HIGHLAND PARK: PROMINENT ORKNEY ISLANDS DISTILLERY REMOTE,
WILD AND WINDSWEPT
For over 220 years, Highland Park has smoked its barley over 4,000-year-old peat, hand-cut from Hobbister Moor, just 11 km from the distillery. Mo other distillery in the world uses peat like theirs, dense, heather-rich peat that burns slowly and with an astonishing intensity to create a complex floral aroma in their kilns. The origins of the intensely balanced, smoky sweetness found only in Highland Park.
Although wind-blasted, the climate is surprisingly temperate thanks to the Gulf Stream, with its lack of extremes (an average of 2°C in winter to an average of 16°C in summer). Definitively perfect for a long, even-paced whisky maturation in island warehouses. The barrels are safe from the wind-chill factor.
From the heathery Fogg layer down through the dense, compacted Yarphie to the ancient coal-like Moss, the core of their peat dates back 4,000 years. It is cut out, one shovel at a time and occasionally with a mechanical digger. Regardless, it’s still not easy, but nothing worthwhile ever is.
16 km from the northernmost reaches of the Scottish mainland lie the scattering of 70 or so islands which make up Orkney. They were settled in by Vikings over 1,000 years ago. To this day, only 20 are inhabited. Here the conditions are ruthless, elemental and tough for making a living.
This beautiful yet isolated cluster of islands is pounded relentlessly by winds that frequently reach speeds of over 160 kph in the winter. No tree can survive such an onslaught, so the moorland peat is woodless but rich in fragrant heather, which produces the unique aromatic smokiness of their whisky. In Orkney, unrelenting winds make for unbelievable whiskies.
The distillery is perched atop high ground on the southern edge of Kirkwall, and stands watch over the town. As well as a collection of ancient stone buildings, they have 23 warehouses and 2 pagoda-topped kilns. Technically, the warehouses number up to 25… it just appears two have gone missing.
Highland Park has resumed its special editions of its single malt whisky in conjunction with the Richard Wagner Bayreuth Festival. Highland Park’s first expression was the Brünnhilde of 2019 which will be followed this year by its Erda. Originally planned for last year, its launch was postponed due to the global pandemic. The third and final edition of the trilogy will be seen next year, 2022.
COMBINING NORDIC AND GERMANIC MYTHS AND LEGENDS!
Why a collaboration between a German festival and the Scottish distillery Highland Park? Beam Suntory's press releases have all the answers. Under the tagline “Combining legends" it states that the partnership recognises the shared passion for Nordic legends as much as it values its heritage and craftsmanship. The ancestors of the Highland Park team are Vikings, who once settled in the home of the Scottish distillery, Orkney. Even today, the myths of the warriors lie behind new bottlings from Highland Park, as well as Brünnhilde. The eponymous figure from the epic "The Ring of the Nibelung" by the founder of the festival, Richard Wagner, served as an inspiration for the name of the new single cask bottling. The German composer often used Nordic and German mythical and legend sources for his masterful pieces of music.
THIS YEAR’S BOTTLINGS
Two Single Cask Bottlings: In the Ring of the Nibelungs, Erda is presented as the Goddess of Earth, the offspring of Brünnhilde and Wotan (speculation as to whether Wotan will follow Brünnhilde and Erda next year is rife). Erda appears in two of the four parts of Richard Wagner's Ring of the Nibelungs. On the one hand, she is the primordial mother who represents the matriarchy of her epoch; on the other, in Rheingold, she becomes the harbinger of the end of the rule of the gods and the previous world order. To express this diversity, they decided to use two different aromatic single casks: “Erda - Earth Mother“and “Erda - Sleeping Prophet.“
The two Highland Park Erda bottlings are presented in the familiar Highland Park Single Cask Whisky sackcloth bags and are available as of today, and as specified last time, exclusively through the Spirituals shop, the official commercial partner of the Bayreuth Festival.
Official Tasting Notes
Highland Park Erda - Earth Mother
Ex-sherry cask No. 6394, limited to 341 bottles Distilled 2006, age: 13 years Alcohol content: 58.7 % ABV Colour: naturally dark, autumnal golden brown Nose: ginger cake, caramelised dates, dried spices, heather and peat notes Palate: spicy, sweet and smoky, with notes of nutmeg and cedarwood Finish: long-lasting sweet and spicy notes
Highland Park Erda - Sleeping Prophet
Ex-sherry cask No. 6393, limited to 273 bottles Distilled 2006, age: 13 years Alcohol content: 58.7 % ABV Colour: naturally light straw gold Nose: delicate lavender, heather, peat, lemon peel and fresh vanilla pods Palate: peat smoke, creamy vanilla and honey-sweet violets Finish: gently lingering floral and peat notes
GLENALLACHIE RELEASES NEW UK-EXCLUSIVE SINGLE CASKS
FOLLOWS UP WITH WINE CASK EXPRESSIONS
Acclaimed Speyside
distillery Glenallachie sits on the eastern edge of Ben Rinnes mountain where
it is rather exposed to the elements and is often to be seen sitting within the
snowline. A modern building and a distillery which is rather pleasing to the
eye, Glenallachie was commissioned in 1967 with two stills which increased to
four in 1989 in order to meet blenders ever increasing demand for Glenallachie
malt whisky. Whilst official releases are few independent releases are more
numerous with those from Signatory Vintage and Cadenheads proving popular.
Closely following their
World’s Best Single Malt award win (World Whiskies Awards, 2021), The
GlenAllachie Distillery, led by industry veteran Billy Walker, revealed a new
tranche of Single Casks on 21 April 2021 bottled exclusively for UK specialist
retailers.
Each instalment of single
cask expressions highlights Walker’s distinguished expertise in wood
management, using only the finest quality casks expertly sourced from across
the globe, and carefully monitoring the maturation journey. Having been
inducted into Whisky Magazine’s prestigious Hall of Fame in February 2021,
Walker holds widespread acclaim within the whisky industry for his considered
hands-on approach and innovative philosophy.
This latest tranche of
GlenAllachie Single Casks consists of four cask strength single malts carefully
selected from amongst the distillery’s extensive stocks within their 16 on-site
warehouses, spanning more than 50,000 casks. Each expression is bottled at
natural strength, without added colouring or chill-filtration.
This batch includes a wide
array of cask types and ages; from a 1989 Rioja Barrique to a 2007 Virgin Oak
Barrel, a classic example of experimenting with the influence of wood. Their
single casks are bottled at cask strength to let the natural character and
charm of the spirit reign supreme. This, along with the fact they do not colour
or chill filter the whisky, means the consumer can enjoy maximum flavour and
mouthfeel. The GlenAllachie UK-Exclusive Single Casks are available now from
British specialist retailers.
The new releases come hot
on the heels of The GlenAllachie Distillers Company’s much anticipated first
Blended Scotch Whisky offering, White Heather 21-year-old, with just 2,000
bottles available worldwide.
The batch includes:
1: 1989 Cask #4011 – a 31-year-old Rioja
Barrique (RRSP £535) 49.1% ABV. Ageing in this smaller sized cask allows for
greater interaction with the wood, which in turn bestowed elegant coffee and
dark chocolate tones upon the whisky.
Nose: Ripe bananas,
raisins, pineapple and hints of mocha.
Taste: Brimming with
raisons and almonds, followed by pineapple, mocha and cinnamon.
2:2005 Cask #901042 –
Bottled in early 2021,
this expression is a 15-year-old Sherry Butt (RRSP £110) at its cask strength
of 63.0% ABV.This expression was distilled in 2005 and is of 523 individually
numbered bottles produced.
Nose: Mocha, vanilla and molasses,
with cocoa, almonds, nutmeg and ginger. Taste: Layers of dark chocolate,
treacle and mocha, with cinnamon, ginger, nutmeg and orange zest.
3: 2007 Cask #6871 –
This bottle is from a
13-year-old Virgin Oak Barrel (RRSP £99) 59.6% ABV, with an outturn of just 272
bottles. Presented at cask strength, the expression promises a nutty, gingery
character.
TASTING NOTES:
GlenAllachie 13yo Virgin
Oak Barrel, cask #6871 – 59.6% ABV
Colour: Sunset Bronze.
Nose: Vanilla, plantains
and apricots, with orange peel, ginger and nutmeg.
Taste: Layers of heather
honey, treacle and figs, with orange zest, cinnamon and nutmeg.
4: 2009 Cask #5000 –
This bottle is from an
11-year-old Grattamacco Super Tuscan Barrique (RRSP £90) which delivered
ruby-coloured spirit. Bottled at 58.3% ABV, and with its smaller cask size,
this certified Organic Barrique has given notes of almonds and stone fruits.
Nose: Waves of heather
honey, toffee and cocoa, with peaches, almonds, orange zest and nutmeg.
Taste: Layers of toffee,
heather honey, cocoa and peaches, fused with red berries, ginger and nutmeg.
AND ITS MAIDEN WINE
CASK SERIES
Just a week later, Billy Walker produced The GlenAllachie’s inaugural bottlings release with its new Wine Cask Series.
Walker carefully selected
premium barriques formerly used to age fine wines across France, Italy, and
Spain to create three expressions to kick off the limited edition range: an
11-year-old Grattamacco Cask Finish (UK RRSP £58.99), a 12-year-old Sauternes Cask
Finish (UK RRSP £60.99), and a 13-year-old Rioja Cask Finish (UK RRSP £63.99).
After initial aging in
American Oak ex-bourbon barrels, the whisky was transferred into the adroitly
chosen wine casks to undergo almost two years of additional maturation under
Walker’s close supervision within The GlenAllachie’s on-site warehouses. As well
as the terroir of the wine, factors such as the oak species, the cooperage and
level of toasting were all considered in the cask selection process. Each of
these aspects ultimately influence the characteristics of the resulting whisky.
The debut instalment of the Wine Cask Series features:
1. An 11-year-old expression
finished in certified Organic Super Tuscan barriques made of French oak from
the Grattamacco winery in the Bolgheri area of Tuscany, Italy.
TASTING NOTES 48% ABV
Colour: Rich Ruby Blush.
Nose: Waves of honey,
peaches and apricots, with toffee, almonds and orange peel.
Taste: Toffee, heather
honey, red berries and peaches, fused with apricots, orange peel and nutmeg.
Finish: medium, on
overinfused fruit tea, clove and caramel.
2. A 12-year-old expression that
completed its maturation journey in French oak casks which previously held
Sauternes, a dessert wine originating from Bordeaux in South-West France, after
a medium level of toasting.
TASTING NOTES 48% ABV
Colour: Rich Golden.
Nose: Waves of heather
honey, peaches and grapefruit, with hints of cinnamon and almonds.
Taste: Heather honey,
treacle and pineapple, with peaches, sweet grapefruit and cinnamon.
Finish: medium, with more
honey and cinnamon.
3. A 13-year-old whisky which
underwent secondary maturation in medium-toasted Spanish oak casks from Rioja,
one of Spain’s premier wine regions.
TASTING NOTES 48% ABV
Colour: Golden Blush.
Nose: Waves of red
berries, honey, grape must, orange peel and almonds.
Taste: Rich heather honey,
sultanas, almonds and red berries, with barley sugar, grapefruit, orange peel
and a hint of aniseed.
Finish: medium, on
sultanas, light black pepper heat and toffee.
Every whisky in the range
is available in very limited quantities, with only around 6,000 bottles per
release. The bottlings are presented at 48% ABV, without added colouring or
chill filtration.
The Wine Cask Series has a
trio of really interesting expressions. Cask-finishing is perhaps the most
exciting part of wood management because it allows an extra layer of complexity
to be added to the whisky, whilst ensuring that the distillery character is not
overpowered by the influence of the Oak. Selecting and working with these wine
barriques is labourous but results in a great variety of bottlings: the
Grattamacco delivers a nutty, stone fruit character, the Sauternes reveals an
elegant grapefruit and elderflower tone, and the Rioja overflows with red berry
sophistication.
GLENALLACHIE DEBUTS
FIRST BLENDED WHISKY, WHITE HEATHER 21 YEAR OLD
The GlenAllachie launched its
first blended Scotch whisky, White Heather 21 Year Old a few months ago. The new limited-edition
offering is a small-batch blend with a high single malt content crafted by
Speyside brand‘s renowned master distiller, Billy Walker.
To create the GlenAllachie
White Heather, Walker harked back to his early days in the whisky industry at
Hiram Walker, where he first practised the art of blending. He sourced single
malt and grain whiskies from the Highlands, Islay and Speyside, which spent 18
years maturing in a combination of first-fill American barrels, sherry butts
and second-fill barrels and hogsheads.
The final recipe – which
includes some vintage GlenAllachie – was crafted in the GlenAllachie Distillery
lab, then laid the blend down for an additional three-year maturation in a mix
of Pedro Ximénez and Oloroso puncheons and Appalachian virgin oak casks.
This particular 21 year
old release of White Heather has been created using a high malt content which
include single malts from Glenallachie along with whiskies from undisclosed
Islay & the Highlands distilleries along with some older grain whiskies.
Walker used his 50 years in
the industry to blend select whiskies that, when interfaced with each other
ultimately amplified the overall flavour experience, a truly memorable
small-batch aged blend that sits proudly alongside even the very best single
malts. It’s a fine balance bringing together the character of such different
whiskies and cask types.
This re-creation from the
brand that was originally discontinued in the 1980’s, and which was acquired by
The GlenAllachie in 2017, is said to deliver notes of heather honey,
butterscotch, peat reek and hints of tannins on the nose. Followed by notes of
heather honey, butterscotch, orange peel, soft tannins, peat and smoke on the
palate.
The resulting whisky perfectly
balances gentle peat from the Islay contribution, archetypal Speyside fruity notes,
the heather honeyed sweetness of the Highlands, and a rich and rounded
foundation from the grain components.
Bottled at 48% ABV and free
from chill filtration and artificial colouring, just 2,000 bottles of the GlenAllachie
White Heather 21 Year Old Blended Scotch Whisky are available worldwide through
specialist retailers for the price of £120 ($165 USD) per bottle.
SCOTCH WHISKY DISTILLERIES TO CROSS THE 140 MARK BOTH LARGE AND SMALL PLAYERS IN THE FRAY
This is the third post on new or upcoming Scotch whisky distilleries. Gone are the days when Blended Scotch was de rigueur and single malts the
preserve of the cognoscenti. A spate of new and small distilleries are cropping
up, all with diverse aims. Are we seeing a surfeit of distilleries and
overcrowding of the Scotch whisky space? It certainly seems so. Will some
distilleries go under? Quite likely. This frightful experience could well be
round the corner, particularly for entrepreneurs who have relied on crowd-sourcing and advance sales of barrels they expect to produce in the long haul. You can access my 1st postvia this link and my 2ndpostvia this link.
On the cheerful front, many people are now enjoying whisky cocktails and experimenting with new releases. Distilleries too are getting creative with different cask finishes and different age groups of whiskies. An age statement, which earlier denoted the integrity and provenance of the distillery, is no longer a must have. These subtle additions to the overall taste are enticing the curious as well as long standing aficionados.
PORT ELLEN DISTILLERY ISLAY SINGLE MALT SCOTCH WHISKY
The name Port Ellen is an important one for whisky fans who
are enamoured with the defunct distillery’s remaining whisky stocks and
super-exclusive releases. As the world’s love of smoky whiskies has increased
so has its stock risen – not necessarily because of it having any greater
qualities than its neighbours but simply because it is rare. It is fast
becoming a whisky only investors can afford to buy. But an important statement
by Diageo in 2017 has given its lover’s hope. The closed distillery is to
reopen circa 2020. It hasn’t yet opened due to the raging Novel Corona Virus pandemic
and may first see light only in 2022.
Port Ellen’s smokiness is quite different to the rest of its neighbours on Islay’s south coast, being both highly maritime in nature alongside a sharp lemon element, light tar and some oiliness in the texture. Because most of the bottlings have been matured in refill casks it is rare to find a Port Ellen with a huge amount of oak, thereby accentuating the smokiness it imparts.
Port Ellen was built by Alexander Mackay in 1824, on the site of a malt mill which had possibly been supplying the many illicit distillers on the Oa Peninsula. Mackay struggled and in 1836 the lease of the distillery was taken by John Ramsay whose uncle was a distiller based in Clackmannanshire.
Soon after stamping his mark the distillery, Ramsay became the business partner of Walter Frederick Campbell who owned Islay. Between them they started the bi-weekly steamer between the island and Glasgow which undoubtedly helped cement whisky-making as a major industry on the island. It also made Port Ellen, rather than Bowmore, the island’s main ferry terminal.
He also introduced ‘improved’ agricultural practices to Islay. One reason for the island not suffering from the worst of the Clearances is down to the open and benign attitude of its then laird to his tenants. By 1869, Campbell’s Port Ellen had started to be exported to the United States.
The distillery remained with the Ramsay family till 1920 when it was sold to the newly formed Port Ellen Distillery Co., which had been formed by John Dewar and James Buchanan and was renamed Distillers Company Limited (DCL) in 1925. Ownership of Port Ellen thus passed into the hands of the industry giant. It closed in 1930 and remained silent until 1967. In 1973, the old distillery buildings were dwarfed by the new drum maltings which were erected alongside, initially to supply malt for DCL’s three Islay plants, Caol Ila, Lagavulin, and Port Ellen.
The 1980s whisky oversupply hit Islay hard. On the premise that only a small number of drinkers would enjoy smoky liquor, single malt single malt whisky wasn’t even considered as an option by major distillers. Blenders meanwhile only needed a small percentage of smoky malt in their whisky. The result was that distilleries either went onto part time working, or closed. With three distilleries on the island, DCL was more exposed than most and Port Ellen drew the short straw. In 1983 it closed forever. The maltings only stayed open thanks to a gentlemen’s agreement [the Concordat] between Islay’s distillers in which they all agreed to take a percentage of their malted barley from the plant. Port Ellen’s fame therefore only came after the distillery doors had been firmly bolted. Brora distillery in the Highlands was also shuttered with Port Ellen.
With the announcement in 2017 of a £35 million GBP ($46.1 million USD) project to revive Brora and Port Ellen distilleries, and assuming planning permission was granted by local officials, both Brora and Port Ellen could be back in production sometime during 2020, if all went well. As stated, Covid 19 put paid to plans of the past decade. The long-term outlook is especially important in this case, since the company’s current plan calls for the first new bottlings from both distilleries to be released as 12-year-old expressions no later than 2032.
Diageo operates the Port Ellen maltings adjacent to the old distillery, and still uses its warehouses for maturing casks from the nearby Lagavulin Distillery. Port Ellen’s iconic malt house, warehouses and an engineering building are still usable; reviving that distillery will require construction of a new stillhouse and other facilities. It will be designed with an annual production capacity of 800,000 liters per year, less than half of what Port Ellen was producing (2.1 million lpa) when it closed in 1983. At that time, Port Ellen had two pairs of pot stills, but Diageo’s resurrection plans call for only a single pair of stills to be installed. The plan calls for both distilleries to use their existing maturation warehouses for as much of their production as possible, with the rest to be matured at Diageo’s centralised warehouses.
Single malts from Port Ellen have become extremely rare as the dwindling inventory of available stock from the distillery is bottled. It has been a regular feature in Diageo’s annual Special Releases series of limited-edition bottlings, with the 2017 Port Ellen selling for around $3,400 per bottle. Independent bottlings of Port Ellen bottlings are still available. Of course, no pricing decisions will be made for many years on the first new whiskies from Port Ellen.
Dunphail Distillery SCOTTISH ARM OF LONDON’S BIMBER DISTILLERY
EXISTING
BARNS AT WESTER GREEN STEADING WILL BE CONVERTED
A London-based business group hopes to open a new whisky distillery and visitor centre in Dunphail. Co-founders of handcrafted single malt whisky producer, Bimber Distillery Ltd, AKA Dariusz Plazewski and Ewelina Chruszczyk, have applied for planning permission to renovate existing farm sheds, erect new cask storage space and a stone building for traditional floor malting at Wester Green Steading in Dunphail, south of Forres.
This proposal is currently under review by Moray Council. If approved, it will see an existing farm steading converted into a small craft Scotch whisky distillery that combines tradition and modernity into both its looks and production process.
The new distillery will also house a floor malting facility and traditional kiln to process 100% of the distillery’s barley. The distillery wants to make a full-bodied, fruit-forward spirit in both unpeated and peated styles. There will be a visitor centre, blending rooms and dunnage warehousing as well. Distillation is expected to start at the site in 2022, though construction and planning consent could delay that slightly.
Plazewski said in a prepared statement on the prospect of opening Dunphail Distillery that they were aiming to create whiskies with distinctive profiles shaped by traditional production processes, while building a distillery that encouraged people to act, think and drink different – and for them to lead the way by reducing environmental footprint. The distillery will be sustainable, energy-efficient and promote water conservation. Its packaging is plastic-free and its ingredients will be sourced as locally as possible in order to reduce the site’s carbon footprint.
ARTIST'S IMPRESSION OF WHAT THE DISTILLERY WILL LOOK LIKE
The team even wants to create a new forest on the grounds of the distillery— for every cask purchased, a tree will be planted, the distillery said. Drawing from past experience and knowledge, they intend to combine a traditional outlook to production with a forward-looking innovative approach to whisky education and appreciation. Their vision for Dunphail is to craft truly exceptional, world-class spirit born of the techniques of the past – but with its focus firmly on the future.
Plazewski and Chruszczyk hope to lay down 1577 casks a year in Dunphail – 200,000 litres of alcohol with up to 63.5 per cent strength. The spirit will be matured for a minimum of three years in casks varying from 190 to 600 litres.
The Midhope Castle distillery OUTLANDER CASTLE WHISKY DISTILLERY PLANS GET THE GO AHEAD
Designed by 56three architects, plans, which draw on the historic landscape of the surroundings, have been submitted for a contemporary single malt distillery
on the Hopetoun Estate, adjacent to Midhope Castle. Long-term plans also include
the restoration of the 16th-century Midhope Castle, a derelict tower house which is currently unused.
Former Diageo director Ken Robertson and the owners of high-end whisky bottler Golden Decanters are behind plans to build a malt distillery on Hopetoun Estate near Queensferry.
As well as building a distillery, the plans include details on restoring the castle, which is currently an empty shell, to eventually include visitor accommodation. The plans, which were approved on 13 April 2021, show the site will include a 2850 sqm distillery building, service buildings, landscaping, an access road and parking.
Part of the private Hopetoun Estate, which covers an incredible 6,500 acres of land, it was originally known as Medhope Castle when it was first built in the 1450s - 60s by then laird of Medhope, John Martyne. It recently found new life on the TV hit show ‘Outlander’ after showrunner Ronald D. Moore decided that it fit the "mental image" that they had of Lallybroch - home to the Fraser family.
The Midhope Castle distillery, which will become one of a small number of single malt distilleries in the Lothians, will use barley grown on the Hopetoun Estate, which already has a long tradition of growing and supplying malting barley to the Scottish whisky trade. The Midhope Castle Distillery Company stated that they had set out to design and build a distillery that makes great whisky while addressing sustainability through every element of its architecture, its construction and its operation, while minimising its carbon footprint to as close to zero as possible.
Sustainability will be at the heart of the project, with a heavy focus on reducing the buildings carbon footprint to almost zero. Underground springs on the estate will provide the fresh water. This is a rather complex project, developing a new distillery to produce high-quality whisky, a genuinely sustainable low-carbon product and the conservation of the 16th-century Midhope Castle.
Such an approach would result in producing a distinctive and characterful single malt Scotch Whisky capable of reflecting the qualities and traditions of one of Scotland’s great historic estates. The benefits arising from the proposed development at the site could be delivered in a manner that enhanced the setting of the Midhope Castle and surrounding area. The proposals envisioned would provide the opportunity of employment within a thoughtfully designed, appropriate development while extending the tourism-offer at Midhope Castle, complementary to both Hopetoun House and Estate (the castle lies on the same estate as Hopetoun House).
Outlander fans will soon see Jamie Fraser’s home of Lallybroch (Midhope Castle on the Hopetoun Estate, near South Queensferry) housing a whisky distillery. Outlander fans currently flock to the site in their thousands, but can only currently visit the grounds to take pictures of the castle. Once the development is complete, these visitors will be able to access the repaired parts of the castle, which are set to be revamped to include tasting, meeting and dining rooms.
Lochlea Distilling Company Ltd
FROM BURNS TO BARNS
LOCHLEA DISTILLERY
At Lochlea, the independently-owned distillery has been quietly producing, casking, and maturing spirit over the last few years, patiently waiting to share the fruits of their labour with the world. Led by the experience and expertise of distillery manager Malcolm Rennie, Lochlea whisky is the result of his 34 years of working with some of the best-known whisky brands in the world like Bruichladdich, Ardbeg and Kilchoman. Before establishing Lochlea he was involved in setting up the Annandale Distillery.
The result is a whisky for drinking. A whisky that’s not just a bottle to be admired, collected, or saved. It's a whisky that should find its home in cocktail cabinets, around campfires, in wedding hip flasks, and in popular bars, pubs, and restaurants.
Love, care and attention from field to cask have been paramount in creating this masterpiece. The family-run farm grows and harvests their own barley with draff used to feed local cattle. The water is raised from aquifers in the limestone deep below the steading. Rooted in Scottish history, they are very proud that Robert Burns called Lochlea his home throughout his formative years, from 1777 to 1784. The ground here has inspired the honest, passionate and progressive nature of Lochlea whisky.
LOCHLEA DISTILLERY HISTORY
Lochlea was a cattle farm in Kilmarnock, Ayrshire, in the Lowlands when Neil McGeoch originally acquired it in 2006. Extending some 222 acres, he realised that for a farm of that size to be viable, they needed to do something very different. Barley had historically been grown on the farm land, largely as livestock feed, so, a few years later they embarked on an experiment, growing 50 acres of malting barley. Working away quietly, learning with time, exploring the possibilities and making contacts in the malting industry gave McGeoch the confidence to make a big decision: They would develop and operate a single malt distillery here at Lochlea.
They approached Ayrshire Council in 2015 for permission for Lochlea Farm to be transformed into a Scotch whisky distillery, which was granted. Construction got underway in 2017, converting the former piggery, byre and midden in the heart of the farm steading into the distillery, and repurposing the cattle sheds into bonded warehouses. They secured all necessary licenses in 2018, and the distillery was commissioned in August 2018. Since then, they have been growing barley, and McGeoch and his team have been skillfully and patiently making spirit. Their capacity per year is 180,000 litres, a relatively minuscule volume.
The land at Lochlea is important, and not just to the distinctive taste of their whisky. Lochlea Farm was once home to Robert Burns who worked the farm as a teenager when his father ran it from 1777 to 1784. Ayrshire Council’s permission in 2015 for Lochlea Farm in Kilmarnock to be transformed into a Scotch whisky distillery came complete with maturation warehousing and a ‘visitor interpretation centre’. The distillery is currently in the final stages of construction even as distillation was started in parallel in 2018.
Those with a long memory will recognise Kilmarnock, Ayrshire, as the founding city of the John Walker family whiskies, which are today snugly resident at the top of the list of Scotch whisky producers and the quality whisky market globally. Lochlea should be praying they follow a similar pathway, but with greater ease due technology advances.
WHISKY: COMING IN 2021
The whisky itself will be a Lowland single malt produced from barley grown locally at Lochlea, and eventually given a Burns-related name. By-products from the production process will be recycled as cattle feed. The distillery and visitors’ centre is expected to employ eight full-time staff, and increase tourism to the area.
Their Single Malt Scotch Whisky has been a labour of love for years. They are not cutting any corners here. Everything they do, from their wooden washbacks to on-site racked warehouse, is focussed on producing the highest quality spirit possible. They intend to recast common preconceptions about Lowland whisky. Using their own barley unique to Lochlea, nurturing a long fermentation and being meticulous with our cut points creates a new make bursting with orchard fruit and elegant beyond its years.
WHAT MAKES LOCHLEA DIFFERENT
As an independent family-owned distillery - now a rare thing in the industry - Lochlea can approach small-batch whisky making in an innovative, flexible and responsive way, without the constraints of a large corporate structure. By using barley grown on their own farm and on-site water source, they have full traceability over the ingredients going into the process, allowing a higher level of quality control and creating a flavour profile unique to Lochlea.
The location offers the best of both worlds. Nestled in the heart of Ayrshire, they have beautiful rolling hills all around, yet are easily accessible from many of the major towns and cities in Scotland, e.g. Glasgow is just 30 minutes away, as are several scenic seaside towns along the coast.
MATURATION
The exact percentage of a whisky’s flavour which comes from maturing in cask is debatable. What is not up for debate, is that the choice of casks really matters. We are fortunate here to have a fantastic new make spirit in the first place, but when it comes to maturation we have a wealth of options on how to influence its character.
Lochlea purchases casks direct from source, whether it’s first-fill bourbon barrels straight from Maker’s Mark in Kentucky, or fresh sherry butts shipped from Jerez. This will ensure that when these casks are being filled, their integrity and freshness is guaranteed. Beyond the more traditional bourbon and sherry, they also have a wide range of more experimental casks maturing on-site. This gives the team the opportunity to assess how Lochlea spirit interacts with different cask types, from ex-Laphroaig quarters, to ex-Cabernet Sauvignon casks.
Private Cask Programme – As always, something to be expected. Details will be published later this month, June 2021.
THE PROCESS
Lochlea claims that its unique process at each stage of production creates a spirit character defined by the design of the plant, the carefully selected raw materials, and the skill of their teams. It is led by great patience and attention to detail by the dedicated production team who consistently produce a slowly extracted, crystal clear wort, with two specifically selected yeasts and longer fermentation for an ester laden wash. Slowly run distillation and a high narrow spirit cut result in an exceptionally elegant and fruity spirit which has the ability to mature relatively quickly.
FIRST RELEASE
Lochlea Distillery plans to release their first ever whisky in late 2021, and their core single malt expression in early 2022. From there, they have formulated a plan to showcase their whisky in a variety of exciting ways.
UPDATE AS OF DECEMBER 2021
Lochlea’s First Release Pushed Back Into 2022 : Lochlea Distillery in South Ayrshire has been producing since August 2018, using its own grain: The distillery is part of a 222-acres-farm. The first Lochlea Single Malt Whisky will hit the market in early 2022. The launch that was originally planned for November 2021 had to be postponed due to unavoidable delays in supply chains.
John Campbell from Laphroaig is the new Production Director and Master Blender of Lochlea Distillery. The 2-ton semi-Lauter-Mashtun supplies 10,000 litres of wort, fermentation takes place between 66 and 110 hours in six washbacks, distilled in the two Forsyths stills with 10,000 and 6,300 litres. They cut the heart of the spirit between 66.5 and 69.0% vol, according to Campbell.
The barrels are mainly first-fill bourbon and sherry barrels. Lochlea gets the former from Maker's Mark, the latter directly from Jerez. But there are various other types of barrel in the warehouse, for example, ex-Laphroaig barrels or former Cabernet Sauvigon barrels. There are currently 14 different types of barrels. The liquid in several barrels may be called whisky when those barrels are opened.
They are currently creating two different New Makes. When making a new make with the aforementioned narrow cut point, two different yeasts are used for long fermentation. This whisky is intended for shorter maturation, for bottling in the next few years. Only one yeast is used for the other new make and the cut points are a little wider. It is intended for whiskies that should then be stored for 12-15 years. The two characters can be clearly smelled and tasted. They are both fruity, but one is a touch “lighter” in the aroma, the other offers a somewhat broader aroma and more grain notes.
There will be 7,000 bottles, filled at 46% ABV, natural colour and un chill-filtered whisky. The whisky has been matured in first-fill bourbon barrels and ex-PX sherry barrels. The issue price should be around 50 pounds. Half of the bottles are destined for the UK market, the other half for Europe and the USA.
Isle of Barra distillery
DISTILLING ON THE EDGE
RECENT HISTORY
The remote Scottish Island of Barra stands out in the Atlantic on the far western edge of Scotland and its westernmost distillery, the Isle of Barra distillery, the trading name of Uisge Beatha nan Eilean Ltd. is just narrowly west of Abhainn Dearg. It is currently distilling gin and plans to expand to a Scotch whisky producing entity.
Their 18th century ancestors left Barra and voyaged into the unknown to become new world pioneers. Their spirit embodies the distillers as they venture forth to take the best of Barra to the world.
Locals had a stroke of luck when SS Politician, a cargo ship ran aground off the coast of the Hebridean island of Eriskay in 1941 some ten miles away. Her cargo included 22,000 cases of malt whisky and £3 million worth of Jamaican banknotes. Much of the whisky was recovered by islanders from across the Hebrides, contrary to marine salvage laws. The story of the wreck and looting was the basis for the book Whisky Galore; an adaptation was released as a film in 1949 and a remake in 2016.
The Isle of Barra Distillers Ltd story begins only as far back as 2016. Born from a desire to move home to the Outer Hebrides in the far North West of Scotland, and build something that would evoke the community spirit, founders Katie and Michael Morrison started developing plans for a Gin and Whisky Distillery, with Gin being the obvious forerunner. They set up their distilling business in 2016. Their first product, Barra Atlantic Gin, was launched in August 2017, initially produced elsewhere under contract but made on the island since 2019.
Their Island Spirit is currently distilled, bottled, labelled and packaged in their distillery located in Castlebay Business Estate, Isle of Barra. They already have a distribution network in place and will modify it suitably to meet the anticipated increase in demand of volume transported out of the Isle. Isle of Barra Distillers operates as a very small family-run company. The story began with the husband and wife unit of Michael and Katie Morrison, backed by a team of four dedicated employees. The team is small, but they all work passionately to build and bind the Isle of Barra Distillers together. This passion and the Island home is the major driver behind the Isle of Barra Distillers continuous success in the world of Gin.
THE OPPORTUNITY
An opportunity exists to invest in a planned expansion to the Isle of Barra Distillers, the new purpose built Whisky and Gin Distillery and Visitor Centre on the Isle of Barra. Committed to building strong ties to the island community, the new distillery is expected to bring at least 30 jobs on the island and generate tourism both locally and further afield.
The estimated cost of the build is £5m, including Architects' fees, which is expected to generate whisky sales of at least £29.8m within the first 10 years. Once built, it is planned that the whisky distillery will produce a minimum of 100,000 LPA per year (Litres Pure Alcohol) with an estimate of 800 casks (each 200 litres) filled, with expectations that production could double with the addition of employees and an increased workforce.
THE DISTILLERY
The distillery will house a one-tonne single malt installation and re-home their existing 300 litre gin still “Ada” with all necessary plans for bottling and bonded warehousing. Along with the facilities to produce over 300,000 bottles of single malt, the distillery will also include a visitor centre incorporating a retail area, information centre, café/bar area that will welcome families into the unique distillery. They believe this is key to building a community environment, welcoming both local residents as well as tourists. It is important s that the local community are supportive of this venture, so that they too can join the journey.
ADVISORY TEAM
Their advisory panel includes two prominent names in the Scotch whisky industry. Dr Alan Rutherford OBE began his career in the drinks industry in 1966 and moved into Scotch Whisky in 1975 with Charles Mackinlay & Co Ltd who then operated the Glenallachie and Isle of Jura distilleries. After a long stint with Diageo and then The Lake Distillery Co., he is currently Chairman of Compass Box Whisky Co. Alan is retained as a consultant by a number of whisky companies and by several major banks.
Alan Winchester advises the team with 43 years’ service to the industry behind him, working for some of the most famous whisky distilleries in the world. He is known for continually pushing the boundaries within the industry. He also leads unique and immersive tastings at each year’s Spirit of Speyside Festival.
The build team is Forsyth’s, one of the world leaders in the supply of distillation equipment. To this day they still employ the hand hammering techniques of their forefathers to form copper into beautifully shaped pot stills. Technology has helped them along the way, but the art and craft of their skilled coppersmiths remain vital to the production of their equipment.
ISLE OF BARRA WHISKY DISTILLERS FOUNDATION
Barra’s goal is to open the Isle of Barra Whisky Distillers Foundation for the sole purpose of giving back to the Island of Barra. Each year they will look to donate 1% of the total net profits back into the local community, which could be anything from a new play park for the youth or a facility for the elderly.
The long term goal is by year 13 or once their 10YO malt is released, they will be in a position to help build six affordable homes for the foundation to sell at cost price to young families to help ease the housing issue on the Island of Barra.
GREENWOOD DISTILLERS PARENTING ARDROSS DISTILLERY
Follow the winding Alness river up into the remote hills of the Scottish Highlands. In the shadow of Ardross Castle, you’ll find the remains of a 19th century farmhouse, built of stone and slate. That is the home of Greenwood Distillers. They’re building a bridge that links countries, continents, and cultures — one made of sumptuous spirits, cemented with centuries of expertise and built on a foundation of great people, who hail from Scotland, Kentucky, Japan, Mexico and France. Push through its large wooden doors to discover a distillery alive with experimentation and bursting with the creativity of niche spirits, unexpected botanical pairings and long, patient maturations.
Greenwood Distillers has revealed details of its inaugural spirits range, which will be produced at the new £18 million (US$23m) Ardross Distillery in the Scottish Highlands. The construction of the whisky and gin distillery has begun at Ardross in the Averon Valley, near Inverness. Carving an impressive silhouette in the Northern Highlands, the newly constructed Ardross Distillery will open in 2019, to begin distilling Scotch and Gin.
Situated at Ardross Mains Farm, Ardross distillery will be capable of producing up to 1m litres of spirit a year once operational. The distillery will encompass the 50-acre site, retaining the farm’s 19th-century steading buildings, farmhouse and cottages, while stone and slate from dilapidated buildings will be recovered as building materials.
The distillery itself, including the still house, tun room, mash house and mill room, will be housed in the main building, while two detached cottages will be converted into offices and staff accommodation.
While two large copper stills were transported to Ardross, the founders travelled to France — to the Gascon countryside — hoping to find and negotiate much lauded and long forgotten Armagnac rare stocks. Next, they travelled to Japan to bring back Mizunara casks. Ardross’ distilling equipment is expected to be delivered in early 2018, with production commencing in the summer. Detailed plans, along with full design specs, were approved by Highland Council in February in 2017. (The Highland Council approved plans for an old farm site to be transformed into a Scotch whisky distillery and tasting room, to be called The Ardross Distillery).
Alexander Sturrock was commissioned to manufacture the architectural timber component package for the project. This included bespoke glazing screens, traditional sliding sash & case windows, ‘mock’ sash amp; case windows, external & internal doors, timber roof lanterns and rustic timber pillars. A particular challenge in the project included a bespoke manufactured window solution which enabled them to be deconstructed and reconstructed as and when the stills have to be changed out. The scope of the project included the fully finishing of the components in a specific heritage coating. The distillery was completed in June 2019 and the finished buildings and layout is of a superior high specification operational site with associated client facilities – all of a standard that merits being home to such a fabulous brand as Ardross. Roofing works were undertaken using Cupa Heavy 3 slate.
The distillery is said to be one of the few distilleries in Scotland to own and manage its own loch. Its initial spirits will be launched in 2019. Whisky will follow, as required by the time rules of the SWA. Ardross distillery will first launch its Greenwood Bond experimental and limited edition single malt and blended Scotch whiskies, of which the first, Mrs Black, is already in the pipeline.
Greenwood Distillers’ team includes Andrew Rankin as chairman and master blender. With 45 years’ experience, Rankin joined the distillery in 2015 after holding roles at Chivas Brothers and Morrison Bowmore Distillers. He will manage inventory of maturing Scotch and Bourbon whiskies at the site, as well as oversee the quality, production and maturation of all spirits at the Ardross Distillery and future sites.
Greenwood Distillers has released its inaugural limited edition product – Theodore Gin, which was inspired by an ancient Scottish tribe. Whisky, of course, takes infinitely more time to mature and reach a state after three years when it can be released. All future releases will be from Ardross.
Greenwood Distillers founder Barthelemy Brosseau says that Greenwood Distillers was founded to fulfil a desire to create a global network of distilleries linked by a common respect for spirits and local traditions, but driven by an explorative mindset. Market response will decide the outcome.
EDEN MILL DISTILLERY ONE OF THREE NEAR ST ANDREWS
Eden Mill St Andrews is a specialist independent microbrewery and distillery based in Guardbridge, Scotland, about 3 miles (5 km) north-west of St Andrews. It is located on a 38-acre (15 ha) site owned by the University of St Andrews. Brewing began in July 2012 and the production of Scotch whisky in 2014.
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, making gin, whisky and beer, Eden Mill spirit is created by their 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 craft gin, whisky and beers, their team of distillers have the opportunity to marry the best practices from all these disciplines. Their 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 concomitant to this special status. This in applied in order to develop truly innovative creations, such as their bourbon-aged Oak Gin.
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.
Few distilleries are as fortunate. Eden Mill has the paradise of the Eden Estuary on the doorstep, and botanicals are sourced from the local fields, forests and coasts to represent the best of Scotland. The goal is to further the spirit and provenance of St Andrews. It will be the third Lowlands distillery near St Andrews, the others being Kingsbarns and Lindores Abbey.
SUSTAINABILITY
Sustainability is at the heart of everything Eden Mill does and they are aiming to build Scotland’s first carbon neutral distillery by 2022, 29 years ahead of the UK’s carbon neutral target. Their 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 carbon footprint as much as possible, constantly striving to create new, innovative and unique ways to improve the sustainability of their products and packaging.
Eden Mill has introduced a new bespoke, lightweight glass bottle to replace some classic ceramic bottles within their gin range. These new glass bottles are 18% less glass than an industry-standard glass bottle, which results in less waste to begin with. All these new glass bottles are easily recycled and are created and made in the UK, which results in a low carbon footprint.
EDEN MILL WHISKY
The Eden Mill story encompasses the uncompromising approach taken in making whisky. With the history of distilling on site, the heritage and reputation of St Andrews and the industry experience of their 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.
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 the buyer –enthusiastic, increasingly knowledgeable and discerning whisky loving friends. Eden Mill initially launched their new make spirit which was followed by their 1-year old expressions. They then launched 2-year old expressions as a 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, they launched their Hip Flask Series in a progressive and pioneering range of single cask expressions of Eden Mill single malt Scotch whisky. To date, they have released 15 different expressions.
SINGLE MALT ANNUAL RELEASES
In the same year (2018) they released 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 the single malt showcases the evolution of their casks and spirit, bringing out light vanilla and toasted cinnamon from bourbon barrels, combined with the rich fruit and subtle spice from a 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. As they move forward to 2021, a huge year with work on the new distillery in progress, whisky is at the forefront of future plans.
2020 RELEASE 70CL SINGLE MALT 70CL / 46.5% ABV
The Eden Mill 2020 Release Single Malt is a limited release of 800 70cl bottles unveiled on St Andrews Day. The whisky Eden Mill Head Distiller, Scott Ferguson, has crafted pushes the boundaries of previous whisky expressions, incorporating Bourbon, Pedro Ximenez and Oloroso barrels as well as spirit distilled using Pale, Chocolate, Brown and Crystal Malt Barley.
This edition of their single malt showcases the evolution of both cask and spirit, bringing out light vanilla and toasted cinnamon from bourbon barrels, combined with the rich fruit and subtle spice from our distinctive range of sherry casks, leading to a creamy biscuity finish.
Nose: Sherry fruit forward, with bright fruity notes of raisin and plum and a lively oak spice alongside. Under these sweet notes is a creamy maltiness and light hint of apricot.
Taste: Peppery spice initially, with rich raisin and date sweetness. Spice persists as the sweetness begins to fade, with hints of toasted cinnamon and light vanilla sweetness towards the end, reminiscent of butterscotch candy.
Finish: As the spice fades, hints of roasted malt and crumbly shortbread linger. Sweet and spicy notes balance to leave a gentle apricot fruit and subtle cassia spice.
The 2020 Release Single Malt is the ideal gift or collector's item alongside their 2019 & 2018 Releases and comes packaged in a presentation box. They are no longer available.
In 1810 the Eden Estuary was offering its crystal clear waters to the legendary Haig brothers, helping them distill 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 brewing and spirits tradition with their own take on Scottish craft brewing and distilling. Eden Mill were Scotland's first single site brewery and distillery –benefiting from the best of local water sources, regionally grown barley and a dynamic, international team. Their distillers are at the forefront of experimental wood ageing and distillation methods to bring out more of the outstanding flavours found in our products. They rest secure in the knowledge that their beer, gin and whisky will stand the test of time and do the tradition of St Andrews brewing and distilling proud.
CRAFTED BY HAND
Their brewers and distillers immerse themselves in Eden Mill’s hands-on process. They don't use computers or vast production tanks – but a personalised approach of creation, tinkering and experimenting. They touch, taste and smell products every day to make sure everything reflects the Eden Mill ethos. Many ingredients and botanicals are sourced ethically and locally from the verdant fields and wild coasts of Scotland. 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.
Glenwyvis
Distillery
WHISKY RETURNS TO DINGWALL
Glenwyvis is a Scotch whisky and gin distillery located in Dingwall, Scotland.
Nestled beneath the
sprawling mass of Ben Wyvis mountain in the Scottish Highlands, GlenWyvis
Distillery was established in 2015. The idea was to unite the community of
Dingwall through the creation of a distillery owned by local people. Dingwall’s
last whisky distillery closed in 1926. After a 90 year absence, GlenWyvis
revived the town’s lost distilling tradition, and made its own history in 2016
The distillery is owned by a group of crowdfunders and is entirely powered by renewable energies like
hydro, wind, solar, and chip biomass heating systems. Its name comes from the
idea of carrying on old traditions of the past and contemplates two previous
distilleries of the area, the Ben Wyvis in Dingwall and the Glenskiach in
Evanton.
The Glenwyvis distillery
was actually founded in 2015 by John Mckenzie, a farmer, green energy advocate
and a commercial helicopter pilot. In 2016 a crowdsourced fundraising campaign
was launched and in just seventy-seven days more than two thousands persons, of
which more than half coming from the same geographical area, offered around
£2.6 million. After a second share offer Glenwyvis the company has over three
thousand shareholders.
The distillery itself was
built in 2017 on an uphill terrain few miles from the town of Dingwall, a
return of distilling to Dingwall, which has been without a distillery since
1926, with the opening happening on the 30th November 2017, St. Andrew's Day,
the Scottish National Day.
In 2018 Glenwyvis
distillery started both whisky and gin production with the lead of master
distiller Duncan Tait. After one year, more than five hundred casks were
resting onsite. In 2018–19, Glenwyvis reached 39,248 liters of new make. A
bottle of new make was released in 2019 as a foretaste of things to come.
TIMELINE
1690: Across the Cromarty
Firth from Dingwall, the famous Ferintosh Privilege is granted to local
landowner Duncan Forbes. He is allowed to distil whisky on his land duty-free.
1784: The Ferintosh
Privilege is revoked, ending almost 100 years of mass whisky production on the
Black Isle.
1879: Dingwall ironmonger, agricultural merchant and town Baillie D.G. Ross builds Ben Wyvis Distillery.
It takes 90 men nine months to blast away the Dingwall hillside to make way for
the site.
1896: Glenskiach
Distillery opens in Evanton, a few miles north of Dingwall. The distillery was
designed by famous distillery architect (and Chimney specialist) of the
Victorian age, Charles Doig.
1926: As a result of
global economic depression, both Ben Wyvis and Glenskiach distilleries close.
Glenskiach is soon demolished, however Ben Wyvis remains standing until the
1990s.
1965: Invergordon
Distillery starts distilling Ben Wyvis single malt whisky within its grain
distillery complex. Most of the single malt goes into blended whiskies.
1973: A crash in the US
economy impacts the Scottish whisky industry and Invergordon ceases production
of Ben Wyvis. The stills are later repurposed by Glengyle Distillery in Campbeltown.
2015: GlenWyvis Distillery in Dingwall is established. The idea was inspired by the area’s rich whisky
history, and the team embarked upon raising local support for the project.
2016: GlenWyvis launches
its first share offer, which raises £2.6 million in 77 days. 2,200 people
invest in the project, breaking records and making national headlines.
Construction of the distillery begins.
2017: GlenWyvis opens its
second share offer, and 1,000 more people invest in the project. The distillery
build is finished in November, and Duncan Tait joins the team as Distillery
Manager.
2018: GlenWyvis Distillery starts both whisky and gin production. GlenWyvis Whisky is laid down in casks,
and GoodWill Gin enters the market.
2019: With over 500 casks
now resting onsite at GlenWyvis, a bottling of New Make Spirit is released to
give a flavour of things to come.
GLENWYVIS SINGLE MALT WHISKY INAUGURAL RELEASE – 70CL
Dingwall’s first whisky in almost 100 years is a classic Highland Single Malt in every sense of the word, and the first step in a long journey. Bottled at just over 3 years old, this 2018 batch will be quite grain forward (as you might expect from a younger whisky), showcasing the unique fruity maltiness of our extra long fermentation. Aged in 1st fill Bourbon & Sherry casks, it has a light, balanced oak influence with a little dessert richness. The exact makeup of casks is likely to change between now and bottling, but their hope is to showcase the true, young character of the grain and distillation without overwhelming it with oak, using sherry as a complement rather than a base. 50% ABV, non-chill filtered, no colouring added; 70 cl, GBP 100. It will be available for Christmas.
In the interim, they have released a limited edition named GlenWyvis Highland Inspiration (70cl, 46%), selling for ~GBP 75. The Bottling Note says that it is a limited edition release from the upcoming GlenWyvis distillery in Dingwall, celebrating the laying of their historic foundation stone. The whisky itself is a single malt Scotch from an undisclosed Highland distillery, with only 1,600 bottles released.
Douglas Laing to move into distillery business ANOTHER NEW DISTILLERY
IN CLYDESIDE
Douglas Laing & Co had announced plans to open a new distillery and bottling complex in Glasgow, UK, in August 2018. The distillery will be named Clutha (meaning Clyde in Gaelic), after the River Clyde. It is being developed with an estimated investment of £10.7m ($13.7m) and is expected to be opened in 2019. The new facility will enable Douglas Laing to establish itself as a distiller and is expected to generate 41 jobs. There is an unforeseen delay due to the Corona Virus pandemic.
Douglas Laing & Co. was founded in 1948 by Fred Douglas Laing and is currently being headed by the third generation of the Douglas Laing family. The company produces and supplies Scotch whisky with a focus on artisan, small batch and single-cask bottlings. It currently has businesses across the US, China, Germany, France, Japan, Taiwan, and the UK. The Clutha distillery project will enable Douglas Laing to focus on improving its global export trade. It will also help in growing the company’s business in the existing markets of North America, Europe and Asia Pacific, China, and the domestic UK market.
DISTILLERY LOCATION
The distillery and bottling complex will be located in the Pacific Quay site owned by Scottish Enterprise and is being developed by Drum Property Group. The Pacific Quay development is a 7.5-acre waterfront site located on the banks of the River Clyde at Pacific Drive in Glasgow. Drum Property Group is developing the site as a mixed-use project with an estimated investment of £67m ($85.2m). It will comprise luxury residences, offices, restaurants and bars, including the Clutha distillery.
The distillery will become the fourth to operate in Glasgow, following the recent openings of Glasgow and Clydeside distilleries, and joining the well-established Strathclyde grain distillery.
DISTILLERY AND BOTTLING COMPLEX DETAILS
The new facility will include a corporate headquarters, a visitors centre, a laboratory and archive, along with a bar and bistro. The facility will also house a bottling facility and a warehouse. Douglas Laing will venture into in-house distilling with the new facility, which will facilitate the production process from start to finish. The company will work closely with a skilled distiller having more than 40 years of experience to perform distilling at the facility.
The plant will have an initial production capacity of more than 100,000l of alcohol a year. It will incorporate various methods for reducing packaging and wastage, efficient energy usage, carbon dioxide reduction, and decreased costs. Water required for the facility will be supplied from Loch Katrine, the source of Glasgow’s water supply, while 300t of barley will be sourced from Scottish farms for the production of whisky.
DETAILS OF PRODUCTS MANUFACTURED AT CLUTHA DISTILLERY
Douglas Laing produces a range of artisan Scotch whiskies and will introduce a series of fine Scotch whiskies through the new facility. The first whisky to be created at the Clutha distillery will be named Clutha whisky. It will be a high-end, single malt with a heavy influence of Sherry and will be matured in ex-Sherry casks. Unlike traditional Lowland styles, the malt will offer a thick, mouth-coating whisky and be crafted without any colouring or chill-filtration.
Douglas Laing whisky range also includes the XOP, an aged and premium whisky series, and Old Particular, a single cask malts and single cask single grains series. The company’s small batch, single cask series is called Provenance. Other popular brands include The Epicurean, Timorous Beastie, Scallywag, Rock Oyster, Big Peat, and The King of Scots.
FINANCING FOR CLUTHA DISTILLERY
The Clutha distillery and bottling complex project will receive £855,000 in funding under the Scottish Government’s Food Processing Marketing and Co-operation (FPMC) scheme. The funds will be used towards the capital cost of the distillery equipment and construction of the plant. The FPMC scheme supports businesses to establish new as well as existing facilities for the processing of agricultural produce.
Scotland’s first ‘single estate’ Scotch distilled BALLINDALLOCH DISTILLERY SETTLES IN THE SPEY
VALLEY
Nestled deep in the beautiful Spey valley,
Ballindalloch has been the home of the Macpherson-Grant family since 1546. Throughout
those generations, this much loved Highland estate has upheld tradition while
continuing to grow and look to the future. The latest addition to the range of
activities is offered at Ballindalloch Single Malt Distillery.
The history of distilling on the Ballindalloch Estate
dates back to the early 1820s when a distillery was built at Delnashaugh, above
the junction of the rivers Avon and Spey near where the Delnashaugh Hotel
stands today.
Distilling on the Estate was firmly established under
the stewardship of Sir George Macpherson-Grant, the 3rd Baronet. As co-founder
of Cragganmore distillery with John Smith in 1869, Sir George was clearly a man
for whom distilleries held a special place in his heart.
Sir George also enjoyed a close association with Robert
Hay, who built Glenfarclas distillery on the North side of the Estate. His
final direct involvement with a new distillery was the building of Speyside
Distillery in Kingussie in 1896.
It can very much be said that the building of
Ballindalloch Distillery is a return to the industry for the Macpherson-Grant
family. Returning the family to the distilling traditions of previous
generations, Ballindalloch Distillery embraces an approach to whisky-making
rarely seen today. The newly created distillery officially fired up the stills
in September 2014. The first bottling of the Scotch is due to take place next
year.
Situated at the heart of Speyside in the northeast of
Scotland, Ballindalloch Estate is a diverse and forward-thinking business owned
and managed by the Macpherson-Grant family, where responsible stewardship is at
the core of everything done, like working to help sustain the rural community
of Speyside and to preserve the landscape and heritage of this beautiful part
of the Scottish Highlands for future generations.
Commercial activities are varied, encompassing arable
and cattle farming, forestry, residential and holiday lets, their very own
Championship standard golf course, and corporate entertainment and of course
Ballindalloch Single Malt Distillery – Scotland’s first ever single estate
distillery.
They are also a famous Highland sporting estate,
welcoming guests from around the world to enjoy excellent fly-fishing on the
Rivers Spey and Avon, as well as pheasant and grouse shooting and world
renowned roe stalking.
The idea of building a distillery at Ballindalloch
began late in the summer of 2011. The old steading was viewed by Estate owners
Clare and Oliver Russell as an embarrassment and certainly not representative
of the high standards elsewhere on the Estate. After looking at a number of options,
they decided that a distillery would be the perfect solution both for the old
steading and for the long term benefit of the Estate. Plans were then put in
place to turn the dream into a reality.
Over the next two years, work was carried out to
renovate and fit out the old farm steading next to the Estate’s Golf Course
from the near derelict state it was in. Working on a building that dates back
to the 1820’s required attention from a small group of exceptionally skilled
craftsmen. From the stonework to the slates on the roof, the woodwork to the
interior decoration, the family was committed to the use of local trades; the
result was that the vast majority of the work was done by businesses within 25
miles of the steading.
From the very outset, the production of our whisky was
always destined to be “hands on”. With a clear commitment to tradition, the
Single Estate nature of our process allows us to control every aspect of whisky
making. From the barley we grow at our Home Farm to the draff fed back to
cattle across the Estate, we craft our whisky in a way that generations past
would have recognised.
The result is a distillery that has a look and an
attitude more akin to the traditions so rarely seen today.
Tours of the grand manor, the distillery, and tasting
of the family’s private casks are now available as their first spirit
production on the site reaches the cask-ageing stage.
Founder of the distillery, Guy MacPherson-Grant, told
the Press and Journal that the “single estate” approach to his whisky is its
USP. The main principle behind calling it a single estate whisky is that around
80% of the tradesmen, joiners, stonemasons, tilers and distillers all come from
within 20 miles of the distillery.
Employing three people, the distillery was part of the
recent Helping it Happen campaign that aimed to highlight how landowners can
boost tourism in rural Scotland and provide jobs.
Everything about the terroir, or in Gaelic the
Àrainneachd, that the whisky is composed of is sourced from the estate. The
water comes from the hills, the barley comes from the fields, the people that
made the equipment, the people that make the whisky, and the draff from the
distillery to the cattle that graze the estate’s fields, so the whisky really
is all from a single estate.
You can find out more about the estate and its
activities at the following links.
Wolfcraig Distillery TO COME UP near Stirling WHERE SCOTLAND WAS BORN
The historic City of Stirling will be home to the Wolfcraig Distillery, looking at an annual production volume of up to 1.5 million litres of alcohol. Subject to planning approval, the construction of the Wolfcraig Distillery should start in spring 2021, so that the opening can be celebrated in summer 2022.
The distillery will present a scenic view of Stirling Castle and the Wallace Monument. The founder of the Wolfcraig project is Michael Lunn, former chairman and chief executive of Whyte and Mackay Group with co-directors John Moore and Jamie Lunn. This management team will tentatively be supported by Dr Alan Rutherford OBE, former Production Director at Diageo, the former Bacardi UK Operations Director Iain Lochhead, and the well-known Nose, Richard Paterson. The Wolfcraig project is to create 50 jobs.
Wolfcraig has announced that it has signed a deal with the Ambassador Group. Its infrastructure will take the advantages on ground presented by the Craigforth campus. The new construction project has been estimated at £15 million.
Legend has it that Norse invaders looked set to attack a small garrison of Celts who had settled on the banks of the wild Forth River. As they crept through the cover of night, one stumbling Norseman trod on the paw of a wolf-cub who, startled from slumber, howled for his mother who in turn sounded the alarm for her mate.
The howls of the pack wakened the sleeping garrison who called their men to battle and fought to save their position on the rock. The Vikings fled both the men and the beasts, and in honour of their glorious and unexpected victory, Wolfcraig takes its name from the courageous heart of a wolf cub. The inspiration that runs through the very foundations of this Distillery today.
Moving forward again in the chapters of our nation’s rich history, Modern Scotland itself was born on the banks of the Forth through the storm and steel of patriotic figureheads such as Robert the Bruce. Where better to build a home for Wolfcraig… As a nod to the history and legend which surrounds Stirling, Wolfcraig Distillery will bring these legends back to life, through the Wolfcraig Single Malt Expressions, with each Expression inspired by iconic Scottish heroes.
Wolfcraig Distillery is passionate about Scotch Whisky and has great plans for it’s future. The company is led by globally recognised industry experts and includes four Masters of the Quaich.
These experts share the vision of creating 21st century distillery in the heart of Scotland that aims to disrupt the traditional distillery model by infusing rich heritage with digital technologies created specifically to ensure provenance and authenticity. Wolfcraig aims to redefine the placing of Scotch in the traditional whisky market whilst securing its place in the fast growing consumer market for generations to come.
Long term success will depend upon the conservation of the natural environment and Wolfcraig will ensure that a clean, green, sustainable business model is at the core of building their legacy.
Wolfcraig will lead by example with environmental innovation and best practice, ensuring that all areas of production and our business administration use renewable sources where possible. Their objective is to create a carbon-free distillery from the outset. In addition, their team will work closely with Zero Waste Scotland and their Circular Economy Team, to ensure that all by-products will be recycled in sustainable industries.
Wolfcraig will be a world-class, distinctively 21st-century distillery built on rich expertise. It will blend tradition and modern innovation to create the perfect malt. Incremental improvements will be made across the distillation process to ensure perfection of product in all malt and premium spirit lines. It will be born of a rich heritage but will aim to evolve the traditional distillery models to create a distinctly contemporary product.
Wolfcraig will introduce pioneering blockchain technology throughout its supply chain. The highest standard in providing strict supervision and safeguarding, blockchain will ensure immutable monitoring and proof of provenance, and authenticity for both the craft and product – from barley to bottle – driving value. This guarantee of Wolfcraig authenticity will be easily accessed on our labeling through simple QR codes.
Working with Forsyths of Rothes, the gold standard for distillation engineering, Wolfcraig will become one of Scotland’s largest boutique distilleries, with the capacity to produce 1.5 million litres of alcohol annually.
SECOND UPDATE ON TORABHAIG DISTILLERY SECOND RELEASE PLANNED FOR JULY
My first update on the Torabhaig Distillery’s first ever release is at this link. I say that first release is a big, peaty, punchy, oily and rich distillate that truly belongs to the Isle of Skye. According to the label, it is bottled at 46% strength and is made with concerto malted barley with a ppm of 50-60, fermented with Pinnacle MG+ yeast and aged in only 1st fill bourbon barrels. Untouched by E150A or chill-filtration, the phenols level is 16ppm when bottled. However, as a whisky per se, it is disappointingly too young.
For Torabhaig, that started the ball rolling. Peat can cover up a multitude of sins in young whiskies. Here it’s an accompaniment to an assured debut. For such a young whisky, there’s enough to keep you engaged and motivated to follow their journey.
Image: Whisky.com
The second edition of the new Skye distillery is peated to a higher degree than the first. The release of The Legacy Series, named Allt Gleann, has been announced for July 16, 2021. Each of the Legacy Editions will present a different facet of the new Isle of Skye whisky. The style of Torabhaig Scotch Single Malt Whisky is peated, but the peat level varies.
Allt Gleann will be the second of four expressions to be released under the Torabhaig Legacy Series, each capturing a stage on the journey from inception and youth through to coming of age and full maturity, according to the brand. These initial bottlings represent an opportunity for Torabhaig Distillery to develop style and character, ahead of Torabhaig Single Malt Whisky 10 year old, due to be released in 2028.
While the peat content of the first Torabhaig barley was given as 55-60 ppm, with 16 ppm in the whisky, all fans of peated whisky can now look forward to a single malt with 77 ppm in the grain touching 25-27% ppm in the bottle. Torabhaig The Legacy Allt Gleann is produced in small batches from a maximum of 30 casks each. Four batches of the Allt Glean are expected to be released by the end of 2022.
