{"id":42963,"date":"2022-02-01T14:48:53","date_gmt":"2022-02-01T14:48:53","guid":{"rendered":"\/blog\/post\/visiting-the-revamped-cardhu\/"},"modified":"2022-10-31T11:01:09","modified_gmt":"2022-10-31T11:01:09","slug":"visiting-the-revamped-cardhu","status":"publish","type":"post","link":"https:\/\/www.masterofmalt.com\/blog\/post\/visiting-the-revamped-cardhu\/","title":{"rendered":"Visiting the revamped Cardhu Distillery"},"content":{"rendered":"

Diageo\u2019s \u2018Four Corners of Scotland\u2019 grand plan for whisky tourism is very nearly complete. We visited the Speyside outpost, Cardhu<\/a>, to see how the team had got on revamping the visitor experience, and whether it makes our list of must-see distilleries.\u00a0<\/b><\/p>\n

Cardhu has everything you could hope for in a Scotch whisky distillery: a hidden location down a narrow winding road, and then nestled beneath a hill, a perfect stone distillery with its twin pagodas poking above the trees. There\u2019s even a herd of impossibly picturesque Highland cows out the front.<\/span><\/p>\n

\"Cardhu

From left, Shakira, Beyonc\u00e9, Helen Cumming and Johnnie Walker<\/p><\/div>\n

Shakira and\u00a0Beyonc\u00e9\u00a0<\/b><\/h5>\n

According to Fiona Hunter-Wood, a recent addition to Diageo\u2019s marketing team, rather than have normal Highland cow names like Angus or Lorna, they\u2019re named Beyonce and Shakira. She knew them well having attempted a few days before to corral them for a photoshoot. I bet she didn’t expect that when she decided to swap a high-flying fashion job in London for the whisky industry..<\/span><\/p>\n

We were there to check out how Diageo\u2019s multi-million pound investment in whisky<\/a> tourism was going, the so-called \u2018Four Corners of Scotland\u2019. We\u2019ve already visited the Johnnie Walker brand home in Edinburgh and the stunningly revamped Glenkinchie<\/a>. Now it’s Cardhu\u2019s turn.<\/span><\/p>\n

We were shown round by one of the regular guides, Natasha. She\u2019s been with the distillery for four years now and her father was in whisky so she knows her stuff. We were given the standard tour, though we were the only people on it.\u00a0<\/span><\/p>\n

Resilient women<\/b><\/h5>\n

As usual with the new Diageo tours, we were assured that \u201cthere\u2019s no right way or wrong way\u201d to enjoy whisky. I really want to see someone testing this mantra to the limit by pouring whisky into their ear or trying to set it on fire.<\/span><\/p>\n

Then we went into a darkened cinema, where we watched an animated film telling the story of Cardhu which is something of a gift to the marketing people. The theme was \u2018resilient women\u2019 such as Helen Cumming<\/a> who, during Cardhu\u2019s illicit years, would raise a red flag to warn neighbouring distillers when an excise man was about. She was succeeded by her daughter-in-law, Elizabeth, who took over the distillery when husband Lewis Cumming died.\u00a0<\/span><\/p>\n

Unlike at Glenkinchie, there\u2019s a strong Johnnie Walker connection, too. John Walker & Sons bought the distillery from the Cumming family in 1893. The characters in the story all appeared as silhouettes which gave the cartoon a spooky quality which may or may not have been intentional. Ghostly figures from the past coming back to life. Woooohhhhhh!<\/span><\/p>\n

Olfactory overload<\/b><\/h5>\n

Just as with Glenkinchie and Princess Street tours, the emphasis was on flavour. We sniffed various pots, and asked to say what we thought they smelled of. There was one that smelled of freshly cut grass and another of apple crumble. And, of course, there is no right or wrong answer! Though, you\u2019d probably get some funny looks if you said the grassy one smelt of chicken soup. Anyway, I digress, this part of the tour is a great way of learning to talk unashamedly about flavour and primes your nose for the tasting at the end.<\/span><\/p>\n

Before looking at the distillery set-up, our guide explained the production process beginning with the barley and talking about malting, mashing and fermenting using various diagrams and models. Which was fun though parts of it, I found a little hard to follow.<\/span><\/p>\n

\"The

The stills at Cardhu<\/p><\/div>\n

The Cardhu set-up<\/b><\/h5>\n

Natasha came into her own, however, when we looked around the equipment where her experience and knowledge really showed. The set-up of the distillery begins with a Porteus mill. The team uses lightly peated barley. Fermentation takes place in eight Douglas fir washbacks over 80 hours, quite long for Scotch whisky. There are six stills, three spirit and three wash, all slim and tall so lots of copper contact. The lyne arm slopes upwards creating more reflux and there\u2019s a shell and tube condenser. The aim throughout the process is to create a light fruity new make. The distillery produces around 3.4 million litres of whisky a year.<\/span><\/p>\n

Before moving on to the tasting we sniffed some old casks, including a Caol Ila in a red wine cask and an old Cameronbridge grain which we were told was \u201cthe glue that binds the blend together\u201d. It\u2019s another good way to get your olfactory system going before diving into some whiskies.\u00a0<\/span><\/p>\n

\"Cardhu

Aspirational swanky kitchen!<\/p><\/div>\n

Aspirational tasting room<\/b><\/h5>\n

Tasting took place in a room that looks like an aspirational kitchen complete with white tiles and copper pans. It was as if the designers were told to create something that was as far away from the gentleman\u2019s club feel previously associated with Scotch whisky. And their answer was: swanky Notting Hill kitchen showroom!<\/span><\/p>\n

Again, Nastaha\u2019s enthusiasm and love for Cardhu was apparent during the tasting. Those smells from the beginning just came roaring back. There\u2019s full tasting notes below \u2013 Cardhu isn\u2019t perhaps the distillery that gets whisky fans all hot and bothered, but the whiskies were all superb. The 12 year with it\u2019s apple sweetness is really a textbook fruity single malt, while the NAS Amber Rock was like a riot going on in a peach orchard. So much fun.<\/span><\/p>\n

It was a shame to see such a great space completely empty on our visit but as Scotland, hopefully, follows England out of Covid restrictions, then visitor numbers should increase. The standard Cardhu tour is very much aimed at whisky beginners but there\u2019s enough to surprise even a jaded old drinks hack like me. And it helps that the whisky at the end was so good.<\/span><\/p>\n

Our Four Corners odyssey will be back with Clynelish next and, when it opens, Caol Ila.<\/b><\/p>\n

\"Cardhu<\/p>\n

Tastings notes:<\/b><\/h5>\n
Cardhu 12 Year Old<\/b><\/a><\/h5>\n

Bottled at 40% ABV.<\/span><\/p>\n

Nose:<\/b> Green apple, cut grass, vanilla, and a note like apple crumble (I smelt this earlier from the atomiser) plus a touch of funky cider vinegar<\/span><\/p>\n

Palate:<\/b> Apple, vanilla, touch of chilli, toffee, mellow and creamy<\/span><\/p>\n

Finish: <\/b>Creamy, round and complete.<\/span><\/p>\n

Cardhu Amber Rock\u00a0<\/b><\/a><\/h5>\n

NAS whisky aged in charred casks, 40% ABV.<\/span><\/p>\n

Nose:<\/b> It smells so sweet: orange peel, nutmeg and cinnamon,<\/span><\/p>\n

Palate:<\/b> Super creamy, peaches, apples and apricots. This is lovely.<\/span><\/p>\n

Finish: <\/b>That stone fruit note just goes on and on.<\/span><\/p>\n

Cardhu Distillery Exclusive 48% ABV<\/b><\/h5>\n

Aged in bourbon, re-charred bourbon and California wine casks.<\/span><\/p>\n

Nose: <\/b>Red fruit and caramel, burnt caramel, cinnamon and vanilla.<\/span><\/p>\n

Palate:<\/b> Very spicy, creamy smooth, toffee, hedonistic, chocolate oranges, cloves.<\/span><\/p>\n

Finish:<\/b> Nutty and spicy.\u00a0\u00a0<\/span><\/p>\n

Cardhu fill your own single cask<\/b><\/h5>\n

11 year old, ex-bourbon and bottled at 56.3% ABV<\/span><\/p>\n

Nose:<\/b> Toffee and spice on the nose.<\/span><\/p>\n

Palate: <\/b>Super punchy with black and Szechuan pepper, but also creamy and fruity.<\/span><\/p>\n

Finish: <\/b>Punchy spice persists joined by notes of toffee and vanilla.\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Diageo\u2019s \u2018Four Corners of Scotland\u2019 grand plan for whisky tourism is very nearly complete. We visited the Speyside outpost, Cardhu, to see how the team had got on revamping the…<\/p>\n","protected":false},"author":31,"featured_media":42958,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[893],"tags":[865,95,895],"yoast_head":"\nVisiting the revamped Cardhu Distillery | Master of Malt blog<\/title>\n<meta name=\"description\" content=\"Diageo\u2019s \u2018Four Corners of Scotland\u2019 plan for whisky tourism is nearly complete. 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