The Tapped Cask

{"id":560838934698,"title":"Islay","created_at":"2024-01-24T08:40:57+00:00","body_html":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eIslay is the most southern island of the Inner Hebrides, which lie off the west coast of mainland Scotland and it’s the spiritual home of malt whisky in Scotland. It has a footprint of only 21 miles by 17 miles shaped like a kind of smudged version of the British Isles. Don’t let its diminutive form fool you though, with nine currently active distilleries (and more in the making)\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ethe 3,500-or-so people who call Islay home are sat on an industry that would probably make every one of them a millionaire were they to be an independent state. Unlikely as it may sound, once upon a time Islay and many of the other Western isles, were ruled as separate kingdoms, and it was the kings of those lands that in 843 founded the Royal House of Scotland. Even today “The Queen of the Hebrides” has that feeling of something epic, ancient and wild, weathered by old winds and relentless sea.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/alexander-hanssen-p17IHRg7K-Q-unsplash_600x600.jpg?v=1706085339\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/alexander-hanssen-p17IHRg7K-Q-unsplash_600x600.jpg?v=1706085339\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eIt was on Islay that the first Scottish whiskies were probably made. Once the know-how sailed over the short 19 mile crossing from Ireland, thirsty Lords set their minions to task creating\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eaqua vitae\u003c\/i\u003e. And Islay was ready for it: Soft water, fertile soil, not to mention the fact that around the third of the island is peat bog that could be used to fire the stills.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eDuring the late 18th century illicit farmyard distilling was endemic and continued well in to the 1800’s. As Alfred Barnard put it in 1887, “In those days every smuggler could clear at least ten shillings a day, and keep a horse and cow”. Many legitimate operations were also registered during this period, but most failed the test of time, or were swallowed up by the more familiar names that still stand today. A church minister from Port Ellen wrote in 1794 that “The quantity of whisky made here is very great; and that the evil that follows drinking to excess is very apparent on this island.” - a few years later a small armed force were sent to Islay to deal with the issue of illicit distilling. Excise men were too scared to police the island, regarding the locals as ‘wild and barbarous people.’\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eWhatever their temperament, it didn’t take away from their thirst for making and drinking a good dram. By the middle of the 19th century Islay whiskies were held in high esteem, with even the Royal Household placing orders for “a cask of best Islay Mountain Dew” in 1841. As the time of blends drew closer though, Islay malt whiskies became more of a rarity, with almost all of the spirit being sucked up by blenders, such as Johnnie Walker, Black Horse, Dewar’s and Bells.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/kurt-liebhaeuser-7WbdCd5ntJk-unsplash_600x600.png?v=1706085420\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/kurt-liebhaeuser-7WbdCd5ntJk-unsplash_600x600.png?v=1706085420\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eNowadays, Islay whisky draws in a big crowd in its own right; It optimises\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003euisge beatha\u003c\/i\u003e. It’s the end of the journey, the final piece in the puzzle, and the huge rough-cut jewel in the crown. Islay whiskies are the raggedy blueprint for Scotch as a whole.\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eA visit to Islay today can be made by either ferry from the Scottish mainland, which takes about two hours, or on a short flight from Glasgow airport. The island is like an unofficial whisky theme park, colour-washed and wind battered by the fierce climate. Nearly all of its inhabitants are employed by whisky in one shape or another, whether it be a hotelier, providing accommodation for the droves of notepad-clad visitors; or a lorry driver, shifting the 1500 tons of barley that move around Islay every week; or a distillery worker, involved in one of the many tasks that take place on site every day.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Web_image_master_file_bee34428-4149-4c2f-ab6e-30aa7f5e859a_600x600.jpg?v=1706085448\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Web_image_master_file_bee34428-4149-4c2f-ab6e-30aa7f5e859a_600x600.jpg?v=1706085448\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eSeaweed\u0026amp; Aeons\u0026amp; Digging\u0026amp; Fire is the 10th Islay whisky we have featured in six years of Whisky Me, however it is the first for almost two years. Here's all the ones we have featured in the past:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eCaol Ila Distillers Edition (January 2018)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eKilchoman Sanaig (May 2018)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eLaphroaig Lore (November 2018)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eBowmore Vaults (January 2019)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eArdbeg An Oa (February 2020)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eBunnahabhain 12 (June 2020)\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eBunnahabhain Toiteach A Dah (June 2020)\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eKilchoman Machir Bay (July 2021)\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eCaol Ila 10 Year Old Whisky Me Bottling (April 2022)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003eWe have never featured whiskies from Bruichladdich or Lagavulin or newcomer Ardnahoe - unless, that is, \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSeaweed\u0026amp; Aeons\u0026amp; Digging\u0026amp; Fire comes from one of them -\u003c\/span\u003e however we will get to them eventually!\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e \u003c\/p\u003e","blog_id":76389875882,"author":"Tristan Stephenson","user_id":71976517802,"published_at":"2024-02-08T07:31:31+00:00","updated_at":"2024-02-08T07:31:31+00:00","summary_html":"","template_suffix":"","handle":"islay","tags":"islay, seaweed\u0026 aeons\u0026 digging\u0026 fire, tag:history, tag:region","image":{"created_at":"2024-01-24T08:40:57+00:00","alt":"","width":4900,"height":3267,"src":"\/\/whisky-me.com\/cdn\/shop\/articles\/b-k-3kKFEe1nhGc-unsplash.jpg?v=1706085657"}}

{"id":560775626922,"title":"Glenlossie","created_at":"2023-12-29T09:46:36+00:00","body_html":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFounded in 1876, Glenlossie was established by an illustrious group including John Duff, known for his work with Longmorn and Benriach, alongside Alexander Allen, H.M.S. Mackay (notably an individual, not a vessel), and John Hopkins, a London blender and owner of Tobermory. Initially operating as an independent distillery, Glenlossie joined the Distillers Company Limited (DCL) in 1919, later integrating into DCL's Haig brand in 1930.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eRenowned as one of Speyside's key contributors to blending, Glenlossie underwent significant expansion in 1962, increasing from four to six stills. Since 1971, the distillery has shared its location with Mannochmore, further cementing its status in the region.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/CleanShot_2023-12-29_at_09.39.35_2x_3e6acc33-351d-4fa2-b442-608da01dfda2_600x600.png?v=1703842836\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eGlenlossie is also notable for housing a dark grains plant on its premises. This facility processes draff, pot ale, and spent lees from Diageo's neighbouring sites, emphasising the distillery's commitment to sustainability and efficient resource use. Additionally, the site boasts 14 warehouses, which store an impressive 250,000 casks. These casks contain maturing spirits and whisky, primarily from Diageo's collection of distilleries, underscoring Glenlossie's pivotal role in the whisky landscape of Speyside and beyond.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/www.whisky.com\/fileadmin\/tx_datamintsflaschensync\/file-import\/Pot_Stills_86373585f7aa4ac0980eeba1a62ad019.JPG\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eGlenlossie's single malt, a seldom-seen treasure, is distinguished by its refined and delicate nature. From its early days, the distillery's stills have been equipped with unique purifier pipes. These pipes play a crucial role in the distillation process by redirecting heavier alcohols, which have condensed in the lyne arm, back into the still for further distillation. This distinctive method contributes an oily texture to the whisky, enhancing its character. Additionally, the spirit benefits from an extended fermentation period, a technique that fosters a grassy note in the new make spirit, further defining its unique profile.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/www.distillery.news\/wp-content\/uploads\/2016\/09\/7250_Glenlossie_distillery_-_geograph.org_.uk_-_73329.jpg\"\u003e\u003c\/span\u003e\u003c\/p\u003e","blog_id":76389875882,"author":"Tristan Stephenson","user_id":71976517802,"published_at":"2024-01-08T07:33:26+00:00","updated_at":"2024-01-08T07:33:26+00:00","summary_html":"","template_suffix":"","handle":"glenlossie","tags":"tag:distillery, tag:history, tag:production","image":{"created_at":"2024-01-02T11:43:55+00:00","alt":"","width":5760,"height":3471,"src":"\/\/whisky-me.com\/cdn\/shop\/articles\/Vintage_whisky_barrels.jpg?v=1704195835"}}

{"id":560781918378,"title":"Kyrö","created_at":"2024-01-02T11:48:08+00:00","body_html":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe idea of a distillery came to founders Jouni, Miika, Kalle, Mikko and Miko, while enjoying a sauna together (as Finns do). They may or may not have been drinking rye whisky in the sauna at the time, and rye subsequently became their focus and, indeed, obsession.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFounded in 2012, the location for the distillery is an old dairy overlooking the great plains of Ostrobothnia in Isokyrö, which is around five hours drive from Helsinki. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg data-mce-fragment=\"1\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/CleanShot_2022-12-16_at_15.20.33_600x600.png?v=1671204053\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/CleanShot_2022-12-16_at_15.20.33_600x600.png?v=1671204053\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBut like many new whisky distilleries, they realised it takes a while to make great whisky, so they set about making gin while their whisky matured. This gin is made from the same rye base as their whisky and serves almost like an additional botanical with its subtle nuttiness and spice.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg data-mce-fragment=\"1\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/naked_rye_600x600.jpg?v=1671204167\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/naked_rye_600x600.jpg?v=1671204167\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe whisky process begins with the careful selection of the finest rye grains, ensuring a high-quality base. The rye is then malted, a crucial step where the grains are soaked in water to begin germination, and then dried. This malting process activates enzymes in the rye, which convert the starches into fermentable sugars. It's a familiar process in the production of malt whisky only malt whisky is normally made form barley.\u003c\/p\u003e\nFollowing mashing, fermentation and distillation, aging is the final and crucial step. The new-make spirit is aged in oak barrels, where it acquires colour, complexity, and additional flavours. The choice of barrels at Kyrö, which may include new American oak or ex-bourbon barrels, influences the final taste profile of the whisky, adding notes like vanilla, toffee, and spice.\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg data-mce-fragment=\"1\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/kyro-distillery-is-located-1_600x600.jpg?v=1671204119\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/kyro-distillery-is-located-1_600x600.jpg?v=1671204119\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe distillery has great sustainability credentials too. It is powered entirely by biogas and wind turbine, with only a single diesel powered tractor preventing them from claiming 100% renewable. Spent grain for the mashing of the rye is sent to feed cattle in the nearby area, while the stills are cooled using water from the Kyrö river, which is cycled back in to the river (unspoilt) once it's been used.\u003c\/p\u003e","blog_id":76389875882,"author":"Tristan Stephenson","user_id":71976517802,"published_at":"2024-01-08T07:33:18+00:00","updated_at":"2024-01-08T07:33:18+00:00","summary_html":"","template_suffix":"","handle":"kyro","tags":"tag:distillery, tag:flavour, tag:maturation, tag:production","image":{"created_at":"2024-01-08T07:33:11+00:00","alt":"","width":1024,"height":682,"src":"\/\/whisky-me.com\/cdn\/shop\/articles\/whisky_distillery.png?v=1704699192"}}

{"id":560729424042,"title":"Benrinnes","created_at":"2023-12-05T09:05:11+00:00","body_html":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe history of Benrinnes is as intriguing as its whisky. Originally built in 1826 by Peter MacKenzie, the distillery faced challenges early on, including destruction by a flood in 1829. The current site is its second location, established by John Innes. Over the years, it has seen various owners, including the notable Alexander Edward, who had connections to several other distinguished distilleries. Since 1922, after surviving a fire in 1896, Benrinnes has been a part of the Diageo stable, ensuring its legacy continues.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/CleanShot_2023-12-05_at_08.58.30_2x_8f2a05ca-dfdf-4317-a82c-f4004a787b1d_600x600.png?v=1701766743\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBenrinnes Distillery employs a unique approach to whisky production. Unlike most distilleries, Benrinnes used a form of partial triple distillation for years. This process involved splitting the low wines from the first distillation into strong and weak feints. The weaker portion would undergo a second distillation in the middle still, further dividing it into stronger and weaker parts. The stronger feints, combined with the highest strength distillate from the wash still, were then redistilled in the spirit still. This complex process contributed significantly to the character of Benrinnes' whisky, imparting a meaty and slightly sulphury new make character.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAnother notable aspect of Benrinnes Distillery is its use of worm tubs, a traditional method of condensing vapours back into liquid. These worm tubs are maintained at a very cold temperature, which plays a crucial role in adding weight and meatiness to the spirit. This traditional approach, though labour-intensive, is a nod to the distillery's commitment to maintaining certain classic elements of whisky making.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/CleanShot_2023-12-05_at_09.04.09_2x_67a866ff-c126-425c-b575-e7c1af603bdf_600x600.png?v=1701767073\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn recent years, the distillery has simplified its complex distillation process. However, the essence of Benrinnes' distinctive character remains. The distillery produces a range of whiskies, including the Stronachie brand. Additionally, the meaty quality of Benrinnes' whisky places it in a similar stylistic camp as other notable Speyside distilleries like Dailuaine, Mortlach, and Cragganmore.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBenrinnes Distillery, with its unique distillation method, traditional techniques, and storied history, is a remarkable player in the world of Speyside single malt Scotch whisky. While it may not be as widely recognised as some of its counterparts, the distillery's commitment to quality and character makes it a hidden gem for whisky enthusiasts. Whether through its independent bottlings or its signature Flora and Fauna series, Benrinnes offers a distinct and memorable whisky experience.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eCheck out the short film we made at Benrinnes in 2018 when we featured Benrinnes Flora \u0026amp; Fauna 15 Year Old\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/1Y6S6gMbuKo?si=CdtmUPrjitqMtn4T\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","blog_id":76389875882,"author":"Tristan Stephenson","user_id":71976517802,"published_at":"2023-12-08T07:24:24+00:00","updated_at":"2023-12-08T07:24:24+00:00","summary_html":"","template_suffix":"","handle":"benrinnes","tags":"benrinnes, speyside, tag:distillery, tag:history, whisky me","image":{"created_at":"2023-12-05T09:05:11+00:00","alt":"","width":1836,"height":1150,"src":"\/\/whisky-me.com\/cdn\/shop\/articles\/CleanShot_2023-12-05_at_09.03.38_2x_536ae3f5-ab8c-47cb-900c-121beb4bfb95.png?v=1701767112"}}

{"id":560586719402,"title":"Aberfeldy","created_at":"2023-10-24T08:45:45+01:00","body_html":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAberfeldy Distillery, founded in 1898 by the Dewar family, is a notable establishment in the whisky industry. Located in the town of Aberfeldy near the River Tay, the distillery has been in operation for over a century. Its longevity speaks to its commitment to quality and tradition. While many distilleries have modernised their operations, Aberfeldy retains much of its original architecture and equipment, offering a glimpse into the whisky-making methods of the past.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eOne of the unique aspects of Aberfeldy's production is its water source. The distillery uses water from the Pitilie Burn, which is rich in mineral deposits and, some say, gold. This water contributes to the distinct flavour profile of Aberfeldy whiskies. The distillery also employs a longer fermentation process compared to many other distilleries, allowing for a fuller, more complex flavour development. Traditional copper pot stills are used for distillation, and the whisky tends to be aged in a mix of ex-bourbon and sherry casks.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/Toffee_Apple_2_1024x1024.jpg?v=1698133232\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eAberfeldy is a major contributor to the Dewar's blend (as its original construction intended) but in recent years has become a product in its own right, helped along by its highly accessible flavour profile. Aberfeldy 12 Year Old is a standout product that reflects the distillery's approach to whisky-making. Aged for 12 years, this whisky is a balanced blend of flavours and aromas. It offers notes of honey, vanilla, and apple. Some people detect smoke in there too. The finish is warming and has a subtle spice. While the flavour profile is complex, it is not overwhelming, making it accessible to both newcomers and seasoned whisky drinkers. The use of both ex-bourbon and sherry casks for maturation adds layers to its taste, giving it a rounded character that is both rich and smooth.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/DALL_E_2023-10-24_08.44.34_-_Illustration_in_the_style_of_the_late_19th-century_British_textile_designs_depicting_richly_detailed_apples_honeycomb_bees_hovering_around_golden_1024x1024.png?v=1698133521\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eVisitors to the distillery can take a guided tour that covers the entire whisky-making process, from mashing and fermentation to distillation and maturation. The tour concludes with a tasting session, offering a hands-on experience that complements the theoretical knowledge gained. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e","blog_id":76389875882,"author":"Tristan Stephenson","user_id":71976517802,"published_at":"2023-11-06T13:27:48+00:00","updated_at":"2023-11-06T13:27:48+00:00","summary_html":"","template_suffix":"","handle":"aberfeldy","tags":"tag:distillery, tag:flavour, tag:history","image":{"created_at":"2023-10-24T08:45:45+01:00","alt":"","width":1360,"height":907,"src":"\/\/whisky-me.com\/cdn\/shop\/articles\/5f295508e70f6.png?v=1698133545"}}

{"id":560601104554,"title":"Manly Spirits Co.","created_at":"2023-10-27T10:31:57+01:00","body_html":"\u003cp\u003eTucked away on Sydney's Northern Beaches, adjacent to the azure waters of the Pacific, Manly Spirits Co. has rapidly emerged as a force to be reckoned with in the world of spirits, particularly with their distinctive Australian whiskies. Founded in 2017 by David Whittaker and Vanessa Wilton, this distillery seamlessly marries marine influences with distillation artistry, encapsulating the true essence of coastal Australia in every bottle.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eManly Spirits Co. represents much more than just another distillery. It’s a testament to innovation, a deep connection to the Australian shoreline, and an embodiment of the adventurous Aussie spirit. Every sip is reminiscent of the refreshing sea breeze and the thrill of catching a wave.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/JFP_0154_squre_copy_720x_e0eaacca-d701-45f7-80d3-d70f882b4c90_480x480.webp?v=1698399057\" alt=\"\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/JFP_0154_squre_copy_720x_e0eaacca-d701-45f7-80d3-d70f882b4c90_480x480.webp?v=1698399057\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWhile whisky strongholds like Scotland, Ireland, and the USA have long been at the forefront, Australia is fast establishing itself as a powerhouse in the whisky realm (you may recall us featuring Staward in the past). Manly Spirits Co. is at the forefront of this movement, crafting whiskies that offer a taste which is unmistakably and proudly Australian.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eCentral to Manly Spirits Co.'s whisky is its dedication to locally sourced ingredients. The distillery employs the finest Tasmanian barley and pristine water from the North Head aquifer. But it’s the influence of the sea that truly sets their spirit apart. Located a stone's throw from the ocean, the ageing barrels at the distillery are influenced by the saline sea air, which bestows the whisky with a subtle maritime character, enhancing its depth and complexity.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/whisky_process_3_720x_cd30a381-b8a8-40bd-aac3-7d37c1222c7d_480x480.webp?v=1698399067\" alt=\"\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/whisky_process_3_720x_cd30a381-b8a8-40bd-aac3-7d37c1222c7d_480x480.webp?v=1698399067\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eA standout in their impressive range is the Coastal Stone Nor'Easter whisky, which is the spirit we're featuring in November '23. This exceptional spirit captures the vivacity of the Australian coast. Matured in American, French and Australian red wine casks, it carries notes of tropical fruit, vanilla, and caramel, with a hint of the ocean's brine. It's a harmonious blend of the rugged Australian coastline and traditional whisky craftsmanship, making it a favourite among both connoisseurs and new enthusiasts.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe ethos of sustainability runs deep at Manly Spirits Co. Their approach, encapsulated by the 'From Nature to Bottle' philosophy, permeates every step of their production. Waste is diligently minimised, ingredients are conscientiously sourced from local farmers, and the by-products from distillation are repurposed as animal feed. \u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/whisky_process_2_720x_187d22a4-95ab-4564-8893-126613cb7a10_480x480.webp?v=1698399062\"\u003e\u003c\/p\u003e\n\u003cp\u003eFor those fortunate enough to visit, the distillery offers an enlightening journey. Beyond the classic tours and tastings, guests can delve deeper, understanding the nuances that make their whiskies so special. The modern design of the distillery, juxtaposed with the traditional copper stills and ageing barrels, offers a visual delight, while the adjacent tasting room is a haven for sampling their diverse range.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eIn essence, Manly Spirits Co. stands as a tribute to Australia's evolving whisky narrative. Their offerings, infused with the spirit of the coast, are redefining traditional whisky norms. As the global whisky landscape continues to shift and evolve, Manly Spirits Co. shines bright, exemplifying how innovation and passion can redefine age-old traditions.\u003c\/p\u003e","blog_id":76389875882,"author":"Tristan Stephenson","user_id":71976517802,"published_at":"2023-11-06T13:27:33+00:00","updated_at":"2023-11-06T13:27:33+00:00","summary_html":"","template_suffix":"","handle":"manly-spirits-co","tags":"autralian whisky, coastal stone, manly spirits, tag:distillery, tag:flavour, tag:production","image":{"created_at":"2023-10-27T10:31:57+01:00","alt":"","width":720,"height":720,"src":"\/\/whisky-me.com\/cdn\/shop\/articles\/DSC04433_720x_68cc2ce3-32d5-4c5d-9d9a-bb901908fdc7.webp?v=1698399117"}}

{"id":560526360746,"title":"That Boutique-y Whisky Company","created_at":"2023-10-01T20:50:14+01:00","body_html":"\u003cp\u003eThat Boutique-y Whisky Company (TBWC) is an independent bottler of whisky, and their main role is to select and release whiskies from a variety of distilleries under their own distinctive brand. They select unique and interesting casks of whisky from both renowned and lesser-known distilleries, from Scotland and abroad. Once a cask has been selected, the whisky is bottled in its natural colour without undergoing chill-filtration to ensure that the original character of the whisky is retained.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/whisky_me_TBWC_-_Core_Range_-_12YO_-_Pickup_jody_williamson_-_01_1024x1024.jpg?v=1696225074\" alt=\"\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/whisky_me_TBWC_-_Core_Range_-_12YO_-_Pickup_jody_williamson_-_01_1024x1024.jpg?v=1696225074\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eOne of the standout features of TBWC is its branding. Each bottle boasts a distinctive label, often decorated with whimsical and intricate illustrations. These designs sometimes offer insights or commentaries about the distillery from which the whisky originates or about the whisky itself. Moreover, many of the whiskies they release are limited editions, making them particularly sought after by collectors and enthusiasts.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/whiksy_me_lifestyle_2_TBWC_Core_12YO_-_Bonfire_Night_-_Serve_1.2_jody_williamson_-_01_1024x1024.jpg?v=1696225088\" alt=\"\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/whiksy_me_lifestyle_2_TBWC_Core_12YO_-_Bonfire_Night_-_Serve_1.2_jody_williamson_-_01_1024x1024.jpg?v=1696225088\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAnother notable aspect of TBWC is its transparency. While they might not always disclose the exact distillery (and this is the case with out October '23 dram) due to industry regulations or specific agreements, they tend to provide a wealth of detailed information about the whisky. This can include its age, the type of cask used, and other relevant details. By doing so, TBWC offers whisky enthusiasts the opportunity to experience rare or unique expressions from various distilleries under a single, recognisable brand.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/CleanShot_2023-10-02_at_06.36.32_2x_26a59701-3d4e-46a0-b175-e4b20a9d38d8_1024x1024.png?v=1696225009\"\u003e\u003c\/p\u003e\n\u003cp\u003eThis month's whisky distillery is a secret and hopefully will provide some fun in the form of a guessing game. There are some 50 distilleries in Speyside - which one do you think this one is from? We might have left some clues...\u003c\/p\u003e","blog_id":76389875882,"author":"Tristan Stephenson","user_id":71976517802,"published_at":"2023-10-09T09:09:57+01:00","updated_at":"2023-10-09T09:09:57+01:00","summary_html":"","template_suffix":"","handle":"that-boutique-y-whisky-company","tags":"12 years ols, scotch whisky, speyside, TBWC","image":{"created_at":"2023-10-02T06:44:23+01:00","alt":"","width":1600,"height":600,"src":"\/\/whisky-me.com\/cdn\/shop\/articles\/SAH-PLACE-moray-benrinnes-213454-1600x600-1.jpg?v=1696225464"}}

{"id":560524394666,"title":"The Quiet Man","created_at":"2023-09-29T16:36:47+01:00","body_html":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Quiet Man Irish Whiskey, known for its smooth taste and distinctive character, is a relatively new entrant in the pantheon of celebrated Irish spirits. Named after the bartender fathers of yore, who heard all but said little, its title pays homage to these silent observers of Irish history.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFounded by Ciaran Mulgrew, The Quiet Man (TQM) was born out of a dream to commemorate his father’s legacy as a bartender. John Mulgrew, Ciaran’s father, spent 50 years pouring and serving drinks, taking in stories without imparting them – a true quiet man. His experience and ethos were the inspiration behind the whiskey’s creation, crafting a drink that spoke volumes through its taste rather than its words.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eHeralding from Derry, Northern Ireland, The Quiet Man is distilled in traditional pot stills at an unnamed distillery (though we have a few ideas about which one it might be from). \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/CiaranMulgrew_1024x1024.jpg?v=1696225831\" alt=\"\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/CiaranMulgrew_1024x1024.jpg?v=1696225831\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe core range primarily consists of an 8-year-old single malt and a blend. The former - our world whisky for October 2023 - boasts an aromatic nose with floral and fruity notes, while the latter, often described as “silky”, contains undertones of sweet spices and chocolate. As TQM continues to evolve, they’ve introduced limited editions and special cask finishes too.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/TQM_Bottles_Together_1024x1024.jpg?v=1696225854\" alt=\"\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/TQM_Bottles_Together_1024x1024.jpg?v=1696225854\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eMoreover, The Quiet Man’s packaging is noteworthy. The bottle design, with its minimalist aesthetics and neat labeling, encapsulates the brand’s philosophy. It’s understated yet sophisticated, drawing consumers in with its story and heritage.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBeyond its flavour, the story of The Quiet Man seems to resonate with many. It’s not just a tribute to one man but to a generation of Irish bartenders and their silent contribution to the social fabric of Ireland. Through TQM, the tales of these quiet men live on, not through words, but through a taste that captures the essence of Irish heritage and tradition.\u003c\/p\u003e","blog_id":76389875882,"author":"Tristan Stephenson","user_id":71976517802,"published_at":"2023-10-09T09:09:57+01:00","updated_at":"2023-10-09T09:09:57+01:00","summary_html":"","template_suffix":"","handle":"the-quiet-man","tags":"ciaran mulgrew, derry, irish whiskey, john mulgrew, tag:distillery, tag:flavour, tag:history, the quiet man","image":{"created_at":"2023-10-02T06:51:42+01:00","alt":"","width":900,"height":800,"src":"\/\/whisky-me.com\/cdn\/shop\/articles\/JohnMulgrew.jpg?v=1696225903"}}

{"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"}}