Woodford Reserve releases Double Oaked

WoodfordKentucky whiskey brand, Woodford Reserve has announced its latest expression in Australia, the Woodford Reserve Double Oaked, which was released by owner Brown-Forman last week.

Woodford Reserve Double Oaked, which originally launched in the US in 2012, has an ABV of 43.2 per cent for the Australian market and retails for $75. It is available now through selected on-premise accounts and Dan Murphy’s stores, and will roll out through all major retailers in early 2016.

Woodford Reserve Double Oaked is matured in two handcrafted barrels, created at Woodford Reserve’s own cooperage, which are toasted and charred to create the ample flavour and colour characteristics.

The first barrel is crafted from oak that has seasoned outdoors for nine months and is completely toasted and charred on the inside, while the second barrel has been toasted for more than twice as long and is charred lightly. A custom crafted barrel with a heftier toast lets flavours of honey, cream and vanilla be exaggerated and a light char gives refined sweet aromatic notes.

Woodford Reserve master distiller Chris Morris said: “The double barrelling of mature Woodford Reserve in the second barrel allows the spirit to extract an additional amount of soft, sweet oak character.”

Tim Ryder, brand manager, North American Whiskeys at Brown-Forman told TheShout: “Woodford Reserve isn’t manufactured, it’s crafted. It’s this process that sets us apart, including the way that we are able to bring this through, via our brand stories, to our consumers.

“We at Brown-Forman are incredibly proud of our American Whiskey heritage and looking forward to sharing Woodford Reserve and now Old Forester with our Australian consumers.”

 

Amrut Relees World’s First Ever Multi-wood Barrel Single Malt Whisky

Amrut SpectrumAmrut releases world’s first ever multi-wood barrel Single Malt Whisky – Amrut Spectrum

Amrut Distilleries, Bangalore known the world over for their popular single malts such as the Fusion, Naarangi, Herald and Greedy Angels have launched the Amrut Spectrum ® single malt, the first ever whisky in the world to be produced in a custom barrel made with not one,  but five different types of Oak. This whisky is expected to be at the forefront of innovation in the world of whisky and has anticipations running high amongst the whisky pros.

Amrut Distilleries, based in Bangalore, India is a boutique distillery known for their award winning  single  malt  whiskies.  Amrut  recently  concluded  10  years after  the  launch  of their malts in 2004 in Glasgow, Scotland by N.R. Jagdale, the Managing Director through his son Rakshit  &  his  friend  Ashok.  The  brand  peaked  in  the  limelight  in  2010  when  acclaimed whisky writer, Jim Murray rated the Amrut Fusion with 97/100 points voting it the ‘3rd finest whisky in the world’ putting behind over 4000 whiskies. Amrut is also the only Indian whisky to feature in Ian Buxton’s ‘101 whiskies to have before you die’.

The  latest  offering  from  Amrut – the  Spectrum,  is  expected  to  put  Amrut  on  top  of  the game, yet again. To make this whisky, malts were initially matured for a period of 3 years in ex-Bourbon barrels after which they were transferred to a custom built barrel. This barrel was constructed at an undisclosed location in Europe with the help of a few experts. Whisky is traditionally  aged  in  a  barrel  made  of  one  type  of  wood,  which  lends  the  flavor  and complexities  to  the  malt,  however,  Amrut  wanted  to  experiment  with  a  barrel  with  five different  types  of  wood.  This  however  presented  a  challenge,  as  each  wood stave had different thickness and properties.

The  problem  was  addressed  in  Europe  with  an  indigenous  solution;  five  different  barrels were  made,  each  of  a  different  type  of  wood,  and  corresponding  staves  removed  to  be stitched  together  in  one  barrel.  The barrel therefore  consisted  of  a  mix  of  new  American Oak, new French Oak, new Spanish Oak, ex-PX cask sherry cask stave & ex-Olorosso sherry cask stave. The five different woods, some old, some new, were expected to unleash a level of complexity on the malt unlike ever before in the
centuries of whisky making.

Testing the malt:
Once  the  malt  had  aged  in  these new casks  for  a  period  of three  and  a  half years  and  bottled,  Amrut  decided  to  take  another  bold  stand  by  not  releasing  the  tasting  notes themselves  and  let  the  consumers  decide.  So  off  went  Ashok  Chokalingam,  Senior  GM, International Operations, to Malmo, Sweden for a tasting session at the leading whisky club:
Press Release – 12 November 2015 | Amrut Distilleries Private Limited, Bangalore, India.

Biskopen Gustavs Maltklubb. The session was also attended by Ingvar Ronde, the author of Malt Whisky Year Book, Sweden and he along with the 40 other people in attendance were absolutely amazed. To quote Ingvar after the tasting, “One of the most innovative whiskies I´ve tried in a long time and one of the best this year. With three years in ex bourbon barrels and another three and half years in casks made of – wait for it – new American oak, new French  oak,  new  Spanish  oak,  ex  PX  sherry  cask  stave  and  ex  Oloroso  sherry  cask  stave. That´s right, five different types of oak in one cask. I can´t remember when I last experienced such a complexity of flavours in one whisky and at the same time, everything was in balance. I  got  coffee,  chocolate,  tobacco,  cinnamon,  cardamom,  clove,  orange  preserve, sandalwood, walnuts, pecans, stracciatella and cocoa. This is pushing boundaries and whisky making at its best and I love it!”

Says Ashok after the tasting, “It is the most exciting time at the distillery. As a team we have stitched this together and yet another time pushed the boundaries of innovation in whisky making.  Perhaps  for  the  first  time,  we  have  asked  a  whisky  club  to  give a  go  on  Official Tasting  Notes.  In  a  way  I  am  happy  with  that  as  I  am  dealing  with  perhaps  the  most knowledgeable  consumer  group  in  the  world  on  single  malt  whiskies.  This  is  another approach  from  Amrut  to  show  the  inclusiveness  of  the  high  end  and  knowledgeable consumers to be part of our business. My sincere thanks to the people of Biskopen Gustavs Maltklubb for their contribution”

A limited release of 1000 bottles priced at £100/ bottle @ 50% abv, these malts will soon be available with select retailers in Europe, Australia, New Zealand, Taiwan and Canada.

About Amrut Single Malt
Amrut Single Malt was launched in 2004 as an experiment by Amrut Distilleries, a Bangalore based conglomerate that started operations in 1948. Amrut was the first ever-Indian single malt  and  was  launched  in  Glasgow,  right  in  the  heart  of  Scotland.  The  whiskies  were received well across the world owing to their quality and have grown aggressively. Amrut now  bottles  around  18  expressions  of  single  malts,  which  are  sold  in  40  countries and growing.

Tasting Notes from Biskopen Gustavs Maltklubb
On the Nose: raisins, rum, nougat, figs, oranges, tiramisu, cocoa, caramel, coffee, dried fruit, burnt rubber
On  the  Palate: sherry,  rum,  butterscotch,  chocolate,  prunes,  molasses,  pecans,  walnuts, almonds, English wine gum
To the Finish: caramelized almonds, old cognac, apricots, Brazil nuts

Moonshine whiskey makes a comeback in NY City

The un-aged white whiskey that established itself as the drink of choice during the roaring 20s has made a stylish return in the form of Manhattan Moonshine.

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The new un-aged whiskey in an Art Deco-style bottle has been launched by The Manhattan Moonshine Company, established in 2013 by William Kehler “to create the greatest un-aged whiskey ever made” and “to establish un-aged whiskey as a legitimate expression of whiskey that is competitive with aged-whiskey in flavour, quality, and class”.

An ever-growing fascination with the era of jazz-fuelled debauchery and Gatsby-rich style is what led entrepreneur William Kehler to develop a spirit that embodies the essence of the prohibition era, the jazz age, and Art Deco design. Today’s consumers, he says, are fascinated by the nightlives lived at this time, as is evident by the flourishing return of the cocktail culture and speakeasy-styled bars.

A popular misconception is that all moonshine is cheaply made, harsh tasting, illegal liquor made in the backwoods of the Southern US in bathtubs, radiators or back woods make–shift stills. It is this misconception that gave birth to modern day ‘moonshines’ packaged in mason jars or faux-jug-style bottles. In actuality, the majority of spirits that were produced during prohibition were produced by sophisticated distilleries that operated in secret, and what they produced flowed into high-class speakeasies across the country. Now that moonshine is being produced legally, moonshine has come to refer to any un-aged whiskey. As for taste and quality, moonshine, like any other liquor, reflects the quality and craftsmanship that went into it.

In the case of Manhattan Moonshine, the quality of craftsmanship is paramount. Whereas other moonshines are made by following traditional aged-whiskey or bourbon recipes and excluding the final step of barrel aging, the recipe for Manhattan Moonshine was developed from the outset to create an un-aged whiskey.

During a year of experimentation, Ian Smiley, master distiller created the formula for Manhattan Moonshine using a unique grain bill – featuring oats, rye and spelt – as well as a unique yeast and an innovative distillation process.

Packaged in a sleek Art Deco styled decanter, Manhattan Moonshine is claimed to be the first premium, un-aged whiskey that can compete with aged-whiskey offerings in complexity and quality.

The absence of colour and the heavy flavours imparted by the barrel during the traditional ageing process makes Manhattan Moonshine perfect for mixing cocktails; including many cocktails that traditionally call for Vodka or Gin. The cocktail program, developed by James Moreland, ranges from the classic but clear White Manhattan to the Duke Negroni and Bessie Smash, named after the late and great female Jazz singer of the 1920’s and 30’s.

To develop the strategy and manage the logistics of the launch, William has been working closely with liquor industry expert Susan Mooney and her team at the Spirits Consulting Group.

“William came to us with a truly innovative idea to develop his premium un-aged whiskey,” says Mooney, CEO Spirits Consulting. “We believe that there is a need in the market for its unique properties, visual appeal and crisp, complex flavour profile.”

SCG worked with William to find the perfect production partners, develop budgets for his brand launch and to create a winning launch strategy. “We are looking forward to working with William on the launch of this exciting product,” adds Mooney.

Manhattan Moonshine will launch both on- and off-premise in New York this autumn in its unmistakable 750cl Art Deco decanter, at an ARP of US$45. It will also be available for purchase online at: www.Manhattan-Moonshine.com.