Posted on | May 28, 2014
Written by | BevNetwork
GLENGOYNE SAYS GOODBYE TO ITS LOW PROFILE
It’s safe to say that Glengoyne is one of the more underrated single malts in the U.S. market. The 181-year old distillery, purchased by Ian MacLeod from the Edrington Group in 2003, has been steadily increasing production—from 10,000 cases to 40,000 in a decade—and is increasingly pulling in gold medals. With a recent packaging upgrade and a handful of new expressions hitting the market, Glengoyne won’t be an insider’s secret for much longer.
Proudly the “slowest-distilled malt whisky in the world,” Glengoyne spends more time in its stills than any other whisky. “We could produce 30% more whisky if we sped it up, but we want that extended contact with the copper still,” explains Neil Boyd, Commercial Director Malt Whiskies. “The copper removes sulphur compounds which detract from the fruity, estery taste of the spirit.”
Other things you should know about Glengoyne: The distillery doesn’t use peat smoke to cook its barley (“so you can really taste the malt,” says Boyd); they use the same pricy Oloroso sherry casks as The Macallan, which they commission themselves; the distillery is one of the most traditional there is, with an earthen floor, low-stacked barrels and no temperature control. “We think the consumer today values tradition, and we stick to that as much as possible,” says Boyd. In Scotland, Glengoyne is the third most visited distillery.
Last year Glengoyne was repackaged and unveiled two new expressions—a 15 Year Old ($76) and an 18 Year Old ($125)—in place of the 17 Year Old. The distillery is experimenting with ex-bourbon casks as well, for a percentage of the 12 and 15 Year Old, though the Sherry casks still dominate; a 21 Year Old and 25 Year Old are also hitting the market, at $185 and $340 respectively.
SCOTTISH GIN CAORUNN GOES HYPERLOCAL
As part of a new marketing campaign, Caorunn, a small-batch Scottish gin, kicked off “Forage to Glass” in Chicago. To illustrate the gin brand’s terroir-driven profile, created from Celtic botanicals from the hills surrounding the distillery, mixologists convened in Lincoln Park and, guided by urban forager Chris Mayor, harvested wild spicebush, mint and bergamot to use in gin-based cocktails. Caorunn’s gin master, Simon Buley—an avid locavore—was on hand to provide technical insight on the gin’s production. Caorunn will activate the foraging initiative at other key stateside events, including Tales of the Cocktail and select accounts nationwide. And foraged cocktail recipes will be shared via social media and the brand’s website. SRP $40. caorunngin.com
CAMPARI DEBUTS NEW/OLD ART LABEL TRIO
Campari has a new set of limited-edition art labels, reinterpreting works by futurist Fortunato Depero and celebrating Campari usage occasions.The green background label was inspired by a 1928 black and white ink sketch recalling “aperitivo” time. The second, with yellow background, features a 1927 collage that represents the pleasure and passion of enjoying Campari. The third, the only one originally in color, is a 1928 illustration of Depero’s iconic little man. Gruppo Campari Chief Marketing Officer Andrea Conzonato commented: “The aim is to pay homage to the brand’s tradition and celebrate it in a new and original way by reinterpreting an art movement that still today is contemporary and very modern.”