Come and chat to....

Some of the more famous names in the Whisky World who are waiting to welcome you to the joys of the spirit…

Andy Watts              Three Ships & Bain’s Cape Mountain

Billy Walker              BenRiach

Gerry Tosh                Highland Park

Ian Logan                 The Glenlivet

Ian MacMillan           Bunnahabhain / Black Bottle

Jonathan Miles          Old Pulteney

Juliette Buchanan       Benromach

Karen Fullerton         Glenmorangie / Ardbeg

Pierre Meintjes          Bunnahabhain

Rob Samuels             Makers Mark

Robert Fleming           Tomintoul

Rob Allanson              Whisky Magazine

Rynard van Der Westhuizen                  Classic Malts, Johnnie Walker

COMPETITION TIME - Win a R 2500.00 value prize including tickets for Friday night and whisky.

Whisky Renegade Visits SA

Celebrity chef and whisky connoisseur Bruce Campbell challenges whisky-making traditions at this year’s FNB Whisky Live Festival


  This year’s FNB Whisky Live Festival will see international celebrity chef and whisky connoisseur, Bruce Campbell, introducing festival-goers to his revolutionary new approach to whisky-making. The “Bruce Campbell way” dispels all traditional methods of this age-old art, opting for more time saving and cost effective means of creating the ‘Water Of Life,’ as it was originally known.

Bruce was first made famous locally in brandhouse’s ‘Scotland From Home’ ad campaign which ran on local television and saw Bruce travelling throughout Scotland to educate some of the industry’s best known master distillers, blenders and distillery managers in the “Bruce Campbell way” of whisky-making (visit www.scotlandfromhome.com to see all the videos).

The “Bruce Campbell way” favours a number of new whisky-making methods including using plastic barrels instead of customary oak casks to mature the whisky (thereby effectively eliminating any evaporation that might take place during the maturation process) and drying the malted barley over a charcoal fire instead of the traditional, time-consuming method of smoking it in peat fires.

Bruce’s tongue-in-cheek methods may not produce whisky that is in any way palatable, but they have certainly caused a stir in the whisky-drinking community.

“What Bruce is doing,” says Rynard Van Der Westhuizen, brandhouse’s local whisky connoisseur, presenter and guru, “while saving a lot of time and money in the whisky-making process, ends up producing a liquid that tastes nothing like the real thing.”

 “There are no shortcuts in the time-honoured process of making whisky,” says Van Der Westhuizen, “the methods we’ve been using to make whisky have evolved over literally hundreds of years because they produce a liquid of exceptional character that is enjoyed throughout the world. Personally, I’ll be very interested to meet Bruce at the festival and see what he has to say, but anyone who follows his philosophy when it comes to making whisky is clearly missing the point entirely.”

Whether you’re a believer in the “Bruce Campbell Way” or not, his stay in the country promises to be an interesting one as he tackles traditions head on in his quest to create Scottish whisky from home.

Visit Bruce’s stand at this year’s FNB Whisky Live Festival where he will be regaling passersby with his whisky knowledge and giving away a whisky hamper worth R2500 to one lucky winner. The FNB Whisky Live Festival is taking place from the 3 – 5 November at the Cape Town International Convention Centre and 10 – 12 November at the Sandton Convention Centre in Jo’burg.

Not for Sale or available to Persons Under the Age of 18.  Drink Responsibly.

The question is: What type of wood must whisky be matured in?
Answers to bernardgwhisky@gmail.com before 9 on Friday morning.

PRESS RELEASE: THREE SHIPS FAVOURED INTERNATIONALLY

THREE SHIPS FAVOURED INTERNATIONALLY

The Three Ships Select and Three Ships Premium Select 5-year old have raised their international reputation by earning gold and best in class awards at the 2010 International Wine and Spirits Competition (IWSC) held in Surrey, United Kingdom.

This follows hot on the heels of the impressive medals garnered at the 2010 International Spirits Challenge held in London and announced last week, where the Three Ships Bourbon Cask Finish received gold, the Three Ships Premium Select 5-year old silver and the Three Ships Select earned a bronze medal.

Andy Watts, master distiller of the Three Ships range, produced at the James Sedgwick Distillery in Wellington, says the international recognition for the brand in the space of two weeks is a remarkable achievement.

“The world is open to South African whiskies these days and by competing against the best in the world, it shows our ability to produce exceptional whisky.  With the style of a whisky becoming increasingly important as perceptions change and whisky lovers begin to value style rather than age alone, Three Ships is regularly seen on the world stage. “

The James Sedgwick Distillery was established in 1886 and has been making Three Ships for over two decades.

DATE                          9 August 2010

ISSUED BY                 De Kock Communications (DKC)

ON BEHALF OF         Three Ships 

ENQUIRIES                Andy Watts, master distiller, awatts@distell.co.za

                                    Liezl Dippenaar, brand manager 021 809 8159

                                    Linda Christensen, DKC (021) 873 2199

PRESS RELEASE: BUNNAHABHAIN GLOWS IN GOLD

BUNNAHABHAIN GLOWS IN GOLD

Bunnahabhain, produced on the Isle of Islay, has received a halo of golden awards for all three single malts at the 2010 International Wine and Spirits Challenge (IWSC) held in Surrey, United Kingdom. The Bunnahabhain 25-year old received gold and best in class whilst the 12- and 18- year olds both received gold awards.

The IWSC attracted entries from over 80 countries and all were tasted blind followed by a detailed technical and chemical analysis. To ensure perfect conditions, the premises include temperature-controlled cellars, a fully equipped independent laboratory and three tasting rooms.

According to South African marketing manager, Brian Glass, the remarkable achievements by all three single malts is testimony to the exceptional quality and unique taste of Bunnahabhain.

“The whiskies are all known for their gentle taste profile and unique character. Unlike most single malts from Islay, Bunnahabhain is crafted from unpeated malted barley and the pure spring water that flows freely underground, untainted by the peaty moorlands. For those either new to single malts or who prefer the slightly fruitier offerings from Islay select Bunnahabhain as their whisky of choice.”

Crafted by master distiller Ian MacMillan, who has over 35 years’ experience in whisky distilling and blending, Bunnahabhain has a heritage dating back to 1881 and hails from the world-renowned Isle of Islay off the west-coast of Scotland. Meaning mouth of the river in Scottish Gaelic, it is pronounced Bū-na-ha-venn and refers to the Margadale River which flows close by. 

The Bunnahabhain 12- year old retails for about R485, the 18-year old retails for R725 and the 25-year old for R1 950 per 750ml bottle. For more information please visit www.bunnahabhain.com

Notes to Editors

Bunnahabhain belongs to the portfolio of Burn Stewart Distillers, integrated Scotch whisky producer and brand owner with a portfolio of leading whisky brands, including Black Bottle and Scottish Leader. Distell and Burn Stewart Distillers are involved in a joint venture as equal partners, owning and marketing the selection of whiskies in sub-Saharan Africa.

DATE                         9 August 2010

ISSUED BY               DKC (DE KOCK COMMUNICATIONS)

FOR                            BUNNAHABHAIN SINGLE MALT WHISKIES

QUERIES                   BRIAN GLASS, DISTELL (021) 809 7000

                                    LINDA CHRISTENSEN, DKC (021) 873 2199

PRESS RELEASE: THE BOLD CHARACTER OF BLACK BOTTLE

THE BOLD CHARACTER OF BLACK BOTTLE

Launched just over two years ago in South Africa, Black Bottle is a blend of all the renowned single malts from Islay balanced by mainland malt and grain whiskies, making it one of the most unique whiskies around.  A regular medal winner at international competitions it has recently received gold at the prestigious 2009 International Spirits Challenge and silver at the 2010 International Wine and Spirits Competition.

The daringly bold taste of Black Bottle has been praised by critics and whisky-lovers across the world, and over the years it has secured a cult-following for its unique history and profile. 

According to South African marketing manager Brian Glass, Black Bottle is an extraordinary blend of the diverse taste profiles from Islay and there are very few, if any, whiskies that come close in terms of style.

“Most people have the perception that all Islay whiskies are heavily peated but the island produces a range of different styles. Bunnahabhain, a key component of Black Bottle, is an unpeated whisky and brings a fresh, fruity taste in contrast to the peated whiskies for which Islay is famous. This gentle whisky together with the mainland malt and grain whiskies combine exceptionally well with the heavily peated styles from the south of Islay and gives the Black Bottle blend a wonderful balance.” 

Black Bottle has a rich and golden colour, with a nose that is immediately fresh and fruity, with hints of peat. The palate is full, with a slightly honeyed sweetness, followed by a distinctive smoky flavour. The finish is long and warming, with a smoky, Islay character coming through.

Black Bottle boasts a proud and fascinating heritage, with its origins in late 19th century Aberdeen where the tea merchant Gordon Graham’s ability to blend tea soon moved to the blending of whiskies. This particular blend, which he marketed in opaque black bottles, in time became the whisky of choice of the locals of Aberdeen.

The brand’s history also abounds with other fascinating characters such as the impressive matriarch Anne Jane Graham, known as Granny Graham. Known for her strong will, she even changed her nephew’s surname to Graham to ensure that the family name would continue its association with Black Bottle.

Today, the whisky’s blending traditions are maintained by master blender Ian MacMillan, a whisky industry veteran of more than 35 years.

Black Bottle is available from leading liquor outlets and retails for about R180 per 750ml bottle.

Notes to the editor

Black Bottle belongs to the portfolio of Burn Stewart Distillers, an integrated Scotch whisky producer and brand owner with a portfolio of leading brands, including Bunnahabhain.  Burn Stewart is owned by CL WorldBrands, the UK-based global drinks group with distribution networks in Europe, the US and the Far East.  Distell is in a joint venture with the company that also involves distributing a selection of its whiskies in sub-Saharan Africa.

DATE                         15 August 2010

ISSUED BY               DKC (DE KOCK COMMUNICATIONS)

FOR                            BLACK BOTTLE

QUERIES                   BRIAN GLASS, DISTELL (021) 809 7000

                                    LINDA CHRISTENSEN, DKC (021) 873 2199

PRESS RELEASE: NEW 50ML FOR SA’S FIRST SINGLE GRAIN WHISKY

NEW 50ML FOR SA’S FIRST SINGLE GRAIN WHISKY

Following the successful launch of South Africa’s first single grain whisky late last year,

Bain’s Cape Mountain Whisky will now be available in accessible 50ml packs.

Made from recyclable PET (Polyethylene Terephthalate) the bottle is light and moulded in the distinctive square shape synonymous with the larger 750ml design.

Bain’s Cape Mountain Whisky recently made its debut in the international competitive arena and in the space of just two weeks it received a gold and best-in-class at the 2010 International Wine and Spirits Competition (IWSC) and a silver award at the 2010 International Spirits Competition, both held in the United Kingdom. 

According to brand manager Liezl Dippenaar, Bain’s Cape Mountain Whisky is the only South African produced whisky available in a 50ml at this stage.

“Bain’s Cape Mountain Whisky is a uniquely South African product and immensely popular, which is why we wanted to extend its reach to more people and by doing so increase the usage occasion for consumers. The handy 50ml format is perfect for hotel and lodge rooms and to serve aboard airplanes.  In-store, it is also an ideal single size for someone looking to try the brand or for a more convenient serving.”

Created by master distiller Andy Watts at The James Sedgwick Distillery in Wellington, the whisky is made from the finest quality South African grain. Double-matured in specially selected oak casks, the whisky spends an initial three years maturing before being released from wood and then re-vatted for a further two years’ maturation to continue the distinctive extraction of flavours.

The whisky shows an exceptional interaction between spirit and wood to produce a mix of toffee, floral and vanilla aromas and flavours with a hint of spice softened by sweet undertones. The result is a warm and extended mouthfeel with an exceptionally smooth finish.

Bain’s Cape Mountain Whisky takes its name from the Bain’s Kloof Pass, opened in 1853, and according to Watts the pass harmonises seamlessly with its natural surroundings.

“At its base the road cuts into the mountain slopes and winds its way through pine forests and fynbos where many protea species grow on the higher mountain slopes. The whisky pays tribute not only to one of the most picturesque and magnificent passes in South Africa but also honours Andrew Geddes Bain, the creative mind behind its construction.”

The leopards on the crest represent the Cape Mountain leopards which have lived in and roamed the area of Bain’s Kloof Pass for hundreds of years. Regal and agile, these reclusive predators keep to the steep, inaccessible slopes of the rugged mountains. Today, the numbers of these endangered cats have been dramatically reduced but rare sightings are reported from time to time.

DATE                         30 August 2010

ISSUED BY               De Kock Communications (DKC)

ON BEHALF OF       Bain’s Cape Mountain Whisky

ENQUIRIES              Liezl Dippenaar, brand manager, (021) 809 8159                                                                              Linda Christensen, DKC (021) 873 2199

PRESS RELEASE: CHARCUTERIE SPECIALIST TEAMS UP WITH VAN RYN’S DISTILLERY

CHARCUTERIE SPECIALIST TEAMS UP WITH VAN RYN’S DISTILLERY

Van Ryn’s Distillery near Stellenbosch has extended its brandy and food pairing options to include a new charcuterie platter of artisanal, organically-cured meats made by Steve Jeffery.

Using some recipes passed down in his family over nine generations, Jeffery supplies just a handful of specialty outlets with his hand-made, preservative-free meats that he produces from his own organically-farmed livestock.

He has selected three meats to complement three brandies produced by the distillery, a five-year-old, a ten-year-old and a 15-year-old. They are the superbly matured Viceroy Five Year Old, a delicately balanced combination of fruit and wood; the internationally awarded Van Ryn’s 10 Year Old Vintage Brandy, with its heady aroma of ripe pears, almonds and tastes of tobacco, malt and coffee; as well as another regular gold medallist abroad, Van Ryn’s Fine Cask Reserve 15 Year Old potstill, widely appreciated for its honey, citrus fruitiness and creamy palate. 

The meats are meant to be enjoyed with all three brandies, with patrons deciding which combination they like best.

Jeffery’s three meats are a bauernspeck, made from pork belly dry-cured with salt, juniper berries and bay leaves and then smoked over oak; pancetta, also made from pork belly but from which the fat has been mostly removed and then dry-cured with salt and pepper, after which it is pressed to dry and then hung to mature; and bresoala, made from a thick flank of beef, dry-cured in a press with salt and then hung to mature.

Says Van Ryn’s Gerhard du Toit: “The three brandies provide a delicious counterpoint to the smoky flavours of the three meats and express once again how versatile brandy can be.”

The new pairing option, designed for the more savoury-toothed, is available at a cost of R50 a serving.  Van Ryn’s also presents the 15 Year Old potstill, served with a trio of brownie, blondie and honey squares at R45 per person, as well as a brandy, chocolate and coffee combination at R60 a head, featuring the 12, 15 and 20 year-old potstills -  all international medalists - with a chocolate to complement each, rounded off with a single-estate Honduran coffee.  These offerings are exclusive to the distillery.

The five-star distillery, last year a national winner in the SA Tourism Welcome Awards, is open every day over the summer, including Sundays.  For trading and tour times, visit www.vanryn.co.za.

DATE             JULY 20, 2010

ISSUED BY   DKC (DE KOCK COMMUNICATIONS)

FOR                VAN RYN’S COLLECTION RESERVE

QUERIES       KARL SCHUTTE, VAN RYN’S MARKETING MANAGER OR

GERHARD DU TOIT, VAN RYN’S BRAND MANAGER

(021) 809 7000 (SWITCHBOARD)

TESSA DE KOCK/MARLISE POTGIETER, DKC (021) 422 2690