Cognac producer Camus has unveiled a project to make an Irish whiskey, using old cognac barrels with ex-bourbon casks blended and aged on an Irish island.
Lambay whiskey takes its name from the island off the Irish coast near Dublin, which is owned by the Baring family, of Baring Bank fame.
The whiskey was unveiledbut it will be formally launched at the TFWA travel retail/duty free show in Cannes in October. It comprises a blend and a single malt, both 40% abv.
The suggested retail prices are €25-30 and €45-50 respectively.
The young spirit (4YO for the small batch blend and 7YO for the unpeated single malt) comes from West Cork Distillers. Camus master blender Patrick Leger, then blends the whiskeys and the casks are left on the island to marry and age.
The company has experienced the effects of a maritime climate on the ageing process through its Île de Ré Fine Island Cognac. Leger said that ageing close to the sea means more alcohol than volume is lost than in a ‘dry’ cellar and apart from possible salty notes, the humidity gives a roundness to the spirit.
Both Camus CEO, Cyril Camus and Leger were at great pains to stress that the whiskey is still “work in progress” but the three-year project is in its “final stages”.
Just as Lambay island is privately owned and strictly by invitation only, both parties see Lambay whiskey as a limited edition, luxury, bespoke product for discerning palates.
Camus said there are no immediate plans to build a distillery on the island but growing barley on the island and using it for distillation is a possible long term plan.
An article from Drinks International by Christian Davis
Puni, Italy’s first and only malt whisky distillery, will make its UK debut this month thanks to a sales and marketing agreement with distributor Magnetic Brands.
The Italian distillers will introduce its ‘Nova’ and ‘Alba’ three-year-old whiskies to the UK which have been distilled with imported Scottish pot stills at its modern facility in Glurns in the Vinschgau valley, Italy.
“Puni’s a fantastic ‘best-kept secret’ in the whisky world,” said Dave Steward of Magnetic. “Few have heard about the area, let alone the whisky – but both are a delight.
“The family’s been determined to get everything just right – as shown by importing genuine Scottish stills and bringing over whisky experts to install them. This attention to detail, the area’s climate and unique ingredients mean these are truly special whiskies.”
Puni’s first whisky was released in 2015 using local rye and its stock is barrel-aged directly beneath the distillery in a converted WWII military bunker.
An article from Drinks International by Shay Waterworth
Thought to be Israel’s first single malt whisky, the 100 bottles will go under the hammer from 11-21 August via Scottish online auction site Whisky Auctioneer.
The three-year-old single malt was matured in new 225-litre American oak casks for two-and-a-half years, before being finished for seven months in ex-Bourbon barrels.
Only 391 bottles have been created overall, produced by head distiller Tom Goren and late master distiller Dr Swan, who acted as a consultant to the distillery during the whisky’s creation.
The ‘kosher’ whisky is described as having hints of malted barley, cinnamon, lemon and marzipan, with lemon and orange zest followed by a little spiciness in the form of black pepper. The finish is said to be long, slightly spicy, with chocolate notes and a little maltiness.
With an abv of 46%, each bottle is hand-numbered and presented in a box, which comes with a personal parchment scroll. The remaining bottles are available to purchase at select stores across Israel, distributed by Hacarem.
An article from The Spirit Business by Melita Kiely
A distillery claiming to be Scotland’s first fully organic whisky distillery has officially opened, three months after starting production.
The Ncn’ean distillery, which occupies former farm buildings on the remote Drimnin Estate on the Morvern peninsular in Argyll overlooking Tobermory and the Sound of Mull, claims to be the first organic distillery in Scotland. It will locally grown organic barley and spring water to make its “experimental” whiskies, it said.
In addition to its organic status, the distillery has been designed to use green electricity that is generated on the estate from a hydro-river scheme, and re-uses waste heat through the warehouse. The by-products of the distillation process will be used as feed and fertiliser for the estates farms.
According to Scotchwhisky.com the distillery will produce just under 100,000 litres of pure alcohol each year, and is set to release its first batch of “young, light” whisky in 2020. However next month it is launching an offer whereby 60 members of the public will be able to buy a barrel that yields 300 bottles, for around £3,000 each.
The distillery, which as designed by master-distiller Dr Jim Swan received investment from the Highlands and Islands Enterprise (HIE) and a £431,291 grant through the Food Processing, Marketing and Co-operation grant scheme, last year, db’s sister publication, The Spirit Business reported.
An article from The Drinks Business by Arabella Mileham