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Bushmills Irish Whiskey Tasting

April 10, 2013 in Reviews

In honour of St Patrick’s Day this year, the folks at The Whisky Exchange teamed up to put on an event with Bushmills Distillery.

I managed to get along to the company’s Irish whiskey tasting last year, which featured Midleton’s brands, so was keen to attend when the invite came through for this one, especially as I do not have a vast amount of experience with Bushmills.

Down for the tasting from the Northern Irish distiller was brand home supervisor Robert Galbraith, who took the very full room through a whopping seven whiskeys – which are already a part of the brand line-up – along with a sample of the new make and two others straight from the cask.

Unfortunately, due to a bit of a delay on the tube I missed the first 15 minutes of the event. But, I managed to catch up enough to sample all of the drams and learn a bit about the company’s history.

As background, Bushmills distillery has been located in County Antrim in Northern Ireland since the late 18th century. The bottle carries the year ’1608′ on it, however, because King James I actually granted a licence to distill in the area in that year. The Old Bushmills distillery was up and running in 1784 and stayed in the same spot until a major fire in 1885 destroyed it entirely. It was rebuilt and continued running with only a few breaks through mergers and acquisitions, Prohibition and the two world wars. It is now owned by Diageo.

According to Robert, the distillery has had a huge impact on the town where all 1,300 residents are related through “blood, marriage or drink.” In his family, his grandfather was a mashman.

The evening’s line-up was full-on and included the new make spirit, Bushmills Original and Black Bush blended whiskey, Bushmills 10, Bushmills 1608, the Distillery Reserve (available only at the distillery), the 16-year old Three Wood and the 21-year old.

As I’d arrived late, I didn’t get to try the new make right at the start, but went back to it mid-way through the tasting. I was worried that it would seem very harsh compared to the whiskeys I’d sampled by that point so was surprised to discover that on the nose it had wonderful notes of pears and fresh flowers and was surprisingly gentle. On the palate, there was a sweet freshness to it, with honey and malt notes. It was well-rounded and I noted overhearing many people speaking about their enjoyment of it on the night.

Of the array of whiskeys, my top two favourites were the Bushmills 1608 and the 16 year old three wood.

The Bushmills 1608 was first released in honour of the 400th anniversary of when whiskey was permitted to be distilled in the area. Made from single malt, grain and a special crystal malt (which comes from barley that has been toasted and where the sugars are crystallised in the malt before kilning to create an end sweeter wash) it is comprised of a mix of first fill bourbon and ex-sherry cask matured whiskey ranging from eight to 10 years of age. With an ABV of 46% this non-chill filtered expression won the world’s best no-age statement Irish whiskey at the World Whiskies awards in 2008 and 2012.

On the nose it was an easy-going dram, with notes of pears, cedar boxes and stoned fruit (possibly plums?) that together reminded me of “Christmas”. There was a wee, teeny hint of sulphur too for me. On the palate, it was very sweet but had a great, rich depth that hinted at cinnamon sticks, brown sugar, chewy wood and oranges, plus a little something vegetal at the back. The finish was of candied fruits and it was a whiskey I really enjoyed, showing that, yet again, blends can be complex and intriguing.

My next favourite was the Bushmills 16 year old Three Wood. This is made by taking batches of whiskeys that have matured for 16 years in ex-bourbon casks and batches that have matured for 16 years in ex-sherry casks and marrying them together in port casks where they further age for six to nine months.

Coming in at 46% ABV the whiskey was a beautiful rich amber in colour. On the nose there was a gummy note of black wine gums, and a hint of wood and blackcurrent jam. It was almost sticky in its character – all very attractive. The palate was wonderfully balanced, with a bit of that blackcurrent sweetness emerging at first, before reduced red wine and finally tropical fruits came through.

With such a long history, Bushmills is one to explore if you’ve not yet had the chance. I have also reviewed the Black Bush whiskey on this post, so feel free to check that out for more thoughts on the brand.

And thank you to The Whisky Exchange for arranging yet another fabulous whiskey tasting celebrating all things Irish!

 

 

 

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Discovering Dublin & Jameson Whiskey: Part 2

March 29, 2013 in Events, Reviews

This follows on from Part 1 of my coverage from Dublin, which can be found here.

The next morning – post heavy breakfast of course – I discovered Dublin was in full swing with the spirit of St Patrick.

And once the fog had cleared from my brain, I realised one thing – while I’d tried and enjoyed Jameson in many a cocktail the night before, I’d still not really experienced it on its own.

Luckily, we had a whiskey tasting booked in with distiller Liam Donegan that afternoon.

Arriving at the Old Jameson Distillery, Lukasz, Graeme, Alex and I were all very impressed with the way it had been turned into a visitor centre and shocked at how busy and buzzy it was as hoards streamed in to experience a bit of the iconic Irish whiskey brand.

Upstairs in the tasting room, we met Liam, who has been with the company for 17 years. He started out as a research chemist and is now a distiller and quality operations manager in the production team. We were to try out the Jameson Original, Select Reserve, Gold Reserve, and Rarest Vintage Reserve.

Liam started out by explaining the background of the Jameson process. The company uses a mix of malted and unmalted barley in its malt production. The malted barley grist gets mixed with hot water and heated to 60 degrees to create a wet grist, while the unmalted is soaked in cool water and then smashed to release the sugars for the wash.

The spirit is triple distilled in 75 litre pot stills and 95% of it is aged in American oak ex-bourbon barrels, while around 5% goes into European oak ex-sherry casks and port pipes. The company is also experimenting with Madeira and Marsala wine casks, but Liam could not confirm when those casks might be used in bottlings.

Liam explaining about whiskey & the Jameson Vintage bottle.

The company also distills grain whiskey on a column still to go into its brands and once a year does a special sweeter grain run to make a spirit that is intensely perfumed. Interestingly, the company also has a barley mashbill it puts through a column still from time to time.

There are currently 940,000 barrels in storage and to keep up with demand the company has been building two new storage warehouses every year for the past three years.

Our tasting started with the Jameson Original, which was fragrant, slightly nutty with oak and citrus notes on the nose and a cooked apple and woody taste on the palate. Not my favourite of the four but a good introduction to the brand.

Next up was the Select Reserve, which is made from whiskeys ranging in age from eight to 19 years of age. It’s non-chill filtered and sits at 40% ABV. It is richer, more rounded with a slight perfume note on the nose again, topped up by cinnamon spice, butter and honeycomb scents. On the palate, there’s a bit of toffee, candy floss, strawberry Mentos and a nice nuttiness. Liam said this was like the cool older brother to Jameson Original, the guy with a few tattoos and a record collection who you want to hang out with. It was very palatable and one of my favourite of the day.

Midleton Distillery

The third one we tried was the Gold Reserve, which is made from a combination of virgin oak, first fill and European oak cask matured whiskey. Also non-chill filtered, it is normally made up of whiskey at least 14 years in age. On the nose, there was vanilla, baked oranges, vanilla pods and hazelnut skins. The palate had hints of spice, like cardamom and curry leaves, and a note of lavender right at the end, with a floral and chewy sweet finish. It was very pleasant but I personally preferred the Select Reserve.

Finally, we got to the granddaddy of whiskey: the Rarest Vintage Reserve 2007. Aged in American oak and sherry casks before being finished in port pipes, this whiskey was phenomenal. On the nose there was the scent of warm red grapes, a slight but attractive dustiness, a wood shop and sunshine. Yes, that’s right, sunshine. Okay, I sound like I’m going mad but this had a beautiful warmth that could only be described in my head as sunshine. Don’t worry – Lucasz and Graeme looked at me oddly too. On the palate, it was headily rich, with grape skins, blackcurrant cough drops and sticky fresh berries all bursting forth. My favourite by far.

Of course, the latter one is far out of my price range at £245 so, value for money, I’d definitely opt for the Select Reserve which is a steal, in my opinion, at £35 or so.

I was, in the end, impressed with what Jameson has on offer. While the Original is pleasant, I can’t imagine I’d drink it neat very often. It does, however, work very well mixed with Jameson, ginger ale and lime, which I discovered that night at Jameson Live.

L Mulligan Grocer whiskey and cheeseFirst though, we had a quick stop off to the fantastic L. Mulligan Grocer (in fact, a restaurant/pub rather than a grocers) for a whiskey and cheese pairing and lunch.

Now, I’ll admit here I often spend a lot of time in restaurants grumbling about something – not to sound pernickety but I write restaurant reviews fairly frequently and this has made me notice every bit of my dining experience.

But this place stood the test – spot-on service, an incredible selection of beers and whiskey, and warming and delicious food, including the best Scotch egg I’ve ever tried. Definitely stop by if you’re in Dublin – I’d be surprised if you were anything less than impressed.

After our highly filling lunch and a quick cat nap, it was off for Jameson Live, where various bands were to perform on a live broadcast in honour of St Patrick’s Day.

Upon arrival, it was clear Jameson had taken over – branding was everywhere from wristbands to decor and signage. Music was wafting out the doors along with the scent of whiskey. And in through those doors walked innumerable people in their twenties, lured by the promise of quality music from headliners Bombay Bicycle Club.

What was key to all of this, for me, was the fact that Jameson had integrated itself seamlessly into a brand space where they were directly affecting young consumers’ decisions. That evening, over quite a few more Jameson, ginger and lime cocktails (which, I may add, are really rather refreshing, though maybe more appreciated on a hot summer’s day rather than a chilly March eve) I watched hundreds of young consumers buy whiskey cocktails. Whether that will turn into repeat custom, is difficult to measure, but I was thrilled to see bottles flying off the shelves of the bars that night.

Now, don’t get me wrong – I’m not all in it for ‘the man’ and focusing on brand presence. But I am very much in favour of figuring out how whisky (or, whiskey) can be appealing to a younger audience. As mentioned in Part 1, within the Scotch industry I see Monkey Shoulder and Auchentoshan doing this well. It is clear, though, that Jameson are really ahead of the game. As Lucasz said: “You wouldn’t see this many people rocking out with a single malt brand.”

This is true. And whether you, dear reader, believe that these lines should be blurred, that whisky should make itself more accessible to a wider, younger audience or not, is of course up to you.

But I, for one, was glad to witness it. If people want to get into drinking whiskey by starting with Jameson cocktails, I say all the better for it.

I spend much of my time telling people about how great whisky is in order to ‘convert’ them to thinking of it instead of a vodka or rum when they head to the bar. And I’m glad to see Jameson trying to do the same thing.

Thank you very much to Jayne & Liam at Jameson and Alex at Richmond Towers for the invite and to Lukasz and Graeme from EdinburghWhisky for being savage fellow-travelers!

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Discovering Dublin & Jameson Whiskey: Part 1

March 28, 2013 in Events, Reviews

The other day I was putting clean glasses in my cupboard and noticed a Jameson rocks glass at the very back. How it got there, I have no recollection. Likely pilfered from a pub by myself or friends, it must have been sat there for ages without going noticed.

This is, for me, how Jameson whiskey itself has been until recently. It’s one of those ubiquitous brands that is so massive it’s ever-present on store shelves and in advertising, but it’s not one that I have personally connected with.

Back in December, I wrote about how that can sometimes happen with other major global whisky brands, such as Glenfiddich – gargantuan in reach but one I’d forgotten to come back to as I searched for the rarer, stranger, more hidden-away drams.

So when I was recently offered the chance to head to Dublin with the brand to learn more about its history, releases and cultural placement in Ireland for Jameson Live, I agreed to get on board and fill in a gap in my whisky knowledge.

What I discovered – and which the Edinburgh Whisky Blog chaps also speak about succinctly in their trip review here – was that Jameson has managed to do what other whisky brands are only just looking into: connect with a younger audience and make whisky (or whiskey) very cool. The only ones I’ve seen trying to do that from the Scotch world are Monkey Shoulder and Auchentoshan.

Jameson Live concert

Jameson Live concert in Dublin

Now, I know what some of you may think: I was on a press trip and, therefore, may have only seen the ‘chosen’ points of view. There is that, I agree, but it was hard to deny as I watched hundreds of twenty-somethings rock out on St Patrick’s day with Jameson cocktails to think the brand wasn’t doing this well. Whether that’s a good thing or not, I leave up to you to decide.

But, getting back to the review itself, the weekend was a whirlwind of events and tastings, many of which are a slight blur. Again, my fellow-travelers Lukasz and Graeme deserve a mention here for their awesome ability to live-blog it all. As such, I shall not discuss everything, otherwise we’ll be here for ages.

Old Jameson distillery

But, it’s always good to start with a little bit of background. If you didn’t know already, Jameson is not actually distilled in Dublin. The capital city is home, instead, to the Old Jameson Distillery which was built in the late 18th century by founder John Jameson. It is now a stunning, wood beamed, stone-walled, interactive visitor centre and by far the most modern I’ve ever seen; given the queues for tours were seemingly never-ending it’s obviously one that many people are keen to take in, even if they won’t get the chance to walk around a working distillery.

Jameson is, in fact, distilled now at Midleton Distillery near Cork, about two and a half hours south west of Dublin. It is owned by Irish Distillers (owners of the single pot still brands from Midleton like Yellow Spot and RedBreast) which is itself a subsidiary of Pernod-Ricard.

We started the weekend off by heading to a workshop with David A Smith, a glass artist from Torquay who creates incredible gilded artwork on glass and mirrors using things like 20k gold and silver nitrate. He designed this year’s Limited Edition Jameson bottling, which he showed us the original drawings for here.

The artist, who has recently collaborated with musician John Mayer to design his new album cover, is one of a handful left in the world who can do this tricky Victorian style of artwork. The finalised version of the drawing, above, went on to be duplicated and printed (in a screen-printing style) onto the St Patrick’s Day Jameson bottling, shown at the start of this piece. It is available globally (bar the US) and in travel retail. David also designed a mirror for Jameson, and showed us how he applies gold leaf and colours to a mirrored surface, shown below.

That evening, we headed out to Damson Diner, where the head bartender made us a gorgeous whiskey sour made with Jameson that had been infused with ginger and lime for three months – it was spot on and showed a great way to use the company’s mainstay blend to make a sharp, refreshing cocktail with loads of depth. Afterwards, on a tour of some of Dublin’s hottest bars, I sampled some of my favourite Midleton drams yet again (Yellow Spot and Green Spot) and refreshed with a few Jameson cocktails, before realising that it was time to call it a night as the sun was soon planning its ascent.

In part 2, I get the chance to sample Jameson’s various offerings neat in a tasting and see how the brand has aligned itself with a new generation of whiskey lovers.

 

 

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St Patrick’s Day tipple: Black Bush Whiskey

March 17, 2013 in Events, Reviews

It’s funny how you can taste a whiskey and then, months later, forget you have tried it.

This is what happened to me with Black Bush Irish Whiskey from Bushmills. When the idea of a “flash blog” – in which bloggers around the world would write about one whiskey for St Patrick’s Day – was put forward by Johanne McInnis (aka: Whisky Lassie), and the decision for all of us to write about Black Bush was finalised, I thought: “Perfect! I’ve not yet tried that.”

As it happens, I have. It was imbibed at a Whisky Squad tasting last year. I even wrote about it here.

Whether this means I’m becoming worryingly forgetful or drinking too much whiskey, is yet to be determined.

But, the other point is that it is always key to come back to a dram more than once because if you tend to like your whiskey (or whisky) and drink quite a few of them it can be great to refresh your brain (and palate) with its flavours.

And so, this is what I did – began reminding myself of its history and flavours.

To give you some background, Black Bush is a blended whiskey from the Bushmills distillery in County Antrim, Northern Ireland and is owned by Diageo. It is considered one of the oldest whiskey distilleries in the world, with an initial license apparently granted in 1608 by King James I (hence why each bottle carries the ’1608′ label).

Its range includes the aforementioned Black Bush and Bushmills (also a blend) along with the 10, 16 and 21-year old single malts and a new flavoured honey whiskey.

If I’m honest, while I know the name well it is not a whiskey company I have come across often on my dram journey. While many other Irish whiskey brands have been throwing themselves out there with renovations and investment (Midleton, for instance, with a €100 million investment plan ongoing), Bushmills hasn’t been in the news as much.

Interestingly, in his book Whisky Opus, author Dominic Roskrow writes: “Diageo’s strategy for the Northern Irish distillery has been at best baffling and some whisky fans feel Bushmills has been let down. True, investment was made and capacity increased, but while many Irish whiskey stars have been shining brightly of late, Bushmills hasn’t been among them.”

But he continues: “Today Bushmills makes a range of whiskeys, none of which is anything less than excellent. Indeed, the rich and sherried ‘Black Bush’ has given Jameson a run for its money in the past. Drinking any Bushmills in the warmth of the distillery is one of the whisky world’s greatest pleasures.”

It is, therefore, now firmly on my list to get to know better. And, also on my list to visit, since I’ve not been to Northern Ireland yet on my travels.

But, back to the whiskey. This St Patrick’s Day you’ll be hearing a heck of a lot more about Bushmills if you’re tuned into the ‘blogger-verse’ as there are a whole schwak of us writing about Black Bush today.

Now, onto the whiskey and what it actually tastes like.

The whiskey is available globally and is normally very reasonably priced (around £20-£25 in the UK). It is made from a majority of single malt -  matured in ex-bourbon and Oloroso sherry casks for between 7-10 years – and grain whiskey.

Here are my new notes on this dram:

Bushmills Black Bush: Blended Whiskey: 40% ABV:

(C): Amber

(N): Initial marzipan thickness with notes of honey and stewed berries (blackcurrent and blackberry), along with a side of raspberries in full summer ripeness. Slightly grainy (I could imagine chewing this just from the nose) with dashes of lemon icing and coffee grounds that come through on second smell, cutting through some of the sweetness. Buttery and brambley. Very different from the first time I smelled it.

(P): That sweetness dissipates slightly when tasting, to – for me – be replaced by more of the bitter coffee ground notes I picked up on the nose. At first, it hints of plum puddings and raspberry cake, then blackcurrents. But that is replaced by what reminds me of the taste of chewing on bramble fruit stems and coffee beans – drying, woody, astringent. Those flavours aren’t to the extreme, mind, but I was taken aback by these heavier notes that emerged on my palate. Another sip eases those, and the fruitiness takes a bigger step to centre stage.

(F): Quite light, but with continuing aspirin-like bitter notes that rest at the back of the tongue.

So, there you have it. Black Bush is one that will have large appeal to many whiskey drinkers. It’s sweet and rich, with enough oomph to make it stand out.

And so, to conclude, on this St Patrick’s Day I hope you join me in raising a dram of Irish Whiskey wherever you are in the world.

 

 

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Whisky Women & Int’l Women’s Day: Part 2

March 8, 2013 in Interviews, Whisky Women

Right folks – have you got drams at the ready? Because I have a lot of incredible women to raise a dram to this International Women’s Day.

Earlier in the week, I ran Part 1 of this series, speaking to women in the whisky industry about what whisky inspires them and what woman inspires them.

In Part 2, I speak to a second group of incredibly awe-worthy women.

So, I invite you to sit back with a dram, read through their stories and think of the women in your life that have pushed you to be a better person. If you are keen to share who they are, then you could win a bottle of Bowmore whisky (details of how to do so follow at the end of this post).

And above all else: happy International Women’s Day!

Bowmore Master Blender Rachel BarrieRachel Barrie, Master Blender, Morrison Bowmore Distillers:

I am most inspired by Bowmore’s complex waves of flavour, ebbing and flowing like the tides. One of my latest creations, Bowmore Tempest IV has effervescent waves of citrus and ocean spice, tempered by warm ripples of smooth vanilla and wispy smoke. It’s like being out on a boat in the ocean waves, with bracing sea air, ocean spices and salty drizzle sharpening the senses and clearing the mind. As you get closer to shore, the bright sun breaks through the clouds bringing a satisfying warmth, rewarding you with sun-drenched fruit and vanilla sweetness.

This sensory adventure reflects the passion I feel about life right now, embracing both the storms and the calm. I love taking my glass of Bowmore outside whatever the weather and allowing its wild and magical beauty to unfold. Whether I’m by the sea, a deep loch or at the top of a mountain ….it makes me want to dance in the rain at the height of the storm, then enjoy its soft fruity warmth as the storm passes.

From my time working in the world of whisky, I have been most inspired by the lady who first introduced me to the Sensory Science of whisky, Sheila Burtles. Sheila was the Sensory Scientist at Pentlands Scotch Whisky Research (now The Scotch Whisky Research Institute) when I started there as a Research Scientist in 1991. Like me, Sheila was a trained chemist and had an incredible passion for Scotch whisky flavours. She developed the original Scotch Whisky Flavour Wheel in 1979 alongside Dr James Swan, the world-wide renowned whisky expert, who first employed me as a young chemistry graduate at Pentlands Scotch Whisky Research. She was the first lady to recognise my talents and was my mentor until I left Pentlands in 1995 to join the ‘real’ world of whisky production.

Megan Kenny: Jameson Brand Ambassador:

Jameson Original inspires me – it’s a timeless classic appreciated for its smoothness and mixability that appeals to the tastes of both men and women. As a company Jameson has overcome a lot during its 233 years of production, from wars to Prohibition. Although Ireland is experiencing a massive recession Jameson and Irish Distillers is boasting double-digit growth in many markets. I am inspired by the taste of the whiskey, its history and the company behind it.

And, there are two women in my life who have inspired me.

The first is my grandmother who worked incredibly hard as a nurse to support her five children. She has taught me that through hard work and perseverance women can achieve anything in life.

Secondly is my mother. She’s a massive advocate of female empowerment. It was her decision to send me to a Loreto sister school where the ethos is adopted from the founder Mary Ward that “Women in time will come to do much”. I grew up surrounded by books by Betty Friedan and Simone DeBeauvoir. She recently went back to college to complete a degree in English. She graduated last year with an honours degree from Trinity College Dublin. She has always encouraged me to be the best I can be and not to let anything hold me back. She is also a fan of Irish whiskey, which encouraged me to pursue a career in the whiskey industry.

Allison Patel: Owner – Brenne Whisky & Local Infusions:

Balcones distillery as a whole always evokes some sense of awe, but especially the Brimstone and Rumble Cask Reserve expressions (I know, RCR is not whisky but it deserves recognition).  The complexity of flavors matched with the rich, chewy texture gets me every time. Compass Box is also very inspirational to me – in both the quality of what they create and the creative niche that they carved out for themselves under the very traditional umbrella of the Scotch world.  I am moved by both of these company’s ability to bring innovation into the whisky industry not just for the sake of being different, but to expand upon and further push the envelope of what whisky can be.

For their hard working attitudes, grace under pressure, compassion and showing the world that you can be a strong and have confidence in what you do and who you are without without the presence of an ego, Hillary Clinton and Beyoncé.  For living a full life to the best of one’s ability  and for finding the strength and courage to work through the obstacles and challenges that life throws at you, my grandmothers, mom and sisters.  For their genuine support, knowledge and true passion, I’m greatly and constantly inspired by my whisky sisters!

Femke Sijtsma: Whisky Blogger:

The whisky that inspires me is whisky that’s not available yet – there are upcoming distilleries everywhere, which are confident there is enough room for more variations. These distilleries are willing to take a challenge, a big step. That’s a bit like me: I started a whisky blog, to start an adventure in a world mostly dominated by men. So it’s the whisky being created at this moment, that just can’t wait to be born and that’s something to admire.

The woman who inspires me most is Aletta Jacobs who lived from 1854-1929 in the Netherlands. She was the first Dutch woman to take classes at a university and to complete a medical degree, becoming the first female Dutch doctor. She went to Amsterdam after her PhD to work as a general practitioner and held free consultations, gave courses and introduced the diaphragm for birth control.

Aletta Jacobs is one of the most famous Dutch representatives of the first wave of feminism in history. The fact there had to be a fight for women’s suffrage comes also because of her since the law originally imposed an income limit before you could vote; because she was a doctor, she fulfilled this wage limit, and used her right to vote!

The life of Aletta Jacobs was dedicated to the improvement of the position of women. I’ve got the deepest respect for her strength. She still inspires women to be strong and fight for their rights.

Helen Stewart: UK Brand Manager, SMWS:

Whisky itself is inspirational – whether looking at the industry itself or mulling things over with a dram. But I do love whiskies that surprise you…those that keep you on your toes, that keep you guessing, that challenge preconceptions – the rogues of the whisky world. Those whiskies are inspirational little devils!

Continuing with the ‘shock’ factor, the very first woman to inspire me was British fashion designer Vivanne Westwood. Her ability to design clothing that shaped the 70s punk scene, inspiring a whole generation along with her maverick attitude that set out to ‘put a spoke in the system’. She encouraged people to love art and strongly believed that culture could save the world. She was quite clearly an icon of her time, still managing to juggle marriage, motherhood and a spot of political campaigning.

Rachel MacNeill: Owner: Whisky for Girls:

The whisky that inspires me is Uisge Beatha: the water of life, the nameless whisky of the past, the homemade drams from farm stills. I am inspired by the whisky in a jug that was placed on the dinner table as part of the natural fare of the day, as intrinsic to life as milk from the cow. This whisky was made in places such as Daill Farm and Tallant Farm, in Islay. This whisky of the past inspires me, because I see it as a whisky of the future; I see a future of home distillers crafting private whiskies to share with friends and neighbours.

The woman who inspires me most is Scarlett O’Hara. There are other women whom I admire more, such as Emmeline Pankhurst, Amelia Earhart and Helen Keller. But Scarlett O’Hara inspires me. She is a fictional character created by Margaret Mitchell in the famous American novel, Gone with the Wind. Scarlett has gumption, cheek, passion; she was practical, she took responsibility for people and most importantly she never gave up. She is an eternal optimist; her words, and the last sentence of the book are, ‘After all, tomorrow is another day.’ I just know that Scarlett would have been a whisky drinker!

Kat Presley, Whisky DiscoveryKat Presley: Whisky Blogger:

So far on my whisky journey, Balblair has inspired me. There’s a sense of romance there for me from the way it’s made through to the beautiful location of its distillery.

The story of the current bottle design really captured my attention. The shape of the bottle is that of a large pebble found in the local stream. Then the raised scroll shape is an old Pictish symbol taken from the Clach Biorach standing stone which is close by, and which acted as an Iron Age/Mediaeval sign post telling passers-by what natural resources were abundant in the area. This particular symbol represents an abundance of herbs.

But there’s more to this drink than just drinking it. There’s a magic that brings people together to share their love of their favourite drams and each distillery has wonderful stories to be discovered.

My Thai grandmother inspires me. I was born and raised in Thailand and lived in a 4-bedroom house with running water and electricity, a rarity in the area.

My grandparents didn’t have much growing up. With no education job prospects were limited. To survive and feed their eight children they picked through litter to find plastic bottles, glass and aluminium cans to sell for recycling. From this humble beginning my grandma worked hard and saved up to buy the bit of land that the house I lived in as a child was built. She looked after me when my parents separated when I was a toddler as my mum worked full time.

My grandfather was an alcoholic. When he was drunk he was very unpredictable. I remember I used to hear him smashing things and shouting and swearing at my grandmother, threatening her on occasions.

But with everything my grandmother went through she was never bitter about her past and didn’t let it dictate her life, which is what I find inspirational. It humbles me and grounds me and every time I think I’ve got it hard, I remind myself that she went through far worse to give me the chance of having the life I have now and I am thankful for everything she has done for me and my mum.

Georgie Bell: International Brand Ambassador for the SMWS:

The whisky that inspires me really changes depending on mood. I use whisky as a reference point in time, the flavours help me pinpoint a particular moment: who I was with, what I was feeling etc. I often use these flavours as a form of escape from everyday life. It is incredible when you think of where they arise from – how they slowly develop as the whisky slumbers inside the cask – itself acting as a raconteur relaying its story to you as you take that first sip.  One of our whiskies that really sticks in my mind is 26.77 ‘Church Pews and Hymn Books’ – a 27year old from a refill bourbon cask; the overwhelming perfumed and waxy notes are truly inspirational with beautiful memories of people I’ve shared it with to match.

All the other women in the whisky industry that have been part of my journey over the last three years inspire me: my peers. When I first started at The Society, Annabel Meikle was like a beacon of shining light in between all those green iconic bottles; Laura Hay, who is now working with Pernod Ricard in Australia and Rachel Barrie who was present at one of my first tasting panels. These are but a few of the women who I look up to, who I strive to become – every one going above and beyond to represent our nation’s finest spirit.

*     *     *

Want to win a bottle of Bowmore Small Batch Reserve and a Jo Malone candle? Then email your stories of the women that inspire you to info@misswhisky.com by the 22 March. The most inspiring story will win the whisky & be published on Miss Whisky while a runner up will win a 35cl bottle of Bowmore 12 year old and have their story shared.

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Luck and greatness of the Irish (Whiskey)

March 4, 2013 in Events, Reviews

Lately here on Miss Whisky, I’ve been ignoring single malt Scotch a wee bit. That’s not because we’ve fallen out at all. Far from it; we’re still on a fantastic journey together. But I am also trying to make way for other interesting drams to get some air time.

One theme of late has been blends (here, here and here), and remembering just how fantastic a well-made blend can be.

And the other night, I moved myself outside of blends and Scottish single malt to take my tastebuds on a journey to that beautiful land to the west: Ireland.

Last year around this time, I really discovered Irish whiskey for the first time at an epic evening at The Whisky Exchange with Midleton master distiller Barry Crockett. I had only had a few tipples of Irish whiskey before that (a standard Jameson here, a Connemara there, a dash of RedBreast to top things off). These had mostly been imbibed on a trip Ireland, during which I fell so head over heels in love with its landscapes, culture and people, that it ended up on my list of top countries I’ve visited.

By the end of last year, I’d tried quite a few more at festivals and events, and even rated the Midleton Barry Crockett Legacy as one of my top drams of 2012.

And so, when Twitter Tasting champion Steve Rush asked if I’d like to partake in an evening of Irish drammage, I could hardly say no.

Drams at last year's Midleton tasting

I’ve written about tweet tastings before on Miss Whisky but if you’re unfamiliar with them, you can read about them further in this post on a Berry Bros & Rudd tasting and this other post on an Old Ballantruan tasting.

On the night in question, I was joined by a swathe of other whisky loving folks across the UK and abroad, including @Edinburghwhisky, @whiskydiscovery, @TheWhiskyBoys & @whiskytube among many others.

The drams for the evening were ones I had tried before but, as always, it is great to give them a sample again. In order, they were the RedBreast 12, Green Spot, Powers John’s Lane and Midleton Barry Crockett Legacy. All are made by Irish Distillers (owned by Pernod Ricard) and come out of the Midleton Distillery in Cork, in south east Ireland. They are a part of the company’s re-launch in 2011 of single pot still whiskeys and have seriously helped to raise the profile of Irish whiskey over the last (nearly) two years.

We started with the fantastic triple distilled RedBreast 12: one for any whiskey lover’s cupboard. On the nose, I got a mix of wafting caramel wafers, strawberry foams, golden raisins, toasted almonds, vanilla and fresh grass, while the palate was full of melting butter, hazelnut cake, booze soaked raisins, a hint of dark chocolate and lemon sugar. @TheWhiskyBoys got “Toffee wafers, slowly roasted logs, raspberry coulis and a light caramel latte” on the nose, while @fr1day said: “sherry notes add lovely depth to the marzipan, toffee, raisins and citrus peel chasing around my mouth.”It was agreed – across the board – that this was a fantastic dram and at £39 a bottle, well worth keeping around.

Next up was the Green Spot, made from 7-12 single pot still whiskies, of which one quarter have been matured in sherry casks. This was a classy whiskey filled with green apple skins, Maynards Fuzzy Peaches, unripe bananas, Greek yoghurt and fudge on the nose, and peach, caramel, apple, loads of banana foam candies and grapefruit pith on the palate. @Dramstats picked up “Hob nobs, buttery crumble, herbal note, a touch of menthol and double cream” on the nose, while on the palate @ifotou said it was “very sweet, definite banana tropical notes, maybe even some pineapple juice in there, goes a little tarte after a while too.” It was agreed that at around £35 a bottle and 40% ABV this is a bit of a session whiskey – one to really impress friends with and enjoy at length!

The beach at Inch, in western Ireland during a recent trip.

The third whiskey was a solid favourite for many people on the night – not my first choice but definitely a winner for the crowd. The Powers John’s Lane comes in at 46% and is made from a combination of sherry and bourbon casks aged from between 12-14 years. On the nose, I picked up cowboy saddles, lemon peel, espresso, newspaper print, toasted hazelnuts and this cinnamon spread I ate as a kid in Canada. It was a beautiful nose – really complex and intriguing – but the palate had a slight bitterness on the night for me that I didn’t love. Still, in the mouth it provided notes of ginger spice, Shredded Wheat and oranges. It had a “winning nose” for @TheWhiskyBoys, who commented it was filled with “a big box of Thorntons truffles, a very small espresso, wet newspaper print, damp firewood” while @whiskytube said: “This is so thick it’s sticking my teeth together! Thick orange chocolate with liquid coffee liquor in the middle!” I think I will have to retry this one as it was definitely a winner for so many others that night.

Finally, we came to one of my favourite drams of last year: the Midleton Barry Crockett Legacy. This is also 46% and is made from a mix of bourbon cask matured whiskey and new American oak barrels. It is a stunning dram with notes, for me, on the nose of lime, coconut, melon, black pepper and lychees. On the palate it is all about mango and pineapple, with a depth that comes from notes of sea water & caramel. @Fr1day commented it was “So elegant! Beautiful interplay [between] oak and vanilla. Pears drizzled with cream” while @rodbodtoo said the nose had hints of “orange oil, fruit leather, praline, leather.” It was, we all agreed, an absolutely fabulous (though, very pricy) dram and we raised a glass to the soon to be retired master distiller it’s named after.

And so another Twitter tasting concluded. There was positive feedback all around for these whiskeys and I would happily recommend any of them to friends and family. If you’ve not had some great single pot still whiskey before, I suggest you get to a local bar to try some now. Or, better yet, check out this rather fabulous competition that is running with The Whisky Exchange, which I found out about recently!

Thanks to Steve Rush and Midleton Distillery for organising the tasting and providing samples.

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Life in The Capital with Cesar Da Silva

February 13, 2013 in Interviews

People who work in the whisky industry are generally very proud of what they do. From the master distillers to master blenders, brand ambassadors and sales teams, everyone employed in this business tends to be in it because they love the spirit.

But one of the proudest people I have met of late has to be Cesar Da Silva, who heads up the bar at The Capital hotel in Knightsbridge, which offers a mixture of between 60-70 rare old bottlings and standard whiskies to its guests. For the past 17 years, Cesar has been living and breathing whisky and – during a recent interview – he showed no signs of changing that trajectory.

Cesar is well known within the whisky industry for being the youngest ever person to be initiated as a Keeper of the Quaich – the society that recognises those individuals who are dedicated to promoting the heritage and quality of Scotch. When we met at the bar, the badge he received in honour of it was clearly displayed on his jacket lapel.

“For whisky and the trade, it is my proudest achievement. When I got the notice, I did not have words to say. I was really proud but I was also very respectful of the industry inviting me,” he said, saying this honour even beat winning the Campari Bartender of the Year award in 2004.

I visited The Capital to speak to Cesar because it was one of those places I’d not come across very frequently during my whisky journey.  I was, therefore, keen to learn about the man behind the bar.

Cesar’s story begins nearly 20 years ago, when he first came to London as a 17-year old in 1996, after leaving his home country of Portugal behind in favour of trying to make it in “the capital”. As fate would have it, he ended up at The Capital working in the room service department. During his early years here, he completed a degree in hospitality and eventually started work in the hotel’s bar. He became its manager at the very young age of 24 and his main priority, even then, was in promoting whisky for he had been inspired by the spirit while still a teenager.

“My favourite distillery, without a doubt because I remember going at the age of 18, was Ardbeg. It was the smell. Everything about it was amazing,” he recalled fondly.

His love of Ardbeg continues to this day.

“I’ve been very lucky to be near to many whiskies but when it comes to Ardbeg, it’s very different and distinct. It’s so warm and welcoming; it’s not aggressive. It just says, ‘Drink me!’”

The only thing he laments is the fact older bottles are becoming harder to obtain since the distillery’s popularity has gone through the roof.

“I bought a 1975 Ardbeg sherry cask for the bar recently and my guests finished it in two days,” he said.

One of Cesar’s goals at the bar is to provide guests with rare whiskies they cannot get elsewhere. He does this by purchasing whisky at online auctions and then selling the whisky at a dram cost that isn’t too inflated from the purchase price (though, at £96/dram of 18 year old Macallan Gran Reserva, it will still be out of the reach of many people).

“We’re all about passing on the passion to the customers,” he explained.

To further forward that goal, the team at The Capital are also looking to push the hotel bar’s existence to a wider clientele. While it is known within a specific crowd, Cesar said they are working to increase that through various events such as whisky and cheese matching evenings, whisky tastings and cocktail masterclasses. He will also be working with the hotel restaurant’s new head chef  – Michelin starred Nathan Outlaw – to include whisky matching options that will appear on the menu at Outlaw’s Seafood & Grill.

And while many people might be looking to move on after 17 years in the same place of employment, Cesar seemed to be focused on improving the bar and spreading the word of whisky to the consumer, something he said is becoming easier as more people are educating themselves on the spirit.

“The word ‘whisky’ is expanding. I think people now know more but they also want to keep learning more,” he said.

The only downside to this expansion?

“I think it will, sadly, pump the price up. Twenty years ago people didn’t expect this increase in whisky sales,” he added.

For Cesar – and for the rest of those people proud to be in the whisky world – that may be a downside but at least it shows pride is well-placed. As more people come to drink whisky, I can only hope we’ll find more ‘ambassadors’ for this great spirit as in love with it as Cesar. I’m sure, though, that won’t be hard.

For more information on The Capital’s whisky bar and its whisky and food pairing events, visit: http://www.capitalhotel.co.uk/masterclasses_whisky.html

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Megan Kenny, Jameson whiskey ambassador

February 4, 2013 in Whisky Women

 “The majority of people who attend my tastings are aged between 24 and 32. It’s rewarding to see a younger generation embracing whiskey.” – Megan Kenny

 

 

 

Megan Kenny is a brand ambassador in London for Jameson Irish Whiskey, a role she has held since completing the Jameson Graduate Programme.

In this interview, she speaks about her experiences taking on her new role, why she loves whiskey and her thoughts on women and whisky.

 

 

How and when did you first get into whiskey?

I suppose I was always interested in whiskey in one way or another. Being Irish, whiskey is a big part of my heritage. My family are in the pub business in Dublin so I have grown up in a drinks industry where whiskey is one of the biggest players. I became aware of the Jameson Graduate programme in 2011 and that was when my obsession with whiskey began. Whilst training to become the Jameson brand ambassador my world was opened up to an array of Irish whiskey from single pot stills to the prestigious Midleton, and scotches and bourbons.

Do you remember a first whiskey you tried that you really loved?

The first whiskey I tried was Jameson original. I believe it to be a timeless classic. Its smoothness and mix-ability appealed to me and it was the best way to introduce me into the world of whiskey. As my palate has developed my appreciation for single pot still whiskey such as Redbreast has increased. To date my favourite whiskey has to be Jameson Select Reserve. This whiskey is a triumph of the distillery in Midleton and for me it really highlights the importance of the raw materials used in whiskey production.

Tell me about your role – what are your main responsibilities?

I moved to London in September [2012] to begin my whiskey adventure. I am responsible for on-trade staff training, off-trade sampling, education sessions, advocacy, and I partake in trade shows. A big part of my job is to raise the awareness of Jameson in London.

What do you enjoy most about your job?

Personally I think I have the best job in the world. I love spreading the passion I have for Jameson among people here in London. It’s so rewarding to engage with people who share the same love for whiskey as I do. I adore travelling and coming here from Dublin is all part of the adventure.

What achievement are you most proud of in your career?

I suppose the on-trade training is the most rewarding aspect of my job. I get such satisfaction in educating members of the trade in the history and heritage of Irish whiskey.

In terms of accomplishments, the Vinopolis Whiskey Show has been my largest event to date and I was quite proud to stand shoulder to shoulder with some of the largest scotch brands in the world, with master distillers and brand ambassadors that have been in the industry for over a decade.

Do you feel more women should or could be involved in the whiskey industry?

Yes, I feel strongly that more women should become involved in the whiskey industry, and they may simply begin by sampling the product . Whiskey is a beautiful spirit; it’s a shame that women don’t drink it as much as men. Whiskey was seen traditionally as a man’s drink, and in some cases, associated with male success and power. Nowadays women are just as successful as men so let’s celebrate that fact and introduce them to a really superb product.

Do you see a change in the demographic which is coming to your whiskey tastings?

There is definitely a change in the age demographic. The majority of people who attend my tastings are aged between 24 and 32. It’s rewarding to see a younger generation embracing whiskey. I think that since the recession there has been a move back to basics and good traditional drinks. There is less emphasis on fancy cocktails and more emphasis on good quality affordable drinks.

Do you only drink Irish whiskey or are there others that you enjoy?

Irish whiskey is definitely my favourite but I enjoy sampling other whiskeys. I think the Japanese are doing amazing things with whisky. Marcin Miller introduced me to the world of Japanese whiskey and I thought it was lovely.

Why would you recommend someone who’s never tried a good single malt or blend to give it a go?

What I think is the biggest selling point for whiskey is the production methods – they are so true to tradition. The flavours of both single malts and blends are so complex and enjoyable. Blended Irish whiskey is also renowned for its smoothness and mixability. If someone wanted to get introduced to whiskey, I would recommend they try it with a mixer (though, not with cola) to open up their palate to whiskey.

What is your favourite memory of whisky drinking?

Well there are certainly a lot. But my favourite memory is from when a group of the Jameson brand ambassadors were in Manchester for the Jameson Cult Film Club. We drank, we sang and we experienced Jameson at its finest.

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Rockin’ Around the Whisky Tree

December 10, 2012 in Uncategorized

The rolling countryside of my childhood.

When I was growing up, I dreamed of moving to the city – of being surrounded by lights and people and noise. Now I live in London and pay sky-high rent, I see the benefits of quiet country life. But back then, nothing was more appealing than escaping the forests and mountains in exchange for fast-paced life.

You see, I lived in a teeny, tiny place in the middle of nowhere in Canada. That place was Sinclair Mills, but technically the land my family owned was all a part of Dewey. As we were the only residents, I crowned myself mayor at the age of 8. The “town” down the road had a population of around 65. One year it reached 71 and I got rather excited. Everyone even had a “party line” – which means our phone lines were shared. The number of times I listened in on people’s conversations and got the local “scoop” is, I’m convinced, what first sowed seeds of wanting to be a journalist. Though, not the phone-tapping kind, of course – what I was doing was perfectly legal!

You tend to carry that childhood with you no matter where you go. And this is why when I first saw the Jack Daniel’s ads talking about Lynchburg, Tennessee (where the whiskey’s made) with its population of 361 (though, that’s now been debunked) and saw people like “Goose” (Randy Baxter, who works for the distillery) and other residents talking about life in a small town, I instantly took a shine to them. Of course the ad was designed for marketing purposes, but people that come from teeny places like Lynchburg tend to be down to earth folks who will tell it straight. And then tell their neighbours. Who then spread the word.

Recently, I managed to grab a few seconds to shake hands with and chat to Goose and his colleagues Mark and Weejie (who make up the “Lynchburg Three”). They were in London to light up what has to be the most exciting Christmas tree I’ve ever seen – a 26ft tall towering wonder made from 140 used whiskey barrels flown over specially from Tennessee for the installation. It sits squarely in Covent Garden and is well worth visiting when you’re in the area simply because of, well, the obvious – I mean, c’mon, a Christmas tree made of whiskey barrels? That’s the stuff dreams are made of!

Goose – who was wearing coveralls, a big comfy jacket, and a dusty cap – spoke with a lovely drawl and called me ma’am. Addressing the crowd, he looked entirely out of place in comparison to the shiny, city people speeding past him, but to me, he was an echo of the home of my childhood (not that people have drawling accents in northern Canada).

As he pressed a big red button to light up the tree and a group of carolers emerged from the crowd singing carols, I felt ever so Christmassy. And I was reminded that a bit of country living is nothing to be ashamed of – I just wish I could tell my 8-year-old mayoral self that!

The Jack Daniel’s Christmas tree will be in the east piazza of Covent Garden throughout the holiday season. The Jack Daniel’s Holiday Select 2012 whiskey – released specially for Christmas – will be available to buy at a kiosk on-site.

 

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The Whisky Lounge: Celebrating 10 years

October 4, 2012 in Uncategorized

Over the past few years, interest in whisky across the globe has truly blossomed. While the drink used to be seen as an older gentleman’s tipple, it now features in the coolest bars across the globe and has a wealth of younger ambassadors in the form of bloggers, celebrities and, well, whisky brands’ own ambassadors.

When Eddie Ludlow founded whisky tasting and events company, The Whisky Lounge, 10 years ago, however, the whisky scene was not as solidified as it is now. Back in 2002, Eddie was a whisky fan working for Oddbins who had a passion for the dramming side of life. He started the company – with the mission of ‘Bringing Whisky to the People’ – having no idea how well it would take off.

Now, on the verge of the company’s 10th anniversary festival in York happening on the 13 October, I spoke to Eddie about his years in the business, what has surprised him most and what he envisions for the future of the company.

And, if you’ve not yet had the pleasure of coming across this great whisky championing company, then check out their site here for more information about upcoming events near you or this piece I wrote on The Whisky Lounge back in the spring when I was working with the team for their London show.

Eddie and Amanda Ludlow

Wow! 10 years. How does that feel?

Not like 10 years! It feels great to look back at what we have achieved and all of the people who have started their whisky journey with us.

Looking back to 2002, what were some of the early goals for the business?

Ten years ago I still worked for Oddbins and didn’t really have any long-term ambitions for a whisky tasting/festival business. It was only really when I met Amanda [Eddie's wife] and she pointed out that there might be something more than a hobby in what I was doing. The early goals I suppose were to present tastings and events in a fun and informal setting and to try some great whiskies along the way. Not much has changed really!

Do you think the increasing interest in whisky in the popular domain has helped accelerate things?

It definitely has in the last few years. When I started, whisky was not nearly as cool as it is now and I like to think we were championing its cause when it was far more difficult to do so. It has also helped counter-act some of the effects of the recession, although I am looking forward to when that comes to an end. Perhaps when I’m first sampling some Kilchoman 10 year old…

What moments stand out for you as favourites since you started the business?

Actually this weekend provided me with a real highlight – not that there haven’t been loads. I finally got to see through one of my long-held ambitions of putting together our ‘Whisky School‘. Our first was this last weekend in Newcastle and it was fantastic. We are rolling them out across the UK from January and I am very excited!

My first whisky festivals in new areas are always exciting and nerve-racking and of course another highlight was becoming a judge on the IWSC spirit panel.

And, general acceptance by the whisky industry as a whole has also been a big one. Without them (as well as the lovely customers of course) we simply wouldn’t have a workable business model.

The Whisky Lounge team at the recent London festival

What’s the most difficult part about running The Whisky Lounge?

Money. But isn’t that always the case?

Other than that, it is difficult to juggle all of the intricate aspects of putting on events where you have exhibitors and lots of customers. To keep everyone happy and make the whole operation appear (reasonably) smooth is a challenge. Plus I’m not getting any younger (I’m 40 this year) and the physical stresses of these days are starting to take their toll!

What has been the biggest surprise in terms of operating the business?

That we still are doing so! Even when we started full-time in 2008 I had so many doubts and actually was tempted to give up on several occasions. Again, Amanda stepped in and really kept me going until she finally joined the business full-time herself last year.

 

Crowds at a Whisky Lounge festival

Where do you see the business moving over the next couple of years?

I’d like to go somewhere hot. We’ve talked about guesting in the South of France and Australia but whether these are realistic plans or not is another matter.

The Whisky Schools are, for me, probably the most important development for us. They will give us even greater legitimation and credibility and offer a huge amount of personal satisfaction too.

What aspect of the business do you enjoy most?

The festivals are great in that you get a huge amount of people and exhibitors offering thanks and congratulations, which is lovely. But I have to admit I love more intimate settings and the opportunity to convey my feelings for whisky to a tight group. Tasting great whisky is a given these days – we are spoiled in that respect.

Why would you recommend someone come to a Whisky Lounge event?

Why wouldn’t I?! Speak to (almost!) anybody who has been to one of our events. What seals it for me is that we have so many regular, returning customers who all enjoy what we do. We like to think of ourselves as inclusive, rather than exclusive, and we genuinely want everyone to enjoy whisky in the same way we do.

What will you be doing specially to celebrate the 10th anniversary? Will there be any additional perks for attendees to this year’s show?

I am doing a special Scotland vs The World class – which was one of the first tastings I did all those years ago. We sold our first 100 tickets at the 2002 price of £12.50 – crazy I know!

We have also bottled a York 800 blended malt whisky especially for the festival, which also coincided with York’s 800 years celebrations.

Eddie at a tasting featuring what he terms "hard to beat".

Name one standout dram that you’ve found over the years? What was it so amazing?

Ouch. Knew that was coming but it’s still difficult. It could be any number!

I guess in terms of being blown away unexpectedly it would be the first Yoichi 15 year old I tried that I bought for a tasting nearly 10 years ago. I thought at the time that surely Japanese whisky had no right to be so good!

Other than that the trio of Springbank 21yo, Talisker 20yo and Ardbeg Provenance was pretty hard to beat.

Your motto is: Bringing Whisky to the People. Do you feel you’ve achieved that over 10 years?

I like to think so. I don’t believe whenever we set out on the journey that we thought it would last as long as it has and actually grow into a national business. The people have had the whisky brought to them on literally hundreds of occasions and are still voting with their feet. Long may that continue!

Tickets to the 10th anniversary York Whisky Festival on the 13 October at The Park Inn Hotel are £25 and can be purchased here.

 

 

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