At Malt Marketing we pride ourselves in helping both aspiring and established whisky businesses market and promote themselves on our bespoke online whisky marketing platform Malt Marketing.com and associated Malt Marketing YouTube channel…
Since launching in 2012, Malt Marketing has supported a large number of whisky shops, online retailers, whisky bars and events across the modern whisky drinking world. Through online banner advertisements, a bespoke whisky business directory and through regular online features and infomercials, Malt Marketing has helped build brand awareness and consumer engagement for a large number of clients
Malt Marketing continues to work alongside and support many of the most iconic premium scotch whisky brands available today including The Macallan, Highland Park and Laphroaig malt whiskies as well as Japanese whiskies Yamazaki, Hakushu and Hibiki. While providing an interactive and up to date platform from which to showcase premium brands, Malt Marketing also actively engage with brand content through social media further building brand presence and consumer awareness among wider social media networks.
Balvenie 56 Year Old 1962 (cask 5575) – The Balvenie DCS Compendium Chapter Five (70cl, 42.1%) – £38,465.03
Balvenie 50 Year Old – Marriage 0614 (70cl, 46%) – £31,500.00
Balvenie 47 Year Old 1971 (cask 2855) – The Balvenie DCS Compendium Chapter Four (70cl, 49.9%) – £21,841.32
Glenfarclas 60 Year Old (cask 1820) (70cl, 40.9%) – £19,500.00
Glenfarclas Family Cask Trunk (1000cl, 50.6%) – £105,000.00
With an in depth knowledge of the retail and secondary whisky market, Malt Marketing is well positioned to help you acquire rare and collectible whisky. Whether you’re a private collector or investor or merely taking your first steps into the world of whisky buying and selling, Malt Marketing can offer support along every step of the journey.
Whether selling a single bottle or all or part of an existing collection, Malt Marketing can offer support through the entire whisky auction process. From arranging collection through to the listing and end payment stage, Malt Marketing work with established whisky auctioneers who ensure a reliable, transparent and seamless sales process.
As well as promoting whiskey shops, bars and brands, Malt Marketing also works alongside whisky tour operators offering among the finest whisky sampling and tasting experiences at many of Scotland’s finest whisky distilleries. Offering tailored chauffeuring services including hotel and airport pickups, Malt Marketing’s tour partners also offer the very best in luxury travel and distillery experiences across Scotland.
For further details on how Malt Marketing can offer your business support with online marketing and promotion, contact: email@example.com
As part of its centenary celebrations, Highland Rugby Football Club (Highland RFC) is auctioning a 29-year-old Balblair whisky, generously donated by leading malt whisky specialist Gordon & MacPhail, housed in a bespoke bronze plinth created exclusively for Highland RFC by fine art, architectural and memorial bronze foundry Black Isle Bronze.
Already open for bids, the unique package will ultimately be sold on August 13th at Highland RFC’s Centenary Dinner, taking place in Inverness with money raised going to charities Mikeysline, Alzheimer Scotland, My Name’5 Doddie and Highland RFC so that the club can continue to promote and deliver rugby to communities across the Highlands.
Just 469 bottles of this wonderful dark gold Balblair Highland Single Malt whisky were created from a single Sherry butt filled in 1990. It is part of Gordon & MacPhail’s famous Connoisseur’s Choice collection. Cask strength, it is described as having a soft cinnamon spice which leads to stewed plum and delicate sherbet aromas. The initial toasted malt flavours give way to light fruitcake with a hint of cashew nut. Hints of aniseed and dried ginger linger on the finish. Valued at around £800, it is expected to be a much sought-after bottle that is very hard to come by today.
The plinth was created by Farquhar Laing and his team at Black Isle Bronze based near Inverness. It took around four months to make and recreates a traditional rugby ball placed on a kicking tee and set in bronze. Designed specifically to display a bottle of whisky, one of the segments of the ball is removed, creating space for the bottle. The plinth is valued at around £4,000 which, when combined with the whisky, is a truly one-of-a-kind package.
Speaking about the exclusive package, Roy Dinnes, Vice President of Highland RFC, said: “This is a unique item, bespoke to Highland RFC, and we are extremely grateful to Gordon & MacPhail and Black Isle Bronze for allowing us to auction something very special in our centenary year and hopefully raise money to support charities particularly close to our hearts at the club. The auction site is live, and I would encourage whisky fans, rugby fans and collectors to take a look.”
Stephen Rankin, Director of Prestige at Gordon & MacPhail, added: “We are delighted to be part of the centenary celebrations at Highland RFC. Roy and the team do a phenomenal job promoting the game and coaching and supporting schools throughout communities in the Highlands. I hope this special bottle of Balblair helps raise funds for worthwhile charities, allowing them to continue their excellent work.”
Farquhar Laing, Director at Black Isle Bronze, described his involvement with Highland RFC: “I am a member of the club, a volunteer coach and by son plays for the Under-16s team. You can see our work all over the world, from Dallas in Texas to Dubai and of course here in the UK. Having created the line-out sculpture for Twickenham, we were only too happy to create something special for Highland RFC and hope it goes to a good home and raises a lot of money.”
Anyone wishing to bid for the plinth and the bottle of Balblair whisky can do so by visiting; https://uk.givergy.com/HRCAuction2022/?controller=lots&action=showLot&id=1 or by attending the Centenary Dinner in Inverness on August 13th. Tickets for the dinner can be purchased here and are on sale until August 1st.
05 July 2022 – The House of Angostura® has launched a rare, ultra-premium rum – Angostura® Zenith. This latest Limited-Edition rum will join Angostura’s esteemed Private Cask Collection. The Company has only produced one hundred and ninety-five (195) bottles globally.
The one of a kind distinguished flavours of this rum are derived from two of Trinidad and Tobago’s most iconic distilleries – Caroni 1975 Limited and Angostura Limited.
Aged in charred American oak casks that were once used for bourbon, Angostura® Zenith combines flavours of sweet and smoky depths, delivering a fine character with a unique blend of Angostura® and Caroni aged rums ranging from 20 to 23 years old.
Zenith takes the House of Angostura® Private Cask Collection to new heights with the last of the best of the legendary House of Caroni. Established in 1923 on the site of the old Caroni sugar factory, the now defunct Caroni Distillery produced highly sought-after rums notable for a distinctive heavy profile, rich, earthy and smoky.
Produced with the last of Caroni’s treasured molasses, tasting notes include rich aromas of cocoa, oaky notes with hints of raisins on the palate and subtle apple notes, complete with warm aged notes of sherry with a lasting dry, crisp finish – the perfect proportions to achieve absolute depth and balance.
Rich gold in color, as befits such a rare release, Angostura® Zenith has a deeply complex character, brimming over with sweet tropical fruits, warm vanilla toffee, indulgent cocoa and a dry, crisp oak smokiness.
The House of Angostura® Private Cask collection consists of a range of Limited-Edition mature rums originating from specially selected casks with a dedication to artistry and craftsmanship. It captures the ageing process of Angostura® award-winning rums, while highlighting the journey of the rums from cane field to the shelf.
Today, Angostura® is the only rum distillery in Trinidad and Tobago, making the launch of Angostura® Zenith a unique opportunity for rum lovers around the world.
In fact, Angostura’s distillery is the only remaining one of the once 50-plus rum distilleries in Trinidad &Tobago. The Company’s much-awarded signature style stems from time-honoured techniques. Angostura® rum is always made with only the finest molasses, fermented using the distillery’s own bespoke yeast culture, distilled in continuous column stills and aged in charred American oak first-fill bourbon casks.
Chairman of Angostura Holdings Limited, Mr. Terrence Bharath says, “After 3 years in development, we’re delighted to extend our Private Cask Collection with the launch of Angostura® Zenith, making our rum offering one of the most unique in the world. We are constantly striving to bring the spirit of Trinidad & Tobago to rum connoisseurs around the world and the launch of Angostura® Zenith demonstrates our commitment to producing world class rums.”
A collector’s must-have, Angostura® Zenith, limited to 195 bottles is available at a cost of £2,500 at select retailers.
GlenWyvis Distillery – The world’s first community-owned distillery – has announced the launch of its second three-year-old Highland Single Malt Scotch Whisky.
Batch two of the Dingwall-based distillery’s 2018 vintage distillation, known as Batch 02/18, follows the launch of its inaugural release whisky in December 2021 and will be available to purchase from 29th June 2022.
8,000 bottles will be available in total, and can be purchased directly from GlenWyvis Distillery’s website, with shareholders given early access, or from selected specialist retailers in Scotland and the UK. A number of bottles will also be available for purchase in Germany, where GlenWyvis Distillery’s largest non-UK shareholder base is.
Five per cent of online sales from GlenWyvis Distillery’s website will go directly to the GoodWill Fund; a fund that will benefit community projects and good causes in the Dingwall and Ross-shire area.
Speaking about the launch, Matthew Farmer, GlenWyvis Distillery Manager, said: “Following the success of our inaugural release – the first whisky produced in Dingwall for almost 100 years – I’m delighted to welcome batch two to the GlenWyvis Distillery family!
“Batch two was created from 23 casks between three and four years old, consisting of 15 first-fill ex-Tennessee/Bourbon, five first-fill ex-Oloroso and three refill Hogsheads. 02/18 has noticeably more oak influence and a deeper colour than our first whisky, while still letting our unique spirit shine through. I hope everyone enjoys getting to know our distillery character.”
GlenWyvis Distillery’s inaugural release whisky was in high demand, selling out via pre-order almost immediately. Since then, the small team has been working hard to deliver an equally sought-after second offering.
Board Chairman, David Graham added: “Congratulations to the team on the launch of GlenWyvis Batch Two Highland Single Malt Scotch Whisky! For such a small team at the distillery, they really punch above their weight, and I am very proud of what they have achieved.
“Dingwall is well and truly back on the whisky making map!”
For further information, stockist details or to purchase GlenWyvis Highland Single Malt Scotch Whisky 02/18, please visit: www.glenwyvis.com
Built with the hospitality community in mind, the DOJO programme will immerse bartenders in the art of Japanese bartending through culturally immersive and educational sessions
London, 5th May 2022 – The House of Suntory has announced the return of its highly successful advocacy programme for the third year running, set to educate bartenders on their premium portfolio of Japanese premium sprits: Roku gin, Haku vodka and Toki and Hibiki whiskies. Kicking off in June 2022, the DOJO programme aims to deepen bartenders’ understanding of the philosophies behind the art of Japanese bartending.
The DOJO Academy and DOJO Senpai together form the full programme for DOJO this year. The DOJO Academy will provide 50 bartenders with insights from Japanese Craft Masters which can be applied to strengthen any hospitality career. Authentic Japanese Masters of Craft will host four modules over two “Monozukuri Masterclasses” in July and September, led by James Bowker, House of Suntory’s Brand Ambassador, which will immerse bartenders the craftsmanship, techniques and culture of bartending in Japan.
James and the Masters will also offer 25 bartenders a unique opportunity to take part in the DOJO Senpai program. This separate, elevated program provides bartenders with growth and development opportunities across a six-month period. A Senpai welcome lunch will be held in May 2022 to introduce the program and the House of Suntory spirits portfolio before a series of “Monozukuri Masterclasse”s which will run from June until September.
Each masterclass will take place at Japan House in London and the bespoke Japanese inspired sessions will be centred around the three pillars of House of Suntory: WA (being in harmony with Japanese nature), Monozukuri (traditional Japanese principles of craftsmanship) and Omotenashi (authentic Japanese hospitality). The “Monozukuri Masterclasses” will focus on:
Additionally, inspired by the concept of Kaizen – “continual improvement” – participants will apply this concept via Kaizen Challenges over the duration of the summer. This will involve participants showcasing their newfound skills and applying them to a classic cocktail, selected prior to the first masterclass.
As part of this challenge, those who demonstrate the art of refinement and continuous improvement during the masterclasses will be invited to the DOJO Finale, taking place in November. The finale will bring together finalists from the DOJO Academy and DOJO Senpai programmes to take part in one last competition, hosted by James Bowker and famed Bar Master Hidetsugu Ueno of Bar High Five in Tokyo. At the end of the Masterclass, the group will present their Kaizen Classic to Hidetsugu Ueno, James Bowker and peers, with two lucky bartenders winning a once-in-a-lifetime trip to Japan.
Throughout the year there will also be several Japanese inspired DOJO mini events held in different London locations, including Japanese tea tasting and a Kanpai sake brewery tour.
Commenting on the return of DOJO for the third year running, James Bowker, Brand Ambassador for the House of Suntory, said: “We’re extremely delighted to bring back DOJO for a third year, and this time, we’re back in person after two years of virtual sessions. Japanese food and drink remain the UK’s fastest growing sector in hospitality (CGA Report 2021) and following a challenging period in our industry, the programme aims to motivate bartenders through incomparable experiences and authentic Japanese bar training.
Those taking part will develop new ways to bring creativity to the art of Japanese bartending and gain unique insights into creating better guest experiences. I am really looking forward to welcoming the future DOJO ambassadors to our close-knit, yet growing community.”
For more information on DOJO, please visit www.suntorydojo.com
TUESDAY 22nd March 2022, Glen Garioch’s famous Oldmeldrum distillery announces its re-opening to the public for the first time in two years, following a £6 million investment by owner Beam Suntory to fully renovate the distillery, returning to traditional processes and reducing its carbon footprint. The reopening will toast to reinstated malt floors and direct-fire still.
Visitors can see the behind the scenes of this renovation, immersing themselves in the sights and sounds of the distillery. Alongside this, Glen Garioch is launching a 1991 Bourbon Single Cask, from which visitors can bottle their own whisky straight from the cask in one of the distillery’s historic warehouses.
The significant investment in Glen Garioch has successfully fulfilled its ambition to restore and upgrade one of oldest operating distilleries in Scotland, returning to its roots to further enhance the quality and complexity of its legendary small batch, hand-crafted Highland single malt, honouring its 225 years of heritage.
The renovation has involved the reintroduction of floor maltings as well as the installation of direct-fired heating to the wash still – traditional methods still used by only a handful of distilleries to enhance the quality and complexity of their whiskies. To complement this return to tradition, Glen Garioch has developed a state-of-the-art, highly efficient and safe method for direct-fired distillation, which is expected to reduce the distillery’s carbon footprint by around 15%.
Kwanele Mdluli, Distillery Manager of Glen Garioch, commented: “It’s been amazing to re-open the distillery up to the public after all this time, and especially to show them all the work that has been done so far to reinstate our traditional processes and drive towards our vision of a more sustainable future. It’s truly an exciting and milestone moment for Glen Garioch as we open this new chapter in our history and invite others to share a dram of our iconic whisky.”
Glen Garioch 1991 Bourbon Single Cask | 46.4% ABV
NOSE – Sweet nutty with notes of dried fruits, white peach and oak spices, gorse flowers and subtle smoke.
PALATE – Heather honey with vanilla cream, salted toffee and a hint of roasted walnuts, malty notes of shortbread and oak spice.
FINISH – Sweet finish with oak spices with a drying mouthfeel.
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