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Whiskey news from around the world

Inbox - The Weeks' Whisky News (May 29, 2015)

Welcome to this week's Inbox.  For those that have recently discovered us, Inbox is our weekly round up of whisky news and PR material that has found its way in to our email inbox. 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 what has caught our attention this week ...

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The Glenlivet - Master Distiller's Reserves


The Glenlivet, the popular Speyside single malt brand, has announced two new whiskies that will be exclusive to the travel retail sector - the Solera Vatted and the Small Batch.  They will join the current Master Distiller's Reserve (pictured, above left) to form a new range.  They will be available to international travellers from July 1 and all have undergone a triple cask maturation process using traditional oak, American oak and ex-sherry oak.

The Solera Vatted contains whisky matured in all three types of cask, which were then married together in a large Solera vat - a huge vessel that is never emptied and regularly added to.  The Small Batch is constructed using casks hand selected by Master Distiller Alan Winchester, with a heavy emphasis on first-fill ex-sherry and American oak casks.  The Solera Vatted has a recommended retail price of $75 USD (£49) and the Small Batch at $150 USD (£99).  The existing Master Distiller's Reserve sits at $52 USD (£34).


Alan Winchester comments: “The Master Distiller’s Reserve range is a collection of exceptional single malts that marry the craft of the cask and the craft of flavour, whilst maintaining the distinct floral characteristics of The Glenlivet. A range of this nature can only be created with exceptional quality casks, industry leading expertise and a forward looking mind set.”



Jura - Sparkling release for Festival


The island distillery of Jura has announced details of its annual Tastival bottling, which is its limited edition offering for the Islay Festival.  The Tastival 2015 Edition has been unusually matured in ex-sparkling rose wine casks from the House of Bouvet Ladubay in Saumur in France's Loire valley.

The liquid was distilled in 1997 and bottled earlier this year at 18 years of age.  It has a natural cask strength of 52% ABV and there are just 3,970 bottles available.  The bottling is on sale now at the festival at a cost of £85 each.  It will also be available shortly through a limited number of specialist whisky retailers.  For more details, please visit www.jurawhisky.com.


The Macallan - In Residence


The popular Speyside luxury single malt brand is opening the doors of a famous London venue to show consumers the world of The Macallan.  The brand is taking over Two Temple Place for two days next week for The Macallan Residence.  Visitors will be taken through a combination of whisky, food, photography and fashion, and learn how to expertly nose and taste the brand's 1824 Series of malts. 

There will also be cocktail masters classes, food pairings and an exhibition of The Macallan's recent collaboration with world famous photographer Mario Testino.  Tickets are available for two sessions on Tuesday 2 June (at 7:30pm and 8:30pm) and for one session on Wednesday 3 June (at 6:30pm) - these can be reserved via the dedicated website www.themacallanresidence.com.


Keith Bonnington, The Macallan Senior Brand Manager said: “The Macallan Residence is an exciting and unique event which will take consumers on an exceptional whisky experience. Set in the iconic Two Temple Place, guests will be fully immersed in the world of quality craftsmanship synonymous with The Macallan.” 



Old Forester 2014 Birthday Bourbon

Old Forester Birthday Bourbon Distilled 2002, Bottled 2014 49% ABV $60 Website What the Distillery Says: Handcrafted by renowned Master Distiller Chris Morris, Old Forester Birthday Bourbon is vintage-dated bourbon, hand-selected from one specific day of production. The result is a one of a kind character and flavor that will never be replicated. Each year … Continue reading Old Forester 2014 Birthday Bourbon →

The G&W Private Stock Straight Kentucky Sour Mash Bourbon

G&W-Private-Stock-Kentucky-Straight-Sour-Mash-Bourbon-WhiskyTasting notes:
I’m a big fan of what you might call the lower shelf value bourbons.  You never know what you might find,  If it disappoints, the worst you’ve done is cost yourself the equivalent of two, 20 ounce beers at your nearest Applebee’s. During happy hour. Yes, it’s that reasonably priced.

This one, I’m happy to say, is a winner.  Frankly, it punches above its weight and could hold its own against the more recognizable, entry-level bourbons.  The overwhelming impression I got was that a bartender’s concoction of a Fig Newton shooter couldn’t taste more like this.  Even if she was Lebanese and grew up on a fig farm. [Stephen: Fig orchard, maybe?] [Bill: Fig ranch? Fig phantasmagoria?] Whatever the case may be, it also evokes the bizarre wonder in a Lebanese immigrant at first experiencing Kentucky.  Then there’s malty biscuityness, then some crackling toasted fig seeds, and a sweet sugar sludge like at the bottom of your iced tea.  Delicious.

 

Rating:

On the scale of homemade fruit fly traps–
The G&W Private Stock Straight Kentucky Sour Mash Bourbon is the “Tried and True Trap,” found in an 1850s Farmer’s Almanac and consisting in milk, sugar, and ground pepper–It’s more sophisticated than the “Merry Fly Trap” (just a finger or two of red wine left in an open bottle) and less cumbersome than the “Jar-Type Trap with Fruit” (that requires some overripe fruit and soapy water).  Yes, I’d say this bourbon is a surprising and most welcome overachiever.

                                                                      –John
   
       
–Our thanks to David Catania and Burke Distributing for the sample!

 

About That Barrel Shortage

Author - Fred MinnickLast week, the Wall Street Journal wrote a brief, yet detailed, story about a bourbon barrel shortage. The piece quoted a university professor, a Brown-Forman executive, the Hardwood Market Report and respected coopers, all of whom pointed toward fewer white oak trees and stave mills to turn logs into barrel staves. It was a reasonable story that got chopped up into unreasonable pieces that became what Chuck Cowdery calls clickbait.

But people wouldn’t click if they were not interested. And the entire world is interested in… bourbon barrels. Who knew?

Before long, neighbors were texting me about this barrel shortage and the story was trending in places where comments take on a life of their own. I came across one commenter who called the Americans inability to reuse barrels “waste.” He was quickly put in his new charred oak place, so kudos to the keystroking whisky police.

Beyond its interest level to the normal people, though, this story caught me off guard. Sure, I’m known to sling the word shortage from time to time, but I stay on top of my bourbon barrel news. I am always asking distillers where they’re procuring wood, what are the prices, etc. At the Bourbon Classic event I emceed, I specifically asked Four Roses, Jim Beam, Heaven Hill and a few other companies if they were having barrel shortages. They all said no.

Thus, this story surprised me. Did the WSJ reporter scoop me on my own beat?

“I have actually read about the shortage (or potential shortage) of white oak trees and bourbon barrels. I have not heard anything different from our barrel supplier than we discussed at the Bourbon Classic events,” says Jim Rutledge, the master distiller for Four Roses. “I don’t know if a possible shortage of barrels is being felt by the numerous small distilleries that have started up in recent years, but as far as I am aware, none of the eight major Kentucky bourbon distillers are feeling a pinch on supply at this time.”

So, who is feeling the supply pinch? Apparently, as Rutledge said, it’s the smaller distillers.

Brad Boswell, president of the Independent Stave Cooperage, says the established whiskey distillers make up the lion’s share of the demand for new barrels. “These established distillers have long-standing relationships with their coopers and for the greatest part their demand is being met by the cooperage industry,” Boswell says. “I’m certain that greater than 95% of the global demand for new American oak whiskey barrels is being met at this time.”

Boswell says the smaller distillers are caught in the gap and are making the “great amount of noise regarding their shortage of new barrels.”

Leroy McGinnis, founder of the Cuba, Missouri-based cooperage McGinnis Wood Products, adds that the competition among the cooperages and the loss of loggers hurts their ability to fulfill new orders. But McGinnis makes about 600 barrels a day for wine and whiskey producers, charging $150 for the average bourbon barrel. He refuses to take on a “highest bidder” approach and simply maintains his existing customers. McGinnis’ largest customer is Heaven Hill Brands, but he also services the Kelvin Cooperage in Louisville and several craft distillers. He must say no a lot.

“We get emails everyday wanting barrels,” McGinnis says. “We have plenty of timber. We just don’t have the loggers anymore.”

Dunaway Timber Company, Fordsville, Kentucky

Now that’s good white oak.

The Kentucky-based Dunaway Timber Company acquires timber from private land owners and turns them into logs and then into barrel staves for the Brown-Forman Corporation. Dunaway owner Henry Christ says there’s not even a lack of loggers for his operation. “The logging community (at least in our area) has enjoyed a good logging winter season and stavemills are competing stronger than we have seen in recent years to attract the logs in their direction so that they to can take advantage of this growing market,” Christ says.

As you may recall from a 2013 Whisky Advocate article, I traveled with Christ and Woodford Reserve’s Chris Morris to learn what kind of a tree makes a great bourbon tree. That field research was done more than three years ago and Christ says his stave production has increased 10 percent since then. He says Dunaway pays more per stave log, but the inventory remains strong.  “A log hits my yard today and will be inventoried for two to three months before processing,” Christ says. “But the cooperage inventory is so low due to increased barrel production that we are producing and selling this week and delivering next week. The demand for barrels both domestic and export is at record levels and cooperage production is running the same direction. ….For the most part, the stavemill is prepared to ramp up production if and when the loggers can get in the woods.”

There’s even promise for the oak growing in Kentucky, Christ says, with the U.S. Forest Service saying that Kentucky is growing at twice the harvest rate, offering a slight glimpse into the future supply of oak—at least for Kentucky. “We are not experiencing a shortage of timber or logs here in Fordsville, Ky. We can find the timber,” Christ says. “The real question is can we afford it and get it harvested fast enough to meet our current production needs.”

Of course, like anything, money talks. Boswell says his company has continued to raise its pay for white oak logs. At the same time, Independent Stave is developing new suppliers and territories to find cooperage-quality logs.

Since the majority of the oak used for bourbon barrels comes from private landowners in the Ozark and Appalachian areas, there’s likely a significant number of lumber mills driving through oak-friendly towns and seeking land with 65- to 80-year-old straight white oak trees that could be turned into stave logs right now. These landowners are positioned to receive bids from several companies, eventually increasing the price for the log. Independent Stave even has the No. 1 spot on Google for the search term “selling white oak logs,” with this online solicitation.

If you’re sitting on a gold mine of white oak, perhaps it’s time to sell. The value is based on state. A Grade 1 Stave Log in Tennessee  averaged $817 per log last year, according to the September Tennessee Forest Products Bulletin, while the Missouri Department of Conservation indicates some stave logs sold as high as $1,400 apiece last year compared to the top price of $415 in 2012.

“Loggers, log brokers, and sawmills are all very motivated to sell white oak logs to our industry at these prices,” Boswell says.

So while there’s a national perception of a bourbon barrel shortage, the world’s largest cooperage says it’s “getting more volume” of white oak logs. And the larger distilleries are not experiencing a shortage. Heaven Hill’s Master Distiller Denny Potter tells me that the barrels are there, but are expensive.

However, for the newer 1 to 50 barrels-a-day distilleries, the barrel shortage is real. The major cooperages are giving barrel preference to their long-time customers, or may also be charging a premium for barrels. So many craft distillers are finding themselves on the outside looking in, either having to make a difficult financial decision to pay more than they can afford or to be put on a waiting list. “The craft spirit industry has a ton of energy and they’re wanting more barrels,” Boswell says.  “While they are relatively small players in the industry, their cumulative voice is very loud and rightfully so.”

Meanwhile, as the bourbon boom continues and so-called craft whiskey is beginning to compete against the industry stalwarts, the barrel could become the great equalizer, and I really hope the distillers facing barrel concerns are able to stay afloat until barrels are affordable and available again. I’d hate to see good up-and-coming craft whiskey distillers make the shift to vodka.

Nobody wants to see that.

The post About That Barrel Shortage appeared first on Whisky Advocate.

WhiskyCast Episode 536: May 23, 2015

Gordon & MacPhail reopened Benromach Distillery in Speyside in 1998 after 15 years of inactivity, and Keith Cruickshank has been there since the stills were fired up. After two years as a stillman, he was promoted to distillery manager, and remains one of the three men who tend the stills at Benromach. He'll take us on a tour of the distillery on this week's WhiskyCast In-Depth. In the news, a lawsuit has been filed in connection with last month's explosion at the Silver Trail Distillery in Kentucky, and we have the first interview with the man who built Silver Trail's still and now faces a product liability lawsuit, Terry Wilhelm of Revenoor Stills. Five of the nine people indicted last month in connection with the Kentucky Bourbon thefts appeared in court this week, and a tenth person has been indicted on charges she looked the other way as whiskey was being stolen from Buffalo Trace. We'll also have a roundup of the week's new whiskies, including several Feis Ile festival bottlings.

That's Shallot...


Thank you. It's been Emotional.  
As posts go, this one will certainly go down as one of the most memorable ones that we have ever written on this humble website.  
As many readers know, we began Caskstrength.net back in January 2008. We were fresh faced, wide eyed, particularly thirsty and in possession of a drinks cabinet stocked mainly with ubiquitous Scotch brands. We took it upon ourselves to seek out the most interesting whiskies we could lay our hands on.


Once-upon-a-time we looked like this...Hard to believe really. Here we are in 2015 and we're just perusing the sidebar and a few of our old posts, over 650 of them, reviewing over 1,000 different whiskies and occasionally other spirits. To click back and look at how our tastes have changed in that time is as fascinating for us as it is to witness just how much the whisky business has changed in a little under a decade. 
When we started Caskstrength.net, there was barely a handful of online blogs or webpages dedicated to the spirit. Our influences came from inspirational spaces like Whiskyfun.com and DrWhisky, who began to deliver a voice loudly proclaiming that whisky wasn't just the domain of the over serious, wizened, ageing bore, but an accessible, engaging and, as we have seen in the passing years, spirit that offers something that almost everyone can enjoy in one way or another.  
As Caskstrength.net evolved, it became something much greater than either of us had ever imagined. It has taken us to different continents and allowed us to try some truly mind blowing, once-in-a-lifetime liquids. In short, it has helped to give us a career in spirits.  
But more importantly, it has been the conduit enabling us to forge some incredible friendships with people all over the world, many of them stemming from kind words and support from our readership.
in 2014, Caskstrength.net hit just under 900,000 views, around 70,000 a month, which is a figure that makes this post all the more important.
We now find ourselves in a totally different arena. Today, there are literally 100's of 'whisky blogs' and the landscape of writing about the spirit has changed in our opinion.  To use a crude car analogy for a second, this once gleaming, perky sports car has now hit a very high mileage indeed and is starting to cough a little on cold mornings.  
We could take it for a tune up at the garage, but in our minds, that's not the answer. In essence, we need to trade in Caskstrength.net for something brand new, fresh and with a much better, bigger, more efficient engine, capable of delivering not only the malt mileages we intend to travel, but also encompassing our huge passion for every spirit, which we realised when writing our recent book, Distilled.



So here is it then. Caskstrength.net as you are seeing it now will, after this post, be no more. Gone to the great retirement home in the sky for hard working drinks blogs.



Its replacement is going to be very exciting indeed. Over the coming weeks, we'll be introducing a brand new website: WorldsBestSpirits.com 
It will be an informative curated drinks website, with news and views about everything from Absinthe to Whisky. As always, it will be packed with plenty of the original Caskstrength character, commentary and up to date news on gin, brandy, Tequila, rum, Armagnac, mezcal, vodka and as much else as we can possibly cram in. The notion of simply 'blogging'- and indeed the phrase 'blog' is, in our opinion, something that now feels tired and quite saturated- and we like energy, not tiredness. 
What's more, WorldsBestSpirits.com will grow from simply the two of us penning articles into a dedicated team of international contributors from all over the world -  more on them later.

Writing this blog has been a pleasure. Moving up a gear to curate, choose and deliver to you the World's Best Spirits with the same verve and vigour we have approached Caskstrength.net will be an absolute pleasure. Hopefully we'll end up looking as young again as we did the photo on page one of this journey, minus the obvious wide-eyed naivety.

To celebrate the full stop on this story, we have each chosen to link to a couple of our favourite posts from the last seven-and-a-half years, and to review one final dram with which to toast our goodbye...

Joel's Top Post:  Springbank Rundlets & Kilderkins
Neil's Top Post: The Glenlivet Alpha
And so, in rather timely fashion, we reach the end of our very last post.  
Our last review on Caskstrength...   
We thought long and hard about what would be the whisky to sign of with and there it was, sitting on our desk staring us in the face. It's arrival was remarkably timely in fact...

So for the Last Post, we bring you.... The Last Drop.

This bottling project has now become the stuff of legend:  Thee industry stalwarts, led by James Espey OBE decided that rather than retiring, they would locate and bottle some of the oldest and best whisky - and other spirits- that they could lay their hands on. The concept of The Last Drop was born in 2008 and the previous releases including a blend from 1960,  a 50 year old blend and now, a 48 year old blended whisky have all been released to critical acclaim. The company is now in the hands of a younger generation of the founders, but the ethos remains the same.

This 48 year old blend is limited to 592 bottles and is priced at an RRP of £2600. It even comes with a miniature of the whisky too and a leather bound box. But that doesn't really concern us.

Question is... will it be a truly fitting send off for Caskstrength?  No pressure.

The Last Drop -  48 Year Old Blended Scotch Whisky -  48.6% - 592 Bottles
Nose: A hugely complex nose, the likes of which we've only recently found in a few old Armagnacs   and very old grain whiskies: Meaty, waxy foundations, lead into rich vanilla sponge cake, clean linen, raspberry jam, with polished wood surfaces and Manuka honey rounding out the top notes. It would be sad to lose such a complexity with water, but a small drop releases some more tannic notes, sweeter vanilla and creamy toffee.
Palate: Broad shouldered and oaky, with a backbone stave of tannic Orange Pekoe tea, leading into chopped Brazil nuts, hints of the sponge cake again and very old grain: that unusual bittersweet toasted note that tends to emerge with this type of aged blend. It certainly isn't a polite, unconfident blend: it's powerful and uncompromising on the palate, with some dark oaky notes, just tempered with enough sweetness to bring the whole thing together perfectly.  
Finish: Extremely warming, but with no overtones of spirit: just pure, rich dryness, the kind of tongue coating unctuousness that 'serious' whiskies bring. Put simply, this is as serious as Jeremy Paxman grilling a hopelessly out-of-their-depth, incompetent Cabinet Minister on Newsnight.
Overall: A remarkable whisky, that not only highlights the intricacies of blending at this age, but also the concept of longevity. Sometimes, new (old) whiskies pop up with a huge fanfare but are quickly revealed as being jaded, one-dimensional and just that little bit over-egged. One wonders the reasons why they weren't bottled sooner, but we'll put this down to simple economics. Here, we have a superb integration of old grain and malt. But alongside its experience, it brings a refreshing vibrancy to the party too.  
It's a whisky that we could probably all learn a lot from.  
And with that, there's nothing more for us to say than simply, adios, slante and see you all when the next phase in our plans is fully online. Thanks for making Caskstrength such a successful and fun place to work from and we very much hope you'll stick with us at WorldsBestSpirits.com


  So, charge your glasses and raise a toast: The Blog Is Dead! Long Live WorldsBestSpirits!
Neil & Joel - April 1st, 2015 x

Keep Following Us OnTwitter @WorldOfSpirits

Jim Murray, 2015 Whisky Bible and Why Scotch Whisky Sucks



There is always a good deal of chatter when Jim Murray releases his awards list ahead of the release of a new edition of his bible, surely the sometimes controversial choices he makes are no promotional accident...
Some of the best whiskies I was fortunate enough to taste in 2014 were from Japan, and I would agree that the Yamazaki Sherry Cask is a stunning whisky from one of the world’s greatest malt whisky-producing countries, but the Daily Mail’s (expected) sensational headline and Mr. Murray’s statements strike me as remarkably unfounded. That Scotch whisky has something to be “humiliated” about, that a perceived lack of innovation has hindered Scotch producers is near nonsense.
Scotch whisky is celebrated and esteemed as much for its diversity of flavour as for its adherence to traditional craftsmanship over its lengthy history but recent years have seen these traditions used in new ways, with innovation from barley to barrel to bottle across the industry, albeit within parameters. Interestingly, many of these innovations have been in turn praised and criticised by Mr. Murray over the past two decades, from 1994s praise of finishing to his 2008 critique of the practice.
Japanese whisky was founded on the traditions of Scotch whisky making over 90 years ago, and it could possibly be argued that Japan adheres even more to the traditional methods (wooden washbacks, direct firing stills, etc) than the average malt distillery in Scotland so I do question Murray’s implied praise of generalised Japanese “innovation” over just making really good whisky that he liked.
Since the mid-1980s, when the world saw its first Single Malt from Japan, Japanese whiskies have attracted acclaim. Since 2008, Japanese blends and malts have won major titles, most notably from the World Whisky Awards. This is not to say that Scotch has stoppedwinning these awards or top acclaim from writers, including Murray. Although Scotch has, until now, won his highest accolade in all but one edition of his bible, Murray has awarded more American whiskies in recent years than Japanese. It is no news that America and Japan make excellent whiskies. Not a great headline, though, and tough to sell newspapers or magazines with a headline like that, "Whiskies Being Made to High Standard Outside Scotland"
The assumption from Murray’s statements is that Japanese whisky has an edge on Scotch because of a stronger vision or wilder innovation; innovations like the highball campaign? No Age Statements? Local barley or local oak? There are precedents in Scotch in every case. So in what way is Japanese whisky’s success due to innovations that Scotch lacks? Zero. It is due to releasing top quality malt whiskies. To infer that this precludes the ongoing (and much longer-running) success of Scotch whisky is balderdash, but a great reminder that Jim Murray’s latest book is about to be released!
Finally, in case it has not been mentioned, Jim has a new book coming out next week. 


The Glenlivet Alpha Review

Introduction

GlenlivetAlphaBig thanks to the folks at Deep Focus, a social media agency working with The Glenlivet, for sending me a free sample of the new Glenlivet Alpha expression that has only 3350 bottles shipping worldwide (not sure how many are coming to the U.S.). Especially since I’ve been flying under the whisky radar this past year (I’ll post more on that later). I haven’t checked out all of the marketing details, but apparently there is going to be a big “reveal” for Alpha in a few days, so I thought I’d go ahead and post some thoughts on the whisky while it is still something of a mystery (the box only states that it is a Single Malt bottled at 50% abv). The U.S. retail price is $120.

Tasting Notes

On the nose, my first impression is of cinnamon apples. Then vanilla custard, and finally some fresh wood shavings. Then back to the fruit, of the apples and pears variety. Looking online now at other reviews, I see people talking about lots of tropical fruits. Personally, that’s not the way I respond to this. It doesn’t strike me as tropical in the same way as something like Glenmorangie 18 year. But of course, this is all subjective.

On the palette, it starts out mouth-watering and juicy, sweet, then very slightly prickly on the tongue. There is a point where it becomes slightly nutty, and just as I start to expect a slight walnut bitterness, it pulls back. Very nice. It’s smooth as silk…almost buttery going down. It then becomes drying on the finish, before my mouth waters up again. A very enjoyable, if not particularly long, experience.

Impression

The Glenlivet Alpha is an extremely drinkable expression that would be great for sharing with all levels of whisky drinkers. It strikes me as a Special Edition release of their Nadurra expression. The overall flavor profile (especially on the nose) is quite similar. However, the Alpha has an extra silky smoothness to it relative to Nadurra, in the same way the 17 year finished Balvenie expressions relate to the 15 year single barrel. Though, I don’t detect anything resembling the typical “finishing” casks of sherry or wine in Alpha.

So what is it?

If this is a game, and we’re supposed to guess what the heck is in this black Alpha bottle, I’d have to guess a combination of first-fill and second-fill American White Oak bourbon barrels were used to mature the spirit. There is no sign of coloring or chill filtration (like Nadurra). Age? That’s a hard one. Is the extra buttery smoothness in the mouth over the Nadurra due to age, or is it related to the type of casks used? Not sure. I could believe a number of scenarios: 1) It’s a year or two older than the 16 year Nadurra. 2) They use a combination of refill casks and smaller quarter casks to give the impression of extra maturity, while keeping the oak in check, or 3) this is just the result of very carefully selected casks by the master distiller.

Value

Did I really enjoy this whisky? Yes. Am I going to seek out a bottle? No. Do I think you’re an idiot if you do? No.

I really like this whisky, but for me, the 16 year Nadurra (at $50/bottle locally) is close enough in profile to keep me satisfied. On the other hand, I have no immediate issues with the price of Alpha. They are saying that it was “carefully crafted” by the master distiller, and it is a limited release of 3,350 bottles. It’s not going to be for everybody, but then, the limited run kind of takes care of that. :-)

I’ve seen much higher prices asked for “carefully selected” expressions…how about the Diageo Manager’s Choice a few years ago? Talk about crazy pricing. These things work themselves out, though. A bunch of those Manager’s Choice bottles can still be had at 40% discounts online. So far, The Glenlivet Alpha is selling out quickly. The UK allocation disappeared immediately. If, upon commencing with their “reveal” on Facebook later this week, people are outraged by what they hear, then I’d expect that feedback to influence future releases.

If they keep their main line whiskies priced reasonably, and of high quality, what’s the harm in experimenting with various boutique releases aimed at smaller segments of the market? I look forward to learning more about the story behind The Glenlivet Alpha.

Cheers,
Jeff

Ch-Ch-Changes – Update Your RSS Feed!

Things are changing here at Whisky Party! We’re about to roll out a new design and switch to a new blog platform.

This is all happening on Monday February 20th!

If you’d like to continue reading Whisky Party in your RSS reader, you’ll have to update to the feed URL in your feed reader:

http://feeds.feedburner.com/whiskyparty/ETPs

For a sneak peak at the new sight, you can check out our staging version here.

Studio A

The Ca Scotch Couple firmly believe in living below their means. They shop at consignment stores, sock away the max for retirement, and adhere to a strict 25% debt to equity ratio. Consequently, the CA Scotch Couple's move to paradise in 2004 couldn't have come at a worse time. It was at the height of the real estate boom; the only houses even remotely within the CA Scotch Couple's price range were shacks, and even those shacks had multiple bidders.
So, it is no surprise that the beloved Little Beach House was one such shack: a circa 1913, 700 square foot single wall construction edifice with outdated wiring, inadequate plumbing, precipitously sloping floors, and a hole in its roof. The CA Scotch Couple spent many (many many many) years making the Little Beach House habitable. Unfortunately, no matter what they did, there was no escaping the reality that even with its new wiring, plumbing, and roof, the Little Beach House was a shack.
So, when the real estate bust hit San Diego hard, the CA Scotch Couple decided to see if they could trade their shack for something a little more spacious. They took a financial bath on the Little Beach House, and set out on their house hunting adventures with three goals for the new home: it needed to have lost at least as much value as the Little Beach House had, it needed to be more spacious than the Little Beach House; and it couldn't be a project.
One of the first properties the CA Scotch Couple viewed was a lovely old mixed use loft conversion in a slightly dodgy area. This 1933 grand dame had started its life as an old fashioned car dealership/garage and had then become an artist's studio and residence. It had magnificent arching barrel ceilings, open architecture, exposed terra cotta masonry, and concrete floors. It also wasn't up to earthquake code, had a leaking roof, had been stripped of plumbing, appliances and countertops, and, worst of all, had birds nesting in it. It was a whopping 2700 square feet, but man, oh man, it was project. CA Scotch Chick dubbed it "the Bird Sanctuary," and the CA Scotch Couple swiftly walked the other way.
But the CA Scotch Couple kept their miserly eyes on the Bird Sanctuary, and within a few months, market forces had driven it down to the price that the CA Scotch Couple had paid for the Little Beach House in 2004. Project or not, the CA Scotch Couple simply couldn't resist. It was a remarkable space, and it was worth the pain to make it beautiful again. They made an offer.
For seven months, long before the accident and throughout the CA Scotch Couple's recovery, they fought their way through the tortuous short sale and then foreclosure process. They managed to buy the Bird Sanctuary from the bank on the final day of 2009, immediately moved in, and endured endless months of living under plastic sheets with construction chaos ringing around them.
On the day they finally closed on the Bird Sanctuary, CA Scotch Gent sat CA Scotch Chick down and asked for two favors. First, could they please, please, please, set a goal of having the renovations done by the end of summer? No more projects stretching for years. Secondly, could they please, please, please, stop calling it the Bird Sanctuary?
They set a goal of August 31st as the drop dead date for finishing the renovation, and they scheduled a party to make sure they met that goal. Then they cast around for a more suitable name — finally deciding on "Studio A" in honor of the sign over its door.
It was a long hard nine months, complicated by the CA Scotch Couple's recovery from their injuries and those all encompassing work schedules. However, on August 31st, a mere three hours before their party, the CA Scotch Couple finally removed the last of the plastic, pushed the furniture into place, and claimed Studio A as their own.
It was well worth the effort. Studio A is now up to code; the birds have been evicted; it has been scrubbed from top to bottom; and it is now equipped with new bathrooms, appliances, countertops, skylights, and roof. Gentle light filters into its spacious and gracious interior giving the CA Scotch Couple the impression that they are stepping into a magnificent cavern whenever they return at the end of the day — the perfect refuge for a pair of recluses. It has been an extremely long tough year, but the CA Scotch Couple are finally home.