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Κάνω αρχή σε αυτό το νήμα με μια συνέτευξη ενός ανθρώπου που είχα την τύχη να δουλέψω μαζί του

και μπορώ να πω ότι εκτος από καλός master blender είναι και φοβερός άνθρωπος...

BERRY BROS AND RUDD - DOUG McIVOR

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By grainmash ⋅ February 8, 2009 ⋅Post a comment

http://www.grainmash.com/?p=619

This interview with Doug McIvor took place on 3 February 2009. We were sitting in the Parlour of Berry Brothers and Rudd’s London shop, where in 1923 the partners had the concept of a light coloured, approachable but high quality blended whisky – James McBey sketched out the line drawing – and the Cutty Sark Whisky was born.

GrainMash : Doug McIvor, whisky expert and guru, Keeper of the Quaich, we finally meet. You must be very grateful I agreed to rearrange. But joking aside, will you start by telling us a little about your career before joining Berry Brothers?

Doug McIvor : I’ve been working for BBR for 7 years now but broadly in the wine and spirits trade for 23 years. I started in the wine trade, progressed through specialist beers, and then in 1990, I answered an ad for a wine salesman required for a small family company, a wine merchant in Soho London.

And when I got there, I discovered that half the space was given over to whisky. And always having enjoyed a dram or two, I thought this looked like a pretty heavenly place. The company was called Milroys. By the time I left, 10 years later, we were not selling any wines, just whisky, and we had built the range up to about 1200 whiskies from around the world.

GrainMash : And then opportunity arose to join the world famous Berry Brothers and Rudd?

Doug McIver : Yes. Initially the role was to build up the sales of spirits in the London shop here, and then I took over the spirits buying duties and since then I have developed the range of whiskies and rums under the BBR “Berrys Own Selection” range.

There are two divisions here. On the other side of the company is Cutty Sark and Glenrothes, which is a global marketing operation, whilst I work for the wine division of the company, looking after spirits.

GrainMash : So how large is the range of whiskies currently available from Berry Brothers?

Doug McIvor : Well, 7 years ago we had a range of about 70 or 80, and now we are at around 400 different whiskies. But we are not trying to be like some of our competitors, and stock everything. We are trying to assemble a range that represents best quality and value for our customers.

GrainMash : And what service are Berry Brothers trying to offer the customers?

Doug McIvor : Some of our customers are very knowledgeable. Some come to Berry Brothers because they trust our knowledge and what we stand for. We have three very passionate people working in the spirits team and we try to pass our enthusiasm to other members of the company. So it doesn’t matter if you are with the staff here in the shop, the internet team, or the team in our Tokyo and Hong Kong offices, or our Dublin store - throughout the company we are trying to educate the staff so they are equally able to care for our customers. That was always the key philosophy of the company towards wine. In other words, we’re only going to sell spirits that we ourselves enjoy drinking.

GrainMash : Does that mean that the BBR whisky range has its own particular style or signature?

Doug McIvor : Well, the BBR range that i look after? I like balance in a whisky. Whereas some people love heavy heavy sherry casks, I prefer to lose the heavier influences and try to have something subtle. The key to me is a balance of aroma, flavour and finish, but the real key is a really good mouth feel. If it’s all over too quickly, you lose most of what you are trying to achieve, and I like something that you can really chew for a long time before you swallow.

GrainMash : So, if your perfect whisky was a type of food, what would it be?

Doug McIvor : Well with whiskies, it’s a mood thing, the same as food. So whilst I might fancy a curry one night or a salad Nicoise another, it’s much the same with single malts. The analogy I would rather use is that when you get home in the evening, depending upon the kind of day you’ve had, you would know what you wanted to listen to. So perhaps you choose Sade for the mellow evening. The larger your knowledge of music, the larger your knowledge of single malts, the more your range will be refined. So, on a mellow evening perhaps it’s Neil Diamond and a mellow Speyside, whereas for Led Zeppelin perhaps a boisterous Islay would be better.

GrainMash : That’s a lot of fun, thank you. How many whiskies do you keep at home?

Doug McIvor : I’ve only got one on the go at home right now. And that’s a Black Adder smoking Islay, a cask strength, which was given to me by Robin Tucek when we were together earlier this year in Sweden. It’s just the perfect kind of warming dram for this weather! (This interview took place during the period of London’s heaviest snowfall in 16 years!)

GrainMash : And if someone put a gun to your head and asked for your “favourite” whisky?

Doug McIvor : It would be a Caol Ila. We do a few under Berry’s Own Selection, so I have a good supply to hand.

GrainMash : Last time I was here, Edward (Edward Bates) very kindly gave me half a bottle of Berry Brothers’ Blue Hanger Scots Whisky, the 4th Edition. Does that have a Caol Ila influence?

Doug McIver : No, that’s purely Speyside. There is a bit of smokiness, but I think that came through from a few of the older Speysides that were in there. It is actually made up from Glenlivet, Glen Elgin and Mortlach.

GrainMash : I noticed that it was a little cloudy too. Can you explain why?

Doug McIvor : It’s the natural colour. It’s non chill-filtered, so if the whisky gets a little cold it is going to cloud a little bit. Given the time of year it’s perfectly natural to have a bit of cloud in a whisky, and it actually means you’re getting a little more of the authentic flavour from the casks. Our whiskies have a mesh filtration to take out the rusty nails and tree trunks, but we try to leave as much of the authenticity in the whisky as we can.

Most of the proprietary larger brands will “colour adjust” the whisky to keep a uniformity. If you see two bottles side by side in a supermarket and they are different colours, you may be put off, but we try to give the best experience we can in terms of flavour.

GrainMash : How does the economic environment affect your decisions?

Doug McIvor : There is not much we can do. Whisky is a long term thing. There are casks being laid down at present and it could be 10 years before they see the light of day. So you have to take the longer view anyway, and the whisky industry has always been pretty far sighted. The combination of that and the fact Berry Brothers is a 310 year old company means we are looking well down the line into the future to develop the business.

GrainMash : What about from the world market perspective?

Doug McIvor : Well Japan is obviously in recession, but we have aspiration and specialist products, so it would naturally be the wealthier or enthusiasts who buy from BBR, as something to savour. And of course the weakness of the pound and comparative strength of the Euro has helped sales into Europe, particularly France, Holland and Germany.

Going forward, although we’ve been independent bottlers for over 100 years, we have only recently taken Berry Brothers’ own by the scruff of the neck and developed the range and there are still lots of different markets. So, dynamic markets like China and India are very interesting. But we’re trying to make sure our product goes to the right partners and the right places.

GrainMash : In terms of Investment whiskies, would you make any recommendations?

Doug McIvor : I am not really the best person to ask, because i don’t have a collectors’ mentality. But going back to the old days, people who picked up Black Bowmore for £90.00 are doing well because they change hands for £2000 plus now. I think too many distilleries are bringing out too many different products too quickly at this time.

GrainMash : And finally Doug, what can Grainmash bring to the industry, in your opinion?

Doug McIvor : Marketing is still marketing. To bring in the next generation, one side of the coin is looking to ensure the drink responsibly message is felt – but at Berry Brothers we are at the high end. We’re not targeting the 16 year old outside the chippy in Sunderland!

I think the site needs to reflect a little personality. There are lots of great characters in the industry, strong brand ambassadors like BBR’s very own Ronnie Cox, writers such as Dave Broom and Jim Murray and retailers such as Richard Joynson of Loch Fyne Whiskies in Inverurie. Richard started the Scotch Whisky Review a few years ago and it can be pretty tongue in cheek!

GrainMash : Doug, thank you so much for taking the time to talk to GrainMash today. Next time, I think we should really focus on your expertise at the cask and barrel level. Speaking of tongue in cheek, it’s been a long time since you sold coffee at BBR, and one would imagine that the Queen’s off license could afford a new sign by now!

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Σταθερά στην ποιοτική και σοβαρή κατεύθυνση, ο UB μας μεταφέρει μεγάλο μέρος της γνώσης και της δουλειάς του.

Thanks mate!

Slainte!

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Σταθερά στην ποιοτική και σοβαρή κατεύθυνση, ο UB μας μεταφέρει μεγάλο μέρος της γνώσης και της δουλειάς του.

Thanks mate!

Slainte!

:thank_you2: Με κολακεύεται κύριε πρέσβη :tongue:

Δεν έκανα και τίποτα σπουδαίο ένα copy paste μακάρι να είχα χρόνο να κάνω περισσότερα

Thanks anyway :drinks:

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Συνεχίζω με άλλον ένα άθρωπο για τον οποιο τρέφω τρομερή εκτίμηση τόσο για το έργο του και την προσφορα του

στο Ιρλανδέζικο ουίσκι αλλα και για το ήθος και την προσωπικότητα του.

Η Cooley's δημιοσύργημα του επιχειρηματία Dr John Teeling αποτελεί την μοναδική ανεξάρτητη εταιρία αποστάξεις

στην στην Ιρλανδία (με δυο αποστακτήρια στο ενεργητικό τους Cooley's και Kilbeggan)

Ενός ανθρώπου γεμάτου πείσμα αποφασιστικότητα και αιχμηρού Κελτικό χιούμορ που πήγε και πηγαίνει κόντρα στα μεγαθήρια των πολυεθνικών και των συμφερόντων τους.

Οι παρακάτω δυο συνετεύξεις είναι χαρακτηριστικές:

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An Interview with John Teeling of the Cooley Distillery, Ireland

By Jim Clarke

starchefs.com

Jim Clarke: Given Irish Distiller Group’s monopoly of Irish whiskey at the time, what motivated you to start up the Cooley Distillery?

John Teeling: The decision to set up Cooley originated at Harvard in 1971 after I wrote two papers as part of a doctoral program in business. The papers dealt with the decline of Irish whiskey from a prominent position in the world in the 19th century to a position where its sales were only 2% of Scotch whiskey sales.

The number of Irish distilleries had fallen to two by 1970 from over 100 in 1886. In 1974 the industry became a monopoly when Seagrams sold Bushmills to United Distillers of Ireland. The monopoly remained until Cooley set up in 1987.

Having completed the two papers, I was sitting in the Plough and Stars Bar, 952 Mass. Avenue, Cambridge, with my friend Willie McCarter, currently a director of Cooley, when I realized that I could create a distillery and do a better job than the current distillers. In 1971 I was a student with no money. Sixteen years later with experience, some money, a wife and kids, I set up Cooley.

JC: When you began distilling were you aiming for a certain style of whiskey?

JT: The original plan called for two whiskeys to meet modern tastes. The older products, Jameson, Bushmills, etc., were perceived as heavier and stronger than Scotch. I proposed to innovate by producing a pure pot-stilled single malt and a lighter, sweeter blend. Believe it or not, 33 years later we still have these products: Tyrconnell Pure Pot Still Single Malt, and Kilbeggan Premium Blend, both distributed by Heaven Hill out of Kentucky.

JC: Which of your labels did you produce first, and how did you market it?

JT: Originally I thought that I could finance the 8 – 10 years from startup to revenue by selling the new whiskey to companies like Diageo and Allied Domeq, who had no Irish whiskeys in their portfolio, but I decided not to do that. Instead, I raised cash and laid down a huge inventory of whiskey. The money ran out before the whiskey matured, and I almost went bust; I was saved in part by Heaven Hill taking a US distributorship and buying 5 years of inventory in advance.

I have been through about 4 marketing strategies: from 1993 until 1995 we tried to market Kilbeggan & Tyrconnell as brands. I had 14 million bottles in inventory and was selling 250,000 bottles. I had 56 years worth of inventory! The banks were not happy. In 1995 we introduced Retail Own Label. We now sell Own Label whiskeys to the top 25 European retailers – Asda (Walmart), Tesco, Carrefour, Aldi, Lidl. Then in 1999 we began to sell whiskey to companies who launched their own Irish [whiskey], and from 2002 through to the present we are trying to focus once again on our own labels.

JC: Your company’s beginnings coincided with the rise in popularity of the clear liquors – vodka most notably. How did you address this as you promoted your products, and has this changed now that whiskeys as a whole seem to be on an upsurge again?

JT: The rise of Vodka. Of course the decline in brown spirits in the Anglo/Saxon world was a concern. US consumption of Scotch whiskey has halved in 25 years. I had two strategies. The first was to target the new whiskey markets: France, Japan, and now Spain, and the second was to be an alternative to Scotch.

Children tend not to consume the drinks their parents like. This explains the recent rise in whiskey in the U.S. Vodka is now a mature drink for older people. A whiskey and coke is the young drink of choice in many countries. Irish whiskey sales have doubled in the U.S. in eight years to 450,000 cases. Sales grew by 15% in 2003, and there is more to come.

JC: Your website includes some descriptions of whiskeys in general, especially as regards the whiskey-making process. How important is this kind of consumer education to promoting your own brands?

JT: Education is vital, not only to explain the whiskey process, but to identify the different processes that go into making malt whiskey, grain, pot-stilled etc. It is a big task. We need to show the unique properties of our whiskeys.

JC: Americans may find it strange to hear that France is a strong consumer of Irish whiskeys - it is, in fact, Cooley Distillery’s main market. With such a strong tradition for wines and brandies, what seems to be the special attraction of your whiskeys for the French?

JT: Why France ? Simple. Beginning in the mid ‘80s, French consumers moved from Pastis, their native drink, to an international drink – whiskey. While the U.S. declined, France grew. Spain followed in the ‘90s. Spain and France, at 10 million cases of Scotch a year each, are the biggest Scotch markets – bigger than the U.S. in 2002. Irish did not really sell in France until 1987 when Pernod-Ricard bought the only other Irish distiller – the makers of Jameson and Bushmills. Pernod, with 1,000 salesmen in France, grew Irish sales over 30 times in 15 years. France is currently second only to Ireland in consumption at six million bottles. We have about 15% of the Irish whiskey market in France, mainly Own Label. Spain is the “Next big thing” for Irish whiskey; sales are growing at 30% annually.

JC: What new tastes or experiences can your whiskeys offer to Americans who are more accustomed to Bourbons?

JT: We have three wonderful products available on the U.S. market. Each of them has aged for years in 200-year-old granite warehouses in Kilbeggan in the middle of Ireland. Bourbon is a top-class product but it differs from Irish. We are the original. Whiskey is a Gaelic name (the Water of Life). The Irish have been making whiskey longer than anyone else. Why? Because Ireland is perfect for whiskey: we have pure, clear, cold mountain water; our grain grows in fields that have been worked for thousands of years; our soft, damp climate and pure air are perfect for maturing. Sleeping in oak casks, the whiskey breathes pure air and is not upset by harsh changes in climate. We mature VERY SLOWLY.

Finally, and I think that this is important, our whiskeys take on the personality of the Irish, light hearted, friendly, sociable, but behind it all, solid and dependable.

Your readers should try an Irish - preferably one of ours. They will enjoy the experience.

The three whiskeys we sell in the U.S. are very different: Tyrconnell is an aged single malt distilled in pots. It is a mellow, slightly sweet single malt. Kilbeggan is a premium blend. This means it has a high percentage of malt. Kilbeggan is very different in taste than most Irish – it is mellow rather than harsh and tending to sweetness rather than bitterness. Both the Tyrconnell and the Kilbeggan have pedigrees going back 200 years.

Connemara Peated Single Malt Irish is unique because it is a peated Irish single malt -there has never been such a product. Some Irish was peated in the 18th and 19th century - don’t mind what the opposition says - but there was no peated single malt. Connemara, distributed in the U.S. by Henry Preiss out of California, is a whiskey drinker’s whiskey; it challenges you. The 12-year-old version is regarded by experts as one of the world’s best whiskeys.

JC: Any special plans for yourself or the company for St. Patrick’s Day?

JT: Plans for St. Patrick’s Day - most of us are working. We have teams in New York and Philadelphia and in Switzerland. I’m almost afraid to tell you what I’m doing – playing “Over-45” rugby against a visiting team from Treviso in Italy.

JC: Good luck.

http://www.starchefs.com/wine/features/html/cooley_distillery_interview.shtml

The just-drinks interview - Cooley Distillery

11 September 2007 | By: Olly Wehring

While growth in Irish whiskey has been fostered by Pernod Ricard and latterly Diageo, the category's progress has also allowed independent producer Cooley Distillery to expand. In this month's just-drinks interview, Cooley's founder and chairman, John Teeling, talks with Olly Wehring about living in the shadow of the world's two largest spirits companies, and the options facing Cooley as it bids to progress to the next level in the world whisky market.

John Teeling is a troubled man. Cooley Distillery, the Irish whiskey distiller he founded in 1987, may have posted a rise in sales and profits for last year in August, but he knows that there is still a lot of work to be done. Typically gregarious and extrovert, however, the Irishman wears these concerns lightly and faces the challenges with a smile. After all, the future for Cooley, he says, is very bright indeed.

As Ireland's only independent distillery, Teeling chooses just one word to describe how Cooley is performing against the might of Pernod Ricard's Jameson brand and Diageo's Bushmills: "Struggling," he laughs.

"Irish whiskey was the dominant whisk(e)y 100 years ago, accounting for 60% of the world market," he says. "Then, around 1900, everything went wrong. Irish whiskey fell apart because Scotch got economies of scale. The Irish whiskey market then suffered thanks to prohibition and recession. By the time the Second World War had ended, it was absolutely gone. By the time I looked at it in 1970, it was down to 2% of the world's whisk(e)y market."

John Teeling, founder and chairman of Cooley Distillery.

A curious move, then, to found a distillery in a category that was struggling so badly. But Teeling believed there was huge opportunity when he founded Cooley in 1987, in a market dominated by Irish Distillers.

"The logic was where there's a monopoly, there's an opportunity," he says. "Had Irish Distillers stayed the way it was, I'd have done much better, because the opposition wasn't that strong. But Pernod have proven themselves to be serious competitors."

Teeling is keen to emphasise what he calls the "brilliant work" Pernod has done in revitalising the Irish whiskey category through Irish Distillers, the company which produces the Jameson brand among others and which Pernod acquired in 1988. "They really revolutionised it - good product, excellent packaging and good marketing. Then, they bought Allied Domecq, giving them good distribution in the Far East; they bought Seagrams, giving them distribution in South America. Twenty years ago, Irish whiskey didn't have this scale of distribution."

The turn of the millennium was the tipping-point for Irish whiskey, according to Teeling. "Around 2000, when Bourbon began being consumed (in greater volumes) in the US, then we started to see a phenomenal change in Bourbon, Irish (whiskey) and Scotch in the country," he says. "Bourbon and young Scotch are now in short supply. I use the phrase 'A trend is your friend'. The tide is dragging us all along. And the change is getting faster. Brown spirits look like they're going to have at least another ten or 20 years of growth, probably at the expense of drinks like beer and even white spirits further down the road."

This change confuses Teeling, but he's not going to question it too strongly. "Young men paying EUR11 for a cocktail in a cocktail bar instead of (drinking) beer like he should be - where did that come from? It's a different world - they're not what we were, which is good."

Cooley has stuck, however, at sales of around 200,000 cases a year for the last six years, and Teeling acknowledges that this needs addressing for the company to move forward. "For this business to work, we have to sell 500,000 cases a year. I've been distilling 600,000 cases a year since 2001. I have 24m bottles in stock - 7.5m litres. That should hopefully turn out to be an inspired decision, because I didn't realise the growth potential for Irish whiskey."

The million-dollar question, however, is how the company is going to push things forward in this direction. Teeling is clear on the options facing Cooley and appears happy to take his time.

"While the company is slowly developing, we need a sugar daddy," he says, "and that has to be somebody who needs an Irish whiskey, which we will make for them. We need one of about five companies to handle our worldwide distribution - Bacardi, Brown-Forman, Jim Beam, Rémy or Campari. I know them all and they know us. But the category is too small for them at the moment. Do they really want to enter a category and build a brand while up against Pernod and Diageo? There are probably easier things to do in life."

Option number two is to launch an IPO and float the company, something that has been considered - and shelved - in the past. "There's no pressure to go public," Teeling says. "My family have about 42% of the company, and we will probably increase that. I need 51% before I list, and that goes against everything I ever learnt. I know we'll be bid for - hedge funds, venture capitalists, they'll be interested. But first I want to have absolute control so I don't get a cuckoo in the nest should someone come along and buy a 30% stake."

The final option is to sell up and get out altogether. Naturally, considering the time and effort Teeling has put into Cooley, this is both the last and least favoured options. "The price would be astronomical," he notes. "And that's also unlikely because we don't want to sell.

"There is not a short-term need (to make a decision), as neither the banks nor my shareholders are putting pressure on us, even though we're not yet making any kind of a decent return. People who set up businesses don't do it for the money. It's the challenge - it's three-quarters of the way there, and it's going to work."

Teeling's optimism is to be admired, especially when his competition consists of the two biggest spirits companies in the world. And, while the company has been performing under the Irish whiskey radar, what's to say that one of the five companies named will read this and have a lightbulb moment?

Teeling certainly hopes so.

http://www.just-drinks.com/interview/the-just-drinks-interview-cooley-distillery_id91495.aspx

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Από το 2004, το whisky magazine δημιούργησε το «Hall of Fame», μια βάση δεδομένων με βιογραφικά στοιχεία για τους σημαντικότερους ανθρώπους στην ιστορία του whisky, η οποία φυσικά ανανεώνεται:

http://halloffame.whiskymag.com/

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Pip Hills, o ιδρυτής της SMWS, αντιγράφω από άλλο σχετικό topic την αναφορά του @DMTK, γιατι πιστεύω κολλάει κι εδώ.

 

 

Και να θυμίσω οτι είναι επίσης ο συγγραφέας του βιβλίου "Appreciating Whisky", για το οποίο έχει γίνει κουβέντα στο φόρουμ

https://www.whiskyforum.gr/forums/index.php?/topic/224-appreciating-whisky/

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mc-biz-pappy-van-winkle-bourbon-20171115.thumb.jpg.c6a4e2ff319e3453bc5b9440dae6f06f.jpg

Julian P. “Pappy” Van Winkle

Ένας άνθρωπος που ήταν πιστός στην τέχνη του, το ρητό του Julian P. "Pappy" Van Winkle Sr. ήταν: "Κάνουμε καλό μπέρμπον..με κέρδος, αν μπορούμε, ή με ζημία..αν πρέπει...αλλά κάνουμε πάντα καλό bourbon!". Το όνομά του έχει πλέον γίνει συνώνυμο της ποιότητας στη βιομηχανία του bourbon.

Η εμπλοκή του Pappy με το bourbon ξεκίνησε το 1893 (στα 18 του) ως εξωτερικός πωλητής για τον W.L. Weller και Sons. Αυτός και ένας φίλος του, ο Alex Farnsley, αγόρασαν τελικά το A. Ph. Stitzel Distillery, το οποίο παρήγαγε bourbon για τον Weller. Οι δύο εταιρείες συγχωνεύθηκαν για να σχηματίσουν το Stitzel-Weller Distillery. Το αποστακτίριο άνοιξε την ημέρα του Derby του 1935 (Kentucky Derby : αγώνας ιπποδρομίας που ξεκίνησε στο Kentucky τον 18ο αι. και διοργανώνεται  μέχρι και σήμερα), το Stitzel-Weller γρήγορα έγινε γνωστό για τη συνταγή bourbon από σιτάρι, χρησιμοποιώντας σιτάρι αντί για σίκαλη στο μίγμα για μια πιό ήπια και ομαλότερη γεύση. Ο Pappy παρέμεινε πολύ αφοσιωμένος στο αποστακτίριο μέχρι το θάνατό του το 1965, σε ηλικία 91 ετών.

Ο Pappy ήταν ο πρώτος από τέσσερις γενιές στην παρασκευή του μπέρμπον Van Winkle. Ο γιος του, ο Julian Jr., διηύθυνε το Stitzel-Weller Distillery μέχρι την πώληση του το 1972.
Ο Julian Jr. αναβίωσε μια ετικέτα προ της ποτοαπαγόρευσης που ονομάζεται Old Rip Van Winkle, χρησιμοποιώντας αποθέματα ουίσκι από το παλιό αποστακτίριο.
Ο γιος του, Julian III, ανέλαβε το 1981 και συνεχίζει να επιχειρεί με το εμπορικό σήμα Van Winkle στο Buffalo Trace Distillery μαζί με τον γιο του Preston.

Τόσο η Old Rip Van Winkle όσο και οι ετικέτες Family Reserve της Pappy Van Winkle παράγονται πια στο Buffalo Trace και παραμένουν σε μεγάλη ζήτηση. Και οι δύο ετικέτες συνεχίζουν να λαμβάνουν την μεγαλύτερη αναγνώριση σε όλο τον κλάδο, με πολλά βραβεία και διακρίσεις.

Πηγή https://www.buffalotracedistillery.com , http://www.oldripvanwinkle.com/

 

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8 hours ago, ioannis said:

Τόσο η Old Rip Van Winkle όσο και οι ετικέτες Family Reserve της Pappy Van Winkle παράγονται πια στο Buffalo Trace και παραμένουν σε μεγάλη ζήτηση.

Understatement of the decade ?? οι τιμές τούς έχουν πραγματικά απογειωθεί με τις τιμές στην δευτερογενή αγορά να φτάνουν τετραψήφια νούμερα 

 

9 hours ago, ioannis said:

Και οι δύο ετικέτες συνεχίζουν να λαμβάνουν την μεγαλύτερη αναγνώριση σε όλο τον κλάδο, με πολλά βραβεία και διακρίσεις.

Το έχω ξανά αναφέρει κάπου ότι πριν από χρόνια (πριν την απογείωση ?) σε ένα trade event  με κάθετη δοκιμή όλης τής τότε γκάμας δεν μού είχαν κάνει εντύπωση (Μόλις πρόσφατα άρχισα να εκτιμώ κάποια bourbons) και μόνο το rye μού είχε αφήσει κάποια θετικά... έφυγα από το εβεντ με μια κούτα μπουκάλια που περίσσεψαν και πριν 2-3 Χρόνια τα σκότωσα εεε τα έδωσα σε λογική τιμή σε ένα φίλο ήθελα να πω ???

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12 minutes ago, Uisge-Beatha said:

Understatement of the decade ?? οι τιμές τούς έχουν πραγματικά απογειωθεί με τις τιμές στην δευτερογενή αγορά να φτάνουν τετραψήφια νούμερα 

 

Το έχω ξανά αναφέρει κάπου ότι πριν από χρόνια (πριν την απογείωση ?) σε ένα trade event  με κάθετη δοκιμή όλης τής τότε γκάμας δεν μού είχαν κάνει εντύπωση (Μόλις πρόσφατα άρχισα να εκτιμώ κάποια bourbons) και μόνο το rye μού είχε αφήσει κάποια θετικά... έφυγα από το εβεντ με μια κούτα μπουκάλια που περίσσεψαν και πριν 2-3 Χρόνια τα σκότωσα εεε τα έδωσα σε λογική τιμή σε ένα φίλο ήθελα να πω ???

Έχεις πολύ δίκιο..είναι παρά πολλές οι φωνές που μιλούν για κάτι υπερεκτιμημένο κάνοντας απλά σύγκριση με άλλα bourbon ούτε καν με single malt. Κάθε Οκτώβριο επικρατεί φρενίτιδα και ένα παιχνίδι χαμένου θησαυρού..το marketing αυτός ο δαίμονας..ειδικά στο America που ψοφάνε για κάτι τέτοια.

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39 minutes ago, ioannis said:

Κάθε Οκτώβριο επικρατεί φρενίτιδα και ένα παιχνίδι χαμένου θησαυρού..το marketing αυτός ο δαίμονας..ειδικά στο America που ψοφάνε για κάτι τέτοια.

Ήταν πολύ τυχεροί γιατί τους έδωσε μεγάλη ώθηση το μπουμ των online reviewers kai bloggers πες το word of mouth η και viral την εποχή πού όντως δεν υπήρχαν άλλες εναλλακτικές σήμερα όμως υπάρχουν αρκετές για να μην πω πολλές επιλογές με ελάχιστο (συγκριτικά) κόστος 

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