16 January 2019

Wemyss Malts Tweet Tasting


More social media based dramfotainment you say? Well allow us to very gladly oblige!

We’re dramspankingly delighted to announce that on February 20th, we’ll be teaming up again with our very good friends at Wemyss Malts, to pour and explore a wealth of their whisky wares.

Full details and tasting line up to follow soon, but if you would like to take part in what promises to be an epic evening of whisky exploration, click here to register your interest by emailing your name, address and Twitter handle, remembering to mark the subject line: #WemyssMalts

The closing date to register is January 31st, and if you are registering to take part please make sure that you will actually be free on the evening of February 20th to take part!

Even if you're not one of the selected Tweet Tasters, it'd be great to have you following all the evenings dramfotainment. So we look forward to seeing you over on Twitter on February 20th at 7pm GMT via #WemyssMalts
 
Registration open to over 21's only!
 
For more information on Wemyss Malts, visit: wemyssmalts.com
 
@TheWhiskyWire
@WemyssMalts
#WemyssMalts
 
Be part of the dramfotainment!

9 January 2019

MacNair's Tweet Tasting


Continuing our teeming throng of industry leading Twitter trending Tweet Tastings, we’re absolutely thrilled to announce that on February 13th, we’ll be teaming up again with our good friends at the GlenAllachie Distillery, to share, sip and savour the first three releases from their new MacNair’s blended malt Scotch whisky range.

MacNair’s, which has been described as a range of peated blended malt Scotch whiskies that revive a traditional brand with contemporary twist, have been produced using a combination of peated Islay and peated Speyside malts, blended together with older whisky from GlenAllachie by Master Distiller Billy Walker.

If you fancy being part of an evening brimming with blended bounty click here to register your details by emailing your name, address and Twitter handle, remembering to mark the subject line: #MacNairsWhisky

The closing date to register is January 24th and if you are registering please make sure that you will actually be free on the evening of February 13th to take part!

Even if you're not one of the selected Tweet Tasters, it'd be great to have you following all the evening’s dramfotainment. So we look forward to seeing you over on Twitter, on February 13th at 19:00 GMT via #MacNairsWhisky

Registration open to over 21's only!
 
For more info on MacNair’s, visit: macnairs.com
 
@TheWhiskyWire
#MacNairsWhisky
 
Be part of the dramfotainment!

7 January 2019

Whisky Insiders Interview - David DeFazio



Company:
Wyoming Whiskey

Job:
Founder

Website:
wyomingwhiskey.com



How long have you been working in the whisky industry?
Since June of 2006, when my partners and I decided to build a distillery in Kirby, Wyoming.
 
What has been your biggest career highlight to date?
There have been two. The first was when our Barrel Strength Bourbon was named one of the top 10 whiskies in the world. The second was when we entered into a strategic partnership with Edrington this September. It is an honour to be selected as the American whiskey company that they believed would best compliment their world-class family of whiskies.
 
Can you remember your first dram, and indeed what it was?
I wouldn’t have called it a dram at the time, but my dad introduced me to Elijah Craig 18 when I was in law school. It was the first whiskey that I sipped and enjoyed the flavour profile, instead of shooting it while drinking beer with friends. That opened my eyes to what whiskey, and bourbon in particular, could be.
 
What does whisky mean to you?
Whisky has meant a number of different things over the years. There are so many different layers to it that it’s hard to make one simple statement. But I suppose it means showing the world how great the craft whisky category can be by building a product from the ground up, using locally-grown grains, and working every day to improve the quality of our products. The more refinements that we put into each bottle results in an increasingly complex and versatile spirit that stands alone in a confused landscape of options. I have always been competitive and whiskey is a way to channel that drive. 

Where would you like to see yourself in five years’ time?
I would like to see our entire line of whiskies referred to as the best bourbons and American whiskies in the market with a global presence.
 
What was your last dram?
I enjoyed a glass of our Single Barrel Bourbon with my father last night. Single Barrel is a very limited release each fall that represents the top 1% of the barrels that we harvest each year. It’s rich, complex, and smooth as hell.
 
Do you have a favourite whisky and food pairing combination?
I don’t. I generally don’t drink whiskey with a meal. I prefer to have a cocktail before dinner or a glass of whiskey after a meal, but not while I eat.
 
What’s your favourite time and place to enjoy a dram?
Sipping on a glass of whisky, over a couple of rocks, at the lodge after a day of fly fishing with friends.
 
What do you think is going to be the next big thing on the whisky horizon?
While new products will continue to hit the shelf, I think we will see some contraction. It’s tough to remain relevant with so many options available to consumers unless your product is exceptional and generates a following. Small whisky brands don’t receive the same attention from distributors as well-established brands, nor do they generally have the financial resources necessary to effectively market their products. It’s unfortunate, but a reality. Trust me, Wyoming Whiskey has felt all of the growing pains. But after the contraction I think you will see a stronger, but narrower, craft whiskey shelf.
 
What’s the one dram you couldn’t live without?
There is no such thing!

Many thanks to David DeFazio. Who will be our next Whisky Insider? Click back soon to find out!

3 January 2019

Quick Fire Whisky Tasting Notes

GlenDronach Grandeur - Batch 10
27 Year Old Single Malt Scotch Whisky
 
 
Nose: Wondrous wave upon wave of Demerera rum drenched sultanas – warm cherry Bakewell tarts - Battenberg cake, oozing with apricot jam around its edges - spiced baked apples – Gower Cottage chocolate orange brownies – prunes steeped in tea – aged balsamic vinegar - damp sherry cask staves – old dusty bookshelves – echoes of cedar wood - freshly polished oak furniture and subtlest suggestions of poly cement (Airfix) glue.
 
Palate: Tart blackberries dusted with icing sugar – more of those tea steeped prunes – sherry soaked sultanas - clove studded orange – McDonald’s apple pie, with its cinnamon levels cranked up to 11 – warm treacle tart - chocolate covered coffee beans – Kirsch soaked cherries - black truffle oil and a pinch of ground mixed spice.
 
Finish: A full on, feisty finish, which keeps on delivering all the decadently delicious delights, that it offered up so opulently well on both the nose and palate.
 
Summary: Grandeur by name, most definitely grandeur by nature! A superbly well-balanced belter from GlenDronach. Previous batches of their Grandeur releases have been pretty dram epic, but this one has notched itself up into the category of outstanding!