DOUGLAS LAING LAUNCHES THE FIRST EXPRESSION IN NEW XOP BLACK SERIES RANGE EXTENSION

Scotch whisky specialist Douglas Laing & Co, has today announced the launch of the first expression, from a new brand extension of its Xtra Old Particular Single Cask Scotch whisky range.

Douglas Laing & Co XOP The Black Series Springbank Vintage 1994 (47.7% ABV) is limited to 148 bottles, and has been matured for over 25 years in an ex-sherry hogshead.

Douglas Laing & Co XOP The Black Series Springbank Vintage 1994

According to the brand: “The whisky has taken on an exceptionally rich, dark colour, an inviting hint as to dark fruited, subtly smoked, leathery and chocolatey spirit within”.

XOP The Black Series Springbank Vintage 1994, comes presented in packaging which is said to employ monochromatic colourways complemented by gold foil detail. Each bottle has been filled by hand and features an embossed metallised label, glass stopper and the signatures of Fred and Cara Laing.

Commenting on the launch, Cara Laing, Director of Whisky, said: “This Springbank ‘black beauty’ is an extraordinary encapsulation of everything our family business proudly represents: Quality, luxury and the utmost attention to detail. The maiden release in this new Single Cask Series certainly sets an exceptionally high benchmark for future bottlings, and we are poised to rise to that challenge!”

XOP The Black Series Springbank Vintage 1994, will be available later this month from specialist retailers, for a RRP of £800.00.

Posted by Steve Rush

REBEL YELL TO DEBUT NEW BOURBON EXPRESSION IN THE UK

Lux Row Distillers, has announced that it will be debuting a new expression from its Rebel Yell bourbon brand in the UK.

Rebel Yell French Barrel Special Finish (45% ABV) was finished in toasted French oak wine barrels for 6 months, creating what is said to be ‘a robust mouth feel with plenty of oak, spice and a hint of chocolate and ginger on the rear palate.’

Rebel Yell French Barrel Special Finish

Rebel Yell French Barrel Special Finish, which was created by Master Distiller John Rempe, will be the first bourbon from the brand that it hasn’t released in the US, as it continues to meet growing demand for its Kentucky bourbon in the UK.

This latest Rebel Yell expression, follows the release of John Rempe’s Blood Oath Pact No. 5 Bourbon. Sold-out before bottling, it was created by carefully blending three bourbons; a 13 Year Old mahogany bourbon, an 11 Year Old silky wheated bourbon, and an 8 Year Old bourbon finished in Caribbean rum barrels.

Commenting on the news, John Rempe, said: “The fifth release of the Blood Oath has proved as popular as its predecessors, quickly selling-out. This provided the inspiration for the Rebel Yell French Barrel Special Finish.  We wanted to create something unique for the growing number of bourbon connoisseurs in the UK, which is why we decided to launch this whiskey outside the U.S. Finishing in the toasted oak wine barrel creates a real point of difference, giving the bourbon more depth and complexity in terms of its layers of flavour. Secondary-finishing is bourbon’s equivalent to year of vintage in single malt Scotches. It’s a great way to create something truly one-off.”

Initially limited to 6,000 bottles, Rebel Yell French Barrel Special Finish, will be available from specialist retailers and bars in the UK from October, ahead of also being released in France and Italy. RRP of £30.00.

Posted by Steve Rush

INCHDAIRNIE ANNOUNCES THE DISTILLING OF SCOTCH OAT WHISKY

The InchDairnie Distillery, has announced that it has carried out the first distillation of oats in Scotland for ‘perhaps a century’ at its Fife based distillery.

The distillery which officially opened in 2016, has revealed it is making a whisky using malted oats, inspired by the historical use of oats in Scotch whisky and by Managing Director Ian Palmer’s focus on using innovative technology and thinking to maximize flavour.

InchDairnie Distillery Managing Director Ian Palmer

Finding historic proof of the use of oats for whisky is difficult, but the inspiration came from the InchDairnie process equipment, the innovative hammer mill and mash filter combination, that can handle grain beyond standard malted barley.

Equally important, from the history archives, Ian Palmer discovered evidence in the 1908-09 Royal Commission Report on Whisky and Other Potable Spirits that oats were used to make Scotch.

In keeping with the approach taken with the distillery’s design, choice of equipment and production processes, the whisky made from oats has been thoroughly researched and been in development over the past year. 

With the first distillation of oats taking place on the 10th June, the anticipated launch of the whisky will depend on how the spirit matures. This is as yet uncharted territory and, in keeping with the distillery’s philosophy, it will be released only when it is ready. 

Commenting on the news, Ian Palmer, said: “Our intention with the distillery right from the start was to push the boundaries of flavour in whisky using a combination of our experience and new technology while remaining true to whisky’s traditions. Creating this whisky is one of many experimental ideas we had in mind when we built the distillery and one of the reasons we chose to install specific equipment such as the hammer mill, the mash filter and Lomond still.”

The oats distillate is due to be launched under the name; The PrinLaws Collection from InchDairnie Distillery, and will be released following the bottling of the first InchDairnie Distillery single malt Scotch whisky in 2029.

Posted by Steve Rush