Official PCF Whisk(e)y Thread (60 Viewers)

[Max D]

Wonderful scotch

 

[gopherblue]

Apparently, the Wynn has Oban. Yes, please...

 

[pltrgyst]

So what does anyone think about the recently approved loosening of the Scotch Whisky Association's rules to allow more latitude in aging Scotch in other types of casks, including tequila?

Still nothing involving stone fruit flavors, though. Even Diageo doesn't have that much clout...

'Scotch Breaks With Tradition to Woo New Drinkers (WSJ)
A governing body is relaxing rules over how to produce the spirit, giving in to demands by distillers

The Scotch Whisky Association, in a rare change of rules, will allow a wider variety of casks for use in aging, maturing and finishing Scotch.
Scotch’s governing body is relaxing rules—centuries in the making—over how to produce the spirit, giving in to demands by distillers to make new drinks like tequila-aged scotch.

To count as Scotch, the spirit must be distilled in Scotland from water and malted barley and aged in the country for three years in oak casks. The Scotch Whisky Association, which enforces how Scotch is made and marketed, has for years also required distillers to mature and finish the drink in casks traditionally used by the industry, limiting producers mainly to old sherry, cognac, bourbon or port barrels.

Now, in a rare change to the rules, it will allow a wider variety of casks, including those previously used to age tequila and mezcal, cachaça, shochu and baijiu and other fruit spirits.

The association had previously demurred, saying the rules were essential to protect Scotch’s reputation. But after mounting pressure from members who wanted to use various casks, it capitulated. Chief Executive Karen Betts said making the change now “strengthens our foundations into the future,” while remaining consistent with Scotch’s heritage.

Jean-Christophe Coutures, chief executive of Pernod Ricard SA’s Chivas Brothers Scotch brand, said the new rule would allow Chivas to create “new flavor experiences” to woo existing and new drinkers.

Scotch’s share of the global whisky market by volume dropped to 47.4% last year from 59% in 2008, according to industry tracker IWSR. Over the same period, U.S. whisky has grown to 25.4% of the market from 19.5%. Japanese and Irish whiskies have also won share over the past decade.

“Increased flexibility on the range of casks in which Scotch whisky can be matured should lead to more innovation and new news,” said Jefferies analyst Edward Mundy. “We view this regulatory move as a tailwind.”

Paul Miller, owner of St. Andrews-based Eden Mill Distillery & Brewery, hopes that access to a wider range of casks will decrease prices. Standard bourbon casks cost him over £100 ($125), while wine casks can range from £80 to £200 depending on provenance, making them among his biggest outlays.

Last year, The Wall Street Journal reported that Diageo PLC—the world’s biggest Scotch maker—had set up a “Future of Scotch” internal working group to explore ways to change some industry rules about how Scotch must be made.

Diageo, which makes Johnnie Walker, J&B and Talisker, asked the SWA if it could mature Scotch in casks from its Don Julio tequila brand but was rebuffed, angering some executives who criticized the association’s “overreach.”

The revised rules say Scotch can be made in casks previously used to make wine, beer or spirits so long as these haven’t been made using stone fruits, and they haven’t had fruit or other flavoring added after fermentation or distillation.

This means Diageo—the SWA’s biggest member with 40% of the world’s Scotch market—can use its tequila casks to make scotch, reducing costs and helping it woo new drinkers.

Using different casks will rank among the industry’s latest efforts to bolster Scotch. Diageo has rolled out limited-edition versions of Johnnie Walker, including a rebranded line called Jane Walker aimed at women, and a “Game of Thrones”-inspired White Walker Scotch meant to be served directly from the freezer. The company has also pledged to invest £150 million over three years to upgrade its distillery visitor centers and create a Johnnie Walker-themed attraction in Edinburgh.

Some traditionalists don’t expect the change to the Scotch rules to make much of a difference.

“Scotch needs to be judged by its color, taste and traditionality,” says Gavin Hewitt, a former British diplomat and onetime chief executive of the SWA. “Clearly if you then had a whisky that tasted of tequila—if it used an ex-tequila cask—it would not be Scotch whisky.”

Not all distillers think change is a good thing. Liam Hughes, chief executive of the Glasgow Distillery Co., is in favor of the latest change on casks but said he wouldn’t support further moves to relax the rules.

“Conservatism with a small ‘c’ is a good thing when it comes to Scotch,” he said.;

 

[BonScot]

So what does anyone think about the recently approved loosening of the Scotch Whisky Association's rules to allow more latitude in aging Scotch in other types of casks, including tequila?

Still nothing involving stone fruit flavors, though. Even Diageo doesn't have that much clout...

'Scotch Breaks With Tradition to Woo New Drinkers (WSJ)
A governing body is relaxing rules over how to produce the spirit, giving in to demands by distillers

The Scotch Whisky Association, in a rare change of rules, will allow a wider variety of casks for use in aging, maturing and finishing Scotch.
Scotch’s governing body is relaxing rules—centuries in the making—over how to produce the spirit, giving in to demands by distillers to make new drinks like tequila-aged scotch.

To count as Scotch, the spirit must be distilled in Scotland from water and malted barley and aged in the country for three years in oak casks. The Scotch Whisky Association, which enforces how Scotch is made and marketed, has for years also required distillers to mature and finish the drink in casks traditionally used by the industry, limiting producers mainly to old sherry, cognac, bourbon or port barrels.

Now, in a rare change to the rules, it will allow a wider variety of casks, including those previously used to age tequila and mezcal, cachaça, shochu and baijiu and other fruit spirits.

The association had previously demurred, saying the rules were essential to protect Scotch’s reputation. But after mounting pressure from members who wanted to use various casks, it capitulated. Chief Executive Karen Betts said making the change now “strengthens our foundations into the future,” while remaining consistent with Scotch’s heritage.

Jean-Christophe Coutures, chief executive of Pernod Ricard SA’s Chivas Brothers Scotch brand, said the new rule would allow Chivas to create “new flavor experiences” to woo existing and new drinkers.

Scotch’s share of the global whisky market by volume dropped to 47.4% last year from 59% in 2008, according to industry tracker IWSR. Over the same period, U.S. whisky has grown to 25.4% of the market from 19.5%. Japanese and Irish whiskies have also won share over the past decade.

“Increased flexibility on the range of casks in which Scotch whisky can be matured should lead to more innovation and new news,” said Jefferies analyst Edward Mundy. “We view this regulatory move as a tailwind.”

Paul Miller, owner of St. Andrews-based Eden Mill Distillery & Brewery, hopes that access to a wider range of casks will decrease prices. Standard bourbon casks cost him over £100 ($125), while wine casks can range from £80 to £200 depending on provenance, making them among his biggest outlays.

Last year, The Wall Street Journal reported that Diageo PLC—the world’s biggest Scotch maker—had set up a “Future of Scotch” internal working group to explore ways to change some industry rules about how Scotch must be made.

Diageo, which makes Johnnie Walker, J&B and Talisker, asked the SWA if it could mature Scotch in casks from its Don Julio tequila brand but was rebuffed, angering some executives who criticized the association’s “overreach.”

The revised rules say Scotch can be made in casks previously used to make wine, beer or spirits so long as these haven’t been made using stone fruits, and they haven’t had fruit or other flavoring added after fermentation or distillation.

This means Diageo—the SWA’s biggest member with 40% of the world’s Scotch market—can use its tequila casks to make scotch, reducing costs and helping it woo new drinkers.

Using different casks will rank among the industry’s latest efforts to bolster Scotch. Diageo has rolled out limited-edition versions of Johnnie Walker, including a rebranded line called Jane Walker aimed at women, and a “Game of Thrones”-inspired White Walker Scotch meant to be served directly from the freezer. The company has also pledged to invest £150 million over three years to upgrade its distillery visitor centers and create a Johnnie Walker-themed attraction in Edinburgh.

Some traditionalists don’t expect the change to the Scotch rules to make much of a difference.

“Scotch needs to be judged by its color, taste and traditionality,” says Gavin Hewitt, a former British diplomat and onetime chief executive of the SWA. “Clearly if you then had a whisky that tasted of tequila—if it used an ex-tequila cask—it would not be Scotch whisky.”

Not all distillers think change is a good thing. Liam Hughes, chief executive of the Glasgow Distillery Co., is in favor of the latest change on casks but said he wouldn’t support further moves to relax the rules.

“Conservatism with a small ‘c’ is a good thing when it comes to Scotch,” he said.;

Sounds like Diagio are flexing their muscles and forcing the SWA’s hand. Time will tell but I can’t see tequila flavoured whisky catching on here in Scotland... maybe in the international market but I doubt it.

 

[ChaosRock]

So what does anyone think about the recently approved loosening of the Scotch Whisky Association's rules to allow more latitude in aging Scotch in other types of casks, including tequila?

Still nothing involving stone fruit flavors, though. Even Diageo doesn't have that much clout...

'Scotch Breaks With Tradition to Woo New Drinkers (WSJ)
A governing body is relaxing rules over how to produce the spirit, giving in to demands by distillers

The Scotch Whisky Association, in a rare change of rules, will allow a wider variety of casks for use in aging, maturing and finishing Scotch.
Scotch’s governing body is relaxing rules—centuries in the making—over how to produce the spirit, giving in to demands by distillers to make new drinks like tequila-aged scotch.

To count as Scotch, the spirit must be distilled in Scotland from water and malted barley and aged in the country for three years in oak casks. The Scotch Whisky Association, which enforces how Scotch is made and marketed, has for years also required distillers to mature and finish the drink in casks traditionally used by the industry, limiting producers mainly to old sherry, cognac, bourbon or port barrels.

Now, in a rare change to the rules, it will allow a wider variety of casks, including those previously used to age tequila and mezcal, cachaça, shochu and baijiu and other fruit spirits.

The association had previously demurred, saying the rules were essential to protect Scotch’s reputation. But after mounting pressure from members who wanted to use various casks, it capitulated. Chief Executive Karen Betts said making the change now “strengthens our foundations into the future,” while remaining consistent with Scotch’s heritage.

Jean-Christophe Coutures, chief executive of Pernod Ricard SA’s Chivas Brothers Scotch brand, said the new rule would allow Chivas to create “new flavor experiences” to woo existing and new drinkers.

Scotch’s share of the global whisky market by volume dropped to 47.4% last year from 59% in 2008, according to industry tracker IWSR. Over the same period, U.S. whisky has grown to 25.4% of the market from 19.5%. Japanese and Irish whiskies have also won share over the past decade.

“Increased flexibility on the range of casks in which Scotch whisky can be matured should lead to more innovation and new news,” said Jefferies analyst Edward Mundy. “We view this regulatory move as a tailwind.”

Paul Miller, owner of St. Andrews-based Eden Mill Distillery & Brewery, hopes that access to a wider range of casks will decrease prices. Standard bourbon casks cost him over £100 ($125), while wine casks can range from £80 to £200 depending on provenance, making them among his biggest outlays.

Last year, The Wall Street Journal reported that Diageo PLC—the world’s biggest Scotch maker—had set up a “Future of Scotch” internal working group to explore ways to change some industry rules about how Scotch must be made.

Diageo, which makes Johnnie Walker, J&B and Talisker, asked the SWA if it could mature Scotch in casks from its Don Julio tequila brand but was rebuffed, angering some executives who criticized the association’s “overreach.”

The revised rules say Scotch can be made in casks previously used to make wine, beer or spirits so long as these haven’t been made using stone fruits, and they haven’t had fruit or other flavoring added after fermentation or distillation.

This means Diageo—the SWA’s biggest member with 40% of the world’s Scotch market—can use its tequila casks to make scotch, reducing costs and helping it woo new drinkers.

Using different casks will rank among the industry’s latest efforts to bolster Scotch. Diageo has rolled out limited-edition versions of Johnnie Walker, including a rebranded line called Jane Walker aimed at women, and a “Game of Thrones”-inspired White Walker Scotch meant to be served directly from the freezer. The company has also pledged to invest £150 million over three years to upgrade its distillery visitor centers and create a Johnnie Walker-themed attraction in Edinburgh.

Some traditionalists don’t expect the change to the Scotch rules to make much of a difference.

“Scotch needs to be judged by its color, taste and traditionality,” says Gavin Hewitt, a former British diplomat and onetime chief executive of the SWA. “Clearly if you then had a whisky that tasted of tequila—if it used an ex-tequila cask—it would not be Scotch whisky.”

Not all distillers think change is a good thing. Liam Hughes, chief executive of the Glasgow Distillery Co., is in favor of the latest change on casks but said he wouldn’t support further moves to relax the rules.

“Conservatism with a small ‘c’ is a good thing when it comes to Scotch,” he said.;

Personally, I like it, Larry.

I think all those rules certainly had and have a good impact on Scotch Whisky (the same can be said about the laws around Bourbons and other spirits) however, nothing should be static and they should be adapted to a new world.

Reality is that people do not drink Sherry anymore. It is just too expensive to purchase Sherry barrels to age Single Malts, let alone cheap spirits that go into blends. It's happened before. The amount of Bourbon casks used nowadays is a step function above the amount used a couple of decades ago.

I see absolutely no reason why Oloroso barrels, Marsala, Sauternes so on and so forth are allowed to be used but not a Tequila barrel. Wine barrels, whether fortifies or not, and Rum barrels impart much more of a character to the spirit than Tequila. In other words, why yes for Rum and no for Tequila?

Now, I have no idea if a Tequila barrel will make a good aged Scotch. Maybe, maybe not. My guess is that if the distilleries are pushing for it, it might not be that bad. Ultimately, the consumer will have the word of choosing what to buy and if the product is good and transparent, why not?

 

[Coyote]

The whole question is about transparency; what do you call the product, ie for discerning people who can refrain from getting badly drunk.
All of those alcohol-containing products can anyway produce the well-known results.
I 'm sure that people addicted to alcohol (billions, actually) will drink anything nicely-packaged, if not absolutely anything

 

[RocAFella1]

Been a while since I’ve had this bottle.

 

[2jzMk3]

Moved into a new place. Building the whisk(e)y library

 

[detroitdad]

old forester Statesman

 

[Max D]

Bruichladdich Black Art

 

[Jeff]

Oh, the humanity!

https://www.cnn.com/2019/07/03/us/jim-beam-warehouse-fire-kentucky-trnd/index.html

 

[Forty4]

Oh, the humanity!

https://www.cnn.com/2019/07/03/us/jim-beam-warehouse-fire-kentucky-trnd/index.html

I saw that and was going to post. In reading the article it was young and only like 1% of annual production. But now they will be able to sell the bottle’s as some fire ravaged limited edition. Making lemonade out of lemons.

 

[Jeff]

I saw that and was going to post. In reading the article it was young and only like 1% of annual production. But now they will be able to sell the bottle’s as some fire ravaged limited edition. Making lemonade out of lemons.

Yeah, and it’s Jim Beam. Used as kerosene substitute in some areas.

 

[pltrgyst]

Does anyone have a bottle -- or even tasted -- Loch Dhu, the black Scotch from Mannochmore, made only in 1996 and 1997?

It appears to sell for big bucks now, but was pretty controversial when it appeared...

 

[Irish]

Stopped at the liquor store to stock back up on Balvine and Woodford and saw this sitting there on sale & was in the mood to try something different. Not bad, fairly complex for a $30 dram.

 

[detroitdad]

 

[detroitdad]

my brother in law is new to bourbon drinking. I tried to talk him out of the ice to no avail.

 

[Coyote]

He 's on a good path. It's summer and that 's just one ice cube.
I used the same stupid argument (summer, just one ice) several years ago, before going straight [ @WedgeRock ] talking to a -fellow Greek- connoisseur bar owner on the island of Paros, only to be told that I might be hanged for this in TN (the whiskey was George Dickell).

 

[Klobberer]

I'm pro ice.

 

[joeyshin]

I'm pro ice.

depends on the bourbon and how im drinking it.
If im going to drink it within 10 mins....sometimes ice
if its a bourbon that could use a spash of water...ice
if its cask strength...sometimes ice
If its not a really good whisky...ice
if its really hot...sometimes ice
mint julep...ice
old fashioned...ice

but more often than not...no ice

 

[Klobberer]

This is super delicious! Might even be my favorite Japanese...

 

[Saoliver]

Loving this. Neat. In coffee. Even with Bundaberg ginger beer. Delicious.

 

[detroitdad]

View attachment 308477

Loving this. Neat. In coffee. Even with Bundaberg ginger beer. Delicious.

That is one of my favorite bottles!!!! I love that shit. I found a bottle on the shelf at a store in Rochester. I didn't want to pay 95 bucks for it

 

[Forty4]

That is one of my favorite bottles!!!! I love that shit. I found a bottle on the shelf at a store in Rochester. I didn't want to pay 95 bucks for it

So your love has a price?

 

[detroitdad]

So your love has a price?

absolutely

 

[Saoliver]

That is one of my favorite bottles!!!! I love that shit. I found a bottle on the shelf at a store in Rochester. I didn't want to pay 95 bucks for it

Yeah, BevMo is where I found it here. With our ridiculous Washington State liquor taxes, it was $100. But after booking a nice live session, I felt like getting a good bottle for a road trip. Shared with my brother in law. Wouldn’t normally mix this quality, but he is not much of a whiskey guy, and he had never tried a Kentucky Mule. Fanfuckingtastic!

 

[joeyshin]

Bought on a whim. Quite delicious

 

[pltrgyst]

Has anyone tried this one yet?

------------------------​

Old Ezra 7 Year old Barrel Strength Kentucky Straight Bourbon Whiskey With a recipe that dates back seven generations, Ezra Brooks Old Ezra Extra Aged Bourbon has real history. A straight Kentucky Bourbon, aged for 7 years in new charred white oak barrels and bottled at cask strength. A mash of corn, rye and barley with a robust flavor. This is as close as you can get to tasting whiskey straight out of the barrel.

​ Old Ezra - 7 Year Barrel Strength Bourbon Whiskey Sweet floral notes with undertones of vanilla, cinnamon, and fine wood, ending in a warm, buttery finish. Original price: $59.99 Sale price: $44.99

 

[ChaosRock]

Has anyone tried this one yet?

------------------------​

Old Ezra 7 Year old Barrel Strength Kentucky Straight Bourbon Whiskey With a recipe that dates back seven generations, Ezra Brooks Old Ezra Extra Aged Bourbon has real history. A straight Kentucky Bourbon, aged for 7 years in new charred white oak barrels and bottled at cask strength. A mash of corn, rye and barley with a robust flavor. This is as close as you can get to tasting whiskey straight out of the barrel.

​ Old Ezra - 7 Year Barrel Strength Bourbon Whiskey Sweet floral notes with undertones of vanilla, cinnamon, and fine wood, ending in a warm, buttery finish. Original price: $59.99 Sale price: $44.99

Yes. I thought it was very, very good for the price Larry. Worth it imo.

 

[joeyshin]

Does anyone blend their whiskys. I’m not sure if this is something people do or frown upon.

I just had 1:1 Oban 14 and Laphroiag 10. I figured the Laphroiag would add some peat to counter the sweetness of the Oban 14.

It was quite tasty and both were distinguishable.