Whisky supplier Whyte & Mackay has warned it may have to cut 83 jobs, under Scottish government plans for minimum alcohol pricing.
The company had previously told MSPs the policy could cost it 300 posts, but later clarified this was based on a UK-wide introduction of the policy.
Whyte & Mackay has continued to base its figures on a minimum price per unit of alcohol set at 50p.
Ministers have used an example of 40p, but have yet to decide the final level.
In a previous evidence to Holyrood's health committee, which is scrutinising minimum pricing as part of the government's Alcohol Bill, Whyte & Mackay said introduction of the policy could result in the closure of its Grangemouth bottling plant, which employs 200 people, while an estimated further 100 distillery jobs would be put at risk.
As the company's chief executive John Beard was recalled to the committee to give evidence for a second time, Whyte & Mackay, which supplies brand and own-brand whisky to supermarkets, it made a revised submission to MSPs which said the impact of a Scotland-only minimum price would hit 83 jobs.
However, Whyte and Mackay has insisted on sticking with a 50p per unit estimate, saying the government's own assessment of the policy used examples of 25p, 50p and 70p, adding it was a "fair assumption" to adopt the mid-range price.
'Lack of information'
The firm's head of PR, Rob Bruce, said once ministers had confirmed the final price, it would provide a revised assessment.
He also stated: "This does however raise the wider issue about the lack of information being provided to stakeholders about the Scottish government's plans for a minimum price and what the level is likely to be."
Meanwhile, supermarket giant Tesco was also recalled to appear at a future meeting of the committee, in the wake of evidence from the company's corporate affairs manager Tony McElroy.
He previously said the supermarket would be prepared to discuss minimum pricing with ministers, but expressed some reservation about the policy.
That, the health committee said, seemed at odds with evidence given by senior Tesco director David North, when he told a House of Commons select committee his company was in favour of minimum pricing.
The minority Scottish government currently does not have enough support from Holyrood opposition parties to pass its plans for minimum pricing.
World’s oldest bottled Speyside single malt is opened
The world’s oldest bottled Speyside single malt whisky – costing £385 a nip – has been opened at long last and sipped by special guests who soaked in the atmosphere of Edinburgh Castle yesterday.
A precious bottle of Gordon and MacPhail’s Mortlach 70-Year-Old was piped into the Queen Anne Room under the escort of soldiers from The Highlanders 4th Battalion.
Only 54 full-size 70cl decanters will be sold at £10,000 with £2,500 for the smaller 20cl version.
The spirit from Speyside’s Mortlach Distillery was casked on October 15, 1938, on the order of John Urqu-hart, the grandfather of Gordon and MacPhail joint managing directors David and Michael Urquhart.
David Urquhart said: “We believe Mortlach 70-Year-Old is a malt without comparison. Whisky fans and people wishing to own a piece of Scotland’s liquid history will be excited about it.”
The whisky was matured in a former sherry cask made from Spanish oak. It has been bottled in a teardrop-shaped hand-blown crystal decanter with a silver stopper.
Connoisseur Charles Mac-Lean, one of the select group of tasters, wished his sample could have been bigger. Describing it as “remarkable”, he praised its attributes of waxiness and smokiness, “uncommon today, more usual before the 1960s”. He said the spirit was the colour of sun-bleached polished mahogany, with a mellow, waxy, fruity aroma and fresh and juicy hints of apricot jam, flaked almonds and whin flowers, which become light coconut oil.
It was surprisingly lively tasted straight, with a smooth, waxy mouth feel, said the whisky expert, who found dried fig and tobacco notes, and an intriguing light smokiness. “I could have continued to smell and taste it for hours,” he said.
Companies raise concerns over possibility of darling imposing substantial increase in duty
Panicking distillery companies have been urgently lobbying MPs and ministers in fear of a substantial increase in the duty on Scotch in the Budget later this month.
Representatives of Diageo and other companies are believed to have been telling politicians privately they can reluctantly absorb a 5% increase in duty from the RPI-plus-2% increase – about 32p more per bottle – which the chancellor had been expected to impose. But they say they fear Alistair Darling has a significantly higher increase in mind as he struggles to raise revenue in the middle of the economic crisis.
A spokesman for the Scotch Whisky Association said: “There are growing concerns that Scotch whisky will face a discriminatory duty rise in the Budget, on top of a 16% duty rise since 2008.
“Such a move would be counterproductive – damaging Scotch whisky and the Scottish economy, while lowering government revenue at a time when public finances are under such pressure.”
But there have been signs the climate of public opinion has moved in favour of higher taxes on alcohol in a bid to curb widespread drunkenness among the young – which caused the Scottish Government, which has no tax powers, to propose compulsory minimum prices – making it easier for Mr Darling to act.
One MP said he would rather raise tax and see the revenue flow to the Exchequer than have a high minimum price contributing to producers’ profits. Last year’s Budget saw the rate of duty on whisky increased by the highest amount since 1975 to 72% of the price of a bottle of whisky.
The industry has been arguing for equality of taxation per unit of alcohol instead of higher duty on Scotch.
It suggests tax rises should be concentrated on beer – particularly strong, cheap lagers and the alcopops favoured by younger binge drinkers – and ciders.
Angus Robertson is vice-chairman of the All-Party Parliamentary Scotch Whisky Industry Group and MP for Moray.
He said: “Once again it seems the chancellor is treating Scotland's whisky industry as a cash cow. It's an absolute disgrace.”
He said whisky was one of Scotland's key industries in export, earnings and employment. “Jeopardising this vital contribution to prop up Treasury coffers after a decade of financial mismanagement would be an unforgivable betrayal by the Labour government,” he added.
Aberdeen North Labour MP Frank Doran said: “The whisky industry is extremely important for Scotland, one of our biggest exports and an important source of employment.
“I accept the duty on alcohol should be considered for an increase, but the government will balance the importance of raising revenue with the importance of these jobs.”
Argyll and Bute Liberal Democrat MP Alan Reid said the rate of duty is already higher on whisky than other drinks and to increase it further “would not make sense”.
What the industry needed was a level playing field between whisky and other drinks which would require a freeze in the duty on whisky but rises in the duty on wine, beer and cider, he said.
CairnGorm toast for 100,000th skier of a magnificent season
Further cold weather raises hopes for more to come
CAIRNGORM Mountain yesterday welcomed its 100,000th skier of this record-breaking season.
Mark Craig, from Highbury, London, was presented by chief executive Ian Whitaker, to mark the occasion, with a bottle of the mountain’s own 16-year-old Ptarmigan malt whisky – a whisky which was laid down in 1995, coincidentally the last year when there were this number of skiers at CairnGorm.
Mr Craig said: “I last skied here before the funicular was built and I have been boarding abroad for the past few years, but thought, with the amount of snow you have had here, this would be a good time to get back into ski-ing.
“I am here for a week and have been cross-country skiing, as well as downhill here at CairnGorm.”
With cold weather set to continue for the foreseeable future, CairnGorm Mountain is expecting good ski-ing conditions to last for the Easter holiday break, which begins at the end of March and runs through until April 19.
It is hoped that many holidaymakers will take advantage of the better weather with longer daylight hours and head for the Scottish slopes over Easter.
Whyte and Mackay warns 300 jobs will go over minimum pricing
Whisky maker says Scottish Government plans will force it to close Grangemouth bottling plant
Leading whisky maker Whyte and Mackay has said it will cut 300 jobs and be forced to close its bottling plant in Grangemouth if the Scottish Government introduces minimum pricing for alcohol.
The drinks manufacturer of brands such as Famous Grouse and Bell's Whisky warned the plans would be "disastrous" and could "decimate" the own label drinks market. The firm, which employs 480 people in Scotland, will speak out against the controversial measure at Holyrood today.
Members of the Health Committee are considering proposals put forward by ministers to tackle Scotland`s drink problem. They will question John Beard, chief executive officer of Whyte and Mackay, on the issue.
In a submission to the committee, the whisky boss said minimum pricing could lead to 300 job losses in his firm, stating: "We anticipate that our bottling plant in Grangemouth, which employs 200 people, would close.
"Our production levels would also be affected, so there would be a knock-on effect at our distilleries. Our best estimate is that another 100 jobs would be at risk."
Mr Beard said the firm was the leading supplier of own label whisky and added: "From our company perspective, we have no doubt that minimum pricing will decimate the own label market. This, in turn, will lead to significant job losses at Whyte and Mackay, across our distilleries, our bottling plant and our distribution centres."
Mr Beard argued minimum pricing could mean that own label whiskies would be in the same price range as brands such as Famous Grouse and Bell's Whisky and added: "That being the case, the role and need for own label products disappears altogether.
"As the leading supplier of own label whisky, this would be disastrous for our business."
Mr Beard continued: "Whyte and Mackay, a company established in 1844, would essentially cease to exist in anything but name only."
The committee will also hear from drinks giant Tennent's, which has already giving its backing to minimum pricing.
In his submission to the committee, Mike Lees, managing director of Tennent Caledonian Breweries, said there was an "issue with a small group of consumers who purchase cheap alcohol in bulk, drink excessively at home and then go out into pubs and clubs and get into difficulties".
He added: "We believe that, if implemented appropriately, minimum pricing could be part of the solution by increasing the price of alcohol, particularly of high-strength products, and is one way of addressing the alcohol abuse issues that we face in Scotland.
"Consequently, Tennent's supports the proposals to introduce minimum pricing so long as the measures proposed are fair, proportionate and part of an overall programme to reduce the abuse of alcohol.
"We believe passionately that responsible adults have the right to enjoy drinking sensibly and we believe that minimum pricing, when combined with other measures, may contribute to an improvement in society."
TWO family-owned Scottish treasures which put ingredients, passion and taste at the heart of what they do, picturesque Glengoyne Distillery and the fabled Monachyle Mhor hotel, are offering two exceptional culinary travel breaks perfect for the ultimate food and whisky lover.
The packages, designed to embody Glengoyne’s “Real Taste of Malt, Real Taste of Food” credentials, are available as a one-night break from £280 per couple or a two-night master class packed with fine food and rare whisky from £684 per couple.
The Mhor Food and Whisky master classes have been designed with the food-loving whisky fan in mind. Taking food and whisky pairing to the next level, this exclusive two-night break includes not only the finest food the area has to offer, but a taste of Glengoyne’s oldest, rarest and most valuable whisky – The Glengoyne 40 Years Old, worth more than £200 per dram.
Hosted by renowned chef Tom Lewis and Glengoyne brand heritage manager Stuart Hendry, these special events encompass the finest seasonal ingredients from Mhor hill farm, cottage garden and shooting estate, old and rare Glengoyne whiskies, great wine and a touch of fun.
Included in this very special event are:
Two nights’ dinner, bed and breakfast at Monachyle Mhor Hotel.
A welcome dram of Glengoyne 21 Years Old on arrival at Monachyle Mhor served with a traditional Scottish delicacy created by Mhor to match the whisky.
Seasonal cooking demonstration and lunch with Tom Lewis at his Mhor Fish cafe in Callander.
A master-blender session at Glengoyne, Scotland’s most beautiful distillery.
Transport through the Trossachs with the mobile tutored nosing session using Glengoyne’s specially designed kit, along with a guide to talk through the history of whisky-making in the local area.
Rare opportunity to taste the exceptional Glengoyne 40 Years Old.
Evening meal at Monachyle Mhor hosted by Stuart Hendry and introduced by Tom Lewis pairing the best local ingredients that Scotland has to offer with Glengoyne whiskies and Glen Guin wines, another quality brand with its history rooted in the local area.
These very exclusive, two-night special events take place four times per year on June 16, September 8 and November 10, with prices starting from £684 per room, based on two sharing.
Alternatively, the one-night Whisky, Food and Mhor break includes dinner, bed and breakfast at the sumptuous Monachyle Mhor Hotel.
On arrival at the hotel, enjoy a dram of the exceptional Glengoyne 21 Years Old Highland Single Malt Scotch Whisky, together with a traditional Scottish black bun specially created by Mhor to complement the rich honey flavours of the whisky.
The following day, guests make their own way through the picturesque Trossachs for a special experience at Glengoyne Distillery.
The master-blender session will guide enthusiasts through the distillery and into the spectacular sample room, where each guest will create their very own blend with a word or two of encouragement from the expert blender. The creation is then bottled to take home and enjoy.
The one-night Whisky, Food and Mhor break is available all year with prices starting from £280 per room, based on two sharing.
Glengoyne and Mhor are within easy reach of Glasgow and Edinburgh, set in the spectacular scenery of the Trossachs.
For further information or to book, visit www.glengoyne.com or www.mhor.net
Ardbeg whisky ecommerce site generates £500,000 in sales in first week
Glenmorangie has generated £500,000 worth of revenue and increased membership of its fan club by 2,000 since it launched an ecommerce site for its Ardbeg whisky brand last week.
Glenmorangie launched the ecommerce site, created by Edinburgh-based agency Story, to boost global sales of its special-edition Ardbeg Rollercoaster whisky.
Ardbeg Rollercoaster was issued to celebrate the tenth anniversary of Glenmorangie’s relaunch of the Ardbeg brand.
Hamish Torrie, brand director at the Glenmorangie Company, said the campaign generated orders for 10,000 bottles in its first week. Ardbeg Rollercoaster retails at £50 a bottle.
The campaign also encouraged an additional 2,000 consumers to sign up to Glenmorangie’s 50,000-strong fan club, the Ardbeg Committee, according to Torrie.
The company generated interest in the ecommerce site through a direct mail campaign in the run-up to launch. “Through this mix of old techniques and new technology we generated huge demand,” said Torrie. “Ardbeg is a very cult brand so we wanted to keep a hand-made element to the campaign.”
The title of Scotland’s best-loved single malt whisky has changed hands for the first time in over a decade.
After 13 years, Glenmorangie has lost its top tipple title to rival Glenfiddich.
Latest sales figures show sales of Glenfiddich have increased by 24%, while Glenmorangie purchases have fallen by the same figure.
The Dufftown-brand is already the leading single malt in the UK market but according to trade magazine The Grocer, this is the first time it has claimed the Scotland title.
Owner William Grant & Sons put Glenfiddich’s success down to its continued investment in the brand.
Glenmorangie was bought by Moët Hennessy Louis Vuitton in 2004.
Edinburgh-based whisky writer Charles Maclean told the Scotsman newspaper he was surprised to hear the figures.
He said: "It's difficult to understand why this change has happened. I would think it comes down to advertising and pricing. From a taste perspective, Glenmorangie have upped their game. Its little things like filtration that have enhanced the flavour, and that can be influenced by a whole range of factors in malt whisky.
"Generally distillers don't like to change the flavour of their produce because customers don't like it. And 90% of whisky goes into blends.
"But I think Scots are shopping around a bit more. Both Glenmorangie and Glenfiddich are relatively light styles of malt whisky compared to McCallum's, for example."
Glenmorangie are due to move its headquarters from Broxburn, West Lothian to the east end of Edinburgh before the end of the year.
In 2008, the top brands in the UK were Glenfiddich, followed by Glenmorangie Original, Glenlivet, Glenmorangie 10 year old, Laphroaig, Highland Park, Aberlour, Glen Moray, Isle of Jura and Talisker.
Euro blow to SNP’s minimum pricing plan for alcohol
Judges in Luxembourg rule that similar measures for tobacco in other countries are illegal
Scottish Government plans to put a minimum price on alcohol suffered another blow yesterday after a judgment by the European Court of Justice.
The court in Luxembourg ruled that similar measures on tobacco in Ireland, France and Austria were illegal and went against European directives.
It said the restrictions on tobacco “undermines the freedom of manufacturers and importers to determine the maximum retail selling prices of their products and, correspondingly, free competition”.
As opponents argued the ruling undermined the government’s plans to impose a minimum price per unit of alcohol, ministers insisted the ruling did not alter their plans because it was restricted to tobacco.
The ruling upholds an opinion by Europe’s advocate general in October that minimum pricing unfairly distorts competition. It also appears to support case law going back 30 years.
Scotch Whisky Association chief executive Gavin Hewitt said: “The government must now recognise the legal realities.
“It cannot introduce a trade barrier in breach of the UK’s European obligations by imposing minimum pricing on alcohol in Scotland.”
Minimum pricing is included in the alcohol bill going through the Scottish Parliament. It has yet to be established what price might be imposed but 40p is the most quoted figure – which would mean a bottle of wine costing no less than £3.90, six cans of lager £4.22, a bottle of cider £6, a bottle of vodka £10.50 and a bottle of whisky £10.90.
Labour health spokesman Jackie Baillie said the ruling was a “severe blow” to the SNP’s plans.
“We can only assume that ministers have failed to clear up doubts over their plans because they have something to hide.
“Minimum unit pricing is the wrong policy but it now looks increasing likely that it is also legally incompetent.”
Tory chief whip David McLetchie said: “The SNP plan for blanket minimum pricing has been given its legal comeuppance by the European Court and should now be ditched.”
But the Scottish Government said the ruling would not change its strategy. It said because there is a bill on the issue it has been declared legally competent by the presiding officer.
A spokeswoman said: “We have already made clear that this long-running case concerns tobacco and a specific directive on tobacco. It does not relate to minimum pricing for alcohol.”
SMOKEHEAD, Ian Macleod Distiller’s Islay Single Malt Scotch Whisky, has been awarded two Gold Medals in the highly respected Beverage Testing Institutes’ (BTI) 2009 International Review of Spirits Packaging Competition in the USA.
Chosen by a prestigious judging panel of top design artists, spirits writers, retail and on-premise buyers, Smokehead was selected from over 100 entries to win Gold Medals in the Creativity and Graphic Design categories.
Created by London-based design group Navyblue, the strong upbeat design and packaging uses a variety of adjectives such as Robust, Monstrous and Boisterous to allude and celebrate the explosively smoky and peaty flavours of this powerful Islay Single Malt.
The Smokehead bottle also received a Bronze Medal in the Style category and was named overall Best Bottle Runner-up, while its innovative embossed and debossed presentation tin received a Silver Medal in the Graphic Design category.
Iain Weir, Marketing Director for Ian Macleod Distillers, commented; “We are delighted that Smokehead’s standout design has been recognised by such an internationally respected institution as the BTI. We are very proud of Smokehead’s bold, contemporary and exciting style, which commands attention and appeals directly to the discerning and adventurous ‘modern drinker’.”
Since its launch in 2006, the quality of both Smokehead’s design and taste has received a number of prestigious accolades, including gold medals in the Scottish Field Whisky Challenge and the Wine and Spirit Design Awards, as well as the overall trophy for Design of the Year 2006/07. Other products in the Smokehead range include the one litre bottle, Smokehead Extra Rare (Travel Retail Exclusive) and the premium 18 Years Old Smokehead Extra Black.
Founded in 1981, the BTI is one of the world’s foremost authorities on alcoholic beverages, independently reviewing thousands of wines, beers and spirits every year. With a mission to create fair and reliable reviews for consumers, its buying guides have appeared in many publications including The New Yorker Magazine, Wine & Spirits International, CNBC, BBC Radio International and The Chicago Tribune.
A full list of winners the International Review of Spirits Packaging Competition 2009 can be viewed www.tastings.com
Described as being like a cannonball, Smokehead is an explosive combination of peat, smoke and spice with some delicate sweetness. The single malt flavour is described as fresh, fruity and immense, with notes of sherry, iodine, toffee, smoke and sea salt. The taste hits the palate at once with cocoa, peat and some honey sweetness, before exploding with peppery spice and more earthy peat.
Smokehead is available in the USA and worldwide. Details of some global stockists can be found on the website www.smokehead.co.uk
Article Courtesy of Press Release
Press Release
03 Mar
2010
Glenrothes whisky tasting
Claire Hu savours the atmosphere, and flavour, of a vertical Glenrothes tasting in Speyside.
Tasting whisky at a distillery in the midst of a Scottish winter, following an ethereal trek through the glittering snow to get there, was an almost spiritual experience. Glenrothes was not distilling the day we visited, and as we worked our way through the range and night fell, it became eerily quiet. The graveyard opposite added to the atmosphere.
The tasting gave clues about the main influences on single malt, which appeared to be less about the raw materials (malted barley, water, yeast) when compared to wine and more about the type and length of wood ageing; interaction between the spirit and the copper still; the length of distillation and where the middle “cut” is taken.
Speyside whiskies are generally unpeated so lack the intense smoky notes of some of the Islay whiskies, for example.
Tasting 1977, 1985 and 1998 malts from cask, drawing up the spirit using a type of giant metal straw, gave an interesting insight into stylistic variation. The youngest, having been matured in ex-oloroso sherry butts, was a mahogany-brown in colour and notes of molasses and Coca-Cola while the oldest had a gorgeous perfume and depth.
Personal highlights of a tasting of the range were the Select Reserve (B), a lifted malt bursting full of orange marmalade, freshly baked brioche, marzipan, pears, lemon zest and steamed pudding. Absolutely yummy.
The Glenrothes 1991 (B) was my favourite vintage, showing toffee, caramel, prunes and a hint of cough syrup. It was mellow in the mouth but still had an edge of refreshing bitter orange acidity, and the wood was well-integrated - a bit like standing near a freshly polished mahogany piano.
The 1985 (B) had a savoury edge and an amazing nose - packed with opulent notes of blossom, baking apples, cloves, with a savoury and herbal edge and a very long length. I found the newer bottlings, such as Robur Reserve 25 year old (B), exclusive to Duty Free, and Alba Reserve (B), matured in ex-Bourbon casks and with a coconut, vanilla and aromatic edge, less interesting.
We ended on a 1966 (B) - a real treat. Treacle, dried fruit, oak, candied walnuts, roast chestnuts, incense - the list of its qualities was seemingly endless and it would make an ideal fireside whisky.
Delicately finished in untouched American and European oak casks, Glenfiddich today honours the distillery's long history of wood mastery with the release of the 14 year old Glenfiddich Rich Oak Single Malt Scotch Whisky.
The use of untouched European oak casks is a first for the single malt whisky industry, and the Glenfiddich Rich Oak is the latest in a long line of groundbreaking whiskies from the world's most awarded distillery, and First Drinks.
The Glenfiddich Rich Oak is testament to the pioneering spirit of the distillery's founder William Grant, and the skill and precision required by Glenfiddich's sixth Malt Master, Brian Kinsman, who has been instrumental throughout the final stages of a nurturing process that has given rise to a whisky of exceptional quality and flavour.
To celebrate the whisky's unique association with virgin European wood, Glenfiddich is planning to plant a Glenfiddich Oak Forest, to provide an ever-lasting legacy to the launch of Glenfiddich Rich Oak.
The current Chairman and fifth generation descendent of the distillery's founder, Peter Gordon, will plant the first sapling in March 2010, ahead of a grand opening in November.
Whisky company Glenmorangie has found a new home for its headquarters in the centre of Edinburgh.
The company has announced it is to move to The Cube building in the east end of the city centre.
The move, from its current offices in Broxburn, West Lothian, is expected to be completed by September 2010.
Officials said the new location was chosen due to its "excellent transport links and amenities" and contemporary design.
Work is also underway at the Glenmorangie Company's new bottling facility at the Alba Campus in Livingston.
The purpose-built, bottling facility will allow for an increase in production of Glenmorangie and Ardbeg to meet future demand for premium single malt whisky in growing markets such as Asia, Europe and the USA.
Paul Neep, the Glenmorangie Company chief executive, said: "Moving our headquarters into Edinburgh's city centre, Scotland's cosmopolitan capital city, is another exciting step in the Glenmorangie Company's ongoing development."
The Cube was designed by Allan Murray Architects, constructed by Sir Robert McAlpine and is owned by German Real Estate company, IVG.
Portsoy distillery hoping to offer visitors an even warmer welcome
Proposal to convert original Glenglassaugh offices into hospitality suite
A new visitor centre is on the cards for a north-east distillery which has been brought back into production after being mothballed for 22 years.
Glenglassaugh Distillery, near Portsoy, has tabled plans to convert office space into a visitor centre, exhibition area and shop.
The proposed development is the latest venture at the plant, which was reopened in 2008.
Managing director Stuart Nickerson said: “We have had a number of requests from people who want to look round the distillery.
“Last year we showed between 300 and 400 people round, but we don’t have proper hospitality facilities.
“Our visitor centre will not be large, but it will cope with the demand.”
The plan is to convert the distillery’s original offices for the development.
“We will use three areas for an exhibition, whisky tasting and a shop,” said Mr Nickerson. “The offices are fundamentally in good enough condition and ideal for this purpose.”
The planning application has been lodged with Aberdeenshire Council and Mr Nickerson hopes the centre will be ready for summer.
He said it would bring benefits to the distillery and could also act as a draw to the general area for tourists.
“Visitors might want to go to Portsoy or Cullen after they have been to the distillery for meals or shopping,” he said.
Glenglassaugh, which was built in 1875, was mothballed in 1986 when distilling companies reviewed the economics of small distilleries.
It was bought by European investment house Scaent in a £5million deal and was officially reopened by First Minister Alex Salmond.
Scaent executives said the company had been keen to purchase a distillery with a sound heritage.
As part of the purchase deal, Scaent acquired existing stocks of whisky which have been released in limited editions.
Mr Nickerson said that, since production resumed, the Glenglassaugh brand had been introduced to 15 countries worldwide.
Producers fear malting barley returns will not be worth effort
Claim that Many farmers set to turn backs on crop because of price woes
A substantial number of arable growers appear unlikely to sow malting barley this year because of the poor prices they are being offered for their grain.
Charlie Birnie, the commercial director of farmers’ co-operative GrainCo, yesterday said growers did not see any profits in a crop that is the main ingredient in whisky and beer production.
He said: “At this moment in time there are a number of farmers who are intending not to sow unless they see a contract from the maltsters with a good price on it. This is more than a handful of growers. It is quite a substantial number. It may well be what is going to be needed to reduce the tonnage of grain as there has been a huge carryover of malting barley.”
The price woes stem from farmers last year ignoring market signals about the state of the economy and likely poor demand from maltsters, distillers and brewers.
Instead of growing less barley, they planted more with the result the market was deluged with grain because of a near record harvest across Europe.
Malt production this year is again expected to be lower than normal. Bob King, the commercial director at the Crisp Malting Group, expects malting barley demand to be down 1-1.5million tonnes across the EU. And he warned that with maltings expected to only be operating at 80-85% capacity in the year ahead this would have considerable implications on the market, with a potential surplus of up to 400,000 tonnes if the UK manages to produce its normal 2million-tonne harvest this summer.
Mr King was not surprised to hear growers questioning the viability of the malting barley, adding that with fertiliser prices increasing the economics of growing it did not add up, particularly in Scotland.
Both he and Mr Birnie also said the weather could have a substantial impact on spring sowings as the rain, snow and frost of recent months had meant little field work had been done since the autumn. This is likely to mean land being left fallow because of a huge backlog of work and the possibility of insufficient being left to both plough and drill.
Mr King said any drop in production would normally support prices, but he added: “The hangover of 2009 crop malting barley and lack of signs of increased demand from the end market give no relief to the continued bearish tone to the market.
“There is very little buying interest from maltsters for crop 2010 barley, what purchases that are made are predominantly for delivery January 2011 onwards, with malt production in late 2010 being made using existing stocks of crop 2009 barley.”
Going forward Mr King said the expectation for 2011 was for some market stability, although he doubted any significant increase in malt demand. He added: “For growers, particularly in the UK, the priority for harvest 2011 will be to produce as much wheat and oilseeds as possible as they are both potentially the most profitable crops they can grow.”
That, Mr King believes, will reduce the available area for spring barley, which could potentially bring supplies back in line with demand.
The outlook remained bearish, but he said: “All forecasts for the next 18 months are predicated on the old adage that farmers will, on a warm, sunny day get on their tractor and plant a crop rather than see a bare field. Perhaps this spring some will not.”
A Stornoway-born Glasgow publican is preparing to make whisky history by bringing home a cask of the first spirit to be distilled legally on the Isle of Lewis in more than 160 years.
Mike Donald, manager of Glasgow’s Sub Club and head of marketing for music bar MacSorleys, is setting off tomorrow on a 600-mile round trip to secure the only cask to leave Lewis free from the threat of the dreaded excise man since killjoy prohibitionists demolished the island’s sole distillery in 1844.
The “new make” spirit is only two years old, and will not officially become whisky for another 12 months, but a handpicked group of drinkers will be given a once-in-a-lifetime chance to taste the new dram when Mr Donald returns to the city on Thursday.
Made by the purpose-built Abhainn Dearg distillery in Uig, the Spirit of Lewis whisky, as it will be known, is described as “intensely floral” and “extremely drinkable” in its underage spirit form.
Drinkers should be warned, though, that at 65% abv, the new make spirit packs a punch that will take the breath away from even the hardiest of Scottish tipplers.
Mr Donald will be joined on his quest by colleagues Mike Grieve and Paul Crawford, the owners of MacSorley’s bar, and photographer Brian Sweeney, who will document the three-day journey.
The bar’s island-born marketing manager said it was fitting Abhainn Dearg should make its debut at MacSorley’s, a Glasgow bar with more than 100 years of heritage as one of the city’s best-loved Highland haunts.
“I’ve been doing a lot of digging about the history here,” said Mr Donald, “and the thing that kept coming up was that it was a real Highland bar, a home away from home for Highlanders.”
The owners of Abhainn Dearg – meaning “red river” in Gaelic – have agreed to release a 40-litre cask to MacSorley’s, which took its name from the publican who opened it in 1899.
Special whisky will get the conservation cash flowing
A SPECIAL limited-edition whisky which will help raise funds to conserve one of Scotland’s most important salmon rivers has arrived in Deeside.
The first 100 cases of the Dee Dram, a partnership between the River Dee Trust and The Dalmore, part of the Whyte and Mackay group, were unveiled at Aboyne this week.
Money from sales of the whisky will be donated to the Dee Trust towards conservation work on the river.
The Dee Dram got a positive response when it was unveiled at the opening of the river earlier this month with Billy Connolly.
Among the work that the money will contribute towards is a £150,000 fish pass to be installed at the Culter Dam near Culter in the summer. The pass will help salmon and sea trout access more than 60 miles of river that has been closed to them for more than 100 years.
“It will allow us to introduce migratory fish into the territory and produce a lot more fish for the river,” said fisheries development officer Ken Reid.
Other important projects include planting native trees on the riverbanks and improving the habitat along tributaries to the River Dee.
A limited supply of 3,600 bottles will be produced of the Dee Dram and sold online and from George Strachan’s shops at Aboyne, Braemar and Ballater.
For every £32 bottle sold, £30 will go to the trust, which includes match-funding from Europe. “We have taken orders for 100 cases in two weeks after the public opening,” said Mr Reid.
“What we are trying to do is bring the whole community together. There is more and more local production getting out to the community.”
The 12-year-old malt whisky has been half aged in Oloroso sherry wood and half in American white oak casks.
To order a bottle go to www.deedram.com or phone George Strachan at Aboyne on 013398 86121.
Visitscotland chief points to varied attractions on offer to visitors
New group will highlight vital role of tourism trade
The importance of the tourist industry to Moray will be in focus at the launch of the new Moray Tourism Development group.
Development and promotion of the sector will be among the main issues explored at the event at Glenfiddich Distillery.
VisitScotland chairman Peter Lederer, with other representatives from the national group and local industry members, will be in attendance.
Mr Lederer said: “The new group will encourage people to think about the great range of tourism opportunities in the area.
“Moray offers visitors many experiences, from whisky tasting to wildlife watching, and it is important that we work together to identify opportunities for collaboration and growth.”
The launch takes place next Wednesday and will include presentations and meetings involving VisitScotland representatives, local businesses, communities and other organisations.
Moray Tourism Development group chairman Andrew Martin will be officially introduced at the event.
He said: “I am passionate about what the Moray and Speyside area, and Scotland generally, has to offer.
“This event will provide a fantastic opportunity to bring together key players in the region.
“I am confident we can generate a sense of pride and belief which will lead to success for Moray.”
Tourism is worth £106million annually to the local economy and helps sustain more than 3,700 jobs.
Tourism bosses hope the figure can grow to £130million by 2012.
Moray tourism businesses have responded enthusiastically to the Glenfiddich event, and all places are filled.
Police have appealed to the public to report any suspicious sales of whisky after a raid in southern Scotland.
Thieves made off with Grant's whisky worth about £250,000 from the Currie Group site near Dumfries last week.
The two trailers were spotted being towed north towards Moffat but were later found empty in Wigan and Widnes.
Det Insp Graham Kerr said anyone being offered Grant's whisky or any other brand for sale in the area should contact police immediately.
"They will be on the market somewhere, whether it is further down south in England where the lorries were disposed of or elsewhere," he said.
"If anybody is offered any Grant's whisky or any other whisky that they think is suspicious then we would be glad if they came and contacted us and let us know."
Dumfries and Galloway Constabulary has been studying CCTV footage at the site of the theft and also where the trailers were recovered.
Det Insp Kerr said he remained "hopeful" that police could capture the people who carried out the raid.
North-east college offers course to locals and overseas enthusiasts
SCOTLAND’S national tipple is under scrutiny at a two-day course at Elgin.
A whisky course at Moray College has attracted both local and overseas students keen to discover the secrets of the “craitur”.
It has been organised by the college, retailers and whisky specialists Gordon and MacPhail, Elgin.
The course, which began yesterday and ends today, looks at all aspects, from the history of the drink to production and marketing.
Course students also have an opportunity to study nosing and tasting techniques.
Among the students are overseas visitors Craig McCormack and his uncle Alex McCormack from South Africa and Leah McDonnell and Bill Sommerville from Ontario, Canada.
They joined staff from Gordon and MacPhail and customers of the firm.
Moray College principal Mike Devenney said: “I am delighted we are in partnership with Gordon and MacPhail to offer this fascinating and unique course.”
The firm’s joint managing director David Urquhart said: “The international mix of participants in this course shows the appeal of whisky around the world.”
The course is available on an open learning course and takes the form of 20 hours of study using a CD-Rom format.
A distillery in Scotland has produced a whisky to commemorate the volunteers who dug out Cairngorm earlier in the winter. It's called The Big D.
In January there was so much snow at Cairngorm that the resort was forced to close. No sooner had the access road been cleared than it was snowed under again. The same was true up the mountain with lifts buried under the snow.
We reported on the problem here and the huge efforts made, but even the diggers and heavy machinery couldn't get things open.
The solution was to ask for an army of volunteers to turn out to dig the resort out so it could open for skiing. Hundreds arrived.
In commemoration of their efforts the local Tomatin whisky Distillery has produced a finest blend Scotsh whisky and says it will present it to those involved in the dig out.
"It was a team effort on a huge scale involving paid employees as well as volunteers and contractors and it reminded me of the sense of community which is very much part of Tomatin Distillery's heritage - one worth acknowledging and celebrating" said the managing director of Tomatin, Tom McCulloch.
"This generous and unexpected gesture from Tomatin is hugely appreciated by all of us who work at CairnGorm Mountain" said Ian Whitaker, Chief Executive at CairnGorm Mountain Ltd.
However on some local ski chat forums people complain that they haven't been given a bottle yet for all their hard work and others say that it is just a blatant publicity stunt.
The good snow is continuing and drawing in record crowds to Cairngorm particularly this half term week.
'We are already fully booked for much of the week with 55 instructors working I am sure the rest of the week will also be full soon as the phone is red hot, and we are struggling to keep up with enquiries," says the director of the local ski school, Mike Shepherd.
"It just seems to carry on with a bit of fresh snow each night. We've had some misty days however the snow is good and the long term forecast seems to suggest it will stay cold with more snow on the way. Yippee!"
It is likely there will be queues for services like the ticket office, ski hire and ski school.
The resort is offering the following advise for anyone travelling to Cairngorm.
"Please check electronic signs on the ski road for car park status updates. A public bus service runs from Aviemore Station on a regular basis we would encourage the public to use this service if car parks are full. Car sharing is also highly recommended so we can maximize car park space."
Morrison Bowmore Distillers has achieved a 12% hike in sales of its flagship Islay single malt, despite the global economic downturn.
Japanese parent company Suntory has revealed to The Herald that almost two million bottles were sold in 2009.
This jump was achieved against the backdrop of what Suntory estimates was a flat market for the single malt category last year and amid tougher times for distillers attempting to sell to a recession-struck US market.
Toshihiko Kumakura, executive general manager of Suntory’s international liquor division, told The Herald during an interview in Tokyo that 164,000 cases of Bowmore single malt were sold last year.
He said this was up from the 146,000 cases sold in 2008 and hoped sales would hit 200,000 cases a year in the “near future”. Each care contains 12 bottles.
Kumakura also pointed out the fact that this Islay malt was selling just 21,000 cases in 1990.
Suntory acquired a stake in Morrison Bowmore in 1989. It took 100% ownership in 1994.
Kumakura hailed Suntory’s successful efforts to make Morrison Bowmore a profitable business by reducing its reliance on the
volatile bulk whisky market and focusing on building the brands. Suntory’s own figures put its Japanese single malt Yamazaki in number nine position in 2008, with this whisky the only non-Scotch brand in the top 10.
The Bowmore single malt achieved a 7% rise in exports to Japan last year, to 12,000 cases.
Kumakura said a boost in sales of Bowmore in the US in January was achieved despite tough times with US distributors de-stocking amid the global downturn.
Morrison Bowmore’s portfolio includes Auchentoshan, which Suntory describes as the biggest-selling lowland single malt, the Glen Garioch single malt from Oldmeldrum in Aberdeenshire, and McClellands.
Explaining the sharp rise in Bowmore’s sales since 1990, and the profitability which had been established, Kumakura said: “We invested in the brands.”
He said Morrison Bowmore previously did much more bulk, as opposed to bottled, trade: “Bulk business is not stable business.”
Suntory also achieved a rise in sales of its Yamazaki Japanese
single malt whisky last year.
The bulk of Yamazaki sales continue to be in Japan but Suntory aims to boost export volumes.
Keita Minari, global brand manager for Yamazaki, revealed plans to increase exports of this single malt to Europe from 11,392 cases last year to 35,000 cases by 2012 and 60,000 cases by 2015.
Asked if he saw Bowmore and Yamazaki as complementary to each other, or in competition, in export markets, Minari replied: “Japanese whisky is very different from Scotch whisky, especially the Islay whiskies, so I don’t think we compete with each other.”
Referring to Suntory’s move into Scotch whisky with the start of distillation in the 1920s at Yamazaki, located between the Japanese cities of Kyoto and Osaka, Kumakura said: “We learned from Scotland how to make whisky 80 years ago but now Japanese whisky is considered very unique, I think because of the climate in Japan.”
More than £100,000 worth of whisky has been stolen from a Scottish transport depot.
Police are investigating the theft of two trailer loads of Grant's blended Scotch whisky, from yard in Dumfries on Wednesday, February 10.
CCTV footage indicates that two trailers were removed from the Currie Group Yard at Heathhall at around midnight.
The tractor units; one a white Scania and the other a blue Daf were later seen towing two Currie trailers north on the A701 towards Moffat.
Detective inspector, Graham Kerr, senior investigating officer in the case said: We are seeking the help of the public in trying to track the movements of these two tractor units, either prior to the theft without the trailers, or after the theft with the trailers attached.
"It seems that a good deal of planning went into this theft and anyone who may have seen anything suspicious in or around the yard in the days prior to the theft are asked to contact us. No piece of information should be considered too small in a crime like this, it may well be that it fits into the jigsaw that we are trying to piece together”
Contact 0845 600 5701 or Crimestoppers on 0800 555 111.
Whisky firms claim alcohol price controls would hit sales
Industry fears law change could cost £600m in exports and lead to job losses
The whisky industry insisted yesterday that it would lose out if minimum prices were applied to alcohol.
A Holyrood committee heard claims that the Scottish Government plan could wipe up to £600million from annual exports and lead to job losses.
Some MSPs argue that only a tiny proportion of the industry’s sales will be affected by the proposed Alcohol Bill, given the “premium” cost of whisky.
But Scotch Whisky Association chief executive Gavin Hewitt told the finance committee other countries would use the legislation to create trade barriers to protect their domestic brands.
He was concerned that “critical markets” such as Korea would argue for “health-based” restrictions on whisky imports.
Mr Hewitt offered support for attempts to tackle alcohol abuse, but he added: “I think it is important to recognise that we understand the overseas market and the effect of the overseas market.
“We’ve been working in that area for a very long time and I just wish that MSPs and government ministers would take some of our concerns about the effect of minimum pricing.”
Details of the proposed minimum price have not been decided by ministers, but a guideline of 40p per unit has been used as an illustration.
The UK accounts for 8% of world whisky sales, of which 20% is sold in Scotland. Of that, MSPs were told, 30% falls under the 40p guideline.
The SWA conceded that, overall, “value” sales were small but said some businesses relied on the market.
Mr Hewitt also argued that minimum pricing might be illegal under European Union trade rules – a claim the government rejects.
In a written submission to the committee, Mr Hewitt added: “The minimum pricing proposal will have significant financial implications for the Scotch whisky industry and the wider economy which relies on the sector.
“This impact will be exacerbated by the continuing economic uncertainty.”
The committee also heard from Scottish Grocers’ Federation chief executive John Drummond.
He said the pricing plan would stop supermarkets running “loss-leader” promotions on alcohol.
But small retailers would be forced to spend time and money altering their pricing structure.
He also argued that some shoppers in the south could cross over the border to England, further penalising small traders.
The Isle of Lewis' first whisky distillery in 170 years is aiming to double its production and to increase the quantity of island grown barley that it uses over the coming year.
Abhainn Dearg, or Red River Distillery, which will bottle its first single malt next year, is working with Highlands and Islands Enterprise (HIE) to identify its goals and create a growth plan. HIE shares the business' aspirations to build on the world wide interest their unique island produced dram is already creating.
Local businessman Marko Tayburn fulfilled a dream when he re-developed a former salmon hatchery at Uig to create the distillery. Tastings of the new spirit at Abhainn Dearg have already received critical acclaim. The single malt, which takes a minimum of three years to mature, will be available for the Royal National Mod's return to the islands in 2011.
"The Western Isles is a very resourceful area, with many different products being made using high quality methods. I had felt for a long time that there was an opportunity to make our own whisky and to do it in a traditional way, from field to bottle," said Marko.
He added: "Last year about 10% of our grain was grown on Lewis. We have had significant interest from local crofters and I hope that figure will grow this year. I also plan to double our production levels."
Abhainn Dearg is a one of 350 growing businesses and social enterprises from across the region which HIE has been building an on-going client relationship with over the past two years. The aim is to create development plans which will have positive outcomes for businesses and their communities. The closer working relationship and shared goals means that HIE support can flow from the needs of the business.
Marko commented: "HIE has helped me throughout the process. In the early days I went to Bruichladdich to look at the distilling process. HIE has also used their network of contacts to put me in touch with high level whisky business experts who gave me advice and boosted my confidence. And just this month I have been working with Scottish Development International to look at global markets."
HIE's Margaret MacLeod says that the work with Abhainn Dearg is representative of what HIE is about.
"Marko has a true entrepreneurial spirit and his re-introduction of a distillery to the islands is an exciting project in many ways. There will be more benefits to local communities in terms of employment and already the distillery has increased visitor numbers to the islands. As the business aspires to achieve 'field to bottle' malt whisky Abhainn Dearg has put Uig, and the Outer Hebrides on the international whisky map."
Article Courtesy of Highlands and Islands Enterprise
Five crates of Scotch whisky and brandy belonging to the polar explorer Ernest Shackleton have been recovered after more than 100 years in the ice.
They were buried beneath Shackleton's Antarctic hut, built in 1908 for a failed expedition to the South Pole.
Some of the crates have cracked and ice has formed inside, which means experts will face a delicate task in trying to extract the contents.
The ice-bound crates were first discovered three years ago.
The master blender at whisky company Whyte and Mackay said the find was a "gift from the heavens" for whisky lovers.
Richard Paterson, whose firm supplied the Mackinlay's whisky for Shackleton, said: "If the contents can be confirmed, safely extracted and analysed, the original blend may be able to be replicated.
"Given the original recipe no longer exists this may open a door into history."
The alcohol was removed from the ice by the New Zealand Antarctic Heritage Trust, which had initially believed there to be just two crates.
Al Fastier from the trust said: "To our amazement we found five crates, three labelled as containing whisky and two labelled as containing brandy.
"The unexpected find of the brandy crates, one labelled Chas Mackinlay & Co and the other labelled The Hunter Valley Distillery Limited, Allandale, are a real bonus."
Mr Fastier said the trust was confident the crates contained intact alcohol, given that liquid could be heard when the crates were moved.
The smell of whisky in the surrounding ice also indicated full bottles of spirits were inside, albeit that one or more might have broken.
Shackleton's expedition ran short of supplies on their long trek to the South Pole from Cape Royds in 1907-1909 and they eventually fell about 100 miles (160 kilometres) short of their goal.
Shackleton's expedition sailed from Cape Royds hurriedly in 1909 as winter ice began forming in the sea, forcing them to leave some equipment and supplies, including the whisky, behind. However, no lives were lost.
The pole was first reached in 1911 by Norwegian explorer Roald Amundsen.
Speymalt Whisky Distributors, which trades as Gordon & MacPhail, last week received its latest shipment of barley for its Benromach Organic product.
Millions upon millions of tiny golden grains of local organically-grown barley arrived at Benromach Distillery in Forres to boost production of the fast-growing whisky brand’s innovative organic malt whisky.
Since 2006, Speyside’s smallest distillery has been using this barley to produce Benromach Organic, which was the first bottled single malt to be fully certified by the Soil Association.
The award-winning malt, which has been described in whisky circles as “an absolute treat” and proved popular with drinks enthusiasts worldwide, was created last year.
Benromach Distillery manager Keith Cruickshank said: “It’s a pleasure to be taking delivery of 30 tonnes of organic barley grown just a few miles from where I stand.”
Cruickshank added: “It will be several years before the spirit produced from this particular batch will be bottled and presented as Benromach Organic, but in the meantime we hope fans of our whisky continue to enjoy the stock we have already laid down and continue to bottle every year.”
In December, the company revealed that one of the biggest drivers behind its announced 13% sales increase was Benromach Traditional, as the company attempted to innovate its way out of the slump.
Speymalt’s strategy demonstrates how a small distiller can manoeuvre its way through a global downturn.
Michael Urquhart, a director at Speymalt, said: “We look to be flexible and innovative.
“We were the first to introduce a fully certified organic whisky in the world, for example.”
He also said sales were supported by Benromach Peat Smoke and Benromach Origins, an “innovative series of special bottlings, crafted to highlight how small changes in the art of whisky-making can make a difference to the final character of the malt.”
Five crates of Scotch whisky and brandy belonging to the polar explorer Ernest Shackleton have been recovered after more than 100 years in the ice.
They were buried beneath Shackleton's Antarctic hut, built in 1908 for a failed expedition to the South Pole.
Some of the crates have cracked and ice has formed inside, which means experts will face a delicate task in trying to extract the contents.
The ice-bound crates were first discovered three years ago.
The master blender at whisky company Whyte and Mackay said the find was a "gift from the heavens" for whisky lovers.
Richard Paterson, whose firm supplied the Mackinlay's whisky for Shackleton, said: "If the contents can be confirmed, safely extracted and analysed, the original blend may be able to be replicated.
"Given the original recipe no longer exists this may open a door into history."
The alcohol was removed from the ice by the New Zealand Antarctic Heritage Trust, which had initially believed there to be just two crates.
Al Fastier from the trust said: "To our amazement we found five crates, three labelled as containing whisky and two labelled as containing brandy.
"The unexpected find of the brandy crates, one labelled Chas Mackinlay & Co and the other labelled The Hunter Valley Distillery Limited, Allandale, are a real bonus."
Mr Fastier said the trust was confident the crates contained intact alcohol, given that liquid could be heard when the crates were moved.
The smell of whisky in the surrounding ice also indicated full bottles of spirits were inside, albeit that one or more might have broken.
Shackleton's expedition ran short of supplies on their long trek to the South Pole from Cape Royds in 1907-1909 and they eventually fell about 100 miles (160 kilometres) short of their goal.
Shackleton's expedition sailed from Cape Royds hurriedly in 1909 as winter ice began forming in the sea, forcing them to leave some equipment and supplies, including the whisky, behind. However, no lives were lost.
The pole was first reached in 1911 by Norwegian explorer Roald Amundsen.
Wine and spirit merchant Berry Bros and Rudd (BB&R) said yesterday it had agreed to sell its Cutty Sark blended whisky brand to Edrington Group.
The deal also sees BB&R acquiring The Glenrothes Speyside single malt brand from Edrington.
Meanwhile, the Glasgow-based maker of The Famous Grouse and The Macallan, has signed long-term supply agreements with BB&R and will retain ownership of Glenrothes Distillery at Rothes.
The value of the transaction, due to be concluded by April, was not disclosed.
An Edrington spokesman said the deal could see a small number of BB&R workers transferring to the new Cutty Sark owner, while job cuts – if any – would be kept to a minimum.
He added: “Employment opportunities are the subject of ongoing discussions.” Edrington will take over all distribution contracts in force for Cutty Sark at the time of completion.
Sales-and-distribution joint-venture Maxxium will continue to distribute The Glenrothes in key international markets.
Maxxium is also expected to provide a distribution option for other brands within BB&R’s “super-premium” spirit portfolio.
London-based BB&R, said its sale of Cutty Sark and acquisition of The Glenrothes – “one of the world’s fastest growing single malts” – were in line with a long-term vision. Managing director Hugh Sturges said: “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 brands and sectors where we can compete most effectively and develop market positions that will drive real value long-term.”
Edrington chief executive Ian Curle said the deal would bolster his group’s position in the whisky industry via an unrivalled and well-established portfolio of leading blended and single malt brands.
He added: “It improves our distribution in key territories and strengthens our position as an independent premium brand company.”
Edrington has supplied blended whisky for Cutty Sark for more than 70 years and is currently responsible for all aspects of producing the brand.
Cheap alcohol ‘damaging’ drinks industry, say distillers
Whisky producer comes out in favour of Scottish government’s minimum pricing plan
Cut-price promotions on alcohol are damaging the drinks industry, says the owner of Scotland’s smallest independent whisky distillery.
Edradour distillery, in Perthshire, is the latest manufacturer to back a controversial Scottish Government plan for minimum pricing.
Last week, Tennent’s announced that the plan could be “part of the solution” to the country’s £3.56billion alcohol problem.
Brewer Harviestoun and the Society of Independent Brewers Scotland, which represents 30 independent breweries, are also in favour of the plan.
Edradour owner Andrew Symington said: “We do not engage in irresponsible promotions and believe the industry is damaging itself when it does.
“On occasions, you can buy bottles of alcohol in supermarkets for less than bottled water, and in some cases alcohol is sold for less than the actual cost of duty and VAT.
“It does not make any sense or do the industry any good at all. We hope that the Scottish Parliament passes sensible legislation on this soon.”
Harviestoun Brewery owners Sandy Orr and Donald MacDonald said most medical opinion was overwhelmingly in favour of minimum pricing for alcohol.
Douglas Ross, of the Society of Independent Brewers Scotland, said: “Minimum pricing is potentially a way of protecting our pubs, their customers and, ultimately, the health of the nation.”
Drinks giant Diageo and brewer SABMiller are against minimum pricing, while the Scotch Whisky Association has claimed it may be illegal under EU law and may damage the whisky industry.
Health Secretary Nicola Sturgeon said there was a “growing coalition” in favour of minimum pricing, which included the four chief medical officers of the UK, the BMA, the police and the pub trade.
“Minimum pricing is not a magic bullet,” she added, “but it is a step in the right direction.”
Labour yesterday pointed to recent government-commissioned research which showed that supermarkets were in for a £90million windfall as a result of minimum pricing.
Health spokeswoman Jackie Baillie said: “We need to consider radical measures to reduce the level of problem drinking, but minimum unit pricing is not the answer.”
Tory spokeswoman Mary Scanlon said minimum pricing would hit responsible drinkers rather than those who had a problem.
Glenfiddich has released a new batch of its 30-year-old whisky and a limited number of bottles of 40-year-old.
The annual release of 30-year-old will bear an individual bottle number and batch number for the first time with the precise casks used to create the whisky identified.
The spirit used in the whisky has been matured in Bourbon and oloroso sherry casks and the whisky has updated packaging design for the 2010 bottling.
The 30-year-old is being released globally, rolling out from this month and retailing with a guide price of £225 per bottle.
It is bottled at 43% abv.
Just 600 bottles of 40-year-old are being released, the sixth edition of the malt.
Peter Gordon, chairman of brand owner William Grant, said: "It is a great honour to release such a distinguished whisky to enthusiasts around the world and add to our existing portfolio of rare and precious aged single malts."
Glenfiddich 40-year-old is bottled at 45.8% abv and has a guide price of £1,700 per bottle.
New evaporation system drives efficiency at leading whisky distillery
A new evaporation system based on Alfa Laval plate heat exchanger technology has helped one of Scotland’s largest independent malt whisky distilleries increase the concentration and quality of its Pot Ale.
Glenfarclas Distillery on Speyside was established in 1836 and is still owned and run by the Grant family who originally acquired the business in 1865. The distillery uses traditional processes and skills to produce its world-renowned single-malt whiskies, but it also invests heavily in the latest technology to maintain efficiency and quality. Consequently, while the still house glows with the reflected warmth of the traditional copper pot stills –the largest on Speyside - the Pot Ale area bristles with modern technology.
Pot Ale – or spent wash - is a by-product from the first distillation stage in malt whisky production. In the early days of distilling this valuable product was simply poured away. Once its value was appreciated, however, more effort was made to recover it and improve its quality. Concentrated into a syrup and rich in proteins, carbohydrates and yeast residues, it makes a highly-nutritious livestock feed; either on its own or mixed with Draff - spent malted barley grains - to produce what are known as Dark Grains. These days, Glenfarclas produces around 4 tonnes of Pot Ale syrup a day for sale to feed producers around the UK.
At Glenfarclas, Pot Ale is concentrated to around 45% solids using evaporation. Prior to the installation of the Alfa Laval system, Glenfarclas employed a conventional falling film, shell & tube evaporator for this duty.
As Shane Fraser, the distillery’s production manager explains, it was very inefficient and extremely difficult to maintain.
“The old evaporator gave us a lot of problems simply because it fouled so easily,” Shane said. “It was extremely difficult to clean and maintain because it was over 6 metres high and impossible to access. Towards the end, we were probably operating at 50% efficiency because the evaporator was fouling so badly.”
In the autumn of 2007, Shane contacted Alfa Laval to discuss the installation of a new Pot Ale evaporation system. The brief was for the equipment to offer high levels of thermal efficiency yet to be low fouling and easy to access for maintenance and cleaning. Alfa Laval’s plate heat exchanger technology suited this description and provided the added advantage of compact size and low weight which kept the space needed for the total installation to a minimum.
Since Alfa Laval is also a leading supplier of sanitary flow equipment, they were able to design a plant which incorporated all of the sanitary pumps, valves and ancillary controls in addition to the core heat transfer technology. The complete system was assembled and readied for installation in the Alfa Laval workshops before delivery to Glenfarclas in mid 2008.
At the heart of the system are two Alfa Flash evaporators, providing two effects; an M6 Plate Heat Exchanger which is used as a pre-heater and an AlfaCond condenser. The Alfa Flash’s high wall shear keeps viscosity low and the risk of fouling to a minimum, which, in turn, extends cleaning intervals, while the true counter-current flow of all three heat exchangers ensures optimal heat transfer efficiency between the media and enhances the efficiency of the CIP system.
As a first step in the concentration process, Pot Ale, at roughly 4%, enters the 2nd Effect evaporator and is part concentrated using vapour from the 1st Effect as the heat source. From the 2nd Effect, it then travels to an M6 Plate Heat Exchanger where it is further heated using heat recovered from the condensate from the 2nd Effect. Finally, it is pumped to the 1st Effect evaporator where it is concentrated to the desired thickness of 45%. The AlfaCond semi-welded plate condenser is used to condense the vapour from the 2nd Effect AlfaVap. Its cooling water channels induce high turbulence while the welded vapour channels feature a wide gap with extremely low pressure drop.
The Scotch Whisky industry has always been clever at recycling products and energy. As well as recovering and marketing Pot Ale and Dark Grains, distilleries have, traditionally, used steam or hot water recovered from firing the pot stills to power other processes. Glenfarclas is no different in this respect, except that with the new evaporator system, they have taken energy recovery to a higher level. The energy required for evaporation is recovered from the distillation process, but they now also collect exhaust flue gases from two of the principal pot stills to pre-heat boiler water.
The new Alfa Laval evaporator system started operating in August 2008. Initially, there were teething problems, with one of the evaporators losing efficiency due to fouling. However, according to Shane Fraser, this was where the decision to go with plate evaporators was vindicated. “We were able to open up the unit very easily and quickly clear the accumulated product . It was apparent we had over-concentrated the wash and so it was simply a question of adjusting the concentration to the optimum level. “
“With regular CIP, there has been no repetition. Apart from a scheduled summer close-down, the system has run without interruption, producing the quality and consistency of Pot Ale we want. In fact, when we inspected the heat transfer surfaces during the summer shut-down, they were clean as a whistle.”
Legal win for ‘Scotch Whisky’ in key Asian markets
Efforts by the whisky industry to ensure that only products made in Scotland can bear the name “Scotch Whisky” have paid off with legal victories in two key Asian markets.
Malaysia and Thailand, which together account for more than £40m of exports of the drink from Scotland, have granted applications for “Scotch Whisky” to be protected as a “geographical indication of origin” (GI).
The victories come as representatives of the Scotch Whisky Association, which was behind the cases, jet off to India this week to support an identical action there, and weeks before the association visits China to further an application for GI status which was made there in 2007.
Alan Park, legal adviser at the Scotch Whisky Association, said: “Scotch whisky has broken new ground in Malaysia and Thailand. Consumers will be better protected from imitations and Scotch whisky’s international reputation for excellence is being recognised.”
Scotch whisky is the first spirit drink from the European Union to receive such a high level of protection in Malaysia.
In China, seen as a key market due to its rising middle class, Scotch whisky is protected by domestic laws, which include a collective trademark granted in 2008. GI status would bolster this protection.
World Trade Organisation rules mean that countries must protect GIs.
Chivas whisky bonds’ roof repairs at Keith could take up to six years
The job is also likely to result in a bill of millions of pounds
The repair job to fix the snow-damaged roofs of 38 football pitch-sized whisky bonds could take up to six years, it emerged last night.
Roofs of the Chivas Regal brand’s Keith buildings, where French company Pernod Ricard is maturing 100million gallons of malt whisky, collapsed under the weight of snow earlier this month.
Last night, a source close to the company, who asked not to be named, estimated a six-month repair job for each roof.
He said each bond stored 100,000 casks which would have to be painstakingly lifted out one by one.
He added: “We can’t put people into the sheds for the safety aspect.
“They are going to have to crane people in from the top and they are going to have to be on a platform.
“They cannot go inside with forklifts and take them out six at a time because of the safety aspect of it.
“It is going to amount to millions for the repair job.
“Hiring helicopters and cranes and digging their way in with men and machines. It is going to cost a fortune.”
It is understood casks of high-value whisky destined for the Asian market will reach maturity in three warehouses next week.
The source said: “They have been a priority.
“They were worried that they would get lost, that would be a lot of money down the drain.”
A spokesman for Chivas Regal said last night the damage was still being assessed.
He said: “It will probably be quite a bit of work.”
Haiti earthquake miracle survivor lived on whisky and sweets
A British rescue worker has told how she crawled through the rubble of the Haitian earthquake to free a survivor who had been entombed for 11 days.
Carmen Michalska, 36, from Sheffield, squeezed down a tiny hole to get to Wismond Exantus Jean-Pierre, 24, who was trapped under a 20ft heap of tangled concrete slabs, wooden beams and corrugated iron.
When the 7.0-magnitude earthquake struck on Jan 12 he was working as a cashier in a grocery shop called Tapolin under the two-storey Napoli Inn hotel on Port au-Prince's Rue de Centre. He survived by drinking whisky, beer and Coca-Cola, and nibbling on sweets.
As she emerged from the wreckage moments after the rescue on Saturday, Scottish-born Miss Michalska told The Daily Telegraph: "To save somebody's life was amazing.
"When we got here we started pulling away the rubble with our hands and tools we found in the street. People were saying 'There's someone alive down there' and we were saying 'Are you sure? Are you sure?'
"We got communication with him and then, when the heavy equipment turned up, they made a gap but it wasn't very wide. The guys were too big to get in so I said 'I'll go' because I'm only 5ft 5ins."
Rescue co-ordinators sent her and a French woman colleague into the tunnel they had dug with chainsaws and drills.
"It was a tight squeeze and rather smelly and claustrophobic with concrete overhead," said Miss Michalska. "When we got down to the bottom I could see his head behind a piece of wood. He smiled and was so happy to see us.
"I think he had climbed up some shelves to get to where he was and he was covered in hair dye.
"He held our light for us while we sawed the wood in front of him away. I couldn't talk to him because I don't speak French but he said 'Merci'." While he was trapped Mr Jean-Pierre heard other people knocking from below him in the rubble.
"He said there were four guys and a girl in there and we're going to keep looking for them," said Miss Michalska. However, rescue workers later said they had no indication that anyone was left alive inside.
Miss Michalska, who works in security, was attached to the Hellenic Rescue Team from Greece, who were first on the scene. They fought their way through gangs of machete-wielding looters just to get there after hearing reports of a survivor.
"There were guys with knives. It was horrendous. We had to run from across the street," she said.
Her Greek colleague Apostolos Dedas said: "We nearly died on the way here. We were attacked by the locals. They were looting and police were shooting." During the two-and-a-half hours it took to extract Mr Jean-Pierre looting continued nearby.
Close to tears, the rescued man's brother Enso Jean-Pierre, 23, who lost six relatives in the earthquake, said: "I had a dream that my brother called to me and told me he was alive. He told me to come get him and I have been coming every day."
Later, lying on a camp bed in a tent at a French field hospital, his arm attached to an IV drip, Mr Jean-Pierre looked healthy and said he felt "good".
He said: "I was hungry but every night I thought about the revelation that I would survive. I would eat anything I found. I didn't know when it was day and when it was night. I prayed.
"It's a big miracle for me. When I leave the hospital I will give my heart to the Lord because he saved my life."
He was knocked out by the earthquake and woke up to find himself under the rubble. He had a mobile phone in his hand but the battery had run out so he could not call for help.
Nearby he found a large bottle of Dewar's White Label whisky which he drank when he was in pain. He also consumed large quantities of Coca-Cola, and ate sweets and crisps. Every time he thought he would pass out he sniffed soap to stay awake.
Gilles Gueney, a French paramedic, said: "He has no fractures, just some cuts on his arms. He is tired and a bit dehydrated."
Edderton distillery a ‘dram’ fine wedding location
THE home of Balblair malt whisky at Edderton, near Tain, has hosted its first wedding.
Lynne Keating and Gregor Black, both police officers from East Lothian, thought the picturesque Easter Ross distillery would be a “dram” fine place to tie the knot after friends who own the nearby Carnegig Lodge Hotel recommended it.
The couple visited, met distillery manager John MacDonald and were so impressed by the beautiful location that they booked it for the big day.
After arriving fashionably late in a Rolls-Royce, the bride was piped in by renowned local piper Willie Fraser before minister Susan Brown, from Dornoch – who married Madonna and Guy Richie in 2000 – made them man and wife.
Accompanied by 20 friends and family, the ceremony took place in the barns of the distillery, which were decked in tartan drapes, flowers and candles.
Mr MacDonald said: “This is the first wedding to take place at the Balblair distillery, which is remarkable considering what a lovely setting it is.
“When Lynne and Gregor approached us, we were delighted to let them have their special day here and to join in a celebratory dram to congratulate them.”
For further details on Balblair, the second oldest working distillery in Scotland, call 01862 821273, or see www.inverhouse.com
200 events at Speyside festival featuring three-day masterclass
AN ALCOHOL-INSPIRED musical and a three-day malt school will be among the highlights at this year’s Spirit of Speyside Whisky Festival.
The programme for the 11th annual whisky event, which will run from Wednesday, April 28, to Tuesday, May 4, was announced last week.
More than 200 events will take place around Speyside, including the prestigious annual whisky awards, professional and student chef competitions, and tours and tastes from distilleries which are not normally open to the public.
This year will also feature the second annual Malt Whisky School, a three-day masterclass for a select number of whisky enthusiasts.
Highland theatre company Right Lines Productions will also stage its world premiere of musical Whisky Kisses during the five-day event.
The show, which will be held at the Glenfiddich Distillery, tells the story of two international whisky collectors who battle it out for the last bottle of a 100-year-old malt whisky, called The Glenigma.
Other activities will include ceilidhs, music events and concerts.
Tickets for the festival’s events went on sale on Friday night and many of the events have sold out already.
A festival spokeswoman said: “The programme of events went live at 8pm on Friday and some popular events sold out within one and a half hours.
“A record number of tickets were sold this year in the first few hours, with almost 500 tickets in just three hours and just under 1,000 tickets in one day.
“As expected the most popular were the unique tours and tastings at distilleries not normally open to visitors.
“The launch attracted interest of many international visitors from around the world and judging by the online bookings made so far we will be seeing many visitors this year from Sweden, Norway, Switzerland, Denmark, Germany, Holland, US, India and Japan, emphasising the international character of this festival.”
The festival was established in 1999 to celebrate Scotland’s malt whisky country and to help promote tourism to Moray.
For more information and to book tickets for any of the events, visit www.spiritofspeyside.com
Two family-owned Scottish treasures, who put ingredients, passion and taste at the heart of what they do, picturesque Glengoyne Distillery and the fabled Monachyle Mhor hotel, are offering two exceptional culinary travel breaks, perfect for the ultimate food and whisky lover.
The packages, designed to embody Glengoyne’s ‘Real Taste of Malt, Real Taste of Food’ credentials, are available as a one night break from £280 per couple or a two night Master Class packed with fine food and rare whisky from £684 per couple.
The Mhor Food and Whisky Master Classes have been designed with the food-loving whisky fan in mind. Taking food and whisky pairing to the next level, this exclusive two-night break includes not only the finest food the area has to offer but a taste of Glengoyne’s oldest, rarest and most valuable whisky – The Glengoyne 40 Years Old, worth over £200 per dram!
Hosted by renowned chef, Tom Lewis, and Glengoyne Brand Heritage Manager, Stuart Hendry, these special events encompass the finest seasonal ingredients from Mhor hill farm, cottage garden and shooting estate, old and rare Glengoyne whiskies, great wine and a touch of fun.
Included in this very special event are:
Two nights dinner, bed and breakfast at Monachyle Mhor Hotel
A welcome dram of Glengoyne 21 Years Old on arrival at Monachyle Mhor served with a traditional Scottish delicacy, created by Mhor to match the whisky
Seasonal cooking demonstration and lunch with Tom Lewis at his Mhor Fish cafe in Callander
A Master Blender Session at Glengoyne, Scotland’s most beautiful distillery
Transport through the Trossachs with the mobile tutored nosing session using Glengoyne’s specially designed kit, along with a guide to talk through the history of whisky making in the local area
Rare opportunity to taste the exceptional Glengoyne 40 Years Old
Evening meal at Monachyle Mhor, hosted by Stuart Hendry and introduced by Tom Lewis, pairing the best local ingredients that Scotland has to offer with Glengoyne whiskies and Glen Guin wines, another quality brand with its history rooted in the local area.
These very exclusive, two night special events take place four times per year on 6 March, 16 June, 8 September and 10 November with prices starting from £684 per room based on two sharing.
Alternatively, the one night Whisky, Food and Mhor break includes dinner, bed and breakfast at the sumptuous Monachyle Mhor Hotel. On arrival at the hotel enjoy a dram of the exceptional Glengoyne 21 Years Old Highland Single Malt Scotch Whisky, together with a traditional Scottish Black Bun specially created by Mhor to complement the rich honey flavours of the whisky.
The following day guests make their own way through the picturesque Trossachs for a unique experience at Glengoyne Distillery. The Master Blender Session will guide enthusiasts through the distillery and into the spectacular Sample Room where each guest will create their very own unique blend with a word of encouragement or two from the expert blender. The creation is then bottled to take home and enjoy.
The one night Whisky, Food and Mhor break is available all year with prices starting from £280 per room based on two sharing.
Glengoyne and Mhor are within easy reach of Glasgow and Edinburgh, set in the spectacular scenery of the Trossachs.
Article Courtesy of Press Release
Press Release
13 Jan
2010
Laphroaig Islay Single Malt Scotch Whisky Announces Sponsorship of 2010 United States Curling Association
Laphroaig Islay Single Malt Scotch, the most richly flavored of all Scotch whiskies, is proud to announce its 2010 official sponsorship of the United States Curling Association (USCA) just in time for the 2010 winter games. The sponsorship kicks off a year-long celebration of Scottish heritage by one of the world's most popular single malt Scotch whiskies.
"We're excited Laphroaig has been named the official scotch of the United States Curling Association," said Michael Cockram, senior director, Laphroaig. "We look forward to sharing the rich, flavorful taste and history of our classic whisky with curling fans."
"There are few brands out there that have as deep a Scottish history as Laphroaig," said USCA President Leland Rich. "We are honored to have such a respected brand sponsor the United States Curling Association. This truly brings the spirit of the winter games to new heights."
Starting February, whisky enthusiasts across the country can visit www.Laphroaig.com to register as a Friend of Laphroaig and receive updates regarding the Laphroaig sponsorship and regular product news.
"This sponsorship gives new meaning to the phrase 'scotch on ice,'" said Scotch Malt Master Simon Brooking. "It is always a pleasure seeing two grand traditions from my homeland, Laphroaig and curling, enjoyed in America."
"Chess on Ice"
Often referred to as "chess on ice" or "winter golf," curling originated in Scotland in the 16th century and has recently gained a significant following in the United States. During the past two Winter Olympic Games, curling led television ratings for all Winter Olympic sports*. For more information on the USCA, visit www.USACurl.org.
Friends of Laphroaig
The Friends of Laphroaig began in 1994 as a way to communicate news about the distillery and connect with other Laphroaig lovers around the world. Today it has grown to more than 300,000 members from more than 150 countries. Each fan receives a lifetime lease on a square foot of land next to the distillery that they can visit, view online and collect a dram of 'rent' for, should they ever visit the island. Membership is free with proof of purchase of 10 Year Old, 18 Year Old, 25 Year Old, 30 Year Old, Quarter Cask or Cask Strength Laphroaig. For more information, visit www.Laphroaig.com.
About United States Curling Association
The United States Curling Association (USCA) is the National Governing Body for this Olympic sport. The USCA's mission is "to grow the sport and win medals in world championships and Olympic Games." The USCA is headquartered in Stevens Point, Wis., and has nine regions and 145 member clubs across the nation. For more information, visit www.USACurl.org.
Article Courtesy of Press Release
Press Release
12 Jan
2010
Whisky could be stored at RAF base
Snow damages roofs of bonds
THE RAF was ready last night to fly to the rescue of millions of gallons of whisky stored under snow-damaged warehouse roofs.
William Grant is considering transferring casks from three huge warehouses whose roofs have suffered damage from unprecedented snowfalls to spare hangar space at RAF Kinloss in Moray. Talks have still to take place between the company, which distills, processes and stores the famous Glenfiddich and Balvenie malts and other whiskies at Dufftown, and the base.
An RAF spokeswoman confirmed last night it had been approached as a possible site for storing of casks of whisky. She said: “We have been approached and I believe we do have some space available if it is needed and if we can come to some arrangement, but at the moment it is only a potential solution.”
A spokesman for William Grant said the roofs of three warehouses at the complex had suffered damage but there is no immediate threat to their valuable contents.
He said: “We are looking for potential storage space, but we are still at the early stages looking at contingencies.”
He said discussions were under way with Moray Council, and customs and excise would need to approve the transfer of bonded goods to another site.
The difficulties facing the distillery were revealed by Moray SNP MP Angus Robertson, who said: “The whisky industry is crucial to Speyside and the extreme weather conditions are causing problems. I am pleased that both the RAF and Moray Council are able to work with William Grant to find a solution to the problem, just as in the community where people are coming together to help each other.”
Moray Council spokesman Peter Jones said: “As the local authority we are keen to minimise the impact of the weather conditions on local businesses, particularly one so important as the whisky industry.
“To that end we initiated contact between the RAF and the distillery.”
THE Scotch distiller behind Famous Grouse and Macallan has fired a furious broadside at Gordon Brown’s Government for imposing “swingeing” export taxes on whisky.
Sir Ian Good, chairman of The Edrington Group, said in the company’s accounts that plans to raise excise duty by 30 per cent by 2013 were “very disappointing”.
His comments came as Edrington revealed the financial pressures that led it to close its site in Speyside last November. Profits fell 17 per cent in 2008/9 as the global recession flattened sales, the accounts show.
Sir Ian said: “On the one hand, politicians claim they want to encourage leading industries in the UK to be world-class yet impose swingeing domestic taxes on a truly world-class industry.
“It is particularly harmful as we argue for fair treatment from governments abroad.”
Edrington’s exports to the US market fell 11 per cent in the year to March, with worldwide volumes down 5 per cent. Famous Grouse managed to increase its volumes and profits partly thanks to two new blends.
Whisky warehouse roofs collapse under weight of snow and ice
Companies throughout Moray monitoring conditions as they battle against the big freeze
The roofs of 21 football pitch-sized whisky warehouses where more than 100million gallons of malt whisky are stored have collapsed under the weight of snow.
Many of the valuable casks lay hidden beneath metal roofing sheets last night in the Chivas Regal brand buildings of the French company Pernod Ricard, which also owns the Strathisla Distillery at Keith.
The company was said to be considering spraying de-icing chemicals that are normally used on airport runways and using ton-sized heaters in their battle against the ice.
A source close to the company said the roofing had given way in 20 buildings at the company’s 120-acre maturation site called Malcolmburn at Mulben, near Keith.
He said the roof of another warehouse in Alexandra Road had also caved in.
He said: “The ice has frozen on the roof and it can’t go down the drain pipes and get away. It just lies there. The weight of the fresh snow just adds to it.”
A company spokesman last night said the damage was still being assessed and he could not confirm the number of buildings damaged.
He added: “We are experiencing issues with some of our warehouse roofs under the weight of snow and ice.
“There have been no injuries and no spirit loss has been detected. As a precaution Chivas Brothers’ two major maturation sites in Speyside (Mulben and Keith) have been closed to day-to-day operations until the weather abates.”
The company employs about 200 staff in Moray and the product is exported to some 200 countries. The most expensive whisky maturing is the 38-year-old £350-per-bottle Royal Salute, a spokesman said.
Moray MP Angus Robertson said: “With the impact of the whisky industry to Speyside as a whole, everyone will be hoping that the damage is not serious.”
A Scotch Whisky Association spokesman said member companies had been warned to be vigilant.
Whisky giant Diageo, which also has maturation warehouses in the area, said they were monitoring the situation regularly but currently had no issues.
Heavy snow at Keith also threatened the roof at the town’s Tesco store at Moss Street.
A company spokeswoman said the store was closed briefly on Wednesday afternoon to carry out roof checks as a precaution but was “absolutely fine”.
Snow and ice are also wreaking havoc across other parts of Moray yesterday.
Two steadings roofs are believed to have caved in at two farms at Dallas. It is not known if cattle were injured.
Both farmers were unavailable for comment.
Cattle on a Banffshire farm escaped uninjured after the roof of the steading in which they were kept collapsed under the weight of snow.
The 100 cows and 40 weaned calves at Torbay Farm, Dufftown, were transferred to other housing after the building’s roof fell on top of them. Owner Allan Ross, of Wardhead, Strichen, said it was a “miracle” all the animals escaped.
Almost half of Moray’s 53 schools are expected to remain closed today. Buckie and Speyside High Schools, and Keith Grammar School will be shut, as will 22 primaries.
Moray College has also been affected, with all students advised to stay at home until Monday at the earliest. Staff have been advised to attend if possible.
Seafield Primary at Bishopmill, Elgin, opened as usual, but one parent decided to keep her 11-year-old daughter Brooke off, claiming the school’s heating supply was not up to scratch.
Alison Kennedy, of the town’s Whytes Place, said pupils had been forced to sit with their jackets on when the heating broke down before Christmas, and claimed a burst pipe meant the youngsters were left in the cold again yesterday.
The 47-year-old said: “If they wanted to open the school they should have made sure everything was OK first. I’m not prepared to send my daughter back until the heating is fully up and running.”
A spokesman for Moray Council said a pipe had burst, affecting the heating in two classrooms which was being sorted.
“Meantime pupils have been moved to other rooms and extra temporary heating has been introduced,” he said. “The classrooms must achieve 60 degrees by 10am, and this is happening. It may be a little chilly to start with and the pupils may choose to wear extra layers for that period, but that's all.”
The bad weather also affected rail travel as the Inverness-Aberdeen line closed between Inverurie and Elgin.
Passengers were stranded as ScotRail was unable to provide alternative transport due to the severe weather.
A spokeswoman for the firm apologised for the inconvenience.
Network Rail issued a reassurance that the country’s 130 level crossings were safe after the control panel in the Elgin one froze, meaning the barrier was stuck in a closed position.
Ninety years after Johnnie Walker stopped making Scotch in Annandale, David Thomson wants to put the distillery back on the whisky map of the world.
The plant, 19 kilometres from where he grew up in southern Scotland, closed in 1921. With £5 million ($11 million) in cash, Thomson plans to open it up again next year.
"We can make so much more of malt whisky as an industry," said Thomson, 54, who submitted plans for local government approval on November 12. "We haven't even begun to tap into the potential interest."
More money is being invested in whisky than at any time since the late 1960s, according to the Scotch Whisky Association in Edinburgh.
The reason, producers like Diageo say, is to make sure they have enough of it to serve China and India, as well as to cater for the growing demand among malt buffs.
"The Chinese have bought into Scotch whisky," Gavin Hewitt, chief executive officer of the association, said at his office in the Scottish capital. "There's a huge new middle class and they want to make a statement about themselves."
Companies announced expansion plans during the past two years costing more than £500 million, according to the industry group. Whisky is Scotland's biggest export, excluding oil and gas, it said.
The liquor being distilled today can't be called Scotch whisky until it's three years old and then often has to age for at least another seven before it's bottled as a single malt. It also has to be made in Scotland.
The largest single investment during the past two years was by London-based Diageo, the world's largest liquor maker and biggest producer of Scotch.
Its net revenue from whisky, including top brand Johnnie Walker, rose 7 per cent to £2.42 billion for the 12 months to June 30, the company said.
Diageo, whose best-selling malt is Talisker, spent £40 million on a plant at Roseisle in northern Scotland, part of £100 million of investment.
"It's about growth over the next two or three decades," said Ken Robertson, Diageo's head of corporate relations for whisky. "You have to lay products down well in advance."
Glenmorangie, which Paris-based LVMH Moet Hennessy Louis Vuitton SA bought in 2005 for £300 million, is increasing capacity at its plant at Tain in the Highlands by 50 per cent.
Along with new bottling and warehousing, the investment over two years amounts to £45 million, Glenmorangie said.
Thomson said he first had the idea to go into the whisky business in the late 1980s and early 1990s when 25 distilleries closed as more liquor was produced than the world could drink.
Scotch whisky makers show spirit of survival despite Johnnie Walker closure
When workers at Diageo's Johnnie Walker packaging plant in Kilmarnock agreed a redundancy deal days before Christmas it ended six months of bitter protests over the drinks group's decision to sever links with the Ayrshire town after 189 years. The plant's closure marks the culmination of a tough year for the scotch whisky industry which has been forced to slash jobs in the face of a deep recession.
As with many of its consumers, scotch producers partied through several bumper years only to face a major financial headache last year. Demand for the spirit began to slow in early 2009 and cracks began to appear in some of the industry's traditional export markets. Scotch Whisky Association (SWA) figures show sales, by value, were down 3.5% at £2.1bn for the first nine months of 2009.
After the high of three boom years, which culminated in record exports of £3.1bn in 2008, last year was one of the toughest in recent memory for the industry. Diageo prompted union fury by pushing through restructuring that will eliminate 900 jobs and end Johnnie Walker's historic links with Kilmarnock. Whyte & Mackay, owned by Indian billionaire Vijay Mallya, cut a third of its workforce, while in November the Edrington Group announced plans to mothball Tamdhu, the Speyside distillery – whose malt is a main component of Famous Grouse – for only the second time in its 112-year history.
But SWA public affairs manager David Williamson says the figures for 2009 were "encouraging" as conditions had improved after a "tough" first quarter: "Scotch whisky has been recession-resilient if not recession-immune." A surge in exports to countries such as Venezuela, which jumped 83%, helped offset problem markets such as Singapore where sales slumped 20%.
Diageo says the restructuring of its Scottish operation was not a defensive move but the magnitude of the global recession is seen to have hastened its progress. Johnnie Walker sales fell 11% last year while J&B, a favourite tipple of Spaniards when mixed with Coke, was off 13% as whisky exports to the recession-ravaged country plunged 26%. Edrington said the mothballing of Tamdhu was to "rebalance its distillation capacity" after the downturn "flattened" sales.
It is not the first time the industry has faced a hiatus. In the late 1970s, exuberant sales estimates resulted in the so-called "Whisky Loch". But distillers were forced to turn down production and mothball sites after growth fell short of expectations. Exports also slumped during the Asian economic crisis: dropping from £2.4bn in 1997 back to £2bn in 1998.
About 9,500 people, many in economically deprived parts of Scotland, are employed directly by the industry – though the UK supply chain has more than 60,000 workers. Geography was a significant factor in the political firestorm that followed Diageo's decision to close the Johnnie Walker bottling plant in Kilmarnock and the Port Dundas grain distillery in Glasgow, even though 400 new jobs are being created at its Cameron Bridge grain distillery in Fife. The bitter six month-long dispute was only resolved in recent days when workers voted to accept the redundancy package.
Diageo says history is not repeating itself and that its strategy remains unchanged despite straitened times. "The industry got it badly wrong in the 70s," says Ken Robertson, head of corporate relations at Diageo Whisky, who says consolidation and sophisticated forecasting methods mean the industry is a leaner, more efficient beast today. "The restructuring was not driven by the recession but by a long-term view of our business and the way we see investment panning out in the future."
Scotch accounts for a quarter of Diageo's sales with the lion's share of its whisky output, which also includes Bell's, Bushmills and Benmore, destined for export. "We need to get our business to a place where we can meet long-term sustainable growth," adds Robertson.
He says the industry learned a harsh lesson from the "Whisky Loch" years as they were followed by two decades of tough love, when growth bumped along at 0.5%. It was only five years ago that flowering demand from India, China and emerging markets gave the industry grounds for optimism.
"We have had to put on capacity to meet long-term demand and I'd argue that is the right call to make," says Robertson, who adds that the company has factored several recessions into its growth plans. "Individual companies will be making adjustments based on what they see ahead and the amount of stock they are sitting on."
The SWA insists that scotch producers still have a bright future. The export figures for 2009 will not be available for several weeks but Williamson says the final quarter is an important period accounting for 40% of malt sales and 30% of blended scotch.
He adds that making whisky is a marathon not a sprint: to be labelled scotch whisky, the spirit must mature in oak casks for at least three years. "It is a long-term business," he says. "What is distilled today will not be scotch whisky by law until after the London Olympic Games [in 2012] – or bottled by the Rio de Janeiro games in 2016."
Despite the gloom that descended last year, SWA figures suggest investment is running at its highest level since the early 1970s, with more than £500m earmarked for new distilleries, extensions and bottling plants in the past two years. After the drastic cuts in the 1980s the number of licensed distilleries has risen to 109, with a further seven in prospect, including Diageo's new malt whisky distillery at Roseisle in Speyside, which will open in the spring.
The export potential of scotch has been boosted by sophisticated marketing that has helped shed the bagpipes-and-shortbread image and acquire a luxury cachet. Mallya's £600m acquisition of Whyte & Mackay in 2007 was viewed as a defensive measure ahead of the eventual opening-up of the vast Indian market, where just 1% of whisky drunk is scotch, and there is a burgeoning middle class.
"Right now things are difficult on a global basis," adds Robertson. "The industry has to hold its nerve and keep its long-term perspective."
New world whiskies put Scottish pride on the rocks
A tough year for exports of scotch whisky coincided with some big blows to Scotland's distilling pride. In the awards stakes, 2009 was a year of success for overseas whiskies and Scotland's claim to be the world's finest producer came under threat from distilleries in America, Japan, India and even England. Early this year international whisky authority Jim Murray named 18-year-old Sazerac Rye from Kentucky in America the finest whisky in the world.
Its top billing in Murray's 2010 Whisky Bible pushed Ardbeg Supernova from Islay into second place, while there was further upset for the scotch industry with his third place choice – it went to a single malt distilled in Bangalore called Amrut Fusion. Japanese producers have also been enjoying widespread acclaim for their malts, piling up awards and exporting their whiskies around the world, including onto the shelves of UK supermarkets. England got in on the act in 2009, as the English Whisky Co bottled the first English whisky for more than a century at its distillery in Norfolk and has even been shipping to Scotland.
