fbpx
Created by potrace 1.12, written by Peter Selinger 2001-2015

We're just loading our login box for you, hang on!

Master of Malt Blog

Tag: Islay Whisky

Get some new and trending tipples!

Looking for what’s hot, new and next in the world of delicious drinks? Then we’ve got what you’re looking for. How do you like the sound of getting your hands…

Looking for what’s hot, new and next in the world of delicious drinks? Then we’ve got what you’re looking for.

How do you like the sound of getting your hands on the most exciting bottles on the shelves at MoM Towers? Hot-off-the-press fresh whiskies. In-demand gins and rums. Trending Tequilas. Everybody hates being out of the loop and we all love tasty things. That’s why we’ve created this selection of spirits to keep you up to date with the latest and greatest in the world of booze no matter if you’re self-isolating or in lockdown.

 

Get some new and trending tipples!

Jaffa Cake Gin

Jaffa Cake Gin is distilled with oranges, fresh orange peel and cocoa powder. Oh yeah, and jaffa cakes. Proper jaffa cakes. Full moon, half-moon, total eclipse. Jaffa cakes. Do you actually need any more information? The label claims it will make the best Negroni mankind has ever seen and I don’t doubt it for one single minute. 

What does it taste like?

Zingy orange (marmalade-esque), rich and earthy chocolate, vanilla-rich cake, a touch of almondy-goodness and a solid backbone of juniper. Also, Jaffa Cakes! 

Get some new and trending tipples!

Wormtub 

You don’t see too many worm tubs these days. Which is a shame. A lot of distilleries have opted to use efficient, easier to maintain condensers, but the muscular, complex profile it gives whisky is delicious. It’s that distinctive character that Wormtub whisky celebrates by blending together single malts made exclusively in distilleries still using traditional worm tubs. This is one for those who like their whisky to be full, rich and robust.

What does it taste like?

Sherry, leather, dates, cocoa, caramel, walnuts, wood-spice, fresh garden mint, ripe strawberries, candied cherry fudge and a wisp of smoke.

Get some new and trending tipples!

Dead Man’s Fingers Pineapple Rum 

Add the sweet, sour and tropical notes of pineapple to an already delicious rum and what have you got? Doubly tasty rum. That’s what. The folks over at Dead Man’s Fingers created this fun and fruity concoction using roasted and candied pineapple. It’s incredibly refreshing, particularly when paired with lemonade, lots of ice, a wedge of lime and a bunch of fresh mint.

What does it taste like?

Bright and almost tangy at first with fresh pineapple and ginger, followed by homemade caramel, nutmeg, cassia and mango.

Get some new and trending tipples!

Regions of Scotland Whisky Tasting Set 

It’s basically impossible to narrow down what the best thing about Scotch is, but the incredible range of different styles of whisky produced across all of its distinctive regions might just be it. This tasting set by Drinks by the Dram champions these regions with five 30ml samples from the peaty, smoky Islay; to the fruity, malty Highlands; the soft, floral Lowlands; and the honeyed, often Sherried Speyside and more!

What does it taste like?

Please don’t eat the box.

Get some new and trending tipples!

Aerolite Lyndsay 10 Year Old – The Character of Islay Whisky Company

There’s plenty of mystery around Aerolite Lyndsay 10 Year Old but one thing’s for sure, it’s bloody delicious. It was recently awarded the title of Islay Single Malt 12 Years and Under at the World Whiskies Awards 2020 for good reason. This Islay single malt from The Character of Islay Whisky Company was sourced from an undisclosed distillery on the island, but what we do know is that it was aged for 10 years in a mixture of bourbon barrels and Spanish oak sherry quarter casks. Plus the name is a fun anagram you can work out in your spare self-isolation time. 

What does it taste like?

Maritime peat, iodine, honey sweetness, paprika, salted caramel, old bookshelves, mint dark chocolate, espresso, new leather, soy sauce, liquorice allsorts, bonfire smoke and toffee penny, with a pinch of salt.

Get some new and trending tipples!

Glenfarclas 25 Year Old

Glenfarclas 25 Year Old is just an absolute classic and whisky this good never goes out of fashion. The single malt Scotch whisky, which was matured 100% Oloroso sherry casks and bottled at 43% ABV, is probably the ultimate example of the kind of delightful sherried goodness that the Speyside distillery specialises in.

What does it taste like?

Classic Sherry notes, creamy barley, hints of gingerbread, nutty chocolate, smoke and a touch of menthol.

Get some new and trending tipples!

Beavertown Neck Oil Bundle (6 Pack)

Stocking up on good beer while in lockdown is a must and if you’re looking for a sublime session IPA then you won’t do better than Beavertown’s ever-popular Neck Oil beer. This bargain bundle will save you 10% versus buying them individually.

What does it taste like?

Light and crisp but full of flavour – citrusy and hoppy, slightly floral, very moreish.

 

No Comments on Get some new and trending tipples!

The Nightcap: 28th February

This week on The Nightcap, you can look forward to stories about brand new whiskies, brand new distilleries and… thievery! There’s a leap day tomorrow, which is always a bit…

This week on The Nightcap, you can look forward to stories about brand new whiskies, brand new distilleries and… thievery!

There’s a leap day tomorrow, which is always a bit interesting. Do you use it to delay things you have no intention of doing by saying “I’ll do it next February 29th!”, knowing full well that it won’t happen for another four years? Do you dread it because it adds another day to February, thus making the warm light of spring seem that much further away? Do you completely forget about it and find it disorientating expecting March but waking up in February again then start believing you’re trapped in a time loop? However you enjoy your leap day, go into it knowing what happened this week in the world of booze by tucking into this edition of The Nightcap!

On the blog this week we launched our Merser & Co. Double Barrel Rum competition as Ian Buxton returned to look into the explosive history of distillery fires. Adam then announced the news that Kilchoman Distillery has opened its new stillhouse and visitor centre before inviting you to broaden your horizons through a delightful selection of world whiskies, before Henry tasted the new special limited edition Ardbeg Blaaack and a single cask Bruichladdich bottled by Hunter Laing for our New Arrival of the Week. Annie, meanwhile, enjoyed a Mediterranean take on a classic for our Cocktail of the Week, the world’s first African-Caribbean rum and then got the low-down on peat from a selection of whisky experts.

But there’s still so much more boozy goodness to enjoy. To The Nightcap!

The Nightcap

Look, it’s the first whiskey from Waterford Distillery: 1st Cuvée: Pilgrimage!

Waterford Distillery launches its first whisky 

Waterford Distillery has announced the release of its first whisky since it began distillation in 2015. 1st Cuvée: Pilgrimage is the hugely-anticipated launch from the famously terroir-driven producer and is a limited-edition commemorative bottling created by head distiller Ned Gahan. The distillery says Gahan has “brought together each of the 36 farms we distilled in our first year, each one location, captured in spirit, a unique Waterford distillate. Together, they make a mind-bogglingly complex and multi-layered single malt – the determined goal of this intriguing journey – a pioneering concept for the whisky industry”. There are just 1,500 numbered bottles of 1st Cuvée: Pilgrimage, which was bottled at 50% ABV and has a retail value of €150. However, getting your hands on it won’t be easy. 1,000 of these bottles have been labelled “I Was There” and will be available to the public, strictly limited to one per individual, at a distillery open day on Saturday 25th April. Waterford Distillery stressed in the press release that the bottles must be collected in person and that it is only for those who “make the pilgrimage”. To provide a festival atmosphere (among all the strict rules and regulations), local food suppliers, brewers and musicians will be in attendance. Tickets for the open day can be bought on Eventbrite right here.

The Nightcap

The brand home will feature drinks and food made using locally-sourced ingredients.

The Kyoto Distillery opens ‘The House of KI NO BI’

The Kyoto Distillery has a new brand home, ‘The House of KI NO BI’, which will officially open on Saturday 28 March in the centre of the historic city. The renovated traditional ‘machiya’ townhouse was built more than a 100 years ago as a timber mill and the Japanese gin brand has retained the original interiors including earthen walls, beams and roof tiles to preserve its heritage. Just as with the distillery’s gins, local materials were used wherever possible, including bespoke handmade furniture by local workshop In Wood and traditional fabrics from the revered textile company, Hosoo, based in Nishijin, Kyoto’s kimono-making area. The interior design was completed by Douglas Kakuda Croll, son of two of the founders and a graduate of the Bartlett School of Architecture at UCL London. The house is open to visitors and will serve classic cocktails and local drinks such as Kyoto Brewing Company beers and wines from the Amanohashidate Winery in the north of Kyoto Prefecture, while the food menu will focus on botanical-inspired dishes made with locally-sourced ingredients. Exclusive items will be available at the Omise no Ma (shop), the exhibition space, Tenji no Ma will showcase information about the history of gin and the botanicals used by the Kyoto Distillery, whilst botanical deconstruction and gin blending seminars will be available at Konwa no Ma (meaning Harmony). Kyoto Distillery’s range of gins, including its classic Ki No Bi Gin, is available here

The Nightcap

The extraordinary Karuizawa 52 Year Old Cask #5627 Zodiac Rat 1960

The Oldest Macallan and Karuizawa ever bottled lead Sotheby’s wines & spirits sales

Sotheby’s upcoming wines and spirits sales on the 18 March is sure to draw headlines as the pre-sale estimate is between £842,420 – 1.6 million worth of rare drink across 87 lots. The Finest & Rarest Spirits selection features some standouts, including the oldest Macallan and Karuizawa expressions ever bottled. The highly sought-after Karuizawa 52 Year Old Cask #5627 Zodiac Rat 1960, is arguably the most coveted bottle from the legendary closed distillery and in 2018, a bottle of this Japanese single malt broke the record for the most expensive bottle of Japanese whisky ever sold at auction, superseded several months later by a rare bottle of Yamazaki 50 Year Old 1st Edition. Macallan whiskies, as always, will draw longing looks from buyers with a range that includes an independently bottled 48 Year Old, an unbroken vertical of The Macallan in Lalique Six Pillars Collection (six crystal decanters ranging from 50 to 65 years old) and the 72 Year Old Genesis Decanter, the oldest whisky to be released from this exemplary distillery. Another highlight is an array of old Gordon & MacPhail releases from previous decades with vintages stretching back to the 1930s, which were consigned to Sotheby’s directly from the Urquhart family. “We are delighted to present such a strong selection of bottles consigned directly from producers as well as from private collections to begin our 2020 sales in London. Among the most exciting bottles in this sale are the Gordon & MacPhail Private Decanters, all of which are numbered 1 of their respective outturn. This is the first time that any number 1 decanter from G&M has been offered for sale rather than kept within the Urquhart Family archives,” says Jonny Fowle, Sotheby’s spirits specialist. “Offering these alongside such iconic bottles as Karuizawa 52 Year old from Cask #5627 and so many Macallan in Lalique decanters showcases the strength of current demand for the very best in the world of whisky.”

The Nightcap

Have you got what it takes to become the ‘Highballer’ of the Year 2020?

Spirited Union announces ‘The Highballer of the Year Twenty Twenty’ competition

Spirited Union has announced that it will kick-off its first Highballer cocktail competition in March to “find the next innovative expression in botanical rum” and the perfect bartender to become the Highballer of the Year 2020. The ‘world’s first’ botanical rum distillery will task entrants initially with creating a unique Highball recipe using its current range of drinks between 1st – 30 March. Those who make it through to the second round will then be sent a sample pack of five single-origin rums and the competitors must choose a rum that they feel best works with their botanical rum concept while also presenting an idea to help Spirited Union further reduce its carbon footprint. The chosen finalists will be invited to Amsterdam for a three-day competition from 5 – 7 June to distil their own rum recipe in the Spirited Union Distillery. The winning expression will then be launched as Spirited Union’s 2020 Limited Edition Rum which will go on sale throughout Europe. The winner will also help “shape the brand’s ongoing ideas and future distillery plans, alongside the opportunity to consult on new launches in their home country”. If you’re interested in entering or want more information, just click here.

The Nightcap

Dr Stravinsky, one of the two brilliant bars that will curate a delightful cocktail menu

Barcelona comes to Soho in two exciting pop-ups 

Barcelona, renowned for crazy architecture, delicious tapas and, of course, its awesome bar scene. It’s home to Paradiso and Dr Stravinsky, two of the world’s best bars (ranked #20 and #25 in the World’s Best Bars, respectively), and now both establishments are touching down in London for the week with two specially curated cocktail menus! What’s even better is that you can find both pop-ups in the same place, Wardour Street in Soho. Running from Tuesday 3 to Friday 6 March at 100 Wardour Street, the wild and wonderful Paradiso, known for its theatrical nature (in its home city, you’ll find it in a speakeasy hidden behind a fridge door) will be bringing its colourful, boundary-pushing serves. A serve that caught our eye was Caribe Italiano, described as a “Daiquiri with an Italian soul and a tropical touch,” marrying Guatemalan rum macerated with banana and Parmesan, coconut water shrub, fresh raspberry and rocket. Consider our interest piqued. Next door in The Den (at 98 Wardour Street), a bar channelling the intimacy of an old drawing-room, you’ll find Dr Stravinsky from Thursday 5 to Sunday 8 March. With the original bar reminiscent of a 19th-century laboratory and many of the cocktail components made in-house, you can imagine the exciting alchemy the team will bring to London. We’re looking forward to trying Truffle Rosita, an umami-forward serve boasting Blanco Tequila redistilled in truffle, Campari, red and dry vermouth and a Parmesan sheet (looks like Parmesan is all the rage is Barca!) If classic cocktails just aren’t doing it for you anymore, then prepare to have your expectations dazzled over in Soho next week!

Posh Spice’s husband enjoying a drop of Haig Club

Haig Club Clubman made ‘official whisky’ of David Beckham’s Inter Miami CF

David Beckham has brought together his love of football and whisky by partnering Haig Club Clubman and Major League Soccer’s newest club. Beckham not only co-owns Haig Club, with drinks giant Diageo, but he’s also one of the founders of Inter Miami, who he co-created once he retired from playing using his option that was put in contract that allowed him to purchase an expansion team at a price of $25 million when he joined the league with LA Galaxy in 2007. Fittingly, Haig Club and Inter Miami CF will officially kick off their partnership on the 14th March when Inter Miami takes on LA Galaxy at its Fort Lauderdale stadium. Cocktails will then be on sale to fans over the age of 21 at the stadium throughout the football season. Haig Club is made at Cameronbridge Distillery in Fife, and matured in ex-bourbon casks to create a light, sweet and versatile profile that’s ideal for mixing. “I’m so excited that Haig Club is launching in Miami. Miami is like a second home for me, it’s a city that has welcomed me with open arms – the energy and the people are all amazing,” says David Beckham. “Launching Inter Miami CF this year is a really proud moment for me and to have Haig Club be a part of that is really special. I can’t wait to see people enjoying Haig Club in Miami”. 

Is Rajbir Singh about to hit his brother Sukhinder in this photo? 

Plans submitted for new distillery on Islay

Islay’s tenth distillery moved a step closer this week as Elixir Distillers submitted its plans (see photo in header) to Argyll & Bute council. The proposed site will include a floor malting, room for 16 washbacks and four sets of pot stills with a capacity to produce one million litres of pure alcohol per year. According to the press release: “The distillery will feature smaller stills, a mixture of modern and traditional yeasts, and longer fermentation times. Modern technologies around distillation and heat reclaim techniques will be used to maximise flavour and energy efficiency and minimise the impact on the environment”. It will be geared up to innovation with a separate still specifically used to create experimental batches. The people behind Elixir Distillers are Sukhinder and Rajbir Singh who will be well-known to drinks fans as founders of The Whisky Exchange and Speciality Drinks. Sukhinder Singh commented: “I wanted to build a distillery on Islay because I have always loved the island, its people and its whiskies. I’ve been a regular visitor to the island for over 25 years and must have tasted close to 3000 different Islay whisky bottlings! From a liquid point of view, we are determined to produce the greatest spirit possible. We want to create something that inspires the people of Islay and our customers and enhances the reputation of Islay as a source of some of the world’s greatest whiskies. Our hope is that our distillery becomes an integral part of the island community, and one of our key priorities is to work collaboratively with the local community to ensure everyone benefits.” Concrete plans to achieve this include eight houses for staff, a charitable fund to help the community and representation from locals in the decision-making process. We’ll let you know how the plans progress. 

The Nightcap

Fentimans wants you to nominate women who have made a difference

Fentimans Launches ‘She Is Fearless’ International Women’s Day Campaign

Do you work in the drinks industry? Do you work with awesome women who you think should be recognised? The wonderful Fentimans has launched a rather marvellous International Women’s Day campaign, dubbed ‘She Is Fearless’! Running throughout the whole of March, the botanical drinks brand is encouraging anyone in the drinks industry (male or female) to nominate women who have individually contributed to making a difference in the world of drinks and hospitality, from all roles including suppliers and bartenders to brand ambassadors and back of house staff. The name of the award (while obviously celebrating badass women) was taken from the Fentimans logo, the Fentiman’s family (and notably female) dog, called Fearless. All nominees will be graced with a Fentimans ‘She is Fearless’ award at their place of work. Follow this link to nominate a fearless woman you work with! 

Jean-Christophe Coutures

Chivas CEO Jean-Christophe Coutures looks casual

Carbon neutral distillery within two years, promises Chivas Brothers 

This week Jean-Christophe Coutures, CEO of Chivas Brothers unveiled some bold sustainability initiatives. These include the building of the first carbon-neutral distillery within two years, to reduce the emission of greenhouse gasses by 20%, ensure all packaging is sustainably-sourced by 2022, make point of sale ‘eco-friendly and finally the slightly less concrete-sounding “roll out sustainable events around the world.” The environmental pledge came with the release of the group’s six-monthly performance which shows net sales up by 4%. Of the group’s big brands, Ballantine’s was up by 5%, Royal Salute by 17% and Glenlivet by 15%, whereas Chivas Regal itself was 2% down in the last six months. Most major markets were growing slowly with the US the standout up 17%, the odd one out was Global Travel Retail which was down by 2%. Let’s see if Chivas can maintain its growth, sustainably, of course.  

Hofbrauhaus

The scene of the crime

And finally. . . American woman returns stolen stein after 55 years

We reported last year that at the Oktoberfest there were 96,912 attempted glass thefts prevented by stewards. But even the most stereotypical efficient teutonic guard will miss a glass or two. Once such lapse happened back in 1965 when American tourist Celeste Sweeney was at the Hofbräuhaus in Munich. Speaking to German news agency DPA, she told how she slipped the stein under her coat and smuggled it back to her home in Maryland. Hardly the crime of the century, but it seems that Sweeney has regretted it ever since as recently she spent over $100 sending it back with a note reading: “I took this beer stein from your establishment in the summer of 1965 when I was young, reckless and inconsiderate. I am sorry I did not get it back to you sooner. Hopefully it arrives in one piece.” Wolfgang Sperger from the beer hall was so impressed that he has sent her a replacement mug along with tokens she can exchange for beer. So all’s well that ends well. Now maybe I should do something about that Stella glass that mysteriously appeared in my cupboard one morning in 2006. 

 

No Comments on The Nightcap: 28th February

Everything you wanted to know about peat

It’s been a smoky week on the blog with news of the expansion at Kilchoman and a new release from Ardbeg. Therefore, we thought it would be a good idea to take…

It’s been a smoky week on the blog with news of the expansion at Kilchoman and a new release from Ardbeg. Therefore, we thought it would be a good idea to take a closer look at the ingredient that gives them their unmistakable flavour. So, here’s every question you’ve ever wanted to ask about peat, answered by whisky experts…

Ah, heavily-peated whisky. The great divider. The Marmite of the spirits world, if you will. For every die-hard Islay aficionado with a penchant for eye-wateringly medicinal, TCP-esque drams, there’s a bourbon connoisseur who wouldn’t clean their boots with the stuff. Such is life, and such is whisky.

Whatever your personal preference, you’re likely to have a few burning (ha) questions about the peat, specifically the mechanics involved in flavouring whisky with it. So, to quench your thirst for knowledge, we approached a selection of whisky experts to get the 4-1-1 on what is, essentially, thousands of years’ worth of decaying vegetation. Behold!

The floor malting at Benriach

Where does peat come from?

Peat is formed in cold wetlands from partly decomposed vegetation – shrubs, heather, bog myrtle, forests – over thousands of years, explains Dr. Rachel Barrie, master distiller at BenRiach Distillery. It tends to be found close to the coast, “having formed when seas flooded the landscape, trapping the vegetation,” she explains. “Cellulose, lignin and other plant components decompose slowly over a seriously long time, due to the lack of oxygen being trapped underwater.” Grass, wood and moss break down in the peat, making it a very good fuel, as well as a source of smoky aromatics. Peat is found all over the world, “but is especially prevalent in the Northern hemisphere in places like Canada, Siberia and in particular Ireland and Scotland,” adds Cameron Ewen, bar manager and senior whisky ambassador in Edinburgh’s Balmoral Hotel.

Does peat exhibit terroir?

Peat exhibits the ‘terroir’ of the plant material trapped and compressed under swampy wetland, decomposing over thousands of years, says Dr Barrie. “As well as plant material, it’s influenced by the water that flooded the land,” she continues. As such, the peat found in the north east of Scotland differs to peat found on Islay, due to the higher proportion of forests and less wetlands. Not only do the Western Isles feel the full force of the Atlantic Ocean, says Ewen, but the peat on Islay also has a higher proportion of seaweed. By contrast, “northern peat tends to be more floral with decomposing heather and gorse playing important roles in this peat,” he explains. “This will usually give the whisky a drier smoky character more akin to a bonfire. The peat dug from mainland Scotland is composed mostly of leaves, grasses and woods. This usually lends a very soft smoke to the whisky often due to the amount of peat being used.”

Peat cut in the Scottish Highlands

How is peat harvested?

Traditionally, peat has been dug by hand, says Anthony Wills, founder and managing director of Islay’s Kilchoman Distillery, with machines introduced more recently as demand has increased. First, the top layer of turf would be peeled away, and then a trench anywhere from 0.5 metres to 2 metres deep would be dug, says Ewen. “Peat was then cut out of this trench and stacked in the fields to dry,” he says, usually for about six months until it became brittle. “This peat is then used in traditional kilns – oven-like structures capable of holding tonnes of damp barley – and the peat is burned to produce an aromatic smoke that dries the barley and gives the final whisky its distinct quality,” Ewen adds.

How and when are ‘phenols’ released?

The phenols are released when the peat fire is burning and the smoke impregnates the moist barley grains lying on a floor above the fire, Wills explains. The phenol level is measured in parts per millions of phenols (PPM). How long the fire is lit determines the level of PPM in the final malt. “In the old days peat was used to dry the malt down to 5% moisture, but the result was a very peaty, salty, phenolic whisky that wasn’t very refined,” says Wills. “Peating levels have now been refined by distillers, and peat is only used at the first stage and then switched to a warm air drying system.” As those who have tasted Bowmore and Laphroaig liquids side-by-side, each distillery usually has a preferred peating level they require for their malt. However, this measurement is not entirely accurate by the time the whisky is bottled, because the PPM reduces over the course of the whisky-making process, Ewan explains. “At every stage some of the phenols are lost – this is most noticeable in the distillation and maturation phase,’ he says. During maturation, “some of the phenols are absorbed or evaporate off”, while other notes mellow out over time.

Kilchoman Islay

Burning peat at Kilchoman

Where does the peat burning tradition originate?

Historically the practice of using peat in whisky started through necessity, says Ewan. “Many distilleries were in remote parts of the country and as such, it was often impractical and not financially economic for distillers to use coal or oil in whisky production,” he explains. Peat had been used for centuries to heat bothies and blackhouses – traditional farmhouses – and this led to the practice being adopted by Scottish distillers. Those based further inland tended to use a mixture of coal, anthracite and peat, adds Dr Barrie, though the exact composition would have varied according to location, geography and terroir. That all changed in the 1970s, when natural gas was discovered in the North Sea and a boom of commercial barley maltings were built in the north and east. “With the readily available supply of natural gas, the larger commercial maltings rapidly became the most efficient, cleanest and scaled-up way to malt the barley,” she explains. “Without natural gas on Islay, peat continued to be the dominant source of fuel.”

In what other ways are distilleries using peat to flavour their spirits?

You don’t necessarily need peated barley to give your spirit a smoky taste. In fact, if you’re Daniel Szor, founder and CEO of England’s Cotswolds Distillery, you need only obtain an empty cask. “Our production director Nick and I went to visit our friends at Penderyn and were fascinated by one of their whiskies, which had been aged in a ex-Laphroaig quarter cask,” he explains. “As soon as we returned to the distillery, we ordered one from Speyside Cooperage and filled it with our unpeated new-make Cotswolds spirit.” After a year, says Szor, they were smitten. “ The cask provided just the right amount of phenols without overwhelming our delicate spirit, and the slight smokiness married perfectly with our rich and fruity Cotswolds spirit,” he says. 

 

 

2 Comments on Everything you wanted to know about peat

Kilchoman’s new stillhouse and visitor centre are open

Islay’s eighth distillery Kilchoman has doubled its production capacity with a new stillhouse extension that opened this week. We managed to grab a quick chat with founder Anthony Wills about…

Islay’s eighth distillery Kilchoman has doubled its production capacity with a new stillhouse extension that opened this week. We managed to grab a quick chat with founder Anthony Wills about the effect the improvements will have, how he replicated the Kilchoman character and why legacy is key.

On Friday 21st February, family, friends, colleagues and local businesses gathered at Kilchoman Distillery on Islay to celebrate the opening of its new stillhouse and visitor centre. Unfortunately, terrible weather meant that we couldn’t be there in person, but over 150 guests did manage to witness the new developments, which began in 2018 with the completion of a new malt floor and kiln. These founder Anthony Wills says have allowed the distillery to malt twice as much of its own barley. “We’ve gone from four-tonne batches instead of two. In future, this will allow us to share more of our flagship expression, Kilchoman 100% Islay”.

The £6 million project entailed creating a new stillhouse by extending out from the gable end of the original. It contains two new stills, a new mash tun and six additional stainless steel washbacks which doubles the capacity to 480,000 litres of pure alcohol annually, though the distillery has not yet decided what production level it will settle at.

Kilchoman Distillery new stillhouse

The new stillhouse in all its glory

The new stillhouse had become a necessity in recent times due to the continued increase in demand for Kilchoman. Without an increase in capacity, Wills says, Kilchoman would be heading towards a situation where its whisky would be sold purely on allocation. “We wanted to continue building on the success of the last 15 years without the risk of running out of whisky. I’m a great believer that if you are standing still in business you are going backwards,” he explains. “With my three sons very much part of the business, I wanted to make sure we had enough Kilchoman single malt to share with consumers around the world. In the first 10 years, we had proved that Kilchoman had a following and I didn’t want to be in the position of allocating our single malt going forward”.  

The investment amounts to almost an entirely new distillery in itself, however, Kilchoman was keen that the new equipment was a mirror image of the original stillhouse to ensure that signature Kilchoman character and strong island provenance was retained. “I spoke to Jim Swan before he sadly died and he was adamant that the only way not to compromise on the character and style of our new spirit was to build a replica of what we had before,” says Wills. “So we set about copying all the production equipment we started with in 2005. Two more stills, a mash tun and six new washbacks. This was the only way we were going to get exactly the same spirit character.”

One particularly exciting aspect of this development for nerdy whisky fans (our people) is that the new equipment will allow more experimentation during the malting and peating phases. “With the new production up and running we have started experimenting with sowing different barley varieties on the farm, processing unpeated, lightly-peated and heavily-peated malt, using different yeast varieties, different spirit cut points and isolating the spirit from each different run,” Wills explains. “We are excited to see how it affects the character of the spirit and I’m especially interested in the way different yeast varieties affect the character of the spirit”.

Kilchoman Distillery new stillhouse

Founder Anthony Wills at the opening of the new stillhouse and visitor centre

Two more bonded warehouses have also been built to allow greater room for cask maturation. The distillery has had to rely on using space in predominantly dunnage warehouses owned by Bruichladdich, Bowmore and Port Ellen, but Wills confirms that Kilchoman will continue to build more warehousing as demand dictates, commenting “I want to mature all our stock on Islay. This is important to our USP”.

The final phase of the current expansion project has been the completion of a new open-plan visitor centre that encompasses a shop area selling whisky and branded goods, glass windowed tasting rooms, a bar to enjoy your drams around a log burning stove and a café. In 2019 Kilchoman Distillery welcomed some 30,000 visitors and each year this number is rising, which is why Wills felt it was important for the distillery to have space to accommodate the increasing number of people making the trip. ““We needed to create a better experience for our visitors so we decided to build a purpose-built building behind the café,” he says. “We are very happy with the end result as we’ve managed to retain many of the original features of the stables. The new visitor centre will be open 7 days a week from the end of March so make sure to come and visit us soon!”

The developments couldn’t have come at a better time as far as Wills is concerned. “He believes the future of whisky and especially Islay malt is very positive. The category is still seeing growth and we are confident this will continue,” Wills says. “However, the recently implemented tariffs in the USA and coronavirus will present its challenges. I’m delighted we launched Kilchoman 15 years ago when very few new distilleries were being opened. The challenges are much greater for all the distilleries around the world that have recently started.

Kilchoman Distillery new stillhouse

Guests enjoyed the new visitor centre at the opening event

Wills had mentioned in the press release that these changes came at a time when he thought he might take a step back. It’s notable that these developments have taken place as his sons take on a greater role and the family presence increases. “The big thing for myself and my wife was about leaving a legacy for my sons to take to the next level. I believe family-run businesses have more of a connection with their customer base and I would like to see Kilchoman growing as a family business well into the future,” Wills explains. “Kilchoman was always about growing a business and leaving a legacy to my three sons to take on when I eventually step back….that isn’t happening anytime soon!”

No Comments on Kilchoman’s new stillhouse and visitor centre are open

Master of Malt tastes. . . Ardbeg Blaaack

Today we had an advance sniff of a special limited edition Ardbeg (that’s available later this year) inspired by the enormous number of sheep in New Zealand so it’s aged…

Today we had an advance sniff of a special limited edition Ardbeg (that’s available later this year) inspired by the enormous number of sheep in New Zealand so it’s aged in Pinot Noir casks. How bizarre! 

Some distilleries have fan clubs. Arbeg has the Ardbeg Committee which was founded in 2000 and now has 120,000 members in 140 countries around the world. It functions as a testing board for new expressions as well as a highly engaged organisation with members who attend tastings, give feedback, visit the distillery and generally spread the word. Last year when we spoke with Brendan McCarron, head of maturing whisky stocks for the Glenmorangie Company, he said: “the purpose of the Ardbeg Committee is to make sure that the distillery never closes its doors again. It’s had a complicated turbulent history, opening and closing its doors. It’s the Committee that will keep the doors open way into the future.”  

Brendan McCarron Ardbeg

Brendan McCarron. always on brand

To celebrate 20 years of the Committee, Ardbeg is launching a new limited edition expression. It’s inspired by the country that’s about as far away from Scotland as its possible to get, a country where there’s seven sheep for every one person: New Zealand. And what else is New Zealand famous for? Rugby! Yes, but also wine. So this latest limited edition is finished in Pinot Noir casks. It’s called Ardbeg Blaaack in honour of all those sheep though why didn’t they call it Ardbeg All Blaaaack and get the rugby in there too? Missing a trick there Ardbeg. 

Mickey Heads, Ardbeg distillery manager, said: “In every corner, of every far-flung place, you’ll find an Ardbeg Committee member. For 20 years they’ve been proudly demonstrating their black-sheep behaviour. Ardbeg Blaaack is the best possible way to pay tribute to our tearaway fans who, like us, are shorn to be wild!” 

McCarron wouldn’t share the exact cask make-up of this new expression when we contacted him, only to say that the core is aged in Pinot Noir casks for a good long time. This isn’t no short dip. Dr Bill Lumsden, Ardbeg director of whisky creation, commented: “Ardbeg Blaaack knits together velvety summer fruit pudding and bitter cherry, with a deeper edge of soot and Ardbeg’s hallmark smoke. It’s the perfect dram for toasting our legendary committee.” 

That’s the Committee edition. Fancy!

Two versions have been made, a Committee version bottled at 50.7% ABV, and a general public one at 46% ABV. Both will retail for around £94. Initially it will only be available from 3 March for Committee Members (there is still time to join before this date). Everyone else will have to wait until Ardbeg Day, 30 May, when it will be launched at Fèis Ìle and available from Master of Malt. So, you’ll have to wait to taste it, we’re afraid. But lucky us, we were given a tiny wee sample to taste, so here to tantalise you is what we thought:

Ardbeg Blaaack Tasting Note:

Nose: You can really smell the cask influence. The first thing that comes off are dark cherries with some peachy notes underneath followed by classic Ardbeg aromas of smoked meat and old fireplaces. A splash of water brings out cedar and some volcanic notes.

Palate: Fiery and spicy initially, then those cherries again with limes lurking underneath with wood smoke underlying it all.

Finish: Lick of dark chocolate, single espresso and wafts and wafts of wood smoke. 

 

 

1 Comment on Master of Malt tastes. . . Ardbeg Blaaack

New Arrival of the Week: Bruichladdich 28 Year Old

This week’s New Arrival is a single cask Bruichladdich bottled by Hunter Laing and filled in the early ‘90s when the future of the distillery looked far from certain.  Islay…

This week’s New Arrival is a single cask Bruichladdich bottled by Hunter Laing and filled in the early ‘90s when the future of the distillery looked far from certain. 

Islay had a rough time in the ‘80s and ‘90s. A downturn in the Scotch whisky industry meant that there wasn’t such a demand for malts, especially such distinct ones. Port Ellen closed 1983 and was partly demolished. Others escaped a similar fate only by a whisker, distilleries like Ardbeg and the one we’re looking at today, Bruichladdich.

The distillery dates back to 1881 when it was founded by three brothers: Robert, William and John Harvey. It was a purpose-built distillery, state of the art for the time. As is the way with Scotch whisky distilleries, except Glenfarclas, it changed hands a number of times before settling down with Invergordon Distillers (now part of Whyte & Mackay) from the 1960s until the ‘90s. Bruichladdich was largely used in blends. At some point in the ‘60s peat was abandoned and the maltings fired by coal instead. So, unlike its neighbours, most Bruichladdich is unpeated. It’s not your typical Islay single malt.

Bruichladdich

The Bruichladdich Distillery today

After some uncertain years, the distillery finally closed in 1994 and was mothballed. That may have been it but a London wine merchant called Mark Reynier was an enormous fan, selling quantities through his business and was heartbroken at his favourite distillery’s closure. As you do, he decided that he was going to buy it. After being rebuffed by the distillery’s owners for many years, he put together a consortium who finally managed to purchase Bruichladdich in 2000. He had two strokes of luck in bringing the name back from the dead. Firstly, the distillery was largely intact and was able to get the original equipment, including a 19th-century cast-iron mash tun, six Oregon pine washbacks and four swan-necked stills, working again. Secondly, Islay whisky hero Jim McEwan was retiring from Bowmore at about the same time and rather than settle into a life of golf and Saga holidays, was looking for a new challenge. It was the start of a beautiful friendship. McEwan’s role in the Bruichladdich revival is portrayed in the film The Golden Dram.

Bruichladdich began working again in 2001 and since then has become famous for doing things a little bit differently. The packaging to start with, you’ll find no tartan or Monarchs of the Glen here. The team has stayed true to the elegant Bruichladdich style with unpeated whisky but they also make the heavily-peated Port Charlotte and the oh-my-god-it’s-so-peaty Octomore (named after a local spring). There’s also an excellent Botanist gin made using a Lomond still which appeared in 2010. All the whiskies are created from Scottish barley and there have been releases made with a rare archaic cereal called bere. If you want to talk about terroir in whisky, it’s a good place to start.

Talking of terroir, Reynier’s latest venture is the Waterford Distillery in Ireland making true single estate whiskey, as well as Renegade rum looking to do a similar thing on the island of Grenada. Bruichladdich was bought by Remy Cointreau in 2012 but seems to have kept what made the distillery special. 

One for your whisky library.

But all this in the future when our New Arrival was distilled. In 1991, it was filled into a refill hogshead (cask number 16883 to be exact) and there it lay for 28 years before being bottled (at cask strength 50.7% ABV with no chill filtering) by Hunter Laing, the Glasgow-based independent bottler who last year moved into distilling with Ardnahoe on Islay. This expression is part of its ‘First Editions’ range, about which the company said: 

“As the name may suggest, each cask is carefully selected to evoke the qualities of a rare literary volume – those of character and collectability. Colour-coding on the labels denotes the particular regions the whiskies themselves are from and each bottle is individually numbered and presented in a gift tube. A ‘First Editions’ bottling without doubt makes a valuable addition to anyone’s whisky library.”

But don’t just leave it on the shelf in your whisky library, you can also drink it. Only 295 bottles have been filled. It’s a slice of history that’s unlikely to hang around. 

Tasting note by The Chaps at Master of Malt:

Nose: Grassy malt with honeyed cereal, sea breeze and melted butter.

Palate: Spicier than the nose suggests, with cinnamon, nutmeg and toasted oak. Lots of apricot, pear and apple following on.

Finish: Layers of toffee, oat, lemon and black pepper.

Bruichladdich 28 Year Old 1991 (cask 16883) – The First Editions (Hunter Laing) is available now.

 

 

 

 

No Comments on New Arrival of the Week: Bruichladdich 28 Year Old

Burns Night poetry competition 2020 – we have a winner!

The judges have consulted, conferred, and, finally, concurred. So, we are delighted to announce the winner of our Burns Night competition who will receive a bottle of Aerolite Lyndsay Islay…

The judges have consulted, conferred, and, finally, concurred. So, we are delighted to announce the winner of our Burns Night competition who will receive a bottle of Aerolite Lyndsay Islay single malt.

When we launched our poetry competition last year, we didn’t know what to expect. Would anyone enter? Would the entries be any good? Well, we need not have worried as clearly Master of Malt customers are a talented bunch. This year we had over 52 entries from all over the world. Admittedly, there were some stinkers, some that were, how can we put this, not suitable for a family audience, and many that rhymed whisky with frisky. But there were also plenty of top quality stuff. 

But what would Rabbie think?

So, without further ado, it’s time to announce the winner. It’s Neil Mackenzie! Readers may remember him from last year where he was one of the runners-up. Well, now he’s only gone and snatched the winner’s crown with a Scots ode to whisky makers. Metaphorically speaking that is, there is no actual winner’s crown, but he will win a bottle of Aerolite Lyndsay Islay single malt.

Runners up were: Anne Greengrass, Kyle Kenneth Moonsamy and Laurence Smith. Congratulations, you all win a dram of the Aerolite. The winning entry and runners-up are below. Thank you to everyone for taking part. The competition will be back next year so there’s plenty of time to practise your scansion.

The winning entry:

The Greatest O’ Folk

Each nation has her ain great folk,
That freed her frae oppressors yoke,
Or brichtened monie a dull heart,
Wae great inventions, words an’ art,
Mozart and Bach wae papers strewn,
Ha’e jotted monie a gallant tune,
All Socrates and Plato thought,
Were gifts to they wha knowledge sought,
Rembrandt and Monet wae sure hand,
Captured the charms o’ sky an’ land,
Alexander earned the title “Great”,
Lang ‘fore he took the Persian gate,
Ev’n Scotia’s humble shores sae braw,
Whan threatened wae her ain downfa’,
By tyrants that wid her ensnare,
Rais’d up mair than her fair share,
The Black Douglas wae Bruce and Wallace,
Won our battered land brief solace,
Tho’ fac’d wae pay’n’ that highest price,
They hearkened not tae fears advice,
Said folk, their tales, whan heard, impart,
Sic inspiration tae my heart,
The words come streaming frae my pen,
Verse upon verse time an’ again,
But yet, I trow, truly I speak,
Wae tongue firmly away frae cheek,
That nane o’ them the boots could fill,
Of those wha gi’e their time and skill,
Tae fill my glass wae somethin’ proper,
Born of barley, oak and copper.

Neil Mackenzie

Runners-up:

Islay malt so warm,
Shields me from the winter’s chill.
One more for the road?

Laurence Smith

 

Islay – A Malty Sonnet

This wind-wracked isle of seaweed salt and storm,
Of treeless boggy mire beneath oor feet,
Has ay kent how tae keep a biddy warm,
By hernessin’ the glory o’ the peat.

When next ye raise a dram tae toast the bard,
Think lang on Islay’s place in Alba’s past,
This land o’ smoke and smugglers unco hard,
Whaur drouthy neebors brav’d th’Atlantic blast.

Whaur bogles creepit in thru ev’ry door,
And Hebridean kelpies their weans steal,
Their best defence? Ben Bracken or Bowmore,
Laphroaig or bold Ardbeg to quate the deil.

Yet sic auld-fashioned drams upon Burns nicht
Are far oot-stripped by Lyndsey Aerolicht!

Anne Greengrass

 

The sky is black, no star in sight,
Oh what a beautiful rainfall night,
I sit all by myself contemplating my life…
Am I really doing what’s right for me,
Or am I just going with what the flow of life wants me to be,
I walk to my cupboard and pull out a bottle,
Pour myself a dram I guess I’ll make it a double,
Out on the porch I throw myself on a chair,
Breathing in the smell of rain that so sweetly scents the air,
I lift up my glass and there swirls a light golden elixir,
Amazing to think water, yeast and barley can make such a beautiful mixture,
But it’s not just the ingredients that are in here, It’s the type of cask as well as the year,
So I bring the glass slowly up to my nose,
Vanilla, Citrus and Mint begin to show causing my eagerness for a taste to grow,
I take a sip and try to pick out every detail,
And thereafter swallowing with a gentle exhale,
Lemon cake, Vanilla, Apples and Pears, beautifully balanced and so smooth,
As my chest starts to warm from that magnificent prelude,
I lift up my glass once more to the night,
Sip number two goes down as I think of what to write,
Whiskey to me is more than just alcohol,
The way people look at it as if it’s going to be my downfall,
I believe it improves you as a man because you truly have to take your time,
And that’s a brilliant virtue in this world because of how life just flies by,
So for one final time I lift up my glass to the reader of this poem,
A toast to you good Sir, may you never drink alone. 🥃Sláinte!

Kyle Kenneth Moonsamy

 

No Comments on Burns Night poetry competition 2020 – we have a winner!

Brilliant Burns Night bottles? We’ve got them!

For Scotch whisky fans, Burns Night is the ultimate celebration of the drink they love. Find the perfect bottle to mark the occasion from our line-up. It’s not long until…

For Scotch whisky fans, Burns Night is the ultimate celebration of the drink they love. Find the perfect bottle to mark the occasion from our line-up.

It’s not long until we raise a glass to honour the Bard of Ayrshire, Robert Burns, on his birthday, 25 January. Maybe you’ll fancy donning a kilt. Maybe you’ll carry out an Address to a Haggis with an appropriately theatrical cutting of the haggis with the ceremonial knife. Whatever you do, I think we can all agree the highlight of the night is a hearty dram of the good stuff.

Burns Night is perhaps the best excuse we get all year to splash out on a seriously good bottle of Scotch, which is why we’ve rounded up this delightful range of festive fancies. 

Happy Burns Night all.

Wi’ usquabae, we’ll face the devil!!

 

Robert Burns Single Malt

What better to mark the night than with a whisky that bears the name of the man himself. The Robert Burns Single Malt was produced by the Isle of Arran Distillers, who are patrons of the ‘Robert Burns World Federation’ and as a result, are able to officially carry his name. The single malt was produced at Arran Distillery in Lochranza and matured in ex-bourbon casks. 

What does it taste like?:

Pear juice, coconut, custard, vanilla, panna cotta, lime peel, apple strudel and cinnamon.

Aerolite Lyndsay 10 Year Old

If a whisky of mystery and intrigue sounds right up your street you then you’ll be more than happy to get stuck into this bottling from The Character of Islay Whisky Company. The peaty whisky has been sourced from an undisclosed distillery on Islay where it was matured for 10 years in a mixture of bourbon barrels and Spanish oak sherry quarter casks. The name is actually an anagram of the words ‘ ten-year-old Islay’, which is something you feel like Burns himself would appreciate.

What does it taste like?:

Maritime peat, iodine, honey sweetness, paprika, salted caramel, old bookshelves, mint dark chocolate, espresso, new leather, honey, liquorice allsorts, bonfire smoke and toffee penny, with a pinch of salt.

Timorous Beastie

Even casual Burns fans will know of his classic poem To a Mouse, which features an unfortunate field mouse he describes as a “tim’rous beastie”. Douglas Laing has paid tribute to this unlikely hero with this expression which has a distinctly Highlands profile thanks to a marriage single malts from the region, including whisky from Blair Athol, Dalmore, Glengoyne and Glen Garioch.

What does it taste like?:

Acacia honey, creamy boiled strawberry sweets, dried apricots, white grapes, coastal air, dried fruits, green apples, anise, sweet grist, malt loaf, pebble beaches, hot cinnamon and classic Highland heather, too.

Bowmore 18 Year Old

A legendary Islay dram that’s every bit as distinctive and delicious as you would expect it to be. Bowmore 18 Year Old is a perfect indulgence for Burns Nights for those who enjoy the peatier things in life.

What does it taste like?:

Stewing fruit, hints of damp wood, very soft smoke, perfume, plum jam, grapey, Seville marmalade and blossom.

Robert Burns Blended Scotch Whisky

Robert Burns Blended Scotch Whisky is a delicious blend that was made with a high percentage of the Arran Single Malt. It’s light, sweet and fruity profile make an ideal mixing whisky, perfect for long drinks and cocktails.

What does it taste like?:

Fresh apple peels, vanilla cream, juicy pear, custard and warm pastry, some tart citrus.

The Dalmore 12 Year Old

Few can boast an entry-level single malt as good as this beauty from the historic Dalmore Distillery, with its instantly recognisable stag’s head logo on the bottle. The Dalmore 12 Year Old was matured in American white oak ex-bourbon casks and finished in rare and aged oloroso sherry casks.

What does it taste like?: 

Coffee beans, oily nuttiness, malt, cereal, butter, Seville marmalade, triple sec, winter spices, zesty cocoa, milk chocolate and fruitcake.

 

The Macallan 12 Year Old Sherry Oak

Sherried Macallan’s are a favourite around the world for good reason and The Macallan 12 Year Old Sherry Oak is no exception. Part of the Sherry Oak range, this 12 Year Old its entire maturation in sherry-seasoned oak casks from Jerez before it was bottled at 40% ABV.

What does it taste like?: 

Sultanas, fresh apple blossom, calvados, tropical fruit, golden syrup, hot pastries, marmalade and barley sugar.

1 Comment on Brilliant Burns Night bottles? We’ve got them!

Burns Night poetry competition – win a bottle of Aerolite Lyndsay Single Malt

It’s back, the Master of Malt Burns Night poetry competition. If you fancy yourself as something of a bard, why not enter for the chance to win a bottle of…

It’s back, the Master of Malt Burns Night poetry competition. If you fancy yourself as something of a bard, why not enter for the chance to win a bottle of Islay single malt whisky?

Last year, we put on our first ever Burns Night poetry competition. Frankly, dear reader, we were amazed, not just by the number of entries but by the quality. Who would have guessed that Master of Malt customers would be so talented? You can read Richard Foster’s winning entry and the runners-up here. 

So we’re doing it all again this year in the run up to Burns Night on Saturday 25 January. All you have to do is write a poem about whisky. You can take your inspiration from the Bard himself but don’t feel constrained. If you want to do it in the style of Omar Khayyam (wine-loving Persian poet of 11th century), then we’d love to see how you get on. There are no restrictions on length or style, all we say is that the poem must be in English or Scots. To enter simply email us at marketing@masterofmalt.com or comment on Facebook, Instagram, Twitter or below. Entrants must be of legal drinking age and based in a country that we ship to. We will be accepting entrants from 13 until 22 January (see full terms and conditions below). 

Aerolite Lyndsay

Chocks away!

All entries will be judged by the (extremely discerning and well-read) team here at MoM. The winner will receive a bottle of Aerolite Lyndsay, a single malt from the Character of Islay Whisky Company. The name might make it sound like the sort of aeroplane flown by a man called Ginger during World War One but it’s actually an anagram of ten year old Islay. Three runners up will receive drams of Aerolite Lyndsay.

So, what are you waiting for? Time to sharpen those quills, get out your finest vellum and channel your inner Orpheus.

11 Comments on Burns Night poetry competition – win a bottle of Aerolite Lyndsay Single Malt

These were the most read posts of the year

By popular demand, it’s time to look back at our most-read blog posts of 2019. Well, maybe there hasn’t been that much demand, but we’re interested, so here they are,…

By popular demand, it’s time to look back at our most-read blog posts of 2019. Well, maybe there hasn’t been that much demand, but we’re interested, so here they are, the posts that grabbed your attention this year. 

It’s that time of the year when we look back at the year in booze. And what a year it’s been with trade wars, ghost distillery revivals and the SWA getting all funky with new cask types. There’s four words you never expect to see in one sentence, Scotch Whisky Association and funky. From crunching the numbers, it’s clear that what you, dear reader, love is whisky. Whether it’s whisky news, whisky comment or whisky snark, all the top posts this year are about whisky. So here they are in ascending order of popularity:

Jim Murray

You can bet that dear old Jim will be in here somewhere

Number 10:

The Macallan unveils new expression: The Macallan Estate  – A new Macallan expression is always of interest. And this latest release is particularly special being made from barley grown on the Macallan estate. 

Number 9:

Unusual Scotch ahoy! SWA widens permissible cask types – In June the Scotch Whisky Association revised it rules to allow new types of casks for maturing Scotch whisky including Tequila, mezcal, Calvados and Baijiu barrels. 

Number 8: 

Was Glenfiddich really the first ever single malt whisky? – Here our columnist Ian Buxton pulls apart some rather outlandish PR claims from Glenfiddich.

Number 7: 

Diageo Special Releases 2019 details are here! – It’s that wondrous time of the year when Diageo releases some rare and unusual whiskies from its unparalleled portfolio of distilleries. 

Number 6: 

Our take on booze trends for 2019! – Here MoM editor Kristiane Sherry peers into her crystal ball to see what we would be drinking in 2019. You can see here how much she got right. 

Number 5: 

1792 Full Proof is Jim Murray’s World Whisky of the Year 2020 – Another perennial popular event, the release of Jim Murray’s new guide and the crowning of a new World Whisky of the Year.

Number 4:

Behold: Fancy Brora 40-Year-Old 200th Anniversary incoming! – With Brora due to come back on stream in 2020, we had an opportunity to try a very special old expression to celebrate the 200th anniversary of the distillery.

Number 3:

The Balvenie Stories launches with three special whiskies – Three key figures at Balvenie have each created a whisky to celebrate human tales of endeavour, craft and surprise.

Number 2:

Ardbeg adds 19 year old expression to core range – A new core addition to the Ardbeg range is always going to be of interest so no wonder that this is the second most read post of the year.

And at number 1 

Tears before bedtime: are we heading for a whisky crash? – It’s Ian Buxton again, and apparently “we’re dooooomed!”

 

No Comments on These were the most read posts of the year

Type on the field below and hit Enter/Return to search