Welcome to Inbox, our weekly round up of whisky news and PR material that has found its way in to our WFE email. It was created as we cannot write full articles or do justice to every piece received. It features items from around the world of whisky and is published by us each Friday. 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.
In these unprecedented times, and for the foreseeable future, there may not be much brand news or many (if any) new releases. However, we will bring news whenever there is any and also be updating the blog regularly with reviews and tasting notes.
Most news this week continues to be about whisky companies of all sizes supporting the bar trade with money or the health services with alcohol for sanitation products. Outside of that, there have been a couple of new releases reported ...
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The Blood Oath super premium bourbon brand has announced the sixth edition in its annual Pact series - the Blood Oath Pact No.6. The whiskey has been created by John Rempe, the Head Distiller and Master Blender for Lux Row Distillers, and is made up of three hand selected bourbons that he has married together. These are a seven year old ryed bourbon finished in ex-Cognac casks, an eight year old toasted rye bourbon and a 14 year old ryed bourbon. The whiskey is limited edition and will be available globally. Pact No.6 is bottled at 49.3% ABV (98.6 Proof) and comes packaged in a bespoke wooden box. It will cost $100 US per bottle.
"The Blood Oath series launched in 2015 and it is hard to believe we have already created more than half a decade of Pacts. This particular Pact is special in that the Cognac barrels create an amazing taste profile."
John Rempe.
Origin Spirits Ireland Ltd. have announced details of an innovative Irish single malt addition to their portfolio with the release of the Currach Atlantic Kombu Seaweed Cask. The Currach, named after a traditional Irish boat made from wicker, animal skins and tar, has seen a three-month finishing period in special virgin oak casks that have seen Atlantic Kombu seaweed charred inside. This has been hand harvested in the traditional way off the coast of Co. Clare.
The single malt is triple distilled and undergoes initial maturation in ex-bourbon casks before being transferred to the seaweed casks. It is bottled at 44% ABV and a bottle will cost €55. The Currach will initially only be available through selected specialist retailers in Ireland or online at www.celticwhiskeyshop.com.
A new whisky book has hit the market. The Definitive Guide to Canadian Distilleries has been written by Canadian whisky expert Davin de Kergommeaux and leading lifestyle and spirits writer Blair Phillips. It covers over 200 distilleries across the country and the spirits that they are making, including everything from absinthe to whisky.
The coast-to-coast guide reveals the innovation and stories that are happening across Canada and on all scales. It also looks at the incredible boom in distilleries that has seen the number grow from just a dozen a decade ago. The book combines informative narrative, inventive cocktail recipes, tasting notes and vibrant photography. The price is $31.50 CDN/ $20.50/ £18 and is available now via online bookshops. We have already ordered our copy.
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