September 30th, 2010
I’m afraid that I’ll have to cut short our exciting week of opinion and debate. Due to a family emergency (my father passed away yesterday) I will not be able to continue blogging for the next several days.
Please do continue on without me. And, as I was just reminded, let’s not take all this talk about whisky too seriously. It is only whisky, after all.
September 29th, 2010
Yet so many times they think it is.
Don’t get me wrong. There are many talented whisky-makers out there. I have great respect for what they do, and they’re putting out some very nice, enjoyably diverse whiskies. But they have to be pretty naive to think that every whisky they put out is a classic.
Still, many producers, distributors, retailers and marketers in the industry feel this way. They get upset with me when I don’t give them a great rating.
In some ways, I can’t blame them. They’ve been conditioned to believe all their whiskies are great. These days, it seems like even “average” whiskies can win a medal (for a fee!) and there are recognized voices in the industry reviewing whiskies whose ratings average over 90. It’s no wonder that they get upset when I only give them an 86 (gasp!) which, in my view, is a very good whisky.
But, the really smart whisky producers take off the rose-colored glasses. They learn from constructive criticism, rather than dismissing it or being upset by it. They actually go out and try their competitor’s whiskies–especially the highly rated ones–in attempt to understand how they can improve their own product.
In the long run, it’s the producer who is constantly striving to create the perfect whiskey, although deep down inside they know that such a thing may not exist, who usually comes out on top in the long run.
September 28th, 2010
I am asking everyone who works in the whisky business to identify themselves when commenting on this blog (or other blogs and forums, for that matter) on topics relating to your brands.
The anonymity of social media can often be a good thing. People can be honest and open with their feelings.
But people can also take advantage of this anonymity. There have been many times when I’ve given a mediocre or poor review of a whisky (or when you have commented unfavorable about a whisky), only to have someone chime in and say how great they think the whisky is. They usually are new to WDJK. And, although they might use a fictitious name and email address, if they aren’t careful enough, I can trace their URL or IP back to a corporate whisky address.
When I catch someone pumping up their brand, I call them on it. I have done so here on WDJK several times. The list of guilty parties range from the largest down to the one of the smallest and others in between. (I’m not going to list specific brands. It will take me a long time to go through my 987 posts and your 16,610 comments and find them, and I don’t have the time right now.)
It doesn’t happen often, but it is still going on (as recent as this year on WDJK). I’m asking all those involved in the whisky industry to be fair and honest when using social media. If you work for a company and your comment is specific to one of your brands, identify yourself.
September 27th, 2010
“This is our first creation in 52 years, and it really is a creation…” –Maker’s Mark President Bill Samuels Jr., The Huffington Post.
I’ve been reading comments like this about the new Maker’s Mark “46″ Bourbon everywhere, not just in The Huffington Post. It’s the headline of most articles announcing the new bourbon, like here in Forbes. And when it’s not in the headlines, its usually stated somewhere in the article itself, like here in the Philadelphia Inquirer. Heck, it was even the headline in the press release put out on the wire.
While the statement sure is catchy, it’s not completely accurate. It’s really the third new Maker’s Mark bourbon in more than 50 years. In addition to Maker’s 46, there was a 101 proof Gold Wax expression (basically a higher proof version of the standard Red Wax bottling) and also a Black Wax “Select” which had older whiskeys in it. (I have included a photo of my bottle of the Black Wax version, next to a Red Wax bottle, below. I drank the two Gold Wax bottles I had.)
These whiskeys were not released in the U.S. (I picked up my bottles in Duty Free.) Still, they are different expressions of Maker’s Mark.
Don’t get me wrong. I really like the new Maker’s 46. And I have great respect for Bill Samuels, Kevin Smith (Master Distiller at the time), and the rest of the team at Maker’s. I just think that saying it’s the first new Maker’s Mark bourbon in over 50 years is stretching the truth a little bit.
How about you? Read any whisky marketing lately that didn’t come across as 100% accurate?
September 25th, 2010
I have so much rattling around in my brain right now, I’m putting up this bonus weekend post before my evil twin takes over on Monday.
This past year we saw the Anchor Distilling Co. sold to the Griffin Group. Then we also saw Tuthilltown Spirits “Hudson Whiskey” brand sold to William Grant.
This is just the beginning. Count on it!
Make a list of the most reputable craft distillers (both here and abroad) who are putting out a clean product with strong business models, and I willing to bet that most all, if not all, have been approached by larger companies who want to buy them. In fact, I feel quite certain that there will be more announcements of alliances between craft distillers and larger companies in the future.
Why? Craft distillers need the money. They want to make a quality product, but they are also faced with mounting bills and need to put out something to pay off these bills. That’s why you’re seeing a lot of young whiskeys put out on the market–many of them too young!
An infusion of capital will allow them to invest in quality equipment, storage facilities, and barrels. They will be able to hire distillers (and consultants) who know what they’re doing. Moreover, it will allow them to age their product longer so it is fully matured before being put on the market. They will be able to increase production. Plus, the right buyer will get their product into distribution channels, increasing circulation–and sales!
It all makes sense. It’s going to happen. Again and again.
Care to take a guess at who you think will be next?
September 24th, 2010
Yes, we are being heard!
Back in June, I reviewed a Chieftain’s 25 year old Port Ellen whisky. You can see here that I gave it a good review, but not a great review.
In the review, I wrote “I think bottling this at 46% without chill-filtering, or perhaps even cask-strength, would have helped the flavors “zing” (and elevated my rating).”
Well, two days ago I received this note from Chieftain’s importer to the U.S.:
“Based on your previous Chieftain’s reviews, we decided to take your advice and bottle all future expressions at 46% or cask strength. We have a few scheduled to be bottled in mid October. I will keep you posted and send the samples for your review.”
This is great news! Well done, Chieftain’s!
September 24th, 2010
I have decided that next week on WDJK will be “Things that piss me off” week.
For those of you who know me, you know that I try my best to be a nice guy. I do my best to avoid conflict. Life is just too short to make a big deal about petty bullshit.
However, there are several things that (maybe) don’t go as far as pissing me off, but they really are bothering me. Some deal with issues going on in the whisky business that shouldn’t be going on–things that I think just aren’t fair, and it’s time I told you what they are.
Others deal with statements that other people have made, and you may or may not agree with me. But we can get a discussion going and debate each topic.
I will put up one post each day, for five days straight. And yes, my posts will be very specific. They will address various whisky brands, whisky companies, and maybe even a whisky writer.
I’ll see you on Monday.
September 24th, 2010
GlenDronach joins the “fill your own bottle at the distillery” trend. Details below.
INTRODUCING THE GLENDRONACH DISTILLERY MANAGER’S CASK
Visitors to the GlenDronach Distillery in Aberdeenshire this autumn can now fill their own special bottle from the Distillery Manager’s Cask.
Alan McConnachie has personally selected a cask for bottling – and people visiting the distillery can take home a unique malt they have personally decanted from the cask.
Alan has chosen a single cask GlenDronach (No. 564) distilled in 1993, aged for 17 years in an Oloroso sherry cask and bottled at cask strength 58.4% vol. Each bottle is hand-labelled by the visitor, hand-numbered and signed by Alan. A record is then kept in the Distillery Manager’s book.
He commented: “This is a superb expression from 1993. Its appearance is startling – a pronounced red wood glow with a rich gold edge. On the nose, earthy elements merge with sweet fine oak aromas complemented with sweet cloves and allspice. And on the palate, mocha and hazelnut influences emerge, leading to a sweet rich finish. It’s spectacular.”
The bottles are exclusively available from the GlenDronach Visitor Centre at £66.99 per bottle.
Contact the Visitor Centre for more information on 01466 730 202 or email info@glendronachdistillery.co.uk
GlenDronach Distillery, Forgue by Huntly, Aberdeenshire AB54 6DB.
Our picture shows a recent visitor, Mr Jimmy Cairns (left) from Falkirk in Scotland, with GlenDronach’s Alistair Walker, after buying the 1993 bottle, with Alan McConnachie’s cask in the background.
September 24th, 2010
Dominic Roskrow reviewed this whisky already on WDJK here. Some of you have been asking for comparative reviews, so here’s my take on it. (He liked it a little more than I did.)
Laphroaig Triple Wood, 48%, $100
Similar to Laphroaig Quarter Cask, but also finished in oloroso sherry casks. Fruit and smoke: fleshy red berries, red licorice, toffee, ripe barley, coal tar, sun-baked seaweed, peat smoke, and a hint of coffee grounds. Tarry finish. I rated the Quarter Cask a 91, and I think this whisky is in the same ballpark. If you like sherry-influenced whiskies, then go for the Triple Wood. If not, then consider the Quarter Cask. (Currently Exclusive to Travel Retail and European specialist retailers.)
Advanced Malt Advocate magazine rating: 90
September 23rd, 2010
I participated in this event last year (at Maker’s Mark Distillery) with Kevin Smith (then Maker’s Mark Distillery Manager) and John Campbell (Laphroaig Distillery Manager). It was a great time. This one looks like it will be a lot of fun too!
Live Online Whisky Tasting at 2pm Today!
Laphroaig Islay Single Malt Scotch is inviting you and your readers to experience a taste of Scotland with a flavor of Spain for the fourth annual Laphroaig LIVE online tasting event that will be broadcast from the Harveys’ Bodegas in Jerez, Spain. This year’s webcast will delight whisky and sherry lovers from across the world with tastings of Laphroaig Quarter Cask, Laphroaig Triple Wood, Laphroaig 25 Year Old, Harveys Fino and Harveys Oloroso. The event will take place on Thursday, September 23, at 2 p.m. EST and will be accessible to all by visiting http://live.laphroaig.tv.
Laphroaig Distillery Manager John Campbell, Laphroaig U.S. Brand Ambassador Simon Brooking and Harveys Bristol Cream General Manager Jose Antonio Sauto will come together to celebrate the distinctive taste of Laphroaig expressions that have been matured in Sherry casks. The online tasting and educational seminar will give viewers an inside look into the ‘marriage’ between the Sherried oaky flavors derived from the Oloroso Sherry casks and the sweet flavors from oak bourbon barrels, comparing the flavors of each expression through its maturation process.
For more information on Laphroaig LIVE 2010, including access to the free embed code, please visit http://www.marketwire.com/press-release/Laphroaig-Invites-Whisky-Fans-Experience-Taste-Scotland-With-Flavor-Spain-1320257.htm.
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