[:en]In 2020 Rinaldi 1957 recorded excellent results in the whiskey sector[:]



This 2020 is proving to be very difficult, much more than any prediction. Covid-19 has had enormous consequences in any business sector, including the world of mixing. Despite this premise, this year Rinaldi 1957 has had excellent feedback regarding the whiskey sector, thanks to the choice to continue to organize and participate in all the events proposed by the world of Spirits in Italy in maximum safety.


The company won first, second and third place at the Roma Whiskey Festival for the BEST WORLD WHISKEY relatively with Kamiki, Japanese whiskey with light notes of peat, Kirin Fuji-Sanroku, and Teeling Single Malt, excellence from the Teeling distillery in Dublin. The virtual awards ceremony took place live on Instagram with the participation of Pino Perrone of the RWF and Gabriele Rondani (Marketing Director Rinaldi 1957) on 25 April.


The Bologna company, after reopening in May, continued to carry out tasting activities with Walter Gosso, Advocacy Manager of the Group, who also brought Claudio Riva of Whiskey Club Italia to the Rasputin in Florence for a masterclass on Irish whiskey and the interesting history of the Teelings and their premium and multi-awarded Irish whiskey ( winner in 2019 of the title of best single malt in the world): the first post-lockdown release for the Italian Club with the highest number of members (14 thousand). The evening then ended with the special guest bartending of Ilaria Bello who created cocktails in the name of freshness (it was the middle of July) and the "sacred nectar" of Ireland.


After the “Street Cocktail Tour” which brought brands such as Glenfarclas, Douglas Laing to 16 Italian cocktail bars, Rinaldi 1957 participated in the Whiskey Revolution Festival of Castelfranco Veneto, organized in the presence of Davide and Dario Cerantola (Blend, whiskey & cocktail bar in the Venetian town) and Mirco Bordignon. Fantastic experience for the lucky ones present who benefited from the "freedram" and interesting masterclasses, as well as an excellent dinner at the Fior hotel, based on the combination of finely crafted dishes and whisky. After dinner, distancing strictly respected, with live music and drinks from Max Morandi, Giacomo Diamante and Dario Cerantola himself including an excellent Boulevardier with James E. Pepper 1776 rye.



In the event's bottle display, all the brands represented exclusively on Italian territory by Rinaldi 1957 are present, including Glenfarclas; Absolute novelties were tasted, in particular:


  • Westward it is the most awarded American single malt and comes from the American Northwest, in Oregon, from the same distillery as Aviation gin. It is distilled twice in pot stills that the master distillers have designed to create a robust spirit. The whiskey ages in virgin, lightly toasted American oak barrels and then in large barrels – in small batches – to achieve Westward's typical flavor profile: well-balanced and full. Westward is bottled without cold filtration and without any type of additive.
  • Teeling Blackpitts from the Teeling Distillery in Dublin, the first peated release from the distillery and the Irish capital. The notes of the premium whiskey blend with those of the peat smoke used to malt the barley and those of the ex-bourbon and ex-Sauternes barrels in which this very particular Blackpitts rests. Aging not indicated but more than 4-5 years.
  • Big Peat 12 Years was created by Douglas Laing with single malt whiskeys from the Isle of Islay: Ardbeg, Bowmore, Caol Ila and Port Ellen with at least 12 years of aging come together in this new bottle to give a new peated experience.
  • Epicurean 12 Year Old is made with single malts from the Lowlands. The scents range from citrus peel to ripe peaches up to the spices present in the finish together with notes of coconut and freshly cut grass. Both whiskeys are part of the new "Specialist Aged Range" of RRM Regional Malts, a line that will be continuous over time.


Westward Whiskey
Teeling Blackpitts
Big Peat 12

The Epicurean 12

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