Leela Hotels in Goa, Chennai up for sale

According to a report in Mint, at least five top international private equity firms, family offices and endowment funds are in the race to buy hospitality group Hotel Leelaventure Ltd’s five-star hotels in Goa and Chennai. Two persons, including one who is directly familiar with the negotiations, confirmed this, adding that the sale of the two properties is likely to be completed before Christmas.

Marquee private equity investors such as the Blackstone Group and Brookfield Asset Management, along with a few family offices and international endowment funds from the US, Europe, West Asia and Singapore have evinced interest in buying the two Leela hotels, currently under the control of financial services conglomerate JM Financial Group’s asset reconstruction firm JM Financial Asset Reconstruction Co. Pvt. Ltd, according to the two persons. 

“The Chennai and Goa five-star hotels are two of the finest properties of The Leela Group. Many investors have shown keenness in the two properties. Five of them have been shortlisted. While some buyers intend to completely buy out one of the two hotels, other players are interested in buying majority stakes in both the properties. The deal is in the final stages and is likely to be closed by December,” said one of two persons cited above, on condition of anonymity. 

With 206 guest rooms and suites, The Leela Goa, built in 1991, is spread across 50 acres at Cavelossim on Mobor beach in South Goa. It is one of the best performing hotels of the group. The Leela at Chennai was opened in September 2012. The hotel, with 326 guest rooms, is built on 4.8 acres of land. While the exact size of the deal is yet to be ascertained, the two persons cited above said the Chennai property is valued at around Rs.1,300 crore and the one at Goa is worth INR.200-300 crore. 

Replying to an email, a JM Financial spokesperson said, “As a policy, we do not comment on speculation.” The Blackstone Group, too, replied saying, “As a matter of policy, Blackstone does not comment on media/market speculation.” A Hotel Leelaventure spokesperson declined to comment. And, an e-mail sent to Brookfield Asset Management did not elicit any response. The two hotels were taken over by JM Financial Asset Reconstruction Co. in July 2014 from a consortium of banks led by State Bank of India after the lenders restructured Hotel Leelaventure’s debt (taken for building the two hotels) under the corporate debt restructuring (CDR) mechanism. 

“Post the purchase of loans against Leela properties from the banks last year, JM Financial Asset Reconstruction Co. got two board positions in the company. Over the past year, costs of running the hotels have been brought under control to optimise the performance of the hotels and improve margins. Even after the sell-off of the two hotels, the current management at the two Leela hotels is likely to be retained; the way the existing team works will continue and the Leela brand too will be retained,” said the first person. 

A senior hospitality consultant, requesting anonymity, said Hotel Leelaventure is desperate to reduce its debt burden and a divestment will create a positive impact on the hospitality and banking sector as a whole as the company features at the top of the list of indebted hospitality firms. “However, the Leela brand is strong and robust. The international investors would want to retain the Leela brand post sale,” the consultant, who advises several hotel groups, said. 

Based in Mumbai, The Leela Group owns and manages eight properties in prime urban locations and holiday destinations across India, including Mumbai, New Delhi, Gurgaon, Bengaluru, Chennai, Goa, Udaipur and Kovalam. New properties are under development in Bengaluru, Jaipur, Agra, Lucknow and Kathmandu, among other places. On 2 March, Hotel Leelaventure announced plans to sell its properties in Goa and Chennai to cut debt. 

The company said it plans to divest select hotels while continuing to grow through managing and operating new hotels. JM Financial Asset Reconstruction Co. paid around INR865 crore to the lenders to buy a number of properties of Hotel Leelaventure across India, including the Chennai and Goa five-star hotels. 

The amount paid by JM Financial Asset Reconstruction Co. was about 20% of the total sum, for loans to Leela hotels. The transaction helped the consortium of banks sell 98% (INR.4,100 crore of the overall dues of INR.4,200 crore) of exposure to Hotel Leelaventure. As per the CDR terms, the company had to reduce its debt through sale of assets. Troubled loans are usually referred to the CDR cell of lenders after a majority of them approve a recast, which could entail a lower interest rate, a longer repayment period, or the conversion of overdue interest into loan principal. 

In 2011, Hotel Leelaventure sold off its luxury hotel Leela Kovalam in Kerala for INR.500 crore to Travancore Enterprises. In 2013, it sold its IT Park Building in Chennai for INR.170.17 crore to Reliance Industries.
Source: http://www.hospitalitybizindia.com

Hotel occupancy rate rising in Chennai on surge in business travel, medical tourism

As per a report in The Hindu Business Line,with the rise in business activity and booming healthcare and medical tourism industry, the hospitality sector is seeing a turn around with increasing occupancy rates. Saleem Yousuff, Area Director — Taj Hotels Chennai and General Manager, Taj Coromandel, said that multi- and super-speciality hospitals are seeing a significant influx of international and domestic patients. “Also, with more investments coming to Chennai from various sectors and the growing number of middle- and senior-level business travellers to the city, we have been witnessing signs of rebound in demand for rooms,” he added.However, Yousuff did not share the details on the current occupancy levels. 

ITC Grand Chola, a premium luxury hotel in Chennai, reported an occupancy rate of 75 per cent recently, almost 15 per cent higher compared with last year. Anil Chadha, Area Manager South, ITC Hotels and General Manager ITC Grand Chola, said: “We have been seeing a rise in the number of business travellers to the city starting April.” 

Sashi Kumar U, Senior General Manager, Radisson Blu GRT, said the hotel occupancy has remained constant at 77 per cent for the past six months, an increase in five per cent compared to the previous year.  “Even in April and May this year, which are considered offseason, the occupancy rate was better compared to 2014,” he added. Occupancy by tourists has significantly increased as well. “Our bookings look good from September to February, when most tourists travel to India,” he said. 

According to a recent EY 2015 report on the global hospitality sector, India’s capital flows and tourist arrivals increased as a number of industry players reentered the market. An ICRA report says that revenue from the hospitality sector is expected to grow 9-11 per cent in 2015-16 with a rise in the occupancy rate. 

 R Rangachari, Advisor, South Indian Hotels and Restaurants Association (SIHRA), said the average room occupancy rate has risen to 65 per cent from 55 per last year. “After the global economic slowdown, the market is improving and there is increase in business activities around Chennai, which will improve the market,” he said. 

Another official from SIHRA said the business is showing good signs of recovery even without considering the high occupancy levels associated with the Global Investor Meet (a two-day event to attract investors to the State) and the conventions that happened in August preceding the meet. 
(Source: The Hindu Business Line)

‘Highly Engaged’ hotels more popular: TripAdvisor report

According to a PTI report, highly engaged hotels are more popular as compared to the non-engaged ones on the back of greater communication engagement with the customers, a recent survey showed. The average 'popularity ranking' for highly engaged hotels was 63 per cent higher than their non-engaged counterparts, according to a latest report by TripAdvisor, world's largest travel site operating in 45 countries. ‘High engagement’ is the communication engagement by responding to customer reviews on travel websites. It said highly engaged hotels could be seen by two of every three travellers searching that market, increasing its visibility. The report also found that highly engaged hotels see 30-40 per cent more traveller interaction with revenue-driving products like business listings. The report is based on data from over 12,000 properties located in the top 25 traffic markets on TripAdvisor, as well as interviews with executives from four global hotel chains. (Source: PTI)

Chef Kunal Kapur shares fascinating pickle tales on new show Pickle Nation

Chef Kunal Kapur is all set to take one through a ‘one of a kind’ journey of discovering local flavours of pickles across the country through 18 fascinating episodes of Pickle Nation on Living Foodz channel. The versatile chef travels across 11 cities of India such as Ahmedabad, Udaipur, Jaipur, Hyderabad, Chennai, Pondicherry, Kochi, Assam, Meghalaya, Varanasi and Goa unraveling an interesting pickle tale of each region, a release stated. 

Pickle Nation is not just about the pickle recipe or the process. Chef Kunal explores how pickle is the very fabric of our existence, culture, tastes, beliefs and customs and gives us an inside view of each region. “Making a pickle is the epitome of culinary strength; it is an art that is combined with a high level of science of preserving food. Around the world we have celebrated wine makers, cheese makers and even coffee brewers but we have never given the same stature to pickle makers. I am extremely excited to be unearthing these uniquely Indian stories of pickles & pickle makers, and sharing them with other food lovers..” said Chef Kunal Kapur.

 On exploring India and discovering pickles, he discovered some very interesting stories and facts which will be featured on the show.

Source: http://www.hospitalitybizindia.com

Average hotel price in India increases by 2% this year

In India, overall hotel prices paid by all travellers have witnessed a marginal rise of two per cent in the first six months of 2015 to an average of INR 6,411. The commercial capital of India- Mumbai, known for its buzzing night life recorded the highest rise of five per cent with an average of INR 8,091 making Mumbai the country’s city where travellers paid the most in the first half of 2015.

The city with heady mix of forts, shopping centres, food joints and the culture and tradition of Mughals- Delhi, retained its second spot despite a fall of three per cent with an average of INR 6,677. While cities like Bengaluru and Pune both had a marginal rise of three per cent, Goa which recorded the highest rise of 12 per cent last year, saw a minimal rise of three per cent with an average of INR 5,940 in the first half of 2015.

Chennai saw no change in price variation for hotel accommodation in the first six months of 2015 as compared to the same period last year whereas metro cities such as Kolkata and Hyderabad recorded a fall of two per cent and three per cent respectively. Travellers will be delighted to find that Jaipur continues to serve best value among the cities analysed with an average of INR 5,062 despite a rise of four per cent.

For the first time, hotel prices paid in three world regions have overtaken their pre-financial crisis levels of 2008/ 2009, with North America, the Caribbean and Latin America setting new records, although the overall global rise is up just one per cent in the first half of 2015 compared to the same period in 2014 according to the latest Hotel Price Index (HPI) from Hotels.com. More travellers, higher consumer spending in key areas and strong currency fluctuations have all contributed to this result.

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

RoomsTonite expands booking window for up to 3 days

RoomsTonite, hotel booking app has announced the expansion of its booking window by an another day, enabling customers to check-in for day after tomorrow too. RoomsTonite has released an updated version of its Android app (V 3.7) that enables its users to book hotels for the same day, next day and day after tomorrow. Prior to this, the company was offering last minute hotel booking for same day and next day only. Currently, this additional booking window will be available only on Android.

Karthick Prabu, chief product officer, RoomsTonite said, “This booking window expansion is a boon for customers, because now they get to book a hotel for day after tomorrow too, but at the same steal deal. Based on demand from our users, we observed that many of them wanted an extended booking window.”

Some other cool features in the updated app version include, options to filter hotels by price. For customer who have a budget in mind. RoomsTonite recently introduced some features on its Android app that enables customers to see hotels by its classification – luxury, premium, and comfort, introduction of hotel reviews and launch of Hotels on Map, which enables users to see hotels in a destination on GPS-based map.

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

CG Hotels & Resorts opens The Fern Residency in Somnath, Gujarat

The Fern Hotels & Resorts recently announced the opening of Fern Residency, Somnath, a mid-scale business hotel in the Gir-Somnath district of Gujarat. The hotel is managed by Concept Hospitality Pvt Ltd, that belongs to CG Hotels and Resorts, a hospitality wing of CG Corp Global. The hotel was inaugurated by religious leader and kathakaar ‘Shri Morari Bapu’. With the addition of the Somnath hotel, the group has extended the total number of hotels in the state to six hotels and has plans to open more in future. 

The hotel is centrally located at a distance of 1 km from the Somnath railway station and 8 km from the Veraval railway station. The Fern Residency, Somnath has 56 exquisitely designed guest rooms placed in four categories, Winter Green, Winter Green Premium, Fern Club, Hazel Suite which reflect the unique, luxurious and rich culture of the Gujarat region, with strong, bright tones and art across the hotel. With one restaurant, two banquet halls and the latest business services, the hotel is ideal for both business and leisure traveller.
Source:(http://www.hospitalitybizindia.com)

Tata group exits from Taj Palace Hotel, Dubai

As per a PTI news report, Taj Hotels Resorts and Palaces, part of the Tata Group, announced yesterday that it has exited from the management of Taj Palace Hotel, Dubai, after 14 years of operations. It did not gave any reason for ending the management contract. Located at Deira, it was operating the hotel since 2001 and it was handed back to its owner - Juma Al Majid Group, on August 31 2015, the hospitality major said in a statement. 

"By virtue of a mutual agreement reached between the erstwhile partners, Taj Palace Hotel, Dubai, which has been successfully run by Taj Hotels Resorts and Palaces since 2001, will be handed back to the Juma Al Majid Group, on 31st August 2015," the statement said. Source: (http://www.hospitalitybizindia.com)

Cygnett Hotels & Resorts Pvt Ltd appoints Deepak Jad as Chief Planning Officer – Projects & Technical Services

Deepak Jad has joined Cygnett Hotels & Resorts Pvt Ltd as Chief Planning Officer – Projects & Technical Services, a release stated. Jad’s skills cover a wide area of expertise, including project management, design optimization of projects, space planning & design briefs, technical feasibility of projects, technical standards,quantity surveying, cost negotiations and close out coordination & testing commissioning at handover stage.

 Jad was instrumental in setting up the Design and Technical services department at Accor hotels in India and has provided technical assistance for over 40 hotel projects ranging mid level to luxury projects including the construction of top hotels such as The Oberoi Udaivilas Udaipur, which is rated among the best hotels in world. 

 Jad's experience spans across a range of industries and projects including Hotels, Convention centers, Education facilities,Serviced Apartments, Residential & Commercial building projects. He has attended a number of technical workshops with Accor at Paris and Bangkok. He is fully conversant with International Hotel design standards having worked with many leading International Architects. 

Jad is a qualified civil engineer with a graduate degree from BITS, Pilani and a post graduate Diploma in construction management from NICMAR, Pune, with more than 20 years experience in India and South Asia. source:(Hospitalitybizindia.com)

St. Regis Hotels & Resorts makes South Asia debut with the St. Regis Mumbai

Starwood’s Ultra-Luxury brand introduces its signature Butler Service

Starwood Hotels & Resorts Worldwide, Inc. announced the opening of the highly anticipated St. Regis Mumbai. In partnership with Pallazzio Hotels & Leisure Limited, the hotel marks the entry of the St. Regis brand in India and South Asia. With this debut, the luxury brand has tripled its global footprint in the past decade to 35 hotels in the most coveted destinations around the world, a release stated. 

“The introduction of St. Regis to India marks a significant milestone for the brand’s expansion in South Asia, and Mumbai displays a robust demand for high-end hospitality from this increasingly affluent region,” said Dilip Puri, Managing Director India and Regional Vice President South Asia, Starwood Hotels & Resorts.

 “We are uniquely positioned to cater to the needs of a new generation of luxury travellers, offering an enriching experience informed by the brand's legacy.” “We look forward to a long-term collaboration with Starwood Hotels & Resorts,”commented Atul Ruia, Managing Director Phoenix Mills Ltd & Director Pallazzio Hotels & Leisure Ltd. “Through its unparalleled service, The St. Regis Mumbai provides an uncompromising experience to its guests – the global business travellers, connoisseurs of the good life, and aficionados of art and culture.” 

“Mumbai is emerging as a world-class travel destination, presenting the perfect setting for the St Regis brand,” added Amit Bhosale, Executive Director, ABIL Hospitality Pvt Ltd. & Director, Pallazzio Hotels & Leisure Ltd. “We feel that it’s a great opportunity to introduce the legendary brand’s bespoke services and programs to the well-heeled travelers of today and tomorrow.” 

The St Regis Mumbai is located in Lower Parel, the city’s premium commercial, residential and entertainment district. The hotel provides easy access to the commercial centers including the Bandra Kurla Complex and Nariman Point, as well as to the airport. The hotel’s design captures an urban aristocratic style, complemented by warm tones and specially commissioned art work which lends an elegant and stylish touch to the guest rooms and public spaces. 

Residing in India’s tallest hotel tower, The St. Regis Mumbai offers panoramic views of the bustling metropolis. The hotel includes 386 well-appointed guest rooms including 27 suites and, for extended stays, the property’s 33 residential suites feature a spacious living room, fully equipped kitchen and the option of one or two bedrooms. 

Following in the tradition of the St. Regis brand's legendary New York hotel, The St. Regis Mumbai features the famed hallmarks including St Regis Butler Service. Butlers provide round-the-clock anticipatory, yet unobtrusive service and customize each guest's stay according to their specific tastes and preferences. 

The St. Regis Mumbai houses nine elegant restaurants, bars and nightlife destinations. The afternoon tea ritual comes to life in the lobby which has a drawing room ambience. With the addition of local flavours and Indian estate teas, guests enjoy a distinct interpretation of the classic afternoon pastime. Inspired by the iconic King Cole Bar at The St. Regis New York which was the birthplace of the original Bloody Mary, The St Regis Bar serves its own signature version of the iconic cocktail which embodies the bold spirit of the city by embracing spices like cinnamon and coriander to create a soulful Indian version of the classic. 

Seven Kitchens with its natural light, vast interiors, international cuisine and popular Sunday Brunch, is perfect for gatherings with friends and family, whereas The Sahib Room & Kipling Bar, inspired by the colonial era, is renowned for its robust Indian delicacies and flavours. 

By the Mekong takes guests on a gastronomic journey through China, Thailand and Vietnam, and Yuuka turns the finest Japanese ingredients into modern, culinary masterpieces. Li Bai offers exciting nightlife entertainment with live jazz performances and Exo,  said to be the city’s highest nightclub, offers signature cocktails in a refined setting. Guests can enjoy unparalleled vistas of the city at Asilo, the hotel’s signature rooftop bar. The St. Regis Mumbai’s luxury spa features 9 treatment rooms within tranquil surroundings. The hotel additionally offers a fitness center, a 25-meter outdoor pool with panoramic views and a professional salon. 

With over 3900 square meters of event space, including the alfresco Terrace Garden, a dedicated entrance and reception foyer, The St. Regis Mumbai reportedly, offers the perfect setting for glamorous, large scale events. A dedicated bridal area with a separate bridal salon makes the Ballroom the ideal venue for wedding ceremonies and receptions.

Source:(Hospitalitybizindia.com)

Chef Sanjev Kapoor creates dessert using 100k gold on PM’s trip to UAE

According to a report in The Economic Times by Masoom Gupte, on Prime Minister Modi’s recent trip to UAE, Chef Sanjeev Kapoor was handed the mandate to whip up a few exotic dishes. Taking inspiration from the golden interiors of the hotel that Modi was staying at, The Emirates Palace Hotel, Kapoor created the dessert, a 100-karat gold amarkhand. Kapoor zeroed in on shrikhand, a milk-based dessert, and added his own spin to it. He added the soft mango candy, coated with a gold leaf. There was a garnish of gold dust and flakes. The blanched pistachios covered with gold dust served as tiny gold pebbles. Made of four 24-karat gold elements, the dessert had a total of 96 – karat gold on the plate, said Sanjeev Kapoor. (Source : The Economic Times)

Sula’s Dindori Reserve Shiraz features in Wine Enthusiast’s Top 100 Wines of the Year

Sula Vineyards Dindori Reserve Shiraz 2011 has featured on the top 100 list of wines by the wine magazine, WineEnthusiast. The magazine’s expert tasting panel reviewed over 17,500 wines from across the world, taking into consideration factors such as price, style, region, etc. before narrowing down the top 100 wines of the year. The Dindori Reserve Shiraz 2011, racking up 93 points, was described to be an inky violet-red wine with the nose of cassis, blackberry and bell pepper and was also the editors pick. The Wine ranked 25 in the top 100 list.

Sula Vineyards discovered Dindori as a wine making region that is today regarded as having the best terroir for red wine in India. TheDindori Reserve Shiraz was Sula’s first reserve wine. This is yet another achievement for Sula and Indian wines. 

In response to achieving this international recognition, Rajeev Samant, Founder & CEO, Sula Vineyards said, “A proud moment for us as this is the first time an Indian wine has made it to this prestigious list and that too at No. 25! A great compliment to our tireless vineyard and winemaking teams, this just shows that the world is sitting up and taking notice of Indian wines.”

Source: http://www.hospitalitybizindia.com/

Chef Jamie Oliver to open his signature restaurants in Delhi NCR soon

Jamie Oliver, renowned international chef and campaigner for good food, will bring his two restaurant brands – Jamie’s Italian and Jamie’s Pizzeria into India soon. While Jamie's Italian will open in Ambience Mall, Vasant Kunj, New Delhi, Jamie’s Pizzeria will open in Ambience Mall Gurgaon. Both restaurants will open within the next few months. 

A partnership between Jamie Oliver and his Italian mentor, Chef Gennaro Contaldo, Jamie’s Italian has won thousands of fans all over the world for its tasty and affordable food, friendly service and buzzing atmosphere. The menu is based on dishes from beautiful bowls of fresh pasta that’s made on-site every day to mouthwatering grills and indulgent desserts. Jamie's Pizzeria by Jamie Oliver is a fun and affordable pizzeria. The restaurant will offer handmade, great value, artisanal pizzas topped with fresh ingredients and packed with big flavours. The dough will be freshly made on-site every day and will be cooked to order in front of guests.

 Explaining the approach to his restaurants, Jamie said, "Since I was a teenager, I've been totally besotted by the love, passion and verve for food, family and life itself that just about all the Italian people have, no matter where they're from or how rich or poor they may be. And that's what I'm passionate about – good food for everyone, no matter what". Commenting on Indian foray, he said, “I can't tell you how excited I am to be bringing Jamie's Italian and Jamie's Pizzeria to India. Delhi is a vibrant, colourful, buzzing city with an already incredible food scene, so to be opening two restaurants there is a huge honour. Right now we're recruiting for two brilliant new teams who will become part of our ever-growing family. When we open the doors of both restaurants, they'll be serving up some really beautiful, simple, great-value Italian food, all made with the very best-quality ingredients we can get our hands on.” 

A  renowned chef and a campaigner of good food, Jamie has sold 37 million books to date, made over 30 television shows and has 63 restaurants in 11 countries. Over 1.5 million people have signed his 2015 Food Revolution Day petition.

Taj Mumbai’s star chef Hemant Oberoi to launch signature restaurant in Mumbai

• Hemant Oberoi, the man behind the food at some of the Taj Group's renowned restaurants is all set to launch his dream project- a signature restaurant in Mumbai. Currently grand executive chef at the Taj Mahal Palace in Mumbai and corporate chef for the Taj luxury division,  Oberoi is set to retire in a few weeks after serving 41 years with the Tata-owned group.
• 
  
• 
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• "Hopefully, the restaurant will happen soon. I have not yet given it any shape, but I know it will have fresh produce and no fixed menu. Every day will be different and I would like to serve what I feel like cooking that day. The cuisine would most likely be global and fusion. Both my sons would join me as I believe the legacy must be carried on," Oberoi.
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• Oberoi has played a key role in setting up some of the Taj's most valued restaurant brands —Varq, Masala Kraft, Wasabi and, of course, Zodiac Grill.

Source: http://www.indiahospitalityreview.com/

List of Movies based on Hotels

11.Gran Hotel (2011 TV Series)
  1905. Julio, a young man, arrives at the Grand Hotel, an idyllic place in the middle of the countryside... (60 mins.)
Stars: Adriana Ozores, Amaia Salamanca, Yon González, Eloy Azorín




12.At the Hotel (2006 TV Series)
Director: Ken Finkleman
Stars: Natalie Lisinska, Benz Antoine, Martha Henry, Diego Klattenhoff




13.Das Adlon. Eine Familiensaga (2013 Mini-Series)
  (270 mins.)
Stars: Josefine Preuß, Heino Ferch, Marie Bäumer, Wotan Wilke Möhring




14.Fawlty Towers (1975 TV Series)
Hotel owner Basil Fawlty's incompetence, short fuse, and arrogance form a combination that ensures accidents and trouble are never far away. (30 mins.)
Stars: John Cleese, Prunella Scales, Andrew Sachs, Connie Booth




15.Las Vegas (2003 TV Series)
Welcome to the Montecito Resort & Casino in Las Vegas, where you can do anything you want... but Ed Deline and his crack surveillance team will be watching. Just remember, what happens in Vegas, stays in Vegas... (60 mins.)
Stars: Josh Duhamel, James Caan, James Lesure, Vanessa Marcil




16.The Bellboy (1960)
In Miami Beach, the mute bellboy Stanley works at the luxurious Fontainebleau Hotel. In spite of being a serviceable and friendly employee, the clumsy Stanley gets successively into trouble with his mistakes. (72 mins.)
Director: Jerry Lewis
Stars: Jerry Lewis, Alex Gerry, Bob Clayton, Sonnie Sands





17.Blame It on the Bellboy (1992)
Messrs Lawton (a hit-man), Horton (expecting some middle-aged dating agency nooky) and Orton (checking... (78 mins.)
Director: Mark Herman
Stars: Bronson Pinchot, Dudley Moore, Bryan Brown, Richard Griffiths




18.Blonde Crazy (1931)
Adventures of a cocky con man and his glamorous accomplice.(79 mins.)
Director: Roy Del Ruth
Stars: James Cagney, Joan Blondell, Louis Calhern, Noel Francis




19.Plaza Suite (1971)
Three separate stories concerning relationship issues are presented, each largely taking place in suite 719 of the Plaza Hotel in New York City... (114 mins.)
Director: Arthur Hiller
Stars: Walter Matthau, Maureen Stapleton, Barbara Harris, Lee Grant




20.California Suite (1978)
Misadventures of four groups of guests at the Beverly Hills Hotel. (103 mins.)
Director: Herbert Ross
Stars: Jane Fonda, Alan Alda, Maggie Smith, Michael Caine




21.Chelsea on the Rocks (2008 Documentary)
 Chelsea on the Rocks celebrates the personalities and artistic voices that have emerged from the legendary residence... (89 mins.)
Director: Abel Ferrara
Stars: Ira Cohen, Gerald Busby, Stanley Bard, Quentin Crisp




22.Hotel Berlin (1945)
Near the end of WW II, a member of the German underground (Martin Richter) escapes from the Gestapo and takes shelter at Hotel Berlin... (98 mins.)
Director: Peter Godfrey
Stars: Faye Emerson, Helmut Dantine, Raymond Massey, Andrea King




23.Maid in Manhattan (2002)
A senatorial candidate falls for a hotel maid, thinking she is a socialite when he sees her trying on a wealthy woman's dress.(105 mins.)
Director: Wayne Wang
Stars: Jennifer Lopez, Ralph Fiennes, Natasha Richardson, Stanley Tucci





24.The Night Porter (1974)
After a chance meeting at a hotel in 1957, a Holocaust survivor and the Nazi officer who tortured her resume their sadomasochistic relationship. (118 mins.)
Director: Liliana Cavani
Stars: Dirk Bogarde, Charlotte Rampling, Philippe Leroy, Gabriele Ferzetti




25.Hotel Rwanda (2004)
The true story of Paul Rusesabagina, a hotel manager who housed over a thousand Tutsi refugees during their struggle against the Hutu militia in Rwanda. (121 mins.)
Director: Terry George
Stars: Don Cheadle, Sophie Okonedo, Joaquin Phoenix, Xolani Mali




26.Pretty Woman (1990)
A man in a legal but hurtful business needs an escort for some social events, and hires a beautiful prostitute he meets... only to fall in love. (119 mins.)
Director: Garry Marshall
Stars: Richard Gere, Julia Roberts, Jason Alexander, Laura San Giacomo




27.Casino (1995)
Greed, deception, money, power, and murder occur between two mobster best friends and a trophy wife over a gambling empire. (178 mins.)
Director: Martin Scorsese
Stars: Robert De Niro, Sharon Stone, Joe Pesci, James Woods




28.Tower Heist (2011)
When a group of hard-working guys find out they've fallen victim to their wealthy employer's Ponzi scheme, they conspire to rob his high-rise residence. (104 mins.)
Director: Brett Ratner
Stars: Eddie Murphy, Ben Stiller, Casey Affleck, Alan Alda




29.Guest House Paradiso (1999)
Richie and Eddie are in charge of the worst hotel in the UK, Guest House Paradiso, neighbouring a nuclear power plant...(89 mins.)
Director: Adrian Edmondson
Stars: Rik Mayall, Adrian Edmondson, Bill Nighy, Kate Ashfield





30.Grand Hotel Excelsior (1982)
Taddeus is the manager of the Grand Hotel Excelsior. The Summer season begins in May and since then many odd persons frequent the hotel... (115 mins.)
Director: Castellano, Pipolo
Stars: Adriano Celentano, Enrico Montesano, Carlo Verdone, Diego Abatantuono




31.Agatha Christie's Miss Marple: At Bertram's Hotel (1987 TV Movie)
  During a stay at one of London's most elegant and venerable hotels Miss Marple uncovers a sinister undercurrent of corruption and murder beneath Bertram's stuffy veneer. (110 mins.)
Director: Mary McMurray
Stars: Joan Hickson, Caroline Blakiston, Helena Michell, James Cossins





32.Agatha Christie's Marple (2004 TV Series)
Episode: At Bertram's Hotel (2007)
Miss Marple spends a holiday in a luxurious London hotel. The sinister atmosphere, the odd disappearance of a clergyman and the murder of the commissionaire moves her on the trail of a clever criminal gang. (93 mins.)
Stars: Geraldine McEwan, Julia McKenzie, Stephen Churchett, Greg Bennett




33.Grandhotel (2006)
In this whimsical, rather fey movie in a setting that's both shabby (the city) and grand (the landscape)... (97 mins.)
Director: David Ondrícek
Stars: Marek Taclík, Klára Issová, Jaroslav Plesl, Jaromír Dulava




34.Hotel Malibu (1994 TV Series)
  (60 mins.)
Stars: Joanna Cassidy, Cheryl Pollak, John Dye, Harry O'Reilly




35.The Rosebud Beach Hotel (1984)
After taking over a failing Miami hotel with her workaholic fiance, Elliot, Tracy thinks Monique Gabrielle has seduced her better half-to-be... (83 mins.)
Director: Harry Hurwitz
Stars: Colleen Camp, Peter Scolari, Christopher Lee, Fran Drescher




36.Hotel Cæsar (1998 TV Series)
Hotel Cæsar is a Norwegian soap opera that has been broadcast on TV 2 since 1998. The show consists of more than 2,700 episodes... (30 mins.)
Director: Thomas Kaiser
Stars: Anette Hoff, Kim Kolstad, Sossen Krohg, Tom Eddie Brudvik





37.Hotel Polan und seine Gäste (1982 TV Series)
 (343 mins.)
Stars: Elzbieta Starostecka, Dieter Montag, Hans-Joachim Frank, Kalina Jedrusik




38.Zaklete rewiry (1975)
(94 mins.)
Director: Janusz Majewski
Stars: Marek Kondrat, Roman Wilhelmi, Roman Skamene, Cestmír Randa




39.La locandiera (1980)
(109 mins.)
Director: Paolo Cavara
Stars: Claudia Mori, Adriano Celentano, Paolo Villaggio, Marco Messeri




40.Hotelier (2001 TV Series)
Director: Yong-woo Chung
Stars: Hwa-jeong Choi, Yong-jun Bae, Jin-hie Han, Jun-ho Heo





41.Le concierge (1973)
(100 mins.)
Director: Jean Girault
Stars: Michel Galabru, Bernard Le Coq, Maureen Kerwin, Jean Carmet
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LIST OF MOVIES BASED ON HOTELS

1.Four Rooms (1995) 6.7/10 

Four interlocking tales that take place in a fading hotel on New Year's Eve. (98 mins.)

Director: Allison Anders, Alexandre Rockwell

Stars: Tim Roth, Amanda De Cadenet, David Proval, Jennifer Beals

2. Hotel (1967 6.6/10 

This is the story of the clock-like movements of a giant, big city New Orleans hotel. The ambitious yet loyal manager...(124 mins.)

Director: Richard Quine

Stars: Rod Taylor, Catherine Spaak, Karl Malden, Melvyn Douglas

3. The Grand Budapest Hotel (2014) 8.1/10 

The adventures of Gustave H, a legendary concierge at a famous hotel from the fictional Republic of Zubrowka between the first and second World Wars, and Zero Moustafa, the lobby boy who becomes his most trusted friend. (99 mins.)

Director: Wes Anderson

Stars: Ralph Fiennes, F. Murray Abraham, Mathieu Amalric, Adrien Brody

4.The Best Exotic Marigold Hotel (2011) 7.3/10 

British retirees travel to India to take up residence in what they believe is a newly restored hotel. Less luxurious than advertised, the Marigold Hotel nevertheless slowly begins to charm in unexpected ways. (124 mins.)

Director: John Madden

Stars: Judi Dench, Bill Nighy, Maggie Smith, Tom Wilkinson

5. Grand Hotel (1932) 7.6/10 

A group of very different individuals staying at a luxurious hotel in Berlin deal with each of their respective dramas. (112 mins.)

Director: Edmund Goulding

Stars: Greta Garbo, John Barrymore, Joan Crawford, Wallace Beery

6. For Love or Money (1993) 6.1/10 

Doug is a young man who works all day as a concierge at a luxurious hotel, saving money to make his own business... (96 mins.)

Director: Barry Sonnenfeld

Stars: Michael J. Fox, Gabrielle Anwar, Anthony Higgins, Michael Tucker

7. Hotel Babylon (2006 TV Series) 7.6/10 

At a posh urban hotel, the love lives and whims of its wealthy guests are attended to by hard-working staff who have their own troubles with love. (60 mins.)

Stars: Dexter Fletcher, Martin Marquez, Michael Obiora, Pascoe Willis

8. Hotel (1983 TV Series) 6.6/10 

The elegant St. Gregory Hotel in San Francisco is the setting for a string of distinct plots, usually romantic... (60 mins.)

Stars: James Brolin, Connie Sellecca, Nathan Cook, Shari Belafonte

9. Endgame (2011 TV Series) 7.7/10 

Endgame is an original drama series centering on brilliant chess master, Arkady Balagan. Traumatized by the murder of his fiancée... (60 mins.)

Stars: Shawn Doyle, Patrick Gallagher, Katharine Isabelle, Carmen Aguirre

10.The Grand (1997 TV Series) 7.5/10 

At the end of World War I, the Bannerman family re-opens the Grand Hotel after a lengthy closure and a costly re-furbishing...(60 mins.)

Stars: Paul Warriner, Rebecca Callard, Susan Hampshire, Tim Healy

HOW SHOULD YOU STORE WINE

Unless you’re fortunate enough to own a house built in the 1800s or early 1900s, with its attendant basement or wine cellar already there, you’re going to have to build your own storage environment to house your wine collection. Where did our ancestors store wine? In deep, dark caves or in deep, dark wine cellars. There are good reasons for this: wine hates light, heat, and motion. While storing wine on top of your refrigerator is convenient, it’s the absolute worst thing you can do to a poor, innocent bottle of wine. The mantra for wine storage is cool, dark, still, and sideways. The reasoning behind this is as follows:

Cool
Wine hates heat; anything above 70° Fahrenheit wreaks havoc on the wine. 55° Fahrenheit is the ideal temperature, but don’t freak out if it varies a degree or two either way. Humidity is also important; the proper humidity keeps the cork from drying out and letting oxygen seep into the bottle. Oxygen will oxidize a wine, the same way it will a peeled apple. A brown apple is unattractive, but edible; an oxidized wine is not drinkable. It won’t hurt you, unless it’s truly spoiled, but it won’t taste good at all.

Dark
Wine hates sunlight like a vampire, and pretty much for the same reason: light, particularly UV light, prematurely ages wine. Whites are more susceptible than reds, but reds fall victim to UV light as well. Ever wonder why wine is sold in colored bottles? The colored glass acts like sunglasses, and filters the UV light out.

Still
Why would wine care if you shook the bottle? Two reasons: too much shaking can prematurely age it, and not in a good way, and if the wine is a red, sediment gets disturbed from the bottom and distributed around the bottle. The result is a glass of grit instead of a glass of wine. So don’t store your wine where vibrations, good or bad, abound.

Sideways
There are two good reasons for storing wine on its side: first, storing the bottle this way keeps the cork in contact with the wine and this keeps the cork from drying out and shrinking. A dry cork allows oxygen in, and this is not a good thing. Second, storing wine horizontally saves space, letting you keep more bottles in a smaller space.
Given that most of us don’t have a wine cellar already built into our house, where should you store your wine? If you have a basement, and dampness is not an issue, putting wine racks in a cool, dark corner fits the bill nicely. If a basement is not an option, use a cool, dark closet. If the closet is too hot, you can get a cooling unit designed for wine to cool things off.

HENNESSY MARK 250TH ANNIVERSARY WITH ULTRA-RARE COGNAC RELEASE

Hennessy celebrates two and a half centuries of excellence, international expansion, and visionary passion with the release of an ultra-rare Cognac, Hennessy 250 Collector Blend. The distinctive Cognac is the product of eight generations of the Hennessy family’s savoir faire, along with exceptional blending and aging born of the creative inspiration of seven generations of Master Blenders from the Fillioux family.

“The Hennessy 250 Collector Blend is a tribute from the present Master Blender Yann Fillioux to his predecessors and marks a crowning achievement of his illustrious 50-year career,” said Rodney Williams, Senior Vice President, Hennessy, Moet Hennessy USA. “It is a testament to the progressive vision and dedication to excellence that has made Hennessy endeared the world over.”

Available nationwide in the US, Hennessy 250 Collector Blend is an expertly assembled blend of eaux-de-vie selected to achieve a harmony between power, vivacity, and elegance. Yann and Hennessy’s Comite de Degustation (Tasting Committee) drew from the full Maison Hennessy Reserve to hand select eaux-de-vie with subtle nuances, most notably those that exhibit the lightest wood influence.

“The Hennessy 250 Collector Blend is my way of transmitting heritage to future generations,” said Yann Fillioux. “Blending the very best eaux-de-vie in the Hennessy Reserve to make a Cognac that is absolute happiness, and the inspiration is simple: beautiful, elegant, subtle; all wonderful characteristics for a Cognac to possess.”

A different approach was taken for the finishing of this special anniversary Cognac, yielding distinctive notes and flavors that will never be replicated. The blend completed its maturation by resting for five years, longer than any other Hennessy expression, in 250 specially crafted barrels of 250 liters each, stored at ground level near the banks of the river Charente in Cognac, France. As a result, the rich and expressive aromas are lively and spicy, with notes of bitter orange, fresh nutmeg, licorice, dried peppermint and saffron that unfold with spicy complexity and bold flavor.

Each limited edition bottle (1-liter, $600) is enclosed in a specially designed gift box with a graphic silver map on a luxurious copper metallic surface, evoking Hennessy’s 250-year adventure of crafting the future since 1765.

Johnnie Walker Scotch Releases “Johnny for Johnnie”

Johnnie Walker Scotch and Entourage fans can “hug it out” with excitement. The world’s leading Scotch whisky has partnered with the highly anticipated feature film from Warner Bros. Pictures, Home Box Office and Rat-Pac Dune Entertainment to debut a new chapter in the Entourage storyline: the short film “Johnny for Johnnie.

Like the Johnnie Walker ‘Keep Walking’ campaign, Entourage is centered around personal progress and the celebration of achievements, both big and small, along the way. From embarrassing failures to epic successes and all the steps—and missteps—in between, the guys from Entourage never stop pursuing their dreams with the utmost optimism and confidence.

“What makes the Entourage series so universally relatable is that its story revolves around a group of friends and their unrelenting pursuit of their dreams,” explains Dan Sanborn, VP of Influencer and Entertainment Marketing for Diageo North America. “We all have dreams but it’s not always easy to achieve them.  In this short film, Johnny Drama – as only Drama can – brings to life his own dream, bringing some fun and levity to his journey and all of the steps along the way.   It’s a classic Johnny Drama story of perseverance.”

Indian QSR industry to touch $2 billion by 2016-17

CRISIL Research estimates show India’s organised quick service restaurant (QSR) market size to be worth Rs 58 billion in 2013-14. The industry is expected to grow at 26 per cent CAGR (Compound Annual Growth Rate) over the next three years to Rs 117 billion by 2016-17. Nevertheless, its share will remain a miniscule 2-3 per cent in comparison to the overall domestic food services industry. [National Restaurant Association of India estimates the size of the domestic food services industry (organised and unorganised) at Rs 2,476 billion in 2013, and projects about 11 per cent annual growth to Rs 4,080 billion by 2018].

Growth of QSR industry
Growth to be driven by outlet expansions
The QSR industry’s growth over the next three years will be primarily propelled by an average 16-18 per cent growth in store additions. During this period, same-store sales growth will be muted, averaging 6-8 per cent (significantly lower than 12-15 per cent average of last three years). We expect same-store sales to remain lower in the near-term but pick up later.

Established players are expected to account for about two-thirds of store additions. Among the established QSR chains, foreign players, namely Domino’s Pizza, Subway, McDonald’s, KFC and Pizza Hut, are together expected to comprise about 40 per cent of overall store additions. The contribution of relatively new entrants will also be significant at over 30 per cent share; brands such as Dunkin Donuts and Krispy Kreme that have entered the market in the past two years are expected to rapidly expand their store network. Players such as Burger King, Wendy's and Johnny Rockets are slated to enter the market as well.

In the case of same-store sales, growth will largely be from price hikes; QSRs have been raising prices by 5-6 per cent annually. However, average transactions per outlet will stay relatively flat mainly due to a more mature store profile (stores operating for over two years) for the bigger brands and higher competition. New entrants, though, could see an increase in transactions per outlet.

Same-store sales growth to pick up; historical levels unlikely
Same-store sales growth, which was robust at 20-25 per cent in 2010-11 and 2011-12, plummeted in 2012-13 and 2013-14. Cannibalisation due to opening of multiple outlets in the same catchment area, stiff competition, and economic slowdown leading to decline in discretionary spending, coupled with high food inflation, impacted same-store sales. Same-store sales of both Jubilant FoodWorks (master franchisee for Dominos and Dunkin Donuts in India) and Hardcastle Restaurants (franchisee for McDonald’s in the south and west) edged lower by 2 per cent and 9 per cent, respectively, in the first quarter of 2014-15 compared to growth rates of 25-30 per cent in 2011-12. Yum Restaurants India divisions’ same-store sales dipped by 4 per cent during the July-September 2014 quarter.

Same-store sales of Dominos and McDonald's declining
CRISIL Research expects same-store sales to gradually pick up, aided by improvement in discretionary spending triggered by economic recovery: after a sub-5 per cent growth rate for two consecutive years, the Indian economy is expected to pick up in 2014-15 and 2015-16. 

However, same-store sales growth will not rebound to historic levels of 20-25 per cent because of increasing competition and cannibalisation, especially in metros and tier I cities. Also, a mature store profile will limit any sharp improvement in same-store sales growth for the established brands - close to two-thirds of the total stores for larger brands such as McDonald’s and Domino’s are more than two years old. Hence, large QSR chains have been gradually moving to tier II and III cities, where competition is limited.

Foreign brands to maintain dominant position
Foreign brands dominate the QSR industry with over 60 per cent market share (in terms of number of outlets). In terms of value, the market share of foreign brands is higher vis-à-vis domestic brands as most have better average transaction size as well as number of transactions per outlet. The strong brand image and larger store area allows foreign brands to cater to larger number of customers.

Riding on the success of these international brands, the Indian market also witnessed the emergence of domestic brands such as Jumbo King, Goli Vadapav, Faaso's, Kaati Zone, Yo! China and Smokin’ Joes. However, most domestic players have been struggling to adapt to the quick service format.

Over the next three years, CRISIL Research does not expect a drastic change in the ratio of Indian and foreign QSR brands.

Foreign brands have been successful in tier I cities and are now expanding rapidly into tier II cities. These brands typically operate through the franchise model, which is an efficient way to scale up operations as it reduces capital burden.

By contrast, Indian brands are finding it difficult to scale up operations. Over the last two years, store additions of Indian brands were a mere one-tenth that of foreign brands. Some Indian brands such as Fasoo's revamped their strategy to achieve scalability. Indian players need to build their brand image; one of the tools to do this is by ensuring standardisation across product offerings by efficiently managing the logistics chain.

Foreign cuisines more adaptable to QSR format
Foreign cuisines have a dominant share of the QSR market due to easier adaptability to the cold storage format and their quick-to-serve nature; pizzas, burgers and sandwiches account for about 85 per cent of the total market size in value terms. Indian food, which is prepared through complex processes using several ingredients, is difficult to translate into an assembly line production model. However, domestic players such as Goli Vada Pav and JumboKing are trying to adopt the successfully implemented cold storage model to their domestic cuisines.


Market share break-up based on cuisines 2013-14E (value terms)
Interestingly, many players are also adding new products to their menus. A case in point is Domino’s Pizza, which launched wraps in May 2014. McDonald’s also now offers wraps. At Pizza Hut, non-pizza menu comprises about 50 per cent of the menu.

Severe competition in QSR especially in metros / tier I cities
The Indian QSR market is highly competitive where players compete through core offerings and product variations not just among the organised segment but also among the huge unorganised market. Customers now even have various options and preferences to choose from.  

The degree of competition can be understood by the fact that the same brand has multiple stores catering to the same micromarket, in addition to the presence of other QSR brands serving similar food. One such instance is the presence of two stores of the same brand in a single mall, one for dine-in and the other for delivery.

Competition in the burger segment will also increase with large global players, namely Burger King, Fatburger, Wendys and Johnny Rockets, expected to enter the market. Johnny Rockets recently opened an outlet in Delhi and Gurgaon. The US burger chain, Burger King, plans to open stores in Mumbai and Delhi this year through the franchisee route. American burger chain, Fatburger, has appointed Vazz Foods as its master franchise in India.

In the donuts segment, Mad over Donuts was enjoying a near monopoly in India since its entry in 2008. However, the entry of Dunkin Donuts and Krispy Kreme has increased competition within this category as well. Dunkin Donuts, which sells burgers and donuts, entered India in January 2013. Krispy Kreme recently entered India through a franchise agreement with Citymax Hotels India Pvt. Ltd.

Foreign chains move towards tier II, III, new entrants - metros
Having set up operations in the metros, large chains such as Domino’s and McDonald’s are increasingly expanding their presence in tier II and III cities. Over the last one year, Domino’s strengthened its presence in cities such as Bhiwadi (Rajasthan), Korba (Chhattisgarh), Rajahmundry (Andhra Pradesh), Aligarh (Uttar Pradesh), Hoshiarpur (Punjab), Belgaum (Karnataka), Dharamshala (Himachal Pradesh) and Rangpo (Sikkim). Over the last one-and-a-half years, Hardcastle (McDonald’s) has opened outlets in tier II cities such as Coimbatore, Mysore, and Kochi in the south and Rajkot and Mehsana in the west.

Such expansions help utilisation of cheaper real estate in smaller cities, but also allow large chains enter relatively untapped markets. Opening outlets near highways allows the large chains to draw benefits from cheaper real estate and cater to customers who are constantly on the move. However, the relatively new entrants, especially the domestic QSR brands, will remain focussed on bigger cities to establish their presence and enhance brand recall.

Going forward, we expect QSR growth to be higher in tier II and III cities owing to the huge opportunity to expand in these markets. With metros already saturated, we expect major expansion to take place in tier II and III cities. As disposable incomes in semi-urban areas have increased and aspirations to experience brands have gained momentum, there is good potential in tier II and III cities. Hardcastle Restaurants, the master franchisee for western and southern India for McDonald’s, plans to invest about Rs 7 billion over the next five years to expand its restaurant network primarily focussing on tier II and III cities.

WHISKY - FAQ's VI

When was blending introduced?

Blending was pioneered by Andrew Usher in Edinburgh in the early 1860s. It was only after this practice became common that a taste for Scotch Whisky spread first to England and then throughout the world.

The reason for this was that Pot Still Malt Whisky was inclined to be too strongly flavoured for everyday drinking, especially by people in sedentary occupations and warm climates. By combining Malt Whisky with Grain Whisky, which has less pronounced characteristics, the demand for a whisky that is milder in flavour and more suited to the conditions of modern life can be met.

What is the percentage of Malt and Grain Whiskies in blended Scotch Whisky?

There is no fixed percentage and the proportion differs from one blender to another. No brand owner is willing to reveal the proportions of the different whiskies used, but the blender determines the proportion according to the character he is seeking for his blend. This character is determined not only by the proportions of Malt and Grain Whisky which it contains, but also by factors such as the ages of the individual whiskies and the manner in which they combine to bring out the finest qualities in each other.

What is a deluxe blended Scotch Whisky?

It is a blend which contains a higher proportion of carefully selected older and, therefore, more expensive whiskies. When there is an age label on a bottle of blended whisky, does it refer to the average age of the whiskies in that blend?
No. The law requires that when the age is declared on a label, it must refer to the youngest whisky in the blend.

For example, if a blend is described as an eight year old, the youngest whisky in that blend must have been matured for at least eight years.

Is it legal to sell whisky which is less than three years old for consumption in this country?

No. Although the spirit is distilled under the strict conditions applied to the production of Scotch Whisky, it is not entitled to be described as Scotch Whisky until it has matured for three years. This does not apply to compounded spirits such as gin, vodka and liqueurs.

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Making Whisky

The magical processes used to create whisky have not changed a great deal over the years. Some of the more traditional techniques have fallen by the wayside as distilleries introduce more efficient, modern apparatus but as other countries have found, it is impossible to create Scotch anywhere else in the world with even the most scientific methods at your disposal. Whether it is the water, geography, climate, techniques used or some form of combination of these, it's not known for sure. All we do know is that whatever it is, it works! The main rules that define what makes ‘Scotch whisky’ are as follows  - it must be made at a Scottish distillery using water and malted barley  - it must spend at least three years maturing in oak casks  - the whisky must be matured in Scotland   Ingredients  The main ingredients used in making whisky form a short list:   Water - most of Scotland's water is very soft. Soft water will absorb more from the malted barley used to make whisky, than hard water will, which might offer a reason as to why it seems to make a suitable ingredient for whisky. Some also believe that peaty water will have an influence on the whisky, helping to give a peaty flavour to the drink. Otherwise the different waters used by distilleries should not affect the finished product too much. The most important factor for the distillery is that they have a large supply of water.   Malt - malted barley, or malt, is always used for malt whisky, not surprisingly. In contrast, grain whiskies will use maize or other cereals. Malt is explained in more detail below.   Yeast - one of the less significant factors when it comes to the flavour of the whisky, but nevertheless a crucial element as the yeast is used to trigger the chemical process that converts sugars in the malted barley into alcohol.   Peat - peat is basically decayed vegetation that has not broken down in the soil due to poor drainage in the land. Cut from marshland bogs, it is used as fuel and in the case of whisky, as a fuel for halting the maturation process of the barley once it has begun to germinate. It adds a smoky flavour to whisky which is usually associated with the Island malts, particularly Islay whiskies, but is present in virtually all malts in varying degrees.    Malting  Once the barley has arrived at the distillery it is steeped in water to allow the germination process to begin. Shoots begin to grow from the grains of barley as a result. Before the germination can go too far and the barley grain begins to consume its own sugar in order to grow, it is heated to halt the process, by kilning the barley. It is at this stage that peat is used to introduce its flavour to greatest effect. Peat was traditionally the fuel used for drying and slightly cooking the malted barley in many parts of Scotland and is still used for the flavours it imparts.  Depending on whether a distillery is using traditional floor maltings where the germinating barley is spread thinly on the floor, or a more modern system such as a rotary drum which allows the barley to be aired and heated more uniformly, the malting process can take between 20 and 48 hours. From here the malt will be ground down, or milled, ready for mashing.    Mashing  Warm water is added to the milled, malted barley which is then fed into a large, circular vessel called a mash-tun to allow the mashing to take place. Mashing is the stage where the starches in the barley convert to sugars which will later be fermented into alcohol. The mash-tun will contain either mechanical rakes or rotating blades that stir the mash. Slots in the base of the mash-tun allow the now sugary liquid, called ‘wort’, to run off. The wort will be recycled through the mash-tun three or four times before moving onto to be allowed to ferment.    Fermentation  By this stage the liquid is ready for fermentation. In a wash-back the wort has yeast added to it to encourage the chemical reaction that converts the sugars to alcohol. Washbacks were traditionally made of wood, although some distilleries now use stainless steel. While more time consuming to clean out and less sterile, it is reckoned by some distillery managers that using wooden vessels does add to the flavour of the whisky.    Distillation  Scottish whisky distilleries use pot-stills to distill the spirit that will become whisky. Pot-stills, the copper icons of the whisky industry, offer a means of evaporating the alcohol, which turns to vapour before water does, which is then condensed and collected after escaping through the neck of the still. The exact shape of the still, its height, the shape and length of the neck, the fact that the still is made from copper rather than another metal, all play their part in making each whisky individual. The use of copper in making stills is crucial, as it’s only this metal that will remove some of the unwanted elements from the spirit – experiments with stainless steel have proved the importance of the metal used in the still. The liquid will typically be distilled twice, first in a larger ‘wash’ still, then in a ‘low wines’ or ‘spirit’ still in order to collect the ‘heart of the run’, the batch of spirit that the stillman knows will be suitable for maturing as whisky.    Maturation  Scotch whisky is always matured in oak casks. The exact type of wood used in the maturation stage and what the cask has been used for prior to being filled with whisky lends a great deal to the final flavour of the whisky when it is bottled. Oak is sourced from America and Spain – the right choice of oak being crucial. New oak is never used for maturing whisky as the wood will lend too much flavour to the spirit. For the majority of whiskies, casks that have been used for maturing bourbon are used. American law prevents bourbon producers from using casks twice, so after being used, a cask is of little use to the bourbon industry. The Scotch whisky industry benefits from this, with the practice guaranteeing a steady supply of ex-bourbon casks. Some distillers will use ex-sherry casks from Spain instead, perhaps the most famous being The Macallan, which uses ex-oloroso sherry casks.   While some whiskies spend their whole lives in the cask they were first poured into, some distilleries will use a second stage of maturation to add a different edge to the whisky. Glenmorange are one of the bigger producers of whisky that have done just this with their range of malts, which have Madeira, Port and Sherry finishes achieved by a maturation in a second barrel. Recent limited edition bottlings have also seen Malaga, Fino Sherry, Cognac, Bordeaux, Cote de Nuits finishes.   Just how long the whisky will mature before it is bottled is another complex question. Three years is the legal minimum but most will spend much longer, depending partly on how quickly the whisky 'grows up' which will vary from one whisky to the next. Over time, flavours from the environment that the distillery is in such as salty seaside air may offer its own particular effects. Some whisky will also be lost gradually through time as a very slow evaporation occurs through the pores of the wooden cask. Seeping out at a rate of roughly 1-2% a year, this loss is known as the 'angels share.' When the distillery sees fit, the whisky will be bottled.