StateWays - January/February 2017

StateWays is the only magazine exclusively covering the control state system within the beverage alcohol industry, with annual updates from liquor control commissions and alcohol control boards and yearly fiscal reporting from control jurisdictions

Issue link:

Contents of this Issue


Page 28 of 43

StateWays | | January/February 2017 29 "EXPERIENCING SPIRITS FIRST IN COCKTAILS IS NOT ABOUT ALL THAT FLAVOR ALL AT ONCE. COCKTAILS WILL CONTINUE TO BE A WAY TO TARGET NEW CONSUMERS - BOTH MILLENNIALS AND OTHERS WHO ARE NEW TO WHISKEY." that fl avor all at once, so cocktails will continue to be a way to target new consumers, both Millennials and others who are new to whiskey. We've defi nitely seen that from the Bourbon boom - consumers move from cocktails, to on the rocks to sipping neat." As demand outstripped supply, the recent disappearance of some aged single malt expressions has changed the landscape. Says Dr. Nicholas Morgan, head of whisky outreach at Diageo, "If you look at overall volumes of Scotch, blends and single malts, something like 75 to 80 percent do not have an age statement." Many distillers have no choice but to make non-age statement malts part of their portfolio. "I don't think our industry has helped itself historically by attach- ing so much importance on age," says Dr. Bill Lumsden, head of dis- tilling and whisky creation at the Glenmorangie Company. "The change is good news in the respect that it gives us distillers a lot more fl exibility. I do fi nd the conversa- tion about age statements particu- larly fascinating, because I've been doing non-age since Ardbeg Uige- adail in 2001, and I don't very often get asked its age." Distillers are now looking to create consistent fl avor profi les in the new iterations, bottling some lively expressions like High- land Park Dark Origins, Oban Little Bay, Talisker Storm, Pulteney Navigator, among many others. Macallan recently announced the second release in its collectible Macallan series, The Macallan Edition No. 2, co-created by the Roca Brothers (co-founders of El Celler de can Roca, twice named best restaurant in the world). The edition series will be released an- nually, for which a unique selec- tion of oak casks will be identifi ed to yield a new Macallan expres- sion each year. A prime example of a brand making the connection with Bourbon was Dewar's Scratch Cask, an effort that helped turn the brand up more than three percent last year. "Our Dewar's Scratched Cask expression was a release which was largely created to appeal to consumers who tend towards Bourbon as their go-to whisky," says Dewar's global

Articles in this issue

Links on this page

Archives of this issue

view archives of Stateways - StateWays - January/February 2017