For the second year, Stirling’s iconic Albert Halls hosted the Spirit of Stirling Whisky Festival in May 2013. Growing on the strength of last years success, this event is sure to become a regular addition to the already increasing number of whisky events and festivals around today. Check out the action here…
Abbey Whisky prides itself on providing its customers with the highest level of customer service, striking the perfect balance of personal touch and professionalism. This personal approach has helped Abbey Whisky establish a very strong and loyal International customer base.
Customer experience is of the upmost importance to Abbey Whisky and this is reflected in the exceptional customer service received at every stage of the customer journey, beginning at the enquiry stage, through secure transaction to the safe, fully trackable and efficient delivery of goods. This service is demonstrated in the excellent customer reviews posted by customers on the independent review site Trust Pilot
We have designed the Scotch whisky website with the customer experience in mind. We offer a freephone number (0800 051 7737) for our customers to get in touch and pride ourselves in responding to whisky enquiries within a very short time frame. Category filters are in place to refine whisky searches and ensure easy navigation around the store. Customers can also ensure they find that special scotch gift by using our Birthday & Celebration page. Customer interaction and discussion is encouraged via our on-site whisky blog, customers can also give their opinions on the products that we stock via our customer reviews section found under every malt whisky that we stock.
We continue to focus exclusively on rare, collectable and old whisky and have expanded our offering geographically to incorporate a broad selection of international whisky (whiskey) from such countries as Ireland, New Zealand, Japan, India, Sweden, America, England & South Africa. To compliment this area, we’ve also implemented a currency convertor and Tax Free Shopping for all International customers & supply a very competitive fast and secure International delivery service.
Recently we launched our own series of Scotch malt whiskies, bottled under the Abbey Whisky label.
The Secret Casks a trio of single malt Scotch whiskies, aged 30, 40 and 50 years old matured at Speyside’s finest distilleries. A cracking range of exceptional drams.
The Rare Casks an exceptional range of limited edition single malt whiskies bottled exclusively by Abbey Whisky. We’ve bottled only the finest whisky from a selection of Scotland’s greatest distilleries past & present. Each release is available in very limited quantities. The whisky has been bottled in its natural form, at full cask strength, without chill filtering or colour additives.
Moti Mahal, located in London’s Covent Garden, is a fine-dining Indian restaurant that places as much emphasis on its whisky collection, as it does on its food. The restaurant takes diners on a culinary journey across India’s Grand Trunk Road – covering 2500 kilometres from Kolkata to Kabul – in Northern Indian. Head Chef Anirudh Arora is a prodigious talent, having cooked for India’s Prime Minister at the age of 25; he brings to Moti Mahal his culinary expertise, balance of flavours and fascination with diverse street foods and ancient cooking techniques to create a unique menu.
The restaurant has a dedicated Whisky Pairing menu, created in association with Caskstrength Creative for those that are looking for something unusual, highlights from the menu include a ‘Hart Peat’ cocktail using 25ml of Lagavulin Distillers Edition served with a Roe Deer Tikka with grape chutney and mint paranthais. For more information on Moti Mahal’s menu and their extensive whisky collection: www.motimahal-uk.com
THE MACALLAN LAUNCHES LIMITED EDITION CORONATION BOTTLING
The Macallan is celebrating the 60th anniversary of Queen Elizabeth’s Coronation with the release of a stunning limited edition commemorative bottling. The limited release comprises a beautifully designed box featuring two 350ml bottles of single malt whisky. This latest offering is expected to become a rare collectors’ item with only 1953 bottles being released for sale in the UK.
The pack was designed by the acclaimed Art Director, David Holmes, who worked on the first ever advertising campaign for the brand and completes The Macallan’s trio of commemorative Royal bottlings. The two bottles each feature a different image of The Queen, one taken in 1953 by Cecil Beaton, the celebrated photographer, who is perhaps best known for his images of Her Majesty Queen Elizabeth II, with the other featuring an image taken in 2004 by Julian Calder, one of the world’s most renowned portrait photographers.
In keeping with the distinct and stylish design of The Macallan, the labels have been created to celebrate Queen Elizabeth’s reign, with the first conveying the Queen as she was in 1953, aged just 26, and the second honouring the treasured monarch she has become today.
Commenting on the special commemorative Coronation edition David Holmes said: “I just felt that the box design should reflect the coronation itself. Bright and celebratory, with Gold, Windsor Red and Blue as used on the Queen’s Coat of arms. The idea of the confident red box with gold florettes underlines the respectful presentation. A sort of, must have, rare Royal treasure case.”
The representations of the earlier and later years of Her Majesty’s reign are depicted not only by the chosen images, but also through the two whiskies chosen by our Whisky Maker. A lively expression, symbolic of the young Queen at the start of the new Elizabethan era, is complemented by a more complex malt to represent her monumental achievements of the past 60 years.
The first whisky, matured in American oak sherry seasoned casks, is a vibrant gold spirit offering a lemon and orange citrus nose. Ginger and summer berries flit in the background showing the exuberance of youth while hinting at a founding level of maturity. Matured in Spanish sherry seasoned oak casks, the second whisky is a splendid mahogany sprit and presents a richly mature, elegant and refined nose. Nutmeg, ginger, rich fruits and resin soften to give a full mouth feel. There is great maturity on the palate, yet no sign of age.
Ken Grier, Director of Malts at Edrington, commented: “The Macallan is honoured to pay tribute to Her Majesty the Queen on the 60th anniversary of her Coronation. This exclusive release brings together the creative talent of David Holmes, two stunning images of the Queen which further underpin our photography credentials and it has allowed us to marry these moments from the Queen’s remarkable reign with two very special whiskies. We are proud of the whiskies we have created for this special bottling. They both portray the character and nobility of the Queen at two very different stages of her life and we hope that people will enjoy the story they have to tell.”
The 1953 bottles are available from The Macallan Distillery Visitor Centre for collection only and online for UK customers at www.themacallan.com at a price of £350.
Issued by The BIG Partnership on behalf of The Macallan: www.themacallan.com
For further information
The BIG Partnership, Sarah McDonald or Laura Hutchinson, 0131 557 5252, email@example.com
Please enjoy our brand responsibly www.drinkaware.co.uk
Cecil Beaton Bottle (58.1% abv):
• Colour: Gold
• Nose: Vibrant. Lemon and orange strike a chord. The enveloping warmth of vanilla, banana and cinnamon temper then develop to show grace. Ginger and summer berries flit in the background showing the exuberance of youth, yet hint at maturity as the same time. Soft oak underpins late on, talking only when required.
• Palate: Ginger, cinnamon and wood spice drives the palate, opening up to show rich fruits and boiled sweets. The subtlety of the oak softens all but does not distract.
• Finish: Full and long finish.
Julian Caulder Bottle (55.7% abv):
• Colour: Mahogany
• Nose: Rich in maturity, elegant and refined. Abundant in dried fruits, raisins, sultanas, dates and figs. This is a world traveller. Burnished oak has grown in stature developing depth and complexity.
• Palate: Rich fruits, ginger, nutmeg and resin soften to give a full mouth feel. Viscous and fruity, there is a great maturity on the palate yet no sign of age.
• Finish: Never ending.
The Whisky Stramash is toasting its return to Edinburgh this month with a pioneering new cocktail. An alternative to the traditional Bloody Mary, ‘Big Peat’s Breakfast’ is an innovative Sunday brunch drink for the 21st century.
Created using Islay’s characterful ‘Big Peat’ Blended Malt, bacon and a frothy egg-white top, this bespoke serve – which is based on a simple whisky sour recipe – is not your run-of-the-mill drink; but then neither is the event for which it was created.
Using the latest scientific techniques from the world of molecular gastronomy, it takes a little skill to make the bacon and egg white garnish – but it’s well worth the effort.
Here’s how to make it…
BIG PEAT’S BREAKFAST (2.3 units/ serves 1)
• 50ml Big Peat Whisky
• The fat from a rasher of unsmoked bacon – the ratio of bacon fat to whisky needs to be 1:10 so for 50ml of whisky, you’ll need to add 5ml of bacon fat
• 30ml Lemon Juice
• 10ml Sugar Syrup (made with white sugar and water)
• ½ an egg white – this is shaken into the drink and results in the texture being thickened and the foamy head on top
For the garnish –
• A bottle of HP Sauce
• 4g Calcium Chloride
• Sodium Alginate
• Crispy bacon – after taking the fat for infusion this was baked off just before the event with olive oil
For the Fat-Washed Whisky –
Pour a miniature bottle of Big Peat Whisky into a Tupperware tub. Line a grill with tinfoil. Part-cook the bacon under the grill, catching the juice in the foil. Pour the bacon juices into the tub and put in the fridge to chill for 24 hours – shaking at regular intervals to help the flavours infuse. Freeze overnight to solidify the fats ready for filtration.
To filter the fats from the whisky, pour the mixture through a coffee filter -the whisky (which will not have frozen) will come out perfectly clear but packed full of bacon flavour.
For the Cocktail –
To make the syrup, mix two-parts sugar to one-part boiling water and stir until all the granules have dissolved. Add this to a cocktail shaker along with the whisky, lemon Juice and egg white (shaking the egg white into the drink thickens it up).
For the Garnish –
Add the Calcium Chloride to a bottle of HP Sauce by mixing in a blender and decanting it back into the bottle. Prepare a bath of water mixed with Sodium Alginate in order to perform a process commonly known ‘Reverse Spherification’ – which involves carefully dropping a dollop of the HP Sauce mix into the Sodium Alginate bath. The reaction causes a skin to form around the outside leaving the inside still runny.
Lastly bake the partly grilled bacon used earlier with some olive oil to crisp it up. Add a rasher of crispy bacon and a lozenge of HP Sauce which bursts in the mouth.
For a step-by-step guide on how to make it visit http://solid-liquids.com/what-weve-done/whisky-stramash-launch-party/
Issued by The Big Partnership
For further information/images please contact Katie Lyle, Megan Davidson or Jessica Kiddle on 0131 557 5252 or email firstname.lastname@example.org.
NOTES TO EDITOR
• The Whisky Stramash is organised by founding partners Darroch Ramsay and Scott Martin
• In 2012 the event attracted 2,100 attendees over two days (Male 61% / Female 39%)
• The male average age was 37 years, and female 34 years
• 1,500 cocktails were served
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