{"id":23538,"date":"2019-09-30T12:46:59","date_gmt":"2019-09-30T11:46:59","guid":{"rendered":"\/blog\/post\/not-whisky-not-gin-an-introduction-to-ncnean-aged-botanical-spirit\/"},"modified":"2019-10-03T10:01:11","modified_gmt":"2019-10-03T09:01:11","slug":"not-whisky-not-gin-an-introduction-to-ncnean-aged-botanical-spirit","status":"publish","type":"post","link":"https:\/\/www.masterofmalt.com\/blog\/post\/not-whisky-not-gin-an-introduction-to-ncnean-aged-botanical-spirit\/","title":{"rendered":"Not whisky, not gin \u2013 an introduction to Nc\u2019nean Aged Botanical Spirit"},"content":{"rendered":"

If you want to know what the future holds for Scotch whisky, look no further than Highlands distiller Nc\u2019nean. We sat down with Annabel Thomas to chat about her latest creation \u2013 a trio of cocktail-inspired aged botanical spirits \u2013 and unearth the story behind Scotland\u2019s first 100% organic distillery\u2026<\/b><\/p>\n

\u201cMy mission when we founded Nc\u2019nean<\/a>* was twofold,\u201d Thomas says, addressing the room at the distillery\u2019s Aged Botanical Spirits launch. \u201cOne was around sustainability: to create a Scotch distillery that pioneered the very highest environmental standards to show what could be done in that area. The second was to bring some fresh thinking to the Scotch whisky industry, both in terms of the products we create and also the way we communicate and behave.\u201d<\/span><\/p>\n

The distillery was established in 2013 on the Morvern peninsula, after a life-changing trip to Islay<\/a> prompted Thomas to take action. \u201cThere are lots of distilleries in a small space so it\u2019s easy to do a quick recce,\u201d she explains, \u201cafter a few tours, a theme emerged: we\u2019re doing things the traditional way \u2013 the way they\u2019ve always been done. I have no problem with that, tradition is the rock upon which Scotch as an industry has been built, but we also have to move with the times.\u201d<\/span><\/p>\n

\"\"

Inside the Ncn’ean, sorry Nc’nean, Distillery<\/p><\/div>\n

Building a distillery from the ground up meant the entire site could be engineered for sustainable production, from the biomass boilers that generate renewable energy to the waste products that feed local cows and fertilise the nearby land. That\u2019s not to say it\u2019s been a walk in the park.\u00a0Far from it. \u201cGetting a 40-ft by 60ft biomass boiler \u2013 that\u2019s like two shipping containers stacked on top of each other \u2013 down a narrow single track road with bridges that go around corners, taking it off the lorry, and getting it into a barn, was one of the challenges,\u201d she says.<\/span><\/p>\n

Then there was the small matter of buying, processing and distilling organic barley. \u201cWe were told horror stories when we were thinking about doing it \u2013 that it would be hard to find or impossible to work with and give us terribly low yields, but it\u2019s been absolutely fine,\u201d Thomas says. \u201cThere are 10 organic malting barley farmers in Scotland and all of their harvest is collected together and malted for us by Muntons<\/a>. They send us five tonnes a week.\u201d<\/span><\/p>\n

In 2018, Nc\u2019nean released its inaugural Botanical Spirit, which sees its light, fruity new make redistilled with 10 botanicals, including juniper, coriander, sorrel, heather, and bog myrtle. The three new aged iterations that recently followed \u2013 which sees the liquid matured in bourbon, vermouth and Mondino<\/a>\u00a0casks\u00a0\u2013 came about quite by chance.\u00a0<\/span><\/p>\n

\u201cI was chatting to a bartender in London about our Botanical Spirit<\/a>, and he asked me if I\u2019d ever thought about ageing it,\u201d Thomas explains. \u201cAnd the answer was no. Despite the fact we\u2019ve got over 1,000 casks of whisky maturing in the warehouse, it hadn\u2019t actually occurred to us. We had a little bit left over from the last batch that hadn\u2019t yet been bottled, so we took one of the bourbon casks that we normally mature our whisky in, filled it with Botanical Spirit, and left it for four months to see what would happen.\u201d\u00a0<\/span><\/p>\n

\"\"

The aged botanical spirits in all their glory<\/p><\/div>\n

The resulting liquid was so delicious, they decided to experiment further using different casks. \u201cThat was where the cocktail link came in,\u201d she continues, \u201cwe were trying to decide what barrels to start with and the cocktails that we like drinking the Botanical Spirit in seemed like a good place to start. Mondino<\/a>, a German organic bitter liqueur, is a favourite pairing of ours, and they happen to do an aged variety so they had some casks. The Botanical Spirit also makes an amazing Martini<\/a>, so we got a vermouth barrel. Each barrel brings out different aspects of the spirit, it\u2019s quite fascinating to see.\u201d<\/span><\/p>\n

You\u2019d forgive the team for resting on their laurels, but these products mark the beginning of what promises to be an exciting chapter for Nc\u2019nean and also Scotch whisky. \u201cWe\u2019ll have our first whisky out in June, so we are working very hard on that: designing the bottle, creating the recipe, all those things,\u201d Thomas says. \u201cIt\u2019s very exciting after what will have been seven years of work. We have some other ideas up our sleeves too, other products based on our new make. But they\u2019re not very far progressed at the moment \u2013 just a twinkle in the eye.\u201d\u00a0<\/span><\/p>\n

*A little note \u2013 Nc\u2019nean is the correct spelling, it was previously \u2018Ncn\u2019ean\u2019 but apparently everyone found it too hard to pronounce, so the apostrophe has moved. If that’s still no help to you, it’s pronounced something like ‘nuck-nee-an.’<\/span><\/i><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

If you want to know what the future holds for Scotch whisky, look no further than Highlands distiller Nc\u2019nean. 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