Pitlochry distillery
Bild von Flickr User "Slainte74".
Popularity: 1%
What You Need To Know About Udv Whisky
One of the Scotch whisky industry's greatest secrets sits at the foot of the Ochil Hills. You may notice some warehouses close to the road as you drive past, but it's more likely that your eyes will be drawn to Dumyat's crags or the phallic thrust of the Wallace Monument on the near horizon. UDV's Blackgrange site does not draw attention to itself, there's nothing to indicate that there's close to 3 million casks of whisky quietly maturing in 49 blocks of warehouses.
The scale is awesome. You are dwarfed by the massive black warehouses, your imagination struggles to picture what a billion bottles of whisky looks like.
Whisky is big, we know that but you onfcr realise how big when you drive down the avenues of Blackgrange. In the disgorging plant they are emptying up to 10,000 casks a week, at times the components for five different blends may be going out the same day.
Now imagine being in charge not just of all this maturing stock, but also in charge of the new make coming out of UDV's 27 malt and 2 grain distilleries. That's Turnbdi Hutton's job. If you want to understand how a major blend is put together, ask Turnbull (UDV's operations director) and UDV's inventory and supply director, Christine Wright.
For Turnbull, putting together a blend doesn't start with assembling components in the lab or the disgorging hall, it begins when he gets the sales projections from UDV's sales force. Every salesman expects brand to grow, he's staking his career prospects on it.
Thankfully, the production side have seen it before and temper their enthusiasm, 'fuelled by many years of cynicism' as Turnbull puts it. No wonder he has a reputation for irascibility.
His job is to balance the sales forecasts, set production levels to supply the fillings fa all the blends and work out the demand in terms of stock requirements. The whisky trade is always flying blind to a certain extent. The whisky you make today can't be used until it's three years old, you may be storing some to be used in 18 to 25 years time, as blends contain whiskies from a large range of ages. The aim is to get as close to a balance between supply and demand as possible. Get it too short and you have to
Johnnie Walker Red Label
The nose mixes light toffee peat smoke and fresh wood notes. Fresh and vivacious, it packs a crunchy, lightly peaty punch on the palate. ***(*)
Black Label 12-year-old
Gorgeously complex: perfume, peat and peaches in honey, soft grain and leather all in harmony. Silky and multi-layered on the palate, it balances a huge range of seductive flavours beautifully. * * * * *
Gold Label 18-year-old 43
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Popularity: 1%
Das Rätsel der müden Kugel – Das Rätsel des blauen Whisky – Das Rätsel der kleine Ellipsen
Product Description
3 Romane in einem Band
Das Rätsel der müden Kugel
Das Rätsel des blauen Whisky
Das Rätsel der kleinen Ellipsen
Das Rätsel der müden Kugel - Das Rätsel des blauen Whisky - Das Rätsel der kleine Ellipsen
Popularity: 1%
Whisky for the Uninitiated
Scotch has undoubtedly been elevated to the top spot of most popular spirit however it is said that if that spirit was not made in Scotland then it has no right baring the name. The land itself lends to this spirit and what is taken s naturally replenished.
Scotch whisky is said to be a nobleman among spirits brought about primarily by what mother earth has to offer. This makes it a popular drink for the naturalist among us. Scotland is so abundant in natural recourses from the moors of peat to the endless flowing fields of barley and wheat which is why it is the perfect place for brewing this tasty drink.
The fine art of distilling has traveled generations; each step of the way gaining knowledge and refinement as distilling and maturing the fine malt gives way to what it is now. There are two kinds of whiskies in production in Scotland today thanks in part to the creation of the still in 1831. One of those is the single grain variety and the other is the blended malt variety.
In the past there was only single malt whisky. Now there is malt whisky made from several grains which are blended to create the final product. This malt is bottled in select quantities which are referred to as single malt. Some of the more famous blends are now blended with what's known as a grain whisky.
Distilleries are in the heart of the country side and use the ingredients of the land. Some grow their own wheat and barley to control what they use in production. Some use reputable farmers to which give great service for a good cause creating some of the finest spirit in the world.
The use of natural springs and rivers is very common practice as well. As a matter of fact the Skye River runs right through the region that holds the title of malt capital of Scotland. Once the mashing process is complete, the drying starts.
There have been bottles of fine scotch coming from Islay in the very south of Scotland's shoreline going for as much as $7,000.00. A very select liquor store in Rhode Island placed this product on the shelves and within 24 hours 20 bottles where snatched up. This is a definite indication of the sheer quality that the company stands buy and promotes with pride.
Information on clematis paniculata can be found at the Gardening Central site.
Popularity: 1%
Ord Distillery
Bild von Flickr User "The Poss".
Popularity: 1%
The Scotch Market
In terms of export, Scotch whisky amasses approximately 90% of all export sales combined in England and is a principle export commodity. This income is in great part foreign currency. This trend has been followed since the turn of the 19-century as the value of overseas marketing was discovered.
Between 15-20% of all scotch whisky consumed in Scotland is first purchased in Britain. Although the reason for this is unknown, they do not dwell on it since their Scotch seems to be more popular in other countries. This is proven by the fact that scotch whisky is within the top five export earners and makes a considerable profit while making very large contributions to Britain's foreign exchange.
Approximately 200 markets are in the exchange for Scotch whisky with the European Union being in the forefront vying for top spot with the United States, Japan and other Asian markets following suit. The European Union is accountable for at least 50% of all Scotch whisky sales with the other countries rounding up another 40% or so.
A nine-year sales projection is in reserve of scotch stock maturing or already matured. In 1996 the stock of matured scotch was sitting at 2,741 million liters up a tenfold from 1945 at 247 million liters. The stock was higher in 1939 at 374 million liters. Obviously the Scotch whiskey market is predicted to grow based on the amount of maturing stock.
It is a difficult trade dealing in stocks with a scotch manufacturer as they sit and wait on maturing product, they cannot accurately gather information on what the market years down the road will be for their product. This is a commercial problem. The most significant undertaking is the capital investment of maturing stock.
There is a very small portion of fine scotch that actually makes it out of Scotland and into other countries. Matured whiskies as well as fresh fillings are an enticing profit grabber; however the time it takes for this product to turn over and give way to said profit makes this a risky endeavor. It is very hard to determine whether or not the products value will hold in the future.
In closing the value of these company's finely distilled products is not likely to lose appeal any time soon, although one never knows what the future will bring. For Scotch lovers, another drink is always in their futures.
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Popularity: 1%
Whisky Tasting in Dresden
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- Veranstaltungsort: Dresden (DE)
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Product Description
Sie werden in dieser geführten Whiskyprobe mit der Herstellung, dem Service der Lagerung und dem optimalen Gästeglas konfrontiert und erfahren einiges über die Geschichte whiskeyproduzierender Länder, Unterschiede bei den Rohstoffen und deren Verarbeitung. Mit Auge, Nase und Mund werden Farbe und Aromenvielfalt erkundet.
Dieses informative und unterhaltsam präsentierte Tasting ist geeignet für Einsteiger und Kenner. Hier werden Sie Ihren Lieblingswhisk(e)y finden und die ganze Vielfalt der Whisk(e)welt erleben.
Teilnehmer und Zuschauer
Mindestteilnehmerzahl: 6 Personen
Begleitung leider nicht möglich
Leistungen
Mixgetränk mit Whiskey
Verkostung von 6 Whiskeys
Erklärung und Präsentation
Information zu Herkunft, Herstellung und Lagerung
Verfügbarkeit
siehe Termine
Dauer
3 Stunden
Körperliche Verfassung und Alter
Mindestalter 18 Jahre
Popularity: 3%
Braeval distillery, Chapeltown
Bild von Flickr User "amortize".
Popularity: 1%
Whiskey? Scotch? Lager? Ale? What is the difference
Scotch? Whiskey?
All Scotch is whiskey, but not all whiskey is Scotch.
Scotch is whiskey made in Scotland. Scotch whisky is spelled without out the ‘e’.
The difference is in taste and ingredients used in manufacture.
And there is a wide variety in tastes between various Scotches where the same basic ingredients are used by location. Is it Highland? Lowland or Island? or even the spring the water comes from just to mention a few varieties.. The very name ‘whisky’ is derived from the ancient Gaelic name for Scotch - “uisce beatha” which means ‘water of life‘. How very true…
Ale? Lager?
All beer can be classified as either a lager or an ale. The difference between the two begins during the brewing process. The type of yeast used in the brew and the temperature at which fermentation takes place determines which category a beer is placed in. Ales are brewed with top-fermenting yeast which allows for rapid fermentation at warmer temperatures while lagers are brewed with bottom-fermenting yeast which ferments more slowly and at colder temperatures.
Lagers
Lager means to store or put aside. This beer is made with bottom yeast, so-called because it flocculates to the bottom of the vat. Traditionally bottom yeast will ferment at cold temperatures less than 10 deg C. Now fermentation takes place at 12 to 18 deg C. This cold or deep fermentation allows the malt and hops to assert their fine flavors. Lager tends to be paler, drier and less alcoholic than ales.
Ales
Ales are brewed with top-fermenting yeasts at temperatures from 15 to 25 deg C. Ales are matured for shorter periods and at warmer temperatures. Ales include a wide range of beer styles from porters and stouts (porter is a heavy beer of pronounced bitterness, reddish-brown to a very dark brown, but is usually lighter in body and malt character than stout) to pale ales and wheat beer. Generally, ales are higher in alcohol, more robust and complex than lagers.
To learn more visit the following website:
Popularity: 1%
Global Market Review Of World Whiskies – Forecasts To 2014
Global market review of world whiskies - forecasts to 2014
The non-Scotch whisk(e)y market – chiefly comprising Irish, American, Canadian, Indian and Japanese whiskies – is one of the largest growth areas of the global wine and spirits industry. The performance of the three most international non-Scotch whisk(e)y categories – US, Canadian and Irish – has been more varied. Irish whiskey is currently the most rapidly rising of the three, accelerating at an impressive rate and rising by 8% CAGR between 2003 and 2008 to reach 4.46m cases. ( http://www.bharatbook.com/detail.asp?id=132330&rt=Global-market-review-of-world-whiskies-forecasts-to-2014.html )
The real reason for optimism in Irish whiskey is the development of the US market where sales surpassed 1m cases for the first time in 2008. Irish whiskey remained among the fastest growing categories in 2009 despite the economic crisis. Much of this has been driven by Jameson, which has a premium price positioning in the US. There is a sense that both the brand and category is at the beginning of what could be explosive long-term growth in this lucrative market. Diageo is also very strong in the US and it is only a matter of time before it uses that distribution clout to establish Bushmills to a greater extent.
The significantly larger US whiskey category is also enjoying a period of steady growth, with volumes rising by 2% CAGR between 2003 and 2008 to reach 29.4m cases.
Non-Scotch whiskies tend to be more mixable than Scotch because they are unpeated. Bourbon, in particular, has a sweeter product profile and tends to mix well with cola. This is an important consideration at a time when cocktail consumption is growing around the world.
With over 70 data tables providing brand consumption volumes across all major markets, plus interviews with the leading brand owners, this report is essential reading for anyone involved in this developing sector of the international spirits industry.
The report begins with Chapter 1 Executive summary, then provides a market overview in Chapter 2 Scope of the market.Chapter 3 Industry structure Chapter 4 The markets Chapter 5 The companies
To know more and to buy a copy of your report feel free to visit : http://www.bharatbook.com/detail.asp?id=132330&rt=Global-market-review-of-world-whiskies-forecasts-to-2014.html
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