Distilled & Bottled by Glenglassaugh Distillery Co, Ltd
VINTAGE 1 9 8 6
23 years old
Selected Single Distilleries
Highland Single Malt Scotch Whisky
Special selected produced and bottled
Gordon & Macphail, Elgin
VINTAGE 1 9 8 6
MACPHAIL 's COLLECTION
SELECTED SINGLE DISTILLERIES
Highland Single Malt Scotch Whisky
Specially Selected, Produced and Bottled by,
Gordon & Macphail, Elgin
Highland Single Malt Scotch Whisky
Non Chill Filtered & Natural Colour
Distilled, Matured & Bottled at
Glenglassaugh Distillery, Portsoy.
PER TERRA QUOD MARE
Single Highlabd Malt Scotch Whisky
Non Chill Filtered
Hand Bottled by the distillery, Portsoy,
EVOLUTION PER TERRA
SMALL BATCHEX -TENNESSEE CASK MATURED
FIRST FILL EX - GEORGE DICKEL
TENNESSE WHISKY BARREL
No Chill - Filtration
Distilled, matured & bottled at
Glenglassaugh Distillery, Portsoy
Aged 37 years
SINGLE MALT SCOTCH WHISKY
FROM A SINGLE CASK
Date Distilled 27th Dec 1974
Cask Type: Refill Hoghshead /
One of 188 Bottles
Society Single Cask No: 21.28
The Scotch Malt Whisky Society,
The Vaults, Leith, Edinburgh
"Relaxing in a tropical garden"
T O R F A
Richly Peated Highland Single Malt
Non Chill Filtered
Glenglassaugh Distillery, Portsoy
30 years old
PERE MARE PER TERRAS
Highland Single Malt Scotch Whisky
Non Chill Filtered
Glenglassaugh Distillery, Portsoy,
THE OCTAVE CASK
Highland Single Malt
Date distilled: 16/11/2009
Cask no: S C 104
Date bottled: 15/09/16
Borrled for Hoogendam & Dingelhof
Distilled, matured and bottled at
Glenglassaugh Distillery, Portsoy
Highland Malt Speyside GLENGLASSAUGH (1875 - 1887) (1892 - 1908) (1931 - 1936) (1960 - 1986 in de mottenballen
Portsoy, Banffshire. Eigendom van The Highland Distilleries Pic.
Glenglassaugh werd gesticht in 1873 - 1875 op land dat bekend staat als 'Craig Mills', naar de drie molens daar: twee watermolens en één windmolen.
In1887werden The Highland Distillers Ltd gevormd door het samengaan vanBunnahabhainenGlenrothes.
De eerste direkteur was W.A. Robertson, de stichter van Robertson & Baxter.In1892werdGlenglassaughgekocht, in1898 Tamdhuen in1935 Highland Park.Glenglassaughwerd gesloten in1907. Tot1960werd er maar in totaal een vijf jaar whisky geproduceerd inGlenglassaugh.
De gerst komt van eigen land, Turf komt van Crombie Moss.De machinerie vanGlenglassaughwerd aangedreven gedurende lange tijd, door water afkomstig van de Glassaugh rivier.In1960werdGlenglassaughherbouwd en de kapaciteit verdubbeld.
Toen verdween de mouterij, dat doet men voor Highland Distillers bijTamdhu, waar een grote Saladin mouterij in bedrijf is. Tot dan moutte men bijGlenglassaughvoor de distilleerderijen van de groep.
Rond1970was er een experiment met het aanvoeren van water in tankwagens vanGlenrothesmaar dat werd weer gestaakt.Na 27 jaar produktie werdGlenglassaughin1986gesloten. De whisky vanGlenglassaughwerd gebruikt in The Famous Grouse, Cutty Sark en Laings.
Glenglassaugh kan 1,2 miljoen liter spirit per jaar produceren. De Mash tun is 5 ton. De zes Wash backs zijn elk groot 25000 liter. De Wash still is 17.184 liter, de spirit still 12.729 liter en worden indirect met stoom verhit.
1875 Gesticht door Glenglassaugh Distillery Company met als deelnemers Thomas Wilson, James Moir, Alexander en William Morrison Bouwkosten £10.000 1887 Glenglassaugh wordt gerenoveerd, waaronder nieuwe ketels 1892 Alexander Morrison, de laatst overgeblevene van de oorspronkelijke eigenaars, verkoopt de distilleerderij aan zijn afnemer Robertson & Baxter, die Glen- glassaugh op hun beurt verkopen aan Highland Distilleries Company, voor £15.000 1908 Glenglassaugh sluit 1931 Glenglassaugh wordt opgestart 1936 Glenglassaugh sluit 1957 - 1959 Glenglassaugh wordt ingrijpend verbouwd en krijgt o.a. nieuwe ketels De mouterij wordt gesloten De mout wordt nu betrokken van Tamdhu 1960 Glenglassaugh wordt weer opgestart 1986 Glenglassaugh gaat in de mottenballen
Januari 2007; Volgens verschillende bronnen zou een Russisch consortium Glenglassaughwillen kopen voor een bedrag van 3 millioen Engelse pond
1875 Gesticht door James Moir, eigenaar van een kruidenierswinkel te Portsoy, handelaar in wijn en whisky, agent van de North of Scotland Bank, ook zorgde hij ervoor dat Portsoy werd aangesloten op het telegraafnet Architekt was James Duncan, de huurprijs van de grond op Glassaugh Estate was pond per jaar, inclusief Craigmills boederij, welks naam werd ver- anderd in Glenglassaugh farm. De rivier Glassaugh zorgde voor aanvoer van water en dreven twee watermolens aan, die samen met een windmolen voor aandrijving zorgden van de machinerie.
James Duncan had de distilleerderij zo ontworpen dat op het hellend terrein maximaal werd geprofiteerd van de zwaartekracht, de eerder genoemd Alfred Barnard schreef ook dat in de gehele distilleerderij maar één pomp nodig was
Hij werd bijgestaan door Thomas Wilson, een kopersmid, en Alexander en William Morrison, neven van James Moir
Het plan was Single malt Whisky per fles te gaan verkopen
Alfred Barnard meldt in 1885 dat er 400.000 liter whisky werd geproduceerd en dat bleek niet te verkopen op deze manier
De toen ook al zeer succesvolle Robertson & Baxter werd een handelspartner en hun grootste afnemer, veel van de whisky ging in Teacher'
1892 Robertson & Baxter nemen Glenglassaugh over voor hetzelfde bedrag dat de distilleerderij 17 jaar eerder had gekost 10.000 pond, en verkochten Glenglas- saugh meteen door aan Highland Distillers Company voor 5000 pond meer 1907 De distilleerderij sluit, de moutvloeren bleven in werking
1931 Glenglassaugh wordt weer opgestart 1936 Glenglassaugh sluit 1960 Glenglassaugh gaat na een grote verbouwing weer open De mouterij sluit, de mout wordt afgenomen van Tamdhu Ook kreeg Glenglassaugh een ander model ketels, bedoelt om een lichter whisky te gaan produceren voor blended whiskies
2008 Glenglassaugh wordt overgenomen door de Scaent Group, een conglomaraat ak- tief in 12 landen en in handen is van Scandinavisch- en Oost- Europees geld Stuart Nickerson, eerder werkzaam bij William Grant's Glenfiddich, Glenrothes en Highland Park bemidelde bij de overname groot 5.000.000 pond
Graham Eunson, eerder distilleerderij manager van Glenmorangiewordt de managervanGlenglassaugh
Tot nu werden er maar heel weinig whiskies als single malt uitgebracht; in 2005 en 2006werden éénmalige bottelingen uitgebracht van 19, 22, 38 en 44 jaar oud, eerder werd een
1973Vintage uitgebracht in de serie Family Silver
Het is de bedoeling dat er nog voor het eind van2008whisky uit de ketels komt.
Ook komt er een bezoekerscentrum in2009
De firmanaam wordtThe GlenglassaughDistillery Company Ltd
More importantly, while the distillery character shines through, this new spirit hasdeveloped an exiting range of delicate fruits flavours that we simple had to share
We needed no excuse to sample a few drams with friends but then we concluded thatthis Spirit Drink should be more widely shared
The distillery's fruity floral character, so obvious in the first release of new make spiritremains clearly evident but with more than a hint of apricot and plums
Savour this, one of just 8000 bottles to be released. Celebrate a transatlantic alliance and share our excitement at the future potential of the remaining casks
This thenGl-------gh's New Spirit, just six months old and flushed with all the joy, hope and glamour of life before it, a spirit that is as pure as it is perfect. It is beautiful, it is fine and, wethink, it is good enough to drink
Naast The Spirit Drink that blushes to speak its name, werd ook The Spirit that dare notspeak its name uitgebracht
Van de eerste spirit warden 8160 halve liter flessen gebotteld, hiervoor was nodig 5000kilogram gerst, 27000 liter water en 70 kilogram gist.
De opbrengst was 1479 liter New Spirit met een alcohol percentage van 69 % en na tezijn aangelengd met water was het alcoholpecentage 50 % en was de opbrengst 8160flessen van 50 cl.
The Glenglassaugh Distillery was built in 1874, on the site of Craigmills farm, Portsoy, Aberdeenshire by James Moir, a local wine and spirit merchant, in partnership with his nephews Alexander & William Morrison and the local copper- smith Thomas Wilson.
The distillery cost 10.000 Pound to build. The plan was to supply bottled single malt whisky under the label of " James Moir & Alexander Morrison "
Robertson & Baxter, whisky merchants of Glasgow, quickly became the biggest customer for their surplus production and much of the whisky was sold on for blending to William Teacher & Sons, distillers and blenders in Glasgow
Wilson died in 1883 and Moir died in 1887. Between 1887 and 1892, Alexander Morrison had the distillery requipped with new stills, washbacks, elevators and barley separators.
William Morrison died in 1892 and Alexander sold the distillery to Robertson & Baxter, who then sold it on in that year to the Highland Distilleries Co Ltd, for 15.000 Pound.
Production rose to 110.000 gallons by1888 but fell back to 28.000 gallons in 1907 and as a result the plant was mothballed in 1908.
Glenglassaughwas reopened in 1931 but was mothballed again in 1936, finally being reopened in 1960 when an almost new plant was commissioned.
The distillery was mothballed again in 1986 as the demand for the particular whisky made by the distillery was low, though the warehouses continued to be used for ma- turing stock.
Whisky produced by the distillery was mainly used for blending and was used in the Famous Grouse, Laing's and Cutty Sark blended whiskies
August 2010 Rare Cask Series:
We are new ready to launch our Rare Cask Series which is tripack of 200 ml bottles of selected aged whiskies consisting 0f 26 year old, 37 year old and 43 year old. The pack comes in a branded leather case and a selected inlay card with tasting notes on each of the three products.
Spirit Drink Range:
Our Spirit Range has been extended and repackaged so that there is more choice, the products are now more affordable and by slightly altering the names, they are easier to ask for.
The range is now availablein 200 ml bottles and has been extended to include 2 new products while the of the 2 excisting products have been changed.
"The Spirit Drink that dare not speak its name"will now be known as "Glenglassaugh Spirit Drink - Clearac"
"The Spirit drink that blushes to speak its name"will now be - known as "Glenglasssaugh Spirit Drink - Blushes".
"Glenglassaugh Spirit Drink - Peated" is the distillery's famed new make spirit but produced from peated malted barley and without any ageing in cask.
The result is a drink with a light fruity nose with sweet smoke bursting on the tongue.
"Fledging X B" = the result of ageing the distilleries normal new make for a period of 12 monhs in oak barrels which had previously been used for ageing Bourbon. The drink has taken on a pale straw colour and is full of vanilla and buttery flavours.
Glenglassaugh has also started to make a liqueur made with Sloe berries and is currently only available at the distillery in 500 ml bottles at 26 %.
2005 A 22 years old Glenglassaugh
is released 2006 Three Limited Editions are
launched: 19-, 38- and 44 years old 2008 Glencadam is bought by the
Scaent Group: 5.000.000 pound
Three new releases: 21-, 30- and 40 years old 2009 New makr and 6 month old spirit are released 2010 The 21 years old release is sold out, new release: 26 years old 2011 A 3 years old is released with a 35 year old.
Bay is a distillery which lay silent
and forgotten for over two decades. It's heritage stretches back to 1875
and the distinctive fruity character of it's
whisky is loved by all who discover it. After being mothballed for over 20 years
new indendent owners restarted production. The first whisky from this refurbished
distillery is now available for single malt
scotch whisky lovers TheGlenglassaughaged whiskies which
were produced in the1960's, 1970's
and1908'scontinue to win top international recognition with their complexity, balance
and finesse being a hallmark REVIVAL is a distinctive Highland Single
Malt Scotch Whisky produced using only
the finest ingredients and bottled without use of added colouring and without chill -
filtration Robust in style, sweet and fruity whilst
rounded and creamy, with perfect balancing
sherry notes and a slight whiff of sea - air. GlenglassaughDistillery, standing on the Moray Firth Coast at the edge of Sandend Bay is a distillery which lay silent and forgotten for over two decades.
It's heritage stretches back to 1875 and the distinctive fruity character of it's whisky is loved by all who discover it.
After being mothballed for over 20 years, new independent owners restarted production The first whisky from this refurbished distillery is now available for single malt scotch whisky lovers everywhere.
The Glenglassaughaged whiskies which were produced in the1960s, 1970's and 1980's continue to win top international recognition with their complexity, balance and finesse being hallmark.
EVOLUTION is an exclusive and very limited one - of release from single variety oak cask styles. Bottled on - site at natural strength, natural colour and without use of chill - filtration.
This expression was matured in first fill ex - George Dickel, Tennesse whisky barrels and shows great depth of character and finesse, a harmonious combination of whisky and oak.
Sweet, buttery vanilla mingles with caramelized pears, apples and earthy coconut tones resulting in a smooth, rounded dram for any occasion.
We, the Tasting Panel, verify that the Scotch Malt Whisky inside this bottle has been passed under some of the most scrupulous noses in the world and approved for release as a Society bottling. Only single cask whiskies that promise to intrigue, entertain and delight our members
are selected, true to our motto: "To leave no nose upturned".
Deep rich aromas of an Indian tea chest and a pouch for pipe tobacco with floral notes of honeysuckle and jasmine blossoms.
Exiting taste neat, spicy and smooth like coconut lip balm. Aromatic moist air with water and soft, mellow and creamy - Fascinating !!
We were greeted with the deep rich aroma of an Indian tea chest, very old leather armchairs and an ancient pouch for pipe tobacco. Behind those heavy aromas light and floral notes make
an appearance; honeysuckle, orchids and jasmine blossoms all giving the impression of being in a flower garden during summer.
Existing to taste neat, despite its age, big with some heat and spice, but at the same time soft
and smooth liker a coconut lip balm or a tropical sun cream.
With water fresher, aromatic moist air after a tropical downpour or like a walk-in humidor.
The taste now soft, mellow, creamy - a shamny leather with a very long coconut finish. A Fascinating make from the distillery close to Sandend.
Malt intake and malt mill:Porteus, probably pre - World War II
Malt variety: Optic and optic / Oxbridge mix Currently un - peated though limited amounts of a peated style will be distilled Mash Tun: Porteus. Cast Iron, with rakes and copper dome Diameter 15' Mash regime:Strike temperature 68.5o C Mashing temperature 64.5oC Water temperature 80oC 3rd water 92oC Worts are pumped to the washbacks at 18oC Washbacks: 4 Douglas Fir Wasjbacks, each with a capacity of 43.187 litres With a working capacity of 26.800 litres The stainless steel washbacks are currently mothballed Fermentation time:Between 60 - 90 hours, depending when the washback is filled Yeast - 70 kgs Stills:1 Wash still 17.300 litres, working capacity 13.400 litres 1 Spirit still 12.700 litres, working capacity 7.400 litres One Washback will fill the Wash still twice: each charge of the Wash still results in one charge to the Spirit still Therefore from one mash 2 runs of the Wash still and 2 runs from the Spirit still are obtained The Spirit comes into the safe at around 73 % Abv The Foreshots are run for 20 minutes before starting the middle cut: feints come on at 62 % Abv and the distillation stopped at 1% Abv Intermediate Spirit Receiver:11.260 Litres, located in the still room Spirit Receiver:37.304 litres, located in the filling store Filling strength:63.5 Abv Distilling capacity:100.000 litres a year Warehouse capacity:Dunnage: 1000 casks Racked: 29.500 casks Bottling: On site, no chill filtration, no added caramel, no colouring Staff:Office 4, Distillery and Warehouse 5
GlenglassaughDistillery, standing on the Moray Firth Coast at the edge of Sanden Bay, is a distillery which lay silent and forgotten for over two decades. Its heritage stretches back to 1875 and the distinctive fruity character of its whisky is loved by all who discover it.
After being mothballed for over 20 years, production was restarted in 2008. The first whiskies from this refurbished distillery are now available to single malt Scotch whisky lovers everywhere.
AtGlenglassaugh, in addition to the traditional production, we also produce a very limited quantity of whisky using richly peated malted barley ar the cereal varietal. The malted barley has been dried in the traditional way, over peat infused kilns, giving the whisky its unique smoky flavor.Glenglassaugh"Torfu", with its peaty, phenolic nature, is a unique expression and is quite different to the usual style of whisky produced in the High- lands. "Torfa", referring to the Old Norse word for peat, is a brooding, edge character, whose personality is to be found at the darker end of the spectrum.
Billy Walker Master Distiller
Glenglassaugh30 Years Old is an exceptionally fine example of this rare Highland Single Malt Scotch Whisky Located on the Banffshire coast near the fishing village of PortsoyGlenglassaughwas considered by whisky writer Alfred Barnard "too well knownto need any price"
Glenglassaughis a rare and enduring Highland malt that has been crafted by the elements and rediscovered for a lucky few. Full of character and complexity.
A maritime note is evident, its bold and distinctive flavor hinting at the distillery's location nature's elemental influence. SavourGlenglassaugh'sgreat age and supreme balance with trusted friends.
Only the presence of two stainless steel washbacks (part of a 1966 refurb) alters the impression that little has changed. The new style is medium weight and very fruity with a heavy honeyed floral character. Some peated spirit is also made.
A late-Victorian distillery,Glenglassaughwas built in1874by local businessman James Moir and 18 years later became part of Highland Distillers. It didn’t have a huge amount of time to prove itself as a downturn in the market saw it close in1907and not reopen until1960, when once again the market was showing a sharp increase.
Blenders however found it a difficult customer, one of those highly individual malts which didn’t rub along particularly well with other elements in a blend. Had the single malt market been up and running in the 1970s its story might be very different, but its sheer awkwardness meant it was deemed surplus to Highland’s requirements when the whisky loch was filling in the early 1980s and firms were rationalising their estates. When it closed in 1986, no-one thought it would ever re-open.
Amazingly however it did. In2008,a Russian-financed firm bought the plant and restarted production. In2013, it changed hands once again, becoming the third member of theBenRiach DistilleryCo. [with Benriach and Glendronach].
Although there is obviously a massive 22-year hole in stock, releases are being cleverly balanced between occasional (very) old bottlings and incremental works in progress from the new regime.
Glenglassaughwas purchased – along with BenriachandGlendronach– by Jack Daniel’s producerBrown-Forman in 2016.
Local businessman James Moir builds Glenglassaugh
The distillery is acquired by Highland Distillers
Glenglassaugh is mothballed
The distillery is completely rebuilt following around 50 years of stop-start production
Glenglassaugh is mothballed once more
The distillery is saved from silence by the Scaent Group, which bought it for £5m
Liquid is released from Glenglassaugh in the form of a new make and six-months-old
A visitors' centre is built and a young new expression, Glenglassaugh Revival, is released
The distillery is bought by the BenRiach Company; Glenglassaugh Evolution is launched
Glenglassaugh Torfa, a peated malt, is released
The distillery is purchased by US company Brown-Forman
CAPACITY (MLPA) i
CONDENSER TYPE i
Vertical shell and tube
FERMENTATION TIME i
FILLING STRENGTH i
GRIST WEIGHT (T) i
HEAT SOURCE i
MALT SPECIFICATION i
Unpeated malt, specific times in the year peated above 30ppm
MALT SUPPLIER i
Crisps malt, Boort malt, Bairds malt
MASH TUN TYPE i
NEW-MAKE PHENOL LEVEL i
0ppm, not measured in peated malt
NEW-MAKE STRENGTH i
SINGLE MALT PERCENTAGE i
SPIRIT STILL CHARGE (L) i
SPIRIT STILL SHAPE i
SPIRIT STILL SIZE (L) i
2: 1 wash, 1 spirit
WASH STILL CHARGE (L) i
WASH STILL SHAPE i
WASH STILL SIZE (L) i
WASHBACK CHARGE (L) i
WASHBACK SIZE (L) i
WASHBACK TYPE i
4 wood, 2 stainless steel
WATER SOURCE i
YEAST TYPE i
The BenRiach Distillery Company
2013 - present
The Glenglassaugh Distillery Company
2008 - 2013
The Edrington Group
1999 - 2008
1892 - 1999
1874 - 1892
GLENGLASSAUGH UNVEILS WOOD FINISH RANGE
Glenglassaughdistillery has introduced four cask-finished whiskies in a first for the Highland single malt.
GlenglassaughWood Finish range
New chapter:Glenglassaugh'snew Wood Finished range is a first for the distillery
The GlenglassaughWood Finish range is said to ‘mark a new chapter’ for the distillery, which reopened in 2008 after spending 22 years in silence.
The range includes Port Wood finish, Peated Port Wood finish, Pedro Ximénez finish and Peated Virgin Oak Wood finish, all of which are bottled at 46% abv without an age statement.
Each expression has spent its life in first-fill American oak casks, and finished for up to two years in its respective cask.
The Port Wood finish is said to have notes of grapefruit, blood orange and herbal oak, while the Peated Port Wood finish has notes of wild red berry and black pepper with a sweet campfire peatiness.
The Peated Virgin Oak finish is described as tasting of candied ginger, boiled sweets and brittle toffee, while the Pedro Ximénez finish has notes of pear Tarte Tatin and cedar wood spice.
The limited edition range will be available in global markets for around £60 for the Port and Pedro Ximénez finishes, and £70 for the Virgin Oak finish.
Glenglassaughwas acquired last year by US spirits companyBrown-Forman, the owner of Jack Daniel’s, in a £285m deal that also included malt distilleriesBenRiach and GlenDronach.
BROWN-FORMAN’S BENRIACH BUY
Jack Daniel’s owner Brown-Forman has spent £285m to buythe BenRiach, GlenDronach and Glenglassaughsingle malts. But has the US spirits giant overpaid for the privilege?.
Trade secrets: There has been much speculation around the sums involved in theBenRiachdeal
‘Clearly people want to be in this industry, though the opportunities are limited. The price of entry to the industry is also very high now.’
That’s Billy Walker, speaking to The Scotsman two years ago. Following the £285m paid by Brown-Forman to acquireThe BenRiachDistillery Company – the business of which he is managing director – those words seem remarkably prophetic.
The deal for theBenRiach, GlenDronach and Glenglassaughdistilleries, announced last week, is already being described in some quarters as ‘a Billy Walker deal’ – in other words, one negotiated by a person with the happy knack of buying something at a knock-down price – then selling it on at a considerable profit.
Just how big is that profit? Some reports have suggested that the Walker family will net up to £95m from the deal – never mind the sums collected by Walker’s fellow investors, South Africans Geoff Bell and Wayne Kieswetter.
Given that the company paid Chivas Brothers £5m forBenRiachback in 2003, and boughtGlenglassaughin2013, five years after it too had changed hands for £5m… Sure, the deal also includesGlenDronach,a bottling plant in Newbridge and the company’s Edinburgh headquarters but, from a seller’s point of view, the maths look rather attractive.
Indeed, some of those attending the Spirit of Speyside Whisky Festival over the past few days were quick to suggest that Brown-Forman had paid £100m over the odds for the company. But are they right?
Brown-Forman has worked in Scotch before. My first contact with the company, more than 15 years ago, came at the annual TFWA duty free trade fair held in Cannes, when it was marketing Glenmorangie alongside Jack Daniel’s, Southern Comfort and Woodford Reserve.
That association – selling Glenmorangie in various markets, including North America and travel retail – ceased when Moët Hennessy bought the Glenmorangie business in 2005 (by the way, the French company only paid £15m more – £300m – for a company that included Glenmorangie, a revived Ardbeg and Glen Moray, and they were accused of overspending at the time).
Spreading the risk: Is the BenRiach deal part of a diversification strategy?
Anyway, these guys know what they’re doing when it comes to brown spirits, with Jack Daniel’s an unparalleled masterclass in 21st-century brand-building. They’ve exited what they thought were the less attractive strands of the business – selling Southern Comfort and Tuaca to rival US spirits business Sazerac for $542.4m in March this year – and decided that the best way to surf the whisky revival is to diversify.
First it was Irish whiskey – the company announced its acquisition of Slane Castle Irish Whiskey Ltd, alongside a $50m investment in a new distillery, in June last year – and now it’s Scotch.
This move into ‘rival’ whisky segments, at a time when American whiskey is flying at home and overseas, works in a couple of ways, using the receipts of Jack’s success (and of the Sazerac divestments) to move into two equally buoyant spirits areas: Irish whiskey, currently the fastest-growing spirits category on the planet, and single malt Scotch, whose ascent (particularly in the US) is being constrained by supply, rather than demand.
In this way, the deal also constitutes a spreading of risk; if the American revival stutters (and it is, at least partly, driven by flavour innovations such as Jack Daniel’s Tennessee Honey, which are already showing signs of losing momentum), then a presence in the Irish and Scotch single malt segments might help to counteract that slowdown.
Consider another emerging deal, announced in the past 24 hours and involving Southern Comfort’s new owner, Sazerac: the company has entered into exclusive negotiations to buy the Paddy blended Irish whiskey brand from Pernod Ricard-owned Irish Distillers. Another American spirits company moving into a fast-moving, overseas whisky category? Is this an emerging pattern?
Whether symptomatic of a nascent trend or not, the Brown-Forman/BenRiach acquisition – and its price-tag – has been driven by two overriding factors: the perceived potential of relatively under-exploited single malt brands; and the scarcity of businesses of this type and scale that are for sale – the ‘price of entry’ mentioned by Billy Walker in his Scotsman interview.
For those reasons, whatever the tittle-tattle and sharp intakes of breath at the sums involved, you suspect that both parties are more than happy with the deal.
GLENGLASSAUGH RELEASES 50-YEAR-OLD WHISKY
Speyside’s Glenglassaugh distillery has released a new collection of vintage single cask bottlings, including a 50-year-old single malt for £4,500.
Glenglassaugh's rare cask
Rare Casks: The Glenglassaugh vintages range from 1965 to 1986
The third batch in the distillery’s rare cask series features eight expressions all distilled between 1965 and 1986, before Glenglassaugh was mothballed.
The 50-year-old malt was matured in a refill Hogshead, bottled at 40.1% abv, and is described as having notes of ‘caramelised autumn fruits, hints of peach and mellow citrus’.
The range also includes a 47-year-old Glenglassaugh matured in a Pedro Ximénez puncheon for £3,300 per bottle, described as having notes of ‘dates and blackcurrants, dark chocolate fondant and fresh black peppercorns’.
Also available is a 30-year-old bottling from 1986, matured in a PX puncheon, for £310.
All eight bottles in the series are worth a collective £19,410.
Rachel Barrie, Glenglassaugh master blender, said: ‘The eight casks bottled as Glenglassaugh’s rare casks Batch 3 are perfect illustrations of the distillery prior to mothballing in 1986.
‘Aged in oak for between 30 and 50 years, each cask in the series has a unique profile shaped by decades of maturation in our coastal warehouses.’
All eight bottlings are available from specialist retailers globally.
During the mid-20th century the distillery, situated near Portsoy, produced a style of single malt whisky that blenders found awkward to work with.
When a period of oversupply forced the closure of many distilleries during the 1980s, Glenglassaugh fell victim and was mothballed. However it was reopened in 2008 by a Russian-financed firm and is now operated by Jack Daniel’s owner Brown-Forman.
BROWN-FORMAN TO ACQUIRE THE GLENDRONACH, BENRIACH, AND GLENGLASSAUGH SINGLE MALT SCOTCH WHISKIES
Louisville, KY, April 27, 2016 – Brown-Forman Corporation announced today that it has reached definitive agreement to purchase The BenRiach Distillery Company Limited for approximately £285 million. When completed, the purchase will bring three outstanding Single Malt Scotch Whisky brands into Brown-Forman’s growing whiskey portfolio: The GlenDronach, BenRiach, and Glenglassaugh. The purchase will include brand trademarks, three malt distilleries, a bottling plant, and the company’s headquarters in Edinburgh, Scotland. The BenRiach Distillery Company, which has a workforce of 165 employees including 55 seasonal and casual workers, will operate as a subsidiary of Brown-Forman.
“The acquisition of these super premium brands will allow Brown-Forman to re-enter one of our industry’s most exciting and consistent growth segments, Single Malt Scotch Whisky,” said Brown-Forman Chief Executive Officer Paul Varga. “The Glendronach, BenRiach, and Glenglassaugh single malt brands are rich in history and we believe they will continue to prosper and grow in our hands.”
Varga noted that Brown-Forman previously was a minority shareholder of Glenmorangie plc and marketed the Glenmorangie Single Malt Whisky brand in the U.S. and Canada from 1992 to 2005 and in Continental Europe and certain Asian markets from 2000 to 2005. Brown-Forman sold its interest as part of Glenmorangie plc’s sale to Moet Hennessy in 2005.
“We feel immensely privileged to have been custodians of this business for the last 12 years, and to be associated with these wonderful brands and great distilleries,” said Billy Walker, managing director of The BenRiach Distillery Company Limited. “Our team have energized these distilleries and engaged creatively and successfully with the premium end of the market. We are very confident that Brown-Forman will take The GlenDronach, BenRiach, and Glenglassaugh brands to the next level and fulfill their full potential, and prove to be worthy custodians of these historic distilleries.”
The GlenDronach Distillery, located in the hills of the Scottish Highlands, was founded in 1826. GlenDronach produces a range of ultra-premium single malt whiskies and is most noted for its richly sherried whiskies. Located in the heart of Speyside, The BenRiach Distillery began making malt whisky in 1898 and is known for experimenting with wood finishes producing whisky from both non-peated and peated malted barley. The Glenglassaugh Distillery, founded in 1875, is located on the coast in the northern Scottish Highlands overlooking the North Sea producing a coastal Highland malt.
The transaction, which is subject to customary closing conditions, is expected to close on or about June 1, 2016.
For more than 145 years, Brown-Forman Corporation has enriched the experience of life by responsibly building fine quality beverage alcohol brands, including Jack Daniel’s Tennessee Whiskey, Jack Daniel’s & Cola, Jack Daniel’s Tennessee Honey, Gentleman Jack, Jack Daniel’s Single Barrel, Finlandia, Korbel, el Jimador, Woodford Reserve, Canadian Mist, Herradura, New Mix, Sonoma-Cutrer, Early Times, and Chambord. Brown-Forman’s brands are supported by nearly 4,400 employees and sold in approximately 160 countries worldwide.
GLENGLASSAUGH OCTAVES BATCH 2 RELEASED
Coastal Highland distillery Glenglassaugh has launched the second batch of its Octaves range – peated and unpeated single malts matured in smaller octave casks.
Glenglassaugh Octaves Batch 2 Classic and Peated
Double octave: Glenglassaugh distillery is located close to Sandend Bay, near Portsoy
The two single malts, released without age statements, have been aged in octaves resized from a range of Bourbon, Pedro Ximénez, oloroso and amontillado Sherry and Port casks.
Typically containing about 65 litres of whisky, the smaller octave casks encourage faster maturation by allowing greater interaction between wood and spirit.
Chosen by Glenglassaugh master blender Rachel Barrie, Glenglassaugh Octaves Classic Batch 2 combines whiskies matured in Bourbon, Pedro Ximénez and amontillado Sherry octaves.
It is said to exhibit ‘waves of tropical fruit sweetness … in balance with spiced coffee and an intriguing oak nuttiness’.
Glenglassaugh Octaves Peated Batch 2 is a vatting of Bourbon, Port and oloroso Sherry octaves, showing ‘salted caramel and yellow plum sweetness … with savoury smoke and maple syrup’.
Both whiskies are bottled at 44%, naturally coloured and without chill filtration. Classic is priced at £60 for a 70cl bottle, and Peated at £65.
Situated on the Aberdeenshire coast near Portsoy, Glenglassaugh distillery was silent for 22 years until 2008 and is now owned, along with BenRiach and GlenDronach, by US spirits company Brown-Forman.