1968… 2008… 2018 Tradition, innovation and change, like the government. I must say that I did not expect that 2018 would be such a magnetic year, so important... Personal changes, new arrivals, new eyes that look at the world, new ears to tell who we are, who we were and where we want to go all together. It’s my tenth year, a decade out of five in the history of Samaroli. The regret is that we could not harmoniously share everything, the successes, the joys and even the difficulties with those who no longer exist. The way of producing and working that I found needed a change and an evolution compared to the model that our late founder left us. In fact, in 2001 there was the possibility to choose, for example, two barrels of Caol Ila 1980, it is assumed the two best among ten others. Today we have to select the 2014 Caol for bottling them from 2024 onwards... Thanks to our experience we know how to choose the appropriate woods and barrels and we have been able to make a plan that will allow us to remain in balance over the years. Assembling we have been able to build our concept of quality, in fact, having to wait to grow old, as it was always done for singles it was worth doing for our assemblies, so that the selections became more and more of SAMAROLI SPIRITS. So, here is our offer 2018. Assemblies that are now our must and a balanced offer of famous and unknown singles. All enriched by two “very young” Armagnac and jewelry ready in October that will celebrate our fiftieth and the tenth anniversary of joining the undersigned, in the Samaroli sailing ship. Sail ship that from this year welcomes a small passenger more. Catalogue Welcome and good living! 2018 Rome July 2018 Antonio W. Bleve | WHISKY | RUM | ARMAGNAC 06 | FERRY TO ISLAY 33 | OVER THE WORLD 53 | 1925 BAS-ARMAGNAC 07 | OVER AN ISLAY RAINBOW 34 | JAMAICA RHAPSODY 54 | 1964 BAS-ARMAGNAC 08 | SAMAROLI ISLAY 35 | SPANISH SOUL 09 | 2007 CAOL ILA 36 | EN EQUILIBRE 11 | 1995 ‘S PEATY 37 | DEMERARA VERTICAL 03 - 04 13 | 2003 SAMAROLI SHERRY 38 | CARIBBEAN SOUL 15 | 1999 DEANSTON 39 | CARIBBEAN 16 | 1987 INVERGORDON 41 | 2003 DEMERARA DARK 18 | SAMAROLI DIAMOND 42 | 2004 PANAMA 19 | 1996 SPEYSIDE 43 | 2000 BARBADOS 21 | 2009 MILTONDUFF 44 | PACIFIC OBLIVION 22 | 1999 GLENLIVET 45 | 2002 DEMERARA 23 | 1997 MACDUFF SHERRY 46 | 1999 TRINIDAD 24 | 1996 GLENTAUCHERS 47 | 1998 GUADELOUPE 25 | 1995 ALLT A BHAINNE 48 | 1991 TRINIDAD 26 | 1995 GLEN KEITH 49 | 1989 DEMERARA 27 | 1994 BRAEVAL 28 | 1988 PERFECTION SAMAROLI WHISKY zones therefore produce whiskies that have the soft sweetness of malt and the fruitiness of the yeast, with decidedly dry notes and a quality that is fairly volatile and alcoholic. Highland This is Scotland’s most representative area as far as landscape is concerned. The strong decisive character of Scotch Whisky is born among these mountains; the combination of a rigid inland climate and the NORN O R THT H NORTH influence of the Gulf Stream, result in a climate with a limited excursion between winter and summer ATT LAN TIC SEA temperatures and between those during the day and night; this aspect is very important for the produc- OOCEAN tion of Whisky, because it means that casks’ wood is not subject to continuous dilatation. This very vast zone produces whiskies with completely different characteristics and tastes. Island The Scotch Malt Whisky Society, although not granting authorization for the specific indication, iden- tifies the zone of the Islands, which includes: Orkney, the Isle of Mull, the Isle of Skye and the Isle of Jura. Island’s Scotch Whiskies have shaggy and marine notes, but are also soft and light. Speyside Speyside:a wide valley rich with water. It is considered the heart of Scotch whisky production. The pure malts produced here have a reputation that is immediately recognized: Macallan, Glenlivet and Glen Grant. None of the distilleries take water directly from the Spey, almost as a form of respect for the “driving force” of this great ecosystem, but only from one of its numerous tributaries. The three main tributaries of the Spey: the Avon, Livet and Fiddich, which provide the excellent water necessary for THE REGIONS OF SCOTCH WHISKY producing whisky. To me, whisky represents one proof of how human ingenuity knows no Campbeltown limits, how it always wants to excel, no matter what!!! Motivated and eager to The Mull of Kintyre, a peninsula reaching out towards the Atlantic and an excellent launching pad for make an ever better product, with higher quality and above all a product that the Americas. The whiskies of Campbeltown, near to the isle of Islay, recaptured its full-bodied nature, improves over time, breaking down barriers, natural and artificial limits, thus strong decisive character and marine influences; with their typical sweet/sour taste, they were tradition- pushing forwards to the most demanding and distant reaches. To me, all this ally considered “men’s” whiskies. is Scotland. Island Highland Islay Lowland Speyside The isle of Islay is part of the Inner Hebrides. The soil of this island is formed almost entirely of peat, The Lowlands are the southern part of Scotland and are characterized by Campbeltown which, used during the malt drying process, gives an unmistakable taste of smoke and seaweed. Islay whis- pleasant green countryside alternating plains and hills. Since the form and im- Islay kies are considered intense on the nose and on the palate, are full-bodied and have a strong aroma of peat. age of whisky come from the land and the character of its inhabitants, these Lowland They are described as “sea breeze”, with touches of smoke and iodine, and are phenolic and medicinal. TASTING STAR We've developed this tool to help you identify the primary and secondary aromas that can typically be found in our whiskies. Peaty: This is a smoky or medicinal characteristic, derived from the phenols and related compounds, which are produced from burning peat duringthe malting process. …Medicinal, Mossy, Smoky, Incense, Sea-weed, Iodine Cereal: All malt whiskies have a cereal characteristic, such as malty or husky. …Hay, Bran, Hops, Corn, Wheat, Maled milk Floral: Floral characteristics, such as fragrant, perfumed or grassy notes, arise from the fermentation process. …Herbaceous, Floral, Salty, Fragrant and Menthol notes. Estery: Fruity characteristics are produced by esters, which develop during the fermentation process. …Citric, Honey, Fruits (fresh, cooked, dried), Solvents, Bubble gum. Sulphury: These characteristics, which are often described as rubbery or meaty, are largelyformed during the fermentation process. …Meat, Rubbery, Vegitative, Coal-gas, Sandy beach Feinty: Feinty characteristics are produced during the distillation process. The ‘feints’, or last section of spirit which condenses from the pot still, is full of heavier compounds. …Leather, Shoe polish, Tobacco, Honey, Tea, Biscuit Woody/Winey: There are many different types of woody influences in whis- ky, which will depend upon the type of cask chosen for maturation, and the length of the maturation. …Vanilla, Meringue, Spices, Coconut, Sherry, Resin, Licorice Vinous features also resul from it. Chardonnay, port, sauternes, almond oil, bitter chocolate, cream. 06 INDEX SAMAROLI 2018 WHISKY EDITION 2019 FERRY TO ISLAY BLENDED MALT SCOTCH WHISKY 1 3 4 Together with it twin spirit, our ty, but as soon as we tasted it, our completely on the palate. A taste Ferry to Islay has established it- fear turned into satisfaction and explosion of myrtle, juniper berry self as a must in our range. For jubilation. Even if we say so our- and a buttery sweetness of pollen 2 those who are new to our spir- selves, we have done an excellent softens the initial harsh character. 4 its, this blend might strike them job. Think of it as a sailor, one who Sweet notes bring a gentle round- as illogical, and yet today more has spent more time at sea than ness, while smoky notes shore 3 than ever, in this our fiftieth an- on dry land. A loved one who we up the structure: this is a happy 4,5 niversary year, it represents the rarely hear from, but know we marriage of smoke and cream. It 3 very essence of our company phi- can always rely on. A bright fire is the scent of heather buffeted by losophy: to use great single malts on the deck of a ship that casts the salty sea breeze. from the island of Islay, blending light over an old shipping map, them to create this peaty, strong dog-eared from endless journeys. A. W. B. spirit that represents the synthe- sis of the three bisectors of the On the nose, the bouquet opens Single malts, its ancestry. Peat, with musky and earthy notes. potency and elegance. Then, joining the chorus of sen- sations, comes the voice of soft- We awaited the result of this bot- ness with vanilla and complex Bottled in Scotland tling with trepidation and anxie- fruity overtones, which open up in January 2019 Cask n. a. 180 bottles in 70 cl. Alc. 55,1% Vol. 07 INDEX SAMAROLI 2018 WHISKY EDITION 2019 OVER AN ISLAY RAINBOW BLENDED MALT SCOTCH WHISKY 1 3 2 Together with it twin spirit, our and keeps the taste buds busy at Over an Islay Rainbow has es- length with sweet, caressing sen- tablished itself as a must in our sations. The finish is fresh and 2 range. For those who are new to persistent with distinctive notes of 4 our spirits, this blend might strike hay, which completes and defines them as illogical, and yet today rhubarb sweets in a long, lingering 3 more than ever, in this our fiftieth farewell.