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Jennifer Le Nechet Named World’s #1 Bartender

Diageo World Class Bartender
Jennifer Le Nechet is crowned World Class Bartender of the Year 2016 in Miami. (PRNewsFoto/WORLD CLASS)

Jennifer Le Nechet has been crowned the world’s best bartender at the climax of the global cocktail competition WORLD CLASS Bartender of the Year 2016 in Miami.

The French bartender, usually found crafting drinks and charming customers behind the bar at Café Moderne in Paris, wowed the judges by creating a spectacular range of vibrant drinks at her Steampunk themed pop-up bar.

Nearly 10,000 bartenders from all over the world entered the competition, with 56 selected to represent their country at the Miami finals. An elite group of six made it through the final round which saw them conceive and create a pop-up bar in just 24 hours. Each challenge showcased a different skill from the bartender’s armoury: technique, personality, spirits knowledge and how well they perform under pressure.

Selecting top brands from Diageo’s Reserve portfolio including Ketel One vodka, Cîroc, Don Julio, Tanqueray No TEN, Bulleit, Zacapa rum and Johnnie Walker Blue Label Blended Scotch Whisky, the bartenders crafted classic cocktails and created their own recipes. They also went up against the clock to mix up to fourteen quintessential drinks in just 10 minutes.

Jennifer Le Nechet, the first female bartender to claim the title, said: “I’m completely blown away – it’s such an honour to take home the title of World’s Best Bartender – especially when competing against such talent from around the world. This week has inspired me to continue pushing the boundaries of flavours and to explore how all the senses can be engaged through cocktails. I can’t wait for the experience ahead!”

Le Nechet is set for a whirlwind year of adventure – she will have the chance to travel the world as a Diageo Reserve Brand Ambassador, judging competitions and making bespoke drinks in far-flung locations.

Alex Kratena, former Head Bartender of Artesian London said:

“The standard this year has been absolutely phenomenal. It’s been just so difficult to choose between these bartenders. Jennifer just nailed it in the Superstar Pool Party showing all the skills you could want in a bartender, and her pop-up bar blew us all away with its cool Steampunk theme and twist on classic cocktails with homemade emulsions, cola and organic ingredients.  These bartenders really are at the top of their game and the five runners up were worthy contenders. Not only can they pull off all the classics flawlessly, but they are developing new and exciting techniques every step of the way.”

Johanna Dalley, Global World Class Director said: “This week has been a whirlwind of creativity, flair and amazing talent –  truly raising the role of the bartender to be on a par with that of the world’s leading chefs. And that’s what WORLD CLASS is all about, inspiring people to drink better and appreciate great drinks in the same way they appreciate great food. The final six were exceptional and it was an extremely close final, however we’re delighted to name Jennifer as our winner and our first female WORLD CLASS Bartender of the Year.”

At the Awards evening, Mexico City was also revealed as the location for the WORLD CLASS Bartender of the Year Global Final 2017.

Dalley continued, “This year, WORLD CLASS will take cocktail culture to a new level in Mexico City, and there could be no better place for this, since for many years, this city been developing into one of the most vibrant capitals for food, drink and culture.”

WORLD CLASS is on a mission to inspire people to drink better and shape the future of drinking, whether at home or in the bar. If you have been inspired to drink better, visit theworldclassclub.com or the WORLD CLASS Facebook community, where you can find delicious recipes, how-to videos and get the low-down on the latest trends.

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Press Releases

The 86 Company Launches Caña Brava 7-Year-Old Reserva Añeja Rum

Cana Brava Rum 7 Years

December 1, 2015 – New York, NY – The 86 Company is proud to release Caña Brava 7-Year-Old Reserva Añeja Rum, the f irst dark aged spirit in their portfolio. Staying true to the company’s ethos, it has been made by a veteran master distiller with the input from the professional bartending community on how it works in classic and contemporary cocktails.

Caña Brava 7YO begins with a selection of young and fresh rums handpicked by legendary Master Distiller Francisco ‘Don Pancho’ J. Fernandez. The rums are blended to create an age base which is then further aged in used bourbon casks for over seven years before being bottled. Caña Brava 7YO is a true aged expression of its lighter and younger sibling, Caña Brava 3-Year-Old. After creating the Caña Brava 3-Year-Old Carta Blanca Rum, a small amount stayed in casks for further aging. After seven years of total aging this rum is now ready for a one-time release. Caña Brava 7YO’s character emphasizes the fresh cut sugarcane flavors associated with their style while the aging has added depth and richness you would expect from a rum with this age. Its surprisingly dry finish and higher than normal proof (90 proof/45% ABV) give this rum additional body and flavor, making it very suitable for mixing in cocktails such as the El Presidente, Old Cuban and Rum Old Fashioned.

“We wanted to introduce a rum that would work like a rye whiskey in cocktails,” says Dushan Zaric, Co-Founder of The 86 Company.

The rum-making process begins with the sugarcane, which is harvested by hand. The resulting fresh sugarcane molasses is rushed to fermentation and kick-started using Don Pancho’s distinct pineapple yeast. The molasses wash ferments for approximately 24 hours before being distilled in a vintage copper & brass still built in 1922. The result is fresh aguardiente that is then aged in used American whiskey barrels for 2-3 years to become rum. This aged rum is gently filtered through charcoal before blending with fresh aguardiente to make the age base for Caña Brava rums. This blend is then further aged for seven years in used bourbon casks before being cut to 45% ABV (90 proof ) and bottled.

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Press Releases

Crown Royal Northern Harvest Rye is the 2016 World Whisky of the Year

NORWALK, Conn., November 19, 2015 – Renowned whisky writer Jim Murray today announced Crown Royal Northern Harvest Rye as the 2016 World Whisky of the Year, marking the first time a Canadian Whisky has received the honor. The recognition comes at a time when both the Canadian and Rye whisky categories continue to gain popularity amongst whisky aficionados and consumers alike.

“Crown Royal Northern Harvest pops up out of nowhere and changes the game,” said Murray of the whisky, which he awarded a record-tying 97.5 out of 100 points. “It certainly puts the rye into Canadian Rye. To say this is a masterpiece is barely doing it justice.”

Crown Royal Northern Harvest Rye was first released in the U.S. in early 2015. The variant showcases the distinctly Canadian rye whiskey featured in the traditional Crown Royal Deluxe Blend that consumers have grown to love throughout the last 75-plus years. The latest variant to be introduced by Crown Royal, Northern Harvest Rye (90 proof, 45% ABV) is the brand’s first ever blended, 90% rye whisky and embodies a smooth and spicy flavor profile that can be mixed into traditional rye cocktails or enjoyed neat or on the rocks.

“Crown Royal Northern Harvest Rye showcases the rye whisky that has been such an integral component of the Crown Royal Deluxe blend since 1939. This is a testament to the unbelievable blending and distilling that’s been taking place in Gimli for over 75 years,” said Yvonne Briese, Vice President of Crown Royal. “We are thrilled that Crown Royal Northern Harvest Rye has been named World Whisky of the Year!”

The recognition comes on the heels of the launch of Crown Royal’s new campaign titled “The One Made for a King.” The creative, which will run across TV, print, out of home, digital and social, was developed to share the 75-year-old brand’s royal origin story and liquid credentials with consumers. To view the TV spots, please visit www.YouTube.com/CrownRoyalBrand

In addition to being named 2016 World Whisky of the Year, Crown Royal Northern Harvest Rye received a double gold medal at this year’s San Francisco World Spirits Competition. Crown Royal Northern Harvest Rye is part of Crown Royal’s vast portfolio of variants for whisky lovers to enjoy, including Crown Royal Regal Apple, the #1 innovation launch across U.S. Spirits over the past 12 month period, according to Nielsen and NABCAand Crown Royal Hand Selected Barrel, a double gold recipient and winner of “Best Canadian Whisky” in the 2015 San Francisco World Spirits Competition.

Crown Royal Northern Harvest Rye

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Press Releases

Van Winkle Bourbon Available Soon

Van Winkle Bourbon

FRANKFORT, FRANKLIN COUNTY, KY (Oct. 14, 2015) – The long anticipated annual release of the Van Winkle bourbons is nearly here, but unfortunately some of the angels were extra greedy over the past two decades, leaving us less bourbon than in previous years.

“When bourbon ages over 15 years, much is lost to the angel’s share.  Many of the 53 gallon oak barrels often yield less than 20 gallons,” said Kris Comstock, bourbon marketing director. “Unfortunately this year we experienced poor yields on the older Van Winkle whiskeys.  Furthermore, we have strict quality standards here at Buffalo Trace and several of the older Van Winkle barrels did not meet those standards. This makes a drastic difference in volume, considering we have very few barrels as it is. The result is less 15 year-old Pappy Van Winkle than usual, and far less 20 year-old and 23 year-old. Frankly, about half as much as last year.”

Known for their smoother and sweeter flavor, Van Winkle bourbons are aged years longer than most others and garner an impeccable reputation among connoisseurs.  Although the bourbons have become increasingly popular worldwide in recent years, very little is sold overseas, so that most of these coveted bottles are available in the United States. 

The Van Winkle collection consists of several whiskeys. Suggested retail prices are as follows:

  • $49.99 – Old Rip Van Winkle Handmade Bourbon 10 Year Old 107 proof
  • $59.99 – Van Winkle Special Reserve Bourbon 12 Year Old
  • $99.99 – Van Winkle Family Reserve Rye Whiskey 13 Year Old
  • $79.99 – Pappy Van Winkle’s Family Reserve Bourbon 15 Year Old
  • $149.99 – Pappy Van Winkle’s Family Reserve Bourbon 20 Year Old
  • $249.99 – Pappy Van Winkle’s Family Reserve Bourbon 23 Year Old

“Although a lot of retailers charge more than our suggested pricing, we are not asking them to do so,” said Julian Van Winkle, president, Old Rip Van Winkle Distillery. “We have not raised prices and do not intend to do so drastically in the future. We are committed to our quality and our pricing.”

The Van Winkle line of whiskeys has won a multitude of awards through the years, including the 15-year-old being named “Excellent/highly recommended” in the 2014 Ultimate Spirits Challenge; the 20 year-old awarded “Extraordinary/ultimate recommendation” in the 2013 Ultimate Spirits Challenge; a double gold for the 20 year-old in the 2014 San Francisco World Spirits Competition; and the Chairman’s Trophy and “Extraordinary/Ultimate Recommendation” for the 20 year-old in the 2015 Ultimate Spirits Challenge.

The Van Winkle Whiskeys will be available starting in November, but please be mindful that supply is quite limited and bottles shall be hard to find in stores, bars and restaurants. They will be packed three bottles per case.

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Buffalo Trace Releases 13-Year-Old Old Fashioned Sour Mash Bourbon

FRANKFORT, FRANKLIN COUNTY, KY (Sept. 22, 2015) 

Buffalo Trace Distillery has returned to its roots with the latest release in their long-running experimental whiskey program, a bourbon made using an old-fashioned process of souring the mash.  Distilled in May of 2002, this Old Fashioned Sour Mash experiment used Buffalo Trace’s proprietary mash.  The bourbon was cooked and cooled to standard; however, the similarities stop there. The mash was allowed “to sour” before yeast was added to start the fermentation process, a method long abandoned due to its more laborious process.

This sour mash method differs from the more common process used today by nearly all bourbon manufacturers. The routine method calls for cooking and cooling the mash, and then immediately adding yeast and a small amount of previously distilled mash (or “setback”) as it cools to sour the mash.   The traditional old-fashioned sour mash process fell out of favor many years ago, and it was not until a gathering of distillery “old timers” that Buffalo Trace was inspired to revive it.

After the sour mash was distilled, it was entered into barrels at two different entry proofs, 105 and 125. Aged for 13 years on the seventh floor of Warehouse I, the two different entry proofs took on unique characteristics. The 105 entry proof delivers a light body, with notes of vanilla and fruit, and a dry, nice finish, while the 125 entry proof offers a medium flavored body, with spicy flavors mingled with caramel, and a balanced pleasing finish.

These barrels are part of more than 4,000 experimental barrels of whiskey aging in the warehouses of Buffalo Trace Distillery. Each of them has unique characteristics that differentiate them in distinct ways. Some examples of experiments include unique mash bills, types of wood, and different barrel toasts. In order to further increase the scope, flexibility, and range of the experimental program, an entire micro distillery, named The Colonel E.H. Taylor, Jr. “OFC” Micro Distillery, complete with cookers, fermenting tanks, and a state-of-the-art micro still has been constructed within Buffalo Trace Distillery. Buffalo Trace has increased its commitment to experimentation with the recent addition of its Warehouse X. Although small in size, Warehouse X is designed to explore the extent of environmental influences on the flavor profiles of whiskey.

The Experimental Collection is packaged in 375ml bottles, with two bottles from each entry proof in a case. Both entry proofs were bottled at 90 proof.  Each label includes all the pertinent information unique to that barrel of whiskey. These whiskeys retail for approximately $46.35 each and will be available in late September, 2015. Experimental Collection releases are generally quite small and have limited availability.

Buffalo Trace bourbon whiskey experiment

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Press Releases Whiskey

Buffalo Trace Distillery Releases 2015 Antique Collection Whiskeys

FRANKFORT, FRANKLIN COUNTY, KY (Sept. 8, 2015) Whiskey fans rejoice, Buffalo Trace Distillery is releasing its 2015 Antique Collection in late September. The highly anticipated collection will once again feature five limited-release whiskeys of various ages, recipes and proofs. Here’s what loyal fans can expect:

George T. Stagg

The powerhouse favorite of the Antique Collection, the 2015 George T. Stagg weighs in at 138.2 proof this year.  Past releases of this uncut and unfiltered bourbon won many top awards, including twice named the number one spirit in the world by F. Paul Pacult’s The Spirit Journal. This year’s release contains bourbon from barrels filled in the spring of 2000. This batch contained 128 barrels, a similar size batch as in previous years. Unfortunately these barrels yielded very little whiskey. Some of the barrels were nearly empty, containing only 1 or 2 gallons. Storage location of these barrels varied across a number of warehouses and several floors, but 84% of the original whiskey was lost to evaporation (or some very greedy angels!). Finding a bottle this fall will be harder than ever. This whiskey tastes of expresso, molasses, chocolate, vanilla, and dates.

William Larue Weller

The Antique Collection’s uncut, unfiltered, wheated recipe bourbon is William Larue Weller. Previous editions of this wheater have won many accolades, including the Second Finest Whiskey in the World by Jim Murray’s Whisky Bible 2015 edition. The 2015 offering was distilled in the spring of 2003 and aged on the second and sixth floors of Warehouses I, K, and L.  This bourbon registers in at 134.6 proof – one of the stronger Weller releases.  The bold flavors include toffee, nougat, and figs.

Thomas H. Handy Sazerac Rye

Thomas H. Handy is the uncut and unfiltered straight rye whiskey. The 2014 edition was named “World’s Best American Whiskey” at the 2015 World Whiskies Awards.  This year’s Handy was distilled in the spring of 2009; aged on the fourth and seventh floors of Warehouses I, K, and M, and weighs in at 126.9 proof.  The flavor has been described as fig, clove, and allspice.

Eagle Rare 17 Year Old

The previous edition of this bourbon was honored with a Gold Medal at the 2014 International Wine and Spirits Competition. The 2015 edition has been aging on the first, second and third floors of Warehouses Q and I.  This bourbon was aged for seventeen years and tastes of oak, tobacco, and dates.

Sazerac Rye 18 Year Old

Last year Sazerac Rye 18 Year Old was named the third finest whiskey in the world by Jim Murray’s Whisky Bible 2015 edition, and American Whiskey of the Year by Whisky Advocate Magazine.  This 2015 straight rye whiskey release has notable flavors of molasses and allspice, with a long, dry finish.  Several years ago, barrels of fully matured Sazerac Rye 18 Year Old were put into a stainless steel tank at Buffalo Trace Distillery to prevent further aging. Since then, whiskey has been drawn each year for bottling.  This is the last edition of Sazerac Rye 18 Year Old from that tank. Next year’s batch will be comprised of whiskey that is currently aging in barrels filled in April 1998 and subsequent releases will contain barrels filled in 1999 and so on.

The Antique Collection was introduced more than a decade ago and has become a cult favorite among whiskey connoisseurs. Since 2000 these whiskeys have garnered numerous awards from such notable publications as Whisky Advocate Magazine, Spirit Journal, andJim Murray’s Whisky Bible.

The 2015 Antique Collection whiskeys will be available in limited quantities starting in late September or early October.  Suggested retail price is $80 each.  For more information visit http://www.buffalotracedistillery.com/brands/antique-collection.

Buffalo Trace Antique Collection Bourbon

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Press Releases

Kentucky Bourbon Festival Guests to Receive Free Safe Rides Home from Bulleit Frontier Whiskey

I’m passing along this press release because I thought some people find find it useful.

Bulleit Bourbon

Kentucky Bourbon Festival Guests to Receive Free Safe Rides Home from Bulleit Frontier Whiskey

 Safe Rides Home Program Returns to Bardstown to Emphasize Responsible Drinking

Bardstown, KY (Sept. 11, 2014) – Bourbon aficionados travel from all over the world to celebrate America’s native spirit during one of the fall’s most popular events – the Kentucky Bourbon Festival in Bardstown. One of the festival’s supporters for over a decade, Bulleit will again provide free safe rides home for attendees 21 and over. As part of a focus to bring awareness to the importance of responsible drinking, the safe rides home program reminds guests to always designate a sober driver and drink in moderation.

“We could not be happier to return to the Kentucky Bourbon Festival celebrating the rich history of America’s native spirit,” said Tom Bulleit, Founder of Bulleit Bourbon. “It is such an exciting time for Bulleit, with the groundbreaking of our new distillery in Shelby County and the opening of our visitor center at Stitzel-Weller to the public. What a wonderful time to remind folks that the same care that goes into making our whiskey should be exercised while enjoying it. Our safe rides home program is so important to us.”

Kentucky Bourbon Festival attendees will be able to take advantage of the free-of-charge shuttle service from September 17 – 20 with limited service on September 21, one of two ways. They can either arrange a ride or be present at one of the three pick-up locations listed below during the designated operating hours.  Attendees looking to arrange a ride can call 270-765-7297. Pick-up service is limited to Bardstown and is based on availability. 

Pick-Up Locations and Times:

Command Post – located at the North end of the Spirit Garden

·         Friday (9/19): 6:00 p.m. – 1:00 a.m.

·         Saturday (9/20): 6:00 p.m. – 1:00 a.m.

·         Sunday (9/21): 2:00 p.m. – 4:00 p.m.

Guthrie Opportunity Center, Home of Nelson County Industries (NCI) – 900 Nutter Drive

·         Wednesday (9/17): 8:00 p.m – 10:00 p.m.

·         Thursday (9/18): 8:00 p.m. – 11:30 p.m.

·         Saturday (9/20): 6:00:  p.m. – 1:00 a.m.

My Old Kentucky Home State Park – 501 East Stephen Foster Ave. (The Great Hall and Rotunda)

·         Thursday (9/18): 8:00 p.m. – 11:30 p.m.

·         Friday: (9/19) 6:00 p.m. – 1:00 a.m.

The Bulleit Distilling Co. has had a busy summer in Kentucky with the groundbreaking of its new distillery in Shelbyville, as well as the re-opening of the brand’s renovated visitor center at Stitzel-Weller in Louisville. (The Bulleit Frontier Whiskey Experience at Stitzel-Weller will be open to the public from Tuesday (9/16) through Sunday (9/21) during the Kentucky Bourbon Festival, and Wednesdays through Sundays on an ongoing basis.) Bulleit reminds those attending the festival to celebrate and explore their frontiers responsibly. 

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Press Releases Whiskey

Buffalo Trace Distillery Plays with Fire

I'm always fascinated with the things being done by Buffalo Trace Distillery. They're constantly experimenting, trying to find new ways to make fine bourbon. A lot of them don't work, but that's just part of the fun. Here's their latest, which sounds like it produced some good results.

Just in time for colder weather, Buffalo Trace Distillery offers a solution to your winter chills. The latest Experimental Collection bourbons both survived the heat. The Hot Box Toasted Barrel Bourbon Whiskey and #7 Heavy Char Barrel Bourbon Whiskey are the two latest offerings from the Kentucky distillery.

Both of these experiments study the effects of extreme heat on oak barrels and the flavor of the bourbon inside.

The Hot Box Toasted Barrel Bourbon involved placing the barrel staves into a “Hot Box” at 133 degrees Fahrenheit. Then, the staves were steamed before being assembled into a barrel. The goal was to drive the flavors deep into the wood.  Next the barrels were filled with Buffalo Trace Rye Bourbon Mash #2 and left to age for 16 years and 8 months.  The resulting bourbon is a well-balanced whiskey with fruity notes complimented by a caramel and buttery taste. 

The #7 Heavy Char Barrel Bourbon Whiskey experiment used barrels which were charred for 3.5 minutes, as opposed to the normal 55 second char used by Buffalo Trace typically.  The barrels were then filled with Buffalo Trace Rye Bourbon Mash #2 and left to age for 15 years and 9 months.  The end result is a bourbon with an oaky aroma followed by a body that is heavy and complex. A smoky and robust flavor, with fantastic woody notes and hints of vanilla, fruit and tannin.  It is dry and balanced.  

“Toying with barrels is fun and interesting. It’s quite dramatic to see how something as simple as an extra heavy barrel char can influence the taste of bourbon,” said Harlen Wheatley, master distiller. “Both of these experiments yielded very interesting and balanced flavor profiles that I think most people will enjoy tasting.” 

These “hot” barrels are part of the more than 1,500 experimental barrels of whiskey aging in the warehouses of Buffalo Trace Distillery. Each of these barrels has unique characteristics that differentiate it from all others. Some examples of these experiments include unique mash bills, type of wood and barrel toasts. In order to further increase the scope, flexibility and range of the experimental program, an entire micro distillery, named The Colonel E.H. Taylor, Jr. “OFC” Micro Distillery, complete with cookers, fermenting tanks, and a state-of-the-art micro still has been constructed within Buffalo Trace Distillery.

The Experimental Collection will be packaged in 375ml bottles. Each label will include all the pertinent information unique to that barrel of whiskey. These whiskeys will retail for approximately $46.35 each. These rare experimental bottles should be available in late January or early February. For more information on the Experimental Collection or the other products of Buffalo Trace Distillery, please contact Kris Comstock at kcomstock@buffalotrace.com.

Hot Box Barrel Toast & Heavy Char #7

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Mixology Press Releases

Lucas Bols Launches 7th Annual Bols Around the World Bartending Championship


Prize_img (1)Lucas Bols today announces the launch of the seventh annual Bols Around the World competition, the prestigious bartending world championship that seeks to find the world’s most talented and inspiring bartender.

Contenders are invited to compete in three heats over six months for one of 20 spots in the semi-finals which will take place in Amsterdam on May 6, 2013 and  12 spots at the Grand Final, also held in Amsterdam, on May 7, 2013. The contest, which has the widest reach of all major global bartending competitions, went live on  December 1, 2012.

Participating bartenders drawn from 60 countries from all corners of the globe will be asked to create a cocktail recipe using Bols Genever, Bols liqueurs, or both, for a chance to win a trip around the world to four cocktail cities of his or her choice over eight days. The overall winner will also be awarded a Platinum Bols Ambassadorship, including two all-expenses-paid trips to Amsterdam for intensive training.

Twenty finalists will receive a one-year Gold Bols Ambassadorship, including a trip to Amsterdam for intensive Bols Ambassador training and an honorary contract to represent Bols in their own home country across a range of seminars, trade shows and courses. Together with the winner, they will be profiled on the competition’s global website and receive a Bols Around the World National Champion Trophy and a Limited Edition Bols Barrel Aged Genever, signed by Lucas Bols master distiller, Piet Leijenhorst.

To make it to the final, bartenders will be tested on the key attributes of a world-class bartender. In 2012, Gabor Onufer from Hungary was crowned Bols Bartending World Champion from a field of 1,600 bartenders for his The Merchant cocktail and Pass the Dutchie food pairing recipe.

One spot in the finals will be reserved for a member of the Young Talent Program, a unique programme that gives bartenders aged 18-21 (depending on country’s legal drinking age) the chance to compete with the world’s best bartenders. To help them reach this level of expertise, they will receive coaching from the Bols Bartending Academy throughout the competition. Four young talents will then compete in Amsterdam against each other, and only the best will make it through to the Grand Final to compete against the 11 other finalists.

Sandie van Doorne, Lucas Bols creative and communications director comments: “Now in its seventh year and running across 60 countries, Bols Around the World is the widest reaching bartending contest in the world and this year’s Grand Final is set to be more spectacular than ever.”

“The competition celebrates the best in bartending technique and reflects the values taught at the Bols Bartending Academy, from drink knowledge and mixology to hospitality, speed and efficiency. Contestants receive training from the Bols Bartending Academy throughout the competition to foster the innovation and excellence that Lucas Bols stands for.”

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Press Releases Whiskey

Just in Time for the Holidays: George Dickel Rye

The George Dickel distillery, purveyors of fine Tennessee whisky, have something new up their sleeves this year: a straight rye whiskey. Although there's nothing actually Tennessean about it — the whisky is made in Indiana and bottled in Illinois — the early reports are very good. I hope to be doing a tasting soon.

Dickel_ryeFrom Mad Men fashion to vintage home décor, the resurgence of “classic” trends continues to invade modern pop culture and the world of spirits / cocktails is no exception.  In recent years, rye whisky – the stuff Sinatra, Sammy Davis and the gang used in their Manhattans – has grown 30% as the art of classic cocktail mixology is firmly back en vogue.

Seeking to add an exciting new option to the category George Dickel Master Distiller, John Lunn, has met the demand of consumers, mixologists and bartenders alike with the release of a rye created the George Dickel way – chilled and then charcoal filtered for the smoothest taste around.

The 90-proof rye whisky has an amber, golden appearance. According to F. Paul Pacult, American spirits expert and author, the initial aroma of George Dickel Rye delivers a fresh, grainy scent with a pleasant note of fruit on the finish. Those fruit notes maintain upon first taste and the liquid finishes with a long, composed spiciness.

Shipping nationwide at the end of Nov., George Dickel Rye will retail at a suggested price of $24.99 for a 750 ml bottle.