For more than 200 hundred years, the humble town of Kilbeggan produced a whiskey beloved the world over. As Ireland’s oldest licensed distillery since 1757, Kilbeggan has always been more than just a stone building with a water wheel to power it and its copper pot stills. It has been the townspeople’s heart and soul, their pride and joy.
Today, the town of Kilbeggan celebrates the announcement of another beloved whiskey: Kilbeggan® Single Grain Irish Whiskey. Released in the U.S. this month, the newest addition to the Kilbeggan Distilling Company offers a premium whiskey for enthusiasts and bartenders alike.
When Prohibition in the U.S. and other factors contributed to the shuttering of Kilbeggan Distillery’s doors, the residents banded together to save the whiskey that defined their town. They pooled funds to pay for the distillery license and put in years of hard work, late nights and weekends to restore it until eventually the distillery came back to life and its stills were once again filled. Every bottle of Kilbeggan, an original Irish whiskey built on the strong bond between the town that birthed it and the distillery producing it, is proof that their spirit has never left. It is the townspeople’s dedication to honoring the whiskey-making traditions of the past while creating a better future that inspired the creation of Kilbeggan Single Grain. It can be said that this is a single grain made by a proud many.
“The passion and dedication that the citizens of Kilbeggan put into keeping this distillery alive is truly inspirational,” says John Cashman, Beam Suntory Global Brand Ambassador, Irish Whiskey. “Kilbeggan Single Grain is born out of this resilience and we are proud to offer a whiskey to be enjoyed by all – whether that’s as a traditional neat dram or in a modern craft cocktail. The folks at Kilbeggan Distilling Co. are happy to share it with you any way you like.”
The notion that “single grain” describes a whiskey made with just one grain is a common misperception. Rather, the term refers to whiskey made in a single location using malted barley and at least one other grain. Kilbeggan Single Grain is made of 94% meticulously-sourced corn plus 6% malted barley.
Distilled at 86 proof, Kilbeggan Single Grain is a delicate spirit that absorbs the flavors of the casks in which it is aged. After aging in ex-bourbon barrels, it is finished in a marriage of ex-bourbon and various fortified wine barrels. It possesses Irish whiskey’s trademark versatility and smoothness, making it the ideal for modern or classic cocktails, like a Whiskey Sour, but with enough depth of flavor to be sipped neat.
“Kilbeggan enjoyed a tremendous heyday back in the 1800s when Irish whiskey was thriving and distilleries abounded, before the devastation to the industry that came with Prohibition and other challenges,” says Cashman. “A few years ago, I’m happy to say, the world rediscovered the beauty of Irish whiskey. And Kilbeggan once again is rising to the top and setting the standard through innovations like Kilbeggan Single Grain. We can’t wait to see a bottle on every bar, just like in the good old days.”
With the booming consumer interest in brown spirits, Irish whiskey has seen substantial growth over the last decade. Per the Distilled Spirits Council, the national trade association representing producers and marketers of distilled spirits sold in the U.S., Irish Whiskey volumes rose 18.7% in 2016 to 3.8 million cases and revenues were up an impressive 19.8% to $795 million. The Council reports that much of this growth is fueled by the rise of high-end and super premium Irish whiskeys, which grew an astounding 737% and 3,455%, respectively, since 2002.
The U.S. will be the first country in the world to introduce Kilbeggan Single Grain Irish Whiskey. Available beginning in late June 2017 with a suggested retail price of $29.99 (750ml), it joins the U.S. portfolio alongside Kilbeggan Irish Whiskey (40% ABV), an approachable, smooth blended whiskey that is still made using traditional methods. With the new expression, Kilbeggan Distilling Company’s portfolio now features several whiskeys that appeal to and are available across a variety of consumer targets, price tiers and whiskey occasions.

NOSE           Coconut cream, vanilla, jellied fruit and summer red berries
PALATE        Wafer-like biscuit sweetness, hazelnut and light spice with nice oak tannins drying on the side of the mouth
FINISH          Crisp and fruity, glazed cherries drying with a lingering spice

A Press Release from Beam Suntory




Chicago, Ill (July 21, 2017): Auchentoshan®, the original city Single Malt Scotch Whisky, today announced the release of The Bartender’s Malt, a bespoke innovation comprised of a blend of whiskies selected by some the most innovative bartenders in the world. Developed by bartenders, for bartenders, this is the very first Auchentoshan Single Malt Scotch of its kind.

Auchentoshan has a bold, fearless approach to whisky and continually breaks convention in the industry by marrying traditional craft with progressive thinking to produce a triple distilled scotch that reflects its Distilled Different ethos. This dedication to forward-thinking was the driving force behind the creation of the New Malt Order – a collective of highly skilled bartenders from around the world who collaborated to produce The Bartender’s Malt.

“Each member of the New Malt Order has made an indelible mark on our Single Malt to create not just a new liquid but a new interpretation of our brand,” said Judith Giegerich, Senior International Brand Manager Malts for Beam Suntory. “We’re proud to champion the talents of dynamic bartenders from around the world who refuse to be constrained by tradition and look forward to sharing The Bartender’s Malt with the global bartending community.”

The New Malt Order team was responsible for every element of The Bartender’s Malt, from the careful selection of casked whisky to the packaging design and branding. The result is a Single Malt Scotch Whisky with the sweet and smoky aroma of apricots, honey and tobacco leaf, and a zesty yet smooth and delicate Auchentoshan taste. The Bartenders’ Malt is derived from a collection of whiskies matured in a diversity of oak, including American and European, as well as a variety of Sherry casks.

A Press Release from Beam Suntory

How To Make A Mizuwari (with a Yamazaki 12 Year-Old)


Mizuwari means “to mix of blend” with water. This does not dilute the whisky but rather, brings out the deep and delicately complex flavour of Yamazaki.

First, shave the corners off of the ice cubes and fill a glass with the ice. Avoid over stirring as it will put stress on the liquor.

Pour Yamazaki into the highball glass and blend it evenly and carefully. Add water at ratio of whisky – one, water – three (Volvic is recommended). Add just little bit at a time in order to bring out a variety of aromas.

Finally, blend carefully with a high speed stir.

Recipe from The London Economics by Jon Hatchman

Yamazaki 12 Year Old is available from Harvey Nichols and Master of Malt

Santini Frères


Christopher Santini is a gifted winemaker and wime-merchant based in Auxey-Duresses. With his brother, they produce a delicate and complex Hautes-Côtes de Beaune (Burgundy) and an interesting 100% Cinsault. Amazing wines to discover.
You can find their wines on Oenovinia.

Talking Trade: off-vintage volume, Champagne high

Despite a decline in volume, the value of wine traded on the Exchange climbed from last week. Bordeaux’s trade share fell to below 70% for the first time since the start of June.
However, the total value of trade for the First Growths doubled in the last seven days, suggesting the top end of the market remains buoyant. The Liv-ex Fine Wine 50 edged above 346 for the first time in over five years, to close at 346.62 on Thursday, up 0.2% on the same time last week.
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Champagne’s share of trade was at its highest level year to date.  A large trade of Piper Heisdeck, Rare 2002 was supported by the trade of other brands such as Dom Perignon and Ruinart.
Burgundy’s trade share also edged up, thanks to a few high value, low volume trades such as an assortment of DRC from the 1999 vintage.
ScreenHunter_4815 Jul. 24 13.21.jpgMouton Rothschild 2014 topped the trade by value table for the first time. This is the second week in a row that a wine from the 2014 vintage has come top.
Second in the table is Lafite Rothschild 2008, which last traded for £6,800, a price that is 47.6% lower than the all-time-high the wine reached in February 2011.
Co-incidentally, the 2008 and 2014 vintages have been the first and second most traded Bordeaux vintages thus far in July.
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An article from Liv-ex Insights

By the way, what is Liv-ex?  Liv-ex operates the global marketplace for fine wine. Its exchange, data and logistics services help merchants to transform their fine wine businesses.Liv-ex was founded in 2000 by former stockbrokers James Miles and Justin Gibbs. The growth of the internet provided them with an opportunity to bring together a fragmented marketplace and make fine wine trading more transparent, efficient and safe. Today, 400 merchant members from 35 different countries trade on the Liv-ex exchange. Liv-ex is independent: it does not hold stock or deal with private clients.

To know more, go on Liv-ex website


Northern Rhône’s E. Guigal Buys Châteauneuf-du-Pape Estate

Domaine de Nalys gives Guigal 124 acres of prime vineyards in the Southern Rhône
E. Guigal, one of the largest and best-known négociants in France’s Rhône Valley and owner of some of the most coveted vineyards in Côte-Rôtie, has purchased the historic Domaine de Nalys in Châteauneuf-du-Pape.
The deal includes 124 acres of vineyards in the La Crau, Séneseau and Grand Pierre lieux-dits; the domaine has a large contiguous vineyard, which is relatively rare in the appellation. The sale price was not disclosed.
“We visited the Domaine de Nalys a little over a year ago,” managing director Philippe Guigal told Wine Spectator. “For my father [Marcel] and myself, it was love at first sight.” Although the Guigals have been bottling Châteauneuf-du-Papes since 1946 with purchased fruit, this acquisition makes them first-time proprietors in the Southern Rhône. “Of course, we are delighted to enter the south of the Rhône Valley by the biggest doors, that of Châteauneuf-du-Pape,” said Guigal. The deal is the culmination of a decade-long search by Guigal for a Châteauneuf property.
Groupama, a French insurance conglomerate, had owned the domaine since 1976. When the Guigals visited, it was not officially for sale. Philippe notes that he knew the name and the wines, but had never visited. “We were amazed by the qualitative potential of the terroir,” he said. The companies began a dialogue, and eventually agreed on a sale.
The team at Domaine de Nalys, spearheaded by Isabelle Ogier (herself from a notable family of Rhône winemakers), will remain, but Guigal says he will be very involved. “We are a family that is directly implicated in production, I am myself an enologist, and it’s our job to be in the vines and make wine, so we certainly have ideas for the Domaine de Nalys,” he said.
Guigal said that the domaine has a great reputation for its white wines, but he is convinced the terroir’s potential for reds is substantial. Domaine de Nalys’ wines have consistently scored very good to outstanding on Wine Spectator’s 100-point scale. Guigal also believes that, although industry professionals are familiar with the estate, its wines have been relatively discreet on the market up until now. “We are lucky to have a great distribution at Maison Guigal, especially in the U.S., and it’s logical that Domaine de Nalys can benefit in the future.”
E. Guigal makes 670,000 cases of wine annually, whereas Domaine de Nalys makes around 16,000. The estate also makes the Kirkland Signature Cuvée de Nalys from Châteauneuf-du-Pape for Costco, which Guigal’s team plans to continue making for the time being.

An article from Wine Spectator by Emma Balter



Maison Louis Jadot has announced its acquisition of one of Santenay’s leading estates, Domaine Prieur-Brunet.
The sale sees the négoce house add a further 18 hectares to its portfolio. The new vineyards add the premier cru sites of Maladière and Clos Faubard to Louis Jadot’s growing portfolio of Santenay vineyards, which already include Clos de Malte and Clos de Gatsulards.
In addition, Domaine Prieur-Brunet has small holdings in Chassagne-Montrachet, Meursault, Volnay, Pommard and Beaune.
Louis Jadot said in a statement that it was: “Committed to ensuring the continuity of the work undertaken by the Prieur family over the last two centuries.”
The amount paid for the estate was not revealed.
In addition, it has also been reported that Maison E. Guigal has acquired Domaine de Nalys in the southern Rhône. Nalys owns 50ha of vineyards in Châteauneuf du Pape where it produces both red and white wines and is particularly well-known for the latter.

An article from The Drinks Business by Rupert Millar