just-drinks.com editor's weekly highlights
In This Issue...
The gallivanting continued last week, with a trip up to Scotland and a game of rugby.
Beam Global invited me up to the Highlands on Tuesday and Wednesday, to launch its Ardmore single malt brand. The company has high hopes for the new Scotch, which will sit between its Teacher’s and Laphroaig whisky brands, as a bridge from the mainstream to its “more challenging” malt brand. We took the opportunity to discuss Beam’s future plans for Teacher’s with Michael Cockram, the company’s Scotch brand director. The interview runs later this week, so keep your eyes peeled.
Elsewhere, over the weekend, I went to Twickenham to enjoy Guinness’ hospitality at the final of the rugby Premiership. As a guest of Stephen Doherty, Diageo’s new director of communications, I took the opportunity to grill him as to his plans to update the firm’s perceived image as an ‘oil-tanker’ company. Having spent four years working for the Labour Party here in the UK, Doherty struck me as a breath of fresh air, with some big plans for moving Diageo towards a more ‘pro-active’ stance. Again, watch this space.
We’re heading into the home straight this week, with the London International Wine & Spirit Fair almost upon us. The diary pieces have been going up every day this month, and if you’d like your company’s plans for the event publicised, then drop me an email at firstname.lastname@example.org. My diary’s filling up, by the way, but there’s a couple of gaps to fill if you’d like to bend my ear in person. There’s also a chance to see our very own Chris Brook-Carter speak at this year’s Fair, at the Skalli & cie wine & spirit industry briefing, which takes place on the Wednesday in the Waterfront room 11/12.
Until next time...
Olly Wehring, Managing Editor
It may not be as well known as Scotch or bourbon but Japanese whisky is winning plaudits for quality and gaining ground internationally. Marcin Miller believes the growing popularity of Japanese cuisine and the whisky drinker’s inherent thirst for something new offer huge potential for Japanese whisky, and after years of hiding their light under a bushel Japan’s distillers appear ready to raise their profile on the world stage.
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