SCOTCH WHISKY DISTILLERIES

THE HOME OF SCOTCH WHISKY

The practice of distilling whisky has been lovingly perfected throughout Scotland for centuries and began as a way of turning rain-soaked barley into a drinkable spirit, using the fresh water from Scotland's crystal-clear springs, streams and burns.

To this day, distilleries across the country continue the tradition of using pure spring water from the same sources that have been used for centuries.

From the source of the water and the shape of the still to the wood of the cask used to mature the spirit, there are many factors that make Scotch whisky so wonderfully different and varied from distillery to distillery.

No two are the same; each has its own proud heritage, unique setting and its own way of doing things that has evolved and been refined over time. Paying a visit to a distillery lets you discover more about the environment and the people who shape the taste of the Scotch whisky you enjoy. So, when you're sitting back and relaxing with a dram of our most famous export at the end of your distillery tour, you'll be appreciating the essence of Scotland as it swirls in your glass.

Home to the greatest concentration of distilleries in the world, Scotland is divided into five distinct whisky regions. These are Islay, Speyside, Highland, Lowland and Campbeltown.

Campbeltown

With just three working distilleries, Campbeltown is Scotland's smallest whisky-producing region. While some argue this doesn't warrant it being designated a whisky region, its single malts boast unique characteristics that have a devoted following.

In its heyday, this small Kintyre harbour town was a prolific producer with more than 30 legal distilleries, earning it the moniker of 'whisky capital of the world' - later conferred on Dufftown in Speyside.

With ample pasture, peat bogs and coal mines, and many farms growing barley, Campbeltown distillers had all the resources they needed. It became a whisky boomtown in the 1800s, thanks largely to its bustling port.

It became a victim of its own popularity though: demand was so great that distilleries couldn't keep up and ultimately the quality fell. When rival Speyside was connected to the newly built railways in the north, allowing superior quality spirit to reach the market more quickly, Campbeltown fell into further decline.

Nowadays, the remaining distilleries produce whisky with unusual characteristics. Although local sources are depleted, peat from Tomintoul in the Highlands ensures the single malts retain their smoky palate. The sea mists from the Mull of Kintyre provide a maritime flavour.

DISTILLERIES

01 Glen Scotia Distillery

02 Glengyle/Kilkerran Distillery

03 Springbank Distillery

Lowland

With miles of farmland and neat woodlands, the Lowlands is one of the most charming and accessible whisky regions in Scotland. Encompassing Edinburgh, Glasgow and Fife, it reaches from the Highland/Lowland divide down to the Borders and Dumfries & Galloway, and west to Ayrshire and Arran.

The mild climate and flat land make it ideal for growing barley, and it is famous for light, unpeated whiskies - the 'Lowland Ladies' - known for their sweet, grassy notes and gentle style.

Although many of the historic distilleries here declined in the 18th and 19th centuries due to growing demand for blended whisky, which favoured robust single malts, a few long-established single-malt distilleries remain open. Several have opened in recent years, and there are five high-volume grain distilleries, producing whiskies used in some of the most famous blends.

Take advantage of the Lowlands' great transport links to learn how new single malts are created at an artisan distillery, or visit a long-established distillery to discover more about historic production methods.

The A.D. Rattray Whisky Experience in Kirkoswald has a vast selection of malts and you can fill your own bottle straight from a cask. You could also learn about whisky-making on a 'barrel ride' at the Scotch Whisky Experience, on Edinburgh's Royal Mile, home of the world's largest whisky collection.

DISTILLERIES

01 Ailsa Bay Distillery

02 Annandale Distillery

03 Auchentoshan Distillery

04 Bladnoch Distillery

05 Cameronbridge Distillery

06 Daftmill Distillery

07 Eden Mill Distillery

08 Girvan Distillery

09 Glenkinchie Distillery

10 Kingbarns Distillery

11 North British Distillery

12 Starlaw Distillery

13 Strathclyde Distillery

NEW DISTILLERIES 2017

01 Aberargie Distillery

02 Clydeside Distillery

03 Glasgow Distillery Co.

04 Lindores Abbey Distillery

Islay

Islay, off Scotland's west coast, is just 25 miles long. Its rocky bays and sheltered inlets house eight active distilleries and has long been crowned Scotland's 'whisky land'.

Most of its original distilleries – some long since lost to history – started as farm distilleries, and retreated to secluded glens and caves when excise duty was introduced in the 17th century. In actual fact, the exciseman didn't dare set foot on Islay for over 150 years because of the islanders' fearsome reputation, but don't worry nowadays they are well-known for their warm hospitality.

According to legend, monks first brought the art of whisky distilling here from Ireland, which on a good day you can see from the south-west coast. They found Islay ideal for distilling whisky thanks to the abundance of peat, spring water and barley.

The peat distinguishes Islay's single malts from those of other regions. Burned in kilns to dry the malted barley, it has been formed over millions of years, rich in decaying mosses, heather and lichens and very different to mainland peat. Centuries of salty spray have penetrated the deep layers of peat and seeped into the warehouses of maturing casks. The resulting malts are pungent, powerful and characterful. Islay single malts are renowned for their smokiness with faint notes of sea air and seaweed.

Other nearby attractions in Islay:

Machrie Golf Links, RSPB Loch Gruinart Reserve, Dunyvaig Castle, Cultoon Stone Circle, Persabus Pottery Ceramic Café, Bowmore, Port Ellen, Port Askaig, Port Charlotte.

DISTILLERIES

01 Ardbeg Distillery

02 Bowmore Distillery

03 Kilchoman Distillery

04 Bunnahabhain Distillery

05 Caol Ila Distillery

06 Bruichladdich Distillery

07 Lagavulin Distillery

08 Laphroaig Distillery

NEW DISTILLERIES 2018

01 Ardnahoe Distillery: First cask filled 09 Nov 2018, will come on line Nov 2021.

Highlands

Stretching from Orkney in the north to the Isle of Arran in the south and Aberdeenshire to the Outer Hebrides east to west, the Highland region is the biggest geographical whisky area in Scotland.

As a result, its whiskies are not easy to categorise. Broadly speaking, they are robust, full-bodied single malts that also embrace individual characteristics depending on the distillery and location. Some are peaty or smoky, and some are powerful, but others, such as those produced at Dalwhinnie, are surprisingly delicate.

Running through the volcanic mountain rock of the Highlands, the water here is some of the purest in Scotland. 

If we contrast the compass points, distilleries in the northern Highlands generally produce whisky with full-bodied, sweet malts with cereal notes; in the south, whiskies tend to be lighter, fruity and dry. Single malts from Aberdeenshire in the east are full-bodied, dry and fruity compared with the western Highlands, which are peated with strong maritime influences.

The distilleries on the islands, although officially not recognised as a sub-region, differ again. Highland Park on Orkney, for instance, is different to most mainland Highland malts because the 4,000-year-old heathery peat used to dry its malted barley gives it a sweet smokiness. 

DISTILLERIES

01 Aberfeldy Distillery

02 Abhainn Dearg Distillery

03 Arbikie Distillery

04 Ardmore Distillery

05 Ardnamurchan Distillery

06 Balblair Distillery

07 Ben Nevis Distillery

08 Blair Athol Distillery

09 Clynelish Distillery

10 Dalmore Distillery

11 Dalwhinnie Distillery

12 Deanston Distillery

13 Edradour Distillery

14 Fettercairn Distillery

15 Glencadam Distillery

16 GlenDronach Distillery

17 Glen Garioch Distillery

18 Glenglassaugh Distillery

19 Glengoyne Distillery

20 Glenmorangie Distillery

21 Glen Ord Distillery

22 Glenturret Distillery

23 Highland Park Distillery

24 Invergordon Distillery

25 Isle of Arran Lochranza Distillery

26 Isle of Harris Distillery

27 Isle of Jura Distillery

28 Loch Lomond Distillery

29 Macduff Distillery

30 Oban Distillery

31 Pulteney Distillery

32 Royal Brackla Distillery

33 Royal Lochnagar Distillery

34 Scapa Distillery

35 Strathearn Distillery

36 Talisker Distillery

37 Teaninich Distillery

38 Tobermory Distillery

39 Tomatin Distillery

40 Tullibardine Distillery

41 Wolfburn Distillery

NEW DISTILLERIES 2017

01 Dornoch Distillery Co.

02 Isle of Raasay Distillery

03 Lagg Distillery

04 Ncn'ean Distillery

05 Torabhaig Distillery

06 Toulvaddie Distillery

07 Twin River Distillery

Speyside

Speyside is home to some of Scotland's most beautiful scenery and lush landscapes, as well as roughly half of the country's distilleries. It is located in the magical Highlands, east of Inverness, and reaches from the glittering Moray coastline down towards the Cairngorms National Park.

The region takes its name from the River Spey, and most of its distilleries are in the beautiful surrounding glens.The rich supply of pure water and beautiful inland setting help to produce smooth and complex whiskies that provide an elegant contrast to the salty and heavily peated whiskies from other regions. Speyside whiskies are characterised by sweet and fruity notes, ranging from ripe pears to sultanas. Hints of nuts and malt are common, and some also possess a refined smokiness.

In Speyside you're never far from a distillery. From small-scale producers who handcraft whisky using traditional methods to some of the most famous distilleries in the world, it is the perfect place to learn about the art of whisky creation.

DISTILLERIES

01 Aberlour Distillery

02 Allt-a-bhainne Distillery

03 Auchroisk Distillery

04 Aultmore Distillery

05 Ballindalloch Distillery

06 Balmenach Distillery

07 Balvenie Distillery

08 BenRiach Distillery

09 Benrinnes Distillery

10 Benromach Distillery

11 Braeval (Braes of Glenlivet) Distillery

12 Cardhu Distillery

13 Cragganmore Distillery

14 Craigellachie Distillery

15 Dailuaine Distillery

16 Dallas Dhu : Historic Distillery

17 Dalmunach Distillery

18 Dufftown Distillery

19 Glenallachie Distillery

20 Glenburgie Distillery

21 Glendullan Distillery

22 Glen Elgin Distillery

23 Glenfarclas Distillery

24 Glenfiddich Distillery

25 Glen Grant Distillery

26 Glen Keith Distillery

27 Glenlossie Distillery

28 The Glenlivet Distillery

29 Glen Moray Distillery

30 Glen Spey Distillery

31 Glentauchers Distillery

32 Glenrothes Distillery

33 Inchgower Distillery

34 Kininvie Distillery

35 Knockando Distillery

36 Knockdhu Distillery

37 Linkwood Distillery

38 Longmorn Distillery

39 Macallan Distillery

40 Mannochmore Distillery

41 Miltonduff Distillery

42 Mortlach Distillery

43 Roseisle Distillery

44 Speyburn Distillery

45 Speyside Distillery

46 Strathisla Distillery

47 Strathmill Distillery

48 Tamdhu Distillery

49 Tamnavulin Distillery

50 Tomintoul Distillery

51 Tormore Distillery

NEW DISTILLERIES

01 Inchdairnie Distillery: First output single malt due in 2022-23, for a Macduff blend.

https://ebooks.visitscotland.com/whisky-distilleries-guides/

JIM MURRAY’S WHISKY BIBLE 2020

JIM MURRAY’S WHISKY BIBLE 2020 – THE WINNERS

I am not comfortable calling this catalogue a Bible. That's total nonsense to me. Nor do I agree with the author on many counts, no matter his credentials. I believe he is past his prime and fixated on the Glen Grant brand. 

This year, Murray's top three Whiskies are all Bourbons:

1.  1792 Full Proof Kentucky Straight Bourbon 
2.  William Larue Weller 125.7 Proof – 2018 Release    
3.  Thomas H Handy Sazerac Rye 128.8 Proof – 2018 Release

SCOTCH WHISKY

Scotch Whisky of the Year
Glen Grant Aged 18 Years Rare Edition

Single Malt of the Year (Multiple Casks)
Glen Grant Aged 18 Years Rare Edition

Single Malt of the Year (Single Cask)
The Macphail 1949 China Special Edition 1

Scotch Blend of the Year
Ballantine’s 17 Years Old

Scotch Grain of the Year
The Last Drop Dumbarton 1977

Scotch Vatted Malt of the Year
Glen Castle Blended Malt 1990

SINGLE MALT SCOTCH WHISKY

No Age Statement

Glen Grant Rothes Chronicles Cask Haven

10 Years & Under (Multiple Casks)
Glen Grant Aged 10 Years

10 Years & Under (Single Cask)
Annandale Man O’ Sword

11-15 Years (Multiple Casks)
Glen Grant Aged 15 Years Batch Strength

11-15 Years (Single Cask)
Signatory Vintage Edradour Ballechin 12 Year Old

16-21 Years (Multiple Casks)
Glen Grant Aged 18 Years Rare Edition

16-21 Years (Single Cask)
Whisky Castle Glen Spey Aged 21 Years

22-27 Years (Multiple Casks)
Glenmorangie Grand Vintage 1996

22-27 Years (Single Cask)
The Whisky Shop Glendronach Aged 26 Years

28-34 Years (Multiple Casks)
Ben Nevis 32 Years Old 1966

28-34 Years (Single Cask)
Gordon & MacPhail Inverleven 1985

35-40 Years (Multiple Casks)
Port Ellen 39 Years Old

35-40 Years (Single Cask)
G Glenfarclas The Family Casks 1978 W18

41 Years & Over (Multiple Casks)
Glen Scotia 45 Year Old

41 Years & Over (Single Cask)
The Macphail 1949 China Special Edition 1

BLENDED SCOTCH WHISKY

No Age Statement (Standard)
Ballantine’s Finest

No Age Statement (Premium)
Johnnie Walker Blue Label Ghost & Rare

5-12 Years
Johnnie Walker Black Label 12 Years Old

13-18 Years
Ballantine’s 17 Years Old

19 – 25 Years
Dewar’s Aged 25 Years The Signature

26 – 50 Years
The Last Drop 56 Year Old Blend

JAPANESE WHISKY

Japanese Whisky of the Year
Nikka Taketsuru Pure Malt

Single Malt of the Year (MB)
The Matsui Mizunara Cask

CLASSIC MALTS DISTILLERS EDITIONS 2019 COMING OUT SOON

Classic Malts Distillers Editions 2019 Due For Release

THE QUAICH: THE SIX CLASSIC MALTS OF SCOTLAND

In 1988, United Distillers and Vintners (UDV) came up with a great marketing idea for the whisky enthusiast. They assembled six single malt whiskies, each selected to best represent one of the malt whisky producing regions of Scotland, into a presentation pack. UDV is owned by Diageo today, but the presentation pack remains an excellent introduction to the various taste and aroma profiles of single malt whiskies.

The Classic Malts’ symbol is the Quaich, which, for ages, has been the traditional Scottish drinking vessel. UDV’s regions differ from the usual definition of the “standard regions” in that the western Highlands are separated from the rest of the highlands. The distinction was probably made to separate Oban and Dalwhinnie into two distinct regions.

Each year Diageo presents new batches of the Distiller Editions series. These are six whiskies which are known under the name "Classic Malts" in its standard form, but are finished in wine, sherry or port wine casks to get a special aromatic accent and to become a "Distillers Edition".

The bottlings of the Distillers Edition are limited; the year of distillation and bottling are given on the labels so that the annual batches can be distinguished at a glance. The special casks that are used for the finishing remain the same - Lagavulin, for example, is finished in Pedro-Ximenez casks for the Distillers Edition, Dalwhinnie in Oloroso and Cragganmore in port wine casks.

Distillers Editions 2019

Caol Ila Distillers Edition 2007/2019, finished in Moscatel casks, 43% ABV Aroma: Pure and fruity with spice. In addition, medical and smoky accents.
Taste: Sweetness and malt, followed by pure and fresh aromas. Complex and slightly dry with campfire and a hint of cinnamon.
Finish: Strong and lasting with many facets.

Cragganmore Distillers Edition 2006/2019, finish: port wine casks, 40% ABV. Aroma: Sweet and fruity with a hint of smoke and malt.
Taste: Complex and sweet with notes of smoke and fruit. In the background malt and oak.
Finish: Medium-long and dry with oak and sweet notes of banana, vanilla and cocoa.

Dalwhinnie Distillers Edition 2004/2019, finish: Oloroso sherry casks, 43% ABV
Aroma: Malty, spicy, with a sherry touch, honey and heather.
Taste: Initial spicy, then pure and sweet with grapes.
Finish: Dry with oak and strong vanilla notes.

Glenkinchie Distillers Edition 2007/2019, finish: Amontillado sherry casks, 43% ABV
Aroma: Complex and powerful. Sweet and dry notes with vanilla, grapes, nuts and malted barley.
&Taste: Sweet cookies in the beginning. Then malty and dry with grapes.
Finish: Long and dry with strong oak and a pinch of pepper.

Lagavulin Distillers Edition 2003/2019, finished in PX sherry casks, 43% ABV
Aroma: Smoky with the slight sweetness of vanilla and raisins, joined by iodine and roasted malt.
Taste: Sweet with mouth-filling smoke, grass and malt. Coffee, vanilla and hints of salty tang and fruits.
Finish: Smoky and lasting with oak.

Oban Distillers Edition 2005/2019, finished in Montilla Fino casks, Oban 43% ABV
Aroma: Spicy, fruity and maritime with grapes and orange peel. In addition, light smoke.
Taste: Soft and strong with malt and fruits.
Finish: Malty and slightly sweet with oak and coffee.

Talisker Distillers Edition 2009/2019, finished in Amoroso sherry casks, 45.8% ABV
Aroma: Pure and peppery-spicy with a raisin-like sweetness.
Taste: Smoky and slightly peppery with hints of heather, oak and ripe fruit. Sweet and oily.
Finish: Balanced, sweet and dry with cocoa, vanilla and smoke.

THE KEEPERS OF THE QUAICH: The Keepers of the Quaich, no relation to UDV’s Classic Malts’ campaign, are a society formed by Scotland’s whisky distillers in October 1988, to advance the industry and raise funds for charitable causes in Scotland. Membership is by invitation only and is reserved for individuals judged to have made a significant contribution to the Scotch whisky industry. The Keepers currently boast over 2,700 members hailing from 100 countries around the globe.

Image and data courtesy whisky.com

DIAGEO’S SPECIAL RELEASES FOR THIS YEAR

Diageo’s  Special Releases Collection 2019 unveiled

                                              HIGHLY ANTICIPATED CASK-STRENGTH BOUQUET

                                          This morning, Diageo announced the highly anticipated launch of the 

                                   2019 'Rare by Nature’ inspired Special Releases collection. Comprised 

                                   of eight cask strength single malt Scotch whiskies from some of 

                                  Scotland’s most renowned and less known distilleries, this year’s                                                                         line-up has been hand selected by Master Blender Dr Craig Wilson.

ABOUT DIAGEO’S SPECIAL RELEASES:

During the late 1980s, the benchmark expressions of single malt whiskies from six single malt distilleries became well known under the CLASSIC MALTS name. Interest in older and even more rare malt whiskies in general also grew during this period. One product of this was the RARE MALTS, a series of rarer releases begun in 1995, and which ended in 2005. There remained a demand for unusual, distinctive, often older, unrepeatable cask strength bottlings, usually of the CLASSIC MALTS. Such bottlings allowed collectors, connoisseurs and enthusiasts to enjoy and experience remaining older stocks, and/or unusual expressions of a distillery’s character - a treasure trove of priceless malts. To satisfy this demand, the SPECIAL RELEASES series was born in 2001, and the annual collection - with familiar names and some surprises - has been eagerly awaited by enthusiasts ever since.

THE 2019 SPECIAL RELEASES COLLECTION

The 2019 Special Releases collection are now available in limited quantities from specialist Scotch whisky retailers.

This year's line-up was launched at an exclusive event at Somerset House in Central London, where guests were guided through a sensorial journey, transporting them from the hustle and bustle of the city to the wild Scottish habitats that inspired this year’s ‘Rare by Nature’ theme.

This carefully selected line-up features discoveries from Diageo’s most precious stocks maturing in Scotland. The collection celebrates whiskies with distinctive maturation techniques, rare finishes and unexpected taste profiles, with this year’s cask strength bottlings bringing to life each distillery’s unique character. Featuring expressions from famous, to supreme examples of the less well known and even closed distilleries, the bottlings are all extremely rare and sought-after whiskies.

Special Releases 2019 Collection

Cardhu 14-Year-Old: Smooth and generous, a small batch double matured for two years in Amontillado sherry-seasoned hogsheads.

Cragganmore 12-Year-Old: An unusual smoky expression of a Speyside classic, never released before, matured in refill American oak casks.

Dalwhinnie 30-Year-Old: Extra-mature & gentle highland malt with rich flavours from over thirty years of maturation in refill hogsheads and butts.

Lagavulin 12-Year-Old: Powerful & peaty, the king of Islay, a small batch of Lagavulin matured in refill American oak casks.

Mortlach 26-Year-Old: Rich & bold, a small batch of ‘ The Beast of Dufftown’ matured in first-fill Pedro Ximenez/Oloroso-seasoned casks.

Pittyvaich 29-Year-Old: A 1989 ghost, double matured in Pedro Ximenez & Oloroso sherry seasoned casks.

The Singleton of Glen Ord 18-Year-Old: A previously unreleased expression of lively rich fruit & spiced oak matured in freshly charred American oak hogshead.

Talisker 15-Year-Old: Rugged & smoky, made by the sea, the first ever release of Talisker as a 15 year old, matured only in freshly charred American oak hogshead.

The Singleton of Glen Ord 18-Year-Old is Back.    

                                       

One of the best expressions ever, this Singleton was released to the Asian market, where its stocks were exhausted in no time in 2015! After a prolonged hiatus, this expression is back.
Nose: Rich oak, vanilla, mild sherry, sweet honey and dried fruits, mixed spices, floral notes, fresh fruits (pineapple and just ripe green Nashik grapes) and a drifting whiff of smoke.

Taste: Sweet honey, a touch of biltong, dried fruits (dates, figs and mainly Indian gooseberries), malt and pepper.

Finish: Soft oak and floral honey, ginger, basel and fresh green fruits.

SINGLETON LAUNCHES ITS OLDEST SCOTCH FOR £26,400

Diageo has released the oldest age statement from The Singleton brand to date – a 53-year-old single cask Scotch.

Distilled at The Singleton’s Dufftown distillery, the 1964 vintage whisky has been drawn from a single hogshead cask. Only 117 bottles have been released at an RRP of £26,400 each (approximately US$33,000). The whisky is presented in a crystal decanter housed in a wooden case that incorporates a piece of the original cask into its design. It is the first release in the brand’s new Paragon of Time Collection.

Bottled at 40.6% ABV, The Singleton 53 Year Old is now available from specialist retailers.  

The Singleton range is a trio of single malts from Dufftown, Glen Ord and Glendullan. Last year, brand owner Diageo added a “sweeter” iteration to The Singleton of Dufftown range. The UK firm is aiming to make The Singleton a million-case spirit brand.

THE GLENLIVET CAPSULE COLLECTION

 SINGLE MALT DIEHARDS RAISE PATRONISING EYEBROWS

The Scotch Whisky world was stunned and did not quite know what to think of this new idea: Glenlivet presented a Capsule Collection at the 2019 London Cocktail Week, held between 04-13 October. The Brits do seem to have long weeks! These were three whisky cocktails based on the Single Malt Glenlivet Founder's Reserve, specially presented in eco-friendly see-through capsules. They elicited what could be called, at best, a mixed reception. The non-conformists and disruptionists were thrilled, but the stiff-upper-lip Single Malt community just frowned and dismissed the “gimmick” as a one-night stand, actually ten nights.

Glenlivet created three different recipes in collaboration with Alex Kratena and Monica Berg of Tayēr + Elementary Bar, who expected it to be the standout during Cocktail Week. The award-winning bartenders were reportedly inspired by the defining elements and flavours of Glenlivet: citrus, wood and spice, represented individually in the capsules. The capsules' casings came courtesy Notpla, a sustainable packaging start-up, made from seaweed.

Billy Abbott from The Whiskywash castigated those who decried it on the blind metonymic Internet, calling them ‘dicks’. He listed the most common complaints before rebutting some in his caustic style: 

• It’s blasphemy to mix whisky in a cocktail
• They look like Tide pods ( laundry detergent packs) 
• These will be bought by kids
• A glass is better for the environment
• You can’t nose them, so they are pointless
• People will put these up their bums

His confutation of the fifth point “You can’t nose them, so they are pointless” is educative. This quibble only goes to show that most of us are not truly aware of how our own sense of taste works – you smell from both inside and outside your head. Traditional smelling involves sniffing something directly, one of the great pleasures of whisky. Inhaling the aroma of a great dram is a key part of consuming it. However, it’s not the only way you use your nose.

The tongue can only distinguish wide categories of flavour. The standard five-point sweet, salty, sour, bitter, umami approach to describing how the tongue tastes, while certainly inaccurate, is a useful approximation. Complex flavour comes from the nose, with vapours travelling around the back of the palate, into the back of the nose and onto the medical fraternity called the olfactory epithelium in their "specialist jargon", where smell is sensed. This is where you get the interesting flavours of a dram when you drink it, and it’s why you still get the full range of flavours from these capsules even though you can’t sniff them before they go in your mouth. And this is the area affected by the common cold, temporarily rendering most of the 40-odd olfactory receptors hors de combat. Your food tastes flat whenever you have a cold or the flu.  

Claire Lower, writing for Skillet/Lifehacker, titled her piece: Don't Drink Whisky From a Glorified TidePod! She said, “These whisky pods are not a hack, and in fact emblematic of the worst kind of hack—the kind that nobody asked for. These pods seek to solve a non-existent problem, to elevate something that was already esteemed, and fix that which wasn’t broken. In short, it is wack (sic).” I quite liked her choice of words, even though she misspelt the brand name of the second most purchased Scotch with a production of over eight million litres per year Glenlevit. But then she is American, so, judging by the torrent of political tweets from there, all’s well. Hold on, she's corrected it!

Forbes' Felipe Schrieberg said that that brand’s video announcement about its new whisky cocktail capsules drew a lot of attention, not necessarily the good kind. He then went on to praise both the concept and the product, even calling the unfortunate-looking packaging "pretty nifty.”

Amanda Mull, reporting forThe Atlantic, gave it a totally American twist. She felt that the “Whisky pods are tailor-made for American drinkers, and that Americans will use anything to hide alcohol,” at one time harking back to her college days. She opined that many other people looked upon the Scotch pods and saw nothing but pure, open-container-law-circumventing brilliance; The capsules seemed perfect for sneaking booze into nearly anywhere, a trend made fashionable in the absurd Prohibition Era (1920-33). 

I had to give this Cocktail Week a miss and vicariously use my son-in-law's descriptions of the Week. I have been writing about whisky for nigh over half a century, when Phipson's Black Dog ruled the world east of the Mediterranean. I've survived simply because I have learned to ride the tide-drink Single Malts with Coke in Spain and France, with ice and soda in Japan, with a pint of beer as a chaser in Australia and more. I drink it the way I want to-its my money and my taste. I am definitely not averse to this experiment. The capsules may be ephemeral today, but are a harbinger of the changes that are a'comin. 

Diageo, under the Whiskey Union banner, gave us an Atlantic Ocean-spanning expression in 2015, the Huxley Rare Genus, made with a blend of whisky from America, Canada and Scotland! This Feis Ile, I saw Lagavulin buck the trend with Smokey Cokeys! I don't think I'm way off mark in prophesying that distilleries like The Macallan will be overtaken by upstarts like crowdfunded Steven Kersley and his Lone Wolf Distillery.

Image courtesy CPG Photography

THE MACALLAN NEW DISTILLERY

MOVING WITH THE TIMES

BRAND NEW MACALLAN DISTILLERY

RICH LEGACY: MAGHELLAN

The new Macallan distillery and visitor experience aims to integrate their whisky making heritage with the innovative vision that guides their future.

The Macallan distillery was founded in 1824 by Alexander Reid, a barley farmer and school teacher. The original name of the area was “Maghellan”, taken from the Gallic word “magh”, meaning fertile ground and “Ellan”, from the Monk St.Fillan - who held a close association with the church that stood in the grounds of The Macallan Estate until 1400. Farmers had been making whisky on their Speyside farms in the area for centuries, using their surplus barley during the quieter winter months.

Designed by internationally acclaimed architects, Rogers Stirk Harbour + Partners, the evolution of the home of The Macallan embodies the care, passion and superior craftsmanship that goes into every bottle of their single malts. At the heart of The Macallan Estate, just 400m from their existing distillery, the new distillery and visitor experiences sits side by side their Spiritual Home, Easter Elchies House, and blends their past, present and future in a unique statement in architecture, construction and whisky-making.

After six years in the making, this is more than a distillery for The Macallan. A striking piece of contemporary architecture, the building and all of its elements embody the unique beauty of the birthplace of brand and whisky making roots - and mark a significant milestone and celebration of The Macallan story. Taking its cues from ancient Scottish hills and maximising the aesthetic beauty of the building, the distillery and visitor experience was designed to minimise the visual impact on the Speyside landscape whilst having the maximum awe-inspiring impact for whisky loving visitors from all over the world.

The character of The Macallan encompasses the strong sense of place at the heart of The Macallan distillery and estate, together with their long experience of distilling and maturing a single malt whisky.

The Macallan’s Curiously Small Stills are amongst the smallest on Speyside. Their unique size and shape give the spirit maximum contact with the copper, helping to concentrate the ‘new make’ spirit and provide the rich, fruity, full-bodied flavours characteristic of The Macallan. There are 24 of these spirit stills, crafted from copper, each holding an initial ‘charge’ of 3,900 litres.

They carefully select the finest quality spirit from our stills to ensure they create the best single malt whisky. This finest cut ensures they produce their signature viscous mouth-feel and fruity aroma and flavour. This small portion, or ‘cut’ is incredibly selective and one of the finest in the industry. It is primarily responsible for the full-bodied richness of The Macallan new make spirit. This clear colourless spirit is selected at just under 70% alcohol by volume. This distinctly robust and characterful ‘new make’ spirit is the starting point for all Macallan.

Their exceptional oak casks are the single greatest contributor to the outstanding quality, natural colours and distinctive aromas and flavours of The Macallan. These oak casks are crafted to their own specifications and account for up to 80% of the final aromas and flavours of The Macallan. Because of this, they spend more per cask than any other distillery in sourcing, crafting, seasoning and caring for its casks.

All colour in The Macallan whiskies, bottled by the distillery, is natural. Only the interaction of the ‘new make’ spirit with the oak of the maturation casks delivers the rich and natural diversity of colour throughout the range, from light oak through to darkest mahogany. These natural colours remain ‘fixed’, as opposed to artificial colour which fades relatively quickly in bright sunlight. Great skill is required by the Master Whisky Maker to achieve consistency of natural colour from bottling to bottling.

From humble beginnings, the brand has risen to become the leading international single malt by value and enjoys leading positions in some of the world’s most significant Scotch whisky markets including the USA, Taiwan, and Japan.

Edrington is investing £500 million in the brand of which the £140 million distillery is the centrepiece. This programme increases investment in whisky, warehousing, and particularly in The Macallan’s signature sherry-seasoned oak casks.

The first whisky ran through the stills in December 2017 and the visitor experience opened its doors to the public on Saturday, 2 June 2018.  

The new distillery will enable production of The Macallan to increase by a third if required. The new stills were crafted by Scottish coppersmiths Forsyths, who have been making the brand’s distinctive, ‘curiously small’ stills for The Macallan since the 1950s.

The striking piece of contemporary architecture is cut into the slope of the land, taking its cues from ancient Scottish hills. The undulating timber roof structure is one of the most complicated timber roof structures in the world, comprising 380,000 individual components.

The iconic subterranean distillery, situated on the Easter Elchies estate in Craigellachie, is already producing spirit for the Macallan single malt brand after the original adjacent site was decommissioned in October 2017.

With 36 copper pot stills – 15 more than the previous site – the new distillery will enable production of the Macallan single malt to increase by up to one-third if required. As The Macallan has grown globally it has been very important to ensure sustenance of demand for this wonderful amber liquid.

The most innovative aspect of the distillery – and the most challenging from a production perspective – is its layout. Macallan’s 36 stills – the biggest single order from coppersmith Forsyths are arranged in three circular ‘pods’ of 12, sharing space with 21 stainless steel washbacks (fermenters), while the site also features a single 17-tonne mash tun, said to be the largest in Scotland. Despite the increase in size, the character of Macallan’s whisky will remain the same.

Each pod contains eight spirit and four wash stills, alongside the washbacks which control and contain a fermentation period of 55 hours. That many stills in one room is bound to generate an exceptional amount of heat, impacting the success of fermentation within those adjacent washbacks, a process which is extremely temperature-sensitive. As such, the original distillery’s wooden and stainless steel washbacks have been rejected in favour of fermenters fitted with a new external cooling system that allows for greater control over temperature during fermentation. Had the technology not been available, the entire distillery design would have to be redrawn.

The original distillery, which was first licensed to distill in 1824 and has been extended many times in the last 200 years, will be mothballed for the foreseeable future.

THE MACALLAN IN NUMBERS:

15,000,000 litres of spirit each year

180,000 different components to make the roof

15,000 tonnes of concrete to fill foundations

952 bottles to sample in the bar

840 bottles in the brand wall

398 bottles in the archive, plus 19 decanters, and four flasks

120m long, 24m high

36 copper pot stills

21 washbacks

Part of the visitor experience is Eat@TheMacallan, which offers the finest Scottish produce with a twist, taking inspiration from the long-standing relationship The Macallan has enjoyed with the Roca brothers, who run twice-voted best restaurant in the world El Celler de Can Roca in Girona, Spain. 

The Macallan Fakes Controversies

The emergence a fake 1878 bottle of Macallan single malt Scotch whisky at a hotel the Hotel Waldhaus am See, St Moritz recalled a wider-ranging scandal of the 1990s and the early 2000s, an uncanny sense of déjà vu. This was the season when antique bottles appeared in hordes of obscure expressions, previously unheard-of 19th-century bottlings, whiskies from long-closed Campbeltown distilleries, etc.

The Hotel Waldhaus am See fake

One single malt stood above all others in terms of collectability: Macallan. No surprise, then, that a large number of 19th- and early 20th-century Macallans began to appear on the market. Between 2000 and 2002, Macallan acquired about 100 antique ‘Macallan’ bottles at auction and from private collectors, in turn offering some of these for resale via its own online auction. After a series of tests, some were withdrawn, with Macallan losing face. But then, it was a case of caveat emptor!

The Macallan Distillery 1824 Series ‘Gold’ Single Malt Whisky is not immune from controversy, presently surrounding the decision to structure 1824’s releases by colour, naming them based on their hue, not vintage or style.  Colour is the primary demarcation for the “Gold,” “Amber,” “Sienna,” and “Ruby” whiskies in this line. The older the whisky, the darker the colour, and each release in the series maintains consistent colour over different batches. Critics berated Macallan, calling this a backhanded trick to blend in newer, less aged whiskies without lowering the price, to make more whisky, faster, cheaper and with fewer losses, hotly contested by The Macallan Distillery. I don't see where this fuss about colours comes in; the trend was started by Johnie Walker in 1909! In fact, the Double Black Label and Platinum Label were introduced only in 2010. As far as quality or chicanery goes, there are appropriate forums to look into the allegations.