From the Highlands of Scotland
For the Discerning Palate Comes Tomintoul Speyside Glenlivet Single Malt Whisky – OU Certified, Of Course
With its beautiful location near the village of Tomintoul, the highest village in the Highlands of Scotland in the prestigious Glenlivet Estate at the heart of the Speyside region, lies Tomintoul Distillery, one of two malt distilleries owned by Angus Dundee, an independent company with over 50 years’ experience in producing, blending, bottling and distributing top-quality Scotch whiskies and other spirits. (The other distillery is Glencadam, in the Highland region of Scotland.) Tomintoul Distillery has been owned by Angus Dundee Distillers since 2000.
Food Matters: The Growth of Kosher
If you would have suggested to an observant Jew that in the earliest part of the 21st century our ancient diet would become one of the hottest new food trends and that the kosher food market would be amongst the fastest growing food sectors in America and Europe, you would surely have been rewarded with a bemused look worthy of an encounter with an inhabitant of the wistful land of Chelm, inhabited by a population of sweet, confused citizens who can make neither heads nor tails of anything.
Lo Basi Ella L’orer: Kavush
If a liquid remains in a container for 24 consecutive hours it becomes kavush k’mivushal, and we are choshesh that there is a transfer of ta’am between the liquid and the entire container[1]. The transfer of ta’am takes place only after 24 hours. Before 24 hours there is no transfer of ta’am. Therefore, bidieved if one did leave cold kosher liquid in a non-kosher container for 24 hours the product remains kosher, since the bliyos in the walls of the container after 24 hours are nosain ta’am lifgam[2].
ASKOU 10 Kosher Seminars Draw Participants from Near and Far
Where would you go if you wanted to learn the fine art of kashrut from experts, combining studies of the laws of kosher with the hands-on experiences that only those experts can provide? For dozens of rabbis and advanced rabbinical students this summer, the answer was the Orthodox Union.
Lo Basi Ella L’orer: Ein Mevatlin Issur Lechatchila
A Jew is not permitted to intentionally be mivatel any issur, even an issur d’rabbanan (Y.D. 99:5-6). Additionally, Chazal instituted a k’nas, forbidding the food for the mivatel and any intended recipient. Rebbi Ekiva Eiger (99:5) based on Teshuvas Rivash (498) includes in this k’nas any consumer for whom the product was intended for sale, and extends the k’nas not only to the food but also to require kashering keilim[1].
Tomintoul Single Malt Whisky from the Scottish Highlands Announces OU KOSHER Certification
From the highest of the Scottish Highlands now come varieties of single malt whisky manufactured by Tomintoul Distillery and newly certified by OU Kosher. Tomintoul, located in the community of the same name, the highest village in the Highlands, is owned by Angus Dundee, an independent company with over 50 years’ experience in producing, blending, bottling and distributing top-quality Scotch whiskies and other spirits.
Pas Yisroel Shiur for Kosher Professionals
A chaburah discussing what foods fall under the category of Pat with regard to the requirement for Pat Yisroel.
OU KOSHER Educational Materials Order List
Check item(s) being ordered. Compute total payment. Make checks payable to the Orthodox Union and mail with this completed order form to Rabbi Yosef Grossman c/o Orthodox Union, 11 Broadway, NYC, NY 10004.
Kashering Of HTST Systems-Plate Pasteurizers
Many of our plants feature kashering of HTST plate pasteurization systems. It is particularly common for this kashering to occur via automated CIP, whereby the CIP system is programmed to operate at kashering temperatures.
Fish Industry Kashrus Meeting
For the past several months there has been much public discussion about the presence of parasites found in the flesh of fish, with the OU’s position consistently lenient. On June 1st, the OU hosted Rabbi Moshe Vaie, the world renowned expert in the field of hilchos tolaim and author of Bedikas Hamazon Ke’halacha. Rabbi Vaie, along with two other speakers, gave a thorough presentation about the current issue and its impact on the kosher fish industry. Also in attendance were kashrus professionals and representatives from the major kashrus agencies in the United States and Canada.
