We all love Islay!

Whilst the weather is still cold and the nights are still dark, what better style of whisky to keep you cosy and warm, but the rugged, smoky tones of an Islay malt?

We Heart Islay Tasting Series

To celebrate our return to the island later in the year (see below), we have decided to run a limited series in just four venues in the UK for a very limited number of lucky people…

The tasting will feature whiskies hand-selected by Eddie and the team, drawn (and liberated) from the TWL archive library. Feis bottlings from this year and previous years have already been mentioned as well as some other trinkets. If you know Eddie, you will understand being an only child means he doesn’t share well, so this is an awesome opportunity, never to be repeated!

Just to note that the Newcastle leg takes place at the Newcastle Whisky Festival on Saturday 11th March. You MUST have a valid Whisky Festival ticket to take part in this, so don’t forget to buy one of these too if you haven’t already!

We Heart Islay Dates & Venues

Good News for Members!

We are offering 10 spots on each of these tastings free for members. To book in, please email Vicky on vicky@thewhiskylounge.com. This is strictly first come, first served, so get your skates on!

Wanna come to the Fèis Ìle?

For the first time in a couple of years we are releasing a handful of places on our annual pilgrimage to Islay for the Fèis Ìle! Now it ain’t cheap, but we recognise it isn’t for everyone, but for those it is for, you are going to love it! Only 4 places are available on each half of the week. We are also offering 2 full week places for those with a bit more time and money to spare!

If you like life-altering experiences, good company and great whisky, then this is the trip for you! The island is fully geared up during the week for visitors and it really is great fun. Allow us to take the stress of travelling whilst you concentrate on the tastings…

Click HERE to find out more!

That’s all for now, but have a great week and we look forward to seeing you soon!

Sláinte!
Eddie, Amanda, Rupert, Georgina, Vicky and Guy

Our second year of release is upon us! 2016 was a truly remarkable year – Wolfburn is available in 21 countries around the world and, with a lot of help from our friends and colleagues, we managed to smash our Year 1 forecast. Our whisky was warmly received by, well, pretty much everyone! Northland, Aurora and the first of our Kylver series all received excellent reviews. We love making it, and seems people everywhere love drinking it. So now it’s onwards and upwards into 2017.

In this edition of the Laydown:

• Success! Wolfburn’s Northland expression cleans up in two prestigious competitions.

• Kylver explained – the history and background of the collectible Wolfburn series.

• Win! We were deluged with entries to the last competition – so we’re repeating it. Here’s your chance to test your knowledge of Wolfburn and win a box of delicious Aurora-infused Caithness chocolates.

The early part of the year is always a busy time. Here’s where you’ll find us out and about:

Viking Line Whisky Cruise and Festival – 16-20th February

WhiskyLive New York – 1st March

WhiskyLive Washington DC – 11th March

Whisky Festival Noord Nederland (Groningen) – 24/25/26th March

WhiskyLive London – 31st March

Slàinte

The Wolfburn Team

Morning all! Right, Littlemill, not a common place distillery in anyway at all. Triple distillation up until the 1970’s, three different spirits being produced again until the 1970’s and then a very sad end, being shut down in 1997 and later burn down in the early part of the naughties. A good friend of the channel has donated this sample to me and I’m more than happy to get my teeth around it, this is the first Littlemill that I’ve ever tried and I can’t wait to share the results of it with you. Enjoy! 

THE REVIEW

Pioneering craft brewery evolves into whisky distillery 

ONE of Australia’s early craft breweries has grown up to become a premium whisky distillery.

The Steam Exchange brewery in Goolwa, South Australia, has been rebadged Fleurieu Distillery, realising a lifelong dream for head distiller Gareth Andrews.

The distillery, on the edge of the River Murray about and hour’s drive south of Adelaide, released its first single malt whisky just before Christmas and has almost sold out despite its $260 a bottle price tag.

The next release is due in April while a new 36-hectolitre still is expected to be delivered before the end of the year.

Andrews has resumed distilling after a hectic tourism season at his waterside cellar door, which sits between the Goolwa Steam Ranger train station and the wharf where river cruises on vintage paddle steamers regularly depart.

The unpeated first release was matured in 100-litre ex-Seppeltsfield port barrels for about “three summers” resulting in a “big thick, oily, punchy, gutsy whisky”.

Whisky from the five barrels was selectively blended to produce 600 bottles, allowing Andrews to maintain consistency and produce something he felt reflected the “whisky terroir” of the Fleurieu Peninsula.

While 350 bottles of the first release were pre-sold as whisky bonds before bottling, the remaining 250 bottles are being sold at the cellar door, through the distillery’s website and by the nip at specialty bars such as Hains & Co in Adelaide. Only about 70 bottles remain.

“They’re first-use barrels so they are at their maximum strength and we’ve had them cut down to 100-litre barrels,” Andrews said.

“We are looking at the premium end so we released at 52 per cent.

“The next one will still be port barrel but it will be what I call a medium peat and we are looking to produce that one at full-on cask strength – around 62 per cent straight out the barrel with no watering down.”

The distillery also produces G-Town Gin and still brews beer but both are only sold at the cellar door along with a selection of boutique Langhorne Creek wines.

“We also have whisky sitting in sherry barrels from McWilliams both peated and unpeated but our sherry barrel whiskies won’t be out until next year,” Andrews said.

“At the moment we’re using first-use barrels so it’s big thick, oily, punchy, gutsy whiskies.

“The customers we’re looking for are obviously not people who want to mix it with Coke, we’re looking for adventurers who don’t mind paying that extra for a very high-quality product that stands out.

“We’re looking for people who want to travel that winding road and live a life less ordinary.”

Andrews said he was trying to source bourbon barrels to mature his next batch in.

He said the “maritime” conditions at Goolwa, less than 3km from where Australia’s longest river meets the Southern Ocean, were ideal for maturing whisky because of its fresh sea breezes, fluctuating temperatures range and mild summers.

Goolwa is at the southern end of the Fleurieu Peninsula, which is also home to the McLaren Vale wine region and the McLaren Vale Distillery.

Andrews began the brewery in 2004 and was one of only three craft breweries in South Australia at the time.

The success of the business allowed him to eventually become a distillery, which had been a long-term goal. The businesses focus is now 90 per cent whisky, 5 per cent gin and five per cent beer.

“As the craft beer game evolved people became really fixated with the IPA style whereas I am a big fan of the more traditional style English ales,” Andrews said.

“We decided that was not the style we were interested in and we wanted to go off and do other things.

“There comes a point where you have to ask ‘what am I most passionate about’ and focus on that.

“For us down here our passion for whisky has grown and grown and the beer side has become less important – we’ll always have our Steam Exchange brand but it’s in the background now.”

The similarities between making beer and whisky have helped Andrews reach his distilling goal, which he said was simply not an option when he opened the brewery 15 years ago.

“Even in 2004, just to find brewing equipment was really hard so back then the concept of setting up a distillery was unheard of because you just couldn’t access the equipment,” he said.

“Effectively from a distiller’s perspective, making whisky wash is very close to making beer without hops in it. There’s a few things you’ve got to change like mashing temperatures and a few chemistry issues you’ve got to deal with but effectively it’s the same process.”

The distillery’s 12-hectolitre still, custom made by Knapp Lewer in Tasmania, is a small version of the still at Islay distillery Caol Ila – one of Andrews’ favourites.

Andrews has engaged Knapp Lewer to make him a larger 36-hectolitre version of the still, which he hopes to have before the end of the year.

His wife Angela – who has worked for more than 20 years as a librarian/teacher is becoming more involved in the business from next week by taking a year off from her job to learn the distilling ropes.

“Basically by October/November she will be able to walk in and do her own cuts – heads and tails – and create her own whisky,” Andrews said.

“We are going to train her to become South Australia’s first female whisky distiller.”

“The promotion of women into whisky is fairly important so Angela is going to set up a blog and every week go through what it’s like going from being a librarian to being a whisky distiller.”

On your marks, get set, go – scramble expected as exclusive tickets for Spirit of Speyside Whisky Festival go on sale 

Tickets for the 2017 Spirit of Speyside Whisky Festival will go on sale next week – and organisers expect a scramble for a handful of exclusive tickets that will allow visitors to enter the doors of distilleries which have never before opened to the public.

It is anticipated that tickets for tours of Speyburn, Knockdu and Balmenach distilleries – all taking part in the Festival for the very first time – will sell out within a matter of hours when the event website opens for business on February 7.

In previous years, whisky connoisseurs from the UK and overseas have jumped at the chance to step inside distilleries which are only open during the Festival and tick another visit off their ‘bucket list’.

Speyside is the most prolific whisky producing region in Scotland. With more than 50 distilleries to its name – including world leading brands like The Glenlivet, Aberlour, Cardhu, Glenfiddich and The Macallan – it is home to more than half of all Scotland’s distilleries.

Speyburn, Knockdu and Balmenach will be joined by a range of other venues which have previously featured in the Festival line-up but do not host visitors at any other time of the year.

Other distilleries which are only opening to the public during the Festival from April 26 to May 1 include Tamnavulin, Speyside, Dalmunach, Tormore, Glenallachie, Glen Keith and Longmorn. Boormalt Maltings at Buckie will also be inviting festival goers inside: it took part last year and its tours were among the first events to sell out.

Spirit of Speyside Whisky Festival manager Pery Zakeri says she expects many hot tickets to disappear within hours of going on sale on Tuesday.

She adds, “If you are a real whisky enthusiast then you will understand and appreciate just how special it is to be able to access these distilleries, and it is why tickets for these events sell out so quickly.

“It is almost like belonging to a small and exclusive club because so few people can say that they have stepped across the threshold. For those who are truly passionate about Speyside whisky, being able to say they have visited somewhere only a handful of other people have been is like wearing a badge of honour.

“There are many distilleries in the region with facilities that allow visitors to turn up at any time and take a tour, but only during the Festival can people get inside virtually all our 50-plus local distilleries.

“Our ability to get venues that do not usually host visitors to run exclusive tours over the five days of the Festival is what makes the difference between our event and other festivals. We have been running for almost 20 years and connoisseurs – as well as those who are just getting a taste for Scotch whisky – know that this is where they need to come if they want an authentic whisky experience.”

Visitors will have the opportunity to plan their visit and draw up a hit list of events they want to attend today (Thursday, February 2) when the programme for the Festival is revealed at www.spiritofspeyside.com

Tickets will go on sale a few days later at 12 noon on February 7. The time has been selected so that people across different time zones have an equal chance to get their hands on the most popular tickets.

However, the Spirit of Speyside Whisky Festival offers more than just distillery tours that will appeal to die-hard whisky fans. The programme has been designed to appeal for everyone from connoisseurs to those with a curious interest in Speyside whisky – and it’s possible to visit without touching a drop of the region’s most famous export.

During the five-day event, visitors will have the opportunity to go take part in whisky tastings and nosings, learn how to match the amber nectar with food, enjoy Scottish traditional and contemporary music, take tours of whisky country on foot, by road, by rail and even by canoe, and enjoy fun activities like glass blowing and whisky tumbler carving.

Festival chairman James Campbell says, “For years Speyside has been a bit of a hidden gem, but we now welcome visitors from all over the world and a huge number travel to the event from outside Scotland.

“We’ve previously welcomed visitors from Australia, North America, South America, Africa and Asia as well as Europe and we are standing by to see yet another increase in international guests when the tickets go on sale on Tuesday.”

Paul Bush OBE, VisitScotland’s director of events, says, “The Spirit of Speyside Whisky Festival is a fantastic event, attracting people from all over the world. Whether you’re a connoisseur or just discovering the delights of Scotland’s national drink, the Festival offers everyone an exciting and innovative programme of events to enjoy.

“EventScotland is delighted to again be supporting the Festival, which is the perfect stage for celebrating whisky and the cultural heritage of Speyside.”

Based in the heart of Scotland’s malt whisky country, the Spirit of Speyside Whisky Festival takes place over five fun-filled days from April 27 to May 1, 2017. It comprises over 500 events, taking place from Kingussie in the south to Forres in the west and Buckie in the east.

More information about the event is available at www.spiritofspeyside.com and tickets are also available to buy on the website. The Festival is active on social media – facebook.com/WhiskyFestival and @spirit_speyside on Twitter and Instagram. Use the hashtag #dram17

Tickets for the Spirit of Speyside Whisky Festival – celebrating Scotland’s most prolific whisky producing region and home to a host of internationally renowned brands – will go live at 12 noon on Tuesday, February 7.

Notes

The Spirit of Speyside Whisky Festival is committed to promoting responsible drinking. Visitors travelling to and from Festival events can take advantage of a range of transport options. Spirit of Speyside Whisky Festival has received funding from Event Scotland and is also financially supported by many other private and public partners.

The Spirit of Speyside Whisky Festival is part financed by the European Regional Development Fund Programme 2014 to 2020. The Scottish Government is the managing authority for the European Regional Development Fund Programme.

EventScotland  

EventScotland is working to make Scotland the perfect stage for events. By developing an exciting portfolio of sporting and cultural events EventScotland is helping to raise Scotland’s international profile and boost the economy by attracting more visitors. For further information about EventScotland, its funding programmes and latest event news visit www.EventScotland.org. Follow EventScotland on Twitter @EventScotNews. 

EventScotland is a team within VisitScotland’s Events Directorate, the national tourism organisation which markets Scotland as a tourism destination across the world, gives support to the tourism industry and brings sustainable tourism growth to Scotland. For more information about VisitScotland see www.visitscotland.org or for consumer information on Scotland as a visitor destination see www.visitscotland.com.

Extraordinary Complexity Defined

In our latest collaboration, we threw down the gauntlet to one of the most technically advanced and luxurious timepiece creators in the world – URWERK.

The challenge was to take the ubiquitous whisky flask and transform it far beyond the expected.

The result? An extraordinary masterpiece in luxury design and one of the most intricate and technical whisky flasks ever made. A statement of what can be achieved when whisky mastery meets obsessively engineered horology.

Intricately composed of over 150 individual parts, The Macallan x URWERK Flask brings together the art and science of both whisky making and horology.

A machined aluminium, titanium and stainless steel work of art, features include dual chambers which allow you to carry two of your favourite whiskies, switching easily between them.

Limited to 500 worldwide, each flask embodies an exquisitely creative and technical process, where the obsessive pursuit of perfection is evident in the final product.

Hey folks, me again.

I have wrestled back control of the Society mailing list from Mairi P although this message isn’t really from me either; I’m writing on behalf of the Cadenhead Campbeltown shop.

As many of you will have seen by now through our Social Media accounts, we have announced that the new Local Barley will be available soon.

And the last word of that sentence is important – soon.

Remember folks, when the Springbank Local Barley 11yo is actually released the Society will receive a newsletter (a proper one this time) telling you when it is available for purchase.

I’m afraid it is not yet available but Donald (Campbeltown Shop Manager) has asked me to drop you all a message because he is getting a lot of enquiries into the Campbeltown Shop about the LB. He cannot reserve any bottles and it will be sold on a first come first serve basis by telephone order (and will be one per person). All of this information will be stressed again in the future newsletter I referenced above.

Some of you are anxious to find out more information on this release and I promise you will have it in good time. I know you are all excited, we are too, but this highly anticipated release will be available soon, very soon. But not just yet. Slainte Nathan For the Springbank Society

Please contact Nathan if you wish to join the Society Society

FRESH CATCH

February’s First Friday brings a bountiful catch of new single casks that are crisp, fresh and mouth-watering.  Cast you net wide and discover the perfect whisky for you, there are 19 unique whiskies to hook from a broad range of flavour profiles.  Need some help reeling in?  Read this month’s reviews on our blog »

READ THE NEW OUTTURN ONLINE

19 fresh and mouth-watering single casks.

OUTTURN

The Scotch Malt Whisky Society, The Vaults, 87 Giles Street, Leith EH6 6BZ

Contact: sales@smws.com or call 0131 555 2929 (Mon-Fri 9am-4.45pm). Visit the Society at here for membership information

This is your chance to join and to take advantage of their great offers!

Spot the SMWS bottles in this amusing You Tube video

Scotch Tasting Sunday 2/12/17

Sample Scotch Whisky from the Northern Highlands.

Call 402-553-9501 for reservations.

info@dundeedell.com

5007 Underwood Avenue, Omaha Nebraska

 dundeedell.com

Wyoming Whiskey Releases Double Cask Sherry-Finished Bourbon 

Kirby, WY (Jan. 31, 2017) – Wyoming Whiskey is releasing a limited edition, sherry-finished bourbon this month. Wyoming Whiskey Double Cask is the first barrel-finished product from the Wyoming-based distiller. Pedro Ximenez barrels were chosen to compliment the flavor profile of specifically chosen barrels of five-year-old Wyoming Whiskey bourbon.

Wyoming Whiskey Head Distiller, Sam Mead, developed the creation with the tasting input of industry specialist and master blender, Nancy Fraley.

Fraley gave the Double Cask excellent marks. According to Fraley, the Sherry-Finished Bourbon features dark, autumnal notes of dried apricot and fig, stewed prune, black currant and toasted nuts. There are hints of candied orange peel, vanilla butter cream, and molasses underneath. The finish is comprised of dark, dried fruit followed by warm, brown baking spices.

“While traditional bourbon continues to be our focus, it is important to show that a variety of great whiskies can be made in Wyoming,” said Co-Founder, David DeFazio. “Both our recent Outryder Straight American Whiskey and Double Cask Sherry-Finished Bourbon are outstanding. We decided to finish our five year-old bourbon in Pedro Ximenez barrels because they complement our base spirit perfectly. We may experiment with other finishes in the future, but we’re really pleased with Double Cask’s flavor profile.”

A limited release of 110 cases of Double Cask will be available for purchase in Wyoming, New York, New Jersey, Colorado, Illinois, Texas and California. Double Cask retails for $59.99 per 750 ml bottle. The first state to receive this unique whiskey will be Wyoming.

Wyoming Whiskey is holding fast to their western heritage, producing whiskey the right way, not the easy way: from the ground up. Using all regionally sourced, non-GMO ingredients, Wyoming Whiskey respects the maxims of great bourbon, yet also reflects the feel and taste of the place it was made.

About Wyoming Whiskey
Wyoming Whiskey has a simple goal: to create America’s next great bourbon. Based in Kirby, Wyoming, the company and product is a collaboration between its partners and 97,818 square miles of Wyoming. The Mead family first came to Wyoming as ranchers in 1890 and the state defines them, and their whiskey. They use the finest corn, wheat, barley, and water from the Big Horn Basin and promote Wyoming’s natural and human resources. Every drop of this bourbon is 100% Wyoming. To learn more, visit wyomingwhiskey.com.