Vintage Dated Old Forester Birthday Bourbon Set to Hit Shelves

2010 Release Aged 12 Years and Bottled at 95 Proof

Louisville, Ky.  - Old Forester has released the 2010 expression of its vintage-dated Birthday Bourbon in honor of George Garvin Brown, the founder of Louisville-based Brown-Forman and Old Forester, America’s First Bottled Bourbon™. Launched eight years ago to commemorate Brown’s Birthday on September 2, Old Forester Birthday Bourbon is a limited-edition, historically award-winning bourbon which is released annually.

“This year’s vintage release of Old Forester is crafted from a 72 barrel batch that was put into barrels on October 24, 1997,” said Chris Morris, Brown-Forman Master Distiller. “These barrels were evenly matured together in the very middle of Warehouse K, on the 5th floor in ricks 42, 43 and 45, surrounded by open space. This environment allowed the barrels to easily breathe during maturation and develop a rich fruit and spice character.”

Unlike the standard Old Forester, which is a batch of whisky from several different years, Birthday Bourbon is a vintage-dated bourbon, hand-selected by Morris from one specific day of production. The result is a one-of-a-kind character and flavor that will never be replicated again. Its unique decanter style glass bottle is a throwback to the late 1800’s when Old Forester was first produced. Old Forester is the only bourbon still in existence today that was produced before, during and after Prohibition by its original distiller.  No other bourbon brand sold in the U.S. today can make that claim. 

Since its introduction in 2002, Old Forester Birthday Bourbon has received unprecedented acclaim and has collected honors from USA Today, Malt Advocate, Whisky Magazine, Spirit Journal, and Santé.  A favorite among critics, Old Forester Birthday Bourbon has taken home gold from numerous tasting competitions including a gold medal in the 2005, 2006 & 2007 San Francisco World Spirits Competition. The 2007 expression was also named American Whiskey of the Year at Malt Advocate WhiskyFest New York.

Old Forester Birthday Bourbon, a Brown-Forman product, has a suggested retail price of $49.99 and is sold at most liquor stores with a wide and varied range of bourbons. The 2010 edition of Birthday Bourbon is bottled at 95 proof. 

For more information on Old Forester and Old Forester Birthday Bourbon, visit the Old Forester website at www.oldforester.com or visit us on Facebook at www.facebook.com/oldforester.

About Old Forester Bourbon

George Garvin Brown was the founder of Old Forester Bourbon Whisky and Brown-Forman Corporation. Brown-Forman Corporation, Louisville, Kentucky, is a diversified producer and marketer of fine quality alcohol brands, including Jack Daniel’s, Southern Comfort, Finlandia Vodka, Tequila Herradura, el Jimador Tequila, Canadian Mist, Woodford Reserve, Fetzer wines, and Korbel California Champagnes.

The Knockomie Hotel

www.scotsmagazine.com

Isle of Arran NAS (57%, OB, “100 Proof”, +/- 2009)

From the back label “Due to non-chill filtration, this whisky may turn cloudy when exposed to low temperatures. This is perfectly normal. The absence of chill filtration in this product does result in a more full – bodied and flavoursome single malt.”

The nose is strong with hints of fragrant heather and roses (also slight hints of Balsamic vinegar) followed by some good malt and barley dust, fruit and chocolate (white). Tinges of citrus and some back ground sweetness. With time in the glass it opens to reveal more of the malty back bone. With water there is a natural gravitation to an increase in sweetness and more the of the characteristic Arran biscuity malt. It also went slight cloudy (which is perfectly natural). Very pleasant. The undiluted taste is strong but good; there’s some aggressive moments here but quite the ride. After a short while the fruit and malt come to the fore and are very good. This is excellent! There is also something to smoke. Which is curious. The diluted taste is much more gentle and sweeter; honey and malt but still lots of evidence of the crispness and it doesn’t fall apart. It is still very nice. The finish is malty with some white wine like notes along with the white chocolate, some black pepper and some really nice oak spice. The finish is long and unwavering and once again does not fall apart. An excellent finish.

Quite the dram, very enjoyable. Water offers another equally enjoyable aspect to this whisky. Perhaps due to the NAS there is some vibrancy of a youthful whisky?

C$85

Score 88 Points

Buy your tickets for Whisky Live Paris at http://www.whiskylive.fr/

End of Summer Ticket Sale!

From the WoW team;

It’s been said, more than once, that the best time of year to visit San Francisco is in the spring and fall. So while you’re enjoying the last few days of summer weather in your neck of the woods you should be thinking ahead to next spring. There are only a two weeks left before the WoW early bird ticket sale price expires on September 18th. So, get out that plastic and act now before the price increases. If you change your mind before the end of the year (hard to imagine), the early bird tickets are fully refundable. How could you ask for a better deal!

                                         Regular Price    Summer Sale price
General Adm                             $110           $95
6:00 pm – 10:pm   
VIP :                                              $135         $120
5:15 pm – 10:pm   
Dram Club                                   $120         $105
5:00 pm - 10:pm  
Dram Club Membership          $60            $40 

(Early Bird Tickets are refundable until Dec 31)

We have a new ticketing system for WoW 2011 to ensure an expedited check in process.  VIP ticket holders at the doc by 5:00 pm will be guaranteed entrance by 5:25.  VIP only spirits will be poured until 6:15.

Purchase your tickets at http://www.whiskiesoftheworld.com/

”I do not consider myself a whisky expert. I’m most definitely a serious whisk(e)y fan, and I appreciate whisk(e)y even more when I can share the experience with others.”

Please put your hands together for Tom!

1. Tell me a little about yourself?

I’m 45 years old and I have been happily married for 20 years now! I love to travel and meet new people, both of which are part of my job in Silicon Valley. My hobbies (besides learning about whisk(e)y…) are astronomy, music, reading, mechanical watches and puzzles. I love to write and I am passionate about sharing what I learn with others. I have always said that you can only say that you really understand something if you can successfully explain it to someone else. My Whisky2.0 blog is my attempt to live that statement, but realistically, I’m at the very beginning of a long process of discovery! For me, blogging is a labor of love, and I wish I had more time for it (or didn’t need to sleep!).

2. How did it all started, what’s your first experience of whisky?

I think my first whisk(e)y experience was probably a Bourbon-and-Coke or something like that in college. How embarrassing! As far as straight whisk(e)y goes, I suppose that didn’t really start until 6 or 7 years ago. A friend’s ex-husband is a Scotch fan and he thought it would be amusing to see my reaction to a very peaty whisky. I think it was probably a Laphroaig. No sir, I didn’t like it. However, that night I got to taste some expressions that I did like. I gradually got recommendations from experts (like Ken Chalmers at Beltramo’s, my local whisk(e)y supplier) and joined informal tastings with friends. Over time, I expanded my horizons.

3. What’s your favourite and worst whisky experience and why?

Favorite: Thanks to Ken at Beltramo’s, I got invited to a Highland Park/Macallan tasting that was free…but I didn’t know what to expect. Oh, my — it was awesome! It included a 4-course dinner and I got to taste a Highland Park 30yo, after tasting pretty much their whole range, and most currently bottled Macallans. Many thanks to the Edrington Group’s US distributor for setting that up, in conjunction with Beltramo’s. My second favorite experience was a 7-course whisky dinner that was hosted by The Glenrothes at the Monterey Bay Aquarium. It wasn’t free, but it was a steal.

Worst: I suppose my first Laphroaig tasting would be the worst. I just wasn’t ready for it. At the time, I was only familiar with Cognac, Tequila and Rum, so I was completely unprepared for the smoke. I love Laphroaig today, but I had to prepare my nose and palate.

4. What’s your opinion on today’s whisky rating systems (1–10, 1–100, stars etc.)?

I know that pretty much everyone seems to like to do this. This is my answer, though, and I don’t.

In my opinion (which you are free to disregard and you won’t offend me) I think that rankings are nearly worthless. Look at anyone who uses a 100-point scale. You probably won’t see any scores below 65 or 70. The distribution of scores looks a lot like grades in school, in that most whisky is ranked as a B– or C+. I figure an A through F scale would be sufficient, with plus/minus added to distinguish edge cases. I don’t see the point of ranking a product to such a degree of precision when the senses involved are so subjective.

With that said, I really do like reading reviews for the descriptions of the smells and flavors, so I can try to pick them out in my samples.

5. How do you taste whisky? Do you use water, and when?

I usually try it neat unless it’s over 60% ABV, then I add a bit of water. It’s easy to assume that people who won’t add water are just being macho. If you know me, there would be no question that I was trying to impress you with my macho image. For me, it’s more out of caution than anything. Once you add water, you can’t remove it. If you add too much, you’ve just ruined your dram, and I don’t buy whisk(e)y to waste it. Personally, I never add ice, but that’s just me…I think people should drink whisk(e)y however they like it. That includes making mixed drinks. It’s your whisk(e)y…drink it however you like.

6. How is the whisky ‘climate’ (bars, clubs, events & magazines etc.) in your country?

Awesome. I don’t go to bars very often, but just recently my company had our quarterly sales meeting and we stopped at a bar in a shopping center on our way to dinner at the restaurant next door. I got a Yamazaki 18yo at the bar (the only Japanese whisky they had), and at the restaurant after dinner I got an A. D. Rattray bottling of Glen Mhor 27yo. Those two bars were within a 20-second walk of each other. In both cases, I was surprised to find that whisky on the shelf at some random bar, as they are rather obscure for the general consumer. There are also a few restaurants and bars in my area that offer a plethora of whisk(e)y, and that market themselves as whisk(e)y destinations.

I can’t speak for clubs (if you mean whisk(e)y clubs), but we have magazines (e.g., Malt Advocate) and they run the awesome WhiskyFest events. Whisky Magazine is based in the UK, but they run numerous events in the US, and of course their magazine is available worldwide.

7. What’s your opinion on different cask-finish expression?

I think that what matters is flavor. If the cask finish improves the product, then great. I don’t have visibility into what the product was like before the final cask finishing, so I can’t possibly say whether the cask finish is just a Marketing stunt or actually took a good product and made it better. The ways that distilleries use wood varies from those that age a single expression in one type of wood, to ones that ”marry” different wood finishes, to ones that transfer whisky from one kind of cask to another for some time. At the end of the day, wood contributes significantly to the final flavor, so I think that distilleries have to be careful to not overdo it. If the finish is the only point, I worry about the whisk(e)y.

8. What is your opinion on the whisky snobbery that some are talking and writing about?

I am not sure to what you are referring. I suppose there is a tendency among single-malt lovers to look askance at blends, despite the fact that many blends are consistently fabulous, complex products that represent the vast majority of the whisk(e)y market, both in terms of raw revenue and volume sold. I suppose this is just a reflection of the general view among consumers of higher-end products toward anything that is a mass-market item, regardless of the market. There are computer snobs, car snobs and many other kinds of snobs.

I consider myself very lucky to have had the resources to learn what little I have about single-malt whisk(e)y and I’ll refer back to my answer above. I think people should drink what they like. I’ll do the same. And if you like something I’ve never had, I want to hear about it, so I can try it! I’ll do the same and share my experiences with you. I enjoy all whisk(e)y and I drink whatever I feel is appropriate to the occasion.

9. Where in the world would you like to go to try whisky? Why, do you have a favourite place, distillery or country?

Do I have a favorite whisk(e)y? Not really. As I said above, I drink what seems appropriate to the moment, which could be defined by: Weather, food, feeling, music, etc. I have a small collection (3–4 dozen bottles), but it’s got decent variety. I hesitate to even name a favorite, but in terms of versatility, my favorite distillery overall is a toss-up between Ardbeg and Highland Park. My choice of a favorite is based on far too small a sample: I certainly can’t claim to have tried them all!  ;) When I am out, I always try to drink things I’ve never had before.

As to favorite place (country), I love Scottish culture and I clearly love their product. I have spent a lot of time ”driving” through Scotland on Google Maps / Street View, and the country appears to be a huge machine that makes whisky. There are so many fields of barley, it’s staggering! I think I now have map links on my blog to all the distilleries that still exist, and they are pretty much all adjacent to acres upon acres of barley (or hectares upon hectares if you prefer!).

Whisk(e)y is made in lots of places. I want to go to all of them. I’ve been to Japan, but that was before I knew about Japanese whisky. I would love to visit Scotland, but I fear I’d never leave.

10. What whisky trends are you seeing, how does the future look like?

I am very excited by the micro-distilling movement. It’s not easy to make good whisk(e)y, but lots of people are trying. To me, nothing captures the essence of a place more than whisk(e)y. I am very lucky to have a number of distilleries within a short drive of where I live: Anchor Distilling, Charbay, Distillery No. 209, Germain-Robin, St. George are just a few in the greater San Francisco Bay Area. Not all of them make whiskey, but three of them do. I’m also a fan of other spirits, but what I love about whisk(e)y is its deceptive simplicity. Anyone can make single-malt anywhere on Earth where barley is grown, but the soil, sunlight and rain are different everywhere, as are a host of other factors that conspire to make the end product unique, not least of which is the local (or imported) oak from which barrels are made, as well as the flavors that local people find palatable. The future looks like I’ll have way too many whiskies to try and not enough time. I wish I had started sooner!

1. Inter view with Filip Ling
2. Inter view with Gal Granov
3. Inter view with Jörg Bechtold
4. Interview with Mark Gillespie
5. Interview with Thomas Maufer

SCOTLAND MALT WHISKY TOUR  JUNE 18 – JULY 02, 2011 hosted by THE COMPANIONS OF THE QUAICH

From Ed Patrick, Companions  of the Quaich President;
 
Day to Day Itinerary Overview

DAY 1: SAT 18 JUNE - Depart for Scotland Tonight we meet at Toronto airport and board our non-stop overnight flight from Toronto to Glasgow, Scotland. Dinner and complimentary in-flight service will be provided for you. (D)

DAY 2: SUN 19 JUNE - Arrive Scotland
This morning we arrive in Scotland. “CEAD MILE FAILTE!” Once through luggage and passport formalities we meet our guide Morag Brodie and driver who will escort us on this memorable journey.

One of our long standing traditions is to begin our journey with a hearty Scottish breakfast. With all the regular local culinary delights and trimmings on offer there is ample selection of food to set you on your way.

From Glasgow we head for the outskirts of the city and visit Auchentoshan distillery. With the triple distill process, unique to this distillery, we have the opportunity to sample the single malts. 

From Auchentoshan we take the beautiful drive along the shores of Loch Lomond to the town of Inveraray. Situated on the banks of Loch Fyne it is the perfect setting to begin our journey! The remainder of the afternoon has been left free so you can relax. Dinner and overnight will be at The Argyll Hotel, Inveraray. (D)

DAY 3: MON 20 JUNE - Ferry to Islay
Today we leave the mainland and follow the scenic route to our point of embarkation to Islay.  From here we take the ferry crossing to the Inner Hebrides and the Isle of Islay Upon arrival on Islay we head to Bowmore, on the south shore of Loch Indaal. With accommodation at the Bowmore Cottages and local hotels for the next three nights it will feel as if you are “home from home.”  This afternoon we walk over to the Bowmore Distillery and sample our first Islay single malt. Dinner tonight will be at the Lochside Hotel restaurant. (B,D)

DAY 4-5: TUE 21 JUNE to WED 22 JUNE - Islay
During the next two days we tour this beautiful and tranquil island and visit a selection of  the following distilleries; BRUICHLADDICH,  BUNNAHABHAIN,  CAOL ILA, LAPHROAIG,  ARDBEG and LAGAVULIN.

Based in our Bowmore cottages we shall have breakfast in the nearby Lochside hotel. Dinner will be served at The Bridgend Hotel and Port Charlotte Hotel during these two evenings. (B,D)

DAY 6: THU 23 JUNE - Islay to Aviemore, Speyside
Today we take the morning sailing from Islay and enjoy breakfast onboard. Once back on the mainland we head northward to Speyside (The Malt Whisky Trail.) Hugging the beautiful coastline we journey northwards to Oban distillery. From Oban we head towards the picturesque town of Aviemore. Our route is punctuated with photo opportunity moments as we pass by Glencoe and Fort William, before crossing the Cairngorm mountains. A relaxing environment as we listen to Morag’s historical commentary and enjoying the spectacular scenery, before arriving at the Macdonald hotel. Once in Aviemore we shall check-in to our hotel for the next two nights. (B,D)

DAY 7-8: FRI 24 JUNE and SAT 25 JUNE - Speyside
The next two days are spent in the heartland of the Scottish Whisky Trail. GLENMORANGIE, ABERLOUR, STRATHISLA and KNOCKDHU

Whilst in Inverness and the Speyside region we will have sight-seeing options available for anyone who may wish to opt out of the distillery visits planned for today.

After a wonderful day in the heart of Speyside we take the drive across the Solway Firth to one of our favourite places to stay, Dornoch Castle. Nestled in the gateway to the most northerly parts of Scotland, Dornoch Castle offers all the atmosphere of regal Scottish hospitality. (B,D)

DAY 09: SUN 26 JUNE – Dornoch to Orkney
This morning we leave Dornoch and make our way to the Northlink Ferry service across the Pentland Firth, linking The Orkney Islands with the mainland of Scotland.  A unique two days lie ahead for us! Our abode for the next three nights will be The Kirkwall Hotel, Kirkwall. (B,D)

DAY 10-11: MON 27 JUNE – TUE 28 JUNE Orkney
During these two days we will enjoy visits to both Highland Park and Scapa distilleries along with visits to local sights, giving us a wonderful insight into the ancient and current inhabitants of these unique islands. (B,D)

DAY 12: WED 29 JUNE – Orkney to Speyside
After three memorable days we take the ferry back to the mainland and drive to Aviemore, but not before visiting the rustic environs of Pulteney Distillery.

Once back in Aviemore we shall spend one night at the Macdonald Hotel. (B,D)

DAY 13: THU 30 JUNE - Speyside to Edinburgh
This morning we leave the Highlands and head south towards Edinburgh. Once in Edinburgh we shall enjoy a panoramic city tour before checking into The Parliament House Hotel. Situated in the heart of the city centre and only yards from the shops of Princes Street, our hotel is in the perfect location to enjoy this beautiful city. Once in Edinburgh we have left the remainder of the afternoon free for you to meander through the shops and streets of Olde Edinburgh. (B)
 
DAY 14: FRI 01 JULY - Edinburgh, Glenkinchie
Our day begins with our final distillery visit. Situated in the east lowlands of Scotland, Glenkinchie boasts one of the best distillery visitor centers in Scotland.  From here we take the short ride to the site of Rosslyn Chapel. Made famous by the Hollywood movie The Da Vinci Code this church has a fascinating history. You will see mason work that cannot be found in any other church throughout the globe. Our farewell dinner will be at our hotel this evening. (B,D)

DAY 15: SAT 02 JULY - Homeward Bound
Alas we must head for the airport and our return flight to Toronto. Lunch and complimentary in-flight service will be served. As we say in Scotland, “HASTE YE BACK” (B,L)

B: BREAKFAST L: LUNCH D: DINNER

The distilleries (and visit sequence) are subject to alteration

SCOTLAND MALT WHISKY JOURNEY JUNE 18 – JULY 02, 2011 INFORMATION

INCLUDED
Air travel:  Round trip from Toronto (airfares  from other cities available upon request).

Hotels: 
Argyll Hotel, Inveraray. 1 night
Bowmore Cottages, Islay. 3 nights
Macdonald Hotel, Aviemore. 3 nights
Dornoch Castle, Dornoch. 1 night
Kirkwall Hotel, Orkney. 3 nights
Parliament House Hotel, Edinburgh. 2 nights

Meals:  Full breakfast and dinner daily with tea and coffee. One free evening in Edinburgh. Transportation: Air-conditioned luxury coach service throughout the tour. Sightseeing:  Comprehensive program and distillery visits as per itinerary, including all entrance fees. Tour Guide:  Government-licensed Tour Manager Morag Brodie will accompany the group and work harmoniously with the tour leaders. Porterage:  One large suitcase per person is allowed.  Each person is responsible for his/her other luggage. Embarkation package:  An informative package will be mailed one month prior to departure. Gratuities: All gratuities for this journey are included in the journey pricing.

NOT INCLUDED Lunches (unless mentioned in the itinerary) & Airport taxes & Fuel costs: Currently $367.

All rates based upon twin accommodation.

15 DAY JOURNEY COST

TORONTO PRICE:          $3795CAD

SINGLE SUPPLEMENT: $ 695CAD

For full details & registration form please contact;

CONNOISSEUR LEISURE
107 Lakeshore Drive, North Bay ON P1A 2A5
Phone: 1 877 465-3442
Fax: 1 866 826-2135
Email:  info@Connoisseurleisure.com
T.I.C.O Reg: 4344123

Visit the Companions of the Quaich at www.thequaich.com

Hey There! Football season is right around the corner. Time for Buffalo Trace Fantasy Football again.

The contest is FREE! We have weekly prizes and the grand prize winner gets a trip to Buffalo Trace Distillery in Franklin County, KY.

The website is www.buffalotracefootball.com

It’s really easy to play. Enjoy some great bourbon and cheer on your team each week. Be sure to register before the season opener between the Vikings and Saints on Thursday, September 9th.

Good luck,

Buffalo Trace
Kentucky Straight Bourbon Whiskey

BALVENIE & GLENFIDDICH WHISKY TASTING – THURSDAY 7TH OCTOBER 2010

To kick off our Autumn 2010 season of whisky tastings in style we have the irrepressible Ian Murray of First Drinks Brands, an independent drinks distributor owned by distillers William Grant & Sons Ltd.  Within their portfolio of brands are both the world’s number one single malt, Glenfiddich, and the gold medal winning The Balvenie, and it is a selection of these whiskies that Ian will be presenting.

Despite the basic production processes being the same for all whisky, and the fact that these two particular Speyside distilleries are adjacent to each other and share some facilities such as the cooperage, the expressions that are produced have their own distinct characteristics. In addition, even whiskies of the same age from the same distillery can taste quite different from each other.  Why is this?  Using whiskies from both Balvenie and Glenfiddich distilleries Ian will examine this conundrum, looking at how the basic elements that whisky comes from can result in such wonderfully complex and varied tastes.

It’s always a pleasure to welcome Ian as he has a wonderful knack of being able to impart his considerable knowledge in both a witty and entertaining way (which made him a great hit at our ladies tasting earlier in the year!) and his passion for the distilleries he represents is unmistakable, so come along and join us for a great evening of whisky tasting.

*How to book*

The tasting will be at Stanton House Hotel, Stanton Fitzwarren (www.stantonhouse.co.uk), and will commence at 7.00 for 7.30pm. Tickets for the event are priced at just £10.00, and this includes a discount of £3 against a bottle of one of the featured whiskies if bought or ordered on the night of the tasting.

Most, if not all, of the whiskies tasted will be available to purchase on the night. We accept cash, credit/debit card or cheques.

Tickets are limited, and allocated on a ‘first come, first served’ basis. To buy them just log on to www.whiskyandwines.com and place an order for the number you require, or telephone us on (01793) 765071, or call in and see us at Arkwrights, The Dormers, Highworth, Wiltshire. Admission to the tasting is by ticket only.

We look forward to seeing you on the night.
 
Slainte!
Fran and Ken
Arkwrights Whisky and Wines
www.whiskyandwines.com