The Tapped Cask

{"id":557625442474,"title":"Caol Ila","created_at":"2022-03-30T12:09:39+01:00","body_html":"\u003cp\u003eWhen we think of Islay whiskies it’s usually the big names like Laphroaig, Bowmore and Ardbeg that spring to mind. But Caol Ila, or ‘Sound of Islay’ as it translates too, is the quiet giant of the island, turning out more whisky than any other producer.\u003c\/p\u003e\n\u003cp\u003eIn the past most of the spirit made at this distillery, recessed in to the cliff near Port Askaig, went in to blends like Johnnie Walker, and much of it still does. Indeed, were it not for Johnnie Walker and J\u0026amp;B’s thirsty need for something smoky you would have to question where 324 tons of barley that gets delivered to Caol Ila every week actually goes. But Caol Ila has established itself as a competitive stand alone malt in recent years, and rightly so.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/CleanShot_2022-03-30_at_12.13.29_2x_ca50c6ae-aa49-4f72-824d-586afdeb2179_480x480.png?v=1648638865\" alt=\"\"\u003e\u003cbr\u003eFrom the outside the beautiful old warehouse, which dates back to the distillery's founding in 1846, is contrasted by a much newer production building that replaced the old one in 1970. The still house overlooks the thin stretch of water that is known as ‘the sound’, to the rising ‘paps’ of Jura. A view that would challenge any distillery for sheer breathtaking magnificence and made all the more epic by the four gigantic stills that pump out 6.5 million litres of new make spirit a year.\u003cbr\u003e\u003cbr\u003eCaol Ila is a 24 hour operation, manned by only one person at a time. The stills are only 50% filled, giving prolonged conversation with the copper. This integrates the peat nicely in to a citrus driven dram. Here, it’s not an all out domination of peat, but a controlled melody of smoke that wafts and wavers through the dram, plucking out other interesting facets as it goes and leaving behind a taste of Islay in its wake.\u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/CleanShot_2022-03-30_at_12.13.46_2x_7fbb1563-cb6e-47d1-805f-7ee41e421926_480x480.png?v=1648638843\" alt=\"\"\u003e\u003cbr\u003eProduction increased in 2011, “It was the wash backs that were holding things back” Billy Stitchell, the now retired distillery manager once told us. Another two were added to make six in total and it effectively doubled the output of the distillery. The washbacks here are different than most in that they are vented and the CO2 that is produced by the fermentation is pumped out of the massive Canadian larch containers. This makes for a spookily empty experience when you dip your head in to the airspace and your nose is greeted by a soft breeze, rather than the usual pungent sting of fermentation.\u003cbr\u003e\u003cbr\u003eBilly Stitchell over saw things at Caol Ila for nearly 40 years years until he retired at the end of 2013. This marked the end of the Stitchell family legacy at Caol Ila, who have acted as Regent for for the distillery for four straight generations. His exit was marked by the special release of Caol Ila un-peated, entitled ‘Stitchell Reserve’.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/CleanShot_2022-03-30_at_12.14.32_2x_70724018-799b-4264-b07c-2cfa51a519dd_480x480.png?v=1648638885\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eAs one of Tristan and Tom's favourite distilleries in Scotland, we are super excited to have bagged three unique casks of Caol Ila and to share their contents with you, our members. Our 10 year old release has been cut to a respectable 52% ABV, thus retaining much of the cask character while ensuring we have enough to go around! We get notes of coal smoke, fresh citrus and a little maritime influence too.\u003c\/p\u003e\n\u003cp\u003eBelow is the video we recorded at Caol Ila when we visited back in 2018.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/HFv9togaZZ0\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","blog_id":76389875882,"author":"Tristan Stephenson","user_id":71976517802,"published_at":"2022-04-08T12:30:00+01:00","updated_at":"2022-04-08T12:30:00+01:00","summary_html":"","template_suffix":"","handle":"caol-ila","tags":"caol ila, islay, scotch, single malt, tag:distillery, tag:history, tag:production, whisky","image":{"created_at":"2022-03-30T12:15:43+01:00","alt":"","width":1200,"height":770,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/articles\/international-scotch-day-2018-caol-ila-distillery-min.jpg?v=1648638944"}}

{"id":557482016938,"title":"Brenne","created_at":"2022-02-28T10:36:56+00:00","body_html":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eBrenne is a French single malt brand that was founded in 2012 by former ballerina turned whisky entrepreneur,\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.brennewhisky.com\/allison\" ga=\"auto\" ga-act=\"Background\"\u003eAllison Parc\u003c\/a\u003e. Teaming up with a third-generation cognac maker, Brenne is made at a traditional eau-de-vie farm-distillery in the heart of Cognac, which has been producing the base spirit for cognac since the 1920's. The alembic stills used to make cognac work under the same principles as the copper pots we find in Scotland, so the distillery was able to turn its attention from distilling wine to distilling beer.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/CleanShot_2022-02-28_at_10.35.14_2x_a5fe9049-5893-472f-b513-7c9f844e9028_1024x1024.png?v=1646044535\" alt=\"\"\u003eAllison self-distributed the first bottles of Brenne via Citi Bike in Manhattan. The flagship Brenne Estate Cask sold out within two months and Allison expanded distribution to 35 states, and France, over the next few years. Her second expression, Brenne Ten, was introduced in October 2015; only about 300 cases of the limited-edition 10-year-old single malt whisky are available each year.\u003c\/p\u003e\n\u003cdiv class=\"col\"\u003e\n\u003cp\u003eTwo types of heirloom barley grown on the estate are the starting point for Brenne. After malting, a proprietary strain of yeast is used, creating a beautifully floral mash.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/C_-_distillery_fields_2_1024x1024.jpg?v=1646044430\" alt=\"\"\u003e\u003cbr\u003eThis is then twice-distilled in an alembic Charente still, creating a fruit-forward new-make spirit that pairs perfectly with the floral notes of the starting mash. This distillation process is thought to take the whisky in a more floral direction than if it were distilled in copper pots.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Still_Alembic_1024x1024.jpg?v=1646044404\" alt=\"\"\u003e\u003cbr\u003eThe spirit is matured in new French Limousin oak and Cognac casks, before being proofed with water from the Charente river for bottling. Brenne is the first single malt in the world to be aged exclusively in these two types of barrel.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Barrels_2Rows_2_copy_2_1024x1024.jpg?v=1646044508\" alt=\"\"\u003eIn 2017, 2018, and 2021, Allison was named World Whisky Brand Ambassador of the Year by Whisky Magazine’s Icons of Whisky, USA, becoming the first woman to receive the award and the only three-time recipient of this honour.\u003c\/p\u003e\n\u003c\/div\u003e","blog_id":76389875882,"author":"Tristan Stephenson","user_id":71976517802,"published_at":"2022-03-08T17:00:01+00:00","updated_at":"2022-03-08T17:00:01+00:00","summary_html":"","template_suffix":"","handle":"brenne","tags":"brenne, distillery, french whisky, tag:distillery, tag:flavour, tag:maturation, tag:production, world whisky","image":{"created_at":"2022-02-28T10:36:56+00:00","alt":"","width":1200,"height":801,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/articles\/Brenne_Estate_Cask_sunset_closeup.jpg?v=1646044616"}}

{"id":557481853098,"title":"Speyburn","created_at":"2022-02-28T09:55:58+00:00","body_html":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eLocated in a tight little glen opposite Glen Grant, Speyburn started operation in 1897 and was one of a number of distilleries designed by local architect \u003c\/span\u003e\u003ca href=\"https:\/\/scotchwhisky.com\/magazine\/whisky-heroes\/7007\/whisky-heroes-charles-doig\/\"\u003eCharles Doig\u003c\/a\u003e. The owners of the distillery were John and Edward Hopkins.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eLike many distilleries it was absorbed into Scottish Malt Distillers (the malt arm of Distillers Company Limited) in 1916. It then fell silent four a total of four years in 1930. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eJump forward to 1991 and the distillery was acquired by Inver House Distillers and remains under their regency to this day.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Distillation_1024x1024.jpg?v=1646043147\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eSpeyburn has a capacity of 1.9 million litres of pure alcohol a year from just two stills. Speyburn is one of a few distilleries in Scotland that use traditional worm tub condensers. Like most worm tub distilleries this method of condensing produces a deliberately sulphury new make which changes in cask to reveal the a delicate, fragrant character.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Speyburn_Maturation_1024x1024.jpg?v=1646043181\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe distillery fills casks at 69.3%, which is a few percentage points higher than the industry standard, and results in a more oaky lactone (polish, butterscotch) notes being pulled from the cask.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e \u003c\/p\u003e","blog_id":76389875882,"author":"Tristan Stephenson","user_id":71976517802,"published_at":"2022-03-08T17:00:01+00:00","updated_at":"2022-03-08T17:00:01+00:00","summary_html":"","template_suffix":"","handle":"speyburn","tags":"distillery, scotch, single malt, speyburn, tag:distillery, tag:flavour, tag:history, tag:maturation, tag:production, whisky","image":{"created_at":"2022-02-28T10:14:09+00:00","alt":"","width":1200,"height":800,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/articles\/Speyburn_Distillery_2.jpg?v=1646043249"}}

{"id":557354418346,"title":"Westland","created_at":"2022-02-03T11:59:23+00:00","body_html":"\u003cp class=\"p1\"\u003eOver the past decade Westland Distillery in Seattle has established itself as one of the most respected distilleries in the US, and is famed for producing single malt whiskies in the Scottish style but with a special emphasis on celebrating the Pacific Northwest. In some ways their approach is reminiscent of a new world wine maker making old world style wines. Westland’s founders, Matt\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eHoffmann and Emmerson Lamb view Washington as one of the best places in the world to make single malt whiskey. The Skagit Valley and Palouse Region offer some of the best cereal growing condition in the world. The Cedar River Watershed, which is one of the last unfiltered water sources in a metropolitan area, provides a great water source for the distillery. Westland consider it a “national treasure.” Then there’s the climate, which is very mild and not at all different to that of the UK.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Westland_Instagram_1200px_x_1200px_West_Is_Whiskey_1024x1024.jpg?v=1643889409\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAlthough Westland\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003emake only single malt whiskey, they use more than one type of malt do it. They call it a five malt grain bill, which constitutes a blend of Washington Select Pale Malt, Munich Malt, Extra Special Malt, Pale Chocolate Malt, and Brown Malt in varying proportions.\u003c\/p\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003c\/div\u003e\n\u003cp class=\"p1\"\u003eSpeciality malts are malts have undergone special heating processes in which the starches are converted to sugars by heat and moisture right inside the hull. As a result, these malts contain more complex sugars, some of which do not ferment, leaving a pleasant caramel-like sweetness. They range from pale gold to dark or burnt browns.\u003cspan class=\"Apple-converted-space\"\u003e \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Westland_Mashing_1024x1024.jpg?v=1643882157\" alt=\"Pouring off fermented wash\"\u003e\u003c\/span\u003eThe five fermentation tanks here are 10,000 litres and made from stainless steel. Westland use a Belgian Saison brewer's yeast—that has a ton of flavour but ferments more slowly and yields a little bit less. It’s for that reason that fermentation times can go on for up to six days here. Unusually for a malt whiskey distillery, Westland also add enzymes to their mashes.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e“Enzymes are a concession we had to make when we chose to use the darker roasted malts,” says Tyler Pederson, production manager at Westland. “We could brew without them, but with them we know we’re getting the maximum possible starch conversion.”\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eTheir saison yeast is happiest when fermenting at low temperatures between 15 - 20°C (the Scottish influence at Westland extends even to a use metric volumes and temperature measured in celsius). However Westland ferment at around 26°C which they think helps to make a more ester rich beer. The target here is bright fruity ester notes along with some phenolics. Tyler says that the aromas of clove and banana come through in the third day of the fermentation. By the end of the fermentation Westland have themselves a beer of 8% ABV.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWestland products are distilled twice, true to the Scottish style. The stills are made by Venodme, with the wash still weighing in at 2,000 litres and the spirit still 1,500 litres\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e“Our process is very similar to how they operate in Scotland,” says Tyler. “But we do have some things we that are very unique.”\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Westland_Spirit_Safe_2_1024x1024.jpg?v=1643882103\" alt=\"Cutting the spirit\"\u003eOne of these unique things is that Westland make a cut in both their spirit distillation and their wash distillation. Tyler collects from the first distillation in two batches, switching when the low wines drop below 15% ABV. The first batch will be on average around 35% ABV and Tyler explains  that if he dilutes this with water to below 27.5% ABV, that a phase separation takes place\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eand many of the fatty acids that were previously suspended in the solution float to the top of the vat. Tyler then draws off the liquid from the bottom of the tank, leaving the fatty acid oil slick behind. Now that this fraction of the low wine has been cleaned up, it’s re-distilled as a spirits run. The purpose of forcing this phase separation is to remove some of the heavier, oily components from the spirit, which lighten the texture of the whiskey and helps promote clean, fruity aromas.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eOn a typical day Westland will collect around 900 litres of 70% spirit. This will then be diluted with water ready for filling in too cask. Barrels are filled at 55% ABV if it’s new American oak and 62.5% for wine cask and other types of used barrels.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWestland’s warehousing is located on Washington’s North Bay in a small town called Hoquiam. The 8,000-person town, which happens to be Westland founder Emerson Lamb’s hometown, has a steady, predictable and damp climate, similar to that of Scotland: an ideal environment for the maturation process. Westland have about one barrel there for every person living in the town.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/american_single_malt_600x600.jpg?v=1643889503\" alt=\"\"\u003eThere are three main bottlings coming out of Westland: American Oak, which is made from the five grain mash bill and matured for a minimum of three years in a combination of new oak casks and refill bourbon casks; Sherry Oak, which is also made from the same mash bill but aged in a combination of new American oak and ex-oloroso sherry and ex-Pedro Ximenex casks; and finally Peated, which is made from 100% pelted malt, aged in new oak casks and refill bourbon casks, then blended after maturation with what is effectively the whiskey that goes in to the American Oak bottling. Although Westland bottles don’t mention how old the liquid inside is, all of their releases are are aged for a minimum of three years.\u003c\/p\u003e","blog_id":76389875882,"author":"Tristan Stephenson","user_id":71976517802,"published_at":"2022-02-04T12:00:03+00:00","updated_at":"2022-02-04T12:00:03+00:00","summary_html":"","template_suffix":"","handle":"westland","tags":"american single malt, seattle, tag:distillery, tag:flavour, tag:production, tag:science, usa, washington, westland","image":{"created_at":"2022-02-03T11:59:23+00:00","alt":"","width":1500,"height":1125,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/articles\/Westland_American_Oak_Lifestyle_Bottle_16_2.jpg?v=1643889564"}}

{"id":557354090666,"title":"Bladnoch","created_at":"2022-02-03T09:45:40+00:00","body_html":"\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eBladnoch Distillery is a Single malt Scotch whisky distillery in south west Scotland. It is one of six remaining Lowland distilleries, located at Bladnoch, near Wigtown, Dumfries and Galloway, making it the most southerly malt distillery in Scotland (Newcastle is further north!). Bladnoch has been a hotspot for whisky tourism for a few decades, partly due to its quintessentially rural aesthetic that still hints at the working farm that once occupied the site.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/190702_BLADNOCH_8186_1024x1024.jpg?v=1643881331\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eBladnoch’s history as a distillery dates back to 1817, when John and Thomas McClelland were first granted a licence to distil Whisky on Bladnoch farm located on the banks of the Rive Bladnoch.For nearly a century, successive generations of McClelland family grew and modernised the distillery. At its peak, the site had six washbacks and annual production of approximately 230,000 litres of alcohol, granting it the moniker “Queen of the Lowlands”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eMore recently, the distillery was owned by Arthur Bell \u0026amp; Sons (which would later become part of Guinness\/United Distillers) between 1983 and 1993, a period during which the brand’s distribution was increased and a visitor centre was established.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eAt the start of the Bell’s era the whisky made here was light and floral, but the blender’s template of nutty and spicy became the norm towards the end of its ownership.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cspan class=\"Apple-converted-space\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/190702_BLADNOCH_35237_1024x1024.jpg?v=1643881372\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eFollowing a slump in demand United Distillers closed the distillery in 1993 and ownership transferred to Raymond and Colin Armstrong, who initially had plans to turn the site in to a holiday village. In fact, this was a condition stipulated by United Distillers within the terms of the contract. No whisky production was permitted. The brothers had a change of heart however, and spent six years petitioning UD to remove the condition, which they were finally granted in 2000 (albeit with a limit of 100,000 litres a year - a paltry volume by any malt whisky standards). It’s for this reason that most of the income in this era came not from selling whisky but hosting events and renting warehouse space to other distillers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eThis, unfortunately, meant that the business was unable to sustain itself. The distillery was mothballed in 2009 and the company went in to administration in 2014.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eThen along came the Australian entrepreneur, David Prior, who acquired the company from Raymond and Colin Armstrong, and began an extensive refurbishment of the distillery and a return to the grassy, light lowland style of years past.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eDavid Prior is the only Australian national to own a Scottish malt distillery.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Bottle_cut_out_600x600.jpg?v=1643881441\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eVinaya is matured in a combination of fist fill sherry and bourbon casks, revealing notes of fresh apple, sweet floral grass and\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003echocolate. ‘Vinaya’, a Sanskrit word meaning respect and gratitude, pays homage to the original founders of the distillery who paved the way, as Bladnoch looks forward to an exciting new era of production and innovation.\u003c\/span\u003e\u003c\/p\u003e","blog_id":76389875882,"author":"Tristan Stephenson","user_id":71976517802,"published_at":"2022-02-04T10:00:01+00:00","updated_at":"2022-02-04T10:00:01+00:00","summary_html":"","template_suffix":"","handle":"bladnoch","tags":"bladnoch, lowland, scotch whisky, single malt, tag:distillery, tag:history, tag:production","image":{"created_at":"2022-02-03T09:45:40+00:00","alt":"","width":1798,"height":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/articles\/BLADNOCH_NO-1.jpg?v=1643881541"}}

{"id":557221937322,"title":"Arbikie","created_at":"2022-01-05T12:27:33+00:00","body_html":"\u003cp class=\"p1\"\u003eArbikie is a very new farm to glass distillery owned by the Stirling family. Located on the east coast of Scotland, not far from Dundee, it is one of a new wave of farm distilleries that pay special attention to ingredients by managing whisky production from the sewing of the seed right through to blending and bottling. This gives the Stirling family unrivalled influence over their final product, being able to select not only the variety of grain but also where it is planted, the type of soil used to grow it, and the perfect time to harvest - all before even getting in to the intricacies of whisky making itself!\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Cask_lunan_bay_1024x1024.jpg?v=1641385990\" alt=\"\"\u003eFarming in the Stirling family goes back at least as far as 1660, initially on the west coast of Scotland. The lands passed through seven generations until Bill Stirling moved to Lunan Bay (the sunniest part of Scotland with about 1500 hours of sunshine every year) on the east coast of Angus in the 1920’s. He then passed his land on to his son John, then his son Alec, who expanded the acreage further. The Arbikie distillery and farm estate is today run by Alec’s sons, John, Iain and David.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAs with most places in Scotland, there is a history of distilling on the Arbikie lands, which dates back to 1794 - over a hundred years before the Stirling family arrived. The modern Arbikie distillery is located on the farm, in the remains of the old cattle barn overlooking the coast. The distilling team is led by Master Distiller, Kirsty Black (listed in the top ten female master distillers in the world by Spirits Business Magazine) and Christian Perez. Besides making whisky, Arbikie produce a range of vodkas and gins too. \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Kirsty_Black_1024x1024.jpg?v=1641386025\" alt=\"\"\u003eWhere whisky is concerned, Arbikie took things in a brave and exciting direction. Their first whisky release is not a single malt but in fact a \u003cem\u003erye whisky\u003c\/em\u003e. Scottish rye whisky hasn’t existed for more than a hundred years, so unlike single malt there are no particular expectations or assumptions on style or taste. \u003cstrong\u003eHighland Rye 1794\u003c\/strong\u003e is made from from a mash of Arantes rye, Viscount wheat, and Odyssey malted barley then matured in new, charred American oak barrels. It is distilled in copper pots, which retains much of the character of those carefully grown cereals, which are necessary to do battle with the flavoursome new oak.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Arantes_Rye_1024x1024.jpg?v=1641386115\" alt=\"\"\u003eThe end result is not like a typical American rye whisky, nor is it like any other single grain scotch we’ve tasted. But rather something new. Or old? Sottish rye whisky.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/1794_Bottle_and_Background_1024x1024.jpg?v=1641386180\" alt=\"\"\u003e\u003c\/p\u003e","blog_id":76389875882,"author":"Tristan Stephenson","user_id":71976517802,"published_at":"2022-01-07T15:44:14+00:00","updated_at":"2022-01-07T15:44:14+00:00","summary_html":"","template_suffix":"","handle":"arbikie","tags":"arbikie, rye whisky, scottish rye, tag:distillery, tag:flavour, tag:history, tag:maturation","image":{"created_at":"2022-01-05T12:36:33+00:00","alt":"","width":1500,"height":1000,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/articles\/Distillery_-_CREDIT_THE_GIN_COOPERATIVE.jpg?v=1641386194"}}

{"id":557221740714,"title":"Glentauchers","created_at":"2022-01-05T12:16:31+00:00","body_html":"\u003cp\u003eEstablished in 1897, Glentauchers was one of the distilleries founded by the hugely successful blender James Buchanan, with design overseen by the legendary Charles Doig. Doig was a true innovator in distillery architecture and the man responsible for the attractive pagoda roof (or “Doig's ventilator”) seen atop most of the distilleries in Scotland today. These were originally designed \u003cspan\u003eto draw air up through the bed of barley lying on the kiln haircloth below,\u003c\/span\u003e but since all but a few in-house maltings have closed, now remain only ornamental.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/media.scotchwhisky.com\/images\/media\/7b2708669ce9b7453e7fa8c142839cf8.jpg\" alt=\"Doig ventilators at Strathisla distillery\"\u003e\u003c\/p\u003e\n\u003cp\u003eGlentauchers was one of the many distilleries that suffered from the slump in demand in the early 1980s and thus was mothballed in 1985. Allied Distillers (which later became part of Chivas Brothers which is itself owned by the French liquor giant Pernod Ricard) snapped it up in 1989 but didn’t restart production until 1992.\u003c\/p\u003e\n\u003cp\u003eToday, the distillery has three spirit stills and three wash stills, with a total production capacity of 4,500,000 litres of pure alcohol per year. This makes it the 33rd biggest distillery in Scotland, sitting alongside the likes of Dalmore and Glenfarclas in production volume. Unlike those distilleries however, almost all of Glentauchers ends up in blended whisky. Bottles of Glentauchers single malt are uncommon outside of the the independent bottler Gordon \u0026amp; McPhail and no true distillery bottling exists to this day save for a 15-year-old Glentauchers which was made available under the Balantine’s brand in 2017.\u003c\/p\u003e\n\u003cp\u003eSo yes, we are rather excited be sharing our own casks of Glentauchers with you and making it available to buy by the bottle.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/main_1024x1024.jpg?v=1641385268\" alt=\"\"\u003eThe long ferment and leisurely distillation at Glentauchers produces a new make that sits on the floral and fruity end of the flavour spectrum. Our \u003ca href=\"https:\/\/whisky-me.com\/products\/glentauchers-6-year-old\" title=\"Glentauchers 6 Year Old\"\u003e6-year-old\u003c\/a\u003e has spent all its years in first fill sherry casks however, which lends a significant burst of fruit and spice to the dram that is at odds with the delicate new make. Beauty and the beast in a single glass!\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/whisky-me.com\/products\/glentauchers-6-year-old\" title=\"Glentauchers 6 Year Old\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Pack_cut_out_600x600.png?v=1641385302\" alt=\"\"\u003e\u003c\/a\u003e\u003c\/p\u003e","blog_id":76389875882,"author":"Tristan Stephenson","user_id":71976517802,"published_at":"2022-01-07T15:44:05+00:00","updated_at":"2022-01-07T15:44:05+00:00","summary_html":"","template_suffix":"","handle":"glentauchers","tags":"6 year old, distillery, glentauchers, malt whisky, scotland, single malt, speyside, whisky me","image":{"created_at":"2022-01-05T12:23:05+00:00","alt":"","width":1686,"height":1000,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/articles\/csm_still_house_59178a43_b650a6e7f2aebf05481c0ed44845ed4a_a28da6daf3.jpg?v=1641385386"}}

{"id":557085655210,"title":"Starward","created_at":"2021-12-06T07:45:32+00:00","body_html":"\u003cp\u003eThe original Starward distillery was setup in 2007 in a former aircraft maintenance hanger, on the outskirts of Melbourne. Back then, Australian whisky was already well established (and centred mostly around the island of Tasmania) but bottles were difficult to track down in Australia, let alone the rest of the world. The founder of Starward, David Vitale, wanted to change this by making a whisky that could be shared and enjoyed rather than tucked away as an investment item. \u003c\/p\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Starward_Founder_David_Vitale_1024x1024.jpg?v=1638778667\" alt=\"\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003eVitale set out to make a quintessentially Australian product, so all of the ingredients at Starward were sourced \"within a day's drive.\" This meant barley sourced from between Hunter Valley in Northern Sydney and the Adelaide Hills and apera (a sweet Australian fortified wine) and red wine casks from Victoria to mature the whisky. The weather in Melbourne is, well, temperamental, which is much to the benefit of Starward whisky. Hot summers and cold winters, along with Melbourne's famous ‘four seasons in a day’ encourage expansion and contraction of casks, accelerating the effects of maturation and imparting a uniquely Melbournian twist on the juice.\u003c\/p\u003e\n\u003cp\u003eAfter some early success, followed by funding from Diageo's Distill Ventures accelerator program, Starward re-homed in 2016, moving to a purpose built unit in Melbourne's Dockland s Precinct.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/stills_1024x1024.jpg?v=1638778545\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eDavid Vitale is from an Italian family, and firmly believes that whisky belongs on the dinner table, along with good food and good company. The use of red wine and apera casks for maturation helps here, bringing about the familiar dark fruit qualities that mean Starward pairs well with with Australian BBQ, cheese and, well, just about everything edible. \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Web_image_master_file_1024x1024.jpg?v=1639475950\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eStarward Nova is matured in lightly charred or steamed barrels sourced from Australian wineries making great shiraz, cabernets and pinot noirs. Often filled fresh when the barrel is still wet with wine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eThe use of red wine casks gives the whisky exceptional length with bright aromatic notes of red berries, orchard fruits, vanilla, caramel and soft oak spice.\u003c\/span\u003e\u003c\/p\u003e","blog_id":76389875882,"author":"Tristan Stephenson","user_id":71976517802,"published_at":"2021-12-08T15:59:03+00:00","updated_at":"2021-12-14T10:15:22+00:00","summary_html":"","template_suffix":"","handle":"starward","tags":"starward, tag:distillery, tag:flavour, type:Distilleries","image":{"created_at":"2021-12-06T08:18:24+00:00","alt":"","width":1200,"height":871,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/articles\/Starward_Distillery_1.jpg?v=1638778705"}}

{"id":557077168298,"title":"Linkwood","created_at":"2021-12-02T12:54:17+00:00","body_html":"\u003cp\u003eThe Linkwood distillery is located on the outskirts of Elgin, in the heart of the Speyside region. The distillery was originally built in the 1821 and kicked in to action in 1824, shortly after the 1823 Excise Act which successfully curtailed illicit distilling in the region. Linkwood was completely rebuilt in the 1870's and a new distillery building was added opposite the old one in the 1970's. By this point it was under the ownership of the Distillers Company Limited (DCL) which through a series of mergers would eventually go on to become Diageo. In the 1980's Linkwood's older distillery building became an experimental site, used by Diageo to research distillation techniques and their affects on the resulting spirit.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/CleanShot_2021-11-17_at_09.37.50_2x_20dd1357-3cb3-4972-bd6a-f5073a5ca362_480x480.png?v=1638449242\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe spirit made at Linkwood sits on the lighter end of the Speyside flavour spectrum, being almost Lowland in its delicate, fragrant quality. However, there is a weight to the spirit once it gets in your mouth, which makes it prized by blenders. Indeed, over 99% of Linkwood is destined for one of Diageo's blended whiskies. The rest appears in the occasional independent bottling or is packaged as the only official distillery release, Linkwood Flora \u0026amp; Fauna 12 Year Old. \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/bottle_480x480.jpg?v=1638449520\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe bottle has the emblem of a swan on the label, which is a reference to the distillery's resident population of Swans. Legend has it that longtime manager Roderick Mackenzie thought the environment so important to the taste of Linkwood, he forbade the removal of spiders’ webs from the rafters in case the character were to change.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/6304220_IMG_0558_480x480.png?v=1638449585\" alt=\"\"\u003e\u003c\/p\u003e","blog_id":76389875882,"author":"Tristan Stephenson","user_id":71976517802,"published_at":"2021-12-08T15:59:03+00:00","updated_at":"2021-12-08T15:59:03+00:00","summary_html":"","template_suffix":"","handle":"linkwood","tags":"","image":{"created_at":"2021-12-02T12:54:17+00:00","alt":"","width":1100,"height":733,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/articles\/6304112_IMG_0401.png?v=1638449658"}}

{"id":556900286634,"title":"Old Pulteney","created_at":"2021-10-27T16:29:27+01:00","body_html":"\u003cp class=\"p1\"\u003ePulteneytown, now part of Wick on the far north east coast of Scotland, was purpose built in 1810 by the British Fisheries Society to leverage the huge opportunity presented by nearby herring stocks and the Gaels who were evicted from their homes during the highland clearances. Named after the chief protagonist in its creation, Sir William Pulteney, it was a community conceived and fabricated solely around a natural resource, becoming at one point in time the busiest herring fishing port in the world. With boats in port sometimes totalling many hundreds, you had better believe the taverns and drinking holes were busy too.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe Pulteney distillery was setup in 1826 by James Henderson, who had previously run a nearby whisky making operation for circa 30 years. The inaccessibility of the town meant that both barley and finished whisky were shipped in and out by sea, and most of the employees were also fishermen. Self-sufficiency was the key to survival and that seasoned determination and braving of stormy seas was reflected in the distilleries ability to endure the whisky downturn along with two wars and economic depression. Having thousands of thirsty fishermen helped too of course, but that created its own problems in 1922 when a state of prohibition was enacted, heavily lobbied for by the Wick Salvation Army Group whose chieftain was the aptly named ‘Captain Dry’. The distillery closed, and right up until 1939 herring were the only things you'd find pickled in Wick.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/CleanShot_2021-10-14_at_15.21.51_2x_02d04240-6650-4e04-9c3c-eda8bb1671b5_1024x1024.png?v=1635348345\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe Old Pulteney distillery wont be winning many awards for its good looks anytime soon. The wash still has a grossly oversized ‘boil ball’ and a flat top, giving the effect of a giant copper snowman wearing an elongated fez.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThere’s a purifier on the spirit still, and like a whirlpool it whips the vapours around in a copper and chemical maelstrom, before plunging them in to cold worm tubs for condensation. Alfred Barnard described the stills, in 1886, as “of the oldest pattern know, similar to the old smuggler’s kettle.” The shape of the Old Pulteney bottle goes some way towards characterising the stills silhouette, but I’d wager a more accurate representation would not be healthy for sales.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWeird stills means weird new make, and in this instance we’re talking oily, briny, sulphury and full of all fruity maritime aromas. This lends itself nicely to the confined space of an oak cask and it means that old-Old Pulteney is really rather delicious stuff, redolent of sea foam, salt caked fruit and old waxed leather.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Distillery_Image_3_1024x1024.jpg?v=1635348443\" alt=\"\"\u003eHuddart is named after the Wick street on which Old Pulteney distillery resides. Unusually for a Pulteney whisky it's smoky, which is a result of some of the whisky being aged in casks that previously held peated whisky rather than the use of peated malt in the recipe.\u003c\/p\u003e","blog_id":76389875882,"author":"Tristan Stephenson","user_id":71976517802,"published_at":"2021-11-04T07:15:34+00:00","updated_at":"2021-11-04T07:15:34+00:00","summary_html":"","template_suffix":"","handle":"old-pulteney","tags":"maturation, old pulteney, peat, Scotland, tag:distillery, tag:flavour, tag:history, tag:maturation, tag:production","image":{"created_at":"2021-10-27T16:29:27+01:00","alt":"","width":2000,"height":1333,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/articles\/Distillery_Image_1.jpg?v=1635348568"}}

{"id":556899434666,"title":"Teeling","created_at":"2021-10-27T13:35:31+01:00","body_html":"\u003cp\u003eThe Dublin of the 19th century was an absolute powerhouse of whiskey production. The areas around Thomas Street and the Grand Canal basin, were filled with breweries, malting houses, and four of the biggest distilleries of the time - \u003cem\u003eof any time - \u003c\/em\u003eJohn Jameson \u0026amp; Son, John Power \u0026amp; Son, George Roe \u0026amp; Co. and William Jameson \u0026amp; Co. Between them had a combined output of over 5 million gallons of pot still whiskey per year - over twice that of the whole of Campbeltown (the ‘whisky capital of the world’) during the same era. The spectacle of such an enterprise is almost impossible to envisage in the modern age of tankers and containers, but back then have been reminiscent of an insect colony, filled with dust and smoke and alive with hordes of horse drawn carts carrying whiskey and cereals, winding around corners and up through passageways. The downturn in the 20th century forced the merger of these distilleries in to IDL, keeping the brands alive but dampening their identity and individuality in the process.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Barrels-of-Jameson-being-sent-to-Dublin-Docks-for-export-c1950-1200x954_1024x1024.jpg?v=1635338113\" alt=\"\"\u003eIn time Ireland had just two active whiskey distilleries. Today there over a dozen and twice that again in planning stages. The poster child of this revival is Teeling.\u003c\/p\u003e\n\u003cp\u003eThe Teeling connection to whiskey goes back at least as far as 1782, when Walter Teeling set up a distillery in Marrowbone Lane in Dublin’s ‘Liberties’ district. Skip forward a couple of centuries and John Teeling becomes the founder of the Cooley distillery in Co. Louth. The site had formerly been a government run facility converting potatoes into industrial ethanol and just before being bought by Teeling it also produced the spirit that went in to Bailey’s Irish Cream Liqueur. Teeling himself allegedly didn’t drink much whiskey, but recognised the need for an independent Irish distillery and leveraged it as is the entrepreneurial way. It wasn’t an easy ride, the distillery was threatened with closure, or worse (purchase by IDL) but Teeling kept things afloat and increased the portfolio of products to include Connemara, Greenore, Kilbeggan, Lockes and Tyrconnell brands, amongst others. In 2011 the distillery was sold to Beam Suntory for €71 million.\u003cbr\u003e\u003cbr\u003eAnd so begins a new legacy of Teeling whiskey in Dublin, operated by a new generation of Teeling brothers, Jack and Stephen. The brand logo, a phoenix rising from a pot still, symbolises the re-establishment of the Teeling whiskey brand. Early releases were made up from the 16,000 casks that Jack and Stephen bought from  Cooley, but the latest expressions which bear no age statement are made from at least partly whiskies made at the Teeling distillery in Dublin, which kicked in to action in 2015.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/CleanShot_2021-10-15_at_07.32.47_2x_53a5b166-3583-4dc4-a1ca-feda30d37750_1024x1024.png?v=1635337980\" alt=\"\"\u003eThe distillery has an annual production capacity of 500,000 litres of pure alcohol, most of which is devoted to making Irish Pot Still whiskey. Pot still whiskies are made in after the same fashion as single malts, only the cereal is mostly \u003cem\u003eunmalted\u003c\/em\u003e barley (with a little malted) and is distilled three times instead of the usual two. This results in a lighter style of new-make whiskey of around 81-82% ABV. \u003c\/p\u003e\n\u003cp\u003eHowever Teeling Small Batch is a mixture of malt and grain whiskies, much like a blended scotch. The malt component is made at the Teeling distillery in Dublin from 100% malted barley which, after mashing and fermentation, is triple distilled and matured in ex-bourbon casks. This is then blended with mature grain whiskey sourced from Cooley and finished in ex-rum casks for 12 months.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Teeling_Homepage_Distillery_Rum-Cask_3280x1900_bd397baa-61a2-4a41-8d04-015e8560797b_1024x1024.jpg?v=1635338020\" alt=\"\"\u003e\u003c\/p\u003e","blog_id":76389875882,"author":"Tristan Stephenson","user_id":71976517802,"published_at":"2021-11-03T15:00:00+00:00","updated_at":"2021-11-15T12:49:21+00:00","summary_html":"","template_suffix":"","handle":"teeling","tags":"ireland, irish whiskey, tag:distillery, tag:history, teeling, type:Distilleries","image":{"created_at":"2021-10-27T13:36:27+01:00","alt":"","width":3280,"height":1900,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/articles\/Teeling_Our-Story_StephenJack_3280x1900_4ec7ee13-7c40-4347-829c-13f0776e922d.jpg?v=1635338188"}}

{"id":556804407466,"title":"East London Liquor Co.","created_at":"2021-10-05T08:27:07+01:00","body_html":"\u003cp class=\"p1\"\u003eEast London Liquor Company was founded in 2015, in renovated warehousing on the canal banks of Victoria Park, in the heart of London’s East End. Nowadays it’s not uncommon for a distillery to have a small bar that serves samples of spirits, but the bar at ELLC is a different beast altogether, serving an array of cocktails, wine and food with the distillery on display behind a huge glass wall. Is it a distillery with a bar or a bar with a distillery? We’re not sure, but we sure as hell like it.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Eastender_1024x1024.jpg?v=1633418715\" alt=\"\"\u003eWhen ELLC launched their \u003ca href=\"https:\/\/eastlondonliquorcompany.com\/products\/london-rye-whisky-47-abv\" title=\"London Rye\"\u003eLondon Rye\u003cspan\u003e™\u003c\/span\u003e\u003c\/a\u003e a few years back (yes, they trademarked the name) it was the first whisky of its kind in over 100 years. ELLC have also laid claim to the first \u003ca href=\"https:\/\/whisky-me.com\/products\/east-london-liquor-co-east-london-single-malt\" title=\"Single Malt\"\u003eEast London Single Malt\u003c\/a\u003e, which they launched in 2019 making our October 2021 drop the third annual release.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eThis whisky is made from malted barley sourced from Great Ryburgh in Norfolk. It’s mashed at the distillery in London and then fermented with distilling and saison yeasts for a total of five days.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eThe first of two distillations takes place in a 1,000 litre copper pot still, which captures all the big, bold flavours from that that long fermentation. The second distillation is in a smaller 650 litre still which has the ability to produce both heavy or light spirits thanks to an optional distilling column. ELLC use this still in both configurations then combine the resulting distillates, which by this point sit at around 70% ABV.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/East_London_cask_charliemckay_3524_1024x1024.jpg?v=1633418667\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eThe spirit is then reduced down to 62% with the addition of water and it's ready to go in to barrels. The barrels are a mix of small \u003ca href=\"https:\/\/whisky-me.com\/blogs\/learn\/sonoma-distilling-company\" title=\"Sonoma Distilling Co.\"\u003eSonoma\u003c\/a\u003e Bourbon and Rye casks, 200 litre Kentucky Bourbon casks, STR’s (regenerated casks that have been stripped, toasted and re-charred) French red wine casks, and barrels that previously held ELLC’s London Rye\u003cspan\u003e™\u003c\/span\u003e. So a bit of everything really. Total maturation time is 3.5 to 4 years.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eFinally the spirit is proofed down to 48% and popped in a bottle.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eOr, yes, a pouch!\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/pouch_1cee9df3-40b5-49ae-9bce-5c9f6fc6bb72_480x480.png?v=1633418641\" alt=\"\" width=\"203\" height=\"361\"\u003e\u003c\/p\u003e","blog_id":76389875882,"author":"Tristan Stephenson","user_id":71976517802,"published_at":"2021-10-08T08:30:00+01:00","updated_at":"2021-10-08T08:30:00+01:00","summary_html":"","template_suffix":"","handle":"east-london-liquor-co","tags":"ELLC, tag:maturation, tag:production, type:Distilleries","image":{"created_at":"2021-10-05T08:28:33+01:00","alt":"","width":4000,"height":2667,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/articles\/East_London_Andy_Mooney_carrying_cask_charliemckay_3490.jpg?v=1633418913"}}

{"id":556745949354,"title":"Balblair","created_at":"2021-09-28T10:53:19+01:00","body_html":"\u003cp class=\"p1\"\u003eBalblair is one of the oldest active distilleries in Scotland, having been originally founded in 1790 by John Ross. The Rosses are to the town of Edderton what the Beams are to \u003ca href=\"https:\/\/visitbardstown.com\/listings\/james-b-beam-distilling-co\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eBardstown\u003c\/a\u003e, and half of the employees at Balblair having the surname Ross and two of them even called John (none are known to be direct descendants of the founder, and rather interestingly, none are known to be directly related to each other either).\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eJohn Ross himself wrote an entry on 25\u003cspan class=\"s1\"\u003e\u003csup\u003eth\u003c\/sup\u003e\u003c\/span\u003e January 1790, which read \"Sale to David Kirkcaldy at Ardmore, one gallon of whisky at £1.8.0d.\" The distillery was operated by John Ross’s sons and grand sons until 1894, when it was sold and relocated about 1\/2 mile up the hill in order to, as the Victorian whisky writer Alfred Barnard noted, “get the benefit of gravitation working in the distillery… so no pumps are necessary.”\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Distillery_-_01_1024x1024.jpg?v=1632822643\" alt=\"\"\u003eBy the late nineteenth century Edderton was known a the 'Parish of Peat' and Balblair would certainly have burned its fair share - the distillery was making three times the volume of nearby Glenmorangie at that time (it’s the other way around these days). No peat is present in Balblair nowadays, although in 2013 they did release a \u003ca href=\"https:\/\/whiskyauctioneer.com\/lot\/274258\/balblair-1990-single-ex-islay-cask-1463\"\u003e1990 vintage\u003c\/a\u003e that had spent some time in a Islay casks from Islay.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Stills_-_01_1024x1024.jpg?v=1632822656\" alt=\"\"\u003eThe distillery is labyrinthine in its nature, with walkways emerging and disappearing here and there in an impossible Penrose staircase fashion. A single person can operate the entire distillery from the computer screen that was installed in 2011, outputting around 1.8 million litres of alcohol a year. About three-quarters of that goes to blends with almost all of the rest going in to Bourbon casks for maturation as malt. There are some ex-sherry casks knocking around too.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Casks_-_01_1024x1024.jpg?v=1632822631\" alt=\"\"\u003eIf you're unable to visit Balblair but would like to see a little more of the distillery, be sure to watch the 2012 movie \u003ca href=\"https:\/\/www.imdb.com\/title\/tt1924394\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eThe Angel’s Share\u003c\/a\u003e, which sees the co-conspirators and heroes of the movie siphon whisky from a sadly mythical ‘Malt Mill’ cask through the window of one of the Balblair warehouses.\u003c\/p\u003e","blog_id":76389875882,"author":"Tristan Stephenson","user_id":71976517802,"published_at":"2021-10-08T08:30:00+01:00","updated_at":"2021-10-08T08:30:00+01:00","summary_html":"","template_suffix":"","handle":"balblair","tags":"balblair, tag:distillery, tag:history, type:Distilleries","image":{"created_at":"2021-09-28T10:53:19+01:00","alt":"","width":1024,"height":682,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/articles\/Casks_2_-_01.jpg?v=1632822799"}}

{"id":556533481642,"title":"Glenkinchie","created_at":"2021-08-23T13:04:42+01:00","body_html":"\u003cp class=\"p1\"\u003e\u003cspan class=\"Apple-converted-space\"\u003eGlenkinchie is only\u003c\/span\u003e a 30 minute drive from Edinburgh, during which you will see the gently undulating fertile farm land of the prosperous East Lothian countryside. This is barley country, and has been for two-thousand years. Some of the best cereals in the UK are still grown near Glenkinchie, Robert Burns once described the land of East Lothian as “the most glorious corn country I have ever seen.”\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eSome of the buildings at Glenkinchie date back to boom time period of the 1890’s, even though operations go back as far as 1825 when the land belonged to the Norman family, de Quincey - hence ‘Kinchie’. Besides the agriculture that no doubt made Glenkinchie a model of self-sufficiency, there’s reasons inside the distillery that warrant a special trip for a first timer too. \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/5496384_Glenkinchie_0087_1024x1024.jpg?v=1629804978\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eGlenkinchie recently underwent a significant refurbishment and extension, creating an all new visitors centre. But it's the older parts of the distillery that we find more interesting.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p2\"\u003eThe old malting floors were decommissioned in the 1968 and have been tastefully converted in to a visitors museum, the only one of its kind that we know of, complete with not-at-all-miniature model of a working distillery filled with a small army of tiny workers.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eFor the antique lovers out there, there's the fully intact Porteus grist elevator that was once used to transfer ground malt from the mill in to the mash tun. This particular beauty was even a feature when the great whisky writer Alfred Barnard visited the distillery in the 1880’s.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThere’s something here for the statisticians too: Glenkinchie has the largest wash still in all of Scotland, and weighing in at 30,963 litres. The still was actually replaced in 2008 at which point the whole roof needed to be removed and the new still lowered in by crane.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/124165_glenkinchie12_1024x1024.jpg?v=1629805039\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eDespite the typical double distillation process that takes place here, the gigantic proportions of the lantern shaped stills does mean greater copper contact, more reflux and a lighter, more Lowland-y spirit. However, this is tempered by a very steep descending lyne arm that sweeps volatiles down in to massive cast iron worm tub containing an unusual rectangular coil, as opposed to the standard tube configuration - which should please the worm tub fetishists as well.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWhen all is said and done the new make at Glenkinchie is light and dry on the palate, yet pungent and sulphury on the nose. The sulphur acts like a reinforced safety blanket against the impending wooden onslaught, taking the brunt of the oak impact on the chin and then allowing the softer notes of the spirit to shine through as maturation drags on.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/5513697_Glenkinchie_0475_1024x1024.jpg?v=1629805067\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eOnly 250,000 bottles of Glenkinchie single malt are sold in a year and, given the fourteen 9 ton mashes that occur every week, along with the big stills, this means that the production quota for malt bottling for the year is completed in less than three weeks. That malt won’t see the light of day for at least another 12 years mind you. The rest will of course be used to fill quotas in one of Diageo’s many blends, where this Lowland malt tips the scale towards a lighter, more fragrant direction.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eGlenkinchie Distillers Edition is matured for around 10 years in ex-bourbon casks before being transferred to ex-amontillado sherry casks for a further 2 years. This finishing process introduces soft, dried orchard fruits on to that sweet and grassy Glenkinchie canvass.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWe think this whisky is awesome when paired with sweet things, like white chocolate, creme brûlée and vanilla ice cream!\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/tasting_room_1024x1024.jpg?v=1629805093\" alt=\"\"\u003e\u003c\/p\u003e","blog_id":76389875882,"author":"Tristan Stephenson","user_id":71976517802,"published_at":"2021-09-07T15:39:20+01:00","updated_at":"2021-09-07T15:39:20+01:00","summary_html":"","template_suffix":"","handle":"glenkinchie","tags":"glenkinchie, lowland, Scotland, tag:distillery, tag:flavour, tag:history, type:Distilleries","image":{"created_at":"2021-08-24T12:38:21+01:00","alt":"","width":2160,"height":1440,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/articles\/CQ5A2879_copy.jpg?v=1629805101"}}

{"id":556533383338,"title":"The Lakes Distillery","created_at":"2021-08-23T12:46:37+01:00","body_html":"\u003cp class=\"p1\"\u003eAn astonishing 15 million people visit the Lake District every year, which makes it second only to London on the British tourism rankings in the UK. A distillery with visitors is a happy distillery and that makes The Lakes distillery very happy indeed. The site was formerly a collection of 160 year derelict farm buildings on the edge of the Bassenthwaite lake. Since its opening opening in 2011 it now employs over 70 people and has become a tourist attraction in its own right.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Lakes-1_1024x1024.jpg?v=1630395467\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eManaging Director Paul Currie set up the Arran Distillery on the Isle of Arran back in 1995, correctly identifying the malt whisky boom that followed. With the Lakes he set his eye on making whisky in non-traditional areas, starting with the Lakes. Having said that, the Lake District isn't as unfamiliar with whisky as you might think.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe northern tip of the national park is only 40 minutes from the Scottish Border, and the whole area is full to the brim with old tales of smuggling contraband liquor up the 66 mile span of the River Derwent. The banks of the river (such as the one on which The Lakes Distillery sits) was once overrun with countless smuggling ‘stashes’ where mule and boat were said to meet. Trading was hotly territorial and violent disputes were endemic to the area. It’s a bit more peaceful around these parts today.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Lakes-2_1024x1024.jpg?v=1630395489\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWhisky making at The Lakes Distillery is overseen by Dhavall Gandhi who monitors all areas of production, from the sourcing of malted barley right through to maturation. This is more unusual than you might think for a malt distillery (the norm is to have a few different people in charge of the various stages of production) but the benefits are obvious, as it allows Gandhi to affect every part of the whisky making process to fit his vision.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eGandhi uses an unpeated malt which is mashed with water from - yes, you guessed it - the Lake District National Park. This produces a clear wort which is then fermented with one of a few different yeast strains that each produce a uniquely fruity style of wash that is then blended ahead of distillation. Fermentation lasts around 96 hours, which is longer than the industry average and also helps to bolster that fruity flavour.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe spirit is twice distilled in copper pots in the Scottish style.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Lakes-6_1024x1024.jpg?v=1630395573\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eMaturation here is done almost entirely in ex-sherry casks (around 80 - 90% of the barrels here are from Spain) which means even more fruit, whether it be oloroso, fino or Pedro Ximenez. \u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThere are exceptions however, which leads us nicely on to the whisky we are featuring this month - Whiskymaker's Edition Bal Masque (\"Masked Ball\").\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Lakes-8_1024x1024.jpg?v=1630395516\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBal Masque is a rich and spicy dram that, ahem, 'masks' its high strength (54%) well and offers a really unique kind of seductive fruitiness. This or born out of the casks used to make it, which are entirely French oak - some of them newly toasted (virgin) barrels, others previously home to red wine. We get rich, spiced plums, josticks and dried fruit.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThis is the kind of whisky you want to enjoy in a sweat lodge in only your underwear. It's big, adventurous and almost transcendent!\u003c\/p\u003e","blog_id":76389875882,"author":"Tristan Stephenson","user_id":71976517802,"published_at":"2021-09-07T15:38:54+01:00","updated_at":"2021-09-07T15:40:13+01:00","summary_html":"","template_suffix":"","handle":"the-lakes-distillery","tags":"lakes distillery, tag:distillery, tag:flavour, tag:history, tag:maturation, tag:production, type:Distilleries","image":{"created_at":"2021-08-31T08:21:45+01:00","alt":"","width":3038,"height":1143,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/articles\/Lakes_Distillery_-_Image.jpg?v=1630394506"}}

{"id":556375703722,"title":"Sonoma Distilling Company","created_at":"2021-07-27T11:19:14+01:00","body_html":"\u003cp\u003eThe Sonoma Distilling Co. was founded by Adam Spiegel who, like many others, decided his New York finance job was a bit too unpredictable when the recession hit in 2008. He started making his own beer as a hobbie, which lead to making wine, which lead to grappa, which lead to whiskey. By 2009, he began to see the potential in what he was making and began working with a liquor lawyer in California to obtain a license to start a distillery.\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Sonoma_Distilling_Co._First_Distilling_-_michael_woolsey_2019-9037_1024x1024.jpg?v=1627381072\" alt=\"Adam Spiegel\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003eThe Sonoma Distilling Co. kicked in to action in February 2010, making it one of the first 200 new-wave distilleries in the U.S. (there are now over 2,000). The focus here is entirely on whiskey, which is more unusual than you might think as many American distilleries also try their hand at gins, vodkas and liqueurs too. Distillation is done in the Scottish style with double pot stills, which help to retain a great deal of flavour from the cereals.\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Sonoma_Cherrywood_Rye_online_shop_1024x1024.jpg?v=1627381128\" alt=\"\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003eSonoma Cherrywood Rye is not, as the name might suggest, aged in cherrywood barrels, but rather the malted barley component of the mashbill is smoked with cherrywood chips. So what we're really looking at here is a slightly smoky rye whiskey. But wait! Isn't that cherry I can taste?! It sure is, but this is probably more a function of the rye grain itself (which commonly exhibits cherry-like flavours in the spirits it makes) rather than the smoke. However, if there is something to be said for using one type of wood over another, we reckon that cherrywood is probably the most appropriate for a rye.\u003c\/p\u003e\n\u003cp\u003eSo the final mashbill stands at 80% Rye, 10% Wheat, and 10% Cherrywood Smoked Malted Barley. The spirit is aged for a minimum of two years. \u003c\/p\u003e\n\u003cp\u003eWe love this whiskey, which has a bright orange characteristic to accompany notes of cherry, then baking spices like ginger and cinnamon. \u003c\/p\u003e","blog_id":76389875882,"author":"Tristan Stephenson","user_id":71976517802,"published_at":"2021-08-09T00:00:01+01:00","updated_at":"2021-08-09T00:00:01+01:00","summary_html":"","template_suffix":"","handle":"sonoma-distilling-company","tags":"tag:distillery, tag:production","image":{"created_at":"2021-07-27T11:19:14+01:00","alt":"","width":1800,"height":900,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/articles\/visitus.jpg?v=1627381154"}}

{"id":556375769258,"title":"Jura","created_at":"2021-07-27T11:39:42+01:00","body_html":"\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eThe Inner Hebridean island of Jura is the very definition of remote - George Orwell, Jura’s most famous resident (likely its \u003ci\u003eonly\u003c\/i\u003e famous resident) lived there for some time and described the island as “extremely un-get-at-able.” Even today you must travel via Islay to get there. Of course unless you’re visiting the distillery you might think there’s very little reason to ‘get-at’ jura at all - despite being only a little smaller than Islay, Jura has only one road, one pub, one shop, and less than 200 permanent residents. But it is an absolute beauty and its remoteness only adds to its intruige.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/fw_sky_2400x1600_c6dd0e4f-7446-4b88-9d18-64a43c97bf24_1024x1024.jpg?v=1627478729\" alt=\"\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eThe enormous ‘paps’ of Jura are the first thing you see, an immediate contrast to Islay’s flat and feathered terrain. What might not be so obvious however, are the bogs. Peat bogs. Lots of peat bogs. Which makes it all the more strange that in the past no peated whisky was made on Jura. Actually, that’s not technically true, travel back to 1810 where we find the origins of the distillery and the whisky produced there would certainly have been smoky, as was the general trend at that time. The main town of Craighouse - and one time name of the Jura distillery - was chosen to be the setting for the premises. For a good thirty years before then it had been a smugglers operation, set in the seclusion of a small cave the walls of which had been tapped to allow the flow of a small stream through its middle.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eAfter becoming a legitimate distillery it ran for about a century before finally grinding to a halt in 1910. When Alfred Barnard visited in 1885 he found the equipment to be “of the most modern description”, but it would appear that things ran in to disrepair over the years (not for the last time) and all the equipment was removed upon its closure.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/jura_islandstaff_darken_home_1024x1024.jpg?v=1627478772\" alt=\"\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eIn the 1960’s Jura was brought back from the dead, however.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eTwo local land owners, Robin Fletcher and Tony Riley-Smith refurbished the distillery to an exceptional standard for the time, and began producing light and fruity malt whisky, as was in great demand by the blenders during that period.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eThis light approach continued with the current owners, Whyte \u0026amp; Mackay, up until quite recently. The flavour of young Jura being that of mushy yellow fruit, warm cereal and pleasant green things. Now though we’re beginning to see more interesting releases as this distillery finally gets the chance to stretch its legs, some of them peated, some with more sherry or wine cask influences, very good older expressions too. \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Large-_MG_0884Graded_1024x1024.jpg?v=1627904949\" alt=\"\"\u003e\u003c\/div\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eIn August 2021 we featured Jura 18 Year Old, which \u003c\/span\u003esits at the top of the Jura 'Signature' range. Aged for 18 years in bourbon casks before a finish in red Bordeaux casks, this carefully balances the distillery's soft smoke with weighty flavours from the barrel.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWe detect plenty of coffee and chocolate characteristics in this dram, with some soft smoked cereal flavours as well and of course a little hint of that fruity red wine cask. So think smoky black forrest gateau and you're not far off.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThis plays in nicely to Jura's own suggested serve, which is for a dram of Jura 18 alongside some frozen raspberry sorbet or frozen yoghurt. \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Large-Jura_18_Ritual_3_1024x1024.jpg?v=1627904885\" alt=\"\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp class=\"p1\"\u003eWhat a treat.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIn August 2022 we're featuring Jura Seven Wood. This whisky starts life in ex-bourbon casks,before a portion of the whisky is split between six different virgin oak casks sourced from across various wine regions of France. The result is a whisky with tonnes of stone fruit character (peach, nectarine) that is quite uncommon in scotch. It's a non-age statement whisky but don't let that put you off. This whisky is the product of some careful cask sourcing and very smart blending.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Web_image_master_file_dd26ab14-e73e-4a62-a28a-ad3f33b8659e_1024x1024.jpg?v=1659986628\" alt=\"\"\u003e\u003c\/p\u003e","blog_id":76389875882,"author":"Tristan Stephenson","user_id":71976517802,"published_at":"2021-08-08T14:30:02+01:00","updated_at":"2022-08-08T20:24:02+01:00","summary_html":"","template_suffix":"","handle":"jura","tags":"Jura, Scotland, tag:distillery, tag:history","image":{"created_at":"2021-07-28T14:27:41+01:00","alt":"","width":2400,"height":1600,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/articles\/fw_hotel_2400x1600_38c6654d-edf6-410b-af9a-56936dc8eb0b.jpg?v=1627478862"}}

{"id":556193906858,"title":"Mackmyra","created_at":"2021-06-30T13:58:49+01:00","body_html":"\u003cp\u003eMackmyra is a Swedish malt whisky distillery named after the village and manor of Mackmyra, where the first distillery was established in 1999, in the residential district of Valbo, south-west of Gävle.\u003c\/p\u003e\n\u003cp\u003eAfter enjoying some early success in the growing European whisky market, the Mackmyra 'Gravity Distillery' was built in 2011, consisting of a 37-meter high chassis that contains all the usual malt distillery equipment, only arranged vertically. This means that the force of gravity moves the relevant ingredients down through the system, wherein barley is loaded in at the top and casks are filled at the bottom. The distillery is said to use around 45% less energy than a similar sized operation in Scotland, so you really have to wonder why all new distilleries aren't built this way - accepting that it cost SEK 50 million (£4.2 million) to build!\u003c\/p\u003e\n\u003cmeta http-equiv=\"Content-Type\" content=\"text\/html;charset=UTF-8\"\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/ucarecdn.com\/bff62dd4-c952-448a-83be-94d4871525d5\/-\/format\/auto\/-\/preview\/800x800\/-\/quality\/lighter\/\" alt=\"\" class=\"gf_image\" data-gemlang=\"en\" data-width=\"auto\" data-height=\"auto\" title=\"\" natural-width=\"800\" natural-height=\"533\" width=\"578\" height=\"385\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe environmentally conscious approach to whisky making continues in the ingredients, which - besides the yeast - are all sourced within a 75-mile radius from Mackmyra. The peat is from a local bog near Österfärnebo, and the distillery uses barley from Dalarna and Strömsta Manor in Enköping. They have also been known to use juniper wood and bog moss for smoking whiskies, and Swedish oak features in a number of the their products, including Fjällmark.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cmeta http-equiv=\"Content-Type\" content=\"text\/html;charset=UTF-8\"\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cimg src=\"https:\/\/ucarecdn.com\/4cbe0839-28b3-4d29-85ce-58efe9255ffe\/-\/format\/auto\/-\/preview\/3000x3000\/-\/quality\/lighter\/\" alt=\"\" style=\"float: none;\" width=\"558\" height=\"379\"\u003e\u003c\/div\u003e\n\u003cp\u003eSpeaking of oak, maturation takes place a short distance from the distillery, in one of the most unique warehouses in the world - the old Bodås Mine, 50 metres underground.  \u003c\/p\u003e\n\u003cdiv\u003eMoment Fjällmark is a unique single malt whisky aged in casks that previously held Swedish cloudberry wine, Oloroso and Pedro Ximénez sherry. Here's what Mackmyra have to say about it:\u003cbr\u003e\u003cbr\u003e\u003cem\u003e\"The combined result is a whisky with a lot of oak and fruitiness together with notes of cloudberry, sweet grapes, vanilla, caramel fudge and white chocolate. \u003c\/em\u003e\u003cem\u003eThe youngest casks used for Fjällmark has been aged for 8 years, while the oldest casks was aged for 13 years.\"\u003c\/em\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cem\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/cloudberries_600x600.jpg?v=1625057913\" width=\"600x600\" height=\"600x600\" style=\"margin-top: 20px; float: none;\"\u003e\u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv\u003eWe're extremely excited to be featuring Mackmyra as a brand, but particularly this whisky, which really captures a certain Swedish quality to it. Only 4,400 bottles are in existence however, and we have to apologise for buying up a sizeable chunk of them!\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e","blog_id":76389875882,"author":"Tristan Stephenson","user_id":71976517802,"published_at":"2021-07-08T22:00:42+01:00","updated_at":"2021-07-08T22:01:15+01:00","summary_html":"","template_suffix":"","handle":"mackmyra-moment-fjallmark","tags":"maturation, peat, tag:distillery, tag:maturation","image":{"created_at":"2021-06-30T13:58:49+01:00","alt":"","width":1200,"height":800,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/articles\/2520564_mackmyra_distillery_452.jpg?v=1625057929"}}

{"id":556154814634,"title":"Kilchoman","created_at":"2021-06-23T21:24:44+01:00","body_html":"\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eFor the time being, Kilchoman is the youngest distillery on Islay—by a full 124 years in fact. The first spirit runs came through in 2005, so Kilchoman is now old enough to be producing whiskies of 15 years maturity, but being the youngest child in the Islay family we find it hard to imagine Kilchoman ever being known for  anything other than the clean, zesty, mineral whiskies that it has become famous for over the past ten years.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eKilchoman Distillery is on the northwest of the island, close to one of Islay's most spectacular beaches at Machir Bay. \u003c\/span\u003eMachir bay is a popular retreat for locals in the summer months, but on our visit there the wind was extreme and the risk of hyperthermia real! Just up the road from Machir Bay is Rockside Farm, which is where the founder of Kilchoman,\u003cspan\u003e Anthony Wills, chose to build his distillery.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/6c19bedad0128329702ac9a6c730c02c_480x480.jpg?v=1624479826\" alt=\"Kilchoman stills\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eIt's no surprise then, that the entire operation feels very 'agricultural' and is therefore probably more reminiscent of the distilleries of the past which often served as ancillaries to farm operations. Some of the \u003ci\u003epublican\u003c\/i\u003e barley used to make Kilchoman is grown on the farm then sent to their own floor maltings. The barley is peated to around 25 ppm and used in their 100% Islay malt, a unique product since every part of the production takes place at the Kilchoman farm, from growing the barley, to malting, ageing and bottling.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0442\/9293\/1743\/products\/9754_kilchoman_machir_bay_22600293-72e6-4d7a-bf94-0f152bf972e9.jpg?v=1597419767\" width=\"412\" height=\"438\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eLooking to Machir Bay, which is Kilchoman’s core expression, this dram is built from the same malt specifications as Ardbeg and bought in from Port Ellen Maltings on Islay. It’s matured in a combination of bourbon and sherry casks, there’s no age statement but we're lead to believe that the whisky in Machir Bay bottles is three to five years old.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eIf you're a long time member of Whisky Me you may recall that we sent Kilchoman Sanaig out as our May 2018 drop (can you believe that was over three years ago!). We made a video at the Kilchoman distillery, which you can watch below:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/qeALO5bb4tI\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e","blog_id":76389875882,"author":"Tristan Stephenson","user_id":71976517802,"published_at":"2021-07-05T09:00:00+01:00","updated_at":"2021-07-08T21:59:45+01:00","summary_html":"","template_suffix":"","handle":"kilchoman-machir-bay","tags":"islay, kilchoman, machir bay, tag:distillery, tag:production","image":{"created_at":"2021-06-23T21:24:44+01:00","alt":"","width":1024,"height":684,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/articles\/Kilchoman-June-HR-14-1024x684.jpg?v=1624479884"}}

{"id":555972788394,"title":"Sailor's Home","created_at":"2021-05-26T21:01:12+01:00","body_html":"\u003cp\u003eSailor's Home is a new Irish whiskey brand, launched at the tail end of 2020. It's named for the \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"http:\/\/wiki.csisdmz.ul.ie\/wiki\/Edward_Nagle_-_Sailors%27_Home\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eSailor's Home in Limerick\u003c\/a\u003e\u003c\/span\u003e, which was built in 1856 to provide welcome to seafarers and explorers coming through the port. \u003c\/p\u003e\n\u003cp\u003eSailor's Home don't have their own distillery. Instead, they buy up barrels from other Irish distilleries, then blend the whiskey to their desired flavour profile. They source a range of whiskey styles, including malt, grain and Irish pot still whiskies, matured in a variety of different casks from virgin oak and ex-bourbon to ex-rum and ex-sherry barrels.\u003c\/p\u003e\n\u003cp\u003eYou wouldn't want to entrust a complex blending process to an amateur and it's lucky that master blender Jack O'Se is no amateur. A legend in Irish whiskey circles, he has been making whiskey since 1979 and now heads up the whiskey blending at Sailor's Home.\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\/meet-jack-ose-02_600x600.jpg?v=1622059181\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe three whiskies in the current range are quite different from one another: The Journey is the most prototypically Irish in style, being light and accessible. Meanwhile The Horizon is matured in ex-Barbados rum casks and could easily be confused with a rum (in a good way).\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\/Sailors-Home-Irish-Whiskey-Range-by-Dr-Jack-O-Se_1024x1024_8462199a-e12f-4939-af7d-2a49e2957b83_600x600.jpg?v=1622059210\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eThen there's \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/whisky-me.com\/products\/sailors-home-the-haven\"\u003eThe Haven\u003c\/a\u003e\u003c\/span\u003e - our favourite. It starts life in ex-bourbon casks and is finished in oloroso sherry casks, which lends weight, fruitiness and a satisfying chewy quality. The base of this spirit is Irish pot still whisky, which is made from a mash of malted and un-malted barley and oats (which add a creaminess to the texture). The Haven is a brave departure from the flavours you might normally associate with Irish whiskey and that's why we like it.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/products\/shopimage_600x600.jpg?v=1621268053\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eTruth be told, one of the reasons we like it so much is that it reminds us a bit of scotch.\u003c\/p\u003e\n\u003cp\u003eReally good scotch.\u003c\/p\u003e\n\u003cp\u003eReally good scotch that would set you back more than £50 a bottle - and that's why \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/whisky-me.com\/products\/sailors-home-the-haven\"\u003eThe Haven, at £42.95\u003c\/a\u003e\u003c\/span\u003e is a bit of a steal.\u003c\/p\u003e\n\u003cp\u003eWe hope you like it too.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUse the discount code WHISKYMECLUB10 for 10% off bottle orders.\u003c\/strong\u003e\u003c\/p\u003e","blog_id":76389875882,"author":"Tristan Stephenson","user_id":71976517802,"published_at":"2021-06-07T11:12:07+01:00","updated_at":"2021-06-07T12:10:54+01:00","summary_html":"","template_suffix":"","handle":"sailors-home","tags":"sailors home, tag:distillery, tag:maturation, tag:production","image":{"created_at":"2021-05-26T21:01:12+01:00","alt":"","width":992,"height":730,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/articles\/SAILORS_HOME_Detail_004.png?v=1622059273"}}