Welcome to this weeks episode of the show. This week I fancied doing some American stuff, so I grabbed 6 random samples and this is the end result!

https://youtu.be/ouD8e0MoIAw

BUFFALO TRACE DISTILLERY RELEASES FRENCH OAK BOURBON AS PART OF ITS OLD CHARTER OAK BRAND

 The Old Charter Oak Brand is dedicated to the Role Oak Plays

in Whiskey Making

FRANKFORT, Franklin County, Ky (Nov. 3, 2021) – Old Charter Oak French Oak is the latest release from Buffalo Trace Distillery as it continues to showcase oak tree varietals through its Old Charter Oak brand.

First revealed in 2018, Buffalo Trace’s Old Charter Oak brand showcases the diverse taste profiles of barrels obtained from trees grown in different countries, climates and soil. The oak trees used for the barrels that are dedicated to this brand vary by country of origin, or species, or U.S. state. Some barrels are even made from century oaks, 100-, 200- or 300-year-old oak trees.

For the latest release, Buffalo Trace is revisiting its successful French Oak series, with a new release available beginning in late November.  In 2013, Buffalo Trace obtained a small number of barrels from France, filled them with its Mash #1, the same mashbill used to make Buffalo Trace, Eagle Rare and other bourbons from the Distillery.

“We first experimented with French Oak barrels in 1995,” said Master Distiller Harlen Wheatley.  “We released our first experiment with French Oak in 2006, and we were so pleased with the results we bought more barrels from France and put more bourbon up to age.  Over time, this has become one of our favorite bourbons and it’s always a treat when we’ve got some that are ready to bottle. It’s power packed with sweetness, sourced from the vanilla, caramel and wood sugars while balanced with the French Oak tannins.  With the French Oak barrels, we are exploring how the flavors are delivered at different levels.  It speaks to the regionality of wood and how it can impact the flavor of the bourbon whiskey.”

By Federal standards, bourbon is required to be aged in a new, charred oak container. But there is no specification it must be American white oak, it’s just that nearly all bourbons made today are aged in American white oak.

Old Charter is a brand that has always celebrated the central role that oak plays in making great whiskey, given its namesake. The brand dates back to 1874, when Adam and Ben Chapeze created the bourbon, naming it in honor of the Charter Oak tree, a famous symbol of American independence and free spirit, which grew in Connecticut in the 12^th or 13^th century until it fell in a storm in 1856.

This is the third release of Old Charter Oak French Oak, and the sixth release overall for the Old Charter Oak brand.  Past releases include Mongolian Oak, Canadian Oak, and Chinkapin Oak.   Old Charter Oak Bourbon will be releasing many different oak expressions in the future, with its next release planned for 2022.  Subsequent releases are planned each year.

The suggested retail pricing for the French Oak is $69.99.   Like the previous releases in the Old Charter Oak series, supplies will be limited. The Old Charter Oak French Oak Bourbon is 92 proof.

About Buffalo Trace Distillery

Buffalo Trace Distillery is an American family-owned company based in Frankfort, Franklin County, Kentucky. The Distillery’s rich tradition dates back to 1775 and includes such legends as E.H. Taylor, Jr., George T. Stagg, Albert B. Blanton, Orville Schupp, and Elmer T. Lee.  Buffalo Trace Distillery is a fully operational Distillery producing bourbon, rye and vodka on site and is a National Historic Landmark as well as is listed on the National Register of Historic Places. The Distillery has won 35 distillery titles since 2000 from such notable publications as Whisky Magazine, Whisky Advocate Magazine and Wine Enthusiast Magazine. Its Col. E. H. Taylor, Jr. Four Grain Bourbon was named World Whiskey of the Year for 2018 and its William Larue Weller and Thomas H. Handy Sazerac were named 2^nd and 3^rd finest whiskeys in the world for 2020.  Buffalo Trace Distillery has also garnered more than 1,000 awards for its wide range of premium whiskies. To learn more about Buffalo Trace Distillery visit www.buffalotracedistillery.com

MORTLACH

20 YEAR OLD
COWIE’S BLUE SEAL

70CL | 43.4% £165

WAS £195 SAVE £30

BUY NOW

An elegant 20-year-old single malt from Mortlach, offering a more refined look at The Beast of Dufftown (the distillery’s nickname). Matured exclusively in sherry casks this whisky finds a balance between rich sherried fruits and oaky spice.

The elegant oldie in the Mortlach range, channeling The Beast of Dufftown (the distillery’s nickname) into a more refined form. Matured solely in sherry casks, the whisky has been crafted to match rich and dark sherry character against old, refined oaky notes. It’s one to take time with, well-balanced and complex, with much more going on than you might expect.

TASTING NOTES

• Tasting notes from Billy Abbott, The Whisky Exchange

  • NOSE

    Olive oil, sultanas and green apples to lead. Warm, oily engines hide right at the back, with soft fruity notes pushing forward – sweet apples, raisins and mixed peel. Tropical notes begin to emerge: pineapple and candied papaya. Brown sugar and toasted oak slowly builds.

  • PALATE

    Demerara-sugar dusted apples, olive-oil sponge cake and a bowl of mixed sultanas and raisins. Darker flavours slowly develop, with dark chocolate, dates and prunes balanced against fresher apple and pear orchard fruit notes. Hints of honey and menthol appear towards the end.

  • FINISH

    Honey and menthol to start – lemon Lockets without the lemons – with nuts and vanilla to follow.

  • COMMENT

    Harking back to the elegance of the Mortlach 25 Year Old from the previous range, this layers on sherry notes and adds extra depth to that dram’s more gentle character. A marriage of traditional sherry with old Mortlach’s more delicate and frarant side. More a pussy-cat than The Beast of Dufftown, and that’s no bad thing.

• Producer’s Notes

  • NOSE

    Super dense and rich, with touches of floor polish and much more of the waxy, earthy, meaty element seen in the previous examples. This has real elegance and complexity – and little intrigue. There is an added oiliness which you only get from mature whiskies. This in turn moves into varnish, leather oil, wood resins and even a touch of dubbin. The sensation is like being in some ancient, mysterious, library. There are dried fruits, a touch of scented wood, fir trees, cedar, Moroccan leather, slightly foxed books, floor polish, and some ink. It grows in the glass, moving towards chanterelle mushroom/cep mushroom even some of the wax crayon also seen on the 12-year-old. Huge, highly complex and contemplative.

  • BODY

    Robust and rich. Palate clinging.

  • PALATE

    The mature depth seen on the nose comes immediately into focus, but before it goes towards the dark there’s a refreshing lift of aromatic and overripe fruits (quince especially) and a touch of spiciness. It then expands as the fruits dry and the oils start to coat the tongue. The meaty element comes in quickly here, full-on grunt with animalic edges, cured leather and light bitter notes that bring to mid nutshell, espresso crema, damson jam, cacao nibs all balanced with some hedgerow berry fruits meaning that the back palate has a brighter lift than you might expect from something which is so dense and meaty (think of a berry sauce with venison). As it develops so this back palate shows more roasting tin elements, some bark. It continues to extend into dried fruits.

  • FINISH

    Quite dense. It carries on seamlessly from the progression seen on the palate with liquorice and dried fruit.

This holiday season is set to be filled with joyful get-togethers. Get-togethers with the people we love. The people we haven’t seen for a while. The people we didn’t get to celebrate with last year. At Compass Box, we’re celebrating with a get-together of some of our finest whiskies. So once you get reacquainted with our core range, why not introduce a bottle to your friends and family? With each character bringing something different to the festivities, there’s a perfect gift for everyone to enjoy. Read on to find out more!

Glasgow Blend

A gregarious and gallus ode to the Glaswegian spirit. Beneath its smoky exterior lies the welcoming warmth of a coal fire. Best for the big and bold characters in your life. Shop now.

The Spice Tree 

A rich, well-rounded malt whisky. Bursts of baking spice are complemented by delightful toasty oak notes. A whisky for the lovable rogue of the group. Shop now.

The Peat Monster

This monster comes out after dark – for late-night sipping. Known for its layers of smoke and peaty intensity, it’s a gift for those who thrive on debate with bite. Shop now.

Serves & Pairing Ideas

This dangerously delicious Peat Monster Old Fashioned brings out an unexpected elegance from this smoky-peaty whisky, highlighting its depth and complexity. Discover more recipes to delight your guests with.

Whisky with dessert is the perfect holiday indulgence. Try The Spice Tree with some traditional fruit cake for an explosion of warm gingery flavours. Explore more food pairings to share and enjoy this holiday season.

Prepare your taste buds for ritzy glitz and glamour as a new cask collection takes to the stage in celebration of the most magical season.

GET LOST…

CASK NO. 59.64

INITIAL CASK:  Ex-bourbon hogshead

FINAL CASK: Heavy-toast medium-char refill ex-bourbon hogshead

AGE:  10 years

FLAVOUR PROFILE:  Juicy, oak & vanilla

MANGO TECHNOSPHERE

LIMIT ONE PER MEMBER

CASK NO. 93.156

CASK TYPE:  1st fill ex-bourbon barrel

AGE:  10 years

FLAVOUR PROFILE:  Sweet, fruity & mellow

DRAGON’S BLOOD FRAGRANCE OIL

CASK NO. 30.113

INITIAL CASK:  Ex-Oloroso butt

FINAL CASK:  2nd fill Pedro Ximenez butt

AGE:  7 years

FLAVOUR PROFILE:  Deep, rich & dried fruits

SHAKE YOUR BUTT

LIMIT ONE PER MEMBER

CASK NO. 63.73

CASK TYPE:  2nd fill ex-Oloroso butt

AGE:  12 years

FLAVOUR PROFILE:  Deep, rich & dried fruits

AN ORCADIAN PEATZERIA

CASK NO. 4.271

CASK TYPE:  1st fill ex-bourbon barrel

INITIAL CASKS:  Ex-bourbon hogsheads

FINAL CASK:  Refill ex-bourbon hogshead

AGE:  20 years

FLAVOUR PROFILE:  Lightly peated

SMOKEY MACSMOKEFACE

CASK NO. 108.28

CASK TYPE:  2nd fill ex-bourbon barrel

AGE:  11 years

FLAVOUR PROFILE:  Peated

The Scotch Malt Whisky Society Canada
Suite 160
104 – 1240 Kensington Road NW
Calgary, AB  T2N 3P7
403-969-8225
curious@smws.ca
www.smws.ca

We hope you are well and looking forward to the weekend!

We are really excited to be finally able to tell you about more ‘live’ events we have planned for 2022!
Early-bird tickets for Newcastle, Liverpool and Manchester Festivals are now LIVE, so please do get booking!

We wanted to get Bristol, London, Edinburgh, York and Nottingham up, but we ran into some complications with Eventbrite.

But just to reassure those of you still waiting patiently for those events to appear, this will (with all fingers crossed!) happen next week.

To book Newcastle, Liverpool and/or Manchester, simply click on the relevant banner below and it will take you to the Eventbrite page with the tickets. They will go up on our website too soon!

These Early-Birds will not be repeated!

That’s it from me for now, but please don’t forget York Whisky Festival on the 27th November THIS YEAR! If you don’t have tickets yet, what are you waiting for?! Click the banners!

Have a great week and hope to see you soon!

Slainte,
Eddie

The Whisky Lounge

The Whisky Lounge Ltd
Unit 3
61a Osbaldwick Lane
York, North Yorkshire YO10 3AY
United Kingdom

A 15 Year Old Anonymous K&L Exclusive Cask from a Scotch Icon
2005 Unnamed Speyside 15 Year Old “Signatory K&L Exclusive” Hogshead Cask Strength Single Malt Scotch Whisky
(750ml) ($129.99)
“It’s a full and complete whisky … This is one of those casks that makes the independent bottling market so much fun.” — Andrew Whiteley, K&L Spirits Buyer

The outstanding Signatory independent bottlings that come from some of our Exclusive Casks often bring us the biggest names in Scotch at incredible prices. The trade-off is that sometimes the source of the whisky demands anonymity. In the case of this outrageously delicious, 15-year-old hogshead, it comes from arguably the most recognizable name in Scotch whisky, whose branded 15-year-old offerings typically go for well above and beyond the price of this incognito stunner. While this producer is the undisputed ambassador for sherry-aged whisky, in this particular cask the world-class character of the main ingredient takes center stage. As buyer Andrew Whiteley explains, “it’s truly the quality of the malt that makes it stand out and sit atop the single malt world as the most collectable thing around. In this hogshead-aged bottling you get to experience that malty goodness at cask strength, without a focus on the wood.” There simply aren’t many opportunities to acquire a whisky like this at such a price, so collectors should beat a quick path to secure one of the most impeccable deals they’re likely to see in a long time.

2005 Unnamed Speyside 15 Year Old “Signatory K&L Exclusive” Hogshead Cask Strength Single Malt Scotch Whisky (750ml) ($129.99)

K&L Notes: When really famous, top-notch, blue-chip distilleries need cash, they often sell off stocks to the independent market. Sometimes this happens in a straightforward manner: casks are sold, independent bottlers bottle them, and they get to use the name of the distillery on the bottle per Scottish law. However, when the distillery name is also one of the world’s most collectible single-malt brands, they like to protect their brand and keep it off of the bottle. Sometimes this is done via teaspooning, leaving the liquid technically a blended malt. Sometimes it’s simply contractual, as is the case with this Unnamed Speyside bottling. Signatory has a long-standing reputation for curating excellent single casks, and this bottling is no exception. This is perhaps the best deal on the independent market currently. While we don’t have the ability to use the name of the famous distillery, the whisky remains a perfect specimen in refill hogshead. A truly sprit-forward bottling. This cask comes from a vatting of barrels distilled on the same day and then redistributed to filling casks for sale to the independent market. Aged 15 years. Distilled 7/11/2005. Bottled 5/24/2021. Vatting Cask No: DRU 17/A 106#54. 61.1%ABV.

David Othenin-Girard | K&L Staff Member | Review Date: October 29, 2021

I’m not sure why we couldn’t put the name of the distillery in the description, but the industry seems to be tightening up there. In any case, we’ll allude directly to the source, as I’ve seen these casks which had their tags ripped off, but some letters remained and it’s NOT MacDUFF! In any case, this large and important distillery is one of the Highlands’ most well-regarded, but they rarely bottles cask-strength offerings. The owners have a practice to maximize efficiency, which is used at their other distillery at the very northern tip of Scotland that’s very unique. When they want to sell bulk product they gather an entire day’s production and vat it together. Then they fill hogsheads to the top so they can minimize the space needed to deliver the product, while retaining the dates and single cask character. Luckily Signatory is nice enough to keep the original barrel codes on their bottlings, so we’re able to compare various lots. This one is vatting cask No. DRU 17/A 106#54. In any case, we don’t care what the label says. We just care that the juice is delicious. So here is what I think of it: The color is old gold, which implies that the vatting was made up of not totally inactive barrels. At a hefty 61.1% it’s likely going to need some water. The nose has big roasted malt flavor, hints of hazelnut, licorice bark, engine oil, and plummy fruit behind that. On the palate, it’s surprisingly easygoing without water, but honestly needs more than a splash to really open up. Now we’ve got some leather, rye dough, cacao nibs, and cashew butter. With some air, the palate is much sweeter now, with an unctuous texture, sweet baked nuts, toffee, roasted espresso beans, barley tea, and a big, spicy backbone that grips the palate nicely. This guy is no slouch and can easily bowl one over. It’s one of those weird ones that becomes bigger and more powerful with water. It’s not like any Macallan on the market for sure, and really not at all Speyside-like in character — more Highland power than Speyside finesse.

Andrew Whiteley | K&L Staff Member | Review Date: October 28, 2021

For all the focus on sherry oak at this distillery, it’s truly the quality of the malt that makes it stand out and sit atop the single malt world as the most collectable thing around. In this hogshead-aged bottling, you get to experience that malty goodness at cask strength, without a focus on the wood. It’s pure and golden in color and flavor; rich and mouth-filling with a natural spiciness that so often gets attributed to a heavy sherry oak profile. At first pour it’s fruity and fun on the nose with creamy vanilla, lots of apricot, and a bit of upfront alcohol (it’s 61.1% ABV). Give it plenty of time to open and you’ll be richly rewarded. The broad shoulders muscle in over time; roasted and fresh cut barley stand out. Baking spices slowly meander all over the palate in a slow-rolling oil slick that is natural to this famous Speysider. The sulfur that is sometimes found in younger bottlings has faded to the background and all but disappears with a touch of water. That water also brings out a bit more of the savory side of things, showing some green peppercorn and hay, which rounds out the natural sweetness and vanilla so well. It’s a full and complete whisky, even without brooding sherry layered into it. This is one of those casks that makes the independent bottling market so much fun.

Just landed: The 2021 Legends Untold collection

This years set of rare whiskies in the highly revered Special Releases annual series from Diageo is inspired by the mythical, otherworldly beings that rule the land and waters around each Scottish distillery and their fables to match. These experimental cask strength malts are the stuff of legends and not to be missed!

Discover more here →

Glenallachie 2006 15YO Tawny Port Pipe, UK Exclusive

Colour : Golden Sunset.
Nose: Lashings of honey, dark chocolate and musky berries, followed by sweet spice, treacle and grape must.
Taste: Waves of blackberries, heather honey and cinnamon, followed by layers of mocha, dried fruits and vanilla pods

Cask No: #868
Cask Type: Tawny Port Pipe
Age 15 Years
Distilled 19th April 2006
Bottled August 2021 at 60.7%
One of only 719 bottles from a single cask

Distilled and bottled by GlenAllachie Whisky Distillery

Whisky made in Germany

St Kilian Distillers

Irish-German Crossover Bud Spencer Whisky

Ernie Scheiner, The Gateway to Distilleries

The St. Kilian distillery of Rüdenau in Lower Franconia, Bavaria, sent over a thousand tasting sets with the new Bud Spencer whisky edition to its steady growing fan group. Distillery Manager Mario Rudolf and distillery founder Andreas Thümmler presented an informative and thematically varied online tasting from their Still Room. Their special guest, Master Distiller and former Managing Director of Cooley Distillery in Co. Louth and current Director of Great Northern Distillery in Dundalk, set the pace: David F. Hynes.

The passionate engineer in chemistry, Hynes also a graduate of Harvard Business School, originally planned the German St. Kilian distillery together with Investment Banker Andreas Thümmler. They share their passion for good whisky in a longtime friendship, which actually formed the basis of the success of today’s Kilian whiskies. Since 2016 distillates made from domestic and Scottish malted barley – Glenesk Maltings – have been bubbling through the 6,000-litre copper stills. They had been manufactured by Forsyth’s famous coppersmiths in Rothes during the pre-Brexit period. The Kilian team around Distillery Manager Mario Rudolf installed the classic copper Swan Neck Pot Stills in a former disused textile factory. The wooden washbacks came also from Scotland, from Dufftown. Local Frankonian craftsmen refined and set the distillation equipment in place. The result is an impressive state-of-the-art distillery which is admired by thousands of visitors.

Please see for more detailed information

https://www.whiskyintelligence.com/2020/04/saint-kilian-is-happy-a-new-star-is-born-part-1-by-ernst-j-scheiner-the-gateway-to-distilleries/

https://www.whiskyintelligence.com/2020/04/saint-kilian-is-happy-a-new-star-is-born-part-2-by-ernst-j-scheiner-the-gateway-to-distilleries/

Motivation and Perspective

Master Brewer Mario Rudolf – a former Production Manager at the ecological Bavarian brewery Neumarkter Lammsbräu https://www.lammsbraeu.de  – was taught whisky distillation by the experienced David Hynes. The spiritus rector trained the Franconian in all details and helped him to do an internship with the Scottish whisky icon, Billy Walker. Furthermore, the experienced long time Master Distiller, Alan McConnochie, introduced Rudolf into modern production methods of the Scottish whisky industry. At the East Highland distillery Glendronach he imparted the highly motivated brewer diversified insights into the Scottish way of whisky distillation. Rudolf studied intensively the foundations of distilling and maturing in detail.

Back home at St. Kilian Distillery he has consistently diversified the methods of brewing and distillation. A range of highly acclaimed Kilian distillates have developed since. David Hynes had skillfully opened the gates to a new and fertile German world of whisky. For keeping with Irish traditions, the accomplished distillery plant developer integrated a reflux condenser into the lyne arm of the spirit still. This dephlegmator device, some kind of pipe spiral through which cooling liquids flow makes for higher or lower reflux reaction. This tool has since allowed Rudolf to finely control and adjust the amount of reflux of the condensed alcohol vapors within the lyne arm into the pot. The desired New Make character may be clean, pure or bold and robust. The individual adjustment water cooling temperatures of the dephlegmator increases or decreases the onset of purification of the particular distillate. As a result, the reflux condenser generates a range of distinguished flavour profiles within the new make spirits. The temperature of the cooling liquid largely structures the spirit: “multiple distilled Irish style of whiskey” or “…a very harsh whisky full of character.” This very special way of distilling malt spirits is quite exciting and challenging for the Kilian Team. A broad variety of spirits is the result.

At Kilian distilling is done just like in Scottish still houses. Foreshots and feints are added to the low wines. This thrilling mixture is redistilled during the second runs in the spirit pot still. It makes for complexity. Therefore Master Distiller Rudolf speaks respectfully of the “Soul of Kilian Whiskies.” However, there are two of them: a non-peaty and a peaty version. Foreshots and feints are collected and kept ready in separate tax-sealed steel containers. “None of our alcohol is discarded.” German distilling tradition has it that foreshots and feints are not redistilled when the mash is composed of fruit. Their negative aromas would overdub and spoil the subtle fruity flavours of the middle cut when redistilled.

Diversified Cask Management

By now Kilian Spirits have been maturing in 255 different cask “cultures”. Since 2016 the warehousemen filled 7560 casks which are located primarily in a so-called Bunker City. The former U.S.-Depot covers more than 70 hectares of forest at 440 meters above sea level in the nearby hills of Rüdenau. By comparison, Great Northern Distillery has got 297,600 casks maturing in warehouses throughout Ireland. The prevailing and constant temperature at Kilian’s bunker-warehouses – former Cold War ammunition storage – is unique and creates a very supporting microclimate for maturing whisky. David Hynes admires Mario Rudolf’s nuanced and versatile wood management. He charmingly calls him a Whisky Wizard of Wood. Rudolf works creatively with the range of casks. The Kilian Master Blender creates very special vatting recipes again and again to compose new convincing whiskies. The variety of casks types, wood and sizes make for a different and highly sophisticated approach to integrate the particular flavour components of Kilian malts into the vatting or end product. The whisky community admire Rudolf for his excellency of fining new recipes again and again. His customer related detailed transparency makes for a much better understanding of the Kilian Way of Whisky Making.

Founder and only owner Thümmler is pleased with their success. The accolades of 60 international medals give them international recognition and motivitation. In 2021 the LPA will reach 300,000 litres of Kilian malt spirit. When they started five years ago their production was around 60,000 litres of pure alcohol. Not for long, they will expand to 600,000 litres a year and work 24/7 shifts. The team is growing. Further expansion of double sizing is planned.

Bud Spencer Strikes Again

It was probably the most successful and surprising whisky launch of the German beverages market. Let’s take a look back. Covid raged in December 2020 when a new whisky brand hit the shelves of German liquor stores: a single malt from St. Kilian under the name Bud Spencer. The launch made people sit up and take special notice. The media response was fierce. The late Italian actor, please see https://en.wikipedia.org/wiki/Bud_Spencer,

stirred multiple emotions and empathy among his German fans. No wonder that the first batch was sold out in just a few weeks. “We had to deliver more bottles as fast as possible,” Rudolf recounts, “in total, well over 30,000 bottles poured into the market with Bud Spencer Batch 1.2. We were surprised and overrun by the success. We reached our production limits.” The single malt at 46% vol with fair pricing delighted large sections of the whisky community in Germany. Bud Spencer whisky also found new connoisseurs who, until then, had tended to see a German whisky on the sidelines. Within a few weeks, Saint Kilian was literally on everyone’s lips. What a great marketing success, what a brilliant product placement! The peaty Bud Spencer Single Malt version from Rüdenau soon expanded the St. Kilian portfolio. Such a phenomenon has never been seen in recent German whisky trading. The outcome was immense.

However, the intended Bud Spencer whisky stocks were coming to an end. “We were overwhelmed by what had happened the weeks before Christmas last year,” Rudolf recounts, “probably the biggest whisky release there has been in Germany…unfortunately we couldn’t serve the demand…for quite some time…how to cope with it all was the vital question?” The management at Kilian had to rethink their strategies. Old project ideas were taken up and resulted in “…a strong innovation…an international blend…” For Andreas Thümmler, it was a natural consequence of the previous collaboration “…that both Master Distillers create a whisky together.”

The Cross-Border Surprise: Bud Spencer Batch 2.0

“Batch 2 of the new Bud Spencer Whisky is a crossover of the Master Distillers who have virtually built Saint Kilian. A blend composed by Mario and David,” Thümmler, who hails from Rüdenau, was so pleased, “I am personally very excited…this is simply a classy blend.” The whisky, he pointed out, not only manifests the trio’s close collaboration, but also their mutual friendship. The demand made them inventive. Creatively, they solved any supply problems, because Kilian’s stocks did not allow a new edition of the previous Rudolf-vatting recipe of 80% bourbon and 20% Amarone cask-matured Kilian whiskies. A new product had to be created. “Why not merge the whiskies distilled by Mario and David?” thought Thümmler. Plans and ideas evolved. GND samples were exchanged for months. The team created something absolutely new that has never been seen before in recent German distilling history.

Without any import and customs problems, a pot still whiskey that was just over three years old and a similarly aged single malt arrived in Rüdenau. The whiskeys came in thousand-litre IBC containers from the Great Northern Distillery which the Irish whiskey patron, Dr. John Teeling, founded in Dundalk in 2015. The triple-distilled spirits had previously matured in bourbon barrels in Ireland and were selected and vatted by Hynes and his GND team. It was Rudolf’s challenge and task to compose a blend by using some of his own Kilian stocks. He choose double distilled single malts which had matured in specific Italian Amarone and other red wine casks and married them with the selection of Irish GND whiskeys. The task was rather difficult as the new blend had to match some way or another the former red wine flavour profile of the first Bud Spencer Whiskies. The new Irish-German Bud Spencer would have to meet the charismatic aroma of the well-received whisky. The result was a “blend” of 18.75% Amarone cask-aged and other red wine barriques-matured double-distilled non-peated Kilian malts, which were married with triple-distilled 18.75% GND pot still whiskeys and 62.5% GND single malts. The final blending session was completely done by Rudolf alone at St. Kilian distillery.

The mash bill of the GND pot still whiskey was composed of a larger part of malted barley and a smaller part of unmalted plus some other grains like rye and oats. The grain cocktail was distilled at the former Harp Brewery in Dundalk. Hynes and Forsyth had converted the former beer brewing kettles into pot stills. He also installed a cooling reflux spiral in the horizontal lyne arm of the spirit pot still. A special pipe to lead the condensing heavy alcohol vapor mixture from the lyne arm directly back into the kettle to get redistilled again. “The Pot Still is a very concise product,” Hynes pointed out to the German viewers, “…the GND pot still whiskey is a typical Irish historically grown distillation variant.” In the new Bud Spencer Batch 2.0 Mario and David have not used any GND grain whiskey at all, as it would be the case with traditional Irish or Scottish blended whiskies.

At this point critics could be advised: It is perfectly legitimate for a German whisky distillery to choose such a cross-border method of cooperation and expansion of its portfolio. The origin of the particular product is clearly and transparently formulated on the label. The consumer is well-informed. We might also consider the special link and interrelation to St Kilian. The missionary Saint came originally from Ireland to Frankonia during the 7^th century. Therefore Saint Kilian is very closely based in the history and culture of the region where St. Kilian Distillery is situated. The congenial trio of Rudolf, Hynes, Thümmler is also linked to each other in different ways. They have cooperated and worked together to create Kilian Whiskies and a new crossover whisky. The mild Bud Spencer whisky is the result of a close German-Irish cooperation within the European Union. Furthermore the fascination of Bud Spencer Whisky Batch 2.0 lies in its intercultural relation: Italian actor, Italian and French wine makers, German and Scottish malsters, Irish distiller, German distiller and a Franconian investor. By the way the glass bottles were made in Italy. This is what Europe is all about, working together in a prosperous mutual friendship.

What does the new Bud Spencer Whisky taste like?

The whisky unfolds in the glass, its light, slightly greenish-warm color is reminiscent of a white wine like a Pinot Grigio delle Venezie. The oily legs suggest an aroma rich whisky with a dense body. The nose is by no means disappointed, intense fruity-fresh aroma bundles please as well as notes of toffee. Joyful is the positive expectation of a tasty full-bodied whisky. The fruity, honey-sweet, creamy and oily flavour with a fair dash of vanilla thrillingly fascinates tongue, palate and nose. There are especially the emerging not too spicy, peppery notes that harmoniously balance the young whisky. Lingering spearmint impressions lead into a fresh whisky. David Hynes likes the flashing of an old fashioned Irish character of Pot Still in the Bud Spencer blend, he is quite enthusiastic because his “…Pot Still pushes to the front…very forward.” Mario Rudolf’s integrating blending skills result in a very tasty and enjoyable charming whisky…an everyday tipple and the whisky appears to be older. “Italy, Ireland and Germany are integrated in a perfect blend,” the whisky maker promises. David and Mario were not wrong with their expectation. The instant reception by their fans was positive. They were thrilled by the new recipe and the fruity flavour profile of Bud Spencer.

Output

The “mild” Bud Spencer Batch 2 resulted in 27,000 bottles, which were bottled by hand at the distillery at 46% abv, not chill-filtered and without any caramel coloring. The “distinctive” Bud Spencer bottle will hit the shelves of specialist retailers this October 2021. The German retail price is a moderate 39.90 euros for a 07 l bottle. A smoky Bud Spencer variant will follow soon. New markets may be developed in Hungary and Italy, because in these countries the actor Bud Spencer is a very popular figure, in contrast to his poor reception in Ireland. The latest release of Bud Spencer Whisky is also available at the St Kilian Distillery.

Let’s keep in mind: The European Union made this intensive cross-border cooperation quite  easily possible. There are no trade and tax barriers. Direct sourcing of high-quality casks within the EU and from the USA allows St. Kilian Distillers the production of attractive whiskies meeting international standards. European law gives the German whisky makers the creative opportunity to use any wood for whisky maturation – in Scotland, only oak is allowed to shape the whisky. The cross-border EU-wide cooperation with distilleries, national and international cooperages, bodegas, wineries, etc. makes for a highly individual and diversified selection of cask qualities from Europe and the world.

Contact: www.stkiliandistillers.com

Ernie Ernst J. Scheiner is the editor of The Gateway to Distilleries at www.whisky-distilleries.net

and publishes articles in the German whisky magazine The Highland Herold www.highland-herold.de and the trade magazine Kleinbrennerei www.kleinbrennerei.de.