Inbox is our weekly round up of whisky news and PR type material that has found its way in to our email inbox. Sadly, we cannot write full articles or do justice to every piece that we receive, so Inbox has been born! It features items from around the world of whisky and is published by us each Friday. Within Inbox we will write a few lines detailing each press release/piece of news/PR event that we have received and provide links, where possible, for you to find out further information if you want to. Here are this week's findings ...______________________________________________________________
Collingwood Canadian Whisky launched
Brown-Forman, the Kentucky based bourbon whiskey producer, has announced the launch of a new Canadian whisky in its portfolio. Collingwood is made in small batches from Canadian cereals, uses water from Georgian Bay in Ontario and is triple distilled. It is then matured in white oak casks, before undergoing a unique process called Maplewood mellowing (we are still trying to find out exactly what this means! - Matt). Collingwood is packaged in an extraordinary looking bottle (pictured, left) and will initially only be available in the states of Florida, Kentucky, Louisiana and Texas. More markets will be introduced through 2011 and the recommended price point is $26.99.English Whisky Company > Royal Wedding whisky on its way!
The Norfolk based distillery, which is the only whisky distillery in England, has announced a new release to celebrate the forthcoming Royal Wedding between Prince William and Kate Middleton on 29 April. The whisky is a marriage of their peated and unpeated expressions, which have both been aged in first fill ex-bourbon casks from the famous Jim Beam distillery. In addition, there is also some whisky that has been matured in ex-red wine casks in the marriage. The Royal Wedding whisky will be bottled at 46% ABV in mid March and will be available from the English Whisky Company’s online shop from the end of the month … just in time for the wedding!! To pre-order a bottle (cost £65 each plus postage), go to www.englishwhisky.co.uk.Lagavulin > meet the new Distillery Manager
The iconic distillery on the famous whisky island of Islay has a new Distillery Manager. Lagavulin have announced the appointment of Georgie Crawford, who is an Ileach (a person born on Islay) in to the role and she replaces the out-going Peter Crawford. Both are featured in the short film below, where they explain how they became interested in whisky, what their influences are, their favourite stories from their time in the industry and what it means to them to work at Lagavulin.
1 comment:
Brown Foreman owns Jack Daniel's which utilizes Maple Wood mellowing as part of their Tennessee whiskey method. It involves dripping the product through a vat 20 feet deep with charcoal made from maple wood. This process is what makes Jack Daniels not be allowed to be labeled as Bourbon. It adds a sweetness and also takes out some harshness (hence mellowing.) Gentleman Jack (version of Jack Daniel's) utilises this method both at the start of the process (new distillate before it goes into the barrel like reg Jack) as well as just before bottling.
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