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.
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The Islay distillery of Bowmore have announced an extremely rare and old expression - the Bowmore 1966. The whisky was filled to a single ex-bourbon hogshead cask and has been maturing in Bowmore's No.1 Vaults warehouse, the UK's oldest bonded warehouse which sits slightly below sea level on the shores of Loch Indaal, ever since.
This cask has yielded just 74 bottles at a natural cask strength of 41.5% ABV. The Bowmore 1966 is presented in a handblown crystal decanter with silver adornments, which is housed in a cabinet made from Scottish oak. The 74 bottles will be available in selected premium retailers globally and will cost £20,000 ($25,500 USD) each.
The east Highland distillery of Glen Garioch have announced the release of the third and penultimate expression in their Renaissance Collection. The series takes the same starting liquid and has seen it released as a 15 and 16 year old whisky over the last two years. The Renaissance 3rd Chapter is bottled at 17 years of age and at the natural cask strength of 50.8% ABV. It is also non chill-filtered and of natural colour. The whisky was matured in a combination of ex-bourbon and ex-sherry casks and will cost £100 per bottle.
"Growing richer and bolder over time, The Renaissance Collection will take you on the fascinating journey that whisky goes through in the barrel and is leading the way to the pinnacle of the series, the 18 year old 4th Chapter, next year.”
Ron Welsh - Master Blender at Glen Garioch.
Glenglassaugh
The small east Highland distillery of Glenglassaugh have announced Batch 3 of their Rare Coastal Casks series. This series showcases the old and rare casks filled before the distillery closed for a 22 year period in 1986. Batch 3 includes eight single casks that range in age from 30 years to 50 years and sees maturation in the distillery's coastal warehouses via a selection of ex-bourbon, ex-sherry and ex-dessert wine barrels. The full details of each release is listed below and all will be available on strict allocation through specialist whisky retailers.
- 1965 / ex-bourbon hogshead / 50 years old / 40.1% ABV / £4,500
- 1967 / ex-bourbon hogshead / 49 years old / 42.7% ABV / £4,050
- 1968 / ex-Pedro Ximenez sherry puncheon / 47 years old / 46.1% ABV / £3,300
- 1972 / ex-Massandra sherry butt / 44 years old / 42.4% ABV / £2,400
- 1973 / ex-bourbon barrel / 42 years old / 40.6% ABV / £1,950
- 1975 / ex-Sauternes hogshead / 41 years old / 50.5% ABV / £1,750
- 1978 / ex-Pedro Ximenez sherry puncheon / 38 years old / 42.5% ABV / £1,150
- 1986 / ex-Pedro Ximenez sherry puncheon / 30 years old / 42.6% ABV / £310
Johnnie Walker
The leading blended Scotch brand of Johnnie Walker have announced a new expression of their premium Blue Label - the Ghost & Rare Edition. It is the first in a new series that will highlight some of Diageo's oldest and rarest stocks of maturing whisky, including liquid from closed 'ghost' distilleries. The Johnnie Walker Ghost & Rare will be available worldwide and is bottled at 46% ABV. It will cost £220 per 70cl bottle.
The new edition has been crafted by Jim Beveridge, the Master Blender for Johnnie Walker, and features three 'ghost' whiskies from the closed grain distillery of Cambus and single malts from Brora and Pittyvaich. These are combined with rare and old whisky from the operating single malt distilleries of Clynelish, Glenkinchie, Glenlossie and Royal Lochnagar, plus the grain distillery of Cameronbridge.
"Over the years of crafting fine Scotch whiskies, I've had the remarkable privilege of working with some of the rarest spirits ever to come out of Scotland. I'm lucky that we have stocks from more than 30 distilleries from every region of Scotland from which to choose the perfect casks to craft each blend."
Jim Beveridge.
The Sexton
News of another new Irish whiskey brand comes in the form of the launch of The Sexton, an Irish single malt whiskey inspired by the long tradition of whiskey making on the north Co. Antrim coast of Ireland. The whiskey has been triple distilled in copper pot stills and then left to mature in a combination of first, second and third-fill ex-Oloroso sherry butts for four years. Then they are married by Alex Thomas, the Master Blender for The Sexton. It will be initially launched in the USA and will be available in specialist spirits retailers, bars and restaurants. A bottle will cost $28 USD.
"What makes The Sexton truly special is our maturation process. We’re purposely aging our whiskey for four years in carefully selected casks to create a fresh new style of single malt, which is bold in personality yet extremely approachable."
Alex Thomas.
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