The Sura Bangyikhan distillery in Pathum Thani Province was a modern factory with low energy usage. All system controls were the latest in European technology. It was the most modern liquor distillery during the period. When the old Bangyikhan Distillery at Bangyikhan came to an end with its surrounding environment developed through time, the Sura Bangyikhan Distillery in Pathum Thani Province became the heir to the production of Mekhong and other noted liquors. The distillery ownership also passed on to Sura Bangyikhan Co., Ltd.

Another notable point of the Sura Bangyikhan distillery in Pathum Thani Province is its modern bottling system that is one of the most modern in the world. There are five computerized bottling lines capable of bottling differing kinds of liquor and sizes of bottles. Moreover, the Sura Bangyikhan Co., Ltd. also has a high-investment water treatment system that is 100% effective.

Affiliated companies within the Sura Bangyikhan
Mekhong Distillery Limited
Athimart Co., Ltd.
S.S. Karnsura Co., Ltd.
Theparunothai Co., Ltd.
and Kankwan Co., Ltd.

The Pradlo distillery was able to acquire and install a traditional cast iron hammer mill. Built in 1928, the mill was the same style and make as those found in most traditional Scottish distilleries at the time.

To create the whisky, the distillery selected only Czech barley and the crisp clean water from the Bohemia region. The whisky was aged in unique oak casks made of 100% Czech oak wood, producing a single malt whisky unique to the world.

In late 1989 the wall fell and the whisky was forgotten, left to sleep in the cellars in its unique casks for 20 years. Although the whisky was maintained it was only recently that the true quality of the whisky was rediscovered.

Named after the noisy mill’s nickname, the distillery produce the Hammer Head Single Malt Whisky (via World of Whisky)

Matthew Gloag was a grocer and wine merchant in Perth, Scotland. Gloag purchased whiskies from distilleries around Scotland, and when Queen Victoria visited Perth in 1842, he was invited to supply the wines for the royal banquet.

In 1860, his son, William Gloag, took over the company and began producing blended whiskies. In 1896, William’s son, Matthew, named after his grandfather, took over the company. He created The Grouse Brand blend in 1897, which was later renamed “The Famous Grouse.”

In 1970, Matthew Gloag & Son Ltd., owned by the Gloag family, was sold to Highland Distillers, after the death of the chairman, Matthew Frederick Gloag. (via Wikipedia)

By the end of the 1870′s the firm was warehousing more and more whisky as wine and spirit merchants sought a substitute for brandies made unavailable by phylloxera. When William Scott died his widow sold the business to James Whyte and Charles Mackay. One of the conditions of the sale was that they were not to use the name Allan & Poynter and the firm was renamed Whyte & Mackay. The young partners had no doubt that if they were to make a success of the venture they had to invest in whisky blending plant as soon as possible. It took two years to find and equip suitable premises in Robertson Lane, Glasgow. They received their first consignment of grain and malt whiskies and began blending to customers’ orders. they later began blending on their own account for the export trade. No sooner had the partners taken this decision than whisky sales collapsed. They managed to weather the crises at the beginning of the 20th century, even expanding sales of their Whyte & Mackay whisky on the eve of the First World War.

In 1919 a limited company was formed and the indications are that the intention was to place the company on a care and maintenance basis until the future of the trade could be predicted with more certainty after the wartime depredations. Charles Mackay died in 1919 and John Whyte in 1921. For small concerns like Whyte & Mackay the going was rough in the 1920s and the firm was reconstructed in 1926 to reduce its capital stock levels. Trade began to pick up in the late 1920s with a resurgence of export orders, particularly from North America. This proved short-lived and assessments of the potential of the United States market after the end of prohibition were hopelessly optimistic. Eventually trade revived in the late 1930s with a growth in exports to Australia and New Zealand.

Again prospects were dimmed by the outbreak of war. It was not until the 1950′s, under the direction of James Whyte’s two sons, Hartley and Alex, that the recovery was sustained with a determined advertising campaign. With the end of voluntary rationing on the home market, Whyte & Mackay began to build its sales in the United Kingdom. In 1960 the company acquired Dalmore distillery in the north-east of Scotland and was renamed Dalmore, Whyte & Mackay. By 1965 Whyte & Mackay was the fifth most popular brand in Scotland. This achievement was followed by a successful redoubling of efforts in export markets.

The company became part of Sir Hugh Fraser’s SUITS group in 1971. Two years later Tomintoul and Fettercairn distilleries were purchased. SUITS was acquired by Lonrho in 1981 and subsequently Whyte & Mackay was sold to Brent Walker in 1988 and then to American Brands (now Fortune Brands) in 1990. In 2001 Fortune Brands sold Whyte & Mackay to ‘Kyndal’ in a £200 million management buyout backed by German investment bank, WestLB. In February 2005, Vivien Immerman bought Whyte & Mackay from WestLB and embarked on a long term investment programme to ensure the continued international success of Whyte & Mackay. During 2006, in a dramatic display of confidence, Whyte & Mackay was relaunched with a new look inspired by its proud Glasgow heritage. The famous double lions rampant once more took centre stage, resuming their rightful place as iconic sybol of the brand and company. The new look incorporated a ‘Charles Rennie Mackintosh’ feel in tribute to Glasgow’s stylish nature. The original Whyte & Mackay blend was renamed “SPECIAL”, as it was at the very beginning of Whyte & Mackay. In addition, 13, 19 and 22 years old aged blends with an extra year of maturation were added to the brand’s award winning range. Whyte & Mackay went “back to the future” to rediscover its proud Glasgow roots in stylish, masculine packaging which truly reflects the quality of scotch in the bottle. (via whyteandmackay.com)

The House of Schivas, a large mansion, was built at Schivas in Aberdeenshire in 1640. The name is derived from the Gaelic ‘seamhas’, meaning narrow place.

Chivas Brothers traces its roots to the opening of a grocery store at 13 King St, Aberdeen in 1801. The store sold luxury foodstuffs such as coffee, exotic spices, French brandies, and Caribbean rums to a wealthy clientele. In 1842, Chivas Brothers were retained to supply provisions to the royal family at Balmoral Castle upon Queen Victoria’s first visit to Scotland.

In 1843, Chivas Brothers were granted a Royal Warrant to supply goods to Queen Victoria. Chivas Brothers was described in 1890 as ‘undoubtedly the finest purveying business in the north of Scotland’ by Scotland of Today magazine.

During the 1850s, James Chivas decided to respond to his affluent customers’ demands for a smoother whisky, by beginning to blend whiskies to create a proprietary blend to Chivas Brothers. Their first blended Scotch whisky named ‘Royal Glen Dee’ was launched, followed in the 1860s by their second blended Scotch whisky, ‘Royal Strathythan’.

In the early 1900s, Chivas Brothers decided to create their most aged blended Scotch whisky to export to the U.S, where the booming economy after the turn of the century was fueling demand for luxury goods. The whisky was named Chivas Regal. Chivas Regal 25 Year Old was launched in 1909 as the original luxury Scotch, and became a leading brand in the U.S. Chivas Regal continued its success until Prohibition in the 1920s.

Chivas Regal was purchased by Seagrams in 1949, which provided a much wider distribution and marketing system.
Chivas Regal was re-launched as Chivas Regal 12 year old in the US following the disruption of both Prohibition and World War II. Chivas became a fashionable brand of the era, and became associated with Frank Sinatra and the rest of the Rat Pack. Chivas Regal was the Scotch whisky requested by Sinatra, along with other spirits brands backstage at performances,[11] and Chivas sponsored Frank Sinatra’s Diamond Jubilee Tour in 1990.
In 1950, the company Chivas Brothers was able to buy the Strathisla Distillery which produces the Strathisla Single Malt, which is used within the Chivas Regal blend.

The Chivas Regal range was expanded with the launch of higher aged whiskies, in 1997 with the launch of Chivas Regal 18 year old, and in 2007 with the launch of Chivas Regal 25.

Chivas Regal was acquired by Pernod Ricard in 2000 upon the break up of Seagrams Group.

Richard Day eventually took over the Licensed Grocers and from 1923 the name above the shop in Duke Street was “RICHARD DAY”. He continued to blend Scotch Whisky and Rum up until the start of the 2nd World War when production had to stop.

Richard Day died in1965, the year Alasdair Day was born. His cellar book with the The Tweeddale Blend has been handed down the Day family line. In January 2009 Alasdair established Stonedean Limited to recreate The Tweeddale Blend using the recipes in the “Cellar Book”.

The Tweeddale blend is a high malt content (50%) blend bottled at 46% and was a big hit at 2010′s Whisky Show.

For 220 years Tuthilltown Gristmill, listed on the National Register of Historic Places, used waterpower to render local grains to flour. In 2001 Ralph Erenzo and Vicki Morgan acquired the property and with the help of partner Brian Lee, they converted one of the mill granaries to a micro-distillery.The partners worked tirelessly to teach themselves the craft of small-batch distillation while navigating the legal and administrative aspects of building the company.

Two and a half years later Tuthilltown Spirits produced their first batches of vodka from scraps they collected at a local apple slicing plant. Now the distillers use fresh cider from nearby orchards. Production includes vodkas, whiskeys, rum, eau de vie, brandy, and infusions. New York’s first Bourbon is HUDSON BABY BOURBON, distilled from 100% New York corn. Tuthilltown whiskeys are the first legally distilled and aged grain spirits produced in New York since Prohibition.

In 2007 Gable Erenzo, joined the team and the distillery sent off the first international shipment to Paris. The team has continued to grow with the addition of Joel Elder, Jared Powers, and Nick Stoughton to the production team. Cathy Erenzo has come on board to manage compliance and administration.

The Tuthilltown Spirits Team is thrilled to bring the craft of small batch spirits distilling back to New York.