The drinks giant announced it will close the Johnnie Walker bottling plant in Kilmarnock, ending 200 years of links with the town, and a distillery in Port Dundas, Glasgow.

However, the loss of 900 jobs will be offset by the creation of 400 posts when a new factory is built in Leven, Fife

Diageo said the alternative blueprint, submitted by John Swinney, the Scottish finance minister, would cost the firm significantly more and still lead to 500 jobs losses.

Despite the promise of a sizeable taxpayer-funded subsidy, the firm said Mr Swinney had provided “no workable alternative to deliver what Diageo needs”.

The Scottish finance minister described the rejection as “deeply disappointing”, but did not respond to criticism that his plan would have cost the public purse millions of pounds and saved few jobs.

The announcement is also a blow to Alex Salmond, the First Minister, who joined a rally in Kilmarnock protesting the cuts and told the cheering masses: “We’re going to achieve something for the workforces of Scotland.”

The alternative plan would have seen production continue at Port Dundas and the creation of a new plant in Kilmarnock, albeit with only about half the 900 jobs being saved.

It would also have meant scrapping the 400 posts earmarked for Fife, prompting accusations SNP ministers were “playing off” one area of Scotland against another.

David Gosnell, the firm’s managing director of global supply, said: “We examined the alternative proposals thoroughly. They don’t deliver a business model that would be good for either Diageo or Scotland.

“We need a sustainable Scottish operation that supports our international spirits business and provides a future for the 4,000 people we would employ in Scotland after this restructuring is completed.

“I appreciate their efforts but the taskforce has no workable alternative to deliver what Diageo needs.”

He said the alternative blueprint had failed to breach a “significant economic gap”, with the closure of the Kilmarnock and Port Dundas plants projected to save the company £75million.

Keeping both sites open would “embed inefficiencies”, he said, and Mr Swinney presented no long-term plan for saving Port Dundas other than delaying closure.

Significantly, there would still be a net loss of around 500 jobs and “no investment at Leven and minimal job creation there”.

Diageo has ended its discussions with ministers, and will now focus on consulting with employees and trade unions on how the job losses will be implemented.

Mr Swinney said the “strongest arguments” had been submitted for keeping the two plants open, and insisted the alternative plan had been deliverable and cost effective.

He added: “I still do not believe that Diageo appreciate the social consequences of their financial decision in turning their backs on 200 years of history in Port Dundas and Kilmarnock.”

Willie Coffey, SNP MSP for Kilmarnock, accused Diageo of acting “shamefully” and described the job losses as “a devastating blow for an intensely loyal workforce.”

But Labour blamed SNP ministers for the closures. Iain Gray, the party’s Holyrood leader, said: “I am deeply disappointed that John Swinney has been unable to bring forward a plan capable of convincing Diageo to save these jobs.”

However, Tavish Scott, the Scottish Liberal Democrat leader, said: “There’s no point in a political blame game, because that won’t bring one job back.

“Everyone needs to pull together to help those who have lost their job today get back into work as quickly as possible.”

(source: http://www.telegraph.co.uk/finance/newsbysector/epic/dge/6162148/Diageo-rejects-unworkable-plan-to-save-Johnnie-Walker-whisky-jobs.html)

Rye whiskey used to be the most popular brown spirit in the United States before Prohibition began in 1919. Rye whiskey is one of three straight American whiskey styles, the other two being Tennessee and Bourbon. With straight whiskey, 51% of the spirit must be made of grain, the spirit must not exceed 160-proof, must be aged for at least two years and can only be diluted with water to no less than 80-proof.

There are two types of rye: American rye whiskey and Canadian rye whiskey. With American rye whiskey, the spirit must be made with at least 51% rye. With Canadian rye whiskey, there is no law that requires how much rye must be used to make the spirit. Wheat and malted barley are other ingredients that are used in making rye.

American rye whiskey must not exceed 160-proof. Before the rye is barreled in a charred, new oak cask for aging, the spirit cannot be any higher than 125-proof. In order for a rye to be considered “straight”, the spirit must be aged for at least two years.

Rye whiskey has a similar taste to bourbon. Rye is generally spicier than bourbon and tends to have a bitter taste due to the main ingredient being rye. With corn as the main ingredient, bourbon tends to have a sweeter taste and have a slightly more heavy body than rye.

Old Overholt is the only straight rye whiskey that survived Prohibition and is still in production and available on the market today. Rye whiskey is slowly coming back into fashion due to producers putting products out on the market such as Old Potrero by the Anchor Distilling Company here in San Francisco and (ri)1 Whiskey produced by Beam Global.

Sources:

http://www.examiner.com/x-6861-Bartender-Examiner~y2009m9d2-Bartending-101-What-is-rye-whiskey

Rye Whiskey-Wikipedia, the free encyclopedia
Mr. Boston’s Platinum Edition

http://www.examiner.com

Bourbon drinkers swear by Bourbon. Whiskey drinkers swear by whiskey. And they both swear at each other, proclaiming the indisputable superiority of their drink over the other. The rest of the world stands back, bemused, wonders what all the fuss is about, and hopes that matters don’t turn violent. In honor of Bourbon Month, Drinking 101 examines the differences, and the debate between these two similar, yet wholly incongruous spirits.

Devout bourbon drinkers will instinctively dispute the following blasphemy, but bourbon and whiskey share a similar derivation: whiskey. Bourbonites are not moved by the fact bourbon is, in truth, called bourbon whiskey, and thus the speed at which rational discussion breaks down is not terribly surprising.

So what is the difference? It has to do with preparation, though as described in the Mr. Boston Official Bartender’s Guide, the differences are subtle:

Whiskeys are distilled from a fermented mash of grain (usually corn, rye, barley or wheat) and then aged in oak barrels.

Bourbon Whiskey is distilled from a mash of grain containing not less than 51 percent corn and is normally aged four years in new charcoal oak barrels.

So why the empassioned contention? It’s mostly territorial. Bourbon gets it’s name from “Old Bourbon” County, Kentucky, whence this type of whiskey first gained popularity and general distribution (circa 1800). In a demonstration of regional pride, and jealousy, distillers in neighboring territories developed their own whiskeys. The characteristic sugar-maple, Tennessee whiskey is one that survived, and in 1941 received legal recognition in the US as a separate style. Distinct from bourbon simply because of how it is filtered, and where it is made, yet you couldn’t convince a Kentucky bourbon loyalist that Tennessee whiskey is anywhere similar in color, viscosity or taste, and certainly not quality.

While the inherent differences are slight, it is the philosophical disparity that keeps whiskey and bourbon at odds. Those who favor Kentucky bourbon do not necessarily despise whiskey for being whiskey, or for not being bourbon, they hate it for it’s association with Tennessee whiskey. And by birthright, Tennessee whiskey drinkers hate bourbon for not being Jack Daniels.

So, the argument makes as much sense now as it ever has, and as much sense as it will make the next time you here two bar-rags hashing it out in your local saloon. The best advice is to move away from the combatants, order a beer, or some neutral spirit, and accept that there are some issues you may never understand, and in which you needn’t participate.

(Source: http://www.examiner.com)

After filming four seasons in more than 50 countries, “Three Sheets” host Zane Lamprey has only one theory about the perfect hangover cure.

“There isn’t one,” Lamprey told the Daily News. “There are only remedies, and the best remedy is time. But some people try spicy foods to adrenaline rushes to giant meals to hair of the dog. It really depends on your state of hangover. If you’re just a mess, order some fast food and take the day off.”

On July 20 at 10 p.m., “Three Sheets” is moving to a new home on the Fine Living Network (FLN), where the half-hour international drinking show will air 18 never-before-seen episodes.

It previously aired on Mojo HD.

“Three Sheets” features Lamprey, a comedian, traveling around the world to partake in various cultures’ drinking customs – in the process downing everything from the backwoods whisky of New Zealand to the “bee brew” of the Masai tribe in Tanzania.

“The show is basically the same because FLN liked the way it was and wanted to keep the same fan base and just grow it,” said Lamprey. “The only thing that’s different in season four is that we just have this new energy. It’s the same great show, but it’s even better.”

The show also serves as a drinking game for viewers, with rules such as, “When Zane drinks, you drink.”

“When you watch the show for the first time, you’re really not going to be playing along because there’s so much going on, but it makes repeats so much more interesting,” Lamprey said.

While it’s difficult for Lamprey to name his favorite drink because there have been so many delicious offerings (though a $10,000 dram of whisky from Scotland and a coconut porter in Maui stand out), it’s much easier for him to recall his least-appetizing imbibing experience ever.

“People always talk about the episode with the Viper Rum in Belize,” said Lamprey. “They take a snake, put it in a bottle and fill it with an overproof rum. The snake dies and they let it sit on a shelf for a year, then they drink it. Because it was the first time I had something like that on the show, it really sticks out.

“There’s nothing I won’t drink,” he added. “But there’s a lot I won’t drink twice.”

Zamprey said he’s gotten much better at holding his liquor over the past few years, but he doesn’t think he was ever a belligerent or mean drunk. And though he may have started off as a comedian with a show about drinking, he’s now getting used to being something of an alcohol expert.

“I was an everyman. I liked drinking and did it from time to time,” he said. “Now, after being to 50-plus countries and shooting over 500 scenes with other experts, I realize I sort of know what I’m talking about now. I’m writing a book about it.”

Read more: http://www.nydailynews.com/entertainment/tv/2009/07/09/2009-07-09_drinking_show_three_sheets_to_be_toast_of_fine_living_network.html

Fans of Washington’s Dry Fly Distillery will be very happy when August rolls around. That’s when the craft distillery, famed for its simple and clean vodka and crisp gin will be releasing their first Washington Wheat Whiskey. Since Dry Fly launched back in 2007 they’ve been promising loyal fans a whiskey. The spirit, made with local grains, spent the last two years maturing in charred whiskey barrels. The magic day has finally arrived but retail customers are going to have to act fast. On August 7 stores listed on the Dry Fly website will begin selling whatever product remains after they are done selling to restaurants and bars. The distillery will also sell around 20 cases but caution that they expect to sell out in hours even with a two bottle per person limit.

http://www.dryflydistilling.com/