Posts Tagged ‘Kininvie’

And now…Kininvie!

Wednesday, October 23rd, 2013

Dave Broom William Grant & Sons are doing a fair impersonation of the London bus syndrome; you know, nothing for ages, then five come along at once. Following the recent new Glenfiddich Soleras, Balvenie’s latest Tun 1401, and Girvan Patent Still comes potentially the firm’s most exciting release yet, the first official bottling of Kininvie, called Batch Number One. At 23 years of age it is made up of whiskies distilled when the distillery was established in 1990.

Kininvie can lay claim to be one of the most obscure in Scotland. Built in order to ease pressure on Glenfiddich and supply whisky for Grants’ blends (and in more recent times, for Monkey Shoulder), it has never been bottled under its own name.

IMG_1910These important responsibilities could justify why this has happened, but 20 years is a long time for malt lovers to wait. Was it always the intention to hold fire for so long? “I’ve been here for 17 years,” says Brian Kinsman, Grant’s master blender, who has masterminded the release. “Every year we’ve had a discussion about Kininvie, so I don’t think you can say that there was any pre-determined plan.

“One thing in our favor is that we do tend to keep stuff, and the mentality for as long as I’ve been here is to keep hold of it and wait until the right moment. It’s here.”

The Kininvie stillhouse sits between Glenfiddich and Balvenie, and stylistically the whisky is a midpoint between its two sisters. It has its own dedicated 10,000 liter mashtun in the Balvenie mash house (though it doesn’t use any of that distillery’s floor-malted barley) and its own tun room as well, with three new washbacks (out of six in total) being installed at the time of writing.

The stillhouse, often rather cruelly dismissed as no more than a shed, contains nine stills in three sets; one wash to two spirit, the spirit stills being roughly similar to Glenfiddich in shape and size, the wash stills being tall and onion shaped. The cut point is high, thereby avoiding getting heaviness from such small stills.

Aging takes place in a variety of woods: first fill bourbon (predominantly for Monkey Shoulder), refill, and some sherry.

When you compare its new make to Balvenie, Kininvie is on the floral side of the spectrum (think geraniums), lighter and sweeter with less thickness on the tongue, lower vanillin and cereal, but a more lifted, estery fruitiness, and a long silkiness on the palate.Image 2

It is this mix of flowers and fruits which predominate in Batch Number One. Bright gold, the nose immediately offers up fruit blossom, wild flower meadow, sugared plums, and an old-fashioned sweet shop. Water brings out grass and pineapple. The oak is very restrained, allowing the palate to build in sweetness with supple weight, star fruit, white peach, and light citrus on the finish. It’s very Grants, in that there are hidden depths if you take the time to look, yet is substantially different from its siblings.

The downside for malt whisky completists is that Batch Number One will only be on sale in Taiwan, itself a clear indication of how the malt category has evolved since the day that Janet Sheed Roberts opened the distillery. Then, the category was in its infancy, only just breaking out of being the preserve of a few connoisseurs. Taiwan was chosen because it is now a mature — and very modern — malt market.

The name — and Kinsman’s revealing of the depth in stock — suggests that this might be the start of a regular series of Kininvie bottlings. “We could do that,” he says, “but if we do, it will be more of a slow drip.”

Kininvie Batch Number One 23 years old, 42.6%, retails at TW$4,500 (US$153) for a 350 ml bottle, or two for TW$8,000 (US$272).

WhiskyFest New York 2013 Seminar Topics Announced

Wednesday, March 27th, 2013

I wanted to share with you our list of seminar topics and whiskies scheduled for the WhiskyFest New York 2013 weekend. The seminar program, outlined below, will take place on Saturday, October 12th.

Some of the whiskies are being produced and bottled just for this event–you won’t see or taste them anywhere else. They’re still “work in progress” and are identified as TBD (to be determined). We are very excited about the program and the whiskies. Hopefully you can join us. I’ll provide additional updates as we get closer to the event.

WhiskyFest New York 2013 Seminar Topics

Wanted: Dead or Alive

A tasting of rare whiskies: two from demolished distilleries and two from active distilleries. Industry experts will be on-hand to describe these whiskies and what makes them so special

Moderator: Jonny McCormick

  • Glenury Royal 23 yr. old, bottled in 1997. A rare bottling of single malt scotch from a distillery that last produced in 1983.
  • Stitzel-Weller bourbon (TBD). This legendary bourbon distillery closed in the early 1990s. We will taste something rare from the Diageo stocks that remain.
  • Kininvie (TBD). Relatively new distillery owned by William Grant and on the site of Glenfiddich and Balvenie, but rarely ever bottled and never imported to the U.S.
  • Sazerac 18 yr. old Rye. This is the first-ever release of this now legendary rye whiskey, Distilled in 1981 and  bottled in 2000.

 

Glenmorangie-Pride-1981LR-300x200Whisky Legend #1: Jimmy Russell

We spend time with Wild Turkey Master Distiller Jimmy Russell, talk about life and whiskey, and taste a very special Wild Turkey whiskey selected by Jimmy.

Moderator: Lew Bryson

 

 

12 in all the World

The world’s best whiskymakers each produce just twelve bottles of a whiskey exclusively for WhiskyFest, never to be tasted anywhere else. Ever. (Whisky specifics TBD.)

Moderator: Dave Broom

  • Ardbeg
  • Balvenie
  • Highland Park
  • Aberlour

 

Auchentoshan 1979 OlorosoWhisky Legend #2: Jim McEwan

We spend time with Bruichladdich Whiskymaker Jim McEwan, talk about life and whisky, and taste a very special Bruichladdich selected by Jim just for this occassion.

Moderator: Dave Broom

 

Scotch & Chocolate

Whiskymakers collaborate with chocolatiers, each pairing a whisky with a specific chocolate. Both the whiskymakers and chocolatiers will be on the panel to discuss their parings. (Details on the whiskies and chocolates TBD.)

Moderator: Gavin Smith

  • Compass Box (Featuring John Glaser of Compass Box)
  • Glenmorangie (Featuring Dr. Bill Lumsden of Glenmorangie)
  • Dalmore (Featuring Richard Paterson of Whyte & Mackay)

 

Talisker lunch

We taste a special selection of four different Talisker whiskies.

Moderator: Dave Broom

 

Balvenie TUN1401-Batch5_ComboLR1-225x300Whisky Legend #3: Parker Beam

We spend time with Heaven Hill Master Distiller Parker Beam, talk about life, whiskey, and his recent diagnosis of ALS, and taste a very special whiskey selected by Parker.

Moderators: Lew Bryson & John Hansell

 

Where Whisky is Heading

Taste the hottest, cutting edge whiskies along with the master distillers and blenders who are making them.

Moderator: Dominic Roskrow

  • The evolution of US Artisan distilling: Anchor Hotalings
  • Bourbon Innovation: Something new and special from Buffalo Trace (TBD)
  • Japanese whisky boom: Something new to the U.S. from Japan’s Nikka whisky company.
  • The trend towards blended malts. Featuring Blue Hanger, Whisky Advocate Blend of the Year

 

The Best!

Taste several of the Whisky Advocate award winning whiskies, along with Whisky Advocate’s esteemed whisky writers who chose them.

Moderator: John Hansell

  • Glenmorangie Pride 1981 Vintage (>$3,000/bottle!): Gavin Smith
  • Four Roses 2012 Limited Edition Small Batch: John Hansell
  • Auchentoshan 1979 Vintage: Gavin Smith
  • Balvenie Tun 1401: Dave Broom
  • Lot No. 40: Davin de Kergommeaux
  • Yellow Spot: Dominic Roskrow
  • Corsair Triple Smoke: Lew Bryson

(Please note: whiskies subject to change)