World Book Of Whisky- Volume 1

World Book of Whisky

The fascinating world of whisky | 2024 Inaugural Edition

The Burns Pub

4,415 miles from Edinburgh

Great things are brewing with Coors Whiskey

Forty Eight Hours in Speyside

Women in Whisk(e)y

The world’s preeminent house of vintages, founded by visionary entrepreneur Raj Peter Bhakta, BHAKTA possesses the oldest, rarest, and most valuable collection of vintage spirits in the world.

Water to Wine, Wine to Whisky.

Welcome to the inaugural issue of the World Book of Whisky.

This magazine was several years in the making and celebrates Darcy and my evolution from wine to whisky.

In 2002, when we launched Wine Country Network, we were absorbed in producing a niche publication about wine, food, and travel. As we traveled the globe creating original content and photographs, we were led down roads and narrow alleyways that crossed into distilled spirits. Nineteen years ago, we began producing professional wine and beer competitions. That eventually morphed into producing spirits competitions in 2011.

Over the past decade, we have noticed that many wine lovers also admire bourbon and Scotch. In the past, whisky had a reputation as a gentleman's drink. Today, more women are enjoying whisky than ever before.

Tourism is a big part of the whisky industry globally. Distillers are expanding their tasting rooms and visitor centers, which parallels how the wine industry embraces tourism.

Our cover story features Jonathan Odde, the founder of the Burns Pub in Broomfield, Colorado. Visiting his establishment transports you into a wormhole, leading you to Scotland. The bar offerings include ales, wine, and almost 600 bottles of whisky.

Authentic British cuisine and guided tastings of rare whiskies have been customer delights at the Burn's Pub for over a decade. Even Guy Fieri, host of "Diners, Drive-ins and Dives," recently dusted off his Camaro to visit and taste their authentic British fare.

This issue would not have been possible without the terrific support from our friends, colleagues, editors, and senior judges. Larry Wilcox has been our senior judge for over a decade. He has perfected one of the industry's most accurate spirits judging score systems. Larry developed the initial draft of an article that evolved into the "How to Appreciate American Whiskey" infographic in this issue.

Our team of certified spirits judges, sommeliers, distillers, and beverage buyers has taught us a lot. Thank you, Elizabeth Woessner, Nicolas Post, Ted (Charles) Palmer, Jonathan Odde, Eric Anderson, Matthew Wyant, Alexandra Geppert, John Haven, and others for doing the heavy lifting! We are humbled by the respect we have received from global brands and start-ups.

We hope that you enjoy this issue.

Cheers!

Christopher J Davies Editorial Director

Photo Meriam Rune, Christopher Davies (Center), James Harbour at Cask 88 in Edinburgh.

World Book of Whisky® Magazine

Our Mission: The World Book of Whisky is dedicated to enhancing one's knowledge and enjoyment of whisky, as well as exploring travel destinations and cuisine worldwide.

CO-FOUNDER, EDITOR & PUBLISHER Christopher J. Davies

CO-FOUNDER AND ART DIRECTOR Darcy R. Davies

FEATURES EDITOR Elizabeth Woesnner

COPY EDITOR Stacy Slinkard

DIRECTOR OF PHOTOGRAPHY Christopher J. Davies

SENIOR SPIRITS RATING PANELISTS

Larry Wilcox, Nicolas Post, Jonathan Odde, Ted (Charles) Palmer, John Haven

ADVERTISING & SPONSORSHIPS: info@winecountrynetwork.com

A publication of Whisky Mogul Media, a division of Wine Country Network, Inc.

Christopher J. Davies Chairman & CEO, Co-Founder

Darcy Davies President & Co-Founder

Wine Country Network, Inc.

390 Interlocken Crescent, Suite 350, Broomfield, CO 80021 Tel. 303-665-0855 www.winecountrynetwork.com

e-mail: info@winecountrynetwork.com

Address editorial inquiries to cdavies@winecountrynetwork.com

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World Book of Whisky Online www.worldbookofwhisky.com

Twitter: @vinotasting Instagram: @wbowhisky

The World Book of Whisky Magazine does not accept unsolicited manuscripts, drawings, photographs, or other works. All letters sent to Wine Country Network will be treated as unconditionally assigned for publication and copyright purposes.

Contents © 2024 by Wine Country Network, Inc.

All rights reserved. Nothing may be reprinted in whole or part without the written permission of the publisher. All photography in this publication, unless otherwise noted is copyrighted by Christopher J. Davies, all rights reserved. www.daviesphotos.com

Editor's Letter

Page 3

Wee Drams of Wisdom

Page 6

Whisky Travels

Page 8-9

Food and Whisky

Page 10

Whiskey Education

Page 12-13

Whiskey Business

Page 14-15

Passion and Portraits

Page 16-18

In the Mix

Page 19

Grades Of The Dram

Page 20-21

Women In Whiskey

Page 22-25

Whisky Travels Page 26-29

Whisky Journeys

Page 30-55

2 0 2 3

Ten Fun Tidbits of Whisky Trivia

1.

Nikola Tesla drank whisky daily, because he thought that whisky would make him live up to 150 years.

2.

3.

4.

5.

6.

Kentucky is home to more barrels of bourbon than people.

India consumes 50% of the world’s whisky.

Frank Sinatra was buried with a bottle of Jack Daniels.

Whiskey is the official state beverage of Alabama.

The world’s oldest distillery is the Kasauli Distillery, founded in the late 1820’s in India.

7.

By Elizabeth Woessner

France consumes more whisky per capita than any other country.

8.

Scotland Exports over 1 billion bottles a year – 43 bottles per second.

9.

On July 27th, the world celebrates “Scotch Whisky Day.”

10.

The World’s largest bottle of whisky, called “The Intrepid” contains 311 liters and sold for $1.4 million.

Sazerac

Sazerac House, New Orleans

Our editors enjoyed visiting New Orleans in July 2023 during the renowned Tales of The Cocktail ™ Festival. While there, we visited the Sazerac House, nestled on the edge of the French Quarter at 101 Magazine Street. This captivating sensory experience guides you through the rich history of cocktails in New Orleans.

When you enter the first floor, you will see towering wall displays of back-illuminated Sazerac spirits. The gift shop offers bottles for sale and an impressive range of merchandise, including bar accessories, logoed T-shirts, and caps.

They offer exclusive guided tours daily, providing a unique opportunity to delve into the history of cocktails in New Orleans. They also host various public and private events, making every visit a special experience. https://www.sazerachouse.com/

The Tales of The Cocktail ™ Festival is an annual event that draws over five thousand bartenders, mixologists, and spirit industry professionals. On the day of our visit, Sazerac was hosting an open house, with mixologists creating cocktails and Brand Managers and Master Blenders hosting meet-and-greets. These unique experiences and the opportunity to learn technical information about Buffalo Trace Bourbon and Sazerac's expanding line-up of rum expressions make the Sazerac Housel a must-visit for cocktail enthusiasts.

Creole apothecary Antoine Peychaud invented the Sazerac in 1838, and it has become the official cocktail of New Orleans. For more info, visit: https://www.sazerachouse.com/

Ingredients:

• 1.5 oz of Sazerac Rye Whiskey

• 1 Sugar Cube

• Three dashes of Peychaud's Bitters

• 0.25 oz of Herbsaint

• Lemon Twist

Cocktail Recipe

Story and photos by Christopher J Davies, except where noted.

Photo above, Katy O’Donnell, National Brand Ambassador, Buffalo Trace Distillery

Photo Courtesy of Sazerac House.

The Curious Case of Parmigiana Reggiano and Scottish Whisky

This year's theme was "The Taste of the Meadows. "

The fourteenth edition of the Slow Food Cheese 2023 biannual festival occurred in September in the Città of Bra, Piedmont. We were excited to attend for the first time. For four days, the city of just 29,000 inhabitants was overtaken by more than 200,000 cheese mongers and four hundred exhibitors.

The main exhibits occurred in the town center on the main avenue and side streets. Exhibitors have embraced this exhibition and the Slow Food movement, transforming it into the most significant international event dedicated to raw milk, natural cheeses, and artisanal dairy products.

Numerous educational workshops and beverage and cheese pairings were conducted daily. Scottish Development International and the Consorzio del Formaggio ParmigianoReggiano partnered on this clever pairing.

I have always preferred cheddar or soft cheese to Parmigiana Reggiano when paired with a single malt or blended whisky. Parmigiana Reggiano's wonderful nuttiness and salt content make for a match made in heaven.

Story by Christopher J. Davies, Photos provided by Slow Food International

HOW TO APPRECIATE AMERICAN WHISKEYS

By the Editors

Whiskey is an all-encompassing term for a spirit that has grain as its base and has been matured, in wood barrels.

To understand how each type of whiskey might taste, it is important to know which grains are used for its mash bill and how they impact flavors and aroma.

All grains listed below must be distilled to no more than 160 US proof and barreled at no more than 125 US proof.

Bourbon

Minimum 51% corn from fermented mash. It must be aged in new charred white oak barrels.

Corn Whiskey

Minimum 80% corn from mash. No storage requirement and if stored in oak, it must be in used or uncharred new oak barrels.

Sweet corn, butterscotch, popcorn, caramel, toffee, menthol, burnt sugar.

CORN RYE

Rye Whiskey

Minimum 51% rye in mash bill. Aged in new charred oak barrels.

Malted Rye

Minimum 51% rye from fermented mash that has been malted. Stored in new charred oak barrels.

Gingerbread, peppercorn, allspice, rye bread.

WHEAT

Wheat Whiskey

Minimum 51% wheat from fermented mash or beer. Stored in new charred oak barrels..

Vanilla, honey, caramel, toffee, toasted oak.

BARLEY

Single Malt Whiskey

100% malted barley from fermented mash and distilled entirely at one distillery. Mashed, distilled, and matured in the US. No storing requirement but must be aged in oak barrels.

Porridge, barley, malt, flour, oatmeal, husk.

MARKETING AND BOTTLING TERMS

Understanding labeling terms, what they mean, and how they affect flavors and aromas is equally essential.

Straight Whiskey This whiskey is aged a minimum of two years in barrel and water is the only permitted additive.

Small Batch This is a meaningless term which means small production with no requirements on what that means.

Chill/Non-Chill Filtered This is a process of filtering that may affect the clarity of the whiskey when water is added.

Single Barrel A barrel typically yields 225 bottles. If you find a bottle you like, grab another, as there are only 224 left worldwide.

Bottled in Bond These whiskeys have been aged a minimum of 4 years in barrel and have a proof of 100. It must be made in a single calendar year and must be made by that distillery only.

LET’S GET TASTING…

Setting the Stage

Ensuring that the room and tasting participants are free from distracting odors like food or perfume is essential.

The proper glassware is important, but the uniformity of the glassware used is more important. For our competitions and tastings, we use NEAT Spirits Tasting Glasses. The large surface area and curved sides make swirling to unlock hidden aromas easier. Pungent alcohol aromas dissipate off the rim to eliminate alcohol and nose burn.

Water and Nosh

Try to eat an hour or so before tasting to prevent drinking on an empty stomach. Have water on hand to keep yourself hydrated and cleanse your palate. Use a pipette to add water gradually to the whiskey. Nibbling on unsalted crackers, bread and smelling coffee beans can help recalibrate the palate.

Tasting Notes

You should keep track of all your tasting notes in whatever way you are most comfortable—paper, phone, and tablet all work well. All notes should include the brand, distiller, age, proof, date of the evaluation, and the price paid.

EVALUATING A WHISKEY

Fill each glass with 1 – 1 ½ oz

Visual

Look at the color and check sediment, haze, dullness, clarity, or brightness, as this can indicate how it was aged and filtered. Tilt the glass and note the “legs” the spirit creates as it slides down the glass.

Smell

Tilt and roll the whiskey again gently, allowing the aromas to escape the glass. Carefully breathe profoundly and note the aromas, intensity, complexity, and balance of the whiskey. Use descriptor categories to help you pinpoint what you are smelling—fruity, woody, floral, spicy, smokey, etc.

Taste

Take a sip large enough to roll it around your tongue. Think about the initial mouthfeel, including any undesirable notes and any notes from the barrel, such as bitterness, tannins, and spice. You can add water, a few drops at a time, as that will dilute the alcohol and release additional aromas and flavors.

Finish

Swallow the whiskey and take note of the lasting impression it leaves: the length of time the tastes stay on the tongue, the overall complexity, and the balance of all the elements should be recorded.

Practice Makes Perfect

Ultimately, you will develop your own system for tasting and evaluating whiskey with descriptors and sub-descriptors that work for you. Have fun with this and create themed tastings. Taste whiskey as often as you can—alone or in a group. Keep in mind that no two people will taste or observe the same thing, but sharing the experience and your evaluations will help you become a better and more informed connoisseur of whiskey.

Colorado Whiskey High

Move over Kentucky, Colorado distillers are earning their place at the altar of first-class American whiskey. Stylistically, the range of whiskey is as diverse as Colorado’s landscape. You will find exceptional American Single Malt Whiskey, Bourbon, Rye, and American Pot Still Whiskey.

Coors Whiskey

Coors has been making beer since 1873. Today, the company has evolved via several mergers (Molson, Miller, and Coors) into the Molson Coors Brewing Company.

David Coors is the son of Pete Coors, the former CEO and Brand Ambassador of the company. David is the founder of the Coors Spirits Company and Vice Chair of Molson Coors. I had the pleasure of receiving Coors Five Trails Whiskey samples and running through a personal tasting with David on Zoom.

David shared a personal anecdote, “The idea for making whiskey started twenty years ago when I was in college. I had a sore throat, and my dad gave me a shot of Crown Royal. It soothed my pain. Later that day, I asked my dad why we don’t make whiskey?”

He replied, “Because we are good at one thing: beer.”

David guided me through the tasting and shared his passion for the product range. The initial range of Five Trails is a unique blend of whisky, combining base whiskey crafted in Kentucky by Bardstown Bourbon Company, an important contractor of premium whiskey and bourbon. Coors supplies malt to Bardstown. The Bardstown whiskey is

blended with Colorado whiskey made from malt, produced at the Coors Brewing Company facility in Golden, and Colorado water (an ingredient that was heavily touted in marketing Coors beer nationally).

Tasted:

Coors Five Trails Blended Whiskey (Batch 5): 47.5% AbV, $59.99 (91 pts)

Made from 4-year-old Indiana wheated whiskey (51%), 4-grain Bardstown Whiskey (36%), Colorado Single Malt (8%), and twelve-year-old Kentucky whiskey (5%).

Coors Five Trails Small Batch Whiskey: 57.5% AbV, $79.99 (92 pts)

Made from 4-year-old Indiana wheated whiskey (47%), 4-grain Bardstown Whiskey (36%),

Colorado Single Malt (12%) and seventeen-year-old Tennessee whiskey (5%).

I loved the spicy finish of this whiskey.

Coors Five Trails Cask Finnish Series: 47.5% AbV, $79.99 (92 pts)

Made from 4-year-old Indiana wheated whiskey (47%), 4-grain Bardstown Whiskey (36%), Colorado Single Malt (12%), and 7-year-old- Indiana Rye. The whiskey was barrel finished in Imperial Porter Beer Barrels.

I later had the pleasure of meeting David and his team at Coors Brewery in Golden. David gave me a personal tour of the brewery and malting facility. Afterward taking some portraits of David, he invited me to join him for a tasting of their new Barmen 1873 a limited-release whiskey made to honor the 150th anniversary of David’s great, great grandfather Adolph Coors leap into commercial beer. Barmen is a former city in the eastern Rhineland, Germany where Adolph Coors was born.

Coors Barmen 1873 46.0% AbV, $39.99 (92 pts)

A blend of four-year-old American Bourbon. Great caramel flavor with a long finish.

In August 2023, Coors Spirits announced that they acquired Kentucky based, cult whiskey producer Blue Run Spirits. Their products sell from $100 to $250 per bottle.

I am looking forward to tracking their progress in the whiskey category.

https://www.coorswhiskeyco.com

Story & Photos by Christopher J Davies

Jonathan Odde, Founder of the Burns Pub

Story and Photos by Christopher J Davies

Craft

whiskey invokes deep passions in so many people, from distillers to enthusiasts, and Jonathan Odde’s passion for whiskey has been a formative force in his life.

Odde is the co-owner of the beloved Burn’s Pub and Hilltop Inn in Broomfield, Colorado. His parents, John and Maureen, opened the inn in 2002, and his family has been operating the property ever since. The inn is situated on a hill adjacent to the Rocky Mountain Metropolitan Airport, offering a perfect view of the Denver skyline 16 miles in the distance. It has attracted whiskey enthusiasts from near and far.

Jonathan’s mother was from Northhampton, England, and his grandmother was Scottish. As a child, he spent summers traveling around the U.K. Inspired by those childhood summers, Jonathan and his father launched the Wildflower Tea Room and restaurant. The two ran simultaneously for several years, but eventually, the restaurant outgrew the tearoom, and the Burn’s Pub was born.

Jonathan focused on ensuring the restaurant gained an excellent reputation for quality food and service. The Burns Pub menu is based on the authentic British recipes his mother cooked at home—proper British comfort food. Contrary to popular belief, they did not create the Burns Pub in honor of the Scottish poet Robert Burns. It was instead to honor his Scottish Grandmother’s family name. The family carefully designed the menu to delight guests with the quality of British food that belied English food’s reputation. In the beginning, Jonathan featured forty-seven whiskies. He launched a series of whiskey dinners regularly, beginning with Winter Wonder Drams, which featured cold-weather Scotch, a perfect match for Colorado winters.

Jonathan systematically expanded the whiskey selection over seven years to fuel his customer’s thirst. In 2015, the tearoom business was dwindling while the pub was gaining popularity. The Burns Pub took over that space. Today, they offer over 500 whiskies and a full menu of ales, cocktails, and wines.

Business increased annually, and Yelp customers nominated the pub as one of the top five Whiskey Bars in the USA. The restaurant serves British classics such as Fish n’ Chips, Scottish Bangers and Mash, Shepherd’s Pie, and a signature Reuben Sandwich with 12-day House Brined Corned Beef. The pub chalkboard showcases its daily special, which almost always features a baked pie consisting of chicken, beef, or fish. A prevalent special is their Beef Wellington.

When the government imposed Covid lockdowns in 2020, the Burns Pub was hit hard. The first lockdown was the day before the pub’s most popular holiday, St. Patrick’s Day. The kitchen had hundreds of pounds of their signature house-brined corn beef. It was a surreal time for Jonathan and his sister Tracey. Unfortunately, Ron Nadel, another bona fide

Rare Springbank Distillers

Reflection of Campbeltown Tasting

Fifty excited whisky aficionados attended one of the most exclusive Scottish Whisky tastings held in the United States. Springbank Distillery was established in 1828 and is based in Campbeltown, located three hours away from Glasgow. In Victorian times, Campbeltown was once the whisky capital of the world with thirty legal distilleries and others not so legal. Today the town has just three working distilleries, just the minimum amount for the town to be included on Scotland’s official whisky map. After several desperate pleas and an arm-wrestling competition, Jonathan Odde managed to convince David Allen, Springbank’s Director of Sales and Marketing, to visit the Burns Pub and host a private tasting of seven Springbank whiskies.

In 2022, Springbank produced only three hundred and sixty thousand liters of whiskyhardly enough to supply forty markets around the globe.

Rare Springbank Distillers Tasting Continued

The opportunity to taste this complete line up was indeed a special treat. Tasted:

• Springbank Ten Year Single Malt

• Springbank Twelve Year Single Malt, in Sherry Cask

• Springbank Eleven Year Local Barley Whisky

• Springbank Fifteen Year Single Malt Whisky, 100% Sherry Cask

• Springbank Eighteen Year Single Malt Whisky

• Springbank Longrow Campbeltown Eighteen Year Single Malt Whisky

• Springbank Longrow Campbeltown Twenty-Four Year Single Malt Whisky aged in Bourbon barrels for seven years.

The Burns Pub Executive Chef provide a delicious appetizer of Creamy lobster sauce over seared sea scallops. The restaurant offered a selection of entrees, wine, and ales for purchase.

This was truly an evening that will be talked about for many years!

SpringbankDistillers

https://www.springbank.scot/

whiskey expert and Jonathan’s partner in developing a whiskey education element to the pub’s offering, resigned. The restaurant converted to takeout only with curbside service. When government officials gave the green light to reopen, health officials limited indoor dining to fifty percent capacity.

Fast forward to 2022, and business has taken off to total capacity. Jonathan and Tracey are running the operations. Jonathan credits his sister Tracey for rebuilding and maintaining morale among the staff, which directly correlates to the excellent customer service that The Burn’s is famous for. Their mother passed away in 2017. She and John had been married for forty-six years. Their father has retired, residing in Jamaica with his new wife.

Jonathan and Tracey have been making tweaks and improvements to the lodging and food and beverage businesses. In 2023, they refurbished and redesigned the kitchen’s layout to increase efficiency. Investments in POS and refurbishments have been made.

The pub has gotten too busy to fit in whiskey dinners but offers a monthly tasting on Mondays when the restaurant is closed. These tastings have an almost cult-like following, and local whiskey enthusiasts eagerly await each month’s tasting theme announcement. On many nights there is a waiting period before tables become available. The whiskey inventory has every imaginable type, including sherry casks, peated, unpeated single malts, blended Scotch, Japanese, and American Bourbons. Jonathan has also been a grand champion of Colorado-made whiskies.

For an extraordinary celebration, the Burns Pub offers patrons Port Ellen 1978, 25-Year-Old 4th Annual Release Single Malt Whiskey at $280 for a one-ounce

pour. Only 5,100 bottles were produced, so the experience is worth the price tag. Whiskey fans can order special flights at various price levels. The flights are accompanied by an eye dropper so that customers may add water to open the whiskey’s taste.

I had the opportunity to sit down with Jonathan to discuss the current state of the whiskey industry. “Now is a great time for the American craft spirits business. Much of the most impressive innovations in whiskey are coming from American distillers. A great example is the recent introduction of American Single Malt Whiskey as an approved official whiskey category.’ said Odde. “On the other hand, sourced whiskey is becoming convoluted these days, confusing the customer. Many well-known cult “crafts” whiskey houses are not distilling their spirits. Instead, they buy from large producers, perhaps aging it on their property, and then sell it under their own label, often at exorbitant prices. There is currently no labeling requirement, so consumers are often completely in the dark about what they drink. Recent lawsuits and a general movement to be more transparent are encouraging signs that this will change in the near future.”

Things are good for Jonathan. He has become a preeminent whisky expert and spirits judge with a sophisticated palate. He and Tracey have cultivated a great team at the Burns Pub. Some staff have excelled and have been promoted to management positions. Jonathan and his wife, lana, have a lovely daughter Dahlia, who turned 6 in April. They recently purchased a new home in nearby Arvada, Colorado.

If you visit Colorado, make a trip to the Burns Pub. Jonathan is there most nights. He is easy to spot. He is the man with a cap and a bottle of whiskey in his hand.

Stranahan's Distillery Happenings

Story Elizabeth Woessner, Photos Courtesy of Stranahan's

Stranahan's Distillery, located in Denver, is Colorado's oldest distillery and a pioneer in developing the increasingly popular American single malt category. For almost 20 years, Stranahan's has only made American single malt whiskies with 100% malted barley and Rocky Mountain water, aged in new American white oak barrels. Despite their overwhelming success, Stranahan's has been busy over the past year, appointing new staff members to provide new whisky expressions and experiences for their ever-loyal fan base.

In its continued effort to build global recognition for its whiskeys and the category, Stranahan's hired Justin Aden as its first Head Blender. Aden is credited with creating the Distillery's 18th and one of its most popular annual "Snowflake" releases. He oversaw the blending, distillation, and maturation of Stranahan's newest distillery-only "experimentals". Each exclusive bottle offers a peek into the craft of blending to create unique and diverse whiskeys. For example, to

make the "Couple Vol. 1", the single malt was spread to various European wine casks for finishing before being combined and returned to used Stranahan's American oak barrels. For the "Noir & Branca," Aden aged the whiskey in ex-Pinot Noir and White Port barrels, and for the "Empire State," the 8-year-old single malt was transferred to a bourbon cask for an additional two years.

In addition to these distillery-only expressions, guests have another reason to visit Stranahan's Distillery. With the addition of David Ershow as Stranahan's new head mixologist, Stranahan's cocktail lounge now offers a new menu of cocktails highlighting each whiskey's unique characteristics. In addition to classic cocktails such as the Old Fashioned or the Boulevardier, Ershow has created some of his own seasonal concoctions.

Blue Peak, Chai Syrup, Lemon Juice, Ginger Beer, Smoked Chili Bitters

• •1.5 oz Blue Peak

• 1.5 oz Chai Mix

• 4 Dashes Smoked Chili Bitters

• Ginger Beer

Add whiskey, syrup, and bitters to a shaker. Shake briefly to incorporate. Strain over ice in a Collins glass. Top with Ginger Beer.

Garnish: Dried Lemon Wheel

Ershow's cocktail recipes are available online so guests can recreate these delicious libations at home. However, we heartily recommend that you head straight to Stranahan's Denver location to enjoy one of the many distillery experiences and a stop at the cocktail lounge.

https://stranahans.com/

CHILI CHAI BALL

The 9th Annual North American Bourbon and Whiskey Competition occurred in Denver in early July. Approximately one hundred and sixty Bourbon and Whiskeys were judged double-blind by a team of twelve highly experienced, certified spirits judges.

Story and photos by Christopher J Davies

Grades Of The Dram

Wine Country Network decided to return to New Orleans last month, where it hosted a VIP Trade & Media tasting on Monday, July 24th, at the historic Antoine’s Restaurant in New Orleans’s French Quarter. The tasting event showcased thirty-two top-scored winners paired with typical Louisiana seafood. The explosive growth of Bourbon and Whiskey in America has led to supply shortages and allocations of popular products. This tasting offered attendees the opportunity to taste rare and hard-to-find whiskey. More than sixty-five trade, media, and VIP enthusiasts attended to taste the 2023 top winners.

Products Showcased:

“Best of Show” First Place:

Northwest Spirit

96 points/ Double Gold

Savor Spear Straight Bourbon Whiskey, Non-Kentucky Bourbon, Finished with a White Oak Stave. Aged 5 years, 51.5% AbV.

“Best of Show” Second Place

BHAKTA 2013 Bourbon, 2013 Vintage

97 points/ Double Gold

9.5 years, 50.3% AbV

“Best of Show” Third Place

Garrison Brothers Single Barrel Cask

Strength Barrel #10081

96 points/ Double Gold 4 years, 70% AbV

Double Gold Winners: Garrison Brothers Balmorhea

95 points

King’s Family Distillery Wheated Bourbon 95 points

Col. E.H. Taylor Jr. Barrel Proof Kentucky Straight Bourbon Whiskey

97 points

Col. E. H. Taylor, Jr. Single Barrel Kentucky Straight Bourbon Whiskey

96 points

Weller Full Proof 96 points

Gold Medal Winners:

Brother Justus American Single Malt Cold-Peated Whiskey 94 points

Coors Five Trail Blended American Whiskey Blend 002 91 points

Copper Cane Wines & Spirits Gryphon & Grain Straight Rye Whiskey 91 points

Copper Sky Distillery Copper Accord Fox Grove American Blended Whiskey 93 points

Fat Labrador Distillers Whiskey Town 3-Year-Old Straight Bourbon 91 points

FatHouse Bacon Fat Flavored Whiskey 92 points

Hinterhaus Distilling American Single Malt Whiskey “Discovery” 91 points

King’s Family Distillery Toasted Ryeconic 93 points

Ole Smoky Whiskey Salty Watermelon 91 points

Ole Smoky Distillery James Ownby Reserve Straight Bourbon 91 points

Stranahan’s Diamond Peak American Single Malt Whiskey 91 points

Great Jones-Great Jones Rye 92 points

Tin Cup 10-Year-Old Straight Bourbon 92 points

RD1 Spirits Kentucky Straight Bourbon Whiskey 91 points

Robinson Hill USA-Good Trouble Kentucky Straight Bourbon Whiskey 92 points

A. Smith Bowman-Bowman Brothers Small Batch 93 points

Buffalo Trace Distillery Bourbon Cream Liqueur 92 points

Eagle Rare 17-Year-Old 92 points

Elmer T. Lee Single Barrel Bourbon 91 points

Seagram’s VO Gold 92 points

Uncle Nearest 1884 Small Batch Whiskey 93 points

Uncle Nearest Uncut and Unfiltered Straight Rye Whiskey Batch 001 92 points

Virginia Distillery Company-Courage & Conviction

Sherry Cask Whiskey 92 points

Virginia Distillery Company-Courage & Conviction

Cuvée Single Cask Whiskey 93 points

Elizabeth Cumming Women in Whisk(e)y

Story by Elizabeth Woessner

Despite many preconceived notions of whiskey being a male-dominated industry, history proves that women have been a powerful force in the whisk(e)y business for hundreds of years. From Helen and Elizabeth Cumming, who operated Cardhu distillery for two generations, to the many female bootleggers during prohibition, women have been integral in shaping the industry that continues to ignore them. As Fred Minnick says in his book Whiskey Women, "For a business steeped in tradition and history, whiskey has forgotten its better half. Women have always been a part of whiskey history; they've just never received credit.” Today, women comprise more than 40% of whisk(e)y enthusiasts and can be found in every facet of the industry, from propr etors to distillers, blenders, connoisseurs, and even writers. In each issue, we will seek to tell the stories of the women who continue to shape this product we love so much.

Photos courtesy of Brown Forman, Uncle Nearest, and Virginia Distillery

Rachel Barrie

Master Blender – Brown Forman

Glen Dronach, Benriach, and Glenglassaugh Distilleries

Dr. Rachel Barrie, a fixture in Scotland's whisky industry for over three decades, started her career as a researcher at the Scotch Whisky Research Institute, where she was fortunate enough to work under the mentorship of renowned chemist and "Einstein of Whisky" Dr. Jim Swan. She went on to work in production at several esteemed distilleries before landing her first Master Distiller job at Morrison Bowmore. Throughout her storied career, she has had a hand in the development of several famous whisky brands, including Laphroaig, Ardmore, and Auchentoshan, as well as her current brands Benriach, Glenglassaugh, and Glen Dronach.

As a Master Blender, Dr. Barrie is responsible for nosing and tasting thousands of whiskies from different casks to create a final product highlighting its unique flavor profiles and characteristics. The selection of barrels is paramount to the success of her whiskies. "It's like having three unique children – they're all different, and my philosophy is to bring out the best in each." For the Glen Dronach Single Malt Whisky Revival™, the Pedro Ximénez and Oloroso sherry casks impart what Barrie describes as "the richest, most full-bodied complexity, and an enduring finish." Clearly, the most complex cask selection is for the Benriach, which Barrie describes as a "Kaleidoscopic woarld of flavor, achieved through three distilling styles…and the most eclectic collect of casks in Speyside.” A myriad of casks is selected for each of the three Glenglassaugh whiskies, from sherry and red wine for the 12-Year-Old Coastal Style™ to bourbon, sherry, and manzanilla casks to impart "luscious waves of tropical sweetness with a crack of sea salt" to the 12 Year Old Sandend. Finally, for her newest Glenglassaugh expression, Portso, Barrie uses sherry, bourbon, and port casks to create an "umami-like salty coastal character with charred mango and soy." Barrie also confided that they have a selection of old and rare barrels dating back to the 60s and 70s to be used in a new luxury collection coming soon.

While Barrie's most well-known mentor is indeed Dr Jim Swan, she has been inspired by many women over the years as well. According to Barrie, "The most notable is Sheila Burtles (who is now 92 years old!) a chemist like myself, who was the first woman I met at The Scotch Whisky Research Institute working on whisky flavor. She had an incredible curiosity combined with a passion to unlock the secrets of Scotch, to understand and influence the nature of flavor creation in terms of analytics and sensory perception. Her approach was contagious, as her exuberant personality and dedication to discovery gave me the courage and determination to succeed." Rachel has also gone on to become a mentor for other women in the industry, most notably her Assistant Blender, Kirsten Ainslie. "It's a really exciting time for Benriach, The Glen Dronach, and Glenglassaugh, and welcoming Kirsten to the team signals our long-term commitment to investing into and growing our wonderful single malts." Barrie explains, "Nurturing young talent is an important part of what we do at Brown-Forman, and Kirsten has certainly proven she has the best nose for the job."

Barrie has had the opportunity to observe and influence the growth of diversity and inclusion in the whisky business. "With the most diverse and complex spirit in the world, the industry mirrors this through its people, employing a balanced workforce, both male and female and from baby boomers to millennials," says Barrie. She discusses how the increase in the number of women is changing the industry's future. "The whisky business celebrates the individuality of character seen both in its people and whiskies. With a focus on skills, competency, creativity, and collaboration, we share fresh perspectives, find solutions, learn from each other, work together, innovate, and break new ground…With increasing skills, knowledge, experience, and competency, women are influencing production and marketing, finance and sales, and through inclusive discussion and education, a broader audience can be reached, enriching the experience for all."

Victoria Eady Butler

Founded by Fawn Weaver, Uncle Nearest Whiskey has become the world’s fastest-growing spirits brand in history. The story behind this whiskey is a remarkable journey through American history, a tale that has come full circle in an extraordinary way. Most Americans have heard of Jack Daniels, even if they don't imbibe themselves. Until a few years ago, almost no one knew about Nathan "Nearest" Green, the man who taught Jack Daniels how to make whiskey and became the first African American Master Distiller. Today, his great-great-granddaughter, Victoria Eady Butler, continues to make history as the award-winning master blender at a distillery named after him.

Nathan Green, an enslaved man in a small town near Lynchburg, Tennessee, made whiskey for a local clergyman named Reverend Dan Call. While there, a young Jack Daniels came to stay and work. Green was tasked with teaching him the art of whiskey distilling. After the Civil War, the conservative members of Call’s congregation, influenced by the growing temperance movement, forced him to stop distilling whiskey. Jack Daniels purchased the still and hired Green, now a free man, as his first employee and head distiller at the new Jack Daniels Distillery.

The story of Nathan (Nearest) Green, which appeared in the New York Times, captivated self-described serial entrepreneur Fawn Weaver. It ultimately led her to move to Tennessee and open the Nearest Green Distillery in Shelbyville, Tennessee. Meanwhile, Green's great-great-granddaughter was retiring from a 31-year career with the Regional Organized Crime Information Center in Nashville. "I had no idea that this was down the road for me," she said. "I didn't know

anything about the spirits industry in the beginning, so I started researching on my own, learning all I could. I became a student of the craft—and I still am, and I hope I will always be." The two women met in 2019 to blend the first batch of the 1884 Small Batch. "I was unsure of myself because I hadn't done anything like that before," she continued, "but when the whiskey first hit the market in July, it began winning awards and selling out immediately. By November, I was elevated to Master Blender. That's why I truly believe whiskey is in my blood, that what I'm doing was just passed down from Nearest. I can't explain it any other way."

Uncle Nearest Premium Whiskey has been granted 550 awards and accolades since they first launched, including Gold Medals in the North American Bourbon and Whiskey Competition, the San Francisco World Spirits Competition, and the American Whisky Masters. In 2021, Victoria herself was named Master Blender of the Year three times by Whisky Magazine, VinePair, and the Spirits Business, followed by a second award by Whisky Magazine in 2022. She is the only person to receive this honor two years running. "I think our success comes from the fact that we are truly more than whiskey," she said. "Every time a glass of Uncle Nearest Premium Whiskey is raised, you are raising a glass to history. But we also know that we produce and sell premium whiskey, and the awards drive that home. Given that we are the most awarded whiskey or bourbon for the last four consecutive years, the wins shine a light on our story all the more."

Master Blender at Uncle Nearest Distillery

Amanda Beckwith

Lead Blender and Education Manager - Virginia Distillery Company

Born in 1987, Amanda Beckwith grew up in Virginia, Texas, and New York, before going to college in Virginia Beach to study English Literature. She spent several years in the education field and working for non-profits. In 2015, she discovered a new distillery was about to open that would specialize in American Single Malts. Amanda, who was still in her twenties at the time, had been developing her passion and palate for bourbon and whisky and knew that she wanted to create a career in that industry. She is credited with developing and launching the distillery's sensory and maturation program in addition to overseeing company education and training.

Virginia Distillery Company was started in 2011 by Dr. George Moore to combine his passion for single malt whiskies and his love of his adopted home in the United States. George was frequently quoted as saying "Have the courage of your convictions," which ultimately inspired the name of their Single Malt Whisky, "Courage & Conviction." His dream was to create an American Single Malt Whisky from the Highlands of Virginia. Though George never saw his whisky dreams come true, his wife, Angela Moore, their son, Gareth, and daughter-inlaw, Maggie have continued his legacy and built upon his vision. As head blender, Beckwith is tasked with the development of Virginia Distillery Company's award-winning "Courage and Conviction" American Single Malt Whisky. At the beginning of this century, a few companies such as Stranahan's in Colorado, Clear Springs in Oregon, and St. George in California began making an American Whiskey with 100% malted barley. Inspired by them, but also by the distinctive character of Virginia's Blue Ridge Mountains, Courage & Conviction is

truly a reflection of its terroir. This whisky is made from 100% malted barley and spring water from the Blue Ridge Mountains. It is finished for a minimum of 3-years in bourbon, sherry, and cuvée wine casks leveraging Virginia’s climate, allowing the broad temperature shifts to add depth to the whisky. As Amanda noted, "I love finding ways to showcase our distinctive maturation environment and techniques. Nothing makes me happier than finding a way to make casks that are individually solid whiskies truly shine by finding their perfect counterparts and blending them together."

Beckwith was fortunate enough to come to Virginia Distillery Company before any whisky had been made and to benefit from the mentorship of some of our industry's greats. In his desire to create the best American Single Malt possible, Dr. Moore brought in Harry Cockburn from Bowmore Distillery in Scotland, scientist Jim Swan (aka the "Einstein of Whisky") and Master Distiller, Andrew Shand. The mentorship of Harry Cockburn has been particularly important to Amanda. "Harry has been a mentor and an inspiration to me and the whole Virginia Distillery Company from the time our foundations were laid."

Still in her thirties, Amanda Beckwith will continue to shape the American Whiskey community for decades to come. In looking forward to the future, she says "The rise of the American Single Malt category has been at the forefront of our efforts from the very beginning. With the ratification of the category on the horizon and education on the rise, I'm excited to see an industry that offers more creativity and diversity than ever before."

Scotland,

Campbeltown

Story and photos by Christopher J Davies

In April 2023, I returned to Scotland for the first time in forty years. My first visit was as a young photographer on summer vacation. I visited to take pictures of the beautiful scenery and castles and hopefully capture a shot of Nessie, the Loch Ness Monster. At the time, I worked for a division of Guinness PLC. When my London-based colleagues heard I was visiting Scotland, they presented me with sheepherder boots.

I have many beautiful memories of that week-long visit. It was the first time I drove a car on the opposite side of the road. In my first hour of driving, I hugged the left side too close and blew out a tire. A wonderful man with a thick Scottish accent helped me change the tire, so I thanked him with a pint of ale at the nearby pub.

I visited at least a dozen historic castles, including Urquhart Castle at Loch Ness, and made it to the Isle of Skye. There were sheep everywhere. Unfortunately, it rained for the entire week, so I shot most of my photos through my open car window. But I did make good use of those sheepherder boots.

When I returned home that summer, I met with my godmother Gladys. I was surprised to learn that my grandmother's family, the McGails, were from Glasgow. So, that must explain why I took a liking to Scotch Whisky in my early twenties.

Fast-forward to 2023. Today, Scotch Whisky is enjoyed more than Japanese, Irish, and American Whiskey combined. The Scotch Whisky Association states that 53 bottles of Scotch Whisky are exported every second to countries worldwide. As of October 2023, 148 Scotch Whisky Distilleries were operating across Scotland, with more in various stages of construction.

Four Important Rules for Scotch Whisky

1. By law, Scotch Whisky can only be made in Scotland.

2. Scotch is produced from just three natural ingredientswater, yeast, and cereals.

3. Single-malt whisky is distilled at a single distillery in copper pot stills.

4. Scotch Whisky must be aged in oak casks (barrels) in Scotland for at least three years.

Latest Trends and Observations:

Imparting Flavors

Scottish distillers are barrel-finishing whisky in excognac, ex-wine, ex-sherry, and even ex-tequila casks. STR red wine casks (scraped, toasted & re-charred) are growing in popularity.

Each cask imparts its unique flavors and character, and subtle tannins may be detected in old wine casks. Whisky rested in cognac, or port casks tend to have a darker reddish crimson color.

Whisky Casks for Sale

Purchasing your whisky cask differs from buying a Tesla Model 3. More than 22 million casks of whisky are maturing in warehouses throughout Scotland. Every barrel of whisky is different and has its own personality. The cool part is that you can taste various whisky samples from many casks before selecting your favorite.

Resellers will first listen to you, as the consumer, to understand your taste before suggesting casks you should try. The sales consultant will guide you to a warehouse or cellar where a staff member will remove the large cork from the barrel's bunghole. They use a whisky thief, typically a copper or glass tube, to siphon a small sample for you to taste.

After purchasing your cask, you decide how much longer the whisky will age, putting your stamp on the final product. When you have determined it is ready, the whisky gets bottled and is ready to be enjoyed.

Cask 88, located in Edinburgh with a warehouse in Speyside, sells rare and unique, limited-supply whisky by the cask.

https://www.cask88.com/

Services include:

• Cask Procurement

• Cask Storage

• Tastings to see how your whisky is coming along

• You can customize your bottle and even commission an artist to create a museumworthy label.

Cost analysis:

Every cask is priced individually based on factors such as the producer's reputation, the age of the whisky, and the number of casks produced.

Acquisition:

• Let's assume you purchase a cask for 5,000 (£) Pounds Sterling / $6,334.83.

• The cask size is a typical American Standard Barrel (200 liters).

• Number of 700 ml bottles = 280

• Cost per bottle = 17.85 (£)/$22.62

Additional costs:

• Bottles ($2-$5)

• Closure ($1-$4)

• Packaging design ($1,000 to $2,500)

• Labels ($.50 to $2.00ea.)

• Monthly storage cost

• Bottling cost

• Packaging (boxes)

• Shipping & freight costs

Several distilleries in Scotland have rolled out cask-forsale programs. Purchasing directly from the maker has its advantages. Annandale Distillery in Northfield, Annan, in south Scotland, has private and trade programs. https:// www.annandaledistillery.com/about-us/private-bottling/

While bottling whisky from my very own personally selected cask is appealing, the thought of having that many (200+) bottles seems overwhelming. I would have to gift a large portion of the bottles to friends and family. But buying a whisky cask for a business like a restaurant, bar, or pub makes much more sense.

Whisky Cask Investments Can Be Risky!

Purchasing and holding casks of whisky for investment purposes is highly speculative. Companies in the marketplace advertise returns of 15 to 20% annually.

This part of the industry is not yet regulated, so caveat emptor. Do your research.

Ellie Forbes of Scottish Field, in her report from the 2023 Scottish Distillers Conference, quoted Blair Bowman, a whisky broker and industry advisor, as saying, "Unfortunately, there are numerous so-called whisky cask investment companies in the market who are exploiting the lack of regulation and are joining the whisky industry from other luxury and lucrative markets such as wine and art." "Something needs to be done to eradicate those traders who don't care about customers, much less protect the reputation of Scotch whisky. They are in it simply to make money quickly," added Bowman.

Whisky Auctions

Cask 88 has successfully established itself in the rare whisky cask auction industry. They have partnered with the renowned auction house Spink. Their website auction section is promoting an upcoming auction in Hong Kong in May 24, 2024. .https://www.cask88.com/auctions

The low supply and high demand for rare whisky have driven up prices recently. Acker Wines, one of the oldest wine and spirits retailers, is one of the kings of fine wine auctions on the planet. They have also jumped into the whisky game, auctioning rare whiskey bottles. https://www.ackerwines.com/

Christie's has also entered the rare spirit market. In June 2023, they announced a wine and spirits auction in London. It included one of the oldest bottles of spirits ever auctioned, an 1883 bottle of Smith's Glenlivet whisky (estimated £30,000-40,000).

https://www.christies.com/

Whisky Tourism in Scotland is Huge!

Scottish distilleries have wisely followed the wine industry's playbook. In 2022, more than two million people visited distillery visitor centers, making distillery tours one of Scotland's most popular attractions. It is not uncommon to see tour buses careening through small Scottish towns en route to the next distillery.

I was impressed with the Scottish Whisky Industry's emphasis on safety. If a group arrives at a distillery by car, they quickly identify the designated driver. That person is

rewarded for their sobriety. They take home a mini-tasting kit of 2-ounce bottles filled with the same whisky the other group members tasted.

Distillery tasting rooms sell vast branded merchandise like logoed tee shirts, caps, whiskey glasses, and barware. Of course, you will find that every retail area offers bottle sales. Some will have limited editions, and small production bottles that are unavailable elsewhere.

The Macallan Distillery in Speyside is a world-class destination. The Macallan Discovery Experience costs £50.00 per person and takes 2.5 hours. It includes a guided tour of the iconic Cave Priveé for a tutored tasting of some carefully selected Macallan whiskies before visiting The Macallan Bar for a final whisky experience.

The Macallan Mastery Experience will take you deeper into the whisky production, with several drams to taste. It includes a delectable lunch with wine pairings at the distillery's upscale Elchies Brasserie. After lunch, guests head to Cave Priveé to taste select Macallan whiskies before visiting The Macallan Bar for more samplings and a commemorative whisky glass. It costs £250.00 per person and takes 5 hours. https://www.themacallan.com/ en-us/

Colorful Wall Mural near the SWG3 Event Center.

Exploring in a Week Scotland

Story and photos by Christopher J Davies.

Photo above by Darcy Davies.

The Scotia, Glasgow's oldest surviving pub, built in 1792.

Colorful Fish Wall Mural.

In April 2023, we embarked on a one-week trip to Scotland. Since we are based in Denver, Colorado, our research found that Icelandair had the best flight schedules, with the shortest layovers for flights from Denver to Glasgow. We were lucky to nab seats in Icelandair's luxurious Saga Business Class. They were spacious and located up front. The flight staff were amiable and accommodating. The food and wine were excellent.

Where to Stay:

Holiday Inn Express, Glasgow Center Riverside ($100 per night)

We stayed at the Holiday Inn Express, Glasgow Centre Riverside, for the first two nights. The hotel was conveniently located at the train station and just a block away from the river Clyde. The rooms were UK compact sized.

https://www.ihg.com/holidayinnexpress/ hotels/gb/en/glasgow/glwst/hoteldetail?cm_ mmc=GoogleMaps-_-EX-_-GB-_-GLWST

The Scotia

Dinner entrée included Beef Filet with tamarind sauce, seasoned Brussels sprouts, and sweet potato purée with cilantro or Seared Salmon with barigoule artichokes, parsley potatoes, and lemon butter. Dessert was an "irresistible" chocolate chunk brownie.

We loved the selection of spirits from the Saga Premium Gin Library, featuring Iceland-made Premium Icelandic Glacier Gin and 64-degree Reykjavik Angelica Gin made from locally sourced botanicals (Juniper, angelica, blueberries, rhubarb, crowberries, caraway, and arctic thyme.) Wines included Chablis, Sauvignon Blanc (New Zealand), Prosecco, Champagne, Tempranillo/Syrah blend (Spain), and Pinot Noir (Germany).

Our overnight flight departed Denver in the late afternoon, and we changed planes at Icelandair's hub in Reykjavík. We arrived in Glasgow at 10:50 am the next day.

Our travel mates from Colorado were friends Eric and Tina Anderson. Eric has been a purchasing director in the hotel and hospitality industry for over thirty years. Tina works in finance. Both Eric and Tina are big fans of fine wine and spirits.

Glasgow

The largest city in Scotland is home to more than 635,000 residents. It is a port city on the river Clyde in the lowlands. Locals known as Glaswegians are friendly and welcoming. If you plan to drive, remember that people drive on the left side of the road throughout Scotland. Glasgow has many green spaces, and bicycles are a standard mode of transportation. One of the first things that struck me was the huge murals painted on the sides of buildings. Glasgow is a significant transportation hub with three airports nearby and is accessible by train, sea, or car.

Glasgow is a major nerve center for the Scotch Whisky industry. Beam Suntory UK, Edrington, John Dewar, and Sons, LTD are a few of the significant whisky companies with offices in Glasgow.

Amazingly, the hotel was just steps away from The Scotia, Glasgow's oldest surviving pub, built in 1792. This old wooden bar has antique beams framing the ceiling with old bills hanging down. They offer "live" music in the evening. The bar has a great selection of UK ales, international wines (£3.49-11.00), and Scottish single malt whisky. They offer a limited selection of snacks and potato chips. We found their prices for whisky by the glass to be quite affordable. Most cost around £ 5-6. The clientele was friendly and willing to recommend a favorite restaurant or watering hole. https://www.belhaven.co.uk/pubs/lanarkshire/ scotia-bar

Outside, there was a plaque honoring Stan Laurel, a comedy genius and part of the "Laurel and Hardy" comedy duo. Stan Laurel was born in Lancashire, England. His mother was an actress, and his father was an actor and theater manager. He moved to Glasgow with his parents as a teen, where he completed school, and later worked at the Metropole Theater, where his father was manager. Stan Laurel started his performing career at the Metropole and became an international comedic sensation in Glasgow.

Sherbrooke Castle Hotel ($120-198)

This delightful Four-Star Baronial Hotel has been operating since 1898. It is built of red sandstone, sitting elevated, this stately property has beautifully manicured grounds. The property is outside the city center in the posh Pollokshields neighborhood on Glasgow's Southside. There are mansions situated along the tree-lined streets with green space.

The Sherbrooke Castle Hotel has eighteen luxury, highly appointed bedrooms, a bar, a restaurant, and an adjacent event center. The staff were amiable and accommodating. The restaurant is focused on creating delightful cuisine using freshly sourced ingredients. They serve a proper Scottish breakfast, afternoon tea, light bites, or dinner. In the evening, you can order hearty elevated dishes like Roasted Rack of Lamb (£25), Braised Ox Cheeks (£17.50), Venison Sausage (£16.75), or 10 Oz Ribeye Scottish Beef (£31.50). Seafood offerings included Pan-fried

Sea Bream (£18.75), Marrbury Smokehouse Scottish Salmon (£9.75), Steamed Scottish Mussels (£17.50), or Scottish Seafood Linguine (£16.75), to name a few.

The bar offers a great selection of whisky, gin, ales, and wines by the glass or bottle.

Sherbrooke Castle Hotel

11 Sherbrooke Ave, Pollokshields, Glasgow G41 4PG https://sherbrookecastlehotel.com

Where to Eat:

Ka Pow Glasgow

We loved this Scottish-owned restaurant, which showcases creative, delicious bites influenced by Southeast Asian foods. It's an ample space with an open kitchen. They had a great selection of small bites, like Asian-inspired tapas. Most items are wallet-friendly, allowing you to try as many different items as possible.

We tried Pork and Bone Marrow Sausage (£7), Padron Peppers with Tamarind and Soy (£6), and Crispy Pork Belly with Watercress (£10).

We loved a bottle of Domici Grenache Rosé wine from Languedoc-Roussillon, France (£28).

Ka Pow Glasgow

26 Vinicombe St, Glasgow G12 8BE https://www.ka-pao.com/

The Red Onion

This restaurant is situated in the city center. At the helm is seasoned chef/owner John Quigley, who made his bones in London. Chef Quigley also worked as a private chef for celebrities and rock stars, including Tina Turner and longtime vegetarian Bryan Adams.

The restaurant is contemporary in design, with curated works of art, floor-to-ceiling drapes, pleasant lighting, and ambiance. Chef Quigley and his staff are friendly and engaged with the patrons.

Starters: Smooth Chicken Liver Parfait with dressed leaves, Arran Oaties (crackers) with Onion Marmalade (£9).

French Onion Soup with Cheddar & Bacon Rarebit (£7).

Mains: Lemon Garlic Roast Chicken with Haggis Fritter, Dauphinoise Potatoes, Braised Baby Gem, and Peas Parisienne (£20).

Scotch-dry-aged 8-oz Filet Steak with French Fries, Roast Tomato, Salad, and Peppercorn Sauce (£32).

For wine, we spotted a unique rosé from Romania, Calusari 2022 Pinot Rosé (£25).

It was pale pink, dry and fruity in the mouth with a crisp acidity.

The Red Onion

257 W Campbell St, Glasgow G2 4TT https://www.red-onion.co.uk/

TThe Clydeside Distillery is located on the Queen's Dock in an old pump house that creates hydraulic power to raise and lower the bridge servicing the commercial dock. Tim Morrison, a whisky industry veteran, owner of AD Rattray, and formerly of Morrison Bowmore Distillers, founded the distillery. The Morrison family's ties to Scottish whisky go back to 1925. Today, Tim's son Andrew runs the company. Andrew worked in the US earlier in his career, gaining experience before returning to Scotland to run Clydeside.

The building has been beautifully restored and has lots of glass, allowing natural light to flow in. We entered the spacious reception/retail area and met Distillery Manager Alistair McDonald when we arrived. After greeting us, Alistair led us on The Distillery Manager Tour (£120 per person). The tour passes through various commercially produced, museum-quality exhibits staged with artifacts that tie into the history of whisky and the harbor. The tour continues up to the top floor, where the two massive 500-liter copper stills are showcased prominently with floor-to-ceiling windows overlooking the River Clyde. Andrew Morrison greeted us. When we returned downstairs, Alistair showed us Clydeside's "Fill Your Own Whisky" station, where you can hand-fill your very own bottle of cask-strength single malt whisky (£65). You can customize the label as a gift or memento.

The Whisky

The Clydeside whisky is made from freshwater sourced from Loch Katrine in the Scottish Highlands. The whiskies are barley-based and delicate. The first distillation began in 2017.

• Stobcross

Lowland Single Malt Whisky 46% AbV (£65). Named after historic Stobcross Road, this is Clydeside's first release.

• 2023 Limited Edition

Cask Strength Lowland Single Malt Whisky aged in ex-Bourbon Casks. 61% AbV (£65).

The Clydeside Distillery is a must-stop in Glasgow. You can enjoy their whisky at their café with a charcuterie platter. You will love bottling your own whisky and checking out their range of merchandise.

The Clydeside Distillery

100 Stobcross Rd, Glasgow G3 8QQ https://www.theclydeside.com/

(L)Distillery Manager Alistair McDonald and Director Andrew Morrison.

Stewart Bowman, Lochranza Distillery Manager at Aaran Distillers.

Isle of Arran

We enjoyed a wonderful visit to the Isle of Arran off the West Coast of Scotland. It is the seventh-largest island in Scotland. It is easy to access from Glasgow. We took a train from Glasgow Central to Ardrossan Harbor (45 minutes). The train stop was a short walk to the ferry station. The ferry takes about 45 minutes, and walk-on tickets cost £4.20 each way. The ferry has a delicious selection of hot and cold foods and a variety of beverages. We loved the whole experience of cruising to this stunning island..

Our trip was short and whisky-focused. I would love to explore the many wonderful corners of this island for a few days next time. For info on touristic spots, lodging, and dining options visit: https://www.visitarran.com/

Isle of Arran Distillers-Lochranza [lock•ran•sa]

Arran Lochranza Distillery is a premium-level whisky distillery located in the north of the island nestled near northern mountain ranges. This distillery was founded in 1993 by industry veteran Harold Currie, a former Managing Director of Chivas. The location was chosen because of its proximity to high-quality water.

On August 7, 1997, her Majesty Queen Elizabeth visited and officially opened the visitor center. Two casks of whisky were presented to her for her grandsons, Princes William and Harry. These casks are still slumbering in warehouse one!

Isle of Arran Distillers released its first single malt (3) whisky in 1998. Today they have a capacity of 1.2 million liters annually. The Lochranza distillery is one of the top-visited distilleries in Scotland with more than 100,000 visitors per year.

In 2019, the company opened their second distillery in the south of the island called Lagg Distillery in 2019. This facility has enabled the company to expand their cask storage capacity. Lochranza is now dedicated to producing unpeated whisky, while Lagg produces peated whisky.

Lochranza Distillery is a twenty-minute drive from the ferry station in Broderick. Note: You must arrange transportation in advance, as taxis are in short supply. As an alternative, you can rent a car in Glasgow and drive it onto the ferry.

This Lochranza distillery was undergoing an extension of its tun room when we visited. There were workers coming in and out. We were greeted by Distillery Manager Stewart Bowman. He introduced us to a whisky educator who led us to a meeting room where we enjoyed a sit-down tasting.

Lochranza Distillery Cafe.

Isle of Arran Distillers Lagg Distillery

Due to time constraints, we were not able to fit in a proper visit.

This modern distillery was established in 2019 and is located on the southernmost tip of the island. The distillery offers incredible views of Ailsa Craig and looking right the Sound of Kilbranan, Kintyre, Northern Ireland on a clear day and looking left the Ayrshire Coast.

Lagg Distillery released its first single malt whisky in 2022. The bottles and packaging are modern and avant-garde. The three-product core range is made from Concerto barley, Aberdeenshire peat, borehole water sourced, and double-distilled.

All whisky is matured in ex-Bourbon casks and bottled at 50%. Version two is ex-Oloroso Sherry and version three ex-Rioja Red Wine cask finished.

Lagg Distillery has received the prestigious 2023 Distillery of the Year from the Scottish Whisky Association.

https://www.laggwhisky.com/

What we tasted:

• Arran New Make Clear Spirit 63% AbV (£18) Very sweet with floral notes of barley.

• Arran Twelve-year-old, Private Cask, Ex-Sherry Cask 57% AbV (£75) **** 1/2

An 11 old single malt matured in a large used Sherry cask sourced from Jerez Spain. Golden butterscotch, spicy ginger with a bite and a long cigar flavored finish.

• Arran Small Batch Thirteen-Year-Old 54% AbV**** ½ (£100)

Aged for 7.5 years in ex-Bourbon oak casks, then transferred to a French oak barrique, and aged 5.5 years. Light brown/gold color. Aromas of baked caramel with a brandy finish.

• Arran Port Cask Finish Single Malt z 50% AbV ***** (£44.99

Matured for 8 in traditional oak casks. Then transferred to used Port casks sourced from Portugal. Reddish/pink and bronze color. Aromas of red fruit, pine nuts and smoky wood. Flavors of cinnamon, raisins with a honey finish.

• Arran Sherry Cask 25 Year Old 46% AbV ***** (£296.00)

Golden yellow color. This whisky has been matured in ex-Sherry and Bourbon Casks. It has aromas of mead, baked ripe figs and black cherry. Flavors of mandarin, honey, and dark chocolate. Only 3,000 bottles are produced per year. Limited to one bottle per sale.

After the tasting, Distillery Manager Stewart Bowman escorted us into the core of the distillery’s production area and barrel room.

Casks Café is on the first floor of the distillery visitor center. It offers snacks, hot and cold beverages, and lunch (Tuesday to Sunday). The retail area offers bottles for sale and branded merchandise.

Tours and select tastings must be reserved. Prices range from (£15-75)

https://www.arranwhisky.com/our-distillery/ tours

Mansion House Hotel, Elgin

Speyside, Scotland

Story and photos by Christopher Davies

LLocated in the northeastern corner of Scotland between Inverness and Aberdeen, Speyside is of monumental importance to serious whisky enthusiasts. It is home to more than half of the distilleries in Scotland. After researching distilleries and lodging options, we decided to base our group in Elgin, a quaint town on the North Coast of Scotland.

While you can take a train or a motor coach to Aberdeen, you must rent a car to reach distilleries in small towns amidst the beautiful Scottish countryside.

We chose to drive from Glasgow city center to Elgin on the A9 motorway. The ride to Elgin took us about four hours, with a brief stop at the gas station with a coffee shop and convenience store. Most of the ride takes you through the rugged Cairngorms National Park. Royal Deeside cuts

through the middle of Cairngorms, where the late Queen Elizabeth's country retreat, Balmoral, is located.

Elgin

It is a delightful town near beaches, distilleries, and historic sites like the Elgin Cathedral, a ruin. There are several highly acclaimed golf courses and outdoor centers.

Where to Eat:

The Drouthy Cobbler ****1/2

This is a great upscale tavern with seasonal, fresh, ingredient-driven cuisine. They have an excellent selection of craft cocktails, whisky, ales, and wines. We enjoyed a bottle of 2021 Verdejo from Bardos in Rueda, Spain. The Drouthy Fish and Chips and the Stuffed Beef Roast were memorable and tasty dishes.

48a High St, Elgin IV30 1BU, United Kingdom https://thedrouthycobbler.com/

Where to Stay:

Mansion House Hotel ****

We enjoyed staying at this luxury four-star hotel on the River Lossie's banks. It dates back to the 19th century when it was first a family home. Over the years it has undergone many changes, serving as a company office and a nursing home before being converted into its present state as a luxury hotel.

The superior sleigh bed ensuites are spacious and well-appointed ($142 per night).

The hotel lobby is well-decorated and filled with great art and furnishings. The front desk staff oversees the bar. Drams of whisky are reasonably priced. A traditional Scottish breakfast is included.

When we stayed, the hotel had recently suffered a setback after the river overflowed its banks and caused flood damage. The swimming pool and restaurant were shuttered but have been restored since our visit.

The architecture and extensive landscaping around the front of the grounds is excellent. In the distance, you can see the ominous eighty-foot-tall Duke of Gordon's Monument atop a stone column.

https://mansionhousehotel.co.uk/

Photo (L) Duke of Gordon’s Monument on Lady Hill in Elgin.

Glen Moray Distillery Visitor Center.

Glen Moray

TThis historic distillery is located about a mile down the road from the center of Elgin. In 1830, they began as a brewery creating ales and on September 13, 1897, they ran their first run of spirits.

Tasted:

Glen Moray Port Cask Finish Single Malt Whisky 40% AbV *****(£28.50)

Rose gold color. Toasted vanilla aromas lead to flavors of citrus, cinnamon, and tobacco. Smooth but a little hot. It matured first in American Oak barrels and then finished in Port Casks from Porto Cruz.

Glen Moray Sherry Cask Finish Single Malt Whisky 40% AbV ****1/2 (£28.50)

Medium gold color. Mellow, sweet cherry aromas with hints of vanilla, dark chocolate, and spice. Awesome tannins with hints of Sherry. Matured in American Oak Barrels and finished in Oloroso Sherry casks, sourced from Jerez in Spain.

Glen Moray Curiosity Rhum Cask Finish Single Malt Whisky 46.3% AbV ***** (£56.50)

Light gold color. Fruity scents with honey aromas. Full-bodied toffee, vanilla, and coconut taste. The whisky was matured in Ex-Bourbon Barrels and finished for another two years in Rhum Agricole casks from Martinique's St. James distillery. This whisky stood out as so unique for Speyside.

A highlight of our visit was when our host took us to the distiller blending house, which was perched on a hill near the visitor center. Inside, we could examine historical record books with handwritten notes about each run of whisky produced since the 1800s!

Glen Moray Distillery

Bruce and Road, Elgin IV30 1YE

Made entirely from local barley, the New Make Spirit is matured in various casks, including Madeira, Sherry, and Port.

Glen Moray has had several ownership changes over time. In 2008, the company and distillery were acquired by French industrialists La Martiniquais. At the time, the distillery had a capacity of 2.2 million liters of alcohol. The new owners expanded capacity quickly to another one million liters.

The distillery underwent a major refurbishing in 2016. It is located just a short five-minute drive from Elgin city center. We arrived and met our guide, Emma Ware, at the reception center and snack bar. Our group was given a quick tour of the distillery and barrel room. Afterward, we sat down for a tasting.

Glen Farclas Distillery

Glenfarclas

FFounded in 1836, Glenfarclas was initially a farm with a distillery. Today, the company is privately owned by the fifth-generation Grant Family.

They were the second distillery in Scotland to open a visitor center in 1973. They embraced single-malt whisky before it became popular. Today, Glenfarclas has an impressive core range of whisky aged 8, 10, 12, 15, 21, and 25 years old. A family-owned company has advantages because it can patiently age whisky without having shareholders breathing down their necks. Today, Glenfarclas has some exciting stocks of seriously aged, rare edition whisky. Glenfarclas sold 2.4 million bottles in 2021, excelling above Arlberg, Highland Park, and Lagavulin.

Glen Farclas 51-Year-Old Highland Single Malt Whisky.

We visited and were hosted by Deborah Stewart, the US market's export manager. Deborah showed us the 16.5-ton semi-lauter, the largest in Scotland. Outside the east building, there is a water wheel, circa 1896, which is vigorously turned by the force of water circulating into the distillery to cool the stills.

Our private tasting was exquisite. Deborah treated us to some severe vintages of whisky.

Tasted

Glenfarclas Highland 25-Year-Old Single Malt Scotch 43%AbV ***** (£210.00)

Light amber color with gold highlights. Aromas of malt and citrus. A delightful combination of robust oak notes and fruity flavors. She is finished in 100% Oloroso sherry casks.

Glenfarclas Highland 55-Year-Old Single Malt Scotch 46% AbV ***** (£887.00)

Medium gold color. Aromas of dried fruits and nuts. Tours range from (£15-150.00). They also have a fantastic retail area where you c an purchase logoed merchandise and bottles of whisky.

Glenfarclas Ballindalloch, Banffshire, AB37 9BD, Scotland

https://glenfarclas.com/

Edinburgh

SScotland's hilly, historical, cultural, and political capital city is ground zero for tourist attractions. Known as Scotland's most sophisticated city, Edinburgh has a population of 554,000, and its magnificent architecture includes spires, towers, statues, modern skyscrapers, and cathedrals.

Edinburgh is a shopper's delight with all sorts of Scottish goods. You can easily find wool tartans, scarves, traditional caps, great whiskies, or go all out and have a kilt made or buy a bagpipe. There is truly something for everyone.

Top Attractions:

Edinburgh Castle (£19.50 online tickets) This is a must-visit for everyone making their first trip to Edinburgh. You will see the National War Museum, The Royal Palace, complete with Crown Jewels, and St. Margaret's Castle, to name a few highlights. There are several shops on the grounds, including one on the upper level that sells Edinburgh Castle Highland Single Malt Whisky 10 Year Aged, 40% AbV, 700ml, £60.00.

Johnnie Walker Experience and Rooftop Bar

The tenth most valuable spirits brand on the planet says a lot. The Johnnie Walker Experience is one of Edinburgh's most popular adult attractions. Whisky education is the theme of the JWE, and they have several options ranging from £35 to 95 per person. If you are a chocolate lover, try their artisanal whisky and chocolate pairing, £65 per person. Afterward, you can grab a table in the 1820 Rooftop Bar to enjoy drinks and snacks while enjoying stunning views of Edinburgh Castle.

https://www.johnniewalker.com/en-us/ visit-us-princes-street/

Front entrance of the Sheep Heid Inn.

Top Attractions:

Royal Mile

The Royal Mile is a World Heritage site in Edinburgh's old town. This historic road is a succession of streets ideal for strolling, checking out pubs, modern restaurants, real-life bagpipe players, and Scottish specialty shops.

Royal Mile Whiskies is worth a visit. They have an incredible collection of rare and prestigelevel whisky. 3799 High Street. https://www. royalmilewhiskies.com/

Where to Stay:

Leonardo Royal Edinburgh Haymarket

This 4-star hotel is within walking distance of Edinburgh city center and public transportation. They have an excellent restaurant and bar on the premises.

Executive King Room (€253.00).

https://www.leonardo-hotels.com/ edinburgh/leonardo-royal-hotel-edinburghhaymarket

Where to eat:

The Sheep Heid Inn

Established in 1360, this is Scotland's oldest surviving public house. The current owners have preserved the historic heritage in the inn. The kitchen is putting out perfected, updated classic pub dishes along with some modern international flavors. One modern standout was:

Chipotle Sticky Chicken €8.50

Karaage Fried Chicken, Rainbow Slaw, Chili & Coconut Crumb

The food is excellent. Try the Chicken Liver Pate, delicious weekend roasts, and Pan-Fried Bass Filet.

The Sheep Heid Inn https://www.thesheepheidedinburgh. co.uk/#/

Michelin has recognized more than thirty restaurants in Edinburgh. For the full list visit: https://guide.michelin.com/ usen/city-of-edinburgh/ edinburghrestaurants?sort=distance

Discover Speyside

Seven Stills Restaurant, Dufftown

We loved this small, family-run, semi-private French Restaurant and Malt Whisky Bar in Dufftown near world-famous distilleries. It is off the beaten path with a side alley entrance, but well worth the journey

Chef Patrick and his wife Rose have created a cozy culinary hotspot. This place is warm, welcoming, and wellfurnished with style. They offer an excellent selection of handpicked wines and spirits.

The menu is seasonal, and changes based on what is available in season. We enjoyed:

Starters:

• Selection of French charcuterie, bread, garnish

• Traditional French onion soup, croutons, Gruyère

• Salade de Crottin de Chavignol – grilled goat cheese salad

• Escargot de Bourgogne

• Terrine de pheasant, pain maison – Hand-made pheasant terrine Entrées:

• Boeuf bourguignon – Burgundy beef cooked in wine. Chef’s granny’s recipe made with local Scottish beef.

• Souris d’agneau écossais – Scottish lamb shank, gratin dauphinois, vegetables

• Tajine aux pois chiches et abricots – Chickpea and apricot tajine, couscous

Dessert:

• A selection of French and Scottish cheeses, garnish, bread, or oatcakes

• Crème brûlée made by a French man (flambéed version)

• All goat – ½ Cabrissac (goat cheese rolled in ash), one crottin de chavignol

Enjoy after your meal:

Glass of organic Monbazillac dessert wine

Seven Stills French Restaurant and Malt Whisky Bar

30 Fife Street, Dufftown AB55 4AL Scotland

https://sevenstills.co.uk/