Brugal Papá Andrés, which was created for and enjoyed by the Brugal family for five generations, has never before been released for sale with only a few bottles from the vaults finding their way into the hands of collectors over the years through charity auctions.

Affectionately named Papá Andrés after the company’s founder Don Andrés Brugal, this precious, limited edition rum provides rum drinkers, connoisseurs and collectors alike with a new expression of extraordinary quality to enjoy and to treasure.

Brugal Papá Andrés will play a key role within the Brugal portfolio providing a link with the heritage of this family-owned company.

Since its foundation in 1888, each generation of the Brugal family has reserved its most outstanding rums in order to craft a small number of bottles of their most exclusive product to be enjoyed at family celebrations.

For over 100 years, a limited number of casks containing this private reserve have been carefully guarded in Brugal’s cellars at the estate on the north coast of the Dominican Republic.
Each year a small portion of this rum is carefully extracted from the resting casks to prepare the annual bottling of Papá Andrés.  The cask is then replenished with a selection of aged rums chosen by the family’s Master Blenders and laid down again.

In the last decade, members of the fourth and fifth generations of the Brugal family have begun to evolve the profile of this family treasure by introducing top quality rum aged in European oak barrels alongside that aged in traditional American white oak casks, learning from the experience of their friends at The Macallan.

Franklin Báez Brugal, President of Brugal & Co, commented: “Papá Andrés is a rum which has evolved through the passion, care and expertise of five generations of Master Blenders, all of whom have been members of my family. Each year they have produced a unique rum bottling to celebrate the legacy left by our founding father, Papá Andrés. This year for the first time Brugal Papá Andrés will be shared with a select group of people who know and love our fine rum.”

The 2013 Brugal Papá Andrés limited edition, known by the name ‘Arcos’, is a glowing golden-amber colour. Delicate to the nose, it is imbued with fruity overtones from the various oak casks in which it has lain. Its aroma is elegant and complex, evolving as it settles in the glass, with subtle notes of caramel, wood, dried fruit and spices. Velvety on the palate, it is a well-balanced rum with subtle light, sweet notes and a long, smooth and refined finish.

Only a glittering crystal decanter designed by Tridimage and created by the world renowned crystal manufacturer, RCR in Sienna, Italy could do justice to this supreme limited edition rum. An ornate metal neck collar graces its slender neck and a metal face plaque has been hand polished and finished with a sand blast engraving inspired by Dominican architecture and executed by the Glencairn Crystal Studio in Scotland.

The decanter is displayed in an elegant, high quality gift box which also contains a booklet containing stunning photography of both the Dominican Republic and the rum crafting process.

The booklet, named Absent Presences, is a nostalgic trip to the past through the use of objects, documents, tastes and places which remind us that in 1888 in the Dominican Republic, a Spanish immigrant, Don Andrés Brugal Montaner, founded his first rum distillery.

Inspired by the rich history of Brugal, the Spanish author Espido Freire created the texts in the book accompanied by the stunning photography of Carlos Spottorno.

Brugal Papá Andrés ‘Arcos’ numbers just 500 units, which will sell in travel retail at around RRP €900 or US$1200.

This expression of Highland Park has been a phenomenal success since launch, culminating in the accolade of 'best whisky in the world' at the 2009 World Whisky Awards.

Significant demand is expected so fans of The 21 will have to be quick off the mark as the supply is limited!

These evocative tasting notes give you some idea why this is a sought after Highland Park: matured in mainly American oak Sherry casks, Highland Park 21 year old is full flavoured with hints of candied orange peel and spicy dark chocolate, leading to a rich smoky sensation. It is Orkney sunset reddish gold in appearance, with a complex sweet smoky finish.

Gerry Tosh, head of brand education, Highland Park, commented: "Bottling the 21 year old at 47.5% gives this particular expression maximum flavour delivery, which is always a priority for Highland Park. It also has drier smokier notes allowing whisky drinkers the opportunity to taste another side of Highland Park. It is fantastic to be bringing this to consumers in the UK."

Highland Park 21 year old will join Highland Park's permanent portfolio of 12, 18, 25, 30 and 40 year old single malts. It will be available from specialist independent whisky retailers throughout the UK, the Highland Park distillery and www.highlandpark.co.uk at a RRP of £100. It will also be available in selected bars and restaurants.

Rising demand in both emerging and more mature markets has resulted in export values increasing by an average of 10% a year over the last five years. It now contributes £134 per second to the UK balance of trade.

Exports to the USA, the biggest market by value, broke the £600 million barrier for the first time in 2011 to reach £654.9m – up 31% on 2010. France, the second biggest market which was assisted by sales ahead of a duty increase, saw exports grow by 27% to £535.4m.

Affluent young professionals in fast growing economies are increasingly developing a taste for Scotch Whisky. This is contributing to growth in countries across Asia and Latin America. Direct exports to Singapore, which serves as a distribution hub for much of Asia, rose by 44% to £317.9m. Taiwan saw an increase of 44% to £155.2m. In South America, Brazil was the fastest growing market by value with exports up 48% to £99.2m.

To meet this increased demand, distillers are investing record amounts in production capacity across Scotland. In the last four years the Scotch Whisky industry has invested over £1bn in new facilities. 

Gavin Hewitt, chief executive of the Scotch Whisky Association, said: “Despite continuing economic uncertainty, Scotch Whisky continues to meet increasing demand from all corners of the globe. It continues to appeal to consumers in countries such as the USA and France and is being enjoyed by younger professionals in newer markets in Asia and Latin America.

“Exports have increased for seven years running contributing to delivering an export-led recovery, a focus for both the UK and Scottish Governments.

“Securing fair market access and reducing tariffs is a priority for the industry. A Free Trade Agreement (FTA) between the European Union and South Korea came into force in July. India is a priority for this year. We are hopeful a FTA can be signed which will lead to a reduction in the onerous 150% import tariff. The industry in investing in Scotland to ensure it can seize these overseas opportunities.”

He combines this role with senior independent director positions at Greene King PLC and until recently Robert Wiseman Dairies PLC and Cairn Energy where he was chairman until last year.

A graduate of Heriot Watt University and a CA, Norman has enjoyed an illustrious career at home and abroad. After training as a CA he worked for Peat Marwick Mitchell (now KPMG) in Hong Kong before returning to the UK and holding senior positions in the banking, corporate finance and private equity industries with RBS, Charterhouse, Morgan Grenfell and Deutsche Bank.

Welcoming the appointment, Ian Curle, chief executive, said "Norman´s vast experience in business will be an important asset as the Group plans its next phase of growth."

Norman´s appointment is effective from 1st April 2012 and he joins Ronnie Bell, non-executive chairman of Premier Foods, and Callum Barton, former president and chief executive of Richemont North America, as non-executive directors.

Although this may seem like a small figure, it is a significant step towards achieving the company´s aim for the SWA and Scottish Government´s targets of 20% reduction in fossil fuel use by 2020, and 80% by 2050.

But gas or oil still forms the remaining 95% of energy use in distillation operations and this is purely fossil fuel derived.

Edrington continues to look at renewable alternatives to fossil fuel and a recent example of this is a combined heat and power biomass project for Macallan.

Having committed to this venture, the developer will be applying for planning permission in late spring. This pioneering project would reduce the Group´s entire Scottish operations´ reliance on fossil fuel by 60%. Furthermore, it would take Edrington to the forefront of sustainable energy use in the Scotch whisky industry.

In the last five years, the price of gas has risen by 50% and this has led to a strong focus on energy efficiency improvements in distillation operations. In the same period, investment in heat recovery equipment and improved processes has led to a reduction in energy use of almost 20%, negating some of the effects of the price rise.

Graham MacWilliam, general manager, distillation, said: "It is vital that we continue to improve and develop innovative energy efficient projects.

"In addition to efficiency, we have also switched our primary fuel at Highland Park from heavy fuel oil to kerosene. This has the advantage of being lower in sulphur and nitrogen oxides therefore considerably more environmentally friendly."

The initiaive encourages the nation´s chefs to actively support the aims of Slow Food UK. 

Over 20 of the country´s most celebrated chefs attended the event, which took place at Oloroso, in the heart of the Scottish capital´s vibrant West End.

Chefs attending included Marcello Tully of the Michelin starred Kinloch Lodge, Tony Borthwick from the Plumed Horse and Charles Lockley, head chef at the celebrated Nairn restaurant Boath House. They enjoyed a menu by restaurant owner, Tony Singh, using Slow Food ‘Forgotten Foods´; a list of UK produce in danger of disappearing.

The dynamic scheme, which is being launched in partnership with Highland Park whisky, hopes to engage Britain´s chefs in actively supporting the aims of Slow Food UK, by championing small scale producers and sustainably sourced quality produce.

Gerry Tosh, global marketing manager, Highland Park said: "In partnership with the Slow Food UK Chef Alliance, we are thrilled to be bringing together so many of Scotland´s most talented and finest chefs. It is a fantastic opportunity to introduce the Slow Food Chef Alliance here in Scotland and put the spotlight on our shared values and promoting a passion for the importance of taste and flavour."

The Chef Alliance will be rolled out across the UK, with more regional launches set to be hosted in 2012 where guests will have the opportunity to sample Highland Park´s award winning 18 year old single malt whisky.

Most recently, a new dedicated Slow Food group has been established in Orkney. Patricia Retson, brand heritage manager at Highland Park, has become a full, active member of the group, and will participate in monthly meetings to organise events and activities to promote the Slow Food movement across the islands.