Whisky Advocate


Jeffery Lindenmuth Joins Whisky Advocate as Executive Editor

June 29th, 2016

john hansellWe have exciting news to share with everyone. Effective August 1st,  Jeffery Lindenmuth will be joining Whisky Advocate full-time as Executive Editor, working directly with me. Jeffery has nearly 20 years of writing experience within the M. Shanken Communications organization, including Whisky Advocate, Wine Spectator, Food Arts, and various special projects. He has also written for many other drinks publications (and major circulation magazines) over this timespan.

Specific to Whisky Advocate, Jeffery has been with us from the beginning; he was actually the magazine’s first designer and art director back in the 1990s. He’s since become an excellent drinks writer and has, for the most part, traveled across the entire globe learning and writing about alcoholic beverages. He has appeared regularly in Whisky Advocate, including in our current issue with his article on summer whisky cocktails.

Jeffery and meJeffery’s broad drinks background, creative instinct, great reputation in the drinks industry, and excellent writing skills will help take the magazine to the next level and foster its growth. He will also be instrumental in growing the other Whisky Advocate platforms (WhiskyNotes, the Whisky Advocate blog, the Whisky Advocate website, social media, etc.). In addition to being involved in the creative aspect of the magazine’s editorial future, beginning with our upcoming fall issue, he will also be writing a whisky cocktail column for us and reviewing whiskies in our buying guide. (I’ve already read his cocktail column. You’re going to love it!)

Welcome aboard, Jeffery!

Cheers,

John Hansell
Editor and Publisher

Michter’s Cuts Toasted Barrel for 2016 and Announces Expansion

June 28th, 2016

Author Melanie GochnauerMichter’s announced that they will not be releasing their Toasted Barrel bourbon in 2016. In a press release issued today they indicated a shortage of bourbon as the reason. Michter’s distillery president, Joseph J. Magliocco, stated that it was a difficult decision to make, but necessary, “The problem is every drop of our Toasted Barrel Bourbon that we release this year is one less drop of our Michter’s US*1 Bourbon that we have to allocate to our distributors and importers.”

383331Expansion is underway at Michter’s distillery to remedy the shortage. The current capacity of the Louisville, Ky. facility is 500,000 proof gallons per year. When operations resume in August, after a maintenance shutdown period, the capacity will be doubled to 1,000,000 proof gallons per year. 

Read the full details here.

 

Things Are Cropping Up at Buffalo Trace

June 24th, 2016

Author Melanie GochnauerIn 2014 Buffalo Trace distillery purchased 293 acres of farmland adjacent to the distillery property for construction of additional barrel warehouses. While awaiting construction permits corn was planted on 18 acres of the property with the idea of creating a, “farm to table “single estate” bourbon experience,” according to the press release. See the full details below.

BUFFALO TRACE DISTILLERY DISTILLS FIRST CORN CROP FOR FARM TO TABLE BOURBON

Second Year of Corn – A New Variety – Planted

FRANKFORT, FRANKLIN COUNTY, KY (June 23, 2016) A little over a year ago, Buffalo Trace Distillery quietly purchased an additional 293 acres of farm land adjacent to the Distillery, with the intention of building more barrel warehouses to meet the growing demands of bourbon. In the meantime while permits were being secured for the new construction, Buffalo Trace decided it would be “fun” to plant its own corn, with an idea of creating its own farm to table “single estate” bourbon experience.

But it couldn’t be just any corn that was planted, the Distillery wanted to plant something that had historical meaning to this 243-year-old National Historic Landmark. Research began, and soon a strain was identified that dated back to 1876, around the same time E. H. Taylor, Jr. was making his mark on Buffalo Trace. The strain originated from a White Mastodon variety and through selection techniques in isolation it became “Boone County White,” after a farmer named James Riley coined the name. Coincidentally, Harlen Wheatley, Master Distiller at Buffalo Trace, was born in Boone County, Ky., making that strain even more fitting.

Master Distiller Harlen Wheatley

Master Distiller Harlen Wheatley

After planting 18 acres of the non-GMO white corn in the summer of 2015, Master Distiller Harlen Wheatley and his team eagerly watched the corn sprout up and begin to grow, and grow, and grow!  And harvest time, the stalks were well over 12 feet tall! The corn was harvested in August of last year and the grain was processed to be dried. After drying all winter, the corn was fermented and distilled at Buffalo Trace on May 31, 2016. All told, 117 barrels of the Boone County White Corn variety were distilled and are now aging in Buffalo Trace’s warehouses, to be taste tested periodically over the next few years to check on progress, and then eventually released, provided the taste profile is up to Buffalo Trace’s rigorous standards.

Now, in 2016, the cycle is beginning again, with Buffalo Trace planting its second year of non-GMO corn, this time Japonica Striped Corn, a strain originally from Japan and dating back to the 1890s. This variety will have variegated leaves of green, white, yellow and pink stripes with dark purple tassels and burgundy kernels. Typically used as an ornamental corn, this variety will be a true experiment to see how it tastes once fermented and distilled next year!  In addition to both the Boone County and Japonica Striped corn being from E. H. Taylor, Jr.’s era, both are dent corn varieties, which have a high starch content and are ideal for distilling, unlike traditional sweet corn one might see in the grocery store.  Buffalo Trace uses a different variety of dent corn in the distillation of the rest of the bourbons in its portfolio.

Buffalo Trace Distillery intends to plant a different variety of corn each year at its farm so each year in the future there will be a unique release.  Name, age or price of this future bourbon has not yet been determined.

New Release: Lagavulin 25 year old

June 22nd, 2016

Author Melanie GochnauerAs reported in Whisky Advocate magazine’s summer 2016 issue, Lagavulin distillery is celebrating its 200th anniversary this year. As a tribute to the distillery managers throughout Lagavulin’s history, Diageo announced today the upcoming release of a sherry cask matured Lagavulin 25 year old. It is a limited edition cask strength bottling. Only 8,000 bottles produced, 1,200 of which will be released in the U.S. in early fall. It has a suggested retail price of $1,200.00 per 750 ml. See the press release included below for further details.

Lagavulin™ Releases 25 Year Old Limited Edition Bottling
to Honour 200 Years of Distillery Managers

2016 continues to be a year of celebration for Lagavulin as the Iconic Islay distillery marks its 200th anniversary with a limited edition release. This Lagavulin 25 Year Old release is a recognition of the contribution the Lagavulin distillery managers have made in crafting Lagavulin across the years. Lagavulin is treasured around the world as one of the most special Single Malt Scotch Whiskies and this is the first 25 Year Old release to be matured exclusively in sherry casks.

Lagavulin 25 Year Old (bottle image) copy200 years ago, John Johnston & Archibald Campbell oversaw the first new make spirit distilled. Since that day the distillery managers have carried on the Lagavulin legacy, creating an acclaimed spirit on the shores of the Isle.

Georgie Crawford, distillery manager at the Lagavulin distillery said: “For two centuries, Lagavulin has been crafted through the hands of hard working Islay residents; from peat cutters to warehousemen; the characters that make Lagavulin what it is today share a passion for producing an award winning Islay dram, and I am proud to say that I am part of this passionate group of people.”

This 25 Year Old is an ode to the many craftsmen and immense skill behind making Lagavulin whisky. With the typical peaty, rich and iconic flavours of Lagavulin, this special bottling follows the earlier release of Lagavulin 8 Year Old this year, which marked the start of the #Lagavulin200 anniversary celebrations.

Dr Nick Morgan, Diageo’s Head of Whisky Outreach adds: “To continue this special birthday we wanted to release a brand new bottling to Lagavulin enthusiasts worldwide. The 25 Year Old is a sublime expression of Lagavulin, I couldn’t think of a better way to pay homage to the distillery managers. This year our aim is to bring as many people to Islay and Islay to as many people from around the globe as possible to celebrate years of craft and passion.”

Cramped and chaotic by nature, this sea front distillery can never be expanded and therefore demand often exceeds supply. Bottled at natural cask strength and with only 8,000 individually numbered bottles worldwide (1,200 bottles in the US), this extremely limited edition will become a beautiful collector’s item that will rest comfortably on any whisky connoisseur or collectors’ cabinet around the world.

New Release Woodford Reserve Five Malt

June 15th, 2016

Author Melanie GochnauerBrown Forman announced the release of Woodford Reserve Five Malt, the latest expression in Woodford’s Distillery Series. Five Malt is distilled from a malt mash, aged in used Double Oaked barrels for 6 months, and bottled at 45.2%. It is available for purchase at Woodford Reserve distillery and select Kentucky retailers with a suggested retail price of $50/375 ml. See the press release included below for details.

Woodford Reserve Releases Latest Distillery Series Expression:  Five Malt

Whiskey distilled from malt mash showcases continued innovation

LOUISVILLE, Ky., June 14, 2016 /PRNewswire/ — Woodford Reserve unveils the most recent release in its Distillery Series family, Five Malt. The Distillery Series, introduced in 2015, is Woodford Reserve’s line of creative expressions available for purchase at the Woodford Reserve Distillery and select Kentucky retailers. This series highlights Woodford Reserve’s ongoing dedication to innovation and craftsmanship as a leader in the spirits industry.

Following the previous Distillery Series releases, Five Malt involves the same level of ingenuity. Crafted to align with Woodford Reserve’s creativity and dexterity, Master Distiller Chris Morris has perfected Five Malt to be a one of a kind whiskey that tastes and smells unique from the initial Distillery Series releases.

Inspired by the popularity of micro-breweries to explore malted grains typically used for beers when crafting whiskey, Five Malt’s distinctive flavor profile is established within the grain recipe and aging process. To obtain the desired sensory elements, minimum wood exposure is required. Five Malt is a whiskey distilled from malt mash then aged in recycled Double Oaked barrels for a span of six months resulting in warming malt notes with a coffee flavored finish. 

“Five Malt is another great example of flavor-focused innovation practiced at the Woodford Reserve Distillery.  We take pride in our ability to create unique types of whiskey above and beyond expressions most commonly seen on shelves,” said Woodford Reserve Master Distiller Chris Morris.

Five Malt is available for purchase beginning June 16 at the Woodford Reserve Distillery and select retailers in Kentucky. Five Malt is presented at 90.4 proof with a suggested retail price of $49.99 for a 375ml bottle. The Distillery Series expressions are small-batch offerings ranging from finished whiskies to straight bourbons and other unique spirits.

Tasting Notes for Five Malt

Color: Pale Honey

Aroma: Rich malty coffee, caramel and chocolate notes lightly spiced with anise.

Taste: Toasted malt with traces of coffee, caramel, vanilla and soft oak explode with a burst of honeycomb sweetness.

Finish: Long warming malt notes with a hint of coffee linger on.

This Week in Whisky: 2 New Releases Announced

June 10th, 2016

Author Melanie GochnauerToday, we’re highlighting 2 new whiskies announced this week: Dickel 17 year old and Toki from Beam Suntory.

A Tennessee-only bottling, George Dickel 17 year old, will be available this month at select retailers and the George Dickel Cascade Hollow distillery’s visitor center in Tullahoma. It’s bottled at 43.5% with a mashbill consistent with Dickel No. 8 and No. 12: 84% corn, 8% rye, and 8% malted barley. Dickel 17 year old is a limited release and carries a suggested retail price of $75.00.

See the press release for further details.

toki_headerSuntory’s newest release, Toki, will be available in the U.S. this month. Toki is a blend from Suntory’s Hakushu, Yamazaki, and Chita Distilleries. Malts from Yamazaki are typically prominent in Suntory’s blends. In the case of Toki, grain from Chita has a stronger presence, making this a unique expression for the brand. Toki is bottled at 43% and has a suggested retail price is $40.00.

See the press release for further details.

 

Greg Metze, Former MGP Ingredients Master Distiller, Moves On

June 8th, 2016

Author Fred MinnickNo modern distillery has influenced more American brands than the current MGP Ingredients distillery in Lawrenceburg, Indiana, which won last year’s Whisky Advocate Distillery of the Year award. They have provided whiskey to dozens of brands, ranging from Bulleit Rye to Templeton. All the while, some of the non-distiller producers (NDPs) were creating questionable marketing around the Lawrenceburg whiskey, often neglecting to include the required state-of-distillation on labels. But as indicated in our 2013 coverage, lost in the marketing backstories was master distiller Greg Metze and the whiskey.

Metze recently announced his retirement after a 38-year career at the distillery spanning ownership under Seagram, Pernod-Ricard, Lawrenceburg Distillers Indiana (LDI), and MGP. Unlike most heralded master distillers, Metze was not involved in product marketing. But Metze tells us his career is anything but over.

You’ve had a long career. What was the highlight?
The four years under LDI, that was the most challenging of my entire career. We started absolutely from scratch. When Pernod left (in 2007), they took every file. When people showed up a week later, I had a room full of operators wanting to know what we’re going to do next. I never knew, but I never let them know that. Pernod’s last day was a Friday and LDI’s first day was a Monday. LDI was like being part of a family business; we got no financial support from Trinidad (headquarters of parent company CL Financial), the plant had to stand on its own. Unfortunately, they got tied up in economic crisis. That whole transition period was the most gratifying of my career.

Since you were so fond of LDI, how did you feel about MGP becoming the plant’s owner?
It was good from many perspectives. MGP injected money into the plant and upgraded a lot of the vintage equipment.

They also put your face on Metze’s Select.
That was very rewarding. I have to thank them on many fronts for the exposure they gave me. But over the 38 years at the facility, I’ve done all I can do there, and it’s time to move on.

Greg Metze

Photo by Fred Minnick

Your whiskey won a lot of awards and made other so-called master distillers famous. Did it bother you somebody else received credit for your whiskey?
No, not at all. People tell me I’m humble to a fault. I always got gratification knowing we produced some of the best whiskey in the world. The notoriety I got with MGP was fun, but I don’t need the notoriety. Everybody in the industry knew where the whiskey came from, and that was recognition enough. I took more pride in running the facility.

Speaking of running Lawrenceburg, I recall you mentioning your barrel involvement was minimal. Kentucky distillers typically have a say in aging, but you really didn’t. Can you elaborate on your role with aging whiskey?
The Lawrenceburg plant always had [separate] warehouse and production departments. My responsibilities ended when the [distillate] went to tanks, where warehouse begins. We brought in grain, mashed it, fermented it, and distilled it. Our quality panel, including myself and Pam Soule, would evaluate distillate every day and give a quality rating. We approved or disapproved for barreling. Once approved, it was transferred to barreling. If it was rejected, it was redistilled for neutral grain spirit. We never put away whiskey we didn’t think was worthy.

So, what are you up to now?
I started my own consulting firm. I have two clients. [He kept the clients confidential.] This has been in the works for five years now. Originally, it was laying the foundation for retirement.

What kind of consulting?
A mix of everything [for distillers]. I can help with grain purchasing, all current distillery operations, selecting/setting up new equipment, commissioning a new facility, training personnel.

Is there a type of project you wouldn’t do?
I would entertain anything. My only fear is over-committing.

Would you help make vodka?
One of the things I’m blessed with is that I’m extremely versatile because I made high-quality vodkas, gins, whiskeys, and batch light whiskeys. My portfolio is broader than most.

One of the areas you’ve been fairly insulated from is marketing. Are you prepared for consumer-facing marketing?
I would not rule that out—hanging with whiskey geeks on social media. It’s gonna be exciting.

 

Andy Simpson – In 140 or Less

May 27th, 2016

Author - Caroline DewarMeet Andy Simpson, whisky expert and aficionado, writer and partner in Rare Whisky 101(RW101). A former banker, Andy saw the light and a way to a better life through Scotch whisky. The RW101 website (rarewhisky101.com) offers valuations for collectors and investors, brokering services, consultancy services on distillery design and the marketing of brands, and picks up where Andy’s previous business, Whisky Highland, left off.  He’s a busy man and the fount of knowledge in whisky valuations worldwide.

Where were you born and brought up?

Bradford, West Yorkshire

Far from whisky country. I’ve read you started collecting whisky at 16 – under legal purchase age. How did that happen?

First dram when teething! Glaswegian father bought me a book on distilleries at 16 years old…started from there.

Better than gripe water or Calpol! Correct that you live in the far north of Scotland? What’s the view from your office window?

Indeed. Raised on old Lagavulin 12. The 16’s still a go-to. Moved to rural Perthshire last October. View: fields, trees, and sample bottles (on windowsill).

Ah, I thought you were still further north. What’s the reason for that home location?

Too much travel. Northern highlands too remote for a 5 year old son. Driving on the worst road in history (A9) every week was painful!

Yes, third world countries have better roads! Understand you were a banker in a previous life. What kind of banking?

Boring! Is there any other kind of banking!?! Was in corporate banking. Worked in London and Edinburgh.

So was it boredom or disillusionment that made you give it up? Did that environment show you a developing global interest in whisky collecting/investment?

Haha, neither, I always had a cunning plan…Scotch has been in my blood almost since birth, so it was only a matter of time before it took the rest of me!

Well, we’re glad to have you. So what was your route to setting up your previous company, Whisky Highland?

Approximately 15 years ago I realized some of my collection increased in value. I started collecting data to understand why. That became meaningful in 2009 when Whisky Highland was born.

Tell us about your new venture, Rare Whisky 101. And does it encompass the same kind of valuation data that Whisky Highland did?

Not that new now oddly, RW101’s in its 3rd year. Time flies. Exactly the same data, just lots more of it now.

Pic Greg Macvean - 07/04/2016 - 07971 826 457 Andy Simpson and David Robertson of Rare Whisky 101 pictured in the Whisky Snug at Hotel Du Vin, Edinburgh

Photo courtesy of Greg Macvean

Yes, but it seems to encompass many more whisky strands than Whisky Highland. Your partner there is David Robertson. How do you divide the work?

I tend to do most of the valuation/brokering/analysis. David is the innovation/creation Yoda of the team and builds new distilleries!

Then busy, he is! I understand you’re revamping the valuation part of your website from the previous company. How will it be different and when will we see it?

New version will have masses of new insight and intelligence enabling buyers/sellers/valuers to make the right decision on pricing.

Will look forward to that. Where does The Cutting Spirit website fit into all this?

That’s our outlet for opinion, updating insight, market analysis, highlighting fakes…and occasionally a bit of fun too.

It’s a good read for all whisky enthusiasts. Malts do better than blends at auction. Snobbery, rarity, or both?

Thanks very much. Old blends do okay. We buy to drink. It’s a really cool lens to the past. We like to compare old and new from the same brand.

What brands are currently of interest to collectors/investors and has that changed much in last few years?

Collecting and investing are very different. Biggest collectable is Macallan. For investment go for old age, old vintage, and silent stills.

Got some of all those! May is Feis Ile time. In your view, are the distilleries now charging too much for their festival bottlings?

Lucky you! I don’t think so, there’s usually something for all budgets to be fair. I might be so bold as to say last year’s Lagavulin was a steal!

Some are a better value than others each year. Do you travel a lot for work? If so, where have you enjoyed visiting most—and least (if you’re prepared to say)?

Indeed they are. We do travel a fair bit but I try to stay in the UK. Fave recent place Diageo Archive, always learning. Least fave…the A9!

Understood! Hear you like skiing, sledging, all snow-related. What’s the attraction?

Just love snow. Mum skied way before I was born, so like my old man and scotch, it’s been part of life really.

Thought it might have been a good reason for a warming whisky afterward. You like cars. Own anything exotic or rare?

I never need a reason for that! Love cars, I had TVR Tamora which was very silly. A family (and fear of death) stopped all that nonsense.

But your ultimate car is…?

You could buy me a McLaren 650s Spider if you really wanted to.

My bank account wouldn’t manage it—and I’m a Ferrari and Aston girl. Lastly, if stuck on a desert island, which ONE whisky would you want with you?

One I tried last week but that’s maybe for later.

I need one whisky…

If it’s stuff I’m not going to get abducted by masked men for talking about —a Rare Malts Selection 1972 22 year old Brora. Mammoth of a dram.

Many thanks, Andy Simpson, for sharing thoughts and experiences with us.

New Releases from Glen Grant

May 24th, 2016

Author Melanie GochnauerGlen Grant has announced the launch of three new single malts: a 12 year old, a 12 year old non-chill filtered, and an 18 year old. These whiskies will be available in June. See the press release included below for details.

GLEN GRANT ADDS THREE NEW PREMIUM SINGLE MALT SCOTCH WHISKIES
AND UNVEILS NEW PACKAGING DESIGN

Award-winning Glen Grant launches new premium quality whiskies: 12 Year Old, 12 Year Old Non Chill-Filtered and 18 Year Old

LONDON, 24th MAY 2016 – Award-winning single malt Scotch whisky, Glen Grant, today announces the launch of new 12 Year Old, 12 Year Old Non Chill-Filtered and 18 Year Old single malt Scotch whiskies whilst unveiling a new contemporary brand identity with packaging and logo redesign. The introduction of three unique and unmatched expressions to Glen Grant’s existing portfolio aims to reaffirm Glen Grant’s position as a leading player in the luxury whisky market and answers the surge in global sales of premium single malt Scotch whisky.

Launching in June, the new 12 Year Old, 12 Year Old Non Chill-Filtered and 18 Year Old expressions will allow consumers to enjoy the unfolding layers of mature and beautifully intricate taste and aroma that is achieved only through Glen Grant’s unique distillation process.

GG 12yo Bottle RenderGG 12yo NCF Bottle RenderGlen Grant 12 Year Old is a remarkable single malt Scotch whisky. With a bright, golden colour and pleasant aromas of orchard fruit, almond and citrus, this exceptional whisky delights the palate with exquisite and delicate notes of apple pie crust and caramel and finishes with lingering fruit and subtle hints of spice.

The 12 Year Old Non Chill-filtered, which will be exclusively available to travel retailers, delivers a full and creamy mouth-feel, with an aroma and flavour that, is unmistakably Glen Grant. With its signature bright, golden colour and a sweet, welcoming nose, this beautifully crafted whisky offers notes of toffee and rich fruit, and a pleasingly long, nutty finish with subtle bursts of spice.

image011The rarest in the new collection is the Glen Grant 18 Year Old. This unrivalled single malt Scotch whisky matures for at least 18 years in the highest quality, handpicked oak casts, which creates a radiant golden colour and seductive floral and oaky aroma. Deeply layered and complex, this rich and vibrant whisky delivers beautifully intricate flavours of malted caramel, vanilla, and raisins and lingers with a long, sweet and pleasantly spicy finish.  

The latest packaging features a new colour palette, allowing the consumer to easily identify the different dram varieties. The 12 Year Old and 12 Year Old Non Chill-Filtered feature a striking bronze label and casing, while the 18 Year Old is enclosed within a superior frosted-blue gift box with luxurious silver hues, reiterating its premium status.

The new Glen Grant logo, the Grant family monogram, stands proudly on the front of each bottle – with the letters ‘J’ ‘R’ and ‘G’ delicately intertwined in a timeless design. ‘J’ for James ‘The Major’ Grant and ‘R’ for his first wife Rose, reminding consumers of the deeply rooted family heritage which helped to produce one of the world’s finest single malt Scotch whiskies.

Jason Daniel, Global Categories Director of whiskies at Gruppo Campari, commented: “We are delighted to launch our new range of aged products and unveil our brand new, contemporary logo and packaging. Glen Grant has made a significant investment in its production within the worldwide luxury whisky market to meet the increased consumer appetite for premium whisky with a rich background. We are extremely proud of our new look which perfectly represents the passion, craftsmanship and family heritage of Glen Grant, while staying true to our Scottish heritage. We are confident that through our unique quality and history, our new aged range of products will prove extremely popular with our consumers.”

Glen Grant’s new packaging will be rolled out across all Glen Grant products from June. The new 12 Year Old single malt Scotch whisky will be available to purchase from June at the Whisky Exchange, whilst the new 12 Year Old Non Chill Filtered will be available from June to purchase from duty free and travel retailers. The new 18 Year Old expression will be available from June to purchase from Tesco.

New Release: The Glenlivet Single Cask Whiskies

May 20th, 2016

The Glenlivet has announced the release of three single cask whiskies: Pullman Club Car, Pullman Author Melanie GochnauerTwentieth Century Limited, and Pullman Water Level Route. This is the Glenlivet’s first single cask release in the U.S. market. Each has a suggested retail price of $350.00 and availability is exclusive to the U.S. Further details are provided in the press release included below.

A One-of-a-Kind Journey Through History and Flavor, The Glenlivet® Honors its Past with the Release of Three Single Cask Whiskies For the First Time in the United States

Inspired by the Historical Connection to The Pullman Company, The Glenlivet Single Cask Edition Pullman Train Collection is a Rare Series of Highly-Collectible Whiskies, Ideal for Malt Connoisseurs

Single Cask RangeNew York, NY (May 18, 2016) – The Glenlivet has been a standard-setting luxury brand for nearly 200 years, appealing to whisky connoisseurs looking for a rare expression steeped in heritage and history. The brand’s historical ties to the Pullman Company, a pioneer of first-class railroad travel, are due in large part to the business savvy Captain Bill Smith Grant, Founder George Smith’s last distilling descendant. Grant was able to persuade the Pullman Company to offer 2-ounce miniatures of The Glenlivet as one of the only Scotch whiskies available in the dining cars helping to spread the whisky’s fame across the US.

To commemorate this piece of The Glenlivet’s history, The Glenlivet Single Cask Edition Pullman Train Collection are three new, special-edition Single Cask whiskies marking the first time ever the brand has released a Single Cask in this market and available exclusively in the US. The name of each bottle is inspired by the Pullman connection: Pullman Club Car, Pullman Twentieth Century Limited, and Pullman Water Level Route.

Founded on the three pillars of rarity, purity, and uniqueness, each Single Cask within the Pullman Train Collection is hand-selected by Master Distiller, Alan Winchester. Chosen for its exceptional quality and intense flavor, The Glenlivet Single Cask Edition has been transferred from cask to bottle purely, at their natural cask strength and without chill filtration, therefore locking in the original flavor and character from the cask’s influence. Only a few hundred bottles of whisky were drawn from each cask, making them a highly collectable and unique Single Malt series.

“The Glenlivet Single Cask Edition reaffirms The Glenlivet’s longstanding commitment to both setting standards in whisky and luxury as well as bringing innovation to the US market,” said Wayne Hartunian, Director of Scotch Portfolio at Pernod Ricard USA. “Choosing to name these whiskies after our historic connection to the Pullman Company, a luxury standard setter in their own right, allows us to share another chapter of our rich heritage with our drinkers and gives them a taste of history that makes the perfect addition to any whisky collection.”

Each of the following Single Casks vary in aging and flavor notes:

PULLMAN CLUB CAR Named after the Club Car that appeared on the Pullman Trains, the original luxury travel experience in the U.S. – from the end of Prohibition when The Glenlivet was one of the first single malts to launch in the states. Aged in Sherry Butt for 18 years, this cask has an initial burst of sweet fruity ripe pears, syrupy peaches, and creamy milk chocolate followed by a subtle background note of nutmeg. With notes of sweet orange, toasted almonds and warm cinnamon, the incredibly long and tangy finish makes this a satisfying dram. The Pullman Club Car has a limited availability of only 618 bottles.

PULLMAN TWENTIETH CENTURY LIMITED Known as “The Most Famous Train in the World,” the Twentieth Century Limited club cars could travel overland from New York to Chicago overnight in record time while in the lap of luxury. Aged in European Oak Butt for 14 years, to the nose this cask has sweet and soft notes of honey, golden syrup and creamy vanilla, followed by a touch of floral gorse in full bloom. The palate is lively citrus orange, spicy ginger marmalade and cinnamon, rounded off by soft sweet notes of ripe pears. The finish is long and dry, with a delicate hint of spice. Only 588 bottles of the Pullman Twentieth Century Limited are available for purchase.

 PULLMAN WATER LEVEL ROUTE Operating between New York City and Chicago by way of the great lakes, the Twentieth Century Limited would take the Water Level Route between the cities, which was one of the most scenic routes available. With only 321 bottles available, this whisky is aged in American Oak Hogshead for 14 years, the cask has floral notes of gorse in full bloom, balanced with soft, creamy fudge and fruity ripe peach. The palate exudes honey and vanilla in abundance, with notes of ripe honeydew melon and traditional barley sugar sweets. The finish is soft and well balanced.

The Glenlivet Single Cask Edition Pullman Train Collection will be available at retail locations and on www.caskers.com at a suggested retail price of $349.99/bottle.

About Pullman Rail Journeys

Pullman Rail Journeys began in November of 2011 after years of planning, research and acquisition of historic rail equipment. Born from a passion for passenger rail travel excellence, Pullman Rail Journeys restores the idea of comfortable, stylish and relaxing train travel to the American travel landscape. Pullman Rail Journeys is finalizing its 2016 schedule of new departures and destinations with details to come soon. More information can be found at www.TravelPullman.com.

 

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