Reserve 101 Offers Shots of Rare Glenmorangie 1963 for $550
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Reserve 101 is the only Texas bar to have one of 50 bottles of Glenmorangie 1963 left in the world
Reserve 101 in Houston has one of 50 remaining bottles of Glenmorangie 1963
Mike Raymond, owner of Reserve 101, Houston’s premier whiskey bar has spent nearly the last two years chasing whispers of a previously undiscovered collection of Glenmorangie 1963 single malt whiskey. Only 600 bottles of the Glenmorangie 1963, the world’s first extra matured single malt whiskey, were bottled in 1987. The collection was thought to be finished until a remaining 50 bottles were found in a corner of a Glenmorangie warehouse in the West Highlands, Scotland.
While most of the vintage has gone to private collectors and bars around the world, Reserve 101 Is the only bar in Texas to acquire the rare whiskey. Raymond expects that whiskey aficionados from all over the country will visit the Houston bar for a taste. However, a sample of this rare collection comes at a steep price — a single shot will cost $550 — so only serious whiskey enthusiasts should venture the trip.
How hot is the whiskey category right now? The brown spirit is set to overtake vodka in terms of sales if not volume.
Imported whiskies are particularly popular, “and Scotch is super hot,” says Mike Raymond, co-owner of Reserve 101 in Houston. Japanese malt whisky is also rising in popularity right now, he adds.
The bar boasts that it has the largest selection in Texas—more than 330 whisk(e)ys, with strong representation in imports from Scotland, Ireland, Japan and Canada. Whiskey pours of 1 ½-oz. start at $6 and up.
“Our sweet spot keeps growing, where no one bats an eye when you quote the price. During the first two years it was about $12 now it’s closer to $20 to $25,” Raymond says. His customers will shell out as much as $400 for a shot of rare Glenfiddich 40-year-old Scotch.
“A global whiskey renaissance is fueling revenue growth,” reports Peter Cressy, CEO of the Distilled Spirits Council of the United States. Sales volumes for the whiskey category are up 6.2%, according to the industry group however, single-malt Scotch grew 11.6% and Irish whiskey bumped up 17.5%.
Why is whiskey so popular, especially imports? A confluence of factors is driving consumer interest and growth.
One reason is greater availability on the world market. “More whiskeys are now being distributed globally,” says Raymond. Reserve 101’s collection, for example, features unusual bottlings from such unlikely places as India, Taiwan, Tasmania, France, Austria and England.
“There is so much more information out there about whiskey now, books, magazines and the internet. Customers at the bar can pull out their smartphones to access tasting notes about whichever whiskey they are drinking,” notes Tim Riefel, general manager at Local Whiskey in State College, PA. “It makes people less intimidated to try new whiskeys.”
Despite the local in its name, the bar’s collection of 220 whiskeys focuses on single-malt Scotch, with substantial depth in Japanese malts and Canadian, Irish as well as American whiskeys. Import prices range from as little as $5 for a shot of Bushmills to $25 for a glass of Yamazaki 18-year-old.
The most expensive quaff is The Macallan “Flask” 22-year-old for $150 a shot. “Only 400 bottles were released, and we were lucky enough to get a bottle,” says Riefel.
New whiskey enthusiasts
Whiskey is garnering interest beyond hard-core aficionados chasing after rare bottles its appeal is broadening to a wider demographic. “Popularity with women and millennials is leading the growth of whiskey,” says Paul Brown, beverage manager for Front Burner Brands, the restaurant management company for The Melting Pot.
Brown notes that 85% of Melting Pot guests are women, and two-thirds of its clientele are ages 18 to 39. The fondue-chain concept, which has more than 130 restaurants in the U.S., Canada and Mexico, has been seeing more calls for whiskey-based cocktails.
Fully half of the 17 whiskeys on the chain’s core list are imports. “I think whiskey will play a bigger part in our beverage program in the future,” predicts Brown.
Consumers are following different paths to the whiskey trail, operators say. Some discover the brown spirit in a cocktail others take an easy-drinking route with smooth Irish whiskey or flavored variations.
“There is a younger, educated consumer embracing the cocktail culture,” says Raymond. At Reserve 101, orders for whiskey-based cocktails have jumped dramatically. “The foodie culture has helped it mirrors the craft beer, cocktail and artisan distilling scenes. It’s a perfect storm of trends,” he says.
Indeed, “The craft beer scene has sparked interest in new flavor profiles, including hand-crafted spirits,” agrees Brown. “That has opened up minds and palates.” The Melting Pot is rolling out a new Irish whiskey cocktail nationally next year, and possibly more.
The appeal of Irish and flavored varieties
Leading an interest in imports among younger drinkers are the more-approachable Irish whiskeys. “Mostly thanks to its marketing efforts, Jameson has really taken off in the U.S. market, especially among the younger generation,” says Raymond. “And that has encouraged trial of other Irish whiskeys.”
Also enticing millennials is the rapidly growing sub-segment of flavored whiskeys, appealing to their sweet tooth. Canadian Fireball Whisky is hot, and Paddy’s, Bushmills and Dewars have all recently debuted honey variations. “They are geared toward attracting a newer, younger crowd, to introduce them to whiskey—a training-wheels approach,” notes Raymond.
Reserve 101 attracts a diverse mix of customers, thanks to its proximity to the House of Blues nightclub, a Four Seasons Hotel, convention center and sports/entertainment complex. “We get concert-goers—the Jameson and Fireball crowd—and out-of-towners, as well as whiskey geeks who come to check out the latest and greatest,” says Raymond.
For those geeks, this fall Reserve 101 is debuting a rare single malt, a 1978 Glenmorangie Pride, which will sell for $750 a pour. About a year ago, the bar had offered a vintage 1963 Glenmorangie for $550 a shot Reserve 101 sold out of it within 60 days. “We got the word out with a media blitz a rare whisky like that appeals to a particular audience,” Raymond says.
Reserve 101 serves whiskeys neat in tulip-shaped Italian crystal glassware designed to deliver maximum aroma. The whiskeys also come with a carafe of filtered water so that customers can add a few drops to open up the bouquet. Rocks drinkers can opt for a 2-in. solid ice ball at no extra charge.
Restaurant and bar operators are working hard to intrigue and educate their customers, no matter their approach or level of interest in the world of whiskey.
“Madison wasn’t much of a whiskey town when we opened six years ago,” recalls Bill Rogers, owner of The Malt House in Madison, WI. “We had a lot of educating about whiskey to do with our public.”
With a focus on craft beer, the bar started with about 30 whiskeys, but that collection has more than doubled in response to increasing customer interest, to about 80 labels, half of which are imports.
“The first thing we did was to create two build-your-own-flight menus,” explains Rogers. There are two price tiers of three 1-oz. pours, for $10 and $15. “Most people could find ten bucks to try three different whiskeys.”
The Malt House also holds themed, guided tastings on Thursdays once a month, featuring six ½-oz. pours for a fixed price accompanied by tasting notes. Whiskies are mostly Scotch, with a few Irish, a couple of Canadian and three Japanese malts, as well as a French whisky finished in Cognac barrels. Pours range from $5 to $30 the latter for Johnnie Walker Blue Label.
To further focus on whiskey, Rogers also pulled out whiskey offerings from the beverage menu the separate listing gives him room to add a description of each whiskey. “So the menu acts as a silent salesperson,” he says.
As an educational and promotional event, The Malt House held a ticketed event that contrasted a 41-year-old The Macallan with the distillery’s standard 12-year. “We packed the bar for that, and it was instructive to taste the two whiskies side by side,” says Rogers, who plans a similar event during the holiday season.
At Local, there’s been a learning curve for both the bar’s staff and its customers. “Since we opened December 2012, it has been an evolving process, picking up on the trends, figuring out how to utilize various whiskeys in cocktails,” Riefel says.
The learning process has been bolstered with staff tastings and promotions led by brand reps and distillers. A couple of whiskey dinners are planned for the fall, and Riefel is setting up whiskey flights exploring regions such as Speyside and Islay, with descriptors and specialized tasting glasses.
“We are also upping the ante on cocktails to showcase more imports,” he says, such as a Moscow Mule variation made with the top-shelf Laphroaig Quarter Cask. To alleviate the higher price points on Scotch, bartenders will use the pricier whiskeys as a rinse or use an atomizer to add a hint of smokiness to the nose. Local promotes its cocktails and rarities through social media, as well as with a chalkboard of specials, peppered with a “whiskey quote of the day.”
The educational effort has been worth it, says Riefel. “Our collection definitely brings in customers. There isn’t another place like ours in the area.” Local’s selection of international whiskeys “provides us with a point of differentiation,” he adds.
For its part, Reserve 101 is in the process of revamping its Whiskey Society, a rewards program aimed at fostering trial of its collection among regulars. The restaurant also reworked the layout of its beverage list.
The 12-page extensive list has been paired down to an easier-to-comprehend, five-page menu, which breaks down by regions, highlights rarities and specialties. Reserve 101 also now includes an educational “Whiskey 101” section on the list. “If people want to know more about whiskey, they are going to find our bar,” concludes Raymond.
Thomas Henry Strenk is a Brooklyn-based writer who writes about all things drinkable.
Melting Pot Promo Celebrates Whiskey Women
To capitalize on the popularity of its whiskey cocktails, casual-dining chain The Melting Pot in September launched a promotion featuring “Cocktails that Celebrate Women and the Revival of Whiskey.” The limited-time offer spotlights five whiskey-based cocktails and a customizable whiskey flight, says Paul Brown, beverage manager for parent company Front Burner Brands.
The cocktails he designed for The Melting Pot’s fall promotion span a range of styles, from the Buck Be a Lady, which mixes Jameson Irish whiskey with muddled strawberries and ginger beer, to the Preservation League, with a base of Monkey Shoulder Scotch, Cointreau, apricot preserves and fresh citrus. Drink prices vary by location.
The Melting Pot created a menu wrap for the promotion that features the cocktails on one side and tasting notes for the flight on the other. The chain also promoted the offer with posters and check presenters as well as social media.
The producers of each of the five whiskeys used in the specialty cocktails have recorded videos to educate guests. “They tell a great story, and educate but are still entertaining,” says Brown.
A concurrent Ladies Night event series includes whiskey-infused fondues, a cheese and two chocolate desserts, all designed to pair with the cocktails. “We suggest to guests that they drink the spirit used in the fondue or select one of the flights associated with the chocolate fondues,” says Brown.
Early results for the fall promotion, which was scheduled to run through Nov. 22, were positive: Sales were up 31%-40% over the previous year. “Woman and Whiskey resonated with our demographic, and really drove traffic to those locations,” says Brown. —THS
Reserve 101 ready to show off whiskey collection during Super Bowl
4 of 5 Whiskey bar Reserve 101 co-owner Mike Raymond acquired one rare bottle of Glenmorangie 1963. Distilled in 1963 and originally released in 1987. Each bottle is labelled with .925 silver and individually encased in a leather-strapped box. Wednesday, Feb. 12, 2014, in Houston. ( Marie D. De JesÃ©ºs / Houston Chronicle ) Marie D. De JesÃ©ºs/Staff Show More Show Less
5 of 5 Reserve 101 owner Mike Raymond is ready to show off his whiskey bar and his city. The bar is extending its hours for Super Bowl week. Marie D. De JesÃ©ºs/Staff Show More Show Less
Reserve 101 in downtown Houston already boasts one of the city's best and broadest collections of fine American and international whiskey. Now it's ready to show off those grand pours for spirits aficionados coming to the Super Bowl.
The bar at 1201 Caroline, which recently marked its ninth anniversary, is extending its hours to 11 a.m. to 2 a.m. daily for Super Bowl week, starting Jan. 30, in order to capture whiskey-loving visitors in town for the big game.
And why not? The bar is at the foot of the pedestrian walkway for those entering Super Bowl LIVE, the nine-day fan festival at Discovery Green.
Owner Mike Raymond plans to impress by offering some incredibly rare whiskeys at that time, including limited-edition Yamazaki Sherry Cask, Booker's Rye limited edition, 1951 vintage Knappogue Castle Irish Single Malt, 1955 Glen Grant Single Malt Scotch - a rare Whistle Pig rye finished in a muscat barrel - and a 40-year-old Glenfiddich Single Malt Scotch Whisky.
"Some of these you're never going to see anywhere else in Texas," Raymond said. "We're recognized internationally as one of the best whiskey bars, so we're not going to dumb down what we do."
For sure, the bar will be home to some of the most high-end drinking during the Super Bowl. In addition to its extensive and carefully curated list of whiskey, Reserve 101 will be shaking and stirring its proprietary cocktails.
For Raymond and his staff, it's a time of high anxiety. But one filled with pride. "Because of where we're located and the uniqueness of what we are, I'm excited to show off. And to show off Houston," he said. "There's an element of responsibility to make sure we do that right. It's going to be a lot of long days, but we're excited."
2 ounces Basil Hayden's bourbon whiskey
½ ounce Cocchi Amaro vermouth
2 dashes Bittercube Blackstrap Bitters
Instruction: Combine ingredients in a mixing glass with ice and stir until cold. Strain into a coupe and garnish with a brandied cherry.
1½ ounces Suntory Whisky Toki
Instruction: Build cocktail in a mixing glass with ice and stir until cold. Strain into a coupe and serve.
Downtown's Reserve 101 turns 10
13 of 15 Reserve 101 has a 34-year-old Port Ellen whisky that goes for $300 a shot, and 1981 Dalmore that will run you $200, if you really feel like maxing out that expense account here in town. Reserve 101 Show More Show Less
14 of 15 Glenmorangie 1963, a rare, single malt whiskey. Only 50 bottles made and Reserve 101, a whiskey bar in downtown Houston has the only bottle in Houston. Distilled in 1963 and originally released in 1987. Each bottle is labelled with .925 silver and individually encased in a leather-strapped box.
Marie D. De JesÃ©ºs/Staff Show More Show Less
Reserve 101, the downtown whiskey bar known for its extensive whiskey selection and knowledge, is marking its 10th anniversary with &ndash you guessed it &ndash a whiskey tasting.
On Jan. 18 from 2 p.m. to 2 a.m. the bar at 1201 Caroline will offer a rotating selection of 10 whiskies for $10. Co-owner Mike Raymond said whiskey connoisseurship has grown steadily since the bar opened a decade ago.
"Simply put, the world was a different place ten years ago," he said. "The iPhone was only a year old and people were busy setting up their MySpace pages. Whiskey was still a sleeping giant and downtown Houston wasn't a nightlife destination. So a lot has changed and we look forward to continuing to evolve with the city and to being active participants in the growth of our city."
To mark the anniversary, the $10 deal for 10 drams is a true steal. Pours will include Glenfiddich 40 Year and Parkers Heritage 24 Year bourbon. Specialty cocktails also will be featured for $10 each.
Reserve 101 also will pour drams from four select bottlings: a first-of-its-kind collaboration with Balcones Distilling of a special single malt whiskey aged in European Oak ($12) Stranahan's Colorado single malt ($14) Weller Antique ($10) and Reserve 101 Maker's Mark Private Select ($13).
Reserve 101 Offers Shots of Rare Glenmorangie 1963 for $550 - Recipes
Houston’s downtown whiskey bar Reserve 101 made headlines two weeks ago when it announced it was the first bar in the United States to acquire a bottle of Glenmorangie Pride 1978 (photo below). The price? $750 for a single shot. This closely follows Reserve 101’s acquistion of a bottle of Glenmorangie 1963. Even at $550 a shot, the bottle sold out in just over two months.
That got us to wondering about other pricey bottles around town. We stopped by Anvil Bar & Refuge, which recently started a program called the “Break-Even Bottle.” One selection per month is offered by-the-shot divided evenly by the price Anvil purchased the bottle for.
The first offering is Highland Park 40. Even at $88.67 per shot, it’s still pricey. That’s right: Anvil bought the bottle for $2,166.95. (It retails for more than that — we found it for close to $2,500 retail online.) Anvil calculated the bottle to have 25 one-ounce shots, plus a .14 oz “no angel’s share” for proprietor Bobby Heugel. As of yesterday there were 10 to 12 shots left.
Also in Anvil’s collection is Black Tot Last Consignment Rum at $120 per shot and Laphroiag 25 at $50 a shot. Our bartender at Anvil said of the Laphroaig, “It’s an awesome Scotch. It’s not as peaty as the younger Laphroaig offerings and has mellowed quite a lot.”
The story of Black Tot Rum is perhaps the most interesting. The British Royal Navy used to issue a daily rum ration (called “the daily tot”) to sailors, starting in 1655. Previously, a beer ration was issued, but they switched to rum because it required less storage space. When drunkenness started becoming a problem, the rum was watered down.
In 1969, the Admiralty Board declared that a daily rum ration was no longer appropriate. The last day that a rum ration was issued was July 31, 1970. It would henceforth be known as “Black Tot Day.”
The last of that official Royal Naval Rum from 1970 was bottled and is sold now as Black Tot Last Consignment Rum. Look for this historically significant rum to be offered as a future “Break-Even Bottle” at Anvil.
Of course, spirits aren’t the only drink that gets rare and expensive. Wine is the other libation on which you can spend as much money as you care to. Steakhouses always keep some super-rare bottles for those business people and lottery winners who want to celebrate with their wallets. Del Frisco’s Double Eagle Steakhouse’s most expensive bottle is the Romanée-Conti Controlée Grand Cru 2009 for the whopping price tag of $25,000. Three bottles of the same vintage were auctioned in 2013 for $24,000 each.
Wine from Romanée-Conti is some of the most sought-after and expensive in the entire world. It’s in Burgundy and holds a Grand Cru designation. In this context, consider: Assuming the restaurant got the wine at a similar price to the bottles that were auctioned, the restaurant is only doing a four percent markup. Many restaurants mark up wine 150 percent or more. In this case, though, due to the original cost of the bottle, theoretically the restaurant could make $1,000 on a single sale.
By the way, bars don’t have the market cornered when it comes to expensive spirits. Del Frisco’s also sells Macallan M Highland Single Malt Scotch Whisky at $395 for one and a half-ounce pour. Its sister restaurant Sullivan’s Steakhouse has two expensive cognacs. Remy Martin Louis XIII is $270 for a one and a half-ounce pour the same size shot of Hennessey Richard Extra Cognac sells for $245.
Should you be among the happy few who can afford a high-falutin’ experience: On November 15, Cullen’s in the Clear Lake area is opening a $38,000 bottle of The Balvenie Fifty, with a multi-course dinner and other Scotch pairings as well. The opportunity is limited to 12 guests. Malt master David Stewart, who bottled the whisky way back in 1963, will be present. Should you be interested in attending, take a local food journalist as a guest – er, I mean, call Cullen’s at 281-991-2000.
Probably the most important thing about ordering spirits or wine is to understand what, exactly, you’re buying. Earlier this week, an unfortunate man made national headlines for taking a server’s recommendation to buy a wine for “thirty-seven fifty.” The cost was $3,750, not $37.50 as he assumed. Look at the menu. Check the price in print with your own eyes or at least repeat the price you think you’re hearing to the server or sommelier. “You mean, thirty-seven dollars and fifty cents?” As the New York Post article says, don’t get cork-screwed.
Glenfiddich is a staple in the whisky world. Seen by thousands, stocked in venues you frequent and no doubt in many a drinks cabinet at home, the brand is a pioneer in to be fair not only the world of whisky, but spirits in general.
For me, Glenfiddich will always have a certain place in my very own drinks cabinet, primarily due to it being one of the first ever distilleries I visited nearly 3 years ago, but also the willingness that the brand offers towards my work in developing the image of whisky and the versatility that comes with it, seen within the Malt Mastermind cocktail competition. It’s with this that I’ve taken a new look into the brand and replaced my original piece written back in 2012. So without further delay, lets head to Dufftown.
Dufftown is seen as the malt whisky capital of the world, located within the Speyside region of the Scotch whisky world. With its brother The Balvenie next door, it thrives as one of only a few family owned distilleries in existence, with William Grants & Sons still at the helm. William Grant had a dream in 1886 of creating ‘the best dram in the valley’ and looked to just one stonemason to build the distillery, using a staggering 750,000 stones and taking a year to complete. With help from his 7 sons and 2 daughters, the Glenfiddich (Gaelic for Valley of the Deer) distillery became fully functioning, with the first drops from the stills coming on Christmas Day 1887.
1923 saw Prohibition in full swing, but to the surprise of many, William’s grandson Grant Gordon increased the whisky production in view of the ban ending. The stroke of luck meant that once the ban was lifted, Glenfiddich were part of only 6 distilleries in Scotland ready to meet the surge. Another vision of genius came in the form of the now iconic triangular bottle, created by designer Hans Schleger in 1961. Two years later, and the world became introduced to not only Glenfiddich, but to single malt whisky. Before this, blended whisky was seen as the dram of choice in all establishments, but the proud Sandy Grant Gordon, great-grandson of William made Glenfiddich the first to be actively promoted outside the Scotland borders.
Innovation flourished again in 1998 as the fifth Malt Master created the Solera Vat, a pioneering process used to craft the 15 year old expression. Three years later, the family released the oldest single malt whisky. Cask 843 was laid down in 1937 and due to natural evaporation (or the Angel’s Share), only 61 bottles could be filled.
A rather cracking bit of history, and it’s amazing to still see it all family owned after so many years. If you wish to find out how Glenfiddich comes about, the methods of production, ageing etc, take a look at my feature on the Glenfiddich Distillery that looks at the time I visited a few years back.
For this feature though, we’re going to look at some of the expressions available within the Glenfiddich range. So below, I give to you my tasting notes –
Glenfiddich 12yr – 40%
Matured in American bourbon and Spanish sherry oak casks for at least 12 years. On the nose you receive fresh pear with citrus notes following. Plenty of fresh aromas. Plenty of pear on the palate with strong flavours coming through. Sweet bursts follow with hints of malt and a slight spice to give a smooth yet short finish.
Glenfiddich Rich Oak – 40%
After 14 years maturing in Spanish oak and American Bourbon casks, the Malt Master selects virgin Spanish and American oak casks to release extra layers of aroma and flavour.
Soft fruit notes on the nose with slight oak whispers. Rather soft and short on the palate, but a fruity offering with rich vanilla thrown in.
Glenfiddich 15yr – 40%
Matured in three casks – sherry, bourbon and new oak. Hints of vanilla and honey blended together on the nose. Warm sherry oak flavours coming through on the palate followed by a combination of ginger and cinnamon. A pleasant smoothness on the finish with a sweet, spicy end.
The Glenfiddich Solera system is a unique process amongst Scotch whisky. Glenfiddich 15yr from sherry, bourbon and new oak casks are married together into a large Solera vat, made of Oregon pine. The vat is always kept at least half full, so when topped up, it gives a consistent whisky quality.
Glenfiddich 15yr Non-chill Filtered– 51%
Ripe, fresh fruit on the nose with an aroma of pepper at the end. Rather dry on the palate with spice, rich fruit flavours creating a long finish.
Glenfiddich 18yr – 40%
Spanish Oloroso wood and American oak used to mature. On the nose, rich fruit aromas with wet spices dominate. Gentle spice on the palate, with red fruits and oak producing a warm follow-up to a short finish.
Glenfiddich 18yr Small Batch –% Unknown
Mahogany wood on the nose with wax scents, slight burnt orange and toffee notes. Incredibly smooth on the palate with a viscus texture, light bursts of cherry, honey and oranges creating a lingering, light finish with fresh apricots.
Glenfiddich 21yr – 40%
Spends 4 months in a Caribbean rum cask. Strong, intense banana and toffee aromas with hints of leather and a rich sweet follow-through. A smooth start on the palate with a slight smoke with ginger and lime extracts. Leaves a long warm after-taste with subtle spice hints.
Glenfiddich Excellence 26yr– 43%
A rare single malt Scotch whisky that has spent 26 years maturing in American Oak ex-bourbon casks. Plenty of green apple, cream and almond notes on the nose. Incredibly smooth on the palate, with a developing dry cinnamon cutting through the apple and soft red berry notes. Soft vanilla is also present on the warm lingering finish.
Glenfiddich Age of Discovery & Vintage Reserve
Glenfiddich Age of Discovery– 40%
A 19yr old aged in previously used Madeira wine casks. Deep orange notes on the nose with some hints of grape slowly released. Spice immediately hits the palate, but mellows to a smooth offering of caramel and ginger.
Glenfiddich Vintage Reserve 1974 – 46.8%
Glenfiddich’s first ever vatted Single Reserve. Rich with vanilla on the nose, with fresh hints coming through near the end. Sweet toffee engrosses the palate, with a bold, mouth-watering flavour of honey and spice leads into a long finish.
Glenfiddich 125th Aniversary Edition – 43%
Aromatic scents of wood on the nose, with plenty of ripe fruits following. A good citrus burst on the palate, with a developing richness of malt and sweetness, leading to a whisp of smoke on the finish.
Glenfiddich Malt Master Speyside – 43%
Soft toffee and honey combine on the nose with ripe pears. Very soft on the palate, with sharp fruit, spice and vanilla offered on a short finish.
Glenfiddich Rare Collection 1992 Single Cask Whisky Shop Exclusive –56.3%
A refill bourbon cask filled on 13th March 1992, the year that The Whisky Shop was founded. Light on the nose with soft wood notes combined with lemon and macadamia nuts. Rich plum flavours combined with a growing black pepper and roasted nuts are present on the palate, with a long, soft kick of plums for a smooth finish.
Glenfiddich The Original
Glenfiddich The Original– 40%
A limited edition release from Glenfiddich, The Original is based on Hamish Robertson’s 1963 Straight Malt recipe, considered by many to be the world’s first single malt.
Light notes upon the nose of soft fruits, followed by a subtle sea salt. Thick on the palate, yet offers a light, fresh sherry flavour that begins a long, warm, slightly dry finish with white pepper and oak notes.
The Experimental Series:
The Experimental Series from Glenfiddich is said to embody the family philosophy of freedom and possibilities, to create a range of ground-breaking single malts. 2016 saw the release of their first pioneering expression in the series: The IPA Experiment. In collaboration with IPA expert, Seb Jones, they created an innovative new craft ale and bespoke IPA barrels, to finish their single malt. Also released is their second, most ambitious expression to date: Project XX (Pronounced Twenty). This unusual single malt combines the top picks of their warehouse from 20 industry experts, to create an exceptional single malt.
Glenfiddich IPA Experiment – 43%
Toasted seasoned oak on the nose, with soft hops and subtle green fruits appearing. Those same green fruits follow to the palate, with hints of citrus creating a mouth-watering effect that leads to a bold, fresh finish of vanilla.
Glenfiddich Project XX – 47%
Subtle green fruits on the nose, with light oats following. A sweet orange rind appears on the palate, releasing a sharp tip of the tongue that turns into red berries and white pepper waves. A long, bold finish of almond and sweet oak.
A stunning range with some great limited editions and unique expressions. More than one surely worthy of a place within your drinks cabinet. The legacy of Glenfiddich is, to me, proven with the standing the brand has to this day and the opportunity to release more expressions that stand up to rival Speyside brands who contribute in the same market.
I suppose what I should outright say is, there’s a reason for the brand to be well-known. The spirits produced are exceptional.
© David Marsland and Drinks Enthusiast 2016. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.
The 84th Auction
Easter greetings from all of us here at SWA! While we can&rsquot promise you&rsquoll find any easter eggs in our basket, we can certainly promise a stunning variety of malts to snatch up and enjoy.This is another monster auction with an abundance of rare treats and hidden gems, so get hunting and see if you can&rsquot find something truly remarkable to start spring with a splash!
To start with we&rsquod like to take you up to Speyside. After maturing in the gloom of Warehouse 8 for five decades, a Glenfiddich 50 Year Old has made its way into the auction this month. When the Grant family refers to a malt as an heirloom you know it has to be something truly special! Married from two casks and matured in American oak barrels for 6 months before bottling, every detail of this old boy represents the pinnacle of whisky craftsmanship. With a hand blown bottle and black leather stitched box, this could be the crowning glory of any collection.
Also hailing from the Speyside region, we have a mighty Macallan malt fighting for the spotlight this auction. The Macallan 1951 Fine & Rare is a cask strength sherry monster that has been vatted with just two sherry butts, and we here at SWA HQ happen to think it looks particularly delicious.
We here at SWA like to think of ourselves as progressives and believe whisky should be enjoyed by everyone (over 18 years old of course!). With that in mind, this month we would like to highlight a rare bottle of Balvenie 6 Year Old, who&rsquos target audience is the half of the population that most whisky collectors have never even spoken to, let alone anything else (We jest of course, you dapper bunch of lotharios you. xx ). That&rsquos right, it was created &lsquo&rsquoSpecially for Ladies&rsquo&rsquo!
Hopping over to Islay, we have in our easter basket a Bowmore 1955! Bottled for the opening of the Bowmore Visitors Center in September 1974 and given to staff at the time, most of these decanters would have been swigged on the day. Don&rsquot be fooled by its modest ceramic appearance the liquid inside has been described as having explosive pineapple, guava and passion fruits on the nose! Don&rsquot miss your chance to enjoy the remarkable palate of this fruit bomb.
For those seeking latest releases, we have a few exceptional bottles to get excited about! No need to be part of our inner circle to bag one of the limited edition Highland Park Yesnabys. This phonetically puzzling fellow has been named after the cliffs on Orkney's extreme Atlantic coastline, and its first-filled sherried casks have been maturing in Highland Park&rsquos most Northerly warehouses, where the howling winds and horrible weather give this spirit its delightfully evocative flavour.
If you fancy snapping up some cask explorations, feast your eyes on our fantastic range of Port Charlotte Valinch&rsquos from Bruichladdich!
This month we have the full range to choose from so go get tucked in. Anyway, enough rambling from us! Go fourth, get bidding and remember.
Found 5835 lots
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A Highland classic now dusted down, polished and represented under new owners LVMH.
Glenmorangie Index Performance Summary
Bottles Included in This Index
|Highlands & Islands||Glenmorangie||Official (Distillery) Bottling||Sesquicentennial||N/A||21 yrs||43.00%||Limited||70 cl|
|Highlands & Islands||Glenmorangie||Official (Distillery) Bottling||Cognac Matured||N/A||14 yrs||43.00%||Bottle: one of 850||70 cl|
|Highlands & Islands||Glenmorangie||Official (Distillery) Bottling||Last Christmas at Leith||N/A||N/A||43.00%||Limited||70 cl|
|Highlands & Islands||Glenmorangie||Official (Distillery) Bottling||Claret Wood Finish||N/A||N/A||43.00%||Limited numbered||70 cl|
|Highlands & Islands||Glenmorangie||Official (Distillery) Bottling||Distillery Managers Choice||1983||N/A||53.20%||Bottle: one of 300||70 cl|
|Highlands & Islands||Glenmorangie||Official (Distillery) Bottling||100 best UK companies||1993||10 yrs||56.90%||Bottle: one of 350||70 cl|
|Highlands & Islands||Glenmorangie||Official (Distillery) Bottling||The Native Ross-Shire||1980||10 yrs||60.00%||Cask: 4318 Bottle: numbered||75 cl|
|Highlands & Islands||Glenmorangie||Official (Distillery) Bottling||Port Wood. Bottled 1995||1975||N/A||46.60%||Limited||70 cl|
|Highlands & Islands||Glenmorangie||Official (Distillery) Bottling||Port Wood. Bottled 1994||1975||N/A||46.80%||Limited||70 cl|
|Highlands & Islands||Glenmorangie||Official (Distillery) Bottling||Truffle Oak||1993||N/A||60.50%||Bottle: one of 886||70 cl|
|Highlands & Islands||Glenmorangie||Official (Distillery) Bottling||Oloroso Cask Finish||N/A||30 yrs||44.30%||Bottle: one of 4548||70 cl|
|Highlands & Islands||Glenmorangie||Official (Distillery) Bottling||Mount Everest||1993||N/A||46.00%||Cask: 2036 Bottle: one of 408||70 cl|
|Highlands & Islands||Glenmorangie||Official (Distillery) Bottling||Sauternes Finish||1981||N/A||46.00%||Bottle: one of 4000||70 cl|
|Highlands & Islands||Glenmorangie||Official (Distillery) Bottling||Madeira Matured||1988||N/A||56.60%||Cask: 3078 Bottle: one of 856||70 cl|
|Highlands & Islands||Glenmorangie||Official (Distillery) Bottling||Burr Oak||1993||N/A||56.30%||Bottle: one of 1152||70 cl|
|Highlands & Islands||Glenmorangie||Official (Distillery) Bottling||Golden Rum Cask||N/A||12 yrs||40.00%||Limited||70 cl|
|Highlands & Islands||Glenmorangie||Official (Distillery) Bottling||Cote de Beaune||N/A||12 yrs||46.00%||Limited||70 cl|
|Highlands & Islands||Glenmorangie||Official (Distillery) Bottling||Tain L'Hermitage||1975||28 yrs||46.00%||Limited numbered||70 cl|
|Highlands & Islands||Glenmorangie||Official (Distillery) Bottling||Finealta||N/A||N/A||46.00%||Limited||70 cl|
|Highlands & Islands||Glenmorangie||Official (Distillery) Bottling||White Rum Wood Finish||N/A||18 yrs||46.00%||Limited||70 cl|
|Highlands & Islands||Glenmorangie||Official (Distillery) Bottling||Missouri Oak||1991||N/A||55.70%||Bottle: one of 1000||70 cl|
|Highlands & Islands||Glenmorangie||Official (Distillery) Bottling||Limited Bottling||1979||N/A||40.00%||Limited||70 cl|
|Highlands & Islands||Glenmorangie||Official (Distillery) Bottling||Malaga Wood Finish||N/A||30 yrs||43.00%||Bottle: one of 2597||70 cl|
|Highlands & Islands||Glenmorangie||Official (Distillery) Bottling||Vintage release||1971||N/A||43.00%||Limited||70 cl|
|Highlands & Islands||Glenmorangie||Official (Distillery) Bottling||The Culloden||1971||N/A||43.00%||Bottle: one of 2500||70 cl|
|Highlands & Islands||Glenmorangie||Official (Distillery) Bottling||Cote de Nuits||1975||25 yrs||43.00%||Limited numbered||70 cl|
|Highlands & Islands||Glenmorangie||Official (Distillery) Bottling||Elegance||N/A||21 yrs||43.00%||Limited||70 cl|
|Highlands & Islands||Glenmorangie||Official (Distillery) Bottling||Malaga Wood||N/A||25 yrs||43.00%||Limited||70 cl|
|Highlands & Islands||Glenmorangie||Official (Distillery) Bottling||Vintage release. 1996||1974||N/A||43.00%||Limited||75 cl|
|Highlands & Islands||Glenmorangie||Official (Distillery) Bottling||Single Barrel Vintage||1972||N/A||46.00%||Cask: 936 Bottle: numbered||75 cl|
|Highlands & Islands||Glenmorangie||Official (Distillery) Bottling||Margaux Finish||1987||18 yrs||46.00%||Bottle: one of 3551||70 cl|
|Highlands & Islands||Glenmorangie||Official (Distillery) Bottling||Cellar 13||N/A||N/A||43.00%||Limited||100 cl|
|Highlands & Islands||Glenmorangie||Official (Distillery) Bottling||Traditional 100 proof||N/A||N/A||57.20%||Limited||100 cl|
|Highlands & Islands||Glenmorangie||Official (Distillery) Bottling||100 proof||N/A||10 yrs||57.20%||Limited||100 cl|
|Highlands & Islands||Glenmorangie||Official (Distillery) Bottling||Millennium Malt||1974||N/A||43.00%||Bottle: one of 2000||50 cl|
|Highlands & Islands||Glenmorangie||Official (Distillery) Bottling||Vintage release. 1995||1974||N/A||43.00%||Limited||75 cl|
|Highlands & Islands||Glenmorangie||Official (Distillery) Bottling||Pure Old Highland Malt||1963||23 yrs||43.00%||Limited||75 cl|
|Highlands & Islands||Glenmorangie||Official (Distillery) Bottling||Old 1970's bottling||N/A||10 yrs||70 degs||Limited||26 2/3 fl oz|
|Highlands & Islands||Glenmorangie||Official (Distillery) Bottling||Single Barrel Vintage||1972||N/A||46.00%||Cask: 560 Bottle: numbered||75 cl|
|Highlands & Islands||Glenmorangie||Official (Distillery) Bottling||Sonnalta PX||N/A||N/A||46.00%||Limited||70 cl|
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Lesson 6: We’re All Finished
In addition to Glenmorangie and Balvenie, Arran, BenRiach, Bruichladdich, Edradour, GlenDronach, Laphroaig, Tullibardine, and Tomatin are leading the way in finishing single malts. Berry Bros. & Rudd, fine wine merchants for more than 300 years, recently served up the Glenrothes Dow’s Cask 1992, their first-ever port-finished expression, with a promise of more wine-finished Glenrothes to come. (Ed. Since this article was written, Berry Bros. & Rudd has sold Glenrothes to Edrington.)
Although whisky finishing was a Scottish invention, you can draw a straight line between the early pioneers and the work of distillers around the world. The late Lincoln Henderson used port cask finishing on Angel’s Envy, Parker Beam deployed a Cognac barrel finish for his annual Heritage Collection release in 2011, Drew Kulsveen released a curaçao finished Willett rye, and distiller Dave Pickerell has had a hand in introducing finishes to WhistlePig and Hillrock. Outside of Scotland, distillers are not bound by the Scotch Whisky Association rules of traditional practice, and can freely express themselves through fantastic cask varieties. Given the ready access to port and wine casks, there is a flourishing finishing scene in the Australian whisky industry. In Sweden, Mackmyra master blender Angela D’Orazio has played with a miscellany of finishes, including Barbados rum, Scottish ale, birch-sap wine, cloudberry wine, glühwine, and a Swedish wine made from lingonberry and blueberry called Jaktvin. With a seemingly endless supply of creative casks, one thing is certain: the outpouring of these fanciful whiskies remains far from finished.
Wednesday, October 30, 2013
Wild Turkey® Bourbon Unleashes Its #Nevertamed Spirit with New Advertising Campaign
LAWRENCEBURG, Ky.---After nearly 100 hundred years, one of America’s most storied brands is ready to tell a new story. In a move designed to bring the brand squarely into the hearts and minds of the Millennial consumer, this week Wild Turkey® Bourbon – reputedly a brand of choice for notable American icons, such as Hunter S. Thompson and John Wayne - kicked off its largest marketing program in the brand’s history - #Nevertamed. In this wide-reaching campaign, Wild Turkey is turning its attention to the unsurpassed quality in the bottle, a quality that has never wavered since the brand’s inception in the heart of Bourbon country – Lawrenceburg, Kentucky.
“The American Whiskey category is experiencing a profound resurgence in popularity as Millennial consumers start searching for spirits with more flavor and character”
#Nevertamed refers to the fact that while the spirit that’s at the heart of Wild Turkey Bourbon can be bottled, it has never been tamed. Wild Turkey refuses to change the production process of its award-winning Bourbon, even when it might be cheaper or easier to do so. When others in the industry turned to using genetically modified grains (GMO), Wild Turkey refused. Though it could legally age its Kentucky Straight Bourbon Whiskey just four years, it ages it five years or more. And instead of using a less expensive char on its barrels, Wild Turkey uses a Number 4 Alligator Char to get the deepest, richest flavor. Others don’t do that.
Those points of differentiation are highlighted in the far-reaching #Nevertamed marketing platform, a multi-channel, digitally-led eco-system which debuts as a :60 second TV spot with corresponding OOH and a major focus on digital and social media, followed by print advertising and off- and on-premise point of sale. The advertising’s core quality message and inherent brand image cues are delivered in the creative by focusing on five uncompromising individuals who clearly exhibit the same Wild Turkey #Nevertamed spirit.
- Michael Sharp: An Alaskan outdoorsman who surfs in the arctic waters every single day.
- Chris Davenport: A mountaineer who not only skied all of Colorado’s 54 tallest peaks in one year, but hiked up the mountains himself.
- Rosie Napravnik: A trailblazing female horseracing jockey.
- Caleb Siemon: An artist and designer who bucked convention to chase his dream and became America’s premier glass blower.
- Tim Rigby: A legendary Hollywood stunt man.
Wild Turkey boasts one of the most respected distilling teams on the planet – the legendary father/son duo Jimmy and Eddie Russell, who have more than 90 years of experience between them – and is now experiencing its most significant brand transformation to date. Aimed at discerning, confident males ages 25 to 35, who stay true to themselves and their passions through their own lives, #Nevertamed is designed to evolve the image of the brand, while keeping one eye on its deep-rooted heritage. The campaign also represents the most significant investment in Wild Turkey’s marketing since the brand was acquired by Gruppo Campari in 2009.
“The American Whiskey category is experiencing a profound resurgence in popularity as Millennial consumers start searching for spirits with more flavor and character,” said Andrew Floor, Group Marketing Director, Campari America. “There is a genuine interest in well-crafted American spirits that are steeped in history and have legacies all their own – our response to this movement is something only Wild Turkey can own, and that’s the #Nevertamed spirit.”