| For more recent news, click here | |
| 03 Jul 08 | Bourbon producers see amber-coloured future LAWRENCEBURG, Ky. - To Wild Turkey master distiller Jimmy Russell, the piercing sounds of a warehouse rising in the Kentucky countryside are the sounds of prosperity. "As long as you see work going on - and the construction, and increasing your size - you know your business is doing well," said Russell, who started working for the bourbon maker in 1954. Distillers are expanding their bourbon production and storage and dispatching sales teams around the world, bullish for a traditionally Southern U.S. beverage gaining popularity worldwide. Surging exports, the weak U.S. dollar and rising popularity among younger Americans are driving the boom. "It's an exciting time to be in the bourbon business," said Max Shapira, president of Heaven Hill Distilleries Inc., a family-owned liquor company based in Bardstown. "Most of the time that I've been in the business - up until about the last 10 years - everybody was trying to consign the bourbon category to that great liquor store in the sky." Heaven Hill recently spent nearly US$4 million boosting capacity 50 per cent at its distillery in Louisville, where it makes Evan Williams and Elijah Craig bourbons. Wild Turkey, part of beverage company Pernod Ricard SA, based in France, sold more than one million cases worldwide last year for the first time. Its $36 million expansion near Lawrenceburg will nearly double its production. The distillery at Jack Daniels Tennessee Whiskey in Lynchburg, Tenn., is about to undergo a nearly $6 million addition to install nine more fermenters. Maker's Mark is preparing for a second expansion. And Jim Beam, the world's biggest bourbon maker, is in the midst of a $70 million expansion in Kentucky. Beam and Maker's are part of Fortune Brands Inc. International expansion in this quintessentially American segment is more than offsetting the pinch of rising grains and fuel costs. Grain accounts for a fraction of the overall cost of making bourbon, even though it's made from a mix that must be at least 51 per cent corn. Eric Schmidt, research director at Beverage Information Group, formerly known as Adams Beverage Group, said much of the sales growth has been in higher-priced small-batch and single-barrel products. "Younger consumers are interested in drinks that were, you might say, their grandfathers' drinks," Shapira said. According to Beverage Information Group, a market-research firm tracking the liquor industry, 14.7 million nine-litre cases of straight whiskey sold in the United States last year. Up about one per cent from 2006, the figure still lags behind vodka and rum in sales and percentage growth but is outpacing Scotch whisky, the firm said. But Maker's Mark U.S. sales rose eight per cent last year, while Evan Williams sales grew five per cent and Wild Turkey 4.6 per cent, Beverage Information Group said. There are no figures tracking international bourbon sales. Heaven Hill spokesman Larry Kass said the company expects to recoup its investment "in short order." It will pass along higher grain costs eventually, but bourbon makers can do that gradually because bourbon ages for years before reaching store shelves, Kass said. Virtually all the bourbon made in Kentucky ages at least four years. F. Paul Pacult, an industry observer as editor of Spirit Journal, said that, despite escalating production costs, American whiskeys remain "the best bargains in spirits." Wild Turkey is projecting 12 per cent growth this year in its export business, having beefed up distribution of its premium brands and expanded offerings in such key markets as Australia and Japan. Heaven Hill expects low-double-digit growth overseas, where it has boosted its sales staff. At the Heminway Bar at the Hotel Ritz in Paris, Kentucky bourbon is the choice for one in five cocktails, head bartender Colin Field said, though it still trails vodka and cognac in popularity. "Although bourbon wasn't made to make cocktails, it works so well with cocktails," Field said. Keith Neumann, global director of bourbons at Beam Global Spirits & Wine, said Jim Beam has had strong growth in Russia, Spain, India, China and Italy and positioned itself as a spirits leader in Australia. In Canada, Statistics Canada reported last month that according to 2007 figures bourbon, along with whisky and scotch, remain the most popular hard liquors in this country. It also reported that sales of spirits rose 5.8 per cent last year. "Canadian whisky, rye are really dominant in Ontario and Western Canada as spirits," said Rick Perkins of the Nova Scotia Liquor Corp. "So there'd be a bit of a spinoff on all whiskies from that, particularly bourbon." Jim Meehan, bar manager at PDT in New York City, said the same premium small-batch products that made him a bourbon drinker in college are attracting new fans. "You get a taste for bourbon, you don't stop drinking bourbon," he said. http://money.canoe.ca |
| 02 Jul 08 | Burn Stewart Distillers is adding a 15-year-old Limited Edition Single Malt Scotch Whisky to its Tobermory Distillery range. The brand extension, was made using a "dual-location-maturation", first transferring the spirit into González Byass Oloroso Sherry casks and then moving each cask from the mainland, where the whisky develops, back to the island of Mull for its final year. The bottle comes gift-boxed in dark-gold oak, with the bottle wrapped in a gift tissue wrap that illustrates Tobermory Bay. Final touches include a three piece insert, incorporating a smoked grey clear foiled envelope; historic photograph with master distiller's tasting notes and a gift card with bay imagery. Alison Winship, Burn Stewart's marketing manager for the brand said: "The release of this cherished 15 year old island single malt from Tobermory's distillery has been inspired by the island and its people - a place where tradition and authenticity are omnipresent. This new pack has been nurtured and hand-crafted to reflect its roots and, like all great things, it will remain limited and treasured."http://www.just-drinks.com |
| 01 Jul 08 | Distiller announces £45m revamp Money is to be invested in Glenmorangie's distillery in Tain Stirrings in the glen of tranquillity WHISKY FACT FILE |
| 30 Jun 08 | New Multi-Vintage Single Malts Bruichladdich have released three dramatic new versions of their successful multi-vintage range of single malt whisky. Each cuvée is masterfully assembled by whisky legend Jim McEwan from several ages of Bruichladdich single malt, from different cask types and diverse whisky characteristics. The concept was originally inspired by Champagne’s Remi Krug: “With a single vintage, it is God who decides on the quality. But with a multi-vintage, I am God.” The three new bottlings are Rocks, Waves and Peat, each designed to show the full repertoire of Bruichladdich style and peat flavour - the whole gamut of Islay whiskies. MD Mark Reynier says: “They had evolved haphazardly. We have brought them together under one umbrella, new bottlings, each with it’s own distinct identity and flavour profile:” “Rocks is the classic aperitif cuvée - minimal peat, so deliciously fresh and fruity - with a surprisingly sophisticated flavour profile thanks to the French oak cask influences.” UK Retail prices around: Rocks £24, Waves £30 Peat £30 www.bruichladdich.com |
| 28 Jun 08 | The demand for Scotch whisky, particularly in the Far East, has grown so fast, that the industry is in danger of running short of supplies. London, June 28 : The demand for Scotch whisky, particularly in the Far East, has grown so fast, that the industry is in danger of running short of supplies. According to The Times, sales to Singapore and China have risen from 45 million pounds in 2003 to 300 million pounds in 2007, and now some exporters to the area are finding it difficult to supply. "It's almost as if Scotland is running out of her water of life," the paper quoted a disgruntled agent, as saying. The rise in exports of Scotch, however, is good news for the big operators. |
| 27 Jun 08 | As a consequence of the continuing instability of basic raw material prices, which have doubled within the last year, the management of J & A Mitchell and Company Ltd. have decided to cut back the production of new spirit at their Springbank and Glengyle Distilleries until prices settle. The state of the materials market will be kept under continuous review. The opportunity will be taken to carry out necessary maintenance work and create the increased warehousing accommodation required for future development. In the short term there will however, regrettably, be a few staff redundancies. There will be no impact on the availability of bottled Springbank whisky or the Kilkerran whisky from its Glengyle Distillery as the Company has ample stocks of young maturing whisky which will enable it to continue supplying its home and export markets as normal. Chairman |
| 26 Jun 08 | No half measures for Scotch whiskyBy Gillian Marles The whisky industry in Scotland is warning of tough action against India unless it relents on taxes and labelling. The question of what makes a Scotch whisky is rumbling on Danesh Shetty said the knowledge of whisky was growing |
| 24 Jun 08 | Bushmills invests £1.5m in stills equipment The Bushmills distillery is celebrating its 400th anniversary in 2008. Gordon Donoghue, Bushmills supply director, said: “Diageo is committed to growing the Bushmills brand and the refurbishment of all existing nine stills and the addition of 'still 10' will enable us to increase production whilst maintaining the existing high standard of whiskey.” The distillery recently refurbished its mash house in 2007. Donoghue added: “Our recent investment continues the investment strategy announced when Diageo took ownership of the brand and the distillery. “To date more than £6m has been spent, allowing us to increase production and efficiency and we are aiming to double our output to 1 million cases within the next 5 years.” The distillery currently employs some 120 staff and produces 500,000 cases of Bushmills annually on a seven-day production cycle. http://www.harpers.co.uk |
| 24 Jun 08 | Ministers scotch whisky tour fear The whisky industry was worried about the future of promotional events |
| 18 Jun 08 | UB Group of India has developed the technology and been granted the US patent for manufacturing diet whisky and vodka, chairman Vijay Mallya said in what he described as an example of "thinking out of the bottle'. The flamboyant Indian entrepreneur told students at the London Business School that his Vittal Mallya Scientific Research Foundation in Bangalore has developed the technology to convert the active ingredient of an Indian fruit that helps fight obesity into a safe liquid version. "The plant called Garcenia contains some natural substances that works on your digestive system and actually breaks down your sugar cells and fat cells," Mallya said Monday. "It has been used in the United States health food industry for decades. But making this Garcinia soluble in liquid is a technology that we have developed and patented in the US," he added. "So we now have a legitimate diet whisky and a legitimate diet vodka," which had been successfully tested for calories. "We sent it to a lab to check the calorific value and we proved it," Mallya said. Mallya said manufacturing and marketing was delayed "because of the fighting with the European Union over classification". "All of this was developed by us in India. We do think out of the box - no, make that out of the bottle," he said during a lecture and interaction session with LBS students - an event organised by the UK India Business Council and the business school's India Business Forum. Research by the Vittal Mallya Scientific Research Foundation has centred around a fruit from the Garcinia family, the Malabar Tamarind (biological name, Garcinia Cambogia), whose primary acid, hydroxycitric acid (HCA), can help bring about weight loss. Garcinia fruits have been used as a common natural food flavouring agent on the Malabar coast "for ages", the foundation says on its website. The research foundation says it has developed a unique soluble salt after extracting HCA acid from the Malabar tamarind, which not only lowers appetite but also helps control cholesterol, with no side-effects, including the 'rebound effect' which causes rapid weight gain after a weight loss. The salt, described as a "highly soluble, off-white, free flowing, amorphous, tasteless and extremely pure calcium salt of near-neutral pH with 75 percent HCA content", is available under the name of Hydroxycitrisol. "Due to its soluble nature, Hydroxycitrisol can be readily incorporated into beverages, chocolates and other food formulations," the research foundation adds. http://www.indiaenews.com/ |
| 16 Jun 08 | Charles says cheers to Welsh whisky The Prince of Wales will open a new visitor centre at the The Penderyn Distillery in the Brecon Beacons National Park is the southernmost and smallest distillery in Britain. The new visitor centre has been added to the cedar clad distillery at a cost of 850,000 pounds. http://www.newswales.co.uk/ |
| 15 Jun 08 | Distiller sees red over ban on 'green' malt He says the malt will save energy but the SWA argues that whisky produced from a column still is not traditional and that any spirit distilled using this method cannot be described as single malt whisky. But Peterson said: "Under the present definitions we can use this production method and call it single malt. The new definitions have added a clause which says malt whisky should be made in the traditional way. "We have a method that produces very good new malt spirit and we are being penalised because we are innovators. It makes me very annoyed. "If our industry can't encourage innovation I find it sad. The reason we are doing it is to make the process better, more efficient and the energy savings are considerable, but we just get slapped down. I don't think it's right. "The SWA has insisted that it is classed as grain whisky. But it is made from 100% Scottish malt, produced and matured in Scotland and tastes like malt whisky." Whisky expert Dave Broom said: "There is tradition and heritage behind this kind of whisky. It may not be common, but this production method has been around since the 19th century. Therefore it should be valid and considered as a malt whisky." Campbell Evans, director of Government affairs at the SWA, said: "The further category being floated does not reflect traditional Scotch Whisky distillation and practice. "The product in question is in any event already covered by the term 'Single Grain Scotch Whisky' outlined in the draft Regulations." http://business.scotsman.com |
| 10 Jun 08 | Whisky museum needs a new place to call home Dufftown Whisky Museum is living on borrowed time and this summer is set to be the last in its present town centre location. The lease is up early next year and local promotion group Dufftown 2000, which currently pays a peppercorn rent for the former undertaker’s premises, has been told it will not be renewed.The bombshell could not have come at a worse time with museum visitor numbers booming and two major events due in 2009.The Spirit of Speyside Whisky Festival, which is one of the museum’s main crowd pullers, will be doubled in size next year to 10 days and 2009 is the Year of Homecoming when visitors from all over the world will descend on Moray. Museum volunteers have been scouring the local area for suitable alternative premises but have so far drawn a blank. Properties have either been too expensive or not suitable to house the museum collection and whisky nosing room. And a gratefully received offer to house the museum in a local distillery has been ruled out on the grounds of its distance from the town centre. Andy Cameron, of Dufftown 2000, said the committee felt it was important to retain a town centre location.“We need someone (property owner) who can work with us. There are funds available to us and we can pay a rent but we need someone who sees the benefit of the museum for the community,” he said. The museum has been in existence since 1999 and visitor numbers have been growing each year. Last summer was a record year and 1,694 people came through its doors, an increase of over 230 on 2006. The museum is open from mid-June to mid-September, but also opens each year during the Spirit of Speyside Whisky Festival in May. The museum was closed for a period due to a lack of volunteers and the fear is if it is forced to close due to a lack of premises, the current momentum might be lost and it would be difficult to resurrect it in the future. René and Glo Ramon are the mainstays of the museum team and they have invested a lot of time and effort into the project over the years. Local distilleries have donated many of the items on display and Glenfiddich has agreed to put a lot of items in storage for now. HM Customs and Excise has also donated items in the shape of illicit stills seized over the years. It had been hoped to widen the scope of the museum beyond just whisky and take in more of the social history of Dufftown itself, however, those plans are on hold for now.The museum group has expressed an interest in relocating to the library when it moves into the local primary school. However, that move is still some way off and may not be completed for a couple of years. In the meantime the group is desperate to find somewhere it can call home ahead of possibly the busiest year in its history in 2009. “The Spirit of Speyside will be 10 days next year and during the festivals this place is crammed all day long,” added Mr Cameron. The museum hosts talks and whisky tastings, and also has music.“Some nights we have up to 35-40 people all sitting down for a whisky tasting,” he said. Mrs Ramon said the committee had invested heavily in improving the museum facilities - it relies largely on visitor donations and grants - and the small but hardworking group of volunteers had donated countless hours to staffing the visitor attraction. “There has been a lot of goodwill from distillers and local bottlers to give up their time and product,” added Mr Ramon.The museum provides and also receives spin-off benefits for local accommodation and restaurant owners. “All the restaurants lay on early meals before the visitors come in for the (whisky) nosings and all the B&B providers are very good and promote what we do. The caravan site lays on a minibus as do the holiday cottages at Parkmore,” said Mr Cameron.It has been difficult to focus on the summer season ahead with the loss of the premises hanging over the committee. Mr Cameron urged anyone with a property they believe may help keep the museum afloat to contact the volunteer team on 01340 820507. http://www.northern-scot.co.uk |
| 09 Jun 08 | Scottish distilleries attract 1.2m visitors in 2007 Data from ScotlandWhisky discovered 1,233,696 people toured a distillery in the country in 2007, which represents a 2.6% increase over the last three years. Some £22.4m was spent at whisky visitor attractions over the same period, a 17.8% jump in spending. Chris Conway, ScotlandWhisky spokesman, said: “These figures are a testament to Scotch Whisky's importance to Scotland's tourism experience. Scotch Whisky is recognised worldwide, but can only be produced in Scotland. “Using Scotch to encourage tourists to come and explore Scotland is a real advantage to the country, bringing visitors and economic benefits to many communities from Islay to Speyside.” http://www.harpers.co.uk/ |
| 05 Jun 08 | Auchentoshan introduces new expressions and launches major contemporary twist to packaging design
Auchentoshan Distillery – home to Scotland’s only triple distilled single malt whisky – is set to introduce new expressions to its premium product range along with a new contemporary look and feel to its bottle shape and packaging design. On-shelf during June 2008, this is the first major re-design that has been introduced in more than 12 years. The distillery has created a range of different tastes that can be enjoyed on any occasion with the introduction of the Classic and 18 year old expressions while the 12 year old, Three Wood, and 21 year old all gain a new identity. The new bottle shape and packaging design is a radical move from its former traditional look. The design embraces its traditional heritage with the use of a thick base bottle to keep its weight and premium status, while the oval bottle shape is more simple and stylish to easily hold in one hand. Presented in beautifully pearlised packaging, the unique bottle shape and the use of strong contemporary colours aim to maximise its on-shelf presence and present a recognisable product range. The new look which compliments the soft, delicate and zesty taste profile, is set to appeal to a younger and wider audience of emerging malt consumers who enjoy trying ‘the new’ and ‘the best’ in an urban social scene. Karen Murray, marketing manager for Auchentoshan, said: “We’ve made bold changes to the packaging design and introduced some new expressions to widen our market appeal and ultimately drive long-term and sustainable growth. “It was important for us to consider existing single malt enthusiasts in the design development, while at the same time creating a look that would appeal to first time malt drinkers. The result is a design which incorporates both traditional and contemporary elements.” Auchentoshan will mark the launch of the new product range with trade events in London and Glasgow during June. This product launch comes as Auchentoshan invests more than £500,000 in the regeneration of its four star visitor attraction. Whisky lovers will be able to take a distillery tour, watch films about its history and purchase the beloved single malt from an extended retail area. Established in 1823, Auchentoshan – meaning ‘corner of a field’ in Gaelic – is one of only three remaining working lowland distilleries in Scotland. The distillery can be found nestled at the foot of the Kilpatrick Hills overlooking the famous River Clyde which runs through the heart of Glasgow in the west of Scotland. The company recently celebrated its success following the San Francisco World Spirits Competition where it was awarded Double Gold for the new Auchentoshan 18 year old; double gold for the 16 year old limited edition; Silver Medal for 12 year old and silver for Classic. Distributed throughout the UK by Cellar Trends, Auchentoshan has been recognised for its product quality, winning awards at several other prestigious ceremonies including the International Spirits Challenge and the International Wine & Spirit Competition. www.morrisonbowmore.co.uk Classic 12 Year Old Three Wood 18 Year Old 21 Year Old |
| 03 Jun 08 | I'm very pleased to tell you that The Balvenie Vintage 2008 has now been released. Selected by Malt Master David Stewart, together with a team of our very own Balvenie craftsmen, The Balvenie Vintage Cask 1976 is a bottling of two oak casks that had lain undisturbed for over 30 years. Visit my column to read more. With a yield of just 433 bottles, which are expected to be quickly snapped up, don't delay if you fancy a bottle. Visit our online shop to find out more. As a final aside, I'm very pleased to tell you that our Single Barrel 15 Year Old and last year's limited edition SherryOak 17 Year Old have won a gold medal at the 2008 San Francisco Spirits competition. Let's hope it's a good sign for the year to come. Kindest regards, PS: the Price is £400 !! |
| 01 Jun 08 | Can single malt, stereotypically the tipple of ageing detectives and Scotch snobs, have street cred? The UK's top brands – and some of our most prominent celebrity drinkers – seem to think so. Spurred on by a year of record sales, drinks companies are pouring cash into rebranding the drink, billing it as "the new champagne". Upcoming launches of flashy super-premium whiskies, starting at £300 a bottle, see firms branch out from their traditional consumer base, targeting the young, beautiful, and very rich. Nor is whisky a male preserve. Female fans include actress Scarlett Johansson and presenter Alexa Chung. Even so, Charles Allen, of drinks group Diageo, which produces Johnnie Walker and J&B whiskies, said: "We know... our whisky is drunk by women, [but] we never try to sell whisky as a feminine choice. It's advertised with F1 racing and the like." It is no accident that Jameson, the Irish whiskey, chose trendy London members' club Shoreditch House as the venue for the launch on Tuesday of its most expensive whiskey ever. The £295 Rarest Vintage Reserve is aimed at "metropolitan" types, aged 25 to 34. It's all about as far from the traditional profile of a whisky drinker as it's possible to get. http://www.independent.co.uk |
| Previous News | |
| P.Brossard ©2008. All rights reserved. |
