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Master of Malt Blog

Tag: Glendronach

Take a VR tour of GlenDronach Distillery with MoM!

Fans of sherried whisky will enjoy this week’s VR distillery tour as we peek behind the curtain at GlenDronach. Just because you’re self-isolating or on lockdown, it doesn’t mean you…

Fans of sherried whisky will enjoy this week’s VR distillery tour as we peek behind the curtain at GlenDronach.

Just because you’re self-isolating or on lockdown, it doesn’t mean you can’t enjoy a good distillery tour. How is this possible? Thanks to the power of VR, of course. In this series we’re going to take you around some of the finest distilleries across England, Wales and Scotland from the comfort of your own home. This week we visit an innovative Highland distillery that creates some truly smashing whiskies. Enjoy!

Ever since GlenDronach Distillery was founded by James Allardice in 1826 it has been maturing whisky in Pedro Ximénez and oloroso sherry casks. This profile was maintained even though the distillery changed hands multiple times, with the likes of Walter Scott of Teaninich, William Grant’s son Charles Grant, William Teacher and Pernod Ricard all acquiring the distillery over the last two centuries. For much of this time, GlenDronach’s whisky was mainly used in blends such as Teachers and Chivas Regal. In 1968, GlenDronach was released as a single malt brand for the first time. The GlenDronach distillery was purchased by BenRiach’s owners in 2008 for £15 million, who invested £7 million, relaunched its core range and opened a new visitors centre in 2010 before selling to Brown-Forman for £285 million in 2016. The distillery features a traditional rake and plough mash tun as well as wooden washbacks, while its four stills which were coal-fired until 2005, making it the last in Scotland to be heated in this way. The wash stills are an interesting shape and the plain sides of the spirit still cut back on reflux, helping to build a heavy and robust spirit ensures that GlenDronach distillery character still shines even after lengthy maturation in sherry casks.

VR tour of GlenDronach Distillery

If you’ve enjoyed the look of Glendronach, then you’re probably intrigued about how its whisky tastes. We’d suggest you give The GlenDronach 18 Year Old Allardice a try. Named after the distillery’s founder, it matured completely in oloroso sherry casks and is an exceptionally fruity and complex single malt. 

The GlenDronach 18 Year Old Allardice tasting note:

Nose: Sherry notes so thick you need a knife to cut them! There’s a hint of old rum in there too, with pineapple and brown sugar in tow.

Palate: Christmas cake, rum again, chocolate-coated hazelnut, runny honey and a hint of Sauternes.

Finish: Fresh blackcurrant, blueberry pancakes with a generous helping of maple syrup.

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Win a VIP 2021 trip to The GlenDronach distillery!

We’ve got a prize today that will have lovers of sherried whiskies pricking up their ears with interest… a visit to The GlenDronach Distillery! While you should definitely not be…

We’ve got a prize today that will have lovers of sherried whiskies pricking up their ears with interest… a visit to The GlenDronach Distillery! While you should definitely not be travelling to any distilleries right now, in times like these it’s best to focus on things to look forward to. We reckon a whisky trip in 2021 should do a pretty good job. 

Nestled in the beautiful Aberdeenshire countryside and surrounded by shimmering fields of barley, it’s hard to think of a more perfectly-sited distillery than The GlenDronach. The distillery dates back to 1826 and then was expanded greatly in the 1960s. It was mothballed from 1996 to 2002, but it’s now safely in the hands of Brown-Forman with Rachel Barrie as master blender and Alan McConnochie as distillery manager. The whiskies, heavy on the sherry influence, are highly-prized by Scotch whisky lovers and there was much rejoicing when the 15 year old Revival expression returned last year after a hiatus. 

Win a trip to The GlenDronach distillery

One lucky winner will be here in 2021!

A visit to The GlenDronach must be high up on everyone’s whisky bucket list, so we’re delighted to be offering a VIP 2021 trip to the distillery for three lucky winners (plus one guest per winner). Final dates will be confirmed closer to the time due to the current global pandemic.  Day one will consist of travel from the UK to Aberdeen Airport, a visit to Speyside Cooperage, a whisky tasting, dinner and an overnight stay at nearby Glen House. The following day there will be a tour of the distillery where you will get to fill a bottle of whisky from the cask, and then return clasping your treasure tightly to Aberdeen Airport.

What a prize! “How do I get my hands on it?”, we hear you cry. Well, it’s quite straightforward. All you have to do is buy a bottle of The GlenDronach 12 Year Old and  you’re automatically entered. (For full details, see competition terms below). 

Win a trip to The GlenDronach distillery

It’s the scrumptiously sherried GlenDronach 12 Year Old!

‘Postponed’ may become the buzzword of 2020. Glastonbury, the Euros, and even Eurovision have all been delayed because of the current state of events (the last of which caused quite the heartbreak in MoM Towers). Now, our wonderful GlenDronach trip can be added to that list of awesome postponed events. Of course, when you will be able to take the trip is somewhat uncertain and the prize won’t be available until 2021, though rest assured that the winners will be making their way to the Highlands once it is considered safe.

Not only will three people (and three equally lucky plus ones) be in with a chance to win this amazing trip, but with a bottle of The GlenDronach 12 Year Old to see you through isolation, everyone’s a winner!

MoM GlenDronach Competition 2020 is open to entrants 18 years and over. Entries accepted from 6 April 2020 until 20 April 2020. Winners chosen at random after close of competition. UK travel only. Prizes not transferable and cannot be exchanged for cash equivalent. No purchase necessary. See full T&Cs for details. 

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Whisky Advent 2019 Day #10: The GlenDronach 12 Year Old

On the 10th day of Advent, Drinks by the Dram declared that we should drink delicious Highland whisky, from a wonderful distillery situated at the Dronach Burn. Go on people,…

On the 10th day of Advent, Drinks by the Dram declared that we should drink delicious Highland whisky, from a wonderful distillery situated at the Dronach Burn. Go on people, get that Advent door open already!

It’s the 10th day of advent! That’s a nice round number. As such, day 10 deserves a suitably well-rounded whisky (see what we did there). Luckily Drinks by the Dram’s 2019 Whisky Advent Calendar is on hand with all the goods.

Today’s dram is… The GlenDronach 12 Year Old!

For five sad years, the Highland distillery was mothballed from 1996 until 2001. Thankfully whisky stock was still maturing over that time, and the distillery reopened, and with it the 12 Year Old was born! It was first released in 2009, and the fruity single malt is aged in a combination of oloroso and Pedro Ximénez casks from Spain. 

The year that was 2019 saw The GlenDronach release the seventeenth batch of its Cask Bottling series, as well as a smashing 1993 Master Vintage! It’s not like we really need a reason to raise a dram of The GlenDronach 12 Year Old, though those endeavours are certainly worthy of one!

Glendronach 12 year old

Say hello to Stewart Buchanan!

We were lucky enough to grab a minute (and a chat) with GlenDronach brand ambassador Stewart Buchanan, to learn more about the wonderful Highland distillery.

Master of Malt: Can you talk us through the flavour profile of the sherry bomb that is GlenDronach 12 Year Old?

Stewart Buchanan: It really is a single malt for everyone. So many times I hear from consumers that it was the first whisky that sent them on their single malt journey; the harmony and balance of sherry maturation, oak spice and the rich Highland character combine perfectly together. From the first sip to the last it shows all off a richly sherried whisky at its absolute best – from the notes of sweet, creamy vanilla and ginger on the nose to spiced mulled wine and pear flavours, to the warming finish of rich oak and sherry sweetness bursting with raisins and soft fruits in the palate. Delicious!

MoM: What’s been a GlenDronach highlight of 2019?

SB: Goodness, that’s a tough one…! I suppose the most exciting release to launch and take round the world has been the 1993 Master Vintage – from Stockholm to Singapore and Tokyo to Taipei the reception was fantastic. GlenDronachs from 1993 have always captivated palates and with this particular Master Vintage, our Master Blender really has done it again – it truly is an extraordinary limited edition. Expect profound layers of depth and complexity, leading to an exceedingly long, voluptuous and memorable finish through its vibrant profile.

MoM: What’s your favourite way to drink GlenDronach 12 Year Old?

SB: The GlenDronach 12 Year Old is, I suppose, my most social occasion single malt of the range. Enjoying with friends whether at home or in a bar, its rich but simple flavours working in perfect harmony make it a great single malt to simply enjoy and savour without having to overthink – that for me makes a perfect social Scotch whisky.

Glendronach 12 year old

The Glendronach 12 Year Old looking suitably snug.

MoM: Can you give us any hints as to what we can expect from GlenDronach in 2020?

SB: As ever, our master blender Dr Rachel Barrie is constantly nosing, tasting, assessing and creating – we do have some special gems tucked away so watch this space.

MoM: It’s Christmas Eve, and you’re sitting down with a GlenDronach dram. Which one is it?

SB: I will be doing what I do every Christmas Eve – my mother brings out the Christmas cake which she has been preparing since September. She slices through the sugar icing and marzipan into the boozy, dark fruit-laden masterpiece and I pour everyone a warming measure of the GlenDronach 21 Year Old Parliament – it’s a match made in heaven!

Tasting notes

Nose: Rich cereals, struck match, raisin, cinnamon, caramelised sugar. Opens with some sweeter PX and lots of delicious raw ginger before becoming creamier with hazelnuts.

Palate: Fruits, peels, buttery. Pain au chocolat, a little marmalade on toast before becoming firmer and nuttier with spiced raisins.

Finish: Smoky toffee and nut brittle.

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Five minutes with… Billy Walker, owner and master blender at Glenallachie Distillery

The wonderful Billy Walker of GlenAllachie Distillery fame has joined us to talk about making his mark, what the future holds and winning the Scottish Whisky Distillery Of The Year…

The wonderful Billy Walker of GlenAllachie Distillery fame has joined us to talk about making his mark, what the future holds and winning the Scottish Whisky Distillery Of The Year award.

It’s been a whirlwind couple of years for Billy Walker since he took over GlenAllachie Distillery in 2017. In a preview he gave us back in October of that year, he outlined his ambitions for his new purchase and many have been achieved. Expressions have been added to the core range, including the recently released GlenAllachie 15 Year Old and in July the first Wood Finish range launched, which comprises of three expressions, the 12 Year Old Pedro Ximénez Sherry Wood Finish, the 10 Year Old Port Wood Finish and the 8 Year Old Koval Rye Quarter Cask Wood Finish. A visitor centre and shop were also unveiled in May which will welcome people to the distillery for the first time since it was built in 1967. Such has been the progress, The GlenAllachie even managed to pick up the Scottish Whisky Distillery Of The Year award at the Scottish Whisky Awards.

We thought it was high time we sat down once again with the veteran of the industry to discuss all the above, talk about what the future holds and more.

Billy Walker

Say hi to Billy Walker!

Master of Malt: Hi Billy! Congratulations on the Scottish Whisky Distillery Of The Year award.

Billy Walker: Thank you! It’s fantastic of course. It’s a pretty amazing award, but it doesn’t surprise me. That’s not a conceit, because it’s got nothing to do with me frankly, it’s got to do with the team and the available inventory, the shape of the inventory, the range of the inventory and indeed the spirit the distillery makes. Was it a surprise? Yeah, a little bit. We were delighted to be in the final choice, but yeah, to win it is fantastic.

MoM: How have the last two years been for you at GlenAllachie Distillery?

BW: The last two years have been all about interfacing and understanding, being really intimate with the individual casks, understanding what we have in the casks and working out if there is going to be enough for the direction we want to go in. It’s the case with all distilleries. You have to understand what the style of whisky is, the wood it’s in and what direction you want to take it. So, these last two years has helped us get an in-depth understanding of where we’re going and what we can release and the quality that we expect it to deliver.

MoM: What did you learn from your time at BenRiach, GlenDronach and Glenglassaugh?

BW: The one thing that was certainly brought home to me is that there is no shortcut to quality. It is important to understand the kind of vibrancy and the dynamism that is in the single malt sector in the last ten to 12 years. In that period we have learned that we need to be loyal to the routes to market through the private, independent sector. It’s a way for us to get visibility and loyalty without tiptoeing into the territory of big companies like supermarkets. We really don’t want to be in supermarkets in the short to medium term, if ever at all. And that’s the one thing we’ve learnt: build the brand, be patient, build the brand through the private independent retailers. Engage with informed consumers. Because these are the guys that will act as loyal and refreshing and honest ambassadors for our brand and indeed for other people’s brands.

Billy Walker

The Glenallachie Distillery

MoM: How would you describe the distillery to someone who didn’t know much about it?

BW: I always had an admiration for the spirit from Glenallachie because it was an extremely important contributor to some very, very famous blended whiskies. So we were familiar with the style, but we weren’t terribly familiar with the distillery infrastructure, but everything was perfect. The water supply is wonderful, it runs over granite and peat so it’s fantastic for both whisky and for fermentation generally. It’s a relatively big distillery. It can make 4.2 million litres of alcohol but we’ve tailored it down and we’re reaching about 800,000 litres at the moment. This has allowed us to do very important things like long fermentation (120 – 160 hours), which we’re big advocates of. We introduced it at the Ben Riach, we introduced it at Glendronach and we also introduced it at Glenglassaugh. With long fermentation, you get an extension of flavour development in the fermenter but more importantly, you bring a very benign, calm wash to the wash still so that the distillation process is much easier to control. The big bonus that we also have is warehousing capacity, we can store about 50,000 casks so we’re pretty well fully integrated. The only thing missing is a bottling plant but who knows… maybe that’s something we can do in the future. All-in-all, what we have inherited we are very, very happy with.

MoM: You’ve mentioned the possibility of creating a bottling plant. How likely is it that there will be any expansions or alterations of any of the distillery buildings or equipment in the near future?

BW: The bottling plant is certainly an idea at the moment. We would like to have the flexibility of having access to our own bottling unit, but it brings with it as many problems as solutions! But we’ll see. It’s too early, we’re too much in our infancy at the moment. We’re using a contract bottler with whom we are more than comfortable and it’s not on the horizon at the moment but it’s not off the radar. Well, one of the attractions of this distillery at Glenallachie is that it has terrific storage capacity, but I suspect that we will probably have a need to have some additional storage and that would certainly be something we would have to do sooner rather than later. It won’t be in the next 12 months, however, it wouldn’t surprise me if we did have to do it within the next 24 months.

Billy Walker

Walker is experimenting with different cask types

MoM: Can you describe the profile of the GlenAllachie new-make and what the distillery character is?

BW: We’re actually in the process of changing the character. Essentially what we’re looking for in the new-make is clean, sparkling fruits, vanilla, butterscotch, biscuity notes, the latter of which the long fermentation will deliver for us. We don’t want a dull, flat spirit. We want a full-bodied spirit that allows us to interface with rich wood. And we’re achieving that. We’ve done a lot of cask experiments and looked into various types of wood such as PX and oloroso and that’s exciting, just to see how you can change the direction of the flavour profile of the whisky as you go along. I go up to the distillery once or twice a week essentially to follow the development and note how each of the individual casks is developing and how the DNA of both young and mature spirit is moving along.

MoM: The distillery has a relatively recent history, is that liberating for you creatively to not have too much tradition and history to keep in line with?

BW: Oh unquestionably. It’s important to understand that back when this distillery was built the purpose of almost every single malt was to feed into one of the many famous and very good blended Scotch whiskies that existed then and indeed continue to exist now. If you reflect that when this distillery was built in 1960, it was at a time when there was a lot of activity in modernising and in building new distilleries that could become an integral part of some very important blended whiskies. The Glenallachie was made to feature in some of these blends, which I’m not going to name. You can contrast that to what we’re doing now because we have adopted a policy that we are not releasing any of our production to any third parties. We are focused on owning everything that we produce.

MoM: What does the future hold for GlenAllachie Distillery and what do you hope to achieve with the distillery?

BW: The important thing with any distillery is that you define and create your range of products to be compatible with the consumer base that you’re targeting. We’ve already discussed the importance of being a brand who aim to reach the market in a manner where they can be built and developed slowly, but in a way that where you are targeting and engaging with informed consumers who, in many ways, then become your ambassadors. We have to be patient; we know this is not a sprint, there are no shortcuts to quality. It’s a long term goal to deliver Glenallachie and we have ambition frankly. Our ambition is to be the best Speyside single malt in the region, and there are some competitors in there! But if we don’t have ambition we shouldn’t be creating.

Billy Walker

Walker wants Glenallachie to be the best single malt on Speyside

MoM: Back in 2017, you seemed open-minded when asked if you’d purchase another distillery, how do you feel now?

BW: We would not be against having another distillery in the stable. My only caveat in all of that is that it is becoming more and more difficult to actually acquire that kind of an asset. If something came up and it was the right fit and the price was right, then unquestionably we would be interested. But right now the prices are not really right! Of course, we would be comfortable having another distillery in-house and having the opportunity to work with another whisky would be fantastic. Playing with whisky is just such a wonderful obsession.

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The Nightcap: 22 February

Greetings and welcome to Friday – you’re tuned in to your weekly round-up of all things booze news, The Nightcap! Yes folks, it’s Friday once again! Not only that, it’s…

Greetings and welcome to Friday – you’re tuned in to your weekly round-up of all things booze news, The Nightcap!

Yes folks, it’s Friday once again! Not only that, it’s also National Margarita Day, so if you’re not reading this edition of The Nightcap with a freshly-prepared Margarita, please feel free to prod anyone in arm’s reach and ask them kindly if they’d like to make you one. Or go make one for yourself and the aforementioned person in arm’s reach. Either way, ensure a tasty lime-and-Tequila-based beverage is in-hand before proceeding to read The Nightcap.

So, what’s been happening on the MoM blog this week? Henry taught us how to make a Margarita for our Cocktail of the Week, and hopped over to Ireland to check out the Dublin Liberties Distillery opening. Annie showed us the best time-saving treats for your home bar, and dug into the history of the Rat Pack and its connection to J&B Rare. Adam looked to the west and picked out some terrific Welsh drinks to celebrate St. David’s Day with. Oh, and we launched a gin. And won the Icons of Gin Online Retail of the Year award. As you do.

On with the remainder of the news!

Your love of Jim Beam meant it exceeded 10 million case sales!

Japanese gin and Jim Beam bolster Beam Suntory’s 2018 results

It was Beam Suntory’s turn to unveil those all-important 2018 numbers this week, and they make encouraging reading. Bourbon first, and Jim Beam continued its “strong momentum” to exceed 10 million case sales, while Makers Mark posted “double-digit” gains, passing the two million case-mark for the first time (that’s a lot of bourbon). Cognac brand Courvoisier and Canadian Club whisky contributed “high single-digit growth”, with Hornitos Tequila also performing well. But gin is well and truly in for Beam Suntory. Sipsmith’s growth was in double figures, while ROKU Japanese Craft Gin, which entered 31 new markets, “inspired strong sales”. Overall, Beam Suntory posted “mid-single-digit” sales gains. Cryptic, but clearly all’s well at the American-Japanese drinks group. Looking to future growth, Takeshi Niinami, Suntory Holdings Limited president and CEO, said in the financial results: “The key will be to continue providing high quality products like The Premium Malts and Jim Beam, and creating strong brands that are loved by consumers. In order to do this, we need to develop and grow premium products that have new value, which our rivals cannot offer.” Bring it on!

So this is what the future looks like…

Penderyn gets the green light for its second distillery!

Exciting distillery news alert, especially with St. David’s Day approaching – Welsh whisky producer Penderyn has got the go-ahead to open a second distillery! Planning permission for the new Swansea site was granted earlier this week, meaning work to transform the historic Hafod Morfa Copperworks site can get under way later this year. “Penderyn is delighted to bring a copper-based industry back to this area,” said Stephen Davies, Penderyn’s chief executive. “Once opened, we hope to see up to 100,000 visitors a year, and it will become one of the major attractions in the area. This all helps us promote our whiskies from Wales to the world.” The Lottery Heritage Foundation awarded £3.75 million to the project, which will comprise an exhibition area detailing the history of the copperworks, shop, tasting bar, conference suite and, of course, the distillery It’s all expected to open in 2022. Llongyfarchiadau, Team Penderyn!

A work of art – and that’s just the whisky!

Compass Box releases Leonardo da Vinci-inspired whisky

Just to remind us that blended whiskies can be seriously swanky comes a new release from the master of mixing, Compass Box. Called Tobias & the Angel, it’s named after a work by Verrocchio-Leonardo (meaning that it was painted at the school of Andrea del Verrocchio by Leonardo) hanging in the National Gallery in London depicting the biblical story of Tobias. The whisky is a blend of 24 year old Clynelish aged in American oak hogsheads and a peated Caol Ila of “considerably older age”, according to Compass Box. Founder John Glaser said: “For nearly 20 years, since we created our malt blend called Eleuthera in 2002, we have held a special reverence for the two distilleries used in Tobias and the Angel. That’s when I first discovered how perfectly these single malts complement each other. When we were recently offered extremely old and special parcels of whiskies from these two distilleries, I was compelled to put them together again.” He went on to say: “For this whisky, the name of the biblical story Tobias & the Angel just felt right; it seemed to reflect the personality of the two whiskies in this recipe. Searching through the many depictions of the story over the centuries, the Verrocchio-Leonardo painting had the beauty and the gravitas we wanted for this special creation.” Only 2,634 bottles will be produced and they will retail for around £450 ($500).

It’s time to party like your distillery manager used to work at a rum distillery in the 60s.

Ardbeg Day 2019: Time to get out your maracas

Well, have we got news for you. It turns out that the Islay-based Ardbeg distillery actually has some old connections to the Caribbean. Hamish Scott, Ardbeg’s distillery manager from 1964 to 1967, used to fill the same role at a rum distillery! Ardbeg Day has quite a reputation, with locals transforming everything from tractors to wheelbarrows into magnificent floats. Hence, on 1 June, during the famed Fèis Ìle Festival, Ardbeg Committee Members from around the world will gather in celebration of this year’s limited edition bottling, Ardbeg Drum. Dubbed a “peaty excuse for a party”, the single malt whisky has been matured in bourbon casks and finished in rum casks from the Americas, which should make for a rather interesting dram. It looks like this bottling will be as flamboyant as the celebrations surrounding it! The Committee release will go on sale from 5 March, though only a limited number of bottles will be released – let the festivities begin!

The GlenDronach 1993 Master Vintage, in all its glory.

The GlenDronach announces limited release 1993 Master Vintage

If you’ve ever enjoyed the pleasures of a Scotch whisky from Highland distillery GlenDronach (if you haven’t you need to correct this ASAP), then you’ll know that the brand specialises in bold, rich and predominantly sherried single malts. The distillery’s new release, The GlenDronach 1993 Master Vintage, is no exception. The liquid in some sherry casks filled in 1993 proved so exceptional that the distillery did the sensible thing and bottled some of it! The GlenDronach master blender, Dr Rachel Barrie, personally hand-selected the Pedro Ximénez and oloroso sherry casks used in this twenty-five-year-old expression, which was bottled at 48.2% ABV without chill-filtration or additional colouring. “With a quarter of a century slowly maturing in our renowned Andalucían casks, The GlenDronach Master Vintage 1993 Aged 25 Years has developed profound layers of depth and complexity, leading to an exceedingly long, voluptuous and memorable finish,” said Dr. Barrie. “Fans of The GlenDronach’s traditional Highland Single Malt can expect rich brandy-laced fruitcake on the nose, cocoa-dusted coffee and sultana brioche on the palate and lingering pecan toffee notes in the finish. I hope sherry cask connoisseurs around the world enjoy The GlenDronach 1993 Master Vintage, as an example of the finest sherry cask maturation.” Well, that sounds amazing. Is anyone else salivating a little?

Behold: Balcones Texas Pot Still Bourbon

Balcones readies new pot still bourbon

Hang on to your hats, American whiskey fans! Waco-based distillery Balcones has a new addition to its core range. Behold: Balcones Texas Pot Still Bourbon! Made using the brand’s Forsyth pot stills and aged for 24 months in new charred oak barrels, the mash bill features roasted blue corn, Texas wheat, Texas rye and malted barley. The result? An intriguing straight bourbon bottled at 92 proof (46% ABV). “Texas Pot Still Bourbon is about inclusivity,” said Jared Himstedt, head distiller at Balcones. “We wanted to create something that both long-time Balcones enthusiasts and people who are experiencing us for the first time can appreciate. By delivering flavour complexity within an approachable taste profile, we can introduce more people to the nuance of what we do.” Balcones Texas Pot Still Bourbon should be with us in the second half of 2019, but if you really can’t wait and fancy a trip to the US, you can get it from Texas, Florida and California now, priced at US$29.99.

The Dalmore and Massimo Bottura Present The Dalmore L’Anima Aged 49 Years.

Folks, we have Dalmore news! There’s a new expression on the block, and this one comes with some significant age. The Dalmore L’Anima Aged 49 Years was created by master distiller Richard Paterson and Massimo Bottura, owner of three-Michelin starred Osteria Francescana in Modena (voted the best restaurant in the world by the World’s 50 Best Restaurant Awards in 2018). 49 years-matured. Michelin-star chef. Dalmore. This should be good. Dalmore L’Anima – meaning soul in Italian – was inspired by Bottura and Paterson’s shared love of creativity, innovation and flavour. The 41.5% ABV cask-strength, natural colour expression is a marriage of Dalmore expressions previously matured in freshly-emptied small batch bourbon barrels; Gonzalez Byass casks which previously held 40 year old Pedro Ximénez sherry; and Graham’s vintage Port pipes. How does it taste? Sunkissed raisins, bitter chocolate, old English marmalade; freshly brewed Java coffee, Demerara sugar, pecan pie and crème brûlée, according to the tasting notes. But the most pleasing aspect of this new expression? It will be auctioned at Sotheby’s later this year raising funds for Bottura’s non-profit Food For Soul, which tackles fight food waste through social inclusion. “Bottura’s approach to deconstructing and reinventing daring food pairings is very similar to the way I approach whisky making,” said Paterson. “The coming together of our passions allowed me to create a whisky that is bold, different, full of warmth and completely unforgettable – it is a true reflection of the love, blood and balsamic that unites us.” Delightful.

The House of Peroni is a fully immersive experience

Introducing The House of Peroni 2019

Peroni Nastro Azzurro has kicked off its House of Peroni 2019 activation! The multi-sensory immersive experience is set London’s Covent Garden and features eight different spaces, inspired by eight emerging fashion designers. For example, the Sicily space focuses on light that recreates the Sicilian sky, the Nature and Maximalism room is full of botanical scents and a wall of man-made flowers, and the Future and Sci Fi area transports visitors to a futuristic time through industrial city sounds. Then there is, of course, the bar! Visitors are invited to sip on a selection of Peroni-infused cocktails crafted by Manchester-based bartender Sam Taylor, who has been mentored by Peroni Nastro Azzurro’s master of mixology, Simone Caporale. Taylor was scouted from a nationwide search for the best bartending talent, so expect great things from his creations! Each tipple is inspired by each of the eight designers, plus there’s Peroni Libera 0.0%, an alcohol-free serve just as stylish as its boozy counterparts. Just goes to show the Italian beer brand can keep up with current low alcohol trends. 2019 marks the seventh outing for the House of Peroni concept, which runs until 9 March.

Congratulations Scott Gavin!

Scott Gavin appointed bar manager at The Bloomsbury Club Bar

The Bloomsbury Club Bar, London, has a new bar manager. It’s UK World Class finalist Scott Gavin! With over 10 years of international experience in high-end hotels, independent cocktail bars and immersive bar outfits, Gavin began his career in 2006 in sunny Malta at Twentytwo, the island’s most prestigious bar. He returned to the UK in 2012 to become head bartender at the award-winning Limewood Hotel in Hampshire, before spending two years as senior bartender at the sublime Scarfes Bar at the Rosewood London. His first managerial role was at industry haunt NOLA, where he helped relaunch the bar. He also frequently collaborates with Michelin-starred chef Tom Kerridge. That’s some career, and we’re looking forward to seeing what he can bring to The Bloomsbury Club Bar. “I’m thrilled to be joining the team,” said Gavin. “The Bloomsbury Club Bar has been really innovative in the way it works with brands and other bars across the world. This position will be a new challenge for me and I’m excited to help continue raising the profile of the bar in London and worldwide.” Best of luck, Mr. Gavin!

Golden Barrel LeClarc Briant

Behold! The golden barrel!

And finally… For the wine lover who has everything, how about Champagne aged in 24-carat gold?

Winemakers love experimenting with fermentation vessels. Wines can be made in oak casks, concrete tanks, stainless steel vats, and even clay amphora, just like in Roman times. But now one Champagne producer has come up with the blingiest way to make wine yet: in a gold barrel. According to The Drinks Business, Champagne house Leclerc Briant will be releasing a wine fermented and aged in a stainless steel barrel lined with 24-carat gold some time in 2021. When asked what was the point of a gold-plated barrel, winemaker Hervé Jestin talked about “a resonance between solar energy and the wine”. He then went on to say that the gold would “increase the level of solar activity during the first fermentation” and “makes a connection with cosmic activity”. We’ll have what he’s having!

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Master of Malt’s most read stories of 2018

As 2018 draws to a close, we reflect on the news and features that caught your eye the most this year. Well, we’ve reached the end of another year. The…

As 2018 draws to a close, we reflect on the news and features that caught your eye the most this year.

Well, we’ve reached the end of another year. The Earth has put in another hell of a shift in its orbit around the Sun. Now is the time where we reflect on all that happened in 2018.

It has been another 12 months filled with standout stories, all manner of incidents, and of course highs and lows. Among the articles you read most on our award-winning blog were round-ups of great booze, limited-edition whisky launches, and a sorry tale of a collapsing warehouse. We shed a tear for all that bourbon.

Without further delay, these are the top 10 stories that you read, shared and talked about the most in 2018.

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Whisky Advent Day #15: The GlenDronach 12 Year Old

We’ve reached day 15 of the Drinks by the Dram Whisky Advent Calendar, so what’s in store for us today? I think I can smell something sherried behind the window……

We’ve reached day 15 of the Drinks by the Dram Whisky Advent Calendar, so what’s in store for us today? I think I can smell something sherried behind the window…

After checking the calendar (the one which isn’t filled with delicious whiskies – the paper one that has a different picture of a pug for each month and is covered in birthday reminders), I discovered that we’ve only got 10 days left until Christmas. You can count that on your fingers. I promised myself that I wouldn’t get surprised by how quickly December is going, but gosh dang it I am shook. Let’s take some time now to look at what dram is behind window #15 of the Whisky Advent Calendar and later make a plan to get back to panic-buying gifts for… Well, for everyone.

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Our Selections for Sherried September Treats

If you’ve been thinking about breaking out the sherried whisky from its summer slumber, you’re in good company. We’ve got a whole bunch of ace sherried whiskies to enjoy during…

If you’ve been thinking about breaking out the sherried whisky from its summer slumber, you’re in good company. We’ve got a whole bunch of ace sherried whiskies to enjoy during the chillier months…

As the fiercely mild September weather continues to cause a polite ruckus outside the window, we’re diving into autumn head-first. Everyone is wearing about five sweatshirts. We’ve spruced up the halls of MoM Towers with decorative gourds. Nobody is daring to go outside to forage lunch items for fear of frostbite and the bite of frostcrocodiles. It’s all very thrilling. However, none of this compares to the excitement of unearthing our favourite sherried whiskies from the cupboards where they sheltered from the harsh rays of the sun.

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GlenDronach Revival 15 Year Old is back!

Rejoice, whisky fans! Much-loved expression GlenDronach Revival 15 Year Old is making a much-anticipated return. We travelled up to Scotland to taste the new liquid – and it was well…

Rejoice, whisky fans! Much-loved expression GlenDronach Revival 15 Year Old is making a much-anticipated return. We travelled up to Scotland to taste the new liquid – and it was well worth the trip.

July 2015 was a black month for Scotch whisky lovers. Just over three years ago, it was announced that GlenDronach’s 15 year old Revival single malt was being discontinued. Aged in oloroso and Pedro Ximénez casks and first launched in 2009, The Revival had become a cult whisky among the cognoscenti. There were whisky-scented tears all over the internet when the distillery’s owners, the BenRiach Distillery Company, announced its demise citing lack of maturing stocks. But you can now dry those eyes as we can exclusively reveal that GlenDronach Revival 15 Year Old is back!

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Whisky Advent Day 13: The GlenDronach 12 Year Old

Away from Islay peat and back into the warm embrace of some truly top notch Sherry now, as we open window 13 of Drinks by the Dram’s Whisky Advent Calendar……

Whisky Advent Calendar

Away from Islay peat and back into the warm embrace of some truly top notch Sherry now, as we open window 13 of Drinks by the Dram’s Whisky Advent Calendar

A change of theme, perhaps, but another 12 year old expression today, this time from Glendronach! Interesting, up until 2005 (with this whisky having been distilled before that date) Glendronach were operating direct-fired stills, a tradition some distilleries in Scotland have maintained to this day (Glenfarclas, for example). Glendronach, however, were still using coal and were in fact the final distillery in Scotland to do so. The uneven heating provided by direct-firing creates hotspots in the stills and is thought to lead to different notes in the spirit produced and in the finished whisky, some of which you’ll be able to taste in today’s dram.

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