Archive for 2020

Currach Single Malt Irish Whiskey – Irish Whiskey News

Origin Spirits Ireland Ltd, creators of Kalak Single Malt Vodka and Ornabrak Single Malt Gin are pioneers in avant-garde single malt spirits. Following the same ethos, Currach Single Malt Irish Whiskey is a true innovation in the whisk(e)y world, and the first whisk(e)y to be finished in seaweed charred casks – Currach’s first expression with Irish Atlantic Kombu Kelp will be released in March 2020. 

Currach Single Malt Irish Whiskey

Atlantic Kombu Cask 

A fusion of tradition and innovation, Currach Single Malt Irish Whiskey celebrates one of the oldest and most venerable boats in the world. The Currach was a vessel of knowledge that enabled the early Irish monks to explore distant lands while harvesting expertise. Handcrafted like the whiskey, these boats played a pivotal role in Irish life and commerce.  

Using the finest of Irish malted barley, this contemporary single malt whiskey is triple distilled before being aged in ex-bourbon casks and is then finished in unique seaweed charred virgin oak casks. It’s this perfect union of the Irish land and sea that creates a rich multi-layered whiskey with a delicate umami character. 

The story…. 

Currach Boat

The currach is the traditional Irish boat made from wicker, animal skins and tar. It is one of the oldest types of boat in the world, possibly going back to Neolithic times. It played a significant role in the development of human civilization, from the spread of farming to carrying early Christian saints all over Europe. It was said to be the vessel used by Irish monks to discover the world and bring back religious artefacts and foreign technology, such as the alembic, to Ireland. The currach was used to transport whiskey across the Irish sea to Scotland (first exports of Irish whiskey), and is still used today to harvest seaweed in Ireland.

Malted Barley

Irish malted barley is recognized as being the best in the world. The fertile soils and mild, oceanic climate of Southern Ireland make it an ideal place to grow malting barley. The barley is non-GMO and sourced from local farmers who utilize eco-friendly growing methods. This produces a crop unlike any other and, once malted, creates a unique taste profile and character indigenous to the Irish terroir.

Distillation

Distillation takes places in the tranquil West Cork town of Skibbereen, nestled along the Wild Atlantic Way. Here the Irish malted barley is milled, mashed and fermented. Using traditional Irish distillation techniques, it is then triple distilled in copper pot stills to create a smooth and flavorsome liquid. The single malt new make spirit is then filled into ex bourbon casks and aged. 

Seaweed

Sustainably hand harvested off the wild Atlantic coast of Co. Clare, the seaweed is 100 % naturally grown and organically certified. Kombu is located in the extreme lower part of the shore. It can be sustainably harvested during low spring tides throughout the year. Fourth Generation Seaweed Harvesters, The Talty Family ensure only the finest seaweeds are selected for Currach Single Malt Whiskey.

Mildly salty and subtly sweet, Kombu is rich in umami, the fifth human taste. It has been used as a stable food source and ingredient in European and Asian cuisine for over 2000 years.

Cask Charring

The Atlantic Kombu seaweed is traditionally charred in small batches inside virgin American oak casks to impart a delicate and uniform umami fragrance into the wood. Once ready, these casks are filled with single malt Irish whiskey and allow to finish for three months.  The result is a magical fusion of two terroirs – Land and sea. 

Patrick Shelley, Founder of Origin Spirits Ireland Ltd. said;

“With Kalak Single Malt Vodka and Ornabrak Single Malt Gin, we adopted an avant-garde approach to producing world class single malt spirits, using the best of Irish ingredients and our tradition of distilling. Each of our products share the same DNA – Irish malted barley and copper pot distilled”

“Our vision on Currach was to create a single malt Irish whiskey based on various elements of the Irish terroir. Our land produces some of the best malted barley in the world and our seas yield wonderful organic and sustainable seaweed. Never before have these two elements been brought together in a whiskey and we are proud that this is a world’s first”. The union of land & sea has become the backbone of Currach, and gives it such a uniquely rich, multi layered and complex character 

Tasting notes

Colour:            Amber Gold

Nose:               Toffee and raisins with hints of almond, backed by a roasted kombu aroma.

Palate:            Arabic roast coffee fused with salted caramel and dark chocolate 

notes complemented by nutty, earthy, lightly smoked and umami undertones.

Finish:              Dark and rich flavours fade to leave a persistent and delicately sweet

maritime finish. 

RSP:                 55 €

Availability:     Online: www.celticwhiskeyshop.com, www.irishmalts.com

Leading independent retailers (Celtic Whiskey Shop, Mulligans, Bradley’s, Ardkeen, World Wide Wines) 

For further information, contact Patrick Shelley  pshelley@originspirits.ie or Stephen Randles stephen@originspirits.ie 

Social Media (Instagram, Facebook, Twitter) @currachwhiskey

Whisky-Hamster Price Comparison Website – Whisky News

Whisky-Hamster  – www.whisky-hamster.com – is a recently opened price comparison website only dedicated to Whisky & Whiskey.

It gathers products and offers from more than 10 major shops in the industry and updates daily their stock, price and offers in order for the whisky fans to have access to the lower price for the dram of their dreams.

Whisky-Hamster was created a few months ago by two whisky fans, who have been working on this project next to their “real” job and family life. We made it because we needed it for ourselves and we thought it was worth sharing it with the whisky community.

As up today we have more than 9000 different products in stock from our partner shops for more than 20 000 offers and this number is growing every day as well as the number of shops joining our engine. On Whisky-Hamster you’ll find a very qualitative filtering system by age, distillery, region, abv, limited editions, special offers, miniatures… that will help you find very quickly the whisky you are looking for. Stop searching so many different shops in order to see where it is cheaper and where it is in stock and rather go to whisky-hamster and be redirected directly to the right one!

Our partner shops are mainly UK/EU based and delivery to the UK, EU and some even worldwide! Hope you’ll enjoy the experience.

Gordon & MacPhail Mortlach 15 YO and the Springbank 10 YO Bundle at Milroys – Scotch Whisky News

Gordon & Macphail Mortlach 15 YO and the Springbank 10 YO Bundle

We also have our first Lockdown Deal available from now ! In our £100 bundle this week, we have the Gordon & Macphail Mortlach 15 Year Old and the Springbank 10 Year Old – a perfect combination of rich sherry and sweet herbal smoke – both staples on the Milroys shelves.

£100.00

Limited Edition Compass Box – Rogue’s Banquet at Hard To Find Whisky – Scotch Whisky News

Compass Box Rogues’ Banquet

Limited Edition · 70cl · 46% ABV

£179.95

ADD TO BASKET

Compass Box have always believed in doing things a little differently. Founded by John Glazer in 2000 with a desire to challenge a market he saw as bland and conservative. The whiskies are based on the old model of whisky blending – the blender’s art is to take individual parcels of whisky, marry them together, and create something that is greater than the sum of its parts.

Known for pushing the boundaries of whisky making, Compass Box have at times courted controversy, and are admired by whisky drinkers the world over. Their artistic label designs are instantly recognisable, and amongst the most striking and original in the industry.

To mark their 20th anniversary, Compass Box are releasing a number of limited edition whiskies to be celebrated, enjoyed, and shared amongst friends, family, and like-minded enthusiasts. Rogues’ Banquet is the first of these releases, featuring well aged malt whisky from Miltonduff, Clynelish and Glen Elgin with grain whisky from North British (reportedly all over 20 years of age).

Rogues’ Banquet offers a rich array of textures and flavours, from tropical fruits to stem ginger and toffee. Opulent and hedonistic, rather like the company behind the whisky.

Discover our full range of Compass Box Whiskies HERE.

 

Mark’s Whisky Ramblings 303: Glenfiddich 23 Year Old Grand Cru – Scotch Whisky News

Mark’s Whisky Ramblings 303: Glenfiddich 23 Year Old Grand Cru

Mark Dermul, Belgian whisky vlogger, tries a recent release from Glenfiddich. As far as Mark is concerned, this Glenfiddich Grand Cru could have been launched as the 5 release in the so-called Experimental Series, for after the regular bourbon and sherry maturation, this whisky was finished for an additional 4 months on first fill and second fill wine casks that were used for the fermentation of wine that would eventually become champagne. But no, this Grand Cru is released in a new ‘Grand’ series, which will see a second and third expression in 2020.

https://youtu.be/No9FWdlmbxo

Saint Kilian is happy…. A new star is born PART 1 by Ernst J. Scheiner, The Gateway to Distilleries

Saint Kilian is happy….

A new star is born 

Ernie – Ernst J. Scheiner, The Gateway to Distilleries at www.whisky-distilleries.net

Saint Kilian celebrated his birthday again. Distillery Manager Mario Rudolf and his team presented their first three-year-old single malt whisky which they had distilled in Rüdenau in Lower Franconia in May 2019. Hundreds of friends and retailers joined the big party.

They celebrated the inauguration of Sankt Kilian Signature Edition One. The brand new German single malt whisky appeared in shining amber colours in a specially designed bottle which interpreted the shape and proportions of its pot still where the spirit had been distilled. The elegant and much acclaimed designer bottle was filled with a young whisky at 45% abv in natural colour. The three year old Sankt Kilian German Single Malt was double-distilled from 100 % German malted barley. „The first edition is not chill-filtered in order to preserve its full aroma and taste for the connoisseurs,“ Mario Rudolf pointed out. The Frank was born in the nearby town of Amorbach, which has strong family-links with Queen Victoria’s mother Victoire of Sachsen-Coburg-Saalfeld.

“It is an incredibly good feeling standing here, three years after we filled the first cask with our whisky which is a result of experimenting with different types of casks and wood.” The newly born whisky was the achievement of a dedicated dynamic young team. Special distillation methods in a state of the art distillery of the finest quality led to spirits which matured in a great variety of different casks on site. Today Sankt Kilian is the largest whisky distillery in Germany and produces about 210 000 LPA.  Four Signature Editions have been released so far plus innumerous special casks bottlings.

The beginnings

The fancy idea had started in Ireland. The friendship between the investor and whisky collector Andreas Thümmler, who is also from the Lower Franconia, and the experienced Irish distiller and developer David F. Hynes formed the foundation of a groundbreaking cooperation. The former managing director of Cooley had been responsible for the brilliant development of world-renowned whiskeys like Tyrconnell, Connemara, Greenore or Kilbeggan. The oldest Irish working distillery Kilbeggan got the two whisky specialists together. Thümmler’s idea to build a Scottish type of distillery in the hills of his home village near the Main River Valley was a splendid one indeed. Today tourists are flocking in visiting the new attraction near the medieval trading centre of Miltenberg. The aromatic result of an oily, almost creamy fruity, apple and pear-scented spirit without pungent alcohols is also sweet and malty on the palate. Thümmler’s huge investment decision is rewarded by the high quality of the whisky and its positive reception by customers and critics. The distillery site was indeed the perfect choice. Since Roman times the area has been known for the exeptional quality of its water sources. A disused textile factory provided the ideal production and warehousing site.

A state-of-the-art distillery emerges

The Irishman David Hynes designed the structure and size of the pot stills, the lauter tun – 12,000 litres – and the four wooden fermenting vats – 10,800 litres each. The world-famous coppersmiths of Forsyths from Rothes in Speyside manufactured two copper stills each having a capacity of 6,000 litres. Coopers from Dufftown in Speyside set up the wooden fermenters according to traditional Scottish patterns. The pine wood came from the American state of Oregon at the Pacific coast. The system of a temperature-controlled fermentation of the wort is a reminiscence of Irish tradition. By installing large cooling plates inside the wooden washbacks the mashmen are able to ferment various kinds of beers for distillation. Pitching the yeast starts normally at 28 degrees Celsius. Fermentation ends usually after 65 hours. At weekends it is longer of course. Dried yeast from Lallemand is the standard. The beer with a concentration of 8% abv is very fruity and only double distilled into water and alcohol in onion-shaped stills.

Pot stills under bond

German customs authorities require special modifications for this type of grain distillery. The spirit still is placed completely sealed behind framed glass walls. All screws of the metal frames and doors were even individually sealed by the officers. Free access to the pot still kettels is hermetically denied by a completely locked steel and sealed door. Stillmen are kept out totally, any access is fully denied. They are only allowed to open the doors in case of justified emergency. Only officials of the tax and revenue office have the legal right to break the seals for inspection. Nobody can trace any alcohol from the distilling line unless the seals will be taken off. Even the top flange of the lyne arm of the wash still is hermetically sealed. Well before distilling the distiller has to notify the very day and time to the regional revenue office. During the first months memebers of the revenue office controlled all distilling procedures. Officers have got the legal right of free access to any spot of the production premises and bonded warehouses at any time without prior appointment. They do control all steps of production and check the bonded warehouses.

When distilling Mario Rudolf and his colleagues are only able to control the aroma profil of the destillate after it has run through a completely sealed alcohol gauge meter. They may take only a very small sample at a special tap positioned just outside of the spirit safe which is also behind sealed glass frames. Any of these samples will also be taxed in the end. However, the Scottish-like pot still distillation system of St. Kilian has got a very special technical feature which reflects Irish distilling tradition: Hynes installed a dephlegmator or reflux condenser with spirial water pipes in the voluminous and slightly ascending lyne arm of the spirit still. Thus the stillman is able to control the particular temperature and amount of cooling water of the reflux condenser. By varying temperatures he might increase or decrease the reflux of the ascending heavy alcohol vapours back into the kettle. The distillate gets either purer or heavier during these monitored reflux phases. This versatile purification method of the destillates is resulting in a new make which is almost free of sulphurous aromas. Hynes: “We are approaching a two and a half times distillation and above, if you like.” A typical tripple Irish distillation has not been intended at Sankt Kilian Distillery so far. The graduate chemist from the University of Dublin had already installed a similar system at Cooley Distillery in Riverstown, Co Louth. There he fixed a serpent water pipe in the ascending lyne arm of the spirit still. Almost the same kind of purifying system was also implemented at the new Great Northern Distillery in Dundalk north of Dublin, where Hynes is one of the directors alongside Dr John Teeling.  At the former Harp Brewery he also modified the spirit stills. Hynes installed circular cooling pipes in the horizontal lyne arm. The reflux of heavy alcohols run directly through an additional copper pipe into the former brew kettle, where once brewers used to boil Harp Lager beer.

The result is a spirit full of fruity aromas

The Sankt Kilian new make reaches the spirit safe at an alcohol level of 70 to 75% abv. Like Scottish stillmen the Kilian Team recycles foreshots and feints within the low wines mixture. Although it is quite common by German distillers – mainly fruit distillers – not to rediststil the foreshots and feints. They only use the pure middle cut for maturation, the heads and tails are waste. In contrast to the Scottish Regulations, which only allow oak barrels for whisky maturation, the European Union legalizes the use of casks in Germany which are made of all kinds of wood. Rudolf matures his Kilian whisky in about 180 different small and large cask types of red and white wines such as Amarone or sweet wines like Sauternes or Tokay. In the onsite-bonded warehouses and in very unique former U.S. bunkers nearby you may spot casks which held Caribbean rum, Andalusian Pedro Ximénez, Oloroso, Moscatel, Bourbon, cider or beer etc. Juvenile casks may also shape the aroma profile of the Kilian whiskies. Mario Rudolf is very keen on experiments. Though the wood management is highly diversified. He even traced very old Sherry toneles from Sanlúcar de Barrameda and Pedro Ximénez seasoned casks from Montilla. He is now setting up long term relationships with bodegas and tonelerias in Montilla and Jerez. Like in Scotland, the new make is reduced to 63.5% abv before filling the casks. Since the start of production on Saint Patricks Day 2016, the spirits have been maturing in around 5000 barrels on the distillation site. Among them are now also distillates from beech-wood smoked Franconian malt and Scottish peated malt from Paul’s Malt in Glenesk, south of Aberdeen.

PART TWO WILL BE PUBLISHED ON APRIL 12th, 2020

Text and Photos remain Copyright The Gateway to Distilleries 2019

ISLE OF RAASAY DISTILLERY CALLS LAST ORDERS ON WHILE WE WAIT SINGLE MALT SERIES – Scotch Whisky News

ISLE OF RAASAY DISTILLERY CALLS LAST ORDERS ON

WHILE WE WAIT SINGLE MALT SERIES 

Isle of Raasay Distillery today unveiled the fifth and final instalment of its While We Wait single malt Scotch whisky series, ahead of the island’s highly anticipated inaugural Isle of Raasay Single Malt release later this year.

Raasay While We Wait – Last Orders ends the distillery’s five-year countdown towards the releasing of the first legal single malt Scotch Whisky from an island rooted in centuries of expertise.

The Last Orders release combines peated and unpeated spirit expressions to provide discerning whisky drinkers with an accurate representation of the tastes and flavour to expect from the Isle of Raasay’s inaugural spirit. Matured in bourbon barrels and finished in first and second fill Tuscan red wine French oak casks for 18 months, Last Orders imparts a bounty of dark fruit flavours and character. This lightly peated, fruity single malt offers smokiness on first nosing, a dry peatiness on the palate, and a dash of orange zest from the nose, with an oaky and buttery finish.

Co-founder Alasdair Day said: “This fifth and final release of our While We Wait series is a highly significant step forward for our distillery. Our team are constantly looking to push the boundaries of whisky making, exploring the effect that different finishes and casks have on the flavour profile, and this spirit is the perfect embodiment of our ethos.

Raasay While We Wait – Last Orders marks the last opportunity to purchase a piece of history, to be a part of our journey and to enjoy the final release of something we are very proud of as we look forward to bottling our inaugural Isle of Raasay Single Malt later this year.”

Isle of Raasay Distillery is one of Scotland’s newest, pioneering distilleries. Located between the Isle of Skye and Scotland’s spectacular west coast, Isle of Raasay Distillery’s vision is to create the finest Hebridean single malt Scotch whisky and fully immerse whisky lovers in the Raasay experience at its five-star visitor centre and Victorian guesthouse with spectacular views of Skye’s Cuillin peaks.

Raasay While We Wait: Last Orders is priced at £45 and available to purchase on raasaydistillery.com and Master of Malt. Customers can also pre-order the Inaugural Isle of Raasay Single Malt via https://raasaydistillery.com/product/raasay-single-malt-inaugural-release-70cl/

Raasay While We Wait Tasting Notes

Nose:
A welcome smokiness on first nosing, mixed with red berries, lemon and grassy notes. With more time; pear, tangerine and melon.

Palate:
Dry peatiness on the palate, mixed in with red wine notes. A good dash of orange zest from the nose.

Finish:
Oaky and buttery finish.

Food Pairings:
Pairs well with Sconser scallops, smoked salmon, game, grouse, woodcock, venison, creamy blue cheese, bacon, haggis.

About Raasay:

With its sweeping views of the Isle of Skye’s Cuillin peaks, stunning forest trails, secluded beaches, and iconic flat-topped peak offering dramatic views of Skye’s famous vistas, Raasay is best known as the birthplace of celebrated Gaelic poet, the late Sorley MacLean, and Queen Victoria’s first piper, Angus Mackay.

The Isle of Raasay Distillery is producing island single malt Scotch whisky.

  • Capacity: 188,000 LPA
  • Mash Tun: 1 Tonne
  • Washback Size: 6 x 5,000 L
  • Fermentation Time: up to 118 hours
  • Wash Still: 5,000 L
  • Spirit Still: 3,600 L
  • Maturation: All maturation takes place on the Isle of Raasay.

Raasay Distillery, Borodale House, Isle of Raasay, Kyle IV40 8PB raasaydistillery.com
Instagram/ Facebook: @raasaydistillery, Twitter: @RaasayWhisky

Jack Daniel’s New Creative “With Love, Jack” – American Whiskey News

A first look at the new creative spot Jack Daniel’s Tennessee Whiskey is releasing today. It marks the first work to come from Brown-Forman’s new creative agency partner, Energy BBDO.

The spot shares the new reality we are all facing as humanity and how our friends around the world are adapting. It shows the genuine moments that people are having to continue to feel connected.

The spot is titled “With Love, Jack” and will be launched digitally across Jack Daniel’s social platforms beginning March 26. You can take a look at the work here.

The video was created from user-generated footage of real human interactions that were filmed authentically, and safely, from home. It features a new rendition of Cyndi Lauper’s “True Colors,” which was also recorded from home by the singers featured in the video.

“Showcasing how our friends around the world are rallying and uniting together during these times was our goal,” said Matt Blevins, Jack Daniel’s Global Brand Director. “It was about capturing real moments that are helping folks find social connection, which is something Jack Daniel’s celebrates.”

“We’ve all had to rapidly adapt to this new reality, and we discovered this magical thing where people are finding really creative and beautiful ways to stay connected during this time of social distancing,” said Josh Gross, Co-Chief Creative Officer of Energy BBDO. “This idea is a celebration of humanity at its best. It’s a timely message of optimism and hope,” added Pedro Pérez, Co-Chief Creative Officer of Energy BBDO.

Jack Daniel’s parent company Brown-Forman has been doing its part to help in these unprecedented times. Last week the organization announced a $1 million donation to COVID-19 response funds and the Jack Daniel Distillery has begun aiding production of hand sanitizer for first responders.

New Milroy’s Mackmyra! – Whisky News

New Milroy’s Mackmyra!

Back over in Soho, we have been working with a number of brands to bring you virtual tastings, so you can feel as though you are hunkered down in the back of Milroys for the evening, all from your own couch.

The first of these will feature our brand new range with Mackmyra. Join Eddie and Katie to talk through our three shiny new expressions, a PX, Grand Cuvee Champagne and Cloudberry Wine cask (more information about this to follow!!)

£269.46

 

The Price of our Tyndrum Gold Batch 3 has dropped! – Scotch Whisky News

Tyndrum Gold Batch 3.

Courtesy of TyndrumWhisky.com

PRICE DROP!

Gold rarely drops in price, but given the circumstances, plus we’ve only a limited amount of this release left, AND our shop (and main business) is closed,

we’re offering this release at a substantially discount, with £8 OFF.

From the fantastic BenRiach distillery, and matured in a Sherry cask,  this release is not to be missed!

Please note – we are still dispatching orders.

Order your bottle Now >>


Powered by WordPress