A Warm Highland Welcome!

We hope that you’re all looking forward to toasting your haggis this Burns night with a dram or two of Glen Garioch!

We have been busy this month updating our website to bring in 2014, complete with new features such as  ‘Unique Location’, a corner of our site dedicated to exploring Old Meldrum, the home of Glen Garioch.  

We’d love to welcome you here at Glen Garrioch one day soon, but until then, why  not get a feel for the place and the people who are very much part of the character of this rich and robust Highland dram by watching this short film?

…You never know, it may even help you to win a bottle of our Glen Garioch Founder’s Reserve Single Malt Whisky. For your chance to win, simply enter here and answer a simple question.

What’s your favourite Black Bull whisky?

Black Bull 12 Year Old
70cl | 50% abv
incl. tax: £43.00

Black Bull Kyloe
70cl | 50% abv
incl. tax: £29.00

Black Bull Racers Reserve 21 Year Old
70cl | 50% abv
incl. tax: £140.00

Black Bull Special Reserve Batch 2
70cl | 50% abv
incl. tax: £157.00

Macallan in Lalique V, 62 years old

The Macallan in Lalique V, 62 years old, originally filled in American oak sherry seasoned casks in November 1950. French crystal-maker Lalique is continuing its limited-edition decanter collaboration with Scottish whisky distiller The Macallan to reinforce the spirit-maker’s six pillars, … Continue reading →

Top score for The Peat Monster in Whisky Bible 2014

We’re delighted to celebrate 10 years of The Peat Monster with a cracking review from the legendary Jim Murray in his latest 2014 copy of the Whisky Bible. As Jim puts it, it’s ‘Wonderful to see peat working on so many levels’…before bestowing it with a bumper 94 points. If you haven’t tasted it for a while then we highly recommend picking up a bottle; hopefully you’ll agree that it’s better than ever.
To read the full review of The Peat Monster along with 4,500 other whiskies, just pick up a copy of Jim’s Whisky Bible 2014 here.

Wolfburn Distillery in Caithness

A Talk with Production Manager Shane Fraser 

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

Wolfburn’s Production Manager Shane Fraser started work at Royal Lochnagar Distillery as a day-shift operator when he was just 17 years old. Since then he has gained over 23 years experience in the production of single malt Scotch whisky and is very passionate about his craft. After three years at Oban Distillery he became Production Manager with John & George Grant in 2000. He was responsible for

the production staff, health and safety and spirit quality and cask selection process at Glenfarclas Distillery. In 2012 he moved to the newly built Wolfburn Distillery in Thurso, Caithness. 

Why did you move from Glenfarclas to Wolfburn?

I moved to Wolfburn because the new role gave me the challenge of essentially an open book when it came to all aspects of the whisky production process. The main challenge was to create the best spirit possible so that it would smell, taste and mature perfectly for the Wolfburn brand. With Wolfburn we have a fantastically high quality set up – the equipment and ingredients are all the best possible – and with this it is possible for us to make truly exceptional whisky. This has always been my ambition.  

Do you like the remote life in Caithness, what is so special there?

I love it up here – great open spaces and a different pace of life, which suits all my family. 

What is the water like? Minerals?

The water source of the Wolf Burn is very pure – there are almost zero minerals in it.  

What is the Wolfburn wash like? Flavours?

The smell has hints of juicy fruit chewing gum and has a surprisingly clean fresh taste on the palate.  

What impact does the Anchor dry yeast have?

It gives us a very vigorous fermentation due to our clear wort from the mash tun and gives a lovely fruity effect on our new make. 

What is the alcohol level of the wash?

Around 8% abv 

What is so special with the first distillation? 

There are very sweet smelling low wines like nothing I have ever smelt before. 

What is the capacity of the oft he wash still?

Charge capacity is 5500 litres, we only charge about 5100 litres. 

What about your distilling regime, is it slow or fast, how long is the first distillation?

Slow gentle distillation four plus hours running on low wines 

What is the alcohol level of the low wines? 23% abv 

What about your second distillation? How long are the foreshots and how strong are they?

We have no set time for foreshots but it averages around ten minutes at 76% abv. 

What are your cut points of the middle cut?

The first cut point is averaging 73% abv, the lowest cut point to feints is 61% abv at 20C. The average strength is 69% abv in SRWV. 

What is the flavour profile of your new make?

My first nosing comments were ’Sweet and malty, like Weetabix with warm milk added.’ These thoughts are still with me when I nose each subsequent spirit run. I have since expanded my tasting notes and now smell dried apricot but with a slight spice behind it. With a splash of water added it softens the aroma and I get more of a banana smell with a slightly perfumed background. 

What is the taste on the palate like?

Sweet and very subtle with no nasty hotness when it pass over your tongue, 

What makes Wolfburn’s spirit so special?

Slow wort extraction from the mashtun giving us clear wort, dried yeast, long fermentations averaging 80 hours. Gentle distillations. Very well made stills. 

How does your distillate react in Bourbon or Oloroso casks?

It is very early to pass comment, but we are achieving some wonderfully soft aromatic finishes from the spirit matured in sherry wood. Most of the sherry wood is Miguel rather than Oloroso or PX and the wood is exceptionally high quality. The ex-bourbon wood gives a smokier flavour but is still wonderful on the palate, even after a relatively short period of time. Full maturation will of course take years longer, but the early results are very encouraging. 

Do you fill also wine casks?

Not at the moment. 

What role does the maritime climate play during maturation?

Too early to say whether it gives anything to the flavour, but the cool climate -most of the year – helps keep evaporation down nicely. 

Are the new warehouses wet and damp, or rather dry?

Damp but not wet. 

What about your Angel’s Share?

It’s around 1 – 1.5%, at the maximum 

How many casks were filled in 2013?

811 

What was your production capacity in litres in 2013?

120,000 LPA 

How much alcohol per tonne of malt did you get?

A little over 400 litres. 

Will you inrease your production in 2014?

No, the target remains 115,000 LPA, we beat this target by about 5,000 litres in 2013. 

What is your overall production capacity?

We realistically could make perhaps 125,000LPA if we did not stop all year. Our rated annual capacity is 115,000 LPA at 48 weeks, 6 tonnes per week. 

Thank you very much. The interview was held in January 2014. 

Information:

There will be a regular newsletter by Wolfburn Distillery, please see

www.wolfburn.com

http://www.whisky-distilleries.net/ 

Photos

Shane Fraser

Wolfburn Stills

Copyright Ernie – Ernst J. Scheiner 2013.

About the Author: Ernie – Ernst J. Scheiner M.A. was a director in an adult education centre. Ernie offers courses on whisky distilling, writes for newspapers, magazines and blogs such as www.whiskyexperts.at. He is the editor of The Gateway to Distilleries at www.whisky-distilleries.net which gives an excellent photographic and educational insight into the whisky industry of Scotland, Ireland, Europe and Asia.

Please see also: http://www.whisky-distilleries.net  

Burns Night Food and Whisky

One of the ‘problems’ of the whisky world is the frequency of celebrations that require a dram to be raised. Since the end of summer we’ve had holidays and festivals every couple of weeks. This culminates in the craziness of … Continue reading >>

Caskstrength – 3D Whisky – 56.4%

London-based Caskstrength Creative, run by drinks writers Joel Harrison and Neil Ridley have released the forth instalment in their bi-annual ‘Alphabet’ series of special whisky bottlings. The duo have now reached the letter D and the new bottling, entitled ‘3D’ … Continue reading →

TOP PICKS

• Lot 40 2012 Release Canadian Rye Whiskey 750ml ($59.99)
  Voted Canadian Whiskey of the Year by the Whisky Advocate, Lot 40 is considered by many to be the quintessential Canadian rye whiskey, garnering heaps of praise and a cult-like following. Distilled by Hiram Walker, now run by Pernod Ricard, it was briefly discontinued in the early 2000s, which set off a Pappy-esque manhunt by consumers who knew of its excellence (not in CA, however, where we were deprived of its presence). Now that it’s been relaunched by Pernod, we’re lucky enough to start getting a healthy supply in the U.S. It’s clear after tasting it why the Lot 40 has the reputation it has. The flavors of rye are unbelievably pure, while the palate remains soft and creamy underneath. It moves from rye bread into a peppery note so intense that it almost transcends into sweet citrus before finishing rich and floral. It’s the most exciting rye we’ve seen hit the shelves in more than year. We think it’s going to be a HUGE hit. Esteeme d Canadian Whisky writer Davin de Kergommeaux calls it “a contemporary masterpiece, seven generations in the making. This is one powerfully flavorful whisky that boldly mingles the galvanizing piquancy of distilled rye grain with the soaring floral fragrance of malted rye, and a fruitiness that comes with age” We call it the best rye whiskey we’ve tasted since stalwarts like Sazerac 18 and older Willett bottles became dreams rather than reality. This is can’t-miss stuff. This is the kind of whiskey where you buy three bottles rather than one.

NEW ARRIVALS

Canada – Rye

• JP Wiser’s Blended Canadian Rye Whiskey 750ml – 12 available ($22.99)
• Pike Creek Port Finished Canadian Rye Whiskey 750ml ($32.99)
  Like the Lot 40, Pike Creek is made at the Hiram Walker disitllery in Canada, which is now run by Pernod Ricard. It’s rye whiskey finished in port barrels (we think around seven years of age), which adds a sweeter red fruited note to the classic peppery flavors of the whiskey. Colby (the PR subsidiary) has been legendary in Canada for decades. We’re now only getting a taste of what our northern neighbors have long known: Canadian rye whiskey is pretty dang delicious.

Scotland – Single Malt Scotch

• Glendronach Cask Strength Single Malt Whisky 750ml ($89.99)
  Finally here! The long awaited full-proof edition of Glendronach’s special marriage has arrived. A combination of Oloroso and Pedro Ximenez sherry casks without age statement has been bottled at 55.2% alcohol for those sherry fans in search of more power in their whisky. The nose offers such a savory and spicy sherry character that it almost smells like rye whiskey, but it slowly cascades into a chocolate note. The palate offers the classic dried fruits and toasted almond character. A splash of water brings out the raisins and a hint of orange zest. A fabulously complex malt that is shocking less sweet than the standard 12 year. Completely in balance and absolutely not a sherry bomb or a new version of A’Bunadh. This whisky has its own unique profile entirely.

United States – Single Malt Scotch

• Charbay III Whiskey 750 – 5 available ($399.99)
  The magnificent Charbay Whiskey is back for round three. This legendary distillate is without a doubt one of the best American Whiskeys ever produced. It’s designated Hop-Flavored Whiskey because it was distilled with hoppy beer and for some reason hops are added after distillation as well. No one knows why, but all I can say is it’s the work of a mad genius. Anyone who dismisses this product because of this funny classification will loose my sympathy along with one of the best drinking experiences available. Totally unlike anything else on the market, the legend started with a tanker full of pilsner from the closed Sonoma Mountain Brewery, a beautiful alembic still, and a skilled distiller. 6 years in new, charred Missouri Oak and 8 further years in stainless steel and supernatural concoction was born. I mean this stuff was magnificent at 2 years old and to experience the progression of this whiskey throughout the years is mind blowing. A truly speci al and uniquely Californian whisky.

K&L Wine Merchants
http://www.klwines.com/
Phone: 877-KLWines (toll free 877-559-4637)
Email: wine@klwines.com
San Francisco, Redwood City, Hollywood CA

www.ralfy.com returns to an old familiar blended scotch with Whisky Review 424 – Teachers Highland Cream blended Scotch re-reviewed

O What a Glorious Sight; Warm-reekin’, Rich!

These words from Ode to a Haggis, written by Scottish poet and whisky lover Robert Burns in 1786, will be on whisky-soaked lips around the world on Saturday 25^th January as people come together to celebrate the life of Scotland’s favourite son amidst haggis, odes and an awful lot of whisky. 

But what whisky to drink with this legendary annual feast? It’s hard to go too far wrong with the noble Haggis – this spicy, earthy meat dish, that is as delicious as it is mysterious; or rather it is a mystery that you probably don’t want to solve.

However, we would recommend the rich, elegant charms of Oak Cross whose malty, fruity subtlety complements the Haggis perfectly. 

The classic starter of Cock-a-Leekie soup should be made with prunes, soaked in our Hedonism blended grain whisky the night before, and enjoyed with the same. Meanwhile, a Typsy Laird or Crannachan made (and drunk) with Orangerie makes the perfect dessert, before you set the world to rights over a dram of the amazing Peat Monster Tenth Anniversary!