The Tapped Cask

{"id":560454631594,"title":"Milk \u0026 Honey","created_at":"2023-09-01T07:50:28+01:00","body_html":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eNestled in the heart of Tel Aviv, Israel, the Milk \u0026amp; Honey Distillery stands as a testament to the global expansion of whisky production. This distillery has emerged as a prominent player in the world of whisky, showcasing how a blend of history, technology, and terroir can yield exceptional results.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFounded in 2014, the Milk \u0026amp; Honey Distillery draws its name from the biblical reference to the \"Land of Milk and Honey,\" which holds deep cultural significance in Israel.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/mh-distillery-main-1_1024x1024.jpg?v=1693550975\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWhat sets Milk \u0026amp; Honey apart is not just its location but its unique approach to whisky production. The Israeli climate is known for its extremes, with hot summers and mild winters. While this may not be the typical climate for whisky maturation, it provides an interesting challenge and opportunity for innovation. The distillery embraces these challenges and leverages them to create a distinct profile for their whiskies.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/tomer1_1024x1024.jpg?v=1693550934\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eOne of the key aspects of producing whisky at Milk \u0026amp; Honey is the influence of the climate. The hot Israeli summers accelerate the aging process, causing the spirit to interact more intensely with the wood in a shorter amount of time. This rapid aging results in a unique flavour profile, with a pronounced influence of oak and spices. But it doesn't end there. Milk \u0026amp; Honey mature whisky in five distinct regions:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eUpper Galilee: High humidity\u003c\/li\u003e\n\u003cli\u003eJerusalem Mountains: Low temperature\u003c\/li\u003e\n\u003cli\u003eTel Aviv: Varied\u003c\/li\u003e\n\u003cli\u003eDesert: High temperature, low humidity\u003c\/li\u003e\n\u003cli\u003eDead Sea: Very hot and dry\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/CleanShot_2023-09-01_at_07.44.47_1024x1024.png?v=1693550744\"\u003e\u003c\/p\u003e\n\u003cp\u003eEach region places its own imprint on the whisky, producing a unique style that can be blended with other regions to form a finished product. Additionally, the distillery uses a combination of various cask types, including bourbon, sherry, and red wine casks, allowing for a complexity of flavours that reflect the Israeli terroir.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAnother innovative aspect of Milk \u0026amp; Honey's production process is their emphasis on local ingredients. The distillery sources its barley and water locally, showcasing the flavors of the region in each bottle. The purity of the water, drawn from the nearby Ein Hemed spring, is a crucial component of their whisky-making process. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/untitled-40_1200x_16ce971c-1ee9-4eb7-8ad0-6a1825c7ea4f_1024x1024.webp?v=1693550939\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMilk \u0026amp; Honey also places a strong focus on experimentation. They've released a range of innovative whiskies, including expressions finished in unique casks like red wine barrels from the Golan Heights and locally sourced fig wood barrels. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe distillery offers guided tours and tastings, providing visitors with an immersive whisky experience. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn conclusion, the Milk \u0026amp; Honey Distillery in Israel is a shining example of how passion, innovation, and a sense of place can create exceptional whisky. Their embrace of the Israeli climate, commitment to using local ingredients, and dedication to experimentation have resulted in a range of whiskies that not only defy expectations but also celebrate the unique terroir of the region. As Israel continues to make its mark on the global whisky stage, Milk \u0026amp; Honey stands as a proud representative of this exciting and dynamic whisky-producing nation.\u003c\/p\u003e","blog_id":76389875882,"author":"Tristan Stephenson","user_id":71976517802,"published_at":"2023-09-08T08:00:01+01:00","updated_at":"2023-09-08T08:00:01+01:00","summary_html":"","template_suffix":"","handle":"milk-honey","tags":"distillery, israel, milk \u0026 honey","image":{"created_at":"2023-09-01T07:50:28+01:00","alt":"","width":2000,"height":1335,"src":"\/\/whisky-me.com\/cdn\/shop\/articles\/Milk_Honey_Distillery.jpg?v=1693551028"}}

{"id":560436019370,"title":"GlenWyvis","created_at":"2023-08-31T07:34:47+01:00","body_html":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGlenWyvis Distillery is a unique and innovative whisky production facility located in Dingwall, Scotland. What sets GlenWyvis apart from traditional distilleries is its community-driven and sustainable approach to making spirits, coupled with its use of modern technology and traditional techniques. Established in 2015, GlenWyvis aims to produce high-quality spirits while also contributing positively to the local community and environment.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cimg data-mce-fragment=\"1\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/Glen_Wyvis_Distillle_e3ae1184cbf82a21f23e0e5c3b3893e2_1024x1024.jpg?v=1692271562\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/Glen_Wyvis_Distillle_e3ae1184cbf82a21f23e0e5c3b3893e2_1024x1024.jpg?v=1692271562\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGlenWyvis has nearby neighbours of Glen Ord, Dalmore and Invergordon, but it is the first distillery in the Dingwall area for quite sometime.\u003c\/p\u003e\n\u003cp\u003eIn 1879 a Dingwall ironmonger, agricultural merchant and town Baillie, D.G. Ross, built the Ben Wyvis Distillery. It took 90 men nine months to blast away the Dingwall hillside to make way for the site.\u003c\/p\u003e\n\u003cp\u003eTwenty years late, the Glenskiach Distillery opens in Evanton, a few miles north of\u003cbr data-mce-fragment=\"1\"\u003eDingwall. The distillery was designed by famous distillery architect of the Victorian age, Charles Doig.\u003c\/p\u003e\n\u003cp\u003eBoth distilleries closed during the downturn of the 1920's. However in 1965 the grain distillery of Invergordon began making a single malt called Ben Wyvis alongside its normal grain operation. This continued for a couple of decades until Invergordon eventually ceased malt production.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eJump forwrd to 2015 and the story of whisky in Dingwall is beginning a new chapter.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eOne of the standout features of GlenWyvis distillery is its community ownership model. It is owned by over 3,000 members who have invested in the distillery and share a collective interest in its success. This ownership structure not only fosters a sense of community engagement but also provides a unique funding mechanism for the distillery's operations and expansion. Glenwyvis claim to be the first crowdfunded distillery in the world. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFurthermore, GlenWyvis places a strong emphasis on sustainability. The distillery boasts a state-of-the-art renewable energy system, including solar panels and a biomass boiler. These technologies significantly reduce the carbon footprint of the production process, making GlenWyvis one of the more environmentally conscious distilleries in the region.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cimg data-mce-fragment=\"1\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/GlenWyvis-Casks-scaled_1024x1024.webp?v=1692271567\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/GlenWyvis-Casks-scaled_1024x1024.webp?v=1692271567\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan\u003eFurthermore, GlenWyvis places a strong emphasis on sustainability. The distillery boasts a state-of-the-art renewable energy system, including solar panels and a biomass boiler. These technologies significantly reduce the carbon footprint of the production process, making GlenWyvis one of the more environmentally conscious distilleries in the region.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eGlenwyvis is produced using locally grown, locally malted barley and crystal clear water from the onsite borehole. Unhurried fermentation and warm distillate temperatures produce a fragrant, fruity, malty spirit with a long and distinctively spicy finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eGlenWyvis have to date released three batches of single malt whisky. The first (01\/18) was distilled in 2018 and aged for three years in bourbon and moscatel casks; the second (02\/18) was also distilled in 2018 and aged for three to four years in bourbon casks and sherry casks. The latest batch, 01\/19 - the one we are featuring in September '23 - has been matured in bourbon, marsala, red wine and moscatel casks, bringing about florality and fruitiness in the spirit.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","blog_id":76389875882,"author":"Tristan Stephenson","user_id":71976517802,"published_at":"2023-09-08T08:00:01+01:00","updated_at":"2023-09-08T08:00:01+01:00","summary_html":"","template_suffix":"","handle":"glenwyvis","tags":"batch 3, dingwall, distillery, glenwyvis, scotland, tag:distillery, tag:flavour, tag:production, whisky","image":{"created_at":"2023-09-01T07:55:47+01:00","alt":"","width":1024,"height":682,"src":"\/\/whisky-me.com\/cdn\/shop\/articles\/IMG_8142-HDR_1_Rhianna_Bell_-_01_-_01.jpg?v=1693551348"}}

{"id":560245342378,"title":"Abasolo","created_at":"2023-06-27T11:06:36+01:00","body_html":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003eA new distillery, Destileria y Bodega Abasolo, is the first purpose-built whisky distillery in Mexico and one of the highest whisky distilleries in the world at 7800ft. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003eAbasolo El Whisky De Mexico is distilled from fermented 'nixtamalized' Mexican Cacahuazintle (kaka-wha-SINT-lay) corn, which has been cultivated by Mexican farmers for generations and is regarded for its flavour.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/maiz-cacahuazintle_1024x1024.jpg?v=1687860269\" alt=\"\"\u003e\u003cbr\u003e\u003cbr\u003eCacahuazintle corn only grows at elevations of more than 7,000 feet above sea level and is widely grown in the high valleys throughout the Mexican states of Tlaxcala and Puebla. This corn's large kernels are used to make pozole, esquites and corn bread.\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan\u003eNixtamalized foods (such as corn tortillas) became extremely important to the early Mesoamerican diet. Not only does this method kill off toxic fungus, but the process increases the nutritional content of corn drastically. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eThe process also improves flavour, and gives tortillas that distinctive intense taste of fresh, sweet, buttery steamed corn that is also slightly malty, roasty, and chewy with a slightly fermented vegetal character.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/1593083941_1024x1024.jpg?v=1687860340\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eWhile American bourbon makers use at least 51% corn (typically 70-80%) plus a percentage of barley and rye or wheat, the nixtamalization process allows Abasolo to use 100% corn to make their whisky.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/TJIKHXPCC5EUNBGLQJMPZKCL34_-_01_1024x1024.jpg?v=1687860312\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAbasolo’s primary ingredient also speaks directly to the terroir of the region. The distillery exclusively uses the heirloom cacahuazintle corn (pronounced “kaka-wha-sint-lay”), instead of GMO corn hybrids that are more readily available commercially. Corn is native to Mexico and \u003c\/span\u003ecacahuazintle is an heirloom variety, meaning it has not been bred or modified by human hands. It also means that it is not a great commercial option, yielding far less alcohol than a GMO alternative. The trade-off however, is flavour, which this corn has in spades.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/abasolo_3980_1024x1024.jpg?v=1687860335\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eA small fraction of the corn used in the Abasolo whisky mash is malted and this is milled and incorporated into the mash. Fermentation lasts for more than 120 hours and then the fermented wort is double distilled in traditional copper stills. The spirit is matured in new toasted and used oak casks in an open warehouse with a light roof and no walls to encourage temperature fluctuations.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe flavour is unsurprisingly corn driven, with buttery, juicy corn kernels and vanilla, along with a touch of spice and nutty, oak flavours.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","blog_id":76389875882,"author":"Tristan Stephenson","user_id":71976517802,"published_at":"2023-07-11T08:00:00+01:00","updated_at":"2023-07-11T08:00:00+01:00","summary_html":"","template_suffix":"","handle":"abasolo","tags":"abasolo, corn whisky, meixcan whisky, nixtamalized corn, tag:distillery","image":{"created_at":"2023-06-27T11:06:36+01:00","alt":"","width":1024,"height":683,"src":"\/\/whisky-me.com\/cdn\/shop\/articles\/847A4922-1-1024x683-1.jpg?v=1687860397"}}

{"id":560245309610,"title":"Isle of Raasay","created_at":"2023-06-27T10:49:00+01:00","body_html":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eR\u0026amp;B Distillers co-founder Alasdair Day had intended to build his first distillery in the Scottish Borders, near to where his great-grandfather, Richard Day, blended whisky in a grocer’s shop.\u003c\/p\u003e\n\u003cp\u003eThe original business was established in 1820 and Alastair's great-grandfather joined it in 1895. Alastair inherited the family cellar book from his father, and as well as all the sales records for 1820 and 1821, at the back of the book there is a record of all the blends produced by the company from 1899 to 1916.\u003cbr\u003e\u003cbr\u003eIn 2009 he decided to recreate one of the blends from the book, and the following year released 'The Tweeddale'.\u003c\/p\u003e\n\u003cp\u003eThere have now been quite a few Tweeddale releases, which is why Alastair and his business partner, Bill Dobbie, were in need of a plant to supply malt whisky for their Tweeddale blend.\u003cbr\u003e\u003cbr\u003eIt was a recommendation from a friend that led the duo to consider the Hebridean island of Raasay for their first project. The island not only represented a prime opportunity in terms of location, but never before had Raasay been home to a legal whisky distillery.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/View_of_Ferry_Crossing_with_Glamaig_Braes_and_Cullin_in_the_Distance_-_01_1024x1024.jpg?v=1687859175\" alt=\"\"\u003e\u003cbr\u003e\u003cbr\u003eThe company secured the vacant Borodale House in 2015, a Victorian building most recently used as a hotel which has since been renovated into a distillery, visitor centre and luxury overnight accommodation.\u003cbr\u003e\u003cbr\u003eThe distillery’s first test mashing and distillation runs were conducted in September 2017, with the first casks being filled in October 2017.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Raasay_Distillery_258_of_513_._-_01_1024x1024.jpg?v=1687859188\" alt=\"\"\u003e\u003cbr\u003e\u003cbr\u003eIn anticipation of the distillery’s first whisky in 2020, R\u0026amp;B created Raasay While We Wait in 2015, a peated Highland single malt that’s reflective of the spirit Raasay distillery will soon produce.The style of spirit produced at Isle of Raasay is guided by a long fermentation and plenty of copper contact. The latter is achieved by way of a cooling jacket on the wash still lyne arm and an inclined lyne arm on the spirit still, which will result in a clean, fruity character with an element of smoke imparted by the lightly peated malt.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Distillery_Mash_Tun_Mashing_Barley_-_01_1024x1024.jpg?v=1687859214\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eR\u0026amp;B Distillers intends to make full use of maturation in first-fill American oak, European oak and Tuscan red wine casks – a nod to the origins of Raasay’s stills.\u003c\/p\u003e\n\u003cp\u003eIsle of Raasay’s signature whisky may be a fruity, sweet and lightly peated malt – as seen in its pre-emptive release, Raasay While We Wait – but the distillery’s configuration has been created to allow for experimentation with fermentation and distillation. Therefore we can expect to see a variety of styles from this small island distillery.\u003c\/p\u003e\n\u003cp\u003eEvery drop of spirit is distilled, matured, and bottled on the island, using water from their well, \u003cem\u003eTobar na Ba Bàine\u003c\/em\u003e, ‘Well of the Pale Cow’. \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Distillery_in_snow_2021_-_01_1024x1024.jpg?v=1687859220\" alt=\"\"\u003e\u003cbr\u003e\u003cbr\u003eThat long fermentation of up to 118 hours (5 days) develops sweet blackberry characteristics in the spirit before it even touches the oak of the casks.\u003c\/p\u003e\n\u003cp\u003eThe distillery produces both peated and un-peated spirit, which are matured separately in ex-rye whiskey, virgin Chinkapin oak (a type of American white oak) and first fill Bordeaux red wine casks. This results in six types of finished whisky that can be blended together to form Isle of Raasay single malt. Each release offers a different ratio in the blend and the distillery divulges all of details on their website. The release that we are featuring (R-01.2) is detailed below:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRelease Date: September 2022\u003c\/li\u003e\n\u003cli\u003eABV: 46.4%\u003c\/li\u003e\n\u003cli\u003ePeat Level: Barley 48-52ppm | Residual in Bottle 7 ppm\u003c\/li\u003e\n\u003cli\u003ePresentation: Natural colour, non-chill filtered\u003c\/li\u003e\n\u003cli\u003eCask Types: First fill ex-Rye Whiskey (63%), virgin Chinkapin oak (26%), and first fill Bordeaux red wine (11%)\u003c\/li\u003e\n\u003cli\u003eSpirit Types: Isle of Raasay peated \u0026amp; unpeated spirit\u003c\/li\u003e\n\u003cli\u003eBarley Variety: Concerto \u0026amp; Laureate\u003c\/li\u003e\n\u003cli\u003eYeast Type: Distillers’ Yeast\u003c\/li\u003e\n\u003cli\u003eWater Source: Isle of Raasay Distillery 60 metre well on site – Tobar na Bà Baine\u003c\/li\u003e\n\u003cli\u003eFermentation Time: 3 and 5 day fermentations\u003c\/li\u003e\n\u003cli\u003eSpirit Cut Point: 75 to 67 (unpeated) \u0026amp; 75 to 65 (peated)\u003c\/li\u003e\n\u003cli\u003eCask Filling Strength: 63.5% abv\u003c\/li\u003e\n\u003cli\u003eDistilled: 15\/06\/2018 – 25\/04\/2019\u003c\/li\u003e\n\u003cli\u003eVatting: 23\/08\/2022 – 09\/09\/2022\u003c\/li\u003e\n\u003cli\u003eBottling: 15\/09\/2022 – 10\/10\/2022\u003c\/li\u003e\n\u003cli\u003eMaturation \u0026amp; Bottling: Isle of Raasay Distillery\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Isle_of_Raasay_Single_Malt_Portrait_in_Warehouse_-_01_1024x1024.jpg?v=1687859237\" alt=\"\"\u003e\u003c\/p\u003e","blog_id":76389875882,"author":"Tristan Stephenson","user_id":71976517802,"published_at":"2023-07-11T08:00:00+01:00","updated_at":"2023-07-11T08:00:00+01:00","summary_html":"","template_suffix":"","handle":"isle-of-raasay","tags":"Alastair Day, isle of raasay, r\u0026b distillers, single malt whisky, tag:distillery, type:Distilleries","image":{"created_at":"2023-06-27T10:49:00+01:00","alt":"","width":1200,"height":800,"src":"\/\/whisky-me.com\/cdn\/shop\/articles\/Copper_Stills_in_winter_with_snow_Glamaig_in_background_and_ferry_crossing_Feb_20-2_-_01.jpg?v=1687859341"}}

{"id":560338960554,"title":"Teaninich","created_at":"2023-07-28T15:15:35+01:00","body_html":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eFounded in 1817 by Hugh Munro, Teaninich holds the distinction of being one of the earliest legally licensed distilleries in Scotland. However, its roots can be traced even further back to the late 18th century when an illicit distilling operation thrived on the same site. With the passing of the Excise Act in 1823, which paved the way for legal distillation, Teaninich embraced a new era of legitimacy and growth.\u003c\/p\u003e\n\u003cp\u003eThe distillery's name, \"Teaninich,\" is believed to be derived from the Gaelic phrase \"Taigh-na-h'inich,\" meaning \"house of the monks,\" hinting at its monastic past. Although no conclusive historical evidence supports this theory, it remains an intriguing part of Teaninich's folklore.\u003c\/p\u003e\n\u003cp\u003eThroughout its history, Teaninich has experienced various changes in ownership, each contributing to its progress and character. In the mid-19th century, Captain Hugh Munro, son of the founder, passed the reins to his brother Robert, who significantly expanded the distillery's capacity. In 1904, the distillery underwent an architectural transformation when renowned architect Sir Robert Lorimer redesigned its buildings, enhancing both functionality and aesthetics.\u003c\/p\u003e\n\u003cp\u003eThe 20th century saw Teaninich's fortunes intertwined with the ebbs and flows of the whisky industry. Ownership changed hands multiple times, each time bringing new ideas and innovations to the distillery. In the 1930s, the distillery joined Scottish Malt Distillers (SMD), a move that helped establish its reputation as a key contributor to blended Scotch whiskies.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Teaninich-distillery-speyside-1024x683_1024x1024.jpg?v=1690553968\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eDuring World War II, like many other distilleries, Teaninich faced restrictions on production due to grain and barley shortages. However, it emerged from the war with determination, resuming its operations and contributing to the post-war boom in the whisky market.\u003c\/p\u003e\n\u003cp\u003eIn the early 2000s, a significant refurbishment took place, modernising and optimising Teaninich's facilities. Despite the updates, the distillery retained its traditional methods, a harmonious blend of heritage and innovation.\u003c\/p\u003e\n\u003cp\u003eTeaninich's whisky is known for its distinctive character, shaped by various factors including its unique mash tun configuration and long fermentation periods. The distillery employs a combination of both modern and traditional yeast strains, imparting an intriguing complexity to its spirit with notable elements of green tea and incense that give it an Eastern feel.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/csm_Teaninich_pot_stills__2__11903f001c_1024x1024.jpg?v=1690553957\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eMoreover, Teaninich's whisky undergoes a process of partial triple distillation. Although uncommon in the whisky industry, this approach yields a spirit of remarkable smoothness and complexity, setting it apart from its peers.\u003c\/p\u003e\n\u003cp\u003eThroughout its storied history, Teaninich has largely remained a hidden gem, with a substantial portion of its whisky used for blending purposes. However, in recent years, single malt expressions from the distillery have gained recognition among whisky enthusiasts, appearing in independent bottlings as well as the only semi-official bottling of Teaninich - Teaninich 10 Year Old Flora \u0026amp; Fauna. \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Teaninich_10_Year_Old_Flora_Fauna_Range_480x480.jpg?v=1690554021\" alt=\"\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/bottle_cut_out_480x480.png?v=1690554029\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eWe're very excited to have partnered with Carn Mor for our own unique bottling of Teaninich. Aged for just under six years, it retains a lot of that herbal, green tea character, coupled with chocolate and musty dunnage warehouse aromas.\u003c\/p\u003e","blog_id":76389875882,"author":"Tristan Stephenson","user_id":71976517802,"published_at":"2023-07-08T15:30:00+01:00","updated_at":"2023-07-28T15:33:31+01:00","summary_html":"","template_suffix":"","handle":"teaninich","tags":"carn mor, tag:distillery, tag:history, tag:production, teaninich, whisky me","image":{"created_at":"2023-07-28T15:21:49+01:00","alt":"","width":240,"height":210,"src":"\/\/whisky-me.com\/cdn\/shop\/articles\/download.jpg?v=1690554109"}}

{"id":560148742314,"title":"Lochlea","created_at":"2023-05-26T11:50:49+01:00","body_html":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eNestled amidst the picturesque landscape of Ayrshire, Scotland, Lochlea Distillery stands as a beacon of tradition and craftsmanship in the world of Scotch whisky.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta http-equiv=\"Content-Type\" content=\"text\/html;charset=UTF-8\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.britannica.com\/60\/102160-050-9BFA4184\/Robert-Burns-engraving-A-Biographical-Dictionary-of-1870.jpg\" jsaction=\"VQAsE\" class=\"r48jcc pT0Scc iPVvYb\" alt=\"Robert Burns | Biography, Poems, Songs, Auld Lang Syne, \u0026amp; Facts | Britannica\" jsname=\"kn3ccd\" aria-hidden=\"false\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThe story of Lochlea Distillery dates back to the 18th century when the land on which it now stands was home to the legendary Robert Burns, Scotland's national poet. Inspired by Burns' love for the Scottish spirit, the distillery was established in 2014 with a vision to create whiskies that pay homage to the country's literary and cultural heritage.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Lochlea_Distillery-313_1_Sarah_Snedden_1024x1024.jpg?v=1685097889\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eAt the heart of Lochlea's philosophy is a commitment to traditional distillation techniques and a deep respect for the natural environment. The distillery sits on a sprawling estate, surrounded by fertile fields and pure water sources, ensuring the finest ingredients for their whiskies. They take pride in sourcing locally grown barley, carefully selected for its superior quality and distinct flavour profile.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/210602-160940-Lochlea-Distillery_Sarah_Snedden_1024x1024.jpg?v=1685098179\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThe distillation process at Lochlea is a meticulous blend of artistry and science. Using traditional copper pot stills, the master distillers skilfully transform the raw ingredients into fine spirits. The spirit is then aged in a variety of oak casks, including ex-bourbon barrels and sherry butts, allowing it to mature and develop its unique character over time. Lochlea's dedication to the aging process ensures that each bottle of whisky is imbued with depth, complexity, and a sense of place.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/728A9703_Sarah_Snedden_1024x1024.jpg?v=1685098174\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eInitially led by the experience and expertise of distillery manager Malcolm Rennie, \u003c\/span\u003e\u003cspan\u003eand now under the management of ex-Laphroaig Distillery Manager John Campbell. Having built up one of the top ten Scotch brands in the world over the past 27 years, John brings a wealth of knowledge and a burning ambition to help Lochlea fulfil its potential.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/210602-165511-Lochlea-Distillery_Sarah_Snedden_1024x1024.jpg?v=1685098183\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLochlea have released a string of seasonal limited edition bottlings to date: Ploughing, Sowing, and Harvest, matured in a range of casks from port pipes and oloroso, to ex-Islay and quarter casks.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/728A1109_Sarah_Snedden_1024x1024.jpg?v=1685098166\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eTheir first permanent release is Our Barley, which is of course made from Lochlea Estate barley and has been matured in a combination of ex-bourbon, ex-sherry and shaved toasted and recharred (STR) casks,\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eBeyond their exceptional whiskies, Lochlea Distillery offers visitors an immersive experience into the world of Scotch whisky. The distillery welcomes guests for guided tours, where they can explore the production process, learn about the history and art of whisky making, and sample a range of expressions.\u003c\/span\u003e\u003c\/p\u003e","blog_id":76389875882,"author":"Tristan Stephenson","user_id":71976517802,"published_at":"2023-06-22T12:30:52+01:00","updated_at":"2023-06-22T12:30:52+01:00","summary_html":"","template_suffix":"","handle":"lochlea","tags":"lochlea, our barley, robert burns, tag:distillery, tag:production","image":{"created_at":"2023-05-26T11:50:49+01:00","alt":"","width":3000,"height":1996,"src":"\/\/whisky-me.com\/cdn\/shop\/articles\/Lochlea_Distillery-18_Sarah_Snedden.jpg?v=1685098249"}}

{"id":560146317482,"title":"Egan's","created_at":"2023-05-25T14:07:24+01:00","body_html":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThe story of Egan's Irish Whiskey begins in the heart of Ireland, in County Offaly, where Patrick Egan Sr. established P. \u0026amp; H. Egan Ltd. in 1852, named for his two sons Patrick Jr. and Henry. The family quickly gained a reputation for their  expertise and soon became one of the most respected whiskey merchants in Ireland but also traded in agricultural equipment, fertilisers and timber. In addition to that, they were  operated as \u003cspan\u003egeneral grocers, brewers, maltsters and ironmongers.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/store-front-image_2x-2048x998_1024x1024.webp?v=1685019969\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe firm went from strength-to-strength surviving World War One, the Irish War of Independence, the Irish Civil War and World War Two. However, with the advent and stiff competition from new format retail supermarkets, the firm entered voluntary liquidation in 1968.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/3H9A7893_Colin_Staunton_1024x1024.jpg?v=1685019927\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe brand was brought back to life again by Jonathan and Maurice Egan (fifth and sixth generation whiskey merchants), launching initially in the U.S. in 2015.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/EGANS_4_Colin_Staunton_1024x1024.jpg?v=1685019918\" alt=\"\"\u003eEgan's Irish Whiskey is renowned for its commitment to traditional whiskey making methods, combined with a forward-thinking approach that embraces innovation. There is no Egan Distillery at present, so the brand carefully selects Irish malt and grain whiskies from other distilleries, ensuring the utmost quality in every bottle. Expert blenders artfully combine these whiskies, resulting in expressions that strike the perfect balance of smoothness, complexity, and character.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/14_Colin_Staunton_1024x1024.jpg?v=1685019923\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eEgan’s Endeavour is a single malt whiskey made using a proportion of peated malt and matured in a combination of different casks: virgin oak, bourbon, sherry and imperial stout barrels. It’s bottled at 46%.  On the palate, this whiskey offers notes of sweet toffee, chocolate and dried fruits sit with oak and walnuts with a peated undercurrent throughout.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/GND_-_4_Colin_Staunton_1024x1024.jpg?v=1685019909\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","blog_id":76389875882,"author":"Tristan Stephenson","user_id":71976517802,"published_at":"2023-06-08T14:31:08+01:00","updated_at":"2023-06-08T14:31:39+01:00","summary_html":"","template_suffix":"","handle":"egans","tags":"brand, egans, endeavour, irish whiskey, jonathan eagan, tag:distillery, tag:history","image":{"created_at":"2023-05-25T14:07:24+01:00","alt":"","width":1024,"height":576,"src":"\/\/whisky-me.com\/cdn\/shop\/articles\/EGANS_7_Colin_Staunton.jpg?v=1685020045"}}

{"id":560049455274,"title":"Deanston","created_at":"2023-04-26T14:23:35+01:00","body_html":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThe Deanston distillery is a single malt whisky distillery located along the banks of the River Teith, in the southern part of the Scottish Highlands. Deanston first acquired its name in 1500, when Walter Drummond (the Dean of Dunblane) inherited the lands now known as Deanston from the Haldanes of Gleneagles. The Scots word ‘dean’ was coupled with the Scots Gaelic term ‘toun’, meaning farm\/settlement, to make Deanston. The distillery building was originally established in 1785 as a cotton mill and was converted into a distillery in the 1960s. \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/MG_0014___s_600x600.jpg?v=1682666846\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe history of the Deanston distillery is as fascinating as it is unique. Originally, the site was used as a cotton mill, which was one of the largest mills in Scotland during the 18th century. It was the collective efforts of James Finlay \u0026amp; Co, Brodie Hepburn \u0026amp; Co, and A.B (Sandy) Grant, known together as Deanston Distillers Ltd, who converted Deanston Mill into a malt whisky distillery in 1965.\u003c\/p\u003e\n\u003cp\u003eToday, the Deanston distillery is owned by the Distell Group, one of the largest alcoholic beverage companies in Africa. Despite this, the distillery remains committed to producing its whiskies using traditional methods and techniques, which have been passed down from generation to generation.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/LA199_600x600.jpg?v=1682666859\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe distillery draws its water from the nearby River Teith, which is known for its purity and freshness. The river also powers Deanston's on-site hydroelectric plant, which produces enough power to run the distillery and then some.\u003c\/p\u003e\n\u003cp\u003eDeanson has an annual capacity of 3,000,0000 litres of alcohol produced via two 20,000 litre wash stills and two 17,000 litre spirit stills. \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/A6A7526_600x600.jpg?v=1682666865\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eDeanston whiskies are matured in a variety of casks, including bourbon, sherry and port casks, and even stout. Some of the most popular whiskies produced by Deanston include the Deanston 12 Year Old, the Deanston Virgin Oak and the Deanston 18 Year Old. These whiskies are renowned for their rich, complex flavours and aromas, which have made them a favourite among whisky connoisseurs around the world.\u003c\/p\u003e","blog_id":76389875882,"author":"Tristan Stephenson","user_id":71976517802,"published_at":"2023-05-10T13:52:58+01:00","updated_at":"2023-05-10T13:52:58+01:00","summary_html":"","template_suffix":"","handle":"deanston","tags":"deanston, tag:distillery, type:Distilleries","image":{"created_at":"2023-04-28T08:28:42+01:00","alt":"","width":1024,"height":682,"src":"\/\/whisky-me.com\/cdn\/shop\/articles\/MG_0265.jpg?v=1682666922"}}

{"id":560056959146,"title":"Yellowstone","created_at":"2023-04-28T08:49:04+01:00","body_html":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eYellowstone Bourbon has been produced at several different distilleries over the course of its history. The brand was first introduced by J.B. Dant in 1872, and the bourbon was originally produced at the J.B. Dant Distillery in Gethsemane, Kentucky. The brand was later acquired by Glenmore Distilleries Company, which produced the bourbon at its Owensboro, Kentucky facility.\u003c\/p\u003e\n\u003cp\u003eIn 2010, the Yellowstone brand was acquired by Limestone Branch Distillery, which is located in Lebanon, Kentucky. Limestone Branch Distillery is a family-owned distillery that was founded by Steve and Paul Beam, who are descendants of the famous Beam family of bourbon distillers. Today, Yellowstone Bourbon is produced exclusively at Limestone Branch Distillery, using a unique blend of four different bourbons and a proprietary finishing process to create its distinctive flavour profile.\u003c\/p\u003e\n\u003cp\u003eYellowstone is made from a mash of 75% corn, 13% rye and 12% malted barley. The mash is cooked in the old-fashioned 'open cook' way (with no pressure cooker), starting at 200-degrees-plus to break down the starches of the corn. Many larger distilleries cook all the grain at one time, but Limestone Branch take a three-stage temperature cook. After the corn they lower the temperature, add our rye, and ultimately lower the temperature again to add the malted barley.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/CleanShot_2023-04-28_at_08.46.35_2x_b5921476-8da0-4b6a-a41e-b3543ec55be4_600x600.png?v=1682668018\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eNext it's tie for fermentation. The yeast strain used here was also used by Steve and Paul’s great grandfather and grandfather, reclaimed through DNA from a yeast jug that was on display in the Oscar Getz Whiskey Museum in Bardstown, Kentucky. The strain goes back to ancestors Guy Beam and Minor Case, and probably a lot further.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/CleanShot_2023-04-28_at_08.46.51_2x_69f982c5-0cbb-49d3-b4a7-3e7ec90a062f_600x600.png?v=1682668038\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eDistillation is done in pot stills, rather than the usual beer column found in most Kentucky distilleries. The 600-gallon 'stripping' pot-still turns the beer into 250 gallons of what is now called low wine, at 25 to 30% alcohol. The low wine then goes into a traditional alembic still to boil off volatile compounds. The heart of the spirit is collected, by which point 600 gallons of water and 950lbs of grain have been converted into one 53 gallon bourbon barrel of whiskey.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Rocky_Mountain_Maple_2_480x480.jpg?v=1682668102\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","blog_id":76389875882,"author":"Tristan Stephenson","user_id":71976517802,"published_at":"2023-05-10T13:51:17+01:00","updated_at":"2023-05-10T13:51:17+01:00","summary_html":"","template_suffix":"","handle":"yellowstone","tags":"kencuky, lebanon, limestone branch, luxco, paul beam, steve beam, tag:distillery, yellowstone","image":{"created_at":"2023-04-28T08:49:04+01:00","alt":"","width":1281,"height":799,"src":"\/\/whisky-me.com\/cdn\/shop\/articles\/image0-2_copy.jpg?v=1682668145"}}

{"id":559942172842,"title":"Stauning","created_at":"2023-03-20T12:34:37+00:00","body_html":"\u003cp\u003eThe Stauning Whisky distillery is a relatively new player in the world of whisky production, but it has already made a big impact on the industry. Located in the west coast of Denmark, Stauning was founded in 2005 by nine friends (a doctor, a chef, a butcher, a teacher, a helicopter pilot and four engineers), in an old butchery. It has since expanded to a new state of the art distillery and grown to become an 80,000 litre a year operation.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/spirit_safe_copy_2_Alec_Morgan_600x600.jpg?v=1679315570\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eOne of the things that makes Stauning whisky so special is its use of local barley and rye. Once the cereals have been harvested, they are malted on Stauning's own traditional floor malting, before being fermented and distilled using traditional copper stills.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Floor_malting_copy_Alec_Morgan_600x600.jpg?v=1679315582\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe use of open-fired stills (heated directly with a flame) creates complex and deep flavours thanks to the fact that a still heated this way will reach significantly higher temperatures (up to 650˚C). This causes any solids in the wash to stick to the inner surface of the copper, in the same way as steak placed on a hot griddle pan will start to brown. This Maillard type reaction inside the still will help to create a range of different flavour compounds, like chocolate, caramel and roasted nuts.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Stauning_Whisky_24_Pot_Stills_distillation_copy_Alec_Morgan_600x600.jpg?v=1679315560\" alt=\"\"\u003e\u003cbr\u003eStauning is also committed to sustainable production methods, and has implemented a number of environmentally friendly practices at the distillery. These include the use of renewable energy sources, such as wind and solar power, and the recycling of waste materials. The distillery also uses natural materials and processes wherever possible, which helps to minimise its environmental impact.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Jacobdue_49_Alec_Morgan_600x600.jpg?v=1679315578\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eIn addition to producing high-quality whisky, Stauning also offers tours and tastings of its products. Visitors can explore the distillery and learn about the traditional methods of whisky production, and can sample some of the finest whiskies that Denmark has to offer. The distillery also has a shop, where visitors can purchase bottles of Stauning whisky and other souvenirs.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","blog_id":76389875882,"author":"Tristan Stephenson","user_id":71976517802,"published_at":"2023-04-08T14:24:16+01:00","updated_at":"2023-04-08T14:24:16+01:00","summary_html":"","template_suffix":"","handle":"stauning","tags":"danish whisky, rye whisky, single malt, stauning, tag:distillery, tag:production","image":{"created_at":"2023-03-20T12:34:37+00:00","alt":"","width":1152,"height":768,"src":"\/\/whisky-me.com\/cdn\/shop\/articles\/Distillery_night_copy_Alec_Morgan.jpg?v=1679315678"}}

{"id":559953150122,"title":"Glenfarclas","created_at":"2023-03-23T07:38:57+00:00","body_html":"\u003cp class=\"p1\"\u003eDistilling activity was taking place on the Glenfarclas site since at least the 1790’s. \u003cspan\u003eLike so many of the oldest sites, the farm buildings would have been pressed into service as a site for illicit distillation prior to the 1823 Excise Act. It took a further 13 years for original owner, Robert Hay, to take out a licence. \u003c\/span\u003eJohn Grant, and his son, George Grant, bought the distillery following Hay's death in 1865 for £511.19s. Since then there has been a steady succession of John’s and George’s in the family, who have carefully built upon the Glenfarclas legacy, right down to the current owner, John Grant, and his son… George.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBy remaining family owned, a lot of traditional practices have been retained at Glenfarclas. Of the 55,000 casks that the distillery currently holds nearly all are of the\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eex-sherry variety, made from European oak, dating back as far as 100 years. So expansive are Glenfarclas’ older stocks that their excellent visitors centre even offers a ‘Five Decades’ tour and tasting, allowing those with money to spare a taste of the past half-century. \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/8N3A5810_1_Laurence_Bialy_600x600.jpg?v=1679557006\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eGlenfarclas do have a policy of reusing their ex-sherry casks up to four times, and their current production volume of 3.5 million litres of pure alcohol a year requires they receive regular deliveries. A highly unusual wood policy such as this puts a very firm stamp on a spirit, so expect to find tobacco, fruit cake and vibrant florals throughout the Glenfarclas range.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003eGet inside the guts of the distillery and size matters. The three pairs of wash and spirit stills are the biggest in Speyside and direct fired from gas. It’s the direct firing and its associated browning of the still contents that can take responsibility for the robust and sweet new make spirit that stands up to those sherry casks well. Steam coils were trialed in 1982, but promptly removed a couple of weeks later due to the change in flavour that they produced.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/8N3A5617_1_Laurence_Bialy_600x600.jpg?v=1679556982\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eThe stills flank a typical polished brass spirits safe and a quite atypical 1970’s Star Trek style control console that is still in continuous use today. The mash tun takes a whopping 16.5 tons of malt per cook, which we believe makes it the biggest in a Scottish malt distillery.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eGlenfarclas were the first distillery to launch a Cask Strength whisky, way back in 1968. Most distilleries hadn’t gotten around to bottling a malt whisky at this time, so the marketing meeting that established this bold move showed significant foresight - one of many benefits afforded to those with 150 years of family ownership, no doubt.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/8N3A5626_1_Laurence_Bialy_600x600.jpg?v=1679556990\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eYou will rarely see Glenfarclas bottled by anyone other than Glenfarclas, so we consider ourselves privileged to be featuring this distillery for the third time. We have previously shared with you Glenfarclas 105 and Glenfarclas 25. We think, however, that the 15 is really the jewel in the crown of this distillery and the truest reflection of the brand.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Glenfarclas_15YO_Stones_1_Laurence_Bialy_600x600.png?v=1679557111\" alt=\"\"\u003e\u003c\/p\u003e","blog_id":76389875882,"author":"Tristan Stephenson","user_id":71976517802,"published_at":"2023-04-08T14:24:05+01:00","updated_at":"2023-04-08T14:24:05+01:00","summary_html":"","template_suffix":"","handle":"glenfarclas","tags":"glenfarclas, malt whisky, scotland, single malt, speyside whisky, tag:distillery, tag:history, tag:maturation","image":{"created_at":"2023-03-23T07:39:39+00:00","alt":"","width":993,"height":776,"src":"\/\/whisky-me.com\/cdn\/shop\/articles\/8N3A5616_1_Laurence_Bialy_a5c863df-72df-4d40-94df-6fc358d942e3.jpg?v=1679557180"}}

{"id":559845638314,"title":"Torabhaig","created_at":"2023-02-27T13:35:40+00:00","body_html":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThe Isle of Skye is the biggest of the Inner Hebridean islands and about the same size as Islay, the Isle of Man and the Isle of Wight put together. Talisker has been the sole distillery on Skye since its founding in 1830, and given the reputation that that distillery holds which has radiated into the island as a whole, it's surprising that it took until 2017 for another distillery appear.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/IMG_3538-2_1_Sarah_Janes_-_01_600x600.jpg?v=1677504865\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eHowever while Torabhaig might be new, it is a distillery project that has been in the making for over 50 years.\u003c\/p\u003e\n\u003cp\u003eSir Iain Noble, the man who founded Noble Grossart, Scotland’s first modern merchant bank, moved to the Isle of Skye in 1972. He purchased 20,000 acres of land, including a hotel at Isle Ornsay, which had been part of Lord Macdonald’s estate.\u003c\/p\u003e\n\u003cp\u003eNoble – who founded independent blender and bottler Pràban na Linne (Gaelic Whiskies) in 1976 – planned to convert a 19th century listed farm steading at Torabhaig into a distillery. He’d obtained planning permission for the project as early as 2002, though sadly passed away in 2010 before his plans could be realised.\u003c\/p\u003e\n\u003cp\u003eAround the time of his death, Mossburn Distillers, a subsidiary of Dutch drinks group\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/scotchwhisky.com\/whiskypedia\/2605\/marussia-beverages\/\"\u003eMarussia Beverages BV\u003c\/a\u003e, was also seeking a site on the island to build its own distillery. While the group hadn’t previously considered the renovation and preservation of a historic building for its project, Noble’s Torabhaig farm steading proved the perfect location.\u003c\/p\u003e\n\u003cp\u003eMossburn set to work renovating the property in 2013, which by that point was a shambles of old buildings. The project took three years, with a bespoke removable slate roof that was designed to allow access to the two stills for repairs.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/IMG_4824-Edit-3_1_Sarah_Janes_-_01_600x600.jpg?v=1677504902\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThe distillery commenced production in January of 2017 and the first bottles were released in 2021. Whisky here follows the island style and in particular the style of Skye - which has of course been established by Talisker - of medium peat, medium fruit and a certain oily salinity reminiscent of the sea.\u003c\/p\u003e\n\u003cp\u003eThe mash here is done in a 1.5 tonne kettle and fermentation in one of eight 8,000 litre Douglas Fir washbacks. The first distillation goes through Torbhaig's 8,000 litre wash still and comes off at an average strength of 26% ABV. The spirits still is 5,000 litres and produces a spirit at 69% ABV. Total output here is 500,000 litres of alcohol a year, or around 1.5M bottles of whisky. That might not sound like much but unlike most distilleries in Scotland all of the whisky made here is destined for single malt bottling (for the time being).\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/P6303134_1_Sarah_Janes_-_01_600x600.jpg?v=1677504931\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","blog_id":76389875882,"author":"Tristan Stephenson","user_id":71976517802,"published_at":"2023-03-13T13:08:41+00:00","updated_at":"2023-03-13T13:08:41+00:00","summary_html":"","template_suffix":"","handle":"torabhaig","tags":"Islay, single malt, tag:distillery, tag:history, talisker, torabhaig, whisky","image":{"created_at":"2023-02-27T13:35:40+00:00","alt":"","width":1440,"height":960,"src":"\/\/whisky-me.com\/cdn\/shop\/articles\/NU4A0423_copy_Sarah_Janes_-_01.jpg?v=1677504941"}}

{"id":559845671082,"title":"Waterford","created_at":"2023-02-27T14:01:53+00:00","body_html":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003e\u003cspan\u003eWaterford Distillery was founded in 2015 by Mark Reynier, formerly the co-owner of Bruichladdich, on Islay. Located in the southern Irish \u003c\/span\u003e\u003cspan\u003ecity \u003c\/span\u003e\u003cspan\u003eof Waterford (famous for the crystal manufacturer by the same name\u003c\/span\u003e\u003cspan\u003e, and an ancient Viking settlement\u003c\/span\u003e\u003cspan\u003e) the distillery was converted from a brewery that had previously produced that well-known Irish stout, Guinness. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/WaterfordDistillery_The_Facilitator_River_Suir_01_600x600.jpg?v=1677507690\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe focus here is on local barley, showing that terroir has an impact on the final spirit (a project that Bruicladdich is also quite invested in). The idea then is to taste the origin of the raw grain in the finished single malts. For each bottling of their 'Single Farm Origins', the distillery uses only barley grown on a single farm. To achieve this, they work with over 100 Irish farms that grow 19 different types of barley, some of which are organic and some biodynamic. Waterford has also produced the first Irish whiskey that has been certified as organic by the Organic Trust.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Waterford-SingleFarm-Signs-Official-Web-5_600x600.jpg?v=1677507700\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003e\u003cspan\u003eThe grains that Waterford \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003euse are stored \u003c\/span\u003e\u003cspan\u003ein what they call the 'cathedral' which is effectively a large warehouse with compartmentalised grain silos running the length of the building. This can hold up to 35 different grain harvests here, \u003c\/span\u003e\u003cspan\u003eand there is a second warehouse called the ‘chapel’ which is similarly arranged\u003c\/span\u003e\u003cspan\u003e. The \u003c\/span\u003e\u003cspan\u003ebarley is dried here, before their partners Minch Malt malt it (without peat, although some experimentation has been done with Irish Peat through a malthouse in Scotland – the first peated releases came out in Autumn 2022) ready to be taken\u003c\/span\u003e\u003cspan\u003e to the distillery for \u003c\/span\u003e\u003cspan\u003emilling\u003c\/span\u003e\u003cspan\u003e, mashing, fermentation \u003c\/span\u003e\u003cspan\u003e\u0026amp; distillation\u003c\/span\u003e\u003cspan\u003e. \u003c\/span\u003e\u003cspan\u003eEach farm provides 120 tonnes of barley per harvest, which becomes 100 tonnes once it’s dry. This becomes 75-80ish once malted and then that produces around 200-250 casks of spirit.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eWaterford have a hydro-mill and mash filter set up, which is unique in the world of single malt whisky, and their temperature-controlled fermentation times are a minimum of 120 hours \u0026amp; include a period of malolactic fermentation, which means the flavour of each farm is allowed to express itself fully \u0026amp; lots of esters are produced.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWaterford use groundwater filtered through volcanic rock to produce their whisky. The water is pumped via three different wells on the distillery site. The distillery's output is around one million litres per year, but the distillery plant is designed to produce up to three million litres on two stills.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/WaterfordDistillery_Stills_top_view_600x600.jpg?v=1677507695\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eDistillation here is done twice in pots stills in the same style as Scotland (Irish is typically triple distilled) and you might also notice that the 'e' has been dropped from 'whiskey', going against the Irish convention. Waterford is effectively a Scottish single malt, made in Ireland for the simple reason that Emerald Isle grows amazing barley and has the infrastructure in place to meet the demands of a terroir, single-farm obsessed distilling operation. It could also be said that the Irish whiskey industry is a greater potential for growth - particularly on the premium side of things - than the already well developed Scottish single malt industry.\u003c\/p\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003e\u003cspan\u003eInitially, Waterford distilled on old stills from Inverleven distillery in Scotland, which were made back in 1968. Due to Inverleven \u003c\/span\u003e\u003cspan\u003ebeing mothballed in 1991, the stills moved to Bruichladdich, but were never used there – one sat in the carpark and often had a welly sticking out of its neck!  When Waterford were converting their old Guinness brewery into a distillery, they main equipment that was missing was stills. Unfortunately, when they tried to order some new ones from Forsyths, they were told there was a 3+ year waiting list for stills as Forsyths had so many projects booked in (lots of distilleries increasing capacity\/reopening at that time, as well as being built new!), so Mark Reynier contacted his old team at Bruichladdich and had the Inverleven stills shipped over, cleaned up (wellie removed!) and installed – Waterford thought they’d get 3 years use out of them, but they lasted 5 years. The new stills from Forsyths were commissioned to be exact copies of the ‘old ladies of Inverleven’, one of which is now installed in the garden at Waterford Distillery. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/WD-Stills-Wide-2020-WEB_600x600.jpg?v=1677507686\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003e\u003cspan\u003eWaterford run their stills very slowly – roughly 1\/3 of the speed that Forsyth’s recommends, which means their hearts-cut (which is always done manually by the distillers, despite the modernity of the rest of the distillery!) \u003c\/span\u003e\u003cspan\u003ecan be very precise, and also can be focused to carry through a great deal of the cereal character - and in particular the \u003c\/span\u003e\u003cspan\u003esavoury, freshly-harvested-barley nose\u003c\/span\u003e\u003cspan\u003e.  The wash still, with 19,000 litres capacity, is slightly larger than the spirit still, with 11,000 litres. \u003c\/span\u003e\u003cspan\u003eThe spirit is oily and aromatic and it takes 1 week to distil one farms spirit.\u003c\/span\u003e\u003cspan\u003e\u003cp\u003e\u003c\/p\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn order to ensure the focus of the flavour profile is on the barley, each farms spirit is filled into 4 kinds of casks, and these are combined in bottling to mean that Waterfords whisky doesn’t taste predominantly of a cask-type, but of the barley. These are virgin American oak, first fill ex-bourbon, ex-premium French wine casks, and VDN (Waterford’s catch-all term for sweetened and fortified wines like sherry, port, madeira, marsala etc). Warehouses are located a short journey away from the distillery, near the coast and are designed to ensure coastal breezes continually flow around the casks. Waterford spend a huge proportion of their total production costs on top-quality wood and the use of French wine casks to such a prominent degree is something Bruichladdich fans will recognise from Mark’s time there.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Waterford-Ballygarran-Ned-Official-WEB-42_600x600.jpg?v=1677507676\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003e\u003cspan\u003eIn much the same way as wine is shaped by the specific terroir of the vineyard and the vintage, Waterford have to date released whiskies from around ten farms, and some of them from multiple harvests or seasons. Every bottle has a terroir code on the back which can be input on the Waterford website to reveal a staggering level of detail around the production \u003c\/span\u003e\u003cspan\u003eof the whisky, from when the barley was planted all the way through to bottling\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan\u003eincluding pictures of the farm and farmers, and details of each and every cask used in the spirit you are drinking.\u003c\/span\u003e\u003cspan\u003e\u003cp\u003e\u003c\/p\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Cuvee, our March 2023 world whisky, is a \u003c\/span\u003e\u003cspan\u003ecombination \u003c\/span\u003e\u003cspan\u003eof 25 different farms\u003c\/span\u003e\u003cspan\u003e, each turned into whisky \u0026amp; aged for a minimum of 4 years, 5 months \u0026amp; 19 days separately, and then layered together based on their flavour profile to create a rich and rounded single malt\u003c\/span\u003e\u003cspan\u003e, and therefore the perfect introduction into what Waterford are up to.\u003c\/span\u003e\u003c\/p\u003e","blog_id":76389875882,"author":"Tristan Stephenson","user_id":71976517802,"published_at":"2023-03-08T11:30:00+00:00","updated_at":"2023-03-13T13:29:52+00:00","summary_html":"","template_suffix":"","handle":"waterford","tags":"irish whiskey, irish whisky, single malt, tag:distillery, waterford, waterford whisky","image":{"created_at":"2023-02-27T14:22:38+00:00","alt":"","width":1024,"height":683,"src":"\/\/whisky-me.com\/cdn\/shop\/articles\/Waterford-Trevor-Harris-Harvest-2019-WEB-33.jpg?v=1677507759"}}

{"id":559709421738,"title":"Glasgow Distillery Co.","created_at":"2023-01-24T12:02:32+00:00","body_html":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003eIn 2014 The Glasgow Distillery Company became the first Single Malt Whisky Distillery in Glasgow for over 100 years. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003eFounders Liam Hughes, Mike Hayward and Ian McDougall adopted the name \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eGlasgow Distillery Company from one of Glasgow’s original whisky distilleries. Back in 1770, the original Glasgow Distillery Company was founded at Dundashill and remained active until the beginning of the 20th Century.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eGlasgow was once a city with a vibrant distilling trade, but by the 21st century only one whisky distillery (Strathclyde, which produces grain whisky) remained.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eHaving secured funding from private investors in Asia, together with a £130,000 Scottish Enterprise grant, the new Glasgow Distilling Co. acquired the lease for a building in Glasgow’s Hillington Business Park in 2013.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Logo_600x600.jpg?v=1674561702\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eBy the end of the following year it had begun producing Makar Gin and by March 2015 the first casks of its Glasgow single malt were being laid down.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eThe distilling magic happens within their unique copper pot stills christened: 'Annie', 'Mhairi' and 'Tara' - after family members of the three founders - with later editions 'Margaret' and 'Frances', named after two of Glasgow’s most influential female artists and sisters, \u003ca href=\"https:\/\/www.glasgowdistillery.com\/the-distillery\/latest-news\/celebrating-the-citys-great-female-artist-with-naming-of-new-whiskey-stills\"\u003eMargaret and Frances MacDonald.\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/GlasgowDistillery_Copper_Sebastian_Bunford-Jones_-_01_600x600.jpg?v=1674561616\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe spirit produced by Glasgow distillery’s two copper pot stills is light and fruity, and following maturation in ex-Bourbon casks will result in a whisky typical of a Speyside distillery. However, with no precedent of a typical Glaswegian whisky style to work from, the distillery’s founders are keen to forge their own ‘metropolitan’ style. The team are already distilling both peated and unpeated malt, and experimenting with laying whisky down for full maturation in ex-port, sauternes and marsala casks to name a few.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Cooper_Rolling_casks_Sebastian_Bunford-Jones_600x600.jpg?v=1674560293\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eIn June 2018, they announced plans to double its production capacity to more than 1m bottles a year ahead of schedule, with the installation of two new copper pot stills from Carl in Germany (Margaret \u0026amp; Frances) – exact replicas of the plant’s existing pair. Seven washbacks would also be added, taking the total to 11.\u003c\/p\u003e\n\u003cp\u003ethe distillery’s first single malt was released as a limited edition in 2018. The first widely available release was launched in April 2019 as part of the 1770 range, which will also feature a peated malt and a triple-distilled whisky. We featured this whisky around the time of its release and then again about a year later, which was a fun comparison to make as the whisky found its feet.\u003c\/p\u003e\n\u003cp\u003eIn February 2023 we are featuring this distillery for a third time, this time with a Whisky Me exclusive, matured entirely in marsala casks.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","blog_id":76389875882,"author":"Tristan Stephenson","user_id":71976517802,"published_at":"2023-02-07T12:44:22+00:00","updated_at":"2023-03-17T13:35:20+00:00","summary_html":"","template_suffix":"","handle":"glasgow-distillery-co","tags":"","image":{"created_at":"2023-01-24T12:02:32+00:00","alt":"","width":1024,"height":682,"src":"\/\/whisky-me.com\/cdn\/shop\/articles\/Glasgow_Distillery_Co_Casks_Sebastian_Bunford-Jones_-_01.jpg?v=1674561753"}}

{"id":559708405930,"title":"Balcones","created_at":"2023-01-24T07:23:07+00:00","body_html":"\u003cp class=\"p1\"\u003eFounded in 2008 and gaining distribution in Europe by 2010, Balcones was the distillery that introduced the UK to the potential of Texas as a whiskey producing region. It felt like a maverick departure from most of the other American whiskey brands. Not only were Balcones’ spirits not produced in Kentucky, they weren’t even\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003ebourbon!\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eOr whiskey! (they omit the ‘e’ at Balcones.) Put all that together and what they’re basically saying is, “we’re not interested in what you’re making and where you’re making it. We’re making our own thing, and we’re making it here.”\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/DSC03491-2_Emma_Heron-Smith_600x600.jpg?v=1674562360\" alt=\"\"\u003eSo the early roster of products was made up of a rye, a malt and two corn based spirits, plus a smoked whisky, most of them displaying “TEXAS” front and centre on the label, with the lone star emblem on the bottom label.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eMy first taste of the Balcones stable of products was in 2011, at The Whisky Show in London. The team from Balcones were hard to miss. Amongst the sweaty clusters of tweed-jacketed whisky geeks, they stood out like 10-gallon hat in an elevator. Nobody more so than the Balcones founder, Chip Tate. Here was a man who looks exactly how you would imagine a man with the name “Chip Tate” would look: white t-shirt, black beard, and a set of braces holding together a barbecue belly. His physical appearance was every bit as disruptive to pretentiousness that far too often plagues the whisky fraternity, as his whiskies were to the sanctioned archetypes.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThat disruptive mentality didn’t end there however. On September 14\u003csup\u003eth\u003c\/sup\u003e, 2014, the Balcones board suspended Chip Tate from his position as President and filed a restraining order against him after it was alleged that he threatened to burn down the distillery and shoot one of the investors. Tate denied the accusations made against him and and claimed the the board were trying to steal the company away from him. A few months later, Tate agreed to be bought out of his shares and signed a noncompete agreement that prevented him from making whiskey until March 2016. Chip Tate was a whiskey celebrity by this point, the embodiment of the American craft whiskey movement, and the whiskey world watched with keen interest as all this played out. Tate has since gone on to setup Tate \u0026amp; Co., his second Waco whiskey venture.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Copy_of_DSC03755_Emma_Heron-Smith_-_01_600x600.jpg?v=1674562837\" alt=\"\"\u003eMeanwhile, Balcones got \u003ci\u003ebig\u003c\/i\u003e. In 2016, the distillery relocated to an 65,000 square foot former “Fireproof” self-storage building that dates back to the 1920’s. This distillery is 25 times bigger than the previous location. Although “relocated” is perhaps a misleading term, since the new site is spread over four floors and the upgrade was reported to cost $12 million dollars. They built a brand new distillery. And it’s a far cry from the original welding shop operation located six blocks away, where space was so tight that the copper still had the dual purpose function of distillation and mashing.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWhat’s most interesting about this transition from micro distillery to… \u003ci\u003emidi\u003c\/i\u003e distillery (we’re not yet at the size of the Kentucky juggernauts) is the consideration of the product itself. How do you go about upscaling all of your equipment by at least an order of magnitude while maintaining the same flavour profile? \u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe cereals at Balcones are milled in one of two ways deepening on their type. Malt gets the roller mill treatment, corn and rye gets the hammer mill. The mills are unusual, and so is the “chain and disk” grain transportation system, because both are sourced from a brewery equipment supplier. A lot of our team have coming from the craft brewing industry, and the technical terms used here are a sort of a mish-mash of American brewing, American distilling, and Scottish distilling.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/DSC03672_Emma_Heron-Smith_600x600.jpg?v=1674562351\" alt=\"\"\u003eThe distillery runs ten different mash bills, comprising of various corn mashes, various malted barley mashes (including peated, unpeated and Texas grown malt) as well as bourbon (high rye and wheated) and rye (Elbon Rye from Northwest Texas accompanied by crystal, chocolate and roasted rye).\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe two mash cookers and seven fermenters are all 25,000 litres capacity. The fermenters are outside of the main building but are connected to a temperature sensor that pumps coolant when necessary (pretty much all the time). Fermentation takes seven days, which is long by any whisky distillery standard. This extended ferment has the effect of lowering the pH of the beer, creating new aldehydes and esters that will provide character in the whiskies\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eDistillation is done on copper pot stills manufactured by Forsyth’s in Scotland.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eBack in the old distillery, where space was tight, the 250 gallon still was backed in to a corner, and with no room for the condenser, the line arm of the still had to tun through a wall and in to another section of the building. This long, upward slanting line arm was a trait of the still, removing sulphurous compounds in the spirit through extended copper contact and creating prejudice against heavier volatile aromatics.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eSo when it came to upscaling the distillery, it was essential that the new spirits stills had a line arm that was much longer and wider than the original, so that it remained in proportion with the bigger still base. When Forsyth’s did the calculations, they quickly realised that the line arms on these stills would need to be at least 50 metres long and the condensers would need to be located in the next block. This was considered to be a little impractical, so Forsyth’s came up with the idea of coiling the line arm on top of the still, which gave the line arm the length they were after.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/DSC03489-2_Emma_Heron-Smith_600x600.jpg?v=1674562325\" alt=\"\"\u003eThe condensers cool over two stages, first changing the state of matter of the spirit from gas to liquid, then reducing temperature from 110°F to 60°F which is the temperature that the hydrometers are calibrated to.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBalcones Single Malt is produced is as true to the Scottish style as is possible in Texas. The malt is sourced from Simpsons in Berwick-upon-Tweed, a 70 year old lauter mash tun is used (sourced from the Speyburn distillery), and of course the stills were made in Scotland too. Most of the barrels used to make it are new American oak casks, but some re-fill casks are used too.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eIn spite of their enormous facility, most of Balcones maturation takes place in another location on the outskirts of Waco. The distillery looses around 15% a year to the Angel’s share, meaning that by the time they come to bottle some of their older, 4+ year expressions, the barrel is only half full\/empty.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/DSC03915_Emma_Heron-Smith_600x600.jpg?v=1674562345\" alt=\"\"\u003eEverything here is 53 gallon casks made from American, Hungarian or French oak, using custom toast and char levels. That presents quite a few variables, especially when you throw wine casks in to the mix.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBut when you factor in the ten mash bills the distillery operates and multiply by perhaps twenty cask variants, you’re left with a couple of hundred potential whiskey recipes. With that in mind, the fact that Balcones are “only” bottling 20+ expressions feels almost restrained.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBaby Blue was their first release, and is perhaps the most quintessentially Texan of their products. Made from a variety of blue corn, it has herbal and savoury characteristics to balance sweet, corn flavours. Corn whiskey is made in much the same way as bourbon, only the mash must contain a minimum of 80% corn and the spirit must be matured in barrels other than newly charred American oak (to distinguish it from bourbon). Ex-bourbon barrels are typically used but you sometimes see corn whiskies matured in un-charred American oak.\u003c\/p\u003e","blog_id":76389875882,"author":"Tristan Stephenson","user_id":71976517802,"published_at":"2023-02-07T12:44:07+00:00","updated_at":"2023-02-07T12:44:07+00:00","summary_html":"","template_suffix":"","handle":"balcones","tags":"american whiskey, balcones, chip taste, chip tate, tag:distillery, tag:flavour, tag:production, texas","image":{"created_at":"2023-01-24T12:23:06+00:00","alt":"","width":1500,"height":1001,"src":"\/\/whisky-me.com\/cdn\/shop\/articles\/20180811_Balcones_BR7_9881_Emma_Heron-Smith_-_01.jpg?v=1674562986"}}

{"id":559643885738,"title":"Morris","created_at":"2023-01-03T11:34:53+00:00","body_html":"\u003cp\u003eThe Morris family began producing fortified wines in 1859, and six generations later they are still at it... only now they're making whisky too.\u003c\/p\u003e\n\u003cp\u003eRutherglen, in North-East Victoria is regarded as the capital of fortified wines in Australia and its where Morris are located. Vines came here during the Gold Rush era of the 1850's, where the rolling hills and Murray river meet to make perfect growing conditions.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Desktop-1024x1024_Barrrels_1_460x_2x_34cbbc54-fdb5-4d47-9cca-8be3e1e388d1_600x600.webp?v=1672745648\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eSingle malt whisky production began at Morris in 2016, shortly after the Morris family wineries united with the Casella family to form Cooper \u0026amp; Grain Distilling Co. The first whiskies were launched in 2021 - Signature (our Jan '23 drop) and Muscat Barrel (which, like the name suggests, is matured in Muscat wine casks).\u003c\/p\u003e\n\u003cp\u003eJohn McDougall, who had previously worked at Balvenie, Laphroaig and Springbank in Scotland, was brought in as a consultant distiller, to tutor Morris' head distiller Darren Peck. And the late Jim Swan consulted on whisky maturation. Both were integral to designing a unique barrel maturation program, including barrel selection and providing the team with a unique barrel toasting regime.\u003c\/p\u003e\n\u003cp\u003eThis was in addition to the selection of the fortified barrels from the Morris' own winery, with the fortified notes extracted from these barrels assisting in building the flavour and complexity in the whisky, as well as cementing a unique relationship between the wine and whisky.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Morris_Whisky-003_joel_600x600.jpg?v=1672745496\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe barley used in Morris Whisky production is 100% Australian sourced, malted in Australian maltsters and then brewed at the family-owned brewery. Distillation is done on the original hybrid copper pot and column stills which were on site since 1941. They were previously used to make spirit for fortifying wines and have been fully restored for whisky making purposes.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Morris-Whisky-The-still_600x600.webp?v=1672745551\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe whisky is matured in a combination of American and French oak, ex-Shiraz and Cabernet red wine barrels, selected from family-owned wineries in the Barossa and Coonawarra regions. This stage of maturation take three years.\u003cbr\u003e\u003cbr\u003eThe Signature Whisky is then finished in a combination of Morris fortified barrels. The use of the wine barrels is noticeable in the whisky, which has dark fruit notes as well as warmer citrus fruit characteristics. Fruitiness is the name of the game though and this one does not hold back!\u003c\/p\u003e","blog_id":76389875882,"author":"Tristan Stephenson","user_id":71976517802,"published_at":"2023-01-09T08:00:01+00:00","updated_at":"2023-01-09T08:00:01+00:00","summary_html":"","template_suffix":"","handle":"morris","tags":"Australia, morris, single malt, tag:distillery, tag:history, whisky, winery, world whisky","image":{"created_at":"2023-01-03T11:34:53+00:00","alt":"","width":2500,"height":1667,"src":"\/\/whisky-me.com\/cdn\/shop\/articles\/Morris_Whisky-035_joel.jpg?v=1672745693"}}

{"id":559515533482,"title":"The Dalmore","created_at":"2022-11-30T12:49:53+00:00","body_html":"\u003cp class=\"p1\"\u003eDalmore, with its proud stagg head and blood red colour - only the mighty Macallan can compete on prestige amongst malt whisky investors. Just like Macallan, Dalmore is a powerful whisky, capable of holding its own through extended periods of time in European oak casks. This means old Dalmore can be especially complex stuff, like stuffing a cigar box filled with fruit cake and liqueur chocolates into your mouth all at once.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWhite \u0026amp; Mackay, who have owned the brand since 1960, have taken full advantage of these superpowers by more recently augmenting the core range of Dalmore expressions with a vast array of special release bottles that promise high statements and deliver a high price. Indeed, Dalmore seems to have well and truly found its place within the realms of high-rollers of this world, who tend to place at least as much emphasis on the status that a bottle affords them as they do the flavour of the liquid inside. Dalmore was the first distillery to break six figures when, in 2012, A bottle of Dalmore 62 year old was bought for a new world record of £125,000.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/r52aeWEB8XIBhOpQqPe9rZzyf8AIwUhhR6uaowqQ4zE_600x600.webp?v=1669812424\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eA few years before that a 62 year old bottle of Dalmore broke all previous records and sold at auction for £32,000 - it\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003ewas one of only twelve that had ever been produced and contained whisky distilled in the 1860’s and 1870’s.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/13c23b539ed94b721ed199eb3df22992_600x600.jpg?v=1669812409\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIt was around that time, in 1874, that the first water-jacketed spirits still was installed at Dalmore, which is one of the unique features of the distillery today. There’s a second one there now, both of them promote a tremendous amount of reflux within the still and grant the distiller heightened flavour selection abilities. The wash stills are also geared towards copper contact, with flat tops and line arms protruding from one side. This is reflected in the new make spirit, which is broad in character, being both heavy and robust as well as light and effeminate. It’s this distillery character that affords the spirit resilience to long periods in oak and differentiates Dalmore from other brands.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/news_3063_600x600.jpg?v=1669812420\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWe find it fascinating that run of the mill engineering decisions made in the Victorian age resonate through the centuries and ultimately define the nature of a product that is sought after all over the world today.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThis month (December 2022) we are featuring a slightly lower cost expression of Dalmore compared to the 62. 12 Year Old Sherry Cask Select is, however, quintessentially a Dalmore whisky. It exudes exotic spice, dried fruit and crisp citrus. In fact, it's pure Christmas in a glass.\u003c\/p\u003e","blog_id":76389875882,"author":"Tristan Stephenson","user_id":71976517802,"published_at":"2022-12-09T07:49:24+00:00","updated_at":"2022-12-09T07:49:24+00:00","summary_html":"","template_suffix":"","handle":"the-dalmore","tags":"62 year old, dalmore, tag:distillery, the dalmore","image":{"created_at":"2022-11-30T12:49:53+00:00","alt":"","width":750,"height":500,"src":"\/\/whisky-me.com\/cdn\/shop\/articles\/dalmore.jpg?v=1669812594"}}

{"id":559512879274,"title":"Rampur","created_at":"2022-11-29T14:30:10+00:00","body_html":"\u003cp\u003eRampur Distillery is one of the largest and the most efficiently-run distilleries in India. It is spread over 100 acres of lush green campus. Most of the distillery's production is of neutral spirit made from molasses and grains, destined for mass marker Indian whisky and rum. \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/C551_2022_Radico_242_F1_Willem_Hunter_-_01_600x600.jpg?v=1669810100\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eBut hidden amongst the main distillery is another, smaller, operation, producing malt spirit for whisky. This is the oldest part of the distillery which dates back to 1943, and it's what makes Rampur the oldest whisky distillery in India.\u003c\/p\u003e\n\u003cp\u003eProduction volumes break down as follows:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e33 million litres of grain alcohol per year \u003c\/li\u003e\n\u003cli\u003e66 million litres of molasses alcohol per year\u003c\/li\u003e\n\u003cli\u003e2.6 million litres of malt spirit per year\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eEven though the malt spirit part of production accounts for only 2.5% of total output, 2.6 million litres is a lot of spirit and were the distillery a standalone operation in Scotland it would sit in the small to medium size area of the pack.\u003c\/p\u003e\n\u003cp\u003eAnd neither would it look particularly out of place. The stills and still house are modelled after the Scottish style.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/C551_2022_Radico_003_copy_Willem_Hunter_-_01_600x600.jpg?v=1669810107\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eWith that in mind, you might wonder what (if anything) distinguishes Rampur from any other single malt distillery in Scotland. The answer to that would be 'climate'.\u003c\/p\u003e\n\u003cp\u003eLocated in northern India, near the foothills of the Himalayas, Utar Pradesh is subjected to an enormous swings in temperature over the course of the year. Ranging from 0ºC in the winter to 50ºC in the summer, this shift causes significant expansion and contraction in the oak barrels used for maturation. Much like a teabag that it continually squeezed and decompressed, all that heat and cold speeds up some of the mechanisms of maturation significantly and gives Rampur whisky its signature style.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Rampur_Maturation_Hall_copy_Willem_Hunter_-_01_600x600.jpg?v=1669810112\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eRampur Double Maturation is aged in a combination of ex-bourbon and ex-sherry casks. The sherry cask imparts dried fruit characteristics while the bourbon barrel is responsible for some spice, especially ginger. Without wishing to stereotype Rampur and Indian whisky, dare we say that the finished product is somewhat reminiscent of a really good fruit chutney?\u003c\/p\u003e","blog_id":76389875882,"author":"Tristan Stephenson","user_id":71976517802,"published_at":"2022-12-09T07:49:24+00:00","updated_at":"2022-12-09T07:49:24+00:00","summary_html":"","template_suffix":"","handle":"rampur","tags":"indian whisky, rampur, rampur double maturation, rampur single malt, tag:distillery, type:Distilleries","image":{"created_at":"2022-11-30T12:10:35+00:00","alt":"","width":1024,"height":621,"src":"\/\/whisky-me.com\/cdn\/shop\/articles\/01.jpg?v=1669810236"}}

{"id":558391951530,"title":"Rebel Bourbon","created_at":"2022-11-01T15:10:49+00:00","body_html":"\u003cp\u003eThe Rebel bourbon brand is a Kentucky straight bourbon currently produced by Luxco at Lux Row Distillers in Bardstown, Kentucky. Luxco own a few distilleries, including MGP (which under contract make most of the big brand rye products) and Limestone Branch, and within all that is around a dozen bourbon brands, including Yellowstone, Ezra Brooks and Rebel. The Lux Row Distillery is a relatively new operation (more on that shortly) in the context of the older Kentucky set, but the Rebel bourbon brand goes back some time...\u003c\/p\u003e\n\u003cp\u003eUp until a couple of years ago, Rebel was known as Rebel Yell, which is a brand that dates back to the 1940's. It was created by Louisville mayor, Charles R. Farnsley, who teamed up with the Stitzel-Weller distillery to launch a bourbon brand to commemorate the 100 year anniversary of the company. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/www.whisky.com\/fileadmin\/tx_datamintsflaschensync\/file-import\/warehouse_7c77572ed4_aff482b7abbb446b3d6e01cbef0cda78.JPG\" alt=\"Stitzel-Weller Distillery\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003eThe name Rebel Yell comes from the distinctive shouting sound made by confederate soldiers during the American Civil War. The yell's first appearance in combat may have come at the First Battle of Manassas, on July 21, 1861, and is strongly associated with the Confederate general Thomas J. “Stonewall” Jackson The association with confederacy may be a contributing factor in the renaming of the Rebel brand in recent times.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/00100lrPORTRAIT_00100_BURST20191214142239129_COVER-scaled_600x600.jpg?v=1667315600\" alt=\"Rebel Yell\"\u003e\u003c\/p\u003e\n\u003cp\u003eRebel Yell was a real icon back in the day though, and ended up featuring in a few movies and even lended itself to a song and album by Billy Idol, \u003cem\u003eRebel Yell\u003c\/em\u003e. Idol allegedly got the idea after attending a party with The Rolling Stones. It was, so it turns out, Keith Richards' favourite brand of bourbon. Idol explained on VH1 Storytellers that people were drinking \"Rebel Yell\" bourbon at the party and thought that would be a great title for an album. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/R-886701-1627741925-4648_600x600.jpg?v=1667315665\" alt=\"Billy Idol\"\u003e\u003c\/p\u003e\n\u003cp\u003eIn the early 1980s, after some changes of ownership following the break-up of Stitzel-Weller around 1972, the brand was purchased by the David Sherman Corporation of St. Louis, Missouri which later became Luxco. By 1984, Rebel Yell was distributed nationally and being produced at the Heaven Hill distillery in Louisville.\u003c\/p\u003e\n\u003cp\u003eRebel bourbon was and remains to this day a wheated bourbon, notable for its higher proportion of wheat in the mashbill. This was the trademark style of Stitzel-Weller since its founding, so it can be (and is) argued that the Rebel 100 recipe dates back to the 1850's.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Rebel-100-Kentucky-Straight-Bourbon-Whiskey-100-Proof_600x600.png?v=1667315715\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eLuxco Distillers opened the Lux Row distillery in 2018, which is just four years ago at the time of writing. So while we began this article by stating that Rebel 100 is made there, this is only half true. the Lux Row distillery is busy manufacturing whiskey that will one day become Rebel bourbon, Ezra Brooks and David Nicholson brands (and no doubt a few others) but for the time being the Rebel 100 in your glass is more likely sourced from Heaven Hill.\u003c\/p\u003e","blog_id":76389875882,"author":"Tristan Stephenson","user_id":71976517802,"published_at":"2022-11-08T07:13:53+00:00","updated_at":"2022-11-08T07:13:53+00:00","summary_html":"","template_suffix":"","handle":"rebel-bourbon","tags":"lux row, luxco, rebel, rebel 100, tag:distillery, tag:history","image":{"created_at":"2022-11-01T15:10:49+00:00","alt":"","width":1200,"height":900,"src":"\/\/whisky-me.com\/cdn\/shop\/articles\/LRD_Image_Q3_CNV_1-1200x900.jpg?v=1667315450"}}

{"id":558393426090,"title":"Nc'nean","created_at":"2022-11-02T08:38:25+00:00","body_html":"\u003cp\u003eNc'nean is a small malt whisky distillery located on the Sound of Mull, with views across the water to the island of Mull. Its position is pretty much as far west as you can go on mainland Scotland, and what with the various lochs and estuaries that penetrate the landscape, this makes Nc'nean a bit of an adventure to get to.\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/IMG_5208_low_res_1024x1024_b5f88511-1bef-4527-a01a-f9b966d06894_600x600.webp?v=1667839581\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003eNc'nean was setup by Annabelle Thomas, whose family owns the farmland where the distillery is situated. Production began in 2017 and the first whisky was released in 2020 (we featured it as a monthly dram!)\u003c\/p\u003e\n\u003cp\u003eThe approach here is organic, sustainable, tasty. \u003c\/p\u003e\n\u003cp\u003eThey use only organic Scottish barley, the whisky is bottled in 100% recycled clear glass bottle, they recycle 99.97% of their waste, and the distillery powered by renewable energy. That renewable energy comes in the form of wood, sourced from in and around the estate. You might not think of burning wood as a particularly sustainable practice, but it turns out that cutting down and burning big old tress and then planting new ones (which Nc'nean do in partnership with Highland Carbon) actually captures more CO2 than it produces.\u003c\/p\u003e\n\u003cp\u003eThrow in a super-efficient biomass boiler and you understand why it is that Nc'nean have been officially verified as net zero carbon emissions - a first for a UK distillery.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/MG_2504_low_res_1024x1024_70a2ca44-b517-4515-a2ce-076b6f210d85_600x600.webp?v=1667839578\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eWhat with all these environmental credentials it's understandable that one might imagine attention to detail in production is neglected (as this is often the case) but not so at Nc'nean.\u003c\/p\u003e\n\u003cp\u003eWith that organic barley base, fermentation takes a leisurely 114 hours and production in general is diverse, with a range of spirit recipes being matured in red wine, bourbon and virgin oak casks. These are then married together in specific ratios to create each new batch of whisky. No two batches are the same.\u003c\/p\u003e\n\u003cp\u003eAnd since Nc'nean is still only five years into spirits production we can assume that future batches will continue to be a journey of exploration as stocks mature and slowly a distillery style emerges. \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Whisky_colour_casks_1024x1024_cf9fcb23-ad4e-41d0-813c-f3edbe58662f_600x600.webp?v=1667839566\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eFor what it's worth, we certainly think Nc'nean sits on the lighter, fragrant end of the whisky spectrum. The first release had a strawberry and cream note on account of those red wine casks. With this latest one (BU06 - the November 2022 dram) we're getting a touch of tropical fruit and more resolved spices from the barrel.\u003c\/p\u003e","blog_id":76389875882,"author":"Tristan Stephenson","user_id":71976517802,"published_at":"2022-11-07T16:50:01+00:00","updated_at":"2022-11-07T16:51:59+00:00","summary_html":"","template_suffix":"","handle":"ncnean","tags":"nc'nean, tag:distillery, tag:production","image":{"created_at":"2022-11-07T16:50:01+00:00","alt":"","width":1024,"height":683,"src":"\/\/whisky-me.com\/cdn\/shop\/articles\/MG_2404_filtered_1024x1024_187d9149-0af6-459b-a2a9-86c3a2e1aa4f.webp?v=1667839802"}}