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Sunday, 20 February 2022

INVESTING IN WHISKY A PATHWAY TO PROFIT? PART II

 ALL THAT GLITTERS MAY NOT BE GOLD: STAY AWARE

In continuation of my previous post on the same subject, imagine your very own cask of whisky….it’s the ultimate indulgence, isn’t it? When you love whisky this much, owning your cask – or investing in one – is the icing on the cake, yes?  But icing can go off if you’re not careful….

There’s no denying that there’s a degree of romance involved.  It’s like owning your own little piece of Scotland, not to mention that it affords great bragging rights with your mates on WhatsApp and Signal. And, if you buy a cask when it first gets filled, you also get the enjoyment of watching it mature and tasting it at various intervals along its maturation journey – almost like watching your kids grow up!

It all sounds great on the surface, and plenty of people pay for and acquire a cask with the expectation that nothing could possibly go wrong.  After all, what’s the worst that could happen?  In ten years’ time, you’ve got 200-350 bottles of your own whisky to drink, sell, or give away!  But, for many people, it seems this end outcome causes more problems than joys. “How?  Why?”

Diehards in the Scotch Malt Whisky Society regularly get emails from people who are trying to sell and off-load their cask.  The circumstances are invariably the same each time:  They purchased a cask 8 to 12 years ago, but found that the additional costs and expenses involved to bring their bounty home were prohibitive, and they can no longer afford (or risk) to complete the deal.

In the period from 2008 to 2014 or so, such experts were getting at least two to three emails each month from people around the world who were trying to offload their cask.  Several distilleries – Springbank and Bruichladdich being two good examples – had cask purchase schemes in place for the general public in the late 1990’s and early 2000’s, and when these casks reached maturity at around 10 years of age, the purchasers discovered all the additional costs that weren’t instantly evident at the start of the process 10 years earlier. We’ll see what these costs and risks are in just a moment….

There’s a difference between owning or buying a cask of whisky and investing in one.  The former implies that you’re doing it for a bit of fun, and you plan on drinking, enjoying, and sharing your spoils when you eventually decide to bottle it.  Investing in a cask, on the other hand, suggests that the exercise is purely a financial affair, and you’re hoping to make a few bucks out of the deal.  Both alternatives are very different prospects, so let’s look at them separately:

BUYING A CASK

As explained in Part I, if you were tempted to buy your own cask of whisky as a means to “cut out the middle man” and to obtain some bottles of whisky cheaply, stop reading here and head down to your local liquor outlet instead.   Commercially available whiskies that you find in these outlets or in the online stores enjoy economies of scale that are beyond the humble cask-buyer, and the journey of buying, maturing, and bottling your own cask is not a path to cheap whisky.  Get back to mother earth now.

Several Scottish distilleries offer cask purchase schemes and, in fact, with the huge number of new distilleries establishing and opening in the last few years, the opportunities to buy your own cask are better than they’ve been for a long time.  Ardnamurchan, Glasgow, Ballindalloch, Lagg, Annandale, Lindores Abbey, Kingsbarns, and Ardnahoe are all just some examples of Scottish distilleries that have (or had) private cask purchase offerings in place for individuals. 

The schemes vary from distillery to distillery but, in most cases, your original buy-in purchase price will afford you somewhere between five and ten years of warehousing and a sample sent out to you once a year.  Additional fees and costs apply if you want to mature the cask and keep it warehoused beyond the initial allowance, or to obtain extra samples.

HIDDEN COSTS

The “hidden” or extra costs – and what catch so many people out – are the costs involved once the whisky is matured and deemed ready for bottling.  Nine times out of ten, the purchase price you pay at the start covers only the cask and spirit up until it’s deemed ready to bottle.   For whatever happens after that, the ball is in your court, as are the expenses. This aspect has been dealt with at length in the earlier article.

But if you’re flying this exercise solo, there are also some practical issues to deal with.  It all sounds fun at the start, but it’s a very different prospect when 250 bottles suddenly lob up on your doorstep.  How much of this do you really expect you’ll be able to consume yourself?  How much can you afford to give away to family and friends?  If you want to sell a few bottles (or a few hundred bottles) to re-coup some of your costs, how can you realistically and legally move that stock?  Your close friends or the colleagues you know through your whisky circles might drop around to your house and exchange cash for a bottle, but that might account for just 30 or 40 bottles if you’re lucky.  If you want (or need) to move 100, or even 200 or more bottles, then the complications and costs of acquiring a liquor licence come into the mix, and you’ve STILL got to find your market and buyers…and all at a price where you at least break even on your costs.

Some readers will be familiar with Facebook whisky groups like Dram Full ex-Australia, and plenty of other similar country-centric groups on Facebook and other Social Media forums.  With Social Media forums having a combined Facebook group membership of over 100,000 people, did you think a simple ad or announcement on Facebook would easily find your market and help you shift your bottles?  But joining a Facebook group and being willing to spend $200 or more on a bottle of whisky are two very different things and it seems a large proportion of those group’s members baulk at paying more than $100 for a bottle of malt when it’s sight unseen.  Experience has shown that social media groups will only help one move 30-50% of your cask, if one is lucky.  And they’ll want or expect discounts or other incentives, too, so the revenue you get might not be what you banked on.  Moreover, if you’re inviting people from other cities and states to buy your bottles, you’ll also need to organise and handle all the packaging and posting – no small or convenient task.

So, after all that, is it really worth it?  Is the work, cost, effort and expense rewarded?  I guess that depends on whether you find your cask tasty and how much you’re prepared to drink or give away.  But it certainly is nice to see your name on your own label.

INVESTING IN A CASK

Most of the pitfalls and additional expenses associated with investing in a cask are the same as what we’ve already outlined above. The key difference here is that the ultimate objective is to make money. That means divorcing yourself from the romance and fun of the affair, and focussing purely on ensuring every last drop of spirit is sold.

In such an instance, the easiest – and recommended – path is to simply sell the cask off once it’s reached maturity, i.e. let someone else take on the risk and hassle of bottling the spirit and selling it as a labelled product.  A cask of 10 years old matured whisky is worth more than a cask of freshly-filled newmake spirit, and so the exercise simply becomes an 8 to 12 year long-term investment that relies on the capital growth of your asset.  Of course, like every long-term investment, there are risks involved, and you need to consider these:

Will the whisky industry still be buoyant in 10 years’ time and will there be demand for your cask? If a bust follows the current boom, your cask might not attract the same interest or price-tag you anticipated when you first invested.

You may be obliged to pay UK duties and taxes, depending on how the transfer of ownership takes place and how the deal is negotiated. Bear in mind that excise, duty, and VAT generally increase over time, and so the taxes due in 10 years’ time will undoubtedly be more than what you can currently calculate.

Casks can get damaged. Leaks are not uncommon, and whilst it’s been a long time since a fire ripped through a Scottish warehouse, fire and loss of your cask is also an ever-present risk.  Or, as many distilleries found out in 2010, so is collapse and damage of a warehouse under extreme snow!  Most cask investment schemes offer insurance against such losses, up to an extent, but you’d want to check the fine print for yourself.

This is only applicable in the case of a sherried cask, but what if your cask is tainted with sulphur? If the sale of your cask at the end of its maturation relies on sending samples out to prospective buyers, you might be in trouble if those doing the sampling hold an anti-sulphur sentiment.

How reliable is the investment scheme and the distillery? Some distilleries offer schemes whereby the distillery buys the cask back from you once it’s matured, and the terms and prices of that buy-back are written into the initial contract.  Beware of any investment scheme that sounds too good to be true.  Remember that the end buyer of your cask – whether it’s the distillery, or a cask broker, or a whisky club such as the SMWS – has to meet all the costs associated with bottling, labelling, transporting, and selling the whisky, and it’s they that capitalise on the real or retail price of the whisky.  You are effectively just a wholesaler and must accept the smaller margins.   As investors in the infamous Nant Distillery found in Australia, not every investment scheme returns the dollars it originally promised. Matthew Hayden was among the losers.

Like any investment, consider what the return is and whether your money would be better placed somewhere else? You’re looking at least an 8 to 10 year wait for your return, and it’s not unreasonable to ask if your money would perform better if invested in some other fund or scheme for that same period.

Regardless of which of the above two routes you go down, remember that 10 years is a relatively long time into the future, and our crystal balls can get a bit cloudy when looking that far down the track.  Your health may be a different prospect in 10 years’ time, as might your circumstances and address.  If all the distillery knows about you is an email address, it’s easy for either party to lose track of one another if you re-locate or change your internet service provider.  And, whilst it’s a morbid thought, if you were to accidentally die at some point, make sure someone in your family knows that a cask in a foreign land forms part of your estate!

This is what WhiskyInvestDirect posted about their Investment Scheme:

Good returns from whisky maturation have been achieved over many years, but historically only distillers and blenders could benefit. Until now, that is.

                  

Launched in 2015, WhiskyInvestDirect changed that, by allowing private investors to buy quality whiskies at wholesale prices. Already some 3,500 users own enough to fill over 70,000 casks, that's the equivalent of 29 million bottles of maturing Scotch. Accounts range in size from £700 to £750,000. 

Economies of scale mean your whisky will be stored — still in the barrel — at exceptionally low cost, in the original distiller's bonded warehouse. Its safe storage there is evidenced every month by our published audit.

You will own the whisky as it matures, and when you decide to sell, via our trading exchange, you'll receive a transparently competitive price from other users and industry bidders. To date, mature whisky bought back by the trade has realised an average annualised return of over 10% for private investors — after all costs.

Together we profit through tackling this industry's greatest problem — the large working capital requirement of financing maturing stock.

On the other hand, investment specialists at Rare Whisky 101 (RW101) have expressed “worry” over the increased number of inexperienced investors buying new make spirit.

RW101, a rare whisky indexing, valuation and brokerage firm, recently released its review, outlining performance of rare whisky on the secondary market last year.

RW101 said it has brokered a number of sales of “exceptional” casks containing old liquid, including Ardbeg, Laphroaig, The Macallan, Highland Park and Springbank. However, the company said these sales were made by “sophisticated buyers with a wealth of experience in maturing stocks”, adding that it would not advise inexperienced investors or buyers to purchase “even the most sought after of casks” due knowledge about the loss of liquid in the maturation process.

In addition, the increased incidence of inexperienced investors looking at buying into new make spirit, that is, whisky that has not aged in the barrel, is “worrying” to RW101. “Malt and grain production is at an all-time high with distilleries being worked 24/7 to get more out of every last cell of years,” the group said. “Should the current negative trend for global sales of big brand blends continue, it would not be beyond the realms of possibility that there could be a whisky loch in a few years’ time.”

In order to generate funding to increase capacity, a number of whisky distilleries offer cask investment schemes to consumers, who can purchase either entire casks or shares in casks at a time before the liquid has aged.

While RW101 concedes that buying new make spirit from distilleries where it’s not usually obtainable “may not be disastrous”, the firm said such investments “might not yield the expected results”.

“The market for older casks of quality liquid from renowned top-tier distilleries, in our opinion, will continue to go from strength to strength,” RW101 said. “However, we’re strongly advising our customers against buying new make from less desirable single malt distilleries or new make single grain. Rarity, singularity and quality, again in our opinion, are crucial factors when looking at casks.”

HIGHER GLOBAL PROFILE FOR SCOTCH

The profile of this market, in recent years, has only been raised. And for investment, the opportunities have only grown with prices collectors are willing to pay exponentially increasing. Andy Simpson of RW101 (rare whisky 101) says:”One person’s investment or collection today can be another’s drink tomorrow. Stick to limited editions, single casks, discontinued bottles and older rarities from the iconic collector’s distilleries.”

TIPS THAT WILL STAND THE TEST OF TIME

TASTE TEST

In order to understand an investment, it’s imperative that investors get to experience it for themselves. Due to the pure nature of the commodity, this is possible by conducting educational virtual tastings. Not only does this give investors the chance to understand their investment from a different perspective, it also allows them to feel part of the investment they are making – something very unique in the general investment markets, as well as in the whisky sector.

KNOW WHAT TO LOOK FOR

It is important to look for a high alcohol by volume, which means you will get longevity in the spirit so that if you do intend on ageing it, whether it be anywhere from five to 50 years, a high ABV at any stage of investment will give you the maximum opportunity for growth in the investment.

UNDERSTAND THE BRANDS

It is essential to invest in a recognised brand name that you would see in the supermarket, on a recognised website like The Whisky Exchange or Master of Malt, or that you would see in duty-free. If you are buying or investing in a recognised name, you will be able to track the growth across the years by observing the year-on-year price and inflation increases.

If you are able to get hold of a name-brand whisky from 2020 or 2021, it will probably grow quicker than other whiskies distilled the previous year due to the lack of ability and increased demand, making it highly investable whisky.”

KNOWLEDGE IS THE KEY

When choosing your investment, make sure to investigate the distillery financial reports to see how well the company is performing, and look at future plans. Something small, such as a potential rebrand, could greatly increase the cask value.

KNOW WHERE TO FIND VALUE

With increased worldwide demand for whisky, including in America where tariffs have been reduced by President Joe Biden, the value of whisky in casks will only increase; in particular, more aged whisky, along with the value of that produced in 2020 and 2021 during the global pandemic due to the closures of distilleries, which meant that there was reduced supply.

LOOK FOR SPECIAL DROPS

The growth will definitely continue and cask values will keep on increasing, especially aged, rare and unique whisky, which will continue to outperform the standard single malts and keep meeting market expectations, with 2020 and 2021 casks likely to outperform them all.




 

A fair portion of the article quoted below has been used by me in my post. https://www.whiskyandwisdom.com/should-you-buy-or-invest-in-a-cask-of-whisky/

Thursday, 10 February 2022

THE SEVEN BEST WHISKIES FROM AROUND THE WORLD

 THE TOP SEVEN GLOBAL WHISKIES

The value of whisk(e)y has sky-rocketed over the past few years, reaching an all-time high and even becoming the go-to option for some when it comes to investing their money. I deal with this option at length at this post and its sequel at this post: 

While the golden spirit has historical fame in western Europe, it is now created across the world, with new and exciting expressions continuing to evolve. Limited to about fifteen countries around WWII, as many as 87 nations/nation states deal with the manufacture or sale of whisky in the global market as of today.

AMRUT FUSION, India (£44 / $80) ABV 50%

A proper sherried malt is a beautiful thing to behold. Burgundy liquid brimming with the richness of over-ripened stone fruit, it balances aromatic intensity against structural nuance. When it comes to Indian whisky, many may turn their noses up, but be under no illusion, as there is some fantastic stuff available. This elegant bottling helped put Indian single malt on the map when it debuted in 2009. The 1948 distillery's name Amrut comes from Indian mythology, translating as "Elixir of Life" from Sanskrit. While other national distilling shops were focused on low-cost production, the entire history of Amrut has been a story of improvement, quality, and taste and it shows in their ramping accomplished over the years. Today, it remains the gold standard of the style.

Amrut Fusion is a distinct blend of Indian barley from nearby the Amrut distillery in India and peated Scottish barley, both matured and distilled separately in American oak for more than four years. Non-chill-filtered for that final touch, you get nuances of the peat with a complexity that makes it even more exciting. Dollops of fresh stone fruits like apricot and peach with honey, Chinese spices and a tickle of smoke to round things out.

NIKKA SESSIONS 2020 ABV 42%

Launched in September 2020, Nikka Sessions is set up to be a truly memorable release that will be enjoyed by everyone. As a limited release specifically for the Japanese market, the first batch of bottles surely won’t last long. Nikka Sessions comes in a stunning matte blue bottle, with flowing Japanese artwork and the title “Session” adorned across the label. This Nikka is a brand-new addition to the Nikka portfolio and it’s a ridiculously exciting blend of whisky from not only the Yoichi and Miyagikyo distilleries in Japan but also Scotland’s Ben Nevis distillery.

Three world-class spirit purveyors intertwine to create an evolutionary expression, carefully crafted by experts who have been creating world-class blends for decades. The provenance of the liquid is hard to argue with, hailing from what could be classed as three of the best distilleries in the world today. If we combine that with the fact that Nikka have been experts at creating delectable, complex and well-balanced blends for decades now, the Session ticks all the boxes.

As Nikka’s first world blended whisky, it’s fitting that it should be a marriage of spirit from Japan and Scotland, 100 years on from the marriage of Nikka founder Mastataka Taketsuru, and his Scottish wife, Rita Cowan. It’s a beautiful nod to those that made it all possible, while showcasing the company’s commitment to innovation and a thriving industry at the same time.

Aromas of fresh apples and oranges jump from the glass as a smooth and velvety palate offers stewed orchard fruits, light toffee, and a wave of freshly peated smoke. If you can’t decide between Scotch or Japanese whisky, your question was just answered.

DEANSTON 10 YO BORDEAUX RED WINE CASK FINISH 46.3% ABV

Deanston Distillery lies in the heart of central Scotland in an area with a temperate climate. The area rests in proximity to Sterling Castle, where many battles for Scottish independence were fought. The Deanston name originated from the town of Dean in the fifteen hundreds and is the only hydro-powered distillery in Scotland. The new Deanston 10 year is produced from unpeated Scottish malted barley. It is un-chill filtered at 46.3% ABV, retaining all of its natural flavour and deep character. When water is added a heavenly clouding occurs and this is exactly as it should be, crafted by nature and nurtured by time. Their Master Distiller continues to focus on the traditional methods of distilling malt whisky: Carefully selected natural ingredients; 100% unpeated Scottish barley; brewers and distillers yeast; and pure crystal water from the river Teith. American Charred bourbon cask produces a clean spirit that can be truly appreciated from the nose to the finish.

Originally released for the Travel Retail market, this 10 year old single malt from the wonderful distillery was finished in casks that had previously held red wine from the world-famous Bordeaux region of France. This wine cask finish has done wonders, imparting a full-bodied sweetness to the whisky while balancing its creamy, malty notes with splashes of damson, cherry and just a hint of dark chocolate. The nose bursts with red fruit, caramel, sniffing tobacco and malt. Some furniture polish and blood oranges followed by rhubarb. Softly spiced on pepper, some nutmeg and vanilla. Surprisingly rich and complex for such a young beast and the wine does not dominate, which is quite pleasant. Taste: The red wine is immediately and clearly there. After the first sip, it shows herbs and a bit more spicy notes overall. Pleasantly creamy on the tongue. Here again the fruity berries and pleasant sweetness. Over time, fine acidity and drier red wine notes. Some chocolate on the palate. Finish: Pleasantly dry and spicy, but still rather fruity and sweet overall.

Then comes a hefty kick as the alcohol manifests itself prominently. Pretty piquant too. Pepper, chili, cloves, nutmeg and a hint of cinnamon. But then the explosion of fruit follows: citrus and mostly red fruit. Cherries, berries and the likes. Nicely sweet. The tannine of the cask counterfoots this, but the malt never turns oaky, nor winey. This is beautiful. And bottled at its peak.

Only in the long finish does one get the first inkling of the drying effect, but it remains sweet enough to be pleasant throughout. It dies a spicy death. All in all, an excellent marriage between the soft malt of Deanston and the wine cask. Top dram.

 YAMAZAKI 12 ABV 43%

Trends in the world of alcohol tend to ebb and flow, but Japanese whisky seems to be here to stay. Within the last few years, the spirit has grown considerably in popularity. Part of that might be due in position to a rarity factor (scarcity is perhaps one of the world’s best and oldest marketing tactics), but it might also be because Japanese whisky is just really good.

Each year, the Yamazaki distillery would release a new edition of their 12 Year Old Yamazaki Single Malt. While the label and box changed often, the incredible liquid inside remained the same. This whisky has now picked up more awards than one would care to count and that only goes to highlight its supreme quality. Sadly, there was no release in 2019 and 2020 as they ran shy of stock.

A Nikkei Asia Review showcased the huge sales growth Japanese whisky has experienced in the past 15 years to meet an ever-growing demand. The focus is on age-stated expressions which, according to many online retailers and stores in Japan, sell out immediately after being placed on the shelves, both real and virtual, cost no bar.

Lessons learned, the major Japanese whisky maker will not commit the mistake of running out of stock again. Since 2013, Suntory has invested over $182 million in ramping up production. Stills have been added and the company’s Ohmi Ageing Cellar has undergone a large expansion. An extra $80 million will be invested through 2020-21 to expand the Hakushu ageing facilities.

Touch wood, that situation has changed. Suntory, which owns this brand, launched an expression last May of the Yamazaki single malt. The primary market will be the USA, where Trump imposed a blanket 25% tariff on Scotch single malts and liqueurs, ramping up their prices and forcing a 20% drop in sales if the Corona virus is not factored in. As always, the new Yamazaki will feature a new and modernised look. 

JJ CORRY THE FLINTLOCK BATCH 2 ABV 46%

JJ Cory is no stranger to exploration and has been sourcing some of the best Irish whisky from across the heart of the country for decades. The whiskey is named after a pistol found in the rafters of its 17th century tasting barn which was dated back to the 1790s, a time of freedom fighting in Ireland. Its label depicts this pistol in meticulous detail.

Back in the 19th century, every Irish town and village had their own flavour of Whiskey, but no brands. The Bonders bought all the booze from the distillers and sold it to consumers. When the Irish Whiskey industry almost collapsed in the 1910s, the art of bonding almost disappeared. Louise McGuane brought it back. Her company sources new make Whiskey from all around Ireland and matures is it in a special rackhouse.

Led by Louise, JJ Corry’s award-winning small batch whiskies are the result of decades of whisky know-how. The Flintlock is a statement of their Independence. The 16 year old Batch No. 1 received the accolade of Best Irish Single Malt over 13 years at the Irish Whiskey Awards 2018. It was their first small scale true Bonder’s Blend. JJ Corry provided virtually all details of its origins but for the distilleries' names.

Batch No. 2 was released in 2020 and was a blend of three hand selected casks aged 14 to 18 years.  The Flintlock Batch No 2 is no exception to their way of thinking. The liquid was crafted from three single malt ex-bourbon casks, each from the same distillery from JJ Corry’s library, name unknown. Aged 14 and 18 years, each single malt was chosen based on its unique flavour profile. Under Irish law, it of course can only be labelled as a 14 year old whiskey.

The magic happened when the two were married together to produce a 46% ABV dreamland spirit. On the flip side, there has been a £50 or so hike in price between Batches 1 or 2, which might put a lot of people off but there is real quality here and a bright ongoing future for the team, with the sources being chosen and the tastes being produced from bonding them. 

They did create a Batch 3 whiskey as well, a marriage of six hand-selected Irish Single Malt casks. Each cask was chosen based on its unique flavour and attributes. Varying in age (the youngest is 15 years old), they first blended to develop a vatting which perfectly represents their juicy fruit house style, before marrying the flavours in a Moscatel Sherry Bitt, to harmonise and impart complexity, giving the whiskey a rich, grapelike and floral character. Though cheaper than the Batch 2 variety, it does not appeal as much to the cognoscenti.

GLENMORANGIE SIGNET 46% ABV

Owned by LVMH, one immediately conjures up steep prices for this bespoke distillery’s products. The process at Glenmorangie for the Signet starts with mashing unpeated barley with water from the distillery’s Tarlogie Springs. Although there is no smoke, once a year some chocolate malt is added to the mash for use in the firm’s leading Signet brand – another of the distillery’s many innovations.

Fermentation is long, while distillation takes place in the tallest stills in Scotland, all of which retain the same long-necked design of the pair which were brought from John Taylor’s gin distillery in 1887. This extra height allows a long interaction to take place between alcohol vapour and copper and, while the new make is decidedly high-toned (the cut points here are quite high), there is still a little note of cereal, adding a dry counterpoint.

The vast majority of Glenmorangie’s make is aged in ex-American oak casks, many of which have been made to the distillery’s exacting specifications: slow-growth American white oak from north-facing slopes in Missouri, which is then air-dried. The firm’s Astar bottling uses 100% of these ‘bespoke’ casks. 

The casks are only used twice, with the second-fill casks all ageing in damp ‘dunnage’ warehouses to increase oxidative-driven flavours. As the whisky matures, it picks up more lush fruits, some honey and mint, as well as notes of vanilla, crème brûlee and, in the oldest expressions, chocolate.

When enjoying a cup of coffee, the notion of Signet first came to the Director and Masterblender at Glenmorangie, Dr Bill Lumsden. The idea of spiralling mocha flavours could not be forgotten. It would take years to bring this unprecedented whisky to life. But in its tiramisu tones and melting chocolate, you can taste most delicious imaginings. 

Signet begins with a precious chocolate malt spirit, made just once a year from one batch in Glenmorangie’s giraffe-high stills. Its espresso-like intensity fills the Distillery with aromas more familiar in an Italian coffee bar. Over the years, its power is tempered with rare and treasured casks. Bourbon for creaminess. Sherry for sweetness. The spice of virgin charred oak. All balanced by some of the oldest whisky we own. The result? A velvet explosion of flavour. Bursts of bitter mocha, sizzling spice and waves of dark chocolate, mellowed by smooth butterscotch. Whisky, from beyond this world.

MACALLAN SHERRY OAK 12 YO 40-43% ABV

Macallan is an excellent example of the significance of size on whisky character. It is a large producer certainly, but its spirit stills are small (3,900 litres). This is a major contributing factor to the rich and oily nature of its new make.

A firm belief in the fusion of the oily, heavy, new make style and ex-Sherry casks saw Macallan, under Edrington’s governance, become the first distillery to craft so-called ‘bespoke’ casks. To create the range, they work closely with fully integrated 'tree to finished seasoned cask' companies in Spain to identify oak trees in the forests of northern Spain, fell the trees, saw and air dry the oak staves before shipping them to the south for further air-drying to reduce the moisture even further. Select Jerez-based cooper Tevasa specifies the length and nature of drying, type of coopering, the liquid used for seasoning (oloroso) and the duration of that process. The casks are then seasoned for 18 months before making their journey to Scotland to be filled with The Macallan 'new make' spirit.

Even with an extremely tight (i.e. small) cut there is little time for copper to do its lightening job on spirit vapour in tiny stills the lyne arms of which are acutely angled. The opposite applies to maturation, however, where the balance between large and small is more fully revealed.

No colour adjustment takes place at Macallan, meaning that each vatting needs to not only replicate the previous one in terms of aroma and taste, but must hit the same hue, despite every cask having a different tint. It is this understanding that makes colour an indicator of character.

For a distillery which has become synonymous with the growth of single malt, it is worth remembering that Macallan had always been an important malt for blending. It wasn’t until the early 1980s, faced with a downturn in the market for fillings, that Macallan decided to focus more strongly on the then new single malt category.

The Macallan Sherry Oak 12 Years Old forms part of their Sherry Oak range (12-40 YO) which features a series of single malt whiskies matured exclusively in hand-picked sherry seasoned oak casks from Jerez for richness and complexity. A matured character, the 12 Years Old delivers rich wood spice and dried fruits and a natural rich gold colour.

When matured exclusively in Oloroso sherry seasoned oak casks, the rich, fruity and full bodied ‘new make’ spirit is transformed into a classic single malt. Once filled, the maturing spirit remains undisturbed in the same casks for 12 years and is brought together in this rich and complex whisky characterised by spice and dried fruit and a natural rich golden colour.

Once filled, the maturing spirit remains undisturbed in the same casks for the necessary number of years it needs to be worthy of its destined Macallan expression. It is these oak casks that make the greatest contribution to the quality, natural colour and distinctive aromas and flavours which lie at the heart of The Macallan single malt.

 

Monday, 31 January 2022

2024 TO SEE FIRST GRAIN DISTILLERY IN A DECADE IN SCOTLAND

 NEW GRAIN DISTILLERY IN SCOTLAND

Planning for the construction of St Boswells Distillery, Scotland’s first grain distillery in a decade, has been approved to start later this year.

Building plans have been permitted for Scotland’s lowest-carbon grain distillery, according to Jackson Distillers, which will be located in Charlesfield Industrial Estate, Boswell, near Melrose in the Scottish borders. It will be only the second whisky distillery in the area in over 180 years after the ‘Borders Distillery’ was built in 2018. This is another significant step forward in the process to create the Scottish borders’ first major grain distillery.

Trevor Jackson, founder and CEO of Jackson Distillers, said: “We have had great support for our proposals from local stakeholders across the region and have worked closely with Scottish Borders Council to ensure we created plans that fit into the landscape, present climate change mitigation opportunities and support the local community.”

The new development will boast the latest distilling technology, designed to reduce carbon emissions and maximise recycling with its zero waste landfill. It will produce 20 million litres of pure alcohol a year to use in Scotch whisky blending, and as a neutral spirit for both gin and vodka.

The site will source local cereals from the surrounding area of Tweed Valley, and process them into a spirit with renewable energy. Cereals, once spent, will be passed to the adjacent anaerobic digestion plant, where they will be converted into methane, with the remaining material being used as soil conditioner for the crops. The approved planning application will facilitate a £46m (US$62m) investment in the local economy, creating approximately 200 construction jobs, along with 20 permanent jobs, which will support the rural community.

Construction for St Boswells Distillery, scheduled to start late this year, is expected to last 18 months, with the distillery producing spirits by 2024. They will be seen as part of a Blended Scotch whisky only after maturation for three years.

ARTIST'S RENDERING OF THE DISTILLERY COMPLEX

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PLANS SUBMITTED FOR NEW HIGHLANDS DISTILLERY

 MIDFEARN DISTILLERY TO COME UP IN THE HIGHLANDS

A malt whisky distillery has been proposed for a site on a Highlands estate on the Dornoch Firth.

Outline plans for the site on Midfearn Estate at Easter Fearn, three miles south east of the village of Ardgay, where whisky was first produced more than 200 years ago, have been submitted with Highland Council. 

Midfearn Distillery Company Ltd requires a public consultation on its proposal. The Proposal of Application Notice has been submitted to Highland Council’s planning department, with a public consultation launched letting the local community comment on the proposals. This included an initial face-to-face consultation event held at Edderton Village Hall on 1 December 2021 and a virtual consultation on 20 January this year.

The site is believed to be where a local businessman, George Ross, produced whisky in 1798. Midfearn Estate already provides electricity from wind and hydro power projects and this energy source forms an important element of the distillery’s development.

The 5260-hectare (~13,000-acre) Midfearn Estate has been in the Brooke family since 1893. The current owner, Charlie Brooke, felt that the new distillery would be an "important development in providing employment and economic benefit to the wider community". He added: “This is a family business that will build and grow this enterprise on a beautiful site within the Dornoch Firth National Scenic Area and we look forward to working with the local community to return whisky-making to Easter Fearn.”

There are currently 47 whisky distilleries spread across the Highlands and Scottish islands, according to Visit Scotland. Dornoch Firth is on the east coast of the Highlands, and has miles of white sand beaches. It’s also known for its local lore, which says that fairies once crossed the Firth on cockle shells and were seen building a fairy bridge of gold from shore to shore.

Sunday, 30 January 2022

UPDATE ON THE EDEN MILL DISTILLERY

EDEN MILL SOLD TO PRIVATE EQUITY FIRM INVERLEITH

Fife-based gin and whisky distiller Eden Mill has been bought by the private equity firm Inverleith LLP. The deal for a majority stake in the company will see a new distillery built on the Eden Campus at St Andrews University. It will include a visitor centre, shop and restaurant when it opens by 2023. The new owners, who have not disclosed the purchase price, said the investment would allow Eden Mill to expand distribution in the UK and abroad.

Eden Mill's current distillery in St Andrews is working to full capacity.

Established in 2012 by Tony Kelly and Paul Miller, Eden Mill produces award-winning gins including Forager, Golden Lore and Rosa Rosa as well as its Original and Heritage brands. It switched over to distilling single malt whisky in 2015. In 2018 Eden Mill released the first Single Malt whisky to be distilled in St Andrews in over 150 years. The First Bottling was sold at auction and broke the world record for a first release, at £7,100. The launch is the first of five limited edition single malt whiskies and the company is looking to expand in markets such as China and India.

Paul Miller will continue to lead the business as its managing director, heading a new senior executive team. A newly-formed board of directors will also be put in place.

Inverleith LLP invests in consumer brand companies in the premium food and drink, health and wellness, and lifestyle sectors. It is a former majority stakeholder The Scotch Malt Whisky Society.

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SocHelping is an international network of mutual financial support. It is prominently displayed on all search engines. This Service is designed to ensure that everyone who wants to improve their financial situation could get support from other people around the world!

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All the information is on the website! In the Promo section You can find promotional materials for advertising! You can ask any questions or seek clarification in the support section.

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Saturday, 15 January 2022

CHILL FILTRATION

THE WHISKY PURIST'S NIGHTMARE

Chill filtration has applications in several beverage categories and in many industrial processes. When it comes to whisky, chill filtration involves chilling matured whisky to between -10⁰C and +4⁰C Celsius, then filtering by adsorption (not absorption), which is the adhesion of dissolved particles to a surface. In the case of whisky, these particles are things like fatty acids and proteins.

The whisky is chilled, as this helps to precipitate (clump together) the particles so that they can be easily filtered from the liquid. Not every distillery chill filters in the same way, and in the winter months, some distilleries even chill filter at the high end of the range (3⁰C to 4⁰C), without actually chilling the whisky first. Temperatures around zero are typical, with the higher temperatures being less effective in removing all the fatty acids and proteins than lower temperatures.

Why Do Distilleries Chill Filter?

Not all distilleries chill filter their whiskies and many that do, still have non-chill filtered releases in their range. Regardless on your views of chill filtration, it is fair to say that there is a passionate and growing demand for non-chill filtered whiskies. So if most distilleries spend money to chill filter most of their whiskies when a growing group of people are demanding that they don’t, there must be some advantages to chill filtration to the distillery, as indeed there are.

In essence, whisky is a mixture of ethanol, water and just a little bit of other stuff that contributes to the colour, aroma, mouth-feel and flavour. That ‘other stuff’ includes a host of different chemicals including esters, ketones, congeners, aldehydes, phenols, tannins, furfurals and many more. A typical commercial whisky is approximately 40% alcohol (principally ethanol), 59% water and 1% other stuff. But here’s the rub. Everything organic contains something called lipids, which are also known as fatty acids or fats. Some of the lipid content of the barley used to make whisky persists all the way through gristing, steeping, fermentation, distillation and maturation, and is found in the resulting whisky. They certainly aren’t a problem in terms of health or calories, and their contribution to flavour and aroma is part of that argument I don’t want to get into, except to say, plenty of people love to drink whiskies with the lipids left in.

When whisky is above 46% alcohol at room temperature, there is no issue with lipids. But if you add enough water, if you chill the whisky or if you do both of these by adding ice to your whisky, something significant happens; the whisky goes cloudy. This does not mean the whisky has gone bad or doesn’t taste as good, it just means that it loses the classic bright golden shine that is associated with whisky. People who aren’t familiar with this phenomenon could be excused for thinking they have an inferior or flawed whisky if it goes cloudy when they add ice. In short, lipids are removed through chill filtration for almost purely aesthetic reasons. Whether chill filtering noticeably changes the flavour or mouthfeel is a subject of much debate. You can easily do some cloud formation experiments yourself with a bottle of non-chill filtered whisky, preferably with an alcohol percentage between 46 and 50% ABV.

Experiment 1: Pour some of the whisky into a glass and add twice as much pure water. You should see the whisky go cloudy fairly quickly.

Experiment 2: Put the bottle of whisky in your freezer. After a few hours of cooling, you will see that the entire bottle of whisky has gone cloudy, even without dilution. Leave the bottle at room temperature and the cloudy haze will slowly disappear, with no negative effects.

Experiment 3: While your whisky is still cloudy from the freezer in Experiment 2, pour some of it through a coffee filter paper to replicate the chill filtration process, and then seal it in a smaller bottle to prevent oxidation. Once the bottle and the chill filtered sample have both returned to room temperature, you can do your own taste comparison.

It’s worth noting that just as each whisky has different levels of esters, aldehydes or phenols, they can also have different levels of lipids, and some will exhibit this behavior more strongly than others. For an incredibly stark example of the same principle, try the same experiments with some Greek Ouzo, which goes from clear to opaque white. Absinthe also gives a very strong result.

So Why Does it go Cloudy?

The appearance and disappearance of cloudiness in whisky comes down to the properties of lipids, the properties of the water-ethanol mix, temperature, and something called micelles. 

Diagram 1 - Representation of a Lipid

Fig.1

The lipids in whisky are basically fats, and like most fats they have a hydrophilic (water loving) ‘head’ characterised by an electrically charged -OH group, and a hydrophobic (water hating) ‘tail’ characterised by one or more long carbon chains (see Diagram 1). It is the dominance of these long hydrophobic carbon chains that prevent oil (oil being fat that is liquid at room temperature) from mixing with water. Ethanol, on the other hand is a slightly stranger character. It also has a hydrophilic -OH group at one end and a carbon chain at the other, but the carbon chain is very short. The charged -OH group is therefore able to dominate the short carbon chain, allowing it to mix easily with water. In contrast, alcohols with longer carbon chains than ethanol, like hexanol, do not mix readily with water.

Fortuitously, the short carbon chain of ethanol is still sufficiently friendly with the long carbon chains of lipids to allow them to mix together as well. So, in a mixture of water, ethanol and lipids, ethanol ensures that everything is hunky dory. But if the ethanol drops sufficiently, there will no longer be enough of it to keep the oil and water mixed and they will separate. This starts to happen when the ethanol drops below the magic number of 46% ABV at room temperature. At lower temperatures, the party mood is dampened, and the oil and water will separate even with higher concentrations of ethanol. This is what happens when distilleries chill filter, and it is also what happened in the freezer experiment above.

As the lipids and the water stop mixing, the lipids form something called micelles. A micelle is basically a spherical clump of lipid molecules, where the hydrophobic carbon chain ‘tails’ all point in to the centre, away from the water, while the hydrophilic ‘heads’ all point outwards towards the surrounding water (see Diagram 2). 

Fig.2

Though these clumps of lipid molecules are still tiny, when there are millions of them scattering light in the same glass, the result is a cloudy suspension of solid particles in a liquid, known as a colloid. Incidentally, the cell walls in a human body are constructed in an almost identical way. 

Animal cell walls have an outer layer of lipid molecules, with the hydrophilic heads pointing outwards, and a reversed inner layer, with hydrophilic heads pointing into the cell. The hydrophobic tails of the molecules in each layer point to each other between the layers. Quite bizarrely, non-chill filtered whisky and cell biology have much in common. Maybe that’s why whisky makes me feel so good!!

Does This Always Happen?

Some whisky lovers believe that if a whisky is bottled at say 43%, it MUST be chill filtered. Others will even go so far as to say that chill filtered whisky is an inferior product, not worth drinking. I disagree on both counts but I will only address the former, the latter being somewhat more subjective.

All non-chill filtered whisky has some level of lipids, and lipids will always contribute to cloudiness when the ethanol content is low enough. However, as mentioned above, not all whiskies have the same lipid levels, and cloudiness does not appear en-mass when whisky first drops just below 46%. The length of the hydrophobic carbon tail (or tails) varies between different lipids, and it is the length of this carbon tail that determines their solubility in ethanol. Longer carbon tails make lipids less soluble, and these lipids form micelles just below 46% ethanol. Others need the ethanol concentration to drop further.

Experiment 4: Take a non-chill filtered whisky and add just a little bit of water at a time, allowing time for the micelles to form between each addition. You will see that gradually more water brings out gradually more cloudiness, until you reach a maximum.

The magical 46% is not a switch that flicks cloudiness on and off; it simply marks one end of the micelle forming range as each lipid has its own critical micelle concentration. There are a number of non-chill filtered whiskies bottled at 43%. This is low enough for micelle formation to begin, but sometimes for it to be less than obvious. Nonetheless, putting one of these whiskies side by side with a chill filtered whisky of similar colour often reveals that the 43% non-chill filtered whisky is not as bright and shiny, a fact that may not be obvious when it is observed alone. Alcohol strength alone is usually not sufficient to determine whether a whisky is, or is not, chill filtered. 

For those who wish to delve deeper into Chill Filtration and whether it affects people or not, check out this experiment:

Spontaneous Cloud Formation

That’s not the end of the story for cloudiness in whisky, as there is another notable effect that can occur as the result of another property of ethanol. A person who grows up in a very hot but dry city like Bikaner who moves to Mumbai will notice a strange new phenomenon in non-chill filtered whiskies – spontaneous cloudiness.

What’s the explanation? The first was oxidation in the glass, but cloudiness did not seem to coincide with the appearance of notes associated with oxidation, nor could I identify any specific oxidation reactions that would induce cloudiness in whisky. Higher evaporation of ethanol than water in accordance with Raoult’s Law on vapour pressure* was another suggestion, but some very careful measurements indicated that evaporation of ethanol could not have been sufficient to drop the ABV below 46% in the time elapsed. In fact, the volume had marginally increased! Those anomalous measurements and that this phenomenon is prevalent in Mumbai but not Bikaner, led to another hypothesis.

While Bikaner and Mumbai are both known for hot weather, the former is famed for a very dry heat while the latter is renowned for intense humidity. Could the whisky be somehow taking atmospheric water vapour from Mumbai’s humid air? Further investigation revealed another relevant property of ethanol. Due to its molecular structure, particularly that –OH group discussed earlier, ethanol exhibits a force known as ‘hydrogen bonding’. This means that ethanol is hygroscopic, which in turn means that it readily absorbs water vapour from air. BINGO! While ethanol certainly evaporates from a glass faster than water, providing a contribution to the curious observation of spontaneous cloudiness, the whisky simultaneously pulls water molecules in from the atmosphere, and it does so more quickly in humid Mumbai than dry Bikaner. 

With falling ethanol content and rising water content, a cask-strength, non-chill filtered dram in Mumbai can quickly drop below 46% ABV and become cloudy, without a detectable loss of volume. No doubt this would eventually happen in Bikaner as well; I just never left it in the glass long enough!

Monday, 3 January 2022

YET ANOTHER DISTILLERY IN SCOTLAND

 THE EDEN MILL STORY

The Eden Mill story started with a mission to revive the lost art of distilling and brewing in St Andrews.  As Scotland's first single-site distillery and brewery, Eden Mill spirit is created by distillers in copper pot-stills and exhibits a wide range of flavours from botanicals sourced from the local area, as well as from around the world. As creators of whisky, craft gin and beers, the team of distillers have the opportunity to marry the best practices from all these disciplines. The team is challenged with applying modern techniques and understanding to time honoured traditional methods. An appreciation of the intricacies of barrel ageing and quality wood is one benefit enjoyed from this special status.

THE ST ANDREWS LINK

St Andrews is the renowned home of golf, and the arts of brewing and distilling were once integral to the town. Based on the site of a historic distillery on the banks of the River Eden, Eden Mill were the first to make spirits in the region for 150 years. In 1810 the Eden Estuary was offering its crystal clear waters to the legendary Haig brothers, helping them distil and lay down some of St Andrews' finest whiskies. Before them, this same site hosted the Seggie Brewery, known for their strong connections with local farmers and agricultural workers

In 2012, Eden Mill resurrected this fine tradition with its own take on Scottish craft brewing and distilling. Eden Mill was Scotland's first single site brewery and distillery –benefitting from the best of local water sources, regionally grown barley and a dynamic, international team with some of the best education and experience the world can offer. Their distillers are at the forefront of experimental wood ageing and distillation methods to bring out more of the outstanding flavours found in their products.

SUSTAINABILITY

Sustainability is at the heart of everything done in the aim to build Scotland’s first carbon neutral distillery by 2022, 29 years ahead of the UK’s carbon neutral target. The state of the art distillery will be located within the University of St. Andrews’ Eden Campus; power and heat for the stills will be supplied by the University’s biomass plant and solar panels on the distillery’s roof. Building the new distillery aligns with their want to decrease our carbon footprint as much as possible, and they are always striving to create new, innovative and unique ways to improve the sustainability of products and packaging.

EDEN MILL WHISKIES

                                                                  

The Eden Mill story encompasses the uncompromising approach in making their whisky. With the history of distilling on site, the heritage and reputation of St Andrews and the industry experience of the founder, they are on a mission to create the ultimate small batch Single malt whisky ranges for discerning drinkers to enjoy.

In 2018 Eden Mill released the first Single Malt whisky to be distilled in St Andrews in over 150 years. The First Bottling was sold at auction and broke the world record for a first release, at £7,100.

The distillers immerse themselves in Eden Mill’s hands-on process: No computers or vast production tanks – just a personalised approach of creation, tinkering and experimenting. They touch, taste and smell their products every day to make sure everything reflects the Eden Mill ethos.

Most ingredients and botanicals are sourced ethically and locally from the verdant fields and wild coasts of Scotland and the recipes are designed to excite the palate and tantalise the imagination. With every sip a new layer of complexity is revealed and the true craft nature of their approach can be enjoyed.

The Eden Mill story encompasses the uncompromising approach taken in making whisky. Inspired by the pioneering spirit of the Haig family and many other greats who have carved their name on the town's illustrious history, Paul Miller and a team of three began alcohol production from the old derelict site in 2012.

There is a realisation, now more than ever that the value of good whisky is no longer just about its age. Re-determining value and quality is opening up a whole new world of adventure for  enthusiastic, increasingly knowledgeable and discerning whisky loving friends.

They initially launched the new make spirit which was followed by 1-year old expressions; Their 2-year old expressions followed and these were the prelude to the launch of their maiden Single Malt whisky in 2018. They also released a series of four blended whiskies, Art Of The Blend, which are now sold out.

Single Malt - Hip Flask Series: In April 2018, their Hip Flask Series was launched in a progressive and pioneering range of single cask expressions of Eden Mill single malt scotch whisky. To date, 17 different expressions have been released.

SINGLE MALT ANNUAL RELEASES

2018 also saw the release of their very own single malt whisky for the first time. For the 2020 release single malt, they have produced a limited run of 800 bottles of single malt scotch whisky. This edition of their single malt showcases the evolution of their casks and spirits, bringing out light vanilla and toasted cinnamon from bourbon barrels, combined with the rich fruit and subtle spice from their distinctive range of sherry casks, leading to a creamy biscuity finish.

The 2020 Release is the fourth single malt whisky by Eden Mill in three years, since the unveiling of the first bottling in 2017. From the moment they realised their site in St Andrews was founded on the same site as the Haig Family, they knew the whisky world is where Eden Mill belonged. 2022 will be a huge year with a new distillery a work-in-in progress, where whisky is at the forefront of their future plans.

2021 SINGLE MALT WHISKY HAMPER

Eden Mill unveiled a limited number of ultra-premium 2021 Single Malt Hampers in celebration of St. Andrews Day 2021.

This Luxury Hamper Includes:

-One of 800 bottles of the 2021 Single Malt Whisky

-A luxury tasting pack that includes 2 x previous releases of Eden Mill whisky alongside first access to 2 x miniatures of exclusive unreleased Eden Mill Single Malt.

-Bespoke Eden Mill whisky glass.

2021 Release Single Malt is crafted using a perfect marriage of first-fill bourbon casks and ex-oloroso sherry casks, incorporating spirit distilled using pale malted barley. The result is a beautifully rich dram that carries notes of caramelised pears and fruit crumble with undertones of hazelnut praline and a long-lasting peppery finish.

The tasting pack within this luxury hamper includes Eden Mill 2018 and 2019 Releases of Single Malt as well as 2 x miniatures of unreleased Single Malt, giving you first access to sample these exclusive liquids before they are released.