Scotland’s Independent Scotch Whisky

This blog marks the first in a series we will run this year looking at some of these fine independent Scottish whisky bottling companies. Here at The Whisky Barrel, we specialise in stocking Scotch Whisky from Scotland’s finest Indy bottling companies. Much like us, they are often independent, family owned and family run. So we are keen to support similarly minded Scottish enterprises. We start with our chums at Morrison & MacKay, along with the group’s brand new Aberargie Distillery. They invited us for a visit early in January and we jumped at the chance. Inside #IndyScotchWhisky

The Morrison & MacKay Whisky Trail

I say ‘trail’…it’s a very short skip across the car park between the Morrison & MacKay bottling operations and Aberargie Distillery. If you are a regular to The Whisky Barrel you will be well versed in the range of fantastic independent whisky that is bottled by the fine folks of Morrison & MacKay:- so, a trail of releases we shall say. Their Carn Mor – Strictly Limited; Celebration of the Cask – and Old Perth label are some of the best indy whiskies available. Now, they have moved, literally, on to a whole new venture both with the opening of their new premises for bottling Carn Mor among others and the brand new Aberargie Distillery. This is an exciting new whisky project and much like the recent news of Daftmill Distillery, this is another one right on our doorstep…though not quite Fife.

In November last year, the first run of spirit came off the still and shortly after the first cask of Aberargie spirit was put into cask. Now laid down to rest, slumber and mature until the whisky is ready. So, with the opportunity to formally visit the Distillery we jumped at the chance.

Although this new distillery is a venture closely tied to Morrison & MacKay bottling company, it is owned by a separate company – The Perth Distilling Co., for the sensible practice of business clarity. This company is owned by the Morrison family. The farm on which the distillery and Morrison & MacKay’s premises are located, is also in the Morrison Family. Got that? Good. We will start here by looking at Morrison & MacKay’s bottling operations.

Carn Mor Whisky and More

Modern, intertwined with tradition.  Fancy new offices. Fancy new bottling hall. Same fantastic range of old and young traditional oak casks. These are the delights that are Morrison & MacKay’s new bottling premises in Aberargie, Perthshire – right on the border with Fife. Carn Mor Whisky, along with the Old Perth label, is the mainstay for this indy bottler. Both brands have grown a very savvy and well-informed following in the whisky world. And rightly so. Carn Mor Strictly Limited has set a place as the affordable scotch whisky. It offers young whisky but that brings a variety of distilleries. And, if you’ve tried you’ll know, whisky that usually belies it youthfulness. The Celebration of the Cask, Black Gold, and recently Bequest labels offer bigger vintages and ages – truly specially selected.

There is big whisky pedigree within this company. Both the Morrison and MacKay names being the very same of the Morrison-Bowmore fame on Islay. Connections such as this lead to access and opportunity for some very fine casks of whisky indeed. They are very proud of their wood policy here, and rightly so. Our visit to their bottling operations well and truly gave us straight from the cask, proof of quality. The new premises have given Morrison & MacKay the space and equipment needed to keep up with demand.

A swanky new bottling hall complete with a seamless line of bottling equipment. From a machine literally sooking up corks and popping them on the bottle to a machine whipping up the cardboard boxes for cases of whisky. But best of all, it leaves a certain focus on the warehouse. The treasure trove of casks. The warehouse is a working synonym. Modern, precise and engineered metal racking holding traditional, old, hand-made wooden oak casks. One day the walls will be black.

Casks of Whisky – To The Warehouse.

The warehouse of any distillery or bottling company is where the real interest lies for many visitors. And the same can be said for Morrison & MacKay and ourselves. The enthusiasm to show us what it slumbering in the warehouse is apparent. Our enthusiasm to explore evident. The warehouse with racking to the rafter, may look a little sparse in the pictures, but this is an indication of the growth planned for the company. Stocks of casks are already greater with this extra space. It’ll be no time until they are racking to the roof. So what whisky lurks?

First port of call was a rather special grain whisky. Suspected to be a blend of North British and Port Dundas and a vintage pushing towards the 50 year mark. It is utterly incredible! Depth, fruit and a very high quality mouthfeel. When this hits the shelves all bottled up, be ready. Second in line to taste was the next release of the Macallan-Highland Park blend for the Old Perth label. Release number 1 went down a storm last year. Release number 2 is due this year. And it’s good. Ink dark in colour and full of classic Macallan tropical fruits. The Highland Park is in their but Macallan runs this cask.

The warehouse was rounded off by two big hitters. Highland Park 1995 vintage and a Caol Ila 1983 just in the door. The Caol Ila in particular is something to behold. Tasting the whisky before it is bottled is special. Getting to watch whisky being dram from the cask as well, is always memorable experience. We can’t wait to see these and future casks make their way into Morrison & MacKay’s fantastic range of whisky releases.

The First 2018 Carn Mor Imminent

Younger casks followed, soon to be released in the Carn Mor Strictly Limited output – these should be available on TheWhiskyBarrel.com early February. There is a lovely Auchentoshan in the lineup. We sampled straight from the cask it was beautiful. At 46% it retains the character but perhaps a little more mellower which should open this up to a wider palate.

There is also a Macallan Black Gold. Special. It is a very balanced Macallan whisky. A 1992 vintage sherry cask and only around 180 bottles. Demand for this is high. There are more lined up for our shelves so check our New Arrivals pages in early Feb. (Due to land with us this week – keep an eye on social media too #IndyScotchWhisky)

Part 1.2 – Inside Aberargie Distillery will follow…

Finally, we were invited to take a look at the lovely new distillery operation of Aberargie Distillery.

These Whistle Pig cask strength barrels do it for me every single time, no matter how often I taste them or how many bottles I’ve already consumed. When you taste this recent 117.1 proof barrel that we just brought in, what will grab you the same way it grabbed me is the initial sweetness right off the bat, bolstered by the higher than normal ABV%. It lights up your tongue and primes it for the peppery rye spice that follows, giving you the vanilla and sweet oak before hammering home the herbaceous essence of the grain. I don’t think I’ll ever tire of buying these casks for K&L because I just about never tire of drinking them. There’s no limit for how much cask strength 10 year old WP my mind can handle, only my liver can decide when enough is enough.

Whistle Pig 10 Year Old “K&L Exclusive” 117.1 Proof Single Barrel Cask Strength Straight Rye Whiskey $89.99 – Only 130 total bottles from this cask.

-David Driscoll

Ralfy returns to a classic brand with Ralfy Review 712 – Glenfiddich 12yo @ 40%vol re-reviewed 2018

International Scotch Day February 8th, 2018

Scotch & Soda

By Ervin Trykowski, Global Singleton Ambassador 

Ingredients:

50ml Singleton 12 Year Old

Soda water

Orange Slice

Method:

Add cubed ice to a highball glass, add 50ml Singleton 12 YO, Top with chilled soda water, garnish with orange slice.

Haig Clubman & Cola

Ingredients:

25ml Haig Club Clubman

Cola

Slice of lime

Method:

Measure out 25ml of Haig Club Clubman and pour over ice in a highball glass. Fill the glass with cola and garnish with a slice of lime.

Johnnie Walker Whisky Sour 

Ingredients:

1.5 oz. Johnnie Walker Black Label

Dash of Angostura bitters

1.5 oz. lemon juice

5 oz sugar syrup

1 egg white

Method:

Fill a shaker with ice cubes. Add 1.5 oz. Johnnie Walker Black Label. Add a dash of Angostura bitters, 1.5 oz. lemon juice, 5 oz sugar syrup and 1 egg white. Shake until cold before straining into a tall glass.

International Scotch Day – Scotch Facts

1. Only three basic ingredients are used to make Scotch – water, cereals and yeast.
2. Scotch can only be made in Scotland – All Scotch is whisky but not all whisky is Scotch – Scotch whisky has to be produced in Scotland, whereas other whiskies are made in other countries, such as Bourbon in the United States.
3. Scotch can only be matured in oak casks, in Scotland and for a period of not less than 3 years.
4. Scotch is the world’s favourite whisky – Scotch takes the lion share of all whisky sales globally pushing over half of all sales of whisky worldwide.
5. Johnnie Walker is the world’s bestselling Scotch – with more than 17 million cases sold globally every year.
6. There’s no e in (Scotch) whisky – in Scotland we’ve always spelled whisky without the “e”, it is believed that the time saved by omitting writing the “e” on labels left more time to enjoy the liquid.
7. Age isn’t everything – whilst Scotch needs to age in oak casks in Scotland for a minimum of three years to be officially classified as Scotch, aging is just a way of creating a different flavour profile by the way the whisky interacts with the cask. It doesn’t mean it’s necessarily better, it just depends on what you like from a whisky. No age statement? No problem.
8. Today’s rain is tomorrow’s whisky -which maybe explains why there’s so much Scotch in Scotland. After all, the term ‘whisky’ derives originally from the Gaelic ‘uisge beatha’, or ‘usquebaugh’, meaning ‘water of life’.
9. Scotch doesn’t need to be drunk neat and some of the most well-loved classic cocktails are made with Scotch – and increasingly Scotch is dominating the cocktail menus in some of the world’s best bars, with bartenders loving the diversity of flavour which no other spirit can match. Some people will tell you it’s made to be tasted neat with no ice or mixer – don’t listen to them.
10. Malt vs Blents what’s the difference? A single malt whisky is from one distillery only. Blended Scotch, like Johnnie Walker, mixes two or more whiskies from different distilleries around Scotland to create a unique taste, featuring different flavour groups including sweet, smooth or smoky.
11. Tasting – Every Scotch has a unique set of flavours. If you want to look and feel like a Scotch buff, try tasting it like the professionals do: noting the flavours of your drink ‘on the nose’, ‘tongue’ and ‘throat’. Smell the Scotch, swish it around in your mouth a little to taste it and finally pay attention to how it feels as it hits the back of your throat.
12. Scotch at your dinner party – Experiment with food and drink pairings. Light, sweet whiskies can match perfectly with seafood, so go for a lighter flavour-led whisky whilst fuller-bodied whiskies will go well with cheese courses and rich deserts. If you’re brunching, why not try a Johnnie Walker Black Label Bloody Mary?

Octomore Masterclass_08.4 Virgin Oak

This 8 year old Islay single malt from Bruichladdich’s Octomore range is the fourth release in the Octomore Masterclass series. Distilled in 2009 from that year’s harvest, peated to 170ppm, 20% of the spirit was matured for the full term in first-fill virgin oak casks, with the remaining 80% in first-fill American ex-bourbon casks before being transferred into the European virgin oak casks that had previously held Octomore 07.4. Bottled without chill-filtration or tinting at a cask strength of 58.7% abv and limited to just 12,000 bottles worldwide.

£150 Pre-Order Now
Orders will be dispatched week beginning 26th February

Dr Bill Lumsden and Brendan McCarron introducing their latest creation – Glenmorangie Spios

Glenmorangie‘s Dr Bill Lumsden – director of distillation and whisky creation – likes to experiment. While some of the distillery’s Private Edition releases – his yearly chance to showcase the whiskies he has been tinkering with over the past 20 years – have been weird and wonderful, some of the most successful have been based around a simple idea. The latest is definitely one of those: what happens if you use casks that used to hold American rye whiskey to mature Glenmorangie Original? The answer: Glenmorangie Spios – Private Edition No.9.

Rye spice

I don’t get on well with rye whiskey. I love it in cocktails, but on its own it’s got more punch than I usually want – the commonly cited rye ‘spice’. Spice is an imprecise word when talking about flavour and it always needs some clarification. Do you mean chilli heat, cinnamon, nutmeg, clove, anise, musky leaves, pungent green hops, dried herbs or something else?

When it comes to rye, it’s a very specific character, sitting on top of classic American whiskey spice, the cinnamon and nutmeg notes that you find in almost every one. For me, rye whiskey’s spice combines the kick of cloves with anise and a selection of greener and more herbal notes, especially tarragon and mint – not what you might immediately think when told that a whisky is spicy.

Making Glenmorangie Spios

Back to Spios. Bill Lumsden was first introduced to rye whiskey back in the late 1990s by legendary whisky writer Michael Jackson. He was well known for championing lesser-known drinks and was a great cheerleader for rye. At the time, it wasn’t popular and production levels were incredibly low, so there weren’t many casks about – it took Bill a decade to source some to experiment with. Eventually he acquired enough heavily charred first-fill ex-rye barrels and the process of making Spios began.

Compared to the complex vattings and finishes that often pop up in the Private Edition range, Spios is simple – Glenmorangie spirit fully matured in ex-rye casks. They haven’t official disclosed the age, but adding up the various numbers Bill mentioned above, it comes out at around 10 years – the same age as Glenmorangie’s classic 10-year-old Original. If we want to see what rye casks add to the whisky, then how better than to compare the two?

Glenmorangie 10yo Original

Nose: Spring meadows and flowers up front, with Love Hearts, (restrained) Parma Violet sweets and candied lemon peel: fragrant and sweet. Richer citrus fruit sits in the middle – orange jelly and hints of wine gum – with a pool of creamy coffee and caramel underneath.

Palate: Cream and spice to start: clove and vanilla cream. Coffee and chocolate sit at the back, with orange- and lemon-creme-filled chocolates bridging the gap. Oaky spice develops, dry cinnamon and sweet nutmeg, with a touch of anise.

Finish: Lemon and orange oil fade to leave damp leaves and cinnamon-spiced cream.

Glenmorangie Spios Private Edition No.9

Nose: Herbs and toffee roll out of the glass: cloves, mint and spicy green leaves. Clove-studded oranges sit behind, doused with thick vanilla cream and toffee sauce. Hints of banana smoothie develop, stirred through with fresh mint and star anise. With time, fragrant pears and floral notes appear.

Palate: A big hit of spice kicks things off: cloves with a whack of cinnamon heat. Sour plums and baked apples roll through the middle, sat on a bed of leafy mint and tarragon. Warming anise notes build, along with creamy coffee sweets.

Finish: Clove, cinnamon, anise and mint floating on a pool of cream and coffee.

Side by side

Trying the two whiskies side by side, the progression is clear: the infamous rye spice is carefully layered on top of the classic 10yo Original. Like me, Brendan McCarron – Bill Lumsden’s right-hand man and the distillery’s head of maturing stock – isn’t a big fan of rye on its own, and he nailed it with his description of why this works: ‘Rye is so intense, so dry, so spicy. Just a little bit of that coming into the Glenmorangie house style is the way for me to enjoy rye.’

Glenmorangie Spios is available to buy now.

One of the hardest things to do as a retailer/importer is to temper your enthusiasm (I’m terrible at it) when making a large purchase. One question that often arises is how much of the pleasure we derive from tasting is due to the quality of the liquid itself, and how much it comes from the romance of travel? For example, I continue to buy cask after cask of available Bowmore because I will always think about our first night at the distillery in 2011 with Jamie MacKenzie (pictured here with David OG). It was a cold and foggy night and we were fresh off the ferry, our first visit to Islay. I’ll think about that wonderful memory each and every time I take a sip of Bowmore whisky, so that’s when I have to ask myself: does this latest cask of Bowmore really cut the mustard, or am I letting myself get carried away by sentimentality?

Which brings me the latest K&L single cask arrival: a heavenly 22 year old hogshead that was bottled for us by our friends at Sovereign. Let’s go down the list with what is yet another great deal from our direct barrel program (one that the current Pound/Dollar rate will make difficult moving forward): 1) The standard edition of Bowmore 25 year sells for about $400, while the standard 18 year comes in around $130. At full proof, this 22 year comes in at well less than the 25 and for only a bit more than the distillery’s 18 year old edition. That’s a great price. 2) Despite the isolated single barrel character, this whisky is incredibly balanced. You’ve got loads of vanilla, plenty of peat smoke, and a lovely, oily texture. You’d think this was blended into harmony, but it just so happens to taste that way right out of the cask! 3) Finding Islay whiskies with age in this market is getting harder and harder. We can get as much no-name Highland whisky as our customers can buy, but to secure barrels from the legendary peated whisky distilleries is becoming a tough task. I’m doing everything I can to lock down more supply, but the truth is it’s not something I can assume will continue with any frequency at this point. Needless to say, you can’t go wrong with a classic expression of Bowmore. This isn’t an anomaly in any way. It’s everything you hope it will be with no rough edges and plenty of richness to balance out the campfire notes. Plus, my colleague Alex thinks it’s one of the best whiskies he’s ever had. That’s saying something.

1995 Bowmore 22 Year Old K&L Exclusive “Sovereign” Single Barrel Cask Strength Single Malt Whisky (750ml) ($139.99)

Andrew Whiteley | K&L Staff Member | Review Date: January 24, 2018

As my colleague Alex said when I asked if he had tasted our sample bottle, “It’s one of the best scotches that has ever passed my lips.” I think that sums things up nicely. Especially when you consider the context. 22 years old, cask strength, single barrel, etc… I can’t argue. This whisky ranks. It’s loaded with citrus, fresh peat smoke, sugar candy and caramels. It’s a little salty. That classic brine character really shines through and complements the delicate fruitiness that lingers on the palate. Add in the complex herbaceous notes that waft in and out and you’ve got yourself a very complete, very balanced whisky. In short: you’ve got old Bowmore. I expect the only complaints we will register in the Spirits department on this one are about not having enough bottles to sell.

Alex Schroeder | K&L Staff Member | Review Date: January 17, 2018

This is one of the best expressions of Islay peat that I’ve ever tasted. The peat is subtle on this one, almost lost in the aromas of honeyed grains and marmalade on the nose. On the palate, the smoke shows up elegantly behind the rich creamy sweetness of the malt, eventually matching that intensity for a full proof, 51% abv masterpiece. The complex and delicious flavors stick around for an incredible finish.

Fall in Love this February

Valentine’s Day is on the horizon, but before you write out your cards we’ve got some recent arrivals we’d like to introduce you too. Who knows – you may just find a new love!

Next day UK delivery available
International Shipping

New Macallan
15 Year Old Fine Oak

Matured in the perfect balance of sherry and bourbon seasoned casks for at least 15 years, this single malt from The Macallan is part of the Fine Oak series of triple cask matured releases from the Speyside distillery.

The nose is full, with aspects of rose and cinnamon. The palate brings intense rich chocolate and a touch of orange and raisins, which linger on in the finish with dried fruits emerging.

£150 Buy Now

Holy Smokes! To peat or not to peat?

Really Great Smokey Scotch Whiskies

Big, Bold & Smokey

To peat or not to peat? Islay’s whiskies may be best known for their heavily peated single malts but distinct peaty Scotch whiskies can be found across Scotland. Mainland distillers Benromach, Benriach and Tomatin produced smokey batches. Meanwhile Ledaig, a peated style from Tobermory distillery, is quietly masquerading as ‘the new Ardbeg’.