spring bench

Springbank 18 tasting notes

Nose: Toasted bananas, honey and Bakewell tarts with coastal notes. Pretty oily. Palate: Large, spicy and bold, with notes of chili, pine, citrus, anise and rich fruit. Finish: Long, salty chocolate caramel with hints of smoky fruit.

4. Springbank 12 Cask Strength

This is a beautifully balanced dram with a creamy, buttery mouthfeel and a rich, fruity flavor that is always bottled at cask strength. Pour in a drop of water to bring out the flavors of vanilla and milk chocolate. Tasting notes Nose: The aroma of bourbon aging is initially accompanied by initial medicinal and aniseed notes, as well as a strong peat smoke influence. The taste is sweetened with caramel and toffee overtones followed by a creamy, nutty scent. Palate: Silky toffee and creamy sweets follow from the nose. Turkish delight, cream soda and sweet lemon biscuit pair well with the subtle peat aroma. Aftertaste: With a taste of ginger and lemon zest, the aftertaste is pleasant. This cask strength whiskey is rounded off with smooth peat smoke.

5. Springbank 21 The 21 year old is inviting, creamy and offers incredible complexity with its warm, golden shimmer. You will be transported to the single malt's Campbeltown origins by the maritime influence found within. Tasting notes Nose: dark cherries, fruitcake, ginger and honey notes give this dram a warm welcome. Over time, a leathery note reminiscent of old library volumes develops. Palate: The palate shows a well-known coastal influence. There are initial flavors of salted caramel and sticky toffee pudding, along with undertones of chocolate, gingerbread and red berry cheesecake, all of which are soft and tender. Finish: A long, smooth finish with muscovado sugar and digestive biscuit flavors.

6. Springbank Local Barley

An annual release, The Local Barley is brewed from barley grown in or near Campbeltown. For the continued production of this limited edition grain to glass, each year a local farmer is commissioned to grow barley on their behalf. Thanks to a variety of farms, barley varieties, cask aging and whiskey storage times, their consumers have a distinctive taste experience every time. Tasting notes Nose: This whiskey opens with delicate mouth notes, followed by aromas of biscuits and a cereal note reminiscent of malt barns. The bourbon flavor is evident in notes of custard cream and custard. A delicious cherry note develops over time. Palate: On the palate, the vanilla note in the fragrance creates Victoria sponge aromas of sweetness and creaminess. Honey and syrup undertones are present, while the fresh barley water provides balance. Finish: This whiskey is rounded off with a delicate, sweet aftertaste that has hints of salted caramel.

Location Springbank

Characteristics of Talisker whiskey

American oak casks are used most of the time to age the spirit. The malt is peated to a medium peat level, or approximately 18 to 22 parts per million (ppm) of phenol. Additionally, the water used for production from Cnoc nan Speireag (Hawk Hill) flows over peat, adding complexity to the whiskey. In the early 2000's the distillery began producing unique whiskey expressions for collectors, including a 20 and 25 year old expression (where previously only a 10 and 18 year old were available). Although the 25 year old bottling cost more than the 20 year old bottling, it had a wider distribution. At the World Whiskeys Awards 2007, the 18-year-old Talisker was named "Best Single Malt In The World 2007". And at the 2015 San Francisco World Spirits Competition, 10-year-old Talisker took home a double gold medal and the title of Best Single Malt Scotch up to 12 years old. Talisker whiskeys have received some praise from alcohol ratings groups and have often performed reasonably well in international spirits ratings competitions. The San Francisco World Spirits Competition has typically awarded gold medals to the 10-, 18-, 25- and 30-year-old Taliskers, while Wine Enthusiast has given the 10- and 18-year-old variants ratings of 85-89 and 90-95 . Talisker 10 Year Old Scotch is rated in the highest performance category by a spirits reviews aggregator, which averages reviews from the San Francisco World Spirits Competition, Wine Enthusiast and other sources.

talisker 10

A traditional Isles whiskey from Skye. This welcome addition to Diageo's Classic Malts collection is aged in American oak casks for a minimum of 10 years and has received multiple awards for excellence. Extremely pleasant, with notes of warm peat blending with sea air and orchard fruits and succulent barley to balance it. A delightful after dinner dram. It won a gold medal at the 2017 San Francisco World Spirits Competition, was named Editor's Choice by Whiskey Magazine and took home the title of 'Best Islands Single Malt' at the 2017 World Whiskeys Awards. Tasting notes Nose: A fresh and fragrant nose. Sweet pear and apple skins come through thick, pungent smoke with a sprinkling of sea salt from kippers and seaweed. Palate: It's a bonfire of peat crackling with black pepper, with hints of brine and dry barley. A welcome supply of fruit from the orchard makes for a delicate and beautiful balance. Finish: In a long finish, campfire embers roast malt and a sugary base crystallizes.

Talisker Skye

Talisker Skye, named after the beautiful island where the distillery is located, was first launched in early 2015. With fresh citrus, sweet smoke, peppery spice and classic Talisker maritime overtones, this whiskey has a more rounded and sweeter flavor profile. With a slightly larger proportion of toasted casks, Talisker Skye is matured in a blend of refilled and toasted American oak casks. While Talisker aficionados will also like it, Talisker Skye Whiskey is ideal for those who may find the traditional Talisker flavor profile overwhelming. Tasting notes Nose: sweet, almost cereal, with toffee and vanilla ice cream in the foreground. is getting honey sweet. There is also a slight coastal influence, with very muted smoke and faint traces of sweet Caol Ila. Palate: Succulent wood, honey toasted oak, hardly any pepper or smoke, apple tarts, with hints of lime and lemon opal. seed fennel. Finish: Dry and slightly less sweet, with smoky and spicy undertones. Overall a sweeter, more approachable Talisker.

Talisker Storm

In early 2013, the Talisker Storm Whiskey was launched with no age statement. It matured in carefully selected and toasted American oak casks. The Storm is a powerful and energetic sip that imparts plenty of distillery character as well as deeper and more complicated smoky notes. This single malt is perfect for individuals wanting to learn more about island whiskeys as it has the signature Talisker flavour, depth of lovely flavors and a very affordable price. If you're looking for a cocktail, an Old Fashioned with this Scotch is a must.

Location Talisker

a brief overview

There is a single malt Scotch whiskey distillery in the village of Tomatin. Located 25 minutes south of Inverness, their whiskey is also considered to be of the Highland region. The distillery was not built until 1897 under the name Tomatin Spey Distillery Co Ltd, although whiskey is thought to have been produced on the site since the 16th century when drovers bought it from a nearby distillery. The shop declared bankruptcy in 1906 and reopened in 1909 under new management. It was acquired by the Japanese company Takara Shuzo in 1986 after the liquidation of its owners and became Tomatin Distillery Co Ltd. renamed. Until 1958 the distillery consisted of only two stills. It was at this point that they began adding stills to increase production capacity and by the 1970s they were producing 12.5 million gallons of whiskey annually. Tomatin was once considered Scotland's largest malt distillery, but stills have been removed since the mid-1980s, reducing its capacity to just over 5 million liters. However, as of 2007, they were only producing 2.5 million liters.

Tomato whisky

Tomatin offers a variety of single malt whiskeys made from different types of casks. Highland whiskey is known for being both fruity and peppery. Both a new peated line called Cù Bacan and the traditional Tomatin style with its unpeated single malts are core offerings. The basis of the unpeated range is the Tomatin Legacy, which is unaged and aged in ex-bourbon and new oak casks, and the Tomatin 12 Years Old, which is aged in ex-bourbon casks and aged for 6 to 9 months in Finished in sherry casks. These releases are complemented by the 14, 15, 18, 21, and 30 year releases. There are also some single cask releases available. In 2011, a very unique Tomatin called Decades was launched to honor Douglas Campbell's lifelong dedication. He began working at Tomatin Distillery in 1961 and was promoted to Master Distiller in 2008. A special edition was made from 5 separate casks, each bottled in one of his five decades at Tomatin. Tomatin Cuatro, a series with four different releases, is also very well known and unique. The alcohol for all four Cuatros was distilled on the same day and aged in different casks for 12 years. In 2013, the first peated Cù Baqcan was introduced. With additional peated products now forming a single core category including Virgin Oak and Bourbon single malts. In addition to the Tomatin Single Malts, the Premium Blended Scotch Whiskey Antiquary is also produced in the Tomatin Distillery. The brand's name, borrowed from a novel by Scottish poet Sir Walter Scott, was first used in 1888. Today's releases come in a variety of forms, with some previous limited releases serving as unique highlights. There is a 12 and a 21 year old antiquarian, as well as the normal publication without age rating.

The production process of Tomatin whiskey

Single malt whiskey has been the main product of the Tomatin Distillery since 2000. The Malt Whiskey Yearbook 2016 reports that sales have increased from 100,000 bottles ten years ago to 420,000 bottles in 2014. The goal of producing 2.5 million spirits in 2015 is achievable, and Tomatin only uses four of its current six spirits stills.

The mashing

Before it goes through the mill and into the mash tun, the malt used to make Tomatin is stored in 10 malt vats, each holding 50 tons. Large malthouses produce the malt, which is made from only Scottish barley. Tomatin produces whiskey from peated barley (approx. 15 ppm) for just one week a year, which is sold under the name Cu Bocan. Tomatin uses unpeated malt almost exclusively. In the Tomatin Distillery, mashing takes place in an 8-t stainless steel mash tun. Water is obtained from the Alt-na-Frith Burn.

the fermentation

Before the wash is pumped into the stills, fermentation takes place in 12 stainless steel washbacks, each with a capacity of 42,000 gallons. The longest fermentation time in the Scotch whiskey industry belongs to Tomatin, which lasts 168 hours – a full week. The result is a highly tropical fruity wash that tastes of overripe melons and bananas.

The Distillation

At Tomatin there are six pairs of stills, six of which are wash stills and four are spirit stills. The first distillation takes place in the 15,000 liter wash stills over 13 hours. Since the stills are still based on the original design, they are all the same size and shape. After the second distillation, which lasts 12 hours and is relatively slow, a soft brandy is produced.

History of the Tomatin distillery

The history of Tomatin Distillery dates back to 1897 when it was built near the tiny parish of the same name about 15 miles south of Inverness. The Gaelic term tomatin means "hill of the juniper bush". The Tomatin Spey District Distillery Ltd. was founded at a time when the whiskey boom was at its height by John MacDougall, John MacLeish, Alexander Allan and a number of other investors. They chose this location in the Highlands for their new distillery due to the availability of fresh water and the railway that ran through the area and connected to the nearby large market place called Inverness. Due to the popularity of Tomatin Whisky, more than 30 staff apartments were built on the property. After a brief closure, a London wine trading company acquired Tomatin in 1909. Of course, this company had access to a large number of wine casks that could also be used to age whiskey. Under the new management Tomatin acted quite successfully. Two more were added to the first two stills in 1956. Another pair was added in 1958, and a total of ten stills were added in 1961. But when Tomatin increased the number of its stills to 23 in 1974, it was nothing compared to that! At the time, Tomatin was Scotland's largest distillery, producing 12 million liters of alcohol a year. Most of this was distributed in bulk to other companies and used in mixes like Johnnie Walker, Chivas Regal and J&B. However, when the bubble burst, the company was liquidated and in 1985 Takara Shuzo Ltd., a Japanese company, acquired the distillery in partnership with Okura Trading Company to form Tomatin Distillery Company Ltd. to found. Tomatin's focus shifted, placing more emphasis on quality than quantity. The popularity and demand for Tomatin Single Malts is increasing today.

tomato 12

Matured in traditional Scotch whiskey, ex-Bourbon and ex-Spanish sherry casks, Tomatin 12-Year-Old is typically smooth. A fresh, herbaceous scent that is soft and fruity serves as an introduction to the sweet flavors of crème caramel and orchard fruit before a full-bodied, buttery finish. Tasting Notes of Tomatin 12 Nose: The crisp scents of green apple are complemented by the deeper, spicier notes of cinnamon, nutmeg and parma violet, along with hints of milk chocolate, in this delicious fruit and spice combination. Palate: The palate is fresher and more fruity - cut grass, lemon and orange zest - before deeper notes of wood and spice appear. Finish: The toasted oak balances the crisp citrus flavors.

Tomato Legacy

When Tomatin Distillery was founded in 1897, its picturesque and secluded location was ideal. The natives were scattered shepherds and drovers; Despite this, there were no local workers. The company started a construction project to make room for its staff. Since then, the distillery has been at the center of the neighborhood and the neighborhood has been at the center of the distillery. This tradition has continued, and Tomatin is one of the few distilleries still home to their dedicated artisans. The Tomatin Legacy is a non-peaty Scotch with scents of vanilla bean, white chocolate and cinnamon. The time spent in bourbon casks and virgin oak casks imparts a mild sweetness to the drink. On the palate there are mild waves of fresh fruit flavored with ginger.

Tomatin location

Feis Ile 2021

WB182616

WB209065

WB208657

Historical Background of Caol Ila Whisky

Hector Henderson founded the Caol Ila Distillery in 1846. The owner of the Isle of Jura Distillery, Norman Buchanan, took over the distillery in 1854 after it was not doing well. Bulloch Lade & Co, a Glasgow whiskey merchant, bought the business in 1863. According to the 1871 census, Duncan Johnston was the manager of the distillery. The Johnston family has been linked to another distillery on the island as Duncan was the nephew of John Johnston of Lagavulin and a relative of the Johnstons who own Laphroaig. In the 1880s, more than 147,000 imperial gallons (670,000 liters) of whiskey were produced annually in this area. After the voluntary liquidation of Bulloch Lade in 1920, a group of businessmen formed the Caol Ila Distillery Company Ltd. The Distillers Company acquired a controlling interest in Caol Ila in 1927, and Scottish Malt Distillers Ltd. acquired full ownership of the company in 1930. Due to restrictions on the supply of barley to the distilleries during World War II, the distillery had to close between 1942 and 1945. After that, production continued until 1972, when the entire distillery building was destroyed. Production resumed in 1974 after a larger distillery was built, designed by George Leslie Darge in the same architectural style as many of his other works and with the glass curtain walls he designed on the distillery buildings. Eventually, Diageo acquired the company. Caol Ila Distillery to be remodeled and integrated into Johnnie Walker Edinburgh Caol Ila Distillery will be redesigned to make better use of its surroundings and will be linked to the Johnnie Walker attraction in Edinburgh. Expansion of the visitor experience at the distillery is now set to begin over the next few weeks, subject to the planners giving their approval. The deal is part of Diageo's £150m investment in Scots whiskey tourists, with a focus on the world's favorite Scots whiskey brand, Johnnie Walker. Under the investment plans, Caol Ila will become the headquarters of the Johnnie Walker distillery on Islay and be themed with a brand new visitor destination in Edinburgh. More than a century ago, Scotch single malt whiskey was produced for Johnnie Walker in Caol Ila, which still has the distinctive smoky, peaty flavor that characterizes the brand. The proposals are to see the beautiful Caol Ila seafront warehouse as a brand new, state-of-the-art visitor experience, complete with a bar that makes the most of the stunning views across the Sound of Islay. Visitors will be able to access the roof of the distillery's warehouse via a new pedestrian bridge that will connect to the brand new car parks on the hillside above the facility. In order to control the visual impact and the flow of traffic, this will be designed inconspicuously and maintained accordingly. "This is wonderful news and we would like to thank Argyll & Bute Council and all our neighbors for their support," said Leigh Aitken, Caol Ila Distillery's Brand Home Manager. Everyone involved is now eagerly awaiting the start of the work. This is a significant investment initiative that will not only enhance the visitor experience at Caol Ila, but also position Islay as the best whiskey island in the world. Caol Ila is one of many Diageo distilleries to undertake extensive work across Scotland as part of investment plans totaling over £185 million. This also includes the £35m investment in the revitalization of the legendary lost Port Ellen and Brora distilleries, as well as the £150m investment in the new global visitor destination for Johnnie Walker in Edinburgh. The whiskey used to create Johnnie Walker comes from Diageo's distilleries across Scotland, but four of them - Glenkinchie, Cardhu, Caol Ila and Clynelish - will be directly linked to the Johnnie Walker site in Edinburgh and the representing "four corners of Scotland" and the distinctive regional flavors essential to the craft of whiskey blending. Late last year it was revealed that Diageo intended to take over the now vacant House of Fraser on Princes Street in Edinburgh and convert it into a globally popular Johnnie Walker tourist destination. Plans include a seven-story Johnnie Walker facility with rooftop bars and views of the city skyline. The attraction is expected to bring in £135m a year to the capital's economy and create up to 180 jobs.

Caol Ila 12

Before tasting the Caol Ila 12, a few remarks about the Caol Ila distillery are necessary. Distillery Caol Ila prides itself on braving the harsh coastal winds and creating a malt that reflects both the region's unique smoky flavor and the magnificent rocky surroundings. Islay is known for its smoky drinks and Caol Ila produces some of those dreams too. Every sip of every expression is proof that quality Scotch whiskeys can be made with a hint of peat smoke in the background. The fact that Caol Ila is currently owned by Diageo and is one of their Top 5 Classics shows the importance of this distillery and the products they make. Both the island itself and Caol Ila's efforts to develop the ideal beach malt are embodied in the Caol Ila 12-Year-Old. As soon as we inhale the nose, we are greeted with the medicinal aspects that are essential to a good Islay malt. Mouthwash and sea salt filters act as subtle filters for the smoke, which never fully reveals itself but is always present. Surrounding aromas include dewy grass and fresh herbs. Add to that the wetness of the sea with a hint of wet oak. Tar and oily ropes lapping in the salty sea water transport the palate to the coast. One can fully appreciate the peated qualities versus the salty sea characteristics as the smoke draws in quickly from the edges. The smooth mouthfeel of the dram is perhaps the best way to describe the subtle sweetness of the thick syrup. The smoke comes into its own on the finish, which lingers for a very long time and has a tiny hint of cooked candy.

Caol Ila 25

The venerable Caol Ila distillery on the beautiful island of Islay has been producing Caol Ila for 25 years since 1846. It has gone through several changes of ownership and was once managed by Duncan Johnston. The owners of Lagavulin and Laphroaig were connected to Johnston, who was well known on the island. The Distillers Company Ltd. eventually acquired the distillery in 1927. Since then it has been owned by the company now known as Diageo. They are currently part of Diageo's portfolio of classic malts. A 12-year-old, an 18-year-old and a 25-year-old make up the core range today. The 25 year old Caol Ila is an ideal example of the high quality malt that is produced at Caol Ila. It's also a superb Islay malt with strong peat flavors and lots of coastal character. Christmas cake and brine flow from the nose. From the start there is a nice aroma of dried fruit that blends seamlessly with a lovely sweet oak note. The wood is rich in tannins, which have a special effect in combination with the sea air. The cinnamon aroma that emanates from it is extremely soothing. On the palate, the spiciness sweetens with added notes of vanilla, and the fruits, including raisins and dried cranberries, become more evident. Additional vanilla flavors can be tasted on the palate, which give the wood a good depth. Its creamy mouthfeel gives it an opulent, sophisticated feel. The smoke enters with a wonderful delicacy as it wafts in. It has many subtleties and is thick and soft, making it easy to breathe in with your teeth. This dram goes very well with the cigarette and has a wonderful therapeutic quality. The smoke's somber qualities are given a nice touch by the faint iodine and sanitizing notes in this blend. A final burst of salty sea air completes the finish, which is long and persistent with a great dryness reminiscent of the sweetness of vanilla. The smoke continues into the finish. Caol Ila 18 The 18 Years Old is an exceptional dram with lots of flavor and personality. He lives up to the name Caol Ila. There are many herbs and deep, earthy aromas on the nose. The aromas of thyme, rosemary and sage are very strong. They are filling and pair well with emerging orchard aromas, such as oak and flowers, as well as grassy undertones. Along with the earthy undertones, the oak has a unique honey aroma that is deliciously sweet and rich. These flavors combine and mingle on the palate with bold marine notes of salt and brine, and the Islay flavors emerge. There is a strong, flavorful breeze of smoke and peat. This pairs wonderfully with the earthy, herbal notes and gives them a nice depth. The honey develops a stronger vanilla aroma while the oak becomes stronger and sweeter. It comes just after the smoke and serves as a great background for the peat flavor to reflect against. This dram also has a nice malty flavor with lots of cereal notes coming through. This harmonises beautifully with the oak and vanilla and becomes sweeter as it matures. Peat and oceanic flavors like oil and brine dominate the finish. It finishes with a nice bow and a soft vanilla undertone. Caol Ila Moch This Caol Ila Moch, Gaelic for dawn, is much more approachable than the distillery's excellent standard 12-year-old expression. Nose: Apple crumble with custard and lemon sorbet. No smoke, just dry weed. Sweet lemon meringue cakes with a very, very tender texture on the palate. After a third of the descent, the peat appears, but it is limited; it's more of a comforting wood smoke than burning hoops, and it retains its sweetness throughout. Soft, drying smoke on the finish. Overall: A pleasant, easy-to-drink Islay that has less peat but no flavor.

Location Caol Ila

WB210761 - Yes

WB220048 - Yes

The historical background of the Clynelish Distillery

The Duke of Sutherland founded a whiskey distillery in 1819 in the small Scottish town of Brora, which is about halfway between Inverness and John o'Groats. Like other distilleries, Clynelish owes much of its existence to the Clearances of the early 1800's. century to thank. Rent from local farmers was not the only source of income for the landowners of the time; they also learned that they could make much more money by turning their lands into sheep pastures. They were immediately expelled, deported or resettled. Much like the farmers who found new work in the recently established Clynelish Distillery, as well as in coal mines, weaving mills, brickworks and salt mines near Brora. Apparently, the Clynelish Distillery, which only had two stills, was not very profitable at first and quickly changed hands. James Harper was the first licensed distiller in Clynelish. John Matheson and George Lawson & Sons followed in 1827 and 1846 respectively. It wasn't until James Risk and blenders James Ainslie & Heilbron bought the distillery in 1896 that business really took off. Together with the Distillers Company Ltd. (now Diageo), which acquired his stake in 1925, James Risk took control of the company in 1912. Clynelish also suffered from the recession and production was suspended from 1931 to 1938. From 1941 to 1945 production was stopped again during World War II. The turning point for Clynelish came in 1967 when a brand new, larger distillery was built on the site. Six stills were made and the distillery was named Clynelish. The historic distillery was initially closed in 1968. After her reactivation a year later, she initially operated under the name Clynelish B until she was renamed Brora. The whiskey was peated extensively until 1973 and then peated a little less heavily. Until 1983 it was produced as Brora on the two old stills. The blending industry needed him primarily to fill a shortage of peated Caol Ila whiskey caused by a prolonged drought on Islay. Despite this, the newly formed Clynelish Distillery continued to produce their unpeated whisky, which is now part of Diageo's Classic Malts line. The Mashing The Clynelish Distillery's cast iron mash tun, which has been in operation since the distillery's inception in 1967 and features a copper roof, is due to be replaced as part of the 2016 refurbishment. Clynelish is made using water from the Clynemilton Burn, which flows over mineral-bearing rock. During the 19th Century Gold Rush, Clynelish was a desirable site because it is said to still contain gold. So when someone refers to Clynelish as "liquid gold" they are partly right. The malt for Clynelish whiskey is produced on the Black Isle, which is about an hour west of the distillery. For one mash, 12 tons of it and 49,300 liters of water are put into the mash tun. At Clynelish there are no "fixed" mashes, instead the mash is continuously heated from around 65 degrees to 84 degrees.

the fermentation

Fermentation takes place in Clynelish in eight wooden washbacks totaling approximately 58,000 liters. This can take up to 86 hours, which is a very long time in distilleries. The long fermentation gives the "beer" intense tropical and fruity aromas. The Distillation Process Six pot stills were added at Clynelish during the 2016-2017 refurbishment. Three wash stills with a total capacity of 25,000 liters are currently only filled with 17,000-19,000 liters. The wash still distillation process produces whiskey with an alcohol content of 20%. Each of the three spirit stills can hold 19,000 liters. The fact that the spirit stills at Clynelish are larger than the wash stills was not an oversight on our part. The result is a light, fresh and creative spirit with 67% alcohol. The distillery crew runs the whiskey images at reduced temperatures to ensure proper separation of the alcohol, resulting in a smooth and delicate Highland whiskey that is said to give it its 'waxiness'. By the way, from the distillation chamber you have a wonderful view of the sea and the village of Brora thanks to a large glass front. Due to the high volume of production, it is difficult to store all products in the on-site warehouses. Most of the production is delivered to Diageo's main warehouses. However, at least 6,000 casks are allowed to mature in the two historic warehouses of the nearby old sister distillery Brora. Clynelish 14 Year Old The distillery does not make many official bottlings as a large proportion of their stocks are used to create blends such as Johnnie Walker Gold. According to Compass Box's John Glaser, a former Johnnie Walker marketing director, the majority of Compass Box blends are made from Clynelish. Consequently, Clynelish has a solid reputation, although he frequently serves as a supporting actor rather than the main attraction. When Diageo launches the Clynelish 14-Year-Old (or Clynelish Distillers Edition), the spirit usually sells out very quickly from the distillery's ardent supporters. With water, the waxiness is more pronounced on the palate and the oaky note is slightly more pronounced on the nose. In the aftertaste, the vanilla flavor dominates, with a hint of citrus fruits on the finish. In any case, he is very good. Tasting Notes Bouquet: Slightly subdued at first, with honey, peaches, floral notes, vanilla reminiscent of marshmallows and a touch of salt or sea salt. Medium body, slightly salty, with hints of waxy, honey, peaches, oranges, oak and a hint of smoke on the palate (undiluted) (sometimes) Finish: Medium length, with lingering saltiness and notes of vanilla, oak, honey, peaches and oranges .

Clynelish Game of Thrones

A lush and productive area of ​​Westeros controlled by House Tyrell of Highgarden, the Reach provides sustenance for the entire realm. The golden rose of the Tyrells is stunning, but its surface hides quite sharp thorns. They have upheld their commitment to "go strong" with words, ideas, and actions aimed at defending their position of power. Much like the Reach, Clynelish is set amidst lush meadows and rolling hills with scenic views of the North Sea. The fruity, waxy and sea-spicy notes of this single malt are attributed to the waters of the Clynemilton Burn flowing through gold-bearing veins in the rock. This brilliant golden Scotch is not only light and floral like House Tyrell, but also a complex blend of Maritime and Highland characteristics that is not to be taken lightly. Please drink responsibly. With fruity, waxy and sea-spicy flavor characteristics. Tasting Notes Pale golden in colour, this single malt is packed with delicious tropical fruits such as papaya and mango before slowly giving way to a dense, creamy vanilla aroma. The palate warms and swells during the intense, complex finish that showcases Clynelish's signature sweet "waxyness" that lingers. Subtle sweet, marine aromas interact with the delicate and light

Location Clynelish

WB220054 - Yes

The historical background

It is amazing that such a remote region of the North Highlands can have such a rich history when delving into the history of Dalmore. Alexander Matheson founded the distillery in 1839 with the money he earned from the illegal opium trade in Asia. After spending almost a century in the hands of Scottish nobility, the Clan Mackenzie, The Dalmore was destined to become a well-known Scotch. The distillery operated quite successfully until 1917 when the British Royal Navy began to manufacture deep-sea mines in the firth near the plant. An explosion and fire following a mine-laying incident in 1920 severely damaged the distillery. The resulting legal battle between the Royal Navy and Andrew Mackenzie, the distillery manager at the time, lasted more than five years and even ended up in the House of Lords. Eventually the distillery resumed production and business continued to improve. When the number of stills increased from four to eight in 1966, Dalmore was among the top 25 distilleries in the world. The Mackenzie family business Mackenzie Brothers Ltd. merged with the major distillery Whyte & Mackay in the 1960s. Since then, the distillery has seen numerous corporate mergers and acquisitions, with Diageo taking over the bulk of the distillery's parent company. Due to its record-breaking auction record and reputation for fetching high prices, The Dalmore is one of the most well-known single malts in the world. Priced at £25,000 for a 62-year-old bottle, it was once the most expensive whiskey ever sold at auction. Unfortunately the bottle will not return to the market to set any more records as it was drunk the night it was purchased. The stills at The Dalmore distillery have four wash stills and four spirit stills, each with two different power levels. Two of the wash stills have a capacity of 16,500 liters and the other two have a capacity of 8,250 liters. The intermediate part of the Dalmore Wash Stills, between the spherical cap and the neck, has a restrictor piece that creates a stronger backflow. The spirit stills, two of which have a capacity of 11,000 liters and two of which have a capacity of 7,300 liters, reflect the distribution of two smaller and two larger stills. The Lomond stills, fitted with three perforated plates that can be cooled independently and allow the distiller to produce different types of whiskey in the same still, are used in the still process at The Dalmore. The reason the old wash stills are flat on top, they say, is because they had to be cut off when the still was built to fit the still. Because of this, Lyne's arm had to be positioned sideways, which increased reflux and copper contact while reducing the amount of spice in the distillate. The old spirit stills date back to 1874. The Dalmore New Make Spirit is a strong, malty spirit.

The melting process

The Dalmore Distillery used its maltings and aged the whiskey in the Dalmore Distillery warehouse from its inception in 1839 until 1982. In 1956 the distillery installed a Saladin Box in place of the floor maltings. The Saladin Box is a large, flat device that mechanically rotates the germinating barley inside while allowing air to pass through (it was named after its inventor, Charles Saladin). Dalmore rarely uses peated malt to create distinct smoky flavors. The distillery ceased its own malting operations in 1982 and began purchasing malt from an industrialized wholesaler. Today much of the grain is grown near the distillery and the malt comes from large local malt houses. The fermentation process The 45,000 liters of mash are poured into the eight wooden fermentation vats, and then liquid yeast is added. The bacteria in the wood contribute to the fact that the actinobacterial fermentation produces fascinating aromas and gives the subsequent whiskey its unmistakable taste. This type of fermentation takes time; at Dalmore, they wait a full 50 hours for each ingredient to fully mature, which takes 45 to 48 hours. The Dalmore Warehouses, which house some of the world's oldest whiskey stocks, are something of a sacred place. There are nine warehouses on the distillery site - four with storage boxes and five with shelves. With many of them having multiple floors, the total storage capacity is a staggering 65,000 casks. Although bourbon is the primary ingredient, The Dalmore uses other types of casks as well. Dalmore also stocks several very large sherry casks, port casks, matusalem casks and even numerous decades-old casks. Dalmore 12 With its complex aromas and flavors, Dalmore 12 Year Old is considered a whiskey with character that transcends its age. The alcohol is separated after initially aging for nine years in American white oak ex-bourbon casks. Before being blended into this exceptional whiskey, half remains in bourbon casks while the other half is moved to Gonzalez Byass Matusalem 30-year-old Oloroso sherry casks. Citrus fruits, cocoa and tasty spices are the aromas. Orange, Oloroso sherry and vanilla bean on the palate. Roasted coffee and chocolate on the finish.

Dalmore 15

The 15 year old Dalmore is balanced, silky and rich. Dalmore Mansion is designed at its best. In addition, this elegant and accessible vintage is first aged for 12 years in ex-Bourbon American white oak casks. The whiskey is then divided evenly and aged for a further three years in each of the three types of sherry wood - Apostles, Amoroso and Matusalem Oloroso - to give The Dalmore 15 its distinctive flavour. It is one of the best whiskeys in the world. Nose: chocolate and orange. Potpourri, perfumed. fruitcake, sherry. Palate: Medium, nice finish. Spicy Orange, Curaçao, Chocolate. Winter spice, ginger stalks in syrup. A hint of aniseed and a little hickory. Finish: Malty barley and smoky espresso.

Dalmore 18

Another masterful creation by Richard Paterson, the Dalmore 18-Year-Old Whisky spends 14 years in bourbon casks, 3 years in Matusalem casks and a final year in sherry casks. The result is an excellent combination that is smooth and peppery. The 18 is "an evolution of the house style", according to The Dalmore, and with these strong flavors it's a welcome evolution. Tasting Notes NOSE: Vanilla, orange peel and potpourri, jam, sweet milk chocolate, fruity and spicy undertones, hints of sultanas and leather. TASTE: A delicious fireplace dram with notes of pepper, aged sherry, compote, juicy citrus and chocolate raisins. Long, fruity finish with notes of cocoa, buttery toffee apples and almonds. Dalmore King Alexander III A Dalmore King Alexander III is the first single malt in the history of the world to combine a selection of six cask bottlings, demonstrating The Dalmore's dedication to the craft of cask curation. The liquid is divided into small batches of ex-bourbon casks, Matusalem Oloroso sherry casks, Madeira casks, Marsala casks, port pipes and Cabernet Sauvignon wine barriques after first aging in American white oak ex-bourbon casks has matured. These casks are then brought together in a sherry cask on-site for harmonization. The aroma is dominated by red berry fruits with undertones of passion fruit. Crushed almonds, caramel cream, vanilla beans and citrus zest can be found on the palate. Cinnamon, nutmeg and ginger are the final notes.

Location Dalmore

WB220052 - Yes

Historical background of Glendronach Whisky