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The Milk & Honey Distillery – Israel’s first whisky distillery is proud to launch Israel’s first single malt whisky! – Isreali Whisky News

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The Milk & Honey Distillery – Israel’s first whisky distillery is proud to launch:

Israel’s first single malt whisky!

The wait for the first single malt whisky in Israel is over. Gearing up for World Whisky Day, that was marked on May 20, Milk & Honey bottled the first cask in its experimental series, an integral component of the formulation of the final product, now in production at the distillery. On May 20 – World Whisky Day, the first Israeli whisky was launched, and the initial sales of the distillery’s first 391 bottles of single malt whisky will go on sale later in June. 

Milk & Honey – Israel’s first whisky distillery is chalking up another achievement, with the announcement of the hotly anticipated sale of Israel’s first single malt whisky. On World Whisky Day, which marked on May 20 2017, the whisky will be launched and towards mid-June a sales event with 391 bottles from the first cask of the distillery’s “Experimental Series” will be held at Milk & Honey Distillery and at selected stores throughout the country.

Israel’s first single malt whisky by The Milk & Honey Distillery is the first whisky to be produced and bottled in Israel after being aged in cask for minimum three years. It therefore complies with the definition of whisky in Scotland and most countries around the globe. It is the harbinger of what is yet to come – special Israeli whisky that is well mature, thanks to the warm Israeli climate.

The distillation of this historical whisky began at the distillery’s early stages – even before it was established at its current location in south Tel Aviv, before the current industrial equipment was purchased, and before the successful crowd funding campaign on Indiegogo. The barrel was distilled in January 2014 in a warehouse in the Northern Sharon region , by Head Distiller Tomer Goren, together with internationally renowned master distiller, the late Dr. Jim Swan, as part of his role as consultant to the distillery at the time.

The liquid was aged for 31 months in a 225-liter virgin American oak cask and then for another seven months in an ex-bourbon cask matured at the distillery’s cask room in Tel Aviv.

The first bottles of Israeli single malt whisky will go on sale to the public in June, distributed by Hacarem at select stores nationwide. Sales of the first bottles in the special edition (numbers 1-100) will begin on July 7, 2017 for 10 days through a special international online auction.

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About the distillery

The Milk & Honey Distillery is Israel’s first whisky distillery. It produces high-quality distillates and is working on Israeli single malt whisky that will be sold commercially. The first edition, the founders’ edition, was sold entirely through a successful crowd funding campaign and is currently aging in barrels. It will be launched in 2019. All of the raw materials, equipment, barrels and processes were selected to ensure that the final product – white distillates or aged whisky – meets the strictest and most uncompromising standards of quality and flavor, without any shortcuts on the lengthy journey until the whisky is rolled out: training and consulting by the late Jim Swan – world-renowned master distiller, who specialized in maturation in warm climates; equipment that was custom designed and ordered; fastidiously selected barrels, and selection of the finest raw materials available.

The Milk & Honey Distillery

16 HaThiya St., Tel Aviv, +972 (0) 363 20491

mh@mh-distillery.com www.mh-distillery.com

DORNOCH CELEBRATES PRESTIGIOUS DRINKS AWARDS! – Scotch Whisky News

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DORNOCH CELEBRATES PRESTIGIOUS DRINKS AWARDS!

The Carnegie Whisky Cellars celebrates its 1st Birthday with a National Award! As we approach our first full year of trading, we were extremely pleased to be nominated by the public for the Scottish Independent Retail Awards. As the only finalists North of Inverness in our category, we were even more pleased to be named as winners in our regional category of North of Scotland! We were, however, thoroughly surprised and delighted, not only to win that but to take the top award for best independent off license in Scotland.

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This adds to a stellar year for Dornoch, as the world famous Dornoch Castle Whisky Bar next door to the Carnegie Courthouse took top awards for Whisky Bar of the year at the SLTN awards and pub of the year in Caithness and Sutherland in the CAMRA awards, they are also the number one ranked Whisky Hotel in the World on whiskybase.com. The town itself was the only Scottish finalist in the Great British High Street awards in the Rising Star category. Adding to this, the Thompson Brothers whose family owns the Dornoch Castle Hotel started production at the new Dornoch Distillery – housed in the towns old 1881 Fire House – on the 30th November and they recently launched their first ten experimental batches.

As a very small but dedicated and enthusiastic team we are grateful for the amazing support our customers have shown over the past year. It was this support from our local and international customers, including our local MP, Dr Paul Monaghan that took us to the top. You can see what some of our customers are saying on TripAdvisor or Facebook.

This last year, in our bid to become a centre of excellence for Scotch whisky we have seen our disused Courthouse building in the heart of historic Dornoch, transformed into the stylish and vibrant community asset it is today, housing several local independent businesses including our Whisky Cellars, you can see our shop for yourself with our new Google virtual tour.

Whisky tastings in our elegant tasting vault have proved extremely popular and we have, over the year, developed a great customer base among locals and visitors alike. We have whisky and gin club monthly meetings, and once again the local support has been amazing.

Ultra-special bottlings have appeared, (and disappeared again very quickly!) in the form of the 400 years of Golf at Royal Dornoch bottling created by Glenmorangie, our own Wolfburn Dornoch Whisky Festival bottling (which proved a winning collectable) and a single cask Caol ila bottling exclusive to us, a stunningly good expression which met with great approval by all those lucky enough to taste it! Our second exclusive single cask bottling will be with us in July – watch this space…

Last year was the second year for the Dornoch Whisky Festival which included tastings by Charlie Maclean and the Thompson Brothers. We also had tours at all of our local distilleries including Brora and Teaninich. This year’s festival will take place during the last weekend of October. Keep an eye out on their Facebook page for more event details.

So, this year we’ll celebrate our 1st birthday with our Courthouse colleagues, and give our hearty thanks to all our customers, whose fantastic support has made us award winners! For those yet to sample the delights of our extensive selection of malt whiskies, Scottish gins, collectable whiskies and more, we extend a warm welcome and look forward to seeing all our customers old and new in the coming months – Sláinte

You can contact our team directly on 01862 811791 or email us at whisky@thecarnegiecourthouse.co.uk

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‘ONE OF THE MOST SOUGHT AFTER WHISKIES IN THE WORLD’ AT BONHAMS WHISKY SALE – Scotch Whisky News

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‘ONE OF THE MOST SOUGHT AFTER WHISKIES IN THE WORLD’ AT BONHAMS WHISKY SALE

TWO WORLD CLASS MACALLANS LEAD WHISKY AUCTION IN EDINBURGH

A bottle of The Macallan Millennium distilled in 1949, aged for 50 years in Spanish oak sherry casks, and bottled in 1999 is a highlight of Bonhams Whisky Sale in Edinburgh on 7 June. It comes in a Caithness glass decanter accompanied by a stopper, and in its own fitted oak presentation case.  It is estimated at £15,000-17,000.

With a taste described as Christmas cake style fruit, The Macallan Millennium is considered the greatest aged Macallan whisky of them all and, at 900 bottles, one of the most sought-after whiskies in the world.  In 1949, the Speyside distillery still used its own traditional malting floors, heating the air to dry the fermented barley and turn it into malt. Facing a post-war shortage of coal, they solved their fuel problem by adding more peat than usual to the mix. Connoisseurs can detect an extra hint of peat smoke in The Macallan Millennium to this day.

The sale also features a crystal decanter of Duncan Taylor Macallan-42 year old estimated at £12,000-15,000. Distilled at the Macallan Distillery in 1969, it was bottled by the acclaimed producer Duncan Taylor of Speyside and is part of the Duncan Taylor The Rarest Collection. The decanter is housed in a presentation case made from the oak cask in which the whisky matured.

Bonhams whisky specialist Martin Green said, “These two Macallans are among the finest whiskies to come to auction in recent times. The reputation of both is justifiably very high among collectors. This is reflected in the high estimates and the decanters will, I am sure, be keenly sought after.”

THE WHISKY SALE

Bonhams, 22 Queen Street, Edinburgh E2
7 June 2017, 11am
Specialist: Martin Green, Bonhams Whisky Specialist

NOTES 

Bonhams, founded in 1793, is one of the world’s largest and most renowned auctioneers of fine art and antiques, motor cars and jewellery. The main salerooms are in London, New York, Los Angeles and Hong Kong, with sales also held in Knightsbridge, Edinburgh, Paris, San Francisco and Sydney. With a worldwide network of offices and regional representatives in 22 countries, Bonhams offers sales advice and valuation services in 60 specialist areas. For a full listing of forthcoming sales, plus details of Bonhams specialist departments, please visit bonhams.com.

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Unbeatable Prices On A Pair Of K&L Exclusive Single Malts – Linkwood 27 & Miltonduff 34 – Scotch Whisky News

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We’ve been lucky to be in the perfect position to take advantage of the Scotland’s incredible bounties. To be able to turn around and sell these wonderful casks at well below market value is an absolute privilege and the result of years of hard work and tenacity. The value of any particular whisky is a function of its age and the desirability of the distillery that made it. To acquire stocks from grade A distilleries aged upwards of 30 years is not an easy task. There’s only ONE reason why blenders don’t let go of these old whiskies, they can actually turn them into serious profits. Chivas or Ballantine’s 30 Year sells for $600+ if you can find them. Diageo now sell a 37 year old Linkwood in Europe right now for £600+.

These are names that move the needle and create value for the distillers. So when our suppliers mention the availability of old whisky from renowned distilleries, we sharpen our pencils. Historically, we wouldn’t bat an eye to charge $300+ for 30+ year old Single Malt from a renowned distillery. Even recently we’ve had great success selling similarly aged Linkwood for nearly $200 a bottle. Of course price is not the only thing that matters. These are top notch casks of tremendous quality. While they’re certainly not inexpensive, they do represent some of the best values we’ve seen in years. To experience the majesty of old Scotch is a privilege, but the pursuit of happiness, is your right – so have at it.

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1989 Linkwood 27 Year Old “John Milroy” K&L Exclusive Single Barrel Cask Strength Single Malt Scotch Whisky (750ml) (Elsewhere $250) ($149.99)

The Linkwood distillery is one of the crown jewel’s in the Diageo portfolio. The distillery was originally constructed in 1821 and licensed in 1825 making it one of Speysides oldest. Much like Clynelish, in the 1970s a second distillery was erected next door and the original distillery shuttered in 1985. Today the washbacks from both distilleries are still in use, but the stills at the “old” Linkwood are silent. It remains highly prized for blending because it offers a wonderful balance between rich fruit and bold malt. Here we have a stupendous single cask, this one well into its third decade of maturation. It’s extremely rare to see Linkwood at this age, Linkwood above 25 years old becomes an absolute rarity. That’s why we had no problem selling a similarly aged Linkwood from Signatory for $200 not long ago. The style here is ultra classic aromas of baked apples, fresh bartlett pear, earthy malt, and subtle vanilla. On the palate the richness is impressive, the natural result of incredible concentration over nearly three decades. While this is a relatively low abv cask strength it remains incredibly full and textured. On the palate, big fudge cocoa elements pop up around sweet vanillas, subtle antique wood notes and rich orchard fruits. The perfect balance between sweet fruit, malty richness and exotic savory qualities. This is one of those no brainer whiskies for people who really care about complexity over power. No more than the tiniest drop of water for this one.

David Othenin-Girard | K&L Staff Member | Review Date: March 21, 2017

Here is some really old whisky from a great hard to find distillery for a wonderful price. The nose is all fudge, fruit, and sweet malt. Please don’t add more than the tiniest drop of water (if that) as it’s naturally down to near 90 proof. It must have been in a very humid part of the warehouse. Some air and we start to get baking bread, whiffs of marmalade and old exotic wood. The palate is ultra buttery in texture, luscious and fruit forward. A stupendously drinkable old malt that remains fresh and ultra balanced despite the intense age. A total treat to find such old wonderful whisky at this spectacular price.

Anthony Russo | K&L Staff Member | Review Date: May 20, 2017

This Linkwood has an awesome, and very unique, “old wood” aroma that instantly makes your head spin (in a GREAT way). Beautiful and muted citrus zest, dark molasses, and a faint musky undertone round this scotch out. With loads of complexities and a great mouthfeel, the easy-going alcohol content make this juice go down nice and smooth. Grassy notes on the palate truly give this Scotch a sense of place. Settle into the couch after dinner with a glass of this.

Jeffrey Jones | K&L Staff Member | Review Date: May 18, 2017

I always look forward to getting a bottling from Linkwood because Linkwood usually offers both good aromatics and great flavors. This bottling from John Milroy has an expressive and pronounced nose of honey and beeswax. In the mouth it is juicy with light and pretty notes of honey and a delicious finish. I tasted this offering with no additional water.

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1982 Miltonduff 34 Year Old “John Milroy” K&L Exclusive Single Barrel Cask Strength Single Malt Scotch Whisky (750ml) (Elsewhere $300) ($229.99)

The exceptional Miltonduff distillery, located in the tiny hamlet of the same name, is a rarity on the independent bottler scene due to its importance in the Ballentine’s blend. The blenders must have misplaced this cask because none of them need their Miltonduff this old! Legend says that Miltonduff is located in the old mill for the Pluscarden Abbey, which was erected near by in 1236. That means they’ve likely been making whisky at this site well before the legal production was authorized by the 1823 Excise Act. The distillery was registered in 1824 and eventually purchased by Hiram Walker in 1936 to eleviate pressure on stocks for their popular blended brand Ballantine’s. This stupendous single cask of ultra aged Speyside malt actually represents an incredible value for malt whisky this old. There’s a reason why companies are able to take whisky that’s been around for 3 decades, slap an age statement on it and charge $1000 a bottle. No other product achieves the nuance and complexity of good single malt, particularly one not obstructed by heavy oak or wine influence, after 30+ years in a cold damp Scottish warehouse. Here we have this incredible depth and vibrancy on the nose. Expect notes of quince jelly, fresh apricots, shiso leaf, navel oranges, exotic honey and flinty Riesling. We rarely see malt quite like this and almost never something so old and intellectual at this price. An absolute must have for lovers of the old school style of single malt.

David Othenin-Girard | K&L Staff Member | Review Date: March 21, 2017

This old Miltonduff really got me going. It’s not some sherried old monster, but instead the most delicate and complex old style malt. I normally wouldn’t bother with water on something this old, but I found the tiniest possible addition of water served this whisky well. The nose is heady with lemony herbs, linseed oil, fresh Mirabel, and touches of mint. The palate has this dense tropical fruit, deep fudge chocolate, oatmeal with a touch of brown sugar on top. An absolutely lovely old malt in a very delicate restrained style. Totally magical and a must have if you can spare the coin.

Anthony Russo | K&L Staff Member | Review Date: May 20, 2017

Awesome complexities: soft stone fruit, dried tobacco wood, butterscotch, all leading to a lightly prickly, smooth finish. Make this your “Friday night and not sharing with anyone” special bottle.

Andrew Stevens | K&L Staff Member | Review Date: May 18, 2017

Like so many of the Milroy line this bottle of Miltonduff is all about beautiful complexity and elegance, the finesse of a master rather than the punch of youth. Slightly sweet floral notes with hints of mint and citrus give way to a layered mid palate of dried orchard fruit, a touch of vanilla and toffee with a long finish. This is the magic of old Miltonduff, this is beautifully matured Scotch.

Jeffrey Jones | K&L Staff Member | Review Date: May 18, 2017

This older single malt is still alive with energy and flavor and is not over the hill. The nose offers notes of honey and caramel. In the mouth it is complex with caramel, malt and honey flavors. With the addition of a splash of water there is a creamy mouthfeel but one does not need water to enjoy this whiskey. This is one of the better old single malts that I have tasted.

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R&B Distillers – 10 year membership to an exclusive whisky club – Na Tùsairean Club – Scotch Whisky News

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R&B Distillers – 10 year membership to an exclusive whisky club – Na Tùsairean Club

R&B are building the first distillery on the Isle of Raasay in Scotland. Na Tusairean Club members are given the opportunity to invest in an evolving craft whisky brand and to add rare and exciting new drams to their personal whisky libraries. Members will receive an annual supply of single malt including as well as  exclusive use of luxury members’ lounge and accommodation on the Raasay distillery site with three with striking views of the Cuillin mountain range on the neighbouring island of Skye.

Membership is valued at £1990 worth of benefits for 10 years but is priced at £999 (one of payment) or £55 a month over 18 months. 

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Mark’s Whisky Ramblings 163: Paul John Single Cask #1051 for Belgium – Indian Whisky News

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Mark’s Whisky Ramblings 163: Paul John Single Cask #1051 for Belgium

Mark Dermul, Belgian whisky blogger, tries an Indian whisky. When thinking of India in terms of whisky, Amrut is probably top of mind. But since a few years, there is a new distillery that is conquering the hearts of whisky aficionados all of the world: Paul John Whisky. Let’s check out a single cask that was bottled exclusively for Belgium.

https://youtu.be/Yt2z6p1yMUc

 

Environmental first as Glenmorangie reintroduces Native oysters to the Dornoch Firth – Scotch Whisky News

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Environmental first as Glenmorangie reintroduces Native oysters to the Dornoch Firth

Oysters to work alongside new €6 million anaerobic digestion plant

A ground-breaking environmental project pioneered by Glenmorangie has seen Native European oysters reintroduced to coastal waters around its Highland home after a century’s absence.

Underlining the Distillery’s commitment to a ‘susTAINable’ future, Glenmorangie forged an ambitious partnership in 2014 with Heriot-Watt University and the Marine Conservation Society known as the Dornoch Environmental Enhancement Project (DEEP).

The project’s vision is to restore long-lost oyster reefs to the Firth, to enhance biodiversity and also act in tandem with the anaerobic digestion plant to purify the by-products created through the distillation process – an environmental first for a Distillery.

The re-introduction of the oysters to the Dornoch Firth comes as Glenmorangie officially opens its €6million anaerobic digestion plant at its Distillery in the Highlands of Scotland. The plant is expected to purify up to 95 per cent of the waste water that the Distillery releases into the Firth with the remaining 5 per cent of the organic waste naturally cleaned by the oysters.

Native oysters flourished in the Firth up to 10,000 years ago before being decimated in the 19th century due to overfishing. Their return to the Firth for the first time in over 100 years will enrich the eco-system of an important marine habitat.

Hamish Torrie, director of corporate social responsibility, The Glenmorangie Company, said: “Glenmorangie’s Distillery has stood on the banks of the Dornoch Firth for over 170 years – and we want to ensure that the Firth’s pristine habitat will be preserved and enhanced over the next 170 years.

This restoration of oyster reefs in the Dornoch Firth, which is an internationally recognised special area of conservation, will help us realise our long term vision of a Distillery in complete harmony with its natural surroundings.”

Earlier this year, 300 oysters from the UK’s only sizeable wild oyster population in Loch Ryan were placed on two sites in the Firth. Over the next 18 months, they will be studied by Heriot-Watt University researchers with the aim of building an established reef within five years.

Dr Bill Sanderson, Associate Professor of Marine Biodiversity at Heriot-Watt, said: “Oyster reefs are amongst the most endangered marine habitats on Earth and it is thanks to Glenmorangie’s foresight and long term commitment that we can create a pioneering reef restoration project in the Dornoch Firth. It will take many years, but we have the ambition that the DEEP project is an example that could be replicated in other parts of the world.”

Marc Hoellinger, President and CEO of The Glenmorangie Company said: “The DEEP project goes a long way to fulfilling our ambition to be a fully sustainable business, and we are very grateful for the support of Moët Hennessy Louis Vuitton (LVMH) and our partners in this exciting collaboration.”

Scottish Highland Single Malt distillery Glenmorangie has taken home five gold awards at a leading industry competition – Scotch Whisky News

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Scottish Highland Single Malt distillery Glenmorangie has taken home five gold awards at a leading industry competition.

A range of expressions were lauded at the International Spirits Challenge, which receives more than 1,300 entries from almost 70 countries worldwide.

The gold winners were Glenmorangie Signet, Glenmorangie 18 Years OId, Glenmorangie Quinta Ruban, Glenmorangie Tarlogan and Glenmorangie Duthac.

Bill Lumsden, the Glenmorangie Company’s Director of Distilling, Whisky Creation & Whisky Stocks said: “I am extremely proud to see five of our whiskies recognised with gold awards by such an esteemed body – and the response from whisky lovers around the world has been equally rewarding. This has been one of our most successful award years yet at the ISC.”

Another six expressions from Glenmorangie took home silver awards.

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Site visit to Forsyth’s in Rothes, Speyside. Potty about Copper! – Scotch Whisky News

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Site visit to Forsyth’s in Rothes, Speyside. Potty about Copper!

I was lucky enough to tour the Rothes plant with Ingvar Ronde and was amazed at what I saw! Copper everywhere, flat and made up ready to go, bits for stills and pipes all over the place, this company is really busy, so thanks to them for allowing us in to spoil their day … I could have stayed there all day taking photos every few minutes, with items wrapped and labelled going around the world, or just up the road to Glenfiddich, also a pile destined for my local area, to Lindores distillery (I will be there soon). Aye you can see my photos, obviously I am no in them as I took them! Thanks go to Forsyth’s and Ingvar’s group. This was just one visit on a packed itinerary for Ingvar, on tour with us again. More blogs will follow re the whole tour.

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Alexander Forsyth served his time as a coppersmith in Rothes in the 1890’s. The owner of the brass and copperworks at the time was Robert Willison. After finishing his apprenticeship Alexander remained with Willison as a tradesman and then foreman until 1933. It was at this point that he bought the business from the retiring Willison. Forsyth and Son was born. The son was Ernest (better known as “Toot”) and after returning from service in the Second World War he took over the running of the business. Toot quickly introduced new welding techniques to replace the traditional riveting process which helped keep the business moving with times.Today fourth generation Richard Ernest carries on the mantle as Managing Director.

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Their engineers have experience in the process design of pot and column still plants, mashing to final distillation. During the design phase they can size plant, specify equipment, produce flow schematics and P&ID’s, size piping and specify automation as required, all handcrafted and hand shaped pots to any contour or size that clients desire. In the last 20 years Forsyths have been exporting all over the globe – pots from 50L to 25,000L charge capacity using direct flame firing, steam coil, steam jacket, electric element or electric hotplate as the heat source, still heads in any shape with the main three styles being ogee, lamp glass and boil ball all of which are finished with a sweeping swan neck. Their two main areas of business are the oil and gas industries. Typical fabrications include structural steelwork, piping, pressure vessels, umbilical/pipe reels and tanks. Alcoholic industries (we know them for better I think) from the supply of distillation equipment only to turnkey distillery design and build, plant upgrade or expansion projects.

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Distilleries take great pride in their stills, no two have the same shape or size. But why? Is there more to their design than meets the eye? The Whisky Professor tells all. Does size matter? the shape and size of a still has a significant effect on the character of the spirit being produced – and it is all to do with copper. Copper was first used to make stills because it is malleable and can be worked into shape easily. This longer the contact between vapour and copper, the lighter the spirit will be. A taller still is more likely to produce a light spirit – hello Glenmorangie – the tallest stills in Scotland, with long necks measuring nearly 17 feet high. They say only the lightest and purest vapors make it all the way up and out. A smaller still is more likely to make a heavy spirit because that conversation is a short one. Think Macallan. The angle of the lyne arm also has an impact. If it points upwards that copper contact and reflux is extended. A downward-angled lyne arm stops the contact in its tracks and helps to gather robust flavours. Distillers choose the shape of the still and manage the way it is run in order to produce the distillery’s unique character. One of the things Forsyth’s offer is a design service, they offer many types, size and shape of still to the client, who then can pick and mix to design their own unique still. So, shape does matter, Macallan have small stills – 3,900 litres, they believe the shape offers rich, fruity characteristics.

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The difference between pot stills and column stills is that pot stills operate on a batch by batch basis, while column stills are/cab be continuously. With column distillation, the mash enters near the top of the still and begins flowing downward bringing it closer to the heating source, once heated enough to evaporate the vapor rises up through plates. At each plate the vapor ends up leaving behind some of its heavier compounds. Most pot stills are made entirely from copper, column stills may be part stainless steel.

Did I enjoy my visit to Forsyth’s? Aye, can you no tell?

Paul McLean, on tour with Ingvar Ronde, Scotland, May 2017

http://www.whiskytours.scot/

R&I Cruden Awarded GlenWyvis Distillery Biomass and Mechanical contract – Whisky News

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R&I Cruden Awarded GlenWyvis Distillery Biomass and Mechanical contract 

R&I Cruden are delighted to announce that they have been awarded the Biomass and Mechanical contract for the boiler and steam production at the world’s first 100% community owned whisky distillery.

GlenWyvis will be the first distillery in Dingwall for over 90 years and construction is planned to begin in 2017. The distillery will be powered by various sources of renewable energy including a biomass boiler and aims to have bottles of eight-year malt on sale by the middle of the next decade. The initial production run will be 30,000 litres a year, although this could rise to as much as 200,000 litres annually.

R&I Cruden, an established Mechanical and Renewable business based in nearby Muir of Ord, has built an exceptional reputation for high quality installations of renewable heating systems over the last decade. This will be their first involvement in the distillery sector but something Managing Director Ian Cruden is relishing.

Although this will be our first distillery project we have been working closely with the GlenWyvis team for over three years now. We have scoured Europe looking for the best equipment and been heavily involved in the design process. It is now at the exciting stage where our hard work comes to fruition and we get to see all of our planning and design work come together during the build process. Our excellent team of engineers has completed additional project-specific training and they are excited to get started. This is a great project for us that will help with continued growth and assist in creating new jobs within our business. We look forward to a successful project which will provide a legacy for the local community”.

                                                                                     Company Director: Ian Cruden

“We are delighted to be able to partner with a local supplier on this important aspect of the GlenWyvis project. The team at GlenWyvis is committed to the local community and to renewable energy – and this contract represents a key milestone in the distillery construction. We have worked closely with the engineers from R&I Cruden and have been impressed with their willingness to invest time and energy to ensure that they can deliver the best solution for our ground-breaking project. We look forward to making this happen together.”

GlenWyvis Founder: John McKenzie

One of the main factors that attracted R&I Cruden to the GlenWyvis project was the client’s philosophy – “built on history, powered by nature” – that sits very well with our own ethos. This not only reflects the renewable aspect of the project, but also the core community values, something R&I Cruden is also extremely committed too, investing particularly in young people. R&I Cruden already have an award-winning apprenticeship program and the addition of the GlenWyvis contract will help further develop this.

R&I Cruden can be contacted on Tel: 01463 870 057 for all your Mechanical and Renewable enquiries.

http://www.ricruden.net/

info@ricruden.net


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