Glenfiddich Elevates Flagship Range With Sophisticated Redesign

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Glenfiddich, the World’s Most Awarded Single Malt Scotch Whisky, pays homage to its origins in the Valley of the Deer with a striking new package design for its 12 and 15 Year Old iconic whiskies. The new packaging will be rolled out in the UK and US to begin with from 18th June 2019, with Small Batch 18 Year Old following suit in 2020.

The bold new look celebrates Glenfiddich’s maverick beginnings and family-run heritage and combines it with a more sophisticated and elegant design. The 12 Year Old has been given a refined makeover and is now known as the ‘Our Original Twelve’, as a clear nod to the brand’s signature expression. Whereas the 15 Year Old is rebranded as the ‘Our Solera Fifteen’, as a more overt celebration of the Solera system, which is a true innovation in the whisky industry. The redesign provides a fresh and distinctive new look, creates standout and is intended to appeal to current drinkers as well as entice those around the world who are new to the brand and category.

Glenfiddich means “The Valley of The Deer” and its location in Speyside, Scotland, is where William Grant, Glenfiddich’s visionary founder, turned his dreams into reality in 1887 by hand-building the distillery with the help of his seven sons and two daughters in a single year. In honour of the brand’s home, the new design now features this clearly defined valley, cut into the face of the glass, to give a more chiselled profile. The iconic Stag symbol, embossed in gold, also proudly sits within the V of the valley shape. William Grant’s signature is gold emblazoned on the bottle top.

Claudia Falcone, Glenfiddich Global Brand Director said: “We wanted to emphasise Glenfiddich’s special provenance and unique heritage with this stylish new design, drawing cues from the special place where our liquid is produced. Our flagship range of expressions are some of the world’s best-selling and most awarded single malts, so it was really important to reflect the undoubted quality of the liquid with a stunning and contemporary look.”

Ifan Jenkins, UK Marketing Director comments: “We are delighted that the UK has been chosen as first to market for the iconic new Glenfiddich packaging. As the number one single malt whisky in both Scotland and across the UK, Glenfiddich is a flagship brand that we are immensely proud of and we will continue to push the boundaries with our beautiful new visual identity and disruptive activations.”

Glenfiddich’s signature malt, ‘Our Original Twelve’, is matured in the finest Oloroso sherry and bourbon casks and uniquely married in oak tuns for at least 12 years, to give a beautifully balanced nose complemented by refreshingly rich and complex notes of fresh pear and subtle oak. The Glenfiddich 15 Year Old, now proudly called ‘Our Solera Fifteen’ is a single malt innovation first pioneered in 1998. The Solera system marries whiskies matured in sherry, bourbon and new oak casks. Always kept at least half full, the Solera Vat creates a harmonious whisky with deep layers of warm spice, honey and fruit, that gets richer and more complex every year.

Glenfiddich’s Malt Master, Brian Kinsman added: “These whiskies are crafted to ensure the highest quality taste and flavour, the complexities of which are influenced by the River Spey and surrounding landscape. It’s great to honour this provenance and the historic home of Glenfiddich in such a refined way.”

The new packaging has been designed by award-winning East London design agency HERE design.

Available in retail outlets from Tuesday 18th June 2019, Glenfiddich Our Original Twelve has a recommended retail price of £38 and Glenfiddich Our Solera Fifteen has a recommended retail price of £42.

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Glen Moray Launch Fired Oak Cask 10-year-old Single Malt

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The team at Glen Moray Single Malt Whisky is excited to be launching Glen Moray Fired Oak 10- Year-Old Single Malt Whisky this November as they continue to develop their ‘Gateway to Flavour’ by adding a bold new expression which is intensely sweet and smooth.

Master Distiller, Graham Coull was inspired to create Glen Moray Fired Oak Single Malt Whisky by the increase in popularity of American Bourbon and the success of the sweeter flavour within the drinks market. One of the key elements for producing American Bourbon is that the spirit has to be aged in a new charred (virgin) oak cask which imparts intense flavour to the spirit.

Glen Moray Fired Oak is a Single Malt Whisky matured for 10 years in ex-Bourbon casks and finished in heavily charred virgin American Oak casks, resulting in a whisky which is sublimely smooth with intense spice and toasted vanilla flavour.

The attention to detail is imperative. Graham Coull has worked closely with the distillery’s cooperage to source the finest new American Oak barrels for finishing, as the consistency and security of the supply of casks is very important.

Graham then selects the precise firing regime to achieve exactly the right level of char to impart intense flavour and colour to the whisky. As Glen Moray’s wood finished expressions are growing in popularity, Graham is working at least two years ahead to ensure that the distillery can satisfy the growth in demand.

Graham says: “Fired Oak is all about enhancing flavours rather than adding different character. The Virgin Oak intensifies the existing vanilla and spice flavours which have come from the ex-Bourbon barrels. Two elements are key – quality of cask and timing, both are crucial to obtaining just the right flavour infusion. To create a balance I have selected Virgin Oak casks with differing lengths of finish to ensure that the final whisky is consistent.”

Over the final maturation period, the spirit slowly changes, the colour deepens and the taste profile takes on intense notes of vanilla sweetness and smokiness from the oak. Only when it reaches its peak, after 10 months, is it ready to be bottled and enjoyed.

“Developing this whisky was akin to blowing gently on the embers of a bonfire to bring the flames back to life” enthuses Graham.

Secret Scotch Whisky Illuminati Comes To Light

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A top secret collective of Scotch whisky industry experts have come together to form an independent whisky bottling brand, known as the Whisky Illuminati.

A collective with over 200 years combined experience, Whisky Illuminati’s members are a panel of the most discerning and respected noses and palates in the whisky industry to showcase one-off series’ of exceptional, limited edition malts.

Whisky Illuminati was established by Scotch whisky industry executive, Keith Bonnington, formerly of Edrington, and digital marketing entrepreneur, Stephen Gorman. On the launch, Keith said: “We’re a group of like-minded, quality-obsessed individuals who have come together through a love for good Scotch whisky to assess and acquire outstanding single cask malt whiskies worthy of the Whisky Illuminati seal of approval”

“Our members don’t crave the limelight, we simply want to bring exceptional whiskies to market. Not constrained by age or style, the Whisky Illuminati’s releases are individually first-class but a complete one-off as a collection.”

The Whisky Illuminati assesses hundreds of single cask samples in a rigorous selection process, hand-selecting less than 10% of all of the malts assessed for bottling. Seeking out malts that are distinct from each other but uniquely can be presented as a series, the collections will include three or more stand-out malt whiskies from distilleries around Scotland.

The collective’s first release, The Candlelight Series, is made up of four single cask malts – three from Speyside and one from the Highland region. Co-founder, Keith, said: “For our inaugural release, we traversed one of the most coveted whisky regions of the world in search of whiskies that we considered to be among the best examples of the chosen distillery’s signature style, from a muscular and bold Sherry-Oak aged Mortlach to a delicately sweet and fragrant Glentauchers.”

All bottled at cask strength with 100% natural colouring and no chill-filtering, the collection is made up of:

· 1998 Spanish Oak Sherry Butt distilled at Mortlach Distillery

· 1998 American Oak Hogshead from Linkwood Distillery

· 1997 American Oak Hogshead from Clynelish

· 1997 American Oak Barrel from Glentauchers

Chivas Champions Blended Scotch Category

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Chivas, the original luxury blended Scotch whisky, is causing a stir with its new global creative campaign, Success is a Blend. Rolling out through the line globally from October, the campaign celebrates the belief that blended is better, in life and in Scotch.

Chivas’ belief in blending was instilled by founding brothers, James and John Chivas, who pioneered the art in 19th century Scotland. Two centuries later, Chivas is still demonstrating how the art of blending can create a more complex and generous Scotch. Through Success is a Blend, Chivas looks to champion blended Scotch and demonstrate the cultural truth that our own unique blend is what makes us who we are – and when we collaborate with others we can achieve the greatest success.

The Success is a Blend campaign, created in collaboration with McCann London, marks a creative evolution from previous Chivas campaigns, with striking colour and bold text bringing a fresh look and feel for the Scotch whisky category. All Chivas products will be brought under the Success is a Blend campaign, keeping a common thread across the portfolio that talks to both product and brand values. The nature and design of the campaign allows flexibility for bespoke adaptation in markets around the world, with Success is a Blend being activated in over 45 markets in year one.

The campaign made its debut with the launch of the three-year partnership between Chivas and the world’s biggest football club, Manchester United. Just as Chivas Scotches bring together the best malt and grain whiskies, Manchester United brings together the world’s top footballers, a dedicated Club team and a legion of fans all around the world to create one of the world’s most successful teams. Together Chivas and Manchester United aim to show that blended is better – in life, football and Scotch.

Richard Black, Global Marketing Director for Chivas, comments: “Chivas has had a strong year, recording a return to growth with +5%* value worldwide. There is real momentum behind the brand and we believe this new campaign is going to take us to the next level. It’s a bold move for the category, but – crucially – one that speaks to the very heart of Chivas’ DNA.”

Chivas Announced as Official Spirits Partner of Manchester United

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The original luxury blended Scotch whisky, Chivas, has teamed up with the world’s biggest football club, Manchester United, in a three-year global partnership.

The collaboration will see Chivas and Manchester United join forces to celebrate their collective belief that blended is better – in life, football and Scotch. Just as Chivas brings together Scotland’s best malt and grain whiskies to create something extraordinary in the bottle, Manchester United brings together the world’s best footballers, a dedicated club team and a legion of fans all around the world to create extraordinary results on the pitch.

The partnership was revealed to fans in advance of the Club’s first Premier League home game of the 2018/19 season on Friday 10th August, through a film that explores the unique blend of characteristics that make up the Manchester United team. Shot in Los Angeles during the Club’s pre-season tour, the film stars an array of Manchester United first team players revealing an often unseen side to them, showing what defines who they are, both on and off the pitch.

Throughout the season, Chivas will be collaborating with Manchester United to demonstrate that blended is better – by encouraging fans to celebrate the blend that makes them unique, and showing that when players collaborate with their teammates they can achieve the greatest success.

Jean-Christophe Coutures, Chairman and CEO at Chivas Brothers, commented: “Blending has been in our DNA ever since James and John Chivas pioneered the art in 19th century Scotland. Partnering with Manchester United was therefore a natural fit; we both firmly believe that great things can be achieved when we come together – from balancing the perfect blend of malt and grain whiskies that go into our Scotch, to using the perfect combination of players’ skills on the pitch to create a winning team. We look forward to using our spirit to help showcase the spirit of the Club and its fans all around the world.”

Richard Arnold, Group Managing Director at Manchester United, commented: “Manchester United’s history is built on teamwork and we embrace Chivas’ belief that ‘blended is better.’ Our success both on and off the pitch allows us to bring together the best mix of people who help to make our Club the global name it is today. Each individual has their own skills but the way in which they blend together is what makes us a united team. It is a pleasure to welcome Chivas as Manchester United’s Global Spirits Partner and we look forward to working together to share this belief with our fans.”

The partnership will be brought to life through a 360 campaign activated across all touchpoints globally from August 2018. Chivas branding will also be displayed on digital perimeter boards at Old Trafford as well as throughout the stadium from the first game on Friday.

Find out more about the partnership and why blended is better at Chivas.com.

New Look and Refined Taste for Ailsa Bay Sweet Smoke Whisky

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Independent family-owned distiller, William Grant & Sons, today unveils a new design and modified liquid for Ailsa Bay, its peated single malt whisky.

The new contemporary look takes its inspiration from the creativity of science, which reflects the boundary-pushing technology at the distillery situated at Girvan in Ayrshire. The Innovation team at William Grant & Sons has taken the opportunity of the pack re-fresh to refine the liquid, whilst staying true to the original, award-winning signature style.

As with the technology at the distillery, the liquid profile is constantly evolving; giving Brian Kinsman and the team the opportunity to use some of the older stock to develop the flavour profile of the whisky further. The result is a liquid that is more mellow and complex with a similarly unique balance of smoke and sweet. This change is expressed in a change of SPPM (the unique measure of Sweetness Parts Per Million) of 19 up from 11 and a change in PPPM (the measure of Phenol Parts Per Million in liquid form) to 22 up from 21.

These changes mark the first step in a global brand re-fresh for this innovative whisky that aims to discover new flavours in whisky. A fresh marketing campaign to accompany this brand evolution, with the theme “whisky for the inquisitive”, will follow later this year when the new brand variant will launch in the UK, Australia and Travel Retail in the UK.

Ailsa Bay originally launched in 2016 as a single malt that brought whisky craft and innovation to a whole new level through scientific precision at its state of the art distillery at Girvan, which opened in 2007. This radical approach is driven by a collective of whisky visionaries and scientists including family member Peter Gordon whose vision led to the building of the Ailsa Bay Distillery, Malt Master Brian Kinsman, Projects Director Conn Lynch, Technical Leader John Ross, Distillery Manager Stuart Watt and more recently, Whisky Technologist Kelsey McKechnie. The aim was to develop a new style of peated whisky that delivers the unique balance of smoke and sweetness.

“The first release of Ailsa Bay was about trying to create a very heavily peated whisky with all of the sweetness and smokiness we could muster, but also dial down some of the medicinal notes that characterise some peated whiskies,” says Peter Gordon, Director of William Grant & Sons and great grandson of William Grant.

Using this as the starting point, the Team at Ailsa Bay have plans to develop this further in pursuit of new flavours. Stuart Watts, Distillery Manager at William Grant & Sons said “No other whisky is made with this much science. Using data points to adapt the flavour and applying modern engineering alongside our family’s traditional approach, is truly innovative”.

“The Ailsa Bay distillery continues to allow us to develop incredible whisky through its ability to create different styles under the one roof” says Master Blender Brian Kinsman. “This new expression has allowed us to evolve the flavour notes and push the balance in taste, without compromising on the quality of the liquid”.

The new Ailsa Bay bottle and liquid will be launching across both the on-trade and off-trade network from the beginning of September in Australia, Dufry Stores in GTR, Finland and selected UK stockists with a RSP of £55.00. Limited numbers of the original Ailsa Bay launch pack will still be available for a short period from stockists such as the Whisky Shop and Whisky Exchange in the UK. Ailsa Bay has an ABV of 48.9% per 70 cl bottle.

The Glenfiddich Festival Experiment Returns to Dufftown

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The Glenfiddich Festival Experiment is back. What started as a thank you to 350 members of the Scottish on-trade in 2017 is gearing up for a bigger and better round two. Hosted at the single malt’s spiritual home in Dufftown, Glenfiddich will be opening its doors to 850 members of the hospitality industry and beyond.

The two-day festival includes a stellar line-up of music acts, with Razorlight and Example taking to the main stage, as well as last year’s crowd favourites Twin Atlantic making a return, all supported by up-and-coming Scottish artists across the weekend. The full line-up will be revealed in the lead up to the festival.

As a backing track to the main stage, there will be non-stop entertainment throughout the festival. Additional artists can be found at The Forest Stage, along with an incredible selection of local street food vendors from The Pitt, distillery tours, live comedy from Gary Little and Leo Kearse, and a newly added Acoustic Lounge.

Mark Thomson, Glenfiddich’s Ambassador to Scotland, commented: “Last year the Glenfiddich Festival Experiment was just that, an experiment. We honestly had no idea how the event would go, but the result was truly epic. So it was a no brainer to bring it back in 2018. This year is going to be bigger and better than ever, so if you want to attend, get in touch!”

Gwilym Cooke, Senior Brand Manager at Glenfiddich, added: “Experimentation is at the heart of all we do, and bartenders play a key role in bringing our experimental story to whisky-lovers across the country. The Glenfiddich Festival Experiment is our way of thanking bartenders for their continued support of our brand, and we’re happy to be able to host them for another year of festivities at our home in Dufftown.”

This year’s festival is open to members of the on-trade from across the UK and anyone interested in attending The Glenfiddich Festival Experiment #2 should contact their local Glenfiddich representative.

The Glenfiddich Festival Experiment #2 will take place at the Glenfiddich Distillery, Dufftown from Sunday 9th – Tuesday 11th September, 2018.

Glenfiddich Fire And Cane Sparks The Unexpected

Glenfiddich - Fire and CaneGlenfiddich – the world’s most awarded single malt Scotch whisky – launches the fourth concept in its Experimental Series with Glenfiddich Fire & Cane, a smoky whisky finished in sweet rum casks.

Fire & Cane is inspired by the early innovation of Glenfiddich Malt Master Brian Kinsman, who in 2003, first ran peated spirit through the Glenfiddich stills, birthing the concept. Fire & Cane boldly marries smoky whisky with non-peated malts that had been maturing side-by-side in bourbon casks, highlighting Glenfiddich’s sweet and fruity signature style. Taking it a step further, Kinsman finished the whisky in Latin rum casks to produce a surprising and unexpected overlay of flavours with added caramel toffee sweetness.

“This new single malt truly encapsulates the spirit of experimentation. We started with a question – what would happen if we did something with peat that we had not done before? The answer is an unconventional and unexpected whisky, one that is truly surprising,” said Glenfiddich Malt Master Brian Kinsman. “During the tastings, some experienced the unusual smoky notes, while others tasted toffee flavours – this phenomenon can be attributed to the Scotch spending three months in sweet rum casks. It’s a bold combination, which I’m sure will appeal and intrigue single malt enthusiasts as well as those looking to try something new and different.”

The fire of the newest expression in the Experimental Series provides an explosion of campfire smokiness with oak and peaty notes, finished with lingering woodiness. The cane provides long-lasting sweetness by merging rich sweet toffee with green fruit character, baked apple, and toasted marshmallow with soft spice. Rum casks also help balance the dryness of the phenols and drive sweetness. Furthermore, by exclusively using naturally sweet American oak – sourced from the Kelvin Cooperage in Louisville, Kentucky – Fire & Cane is certified kosher.

Glenfiddich Experimental Series combines the brand’s passion for pushing Scotch whisky boundaries whilst unlocking new possibilities in the true spirit of experimentation. Other releases in the series include the Glenfiddich IPA Experiment, Glenfiddich Project XX and Glenfiddich Winter Storm.

Fire & Cane comes in a coloured glass that seamlessly transitions from a black/brown base to clear glass displaying the world’s favourite single malt Scotch whisky. The bottle was designed to showcase the juxtaposing flavours physically with the shift in colour.

Glenfiddich Fire & Cane is available in the US from July with a recommended retail price of $50, and available in the UK from October 2018.

https://www.glenfiddich.com/fire-and-cane

Michel Roux Jr And The Balvenie Whisky Launch Final Series Of The Craftsmen’s Dinner

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The Balvenie launches its final installment of The Craftsmen’s Dinner. This year, the series of short films, hosted by renowned Michelin starred chef, Michel Roux Jr., takes place at The Balvenie Distillery in Scotland, where Michel gets sparks of inspiration from the craftspeople behind the whisky.

Spending a week at the distillery, Michel aims to understand the elements of craft which go into The Balvenie, and meets three expert craftspeople who shape the whisky as we know it. Firstly, John Evans, Maltman, whose team is in charge of taking care of the barley, turning it by hand and operating a working floor maltings, one of only a handful left in Scotland. Secondly, George Singer, a coppersmith who maintains the copper stills where the essential process of distillation happens. Finally, Kelsey McKechnie, Whisky Technologist, who monitors the maturation, flavour and blend of the whisky until it’s ready to be bottled.

Throughout his experience, Michel is inspired by the pursuit of excellence by each craftsperson and realises the similarity with his own ethos in the kitchen. Michel doesn’t believe in “cooking by numbers”, he uses his senses, skills and experience to perfect the taste in his dishes, the same way the craftspeople use their classic techniques to create The Balvenie. From tending to the barley, to blending and maturing the whisky, the series highlights that each stage in the process is integral to the taste. Michel’s key take out is that true craft needs a human touch.

Michel Roux Jr. commented: “I have been involved with The Balvenie whisky over the past few years as I want to seek out craftsmanship in new places and bring people’s attention to it. As craftspeople we feed off each other’s passions and by immersing myself in George, Kelsey and John’s crafts I have truly been inspired. We live in an increasingly fast paced world, technology is thriving and amazing innovations result from this, but craft is one thing I believe will never be replaced by machines. A human touch and staying true to your roots is important and once you understand the level of commitment that goes into making The Balvenie, you will begin to understand what makes it so great.”

The series concludes with the three-course ‘Craftsmen’s Dinner’ hosted at The Balvenie House and curated by Michel Roux Jr., with the menu inspired by The Balvenie craftspeople. The delicious dishes show the magic of bringing different crafts together and includes fermented barley miso, roasted venison smoked with woodchips from the casks in the cooperage and passion fruit soufflé with white chocolate ice cream, served in beautiful copper pots lovingly handcrafted by George Singer.

Alwynne Gwilt, The Balvenie UK Brand Ambassador, added: “It’s been a pleasure working with a true craftsman like Michel these past few years. His dedication to cuisine mirrors our dedication to perfection in whisky making. This final series, set at our spiritual home during the beauty of winter, really brings to life the commitment, hard work and dedication of our skilled craftspeople who make The Balvenie the best it can be all the year round. It has been a pleasure to share the different crafts behind the whisky with Michel and now with viewers worldwide.”

The final series of The Craftsmen’s Dinner will be released week commencing 2nd July at https://www.youtube.com/TheCraftsmensDinner and will feature the following episodes:

· Michel Roux Jr. meets John Evans, Maltman at The Balvenie

· Michel Roux Jr. meets George Singer, Coppersmith at The Balvenie

· Michel Roux Jr. meets Kelsey McKechnie, Whisky Technologist at The Balvenie

· The Craftsmen’s Dinner at The Balvenie House

#TheBalvenieCraft

Website: https://uk.thebalvenie.com/

Facebook: https://www.facebook.com/TheBalvenie

Twitter: https://twitter.com/BalvenieUK

Instagram: https://www.instagram.com/thebalvenie/

Grant’s Brings In An Exciting New Era With Triple Wood

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Grant’s, the world’s number three Scotch whisky, today announces a global brand refresh, which includes striking new packaging with a renaming of its signature blend, a refined core range and a new direction for its communications campaign. Launching from July 2018 Grant’s Triple Wood is a new way of communicating the superiority of the liquid through its whisky making process for a smooth, rich and mellow taste.

“While other blended whiskies are declining, Grant’s continues to go from strength to strength, leapfrogging others to become the world’s number three Scotch whisky. As the whisky that holds the family name, we have big ambitions to be the most distinctive player in Scotch whisky and are proud to celebrate our Triple Wood maturation, the key to our exceptional taste, with a new global brand refresh.” – Philip Gladman, Grant’s Chief Marketing Officer

About Grant’s Triple Wood and Triple Wood Smoky

The use of wood plays an important role in the creation of Grant’s. Using the same formula for the last 130 years, 60% of its flavour is drawn from cask influence, rather than being aged in just one type of cask. Grant’s Triple Wood liquid is rested in three types of cask – Virgin Oak which provides spicy robustness, American Oak lending subtle vanilla smoothness and Refill Bourbon bringing brown sugar sweetness – for a truly rich, smooth and mellow taste.

Also using the Triple Wood process, new expressions, Grant’s Triple Wood Smoky, is matured in three types of casks. Master Blender, Brian Kinsman increases the addition of peated whiskies within the blend, resulting in a smooth, rich and subtly smoky taste.

A Simplified Range: Rum Cask and 8 year old Sherry Cask Editions

Grant’s Master Blender, Brian Kinsman and his team have spent decades experimenting by pairing Grant’s traditional whisky blends with unusual flavour profiles. The result was Grant’s Cask Editions –blended Scotch whiskies finished in a carefully selected final cask for greater depth of flavour. Combining the traditional whisky blend with exotic flavours from the Caribbean, Grant’s Rum Cask Edition is matured in oak barrels before ageing further in barrels that previously held rum. Vibrant and sweet with tropical fruits and a hint of banana reveal rich vanilla oak and a touch of sweet spice. Grant’s 8 Year Old Sherry Cask Finish spends eight years ageing in oak barrels before it matures further in Oloroso Sherry casks handpicked from Spain by Brian Kinsman. An immediate oaky vanilla sweetness is counterbalanced with rich malty notes. A few drops of water bring out deep, dried fruits and subtle woody spices.

“The Triple Wood process is at the very heart of what we create here at Grant’s. As a result of ageing our whiskies in three different casks our Triple Wood is distinctive to taste, with a balance of qualities drawn from the character of the wood. I love the complexity of spice, smooth vanilla and the sweet edge gathered from that combination of three casks.” – Brian Kinsman, Master Blender

Grant’s believes that great things happen when working together and it is through this power of collaboration and shared passion that Triple Wood is made. It takes 198 pairs of hands to make Grant’s whisky from grain to glass, with a totally shared commitment to the process. With five generations of the Grant family making whisky since 1887, Grant’s remains the only blended whisky producer to have its own Stillman (‘The Maker’), Cooper (‘The Muscle’) and Master Blender (‘The Master’) working together in one place, which is celebrated in a new global communications campaign. Having craftsmen’s expertise under one roof means the collaborative process is seamless. Specialist expertise is passed from one generation to the next, meaning that the whisky created is of a consistently high quality with the same Grant’s taste and aroma.

Grant’s Triple Wood 70cl and 1L will be available from August onwards in all major retailers, replacing Grant’s Family Reserve. RSP £15.00 and £19.50