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INTRODUCING EDITION NO.5; A CELEBRATION OF THE MACALLAN’S NATURAL COLOUR – Scotch Whisky News

INTRODUCING EDITION NO.5; A CELEBRATION OF THE MACALLAN’S NATURAL COLOUR 

The Macallan Edition No.5 is our very own homage to the diversity and complexity of natural colour. Inspired by a coming together of whisky making mastery and colour expertise and insight, this single malt celebrates both The Macallan’s commitment to natural colour and the intricate whisky making process.

We are surrounded by colour; it shapes our everyday lives. From defining moods, shaping perceptions, distracting thoughts and changing behaviour, it is a powerful force that can communicate without words.

100% natural in colour, all of our exceptional whiskies from The Macallan are shaped from time spent in the very best casks; maturing, nurturing and developing character.  World renowned colour masters at the Pantone Color InstituteTM created a uniquely bold shade of purple; reflecting an enigmatic, multi-faceted and intricate combination of red and blue.

With The Macallan Edition No.5, it is the complexity and precision of the whisky making process which defines this colour creation; showcasing the infinite hues, creativity and expertise which harnesses the natural colour of The Macallan. 

Sarah Burgess, The Macallan Whisky Maker, said, “We can find much common ground between whisky making and colour creation and with Edition No.5 we have been able to explore and celebrate these two art forms. Whilst colour development starts with mixing basic colours with precision to achieve different shades, for whisky making, it is the knowledge and understanding of a specific palette of colours from the cask which is the starting point.  From here we can craft the desired character and specific colour of the final whisky”.

Commenting on the collaboration, Laurie Pressman, Vice President of the Pantone Color Institute, said “As the rainbow’s most complex colour, purple naturally felt like the ideal shade to highlight the equally complex process involved in The Macallan’s whisky making.  This new vibrant shade developed for Edition No.5, brings to life the exquisite combination of distinctive natural hues found in this whisky.

Only American oak casks were handpicked for this single malt, primarily for their colour in order to deliver a whisky with a wonderfully full flavour. The result is beautiful sunlit barley colour that is accompanied by an intriguingly intense flavour profile that hosts sweet notes of caramel and fresh fruit combined with oak spices.  

Tasting Notes: 

The character of Edition No.5 is defined by a complex flavour profile:

Aroma – vanilla and toffee merged with spices of oak, nutmeg and ginger with hints of lemon basil and pear

Palate – Buttery caramel moves into poached peaches and ripe pear

Finish – Sweetness with light, lingering oak spices 

Edition No.5 will be available at specialist retailers, selected on-trade accounts, The Macallan boutique at Heathrow Terminal 5 and The Macallan Distillery & Visitor Experience from the 16th September with an RRP of £92. 

About The Macallan

Founded in 1824, The Macallan is one of the worlds’ most admired and awarded single malt whiskies. The reputation of The Macallan is based on a product of outstanding quality and distinctive character. An obsession with excellence has been the hallmark of The Macallan since its founding, by Alexander Reid, on a plateau above the river Spey in north-east Scotland.

In May 2018, The Macallan unveiled its new £140 million distillery and visitor experience on its Speyside estate, increasing investment in whisky, warehousing and in The Macallan’s signature sherry-seasoned oak casks.  The striking contemporary architecture, cut into the slope of the land, takes its cues from ancient Scottish hills.  It stands nearby Easter Elchies House, the Highland Manor built in 1700 which has been The Macallan’s spiritual home since 1824.  The new distillery marks an important milestone, recognising the significant journey of The Macallan since 1824 and marking an exciting new chapter in the evolution of the luxury single malt.”

www.themacallan.com

About Pantone Color Institute

Pantone provides a universal language of colour that enables colour-critical decisions through every stage of the workflow for brands and manufacturers. More than 10 million designers and producers around the world rely on Pantone products and services to help define, communicate and control colour from inspiration to realization – leveraging advanced X-Rite technology to achieve colour consistency across various materials and finishes for graphics, fashion and product design. Pantone Standards feature digital and physical colour specification and workflow tools. Pantone Color Institute provides customized colour standards, brand identity and product colour consulting as well as trend forecasting inclusive of Pantone Color of the Year, Fashion Runway Color Trend Reports, colour psychology and more.

www.pantone.com

UNIQUE PRIZE GOES ON SHOW TO TEE UP HIGHLAND PRO AM EVENT – Scotch Whisky News

UNIQUE PRIZE GOES ON SHOW TO TEE UP HIGHLAND PRO AM EVENT

A unique prize in Scottish golf is going on display as the countdown begins to a prestigious event which tees off this month.

The Highland Golf Links Pro Am sponsored by Tomatin will be held from 30 September to 2 October at three leading championship courses – Castle Stuart Golf Links, Royal Dornoch Golf Club and The Nairn Golf Club.

In addition to the winner’s cheque, the top professional will this year collect a bottle of Tomatin 50-year-old single malt which has been bottled exclusively for the tournament and is valued at more than £10,000.

In the build-up to the PGA in Scotland Tour event, the valuable prize will be displayed at the Tomatin Distillery visitor centre from Tuesday 10 September until Friday 20 September.

Stuart McColm, general manager at Castle Stuart and Pro Am organiser, said: “The Highland Golf Links Pro Am is already one of the richest events in the PGA in Scotland Tour, but the addition of this prize by our headline sponsor means it offers something different to any other golf competition in Scotland.”

Stephen Bremner, managing director of the globally-renowned Tomatin Distillery, said: “The 50-year-old malt is a very special whisky, which is fitting for such an outstanding event at three of the finest courses in Scotland.”

Having matured for half a century, the deep-honey coloured malt is encased in a handblown Glencairn crystal decanter. This is presented in an Italian- crafted wooden box, furnished with soft, premium Italian leather, and comes with its own, individually-numbered book, signed by Distillery Manager, Graham Eunson.

As well as the winning pro prize, Tomatin is supplying all amateur players in the event an exclusive bottle of 16-year-old single malt from a commemorative cask.

The Pro Am has attracted more than 50 teams from across the UK, Europe and the USA. Amateur players include BBC journalist and broadcaster Naga Munchetty, Sky Sports reporter Sarah Stirk and talkSPORT radio host Georgie Bingham.

Pro golfer and BBC golf reporter Alan Tait will captain the Caste Stuart team which will also feature BBC golf correspondent Iain Carter.

The event has attracted new corporate partners, TaylorMade and Black Isle Brewery, while other sponsors include the Kingsmills Hotel and Culloden House hotel, clothing manufacturers Private Estate and communications company System2.

There are still a few spaces available at the event. If you would like to enter visit https://www.hglproam.com

Kilchoman Keeps Impressing With Their Limited Releases – Scotch Whisky News


Kilchoman Keeps Impressing With Their Limited Releases!

9th Edition 100% Islay

Distilled from the 2007 and 2009 barley crops, the 9th edition is a vatting of 43 ex-Bourbon barrels matured for over nine years in the on-site dunnage warehouses.  Bottled at 50% abv, they’ve released a total of 12,000 bottles which are available now.

Released annually since 2011, the 100% Islay range is distilled solely from barley grown in the distillery’s surrounding fields before being malted, distilled, matured, and eventually bottled on site.  It’s an unmatched, unbroken chain of creation from barley to bottle.

NOSE: Citrus sweetness, apricots, juniper, and wild herbs.

PALATE: Layers of lemon tart, vanilla, briny peat, smoke, and dark maple syrup.

FINISH: Long, clean, oily and intense as flavors fight for supremacy.

2010 Vintage

The 2010 Vintage 9 year old is a vatting of 42 fresh Bourbon barrels and three Oloroso Sherry butts filled in 2010 and matured for over nine years.  This is the first non-single-cask age stated release.

NOSE: Bright notes of lemon zest, melted butter, sweet spices, and damp, smoldering peat smoke.

PALATE: Dried seaweed, chimney smoke, cloves, sweet tobacco, banana, and linseed oil.

FINISH: Dried apricot, vanilla, and rounded peat smoke.

By the way, the ImpEx Cask Evolution of 2019 – 100% Islay matured in an Oloroso Sherry cask was gone out of our warehouse in less than two hours.  If you really want to get a hold of this bottle, please check with a retailer near you, or connect with us and let us know where you reside or prefer to shop.Since you’ve made it this far into the email, here’s a mesmerizingly beautiful video of Kilchoman and the Machir Bay beach, with thoughts on the whisky from the man himself – Anthony Wills.

Thanks again for being part of our family and enjoying these fine whiskies with us!

We’ll be in touch about other exciting news as the year drinks on … 🥃

Please feel free to reach out for more details on the bottling: office@impexbev.com

McKenzie Bottled-in-Bond Wheated Bourbon Whiskey – American Whiskey News

McKenzie Bottled-in-Bond Wheated Bourbon Whiskey (750ml) ($44.99)

One of New York state’s best craft distilleries delivers a masterpiece with a bottled in bond wheated bourbon. Situated on the east shore of Lake Seneca in the heart of the Finger Lakes wine country, McKenzie has always made their whiskies with locally sourced NY grain and dedicated themselves to environmental stewardship. They were a huge hit here at K&L many years ago when they were brand new with baby aged whiskey. Today they’re better than ever. By law the bottled in bond is at least 4 years old, but the whiskey here is older than the legal minimum. The rich and creamy texture is perfect at 100 proof. With the sky high demand for wheated bourbon, I don’t expect us to be able to keep this in stock, but it would be unfair to compare it with Weller or Pappy. The real story here is in the curation of exceptionally high quality grains grown in the bread basket of New York. The distillation ends at a slightly lower proof to preserve more of the inherent wheat and corn flavors in the final product. The quality of the whiskey is superb. It’s dense, rich, smooth as silk, and wildly flavorful.

Andrew Whiteley | K&L Staff Member | Review Date: June 05, 2019

The best wheated bourbon on our shelf. Full Stop. A few things are done differently at the Finger Lakes Distillery to make Mckenzie that contribute to it’s full and intense flavor. All of the grain is grown locally in New York state before being distilled to a lower than normal proof, retaining more flavor. The second distillation is carried out on a thumper, an old school technique given up for modern efficiency by most Kentucky producers. It is then barreled at a ridiculously low 100 proof in barrels made from 36 month air dried staves. The end result of these expensive choice is that you need to add almost no water when it comes time to bottle – yet again, the result is MORE flavor. Just ask Michter’s who barrels at 103 proof! Each of these production choices sets Mckenzie apart, but the true test comes down to what’s in the bottle. Pour a slug of this into a glass and let it sit for a moment. You won’t even have to nose the glass before you smell the rich caramel, brown sugar, dried fruits, and mellow grain wafting up. Put the liquid to your lips and the first thing you notice is the texture. It’s full bodied and creamy. The flavors expand across the palate as a repeat of the nose with the added complexity of cinnamon, nutmeg, and very gentle wood tannin. The finish flourishes into an array of pepper, cocoa, caramel, sweet tea, and caramelized sugar. The 100 proof ties every aspect together in harmony. A complete bourbon and an incredibly showing for the Burdett, NY distillery.

Stefanie Juelsgaard | K&L Staff Member | Review Date: June 05, 2019

Could this be the best wheated Bourbon in the store? You need to try it to find out, but everyone at K&L is on board with that statement. With some of the big names in wheated Bourbon, like Pappy and Weller, now impossible to come by, it’s really reassuring to know we can still find something of this incredible quality and taste available. It’s great to be able to support the craft distillers in this era of giant conglomerates and McKenzie’s attention to detail and dedication to this spirit is evident in this bottling. Not too shabby at all.

Neal Fischer | K&L Staff Member | Review Date: June 04, 2019

A wheated Bourbon for all seasons! I normally gravitate toward high-rye American whiskeys, but I like this wheater because it’s no pushover. The nose begins with some of the more gentle scents one might expect from wheated Bourbon: breadiness, breakfast brioche, butter toffees, and baked fruits. However, this is not any old wheated Bourbon because it happens to be Bottled in Bond which ensures a decent level of maturity and 100 proof. Sandalwood pops out of the oak char notes and then the booze turns spicy (not into Rye territory, but enough to liven the glass). Clove begets allspice begets savory anise that reminds me of European black licorice candies. As the Bourbon ebbs to its long finish, the fruit flavors bob in and out between those spicy notes and polished wood tannins.

Sonoma Distilling Co Tasting at The Whisky Shop #SFO September 27th, 2019 – American Whiskey News

Friday September 27th 5-7PM: 

Local Whiskey:

 Sonoma Distilling Co 

Sonoma Co. Distillery, founded in 2010 in the heart of Sonoma County is California’s premier whiskey distillery. Their ‘grain-to-glass’ approach to whisky brings a hands on quality to every bottling, producing a delicious selection of bourbons and ryes.

Click Here to RSVP

New Arrivals at K&L California – Scotch Whisky News

2014 Bunnahabhain (Staoisha Heavily Peated) 4 Year Old “Signatory Un Chillfiltered Collection” Dechar/Rechar Cask Strength Single Malt Whisky (750ml) $69.99 View

2006 Glenlivet 12 Year Old “Signatory Unchillfiltered Collection” 1st Fill Single Sherry Butt Cask Strength Single Malt Scotch Whisky (750ml) $99.99 View

2007 Unnamed Speyside (Macallan) 12 Year Old “Signatory Unchillfiltered Collection” 2nd Fill Single Sherry Butt Cask Strength Single Malt Scotch Whisky (750ml) $109.99 View

Email: wine@klwines.com
Phone: (877) KL-WINES (Toll Free 877.559.4637)
K&L Wine Merchants 3005 El Camino Real Redwood City, CA 94061 USA
San Francisco, Redwood City, Hollywood CA

THE MACALLAN FINE AND RARE 1979 – THE LATEST ADDITION TO THE UNRIVALLED COLLECTION – Scotch Whisky News

THE MACALLAN FINE AND RARE 1979 – THE LATEST ADDITION TO THE UNRIVALLED COLLECTION 

Forty years in the making – The Macallan Fine and Rare 1979 is the prestigious new vintage to be welcomed into the brand’s Fine and Rare collection, which was created to portray the very best array of The Macallan.

The Macallan Fine and Rare collection presents some of the greatest vintage single malts produced, and now features the 1979, which was filled on 19 February 1979 and after slumbering for forty years, was captured in 2019 to become part of the liquid history of The Macallan.

Commenting on the new release, Polly Logan, Whisky Maker, The Macallan said: “The release of the 1979 Fine and Rare vintage is an exceptional addition to the collection, which displays an inviting burnished antique oak colour after being held in a single puncheon cask for forty years. On the nose rich dried fruits with gentle peat smoke, gives way to a hint of orange citrus, balanced with antique oak spice and warming ginger. The journey of discovery continues on the palate with oak spice followed with a richness of dried figs and dates, the gentle peat smoke in the background throughout. The expression finishes with the signature richness of The Macallan with warming oak spice and honey sweetness. By capturing this single malt at natural cask strength of 57.2 per cent, it embodies the true spirit of The Macallan and compliments the outstanding array of the Fine and Rare collection.”

Reflecting on the era when this exceptional single malt was distilled, Jaume Ferras, Prestige Marketing Director, The Macallan, said:  “This expression delivers an insight into the long-standing heritage of our brand. It is a reflection of the time in which it was distilled – an era of global progression, and an age where our award-winning single malt was also growing and developing.

“In 1979 The Macallan appointed a new Chairman in Peter Shiach, and his influence is still evident in the brand today, much like The Fine and Rare Collection itself, which demonstrates the unmistakable legacy of The Macallan.”

Over the years, the Fine and Rare range has underpinned The Macallan as the world’s most valuable and collectable single malt whisky, leading the secondary market around the world and setting world record prices.

The recommended retail price of The Macallan Fine and Rare 1979 will be £10,300 per 70cl bottle, £11,100 per 750cl and £750 per 5cl.

Tasting notes:

Colour:  Burnished antique oak.

Nose:  Rich dried fruits with gentle peat smoke. A hint of orange citrus, balanced with antique oak spice and warming ginger.

Palate:  Fresh with oak spice followed with richness of dried figs and dates, the gentle peat smoke in the background throughout.

Finish: Medium long, with warming oak spice and honey sweetness.

ABV: 57.2% (natural cask strength)

Tint: 44

Cask:  –  – Sherry Puncheon

Cask no: 2803

Age: 40 Years Old

Bottle numbers: 338 bottle equivalents

About The Macallan

Founded in 1824, The Macallan is one of the worlds’ most admired and awarded single malt whiskies. The reputation of The Macallan is based on a product of outstanding quality and distinctive character. An obsession with excellence has been the hallmark of The Macallan since its founding, by Alexander Reid, on a plateau above the river Spey in north-east Scotland.

In 2018, The Macallan unveiled its new £140 million distillery and visitor experience on its Speyside estate, increasing investment in whisky, warehousing and in The Macallan’s signature sherry-seasoned oak casks.  The striking contemporary architecture, cut into the slope of the land, takes its cues from ancient Scottish hills.  It stands nearby Easter Elchies House, the Highland Manor built in 1700 which has been The Macallan’s spiritual home since 1824.  The new distillery marks an important milestone, recognising the significant journey of The Macallan since 1824 and marking an exciting new chapter in the evolution of the luxury single malt.”

www.themacallan.com

AD GEFRIN DISTILLERY APPROVED! – Whisky News

AD GEFRIN APPROVED! 

Plans for Northumberland’s First Whisky Distillery Given the Thumbs Up by Planners. 

Planning permission for the £Multi Million development of the Ad Gefrin Distillery in Wooler has been granted by Northumberland County Council. To be built on the former Redpath’s Yard adjacent to the A697, this major development is expected to become an exciting part of the region’s future economy – impacting local, national and international markets.

Today’s announcement is a significant milestone for the project, for the Ferguson Family – who’s vision this is, for the town of Wooler, and for north Northumberland. Sited at the forefront of an area known as ‘The Gateway to the Cheviots’, the new Distillery Experience will contribute significantly to the sustainable future of the area. In addition to local employment, and the showcasing of local products, it is projected to stimulate a variety of business opportunities building on the increased number of visitors to the town.

At the Ad Gefrin Distillery Experience the public will be able to explore the story of the area and the ancient Kingdom of Northumbria, behind-the-scenes tours, a bistro, whisky tastings, retail and events spaces. At the heart of the venture will be the production of a new Single Malt whisky and niche spirits that it is hoped will not only become the pride of the area and the tipples of tourists, but exported internationally. Up to 50 jobs will be created, many of them long-term, bringing employment to local people and new skilled workers to the area. The Ferguson family is also committed to supporting the local community where its roots lie and ensuring the wider economic impact of visitors to Wooler bolsters local businesses and increases spending in the area.

After extensive local consultation, the proposals won universal praise from residents and businesses alike. The County Council has now added its voice of approval to the detailed plans, which cover all stages of the distillery, from the clearing of the site, to opening the doors for business.

Planning permission provides the starting gun on the demolition and removal of the existing buildings and salvaging of the slates and external stone for re-use.  Formal approval also means that work can now begin in earnest to bring the Ad Gefrin Distillery Experience to fruition.

On hearing that full planning had been granted, Alan Ferguson, Head of the Ferguson family, said: “We are thrilled with today’s decision and so grateful to Northumberland County Council for supporting our vision.  This project has been a long time in the making, and now it will come to fruition.  Although the ambitious timescales we had planned may have taken a small dent, this means that we are now able   to move forward with all the energy and enthusiasm that we have stored up.”

“As well as commencing the demolition work on site in the next few weeks, this allows us to finalise requirements for the bespoke spirit stills with the manufacturers. They are integral to the future success of the Distillery, and when they are installed and commissioned, the heart of the enterprise will really start to beat.”

Award-winning local architect, Richard Elphick, adds: “This is a delegated decision by the Planning Department – we are so pleased that the council and their officers have responded so positively to the application and all of the proposals. We all worked together as a team to bring this successful consent to fruition.

“All of the planning officers we have dealt with have been hugely constructive in determining a response to such a large and complex proposal and we would like to thank them for their support.”

On hearing the news, Eileen Ferguson whose family the Redpaths originally owned the site, said: “We are absolutely delighted to have secured planning permission and now looking forward to transforming the site.

“I want to give a big thank you for all of the residents and local businesses throughout what has been a six-month consultation process. We received 100% support and look forward to the first chapter of Ad Gefrin which begins now. We have had the prologue, and this is the action.

“The Ad Gefrin name has a long history and is appropriate to a renaissance and new buoyancy for the economy.  The Redpath and Ferguson families have been part of the fabric of the area for generations. Through our shop, restaurant and exhibition areas, we are totally committed to supporting Glendale by showcasing the best of Northumberland – such as food, drink, art and design.”

Peter Jackson, leader of the County Council, added his approval: “The Ad Gefrin project is one of the most exciting and innovative schemes to have been devised in Northumberland for years.

“The County Council is very happy to give its full support to something that will explore our vast range of history and further develop our fantastic visitor offer. I wish the project every success”, concluded Peter.

 Notes

  • Ad Gefrin takes its name from the Anglo-Saxon palace below Yeavering Bell. Both names take their meaning from the “hill of the goats”, which still roam the slopes today. The site on the banks of the Glen was a place of gathering and community, and the new distillery in Wooler aims to become a similar meeting spot in the 21st
  • The Ferguson family behind the vision – an amalgamation of the local Redpath and Ferguson lineages – is part of the fabric of Northumberland with a heritage as a major local family run business in the area for almost 100 years.
  • The currently dilapidated, redundant gateway site at the entrance to Wooler was once part of a former 19th century Salvation Army Laundry, and was originally bought by the Redpath family in the early 1930’s on the establishment of Redpath Bros. Haulage.
  • Ad Gefrin will be the first whisky distillery in Northumberland in 200 years, reviving Northumbrian Whisky and Cheviot distilling.
  • Ad Gefrin whisky will be a new prestige product for Northumberland capitalising on domestic and export markets and supporting local trade partnerships.
  • Ad Gefrin will become a long-term employer in Wooler (creating up to 50 FTE jobs by Year 5), diversifying training and employment across spirit production, hospitality and visitor engagement.
  • Ad Gefrin will create a high-quality visitor destination on one of the main Anglo-Scottish arterial routes, showcasing, promoting and selling diverse products from Glendale and Northumberland – and establishing a new start and end point for the UK’s renowned Whisky Trail.
  • The Ferguson family is committed to further encouraging and championing inward investment and regeneration in Wooler, its High Street, and wider Glendale, as a distinctive tourist destination, and enhancing its reputation as a high-quality production area for food, drink and creative products.

The Whisky Exchange “How are Casks Made?” – Whisky News

How are casks made?

A Jameson cooper is a happy cooper…

The concept of the wooden cask hasn’t changed much since it first came into being, but the practice of making it has gradually been refined over the past few millennia.

That’s not to say there wasn’t trial and error involved – things like the collapsible shipping cask and the Da Vinci-esque cask cleaning machine, both beautifully illustrated in Scientific American in the 1800s, have fallen by the wayside – but today making casks is a superb blend of art and science.

Coopers – professional cask-makers – will craft casks to a distillery’s specifications, altering things such as the intensity of the char by precise amounts to create the desired chemical reaction between wood and liquid.

Depending on what’s destined to go into it, for example bourbon or sherry, a cask is made in slightly different ways. To give you general overview, however, let’s take a look at how whisky casks are commonly made.

A tree is felled

Oak is widely used, not least because it grows in helpful ways and imparts pleasant flavours, and you can learn more about how different types affect whisky on Tom’s blog post. For best results, the tree should be at least 70 years old.

Staves are cut

The oak is cut into long thin pieces and dried, traditionally outside, for several years. This removes moisture from the wood and reduces its harsh tannins. The way the wood is cut is crucial, as a tree naturally contains flow paths for water and nutrients, and cutting along the faster flow paths can result in leakages. Once seasoned, the planks are then carefully shaped into staves.

A SKIRT IS ASSEMBLED AND TOASTED

The ends of the staves are fitted together around one iron hoop, forming a skirt-like structure. Heat is then applied in order to bend the staves into shape, which is traditionally done over an open flame and known as toasting. The toasting process also caramelises the wood sugars, resulting in flavours of caramel, nuts and liquorice, and breaks down the wood’s lignin into compounds that result in flavours like spice, vanilla and flowers. Different toasting levels – light, medium and heavy – produce different effects.

Hoop-LA

Metal hoops are applied to the barrel to keep its shape through continuous pressure.

More Fire is always an option

A blazing barrel at Loch Lomond

Barrels destined for sherry and wine tend to stop at toasting, but the pyromaniac bourbon makers go one step further and set the cask aflame. Ok, they’re not really pyromaniacs: by law bourbon must be aged in a new, charred barrel. It still looks fun, though.

Charring, which is measured in levels – the 55 second Level 4 char being the staple – changes the wood further and creates a thin layer of carbon that acts as a filter for impurities like sulphur, removing them from the spirit within.

The end(s)

The finishing touches are applying the cask head(s) – the bit on either end – drilling a bunghole so spirit can be added, and adding the final hoops. Once these are complete, the finished cask is ready to be filled with new make and start its minimum three year journey to become whisky.

See the process in action

If you want to learn more about the art of coopering, you could take a tour of the Speyside Cooperage, or watch this moody and dramatic Macallan video of casks being made in Jerez. Alternatively, kick back with this gem from British Pathé, in which an apprentice cooper is gleefully initiated with excellent 1940s commentary.

*NEW RELEASE* Sullivans Cove Old & Rare American Oak 18yo HH0107 – Tasmanian Whiskey News

OLD & RARE AMERICAN OAK Aged 18 Years
SINGLE CASK HH0107

This batch of Old & Rare American Oak Single Cask is now availiable for purchase, exclusively to our mailing list members. HH0107 was distilled in the final days of the last millennium (December 1999), and decanted in June of 2018 after a maturation of eighteen years and seven months, making this the oldest single cask whisky ever released by Sullivans Cove. Aged in a single, 200L American oak ex-bourbon cask, the final whisky yield was only 208 bottles at 47.4% abv.

Each bottle comes in a unique, hand made, solid oak presentation box, and includes a letter of authenticity signed by Head Distiller Patrick Maguire and Production Manager Heather Tillott. Whiskies of this age are incredibly rare in the still-young Australian whisky industry, so these few bottles represent a literal liquid history for you to enjoy.

Nose: The scent of coconut slice and lemon blossom make the mouth water from the first smell, followed by a rainforest song of waxy flowers, wet earth, green leaves and toasted nuts.

Palate: Waxy bananas, orange peel, coconut, strawberries and cream lollies alongside gingerbread, cacao nibs, sourdough bread crumbs and a consistent  note of pineapple.

Finish: Toasted nuts, vanilla, aniseed and coconut, riding on a wave of pineapple all the way to the horizon.

PURCHASE NOW


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