The Whiskey Wash’s Post

Whisky - Style and Sensibility   Whisky has been dominating the alcobev market with rise in disposable incomes and changes in the overall consumer base in the world. Globally, there are various whiskies that go through distinct procedures resulting in varied flavours and characteristics.   Single malts are extremely popular, priced and are produced in multiple countries including Ireland, Scotland, Europe, India, etc. ‘Blended Whisky’ is also one of the most known styles of whiskies. A staple of America, Bourbon Whiskey, is made from at least 51% corn, is distilled, aged in charred oak barrel. Another kind of whiskey is the Tennessee style ; to produce whiskey in Tennessee, the state law requires and makes sure to use the step prior to aging the whiskey — Lincoln County Process. Corn whiskey is made principally from corn with a mash of at least 80% corn. Rye whiskey, an initial product of the Americans, is made with a mash of at least 51% rye that needs to be aged for a minimum of two years.   Even though Irish whiskey and its momentum grew later on, it took birth in the 1400s when Irish monks had moved from southern Europe and started whisky-making there. Japanese whisky, being relatively new, has been on a streak of producing premium, high-quality whiskies.   Flavoured whiskies have proven to be a phenomenal base liquor. Another important aspect of a whisky that determines the flavour is the kind of cask used to store and age the whisky.   Each cask has a different flavour profile and contributes to the whisky’s character, for instance - European oaks are used to give a spicy character to the whisky. The complexity of flavours depends on the kind of casks that range from bourbon whiskey cask, sherry cask, port whiskey, rum whiskey, wine whiskey etc with various sizes that need to be chosen wisely like barrels, hogshead, madeira drum, port pipe and others. Determining and choosing the casks and sizes is essential for whisky styles and for looking at an outlook for each one of them as to what suits and goes well.   Today, a force of traction for whisky brands are their campaign-based whisky styles. Companies provide consumers an opportunity to make their own branded single cask whisky by customising labels, known as ‘Private Labels’. Since every cask is unique and distinct, there are ‘Limited Editions’ that produce whisky on the basis of limited casks thereby producing editions and collections only available in specific numbers, slots and time. Distilleries have been extremely creative in producing ‘Distillery Editions’ that are not produced in small batches that too annually. All good whiskies from around the world are increasingly expanding in this area and are playing around with flavours to make products that provide an unreal experience. Breweries and distilleries across new countries like China, Australia and New Zealand among others, continue to make a mark in the whisky industry.

🥃 *WHY IS WHISKY SO EXPENSIVE* 🥃 Whisky's exorbitant price tag in the realm of spirits is steeped in a rich blend of tradition, craftsmanship, and scarcity. Distilled with meticulous attention to detail, whisky undergoes an intricate aging process, often spanning years or even decades. This prolonged maturation period not only enhances the spirit's flavour profile but also ties up capital for distilleries, contributing to its cost. Furthermore, the selection of premium ingredients, such as specially cultivated grains and pristine water sources, adds to the expense. Many distilleries also invest in oak barrels, often sourced from specific forests, for the ageing process, further elevating production costs. Beyond production, the market for whisky is highly influenced by factors such as branding, reputation, and rarity. Limited edition releases or bottles from renowned distilleries can command astronomical prices due to their exclusivity and desirability among collectors and enthusiasts - simply put, the 'supply vs demand curve.' Moreover, whisky's allure lies in its ability to evoke a sense of luxury and sophistication, making it a coveted status symbol for aficionados worldwide. As such, the combination of craftsmanship, scarcity, and prestige intertwines to justify whisky's lofty price point, appealing to those who seek both a sensory experience and a symbol of refined taste. In summary, dialled individual perfection of cask use or special grains, exclusive use of barrels for finishes and the rarity of the whisky versus how many people want to buy it drives the price up. If you break down the price of a bottle of whisky (other spirits are available) then you're basically looking at something like this. VAT and Duties 30% Retailer Margin 30% Whisky Production 15% (Single Malt bought in bulk, distillation and distillery costs) Other costs 10% (Boxes, marketing, promotion, website updates, new product photography, shipping and packaging) Bottling and labelling 10% (Bottle, Tamper seal or 'watchstraps' and labels) Whisky Maker Margin 5% Just remember the next time you see a bottle that you might deem to be 'too expensive' - Behind every dram, there's either one guy and his dog (nod to Little Brown Dog Spirits and Andrew Smith) or there's the sales team, the delivery driver, the logistics department in the office of the distillery. In the distillery there's the bottling guys, the warehousemen, the distillers, the handymen, the business department, the marketing department... the list goes on... They've all worked towards getting that dram that's in your glass, and that, to me is a fine commitment worth the price. There's also the possibility that it's the only one left in the world... #whisky #whiskey #scotch #singlemalt #bourbonbarrel #whiskylover #whiskygram #scotchwhisky #quercuscaledonia #bar #drinks #cocktails #instawhisky #whiskeygram #rumfinish #whiskylife #rum #alcohol #singlemaltwhisky #scotland #whiskylover #fyp #dram #instadram

I believe that the key to market (non American whiskies) artisanal brown spirits in the US lies in: 1- Making sure that the packaging is not only straightforward but also uses cues familiar to the potential drinker/enthusiasts (and said enthusiast is very likely an American whisky drinker so let's take a page out of that book) 2- Straightforwardness in labeling and transparency about the product right there on the label. It allows those with a moderate knowledge about the category at hand to understand and appreciate the stuff without needing a PhD in that spirit. The packaging should clearly communicate what the spirit is about, who made it, where, how, why and when, all without using complex jargon. 3- Flavors/aromas should not be a complete departure with the bold tastes that American whisky consumers tend to be accustomed to. By leveraging some of these familiar profiles which exists in all categories of spirits, be they brandy or r(h)um etc... we make the product more immediately approachable and appealing. There is no point trying to sell young 40% soft, fruit-forward cognac; it wont happen. The profile is uninteresting to most of the audience; those cases will collect dust. The better approach is to hit the market with bold single casks at full proof, drive interest by offering something that is a little more close to what a single cask bourbon/rye might offer and THEN take the interested customer through a journey of discovery in that new category. Simplifying the experience + aligning it a little with some of the existing preferences of the U.S. consumer helps drive interest for booze that feels both new and familiar at the same time. (pictured: Cognac Frapin's first full proof single cask cognac - 1994 vintage, 30yrs)

"The Global Whisky market is expected to hit $15 billion in sales by 2028".....I'm in, are you? "Global research and advisory company Technavio issued this new report, citing the increase in ultra-premium and luxury releases as the driving factor of this projected growth. This increase in sales over the next four years amounts to a compound annual growth rate of more than nine percent, with expensive expressions leading the way. High-end Scotch whiskies are valued for their exceptional quality and exclusivity, commanding higher prices compared to standard options" #whiskylover #whiskylife #whiskydream https://lnkd.in/eZhGHK8X

Johnnie Walker Just Unveiled an Extremely Limited-Edition 52-Year-Old Blended Scotch It's not just single malts that are getting decades-old age statements We just reviewed the excellent new Johnnie Walker Blue Label Ice Chalet, a limited-edition version of the blended scotch brand’s top tier expression. Hot on the heels of that release comes news of a 52-year-old expression, one of the oldest whiskies to date from this popular and historic whisky brand. According to IWSR data, Johnnie Walker is the number one selling scotch whisky brand in the world, with sales mostly based around its lower tier expressions like Black Label and Red Label. The brand has been around in one form or another since 1820, when it was founded by the titular John Walker who purchased malt and grain whiskies to blend and sell to customers. Today the brand is owned by drinks giant Diageo, which has 30 malt and grain distilleries operating under its umbrella in Scotland to get whisky from, in addition to trading with other companies. For this new 52-year-old blend, just eight whiskies were selected—six single malts and two single grain whiskies aged for a minimum of 52 years, including some from shuttered ghost distilleries. “Alongside my small team of whisky experts, we hand-selected some of our oldest and most precious casks of Highland single malt and Lowland single grain whiskies for my first ultra-rare release as master blender,” said Johnnie Walker master blender Emma Walker (no relation) in a statement. “With this deceptively simple cask combination, our intention was to create a new, masterful blend in homage to our founders’ achievements. The rare aromas, flavors, and character in this blend, combined with their shared age and small number, make this super-limited edition a testament to the art of whisky blending.” According to the brand, the single grain whiskies came from two ghost distilleries: Cambus, which closed in 1993 and is now a cooperage site; and Carsebridge, which closed in 1983. These whiskies contributed notes of vanilla, butterscotch, spice, and hints of tea leaves and menthol. The single malts came from both closed and working distilleries. The dormant distilleries are Glenury Royal, Glenlochy, Glen Albyn, and Brora (which has been reopened as a totally new distillery), imbuing the whisky with notes of fruit, cacao, cured meat, and smoke. The distilleries still in operation are Blair Athol, providing notes of raisins, currants, and orange peel, and Dalwhinnie which adds a “subtle salinity” to the palate. Johnnie Walker Aged 52 Years is being released in a run of just 200 bottles, and each will be priced at £23,500 (about $25,000). This isn’t likely going to be something you will find in your local liquor store, but you can purchase a bottle by contacting Diageo private client teams or trying luxury retail outlets. The rest of the lineup is available, however, from ReserveBar—including a bottle of the 48-year-old for about $50,000.

🥃 What makes old whisky expensive? 🥃 Age is a significant factor. Older whisky is rare due to its long maturation period in oak barrels. Each year, approximately 2% of the whisky's volume, known as the "angel's share", evaporates. If the alcohol content falls below 40%, it technically ceases to be whisky. It's crucial to balance ageing with quality maintenance. Reputation matters. The prestige of the brand or distillery influences price tags and closed distilleries add allure to their aged whiskies. Quality and uniqueness are paramount. Exceptional taste can add value, even if most old and rare bottles remain unopened. Condition and packaging contribute. Well-preserved bottles and original packaging enhance rarity and value. A bottle of Macallan 1926 60 Year Old, featuring a label designed by Italian artist Valerio Adami, has set a record as the most expensive bottle of whisky in the world, selling for £2,187,500 ($2,714,250). The prior record, at £1.45 million ($1.9 million), was also held by a bottle of Macallan 1926 60 Year Old, albeit with the Fine and Rare label.

🚀 Blends Are Back - Exploring the Evolution of Blended Whiskies with J.G. Thomson & Co. 🚀 In the ever-evolving world of whisky, the resurgence of blended whiskies is a fascinating trend. A recent blog post on Dramface delves into this, highlighting several key themes that resonate deeply with our journey at J.G. Thomson & Co. Historical Context of Independent Bottlers Independent bottlers like J.G. Thomson & Co. have a rich history of blending whiskies to create unique and consistent products. This tradition, influenced by market forces and canny marketeers in the whisky industry saw a shift towards single malts, is now experiencing a revival. Our commitment to blending allows us to offer distinctive expressions that honor this heritage while embracing modern innovation. Changing Perceptions of Blends Blended whiskies have been overshadowed by single malts, castigated by marketers as the ugly sibling, but this perception is changing. At J.G. Thomson & Co., we are proud to be part of this transformation, we’re going back to our roots in the great heyday of the Scotch Whisky industry. By crafting high-quality blends that challenge traditional notions, we demonstrate that blends can be just as sophisticated and enjoyable as single malts – hell our blends can even be better than single malts (subjective of course!). Our blends are a testament to the artistry and complexity that can be achieved through careful selection and blending. Role and Reverence of Master Blenders At J.G. Thomson & Co. our philosophy for blending is simple. We use broad flavour profiles 'Sweet', 'Smoky' and 'Rich' to create our whiskies. It allows our blender to choose from a vast array of single malts to create each batch. We all know that an apple is sweet, so too a candy bar - sweet yes, but not the same. And as we all know a sweet whisky can be fruity sweet, floral sweet, sugary sweet etc. All sweet whisky, but not the same. And this is our approach to whisky making. The freedom to use artistic expression and creativity to create each batch. Think of a band taking the stage, they play the songs off the album, you recognise the song, but the composition might be different, band members may change, their instruments often changing, amplifiers the lot. Same song, sounds different. Our blends are like this. Creative expressions, to delight your taste buds. We don't call ourselves Master Blenders. We are, however devoted to our craft in a way that challenges us day in day out to continue to create blends that push boundaries and provide endless expression each and every batch. For a deeper dive into these themes, check out the original blog post on Dramface: https://lnkd.in/e7FbMJFJ Cheers to the future of blended whiskies! 🥃✨ #Blendsareback #Whisky #BlendedWhisky #MasterBlender #JGThomson #WhiskyInnovation #Dramface

Scotch Whisky is the 'Mainly Scottish' Product to ACTUALLY get all excited about. Far from running out, it's increasing and as something that's simple (just three ingredients) and sustainable, the future's looking more than rosy. 2028 isn't that far away and this Figure represents an Industry that's going to MORE THAN DOUBLE in size. There's still people holding-out for a Free Trade Agreement with India and if this DOES happen, this one thing alone would change everything, overnight. We are presently only 2% of the entire Indian Whisky Market, so, 98% to go. Imagine if we have only 10% of this vast Market? Utterly amazing. If it doesn’t happen, it's incredibly, no big deal, we still have Record Sales all over the World, to contend with. It's astounding, really. North and South America, Eurasia, Africa... Scotland's a relatively tiny place. Population-wise, it wouldn't trouble the Top 40 Countries in Africa. The Whisky Loving World will continually be descending on Scotland. It already is. 10 years ago, I was taking out Norwegians, Dutch, French, Americans, Luxembourgers, Brits and Scots. Now, it being supplemented by Indians and Chinese, both places where BILLIONS of people live. Scotland needs to be ready for this massive influx and along with a doubling of Sales, expect a doubling of Scotch Whisky Tourists. We need to be ready for them and this involves a LOT of Training. And Money. #ScotchWhiskyTruths

5 Scotch Whiskies For A Smoky Rob Roy "if you are a peated whisky fan who is partial to a cocktail, read on to see my recommendations for the best scotch to make a smoky Rob Roy." - Phil Dwyer