{Whisky.

There is no absolute certainty as to where and when whisky was distilled for the first time and on this matter, there is a certain on-going rivalry between Ireland and Scotland, claiming the paternity of the spirit.

Whisky trading certainly dates back to the 15th century; among the numerous legends on the spirit’s origin, the most “bucolic” is the one that attributes Irish barley farmers’ wives with the cereal’s distillation, to boost their husbands after a hard say’s work in the fields.

Whisky is currently the most produced and most drunk spirit in the world.

During the fascist period in Italy, the drink’s name was Italianized, becoming “spirit of oats”.

A short history of Scotch Whisky Introduction As mentioned in the “Basic Info”, it is unanimously agreed that the word whisky originates from Gaelic term uisge beatha.

It was then also translated by the Romans during their occupation of Bri- SPEYSIDE tannia into Latin as aqua vitae; the expression is used in French – eau-de- vie – as well as in Danish – akvavit – and they all refer to alcoholic liquids obtained by means of distillation. One of the many methods that can be used to abbreviate the History of HIGHLAND Whisky is definitely that of concentrating on the technical innovations and economic events related to it through time. ISLAY In the following pages we shall follow the web of these “Ariadne’s threads”, LOWLAND discovering ancient traditions and legislative provisions which are very sim- CAMPBELTOWN ilar to what usually occurs today.

Tradition It is traditionally believed that the Celts, repositories of distilling techniques, immigrated to the west coast of Scotland, crossing the Irish Sea at the beginning of the 6th century, founding the Kingdom of Dalriada and taking the name of Scots.

The term uisge beatha (pronounced Ushki beiha) was abbreviated a long time later to uishie (17th century) and the modern written form of whisky was used for the first time in 1736.

There is considerable debate on the origin of everything, so we shall only report some of the countless supposi- tions and legends, and among them include one “reading” that is certainly rather pushing the limits, but at the same time is very fascinating; each of them fully shows the importance of the role that has always been played by alcoholic beverages, which, in the beginning, were certainly used as medication or as an esoteric means for communicating with the supernatural:

• Irish Monks educated in distillation by Saint Patrick – who in turn had learnt in France in Auxerre before 432, the date in which he left for his work of Christianization – later passed in their knowledge to the English fol- lowing the invasion of Ireland in 1170.

• Due to the doubtless widespread practice in The Middle East of medical and chemical arts – Egypt is at- tributed in 3000 bc with the ability to produce alcoholic beverages from grapes and flower – the secrets of distillation were exported by the Moors during their occupation in 1150 of part of present-day Europe. 8 • Another theory is that distillation was imported from the “secluded area where the sun rises” – i.e. India, Sri Lanka, Tibet, China and Japan – where rice, millet and “milk” from coconuts, palms and cows were already distilled in far-off times.

• Passing to the Holy Scriptures, the term maaim haaim “which cheered men’s hearts” is found in the Old Testament and was also translated as living waters • Lastly, a “literal” reading of the New Testament could lead to the interpretation of “Holy Spirit” as the teach- ing of Saint Joseph (perhaps a fuller rather than a carpenter) to Jesus Christ of the secrets of distillation: in this context, the Miracle of the Wedding of Cana not did not regard the transformation of water into wine, but wine into Brandy.

From the Middle Ages to the Renaissance Whatever the origins are, it is certain that the secrets and techniques of distilla- tion were certainly already well known in Europe in the Middle Ages; probably due to the countless conflicts, they were firstly forgotten and later brought back into fashion by Arnaldo da Villanova (Valencia, or Villeneuve-lès-Maguelone, 1240 – Genoa, 1313), physician and alchemist born in Spain of Moorish origin, who learnt during a long stay in Sicily.

He is often indicated as the “Father of Distillation” as he clearly documented the distillation of numerous substances, in particular wine, in various publications.

His contemporary – Raimondo Lullo (Palma di Majorca, 1235 – 1316) – gave the generic result of distillation the name “alcol” from the Arabian al kohl, a term already used by ancient Egyptians. Arnaldo from Villanova

Philippus Aureolus Theophrastus Bombastus von Hohenheim, aka Paracelsus (Einsiedeln, 14 November 1493 – Salzburg, 24 September 1541), perhaps the most important physician and alchemist of that period, often enun- ciated the possible benefits of alcohol in his treatises.

Generally speaking, the first European distillers worked in monastic orders, as they were above all interested in the medicinal properties of the essences; they applied the distilling procedure firstly to wine and later to herbal infusions.

Due to the fact that it was impossible to cultivate vines in the cold climate of North-western Europe, the distilla- tion technique was applied to infusions obtained from the fermentation of cereals. Two examples of this are the famous Bénédectine and Chartreuse, which can be dated 1510 and 1605 respectively. The first written reference to whisky is in 1494, in which King James IV ordered “eight bolls of malt to make aqua vitae from Brother John Cor”. Tradition has it that he was initiated to this drink during a military campaign on the isle of Islay.

Another document dated 1505 assigns the newly founded Corporation of Barbers-Surgeons of Edinburgh the privilege of making and selling acqua- vite on an exclusive basis, even if only within the boundaries of the city itself.

In any case, the distillation of infusions obtained from cereals was already well known in the ancient world, in fact Edward Gibbon, in his famous His- tory of the Decline and Fall of the Roman Empire, published between 1776 and 1789, wrote that in 448 ad a certain Maximin – Ambassador of Con- stantinople – in the intent of reaching Attila the Hun, had the opportunity of tasting a liquor called camus, distilled from barley. King James IV of Scotland

9 The crossover from its use for medical purposes – i.e. the preservation of organs and suchlike – to its use as a drink, took place when it was understood how to condense and mix the liquids produced; this, combined with the eventual repetition of the distillation process led to what could be considered as the first actual production of distilled liquors.

Technology underwent significant evolution, passing from small water-cooled stills to stills with condensers im- mersed in water (15th century) and later with worm condensers mounted in cooling tanks (16th century); in the same period, stills were adopted with heads with appropriately designed shapes to ensure a satisfactory reflux of condensate into the boiler in order to obtain greater purity of the final distilled product.

The closures of Scottish monasteries (1560) had as a result the changeover to lay status of many monks who, to survive, divulged the techniques they knew and therefore the distillation at domestic level of whisky as well as the brewing of beer can be set at that date. A trace of the widespread nature of this practice is proven by an Act of Parliament that, due to the poor harvest, in 1579 had to limit by law the production of acquavite to just Counts, Lords, Barons and Gentlemen and, moreover, strictly limiting it to personal use.

The first production of whisky “for the public” used any type of cereal to which vegetable aromas were some- times added; in the 1755 Dictionary, Dr. Johnson defined usquebaug as “distilled alcoholic mixture, extracted by means of aromatic substances”.

At the end of the 16th century, whisky was exported from Scotland to France and Ireland.

The present day The situation remained substantially steady from 1600 to modern times; in fact, production in Scotland was carried out in every county of the country, and in particular in the Highlands, in a very capillary manner; it was sea- sonal production, which was carried out in autumn and winter months and immediately following the grain harvest season.

In almost all cases, the apparatus commonly used were stills which varied considerably in size (from approximately 100 to 200 litres), the top (head) of which was dismantled manually to enable them to be “loaded”.

Even if in very limited numbers, actual distilleries began to exist. The production was carried out with the surplus cereals in relation to nor- mal “family” needs; nevertheless, due to the quantity produced and its spread, in 1644 the Scottish Parliament decided to imposed the first ex- cise tax, in order to finance the troops; with the same aim, the first export tax was imposed in 1661. King Carl I of England, Scotland and Ireland

1670 is the date of foundation of the distillery of Ferintosh mentioned for the first time in an official document; after about a century (1760), Ferintosh Distillery distilled and sold over 50% of the whisky produced legally in Scotland: legally, as there was a widespread practice of illicit distilling, in order to avoid being subjected to the taxes foreseen by the State. At the beginning of the 18th century, in 1707 to be precise, the various consequences of the Act of Union of the Parliaments of England and Scotland included the fact that English taxes on alcoholic beverages were also ap- plied to Scottish citizens and companies; for this purpose the Scottish Excise Board was established, which, in spite of its name, was run by English staff. The series of tax measures that built up over in the following years led to the Jacobite Rebellion in 1715 and later disorder in Glasgow in 1725; the possibility of using mixed cereals and tax exemption for home distilleries using directly produced cereals, led to production increasing vertiginously, doubling and tripling in a short time. Whisky production and trade went through a very difficult period from 1757 to 1760; due to grain shortage, distil- lation was prohibited and this resulted in the closure of many legally registered plants and triggered a “parallel” private market. In other words, the first example of spirit smuggling. In fact, as they were not subject to either taxes or any kind of registration, private distillers made large profits, at the same time evading any kind of compulsory restriction. 10 The countermeasures adopted by the Government (limits on the dimen- sions of the stills and/or seals applied to them) did not achieved the ex- pected results but, on the contrary, further boosted smuggling (in 1777 it was estimated that in Edinburgh only 8 legally licensed distilleries were in activity and over 400 illicit ones), also causing a generalized drop in the quality of the products

In 1784 a sort of special statute was introduced for distilleries located north of the “Highland Line” that goes from Dunoon (on the West) to Dundee (on the East); those situated above that imaginary line had facilitated taxation, were authorized to use small stills (90 litres approxi- mately), had to use only cereals produced on site and could not export what they produced; the quantity produced was limited but the limited potential market led them to feature improved quality as a successful distinguishing feature.

Highland Line

To compete with their Highland competitors, in the Lowlands, the opposite direction was taken; the possibility of exporting their products and the ample rising demand, made producers focus on quantity. More alcoholic mix- tures and larger stills for continuous distillation (patent stills) were used, ensuring faster production.

These situations were among the countless reasons that led on one hand to the difference between Highlands and Lowlands as far as quality was concerned and on the other an increase in smuggling that made high quality products available also outside the Highlands.

The Contemporary Age Unsuccessful attempts were made on many occasions to wipe out smuggling.

In 1816, in order to eliminate illicit distilleries, which in three years (1816 - 1819) had increased from 12 to 57 in the Highlands and from 24 to 68 in the Lowlands:

• the Highland Line was abolished, • use of stills with a minimum capacity of 180 litres was required, • taxation was reduced by 30% and the use of mixtures of cereals with a “lower alcohol content” approved.

Between 1820 and 1823, the meeting of the interests of various producers and the State led to the issuing of a new act that halved taxes, limited licence costs and extended the right to export, thus laying the foundations for what can be considered the modern whisky industry. The number of active distilleries passed in a very short time (1823 – 1825) from 125 to 329 and over a hundred of them were in activity for over a ten consecutive years; obviously, the majority of them were ex-illicit distill- eries who entered the legal market since, following the tax reductions and deregulation, smuggling was no longer particularly profitable, if the risks it involved were taken into consideration.

Among the first, if not the very first, to obtain a regular licence, was George Smith’s Glenlivet in the Speyside, a region in which over 200 illicit distilleries were in activity in 1820.

Very large investments were involved, many lords and landowners built their own distilleries, attracted by the supposed high profits of which fantastic stories circulated in the Anglo-saxon world; production and product supplies thus increased out of all proportion, well beyond the demand. A. Gordon IV Duke of Gordon 11 The rocketing increase in production (13 million litres in 1823 – over 45 million litres in 1828), the pressure of beer brewers (who obtained the tax reductions on beer against a new tax levy on whisky) and poor harvests (from 1830 to 1850) led many distilleries towards closure; in 1844, the total of active distilleries did not exceed 170.

A milestone in whisky production was the decree that in 1853 legalized the mixing of whisky of different ages, providing they were produced by the same distillery: vatting was thus born.

This was soon followed by the “birth” of blending (1860); in other words, the possibility of mixing different malts with less expensive grain whisky. This possibility, combined with the use of continuous stills already in operation for some time, particularly in the Lowlands, resulted in an enormous quantity of spirits being produced again.

Progress provided new means of transport and the spread of railways gave business a further boost.

During the period between 1870 and 1880, the diffusion of whisky increased everywhere following the “glamour” connected with the image of “the Scotland of Queen Victoria”.

Nature also did its part when, due to the devastation caused by the vine louse, the production of Cognac and Armagnac virtually came to a standstill and whisky had an easy job of ousting these products with gourmet cli- ents worldwide.

Unfortunately, the giddy growth led to adulteration aimed at increasing the quantity available or reducing costs; the lack of precise regulations allowed this practice without anybody being subject to fines and without the risk of breaking any law whatsoever.

In 1870 a “private” survey by a journalist (Charles Cameron) and chemist (James Gray) caused a great up- heaval, which led to these fraudulent methods being abandoned.

The adoption in later years of sealed corks (technology) and in some cases certifications issued by public officers (legislation) began a recovery of quality, even if it was slow.

Between 1884 and 1888, a brief but intense sales crisis caused various fusions; but, in spite of the crisis, the whisky industry represented over 15% of the national revenue.

Production became more specialized, vatting techniques were more refined and “styles” began to meet with suc- cess. First of all the Speyside style, commonly called “Glenlivet”; their smoothness and ampleness made these malts among the most suitable for mixing with powerful west coast malts or “insipid” Lowland spirits.

Casks in which sherry or port had been aged previously began to be used to further highlight the spirit’s aroma and taste characteristics.

As well as being used for mixing (vatting or blending), single malts were also produced; first and foremost: Glen- livet, Caol Ila, Springbank and Bowmore.

In the same period (1890), the importance fully emerged of the dimension and height of the pagodas in order to obtain a more elegant product, i.e. where the aroma of smoking was a soft as possible, and avoiding excessive effects on the spirit’s taste; it must be noted that in that period production was still mainly carried out with continuous (patent) stills and only 37% with pot stills.

The continuous search for quality led to some distillers requesting the intro- duction of the denomination of Scotch Whisky only for those using traditional pot stills, but unfortunately, the commission responsible for the decision – chaired by Sir Lionel Playfair – sentenced that all products obtained with patent stills could keep the denomination of Scotch Whisky.

Ministero of Treasury, Lloyd George

12 A new problem arose in 1909 in the form of “fiscal pressure” when the Minister of the Treasury at that time, Lloyd George, liberal politician and staunch promoter of temperance, introduced a significant (30%) increase in the tax on alcoholic beverages to finance widespread welfare measures, leading to a significant drop in sales in the following years. World War I further penalised the production of whisky for a whole series of demagogic and populist provisions, again by the aforementioned Lloyd George who, taking advantage of general discontent, identified the use of alcohol as the “cause of all ills”.

After WWI, prohibitionism, introduced in 1920 and enforced for over a decade, in fact gave a big boost to the business connected with whisky.

Exports to the Caribbean and smuggling in the USA made many people’s fortune, above all because the whisky produced illicitly in the United States was of extremely poor quality, so the demand for “a good Scotch” increased out of all proportion on the large US market.

The demand for full-bodied dark coloured whisky that could be diluted with little effect on its appearance and taste led to a drop in the production of single malts in favour of blends and mixtures able to meet the aforemen- tioned requisites. In this period, the first independent bottlers begin to appear on the market.

In the decade from 1920 to 1930, the world economic crisis, which peaked in the 1929 Recession, resulted in the drastic reduction of production and in many cases the closure of numerous distilleries.

In 1933, President Roosevelt, although introducing a high tax on imports, which remained in force until 1935, finally brought prohibitionism to an end.

World War II brought another tax on alcoholic beverages to finance the war effort and German submarines’ blockade made it impossible for the United Kingdom to import cereals, with the consequent block of the production of grain whisky and the closure of all the distilleries of this type of spirit.

President Roosvelt

The number of active distilleries dropped from 72 in 1941 to 44 in 1942 and zero in 1944 but the determination of Sir Winston Churchill led in 1945 to production beginning again, as he described whisky as a “dollar maker of inestimable value”.

Re-openings, rebuilding and expansion continued until 1960 and from the mid-fifties production had already reached the level prior to WWI with on-going constant expansion until the end of 1976.

The growth stopped in 1977 at the end of the war in Vietnam which, it is sad to say, represented a great driving force for the growth of the volume of business for the USA and consequently also for whisky sales. The petrol crisis, which had already appeared on the scene in 1973, had a further peak following the dramatic developments of the 1979 Iranian crisis.

The single malts, almost impossible to find outside their zones of production up until 1980, were already ac- knowledged as the best expression of Scotch and the role of Selectors and Independent Bottlers had a high profile with enthusiasts worldwide.

From 1980 it can be said the is present-day history; the advent of bulk maltings, the massification and globaliza- tion of taste, the greater availability of the “basic products” have made the ability to find one’s way in the mean- ders of present-day production increasingly important.

The difference between the various products today is established not only by the ability to find great single malts, but above all by the expertise in recognizing the “potential” of the productions that, going into casks today, will perhaps only be able to give their best after long years of maturation.

Each Selector has the opportunity of distinguishing him or herself by combining selection with maturation and mixing, becoming a sort of Master Blender, not “at the origin” but “on the way”. In 1994, the 500th anniversary of the first document written on whisky was celebrated.

13 Rum Basic info Nel Catalogo Samaroli 2010 abbiamo descritto i diversi stili ed elencato le principali delle zone di produzione; nel Catalogo 2011 riportiamo di seguito in breve la Storia del Rum. La produzione del rum è attualmente diffusa in molte zone continentali dell’America centrale e meridionale.

Una miscela di diversi barili con differenti anni d’invecchiamento prende il nome di blended; millesimato può essere un rum risultato della miscela di più barili ma tutti di una singola annata.

I Rum Samaroli sono il prodotto di singoli barili selezionati uno per uno; quindi ogni nostro imbottigliamento è necessariamente millesimato.

Ulteriore specificità Samaroli è l’affinamento effettuato in Scozia dove il clima meno caldo rispetto ai carabi consente invecchiamenti più lunghi e conseguentemente rum più puliti, netti, eleganti.

Molti nel settore, tra cui noi, sono dell’idea che le regole relative all’indicazione degli anni d’invecchiamento andrebbero chiarite, comuni- cate e standardizzate a tutela dei consumatori.

A short history of Rum Introduction Rum, rhum or ron, in the past also ‘rumbo’ (an abbreviation of rumbowling or rumbullion):

a word in jargon referring to the noise if the distillation boilers (from “rumble”:); abbreviated word used by the monks and derived from “saccharum” (Saccharum officinarum: scientific name for sugarcane).

Origins

It is believed that the development of fermented beverages made from sugarcane juice began in ancient India or in China and spread from there.

One example of these ancestors is the “brum”, already produced by the Malays thousands of years ago.

In a 14th century document, Marco Polo speaks of an “excellent sugar wine” he was offered in what is currently Iran.

The first documented distillation of rum took place in London with Indian sugarcane, around the 15th century, and only later was sugarcane from the Americas used. Marco Polo

In the Americas, on the other hand, the first distillation of rum took place on the Caribbean sugarcane plantations in the 17th century, when the slaves of the plantations discovered that molasses, the “waste” from the sugar refinery process, fermented in alcohol. Later, distillation concentrated the alcohol and removed impurities, producing the first real rum. Tradition has it that rum firstly originated on the Island of Barbados.

Whatever its origin, the first Caribbean rums were not high quality; in fact, a document dated 1651 describes the: “....the chief fuddling made on the island is Rumbullion, also called Kill-Divil, obtained from distilled sugarcanes, a hot, hellish and terrible liquor… “.

14 American Colonies The beverage developed in the Caribbean and then spread through all the American Colonies. Rum’s low cost facilitated the very rapid spread of the drink, above all in the poorer social classes and, to support the constantly growing de- mand, several distilleries were also built on American soil; the first was founded in 1664 on what is currently Staten Island. After ten years it was the turn of Boston – Massachusetts

Rum production became the largest most flourishing industry in colonial New England.

The rum produced in this region became famous and was considered the best in the world for most of the 18th century and in some cases was accepted in Europe as trading currency, in the same way as pre- cious metals. Staten Island

Estimates on rum drinking in the American colonies before the American War of Independence showed an an- nual per capita value amount of approximately 13 litres for each person: men, women and children.

The liquor was also used for medicinal purposes, as it was believed that it could cure pneumonia and other pa- thologies that, in those days, were incurable.

The result was that in the 17th and 18th centuries the demand for mo- lasses was exorbitant as well as contrasting the increase in demand for sugar in Europe, causing a constantly increasing labour demand for the sugar plantations in the Caribbean.

A tremendous triangulation was set up between Africa, the Caribbean and Europe: the exchange of slaves, molasses and sugar became a rather profitable “trade”, to the point that, according to some, the inter- ruption of this business, caused by the 1764 Sugar Act, could have even contributed to causing the American Revolution.

The popularity of rum was proven by George Washington himself, who stood on a cask of Barbados rum on the occasion of his installation speech in 1789.

Restrictions on the import of rum from the British Caribbean islands along with the development of American whiskey led to a decline in the drink’s popularity in the United States.

15 Rum and the navy This association is mainly due to the fact that rum was the liquor locally available in the golden age of piracy in the Caribbean as well the imagery built up above all because of some literary works such as the poem “Fifteen men on the Dead Man’s Chest’” by Robert Louis Stevenson in his book “Treasure Island”.

There are also perversely economic reasons for the diffusion of the drink in the British Royal Navy; in fact, in 1655, following the invasion of the island of Jamaica, the Royal Navy immediately had locally produced rum available, with which the sailors’ daily ration of liquor was replaced.

The rum was distributed and drunk neat, or at the most mixed with lime or lemon juice; only in 1740 did the practice spread of diluting the rum with water to try to reduce the effect of the alcohol on the sailors; the resulting concoction (rum, lemon, water and in some cases honey) became known as grog.

A legendary story links rum with a very famous personality of the naval world.

In fact, it is said that the body of Horatio Nelson, winner and victim at the Battle of Trafalgar, was preserved in a cask of rum in order to transport it back to England.

On arrival, the cask was opened, to discover that there was no longer any rum in it. Following an inspection once the body had been removed, it was clear that the sailors has bored a hole in the bottom of the cask and drunk all the rum it contained, along with Nelson’s blood.

It is therefore due to this legend that one of rum’s nicknames is: “Nelson’s Blood”.

Amm. Horatio Nelson

Colonial Australia As already said, rum was often accepted as trading currency and this was also the case in New South Wales.

Living conditions in these very savage lands were extremely hard and rum contributed significantly to forgetting, even if just temporarily, the state of things

Once again rum became the object of a traffic that was not particularly edifying; the convict settlers worked the land owned by the officers of the New South Wales Corps in exchange for rum. For this reason, they were also known as “The Rum Corps”. William Bligh’ s arrest

Alcoholism spread throughout the country and the attempt by William Bligh – governor of the colony in 1806 – to solve the problem by outlawing the use of rum as currency unleashed a revolt in 1808 by the New South Wales Corps, known as the “Rum Rebellion”, during which Bligh was arrested and imprisoned.

16 Caribbean Rum As mentioned previously, until the second half of the 19th century, rum was considered a liquor for poor workers due to its low cost and the fact that it was much less elegant compared to refined European spirits obtained from double distillation.

The Spanish Royal Development Commission had the idea of offering a prize to whoever improved the rum mak- ing process, thus enabling to create the right conditions for the rum market to expand.

So many people did all they could to find new distillation techniques and de- velop or improve the production methods, select raw material, etc. etc.

The icon of this process for improving quality was Don Facundo Bacardi Mas- so; after emigrating from Spain to Santiago (Cuba), in 1843 he experimented new distillation techniques and, applying the techniques in fashion in Europe, was the first to use filtering by means of charcoal, cultivated different special- ized yeasts strains and used American oak casks for ageing; all this led to the production of a smoother, more pleasant beverage.

This was the birth of modern rum and with it Bacardí y Compañía, founded by Don Facundo in 1862.

As already explained, Rum production of rum is currently widespread in many continental zones of Central and South America.

Don Facundo Bacardi Masso Contemporary Rum Nowadays, rum is produced in practically every area of the world in which sugarcane can be grown and, strange- ly, very often the socio-political conditions of the countries that produce it do not seem much different from those that characterized the industry (unfortunately negatively) several centuries ago.

CO SI S E INDIA M CARAIBI VENEZUELA FILIPPINE GUATEMALA GUYANA COSTARICA MADACASCAR PANAMA BRASILE FIJI MARITIUS

SUD AFRICA AUSTRALIA

A countless number of small distilleries that had only been in activity for a short time were swept away by the log- ics of globalization, now asserted on all the most important markets; fortunately, there is however an increasing search for quality products and premium brands if you wish which, even if addressing a niche market, have the fundamental role of spreading and improving Rum culture.

17 Samaroli 2011 Catalogue

The Samaroli 2011 Catalogue is based on three ranges, plus a fourth dedicated to the United States, where leg- islation requires the specific 750ml format.

The Whisky and Rum 70 cl Selection; made in the classic 70cl format, with the char- acteristic shape of the flasks used in the 15th century for bottles of whisky and rum.

The Whisky and Rum 50 cl Selection; the 50cl range has the aim of enabling a larger number of bottles to be purchased and thus a larger number of types of spirit, without a proportionate increase in costs.

Samaroli Library; the “Library” range has the aim of bringing together the Samaroli Selections that have become extremely rare; this selection also includes new reference products that are impossible to find on the market.

Along with these, our Catalogue also includes a glass designed specifically for the correct measure and the best tasting of High Quality spirits.

Whisky Selection 70 cl Whisky Selection 50 cl Highland Highland (North) Island Isle of Jura Speyside Speyside Islay Islay Campbeltown Vatted Vatted Blended

Rum Selection 70 cl Rum Selection 50 cl Cuba Fiji Jamaica Barbados Barbados Jamaica Guadaloupe Guadalope Demerara Brasile Grenada Yehmon No Age

Library Samaroli Whisky, Cognac, Rum

( Coilltean®, NoAge®, Glen Cawdor® e Yehmon® are registered trademarks )

N.B. – tasting notes are establish at the time of bottling; consequently, products with long maturation in bottles could have changed their initial characteristics, further refining their character and normally increasing their elegance and finesse. 18 Whisky Selection 70 cl

Blair Athol 1989

bottled: 2007 Technical tasting notes:

Fruity with delicate peat; malty, dry and sugary with a hint of plain chocolate. Reasonably sweet and very clean.

Blair Athol - Information

Blair Athol is one of Scotland’s oldest distilleries, founded in 1798 by John Stewart and Robert Robertson near the small picturesque town of Pitlochry.

It was renovated mid-way through the decade between 1820 and 1830 and two more granaries and malting floors were added in 1880.

The water used is that of the Allt Dour “the burn of the otter” which flows above the snow line.

The malts of this zone have generally less body and are sweeter than other Highland malts; they have floral aromas and a dry finish typical of all the Highlands. This is one of the few distilleries in the whole of Scotland still in activity even if founded before 1840.

Highland (Central)

19 Whisky Selection 70 cl

Glencadam 1985

bottled: 2005 Technical tasting notes:

Well balanced nose.

Vanilla and toffee-coated almonds. Bouquet of white flowers and hay. A phenolic hint in the aftertaste. Smooth, and easily distinguishable taste with a pronounced evolved touch.

Very interesting. Glencadam - Information

This beautiful impeccabily maintained distillery was estab- lished in 1825, just a year after the legalization of large-scale distillation.

Since then, numerous owners have operated the distillery, us- ing Glencadam to produce excellent blends.

Fortunately, every owner was careful to preservare the fasci- nating characteristics of Glencadam whsky.

Since 2003, the distillery has been owned by Angus Dundee Distillers Plc, which for the first time in its history, bottled a Glencadam Highland malt commercially as a 15 years old ex- pression in 2005

Highland (Central)

20 Whisky Selection 70 cl

Highland Park 1981 bottled: 2006 Technical tasting notes:

Well balanced bouquet with slight peat and pleasant “medicinal” hints to the nose and on the palate.

Mature with a pleasant aftertaste. Excellent.

Highland Park - Information

Highland Park has existed for over 200 years and been pro- duced during the reigns of six sovereigns; it is now recognized as one of the best Highland Malt Whiskies.

There are no accelerated maturation programmes and today’s processes meet the same exacting standards as always.

This does not mean that the distillery is not open to innovation, but only when it does not jeopardise the quality of the whisky. “The tradition of the productive processes, which dates back to 1798, makes Highland Park one of the world’s most re- spected single malts.

Orkney is unique. The history of Scotland, is not the history of the Orkneys. The Orcadians are proud of Highland Park whisky as it forms a part of their heritage.”

Freely taken from: F. Paul Pacult, Top 110 Spirits, Spirit Journal June 2005.

Island

21 Whisky Selection 70 cl

Cragganmore 1993 Plain Wood

bottled: 2007 Technical tasting Notes:

Intense persuasive nose with a slightly peaty touch. Sweet and vegetable tones combined with excellent harmony. Warm, round, full and expressive on the palate.

Cragganmore - Information

Founded in 1869 by John Smith, ex manager at the Macallan, Glenlivet and Wishaw distilleries and considered the most experi- enced distiller of his day.

After his death, in 1923, the distillery changed ownership several times, before passing to United Distillers.

The distillery has flat-topped spirit stills instead of the traditional “swan neck” types. Appreciated by blenders, has always also been considered an excellent single malt that was very hard to find up until the end of the eighties.

The fundamental dates are:

1869 John Smith founded the Cragganmore distillery. 1917 Distillery was closed and reopened in 1918 with electric lighting. 1923 John Smith died and White Horse Dist. Ltd. bought Cragganmore. 1964 The stills were doubled, from 2 to 4.

Speyside

22 Whisky Selection 70 cl

Mortlach 1988 Sherry Wood

bottled: 2006 Technical tasting Notes:

A sweet rounded nose with an excellent balance between fruit, flowers and mineral notes.

Elegant and very good.

Mortlach - Information

Mortlach was the first distillery built (in 1823) in Dufftown and can be considered the opposite of its famous neighbour, Glenfiddich, with which it has the very large dimensions in common.

It hosts the whisky industry’s oldest collection of copper stills (which can be admired from a raised “belvedere”).

Their different forms and dimensions give distinct nuances that contribute to forming the pleasant complexity and decisive charac- ter of the whisky produced here.

In 1877 the plant was expanded, passing from three to six stills that are the heart of the unique “partial triple distillation” system.

Mortlach is thus highly requested for strengthening blended whis- ky with its complexity, so is hardly ever available as a single malt, which is really worthwhile trying.

Speyside

23 Whisky Selection 70 cl

Linkwood 1984

bottled: 2009 Technical tasting Notes:

Elegant but with character. Harmonically complex bouquet with the typical elements of Speyside malts, such as honey, ether, pears and vanilla at the finish. Well balanced.

A whisky of days gone by.

Linkwood - Information

Built in 1821 by Peter Brown when whisky was still more or less illegal, began actual production in 1825.

The records show that Peter Brown ran the distillery until his death in 1868.

The distillery was entirely rebuilt in 1873 and again in 1963, with the refurbishment keeping part of the water-powered ma- chinery.

It is now owned by Diageo and runs two distilleries alongside each other.

It has always had unusually large stills, Its magnificent spirit stills produce one of the most fragrant Speyside single malts.

Speyside

24 Whisky Selection 70 cl

Linkwood 1987 Port Pipe Finish bottled: 2003 Technical tasting Notes:

Smooth, round and delicate bouquet with soft flower, hazelnut and honey notes.

Phenolic aroma in the aftertaste. More definite aromas emerge afterwards, amply expanding.

Typical Speyside touches such as honey, heather, pear, va- nilla and custard in the finish.

Well balanced and sinuous with a lengthy persistence.

Speyside

25 Whisky Selection 70 cl

Linkwood 1990 Sherry Wood

bottled: 2006 Technical tasting notes:

Full-bodied and round, slightly smoky, sweet and clean nose confirmed by the palate.

Excellent aftertaste.

Excellent.

Speyside

26 Whisky Selection 70 cl

Glenburgie 1989 Plain Wood bottled: 2008 Technical tasting notes:

A fragrant grass and vanilla nose, rather astringent, but deli- cate and aromatic. Sweetish with a touch of salty aftertaste and pleasantly long finish.

Glenburgie - Information

In 1810, William Paul founded the distillery with the name “Kiln- flat”; in 1871 it was licensed to Charles Hay and changed its name to Glenburgie.

As with many distilleries, it changed ownership several times; in 1936 Ballantines bought it to use the valuable product in its blended whiskies.

In the sixties it used a head for the modified still, on which the long neck was replaced by a drum-shaped rectifier in order to produce various styles of whisky according to the number of rectifier plates; this still was named “Lomond”, after the nearby Loch, close to which stood the Inverleven distillery, the first to use this technology.

Glenburgie adopted these stills, producing two different malts (Glenburgie and Glencraig) but in 1981 reverted to using tradi- tional stills.

This very rare single malt represents Speyside whiskies’ fi- nesse very well.

Glenburgie is now controlled by Pernod Ricard (Pernod’s Chi- vas Bros group).

Speyside

27 Whisky Selection 70 cl

Benrinnes 1996

bottled: Aug 2008 Technical tasting notes: Pleasant fruit and floral nose with traces of vanilla and liquorice.

Smoky and rich on the palate.

An excellent all-round whisky.

Benrinnes - Information

Benrinnes is one of the six distilleries in the immediate vicinity of the Ben and uses this precious clear water to produce its malt whisky.

Founded in 1826, in 1835 it had to be completely rebuilt fol- lowing a flood.

Bought by the Edward family in 1864, it had a great qualitative leap with the arrival of young Alexander Edward who, at the end of the 19th century, began producing with a higher profile.

Following fire damage in 1896, the newly reconstructed prem- ises kept the farm/distillery structure intact and introduced the use of electricity.

Benrinnes adopted triple distillation – rare but not unique in Scotland – which enabled to produce spirits with approximate- ly 76% abv, more than those habitually made with double distil- lation.

At Benrinnes it is possible to see the so-called worm tubs, tra- ditional pipes immersed in cold water to condense the vapours produced by the spirit stills.

Speyside

28 Whisky Selection 70 cl

Macduff 1990 Sherry Fino Cask

bottled: 2009 Technical tasting notes:

Great character: firm and light at the same time.

Rich bouquet with a hint of seaweed, a wild touch, peat, men- thol and notes of smoke in the finish.

Persuasive and elegant.

Macduff - Information

The Macduff distillery takes its name from the small town standing on the Deveron estuary, once a spa resort and op- posite the better known town of Banff.

Macduff single malts are very rare and the distillery does not use its name for the bottled whisky it produces, but rather the more “recognizable” name of Glen Deveron.

The distillery is modern, as it was completed in 1960. Strategi- cally located between the river and the coast, it is very impor- tant and extremely attractive.

Macduff began with a single pair of stills in 1960. Two years later, a third single still was added; then in 1968 a fourth, reach- ing the present-day set-up of two pairs.

An interesting feature of the Macduff distillery is that it has its own cooperage.

Speyside

29 Whisky Selection 70 cl

Glen Grant 1985

bottled: 2007 Technical tasting notes:

Strong and delicate at the same time.

An old-style whisky that fully reproduces the features that made the “Glenlivet district” famous.

Honey, vanilla, heather, ripe pears and liquorice. Ancient elegance and full harmony.

With a smooth, silky and ample taste.

A really appetizing whisky..

Glen Grant - Information

Began in 1823, when whisky distillation was illegal.

In 1840, brothers John and James Grant decided to acquire a license.

In 1872, the founders of Glen Grant Distillery had died and the young James “The Major” Grant (born in 1847), who had always been extremely interested in the distillery and had in- herited the company and the “Glen Grant” name from his uncle (John Grant), had to show that he was a worthy successor.

There are countless legends regarding “The Major”. An inno- vator, he certainly contributed to raising the quality and setting new higher product standards.

It is said that he was the first man in the Highlands to own a car, and Glen Grant was the first distillery to use electricity.

He introduced the tall slender stills and purifiers which created the fresh malty flavour and clear colour typical of Glen Grant whisky to this day.

Speyside

30 Whisky Selection 70 cl

Caol Ila 1984 bottled: 2007 Technical tasting notes:

Predominant medicinal and iodine nose, but nevertheless well amalgamated in an overall aromatic structure that supports and accompanies it.

Medicinal herbs, vanilla, leather and liquorice in the back- ground complete the expression.

Remarkably persistent on the palate, where the typical Islay saltiness predominates.

Caol Ila - Information

Caol Ila (Gaelic for “Sound of Islay” and pronounced Cool EELA) was founded in 1846 by Hector Henderson.

The distillery was not successful and in 1854 changed hands, when it was bought by Norman Buchanan, owner of the Isle of Jura Distillery.

In 1863 the company was bought by Bulloch Lade & Co. of Glasgow and since 1880 over 147,000 litres of whisky have been produced every year.

After various other changes in ownership, Scottish Malt Distill- ers Ltd. purchased 100% of the company in 1930.

Closed during World War II, production continued afterwards until 1972, when the entire distillery was demolished. A larger distillery was built in the original architectural style and produc- tion began again in 1974.

Islay

31 Whisky Selection 70 cl

Bunnahabhain 1978 Sherry Butt

bottled: 2008 Technical tasting notes:

Very penetrating refined bouquet.

Impetuous but at the same time clear.

Mature but lively. Hard and also smooth, clean and at the same time ample.

Has great character.As deep as the oceanPowerful - doesn’t pass unnoticed.

Bunnahabhain - Information

Bunnahabhain stands on the shores of the Sound of Islay, which separates Islay from Jura on the east. The ship that seems to be waiting to unload malt has been there since 1974, when it ran aground on the rocks. Tourists once bought Bunnahabhain (‘Boon-a-havn’) almost by mistake. For a certain period it was the top selling brand at the Scotch Whisky Heritage Centre in Edinburgh. It is one of the soft Islay malts, founded in 1881 – the same year as Bruichladdich – and for the same reason: to meet the rising demand for whisky for the blending industry. Due to the isolated nature of the zone, the first owners had to build roads, houses and grocery shops for the distillery work- ers, as well as a school for their children. Bunnahabhain became an example of a self-sufficient com- munity. The malt whiskies produced on the isle of Islay are generally phenolic, pungent and salty; since 1883, Bunnahabhain has contradicted this commonplace, having always produced a smooth almost winey whisky, with an impressive constancy and regularity. A few years after the construction of Bunnahabhain, the own- ers joined up with two other distilleries, forming Highland Dis- tilleries. Closed for a short period in the early eighties and re-opened almost immediately, since 1963 has two pairs of stills.

Islay

32 Whisky Selection 70 cl

Glen Scotia 1992 Fresh Fill Sherry bottled: 2009 Technical tasting notes:

Soft fruity nose, aroma of vanilla and peat; vegetable and liquorice in the finish.

Ample, round and intriguing taste, in which liquorice stands strongly out again.

Very pleasant, with a very graceful taste.

Excellent.

Glen Scotia - Information

Was built in 1832 by Guild Stewart and John Galbraith, even if the official foundation date is 1835 and the labels still show 1837, i.e. the date from which it was sold with this brand.

From 1895 Duncan MacCallum helmed the company, until 1928 when, due to the prohibition period, he committed sui- cide, drowning in 1930 in Campbeltown Loch.

Campbeltown

33 Whisky Selection 70 cl

Pure Malt 1993

bottled: 2007 Technical tasting notes:

This strong but elegant vatted whisky with harmonious elegant bouquet, unfolds its qualities in slow succession.

Perfectly balanced, very aromatic, infinite persistence and the right balance between bitter and sweet, flowers

Round velvety smooth body and complex character.

Excellent.

Vatted

34 Whisky Selection 70 cl

Edition 2011 bottled: 2011 Technical tasting notes:

A harmonious vatting of whiskies aged from ten to over forty years in special sherry and oak casks, produced exclusively by Scotland’s last artisan distilleries, which still use the same procedure as a hundred years ago.

NoAge is the only whisky for which the reduction of original alcohol lasts for no less than twelve months, as was the cus- tom in the 19th century.

All the batches are re-blended every two-three months. A small percentage of water is added to it, so that it is gradually absorbed by the whisky’s various organoleptic components. This practice has been abandoned by everyone else, as it was too expensive.

NoAge does not undergo artificial colouring, nor is it submit- ted to chill filtration, which could remove its original compo- nents and natural aromas.

Vatted

35 Whisky Selection 70 cl

Fusion 1990

bottled: 2007 Technical tasting notes:

A harmonious blend of single malt and grain whiskies matured for over 17 years in special sherry and oak casks.

Light refined bouquet that gives way to a very powerful finish full of character.

Smooth and delicious.

A really intriguing dram.

Blend

36 37 Rum Selection 70 cl

Cuba 2003

bottled: 2011 - Matured in Scotland Technical tasting notes:

Very penetrating refined bouquet. Impetuous but at the same time clear.

Mature but lively. Hard and also smooth, clean and at the same time ample.

Has great character. As deep as the ocean. Powerful - doesn’t pass unnoticed.

Spanish Style

It’s “branches” are Guatemala, Nicaragua, Panama, Venezue- la and, with more defined and evolved traditions, Cuba, Puerto Rico and the Dominican Republic.

Cuba

38 Rum Selection 70 cl

Jamaica 1993 bottled: 2011 - Matured in Scotland Technical tasting notes:

Spicy mineral aroma and aged vanilla.

Vegetable and fruity hints in the background. All the primary associations on the palate with nuts in the finish.

Lengthy aromatic persistence.

English Style

Through the centuries, English traditions left their sign more than others.

Barbados and Jamaica remain in the English tradition, but in a very different manner; in our opinion the Fiji Islands’ rum should also be included in this “family”.

The country with some of the world’s best molasses, often sold to many other producer countries.

Many distilleries are closing and only the search for old barrels will be able to ensure tradition’s survival.

The Jamaican style is the most characteristic, and its Rums are the strongest, most intense and sharp, to the point of being unforgettable.

The pot stills used give them an aromatic characteristic that is unique worldwide and, mixed with the rums produced with col- umn stills, enable to obtain balanced, vigorous, perfect blends.

Jamaica

39 Rum Selection 70 cl

Barbados 1996

bottled: 2011 - Matured in Scotland Technical tasting notes:

Slightly smoky with light hints of fruit and vanilla.

Pleasant medicinal and herbal notes, spicy floral aromas, floral and toasted nuances of nuts.

Enters the palate decisively with a pleasant spicy sensation and an aftertaste of liquorice and tertiary aromas.

A great characteristic Barbados rum.

Barbados

Tradition has it that rum originated on the Island of Barbados.

The oldest Rum distillery in the world was set up there in 1702: Mount Gay.

Barbados has a Rum culture that greatly reflects the character of the population; here there are some extremely expert, well known and esteemed Rum connoisseurs.

The rum has a unique style, considered by many as the arche- type, to be taken as a reference point.

Barbados

40 Rum Selection 70 cl

Guadeloupe 1998 bottled: 2011 - Matured in Scotland Technical tasting notes:

Fine, delicate and subtle, nevertheless strong and well defined.

Distilled in the French Antilles and then matured in Scotland.

A complex, often impenetrable character – like that of a Lady.

Immaterial, fragrant and very fine taste, but at the same time up-front and irremovable.

French Style

In Haiti there is French style rum, also typical of Martinique and Guadeloupe.

Guadeloupe is a French protectorate and, due to the lack of large-scale tourism, has kept its Creole culture and traditions almost intact.

The shape of the island well represents the dual geographic and rum style found in the Caribbean.

Guadeloupe

41 Rum Selection 70 cl

Demerara Dark 1990

bottled: 2011 - Matured in Scotland Technical tasting notes:

Scotland’s microclimate, in which this extraordinary rum de- veloped, has left us a heritage of an ample complex aromatic concentration.

Vanilla, sugarcane, leather and tobacco emerge, as well as pleasant tertiary aromas.

We’ll leave connoisseurs the pleasure of discovering the devel- opment and numerous intermediate details that the glass will be able to give those who have the patience to “listen”.

Demerara Style

Trinidad combines Spanish and English style and traditions, as does British Guyana, south east of Venezuela, which embod- ies the so-called Demerara style.

The most cosmopolitan country in South America inherited from the colonial period practically all the methods of distillation and ageing which, when combined, resulted in a great variety of styles.

On the banks of the Rio Demerara, there are various plants producing Demerara rum, considered by all connoisseurs throughout the world a category unto itself.

Founded in 1770, Demerara Distillers is currently the only pro- ducer of Demerara rum.

It owns thirty sugar mills and eleven distilleries, which use all types of still, enabling completely different rums to be prepared.

Demerara

42 43 Whisky Selectio 50 cl

Clynelish 1995

bottled: 2009 Technical tasting notes:

Intriguing, ample and with a great bouquet. Complex with wide intense mineral, fruity with vegetable touches.

Sweet, “hardly woody”, liquorice finish. Great character, with a long elegant taste.

Clynelish - Information

According to the “Report of the Select Committee on the Distill- ery in the Different Parts of Scotland (1798-99)”, distillation ex- panded considerably in this zone around the end of the 1800s, but currently only Clynelish is still in activity.

In 1967, a second distillery (Brora) was built, trying to copy as exactly as possible the old distillery’s stills.

They managed to achieve a result very similar to the old-style Clynelish product – light iodine, but a much softer style than the “Islay style”.

Opinions, as always, are varied: Clynelish is for those who are looking for greater refinement, even if sometimes at the cost of strength and consistence.

This is the beauty of the world of malt whisky.

Highland (North)

44 Whisky Selection 50 cl

Isle of Jura 1997

bottled: 2011 Technical tasting notes:

Clear and limpid, like its colour. Gentleness and vivacity, trans- parency and discretion are its characteristic facets.

The saltiness of seawater, limpid, terse and innocent, seaweed and sea spray with a floral sweetness are the various associa- tions the nose senses.

The palate is curious to know how this enigmatic nose will pres- ent itself. The surprise is a delicate pleasant fullness, acacia sweetness, fine freshness and a delicate refreshing presence that continually invites one to take another sip.

Poetry is particularly suited to certain elusive endless emotions: “Clear, sweet fresh water where she, the only one who seemed woman to me rested her beautiful limbs….”

F. Petrarca Jura -Information

Jura is close to the mainland, but its landscape is completely different.

The island has just one road, one town and one distillery.

There are reports of a distillery in the 17th century, but the cur- rent plant was reopened in the mid 1900s, and a modern distill- ery built on the site of the old ruined one.

Jura’s very soft water, which flows over the island’s quartzite rock, gives its single malts their lightness and pungent aroma.

The distillery can be considered on the “borderline” between Islay and the Highlands and, in fact, its products are a worthy synthesis of these two important zones.

Isle of Jura

45 Whisky Selection 50 cl

Glenlossie 1996

bottled: 2009 Technical tasting notes:

Spices and fruit is its synthesis. Nutmeg, cinnamon, and lime wood: it is the balsamic-spicy note that gives it a clearer more long-lasting definition, which is filled out with toffee pear, quince apple, candied orange and pine resin toffee.

The complexity of the nose combines very harmoniously with the taste, the mouth is filled with a well-balanced series of sweet delicacies, kept lively and fresh by quite a strong acid vein, the balsamic nuance is delicate but fundamental for sup- porting its full body.

In the warmth of the fireside, watching the rapidly fading day- light of a winter afternoon, enjoying candied fruit, toffees and jelly sweets, while the wind whips the trees outside.

Glenlossie - Information

Founded in 1876 by John Duff and two partners, Glenlossie rep- resented a “choice of lifestyle”, rather that the setting up of a business. In fact, John Duff was the manager of the Glendronach distillery located near Huntly and was well-known as a great expert in making malt whisky.

• 1876 Glenlossie launched • 1895 Establishment of Glenlossie-Glenlivet Distillery Co Ltd • 1896 Reconstruction of the distillery • 1919 Purchase by Scottish Malt Distillers Ltd. (SMD) • 1962 The production line was expanded, increasing the stills from four to six

Glenlossie is located not far from Elgin, nestling under a fir-clad hill, and the water it uses is collected from streams in the Man- noch Hills in a reservoir to the south of the distillery.

Speyside

46 Whisky Selection 50 cl

Glen Moray 1992 bottled: 2009 Technical tasting notes:

Classic, fresh, clean, sincere, fragrant and mineral.

Cereals, yeasts, saltiness, graphite, honey, grapes preserved in alcohol. It explodes on the palate - intense, persistent, im- mediate, muscular, young, caressing, and tasty.

The taste surprises, as to the nose its character seems less im- petuous, less multi-faceted, more silent, more reserved, more difficult to conquer and instead, it shows it is surprising and generous.

The exploit is its signature, a trump card its style, the right hand of cards its game and a hidden treasure its archetype. Its character can only be completely understood at the end: balanced, smooth, vivacious and long.

Glen Moray - Information

The Glen Moray distillery nestles on the banks of the River Lossie near the ancient city of Elgin, “capital” of the Speyside region, began its activity in 1897 and had to stop production for a period in the 1920s; from 1958 it was rebuilt and expanded.

Glen Moray is situated below the level of the Lossie, a turbu- lent river that often overflows, as they well know at the distill- ery, which has been flooded several times through the years.

Its products usually mature in casks that previously contained white wine, a characteristic that gives its single malts a light enchanting herbal note not taken into great consideration by the majority of people.

Speyside

47 Whisky Selection 50 cl

Strathisla 1991

bottled: 2011 Technical tasting notes:

An excellent combination of the “nose” of the skilful selector and the patience of the person responsible for its maturing.

This bottle was conceived twenty years ago and born after ma- turing entirely in our warehouses and our casks.

The taster will discover the elegance of a Speyside of old, with touches of pear and non-iodized peat.

Spirit also suited to very long evolution in bottles, so forget it and discover it again when you want to gratify all your senses.

Strathisla - Information

Not only probably the oldest distillery in Scotland (1786), but perhaps also the most attractive distillery in the world. On arrival, one has the sensation of being in the cottage of Hansel and Gretel. Strathisla began as distillery Milltown and had a series of own- ers until 1830, when William Longmore began his 38 years of ownership. Rebuilt almost from the foundations following a fire in 1876, has kept its exterior appearance unchanged since.

In 1870 the name was changed to Strathisla and since 1950 has been owned by Seagram, bought via its subsidiary, Chivas Brothers. The two pairs of steam-heated stills were increased to three in 1965. Normally produces very fruity, sweet and herbal whiskies, with a succulent creamy finish and pleasantly phenolic character.

It is the predominant malt in Chivas Regal, as well as a series of other blends, including 100 Pipers.

Speyside

48 Whisky Selection 50 cl

Tamdhu 1988

bottled: 2011 Technical tasting notes:

The 50cl series is just at its second year of life and this is pre- cisely why we decided to highlight it with a product that will be difficult to repeat. It too was selected “at the origin” by the Samaroli, matured in our premises passing from the original 224 RLA (Regauged Litres of Alcohol) to approximately 130, thus losing approxi- mately 100 RLA in 23 years. This “harmonious reduction” is the dream of every enthusiast and results in a spirit that is at the peak of its maturation and development. Tamdhu is an unusual product characterized by the “home- made” peat; we don’t want to deprive you enthusiasts of the excitement of discovering such unique.

Tamdhu - Information

Tamdhu has a pair of original features that make visiting particu- larly enjoyable. It is the only distillery in Scotland with a Saladin Maltings Box still in use, and the visitors centre is the Victorian- style ex railway station. Tamdhu was built in 1896 by a group of blenders, but just three years later was sold to Highlands Distillers. Production was stopped from 1927 until 1947, when it was ex- panded and later rebuilt in 1970, so the distillery has buildings from various periods.

The Saladin Box was adopted in 1951 and, according to the owners, continues to meet all the distillery’s malt requirements. The drying kiln is modern, with hot air blown through the malt, reducing time by half. The peat is also dug locally, burned in a small furnace that pro- duces the smoke which, mixed with the drying air, achieves the appropriate level of smokiness to give the Tamdhu spirits their characteristic aroma. Only in 1972 was a second pair of stills added, joined by a third in 1975. Its whisky is normally sold as “no age statement” single malts and is used to make the Famous Grouse blend.

Speyside

49 Whisky Selection 50 cl

Glenburgie 1980

bottled: 2009 Technical tasting notes:

The expression is subtle and elegant, young, embracing, el- egant, floral, fruity and spicy. A fine silk-smooth fabric: fresh chiffon with yellow flowers. Effective transparency. On the palate it is refined and decisive, measured and persis- tent, harmonious and full of character, warm and lively, precise and fascinating, stimulating and smooth. The play between its two characters is never based on divi- sion, but perfect balance and fusion. A dualism that is a successful combination. Mimosa and almond, acacia and candied ginger, coriander and honey can all be recognized. An authentic Pashmina, soft and ancient, exotic and timeless, precious and essential.

Glenburgie - Information

In 1810, William Paul founded the distillery with the name “Kiln- flat”; in 1871 it was licensed to Charles Hay and changed its name to Glenburgie. As with many distilleries, it changed ownership several times; in 1936 Ballantines bought it to use the valuable product in its blended whiskies. In the sixties it used a head for the modified still, on which the long neck was replaced by a drum-shaped rectifier in order to produce various styles of whisky according to the number of rectifier plates; this still was named “Lomond”, after the nearby Loch, close to which stood the Inverleven distillery, the first to use this technology. Glenburgie adopted these stills, producing two different malts (Glenburgie and Glencraig) but in 1981 reverted to using tra- ditional stills. This very rare single malt represents Speyside whiskies’ fi- nesse very well. Glenburgie is now controlled by Pernod Ricard (Pernod’s Chi- vas Bros group).

Speyside

50 Whisky Selection 50 cl

Laphroaig 1996

bottled: 2009 Technical tasting notes:

The bouquet opens musky and earthy, immediately after, in the chorus of sensations, the voice of smoothness stands out, with vanilla and a complex fruity hint, which unfolds for complete discovery in the mouth.

Then comes an explosion of myrtle, juniper berries and the buttery sweetness of pollen dissolves the initial austere char- acter.

The sweet notes round off and refine the form, the smoky notes support the structure: it is a successful combination of smoke and cream.

The perfume of heather whipped by a salty wind.

A fire that has gone out, under a linden tree, in May.

Laphroaig - Information

Definitely one of Islay’s most famous distilleries and officially in activity since 1815, even if some people indicate 1810 as the construction date.

Founder Donald Johnston followed in the footsteps of his fa- ther, who founded Lagavulin.

Parts of the original buildings, including the malthouse, are still used in the production cycle to this day.

The in-house maturation, the stills’ necks and lyne arms, the selection of the foreshot (head) and feint (tail), done later than in other distilleries, and the maturation, carried out exclusively in American oak barrels, are the elements that are combined to ensure the “saltiness and sea air” that are its trademark fea- tures.

Islay

51 Whisky Selection 50 cl

Islay Vatted 1992 / 1993

bottled: 2009 / 2011 Technical tasting notes:

Incisive, intense and smooth character. In the contents of its character’s richness and power, the nose senses the green leaves of Lapsang Souchong tea, dates and biscuits.

In the mouth it unfolds round and embracing, and keeps the taste buds occupied for a long time with sweet, caressing sen- sations, the finish has the fresh decisive persistence of hay, which completes and defines the rhubarb caramel in a long farewell.

An image would depict it as a round hill on a late sunny af- ternoon, with the cut grass drying into hay, in the shade of a pergola we are offered tea with toast and maple syrup.

Islay

52 53 Rum Selection 50 cl

Fiji 2001

bottled: 2009 - Matured in Scotland Technical tasting notes:

Has a powerful, austere, serious temperament, but is also smooth, ardent and sweet.

The nose is a feast and a challenge: balm and caramel, sea air and ripe fruit, fleshy flowers and sweet spices.

Blue and green, hot sand on the beach and cool mountain rocks, sweet sun and liquid wind.

A clear luminous taste, like the light of its places of origin; it is impossible to ignore the similarity with the landscape of the Fiji Islands, real paradises where opposites live side by side and the Tropic of Cancer is mitigated by the uplands of the volcanic formations.

An extraordinary tasting persistence that equals the memory of the images it conjures up.

Its long finish is fine and elegant, its round softness measured and very refined.

Rare and not to be missed, like the journey it brings to mind.

Fiji

54 Rum Selection 50 cl

Jamaica 2000 bottled: 2009 - Matured in Scotland Technical tasting notes:

Clear, severe, unusual, powerful, original, elegant and intimate.

In the mouth it gives a long fast jump forward, leading to an ample persistent series of sensations that, originating from an intense pungent mineral nature, exploring all the descriptive categories.

Fruity: banana, pineapple; spicy: star anis, cinnamon. Floral: linden, honey.

Mineral: salty.

Mysterious, enigmatic, indecipherable, magnetic, serious and strong.

An athlete concentring before the decisive performance. An amiable vigorous heart using track stand technique, but ready to sprint off.

Its objective is the medal, a cerebral, well calculated conquest of the podium and the public.

Jamaica

55 Rum Selection 50 cl

Demerara Dark Rum 1994

bottled: 2010 - Matured in Scotland Technical tasting notes:

Full, rich, high quality.

Persistent Tamarind, vanilla, nuts and unsugared coffee.

Complex, ample and articulate with a smooth warm structure.

Multidimensional and very decisive with great expressive strength in the mouth.

As deep as unconscious thoughts.

A very rare quality Rum that reaches unbeatable levels in its range.

Demerara

56 Rum Selection 50 cl

Brasile 1999 bottled: 2011 - Matured in Scotland Technical tasting notes:

From the Fiji Islands to Brazil?

We accepted this challenge, offering a spirit with 12 years of ageing that does not have a great deal in common with cacha- ça.

Be strict with yourselves and with us; we anxiously await your opinions.

A surprising nose, exotic fruit and cherries preserved in alcohol emerge from a bouquet with rare strength and intensity con- cealed by a pleasant waxiness.

The origin is clear and evident on the palate, with a succulent sweetness and infinite aromatic persistence.

Brasile

57 Rum Selection 50 cl

Grenada 1993

bottled: 2011 - Matured in Scotland Technical tasting notes:

Impressive to the nose and on the palate.

Our selections rarely enter the Hispanic area of the Caribbean.

This Grenada is the exception that proves the rule.

White chocolate and balsamic touches are the sign of extraor- dinary ageing, unique for this type of product.

The palate is flooded by the typical warmth of Spanish style that is well harmonized by the 18 years’ ageing and our man- agement of the bottling.

Grenada

58 Rum Selection 50 cl

Yehmon Rum No Age Declared bottled: 2010 - Matured in Scotland Technical tasting notes:

As far as we know, this is the first time a challenge of this type has been undertaken.

The “challenge” consists in the search for Perfection, in the attempt to interpret products from the various corners of the Earth and from various periods of maturation to obtain a uni- cum that manages to express the most diverse dissonant di- mensions, leaving to the individual person’s perception the ability to identify the one he or she prefers.

Strength, Elegance, Sweetness, Character, Sharpness, Smoothness, Ampleness, Depth …

This is and will be in the future the No Age Declared Yehmon Rum.

As for whisky, this Samaroli Project aims at adding something unique to the experience of Rum enthusiasts too.

Blend

59 Library Samaroli 70 cl

In the Library Selection, two types of references will be allowed:

Absolute Rar such as the Tamnavullin 1968 or Tomintoul 1967 for us, absolute rarity means that the availability of this type of cask is truly unique. Even if unique, cakes that we select are nevertheless assessed for their current quality, not for the aura of exceptionality which something that is hard to find inevitably features. Also as an example, we recently rejected a very rare Glenfiddich 1964, as it did not match our “quality selec- tion” criteria.

So it must be clear that old does not necessarily mean good.

Samaroli References – very limited availability The Samaroli Selections have as their common denominator the fact that they are the result of the selection of single casks chosen with very strict qualitative criteria.

So the bottles thus: - excellent, - an extremely limited number at the outset, - made even more excellent and rare by time.

In fact, it has already been widely demonstrated that bottle maturation of spirits further improves the quality of the product, increasing its elegance and complexity.

Through time, it is equally inevitable that the rarity of a single selection increases as the number of units of product available diminishes.

An example of rarity to be found in our selection is the Bowmore 1982, since as far as we are aware, there are no casks of Bowmore older than 1981 on the market.

This does not mean that all the “very limited available products” will become part of the Library Selection, but that the references exceptional will be further evaluated when and if time decrees an extra “added value” for them.

Some examples:

Ardmore 1977, Ardmore itself states that there are selections 30 years and over are only available in the USA; so our bottles, as well as being incredibly good are therefore objective rarities.

Blend 1965; otherwise unobtainable with 41 year in casks, plus 5 years in bottles and, above all, is entitled to indicate the year (i.e. all the spirits it contains are only from 1965)! Elegance in its purest form, run a blindfold test with other spirits of the same age and you’ll be ensured a hands-on experience of the difference.

Longrow 1987; there are only two adjectives: superlative and unfindable!

60 Library Samaroli 70 cl

Longrow 1987 bottled: 2007

Technical tasting notes:

Full-bodied and rich with a pleasant medicinal touch, mature.

Clean ample finish with a match between nose and palate.

Chewy, intense and pulpy with a long graceful taste.

When this catalogue went to press 12 bottles were available.

Longrow - Information

Longrow is currently one of the three 3 single malt produced by Springbank. Every year, obviously after having been cleaned, the Spring- bank distilling apparatus is dedicated to producing the “heavi- er” Longrow

As opposed to Springbank, which is partially triple distilled, Longrow is the result of one, more traditional, double distilla- tion.

The original Longrow distillery was closed in 1896 and Alfred Barnard described the distillery as the quaintest he had ever visited.

The only concession to modernity was a steam engine used to power the malt mill, while all the rest was done manually.

Today it is one of the warehouses used to stock Springbank’s products

The whisky in our Library must be considered a real rarity.

An original 1864 Longrow was sold for £ 7,200 in 2001.

Campbelltown

61 Library Samaroli 70 cl

Bowmore 1982

bottled: 2004 Technical tasting notes:

Typical and distinctive touch of the sea of Islay whiskies.

Gunpowder, smoked salmon, pipe tobacco, salt, tar and li- quorice.

Smooth with a clear Ocean perfume. The finish is both salty and graceful.

When this catalogue went to press 21 bottles were available. Bowmore - Information

A well-known characteristic of the Bowmore distillery is the fa- mous nearby Round Church built in 1769, with a circular layout to ensure that there were no corners in which the Devil could hide while trying to tempt the congregation. The distillery was built by David Simson in 1779, so is one of Scotland’s oldest and the quality of its products has always been very good.

As well as being a landowner and distiller, David Simson was also a canny businessman; in fact he handled the freight of his whisky to the mainland directly with his own transport, even reaching as far as Glasgow, thus distinguishing himself from his competitors and winning an important share of the market.

From 1892 for over 50 years, there was a succession of own- ers until, in 1963, Stanley Morrison Ltd. bought the distillery and made Bowmore a famous brand throughout the world that won countless awards in contests and tasting sessions. The pagoda has a sort of unusual onion-shaped form as if they were “stolen from the Moscow Kremlin”.

The still house hosts four copper stills, quite unusual now in modern distilleries, where stainless steel rules the roost. At Bowmore, the traditional malt floor is still in use, as is the kiln in which to this day the quantities of peat used is established by an age-old recipe, to ensure the particular amount of aroma and taste.

Islay

62 Library Samaroli 70 cl

Dailuaine 1981 bottled: 2007 Technical tasting notes:

Delicate, subtle and elegant, but with great powers of persua- sion and communication. A whisky that is part of ancient tradition and inspiration, as well as man’s will and tradition. Complete, persuasive and ample.

All the spicy, fruity, vegetable and mineral dimensions are per- fectly shown and developed here. On the palate it also has a light, elegant structure, but is rich and lengthily aromatic at the same time.

When this catalogue went to press 60 bottles were available.

Dailuaine - Information

Dailuaine distillery was founded in 1851 by a farmer called Mackenzie. Dail Uaine, “green vale” in gaelic, was the view that Mackenzie had before him when he decided to stop on the banks of a river and build his distillery. When Mackenzie died, in 1865, his widow Jane was one of Scotland’s first lady distillers. Since 1898, it has been part of the group Dailuaine-Talisker Distilleries Company Ltd., which also includes Imperial.

In 1917, a fire threatened to destroy everything; even if elec- tricity was available from 1920, up until 1960 a great deal of the energy was generated by steam and the mechanical energy of the water. From 1960 malt was produced with the “Saladin box” system, no longer in use after 1983, but still visible. Dailuaine whisky is slightly peaty; since 1960 three pairs of stills have been used.

Dailuaine is one of the single malts used for blending Johnnie Walker.

Speyside

63 Library Samaroli 70 cl

Highland Park 1980

bottled: 2001 Technical tasting notes:

This is one of the selections that could be described as “historic”. In fact, it is one of those that were made specially for his great friend and admirer, Anacleto Bleve. We like to remember that it is with “things” like this that … the Sa-maroli legend began!

It opens with a slight touch of phenolic peat, toasted hazelnuts, floral and herbal tones. This is followed by leather, pennyroyal, goudron. The taste is smooth, sweet and fragrant in with a balanced alco-holic tone. Leaves great cleaniless on the palate with precise decisive aro-mas.Open the bottle carefully, using the appropriate corkscrew correctly.

When this catalogue went to press 48 bottles were available.

Highland Park - Information

Highland Park has existed for over 200 years and been pro- duced during the reigns of six sovereigns; it is now recognized as one of the best Highland Malt Whiskies.

There are no accelerated maturation programmes and today’s processes meet the same exacting standards as always. This does not mean that the distillery is not open to innovation, but only when it does not jeopardise the quality of the whisky. “The tradition of the productive processes, which dates back to 1798, makes Highland Park one of the world’s most respected single malts.

Orkney is unique. The history of Scotland, is not the history of the Orkneys. The Orcadians are proud of Highland Park whis- ky as it forms a part of their heritage.”

Freely taken from: F. Paul Pacult, Top 110 Spirits, Spirit Journal June 2005.

Orkney

64 Library Samaroli 70 cl

Ardmore 1977

bottled: 2003 Technical tasting notes: This selection was part of the series with which the Samar-oli celebrated his 35 years’ activity. Once again the phrase “ …. not rare - unique …” is effectively right on target. Ardmore itself says that there are no other examples in Europe that are over thirty years old; the combination of sweetness, strength and elegance it expresses is perhaps the most pro- found ever achieved. Smooth and chewy with intense and lengthy notes of cacao, vanilla, hay, pear, cherry, grapefruit and caffeine. Aromatic and sharp taste, slightly smoky and with the right amount of peat, with a liquorice, yoghurt and barley soup finish

When this catalogue went to press 108 bottles were available.

Ardmore - Information

The family from Leith was the owner of the majority of this allur- ing district of pastures and fields. In the elegant building called “Leith Hall” it is possible to view a large number of items accumulated by the various generations of the family; these include a fantastic 18th century “refrigerator”. Going against the trend of what was happening in the whole whisky world, at the end of the 19th century, Kennethmont founded Ardmore as his personal distillery. The distillery, one of the largest in Scotland, was bought by Al- lied Breweries in 1976, which later became in Allied Distillers Ltd.

Malting with a Saladin box system continued until 1976, but from 1955 malts produced externally also had to be used, to support the productive capacity which – precisely in 1955 – had been doubled for the second time. There are four pairs of pot stills (all coal-fired up until 2001/02), the soot of which inevitably contributed to giving the buildings the look of an old distillery of the 1800s. It is used for the blending of Teacher’s Highland Cream.

Highland

65 Library Samaroli 70 cl

Longmorn 1973

bottled: 2003 Technical tasting notes:

This reference is also part of the series with which the Sa- maroli paid tribute to his 35 years’ activity.

Normally, the distillery bottles after 15 years of ageing and oth- er independent bottlers propose it with maturation that does not usually exceed 12 years in casks.

Thirty (30!) years in casks and already eight in bottles; prod- ucts like this are hard to find. Sweet opening on the nose, which slowly develops, and en- ables fruity, floral and delicate fragrant mineral notes to emerge. An old-style whisky on which to “focus” all your sensorial ability.

When this catalogue went to press 12 bottles were available.

Longmorn - Information

A flour mill from 1600, representing the vocation of the entire zone, the distillery was only founded in 1894, less than 20 years after the inauguration of the Glenlossie distillery. John Duff and two partners built Longmorn on the road to Elgin south of Rothes, known to this day as the “Distillery Line”.

The maltings floor was used until 1970, after which the area was dedicated to the expansion of the boiler-room.

Nowadays, Longmorn has four pairs of stills and up until a short time ago the four wash stills were coal fired. This required considerable professionalism on behalf of the Master Blender and the “Stoker”.

The wash stills have rummagers that in the past were driven by the old waterwheel, which can still be visited at the distillery. The water for distilling comes from local streams and the peat from the mosses on the Mannoch hill.

Speyside

66 Library Samaroli 70 cl

Glen Grant 1970 bottled: 2001 Technical tasting notes:

Definitely to be included in the references that made the Samaroli brand famous. It too is part of one of those selections that entrusted almost entirely to the care of Anacleto Bleve. A complex bouquet, which initially releases touches of tamarind, sleepy phenolic notes and nuts. It slowly expands, revealing a long series of perfumes, among which molasses, dates, tobacco and leather stand out. Warm and embracing on the palate with concentrated aromas of rare finesse, such as cinnamon, walnut and an intense liquorice. Slightly astringent with considerable fullness and persistence.

When this catalogue went to press 111 bottles were available.

Glen Grant - Information

Began in 1823, when whisky distillation was illegal.

In 1840, brothers John and James Grant decided to acquire a license. In 1872, the founders of Glen Grant Distillery had died and the young James “The Major” Grant (born in 1847), who had always been ex- tremely interested in the distillery and had inherited the company and the “Glen Grant” name from his uncle (John Grant), had to show that he was a worthy successor.

There are countless legends regarding “The Major”. An innovator, he certainly contributed to raising the quality and setting new higher prod- uct standards.

It is said that he was the first man in the Highlands to own a car, and Glen Grant was the first distillery to use electricity.

He introduced the tall slender stills and purifiers which created the fresh malty flavour and clear colour typical of Glen Grant whisky to this day.

Speyside

67 Library Samaroli 70 cl

Glenlivet 1970

bottled: 2001 Technical tasting notes: The “twin” of the aforementioned Glen Grant 1970, this too must be included in the list of labels that are “symbols” of the Samaroli brand.Like its counterpart, this is part of the bottlings that carried out for his admirer Anacleto Bleve. With a traditional character, unleashes intense concentrated aro- mas. The slow development in the glass makes it mysterious and surprising, definitely very satisfying from a hedonistic point of view. Dry prunes, tamarind, toffee pear, leather, raisins, developed tones of vanilla and many other aromas follow in succession with a long aromatic persistence.Embracing on the palate, with considerable delicacy and elegance, a perfect match between nose and palate. Superlative and unrivalled, of very rare quality.

When this catalogue went to press 9 bottles were available.

Glenlivet - Information

Founded in 1824, has been in activity since, even during the Great Depression, only closing during World War II. Even if there are no official documents to prove it, Alexander Gor- don, 4th Duke of Gordon, seems to have been fundamental for the issuing of the Excise Act (1823), following which his tenant, George Smith, who up until then had been an illegal distiller, was able to apply for and be the first to obtain Glenlivet a legal licence for pro- ducing spirits. The same George Smith founded a second distillery in 1849 - Cairngorm-Delnabo – but just a few years later (1855-56), together the two were unable to meet the growing demand. The two separate sites caused economic problems and operat- ing and organization difficulties, so in 1858 a third larger plant was opened that was able to exceed the output of the first two put to- gether. Production began in the new premises in 1859. When George Smith died in 1871, his son James Gordon Smith inherited the distillery, which was already famous for the quality of its product, so much so that other distilleries in the zone renamed their products “Glenlivet”; J.G. Smith was compelled to take legal action and only in 1880 obtained ownership of the name Glenlivet. The distillery is now owned by Pernod Ricard and produces ap- proximately 6 million litres per year, the majority of which are sold a single malts.

Speyside

68 Library Samaroli 70 cl

Tamnavullin 1968

bottled: 2008 Technical tasting notes: Considering the past and recent history of Tamnavullin, choosing “unfindable” to describe this single malt is really limiting.

40 years in casks (and now 3 in bottles) and a wonderful wooden presentation case to celebrate, with an incredibly fantastic single malt which was distilled in the same year that everything started,Samaroli’s 40 years of activity.

When this catalogue went to press 23 bottles were available.

Tamnavullin - Information

As in the language of the Inuit there are many terms to describe snow in all its numerous forms, Scots Gaelic has many words to best represent the term hill or mountain: Meall, Tom, Beinn, Creag, Tor, Tulach, Cnoc, Stob, Sgurr, Sliabh and so on, each of which describes distinctive features: large, small, round, point- ed, etc. ‘Tom’ is a small round hill and ‘mhoulin’ (similar to ‘Moulin’ in French) is a mill; MH is pronounced like a ‘V’ in Gaelic (see also the phonetic transcription used in Lagavulin on Islay).

The mill at Tomnavoulin was used to card the wool that shep- herds gathered from their flocks spread over the hills. It is now the distillery’s visitor centre and the waterwheel that drove the machinery has been restored. The relatively young distillery dates back to 1966 with three pairs of stills; the production was practically all for the production of blends such as Whyte & Mackay, Crawfords and Mackinlay’s.

In 1993, Whyte & Mackay became the owner of Tamnavulin, along with Bruichladdich, Isle of Jura, and Tullibardine. Production, stopped temporally in 1995, and started up again in July 2007, after ownership passed to the United Breweries Group.

In 1966, Tamnavulin-Glenlivet Distillery Co. Ltd. built the Tamna- vulin distillery in order to meet the growing demand from whisky blenders. Tamnavulin was closed in May 1995.

Speyside

69 Library Samaroli 70 cl

Tomintoul 1967

bottled: 2011 Technical tasting notes:

What more can we say? 44 years old and doesn’t feel it. With this selection, anybody who has not had the pleasure of tasting Samaroli’s first bottlings will be able to experi-ence otherwise incomparable emotions. Very elegant pear extract backed up by a vein of pleasant smooth alcohol that prolongs the multidimensional sensation endlessly. This spirit is a promenade that transports you mind and soul to heights of Absolute Quality that are very hard to find.

When this catalogue went to press 120 bottles were available.

Tomintoul - Information

Reputedly the highest village in Highlands, standing at 345 metres (1,132 feet) above sea level. In Gaelic Tom an t-Sabhail means hillock of the barn and is a village in the Moray Council zone; in 1975 it became part of Banffshire and its population has dropped from approximately 1,700 (in 1841) to just 322 inhabitants in the 2001 census. In spit of being very small, the charming village is included in the Whisky Trail, along with Dufftown, Keith, Tomnavoulin and Marypark. The surrounding countryside is the Glenlivet Estate

The Tomintoul distillery was the result of the fusion of two Glasgow whisky broking firms. The distillery, launched in the early sixties, is obviously modern and its design won the approval of the Royal Fine Art Commis- sion.

It is located on a plateau in the hills below the village. Tomintoul was the third “new” distillery to be built in the 20th century. In 1974 its stills were increased to two pairs. Whisky stocks are estimated at approximately 80,000 casks, of which some date back to the first year of production (1965).

Speyside

70 Library Samaroli 70 cl

Blend 1965 bottled: 2006 Technical tasting notes:

Bottled using traditional techniques after 41 years’ ageing.

Among the dominant sensations, clear components are cus- tard, cosmetic, oats, wild herbs, leather, liquorice and tar, har- monically combined.

When this catalogue went to press 70 bottles were available.

Information

Along with the NoAge and the NoAge Declared Yehmon Rum, this is the quintessence of what “Samaroli since 1968” means today.

A successful hunt for fantastic single malts and grain whiskies, skilful blending and a wait for time to enable “the Idea to be- come reality”.

A showcase of opposites: elegant and austere, fresh and mature, pungent and sweet, loveable and hateful (hateful because, sooner or later, what is in the glass and (un- fortunately) what is in the bottle will finish)!!!!

This is a tangible demonstration that the Samaroli products are different from all other products and selections.

A bottle that is a must for great whisky lovers.

Blend

71 Library Samaroli 70 cl

Gran Champagne Cognac 1983

bottled: 2011 Technical tasting notes:

The maison Delamain was founded by a family previously emi- grated from France to Dublin in Ireland.

James Delamain (1738-1800) married Marie Ransom in 1759 and returned to Jarnac (France) and created a partnership with his father in law Isaac Ranson, owner of an export company with a great reputation since the beginning of the production of cognac.

Formally, the foundation of the maison was on 1740 mean- while in 1763 was created the Delamain Ranson.

The distillery was rebuilt in the eighteenth and nineteenth cen- tury, partially on top of cellars of the fourteenth century and partially on the ruins of an old Protestant Church, which served as a repository of brandy during the French revolution.

In 1920, the family became the sole owner of the Delamain cognac.

When this catalogue went to press 240 bottles were available.

Cognac

72 Library Samaroli 70 cl

Demerara Dark Rum 1975 bottled: 2006 Technical tasting notes:

Ample complex aromatic concentration in which outstanding tropical fruit and nuts tones emerge from a base of evolved vanilla, sugarcane, molasses and an excellent mineral touch.

A finish with pennyroyal and liquorice in a long-lasting aromatic persistence.

A unaggressive sweet tannic concentration and that highlights and exploits the dimension of the taste and the aromas.

This spirit represents the absolute peak of a quality very rarely found on the market.

The most favourable period for an excellent tasting session goes from late spring to the beginning of the autumn.

The bottles of Demerara Dark Rum 1975 were the result of the bottling of two casks of 500 litres each which, after 31 years’ ageing, the majority of which was in Scotland, produced a total of 460 bottles.

When this catalogue went to press 116 bottles were available.

Demerara

73 Bibliography: Il Whisky di Malto – Charles Mac Lean – Mondatori, L’Atlante Mondiale del Whisky – Michael Jackson – Mondatori, Wikipedia, I love Laphroaig, Uisge.com, Rum Club Italiano, Gambero Rosso, Dizionario della lingua italiana – Gabrielli – Carlo Signorelli Editore The History of the Decline and Fall of the Roman Empire - Edward Gibbon - The J. B. Bury edition 76