Within Inbox we aim to 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. This is the news that has grabbed our attention this week.
The Speyside distillery of Balvenie has announced an exclusive single malt for its travel retail range. The Balvenie Peated Triple Cask 14 years old is the result of experimentation by David Stewart MBE, the Malt Master for Balvenie, and Ian Millar, the Prestige Whiskies Specialist for owner William Grant & Sons. It is described as a 'reimagining' of the classic Balvenie house style.
Peated spirit is made for just one week each year and this bottling has been matured in a combination of first-fill ex-bourbon, re-fill ex-bourbon and ex-sherry casks. The Peated Triple Cask 14 years old will be available worldwide from the end of June and will cost £65/$83 US per bottle.
"The new Peated Triple Cask is a result of our continued efforts to innovate and trial flavours not typically associated with The Balvenie. The expression is testament to the freedom we enjoy as a family company, and shows The Balvenie in an unexpected way."
David Stewart MBE.
The American bourbon brand of Bulleit has announced an addition to it premium range of whiskeys in the UK. The Bulleit Bourbon 10 years old will capitalise on the growing UK premium bourbon market and has been matured in charred American oak casks for a minimum of a decade. The brand, which prides itself on the high rye content of its whiskey, has seen remarkable recent gains in popularity. The 10 years old expression is the oldest in the current core range and has been bottled at 45.6% ABV. It will be available through selected specialist whisky retailers and bars in the UK from early July.
Chasing The Dram
A new whisky book will hit the shelves next week - Chasing The Dram - Finding The Spirit of Whisky by Rachel McCormack. The book takes a look at the 500 year history of Scotch and how whisky is so improtant to Scottish life and heritage. However the main theme of the book regards why whisky is not used more in cookery or with food, as other drinks are in other cultures. McCormack has traveled the length and breath of Scotland to find anecdotes, recipes and how to change attitudes towards using whisky with food. The hardback book is published by Simon & Schuster and will be available from June 29, costing £16.99.