Pernod Ricard Travel Retail releases Ballantine’s Hard Fired

Ballantine’s will celebrate the launch with in-airport activity from September 1, which includes the creation of Tasting Bars where travellers will be able to enjoy Ballantine’s Hard Fired cocktails including the Signature Serve on ice and Hard Fired Apple, a long drink with apple juice and aromatic bitters.

The airport activity will tell the story of the creation process behind Ballantine’s Hard Fired signature blend, which uses a production process known as ‘hard firing’. The technique releases vanilla flavours and hints of smoke and spice, giving the whisky its distinctive and unique taste. The process starts with the Ballantine’s wood management team individually selecting once charred American oak barrels. The barrels are then sent to the cooperage where they are charred for a second time by highly skilled craftsmen – the ‘hard firing’ process.

Pernod Ricard Travel Retail EMEA brand manager Adriana Perez commented: “Ballantine’s Hard Fired is a natural progression for the brand as it continues to innovate within the Scotch whisky category. We are very pleased to be working with Heinemann Duty Free to launch in Europe Travel Retail.  The Tasting Bars are an important tool to showcase the product – where travellers can enjoy signature cocktails and learn more about its rich craft story.

“Ballantine’s Hard Fired showcases the natural and unique results that American oak and fire produce on Scotch whisky,” added Ballantine’s master blender Sandy Hyslop. “When charred, casks form a natural layer of caramelised wood sugars that react with whisky and a double char understandably intensifies this effect. The result is a smooth, creamy and subtly smoky Scotch whisky with tasting notes of sweet honey, soft red apples and tangy liquorice. This balanced flavour profile results in a premium whisky that sits well within the Ballantine’s family style while offering something new.”