Glenfiddich has marked the second release of one of its rarest and most precious expressions of single malt whisky with a unique coming together of two 50 year old icons - as a highly covetable bottle of Glenfiddich 50 Years Old was met outside the doors of Warehouse 8 by an iconic 1960 AC Aceca vintage car .

With a strictly limited supply of just 450 bottles - just fifty are released worldwide each year - the second release of the Glenfiddich 50 Year Old is a significant landmark in the history of single malt whisky and an occasion eagerly awaited by whisky connoisseurs around the world.

The 50 bottles will now travel to some of the world’s most prestigious airports, retailers and high-end establishments, where they will retail for £10,000 per bottle.

Brian Kinsman, Glenfiddich’s sixth Malt Master commented: “Having gently aged in the semi-darkness of Warehouse 8 for half a decade, the Glenfiddich 50 Year Old is a true reflection of our dedication to producing the ultimate single malt Scotch whisky.“

To taste, the Glenfiddich 50 Year Old is initially sweet with a zesty orange marmalade and vanilla toffee, which then cascades through a wonderful series of layers: aromatic herbs, floral and soft fruits, silky oak tannin and hints of gentle smoke. The finish is exceptionally long with a touch of dry oak and the merest trace of peat.

Brian Kinsman said: “The nose of the Glenfiddich 50 Year Old is beautifully harmonious with an uplifting, vibrant and complex aroma. It’s a real honour to be part of a single malt whisky that represents the very pinnacle of our whisky-making expertise.”

The backlash has started to the Scottish National Party’s proposal for a minimum price per unit of alcohol of 45p. Here are some of the view from the industry:

The Scottish Government’s proposed minimum price of 45p a unit will do little to address alcohol harm in Scotland but will cause significant damage to Scotch Whisky at home and abroad, The Scotch Whisky Association (SWA) said today.

Scotch Whisky producers believe minimum pricing would breach EU and international trade rules. Copycat action in export markets – with trade barriers justified on spurious health grounds – would have a major negative impact on Scotch Whisky overseas, undermining the industry and its supply chain across Scotland at a time of economic uncertainty.

At 45p a unit, the cost of an averagely priced bottle of Scotch Whisky in Scotland will increase by 16% to £12.60, reducing the domestic market by nearly 13%. Value and own-label brands would be particularly impacted.

A Scottish Government commissioned model suggests the proposed price fails to meet the basic tests of EU law, with only a 4.3% fall in alcohol consumption predicted. A range of other measures could achieve a similar impact, without distorting competition or restricting trade.

The SWA again called for political parties to unite around long overdue excise duty reform and a ban on alcohol sales below tax. This would set a legal and transparent ‘floor price’, addressing issues around the pricing of certain alcoholic drinks.

Gavin Hewitt, SWA Chief Executive, said:

“The Scottish Government’s scheme fails to meet the basic tests of EU law and will do little to address alcohol misuse. This policy would, however, significantly damage Scotch Whisky at home and abroad.

“We need consensus on a legal alternative. Excise duty reform so that all drinks are taxed on the same basis, according to alcohol content, and a ban on sales below tax, is a fair and socially responsible way forward. It would also raise over £1bn extra revenue for the public finances.”

Diageo GB:

"Minimum pricing is wrong in principle. It is not the answer to tackling problems with alcohol misuse. By its very nature, it will impact all consumers, the majority of whom enjoy alcohol responsibly without harm to themselves or others.

The debate in Scotland has moved on. It is time for the Scottish Government to recognise that and engage in broader discussions. Our view remains that targeted interventions would be much more effective and appropriate.”



Richard Taylor, Director of Corporate Affairs at Morrisons said:

“Following the Scottish Government’s announcement today proposing 45p as the minimum price per unit of alcohol in Scotland, Morrisons does not support a minimum unit price which would only serve to punish our customers in Scotland - the vast majority of whom drink responsibly.

We would like to reiterate our view presented in a letter to the Home Secretary in June this year. As stated in our letter, instead of a minimum unit price we believe that the UK Government should legislate to stop the sale of alcohol below the rate of duty plus VAT. This mechanism, if enshrined in law, would provide an immediate and fair approach to stem the misuse of alcohol and provide a solution across the whole of the UK, including Scotland. If the Government thinks price is a way to affect demand it can do so by raising duty knowing that it will apply across the UK. As a demonstration of our commitment to this proposal, Morrisons does not sell alcohol below the cost of duty plus VAT.”

MyWhisky contains the history of distilleries, photographs and short tasting notes of whiskies and whiskeys by world-renowned whisky writer and expert Hans Offringa.
Recently upgraded, MyWhisky is a repository of nearly 300 whiskies and whiskeys from all over the world. They are made accessible via an A-Z brand index, a country index, a type index and a distillery index.
The app is suited for the most experienced whisky drinker and addresses the common problem of the person who enjoys whisky but is overwhelmed at times by unfamiliar brands
In a special section called MyWhisky Extras, you may find information about what whiskey/whisky is, the production regions, the different types of whisky and whiskey, how to read labels, the art of whisky tasting and how to organize your own tasting as well as an overview of independent bottlers, whisky bars around the world and more.
Furthermore there is a section with daily whisky trivia assembled by the author: 365 days of whisky wit and wisdom at your immediate disposal! It is a clever way to develop your appreciation of the nuances of whisky — and impress your friends — with a mere tap of the screen.
Users may add their own tasting notes and new whiskies. That’s why it is called MyWhisky! Hans Offringa gives you a head start and invites you to build further on that. You may enter data such as nose and taste, but also cask number, year of distillation, year of bottling, where you tasted the whisky, with whom, etc.
You may purchase MyWhisky in Apple’s app-store.

Glenfiddich, the UK’s number 1 malt whisky, has announced the launch of the first ever Glenfiddich Malt Mastermind of the Year Award. The on-trade initiative will showcase the trade’s most passionate malt enthusiasts, encouraging bartenders to demonstrate their knowledge on all things whisky.

The competition is open to anyone in the on-trade and will reward an individual with the accolade of being the Glenfiddich Malt Mastermind of the Year. In addition, the winner will receive a trophy, £1000 cash prize and a VIP trip to the Glenfiddich distillery where they will get the exclusive opportunity to taste a range of rare expressions.

The launch of the competition, which will culminate in a ceremony in London at the end of the year, comes as Glenfiddich appoints its first-ever brand ambassador. Jamie Milne has joined the team at First Drinks and will play a pivotal role in the search for the Malt Mastermind of the Year, including head of the judging panel.

Andy Corris, Senior Brand Manager for Glenfiddich at First Drinks, comments: “This is a really exciting time for Glenfiddich. The brand continues to go from strength to strength and by launching these new awards, we hope to further raise awareness of the brand’s credentials in the on-trade and encourage a new generation of ambassadors for Glenfiddich.

“Glenfiddich is all about discovery and pioneering the category and the Malt Mastermind of the Year competition encourages the on-trade to do just this. The trade is a showcase for malt whisky and key to encouraging trial in both the on and off-trade.”

Ivan Ivanov, a 28-year old lifeguard from Svishtov Bulgaria, has won a global Bushmills Irish Whiskey competition with a prize described as ‘the whiskey lover’s ultimate dream’.

Ivan was chosen from finalists from nine countries as the winner of the Make it at Bushmills challenge at a gala dinner in the village of Bushmills on Ireland’s north coast. The historic area has a history of whiskey production stretching back more than 400 years.

He will now spend 30 days working alongside Bushmills’ Master Distiller Colum Egan with the aim of becoming the first ever person outside the distillery to create their own blend of one of the world’s best-loved Irish whiskeys. Their prize also includes a month’s luxury penthouse accommodation in Ireland and £5,000 spending money.

Make it at Bushmills has attracted interest from around the globe since its launch in the New York Stock Exchange on St Patrick’s day on March 17. The nine finalists from Ireland, the United Kingdom, the United States, Northern Ireland, South Africa, France, Belgium, the Netherlands and Bulgaria were chosen by public vote to represent their countries in this week’s two-day ‘Bushcamp’ finale, set by Bushmills’ Master Distiller, Colum Egan.

We have been working hard to make some changes to the Whisky Magazine web site and much of this is now online.

We hope you like the improvements and will continue to finish up the changes over the next couple of days.

Certain forum and subscription features may not be working (Tokens, Articles and My Whisky) but we will have these fixed tomorrow along with any missing content and tastings.

Thanks, and we look forward to your comments.

Breaking cover with this https://whiskymagazine.wordpress.com/

After more than 15 years in the barrel, Buffalo Trace Distillery releases the two latest whiskeys in its highly acclaimed Experimental Collection – a French oak barrel aged whiskey and an American oak chips seasoned whiskey. This experiment explores the differences between whiskey that has been aged in a new toasted French oak barrel, versus whiskey aged in a used American white oak barrel that has been seasoned with toasted oak chips. “It’s incredibly exciting to see how experiments like this will turn out, and we’re thrilled to offer these two whiskeys after 15 years,” said Kris Comstock, brand manager for Buffalo Trace.
Both whiskeys were put up April 7, 1995 on the eighth floor of Warehouse K. Details are as follows:
1995 French Oak Barrel Aged: This barrel was filled on April 7, 1995 and bottled July 21, 2010. Buffalo Trace Rye Bourbon Mash Bill #2 was used and the product entered the barrel at 125 proof. After more than 15 years and 3 months of aging, the new toasted French Oak barrel added rich complexity and interesting flavors to this whiskey. The result is a leathery and woody whiskey that has a good depth with a dark, dry finish.
1995 American Oak Chips Seasoned: This barrel was filled on April 7, 1995 with Buffalo Trace Rye Bourbon Mash Bill #2 and toasted oak chips were added. After more than 15 years and 4 months of aging, this whiskey was bottled on August 5, 2010. The whiskey in this charred American White Oak barrel derived a smoky complexity from the toasted oak chip seasoning. It is a lighter whiskey for its age and has a good flavor without being heavy.

After much anticipation, the contents of a whisky crate from Ernest Shackleton’s 1908 British Antarctic (Nimrod) Expedition have been revealed.
A team of Antarctic Heritage Trust and Canterbury Museum conservators have been examining and working on the crate for the last two weeks in a purpose built cool room. As the ice inside gradually thawed the team was able to examine the contents, and they extracted several intact bottles labelled “Mackinlay’s Rare Old Highland Malt Whisky”.
“It’s been a delicate and slow process but we are delighted to be able to confirm that the crate contains intact bottles of whisky,” said Lizzie Meek, Antarctic Heritage Trust Artefacts Manager.
Eleven bottles of the 114-year old whisky have been recovered of which remarkably ten appear perfectly intact despite their labels having deteriorated. The wording “British Antarctic Expedition 1907 Ship Endurance” is still visible on some of the bottles. As it transpired Shackleton never changed the name of the ship Nimrod to Endurance for this expedition.
Intriguingly, one bottle is missing from the packing inside the crate. This is consistent with where the crate itself appears to have been jimmied open and the timber broken. “Perhaps one of Shackleton?s crew just couldn?t resist a tipple,” said Ms Meek.
Each of the bottles will be carefully assessed and conserved in the coming weeks.
The Antarctic Heritage Trust plans to work with the owners of the Mackinlay?s brand, Whyte and Mackay, to extract and analyse the whisky. “The ultimate aim is to replicate the original blend so that whisky drinkers the world over can enjoy this gift from the whisky gods. There is much to do before we know if this is possible” said Richard Paterson, Whyte & Mackay’s master blender.
Images of the whisky bottles and video of the conservators at work can be seen in the project blog set up at http://whiskythaw.canterburymuseum.com/
It is expected the crate and its contents will remain on display at Canterbury Museum for the next month. Following conservation and analysis the intention is to eventually return them to Antarctica.

Devon based Dartington Crystal has teamed up with Scotch whisky brand, Royal Salute, to produce stunning, hand-crafted decanters for the brand’s most prestigious blend – Royal Salute 62 Gun Salute.
Working exclusively with Royal Salute, Dartington Crystal - the last surviving volume glass makers in the UK - makes each exquisite decanter by hand at its workshops in Torrington. Using the finest midnight blue crystal, each piece is decorated with 18 carat gold and crowned with a cut crystal stopper.
Neil Hughes, managing director for Dartington Crystal commented, ''It is a pleasure to be working with Royal Salute whose name is as synonymous with craftsmanship and quality as our own. To fulfill the exacting and superior requirements of such a prestigious brand is testament to the unique hand-crafting skills we have ourselves nurtured and developed for more than 40 years.
“It has been some time since a British crystal company has worked with such an internationally renowned brand, so I feel proud we have been able to keep the operation entirely UK based, especially given that the product is aimed primarily at the Asian market.”
Royal Salute 62 Gun Salute will retail for the duty free price of US$2,200.

The Famous Grouse, Scotland’s best selling whisky, is launching the brand’s first premixed can (250ml 6% ABV). The product will contain one measure of The Famous Grouse Blended Scotch Whisky combined with cola in a new handy format.
This innovation from the iconic brand is a significant extension to The Famous Grouse family and forms part of the brand’s strategic plan designed to attract new drinkers to the Blended Scotch category.
The premixed can market has seen sharp growth of 47 per cent and now represents a quarter of the ready-to-drink market. The Famous Grouse & Cola can is intended to provide an introduction to the wider Blended Scotch category for this growing consumer base.

Iain McArthur, warehouseman at Lagavulin Distillery on Islay, marked his 40 years in the whisky business on 4 August 2010. He was presented with a certificate signed by distillery managers who had worked with him at Lagavulin over the last 40 years.
Iain has become a celebrated figure to thousands of devotees of Lagavulin, especially those who make the pilgrimage to Islay and participate in his warehouse tours.
Iain was born into a farming family at Ardtalla, on the eastern coast of Islay a few miles north of Lagavulin. His uncles, grandfather and many of his relations had worked at Lagavulin over the years: one of his uncles had worked at Lagavulin for 50 years. Iain started working at Port Ellen distillery, up the road; and when that closed, he transferred to Lagavulin.
Now as ever, when his work at the distillery is finished each day, Iain goes to work on his croft, returning home only when darkness falls.
Now in this video interview http://www.youtube.com/watch?v=ro3HKp_pOwM to mark his 40 years in the business, recorded with whisky writer Dave Broom, Iain talks about his origins on Islay, life many years ago when the summer break in distilling left time for families to cut peat as a fuel for the winter, his love for Lagavulin, and what he does now at the distillery - including the 44 year old cask of Lagavulin that he shares with fortunate visitors to his warehouse.

The Dalmore distillery in the North of Scotland has announced a £1 million investment to create one of the best whisky related attractions in the country.

Despite trading during one of the toughest global recessions ever known, the luxury brand has gone from strength to strength recently and is now favoured by wealthy connoisseurs, collectors and investors.

In the last two years The Dalmore has sold some seriously rare and expensive whiskies in record time. Sirius, which cost £10,000 a bottle with only 10 available worldwide, sold out in four days. It is now changing hands for twice that price less than a year later.

In 2009 the distillery created a bespoke, one off whisky called Oculus which sold for a record breaking £28,000 at auction.

David Robertson, director of rare whiskies for brand owner Whyte & Mackay, said: “Consumers of luxury products expect authenticity, craftsmanship and a rich heritage. The Dalmore has that in spades, definitely more so than any other whisky brand, and arguably more so than many other luxury products. That is why its is so revered.

“But they also expect the best possible experience when they visit the home of a product. And we are not there yet……….but we will be!”

The company has a two year phased programme in place to refurbish the visitor centre and shop, improve key distillery buildings, enhance signage and invest in training for its tour and distillery staff.

The aim is to build on the financial success of the visitor centre which has seen profits rise by more than 400% in the last two years, and the spend per head from each visitor double in the same timescale.

Robertson enthused: “We will create a multi sensory experience which will bring the alchemistic artistry of the brand to life. Esteemed whisky writer Jim Murray said he sat stunned and in awe of the Dalmore liquid. Visitors will be stunned and in awe when they leave the distillery in two years time.”

The distillery believes the investment could bring massive benefits to the local economy by bringing in wealthy tourists willing to spend big money in the area.

The company also recently launched a Clan Mackenzie bottling designed to raise much needed funds to refurbish Castle Leod which sits nearby the distillery and is the spiritual home of the clan.

Robertson believes this will also attract high spending visitors.

“With both the castle partnership and the distillery investment, we are making some real and tangible contributions to the North of Scotland economy. Imagine if we have an amazing visitor centre attracting the wealthiest clients in the world who will spend money locally. Imagine if we have a beautiful refurbished castle which in itself becomes a lighthouse destination attracting hundreds and thousands of people to the area.

“It’s a big dream and may not happen, but nobody can accuse us of not having an ambitious vision.”

After our coverage of Shackleton's whisky in WM86...here is some follow up news

http://www.themasterblender.com/2010/07 ... sky-rocks/

Do you love Canadian whisky, but are just not sure if that new one you’ve noticed in the store is worth the price? Can’t decide whether to stick with an old favourite or try something new? At last, Canadian whisky lovers now have a new and fully independent resource to help them make informed decisions - and learn more about the remarkable story behind Canadian whisky in the process.
Canadianwhisky.org is a new website dedicated to searching out the best Canadian whiskies while dispelling the myths and misunderstandings about Canadian whisky.
“There are so many misconceptions about Canadian whisky,” says the website’s founder, Davin de Kergommeaux “That’s why I launched Canadianwhisky.org to help people explore the hidden riches of Canadian whisky. My approach to this website is: “kill the rumours with facts”.
Canadianwhisky.org, looks like a website, but operates more as a blog. “This is a site that users will want to return to again and again as I add new information to it on a regular basis. Just like quality whisky, this site will mature with time.” And it’s not just a one-way process. Readers are encouraged to leave comments to make the whole experience interactive.
“It’s a sad fact that Canadian whisky doesn’t get its due,” de Kergommeaux opines. “For most people, whose experience may be limited to those inexpensive mixing whiskies, Canadian whisky has earned an undeserved image as bland and boring.”
Canadianwhisky.org will identify some of the gems among the hundreds of Canadian whiskies on the market, and many of the best ones that are available in Canada only. “This is not Scotch and it’s certainly not Bourbon.” continues de Kergommeaux, “Like any finely crafted product, there is so much more to appreciate once you have gained some understanding.”
As a trained sommelier and long-time international whisky judge,
de Kergommeaux should know. “That training in how to taste gave me a better and deeper appreciation for whisky,” de Kergommeaux writes, before warning his readers, “but if we ever sit down to dinner, don’t ask me to choose the wine. For more than a decade now it’s been nothing but whisky, whiskey, whisk(e)y.

For further information visit http://www.canadianwhisky.org.

A bottle of whisky salvaged from the SS Politician is to be put up for sale.
The bottle of Ballantines is to be offered at Bonhams annual Scottish Sale in Edinburgh between 17 - 20 August.

It is believed to have been salvaged from the wreck of the ship in the 1950s or 1960s and is being sold with photographs of the salvage operation at an estimate of £1,200 – 1,800.

David Stewart, The Balvenie Malt Master, has crafted a new expression, an incredibly rare 40 year old single malt Scotch whisky, aged in sherry casks and refill hogsheads. A batch of only 150, hand numbered bottles of The Balvenie Forty will be available at exclusive travel retail outlets in the world’s leading airports, from July 2010.

Understanding the unique combination of human craft and natural alchemy, David Stewart carefully experimented with small samples of The Balvenie single malt from some of our rarest casks. He finally decided on a number of whiskies that have been maturing in our warehouses since his early days at the distillery, over forty years ago. Using small amounts of The Balvenie from just seven hand selected casks, David Stewart has created an exquisitely rich and wonderfully complex 40 year old single malt.

Each bottle is hand numbered and presented in a bespoke wooden box, handmade in oak by Scottish craftsmen Sam Chinnery and hand-engraved by Sam’s father.

David Stewart said: “The Balvenie’s enduring commitment to quality and craftsmanship ensured any casks with the potential to mature beautifully for many decades are allowed to continue doing so. This has also meant we’re fortunate enough to have some highly aged casks at The Balvenie Distillery which we’re proud to be able to offer to single malt enthusiasts the world over. The rich flavour and unique characteristics of The Balvenie Forty are the result of this careful preparation and craftsmanship.”

The Balvenie Forty, from leading independent drinks company, First Drinks, will be available worldwide, in exclusive travel retail outlets from July 2010 at a global RRP of £2,500.

On July 1, for the first time since the George Washington's distillery burned to the ground in 1814, the public will be able buy Rye Whiskey made at the founding father's distillery. And, thanks to a new law in Virginia, they can taste it BEFORE they buy it at this special public tasting event.

The extremely limited edition whiskey (550 bottles) was produced in the reconstructed distillery in 2009 according to the General's own recipe discovered by historians in the mansion's extensive records.

Starting at noon, the public will be able to sample small amounts before purchasing one of the unique 375 ml bottles for $85. The proceeds will benefit Mount Vernon's education programs.

Chivas Brothers is launching a global campaign to advocate the importance and value of the age statements to consumers.

According to new research commissioned by Chivas Brothers, 94% of consumers believe the age statement serves as an indicator of quality, 93% believe that older whiskies are better quality and 89% actively look for an age statement when making a decision to purchase.

However, there is a global lack of knowledge about what the age statement actually means: only 10% understand that it refers to the youngest whisky in the bottle, nearly half (48%) believe an age statement refers to the average age and 35% believe it signifies the oldest whisky present. The Scotch Whisky Regulations (2009) make clear what an age statement means – the age of the youngest whisky in the bottle.

Chivas Brothers is responding with a campaign called The Age Matters, which will manifest itself through stand-alone activity as well as through integration across the company’s aged whisky portfolio, which includes the Ballantine’s, Chivas Regal, The Glenlivet, and Royal Salute brands.

The aim of the campaign is to enable consumers to understand fully the age statement and to appreciate the value of the premium product they are purchasing.

One of the greatest influences on the flavour of whisky comes from maturation. Much of the complexity of Scotch whisky comes mainly from its time in oak casks in Scotland; with outstanding spirit and excellent wood management, it follows that the longer the maturation period, the more complex the whisky.

From 1 July 2010, consumers will be encouraged to look for age statements on Scotch whisky, via point-of-sale materials, advertising and public relations. A logo using the language Guaranteed Age Whisky has been created for usage in retail, and will be visible in the environment of Chivas Brothers brands that carry an age statement.

Christian Porta, Chairman and CEO of Chivas Brothers Limited, said: “The revelation that so many existing whisky drinkers do not understand that the age statement refers to youngest age of the whisky, shows that there is an opportunity for us to inform them.

“In an age when consumers of luxury goods increasingly demand transparency and authenticity from brands, it is vital that we empower consumers with knowledge, so that they fully understand the value of what they are buying.”

A new member of the Caol Ila family of single malt Scotch whiskies has been announced by Diageo.

A 25 year old single malt Scotch Whisky is now joining this highly popular and award-winning collection. Caol Ila has been distilled on the eastern shore of Islay since 1846.

It will be the most mature member of the dynasty, standing alongside a 12 year old, an 18 year old, a natural cask strength bottling, a Distillers Edition, and some limited edition younger expressions.

It is 125 years since an eccentric traveller called Alfred Barnard set out to visit every distillery  - 162 - in Scotland, England, Ireland and Wales. It took him three years to do it, and the result was the most important book every published about the water of life: The monumental Whisky Distilleries of Great Britain and Ireland.
Now an actor, a comedian, a journalist and a broadcaster will attempt to equal his feat - starting this June with visits to 50 of the distilleries currently operating (out of 106) including an epic motorcycle trip taking in the most northerly and southerly Scottish distilleries, along with one each in England, Ireland and Wales. The 2010 leg will conclude at the Tartan Heart Festival, Belladrum, near Beauly (6 and 7 August), followed by a charity auction of special whiskies, signed by all the participants, from each distillery visited.

It is the beginning of The Barnard Challenge, and the main beneficiary will be a charity set up and run by top Scottish actor David Hayman, Spirit Aid.
David is the star of TV's Trial and Retribution, as well as many big screen epics such as The Jackal with Bruce Willis, and The Tailor of Panama, starring Pierce Brosnan. He is the operations director for Spirit Aid,  which is dedicated to children whose lives have been devastated by war, genocide, poverty, abuse or lack of opportunity at home and abroad.

"I'm thrilled that a celebration of Scotland's spirit will, appropriately, highlight the work of Spirit Aid, and the needs of children both here in Scotland and across the world,' said Hayman. 'I've always loved single malts - but I didn't enjoy blended whisky until a couple of years ago, when I was given a masterclass in its wonders by the great Richard Paterson. Now, not only do I appreciate blended whisky's greatness, but I love the fact that uisge beatha - the water of life - illustrates the essence of Scotland - generosity, hospitality and conviviality."

Paterson, master blender for distilling giant Whyte and Mackay, is a legend in the industry and among whisky lovers for his spectacular tasting sessions and passionate enthusiasm for whisky's unique qualities. those attending a Paterson tasting are warned: "If he sees you drinking whisky too quickly, he'll slap you. And if he sees you holding a tasting glass the wrong way, he'll kill you."wPaterson will be conducting a masterclass at Belladrum, along with the editor of Whisky Magazine, Rob Allanson, Stephen Rankin of distillers, blenders and bottlers Gordon and Macphail, and the writer and broadcaster Tom Morton.

"This is a dream come true for me ," said Paterson. "Barnard is a crucial figure in the history of whisky and for many years I have longed to see his achievement celebrated properly. This is a fitting tribute to the man, his muse and his mission."

Morton and Allanson will, in 10 days, use motorcycles to visit Scotland's most northerly distillery, Highland Park in Orkney and the southernmost, Bladnoch in Wigtown. They will also go to the most northerly mainland distillery, Old Pulteney in Wick, as well as Bushmills in Antrim, Northern Ireland,  Midleton in Cork, Republic of Ireland, Penderyn in Wales and St George's in Norfolk, currently England's only whisky producer.

Morton, BBC Radio Scotland's weekday afternoon presenter, wrote the seminal whisky travelogue Spirit of Adventure  in 1992, later made into an STV series.

"Rob and I will be covering over 2000 miles on motorcycles, so any drinking will have to be, as ever, extremely moderate," he said. "We aim to collect unopened bottles from each distillery for auction, and I hope people will follow in our wheeltracks in later years - the Barnard Challenge is a continuing charity project and I'm hoping people will visit distilleries on pushbikes, on footm, on horseback, following Barnard, having fun, enjoying the occasional dram and raising money for Spirit Aid."

And if all this wasn't enough, step forward, Vladimir McTavish. One of Scotland's top comedians, McTavish will be visiting up to 30 distilleries, some with David, and will use his experiences and some filming of the trip in his Edinburgh Festival Fringe Show Whisky: An Idiot's Guide.  A hilariously sobering look at drink and its role in the Scottish psyche, the show will use a mixture of stand-up, stories, poetry and short film to look at the vital contribution drink has made to Caledonian culture. As McTavish says: "No-one has ever been to a teetotal ceilidh. And no sober person could ever have invented the bagpipes."

"It's going to be a frantic period of activity," said David Hayman, "and it works on several levels. The Barnard Challenge revives the story of the extraordinary man who was Alfred Barnard, draws attention to Scotland's national drink, raises money for charity and offers anyone the chance to get involved by setting up their own mini - or maxi - Barnard Challenge. Next year It would be great to see dozens of folks involved, and dozens of means of transport."

The Whisky Magazine Photo Challenge is the new annual photographic competition, leading to publication of the winning photographs in the February issue each year and a selection of short-listed images published in future editions as selected by the editor.

If you think you have some fantastic whisky photographs then here is your chance to shine and prosper and see your work published.

Winners will be published in Whisky Magazine. Please submit your photos to sophie@paragraphpublishing.com

Class
• Amateur (see definition in the rules below)
• Professional (see definition in the rules below)

Categories
The distilleries
• Canada
• Ireland
• Japan
• Scotland
• USA
• Rest of world

General
• The drinking / the enjoying (bars, hotels, events…)
• The process
• The water

Other (please specify)


Schedule

• Entry deadline: 30th November 2010


Judging process
• All entries will be judged by the Whisky Magazine panel in round one. These judges will select a shortlist of photographs (the 'Shortlist') in each category which, in their opinion, best illustrate that category. This Shortlist will then be voted upon by readers of Whisky Magazine via an online poll.

Judging criteria
• Focus. The image should be sharp unless blur is an intentional effect.
• Light. The use of light is key to a good photograph and the most important thing is that the light is appropriate to the image. There are many different types of ‘good’ light; stormy, early morning, dusk.
• Composition. When editing your images for entry, make sure you stand back from them and view them as a whole. Is there a hedgerow appearing from the back of the distillery? Is the image on a slant? Should you move to the left or take a step to the right? Or hold the camera nearer to the ground? There are many factors contributing to the overall composition of an image.
• Impact. This is very subjective. A great photograph will include a combination of the emotion the photographer was feeling at the time it was taken, the time of day, the subject, the light and much more. All this can lift a picture above the ordinary.
• Originality. The angle of the photograph or indeed the subject – whatever the end result the judges will be impressed by your originality of thought and execution.

Photographic format
• Photographs must be taken in digital format, and must be 300 dpi and should allow the image to be reproduced at A4 size or above. Please ensure that your camera is on its highest-quality setting.

• Each photograph must include the following information;
o Name of location
o Time of day
o Make and model of camera used
o Category being entered

• File naming: please name your digital files with your surname, initial & image number. For example, if your name is David Smith and you are submitting 4 images, your numbers would run smithd01.jpg to smithd04.jpg. Please use lower case letters only with no spaces or any other characters.

Whisky Magazine Photo Challenge Rules 2010
1. Entrants may submit up to four photos, in colour or black and white, which must be in electronic format.
2. Images may be digitally enhanced to remove spots or scratches, but not manipulated. Entrants can enhance the picture to make it brighter, clearer etc, but not manipulate the content. Whisky Magazine and the judges reserve the right to exclude any image they believe may have been excessively treated so as to alter its authenticity.
3. The competition is open to any person from anywhere in the world. Employees of Paragraph Publishing, as well as their immediate families, are not eligible to enter. Entrants under the age of 12 years need to have parental or guardian consent to enter.
4. Each entry should be made online, and should be marked with your name, address, contact telephone number (both daytime and evening) and where and when the photo was taken and with what camera.
5. The competition closes at midnight (GMT) on Tuesday 30 November 2010.
6. No entries can be returned. Ensure you keep copies of submitted images as the cannot take responsibility for the safe storage and back-up of entries.
7. In the event of a technical problem or evidence of impropriety with regard to the readers’ vote, the judges shall have the final decision. If the readers’ vote results in a tie, the judges shall have the casting vote. The judges' decisions will be final and no correspondence can be entered into.
8. All entries must be the original work of the entrant and must not infringe the rights of any other party. The entrants must be the sole owner of copyright in all photographs entered and must have obtained permission of any people featured in the entries or their parents/guardians if children under 16 are featured. Entrants must not have breached any laws when taking their photographs.
9. Prior to submission, entrants must not have offered any of their entries for sale, been paid for any publication of any of their entries or won or been a runner up in any other photographic competition with any of their entries.
10. Entrants will retain copyright in the photographs that they submit to Whisky Magazine. By entering the competition all entrants grant to Paragraph Publishing the right to publish and exhibit their photographs in their publications and on their websites. Entrants whose photographs are one of the Finalists or selected to appear in Whisky Magazine pursuant to paragraph 10 above grant to Paragraph Publishing and other publishers authorised by Paragraph Publishing the further rights to publish and exhibit their photographs in print, on their respective websites or in any other media at any time in perpetuity. No fees will be payable for any of the above uses. Entrants whose photographs are one of the finalists also agree to take part in post-competition publicity. While we make every effort to credit photographers, including in printed reproductions of their work, we cannot guarantee that every broadcast use of the photographs will include photographers' names.
11. Entrants agree the organisers may sub-license images to the media for reproduction in connection with the competition.
12. Finalists agree to take part in post-competition publicity.
13. By entering, entrants will be deemed to have agreed to be bound by these rules and Paragraph Publishing reserves the right to exclude any entry from the competition at any time and in its absolute discretion if Paragraph Publishing has reason to believe that an entrant has breached these rules.
14. Paragraph Publishing reserves the right to cancel this competition or alter any of the rules at any stage, if deemed necessary in its opinion, and if circumstances arise outside of its control.
15. If the winner is unable to be contacted after reasonable attempts have been made, Paragraph Publishing reserves the right to either offer the prize to a runner up or to re-offer the prize in any future competition.
16. These rules are governed by the laws of England. This competition is administered by Paragraph Publishing.

Definitions
• Amateur photographers: individuals who take photographs for pleasure or as a hobby but do not generate the primary source of their income from taking photographs.
• Professional photographers: individuals whose primary source of income is generated from photography.

This year sees Glen Grant celebrate 170 years of passion and excellence in whisky making. The Speyside distillery has been producing its famous single malt whisky since it was established in 1840 by former smuggling brothers James and John Grant.

“170 years on, we continue to build on the combination of tradition and innovation that the Grant brothers brought to their whisky making all those years ago,” Glen Grant Master Distiller, Dennis Malcolm commented. “We wanted to celebrate the history of the brand whilst translating the unique Glen Grant approach into something new and unexpected with the 170th Anniversary Limited Edition whisky.”

To celebrate 170 years of innovative tradition Glen Grant is also launching a new website where whisky lovers and the curious will be taken on an exciting journey, discovering and learning about the world of Glen Grant Single Malt Scotch Whisky from an exceptional guide: Dennis Malcolm, Glen Grant Master Distiller. The site offers visitors a private introduction to the methods and passion that make Glen Grant single malt Scotch whisky unique. A special preview of the website can be seen at http://preview.glengrant.com/ <http://preview.glengrant.com/> .

Glenora Distillers International Limited is launching a Special Edition 15 Year Old GLEN BRETON Single Malt Whisky.
One year ago, on June 11th, 2009, the Supreme Court of Canada delivered its judgement dismissing the application of the Scotch Whisky Association for leave to appeal in its campaign to oppose the trade-mark registration of Glen Breton, Glenora's flagship single malt.
That decision finally terminated nine years of litigation by the Scotch Whisky Association, involving four levels of appeal in the Trade-marks Opposition Board and the courts.
On November 19th, 2009, Glen Breton was entered as a registered mark on the Trade-marks Register of Canada.

In celebration of the registration of Glen Breton®, Glenora is releasing a unique bottling of select 15 Year Old Single Malt, the BATTLE OF THE GLEN™ Special Edition.

Lauchie MacLean, President of Glenora, says of this Special Edition Glen Breton,

"As far as we are aware, BATTLE OF THE GLEN is the first and only product created as a result of intellectual property litigation. The packaging and special booklet enclosure chronicle our fight for the inspiration of lovers of fine single malt whisky, and records our struggle for posterity. I am tremendously proud of the work of our people here at Glenora in producing this Special Edition. Glenora also wishes to acknowledge the creative talent of Famous Folks/Creative Communications based in Halifax and Toronto, for concept and development of the presentation box and labeling of the BATTLE OF THE GLEN Special Edition.

Chivas Brothers has revealed a new £10 million expansion at The Glenlivet Distillery in Speyside, supporting its long term ambition to become the World’s No 1 single malt and guaranteeing supply for the future.
The distillery extension, which houses a new mash tun, eight traditional oregon pine washbacks and six expertly crafted copper stills, represents a 75 epr cent increase in production capacity allowing the brand to capitalise on buoyant international markets.
Earlier this year, the Scotch Whisky Association reported that an impressive performance in the second half of 2009 had contributed to record-breaking levels of global exports for Scotch whisky at the end of 2009. Exports have risen by £977 million in shipment value over the last ten years, representing a 45% increase.*
Christian Porta, Chivas Brothers Chairman and CEO, reiterated the importance of this investment to the future success of The Glenlivet: “Today’s opening represents the latest milestone in a period of sustained investment and strong growth in The Glenlivet. Since 2002, we have taken the brand from No 3 to No 2 globally with investment in packaging, marketing and new product development.
“The stunning new extension not only gives us the production potential to meet the buoyant demands of global markets and, one day take the No 1 spot, it is also a sympathetic and aesthetically enduring legacy for generations to come to admire.
“We are already leading from the front in the US, the world’s most valuable Scotch whisky market and No1 single malt market, and we are now well-positioned to replicate this success internationally.”
The investment has already brought real benefits to the local business community with a team of local contractors involved in the expansion. Overall design was by architects LDN of Forres whilst the principle contractor was A.D. Walker of Banff. Subcontractors included Simmers of Keith who built the steel structure, specialist vat builders Joseph Brown of Dufftown who installed 8 new traditional wooden washbacks, and coppersmiths Forsyths of Rothes who built 6 new stills exactly replicating the distillery’s famous tall, wide still shape.