Archive for the ‘Scotch whisky’ Category

Whisky Advocate’s Spring 2015 Issue’s Top 10 Whiskies Reviewed

Monday, February 9th, 2015

Whisky Advocate’s Spring issue’s Buying Guide is brimming with reviews; 114 of them to be exact. We’re going to give you a sneak preview by revealing the 10 highest-rated whiskies right here, right now. We start with #10 and conclude with #1.

#10: Tomintoul Reserve 37 year old, 43%, $600

Not what you’d expect from a malt at this age. Instead of oak dominating the nose, it’s citrus in focus, with orange marmalade, candied orange, and even orange blossom. On the palate this whisky is light and delicate, leading with the citrus notes from the nose. This symphony of orange is followed with toffee, ginger, oak, and rancio in a combination that’s well balanced and integrated. Unique for its age, a definite treat for those who prefer lighter and more delicate whiskies. (U.S. only, 600 bottles)–Geoffrey Kleinman

Advanced Whisky Advocate magazine rating: 92

Orphan Barrel_Lost Prophet Bottle Shot_Lo Res#9: Lost Prophet 22 year old, 45%, $120

The fourth release (and best so far) in Diageo’s Orphan Barrel series. This bourbon was distilled at what was then called the George T. Stagg distillery (now Buffalo Trace) and spent the last several years maturing at Stitzel-Weller. It’s nicely balanced and not over-oaked, with spice (clove, cinnamon), oak resin, and leather, along with sweet notes (honeyed fruit, soft vanilla, coconut custard) and a nice creamy texture. Better than most 20-plus year old bourbons on the market.—John Hansell

Advanced Whisky Advocate magazine rating: 92GF_25_Lockup

#8: Glenfiddich Rare Oak 25 year old, 43%, £250

A classic mature ‘Fiddich nose, that mix of chocolate, sweet fruits, and funkiness. Dried apples, a little currant, but also a pure thread of sweetness. In time, a little fresh mushroom. Complex. Soft on the tongue, so you need to concentrate on what’s happening. Later becomes minty, with supple tannins and a little artichoke on the finish. Water needs to be handled carefully to bring out green herbal notes. I’d probably keep water on the side. Excellent. (Travel Retail only)—Dave Broom

Advanced Whisky Advocate magazine rating: 92

#7: Buffalo Trace Experimental Collection 12 year old wheated bourbon from floor #9, 45%, $47/375ml

Darker, more intense and mysterious in personality when compared to its two siblings. Notes of barrel char, roasted nuts, polished oak, and tobacco, peppered with dried spice. Fortunately, sweet notes of toffee, maple syrup, and caramel stand up to the dry notes and provide balance.—John Hansell

Advanced Whisky Advocate magazine rating: 92

Blue_Hanger_11th_700ml_bottle#6: Blue Hanger 11th Limited Release, 45.6%, £90

It’s the intensity of flavor that just grabbed me by the lapels and spun me round. It harbors intense tangelo juiciness; that unparalleled concentration of deep citrus skillfully mingled with dark vanilla, dried apricots, and gentle smoke. This goes the distance, delivering wave after delicious wave: peach juice, mandarin, pineapple cubes, and lemon zest. A firm, unctuous finish shows a little charred wood and dark sugar cloaked in fine smoke. Tongue pleasing and very special indeed.—Jonny McCormick

Advanced Whisky Advocate magazine rating: 92JPWisers_RedLetter_3D (3)

#5: Wiser’s Red Letter 2014 Release Virgin Oak Finish, 45%, C$100

Pencil shavings, then vanilla, caramel, barley sugar, and bitter candied orange peel. Mild white pepper persists in a spicy fusion, from which a subtle but energizing pithiness teases out delicate smatterings of cloves, ginger, and allspice. The fruitiness of canned peaches, apricots, and sour green apples adds dimension and balance. Complex and so tightly integrated that rich as it is, individual flavors are little more than nuances. Finish is long and gingery with refreshing citrus pith. (Canada only)—Davin de Kergommeaux

Advanced Whisky Advocate magazine rating: 93

#4: Redemption Barrel Proof Rye 10 year old, 55.1%, $180

Redemption delivers a 10 year old, barrel proof rye (sourced from MGP); the bottled whiskey is mingled from only six barrels. Nose of hot, bitter rye spice and caramel with oak. Great whambam! feel of sweet whiskey followed immediately by oily, spicy rye, which then controls the flavor and finish without dominating. Not over-oaked, and barrel proof  7yo- no backgroundthese older MGP barrels are finally showing what 95% rye can do. At 6 years, it could be a high-rye bourbon; this simply shouts rye. Fascination.—Lew Bryson

Advanced Whisky Advocate magazine rating: 93

#3: Redemption Barrel Proof Rye (Batch #1), 61%, $80

Redemption repeats their barrel-proof MGP-sourced 95% rye, now at 7 years old. Has a year significantly changed last year’s 90-point outing? Oak is more subdued and the pepper floats on sweet, light caramel. It is still quite nice at full-bore, no water needed. Sweet vanilla and bitter rye oil blend surprisingly well; this is hitting the bells, and it’s better integrated. Big, swaggering, and sporting big-barrel maturity. Can go toe-to-toe with almost any rye out there.—Lew Bryson

Advanced Whisky Advocate magazine rating: 93

#2: Lot No. 40, 43%, $40PRUSA - Images - Lot 40 and Pot Still

Corby’s latest Lot 40, this one undated, comes from the same distillation batch as the 2012 release, but with a couple of extra years in wood. The familiar flavors are all there: dustiness, sour rye, hard wet slate, floral notes, exotic fruits, sweet spices, and biting white pepper. Over these, time has sprinkled licorice root, dried dates, oatmeal porridge, vanilla, hints of bike tires, and mango peels. Flavors remain fully integrated with faint tannins underscoring a long sour-rye finish.—Davin de Kergommeaux

Advanced Whisky Advocate magazine rating: 94

BT Wheated Bourbon Warehouse Floor #5#1: Buffalo Trace Experimental Collection 12 year old wheated bourbon from floor #5, 45%, $47/375ml

Nicely balanced flavors, and complex. Spices dance on the palate (cinnamon, clove, nutmeg), balanced by underlying caramel and butterscotch, and subtle honeyed orchard fruit. Lingering, well-rounded finish. A fabulous wheated bourbon!—John Hansell

Advanced Whisky Advocate magazine rating: 94

Latest DISCUS Numbers Confirm Whiskey Growth Still Strong

Friday, February 6th, 2015

Author - Liza Weisstuch

Partisanship nearly defines America today. But on Tuesday morning, the Distilled Spirits Council of the US offered some information that all parties can applaud: the American whiskey can claim a banner year. Again. The total whiskey category was flat for years, then in 2011 it picked up steam and it hasn’t shown signs of flagging.

This year’s industry review, which the trade organization presents each February, revealed that the total supplier sales in the US were worth $23.1 billion. With American whiskey, it’s the same happy story: the category is booming and it’s the high-end and super premium brands that are driving the growth. Supplier sales of bourbon and Tennessee whiskey across price segments grew 7.4% over 2013 to approximately 19.4 million cases, a jump of 1.3 million cases. That increase accounts for a massive chunk of the 4.4 million cases by which the overall industry grew in 2014.

The revenue growth for American whiskey tells its own story. Last year, supplier sales rose 9.6% to $2.7 billion, up $230 million over 2013. Breaking it down by price segment proves DISCUS’s oft-repeated dogma: premiumization, which is shorthand for “people aren’t drinking more, they’re drinking better,” drives the industry. Revenue on value products ($12 or less at retail) grew a mere 5.5%, about $181 million on 3.1 million cases. Revenue on high-end ($18-$30 per bottle) products, were up 8.1% to $1.6 billion (yes, billion). But the truly jaw-dropping growth quotient comes in the realm of the super-premium brands ($30+/bottle). These sales leaped 19.2% to $325 million.
Combined whiskey sales growth is accelerating (numbers include imported and flavored whiskeys; CAGR = Compound Annual Growth Rate)

Whiskey category growth accelerates (totals include flavored and imported whiskeys; CAGR = Compound Annual Growth Rate)

Whiskey category growth accelerates (totals include flavored and imported whiskeys; CAGR = Compound Annual Growth Rate)

Flavored whiskey was a factor in the surge. Sales of an increasing selection of flavored American whiskey products grew by 140,000 cases. But a more significant is the thriving export market. Christine LoCascio, DISCUS senior vice president for international trade, apologized for being repetitive year after year as she reported more record-shattering stats: the $1.12 billion revenue that bourbon and Tennessee whiskey bring home to producers accounts for 70% of the $1.56 billion spirit exports market.

The top export markets are Canada—which, with $212.6 million of sales, marked a colossal growth of 111% over the past ten years—and the UK ($177.6 million). Germany and Australia pretty much tie with their spending of $136.7 million and $131.2 million, respectively. Then there’s the bureaucratic activity (or mumbo-jumbo, depending on your appetite for granular examination of international relations.) Trade agreements in recent years have reduced or eliminated tariffs in countries like Korea and Australia, which open up more export opportunities.

All this American whiskey talk, however, didn’t drown out the news about Scotch.

“When you listen to single malt Scotch drinkers talk, it’s almost like they’re having a religious experience,” said David Ozgo, DISCUS chief economist. He proceeded to explain that, as with bourbon, high-end and super premium brands are propelling the whole category. While revenues from “premium” single malts (the least expensive brands), fell by 13.4%, high-end and super premium rose by 6.8% and 6.3%. respectively. This came as little surprise just days after the Scotch Whisky Association announced that the Scotch industry is worth more than £5 billion in the UK, which outpaces two of the UK’s giant industries: computers, and iron and steel.

A small but increasing role is played by America’s boutique brands. In 2010, there were 109 independent distilleries operating; today there are more than 700. With sales of about 3.5 million cases last year, these producers account for 1.7% share of the spirits market’s volume. Ozgo noted that estimated supplier revenues was between $400 and $450 million, a sum he calculated based on data from the Alcohol and Tobacco Tax and Trade Bureau, which indicates taxes paid.

The information presented at the briefing skirted the ongoing debate around the increasingly contentious terms “craft” and “handcrafted,” which have generated class action lawsuits against false claims. DISCUS uses the term “small distillers,” which it defines as the 712 producers turning out less than 50,000 cases (the average in that group being an astonishingly small 3,000 cases). The data, however, also takes into account seventeen distilleries that produce an average of 80,000 cases.

When, after the presentation, this reporter asked about the “handcrafted” debate, Frank Coleman, DISCUS senior vice president of public affairs, noted, “Let them fight about it. Some of the finest craft products in the world are made by large companies. [Glenmorangie master distiller] Bill Lumsden is making handcrafted whisky.” It is a distinction almost unique to whisky that makes the category even more intriguing.

 

21st Annual Whisky Advocate Award: Lifetime Achievement

Tuesday, December 16th, 2014

We have two Lifetime Achievement Awards this year, for two men who have made their careers in the Scotch whisky industry. Colin Scott has served as the master blender for the prestigious Chivas Regal and Royal Salute lines of blended whisky; Duncan McGillivray has wrestled with the Victorian-era machinery of Bruichladdich and brought it to heel. We salute their achievements and dedication.

Colin Scott, Chivas Brothers

Chivas Brothers’ master blender Colin Scott has spent 41 years working in the Scotch whisky industry, having been brought up next to Highland Park distillery on Orkney.  Both his father and grandfather worked for Robertson & Baxter Ltd. (the historical core of today’s Edrington Group), so it was perhaps inevitable that he followed them into the trade, starting out as a trainee manager for The Glenlivet Distillers Ltd. in 1973.

Colin Scott ChivasEarly experience was gained in the firm’s Leith bottling plant, before a move to its Newbridge bottling site after Leith’s closure. Having embraced package quality and spirit quality operations, he joined the blending team at Paisley, near Glasgow, learning the art of blending from the legendary Jimmy Lang.

In 1989 he took on the role of master blender, initially focusing on Chivas Regal 12 year old and Royal Salute 21 year old, but also growing the two brand ‘families’ over time. In 1997 he introduced Chivas Regal 18 year old, now global leader in its category, then the 25 year old expression in 2007. Meanwhile, the Royal Salute portfolio was expanded to include 38 year old Stone of Destiny, Tribute to Honour, 62 Gun Salute, 100 Casks Selection, and Diamond Tribute.

During his career Colin has worked for just three companies. Glenlivet Distillers was acquired by Seagram Ltd. in 1978, and Seagram in turn was bought out by Pernod Ricard and Diageo in 2001, at which point Pernod Ricard took control of the Chivas Brothers portfolio.

In addition to his practical blending role, Colin has also emerged as a highly engaging and effective ambassador for the Chivas blends, traveling the world to demonstrate and discuss their virtues.

In recognition of his contribution to the Scotch whisky industry, Colin was appointed a Master of the Quaich in 2008, a decade after being inducted as a Keeper of the Quaich, Scotland’s most prestigious whisky society. —Gavin D Smith

Duncan McGillivray, Bruichladdich

If there’s anything Duncan McGillivray is known for, it’s his commitment to the Scotch whisky industry. Since he started in 1974 until his retirement in 2014, Duncan has served in a variety of roles at Bruichladdich distillery, from lorry driver to brewer to—most recently—general manager. His tenure, in fact, surpasses that of any of the distillery’s various owners.

Duncan (center) pictured with Bruichladdich distillery employees

Distillery workers gave a barrelhead momento to Duncan in honor of his retirement.

McGillivray, a prolific Gaelic speaker who grew up on a farm five miles from the distillery, is also known for his innate ability to put even the most antiquated machinery back into working order. An engineer by training, he was originally hired to be a stillman at Bruichladdich, but his technical wizardry proved useful beyond the stillroom and he became the resident engineer, repairman, and all-around Mr. Fix-It.

The distillery was shuttered in 1994, but in 2000, an English wine merchant planning to rejuvenate the place recruited then-Bowmore distiller Jim McEwan to reawaken the distillery. McEwan hand-selected Duncan to return and get the facility up and running. Duncan did that and then some. Many at the company are quick to credit his resourcefulness and skills as fundamental to Bruichladdich’s renaissance. He improvised solutions to repair and upgrade the facility’s original Victorian-era equipment, and he did it all on a shoestring budget. If a boiler broke down, everyone knew to call Duncan. If a new piece of equipment arrived and needed to be integrated into the system, call on Duncan. You could say he spearheaded the effort that turned the quaint plant with creaky machinery into a distillery with popular and cult appeal that turns out 2.5 million liters of spirit annually.

Duncan has been as critical to setting the friendly, informal mood at Bruichladdich as he was in overseeing spirit production, famously stopping to chat with tourists. Ask any Islay citizen about him and people are quick to praise him as a convivial, industrious, clever, modest friend, neighbor, and citizen who regularly throws down what he’s doing if you need his help.  —Liza Weisstuch

Join us tomorrow for the final award announcement: Distiller of the Year.

21st Annual Whisky Advocate Award: Lowlands and Campbeltown Single Malt Whisky of the Year

Monday, December 15th, 2014

Rosebank 1992 21 year old (Diageo Special Releases 2014), 55.3%, $500

The late Michael Jackson described the demise of Rosebank as “…a grievous loss,” and it remains one of the most mourned of silent distilleries, almost in the same league as Brora and Port Ellen.

There have been some very good independent bottlings of the triple-distilled Rosebank in recent times, but arguably the best  expressions have been Diageo’s 2011 and 2014 Special Releases ‘house’ bottling of Rosebank, both offered at 21 years of age. The Rosebank 21YO Bottle & Box2014 Special Release was distilled during 1992, just a few months before the distillery closed, never to resume production.

It has been matured exclusively in refill American oak casks, while some of the component whiskies in the 2011 release were matured in a combination of refill American oak and European oak casks. The result is a slightly sweeter and more textured 2014 expression, with orchard fruits gaining greater prominence, while both enjoy a pleasing degree of complexity.

Pricing will inevitably be seen as an issue with this expression, but Diageo appears to have decided that with such an active ‘secondary’ market for the Special Releases they will attempt to cut out the middleman, as it were, and the proof of the pricing will be in the selling. However, the speed at which the 4,530 bottles move off the shelves may not be Diageo’s foremost priority with this series, which serves more as a cask strength single malt showcase for its distillery portfolio.

As the Lowland single malt category is seeing a welcome revival with the development of Kingsbarns and Eden Mill in Fife and Annandale in Dumfries-shire, while several other Lowland distillery projects are under consideration or awaiting planning approval, it is to be hoped that in the not too distant future we will see new pretenders fighting the likes of Rosebank for the Lowland crown. —Gavin Smith

Whisky Advocate’s 21st Annual Lifetime Achievement Award will be announced tomorrow.

21st Annual Whisky Advocate Award: Highlands and Islands Single Malt Whisky of the Year

Sunday, December 14th, 2014

Arran The Devil’s Punchbowl III The Fiendish Finale, 53.4%, $130

John Grant of Glenfarclas distillery once told me that in his opinion no really top-quality single malt whisky had been produced in any Scottish distillery built since the Victorian era. Scanning the list of 20th century distilleries, he may have a point, but if one gives the lie to Grant’s premise, then it is surely Isle of Arran.Arran Devils PunchBowl 3 - Bottle & Box

Established in 1993, Arran has matured as a whisky-making operation as the years have passed, from the slightly panicky, scattergun approach of many cask finishes to the calm, assured, and beautifully made 16 and 17 year old single malts, with an 18 year old not too far from release.

The availability of stocks of maturing spirit in a diverse range of cask types and with a relatively wide age spectrum has allowed master distiller James MacTaggart to offer a number of well-received limited editions, marketed at affordable prices, without age statements.

‘NAS’ whisky at its best can be very good, just as it can sometimes be decidedly mediocre, particularly when the principal purpose is to eke out diminishing aged stocks. However, given a free rein in the Arran warehouses, MacTaggart has proved with his trilogy of Devil’s Punchbowl releases that he has a real mastery over their assemblage.

The third and final expression in Arran’s Devil’s Punchbowl series has been matured in eight oloroso sherry butts, five bourbon barrels, and eight French oak barriques, all of undisclosed vintages. The sherry wood-matured component has gifted this ultimate dram backbone and resonance, with dried fruits and chocolate notes, while bourbon barrels have added a soft vanilla sweetness, and the French barriques provided spicy oak.

Whisky from each cask type at just the right age and in just the right proportion has resulted in a complex and harmonious yet individualistic whole, showcasing Arran at its very best. —Gavin Smith

The Lowlands and Campbeltown Single Malt Whisky of the Year will be revealed tomorrow.

21st Annual Whisky Advocate Awards: Islay Single Malt of the Year

Saturday, December 13th, 2014

Signatory (distilled at Laphroaig) 1998, 60.8%, £100

Another toughie. The best have been small batches this year: Lagavulin’s Feis Ile bottling, Bruichladdich’s Bere Barley, and the coming of age of Port Charlotte. The winner however was that rarity, Laphroaig in sherry.

Signatory 1998 distilled at LaphroaigI know that the official line is that Laphroaig is best suited to American oak casks; they give the whisky a sweet element to balance its tarry, seaweedy depths. They work, no doubt about it, but you know there’s just something about this big bruiser of a single malt that works when given longer-term maturation in sherry wood.

Here you had the dark fruits of the cask melding with the distillery’s creosoted depths, while the medicinal iodine-like element, which was very much to the fore, found an ideal partner in the resinous richness of the wood. The smoke was fully integrated, running alongside all of this complexity, adding aromatic and textural layers to the whole package. And, perhaps most surprising of all a sweet fruitiness ran in the middle. It was also one of those whiskies with a character I’m getting obsessive about; the effect of long, controlled oxidation. Air is the forgotten element in whisky aging. Complex and compelling.

It is also evidence, if it were needed, of the continuing consistent excellence of the casks being bottled by Signatory. Independent bottlers are, for some reason, being slightly overlooked. Seek them out and snap up the best bottlings. Yes, this was limited and has undoubtedly gone by the time you read this (you were given fair warning!), but seek out great whisky bars and see if they have one squirrelled away. And yes, let it be said that this is the standard that the new official 15 year old should be aiming at. —Dave Broom

Be sure to join us tomorrow; we’ll announce our Highlands and Islands Single Malt Whisky of the Year.

21st Annual Whisky Advocate Awards: Speyside Single Malt Whisky of the Year

Friday, December 12th, 2014

Craigellachie 17 Year Old, 46%, £83

This was tough, almost impossible in fact. There was a stellar tranche of Glenfarclas Family Casks whose 1987 Cask #3829, was the best overall Speysider in terms of liquid for me. For sheer consistency, look no further than Glenfarclas. It was pushed hard by an amazing Cragganmore bottled for Friends of the Classic Malts. Then Craigellachie Press Packhow could you ignore the remarkable revamp of Mortlach, which showed the layered complexity that lies in this distillery’s make, and that there is more to the beast of Dufftown than heavy sherry?

But for me they were shaded by the quartet of Craigellachie releases. Obviously, the quality is there. No one will be disappointed by these. The packaging is a thing of quirky beauty. All are bottled at 46% with no chill-filtering and no caramel. But Craigellachie gets the nod for what it says. This is one of those rare beasts, a statement whisky. Let’s face it, none of us had really tried Craigellachie. The odd single cask maybe, but these were never more than snapshots, often with a weird Instagram filter on top.

The Craig is defiantly old-fashioned. It’s proud to say the new make is deliberately sulfury. The 17 year old is fleshy, with heavy florals, a hint of pineapple, and a little of the vetiver which grows in time. Complex, in other words. It sticks to the palate and forces you to appreciate its complexities. It is uncompromisingly itself, so that you have to appreciate it on its terms. The liquid showed us that rare thing in single malt: something completely new. Yes, it is left-field, it is brave, it is bold, but it is also delicious…and you don’t need a second mortgage to buy a bottle. —Dave Broom

The Islay Single Malt of the Year will be revealed tomorrow.

21st Annual Whisky Advocate Awards: Blended/Blended Malt Whisky of the Year

Thursday, December 11th, 2014

The Last Drop 50 year old, 50.9%, $4,000

The story is compelling. In 1972, a batch of more than seventy malts and twelve grain whiskies were blended together and left to marry in sherry oak casks. Their intended destiny was to become an agreeable 12 year old blended Scotch whisky. Each of the constituent mature whiskies had been distilled between the 1940s and The Last Drop 50 year old1960. These days, we lament the loss of many of the distilleries where those historical liquids originated.

The sherry casks were disgorged for bottling and the contents consumed through the 1970s, around the dance floors of noisy clubs and across smoky public bars in provincial hotels. However, in the darkness of a warehouse at Auchentoshan distillery, three casks were overlooked, forgotten about for nearly four decades. By good fortune, they were uncovered by the gentlemen of The Last Drop Distillers Limited. They were astounded by the flavors and smoothness produced after this lengthy, inadvertent sherry maturation. Naturally, they set about acquiring the casks, subsequently releasing just 1,347 bottles. Back in 2008, The Last Drop 1960 was one of this magazine’s top ten whiskies of the year.

Guilefully (cognizant of the company name), they tactically reserved a quarter of the volume and risked re-casking it for further maturation in small, fresh sherry casks. After four years of careful observation, the youngest liquid in the blend had comfortably surpassed 50 years old. It was time to taste the results.

When I wrote my original review, I found a nose of maple syrup, roasted spices, pomegranate, cilantro, and mushrooms soaked with beefsteak juices. The luxurious mouthfeel oozed with malt, molasses, and sherry concluding with a dry, resinous finish. The amazement experienced in the texture and mouthfeel by those discerning drinkers who have developed their palates is something to behold. Be under no illusion: this is epic whisky.

While this blend was carefully selected for this award purely for its outstanding experiential qualities, there are only 388 bottles and the price tag cannot be ignored. Sure, it costs twice as much as The Last Drop 1960, but it is much scarcer: for every two bottles of 50 year old, there were seven bottles of 1960 released. Put it in context with the prices charged for some 50 year old single malt whiskies released in 2014, and this 50 year old blend of malts comes in at under one sixth of the price or less. Trust me, within the oeuvre of blended Scotch whisky, The Last Drop 50 year old is truly one of the greats. —Jonny McCormick

Join us tomorrow for the Speyside Single Malt of the Year announcement.

21st Annual Whisky Advocate Awards To Be Announced

Wednesday, December 3rd, 2014

The Whisky Advocate Awards are less than two days away!

wa.awards2015.logThe 21st Annual Whisky Advocate Awards will be announced right here on the Whisky Advocate blog beginning this Friday, December 5th. As the awards are announced, they will automatically be published to the Whisky Advocate Facebook page and the Whisky Advocate Twitter feed (@whiskyadvocate).

The Whisky Advocate Awards exist to recognize excellence in the world of whisky. Now in its 21st year, the program is simply about the world’s greatest whiskies and distilleries, and the individuals who make and promote them. As always, these awards are not simply assigned to the whiskies that get the highest ratings in our reviews. The winners might be the highest-rated, or they might instead be the most significant, or the most important, or represent a new direction for a category or niche. The awards process is not, in short, a mere numbers-based formula. It is recognition of a combination of excellence, innovation, tradition, and…simply great-tasting whisky. Our Buying Guide reviewers reach a consensus on the awards.

These awards are the oldest and longest-running annual whisky awards program. We taste and sample over the course of the year, at year’s end we consider and confer, and then we make our decisions based solely on the merits of the whiskies…as we have done for over twenty years. We give you our word: that’s how it will continue to be.

Stop by each day to get the winner and read our commentary on the whisky and why it was chosen. Here’s how they’ll roll out, starting with the American whiskeys and progressing around the world to wind up in Scotland, followed by our Lifetime Achievement Awards and the big one: Distiller of the Year!

December 5: Craft Whiskey of the Year

December 6: American Whiskey of the Year

December 7: Canadian Whisky of the Year

December 8: Irish Whiskey of the Year

December 9: Japanese Whisky of the Year

December 10: World Whisky of the Year

December 11: Blended/Blended Malt Whisky of the Year

December 12: Speyside Single Malt of the Year

December 13: Islay Single Malt of the Year

December 14: Highland/Islands Single Malt of the Year

December 15: Lowlands/Campbeltown Single Malt of the Year

December 16: Lifetime Achievement Awards

December 17: Distiller of the Year

Be sure to check in every day, and join the lively conversation that these announcements always set off!

Cara Laing — In 140 Or Less

Monday, December 1st, 2014

Author - Caroline DewarCaroline first met Cara Laing when she was a young, very capable marketer at Whyte & Mackay. She then went on to do good things at Morrison Bowmore before joining the family firm, Douglas Laing & Co., in 2013. She works alongside her father, Fred Laing, as head of brands marketing, looking after all aspects of marketing and communications; and she’s still young! This has been a momentous eighteen months; she also got married and became a Keeper of the Quaich.

What’s the view from your office window? Truthfully!

The sun is shining, rather unusually and I can see my old school from my office window!

Hope that’s a good memory! You studied marketing at uni and work internationally. Do you speak any foreign languages?

Definitely: my closest friends are from there.

I claim to speak French. Would like to be much better. France is a key market for us so would be good to speak it confidently.

It’s easy, honest! You got married fairly recently. Does the job get in the way of home life even though you work together?

We don’t allow it to! We have love for whisky but we also have strict ground-rules – we don’t talk work over the weekends or once we get in the car to head home after work.

Sounds an excellent rule. How much do you travel for work?

A sensible amount; about 2 long distance trips a year and a number of shorter key European market ones. Love meeting trade and consumers in markets. Key part of the job.

Cara Laing 2It is indeed. Loved those bits when I was marketing whisky. Was it always the plan to join the family firm? If so, did you feel you had to earn your stripes elsewhere?

Definitely not! After uni it was the last thing I intended; didn’t even like whisky. By sheer chance found myself at Whyte and Mackay and loving it. Then on to Bowmore.

And then?

Only as the chance arose here that Fred suggested I come on board. He always said if I joined, I’d have to add value, bring experience and prove my worth!

Sensible – and must be rewarding.

Yes; very special coming in every day to work alongside your dad in a company your grandfather established.

Very cheeky question here: you’re third generation in the family company. Will there be a 4th?

One day, I hope. But our kids would be encouraged to do whatever they have a genuine passion for; that said, it would be rather nice if their passion was also whisky!

Nice answer.
Is social media now too much of a focus in marketing?

Not for smaller companies like us. An amazing way to reach consumers: very targeted and cost-effective. Allows us to get across brands’ personality / character.

Interesting and makes sense. I hear opposing views out there.
Do you get involved in blending/cask choices – i.e. do you have a good nose?

Fred’s great at involving me in both. Some of our labels carry my tasting notes which is lovely. It’s wonderful, a very fun part of the job. Now working on a vatted malt.

So your nose is good, or being trained.

Yes, I do have a good nose. My tasting notes are getting ever more descriptive; so sometimes have to tone them down a bit!

Much as I enjoyed marketing, I’d love to come back as a blender!
More use of whisky in cocktails with mixers including malts – yes or no? Purist or experimenter?

Good question, depends on my mood! I’m all for experimentation to bring new people in.

Any you like yourself?

Traditional whisky cocktails like Whisky Sours – Big Peat phenomenal in a Smoky Whisky Sour – but I prefer my malts straight up: no water, no ice, just 100% natural.

I love to try new things but tend to go back to the purist version.
Any new expressions in the offing you can tell us about?

Working on a new vatted malt – maybe joining the Big Peat, Scallywag, Timorous Beastie family next year. Been fun one to work on and excited to see

how consumers respond.

Will look forward to it. Your brands have won plenty of awards; Big Peat fairly recently. How much do they matter/help?

Always a good seal of approval. Douglas Laing is known for high quality. So consumers know to trust us but awards are a lovely addition and we’re happy to receive them!

Some of your label designs are more innovative & more interesting compared to other companies; e.g., Big Peat, Timorous Beasties, Scallywag. Was that your doing?

A real double act: Fred and me. We both love creative packaging. A great way to punch above your weight and get noticed on-shelf, without big marketing budgets.

They’re very attractive, especially the Timorous Beastie mouse.
Would you agree you need a passion for whisky to market it properly? Can it be done without it?

You must have enthusiasm. It can’t be faked if out meeting people at whisky shows etc. or you’ll be found out. Also, for me, leads to the creativity, ideas, work ethic.

Cara Laing and her father, Fred Laing

Cara Laing and her father, Fred Laing

Amen to that. Seen enough graduates who just want to “tick off” a whisky on the resumé.

Any dreams to own a distillery or is the company happy as is?

Maybe one day. Currently focusing on brands and seeing what happens next in the industry. Many changes of late so we’ll see but no rush for one, nice as it would be.

Women who like whisky have strong character/opinion. Is it patronizing to market to them differently from men?

Yes and no. I’d hate to see “a whisky for girls” BUT I do think there are subtle ways of communicating to women about whisky.

Such as?

Long serves where it’s tempered a little or just less butch marketing platforms. And David Beckham is indirectly probably a great way to interest women in whisky!

Well, he interests me! And that’s without the whisky.
You’ve said you like to run. Just gentle exercise or something more committed than that?

Ran a marathon; would love to do another. Right now only a 1 hour run a few mornings a week. It’s tough on dark, cold mornings at 6 a.m.! Been known to turn off alarm and snooze!

I wouldn’t even run to the end of my street.
I hear you also like to bake. How did that come about?

I’m new to baking. It was the Great British Bake Off that inspired me!

Any specialty?

Still learning but make a mean banoffee cake. Full of stuff bad for you but tastes so good. A favorite with Chris and Fred and pairs beautifully with a dram of Scallywag!

A new line for Douglas Laing & Co…maybe.
You’re now a Keeper of the Quaich. What does the induction ceremony involve?

If I told you…I’d have to kill you!! An amazing ceremony. Must be truly exceptional for non-Scots: full of old Scottish tradition and great whiskies! A huge privilege.

What does Keeper of the Quaich do for the industry?

From my perspective, it’s the ultimate acknowledgment of your commitment to Scotch whisky; it’s for those who go above and beyond the 9-5 whisky “job.”

Your ambitions for a) the company and b) yourself; anything unfulfilled?

To continue growing and delighting our customers but we don’t want to get too big; we like being specialist and hands on.

And yourself?

Lots! I’m heavily involved in our production department but keen to have knowledge of all elements from sales to logistics; finance to stock management.

Yes but personal ambition?

Oh, right. Skydiving! I have an overwhelming fear of heights and don’t terribly enjoy being in a plane. To combine both and overcome my fears would be amazing. One day!

Lastly: what is your desert island dram? You’re allowed to appreciate the work of others!

Our most recent Port Ellen release; genuinely the most remarkable whisky I’ve ever tried. Sentimental value, too; it was my grandfather’s favorite distillery.