Latest news with #Speyside
Forbes
2 days ago
- Business
- Forbes
The World's Best Scotch—According To The 2025 International Whisky Competition
Aultmore Oloroso Sherry Cask GTR 25 Years Old officially crowned the best whisky in the world Earlier this month we reported on the best bourbon from this year's International Whisky Competition. To better understand what makes these awards so significant, check out what we wrote here. Of course, as its name implies, IWC evaluates much more than just American juice. Indeed, it dishes out medals across all major global categories of our beloved brown spirit. When it comes to Scotch, the top-scoring entry for 2025 was an absolute shocker. Though not for the reasons you might suspect… Aultmore 25 Years Old 1st Fill Oloroso Finish earned the highest marks with an impressive showing of 95.10 points. It's a belter of a dram, dispensing a harmonious medley of fresh fig aromas, a spiced pineapple palate and a lingering thread of brioche smothered in Mānuka honey. No surprises that it garnered monumental praise from the expert sippers within the IWC tasting panel. The stunning thing here is that this marks the second year in a row that Aultmore 25 has taken home the top prize in the Scotch category. It would be an enviable feat for any brand, to be sure. But the achievement is even more remarkable when you consider that Aultmore remains a fairly esoteric label here in the US. If drinkers were more fully aware of its pedigree, they would probably be less inclined to sleep on its success. The 130-year-old distillery in the heart of Speyside is owned today by John Dewar and Sons (and its parent company, Bacardi). That means much of the 2.1 million liters per year pumping out of its pot stills is reserved for the enduringly popular Blended Scotch line. It also means that Dewar's master blender, Stephanie Macleod is the one in charge of overseeing production here. And she's nothing short of a legend in the industry. In fact, the IWC has named her 'Master Blender of the Year,' a total of six times–more than anyone else in the competition's 15-year history. Casual Scotch drinkers are well acquainted with her work in bringing Dewar's to market. But connoisseurs also ought to be well-versed in the single malts she crafts for Aberfeldy, Craigellachie and Royal Brackla. All of those whiskies enjoy wider distribution than Aultmore. At best, the only expression you're going to see of it on American shelves is a 12-year-old liquid defined by its dank and verdant nose. It typically retails for upwards of $60 a bottle. More recently, Aultmore introduced its Cask Finish Collection. The award winning 25-year-old in question is part of this ongoing series. And considering its unprecedented string of success at IWC, we sure hope it augurs well for more of this malt to make its way Stateside. 'Aultmore is usually all about heralding its spirit and the wood, with little intervention," explains Macleod. "This collection takes a different approach, and shows Aultmore in a contrasting light, while still allowing the distillery's character to shine through.' To achieve such, Macleod and her team took whisky from refill hogsheads and barrels – which had patiently matured for over two decades – and then entered it into first-fill sherry casks to impart that lasting spiced honey note to each sip. It holds heft and yet simultaneously flaunts a spring-like florality that goes down effortlessly at 46% ABV. If only there weren't so much effort required in finding a bottle. A spokesperson for the brand says that a 50cl decanter retails for a suggested $500. And for now it's only available in global travel retail in the Asian-Pacific market. If you happen to be passing through an airport in that region anytime soon, keep your eyes peeled. Alternatively, you could always apply to be a judge at next year's International Whisky Competition. They seem to have no trouble getting ahold of this precious nectar. Stephanie Macleod (right) master blender for John Dewar and Sons—parent company of Aultmore ... More Distillery (Photo by)
Forbes
15-07-2025
- Business
- Forbes
Tormore Releases First Whiskies Under Its New Owner. What's Next?
Elixir has released three new Tormore whiskies under its Blueprint series. Elixir Distillers Elixir Distillers head blender Ollie Chilton wasn't originally planning to launch a whisky this year. Yet the launch of Tormore's new Blueprint whisky series marks a new milestone in the history of the distillery, showcasing the progress made since Elixir Distillers acquired the site from Pernod Ricard in 2022. Chilton credits the release of the three whiskies, aged in ex-American Bourbon, new oak, and ex-cream sherry casks specifically, to the curious fans that were pestering him: 'While we're waiting to launch our full range, we were getting a lot of questions about what we were doing. I think a lot of people thought we weren't doing anything. So there was a thought, well, let's release something and just give a snapshot.' As the first ever press visitor to Tormore since Elixir's acquisition, I was particularly curious. Two years ago I wrote a piece in Whisky Magazine about my experience there. I followed Chilton as he inspected his warehouse stock and interviewed staff as I found out the distillery's plans for the future. The distillery is an architectural marvel, an Art Deco-style cross between a distillery, a palace and a power station built by then-drinks titans Schenley, an American company whose founder had ties to famous American gangsters. With the launch of Blueprint whiskies, intended as a hint for what's to come in the future, it felt like the right time to check back in and see how Elixir has continues to reshape the distillery's operations and prepare its future whiskies. The Tormore distillery, in all its glory. Wikipedia (sourced under a Creative Commons License) When Elixir Distillers bought Tormore, Chilton took the lead on reimagining what the site could do, advised by distillery manager Polly Logan and Georgie Crawford, who manages the construction and planning for Elixir's under-construction Islay distillery Portintruan. Under Pernod Ricard, production was ticking along with almost all spirit produced intended for Chivas blends. Reviving the Tormore single malt brand certainly was more of a dream than reality. Under Elixir, this is slowly changing. Tormore's transformation included assembling a dedicated team, improving warehousing, and building the physical and logistical capacity needed to take full control of spirit production and maturation. 'When you visited, we'd obviously just purchased the distillery. Now, we currently employ 26 people. So it's wildly different then the early days' Chilton told me. He has repatriated mature casks previously stored offsite. This brought an important part of Tormore's heritage back under one roof and allowed his team to start building a consistent and traceable wood policy. A lot of spirit was also maturing in spent and tired casks, so Chilton's been experimenting. He has brought in new casks of American and French oak for his spirits, as well as a wide variety of fortified wine casks. Results have been encouraging: "We found that American oak and Tormore are fantastic together' he said. He also has been pleasantly surprised by spirit emerging from maturation in ex-Sauternes wine casks: "Sauternes is a key component and a key part of what we're doing." Chilton isn't aiming to reinvent Tormore's flavour profile but refine it. He wants to come as close as possible to replicating the flavors he loved in older Tormores matured in American oak. He compares Tormore new make spirit to a dessert: 'I came to think of Tormore as kind of like a peach tart, it's very classy. You've got lots of stone fruit.' He wants richness and careful layering of aroma and flavour without losing Tormore's core identity. 'We're not Glenfarclas. We're not Macallan. We're not heavy, we're not weighty. We are pretty and elegant." Plans for Tormore's Future Next year, Tormore will debut the core range for which the Blueprint series is a teaser. Chilton is cautious but optimistic: 'We will definitely release two core range whiskies. There might be three ready. There might even be five ready. We'll see.' In terms of infrastructure, more changes are on the horizon. 'We'll be putting in new vatting tanks this year. Towards the end of this year, the plan is to build another warehouse because we're going to run out of space,' he says. This expansion reflects not just increased output but also a commitment to controlling every part of the production and maturation process. The long-term dream includes a visitor centre, but logistical hurdles remain. As Chilton puts it, stopping production for long enough to build new facilities isn't easy when you're already running near capacity. Still, the intention is there, and the groundwork is being laid. Perhaps one of the most telling developments is that everything is now done onsite—from filling casks to blending and warehousing. That's a big shift from the Pernod Ricard days, when infrastructure was minimal and much of the work relied on outsourcing. Tormore's revival under Elixir Distillers hasn't been rushed—and that's a good thing. The approach here has been methodical, grounded in the reality of running a large working distillery while also reshaping its identity. It's not about turning Tormore into the next cult single malt, but about giving it a voice of its own. The Blueprint whiskies are an important first step. They show where things are headed without over-promising. Its eventual core range will all be built on the same quiet, steady progress that's defined the last couple years. In a whisky world often chasing novelty, Tormore's approach and vision is refreshing, and for whisky lovers represents a fantastic and tasty opportunity to appreciate its new chapter.
Condé Nast Traveler
14-06-2025
- Condé Nast Traveler
Why Now Is the Time to Make a Scottish Whiskey Pilgrimage
Another highlight is following Speyside's Malt Whisky Trail, a microcosm of working distilleries, a historic still house, and the UK's only cooperage, which produces and repairs nearly 150,000 oak casks every year. At each stop, the idea is to connect with Scotland's wild, earthy and extraordinary landscape. Maybe the essential draw of a whiskey trip—by rail, road, or ferry—is that everyone feels implicit in the experience, lost to it and in love with Scotland's landscapes anew, and this helps bring you into closer touch with its communities, but also with a deeper part of yourself. Everyone agrees, teetotaller or not. Whiskey emboldens the traveler. Ben Shakespeare Six of the best distilleries to visit in Scotland Glenmorangie, Tain This part of the Easter Ross coast, crumpled and folded with low, brooding hills and patched with barley fields, lies invisible to many visitors—that is, with the exception of this world-renowned distillery. Drams of floral, citrus-spiced whiskey have been produced on the farm there since 1843, yet the distillery has continued to evolve. As well as a glass tower housing two swan-necked stills—the tallest in the country—and a half-mad laboratory for new creations, there are tours galore and innovative dram tastings. To stay overnight, whiskey-flavor-inspired rooms and cottages are the reward at deliciously handsome Glenmorangie House nearby. The Glenturret, Crieff Founded in 1763, making it Scotland's oldest working distillery, The Glenturret has something no other can brag about: a Michelin-star restaurant. Right now, The Glenturret Lalique has two stars thanks to chef Mark Donald's commitment to doing wonderful things with tattie scones, langoustine and juniper-smoked sika deer, and yet his multi-course menu is only one of the draws. There are whisky maker experiences and bespoke private tours, a Lalique boutique and a 12-bed private hideaway, Aberturret Estate House. The drink itself? The 12 Year Old is rich, with dried fruits, gentle spices and smooth, oaky sweetness. Approachable, then, like the distillery itself. The Macallan, Aberlour Central Speyside is Valhalla for spirit lovers, with shoulder-to-shoulder distilleries like Aberlour, Cardhu, Craigellachie and Knockando paying painstaking tributes to maltmen, past and present. In the eye of the River Spey, The Macallan Estate looks as though it might have always been there, the building half emerging from the soil like a mythical Scots beastie rearing its back. The architecture is arresting and a reflection of the forests around it — a visual display of woven steel, wood and vaulted interiors beneath a wildflower-turfed roof. Undeniably romantic, it is also a place for insightful tours and next-level fine dining, thanks to the arrival of TimeSpirit, a fantasy restaurant collaboration with three-Michelin-starred El Celler de Can Roca. The Port of Leith Distillery, Edinburgh On down the coast to the capital and to this vertical distillery, the first of its kind in the country. Every other building in Leith seems to be obsessed with heritage, but not this hyper-modern, nine-storey black waterfront tower—the idea was originally for a conventional distillery, but ambition drove co-owners Ian Stirling and Paddy Fletcher towards the clouds. As well as various tours and tastings, the top-floor mezzanine bar rewards with whisky cocktails and memorable skyline views. 'We envisage interrogating every part of the whisky production process to create a perfectly balanced waxy spirit,' says head of whisky Vaibhav Sood. 'People are falling in love with tradition, and in a world full of digital, we're producing something organic and steeped in heritage.' Glen Scotia, Campbeltown In the 1800s, this end-of-the-road Kintyre town was the world's whisky capital, with 35-odd distilleries crowded and clustering the streets. These days, only three remain. The Victorian-era warehouse of Glen Scotia, with its story beginning in 1832, still feels raw and warped, yet it is the ideal setting for behind-the-scenes tours to learn about mashing and fermentation, distillation and maturation. Distillery manager Iain McAlister is a whiskey polymath, and his dedication to single cask expressions has seen the distillery win numerous best-in-class awards, so don't pass on a flight tasting masterclass. A long way from most other big-ticket distilleries, it's the sort of place where you feel part of a secret club. Nowhere is the character of whisky so influenced by sea and land as on the Southern Hebridean island of Islay — you can feel it in the air, with your senses slammed. The phenol-heavy, oily drams produced by the 10 obsessive distilleries here are influenced by the mashing Atlantic, wind-whipped sea spray, and pungent, crackling peat, particularly those produced on the south coast. This is where you'll find Ardbeg, a coastal home for dram-in-detail warehouse tours, plus fine food at The Old Kiln Cafe and Ardstream Trailer. Upping the showiness, Ardbeg House in nearby Port Ellen is opening this autumn, with slavering attention to detail, a dozen themed rooms, a restaurant and a bar to muddle over the peaty paradox of soot and fruit. 'A whisky lover will taste an Ardbeg somewhere like Shanghai, then look at where it's made,' says distillery manager Colin Gordon. 'On a rock in the Atlantic Ocean — and that's so captivating.' A version of this story originally appeared on Condé Nast Traveller UK.
USA Today
12-06-2025
- Entertainment
- USA Today
Best scotches for Father's Day, from bargains to stupidly expensive
Best scotches for Father's Day, from bargains to stupidly expensive There's a certain classic vibe that emanates from an open bottle of Scotch whisky. One whiff, and suddenly you're standing behind Sean Connery in line at the bar of a wedding that seems far too fancy to have you on the guest list. That's an acquired taste, certainly, but a rewarding one. For a small sovereign nation, Scotland produces a tremendous amount of whisky with a wide spectrum of flavors. An Islay malt and a Speyside one will taste very different -- in a good way. Whether you're looking for something smoky and spicy or smooth and mellow, there's a Scotch out there for you (or, since this is a Father's Day guide, your pops). MORE WHISKEY LISTS FOR FATHER'S DAY: -- Best flavored whiskeys -- Best and most affordable bourbons -- Best spicy ryes Let's talk about the Scotches I've been lucky enough to review this year and see if we can't find you something nice -- whether you're paying $40 per bottle or, deep sigh, $2,000. Smokehead Let's begin with a disclaimer; smoky, peaty Islay malts are my thing. The closer my dram tastes to a campfire between the ocean and a bog, the better. Cracking a bottle of Smokehead reminds you exactly where it's from. A malty, smoky essence fills the room once poured. It promises you a complex, slightly tough to drink whisky that will, hopefully, reward you for diving into an Islay-born sipper. Digging your nose into the glass unleashes a whole world of flavor. Salt, oak, smoke, peat, licorice and maybe even a little bit of leather. It's very nice. The first sip begins gently, with a bit of a buttery feel. The spirit itself is a little denser than I'd anticipated, which leaves it to coat your tongue. Soon after, the smoke rolls in. It brings flavors like honey, oak and even a little citrus sweetness. For a bottle that promises a smoke bomb, it brings campfire vibes without being especially strong or acrid. Since it's tempered down to 80 proof you're losing some of the bolder flavors you might get from a Laphroaig or Ardbeg. That means you're left with the smoky peat from start to finish while digging for the minor notes throughout. It's not a problem for me -- I love a good smoky dram -- but if you're mostly a Speyside or Highlands whisky drinker this may not be the kind of smoothness for which you're searching. Still, at about $40 per bottle it clocks in at about half the price of better known Islay neighbors. It won't deliver the complex flavor and deep reflection that come with those bottles, but it will get you halfway there. It's an easy sell and a whiskey you won't feel too badly about mixing with soda or thinning out with a little bit of ice. Tamhdu 12-year The presentation here is lovely. The box has an unique open center (seen here framing bobblehead Christian Yelich. I did not think this photo through). The bottle itself is segmented like Suntory's Hibiki, and I love a good tactile bottle. It pours a modest caramel. It smells similarly light, but there's enough to make you believe the sherry cask that ushered the spirit to near teenage years is still playing a role. There's some minor, gritty fruit -- a little citrus, a little... plum? Something with a pit, certainly. That fruit is evident throughout the sip. It's a lighter scotch and true to the Speyside form, smooth and a little thinner on your tongue than some of the beefier malts. The sherry influence comes through in a way that reminds me of Great Lakes' Christmas Ale; a little cinnamon, maybe some clove and nutmeg and some warm fruit flavors. The finish hits you with a little oak, which lingers pleasantly after it clears your lips. Tamdhu isn't a flavor knot that begs you to sip softly over the course of an hour to untangle it. You understand what the goal is right away, and the spirit hits it consistently and cleanly. This makes it a proper sip, though one a more experienced Scotch drinker may find a little easy. Still, it's smooth and flavorful, making it a nice dram to sit with. Octomore Let's talk about three of the latest Octomore expressions -- a whisky that brings some of the smokiest, peatiest flavors in the world to each bottle. Octomore 15.1 True to its five-year age, this pours a pale golden color. Imagine someone left a lager out overnight and all the bubbles disappeared. It's got notable stickiness, leaving a ring of liquid slowly clamoring down the sides of a tulip glass when swirled. It smells great and a little harsh at the same time. The roasted malt is there under a dense layer of peaty smoke. The first sip is, siblings, strong as hell. The peat is as advertised, unmistakable from the second it hits your lips to long after it's settled in your stomach. While there's heat involved here, there's surprisingly little burn from a whisky that clocks in at 59.1 percent alcohol by volume (ABV). This is, undoubtedly, a slow sipper. But it's also not an unpleasant one. There's a tremendous feeling after that sip clears your throat. You exhale and feel like you're breathing pure delicious and beautiful smoke. This sounds unappealing, I'm aware, but it feels like a superpower; like I'm exhaling magic. Like the best parts of Scotland have been distilled into a glass and processed in my body, which is churning out exhaust as I spring to life. Too dramatic, perhaps, but hot damn. This is A LOT in all the best ways. It's exactly as advertised, and while it lacks the cache of an 18-year Scotch it never feels unfinished or underdone. It just tastes great in a very specific way that will be WAY TOO MUCH for some people but right in the wheelhouse of a celebratory drink for me. Octomore 15.2 Again, it pours much lighter than you'd expect for a dram as expensive as it is. But what it lacks in oak influence it makes up for in smoke and peat. That much is clear as soon as you stick your nose in the glass. It's like a salted caramel bonfire and, friends, that rules. There's a roasted malty sweetness up front. Then comes the smoke, weaving through vanilla and grain and a little salty stone fruit. You hit that exhale I loved so much in the 15.1 -- for me, the best part of drinking Octomore. It's strong, certainly, but there's no burn even for a Scotch less than half the age of most of its peers. The difference for me between 15.1 and 15.2 is that sweet, nearly fruity start. It's milder in that regard and that smokiness, while still light years ahead of other malts, is a little less notable. This doesn't make it a tame whisky. It just makes it a little more accessible for a drink most people will have to ramp up to (me. That's me. If i tried to drink this in my 20s I would have tried to keep it together in front of my friends while my eyes slowly boiled behind this facade). Octomore 15.3 This pour is slightly deeper in color than the other two. It smells salty and smoky but not boozy despite the 61 percent ABV inside. OK, maybe it's a little boozy, but not as much as you'd expect. The first sip is gentle and sweet up front but a monster on the back end. It's warm and smoky and a little harsh. Which, again, we're dealing with a 122 proof spirit so that makes sense. It's much drier than the 15.2. and slightly more than the 15.1, snapping off each sip with a crisp, smoky and slightly spicy finish. The end result is a complex spirit that works the way good hot sauces do -- adding flavor without letting the heat entirely take over. There's a whole journey here, and while it's not as enjoyable as the other 15-series Octomores it's still very nice. For something with triple the peat of the other malts it's not quite as smoky as I'd expect, but that extra PPM does seem to mute the swirling flavors that make the others so special. It's strong and lives up to the Octomore reputation. It's not my favorite, but it's still pretty dang good. Ardbeg Wee Beastie I will go to bat for the Wee Beastie whenever possible because it packs so many big bold flavors into a five-year Scotch. For a fraction of the price of the Octomore you get many of the same vibes, albeit with rougher edges. Don't get me wrong, Wee Beastie is not for beginners. It's smoke and peat and big spicy flavors up front, which can be a turnoff. If you stick around you're rewarded. There are nice little moments of vanilla and caramel underneath that campfire vibe. It's not especially smooth, and it's gonna take you a while to get through it. Still, you get that post-sip exhale where I breathe smoke and try to figure out exactly what I just tasted. It's always a positive thing -- and, again, it's only gonna run you about $50 compared to the $125-plus of the Octomore above. Ardbeg Smokiverse "Ooooohhhh ohhh OOOOH ooooh OOOOOOOH." That was my expression after just sniffing this pour. The Smokiverse delivers exactly what it promises; big smoky flavor against the backdrop of a gentle salty canvas. So while it's lighter in color than you may expect, it still brings all the hallmarks you'd expect from Ardbeg. That salt and smoke are front and center, but it makes for a remarkably smooth and interesting dram. The salt keeps things dry, while the smoke lends cover to the rich well of flavor lying underneath. There's a gentle touch of licorice and a little light citrus -- not much, but just enough to reward you if you keep coming back. And the Smokiverse has some tremendous replay value. It's dry and has those tiny notes of leather and vanilla and pepper that all operate under that cover of classic Islay flavors. Ardbeg's special releases come out on a regular basis, and it's reasonable not to collect them all. But if you're looking for something slightly difference, they're always worth a splurge -- and, my sample bottle aside, typically come in the kind of lovely bottle that suggests, yep, you're treating your guests to something niiiiiice. Ardbeg doesn't miss, and this is another beautiful example of it. Glenfiddich Grand Chateau 22 My sample bottle isn't nearly as ornate as the real thing, which comes in a lovely shoebox-sized case. The bottle itself is Glenfiddich's signature triangular mold, which you can see here but not in my own photos because, understandably, the company didn't want to mail an $1,800 bottle to a random journalist. Fair play, Glenfiddich. Understandably, that's going to make it a niche purchase -- a dram that's more of a conversation piece than a functional whisky. Here's where I level with you and say, no, I'd never buy a bottle of this myself. Tragically, I was raised with an incurable case of poor brain. But I could be tempted to buy a pour on a special night, and maybe that's what you've got in mind for Father's Day. Or, hell, maybe you've got the kind of cash to drop two grand on Scotch. So, you know, good for you. That rules. Anyway, this Speyside whisky is greatly affected by the Bordeaux red wine casks it spends the final nine years of its 31-year aging cycle inside. The smell from the top brings the undeniable aged grape/young brandy vibe of a nice bottle of wine. Underneath that is a little salt, leather, chocolate and oak. While it's going to be smooth -- 31 years! -- it's also going to have a lot going on below the surface. That wine influence creates a sweet and soft landing spot up front. You get lots of rich fruit flavor and a little honey sweetness the moment it hits your lips. Then comes a little pepper, swirling with that fruit and oak and just a little bit of salt to keep things dry. There's more than just grape here, as you get some orange and cherry in each dense sip. That applies to the texture as well, as this brings a little heft to your tongue. If *feels* expensive, which is great because, you know, it is. There's a little bit of a "creme brulee at a fancy restaurant" vibe given the lush fruit flavor, vanilla and hints of caramel that linger through each sip. It really is quite nice. $1,800 nice? Maaaaan, I dunno. But it's still extremely good whisky. Longmorn 30 Once more, we venture into the world of the stupidly expensive. There's nothing ostentatious about the sample bottle Longmorn mailed for review. But that's about $250 worth of whisky in that small bottle labeled so lightly you can hardly see. The actual bottle is much nicer and, at around $2,000 USD per fifth, it damn well better be. Longmorn may not look it, but it certainly smells expensive. This is clearly a spirit that's taken its time getting to us. It pours a rich deep copper. The smell off the top is imbued with the oak it's spent three decades sitting in. You get vanilla, cinnamon, caramel and a little pepper. There's a steady current of mashed fruit underneath -- spreadables like marmalade and grape jelly (you know, but fancy). All in all it gives off the impression of a fancy, complex dessert at a place you had to make reservations at three months ago. The first sip is, as you'd expect, remarkably smooth. There's a gentle sweetness that carries each pull along, acting like a slow-moving river of honey and brown sugar. You get hints of that fruit influence along with the vanilla you'd expect. Things aren't overly sweet, but that's undoubtedly core to Longmorn's flavor profile. Soft, sugary fruit, honey and vanilla before just a little bit of roasted almond and cinnamon remind you of its roots. It's delightful to drink; complex, sweet and incredibly easy to come back to. Is it worth the money? Personally, I'm not going to drop two grand on whiskey, even if it's so old Leonardo DiCaprio would ignore it. But there's no questioning the smoothness and quality at play. If you're looking for a gift that serves as a status symbol but backs it up with more than just empty displays, Longmorn's your huckleberry.
Yahoo
09-06-2025
- Business
- Yahoo
GSC COMPLETES BOLT-ON ACQUISITION OF F&M TOOL AND PLASTIC
Transaction will fuel GSC's next growth phase. ANN ARBOR, Mich., June 6, 2025 /PRNewswire/ -- GSC Technologies, Inc. ("GSC") announced that it has completed the acquisition of F&M Tool and Plastic, Inc. ("F&M"). This transaction for GSC will fuel the company's next phase of growth. Both GSC and F&M are leading manufacturers of plastic goods in North America. "We are excited to complete the bolt-on acquisition of F&M for the GSC platform. We believe that this will create a stronger overall business with an opportunity to drive synergies through the deployment of our portfolio value creation system," said Eric Wiklendt, Board Chair at GSC and Managing Director at Speyside. GSC President & CEO Dave Barrow wanted to thank Mark Farrell, CFO, and Lynda Gaudreau, VP of Operations and Supply Chain, for their great leadership on this deal and noted, "We are looking forward to welcoming the F&M team into the GSC family. The talented employees, fabulous product portfolio, and great technology will all contribute to an exciting future and help GSC to deliver on its strong growth mission." "Adding the home storage assortment from F&M to the hardware products from GSC allows us to offer a complete assortment and meet all customer's needs," added Rob Soiferman, VP Sales. Nick Lardo, Director at GSC and Managing Director at Speyside, noted, "We see the bolt-on acquisition of GSC to F&M as an excellent opportunity to accelerate our plans for that business." About GSC TechnologiesFounded in 1982 with a single plastic molding machine, GSC Technologies, Inc. is a leading and groundbreaking manufacturer of plastic goods in North America focused on environmentally aware plastic solutions for organizing daily life today and in the future. Based in St-Jean-sur-Richelieu (Quebec/Canada), GSC designs and manufactures attractive, practical storage and organization lifestyle products for better modern living. With manufacturing plants that use contemporary equipment and technology and distribution facilities in the US, Canada, and China, GSC uses global testing and quality standards to ensure the best value, highest quality products. For more information, please visit About F&M Tool and PlasticF&M Tool and Plastics, located in Leominster, MA, USA, is a growing plastic injection molding company. In 2008, F&M designed, developed, and tooled a complete line of plastic storage products, Bella Storage Solution. Since then, F&M has enjoyed tremendous consumer success and continues to lead the way in design and innovation. For more information, please visit About SpeysideSpeyside is a Detroit-based private equity firm. The firm invests in middle-market, buyout transactions in the manufacturing and value-added distribution sectors. Targeted portfolio companies often possess balance sheet, legal, environmental, labor, or transactional complexity. Speyside Equity focuses on creative transaction structures and is comfortable investing in carveouts of large multinational companies, industry consolidations, family-owned businesses, bankruptcies, workouts, and other special situations. Speyside takes an operational approach to creating value in these situations. Speyside has completed 37 investments. For more information, please visit Honigman LLP acted as GSC's legal advisor. CONTACT: Eric WiklendtSpeyside Equity View original content to download multimedia: SOURCE Speyside Equity
