DEANSTON HITTING NEW HIGHS

 THE DEANSTON TEQUILA FINISH 15-YEAR-OLD

There are many distilleries in Scotland which started life as mills, but none of them had quite the scale of Deanston. This huge plant was constructed on the banks of the fast-flowing River Teith in 1785 by inventor Richard Arkwright who used it as one of the sites for the development of the Spinning Jenny. It also had what was claimed to be the largest water wheel in Europe.

It was the collective efforts of James Finlay & Co, Brodie Hepburn & Co, and A.B (Sandy) Grant, known together as Deanston Distillers Ltd, who converted Deanston Mill into a malt whisky distillery in 1965. The soft, fast flow of the River Teith and a whisky boom in Scotland at the time made the site ideal for whisky production. The distillery was opened on 17 October 1966 after an extensive restoration costing £300,000, employing 20 local people, but taking just nine months. Three floors were removed to make room for four copper stills and a mash tun. The constant, cool temperature of the weaving shed made it ideal for whisky maturation. The only completely new building was the tun room – where eight huge fermentation vessels now stand. When full each of these weighs 60 tonnes and they stand on top of the mill's four tunnels leading from the turbine house back to the river. "All Systems Go" was decared three months later.

Deanston Distillery lies eight miles from the historic town of Stirling, at the gateway to the  Loch Lomond & Trossachs National Park. It is the largest distillery owned by Scotch whisky producer Distell Group Limited, who also own Tobermory Distillery on the Isle of Mull (1993) and Bunnahabhain Distillery on the Isle of Islay (2003).

It can claim to be one of the greenest distilleries in Scotland. All of its power is generated by a turbine house which processes 20 million litres of water an hour. The excess electricity is then sold to the National Grid.

                      

The distillery was formally opened on 30 January 1967. Deanston started bottling in 1971 and the first single malt was named Old Bannockburn. Teith Mill, a blended whisky, was also produced at this time - a kiosk was set up at Blair Drummond Safari Park which sold Old Bannockburn and Teith Mill in take-away cartons. At this point, although it made business sense to sell Deanston as a single malt, it was mainly produced for blending purposes. In 1971, Invergordon Distillers (bought by Whyte & Mackay in 1990) bought Brodie Hepburn Ltd, with Tullibardine Distillery and a 30% share in Deanston Distillery. A year later, Invergordon purchased Deanston outright and the first single malt bearing the name Deanston was produced in 1974. After a downturn in the whisky industry, Deanston Distillery ceased production in 1982 for eight years, before being purchased by current owners Burn Stewart Distillers Limited in 1990 (now part of the Distell_ Group_Limited).

Deanston Distillery looks very unlike a traditional Scotch whisky distillery and has a number of unique production features which contribute to its distinct character in taste and look. The spirit is handmade by a small team of local craftsmen who rely on traditional distilling techniques; no technology or computers are used. Deanston uses hands-on methods and fermentation takes longer than the norm. This transforms the whisky into the waxy, soft, smooth single malt that they’re famous for.

Deanston uses only Scottish-grown barley and in 2000, was one of the first distilleries in Scotland to start producing organic whisky, certified by the Organic Food Federation and using barley grown in specially selected sites, free from pesticides and chemicals. Before hitting the stills, their crystal-clear wort is created in one of Scotland's only open-top mash tuns with an 11-ton capacity and four unique pot stills with upwards-sloping lyne arms and boiling balls, which help give the whisky its signature light character.

The pot stills are very neat to look at and stand in one line. They used to have a quite respectable size of 20,000 litres (wash still) and 17,000 litres (spirit still), which have since been changed to 17,500 and 15,500 litres respectively. The spirit is matured in the original weaving shed built in the 1830s, which has a capacity of 45,000 casks.

Although single malt bottlings started relatively early (1974), it is only recently that Deanston has been elevated to a front-line single malt brand. Deanston, a Highland single malt distillery produces whisky which is handmade by ten local craftsmen, un-chill filtered, natural colour and bottled at a strength of 46% ABV and higher. 

Most of the whisky distilled at Deanston finds its way into the numerous blends of Burn Stewart, these include but are not limited to:

• Scottish Leader
• Black Bottle
• Wallace Single Malt Liqueur
• Drumgray Highland Cream Liqueur

Only around 15% of annual whisky production is bottled as single malt. The Deanston 12 Years marks the classic entry into the brand. It is flanked by Deanston Virgin Oak – NAS, but completely matured in new barrels; the Deanston 18 year old, which matures completely in ex-bourbon barrels and is then finished in first fill bourbon casks. These are joined by a number of limited edition bottlings emphasising the impact of cask maturation. All Deanston whiskies are released without chill filtration or caramel colouring. The whiskies are bottled, as is generally the case with the Distell Group’s distilleries, at 46% ABV and higher.

Deanston Timeline:

1785: Deanston Mill is established on the River Teith

1964: Brodie Hepburn buys and converts the former cotton-mill creating Deanston Distillery Co. Ltd., subsidiary of James Finlay & Co. Ltd.

1966: Production starts in October 1966

1971: The first single malt is released under the name Old Bannockburn

1972: Sold to Invergordon Distillers (Holdings) Ltd.. Four stills, dark-grains plant

1974: The first single malt bearing the name Deanston is released

1982: Distillery closes while owned by Invergordon Distillers (Holdings) Ltd.

1990: Sold for £2.1 million to and reopened by Burn Stewart & Co. plc from Glasgow

1991: Production resumes

1999: C.L. Financial buys 18% of the stakes of Burn Stewart & Co. plc

2002: C.L. Financial buys the remainder of the stakes of Burn Stewart & Co. plc. 

2009: The 12 year old is relaunched

2012: A visitor centre is opened

2013: Burn Stewart & Co. is acquired by South Africa Distell for £160 million

Deanston - Limited Edition Tequila Cask 15-YO Whisky 70cl | 52.5%  

DISTILLERY	DEANSTON	£94.95
SERIES	Limited Edition
Year Bottled	2023
Age	15 year old
Alcohol ABV	52.5 %
Cask Strength	Yes
Cask Wood Type	Tequila
Single Cask	No
Packaging	Cardboard Tube
Bottler	Distillery
Country of Origin	Scotland
Stopper	Cork
Bottle Type	Standard
Bottle Size	70cl
Neck Level	Full Level

 Product Description

The first of Deanston's experimental, limited-edition releases. Deanston Tequila Cask Finish celebrates spirit with true highland character. This single malt, from the Scottish Highlands, is matured in traditional Oak hogsheads and finished in hand-selected casks that once held Agave Tequila from the Jaliscan Highlands,

Tasting Notes:

Nose: Fresh. Notes of ripe pineapple, crème Brûlée, mixed nuts and light oak.

Palate: Rich, yet dry on the palate. Bursting with flavours of caramelised agave, toasted almonds, baked apples with custard and warming spice.

Finish: Long finish with brown spice and sweet, citrus bursts.

                         THE CORE EDITION                                                                 THE LIMITED EDITION

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SINGLETON EPICUREAN WHISKIES

 THE EPICUREAN SERIES SINGLETONS FROM GLEN ORD HIGHLANDS SINGLE MALT DISTILLERY

The Black Isle is a peninsula in the Scottish Highlands in Ross and Cromarty. It was noted for being the site of Ferintosh, the four-strong distillery site which, by the early 19th century, had become the heartland of distillation, with moonshiners sharing the land with nine licensed sites.

The distillery at Muir of Ord was built later, in 1838, by the local laird Thomas MacKenzie, who then leased it out to a succession of owners who ran it with varying degrees of success. Things stabilised in 1896 when the Dundee-based blenders Jas. Watson took charge and expanded the site. Watson’s then sold it on to Dewar’s in 1923 and two years later was absorbed into the greater DCL (Diageo) estate.

It is one of only three distilleries currently which are self-sufficient in their malt requirements [the others are Roseisle and Springbank]. Its original floor maltings were replaced with Saladin boxes in 1961, which in turn were removed when the large drum maltings was built in 1968. Today it produces malt for all of Diageo’s northern plants, Talisker and, on occasion, makes heavily peated malt for Islay.

A recent rise in demand (from blenders and as single malt) has seen Glen Ord expanding twice. The first phase saw capacity rise to 5m LPA and the second (completed in 2014) saw that double to 10m LPA.

It has been available as single malt since the 1980s, although under different names: Glen Ord, Glenordie, Ordie, Ord, and Muir of Ord. Diageo has now plumped for Singleton of Glen Ord and is promoting it actively in the Asian market.

THE SINGLETON EPICUREAN ODYSSEY SERIES

Also called The Singleton's most indulgent single malt Scotch whisky series, it is an unparalleled collection of indulgent & multi-sensorial Single Malts, The Singleton Epicurean Odyssey Series was born in the pursuit of amazing taste through pioneering craft and experimentation – a result of The Singleton Malt Master Dr Maureen Robinson’s unparalleled vision. There are just three luxurious expressions, all worked with time-the 40, 39 and 38-year-old.

THE SINGLETON 40-YEAR-OLD

Discover Sensorial Maximalism

Inspired by the decadence of this rare single malt and its indulgent layers of flavour reminiscent of dark chocolate and rich plums, a neuroscientist explored a new concept, ‘Sensorial Maximalism’, where sensorial consciousness can be heightened through the curation of the external environment. In the Epicurean Odyssey Series, Malt Master Maureen Robinson set out to push secondary maturation in experimental casks to the extremes, and then layer on further deliberate enhancements to create their most indulgent whiskies ever. This then prepares us for the most superlative tasting experience possible.

First brought to life at an immersive gallery experience in Shanghai named The Rooms of Maximalism, featuring the works of three international artists, guests journeyed through rooms delivering precise stimulation for the five senses and beyond, to reach this heightened state of ‘Sensorial Maximalism’, before the very first tastings globally of The Singleton 40-Year-Old.

In this last release of the series, The Singleton of Glen Ord 40-year-old pushes the boundaries of taste with an astonishingly bold and pioneering 28 years secondary maturation experiment; finished in ex-Zacapa XO & Royal casks, yielding decadent & velvet dark chocolate. Intensely rich, fruity, and smooth, this decadent single malt has an indulgent nature to please all the senses and is a delight to savour at natural strength. Its silky smoothness leads to a deep, dark indulgence and a spicy finish, delivering a richness of taste to equal any spirit. The 70Cl bottle is at 45.9% ABV.

TASTING NOTES

Appearance: Deep amber with copper lights.

Body: Light to medium.

Nose: The nose is mellow, with a little prickle at first; fruity top notes hint at dried apple and are soon backed by a more savoury aroma evoking sage, while richer hints of fruit, soon suggesting plums enrobed in dark chocolate, sit on a balancing base of sweetly spicy oak, with light aromas of hard toffee and oak shavings.

Palate: Complex layers of flavour suggest pears slathered indulgently in dark chocolate and caramelised tropical fruits, as with toffee-covered banana and pineapple. Beautifully balanced and super-smooth, with sustained rich, sweet fruitiness balanced by slow-building black pepper. Velvet-smooth dark chocolate tannins herald an appetising drying note.

Finish: Quite long, deep-flavoured and lightly drying, with black pepper spice and another hint of waxy smoke.

DISTILLERY	GLEN ORD	£3,299.95
SERIES	Singleton Epicurean
Age	40 years
Alcohol ABV	45.9 %
Cask Strength	Yes
Cask Wood Type	Rum
Single Cask	No
Packaging	Special Packaging
Bottler	Distillery
Country of Origin	Scotland
Stopper	Cork
Bottle Type	Standard
Bottle Size	70cl
Neck Level	Full Level

THE SINGLETON 39-YEAR-OLD

This new whisky is the second bottling in the rare super-premium Epicurean Odyssey series from The Singleton range of single malts. The Singleton of Glen Ord 39 years old follows an inaugural release that was bottled at 38 years. Created by Maureen Robinson, this series is based on the inspiration she drew from her travels around the wine-growing regions of southern Europe.

The whisky has undergone a lengthy 27-year period of secondary maturation, which was the longest ever for any Singleton bottling till its successor, the 40YO. After 12 years Robinson split a pocket of stock from the Glen Ord distillery between a number of European oak casks. These had previously held either Oloroso or Pedro Ximenez sherry, Port or red wine. Then 27 years later she has married the whiskies back together for a short finishing period in ex-Bordeaux red wine casks from France.

The Singleton of Glen Ord 39 years old is bottled at 46.2% ABV and is restricted to just 1,695 bottles. It is available through specialist whisky, spirits and luxury retailers in selected global markets, and via www.malts.com. Each bottle will cost £2,295/ $2,680 US.

Tasting Notes

Appearance: Deep golden amber.

Nose: The nose is highly fragrant and expressive. Aromas of spiced Christmas cake and toasted almonds lead the way. These are closely followed by dried fruits (think of raisins, orange and Cognac-soaked sultanas), toffee, caramel and increasingly warming spices and gingerbread.

Palate: On the palate, this whisky has a rich and viscous feel, and is equally as expressive as on the nose. Initial notes of dried fruit (especially plump Cognac-soaked sultanas and candied orange) and crumbly muscovado sugar lead the way. They are joined by a spicy and woody savoury quality. Toasted spices (imagine cinnamon bark, mace and clove in particular, along with hints of star anise and juniper) and tannic oak are prominent and continue to develop nicely. Underneath are further notes of vanilla custard, apple strudel and a suggestion of treacle tart. A pinch of cocoa powder and hints of milk chocolate and preserved lemon round things off.

Finish: The finish is long, warming and luxurious. A pinch of all-spice and ginger accentuates the deliciously fruity and sweet notes. As these characteristics fade it is the woody, spicy and savoury notes that begin to dominate with a hint of salted plums in the aftertaste. The latter is increased by a drop of water, when the whole aftertaste becomes unusually menthol-cool, with perhaps a suggestion of cherry liqueur chocolates. This gives an increasing dryness along with a distinct dusty earthy feel.

Overall: This latest old Singleton is exquisite and is so multi-layered in its flavour profile. To have the foresight and skill to 'finish' a whisky for nearly three decades is also extraordinary. This is fabulous, but clearly not a whisky for everyone given the rarity and price. That said, it is a whisky for someone and we hope that they choose to drink it rather than display it on a shelf or flip it on an auction site. It deserves to be tasted and shared.

DISTILLERY	GLEN ORD	£2,199.95
Series	Singleton Epicurean
Vintage	1982
Year Bottled	2021
Age	39 year old
Alcohol ABV	46.2 %
Cask Strength	Yes
Cask Wood Type	Port
Single Cask	No
Number Bottled	1695
Packaging	Wooden Box
Bottler	Distillery
Country of Origin	Scotland
Stopper	Cork
Bottle Type	Standard
Bottle Size	70cl
Neck Level	Full Level

 THE SINGLETON 38-YEAR-OLD

The Singleton 38-year-old was crafted during an era that was very exciting at The Singleton — a time of flavour experimentation and innovation across their whisky-making. Selecting new American oak casks was very new for the various experts at that time at the distillery, and they decided on a lengthy secondary maturation to continue to unlock the decadent layers of flavour in this single malt. Cask samples were tasted just three years into the secondary maturation and the experts were struck with how even at such an early stage, they could identify the richness of flavour the new casks had presented.

To mature those casks for more than two decades further was an exploration of how it is possible to unearth exceptional flavour within whisky, and it felt a real privilege to now share this truly delicious single malt with the world.

The presentation case this whisky comes in has a red apple design that’s said to draw inspiration from the flavours of the malt, including warm autumnal spices and caramel. An abstract apple has 26 lines on it that represent the 26 years spent in its second maturation.

As stated earlier, the Epicurean Odyssey Series was born to embody this singular ambition in the pursuit of amazing taste. For the first in the series of this singular pursuit of indulgent flavour, The Singleton 38-year-old delivers a supremely decadent flavour profile based around baked apple caramel drizzle. A vibrant, intensely fruity and powerfully smooth Singleton of Glen Ord, the special liquid has been shaped uniquely by the innovative long secondary maturation and varied casks to create this evocative flavour experience in the true harmonious style of The Singleton. The result is a phenomenal flavour experience that is both elegant and indulgently enjoyable.

The Singleton 38-year-old is a rare and irresistibly rich single malt Scotch whisky drawn from just eight casks from The Singleton of Glen Ord distillery. At 38 years old, this whisky is approaching four decades in the making and only 1,689 bottles have been released of this extra-long double matured whisky. Created to be shared and enjoyed, the Glen Ord 38 Year Old was bottled at 49.6% ABV.

Appearance: Rich, deep amber with copper lights. Outstanding beading and good viscosity.

Body: Full-bodied.

NOSE: Mellow and generous overall. The immediate top notes are rich, fruity, and sweet, with aromas of red apple, mango, pineapple, and candied citrus fruits. These fruity tones are soon succeeded by almond oil and vanilla pod, and later vanilla fudge, on a base of sandalwood. A drop of water opens the nose a little while keeping the same profile.

Palate: At natural strength, a thick, creamy texture and a vibrant, sweet start in which rich opening notes of fudge lead smoothly into a lightly spicy, intense, and fruity taste suggesting cinnamon-spiced baked apple, drying gently into an autumnal peppery warmth that envelopes the palate. Appreciably deeper in taste than its younger siblings, it shows the classic Singleton smoothness, being richly flavoured, well-balanced, and easy to drink straight. The palate opens to reveal hints of orange citrus while with a dash of water, more sweet flavours of vanilla ice cream and caramel fudge are perfectly balanced by just a trace of salt, still with a light touch of that Szechuan pepper warmth.

Finish: Really long; a sweet warmth suffuses the whole palate and leaves the palate tingling as a trace of gingery spice lingers. With water lighter and longer, still leaving the memory of that rich warmth.

DISTILLERY	GLEN ORD	£2,039.95
SERIES	Singleton Epicurean
Year Bottled	2020
Age	38 year old
Alcohol ABV	49.6 %
Cask Strength	Yes
Cask Wood Type	American Oak & European Oak
Single Cask	No
Number Bottled	1689
Packaging	Wooden Box
Bottler	Distillery
Country of Origin	Scotland
Stopper	Cork
Bottle Type	Special
Bottle Size	70cl
Neck Level	Full Level

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ARDBEG BIZARREBQ

 ARDBEG BIZARREBQ

Grilling meets distilling

At Ardbeg, all employees know that their whisky isn’t for everyone – but its big, bold, and infamously smoky flavour attracts a level of passion above and beyond anything that a typical whisky brand gets to enjoy. In this series, They wanted to celebrate the smoke-obsessed weirdos of the world: to elevate chefs from around the globe who are doing interesting things with smoky flavours; to complement their mouth-watering meals with delicious new Ardbeg cocktails; and to share the smoky joy of Ardbeg with Ardbeg fans and new whisky drinkers alike.

Ardbeg is launching Ardbeg BizarreBQ – the Distillery’s first-ever Limited-Edition barbecue-inspired whisky.

You start with a hare-brained idea, you bring together three unique casks, two masters in their own right, and a whole lot of heat and smoke… what do you get? You get the Distillery’s first-ever barbecue-inspired whisky – Ardbeg BizarreBQ. Cooked up by renowned Master Distiller, Dr Bill Lumsden, alongside bonafide King of the Grill, Christian Stevenson, this mouth-watering malt packs a meaty, peaty punch. Like grilling, distilling shares a key element when it comes to the creation of flavour–fire.

In essentially the same way as it is with grilling, there’s one vital element in creating their first BBQ-inspired malt – fire. Toasting a selection of three casks using an experimental cask toasting process, the recipe for Ardbeg BizarreBQ is made up of double-charred oak casks, Pedro Ximénez sherry casks and the distillery’s unique BBQ casks that have been extra-charred on an old-fashioned brazier packed with seaweed and birchwood… perfect for BBQ!

Bottled at 50.9% ABV, this Limited-Edition whisky has been inspired by the Islay Distillery’s ongoing collaboration with Stevenson, which began in 2020.

Fuelled by a shared obsession for smoke and its rich flavour possibilities, Dr Bill and Stevenson have been on a mission to create a new Single Malt that complements both whisky-making and barbequing.

Ardbeg is renowned for its smoky taste, and so the new expression also marks the next phase of the distillery’s journey to uncover new ways of experiencing and enjoying smoky flavours. Lumsden said of the new launch: “Ardbeg BizarreBQ is certainly a hare-brained idea, but with Christian’s help I was able to cook up something truly incredible. Puffs of charcoal and soot mingle with smoky wood and aromatic herbs and spices. Deep, warming smoke follows in flame-grilled steak, chilli oil, cured leather and clove. The undeniable smell of bonfire and BBQ embers linger in the background. If there’s one Ardbeg you want with you grill-side, it’s this one."

COLOUR: Glowing Charcoal Embers

NOSE: Puffs of charcoal and soot mingle with smoky wood and aromatic herbs and spices. Treacle toffee, hickory smoked ham and cinnamon-dusted espresso rise up.

A splash of water releases distinctively sharp citrus aromas, along with herbal notes such as fennel and aniseed. Grilled artichokes and a suggestion of seared meat sizzles the senses. The undeniable smell of bonfire and BBQ embers lingers in the background.

PALATE: The mouthfeel is alive with spice, like BBQ ribs smothered in chilli. A myriad of deep, warming smoke follows close behind in flame-grilled steak, chilli oil, cured leather and clove. Ginger, aniseed and tar crackle on the palate with an aromatic woodsmoke edge.

FINISH: Features a massive, hot aftertaste, which lingers on and on with more grilled artichoke, black olives, and a sooty note that slowly simmers away.

Ardbeg BizarreBQ Limited Edition is available at the Ardbeg Distillery Visitor Centre on Islay and in Germany, priced at £75. It will launch in global markets later this year and in the UK in June and will be available from Ardbeg Embassies, whisky specialists, online retailers and from the Distillery Visitor Centre.

          

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