The Tasting Panel magazine

December 2016

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Page 93 of 124

december 2016  /  the tasting panel  /  93 NEW ADDITIONS C hivas Brothers, long considered to be the global leader in the luxury Scotch whisky category, has built its reputation by creating unique and interesting blends with which to entice Scotch drinkers away from the category's often more sought-after single malts. In its 200 years, the company has generally stayed away from the trends—wood finishes, cask strength, etc.—preferring instead to focus on creating classic blends with wide appeal. So when it released its oloroso cask–finished Chivas Extra last year to much fanfare, its first new offering in over a decade, consumers and industry veterans alike were hopeful they would not have to wait as long again for its next release. Thankfully, they did not. In November 2016, Chivas Brothers released its newest and most exclusive whisky, Chivas Regal Ultis, at a party at New York's newest hotspot: the recently renovated landmark Beekman Hotel and Bar. The Beekman, a Thomson hotel, is the latest gem to open in the burgeoning triangle surrounding the Brooklyn Bridge, Fulton Market and the Financial District in Lower Manhattan. Set in one of New York's original skyscrapers, the Temple Court building, The Beekamn showcases culinary offerings from uber chef Tom Colicchio (Fowler & Wells) and restaurant impresario Keith McNally (Augustine). Its bar, located on the first floor of a nine-story atrium, is filled with clusters of intimate, Victorian era seating pods and is quickly becoming the place to be seen for New York's cocktail crowd. What better place to launch the first blended malt whisky from the house of Chivas? Priced at $200/750 ml., Ultis was created as a tribute to the five generations of Master Blenders who have overseen Chivas Brothers since 1909 and includes five of Chivas' most precious Speyside malts—Tormore, Longmorn, Strathisla, Allt A'Bhainne and Braeval—all hand-selected from just one percent of its vast multi- million-barrel inventory. Chivas Regal 12 Year Old, 18 Year Old and 25 Year Old have all built loyal followings based on Chivas's philosophy that if you can create a blend of high quality and consistency in flavor profile from batch to batch, people will keep coming back. With Chivas Regal Ultis, they have added yet another reason to give blended whisky the respect it deserves. Chivas Regal Master Blender Sandy Hyslop (left) and Custodian Master Blender Colin Scott (right). Welcoming a New Member to the Family Chivas Regal Ultis at The Beekman Hotel. CHIVAS REGAL ULTIS LAUNCHES AT THE BEEKMAN IN NYC by David Ransom / photos by Shannon Sturgis

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