Interesting for the oldest mention about producing whisky in Scotland, is a text from 1494, in which a monk of Lindores Abbey order goods to produce whisky for James IV of Scotland.
A new house style of whisky, featuring a new combination of sweetness from American white oak ex-bourbon barrels and a hint of subtle smoke, with each further enchanted by special selected casks from around Europe.
Time to go on the road, with one distillery and one purpose; Discovering Jura, a distillery operating on the island of Jura to the north of Islay.
A bottle of one of the world’s most sought-after whiskies, Dalmore 50 Year Old, has sold for £28,000 ($36,700) at Whisky-Online Auctions in Blackpool. Originally created by Dalmore’s legendary Master Blender Richard Paterson in 1978, the youngest spirit in the assemblage is believed to have been from 1926 and several older liquids were used including whiskies distilled at Dalmore in the 19th century. Continue reading
Washed, dried, powdered, fermented, and distilled; each bottle of whisky is perfected to make each sip an indelible moment. Whiskies are of many kinds, based on the base product, alcoholic content and quality. Malt, grain, single malt, blended malt, cask, single cask etc. roughly make up the whisky family.
Whisky has been in the world for a long time, precisely from the second century BC. It is first believed to have brewed in Mesopotamia. The art of distillation spread to Ireland and Scotland in about the fifteenth century but this was used for medicinal purposes. Even in medieval India, alcohol was reported to be used as an anaesthetic for surgical purposes. Even though it was considered a taboo to consume alcohol in the Britain and other parts of Europe, it was finally James IV of Scotland who broke the ice by ordering several gallons of whisky from the monasteries, who monopolised the art of distilling. But with the dissolution of the monasteries by Henry VII, distilling and whisky making moved to homes. Even then whiskies were not allowed to age and thus had a bitter taste. Finally in the year of 1606, the Bushmill old distillery was given the license to brew the Irish whisky and the distillation later evolved into a much sought out fashion and whiskies became a daily business with the Act of Union which officially brought forth the United Kingdom.
Rachel Barrie, raised in Aberdeen shire and one of only a handful of women in the ‘top job’ in the whisky industry is the first female Master Blender to be given an honorary doctorate by the University of Edinburgh.
As a Master Blender, Rachel Barrie creates some of the world’s finest single malts for BenRiach, Glenglassaugh and The GlenDronach distilleries. Her expertise and service to the whisky industry was recognised by the university when she was made an honorary Doctor of Science at a ceremony on 9th July.
With more people set on finding exciting new ways to enjoy their alcohol, booze in the kitchen is gaining popularity fast. Forget about wine and beer, those sure are sweet and fruity but incorporating whisky into your meal speaks to your boldness and sophistication. It is no secret the Dutch love their whisky.
In 2016 alone, the value of imported scotch whisky according to Statista amounted to € 106,512,000. Not to mention events like Live The Hague; where the best whisky brands in the world, underline world, convene for 3 days to showcase and enhance the whisky culture. Talk of 15,000 people talking, tasting and breathing whisky for 3 days! So you might be wondering, what are best whiskies for cooking and how exactly can you pair your favorite glass of whisky with a barbecued meal? Bourbons, single malts, rye and pot-still whiskies are the best contenders in the kitchen. As of the latter, how to pair them with a meal, read on.
The most recent milestone at the Lagg Distillery is the completion of the steelworks. With the structure now in place, the Distillery has begun to take on its distinctive shape, overlooking the south coast of Arran and the Firth of Clyde. The new distillery has been positioned next to fields of barley that provide a portion of the malt currently used in distillation at Lochranza.
Come the turn of the year the copper pot stills will be installed, shortly followed by the first production run with a heavily-peated (50ppm) spirit that will become in time the flagship Lagg Distillery Single Malt Scotch whisky.
Japan, a beautiful island with stunning architecture, sun, flowers and of course truly amazing whisky. On the evening of June 18, I had the opportunity to try two lovely whiskies, Dekantā Eigashima 2011 Kikou – Ki Series, finished in Port Ellen casks and Yamazakura 21 yr old. This with other enthusiasts, online during a live tasting.
Bottled in 2017 to commemorate the Dekanta 3rd anniversary, Eigashima 2011 Kikou – Ki Series, was distilled in 2011 at the Eigashima distillery and matured for 6 years. As a homage to the Scottish education of the “father of Japanese Whisky’, Masataka Taketsuru, the whisky has matured in a freshly emptied Port Ellen Scotch whisky cask, bringing a touch of Scottish seaside influence to the Japanese whisky.
This month’s whisky tasting at The Abbey saw a visit from Glenmorangie. Margaux de Blomac, from the owners Moët Hennessy, was joined by Paul from the production team at the distillery.
We started by tasting the trademark ten-year-old Original Glenmorangie. This whisky has changed little in recent years since the distillery was taken over by its current owners. To the nose are the familiar honeyed notes with a hint of almonds and coconut. The palate is treated to what is a mainstream Highland Whisky. Smooth with a light floral fragrance and the merest notes of citrus. Again a sweetness of honey. The finish is warming with a little touch of bitterness. As always an ideal dram to be enjoyed at any time of the day. ABV 40%.
Scottish whisky specialists Cask 88 have launched the first in a series of single cask whisky bottlings inspired by legends of Scottish folklore, starting with the fearsome Cù-Sìth to represent a venerable 45 Year Ben Nevis 1972 Single Malt.
Intended to bond the stories of Scotland’s unique history with the very finest expressions of its spirit, the Cask 88 Scottish Folklore series launches with a bottling inspired by the Cù-Sìth, a terrifying large hound, with a murderous bark, said to stalk the Highlands of Scotland. The whisky typifying this formidable beast is a 45 Year Old Ben Nevis 1972 Single Malt (70cl; 43.2% ABV; £650 RRP) aged in a sherry hogshead, of which only 228 bottles are available. This first bottling will be available from the Cask 88 online bottle shop from 31 May 2018.