliant! I already knew the site quite well just from already being on Islay and there is always a buzz here. There’s a close-knit team [about 30 people in the summer] which has been great since coming in – it doesn’t feel like I’ve only been here a few months. It’s been really busy and although Covid has brought its challenges, we’ve been making some fine new make spirits.

MoM: What made you make the move from Lagavulin to Ardbeg?

CG: It’s funny, I really wouldn’t have moved for many jobs to be honest. I already knew quite a few people who worked for Glenmorangie, so when the role came up myself and my family were really settled on Islay and we want to stay here. The Ardbeg brand is alive and well, it is such a funky brand, there’s a great team where you’re really involved and I just felt like it was the right opportunity.

MoM: What was your relationship with Ardbeg before you began the job?

CG: Islay is a close-knit place. Where I used to work in Port Ellen is probably the only place in the world where you get told how your malt is going when you’re standing in the queue buying a loaf of bread. I’d already dealt with Mickey quite closely, so I knew quite a lot about Ardbeg, and it was always a great place to visit and get lunch at the cafe. During Islay Fèis Ìle, the last day is always at Ardbeg, and it was always a really great mix between locals and visitors. Of course it’s also a great whisky – Ardbeg as a liquid is a grand dram.

Ardbeg Distillery on Islay

Ardbeg looking all dark and moody

MoM: What’s the best thing about running a distillery?

CG: I love whisky. It’s funny because there are so many people who work in the industry who don’t love it, but I genuinely do, and single malt especially, so I love what we’re doing day to day. Distilleries are so intertwined with the place as well and we’ve still got people working here related to people who worked here before them and as the 21st distillery manager, you’ve just got to come in and keep that going because we have passionate fans all over the world. No day is the same, and Islay often has unique challenges. As an industry though, we collaborate: I think that’s stronger on Islay – it’s like you’re one brand.

MoM: What does it take to be a distillery manager?

CG: I would say you need to be quite calm under pressure because things do go wrong and you will always have challenges, from poorer crop for your malt to process issues, day-to-day managing, customs – you know, all that good stuff. You need to be passionate about what you do and be open to change and innovation which is huge at Ardbeg: you need that mindset. Distillation and making whisky or new make spirit is a process we’ve been doing for a long time, so you need to try things and have an open mind for that. You’ve got to like people too because ultimately you’re a people manager.

MoM: Did Mickey Heads give you any advice on taking over?

CG: Mickey and I didn’t have a long handover because of Covid and everything was delayed. Mickey finished on 1 October which was pretty much the day I started. We went for a walk around the site and in a very calm manner he said: “This is a great site. Use the team and you’ll be absolutely fine.” He didn’t give me anything too worrying, but he did recommend a few things he’d like to see done. 

Ardbeg distillery (Credit: Phil Wilkinson)

Ardbeg distillery (Credit: Phil Wilkinson)

MoM: Are there any changes you’re looking to implement?

CG: I think the biggest thing for us is really around volume as the demand continues to grow. We have built a new stillhouse and doubled up with two wash stills and two spirit stills. We will hopefully finish at the end of this month and that will be key to help us maintain the brand. Everything [from the original stills] has been replicated, so they’re identical and we need to make sure they run the same, and the spirit we’re running off is the best quality. There will be other bits and pieces, too. 

MoM: What are the nuances of the Ardbeg distillery that are different to what you’ve experienced before?

CG: We’re still quite manual in a lot of respects. A lot of the places I’ve worked before have been automated, but I’m a bit of a whisky romantic at heart so I like that the mash is still very manual. The operators are the sequence, with valves being opened by hand, so that’s one of the biggest differences. We’ve still got a lot of people interacting with the process.

MoM: What do you think will be the challenges for whisky distilleries in Islay in the coming years?

CG: I think there are a number of things that will pose challenges. There are a number of distilleries on Islay that will hit a spate of retirements and we need to make sure we have the right people coming through. There is a fine balance in rural Scotland (and rural UK) in that we need to make sure we keep our young population so that we have the next generation working here. That is a real issue – we need to make sure we have the right people to grow. Long term, it’s all about sustainability. The Scotch Whisky Association has set ambitious targets and we support that 100% as a business. They are good challenges.

MoM: What’s on the horizon for Ardbeg in 2021?

CG: Nothing but exciting times. In terms of the distillery side, we have the new stillhouse and there are some more exciting bottlings and special releases. The visitor centre also plays a large role and when we can welcome people back, one of the things we’ve looked at since Covid is our restaurant. It’s one of the great things people loved here, it was like organised chaos (like a mosh pit sometimes), so we’re looking at how we can develop that and restructure nicely so we have an outdoor eatery. It will be like a big American-style trailer with smoked foods and we’re really looking at what we can do with that. We’re a brand that doesn’t sit still.

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Brendan McCarron to leave Glenmorangie for Distell

Brendan McCarron, head of maturing whisky stocks at The Glenmorangie Company, has announced he will leave the role to take up the mantle of master distiller at Distell.  Pretty huge…

Brendan McCarron, head of maturing whisky stocks at The Glenmorangie Company, has announced he will leave the role to take up the mantle of master distiller at Distell

Pretty huge news emerged on Instagram yesterday as Brendan McCarron revealed that his time with The Glenmorangie Company is drawing to a close after seven years. The former head of maturing whisky stocks will be moving to Distell to become the brand’s new master distiller, where he’ll work with its considerable Scotch whisky cohort. This includes Bunnahabhain, Tobermory and Deanston distilleries as well as Black Bottle whisky.

It’s a striking revelation as it appeared that he would be the natural successor to Dr Bill Lumsden, Glenmorangie’s director of whisky creation and because he’s enjoyed so much success with the brand. Both Glenmorangie and Ardbeg Distillery have released all kinds of wonderful new expressions over the years under the duo’s stewardship. We’ve also heard that the news came as a surprise to Moët Hennessy Louis Vuitton (LVMH), the owner of The Glenmorangie Company.

In a post on his personal Instagram account, McCarron commented “So I have a bit of news. I’ve just accepted an offer to be the master distiller for Distell. I’m going to work with the team responsible for Bunnahabhain, Tobermory and Deanston distilleries as well as blends such as Black Bottle and my first time working on gin too”. McCarron added that he is “beyond excited to get started”, and has been enjoying his “research“ recently, in particular tasting Tobermory 12 Year Old. He signed off by stating that he was very sad to leave the Glenmorangie company after “7 great years”, but that he can’t wait to get started in the new role.

Brendan McCarron has announced he will take up the mantle of master distiller at Distell. 

McCarron is one of the most respected whisky producers in the industry

We reached out to McCarron and he informed us that he’ll likely start working in his new role next month. He’s based near Deanston and will split his time between there, Tobermory and, of course, Islay, as well as Distell’s new multi-million-pound blending and disgorging centre in East Kilbride. “I am becoming like a proper west coast distiller,” McCarron remarked to us. He also says the role he’s taking will mean more time working in distilleries. “One thing I do miss is production, the hiss and singing of the stills as the steam goes through them. There’s an energy to production which I haven’t had in this role which has been nosing, blending and travelling. I’ve always missed the connection to the distilleries. So this ticks every box. I’ll be directly in charge of production.”

Ultimately, the allure of the new gig and what it entails is what has sold McCarron. “I’ve done stuff I wouldn’t have imagined being a working-class boy from Coatbridge, I’ve drunk Krug in five-star hotels, drunk amazing whiskies with incredible people in China, Russia and various parts of the States. And got to work on incredible whiskies. But it’s been seven years. Bill’s still got lots that he wants to achieve. I could continue to work under Bill but I love the idea of Distell saying, here’s what we want to do, here’s what our plans are, here are our liquids,” he explains. “I’ve always loved Deanston, Bunnahabhain and Tobermory. It was the distilleries, the liquids, and seeing the investment that’s going into the company. All this appealed to me. My boss, Julian Patton, told me about his plans, how much he believed in the whiskies. And I do too. Being the master distiller of three distilleries you love, it’s hard to say no.”

McCarron was also keen to thank everyone for the response he’s had, commenting. “My phone was dead this morning, I had so many missed calls and messages that it drained the battery. There have been lots of lovely messages coming in.” He also said that Bill is sad to see him go, but is excited for him too, saying that it’s “an amazing role but they are lucky to have you”. McCarron added that he “didn’t anticipate me leaving. I didn’t anticipate me leaving. But, when a role like this appears, you can feel the energy in the company. It’s impossible to say no.”

Brendan McCarron has announced he will take up the mantle of master distiller at Distell. 

McCarron will split his time across the distilleries he’ll work with, which will include trips to his beloved Islay

Before working for The Glenmorangie Company, McCarron had managed Oban Distillery, was the group manager of Lagavulin, Caol Ila, and Port Ellen Maltings on Islay, and helped to design Roseisle Distillery – the first distillery to be built in Speyside for 30 years. His new employer Distell is a South African-based producer and marketer of spirits, wines, ciders and ready-to-drink products (RTDs). The company was formed in 2000 by the merger of Stellenbosch Farmers’ Winery (SFW) and Distillers Corporation. In 2013, Distell purchased the Scotch whisky business of Burn Stewart Distillers from CL Financial for £160m and took on its impressive portfolio, which includes the aforementioned distillery giants as well as brands like Black Bottle and Scottish Leader

We wish him all the best and can’t wait to see what he does at Distell. Slainte, Brendan!

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Say cheese, with whisky

From rich crumbly blues with peated Islays to Parmigiano-Reggiano with a cask strength Highlander, the world of Scotch whisky and cheese pairing is rich and (ful)filling. Lucy Britner talks match…

From rich crumbly blues with peated Islays to Parmigiano-Reggiano with a cask strength Highlander, the world of Scotch whisky and cheese pairing is rich and (ful)filling. Lucy Britner talks match pointers and favourite combinations with a handful of whisky experts 

A great whisky and cheese pairing is one of life’s little pleasures. And let’s face it, we could all do with a few of those at the moment.

The rules of cheese and whisky pairing

Like many food and drink pairings, there are a few basic rules to observe when it comes to getting your dram and your dairy to dance. Of course, once you have observed them, you can enjoy breaking those rules or making up new ones of your own.

Gordon Dundas, international brand ambassador at Ian Macleod Distillers, says the old adage of looking for a complement or a contrast is the first port of call. Matthew Cordiner, global brand ambassador for Bacardi’s single malts concurs and demonstrates both a complement and a contrast in his pairings (below).

Beyond that, Dundas says “peat level, cask maturation and alcohol strength are the three things you should be looking out for” when choosing a cheese. 

He says stronger whiskies generally have a more robust mouthfeel, meaning hard cheeses are usually a good match, whereas peated whiskies need big flavours, such as blue cheeses.

In Islay, Jackie Thomson, Ardbeg Distillery visitor centre manager, says pairing cheese and whisky is a “win-win challenge, as the fat of the cheese balances the strength of the alcohol”. 

Thomson says there are a few other things that can cement a match: “It is important to find a ‘bridge’ – a fruit, a spice, a nut, a type of bread or biscuit – which will facilitate the marriage between the solid and the liquid.”

Cheese dreams: Top picks from our experts
Ardbeg and cheese tasting

Ardbeg and cheese, these are two of our favourite things

Jackie Thomson, Ardbeg Distillery visitor centre manager

Ardbeg Uigeadail, 54,2% ABV, with blue Stilton

Thomson suggests serving the two with a salad of green leaves, chopped walnuts, dressing with orange juice and zest and olive oil.

“The tanginess of the blue cheese meets the smoky profile of the whisky. The walnut and orange are an echo to the sherried maturation of Uigeadail – this is a truly flavoursome matching.”

Ardbeg Wee Beastie 5 year old, 47.4% ABV, with a Taleggio

To be enjoyed with an olive or bacon focaccia.

“Taleggio is a smear-ripened Italian cheese with a strong flavour and a creamy texture. The rind is washed during the ageing process and is edible,” Thomson explains. “It reveals some fruity and buttery notes and a slight acidity in the finish. There is an interesting combination of flavours with the meaty character of the whisky and the soft texture of the cheese tames the whisky’s spicy outburst at mid-palate.”

Aberfeldy and Craigellachie with cheese 2

Cheese and whisky gang thegither

Matthew Cordiner, global brand ambassador for Bacardi’s single malts

Cordiner keeps things local with his selection of cheeses from Edinburgh’s I.J. Mellis.

Aberfeldy 12 year old, 40% ABV, with Hebridean Blue

“The sharp, salty notes of the Hebridean Blue worked well with the honeyed sweet notes of the Aberfeldy giving a rich, rounded and creamy mouthfeel overall.”

Craigellachie 13 year old, 46% ABV, with Auld Reekie – a smoked cows’ cheese from Aberdeenshire

“Unlike the Aberfeldy which was more of a reverse pairing, the Craigellachie and Auld Reekie was a perfectly complementary pairing, with the creamy tropical fruit notes and wisp of bonfire smoke from the whisky working beautifully alongside the creamy and smoky taste of the cheese, which is itself smoked in Aberdeenshire over old whisky barrels.”

Sandy McIntyre and Gordon Dundas

Sandy McIntyre and Gordon Dundas

Gordon Dundas, international brand ambassador at Ian Macleod Distillers

Glengoyne Cask Strength Batch 8, 59.2% ABV, with aged Parmigiano-Reggiano

“A harder, flavoursome cheese, like an aged Parmigiano-Reggiano, will really cut through that high strength. The whisky is matured in both sherry and bourbon casks, so it’s not overtly rich, more fruity although strong and intense. As a result, it contrasts the strong crystal style of the cheese but balances out flavour-wise, giving a long combined finish.”

Glengoyne 12 year old, 43% ABV, with Brie

“For a lighter, bourbon-influenced whisky, such as Glengoyne 12 year old, you want something that complements. Brie is light and creamy and will appear sweeter with the vanilla and calm the zestiness of the whisky.”

 

Ian Logan, international brand ambassador, Chivas Brothers

Glenlivet XXV, 43% ABV, with Camembert and chutney

“This was a creation of John Williams at The Ritz. With the XXV being finished in first-fill Oloroso casks for a couple of years, we managed to get a cheese that complemented perfectly. The chutney was made up of raisins, almonds, spices, apricots, dates and with the sweetness of the coconut, it couldn’t be a better match for those sherry casks. It was served with rye bread on the side for a little extra spice. A wonderful memory of a wonderful evening at The Ritz.”

Glenlivet 15 year old French Oak Reserve, 40% ABV, with Parmigiano-Reggiano

“Those new French oak casks are bringing heaps of sweetness and spice to the game, lots of lactones and vanilla from the Tronçais oak. Often as Parmigiano gets older, there is more spice to be found and that was the perfect foil for the sweetness of the casks and a complement to the spice from the wood. This match was proposed by Martine Nouet.”

GlenDronach-Reviva

The mighty Revival, great with cheese

And here’s one of my own

GlenDronach 15 year old Revival, 46% ABV, with vintage cheddar 

“It is customary in my house to enjoy Christmas cake with a slice of mature cheddar. For this reason, I’d go for something like GlenDronach 15 year old Revival, which is matured in Oloroso and Pedro Ximénez casks, paired with a crumbly mature cheddar cheese. The tang of the cheddar is the perfect match for rich, dried-fruity whiskies and the GlenDronach also has some great caramelised walnut flavours that work well with the rich and bold flavour of the cheese. Extra points for older cheddars with crystals, for extra mouthfeel.”

The beauty of whisky and cheese pairing is that you can go totally bonkers and spend a fortune on artisan cheeses and rare whiskies – or you can go totally Tesco and do it all on a more modest budget. There are perfect partners for every dram and no doubt there’s even a match for the DairyLea Dunker. 

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Our most-read posts of 2020!

It’s the time of the year to look back to see what you the reader was most interested in on the blog. Spoiler alert: it was mainly whisky. With 2020…

It’s the time of the year to look back to see what you the reader was most interested in on the blog. Spoiler alert: it was mainly whisky.

With 2020 almost over, and thank heavens for that, we decided to look back at what posts garnered the most amount of interest. So, we fired up our old analytics computing device – it’s very similar to the machine used by Turin traffic management in classic caper flick The Italian Job. Yes, we could just use Google or WordPress analytics, but where would be the fun in that? We just love watching those old reels of magnetic tape roll, listen to the random bleeps, and then after a couple of hours, it spews the answers out on computer paper with a satisfying whirring noise. 

What was interesting about this year’s results compared with 2019, is how cocktails have invaded the top ten. Because we couldn’t go out, 2020 was the year the home bar really took off. Right, in ascending order of popularity, here’s what you were most interested in this year: 

boulevardier

10 – Cocktail of the Week: The Boulevardier 

Searches for cocktails went through the roof in 2020 as seemingly everybody tried their hand at home bartending. We were delighted to see one of favourites in the top ten (above).

9 – Out of Africa, Procera gin 

The quest to make the world’s best gin in Kenya clearly caught your imagination. It helps that the gin really is superb. 

8 – New Arrival of the Week: Bombay Bramble 

No surprise here, take one of the world’s biggest gin brands, add a modern classic cocktail and people are going to be interested. 

7 – Cocktail of the Week: Dark ‘n’ Stormy 

It was 40 years ago this year that Gosling’s rum in Bermuda took the bold step of trademarking the island’s drink, the Dark ‘n’ Stormy.

6 – Hurry… popular Nikka whiskies to be discontinued 

News that two Japanese favourites including an age statement 12 year old would be disappearing really had people reaching for their wallets. 

5 – Diageo Special Releases 2020 

It’s always one of the biggest events in the whisky calendar for us, and clearly for you too. We were not surprised to see this one in the top ten.

4 – Macallan unveils Red Collection 

Macallan is a contender for the world’s most famous distillery, so when it unveils a collection including a 78 year old expression, people will sit up and take notice. 

3 – Master of Malt tastes… Glenmorangie a Taste of Cake 

This was great fun and a delicious dram, a Glenmorangie finished in sweet Tokaji casks to give it a cakey taste plus some great pics of Dr Bill Lumsden covered in icing (see header).

2 – Ardbeg releases its first ever beer 

More fun from the LVMH stable as Adam tries a beer brewed by the Islay distillery. Well, they do a thing or two about brewing as well as distilling.  

And the most read post of 2020 was. . .

1 – Master of Malt tastes. . . Ardbeg Blaaack 

Another great dram and funny story from Ardbeg, with a bottling inspired by the sheep of New Zealand and aged in Pinot Noir casks. Delicious!

The Nightcap

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Top ten: Scotch whiskies under £50

From smoky single malts to the ultimate Highball blend, you don’t have to spend a lot of money to get some seriously good Scotch whisky. Here are ten of our…

From smoky single malts to the ultimate Highball blend, you don’t have to spend a lot of money to get some seriously good Scotch whisky. Here are ten of our favourites.

We love whisky at Master of Malt. Which means that everyone in the office has strong opinions on the subject so it was tricky to narrow this list down to just ten bottles. People are going to be upset that we didn’t include their favourite drams, especially Talisker 10, Laphroaig 10 or Bowmore 12. But we thought it would be a good idea to include alongside the old favourites some lesser-known whiskies as well as expressions that are so well-known you probably don’t notice them anymore. So without further ado, delay or general beating around the bush. Here are (some of) our favourite Scotch whiskies under £50. Tell us in the comments or on social why we should have included your dram of choice.

ardbeg-uigeadail-whisky

Ardbeg Uigeadail

Well, we had a bit of a discussion that got quite heated about which Ardbeg to include. The Ten would have been the obvious choice but instead we’ve gone with the spectacular Uigeadail ( pronounced “Oog-a-dal”) that melds the smoky lime-scented Ardbeg character with sweet sherry casks. And how!

What does it taste like?

There’s plenty of peat and smoke but it’s all wrapped up in muscovado sugar, honey and espresso coffee. Rich and pungent, Uigeadail is quite an experience.

arran-10-year-old-whisky

Arran 10 Year Old

This distillery was founded by former Chivas MD Harold Currie, the first on the isle of Arran on the West Coast since 1837. It might be the entry level whisky but this ten year old aged entirely in bourbon casks tastes pretty special, showing off the fruity, floral distillery character.

What does it taste like: 

Nutty and biscuity with fresh apple and lemon fruit plus floral summer hedgerow and honey notes. It’s packed full of character and really over delivers for the money.

balblair-12-year-old-whisky

Balblair 12 Year Old

Last year Balblair switched from vintage releases to a suitably impressive new range of age statements expressions. This is the baby of the bunch, aged in ex-bourbon and double-fired American oak casks, and it’s superb.

What does it taste like? 

The soft mango and peach distillery character really shines through, supported by spicy cedar and nutmeg, honey and barley. A great introduction to a great distillery. 

compass-box-spice-tree-whisky

Compass Box Spice Tree 

Originally made with oak staves which attracted the ire of the SWA, Spice Tree is now aged in especially-made casks with new French oak heads. It’s a stunning blend of Highland malts with the French oak adding masses of spice, hence the name. 

What does it taste like? 

Dried apricots, vanilla, cinnamon and toffee with pungent tobacco, cloves and pepper, it’s not called Spice Tree for nothing. Long, complex and totally harmonious. 

glenfarclas-10-year-old-whisky

Glenfarclas 10 Year Old

Glenfarclas is one of the very few family-owned distilleries in Scotland. That combined with its excellent sherry-soaked Speyside drams is why it is one of the the country’s best-loved distilleries. 

What does it taste like? 

On the nose there’s honey, toffee and Oloroso sherry. While the palate is full of baking spices with fruitcake, apples, nuts and even a little smoke.

glenmorangie-10-year-old-the-original-whisky

Glenmorangie 10 Year Old

We love the whole Glenmorangie range but it’s the 10 Year Old Original we keep coming back to. Entirely aged in ex-bourbon casks, it’s smooth, sweet and fruity but deceptively complex. No drinks cupboard should be without a bottle. 

What does it taste like? 

Full of lemons, nectarines and apples with vanilla, digestive biscuits and gentle baking spices. And honey! Lots and lots of honey. 

j-and-b-rare-whisky

J&B Rare 

J&B Rare is one of those whiskies so ubiquitous, you probably don’t even notice it behind the bar. Which is a shame because this is probably the ultimate Highball whisky. Just blend with soda, ice and maybe a dash of orange bitters for a refreshing pre-dinner drink. One sip and you’ll never go back to G&Ts.

What does it taste like? 

Yes, it’s light but there’s depth here too with appley fruit joined by richer notes of malt, cedar, vanilla and walnut with a lift of orange zest. Perfect with soda.

johnnie-walker-green-label-15-year-old-whisky

Johnnie Walker Green Label 15 Year Old

Well, we had to include something from Johnnie Walker. But rather than the Red or Black, we’ve gone with Green Label, a spectacular 15 year old all malt blend that combines whiskies from around Scotland. One to offer to people who say they only drink single malts.

What does it taste like? 

This is packed full of dark chocolate, oak spice, malty cereal notes, and coffee and walnut cake. An after-dinner whisky, if there ever was one. 

kilkerran-12-year-old-whisky

Kilkerran 12 Year Old

In 2004, Springbank reopened Glengyle distillery taking the number of working distilleries in Campbeltown to three. But Glen Scotia owns the Glengyle brand which is why this whisky is called Kilkerran. The quality is exceptional for the money and this expression has become something of a cult. 

What does it taste like? 

It melds citrus, cherries and orange peel with creamy vanilla, honey and butterscotch, with a saline note running through it. If you love the oily Springbank style, then you’ll adore this.

seaweed-and-aeons-and-digging-and-fire-10-year-old-whisky

Seaweed & Aeons & Digging & Fire 10 Year Old

An Islay single malt from an undisclosed distillery. The name makes sense as soon as you take a sip, it’s a smoky peaty Islay malt with 25% aged Oloroso sherry cask. This has proved an extremely popular malt with MoM customers.

What does it taste like? 

Does exactly what it says on the bottle: there’s woodsmoke, seaweed and charred meat combined with sweet sherry notes, red apple and vanilla. 

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New Arrival of the Week: Ardbeg Wee Beastie

It was a long time coming, but Ardbeg Wee Beastie has finally hit the shelves at MoM Towers. We had a taste to let you know what to expect. Last…

It was a long time coming, but Ardbeg Wee Beastie has finally hit the shelves at MoM Towers. We had a taste to let you know what to expect.

Last year we welcomed the arrival of the eldest expression in Ardbeg core range, Traigh Bhan 19 Year Old. Now the pendulum has swung the other way, with the youngest age statement bottling to joining the ranks. Ardbeg Wee Beastie was matured for just five short years in a combination of ex-bourbon and Oloroso sherry casks before it was bottled at 47.4% ABV.

The distillery says it set out to create the “rawest, smokiest Ardbeg ever”, with much of the marketing labelling it a “monster of a dram” while the recently retired distillery manager Mickey Heads described it as a “ferociously good wee nip”.

Which is all very exciting, because we do love a young, raw and bold Islay bottling here at MoM Towers. But we don’t often get the chance to indulge in this fancy, because lower age statements tend to be saved for some new brands rushing out something immediately sellable or the occasional independent bottling. Bigger brands and distilleries have only recently begun to issue releases as young as 5-years-old. 

Ardbeg Wee Beastie

The ‘Monster of a Dram’ is here just in time for Halloween

The Wee Beastie – a bold release?

Perspectives on age are changing and people are becoming more open-minded about what makes a great whisky. Further education is still required, however. Among the average consumer, there’s still some work to do in challenging the notion that well-aged single malts reign supreme. There’s plenty to love about blends, grain whisky and drams on the youthful side of the spectrum.

So, it’s great to see that notable distilleries have been waking up to the potential of young whisky in recent years. If Wee Beastie continues to receive the acclaim it has so far and retains its high demand, it could open the floodgates. Although a word of caution: nobody wants rushed booze. Making whisky that young which also tastes good requires a fine balance of cask management and outstanding distillate. But I’ve noticed that Islay and other islands have a knack for getting this right. 

Talisker has arguably stolen the spotlight in two of Diageo’s most recent Special Releases, with a pair of 8-year-olds in 2018 and 2020 that were absolutely sublime, Bruichladdich has received plenty of plaudits for Port Charlotte and Octomore bottlings under 10 years matured and Ardbeg fans will remember the distillery has its own share of success in this area with the highly collectable Ardbeg Very Young, Still Young and Almost There expressions from the early 2000s. 

Ardbeg Wee Beastie

Wee Beastie is the youngest age statement whisky in Ardbeg’s range (credit: Rose from @fromwhereidram)

Ardbeg Wee Beastie Whisky Tasting Notes & Review

In the case of Wee Beastie, it was interesting to read one of Heads’s comments in the press release, that bottling a younger whisky means they were able to get “as close to the still as possible”. He’s teasing that we can expect a display of distillery character here, which is exciting, but one thing to note is that Ardbeg does things a little differently. On the Lyne arm of the spirit still at Ardbeg there is a purifier, an apparatus no other Islay distillery uses, which is designed to capture heavier compounds and feed them back down into the main pot of the still to add extra reflux. This should make for a lighter spirit with ample fruitiness that means the young whisky has character.

It’s also intriguing that Ardbeg’s director of whisky creation, Dr Bill Lumsden, said that the casks chosen for Wee Beastie’s creation makes it “ideal for enjoying neat or as the mouth-watering main ingredient in a powerfully smoky cocktail.” Which demonstrates another approach from Ardbeg inspired by modern trends: to embrace whisky in cocktails. I’m sure this will make a beautiful Sour or Penicillin, but, as you might expect, the distillery has suggested its own signature serve, the Bloody Rob Roy, the recipe for which you’ll find under the tasting note (it’s lovely). 

When you’re not having fun playing mixologist and you want to sample Ardbeg Wee Beastie neat, then I hope you find it as pleasing as I did. Expect plenty of the complex meaty, peaty, coastal, citrusy goodness you want from Ardbeg. However, I’m not sure I’d describe this as particularly beastly. It’s more like Shortie, the distillery’s resident dog, in that it’s familiar, charming and lots of fun. This may pose some issues for those who want a dram to blow their head off, but don’t dismiss it too readily. The sherry elements add a welcome contrast to the outstanding 10 Year Old, the freshness of the fruity notes are delicious and the I love the nose, it’s smoky and musty and like standing by a seaside bonfire.

Ardbeg Wee Beastie

Ardbeg Wee Beastie Tasting Notes:

Nose: There’s sea spray, rock pools, smoked malt and damp bonfire wood initially which waves of sweet and slightly vegetal smoke powers through. Hints of brown sugar, pear drops, a little vanilla and cooked apple add sweetness among notes of spare ribs, lemon sherbet, black pepper and wood shavings. 

Palate: I was expecting a punchier hit but actually the palate is very pleasantly sweet and salty. Citrus oils and orchard fruits are present along with an unmistakable dark berry tartness which is joined by plenty of damp peat and dry wood smoke. Adding depth there’s pepper steak, creosote and then some touches of clove and liquorice. In the back-end, there’s a juicy sweetness from lychee and peaches as well as just a touch of salted caramel.

Finish: The finish is exceptionally long and oily. It’s a bit like sucking on a lemon sherbet and taking a great big whiff of some freshly cut peat, to be honest. While standing on a beach. Lovely.

Suggested serve: The Bloody Rob Roy. Combine 50ml of Ardbeg Wee Beastie, 20ml of sweet vermouth, two dashes of Angostura Bitters in a mixing glass and stir for dilution. Strain into a coupe glass, garnish with an orange twist and a Maraschino Cherry and serve.

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New Arrival of the Week: Laphroaig 15 Year Old 2004 (COIWC)

Today we’re welcoming a series of exciting bottlings at MoM from that mecca for whisky lovers, the Jewel of the Hebrides itself, Islay, including releases from Laphroaig, Ardbeg, Bowmore, Octomore…

Today we’re welcoming a series of exciting bottlings at MoM from that mecca for whisky lovers, the Jewel of the Hebrides itself, Islay, including releases from Laphroaig, Ardbeg, Bowmore, Octomore and, rarest of all, Port Ellen. The collection is called The Stories of Wind and Wave and it’s brought to you from the aptly-named Character of Islay Whisky Company.

It can be quite an adventure getting to Islay. Many times Master of Malt team members have tried to reach the island only to be thwarted by adverse weather conditions. And should you be lucky enough to have your flight from Glasgow cleared for take off, the wind-blown descent into the island’s airport on the tiny propeller plane can be terrifying for the uninitiated. Or there’s the joy of a two hour crossing on a CalMac ferry through rough seas. The fun doesn’t stop when you arrive down either, on a visit last year to visit Islay’s newest distillery, Ardnahoe, the air was thick with the scent of burnt heather. A combination of high winds, dry weather, and, probably, a stray cigarette end had set much of the south of the island on fire. The air smelt just like Islay whisky. 

For whisky lovers, this very inaccessibility is part of the magic of the island. You have to really want to visit. And the lure is, of course, the extraordinary concentration of distilleries all with their own unique character and the way the whiskies taste of their location, salt, peat smoke and seaweed. There are other peated whiskies from Scotland, but it’s the ones from Islay that get all the attention. 

Laphroaig John Campbell

Laphroaig on a rare sunny day

Those names, Ardbeg, Bowmore, and Laproaig, are music to whisky enthusiasts. And aiming to bottle some of that music, if such a thing were even possible, is a batch of rare malts that has just landed at MoM towers. It’s from our friends at the Character of Islay Whisky Company which previously released whiskies from anonymous distilleries on the island, but for this batch has revealed where they came from. Which is nice of them. The series is called the Stories of Wind and the Wave and includes bottlings from Bowmore, Laproaig and Ardbeg (see below). Plus still to come some Octomore and something tres fancy from Port Ellen.

The one we’re highlighting today is from Laphroaig, the most medicinal of all the Islay whiskies. It gets its distinctive character from only using Islay peat. The distillery has a traditional floor maltings and makes about 25% of its requirements using local Machrie moss peat which cold smokes the barley. The rest of the malt comes from the nearby Port Ellen maltings. Islay peat is largely made from seaweed which is where that love-it-or-hate-it salty iodine flavour comes from. The reason it tastes of the sea is because it comes from the sea, albeit a long time ago. This smokiness is accentuated by taking a late cut, so you get more of that peat smoke. 

The classic expression for lovers of medicinal malts is the 10 year old. But the longer you keep Laphroaig, the less smoky it becomes and the more tropical fruits start to appear. Release No.11693 was distilled in 2004 and aged for 15 years in a refill bourbon cask so you’re not getting that much wood influence. It’s bottled at 50.2% ABV. All that smoky character is still there but it’s been joined by stone fruit and quince (see below for full tastings notes). It’s a great dram to launch a series of rare and unusual whiskies that Islay fans will not want to miss. They’re the next best thing to a visit to the island itself.

Here is the full range of Stories of Wind and Wave whiskies currently available from Master of Malt:

Laphroaig 15 Year Old 2004 (Release No.11694)

Laphroaig 15 Year Old 2004 (Release No.11693)

Bowmore 18 Year Old 2001 (Release No.11715)

Bowmore 18 Year Old 2001 (Release No.11714) 

Bowmore 16 Year Old 2003 (Release No.11698) 

Bowmore 16 Year Old 2003 (Release No.11699)

Bowmore 16 Year Old 2003 (Release No.11697)

Ardbeg 15 Year Old 2004 (Release No.11673)

Tasting note for the Laphroaig 15 Year Old 2004 (Release No.11693) from The Chaps at Master of Malt:

Nose: Waxy peels, peppermint leaf and smoky black tea with a touch of baked earth to it.

Palate: Sweet smoke with savoury hints of salted butter and cedar underneath, plus stone fruit developing later on.

Finish: Polished oak, a touch of ash and continuing fruity elements.

 

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The Nightcap: 4 September

There’s a whole smorgasbord of big Scotch whisky news in this week’s Nightcap, as well as reports on new celebrity booze and Whisky Tea. Yes, really! Intrigued? Then read on……

There’s a whole smorgasbord of big Scotch whisky news in this week’s Nightcap, as well as reports on new celebrity booze and Whisky Tea. Yes, really! Intrigued? Then read on…

We hope you all enjoyed your Bank Holiday weekend. Whether you set off on an adventure, popped down to your local or enjoyed some well-earned R&R indoors, we’re sure you made the most of the opportunity to take a breath and enjoy a break. Fortunately for us, the world of booze never seems to stop churning out new products, projects and passions for us all to get all geeky and gleeful about so The Nightcap this week isn’t any lighter even with a day off. Take a look and see for yourself.

The MoM blog this week was also as busy as ever, and almost turned green thanks to the number of stories we had on Irish whiskey. First Ian Buxton examined its growing pains, then Annie learned why the progress of Sliabh Liag Distillers is proving cause for excitement. Certified organic distilleries also caught Annie’s eye, as Henry gave us a lesson in fortified wines casks to mark the arrival of The Epicurean Rivesaltes Finish. Elsewhere, Adam enjoyed a gin-based delight and one of the finest prohibition-era cocktails in The Southside, before wishing That Boutique-y Whisky Company a happy birthday by announcing another terrific new MoM sale.

Arguably the biggest news of all, however, was our announcement of the launch of Pour & Sip, our all-new, kick-ass whisky subscription service. Check out the blog post for more details. We’re also issuing one last call for you to tune in to our virtual whisky extravaganza Scotch & Sofa, which is taking place tomorrow. Oh, and don’t forget, Drinks by the Dram’s incredible booze-filled Advent Calendars are available to pre-order now!

Right, on with the news!

The Nightcap

CEO Jean-Christophe Coutures’ didn’t mince his words for the Scottish government.

Chivas Bros. criticises Scottish government over COVID response

It was a difficult results time for Chivas Brothers, which we’ll get on to in a moment, but the most interesting thing from this week’s press conference was CEO Jean-Christophe Coutures’ strong words for the Scottish government. He talked about a “bumpy period in March/April when we were not so clear about the direction the Scottish government wanted us to take. We know that we were not seen as an essential business to the economy even though Scotch whisky is the second-largest export for Scotland.” Happily (for everyone, not least Master of Malt customers), Chivas Brothers managed to keep the whisky flowing. Coutures praised the workforce and the unions for their helpful attitudes, and now the company is “almost back to full operations”. He added: “I still believe that the Scottish government needs to back us up and they need to understand that keeping this category operating is absolutely critical not only to the Scottish government but as well to the people of Scotland.” Meanwhile, on to those results: total organic sales were down 11%, in large part due to the lack of travel retail, with Ballantine’s shrinking by 8% and Chivas declining 17%. But there are grounds for optimism, with The Glenlivet cementing its position as number one single malt in the US, up 16%, Royal Salute expanding in Taiwan and South Korea, and Chivas growing in 34 markets including Turkey, Russia and Germany. Overall, there was confidence that Pernod Ricard had weathered the COVID storm as well as could be expected. Coutures added: “Our business and brands have responded with agility and resilience in the face of unprecedented market conditions, in many instances outperforming the category. We remain confident in the strength of our portfolio and the Scotch category as a whole, especially in its ability to withstand and overcome external challenges.” Now, if only the Scottish government could be a little more helpful… 

Long-time master distiller Jeff Arnett is to step down from his role at Jack Daniel’s

Jack Daniel’s master distiller to step down

Big news from Tennessee this week. Jeff Arnett, the man at the production helm of Jack Daniel’s for a whopping 12 years, announced he was leaving his role. This is significant stuff for Jack Daniel’s, the world’s biggest selling American whiskey. Arnett oversaw milling, fermentation, distillation, charcoal filtration and maturation, so these are some pretty sizeable shoes to fill. Parent company Brown-Forman hasn’t said why he’s leaving, or given word of his replacement. But Jack Daniel’s senior vice president, Larry Combs, did say: “Jeff has worked tirelessly on behalf of the distillery and brought with him the creativity and the expertise that makes Jack Daniel’s the most valuable whiskey brand in the world.” Arnett said his time with the brand had been “an incredible chapter”, but didn’t say what he’d be up to next. We’re thoroughly intrigued by the proceedings, and wish Arnett all the best!

The Nightcap

Is there anything he can’t do?

Snoop Dogg announces his latest creation: INDOGGO Gin

Not content with being a hip-hop legend and all-round entertainment icon, Snoop Dogg has once again turned his attention to conquering the booze industry. The creator of the classic hip-hop anthem ‘Gin and Juice’ has founded his own gin brand: INDOGGO Gin. Following a partnership with Treasury Wine Estates to release a California red blend under the 19 Crimes brand called Snoop Cali Red earlier in the year, Snoop Dogg teamed up with his friend and spirits veteran, Keenan Towns of Trusted Spirits and spirits importer Prestige Beverage Group this time to release INDOGGO Gin. The expression, which is housed in a purple bottle features a white logo with upturned ‘G’s in a hat tip to the fruit-infused gin being a remix on the classic juniper-dominant style, was distilled five times and features seven botanicals, including orange, coriander and cassia and is infused with “all-natural strawberry flavour” with no added sugar. “I can’t wait for the world to taste my remix on gin! When I wrote Gin & Juice back in ’94 it was about good feelings and real experiences, it just naturally became an anthem,” Snoop Dogg said. “When creating Indoggo, I wanted to give those feelings new life with an approachable juicy gin that’s smooth like the D.O. Double G.” INDOGGO Gin will first launch in Snoop’s home state of California in late September before it’s released throughout the rest of US through 2021, so if you can’t get your hands on it you can at least pour yourself something delicious and sing those seminal words: “Rollin down the street, smokin’ indo, sippin’ on gin and juice/ Laid back (with my mind on my money and my money on my mind.”

The Nightcap

It’s rare to see Ardbeg of this age so it’s particularly exciting news!

The second batch of Ardbeg Traigh Bhan is (nearly) here!

The second batch of Ardbeg Traigh Bhan is here! Or nearly here, it will be arriving at MoM towers soon. We liked the first release so much that we travelled up to Edinburgh with a film crew to listen to Brendan McCarron wax lyrical about it, video link here. The series is named after the beaches of Traigh Bhan (pronounced tri-van) on Islay which are known locally as ‘the singing sands’ because the noise the tide makes on the sand. This latest batch was matured in American oak and oloroso sherry casks for 19 years and bottled at 46.2% ABV with an RRP of £199. There’s a higher proportion of first-fill bourbon casks in the blend alongside refills and sherry casks. Dr Bill Lumsden commented: “To me, this whisky is the epitome of an aged Ardbeg. It somehow manages to balance the complex with the classic. It’s a truly unique bottling and we hope Ardbeggians everywhere look forward to comparing notes with the previous batch. I know I did!” Not only is the whisky special but the packaging is innovative too: each Traigh Bhan whisky carries its own unique batch code, batch symbol and signature from one of the Ardbeg team; this year it’s Jackie Thomson, the visitor centre manager. She said: “the small quirks and originalities on the bottle itself make it highly collectable – something we know our Ardbeg fans love.” They certainly do. Watch the New Arrivals page of the MoM website. It should be with us soon. 

The Nightcap

We can’t wait for this book to come out in October

Johnnie Walker book is coming

Have you ever wanted to know more about the man behind the world’s best-selling whisky, Mr John Walker? No? Well, we do. And now our curiosity is about to be sated with the imminent arrival of a new book called Johnnie Walker: A Long Stride. Its author, historian and Diageo’s grandly-titled head of whisky outreach Dr Nick Morgan, has been labouring in the company’s extensive archives for a good few years, and we can’t wait to find out what he has uncovered. It’s not just the story of the man, but also the brand up to the present day. According to the press release: “By doing things their own way, Johnnie Walker overturned the conventions of late Victorian and Edwardian Britain, survived two world wars and flourished despite the Great Depression to become the first truly global whisky brand, revolutionising the world of advertising along the way.” And you thought they just made delicious whisky. We’re hoping to host Dr Nick on the blog sometime soon to tell us more. 

The Nightcap

We’re very jealous of whoever gets their hands on this 47-year-old single cask whisky

Gordon & MacPhail launches 47-year-old whisky to mark 125th anniversary

Gordon & MacPhail has announced that it will launch four rare bottlings of single malt Scotch whisky to commemorate the company’s 125-year history. The independent bottler and distiller has been doing its thing since 1895, releasing all kinds of delicious single malts from over 100 celebrated, little-known, or closed distilleries. Each exceptionally rare whisky will come from casks from a closed distillery or made on Lomond stills that are no longer in production and will be released periodically during the rest of 2020. The first of which is the Gordon & MacPhail 1972 from Coleburn Distillery in Speyside, which is particularly fitting given the distillery is situated just four miles from the company’s Elgin home. The 47-Year-Old single cask whisky is said to be sweet, intense and complex with notes of butterscotch, apricot, cooked apples and mint, a profile it attained after spending its entire maturation in a refill sherry puncheon (cask 3511) before it was bottled at cask strength, 62.4% ABV. “The whiskies we have chosen to commemorate our 125th Anniversary are all truly unique and seldom seen in the market,” says Stephen Rankin, a fourth-generation member of Gordon & MacPhail’s owning family and the company’s director of prestige. “They are bottled from the last remaining casks we have from these distilleries, and marks an emotional moment for my family as they leave the Gordon & MacPhail warehouse after being left to mature by my grandfather many decades ago.”

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We’re delighted to see one of London’s finest bars return

Tayēr + Elementary opens its doors

Award-winning cocktail bar Tayēr + Elementary re-opened its doors following its closure during the lockdown period. Alex Kratena and Monica Berg will stagger the return in two phases, Tayēr will return in October and the venue’s front bar concept Elementary opening from at the beginning of this month from 3pm until midnight Tuesday and Wednesday, and 3pm-1am Thursday – Saturday. Its new outside terrace to help enable social distancing will make its debut and food from new chef partners Kitchen FM will be available, including the pig’s head croquette (mmmmm, pig’s head), served with kimchi and oyster mayo, deep fry chicken, with a smoked and spicy maple glaze and pickles and desserts such as the plum jam with ginger ice cream. Elementary’s drinks offering will feature the bar’s signature classics such as the One Sip Martini, Whey Sour and ēe Frozen Coffee alongside new highballs, beers, wines and seasonal cocktails. The Bottle Shop will be available for takeaway, serving all of the bar’s own ready-to-drink cocktails, which were launched by the team during lockdown, such as the Bergamot Margarita and Palo Santo Gimlet, as well as a selection of beers and wines to takeaway. 

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Congratulations Pierrick!

Lagavulin gets a new distillery manager

Big transfer news on Islay: Pierrick Guillaume is moving from Caol Ila to take up the role of distillery manager at Lagavulin. Frenchman Guillaume has been with Diageo for eight years with stints at Mortlach and Talisker before the move to Islay and Caol Ila in 2017. Having met and tasted with Guillaume we can vouch that not only is he a lovely chap but extremely knowledgeable. He commented: “It is a great honour to be asked to take on the role of Lagavulin distillery manager. Lagavulin is a whisky that is revered around the world and it’s a great privilege to be joining the outstanding team that makes this exceptional Scotch whisky and I can’t wait to get started.” Meanwhile, there are some big boots to fill at Caol Ila and stepping up is Samuel Hale who is currently the manager of Port Ellen Maltings. If you want to know more, why not tune into our Scotch and Sofa whisky festival tomorrow, 5 September? At 2pm both Guillaume and Hale will be taking a boat trip to Islay alongside Colin Dunn from Diageo and Henry Jeffreys from Master of Malt. 

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The Delevigne sisters are the latest celebs to embrace the world of booze

Celebrity booze continues with Pimm’s competition and Delevigne Prosecco

Celebrities and booze go together like caviar (the celebrity of the seafood world) and Champagne (the celebrity of the wine world). As such, we’ve got double trouble on the celebrity booze front for you this week. First up, we have the Delevigne sisters who have launched their own Prosecco! The sisters, Chloe, Poppy and Cara, called their creation Della Vite, which, although it sounds a lot like their last name, actually translates as ‘of the vine’. Having partnered with the Biasiotto family, two expressions are being launched this month, Della Vite Prosecco Superiore (DOCG) and Della Vite Prosecco Treviso (DOC). “Placing sustainability first and using agricultural methods that don’t rely heavily on the industry is at the core Della Vite’s values,” said Cara. “We spent four months looking for the perfect winery to align with our vision and are so proud to have created two exceptional Proseccos that are both sustainably produced and 100% certified vegan.” There’s no label, with the bottle sporting the brand signature created by Poppy Delevingne. Well, that’s one way of getting her autograph. From Prosecco to Pimm’s, the latter has launched a competition to try and make up for the strange summer Britain has had! Louise Redknapp is spearheading this one, giving the public the chance to win an afternoon with the Pimm’s O’Clock Truck! The winner will get to enjoy it at home for the day with a small gathering of friends and family (complying with COVID regulations, obviously). If you want to enter, snap a photo-sharing Pimm’s with your pals onto Instagram. Make sure you follow @Pimmsgb on Instagram, tag @Pimmsgb and use #TheOriginalTasteOfSummer. You have until 7 September to get your photos up, so get the pitcher out quick!

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Keep an eye out because this historic whisky is on its way to MoM Towers!

Isle of Raasay inaugural release sells out (yes, we will be getting some in)

If you were hoping to get your hands on a bottle of Isle of Raasay Distillery’s inaugural single malt, set to launch in November 2020, we have bad news. It’s already sold out. Before it’s even been bottled. Okay, let us explain. Out of its expected outturn of 7,500 bottles, the distillery set aside 4,350 bottles for an online pre-sale. Obviously these went like hotcakes, while the rest of the bottles have been snapped up by a selection of international markets, specialist retailers, restaurants and bars. It’s no wonder too, with the lightly peated whisky matured in first-fill American oak and set to be finished in 21 first fill Bordeaux red wine casks. “We are delighted to have sold out of our Isle of Raasay Single Malt Inaugural Release before it’s bottled in November,” said Isle of Raasay co-founder Alasdair Day. “This is the first legal whisky from an island rooted in centuries of illicit distilling, so it really is a piece of Scotch whisky history!” There is still hope for a bottle though! Make sure you keep an eye out on MoM new arrivals because we’ve got your back and will be stocking the historic whisky. Keep your other eye on its social channels (@RaasayDistillery), because we also heard that the distillery is launching a competition in October with the chance to win one of the prized bottles. 

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We recommend this tea made with whisky. It’s much nicer than it sounds.

And finally… WHISKY… TEA?

When we heard about Whisky Tea, we thought of the great Peter Kay and his cheesecake routine: “WHISKY…. TEA? Are my ears playing tricks on me?” Well, this is no joke, it’s the latest product from Edinburgh-based Pekotea. We were sent some samples and suitably impressed. These are quality teas, not a gimmick. One of the brains behind it, Jon Cooper, filled us in: “There are some close analogies between whisky and tea and we wanted to create something that would reflect this in tea blends. Just like the different regions of tea giving different flavours and aromas, we thought it would be great to make teas that reflected the main Scotch whisky regions. Each of the teas contains a different blend of base tea with added fruit and spices as well as the whisky and a little flavour oil to highlight the nose of each of the whiskies. We wanted to bring out the main aromas associated with each area.” For example, the Campbeltown expression is made from a blend of black tea with cacao nibs, currants and cornflower steeped in high strength whisky with essential oil and then dried. It tastes rich and fruity, the perfect after-dinner tea instead of coffee, or indeed a dram. 

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The Nightcap: 21 August

Ryan Reynolds, free rosé, a gin-based streaming service and a world-record breaking whisky. All on this week’s Nightcap.  It’s now raining and grey and miserable again at MoM Towers, which…

Ryan Reynolds, free rosé, a gin-based streaming service and a world-record breaking whisky. All on this week’s Nightcap. 

It’s now raining and grey and miserable again at MoM Towers, which means the quintessential British summer is officially back on. This is good news for those of us who loathe sun cream and sand and instead prefer large woolly jumpers, hot drinks and just generally being indoors. But there is one thing that unites the introverts and extroverts of this world and that’s a love of the weekend, which are especially good when they begin with another cracking edition of The Nightcap. Which is exactly what we have here, so read on!

This week on the blog we launched a new series called MoM Loves which featured NÜTRL’s shiny new range of vodka sodas. Lucy then threw a pisco disco, Henry enjoyed a Champagne that tells the story behind the wines and Annie spoke with Julieann Fernandez about all things Deanston. Before she grabbed five minutes with the Highland distillery’s master blender Annie concluded her series on Icelandic spirits, while Adam learnt all about the groundbreaking story behind a brotherly bourbon and then made himself a Blood and Sand. Because if you could make a Blood and Sand, why wouldn’t you? Oh, and the virtual whisky spectacular Scotch and Sofa is just a fortnight away so if you still need to pick up a tasting set do so now! Onwards to The Nightcap! 

Diageo buys Ryan Reynolds’ Aviation Gin 

Diageo has had a busy week once again, this time adding Aviation Gin, the brand co-owned by Deadpool actor Ryan Reynolds, to its already considerable portfolio. The drinks giant’s new acquisition of Aviation parent, Davos Brands is reportedly worth £466m (£271 million immediately and up to £210 million more in performance-based incentives over the next decade) and includes its other signature brands, Astral Tequila, Sombra Mezcal and TYKU Sake, which means a greater share of those fast-growing agave and sake markets. The owner of Johnnie Walker and Guinness loves splashing the cash on drinks companies associated with a handsome leading man it seems, after it also purchased the Tequila brand Casamigos, which was co-founded by George Clooney, for $1bn in 2017. While the value of the deal to the actor was not disclosed, we do know that Reynolds will stay onboard as a stakeholder and public face for the brand moving forward. Which makes sense. The guy is phenomenally good at marketing his own brand. Seriously. “A little over two years ago, I became an owner of Aviation Gin because I love the taste of Aviation more than any other spirit. What I didn’t expect was the sheer creative joy learning a new industry would bring. Growing the brand with my company, Maximum Effort Marketing, has been among the most fulfilling projects I’ve ever been involved with,” said Reynolds. “I want to thank Diageo for their incredible team and passion. We’re so excited for the next chapter of Aviation Gin, which, I promise, will require just as little reading”. 

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The doc will explore the “alchemy of a brand and what it takes to create an icon”

Johnnie Walker releases limited edition bottles and news of a documentary

It’s been a big week for Johnnie Walker, that’s for sure! First came the announcement that the brand released not one, but three new snazzy limited edition bottlings. Now you can get rare, colourful bottles of the Red Label, Black Label and Gold Label Reserve whiskies, all in honour of its 200th anniversary. Gone are the transparent glass bottles of yore, these new designs are looking bold in block colours. “These limited edition bottles give a bold new look to our most iconic whiskies and perfectly celebrate Johnnie Walker’s depth of character as we celebrate this incredible 200-year milestone,” said brand ambassador Ali Reynolds. Well, it’ll certainly make for a colourful drinks cabinet, and you can grab the limited edition Black Label from MoM right now! The other snippet of news that came our way this week was that award-winning film director Anthony Wonke is making a film about Johnnie Walker! The Man Who Walked Around the World will be a feature documentary, exploring the success of Johnnie Walker over 200 years. “The story of Johnnie Walker is fascinating. It explores the alchemy of a brand and what it takes to create an icon,” said Wonke. “It has punch and depth – a brilliant history packed with intrigue and romanticism. Dig deeper and we find it has the potential to be so much more – a story about what makes us human, the things we can achieve and what keeps pushing us forward.” It’ll premiere later this year (the exact date is currently unknown), and we know what we’ll be drinking when we sit down to watch that! 

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The Champagne region has been faced with climate change, a global pandemic and economic uncertainty

Champagne announces earliest ever harvest

In an unprecedented move, the Champagne region began its earliest ever harvest on record this week. It’s a direct result of climate change as warmer temperatures have fuelled early ripening of the prized grapes. The Champagne industry has been aware of the battle it faces against global warming for some time and was the first wine-growing region to carry out a carbon footprint assessment and identify the main sources of emissions back in 2002. Already 24% of the area has environmental certification and by 2030 the aim is that number will be 100%. The region also plans to be herbicide free by 2025 and reduce its carbon footprint by 75% per bottle by 2050, having already reduced it over the last 15 years by 20%. “Unprecedented year calls for unprecedented measures. Faced with climate change, a global pandemic and economic uncertainty, the Champagne region, not immune but ever-ready has agreed on a yield reduction (8,000 kilos/hectare vs 10,200 last year), a degree of deferred bottling and grape payment, united by an unflinchingly long-term commitment to sustainability,” says Francoise Peretti, director of Champagne Bureau UK and spokesperson for the Champagne industry in the UK, “Pragmatism, resilience and optimism reign over the 2020 harvest which is showing the signs of being one of the most qualitative year, reminiscent of 1988, 1989, 1990, 2018 and 2019”.

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Congratulations to Colin Gordon!

Ardbeg welcomes new distillery manager Colin Gordon

You might remember a while back we reported that Mickey Heads, Ardbeg’s distillery manager, was planning to retire after 13 years at the helm leaving big boots (as well as casks) to fill at the Islay distillery. Now Ardbeg has announced his successor: the wonderful Colin Gordon! You’ll almost certainly know Gordon from his time as distillery manager at Lagavulin Distillery and the former Diageo man also worked as the site operations manager at the Port Ellen Maltings, which provides barley to eight of the 10 Islay distilleries. Heads, meanwhile, has agreed to continue in his role as Chair of the Ardbeg Committee, the worldwide army of Ardbeg fans. “Ardbeg is an iconic name in whisky with an immense reputation. I’m absolutely delighted to be joining an experienced team producing such an exceptional dram”, says Colin Gordon. “Ardbeg has built a reputation for producing amazing whiskies with Mickey Heads at the helm. He is a huge name in the industry and will be a very hard act to follow. It’s a privilege to be chosen to take over the reins from him. Islay has been our home for five years and to be given the honour of overseeing the running of Ardbeg is very special indeed. I will do my very best to protect and enhance the reputation of the distillery and ensure it keeps producing the world-class spirit of Ardbeg.”

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You’re looking at a record-breaker, folks

Nc’nean’s first whisky sets world record at £41,004

Nc’nean has broken a world record after the first bottle of its inaugural single malt whisky sold for £41,004 during an online auction. Bottle number one of the Highland distillery’s expression Ainnir, an unpeated no-age-statement whisky made from organic Scottish barley and matured a combination of five casks before it was bottled at natural cask strength (60.3% ABV), quadrupled the previous record and all 1,320 bottles of the inaugural whisky sold out within 36 hours. The first 10 bottles of Ainnir single malt were sold on Whisky Auctioneer in August to raise money for five charities and attracted more than 852 bids from 13 countries. In total, the auction raised more than £92,000 and all proceeds from the auction will be split between charities including Trees for Life, The Drinks Trust, The Ben, The Scottish Farm Land Trust and Morvern Community Trust. “We could not be happier with the success of this auction,” said Nc’nean founder Annabel Thomas. “I’m really proud that Nc’nean has been able to give something back to support charities and the hospitality industry that has been particularly hard hit recently.” Thomas also said to watch this space for the next chapter in the Nc’nean story and that the brand has some exciting announcements ahead…

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The £10 million fund will help the UK’s distilleries become more environmentally sustainable

£10m eco funding aims to turn Scotch whisky green

Drinks lovers will soon be able to enjoy a dram in the knowledge that they are helping to cut carbon emissions and support new green jobs. That’s because Kwasi Kwarteng, Minister for Energy and Clean Growth, announced the opening of a £10 million fund to be used to kick-start green innovation across the UK’s distillery industry. The move gives backing to distilleries across the UK to harness energy sources such as low-carbon hydrogen, biomass and repurposed waste to power their operations. Furthermore, enabling technology such as fuel conversion, transportation or storage will also be considered. Essentially, government funding will help distilleries continue to produce tasty tipples while contributing to taking pollution equivalent to emissions from 100,000 cars out of the atmosphere. “We want to harness the tremendous innovation of our distilleries so customers can enjoy their favourite tipple in the knowledge they are helping us to tackle climate change”, says Kwarteng. “In 2019, the UK distilleries industry grew by 20%, demonstrating the opportunity for the sector to be at the heart of a clean and resilient recovery.”

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It’s coming home, it’s coming home, Select Aperitivo is coming home. . . to Venice.

Select Aperitivo is coming home to Venice

If you want to make a proper Venetian spritz, do as the locals do and reach for a bottle of Select Aperitvo. This classic drink was originally produced in the Castello district but production had moved out of the city. But now, like football once did, it’s coming home! Parent company Montenegro has announced the plans for the ‘Ca’ Select’ (House of Select) housed in a former industrial laboratory in the Cannaregio district. The maceration of Select’s botanicals will take place at the new facility which has been revamped by Marcante-Testa studio alongside a tasting area and events space. Marco Ferrari, CEO of Gruppo Montenegro commented:We have chosen to build an experiential site that brings the heart of the production process back to Venice and allows us to share it with the city and its inhabitants. We want to communicate, in a widespread way, the quality and tradition but also the research and innovation of our brand.” Venice’s mayor, Luigi Brugnaro, added: “The City of Venice and I am proud that an important brand, such as  Select,  is  returning  to  produce  in  the  place  that  saw  its  birth  100  years  ago.” Great news, we’re going to celebrate with a Select Bicycletta

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#thefutureisrosé

Free rosé at restaurants around the country

It’s definitely been the summer of rosé. And COVID, of course, but we like to accentuate the positive here at Master of Malt. All that lovely weather had us reaching for the rosé bottle again and again. Now, to encourage people to eat out once more, everyone’s favourite rosé-focused industry body Vins de Provence has teamed up with independent restaurants and wine bars around the country offering various rosé-tinted special offers. For example, in London Lady of the Grapes in Covent Garden is offering a free glass with three plates per person, and Blandford Comptoir will serve you a free glass of AIX rosé with a two-course lunch menu; while down in Eastbourne the first 50 diners through the door at The Grand Hotel get a free glass. Offer runs during August and September, go to Instagram for more information. But that’s not all, share your rosé photos @vinsdeprovenceuk and #thefutureisrosé, and you’ll be in with a chance of winning a case of Provence’s finest. 

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Face masks made out of milk. Yes, we’re serious.

Discarded makes face masks out of milk

In case you hadn’t noticed, face masks (and not the cleansing clay type) have become the next big compulsory pandemic accessory. But the plight of single use face masks is a nightmare, harming marine life and adding to the hoard of single use waste. The clever folks behind Discarded have once again engaged their crafty brains and figured out a way to reuse waste products to make something wonderful – it’s not a vermouth or rum this time, but face masks! Discarded teamed up with Mi Terro, a company that extracts the casein protein molecules from the bacteria found in milk that’s past its best. Then, using something very complicated called dynamic flow shear spinning, it creates sustainable fibres, and these fibres are used to create the masks. That’s not all, because these catchily-named Milk Masks are being distributed by Discarded to London bars for free, while furlough staff from the hospitality sector were employed to make the face masks. We love all this positive news! “Typically, face masks are single use and have been named the new plastic bottle as they contribute to marine debris with a 450-year lifespan,” said Shana Gujral, William Grant & Sons marketing executive. “So in true Discarded Spirits fashion, we sourced fabric, which uses biotechnology to turn wasted milk into cotton fibres.” When life gives you sour milk, what else is there to do but make face masks?

The Nightcap

Yep. That’s a squirrel in a top hat eating a cucumber and watching a waterfall

And finally…Hendrick’s Gin launches unusual streaming service

If there ever was one, 2020 has been the summer of streaming, which goes some way to explaining the onslaught of subscription-based programming recently. Fortunately, Hendrick’s Gin has embraced its self-appointed moniker as the ‘world’s most unusual gin’ and decided to respond by creating its own streaming service. No, really. It’s available free of charge. There’s no subscription necessary to the 21+ audience. Oh, and it’s entirely made up of footage of three serene streams: The Brook that Dared, Cucumber Creek, and Little Falls with Rosy Dreams. This is not an April Fools prank. We swear. Look, check the link. See? It’s all real. The brand says round-the-clock access of bodies of water should offer a tranquil alternative to the ever-expanding maelstrom of choices of conventional streaming platforms. “Quite honestly, we find the array of films and shows available on conventional streaming to be quite mind-numbing,” states Vance Henderson, U.S. Ambassador for the Scottish-based gin maker. “Our stream-focused streaming service will provide a leisurely alternative, coupled with insights into how best to sip Hendrick’s cocktails while you watch”. For maximum stream gazing enjoyment (I can’t believe I’m writing this. I wanted to write the next great American novel, what happened?) Hendrick’s recommends going for either Hendrick’s Rickey, the Cucumber Lemonade or the delightful Floradora as your streamside cocktail.

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