Latest news with #MasterDistiller
Forbes
4 days ago
- Business
- Forbes
Why This Scotch Distillery Is Swapping Sherry For A Rare Sicilian Wine Cask
The new Isle of Raasay Marsala Cask Finish. The bottle's design, new for the distillery's limited releases, is inspired by the island's rugged, fossil-rich geology. Isle of Raasay The Isle Of Raasay scotch whisky distillery has released its first Marsala cask whisky. The limited release from the first legal spirit procedure on the Heridian island of Raasay also showcases the striking new packaging for their special releases. The Isle of Raasay Marsala Cask limited release launches today for $100 (£75). The lightly peated single malt scotch whisky takes their fruity new make, from their preferred long fermentation, and matures it in Marsala casks to create a whisky that combines the coastal notes of Sicily and Raasay. But what is Marsala? Marsala is a Sicilian fortified wine that is distinct from, but shares similarities with Sherry and Port. Despite this, Marsala casks have remained relatively rare within the scotch whisky industry, but that is what appealed to Isle of Raasay's Master Distiller Alasdair Day. 'Following the success of our Dun Cana releases and the awards it has received we wanted to build on this popular flavour style but with a direction other than ex sherry casks' Alasdair Day 'We were able to source these high quality Marsala Vergine casks, a fortified Sicilian wine aged using a solera system similar to sherry, but with a very different flavour style, which works extremely well with our new make spirit.' The new, limited release comes ahead of the anticipated 2025 Dun Cana, which is finished in sherry quarter casks. The 2024 Dun Cana won a gold award at the 2024 London Spirits Competition. Ahead of this year's edition Day encourages fans to explore the effects the different fortified wines have on the Raasay spirit. 'It is the perfect time to release and showcase this fully matured whisky from the Isle of Raasay prior to the next annual release of our Dun Cana 2025 so that everyone can taste the similarities and differences of these two releases.' A New Look For The Limited Range As well as a fresh cask type for the distillery, this release also introduces the striking new packaging for Raasay's limited releases. The updated bottle looks simultaneously like it has been cast from a stone and may melt into liquid at the same time. Incorporating the feeling of stone, fossils and liquid, it is at once delicately beautiful and stoically rugged. It is great to see how newer distilleries continue to push the boundaries with their presentation while keeping the pricing accessible. 'This new look is about giving our range a clearer identity,' says William Dobbie, Managing Director of the distillery in the official press release. 'We've rapidly grown in the last few years and have released many truly exceptional whiskies, this new packaging will help differentiate our limited releases from our core range whilst still telling the story of where we come from and what makes our whisky so unique.' At 12,300 bottles, the Marsala Cask single malt is limited without becoming a barrier to accessibility. The price is accessible too, at $100 (£75) for a 70cl bottle at 50.7%. The whisky itself is a lightly peated single malt and Day describes the whisky as 'rich and complex' with 'baked apples and maple syrup… balanced with dried pear, apricots, and a balsamic sweetness that all lingers into a long smoky finish.'
Yahoo
01-07-2025
- Entertainment
- Yahoo
Kavalan Blitzes IWC 2025 Taking Trio of Whisky, Distillery and Master Distiller of the Year Prizes
Judges say Kavalan's Solist Fino Sherry 'stunned' panel with balance and complexity TAIPEI, July 1, 2025 /PRNewswire/ -- Kavalan has come away from the 16th edition of International Whisky Competition (IWC) garlanded with three top accolades, taking the distillery's performance in international contests to a new level. Taiwan's premier distillery clinched "Whisky of the Year", "Distillery of the Year", "Master Distiller of the Year" in Louisville, Kentucky and will be the custodian of the "Golden Barrel trophy" for winning Whisky of the Year until next year's winner is announced. All entries were evaluated individually, one at a time, across 8 minutes for each tasting, using a strict double-blind tasting format, with no information provided about origin, category, or ABV. IWC Competition Director Max A. Solano said Whisky of the Year Solist Fino "stunned the panel with its balance and complexity." He summed it up: "A world-class expression that stood out from the rest." King Car Chairman Mr. YT Lee said Kavalan was honoured to be recognised at the U.S. contest known as the "Olympics of whisky competitions". "Of all competitions, IWC is considered one of the toughest because only one Gold, Silver, and Bronze medal is awarded for each category. We're humbled and grateful to receive top honours at this competition that has become a benchmark for whisky excellence around the world." Kavalan Solist Fino Tasting notes from Adam Edmondson, Master of Whisky: "On the nose, it bursts with mango, apricot, and grilled pineapple, layered with almonds, dried figs, and oak spice. The palate offers rich plum, brandied cherries, dark chocolate, and the dry finesse of fino sherry. The finish lingers with coffee, sandalwood, and dried citrus." Of IWC's Top 15 Whiskies of 2025, Kavalan ranked as follows: No.1 –Solist Fino Sherry Single Cask Strength Single Malt Whisky – 97.04pts No.9 –Solist Manzanilla Sherry Single Cask Strength Single Malt Whisky – 95.78pts No.11 –Solist Palo Cortado Sherry Single Cask Strength Single Malt Whisky – 95.68pts List of Kavalan awards: Whisky of the Year: Kavalan Solist Fino Sherry Single Cask Strength Single Malt Whisky - 97.04 Pts Distillery of the Year: Kavalan Distillery - 92.78 Pts/Avg Master Distiller of the Year: Zerose Yang - Head of R&D Golden Barrel Trophy Kavalan will be the custodian of the Golden Barrel trophy for winning Whisky of the Year until next year's winner is announced. About the Golden Barrel Trophy Designed in Switzerland and unveiled at Diageo Archive, the Golden Barrel Trophy represents the pinnacle of excellence in whisky making, showcasing two lions holding a whisky barrel. It is casted in bronze with 24K golden leaves on each side of the barrel. The Golden Barrel will be kept by the winner of the Whisky of the Year until next year's competition and the name of each winner will be engraved in its marble base to commemorate the history of each annual Whisky of the Year. Basically, the Golden Barrel is to whisky what the World Cup is to football. About International Whisky Competition (IWC) Established in 2010, the International Whisky Competition was created to offer a truly competitive and credible judging platform, awarding only three medals — Gold, Silver, and Bronze — in each category. With its rigorous standards and transparent methodology, the IWC has earned a reputation as the "Olympics of the whisky world." Whiskies are evaluated through a double blind tasting process, ensuring absolute impartiality. Judges are unaware of the producer, origin, or any identifying details about the whiskies they assess, other than whether the sample is cask strength. The judging panel is composed exclusively of whisky experts: Masters of Whisky, Scotch, or Bourbon, Master Distillers, Blenders, and seasoned industry experts. Each brings a depth of experience and precision to every evaluation. Each whisky is judged individually for up to 8 minutes, using a detailed scoring system based on four main segments and eleven subcategories: Sight• Colour (0 points) • Visual Appeal (5 points) Nose• Intensity and Complexity (15 points) • Distinctiveness of Aromas (10 points) • Balance of Aromas (10 points) Taste• Palate and Balance (10 points) • Alcohol, Body, and Complexity (10 points) • Distinctiveness of Flavours (10 points) • Balance Between Flavours (10 points) Finish• Length and Finish (10 points) • Quality of Finish (10 points) About Kavalan Whisky Kavalan Distillery in Yilan County has been pioneering the art of single malt whisky in Taiwan since 2005. Our whisky, aged in intense humidity and heat, sources the crystal meltwaters of Snow Mountain and is enhanced by sea and mountain breezes. These conditions combine to create Kavalan's signature creaminess. Taking Yilan County's old name, our distillery is backed by more than 45 years of beverage-making under parent company, King Car Group. We have collected 960 gold awards or higher from the industry's most competitive contests. Kaitlyn Tsaikaitlyn@ Britney Chenbritneychen@ View original content to download multimedia: SOURCE Kavalan
Forbes
12-05-2025
- Business
- Forbes
The Secret Is Out: El Tequileño Is Becoming A Global Star
El Tequileño's lineup of award-winning tequilas. For decades, tequila was unfairly pigeonholed. In the minds of many, it was the spirit of college regrets—knocked back in a shot glass, chased with salt and lime, and regretted the next morning. But in the heart of Tequila, Jalisco, a quiet revolution has been underway for over 65 years. At its helm today is Tony Salles, third-generation Master Distiller of El Tequileño, who, along with his father, Gran Tequilero Juan Antonio Salles, has made it his mission to change how the world thinks about Mexico's most iconic spirit. 'El Tequileño has always been about authenticity,' Salles told me during our recent conversation. 'We never set out to make gimmicks. We make real tequila the way my grandfather taught us—with integrity and patience.' Founded in 1959 by Don Jorge Salles Cuervo, a descendant of the legendary Cuervo family, El Tequileño has always been a family affair. What sets it apart isn't just its legacy but its unwavering focus. In an industry where many distilleries manufacture products for multiple brands, El Tequileño is rare. Since day one, it has only produced its own tequila. That focus has earned it a reputation among those who know tequila well, but for years, it remained relatively obscure beyond Mexico's borders. "We were a best-kept secret," Salles admitted. Now, we're working to make sure we're not a secret anymore." That's starting to change. Since partnering with Paradise Spirits, a group that invested in the brand but committed to keeping its production methods untouched, El Tequileño has rapidly expanded its footprint, especially in the United States. "They told us the only thing they didn't want us to change was the flavor," Salles said. "And that's exactly what we've done. Same process, same ingredients, just more of it." Tony Salles, the master distiller and third generation head of El Tequileño. That process is, frankly, remarkable. From using only highland agaves—known for their floral and fruity profiles—to proprietary yeast strains and volcanic spring water sourced from the extinct Volcán de Tequila, every detail in production is carefully controlled. Even the autoclaves used to steam the agaves are rooted in family tradition—El Tequileño still uses autoclaves made by the same family that crafted the original ones for Salles' grandfather, built out of repurposed train cars once owned by his great-grandfather. 'We do things the hard way,' Salles said. 'We use open-air fermentation tanks. The mango trees next to our distillery attract fruit flies, and those fruit flies carry wild yeast that adds subtle complexity to the fermentation. We don't try to sterilize or over-control that—we let nature do what it's been doing for generations.' Salles, who also blends all the company's expressions, sees this blend of tradition and experimentation as essential to bringing tequila into the modern era. Under his leadership, the brand has expanded from its original blanco and reposado offerings to a full lineup of expressions, including Cristalino, two Grand Reservas, and even a Still Strength Blanco—a high-proof release that mirrors what distillers taste directly off the still. 'We weren't sure how people would react to the still strength,' he said. 'But it turned out people loved tasting tequila the way we taste it—before it's diluted for bottling. It's pure. It's expressive. And it's how I taste it almost every day.' The innovations haven't stopped there. El Tequileño was the first to launch a Reposado Rare, aged for over six years in large American oak barrels—an aging method typically reserved for premium whiskeys or cognac. More recently, the brand has experimented with aging tequila in Pinot Noir and Chardonnay barrels, and is working on a Rosé tequila. Salles' approach is refreshing because of his deep respect for tradition and willingness to listen to consumers. "People ask what's next," he said. And we listen. They wanted Cristalino, so we made one. They wanted Still Strength, so we figured out how to do it. But always, we make it our way—no additives, no shortcuts." That last point matters. In recent years, the tequila world has been rocked by debates over additives—glycerin, sweeteners, and artificial flavorings used to mask poor quality or speed up production. El Tequileño remains proudly additive-free. 'You can taste when something's not right,' Salles said. 'It's overly sweet, or it doesn't taste like agave anymore. We don't need to play those games. Our tequila stands on its own.' This commitment to purity and flavor has started to get noticed. El Tequileño continues to rake in awards on the international stage, and Salles himself is earning recognition as one of the industry's most skilled distillers and blenders. But for him, the real reward is simpler. 'The best compliment is seeing someone taste our tequila for the first time and say, 'Wow, I didn't know tequila could taste like this,'' he told me. 'That moment—that face—that means more than any medal.' As tequila continues to grow as a global spirit, with demand soaring in the U.S., Europe, and Asia, it's clear that El Tequileño is well-positioned to lead the charge, not with flash or celebrity endorsements, but with honest craftsmanship and deep family roots. Tony Salles isn't just making tequila. He's rewriting the story of what tequila can be. And he's doing it one sip at a time. Follow here for the most up to date information about the ever changing beer, wine, and spirits industry.
Yahoo
17-02-2025
- Yahoo
A tribute to NC's moonshine legend, a JoCo kingpin with cigars and Cadillacs
At the height of his whiskey-soaked infamy, Percy Flowers earned over $1 million a year, enough to buy a fleet of Cadillacs and ride around hardscrabble Johnston County like an untouchable kingpin, a pistol in his pocket and a cigar on his lip. He owned more than 5,000 acres of farmland, all of it stocked with moonshine stills tucked in the woods, hidden inside tobacco barns and concealed under bluffs of the Neuse River — an operation so vast he bought sugar in 40,000-pound loads. Flowers' bootleg hooch enjoyed such a reputation that night clubs in Manhattan developed a code for the bartenders: four fingers wrapped around the glass meant fill 'er up with Johnston County corn liquor. And yet, in more than 50 years as a notorious moonshiner, Flowers spent almost no time behind bars, partly because he paid off jurors and scared witnesses away from courthouses. When he did serve time, he served it for tax evasion. But beyond his fearful image, Flowers enjoyed the reputation of a country-boy Robin Hood, showering his neighbors with money. For decades in Johnston County, churches got built and sharecroppers got fed thanks to his illicit liquor cash. Once, on a rare night in jail, he offered to buy T-bone steaks for all 164 inmates. 'Largess, dash and arrogance characterize Flowers at work and at play,' wrote The Saturday Evening Post in 1958, profiling the moonshiner over six pages. 'He is a cool gambler, hardy drinker and sports enthusiast. He likes to drive expensive, powerful cars, of which he customarily has three or four available, with the accelerator jammed to the floor-board.' Somehow, no book has ever told the story of Eastern North Carolina's king of backwoods booze, an oversight that Raleigh author and folklorist Oakley Dean Baldwin has thankfully corrected. In 'J. Percy Flowers, Master Distiller,' he traces the moonshine wunderkind from his first batch as a teenager in roughly 1919, when he stumbled on a still in the dark and discovered a farmhand named Lester bent over some barrels. It took a year of Lester's teaching before Flowers could turn out a passable jug, but he managed to produce a blend that neither burned a hole through a drinker's esophagus nor struck him blind from lead poisoning — risks of the moonshine trade. What land Flowers could buy he leased to tenant farmers growing tobacco, cotton and corn, shielding his true source of income. What land he couldn't buy he still managed to pull into his sphere of moonshine influence, recruiting cooperative farmers and stuffing cash inside their mailboxes in exchange for keeping mum. 'While we're dealing with a man who hasn't had half the respect for the law a good citizen is supposed to have, he has a lot of good qualities,' a federal judge once said. 'I don't think he's a mean man, a vicious man. If he were, he wouldn't have as many friends. I'd like to have as many.' Despite his flashy image, Flowers remained an unapologetic country boy, keeping a barn full of fighting roosters and a kennel full of fox hounds — one of which, named Coy, cost $15,000. By the Depression, Flowers was distilling liquor inside 1,500-gallon 'submarine' tanks hidden underwater. He equipped his cars with short-wave radios to monitor police traffic. Every three or four months, he walked into First Citizens Bank in Smithfield with $20,000 in small bills, exchanging them for hundreds he kept locked in a safe, stacked a foot high and a foot deep. He once shot a sheriff in the bottom as he bent over a still, peppering his rear end with birdshot. He once clubbed a 'revenuer' over the head with a pistol. He once threw punches at a news photographer who tried to snap his picture, telling him, 'I'd give $5,000 for a shotgun. None of you better come to Johnston County.' Police once poured 348 gallons of Flowers' whiskey down a Smithfield gutter. Yet in the courtroom, juries would deadlock. Charges got dropped. Sentences got chopped in half. Once, Flowers got off with three days in jail when he explained that 22 sharecropping families depended on him. Another time, in 1936, when a judge sentenced him along with two brothers, he successfully argued, 'Your honor, won't be nobody to look after the farm. Will you let us go one at a time?' Another time, he followed along behind a federal agent scouring his land for a still and playfully offered to double his salary. 'If you do what I tell you,' he told the revenuer, 'you can retire a whole lot sooner, with a lot more money.' The story of Johnston County liquor escapades strikes a personal note with Baldwin, who spent a long career as a Wake County sheriff's deputy. He met Flowers in person only once during the 1970s, when he stepped inside the moonshine czar's country store. At the time, the future deputy was still living in his native West Virginia and had only come to Garner to visit his brother-in-law. But from behind the counter, Flowers eyed Baldwin warily, asking who he was and where he came from, uttering the phrase that makes any northerner nervous: 'I knew you weren't from around here.' Flowers died in 1982, not too many years after Baldwin clapped eyes on him. Though he had largely run out of money, he still owned more than 200 fox hounds and dozens of fighting cocks by Baldwin's count. Few criminals he would meet in the ensuing decades could supply a book's pages with such delicious detail. 'This story really needs to be a movie,' Baldwin said. 'One day, I think it will be.' Moonshine is, of course, now bottled and sold legally — a tradition made far less glamorous by becoming respectable. But Baldwin imagines Flowers rising out of his boozy legend, reborn as a folk hero. Imagine the tourists Johnston County could pull off Interstate 95 with a Percy Flowers Moonshine Festival, complete with virtual-reality Cadillac races and rooster fights. What fun it would be to wear a souvenir wide-brimmed hat cocked at a jaunty angle, chomp on a candy cigar and sip firewater out of a fruit jar — thumbing one's nose at a boring, straitlaced world.
