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Master of Malt Blog

Tag: Jura

Deals of the day return for the weekend

Weekends are already pretty good. But we know how to make them better. That’s right: the Deals of the Day have returned. Everybody loves a good comeback story. Istanbul. Robert…

Weekends are already pretty good. But we know how to make them better. That’s right: the Deals of the Day have returned.

Everybody loves a good comeback story. Istanbul. Robert Downey Jr. Lil Bub. But how many great comebacks actually save you money? This one does. That’s right, we’ve brought back our Deals of the Days for the weekend. A series of deals on a bunch of delicious booze, all delivered straight to your doorstep!

Obviously you’re already basically salivating at the thought of it, but just to whet your appetite even more, we’ve rounded up some of our favourite bargains for this weekend. Make a note of that. This isn’t even all of the deals we’re doing. There’s more to be found here.

Deals of the day

Ardbeg 10 Year Old

There are a lot of people who will fondly remember their first sip of Ardbeg 10 Year Old as the moment they were converted to the wonders of the powerful and peaty dram. This is Islay whisky as you want it, full of coastal air, smoke and more. Today, incidentally, is Ardbeg Day, so you should head to its distillery page to see what else is on offer… Spoiler: there be hella deals. 

What’s the deal?

It was £42.45, now it’s £33.95.

Deals of the day

Roku Gin

We’re big fans of this delightful Japanese gin from legendary spirit-maker Suntory, as you can probably tell, and for good reason. Alongside traditional gin botanicals like juniper, orange peel, lemon peel, coriander and cinnamon, this beauty features six Japanese botanicals including sakura leaf, sencha tea, sansho pepper and yuzu peel. What does all this mean? Amazing G&Ts. Seriously, so aromatic and balanced. Get involved.

What’s the deal?

It was £29.49, now it’s £24.99.

Deals of the day

Doorly’s XO Rum (40%)

How does a great deal on a rum teeming with notes of dark chocolate, toffee apples and oaky spices that was created at one of the most revered and historic distilleries in the world sound? We already know the answer to this one. Who could resist? Doorly’s XO Rum is one of those bottles where you just want to throw away the cork and enjoy with your friends. Shoutout to the excellent bird on the label. I appreciate that.

What’s the deal?

It was £33.83, now it’s £26.83.

Deals of the day

Eagle Rare 10 Year Old

The legendary Buffalo Trace Distillery in Frankfort, Kentucky has got a reputation for making all kinds of excellent whiskey and Eagle Rare 10 Year Old is no exception. Indulge yourself with this well-aged Kentucky straight bourbon whiskey and you’ll be enjoying notes of toasted oak, flamed orange peel, maple syrup, oily walnuts, red fruit and vanilla. The multi-award-winner for good reason also features another excellent bird on the label. This is quite the line-up for fans of birds on labels.

What’s the deal?

It was £36.99, now it’s £28.99.

Deals of the day

Larios 12 Botanicals Premium Gin

Did you know that the English are not the only gin-crazy folk in Europe? The Spanish love their gin, and globally Spain ranks among the big players in gin consumption year after year. It’s no surprise when they have a gin as good as Larios behind every back bar and on every supermarket shelf. Check out what all the fuss is about.

What’s the deal?

It was £21.47, now it’s £16.47.

Deals of the day

VIVIR Tequila Añejo

VIVIR Tequila wants to be part of the conversation that treats Tequila seriously and to do that you need to make seriously good Tequila. Luckily for VIVIR, that’s exactly what it does. The Añejo was distilled from Highland Weber Blue Agave which is cooked traditionally in clay ovens, and the spirit was matured in ex-Jack Daniel’s Tennessee Whiskey casks for 18 months.

What’s the deal?

It was £39.95, now it’s £29.95.

Deals of the day

Jura 21 Year Old Tide

Arguably the big hitter of our weekend deals, Tide is a 21-year-old single malt released as part of Jura’s Aged Vintage series. It was twice matured in American white oak bourbon barrels and then hand-selected virgin American white oak casks before it was bottled at a hefty 46.7% ABV. You can expect notes of gingerbread, allspice, buttery caramel digestive biscuits and tropical fruit. It also comes in a pretty funky presentation box, which is always a bonus.

What’s the deal?

It was £149.95, now it’s £99.95.

Deals of the day

Grant’s Cask Editions – Rum Cask Finish

If you want a less decadent dram that you can put to good work in a number of cocktails, then we recommend Grant’s Cask Editions – Rum Cask Finish. Master blender Brian Kinsman created this expression to add some spice and fruit-forward deliciousness from the rum casks to the classic Grant’s character. It really works. 

What’s the deal?

It was £20.95, now it’s £15.95.

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Whisky Advent 2019 Day #16: Isle Of Jura 18 Year Old

The grand countdown to Christmas Day has entered single digits – and today there’s a dram from a suitably epic location to celebrate. It’s Isle Of Jura 18 Year Old!…

The grand countdown to Christmas Day has entered single digits – and today there’s a dram from a suitably epic location to celebrate. It’s Isle Of Jura 18 Year Old!

Many a distillery plays on its remote location in its marketing. But Jura may just be able to make that claim stick. To visit the island distillery you first need to get to the Glasgow area. Then it’s either a ferry or a flight to Islay, followed by a teeny tiny ferry over the small but mighty Sound of Jura, then you’re on the island. But it’s another eight miles or so down a single track round until you reach the village of Craighouse and the warmest of welcomes.

Jura is a Hebridean island made famous for its sizeable deer population (6,000 or so), it’s tiny human headcount (approximately 200), and because it’s where George Orwell marooned himself to write 1984. It’s also home to the Jura Distillery, which is where today’s dram comes from: Isle Of Jura 18 Year Old! 

It’s a treat of a dram, matured in American oak barrels before it was finished in Premier Grand Cru Classé Bordeaux barrels for a full-on fruity vibe. A perfect sipper on a dark December evening. 

As we tuck into the dram, we catch up with distillery manager Graham Logan, to get his take on island life, the distillery’s history, and what he’ll be drinking this Christmas…

Isle Of Jura 18 Year Old

It’s Graham Logan (on the right)!

Master of Malt: Jura Distillery is set in a stunning but incredibly remote location. Talk us through a typical day on the island…

Graham Logan: As with most on the island, I have a dual role in the community so my first job of the day isn’t actually at the distillery! I live on a croft, so at the crack of dawn, I am up and out feeding all the animals. Then it’s a five-minute ‘commute’ down to Craighouse, the heart of the island and home to the Jura Distillery and most of the community. Believe it or not, there is the occasional traffic jam en route, but I’m not talking about cars, I’m talking about the red deer or pheasants who like to take the run of our single-track road from time to time! When I make it to the distillery, I like to take a few minutes taking in the view from my office window – palm trees, small isles bay, Kintyre peninsular and even over to Ben Cruachan and Ben Lomond in the distance. The sunrises on Jura are spectacular, and a brilliant way to set yourself up for the day ahead. 

I will then spend the next few hours touring the distillery, I will talk to all the site team and do some testing. Usually, gravities of washbacks, mash tun temperatures and doing a shake test on the malt grist. On Jura the pace is a little slower, so we’re never without our 10 am tea break! Then it’s on to catching up on emails and all my regulatory paperwork. In the afternoons, you might see me doing guest tours, talking to visitors who take the effort to come to our remote shores or spending time in a warehouse checking on some of our 30,000 casks.

MoM: How does remote island life affect the character of the whisky or the whisky-making process?

GL: Jura is blessed that the Gulf stream, all the way from the Caribbean, passes up our west coast and keeps Jura very mild in the winter. Snow is a once in a ten-year phenomenon, so our warehouses are a pretty constant temperature which allows our maturation cycles to last longer. The wood grains of the staves on our first-fill ex-bourbon barrels never quite close, which allows maturation to take place all through the winter. The warehouses are only 100 yards from the sea, allowing the salt air to penetrate our casks, leaving a very slight salt note. What makes some of this possible are our exceptionally tall, lantern-shaped stills (25ft 4 inches); only the lightest floral noted spirit makes it to the head of the still. This light spirit is the perfect partner for maturation with the American white oak ex-bourbon casks that each Jura whisky starts its life in.

Isle Of Jura 18 Year Old

The beautiful Jura Distillery

MoM: Jura has a pretty storied history, both the distillery and the island. Share a little tale from the distillery’s past…

GL: I have been at Jura distillery for 28 years and have had some escapades in that time! I had the misfortune to mash some heavy peated barley by mistake one day and because I had a cold at the time, I didn’t notice. Our then manager Willie Tait had a hairy fit and suffice to say, I wasn’t brave enough to do it again! The distillery also had a tractor and trailer for delivering the casks from the filling store to the warehouses. I got to drive it and managed to crash it within 30 seconds. A cask fell off the trailer and went speeding towards the hotel and only the nimbleness of Iain Cameron (our warehouseman) saved the day as he diverted the cask before it was sitting in the bar and whisky really was whisky galore! Surprise, surprise, I was banned from driving the tractor.

MoM: What will you be drinking this Christmas?

GL: My tipple of choice this winter will be the Jura Tide. It’s our new 21 Year Old and started its life in American White oak ex-bourbon barrels before being enhanced with a finish in virgin American oak white oak casks. I am also inclined to enjoy a dram of Jura 18 Year Old; Jura whisky enhanced in any red wine cask is excellent but this is really special with a finish in Premier Grand Cru Classé Bordeaux barrels. Delicious, especially on a crisp day! 

Isle Of Jura 18 Year Old

Isle Of Jura 18 Year Old

Isle Of Jura 18 Year Old Tasting Note:

Nose: Cinnamon, dried berries, Wine Gums, hickory.

Palate: Brandied cherries, Turkish delight, milky coffee and blackcurrant jam.

Finish: Chocolate chip cookies, a touch of hay, orange oil.

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The connection between Jura Seven Wood and the French forest

The opportunity to see the journey of a whisky from tree to barrel to glass is a rare one. Imagine our delight then, when we were invited to witness exactly…

The opportunity to see the journey of a whisky from tree to barrel to glass is a rare one. Imagine our delight then, when we were invited to witness exactly that in the forests near Bordeaux, following the evolution of Jura Seven Wood

Wood is a huge focus for whisky but how many of us know about the processes before the wood becomes a cask? Probably not that many. We marvel, understandably, at whisky that has been aged for 40 or perhaps even 50 years. And yet, the process really begins centuries before in the forest, which is where our trip began. But first, a brief introduction to Jura Seven Wood. The no age statement lightly peated single malt is initially aged in American white oak bourbon barrels, before it’s finished in six different types of French oak: Limousin, Tronçais, Allier, Vosges, Jupilles, and Les Bertranges. To save you counting on your fingers, yes, that adds up to seven wood types.

Jura Seven Wood

The Loches forest looking particularly magnificent.

As we travel north on what looked like was going to be a rather grey day, the scenery becomes greener until we arrive at the Loches forest, a stark contrast to the stone buildings and baking heat of Bordeaux itself. Forest guard Fabien Daureau emerges from the trees to greet us. The forest is crucial to French history; back in the 1600s wood was predominantly used for energy and ship building. Rather sensibly, to ensure it was protected and managed correctly, the French government split the forest up into parcels, and guards like Daureau were put in place to manage each part. The forest is still divided up the same way, though now the primary use for wood has changed. In the parcel we’re visiting, it’s making casks. 

Oak trees destined to become casks are like the A-listers of the tree world. They must be straight, tall and without branches lower down the trunk. Every 10 years, the guards will comb through the forest, deciding which trees they should cull and which they should keep. It’s a ruthless process. There are an overwhelming number of factors which will exclude a tree from making the cut (pun intended). These include knots in the wood (which would cause barrel leaks), branches low down on the trunk, or tiny imperfections that an untrained eye would never see. We come across a 100 year old tree with something called a ‘pippy’ trunk, a miniscule little nubbin on the trunk caused by a beam of light. Generally other trees act as a barrier to these beams, though clearly this one got through. The ‘pippy’ tree is now unusable as a cask, a century of growth gone to waste!

Jura Seven Wood

Fabien Dareau imparting some serious knowledge.

There are other tricks to reduce the chance of imperfections. To ensure branches don’t grow lower down the tree trunk, Fabien and his team must see that the trees grow close enough together so there isn’t enough light for this to happen. A lack of light also promotes upwards growth, though there’s a fine line. Block out too much light and you’ll no longer encourage the smaller trees, but hinder them.

Choosing when to cut is just as complex as growing them, and Daureau tells us that much like humans, trees have feelings. If all the surrounding trees are suddenly cut, then the remaining tree will go into a state of stress, because of sudden differences in water and light. Older healthy trees are still surrounded by smaller or dying trees, which serve no purpose but to keep the environment stable. As saplings, there are around one million oak trees per hectare. At 250 years old, only between 50 and 100 trees per hectare remain, through both natural selection and rigorous culling from the forest guard. Only a mere quarter of each tree can be used to create casks, as the higher up the tree you go, the less straight it is, lowering the quality of the wood. The very top will be used to make paper or firewood. 

The ideal amount of growth is just incredibly slow, just 2mm a year. Slow growth results in a tight grain, which causes more interaction between the spirit and the wood. Good things take time. It’s incredible to see centuries of growth in one place, with great oaks that are soon to be cut standing tall next to tiny saplings.

Jura Seven Wood

Brownie points if you can spot the pippy trunk, because we certainly can’t!

We leave Daureau and the green wonders of the forest, making our way to the Sogibois stave mill just outside of Bordeaux. Here the oak is cut, revealing if the toils and efforts over the last few centuries have paid off. It’s only here that some trees reveal they’ve been housing bullets from World War I, which have rather poetically turned the wood black. Of course, they can’t be used. That’s not to say there aren’t some happy surprises. We’re shown an eye-catching unique orange wood, its rosy hue thanks to an unexplained mutation and the presence of beta carotene. It’s highly prized and much more expensive, though there’s no way of identifying the mutation until it’s cut. As much as we can try to control these factors, the fact is that nature is unpredictable, which is part of the beauty of the cask.

Jura Seven Wood

Blackened oak from WWI bullets.

Following the journey of the oak, we then head to Demptos cooperage where the staves are made into casks the very casks in which Jura Seven Wood is matured! The wood doesn’t merely pass through the cooperage, but spends a minimum of two years here while the water content is reduced to 20%. Once again, the length of time before the spirit even enters the barrel is just mind-boggling. 

It’s also the cooperage which helps create the flavour profile of the whisky. There are simple differences between different wood types, for example French oak is spicier than the vanilla-heavy American oak. Then, there are more complex layers of wood categorisation, such as micro-porosity, determining how quickly the spirit will age. Demptos has built a menu of 188 different ‘ingredients’, forming a partnership with each whisky blender who will create their own recipe. 

Jura Seven Wood

Many, many staves drying out at Demptos Cooperage.

Having spent much of the day outside, we’re suddenly plunged into a dramatic and fiery warehouse, where the immensely skilled coopers are literally spinning flaming barrels around with their hands. They did have gloves on, mind. The inside of the barrel reaches a scorching 200 degrees celsius, while the outside remains a balmy 35 degrees. A delight to the senses, the barrel smells just like freshly baked bread after one hour of toasting. Of course, there are longer toasting periods, as it’s just another of the many ingredients that can be personalised. Around 150 barrels are made here each day, and it was both astonishing and encouraging how much of the work is still done by hand. Creating a barrel is such a delicate art (albeit with a lot of banging and clanging) that, even in this day and age, it requires a human hand. 

Jura Seven Wood

Talk about playing with fire at Demptos…

Just as we saw the stages of tree growth and barrel-making, we also got to taste each stage of the Jura whisky throughout its ageing. What better place than in the midst of the beautiful Loches forest to taste the evolution of Seven Wood? Naturally, we started with the new make, the majority of which is unpeated, and full of creamy lemon, loads of malt and a hint of pear drop. Then, after maturing in American oak for 10 years, the spirit boasts boatloads of green tea, vanilla, banana and fresh mint.

To really show us the flavour French oak imparts, Glass shows us spirit matured in solely French oak, which is slightly more oily, bursting with mango, baking spices, set honey and chocolate. In Seven Wood however, the six French oak-matured spirits will have spent time in American white oak first, and will be blended with both peated and unpeated spirit that has been aged purely in American white oak. When that all comes together you get Seven Wood, with subtly smoky, nutty notes, vanilla, fresh peach, pear and a prickle of spice.

Jura Seven Wood

Gregg Glass chatting us through Seven Wood in the depths of the forest.

“It’s not just seven woods for the sake of it,” Glass notes as he explains the thought process behind the whisky. “When you look back at the recipes you’ve developed, you don’t realise you’ve used so many. It’s like opening a can of worms in terms of how many ingredients you can use.” Glass and his team found that these specific combinations created the desired layers of depth and complexity, a recipe that was built up over time. “Experimentation has always been very important to me,” Glass continues. “Without that sense of adventure, you’re never going to discover.”

The identity of Seven Wood was found in the French forest, so it’s no surprise Jura wanted to show off the often-overlooked stories of the trees themselves. I know that when I now look at a whisky, I won’t merely see an age statement or time in a warehouse, but will recall the years of growth, nature and talent that begin long before the liquid meets the cask. Glass told us that he was trying to create a harmony with Seven Wood, and harmony he has achieved. A thoroughly delicious whisky, paying its respect to the forest where it all began.

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Join us as we celebrate International Scottish Gin Day!

Today marks the very first International Scottish Gin Day! To celebrate the occasion, we’ve picked out 10 of the tastiest gins that hail from north of the border. Enjoy! Words:…

Today marks the very first International Scottish Gin Day! To celebrate the occasion, we’ve picked out 10 of the tastiest gins that hail from north of the border. Enjoy! Words: Victoria Sayers

3 August 2019 is the first ever International Scottish Gin Day. Juniper geeks, get ready to celebrate! No longer is the Scottish distilling scene only about whisky: now distilleries are embracing local botanicals to create a sense of place through gin, too. The reputation of Scottish distilling is sky-high, but instead of riding on Scotch’s coat tails, these gin producers are carving their own niche in the international spirits scene. Here’s our pick of some of the tastiest Scottish gins around – but it was actually a pretty tough call to make. Not only are there LOADS of them, they’re pretty delicious, too. These 10 not enough to whet your appetite? We’ve got a whole bunch more Scottish gins right here! 

International Scottish Gin Day

Theodore Pictish Gin

Theodore Pictish Gin

Inspired by the Picts, one of the first tribal settlers of Scotland, we introduce Theodore Pictish Gin! These body-painted warriors arrived on the eastern archipelago and had a sense of mystery about them. This clan inhabited the Scottish Highlands and documented their adventures through poetry, engravings and building fortresses across Scotland. A creative, enterprising bunch. Theodore Gin represents the curiosity of the Pict people, and is made with 16 botanicals to wet your whistle: honey, coriander, citric pomelo, bourbon vetiver, damask rose, pink pepper, angelica, chamomile, kaffir lime, ginger, orris, pine, lavender, cardamom, and oolong tea all mix in with the juniper to create something truly elegant. Try out this T&T in a highball glass: 50ml Theodore Gin and 125ml tonic water, built over ice and garnished with a slice of mango.

International Scottish Gin Day

Hendrick’s Midsummer Solstice

Hendrick’s Midsummer Solstice 

Deeply floral and lightly playful, it’s Midsummer Solstice Gin! A refreshing take on a classic Hendrick’s, this expression is infused with a tip-top secret recipe that has been made in a very small batch, so once it’s gone, it’s gone. Much like Midsummer Day itself, it’s meant to be a fleeting moment in time, hence the limited-run liquid. We’re big fans; it pairs especially well with sparkling wine and tonic.

International Scottish Gin Day

Orkney Gin Company Rhubarb Old Tom

Orkney Gin Company Rhubarb Old Tom

Orkney Gin Company, named after its namesake archipelago off the north coast of Scotland, released its Rhubarb Old Tom for the first time on World Gin Day 2017 (timing = excellent). Rhubarb is widely celebrated in Orkney, where families pass down their recipes to new generations of Orcadians. Old Tom gins are traditionally sweetened to give the liquid a smoother finish, and Orkney Gin Company believes this enhances the tartness of the rhubarb. Other botanicals that complement the rhubarb’s zesty flavour include the smooth juniper berries, citrus peel, rose petals and cinnamon. The team even uses seven-times distilled grain spirit, an updated version of the historical methods… The result? Pretty tasty!

International Scottish Gin Day

Rock Rose Gin

Rock Rose Gin

Made by Dunnet Bay Distillers (a tiny team of seven) in North Scotland, the alluringly smooth Rock Rose Gin is produced using local botanicals including rose root, coriander seed, cardamom, juniper, sea buckthorn, rowan berries and blueberries. The team’s very clever gardener, Dr Hana, can be found growing these weird and wonderful botanicals in the brand’s very own geodome which she built at the distillery. Wowzers. This is suitably tasty on its own due to the spritziness of the rose notes, but of course you can couple with tonic, too.

International Scottish Gin Day

Daffy’s Small Batch Premium Gin

Daffy’s Small Batch Premium Gin

Daffy is the goddess of gin (apparently) and was first written about over 300 years ago. The wheat grain spirit used in the expression hails from northern France, while the distillery Daffy’s Gin is made at is situated in Scotland’s Cairngorms National Park. Traditional botanicals like juniper, cassia bark and coriander are mixed in with Lebanese mint and a variety of lemons. The Daffy’s team believes that the balance of strength and flavour at 43.4% ABV results in a well-rounded and smooth finish, even when enjoyed straight. The design of the bottle is the work of artist Robert McGinnis, who created film posters for various James Bond films and Breakfast at Tiffany’s. The perfect D&T? 50ml Daffy’s Gin, 100ml tonic water, three wedges of lime and some mint leaves. You’re welcome!

International Scottish Gin Day

The Botanist Islay Dry Gin

The Botanist Islay Dry Gin

Islay is known for its rather wonderful whiskies, but now it’s the home of some gin brands, too! We’re fans of The Botanist (made at the Bruichladdich Distillery). It really does have one of the best bottles we’ve set our eyes upon. Plus, it’s a treat for your taste buds, too. A whopping 22 botanicals are squashed into The Botanist gin including some Islay natives. Are you ready for this list? The full list of is as follows: apple mint, chamomile, creeping thistle, downy birch, elder, gorse, hawthorn, heather, juniper, lady’s bedstraw, lemon balm, meadowsweet, mugwort, red clover, spearmint, sweet cicely, bog myrtle sweet gale, tansy, water mint, white clover, wild thyme and wood sage. Phew!

International Scottish Gin Day

Loch Ness Gin

Loch Ness Gin

Produced in Loch Ness (obvs), Loch Ness Gin is the product of a husband and wife team, Kevin and Lorien Cameron-Ross, whose family has resided on the bank surrounding the lake for over five centuries. They pick their own juniper and botanicals on their home estate, right on the shores of Loch Ness – very cool. At the heart of the distillery’s products is the Loch; its water is used in the whole range of spirits – we like to think it gives a bit of a magical, mysterious vibe. With all this nature on the doorstep, the family has a deep understanding of the region and respect the land highly; they say it makes their ingredients ‘real and rare’, with a taste like no other.

Lussa Gin

Lussa Gin

Lussa Gin is native to the Isle of Jura, situated off the west coast of Scotland. It was founded by a trio of adventurers; they grow, gather and distil using only local botanicals. Jura is super-remote, only 30 people live at the north end of the island, where the distillery is located. The team says ‘isolation is inspiration’; how could you not when you’re surrounded by mountains and water, and you can only reach the island by ferry (or by helicopter, if you happen to have a spare one of those). It is so free from air pollution that lichen can grow everywhere. The end product: a fresh, zesty, smooth gin with a subtly aromatic finish. 

Lind & Lime Gin

Lind & Lime Gin

The first tipple to come from Edinburgh’s Port of Leith Distillery – it’s Lind & Lime Gin! Inspired by Dr James Lind, who conducted clinical trials aboard HMS Salisbury to help find a cure for Scurvy back in the day. His findings helped sailors see a remarkable improvement in their health, and kept Britain a huge step ahead of enemies during times of naval warfare. As for the bottle design, inspiration was drawn from the 14th century, when wine was one of the most valuable items to pass through the local harbour.  Juniper, lime and pink peppercorns are the three key botanicals in this gin and they really work in harmony. We reckon it tastes as good as it looks.

International Scottish Gin Day

Eight Lands Gin

Eight Lands Gin

Eight Lands produces an array of spirits with Speyside spring water, distilled and bottled by the family-owned Glenrinnes Distillery. Featuring 11 different botanicals including cowberries and sorrel from the Estate gives this gin some berry good flavours (ha!). This shiny new distillery was purpose built to not make whisky (a shocker in Speyside, we know!) and was completed in 2018. The spirits are made using spring water drawn from the lowest slopes of Ben Rinnes – both pretty cool and sustainable. And it tastes really rather good in a classic G&T.

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We put your Jura questions to Gregg Glass!

Join us as we put your questions about Jura to blender and whisky-maker Gregg Glass during Fèis Ìle 2019! Fèis Ìle isn’t entirely about Islay – Jura puts on a distillery day, too!…

Join us as we put your questions about Jura to blender and whisky-maker Gregg Glass during Fèis Ìle 2019!

Fèis Ìle isn’t entirely about Islay – Jura puts on a distillery day, too! We hopped on the ferry to put your questions to Gregg Glass – did we ask yours?

You can see all our Fèis Ìle videos using the blog tag, or check out our Facebook, Instagram and Twitter!

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Fèis Ìle 2019: Day Seven, Bunnahabhain and Jura

Time for some unpeated fun at Bunnahabhain’s and Jura’s open days – and some peated fun too, because why not?! – as well as more boats, dogs and rain! We…

Time for some unpeated fun at Bunnahabhain’s and Jura’s open days – and some peated fun too, because why not?! – as well as more boats, dogs and rain! We had a blast.

It’s been a busy day at Fèis Ìle, with the team getting down to Bunnahabhain nice and early before splitting up so we could be at Jura’s open day too! We’ve also lost Kristy. She loves whisky, of course, and was gutted to miss the fun that’s yet to come tomorrow, but like many of us she has other passions. In her case that takes the form of a musical group called the Spice Girls, and even a cancelled flight wasn’t going to stand between her and their gig in Manchester tomorrow night!

Godspeed Kristy, we miss you already!

Grey sky at day, whisky maker’s delight. Or something like that.

Before we delve into today, however, there’s the (not) small matter of last night’s activities. After the blog post went live we headed back over to Ardnahoe for Hunter Laing‘s Kinship Collection evening with the one and only Jim McEwan. Those who’ve been following our Instagram stories may already know that we found the range – which is made up of a Bruichladdich 27 year old, Bunnahabhain 30, Caol Ila 40, Bowmore 30 (all soap and violets as you may hope/fear, depending on your tastes), Ardbeg 26 and Laphroaig 18 – very impressive indeed.

Kinship Collection

A very special tasting of Hunter Laing’s Kinship Collection of Islay malts

Friday morning at Bunnahabhain then brought rain. More rain! Last year was glorious sunshine throughout the festival, *BUT* this year the grey skies are actually welcome. As mentioned earlier in the week water sources had been getting worryingly low across the island, with some distilleries having to cease production, so it’s all for the greater good! (We are all whisky fans, after all!)

Cue taking cover in the distillery’s office, where we caught up with distillery manager Andrew Brown and Distell International master blender Dr. Kirstie McCallum. Kirstie talked us through the first two festival bottlings, which you can check out riiight… here:

Another place it doesn’t rain is in the cabin of a tall ship, and we were back on the Flying Dutchman for the first official tasting of the day. Some great drams, memorable yarns and even a couple of songs later, and it was time to split up. Well, once we managed to get off of the ship. Some of us took longer than others negotiating the (admittedly treacherous) soaking wet ladder up to the pier as the ship lurched up and down.

Kristy, Laura and Kenny then headed off to Jura, while I was able to enjoy the Bunnah Warehouse No. 9 Experience. Which was a bit good. 5 cracking casks – an ex-bourbon 6 year old, Manzanilla 10 year old, Palo Cortado 11, Pedro Ximénez 12 and a peated Mòine 15 – all available as hand-filled 20cl distillery exclusives. I impulse bought a PX shortly after, but would have happily taken any of the sherry cask options off their hands. It was also great fun, Colin (affectionately known as ‘Butthead’, or so I’m told), I salute you!*

Colin Bunnahabhain

“It’s all about the dram!” It is, you know.

Meanwhile, over in Jura, the team attended a tasting with blender and whisky maker Gregg Glass, taking in its new make, a couple of 21 year-olds from its Tide and Time series (keep an eye out for the fruity, ex-peated Jura cask Tide on the site soon…) and a distillery exclusive peated sherry cask number with a big charcoal finish.

Jura Time Tide whisky

Time ‘n’ Tide

As with last year, this wasn’t any ordinary tasting though. There were atomisers, scents trapped in bubbles, popcorn pairings and even prizes! We didn’t win anything, but photographic evidence suggests we were quite taken by the chocolate and honey scented bubbles.

Jura Gregg Glass bubbles

So bubbles.

My final masterclass of the day (the awesome folks at Bunnahabhain looked after us extremely well) was a chocolate and whisky pairing event with Kirstie and Julieann Fernandez that afforded an opportunity to taste the distillery’s third festival release. A 1988 Champagne cask, which was ridiculous in the best way possible. Think Champagne, actual Champagne, but a spirit – with people who don’t like Champagne loving it. Notes of brioche, melon, zesty real lemonade, cashew, green apple skin, some toffee – a weird note that I’ve somehow categorised as ‘silver birch’ in my brain over the years – just great, unique stuff. Hats off to those who queued up overnight and managed to bag one.

We got tees and drams into some new friends’ hands too, of course!

So, what have I missed? Ah, yes. A distillery poochie, of course! Apparently we can’t do one of these without one. Did I start this? It no longer matters, the whisky people need their doggos and who am I to deny them?! Meet Alfie. This pic came from @Belsnickel222 with the message “We will accept this one in the blog.” As will we my friend, as will we.

good boy

A Bunnah good boy.

Another awesome day on Islay and some more much needed water for the distilleries. They have enough now though, right…? Fingers crossed for some clear skies as we head to Ardbeg‘s Caribbean flavoured day tomorrow!

*“Is this available in the shop?!”

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The Nightcap: 29 June

Down those tools and pick up a dram: it’s Friday, folks! And with the last day of the working week comes your regular round-up of delicious developments from the wonderful…

Down those tools and pick up a dram: it’s Friday, folks! And with the last day of the working week comes your regular round-up of delicious developments from the wonderful world of booze. It can only be The Nightcap!

Happy Friday, team! We made it. Perhaps you’ve been following all the highs and lows of the World Cup (soz, Germany) and are relishing today as a football-free period of recovery. Or maybe you’ve eschewed all things FIFA and have been basking in the summer sunshine instead (it’s been SIZZLING here in the UK). Either way, there’s a high chance some of this week’s biggest stories might have passed you by. Which is why we’re here to help!

So before we dig into the main Nightcap round-up, let’s look back over the last seven days of all things booze…

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Fèis Ìle 2018 Day Six: Kilchoman & Jura

Well, it couldn’t have lasted forever. Perhaps we jinxed it. Either way, this morning dawned decidedly overcast. But that didn’t stop us having an absolute blast at both Kilchoman and…

Well, it couldn’t have lasted forever. Perhaps we jinxed it. Either way, this morning dawned decidedly overcast. But that didn’t stop us having an absolute blast at both Kilchoman and Jura’s open days!

After just a couple of drams the night before, this morning’s 7am alarm came around all too quickly. The sun was not shining and the results of a hideous midge incident from the evening before were clear for all to see (note: do NOT leave windows open and lights on at night on Islay. We’ve got the bites and the alarming pile of carcasses to prove it). But despite the challenges (Team MoM is short on breezy morning folk), we were super keen for the day ahead. There were not one but TWO distillery days afoot!

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We’re going to Fèis Ìle 2018!

Drum roll please, folks… after too-long a hiatus we are packing our bags and heading to Fèis Ìle 2018! Good folks of whiskydom, we have news. After a four-year break…

Drum roll please, folks… after too-long a hiatus we are packing our bags and heading to Fèis Ìle 2018!

Good folks of whiskydom, we have news. After a four-year break (yes, and that parking, ahem, incident) we are returning to Islay for the dramming extravaganza that is Fèis Ìle. Team MoM is making final preparations for a voyage to the Islay Festival of Music and Malt! And we have many a treat in store for you whether you are likewise heading for the island or not…

From this Saturday (26 May) to the following one (3 June) we will be busily heading to the official distillery days, plus a selection of rather marvellous additional locations to keep us on our toes. And… the freebies are back!

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Q&A: Dalmore master blender Richard Paterson

Scotch whisky personality, author, educator, expert, and, most importantly, accomplished master blender. Richard Paterson – the man behind Dalmore, Jura, Fettercairn and more – talks independent bottlers, auction houses, and…

Scotch whisky personality, author, educator, expert, and, most importantly, accomplished master blender. Richard Paterson – the man behind Dalmore, Jura, Fettercairn and more – talks independent bottlers, auction houses, and why the “cask is king”…

He secured the title of master blender at Whyte & Mackay at the age of 26, and earned the nickname, ‘The Nose’, for his exemplary olfactory skills. He’s a key figure in wine cask finishing innovation and is one of the Scotch whisky’s greatest evangelists. It can only be Richard Paterson, one of the industry’s best known luminaries.

In 2017 – his 50th year in the Scotch whisky industry – Paterson was honoured with the Lifetime Achievement Award at the International Wine and Spirit Competition Awards. MoM speaks to the revered whisky showman to discover what it means to be a modern-day master blender…

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