Introducing a new expression from Hendrick’s Gin

By General News

It is what HENDRICK’S might taste like in a parallel universe.

Orbium is a reimagining of HENDRICK’S GIN by our Master Distiller, Lesley Gracie. Instilled with additional extracts of Quinine, Wormwood and Blue Lotus Blossom, the result is an oddly exquisite gin that sits roundly on the palate.

It is ALMOST CERTAINLY not for everyone.

Orbium contains the same distillates as HENDRICK’S GIN, however, the same remarkable mind that broke conventions by infusing gin with essences of cucumber and rose has now taken gin in an altogether new direction by infusing flavours that are traditionally associated with classic gin libations; quinine found in tonic (Gin & Tonic) and wormwood found in Vermouth (Martini Cocktail). But it is not yet quite Orbium.

The addition of Blue Lotus Blossom exquisitely balances the overall flavour; but, the trinity of essences together create a complex gin with surprising brightness and a finish that is uncommonly long. The result is an unfamiliar taste that is oddly familiar in character designed to open up previously unexplored dimensions of gin as It spirals from floral into an altogether deeper and alluringly bitter place.

Orbium derives from the word ‘orb’, the plural of Orbis and the Latin for circle. It is inspired by Lesley’s description of the liquid’s journey. It represents the spherical round taste that Lesley refers to when describing the HENDRICK’S house style.

It is beautifully presented in the same iconic apothecary style bottle that is now synonymous with HENDRICK’S albeit in a sumptuous dark blue, inspired by the key essence of Blue Lotus Blossom. It also features an ‘all-seeing eye’ on the label as a continuous circle and a reference back to the liquid’s rounded character.

Available in select premium retailers only.


Introducing rye whiskey made Jack’s way.

By General News

Crafted with our 70-percent rye grain bill, natural spring water from our own Cave Spring Hollow, and Jack’s time-honored charcoal mellowing process, Jack Daniel’s Tennessee Rye is a whiskey that could only come from Lynchburg, Tennessee.

Master Distiller Jeff Arnett and the whiskey makers of the Jack Daniel Distillery have created a unique rye that’s undeniably spicy and complex yet sippin’ smooth. It might be one of our first new recipes in over 150-years, but if you know Jack, you’ll know Jack Daniel’s Tennessee Rye.

Try your hand at the Rye Old Fashioned and let us know what you think! Post your pics and tag us @thereallygreatbrandcompany

Jack Daniel’s Tennessee Rye is available in select premium retailers only.

The Art of Maturing

By General News

Discover the art behind maturing Glenmorangie Single Malt Scotch Whisky

Extra maturation

Dr Bill Lumsden, an expert in his field, has spent over twenty years experimenting in order to perfect the different finishes that make up our extra-matured range.

Glenmorangie Quinta Ruban, Glenmorangie Lasanta and Glenmorangie Nectar D’Or will be first matured in American white oak casks for ten years before being extra matured in a hand-selected cask.

Extra Maturation In Port Pipes

Ruban is Gaelic for Ruby, representing the finest Ruby Port casks from the ‘Quintas’ or wine estates of Portugal in which Glenmorangie Quinta Ruban is extra matured.

Extra Maturation In Sherry Butts

Extra Maturation In Sherry Butts

Extra Maturation In Sherry Butts

‘Lasanta’ is Gaelic for warmth and passion, a nod to the Spanish provenance of our Oloroso and PX Sherry butts in which we extra-mature Glenmorangie Lasanta.

Extra Maturation In Sauternes Cask

Both Gaelic and French for gold, ‘Or’ is so named because of the rich colour that develops once Glenmorangie Nectar D’Or has been extra matured in the finest Sauternes wine casks from France.

Extra Maturation In Sauternes Cask

Extra Maturation In Sauternes Cask

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Bourbon IS Whiskey

By General News

Although whiskey is the overarching category of spirits that comprises bourbon, scotch, and rye, there is often confusion over the distinction between each, with common errors even made by seasoned whiskey drinkers.

Whiskey is a type of liquor that is distilled from a fermented blend of grains such as corn, barley, rye, and wheat. The ratio of grains used in the mash bill is one of the main determinants in categorizing liquor like bourbon, scotch, or rye.

The fermentation process is what differentiates bourbon from other types of whiskeys. Bourbon is made from a grain mixture that is at least 51% corn, aged in new charred oak barrels, begin barrel-aging at no more than 125 proof, and be bottled between 80 and 160 proof.

To be considered a “straight bourbon” like Woodford Reserve, the spirit has to be aged a minimum of two years, with no added colorings or flavourings. 

“Rye bourbon” simply means higher volumes of rye in the mash bill, whereas “wheated bourbons” do not contain any rye in favour of non-traditional wheats resulting in a softer flavour profile.

Woodford Reserve Aromatics

Though it does not have to be made in the State of Kentucky, it does have to be made in the U.S. American Congress recognised bourbon as a distinctive product of the United States in 1964.

The art of making fine bourbon first took place on the site of the Woodford Reserve Distillery, a National Historic Landmark, in 1812 although the name “bourbon” was only officially given in 1840 when a distiller by the name of Jacob Spears became the first to label his product “Bourbon Whiskey.”

Bourbon’s main characteristic is its sweet flavour, but it also has hints of smokiness due to the charred oak aging process.

Woodford Reserve consists of more than 200 detectable flavour notes, from bold grain and wood to sweet aromatics, spice, and fruit & floral notes and is best enjoyed neat in a whiskey glass.

Article adapted from the original source: https://bit.ly/2MWe4cM

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Ardbeg Blaaack marks 20 years of brand’s committee

By General News

Moët Hennessy has bottled a Pinot Noir cask-matured Ardbeg single malt to celebrate Ardbeg Day and 20 years of the Ardbeg Committee.


Ardbeg Blaaack was matured in Pinot Noir casks from New Zealand

The Pinot Noir casks used to mature Ardbeg Blaaack were sourced from New Zealand. The limited edition Scotch will be launched on Ardbeg Day, an annual celebration that will be held on 30 May 2020, the final Saturday of the Fèis Ìle music and whisky festival on Islay.

The release will also mark 20 years since the Ardbeg Committee was established on 1 January 2000. Today, the committee comprises more than 100,000 Ardbeg followers worldwide. Members are often consulted on new whiskies and offered exclusive committee bottlings.

Dr Bill Lumsden, Ardbeg director of whisky creation, said: “Ardbeg Blaaack knits together velvety summer fruit pudding and bitter cherry, with a deeper edge of soot and Ardbeg’s hallmark smoke. It’s the perfect dram for toasting our legendary committee.”

Bottled at 46% ABV, Ardbeg Blaaack will retail for RRP £94 (US$122) per bottle.

Tasting notes include fruit pudding, cedar wood, cigar box, truffles and smoky jam tart on the nose. The palate is said to have flavours of aniseed, soot, cherries, strawberries, apricots and pears, leading to pastry, dark chocolate, coffee and almonds.

Mickley Heads, Ardbeg distillery manager, said: “In every corner of every far-flung place, you’ll find an Ardbeg Committee member.

“For 20 years they’ve been proudly demonstrating their black sheep behaviour. Ardbeg Blaaack is the best possible way to pay tribute to our tearaway fans who, like us, are shorn to be wild.”

Source: https://www.thespiritsbusiness.com/