WHAT IS RYE WHISKEY?

Rye whiskey is experiencing an exciting renaissance, so we’re diving into its fascinating history and modern resurgence.

Once America’s first homegrown spirit, rye whiskey has travelled far from its East Coast origins. Learn how rye whiskey survived Prohibition, fell out of fashion in the ’60s and now thrives thanks to craft distillers and cocktail bars revitalising classic recipes.

Explore the innovative approaches European distillers bring to this historic grain.

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PRODUCTION TEAM’S DISTILLERY UPDATE

by Findlay Ross, Director of Production

It’s a recurring theme from myself when writing these updates, but the first six months of this year have flown in! We restarted in January, as usual, by firing up the Maltings and the Still House at Springbank – both with minimal issues, thankfully, after being silent since late December for our Christmas and New Year break!

Our three stills will be sent for refurbishment at the end of this production period, so we are hoping that they all last until September before receiving their new lease of life when they are trucked up to Forsyths in Elgin for some much needed tender loving care.

Our Maltings received a bit of an ‘upgrade’ this year too, with a fine-tuned modulating burner being installed, which will be powered by Liquefied Petroleum Gas (LPG). This will give our team far greater temperature control and the ability to produce more consistent and high yielding malt as a result.

Another area of improvement this year is changing the style of malt turners we use to ones that are lighter, quieter, and less prone to breakdowns – a project our Technical Support Coordinator, Ben Huysamer, has been working on with Assistant Production Manager, Robert McGarrie and the rest of the Malting Team.

We have experienced a far milder year so far, with late spring/early summer temperatures already exceeding the peaks of 2024, and this has presented a challenge to our Malt Team as they aim to keep germination temperatures between 16-20 degrees – this has been achieved by stretching out the malt floors and introducing some bigger floor fans to ensure a higher flow through of air.

We remain on track to hit our production target of 34 weeks of distillation at Springbank Distillery, having already made 181,400 litres of alcohol split between Springbank, Longrow, Hazelburn, and two separate types of Local Barley spirit from varieties grown at two different farms in Kintyre.

Our major capital expenditure project, the construction of a purpose-built Bottling and Dispatch Facility next to Glengyle Distillery, has progressed massively this year to the point where we now have something that resembles a building! We remain on track to move from our current Bottling Hall to the new building in March 2026, but there is still a lot of work to be done in the background with local contractors, McFadyens, to achieve this.

Overall, it’s been a very busy and successful first half of 2025, and we’re hoping for more of the same in part two!

Discover Our Red Wine Cask Collection

Introducing the Old Particular Red Wine Cask Collection, a hand-picked selection finished in exceptional Merlot, Sangiovese, and Rioja wine casks from France, Italy, and Spain. Expect elegance, intrigue, and flavour layering unlike anything you’ve tasted before.

Glen Scotia gifts bespoke 25 Year Old whisky to King Charles during royal visit to Campbeltown

In celebration of King Charles’ III visit to Campbeltown today (3 July 2025), multi award-winning distillery Glen Scotia presented The King with a bespoke bottling of its prized 25 Year Old single malt whisky.

Featuring a unique engraving which reads ‘To celebrate the royal visit of King Charles to Campbeltown 3rd July 2025’, the coveted expression, has received Platinum recognition six times in the San Francisco World Spirits Competition since 2018 and was specially created by Glen Scotia to mark the occasion of the royal visit to Scotland’s smallest whisky-producing region.

Once known as the whisky capital of the world, Campbeltown has seen a resurgence in recent years, with Glen Scotia at the heart of its whisky revival.

Iain McAlister, Glen Scotia distillery manager, said: “It’s a tremendous honour to welcome His Majesty to Campbeltown. His visit not only recognises the town’s historical significance, but also its vibrant whisky-making community.  

“We are proud to gift The King a bespoke bottling of our 25 Year Old to celebrate this special moment, a whisky that reflects the depth of character and craftsmanship which define Glen Scotia and Campbeltown.” 

The 25-year-old whisky presented to The King showcases Glen Scotia’s distinct coastal flavours. Gently matured in the finest American oak casks and finished in first-fill bourbon barrels, the exceptional single malt is a true reflection of the distillery’s traditional character and signature Campbeltown style.

For more information on Glen Scotia, visit: www.glenscotia.com

About Glen Scotia 

Distiller Glen Scotia has been producing single malt whisky in Campbeltown since 1832 and is one of three surviving distilleries in Campbeltown.

Producing peated and non-peated whiskies, the distillery still maintains much of its original design, including the stillroom and the dunnage warehouse dating from the 1830s. To this day, the distillery team follow in the footsteps of their founders, using traditional methods, carefully creating the subtly maritime Campbeltown style the brand has become world-famous for.

Recognition of Glen Scotia’s style and craftsmanship continues to be acknowledged globally.

• In 2021, Glen Scotia’s 25-Year-Old single malt was awarded ‘Best In Show Whisky’ at the San Francisco World Spirits Competition. Over 3,800 entries across thirty-one categories were judged with Glen Scotia being awarded the overall winner across all countries and styles. Only seven months later, Glen Scotia was also named Scottish Whisky Distillery of the Year at the Scottish Whisky Awards 2021.
• In 2022, Glen Scotia’s Victoriana won ‘Best In Class’ in the Distillers’ Single Malt Scotch – No Age Statement category at the San Francisco World Spirits Competition.
• In 2023, Glen Scotia won ‘Best Single Cask Single Malt’ at the World Whiskies Awards for a single cask bottling distilled in 2009 and aged for 13 years exclusively in a first-fill bourbon barrel.
• Later that same year, Glen Scotia’s 25-Year-Old won a coveted Platinum award at the San Francisco World Spirits Competition 2023, which is awarded to the very few entries that receive a Double Gold medal for three consecutive years at the prestigious global event.
• In 2024, Glen Scotia received a number of prestigious awards across its range of single malt whiskies, including Platinum titles at the San Francisco World Spirits Competition 2024 for both Glen Scotia Victoriana and Glen Scotia 25 Year Old.

The Hearach single malt isn’t just for sipping in the colder seasons, it’s a cracking serve even in the heights of summer.

Whisky writer Dave Broom agrees, as he recalls a recent visit to our island…

“I can’t forget those days on its west coast where sunshine can make the beaches seem Caribbean (Harribean?) before rain sweeps in and turns the green turquoise and yellow, into purple and black and then, equally suddenly, back again. There is that interplay in this glass, the brightness of the nose, the yellow fruits, the scent of machair, hot sand, a hint of almond. It’s there is the light smoke carried on a fresh sea breeze. The smoke in this batch seems more integrated, commenting, nudging, accenting. It’s an outdoor dram to be taken, ideally, while sheltering on the dunes beside a slow, lazy sea. It’s sweet yet with enough spice to tingle the end. It is Harris’ west coast.”

So, feel free to break with convention if the mood and temperature takes you, from adding a single ice cube to your dram like they do in Kentucky to a Japanese-style highball, some rules are made to be broken…

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I think I have to accept that no matter what I try I always seem to be running a solid month behind schedule. I’m trying to think of it now as a form of whisky jetlag; a dislocation in time that inescapably occurs when casks are to be bottled…

Greetings, then, to these late-May/early-June releases! They may be suffering the malt equivalent of stepping off a redeye to Tokyo, but they’re tasting damnably delicious.

In alphabetical order then:

First up we have a 14-year-old Ben Nevis. Due to the aforementioned temporal vortex this ended up being bottled only days shy of 15.

On the nose then – waxy lemons, chalk, buttercups and white blossom, warm bales of hay, orange boiled sweets, roast pineapple jelly, olive oil … it’s Ben Nevis in other words, freshly collected from the mountain peaks by old Hector McDram himself.

On the palate – a lovely textural arrival with olive oil and a soft butteriness, cut through with splendid lemons. Hints then appear of tropical fruits and soft spearmint, developing on chalky minerals, barley and camphor. The finish is all about sweet citrus oils and juices, with just a lick of salt.

It’s Ben Nevis and it’s wonderful. No other malt is quite like this, and there’s even an echo of some of those revered 1996 vintages in this one. You can’t go wrong.

This second-fill barrel produced 277 bottles at a cask strength of 53.1% and they are available for £85 each.

Next up we have an 18-year-old Caol Ila. I’ve done a bunch of Caol Ilas over the years, and there’s a very good reason.

On the nose: light and lively with fabulous lime leaves, ointments, smoked butter and almonds, tinned mussels and coal tar. We’re on Islay then, but less typically I also find some sweet apricots in the background, as well as frangipane, old emulsion pots (a note I always associate with older Bowmore) and honeysuckle.

The palate immediately feels elegant, with a lithe and soft limey and honeyed smoke. I get smoked sweet oranges and apricots, tiger balm, oyster brine, and cough mixture, before a lingering finish with coal smoke, lime, a single liquorice drop, and jasmine tea.

This is insanely drinkable stuff (my tasting glass somehow magically emptied itself several times writing these notes…), with some of the little nuances you usually find in much older Caol Ila. The citrussy and floral notes make it feel quite summery in its own way, too. Much recommended.

This refill hogshead produced 276 bottles at a cask strength of 50.7% and they are available for £120 each.

After returning to two old favourite distilleries it’s time for something brand new! This is a 7-year-old Nc’nean, and I’m delighted to have it. This is a carbon-neutral single malt, made from 100% organic Scottish barley, but just as importantly it tastes blooming great.

The nose has cherry drops, macadamia nuts, membrillo, grape must and baked apple – it’s a fascinatingly uncommon sort of fruitiness, backed with a nice Highlandsy minerality, and keeps opening up with time in the glass. A little water makes everything cleaner and greener – with lemon peel, green melon, apple, plus a little buttercream and honey.

The palate is full-bodied – almost viscous – with golden apples, quinces, yellow sultanas, honey and a pinch each of salt and white pepper. Again there’s a Highlands (maybe even coastal) feel in the background. I also get some coconut cream and lemon, with Juicy Fruit gum and black tea in the aftertaste.

Lovely Highlands spirit, this, with loads of both fruit and personality. I love how much it develops with time in the glass – a nice reminder to slow down and enjoy the scenery.

This first-fill barrel produced 243 bottles at a cask strength of 57.9% and they are available for £69.50 each.

And…

…that’s it for now. Thanks for bearing with me through my usual meanderings, and I remain – as always – available at the end of an email or DM if I can be of service.

Cheers!

David

Yamazaki 18 Year Old

Yamazaki is Suntory’s flagship single malt. The surprising, delicate yet profound experience of a Japanese single malt was born at Yamazaki. Spiritual and deep, its signature multi-layered taste is highly praised by whisky connoisseurs all over the world. Today, Yamazaki is not only the No.1 single malt whisky in Japan, but is enjoyed in more than thirty-five countries. The 18 year old is rich with mature autumn fruit and Mizunara (Japanese oak) aroma.

£600.00
(£500.00 ex VAT)
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Loch Lomond offers a diverse core range – from fruity, soft malts to richer, subtly peated drams – all unified by notable complexity and depth.

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