I have a bottle, and the booklet that came along with it. If you follow the thread on my first Rollercoaster post, you can find all the details on this bottling. But if you have any other questions, I will try to answer them.

And yes, I hope to open up this baby sometime this evening during the Super Bowl game. If I do, I don’t think it will matter which team wins.

Update: I offer my preliminary thoughts on Rollercoaster in comment #12 below.

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Scotch Whisky: Single Malt of the Year

Ardbeg Corryvreckan, 57.1%, $85

Dr. Bill Lumsden is a brilliant innovator, and he’s the creative mind behind the new Glenmorangie and Ardbeg releases. This new Ardbeg Corryvreckan replaces Ardbeg Airigh Nam Beist. (Bill, how about a whisky name that most of us can actually pronounce?)

As you can imagine, the “short list” for this award category was actually quite long, because there are so many great single malts on the market. One of deciding factors for picking “Corry” is that it is part of the new trend in malt whisky (younger whiskies, not chill-filtered, with interesting names instead of age statements). And while there are many whiskies that fit this category (and will be many more over the next several years), Corry is an example of the proper way to do it. It is a relatively young, invigorating, complex, and meticulously cared for whisky.

It’s also powerful, muscular, and well-textured. (I think part of this texturing is that some of the whisky was aged in French oak casks, rather than American or Spanish oak.) Even within the realm of Ardbeg, Corry stands out. The more aggressive notes of coal tar, damp kiln, anise, and smoked seaweed are supported by an array of fruit (black raspberry, black cherry, plum), dark chocolate, espresso, molasses, bacon fat, kalamata olive, and warming cinnamon on the finish. Quite stunning!

Tomorrow’s Malt Advocate Whisky Awards announcement: Pioneer of the Year.

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Suntory and Kirin have called off their merger talks.

The sticking point appears to have been the controlling stake that the family that owns Suntory would have had in the new structure. The merger was attempting to bring together a publicly listed company (Kirin) and a relatively small but almost completely family-owned private company (Suntory). The Suntory family would have ended up with a controlling holding of about a third of shares in the new entity. This was evidently too much for Kirin’s existing management and owners. (Update: Wall Street Journal has a quote from a Kirin spokesperson: “We not only disagreed on the merger ratio. We could not reach an accord because of various other factors, and decided that we cannot see the new entity maintaining independence and transparency as a public company.”)

As I say, the news is good for whisky lovers. The merger would have joined Kirin’s relatively weak whisky operation (Fuji-Gotemba and Karuizawa) and Suntory’s very strong distilleries (Yamazaki and Hakushu) in a stagnant/declining market. Some sort of rationalisation would probably have been on the cards.

From a whisky perspective (only a sideshow in this deal), the main point of interest moving forward is whether Kirin is going to get itself a cogent whisky strategy. As it is, they seem to be sidelining their strongest single malt brand (Karuizawa) and yet not really pushing anything convincing out of their mass market whisky facility at Fuji-Gotemba (which is understandable, because the challenge of getting themselves ahead of Suntory and Nikka’s domestic whisky brands is going to be extremely difficult.)

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Scotch Whisky: Blend of the Year

Compass Box, “The Peat Monster,” 46%, $60

John Glaser, the creator of Compass Box whiskies, has been one of the most progressive and innovative whisky “blenders” in this generation. Some of his creations consist entirely of grain whiskies. Others are more “traditional” and combine grain whiskies with malt whiskies. But he also masterfully creates blends exclusively from only malt whisky (which has been referred to in the past as “vatted” whisky). The Peat Monster is just that: a blend of malt whiskies.

The formula for this whisky has changed slightly since its inception—and I think for the better. They’ve added some Laphroaig into the mix of Caol Ila and Ardmore. This whisky demonstrates the layered complexity that can be achieved by marrying whisky from different distilleries—and different regions.

I particularly enjoy the rich maltiness and oily texture that provide firm bedding and flavor contrast to the classic Islay notes—tar, boat docks, brine, smoked olive, seaweed, and kiln ash. More subtle cracked peppercorn, mustard seed, and citrus fruit add complexity, leading to a long, warming finish. It’s amazing how a small change in composition can significantly benefit the overall flavor profile of a whisky. If you love smoky whiskies, then you must try The Peat Monster.

Tomorrow’s Malt Advocate Whisky Awards announcement: Scotch Whisky: Single Malt of the Year.

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Stay tuned…

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The distillery closed its doors for good on February 14th, 1990, and there’s an effort underway to celebrate the 20th anniversary of the closing of the distillery by offering tours (and more) this coming February 14th. The former Master Distiller and plant manager will even be in attendance.

I’ll be on vacation, sadly, and can’t make it. For those of you who live in (or near) Pennsylvania and would like to attend, here are the details that I have on the event as provided to me by Malt Advocate magazine’s Copy Editor (and bourbon enthusiast) Sam Komlenic. Sam will be there representing Malt Advocate.

They’re billing it as a “Toast to Michter’s.”  The current owner is collaborating with Ethan Smith (the driving force behind the event), and they will offer two tours, at 10 and 1.  Former plant manager and master distiller Dick Stoll will be in attendance, along with his wife Elaine, who was a tour guide.  Dick is the man who locked the doors at the close of business on February 14, 1990.  They are anticipating other former employees and perhaps some industry notables.

 The accessible buildings have no heat, and it remains an abandoned site, so appropriate dress for winter industrial archaeology is recommended.  They are encouraging folks to bring along any Michter’s memorabilia to display.  More here:

 http://www.bourbonenthusiast.com/forum/viewtopic.php?f=4&t=7137&p=30828#p30828

The distillery proper is amazingly intact.  Since it was abandoned by an amorphous “holding company,” the principals of which were never identified, it was never scrapped out.  Ethan has posted some photos here:

 http://forgottenpa.blogspot.com/2009/11/inside-michters.html

For more information, contact Ethan directly (ethangsmith@dejazzd.com).

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Irish Whiskey of the Year

Jameson Rarest Vintage Reserve (2009 release), 46%, $250

The Midleton Distillery, where Jameson is made, has proven that it can make wonderful whiskeys of great diversity. Jameson Gold, Jameson 18 year old, Redbreast 12 year old, and Power’s 12 year old are just a few of them.

Late in 2007, the distillery introduced Jameson Rarest Vintage Reserve (which didn’t get into circulation in the U.S. until 2008). The combination of aging some whiskey in port casks, including some older whiskeys (over 20 years old), and bottling—without chill-filtering—at 46% ABV has helped make Jameson Rarest Vintage Reserve rich, deep, and complex.

A 2009 vintage was released toward the end of the 2009 calendar year. (The 2008 vintage was never brought into the U.S.) How does it stack up to the 2007 release, our award winner last year? I like the 2009 vintage even better! If anything, it’s richer and lusher than the 2007 vintage.

It’s rich, silky, and oily in texture. You’ll discover extremely well-integrated flavors loaded with fruits, ripe berries, caramelized banana, nougat, date nut bread, glazed tangerine, and maple syrup, peppered with warming cinnamon, vanilla icing, and nutmeg. A firm, dry, resinous finish balances the sweetness. I love the pot still character and the lushness that some of the port-wood aging has imparted. This is another classic Jameson Rarest Vintage Reserve.

Tomorrow’s Malt Advocate Whisky Award annoucement: Scotch Whisky Blend of the Year.

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Press Release:

BERRY BROS. & RUDD TO SELL CUTTY
SARK BRAND TO EDRINGTON

Wednesday, 3rd February, 2010
for immediate release

Britain’s leading fine wines and spirits merchant, Berry Bros. & Rudd (BB&R), today announced that it has finalised an agreement under which it will sell the Cutty Sark blended Scotch whisky brand to The Edrington Group, makers of The Famous Grouse and The Macallan.

Under the deal, BB&R will acquire The Glenrothes single malt brand from Edrington, which has signed long-term supply agreements to provide whisky fillings and stocks to BB&R. Edrington will retain ownership of The Glenrothes distillery.

The transaction will also involve Edrington acquiring all distribution contracts on Cutty Sark in force at the time of completion.  The Edrington sales-and-distribution alliance (Maxxium) will continue to distribute The Glenrothes in key international markets and is also expected to provide a distribution option for other brands within BB&R’s super-premium spirits portfolio.

The agreement is due to be concluded by April 2010. The total consideration has not been revealed.

Hugh Sturges, managing director, BB&R, said the sale of the Cutty Sark brand and purchase of The Glenrothes was in line with the company’s long term vision of concentrating investment resources behind developing a world leading position as a supplier of fine wines and super-premium spirits. “The strategy that supports this vision is already reaping dividends, particularly within emerging markets,” said Mr. Sturges. “We are convinced that future growth will come from us focusing even more on our strengths. That means targeting our sales and marketing efforts on those brands and sectors where we can compete most effectively and develop market positions that will drive real value long term. We therefore believe this agreement is in the best interests of the brands concerned and both companies.”

Ian Curle, chief executive of Edrington, said the deal would enhance the group’s position as Scotland’s leading international premium spirits company and strengthen its position in the Scotch whisky category with an unrivalled and well-established portfolio of leading blended and single malt brands.

“In an ever-consolidating drinks industry, this agreement offers significant operational synergies and market advantages. It improves our distribution in key territories and strengthens our position as an independent premium brand company,” said Mr. Curle.

Edrington has enjoyed a long-term partnership with BB&R under which it has supplied blended whisky for the Cutty Sark brand for over 70 years and is currently responsible for all aspects of producing Cutty Sark. Today, Cutty Sark is a top three whisky brand in Mediterranean countries such as Greece, Spain and Portugal, where it is popular in the fast-moving on-trade. The brand continues to have a strong presence in America and is increasing its footprint in Asia and developing markets.

In Spain, Cutty Sark’s largest market, the distribution agreement with Importaciones Varma will come to an end prior to the completion of the sale of Cutty Sark. The brand will then be handled by Maxxium Espana, a 50/50 joint venture between Edrington and Beam Global Spirits & Wine. In Greece, the distribution of Cutty Sark will remain with WS Karoulias, which will continue as a wholly-owned subsidiary of BB&R.

BB&R said the acquisition of The Glenrothes reflected its ambition to grow its super-premium business as the brand was one of the world’s fastest growing single malts.

The long standing relationship between BB&R and Edrington will continue under the new arrangement. Both companies will continue to work hand-in-hand on projects of mutual interest that aim to maximise shareholder value and support the long-term development of their brands.

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