Friday, November 5, 2021

Inbox / The Week's Whisky News (November 5, 2021)

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. 
Here is the round-up of this week's news ...

The award-winning Speyside single malt distillery of Glenallachie has announced six single cask whiskies that will be exclusive for the UK market. Each of the six, selected from more than 50,000 barrels maturing in Glenallachie's warehouses, has been handpicked by Billy Walker, the Master Distiller. 
The whiskies range in age between 12 and 32 years. All are bottled at their natural cask strength and are both non chill-filtered and of natural colour. Each bottle is individually numbered also. They will be available through selected specialist whisky retailers in the UK and the Glenallachie visitor centre shop. Details of each cask are below, although the exact number of bottles was not revealed in the press release.

  • Cask #5856 / Marsala barrel / 12 years old / Distilled 2009 / 58% ABV / £99
  • Cask #6896 / Virgin oak barrel / 13 years old / Distilled 2008 / 58.3% ABV / £105
  • Cask #6611 / Pedro Ximenez sherry hogshead / 14 years old / Distilled 2006 / 60.3% ABV / £110
  • Cask #868 / Tawny Port pipe / 15 years old / Distilled 2006 / 60.7% ABV / £115
  • Cask #4465 / Rioja wine barrique / 15 years old / Distilled 2006 / 60.5% ABV / £115
  • Cask #6495 / Pedro Ximenez sherry puncheon / 32 years old / Distilled 1989 / 55.8% ABV / £625


Jack Daniel's
The famous Tennessee whiskey brand of Jack Daniel's has announced details of its annual Single Barrel special release - the Jack Daniel's Single Barrel Coy Hill High Proof. Each barrel has been taken from the top of the old rickhouses on Coy Hill. These sit within the distillery at Lynchburg, Tennessee. The Coy Hill High Proof is made using Jack Daniel's classic sour mashbill of 80% corn, 12% malted barley and 8% rye. The spirit is then filtered through charcoal before being filled to barrels and matured in Coy Hill rickhouses #8 and #13. 
A number of single barrels form the release and cover a range of strengths between 137.4 and 148.3 Proof (68.7% ABV and 74.1% ABV respectively). They are the highest ever strength releases by Jack Daniel's and were hand selected by Chris Fletcher, the Master Distiller. The Jack Daniel's Single Barrel Coy Hill High Proof will be exclusively available across selected states in America. A bottle will cost $70 US.
"The Coy Hill High Proof is all about pushing the limit for single barrel maturation to create one of our boldest whiskeys yet. It highlights one of the unique attributes of the Jack Daniel distillery – the dry air of the highest floors in the barrel houses and the amazing impact it has on the whiskey."
Chris Fletcher.

Johnnie Walker
The leading Scotch whisky brand of Johnnie Walker has added High Rye to its core range. The new product has a 60% rye content in its mashbill and sees this married with single malts and single grains. It has been created by Dr. Jim Beveridge OBE, the Master Blender for the Johnnie Walker range, and is designed to push the boundaries of Scotch whisky. The single malts represented include Caol Ila, Cardhu, Glenkinchie and Teaninich with the single grain and rye whisky being produced at Cameronbridge. The Johnnie Walker High Rye is bottled at 45% ABV and will initially be available in America. A bottle will cost $35 US.
"Our journey of crafting something truly unique was guided by Black Label and how flavours from rye whiskies present in classic whisky cocktails. The tasting experience features familiar Johnnie Walker notes that are expressed and emphasised like nothing we have crafted before."
Dr. Jim Beveridge.

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