Welcome to the captivating world of Arran Distillery, where history and craftsmanship come together to create some of the finest whiskies in Scotland. Situated on the picturesque village of Lochranza on the Isle of Arran, from its humble beginnings to its expansion and innovation, Arran Distillery is a testament to the legacy and dedication of its founders. Join me on a journey as we explore the rich history, exquisite craftsmanship, and the diverse range of whiskies that Arran Distillery has to offer.
The story of Arran Distillery dates back to 1994 when it was founded by Harold Currie, a former director at Chivas. Inspired by the traditional distilleries of the past, Currie sought to revive the whisky-making heritage of the Isle of Arran. With its unique microclimate and abundant natural resources, Arran proved to be the perfect location for this ambitious venture. The distillery's first spirit flowed from the stills on the 29th of June 1995, marking a significant milestone in the revival of whisky production on the island. Since then, Arran Distillery has grown from strength to strength, gaining recognition and acclaim worldwide for its exceptional single malt whiskies. With each bottle, the distillery continues to honour the legacy of the island's whisky-making heritage.
Nestled off the west coast of Scotland, the Isle of Arran is known as "Scotland in Miniature," the island boasts breathtaking landscapes, rugged coastlines, and a rich history that has shaped its whisky production. The pure water from Loch na Davie and the island's unique microclimate contribute to the rich and distinct character of Arran whiskies. Visitors to the Isle of Arran can immerse themselves in the whisky heritage by exploring the scenic trails that lead to the distillery. The picturesque views and the warm hospitality of the locals make it an unforgettable experience. Whether you are a whisky aficionado or a curious traveler, a visit to the Isle of Arran is a journey that will tantalise your senses and deepen your appreciation for this exceptional spirit.
At the heart of Arran Distillery lies an unwavering commitment to craftsmanship and tradition. From the selection of the finest barley to the slow maturation process, every step is carefully executed to ensure the highest quality whisky. The distillery's skilled craftsmen employ a combination of traditional methods and modern techniques to create whiskies that are both timeless and innovative. The dedication of the distillery's team is evident in the attention to detail and the passion with which they craft each expression.
Arran Distillery offers a diverse range of whiskies, each with its own unique character and flavour profile. The core expressions include the multi award winning Arran 10 Year Old, a beautifully balanced whisky with notes of vanilla, citrus, and spice, one of the finest core expressions in the market. In addition to the core expressions, Arran Distillery releases limited editions that showcase the creativity and innovation of their master blenders. These limited editions often incorporate unique cask finishes, such as port or sherry, resulting in whiskies that are truly exceptional. Each limited edition is a testament to the distillery's commitment to pushing the boundaries of whisky-making.
In recent years, Arran Distillery expanded its portfolio with the opening of Lagg Distillery. Located on the southern coast of the Isle of Arran, Lagg Distillery is dedicated to producing peated whiskies that offer a distinct and smoky character. This new addition to the Arran family further showcases the diversity and innovation of the distillery. From the moment you step foot in Lagg Distillery, you are transported to a world of peaty adventure, where the art of whisky-making is celebrated in all its glory.
One of the standout expressions from Arran Distillery is the Machrie Moor. Named after the famous peat bog on the Isle of Arran, this whisky offers a truly immersive peaty experience. The Machrie Moor is crafted using a combination of heavily peated barley and traditional distillation methods, resulting in a whisky that is smoky, robust, and full of character. With each sip of Machrie Moor, you are transported to the windswept moorland of Arran, where the earthy aromas and smoky flavors dance on your palate. This unique expression is a testament to the distillery's commitment to pushing the boundaries of peated whisky and providing whisky enthusiasts with a truly memorable experience.
For those seeking an immersive whisky experience, a visit to Arran Distillery is a must. The distillery offers a range of tours that take you behind the scenes, allowing you to witness the whisky-making process firsthand. You will gain a deeper understanding of the craftsmanship and dedication that goes into every bottle of Arran whisky. During the tour, you will have the opportunity to sample a selection of whiskies, guided by knowledgeable experts who will help you uncover the unique flavors and aromas of each expression. The visitor experience at Arran Distillery is designed to educate, inspire, and ignite your passion for whisky.
Arran whiskies have gained recognition and acclaim from whisky connoisseurs and experts worldwide. The distillery's commitment to quality and craftsmanship has been rewarded with numerous awards and accolades over the years. Recently the 10 year old Arran won 'The Best Value Whisky' at the Online Scotch Whisky Awards for the third year running! From prestigious industry competitions to the praise of whisky critics, Arran whiskies continue to captivate and delight whisky enthusiasts.
Arran Distillery is not just a place where whisky is made; it is a testament to the rich history and heritage of the Isle of Arran. From its humble beginnings to its expansion and innovation, Arran Distillery has embraced the legacy of whisky-making and continues to create exceptional whiskies that captivate the senses. Whether you are a seasoned whisky connoisseur or a curious novice, a bottle of Arran whisky is an invitation to embark on a journey of discovery and appreciation for the craftsmanship and artistry behind this exceptional spirit.
Looking to purchase some single malt Arran? Head over to our website to view the extensive collection that we currently have for sale.
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]]>Kilchoman 16 Year Old is the oldest global release filled to date by the distillery and has been crafted from a marriage of ex-bourbon and Oloroso sherry casks.
]]>Kilchoman Distillery have today announced a new landmark release. Kilchoman 16 Year Old is the oldest global release filled to date by the distillery and has been crafted from a marriage of ex-bourbon and Oloroso sherry casks. A combination of 21 casks in total have been used, maturing in cask for over 16 years.
“This is a landmark release for the distillery, the oldest global bottling we have done to date at 16 years of age. I look forward to Kilchoman fans around the world tasting this outstanding whisky and experience the evolving character of our single malt,”
Anthony Wills, Kilchoman Founder.
Nose: Pronounced vanilla, butterscotch and caramel with soft integrated peat smoke and coastal flavours.
Palate: A wonderful full mouthfeel with the characteristics of vanilla notes from the bourbon casks and spice from the sherry casks combining to produce a balance and real depth of flavours.
Finish: Soft, rounded and full of flavour.
What an exciting journey to see the distillery grow over the years since production started in 2005, we can't to try this latest release and see how the whisky has evolved over the years. It's sure to be magnificent!
Bravo Kilchoman!
Kilchoman 16 Year Old will soon be available to purchase online via the Abbey Whisky website. If you'd like to be notified once this goes live, you can sign up the product listing here.
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16 Years Old from Kilchoman Distillery on Vimeo.
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'Established by the Scotch Whisky Industry to celebrate the outstanding commitment of those involved in the production, promotion and protection of the worlds finest distilled spirit' - Keepers of the Quaich
An exclusive, international society, it recognises those who’ve made an outstanding contribution to the Scotch Whisky Industry by honouring them with the esteemed title of Keeper of the Quaich. 'Quaich' is the name given to a traditional two handled drinking cup in Scotland, often filled with whisky and used in ceremonies and celebrations. A very limited number of people are inducted into the society each year following a strict selection process whereby potential candidates must be nominated and seconded by existing Keepers or Masters and they must have been involved with Scotch Whisky for at least seven years. Celebrating 15 successful years in the industry Mike, our Managing Director at Abbey Whisky was inducted as a Keeper earlier this year and we were lucky enough to attend and experience the prestigious event for ourselves. Here we take a look back at a very special evening in April this year.
As guests of Berry Bros. and Rudd we arrived on a sunny and unseasonably warm April evening to the impressive Blair Castle, its whitewashed walls gleaming in the early evening sunshine. This most iconic of castles is the ancient seat of the Earl’s and Dukes of Atholl and home to the Keepers of the Quaich ceremony which is held here twice a year. A fire lanterned welcome awaited us with a guard of honour from the Atholl Highlanders no less as we made our way up the red carpet towards the castle entrance.
We were greeted inside the castle's magnificent entrance hall, its wood panelled walls adorned with weaponry dating back to the Battle of Culloden and the Jacobite rising. We left our hosts to join fellow nominees and guests for the induction reception upstairs in the castle's dining room where we sipped whisky cocktails, perused oil paintings of local landscapes on the walls around us and mostly people watched. The different accents that could be heard around the room hinted at a very international guest list all with one interest in common, Scotch Whisky. One couldn’t help but wonder what our international friends made of it all. Many had embraced the occasion and the opportunity to don a tartan sash, kilt or tartan trews (for the less brave).
The skirl of the pipes interrupted the excitable chatter in the room announcing the arrival of the Grand Quaich held aloft by the Master of the Quaich in a procession accompanied by the Atholl Highlanders and the ceremonial party. Six Masters and 45 Keepers were to be inducted at this ceremony. Nominees were called forward in small groups of 4 at a time along with a guest.
As we lined up in preparation to enter the induction ceremony room, one of the Atholl Highlanders brought to our attention a cabinet to our left, displaying a dusty and unremarkable bottle which he informed us was rumoured to be the oldest whisky in existence and discovered within the walls of the castle. He explained that it was undergoing tests and analysis awaiting confirmation.
Just this week, the story made the news headlines and the claims have been corroborated following carbon dating analysis and tasting by whisky expert Angus MacRaild. Around 40 bottles were discovered in a cellar at the castle and the whisky is believed to have been distilled in 1833 and bottled in 1841. Archive evidence held at the castle supports this timeline. Blair Castles rich links and association with Scotch Whisky, make it a very appropriate setting for the 65th Keepers of the Quaich.
We were reminded to switch our phones off and strictly no photographs were to be taken once inside the room adding to the secrecy and intrigue surrounding the ceremony. We entered the room and as instructed the nominees took their standing positions in front of the Grand Quaich as the guests took their seats. Each nominee was introduced in turn and an explanation given as to why they had been nominated for induction into the society. Each then swore an oath whilst holding the Grand Quaich. It was a very proud moment indeed for Mike and those of us present. The private closed door ceremony allowed us to experience something quite unique and special.
Once pleasantries had been exchanged and Quaich’s presented we were shown to a neighbouring room for Mike to have his official Keepers portrait taken before rejoining our hosts in the dramatic castle ballroom for the banquet. If our international guests had thought they’d experienced full highland hospitality up to this point… they’d seen nothing yet!
The low lighting in the grand ballroom perfectly complimented the room with its majestic wooden vaulted ceiling and walls dressed with stags antlers. With the formalities over, we took our seats at the table alongside our hosts and relaxed into the evening.
A six course menu celebrated the very best of Scottish fayre from Isle of Skye scallops to Atholl Estate Beef and Ballintaggart haggis. Each course was served alongside a selected dram of Scotch Whisky with which we toasted everyone and everything including the new Keepers and Masters, the Grand Quaich and not forgetting the Haggis. Robert Lovie in his role as Fear an Tighe gave a most theatrical address to the Haggis. We enjoyed traditional music from Gaelic singer Ruairidh Iain Gray and the beautiful sound of house band Spirit of the Quaich throughout the evening before an after dinner speech from Honorary Keeper Gabby Logan MBE.
Ahead of the event, seasoned Keepers had hinted that the evening culminates with guests on tables. As the evening drew to a close Lord Bruce took to the stage and serenaded us with a rendition of Scotland Yet. It turned out that this was to involve far more physical audience participation than we'd anticipated when deciding upon our choice of evening wear for the occasion. Glancing around the room nervously hoping it was a joke, we spied two paramedics with bags at the ready lurking in the shadows just outside the door to the hall. Before we had time to make our excuses we were three verses in, stood on our chairs with one foot on the table raising yet another toast!
The sound of the pipes and drums of the Atholl Highlanders soon filled the corridors outside the hall, intensifying as they marched through the tables and gathered in formation on the stage in front of us. Signalling the end of the evening, all guests were upstanding for a rousing rendition of Auld Lang Syne.
Keepers of the Quaich was truly a spectacular celebration of Scotlands whisky, food, music and culture and we felt extremely privileged to have experienced a very special evening in the company of the great and good of the Scotch Whisky industry.
Thanks again to our hosts Berry Bros. and Rudd for taking such good care of us, Director Annabel Meikle and her team and The Keepers of the Quaich Committee.
]]>Batch 3 a limited release of just 2,400 bottles worldwide, follows on from Batch 1 and Batch 2 and again has been beautifully presented in luxurious royal blue packaging with gold foil details. This third iteration unites outstanding casks of single malt from Speyside that are more than thirty years old, with some dating back to early 90's. This highly anticipated annual release has been expertly crafted by Master Blender Billy Walker from a combination of Pedro Ximénez, Oloroso Sherry hogsheads and includes several American virgin oak casks.
This rare Scotch whisky is said to "embody Sherry-matured indulgence", boasts a flavour profile that encompasses sophisticated waves of rich espresso, chocolate-covered hazelnuts, grated ginger and stewed plums. The single malt's distinctively elegant flavour was preserved through expert blending by Billy Walker and has been bottled at natural cask strength of 48.9% ABV— without any artificial colouring or chill-filtering.
Billy Walker Comments
"The GlenAllachie team and I are thrilled to bring the next batch of our oldest core expression to market,”
“Bottlings like this unequivocally demonstrate that patience and perseverance pay off in whisky making. “Our heather honey-forward distillate stands up well to ageing in rich Sherry wood, and the casks selected for this bottling certainly showcase this incredible union. Expect a refined whisky that exudes notes of rich cocoa, orange zest, honeycomb and cinnamon – a true delight.”
Colour: Deeply Rich Mahogany.
Nose: Bursting with roasted almonds, honey and orchard fruits, with hints of worn leather and butterscotch, followed by orange zest and dark chocolate.
Taste: Lashings of grape must, hazelnut and honeycomb, followed by citrus fruits, toffee brittle and hints of ginger spice, with cinnamon and mocha on the finish.
Our allocation of GlenAllachie 30 Year Old Batch 3 sold out upon launch but you can sign up to email notification here, just in case we get further stock in.
For our full range of core malts and rums from GlenAllachie, head over to Abbey Whisky via this link, or simply navigate via the pages above.
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]]>Through a £600,000 investment, a former engineer workshop has been converted into a versatile space that now includes a whisky bar, tasting lounge, additional toilets, disabled facilities, and a spacious outdoor seating area that offers breathtaking views of Ben Rinnes.
Guests have the opportunity to completely engage themselves in the experience and take advantage of all the offerings available at the centre including extended tour offerings. The whisky bar will showcase a range of the distillery's whiskies and rums. As part of their sustainability initiative, the new space will utilize the excess heat from the stillhouse for heating purposes.
Visitor centre manager Tracy Sellar commented:
“We’re thrilled to unveil our expanded Visitor Centre at The GlenAllachie Distillery after months of planning and preparation. As a team, we identified a gap in our offering: the option to enjoy a dram or flight without the need to join a tour.
The new whisky bar, between the indoor and outdoor space, allows for an impressive capacity of 100 people at any one time. As we continue to expand as a visitor attraction, we look forward to a busy summer season with more experiences to offer our guests.”
GlenAllachie visitor centre, which opened in April 2019 was awarded the 'Visitor Attraction of the Year' at the 2022 Icons of Whisky Scotland Awards.
More information on this exciting new development can be found across via The GlenAllachie website.
]]>Scotch whisky is a beloved spirit among connoisseurs worldwide. It is a drink that has been enjoyed for centuries and has an extensive rich history and culture surrounding it. From its humble beginnings to its current status as a sought-after luxury item, Scotch whisky has come a long way. This brief article will take you on a journey through the history of Scotch whisky, explore the origin and evolution of single malt whisky, delve into the different regions of Scotch whisky production, and discuss the importance of ageing in Scotch whisky.
Scotch whisky is a type of whisky that originates from Scotland. It is made from malted barley, water and yeast. The production process involves malting, mashing, fermentation, distillation and maturation. The whisky must be aged in Scotland for a minimum of three years in oak casks before it can be sold as Scotch whisky, it also has to be bottled at no less than 40% ABV. Scotch whisky is classified into five main categories: Single Malt Scotch Whisky, Single Grain Scotch Whisky, Blended Malt Scotch Whisky, Blended Grain Scotch Whisky and Blended Scotch Whisky.
Single Malt Scotch Whisky: Made from 100% malted barley, distilled in pot stills and produced from a single distillery.
Single Grain Scotch Whisky: Produced at a single distillery from malted barley and un-malted barley along with other various cereals (wheat or maize).
Blended Malt Scotch Whisky: A blend of more than two single malts distilled at more than one distillery.
Blended Grain Scotch Whisky: A blend of more than two single grain Scotch whiskies, distilled at more than one distillery.
Blended Scotch Whisky: A blend of more than one single malt whiskies and grain whiskies from various distilleries.
The history of Scotch whisky can be traced back to the early 15th century. It is believed that monks in Scotland were the first people to distill whisky. Back then whisky was used to create medicinal tonics and was not a popular alcoholic beverage. However, the production and consumption of whisky increased in the 18th century and it became a significant part of Scottish culture. In 1823, the Excise Act was passed which allowed licensed distillers to produce whisky legally. This led to the establishment of many distilleries in Scotland and the production of Scotch whisky boomed. By the end of the 19th century, Scotch whisky had become one of Scotland's most significant exports. Over the years, the taste and production process of single malt whisky have evolved. Today, there are over 130 active distilleries in Scotland that produce single malt and grain whisky, each with its unique flavour and aroma. Some of the most well-known distilleries include Glenfiddich, Macallan, Glenmorangie and Lagavulin.
Distilleries play a significant role in Scotch whisky production. They are responsible for the production, maturation and bottling of whisky. The production process involves several stages, including malting, mashing, fermentation, distillation, and maturation. The type of barley used, the water source, and the yeast strain used all play a role in the final product's flavour and aroma. The distillers carefully monitor each stage of the production process to ensure that the whisky meets the required standards.
Scotland is divided into five whisky-producing regions: Highland, Lowland, Speyside, Islay, and Campbeltown. Each region produces whisky with a unique flavour and aroma. Highland whisky is known for its full-bodied and rich flavour, while Lowland whisky is milder and more delicate. Speyside whisky is fruity and sweet, while Islay whisky is smoky and peaty. Campbeltown whisky has a salty and briny flavour. The different regions' distinct characteristics are due to factors such as the water source, the climate, and the type of barley used.
Ageing is an important factor in Scotch whisky production. The whisky must be aged for a minimum of three years in oak casks before it can be sold as Scotch whisky. The longer the whisky is aged the more complex the flavour and aroma can become. During the ageing process the whisky absorbs flavours and aromas from the oak cask. The cask's previous contents, such as sherry or bourbon also affect the whisky's flavour profile. The distillers carefully monitor the ageing process and decide when the whisky is ready to be bottled. Some whiskies are aged for well over 25 years, most recently we've seen a Macallan single malt aged for 81 years. At the time of writing, Macallan Reach is said to be the oldest single malt filled to bottle.
Whisky tasting should be explored by all and you don't need huge experience to start. To taste whisky correctly, you need to use all your senses. The first step is to examine the whisky's colour, which can give you an idea of its age and maturation. Next, you need to smell the whisky and identify its aroma. The aroma can give you an idea of the whisky's flavour profile. Finally, you need to taste the whisky and identify its flavour. The flavour can range from sweet and fruity to smoky and peaty. To fully appreciate the whisky's flavour and aroma, it is best to taste it neat. However, you can also add a few drops of water to open up the whisky's flavour.
Scotch whisky has a bright future ahead. The demand for Scotch whisky is increasing globally and the production process is becoming more sustainable. The distilleries are investing in renewable energy sources and reducing their carbon footprint. The whisky's flavour and aroma are also evolving to meet the changing tastes of consumers. The distillers are experimenting with new casks, barley strains, and production methods to create unique and exciting whiskies.
Scotch whisky is a rich and complex spirit with a fascinating history, from its humble beginnings in the 15th century to its current status as one of the most popular alcoholic beverages in the world, Scotch whisky has come a long way. Whether you are a seasoned whisky enthusiast or just beginning to explore the world of whisky there's always something new to discover and appreciate in Scotch whisky. So, let's raise a glass to this wonderful spirit and continue to enjoy and explore all that it has to offer.
Do you have a favourite Scotch whisky? Share it with us in the comments below!
]]>Today news was announced that three well known and highly regarded whisky enthusiasts plan to open a new distillery based in the Highlands of Scotland. Kythe Distillery, stemming from a lifelong romance from old style whisky will be development at Hills of Bendochy farm in Perthshire, with plans to make traditional Highland single malt with a focus on making high quality, traditional single malt made in a historic way.
Distillery Manager Jonny McMillan comments...
"We're focused on making a spirit which is noble in every respect, not just a grand cru malt whisky. With locally sourced, ethically grown barley and environmentally sustainable production, Kythe has a shot at making something profound, authentic and truly beautiful."
The distillery plans to produce 50,000 litres of pure alcohol per year, filling around 250 casks, working closely with local farmers using protein-rich, heritage and brewing barley varieties. With high detail on production and a constant fermentation time in excess of two weeks from their one tonne mash tun and seven wooden fermenters. Distillation will be fired from a wood fired wash still with backup electricity heated still, condensing through worm tubs which again reflects to the old-style of whisky that Kythe are looking to produce.
Whisky Maker, Angus MacRaild comments...
“While I have often been critical of contemporary Scotch whisky's quality and direction, I don't believe in simply being critical. I have always wanted to make whisky, to put my ideas into practice, put my money where my mouth is, and to create a charismatic and very specifically 'old style' single malt. In my view, efficiency is the enemy of character when it comes to Scottish single malts, and with Kythe we can start to test this and be part of a growing movement that is changing the direction of Scottish single malt whisky for the better.”
The production of Kythe distillery is scheduled to start late 2024, it's fully funded and has been backed by some highly regarded whisky enthusiasts, all with a real passion to see true Highland single malt produced once again.
Chairman, Aaron Chan comments...
“Over the past 10 years, Hong Kong’s whisky fans have been catching up very fast when it comes to Scotch whisky culture. We have started specialised whisky bars, whisky retailers, importers, exporters and independent bottlers. The final piece of the puzzle is for us to help create a whisky distillery in Scotland – Kythe is that distillery.”
To follow the progress of the Kythe Distillery, you can sign up to their newsletter via their website, they also have a Facebook and Instagram page.
We look forward to following the progress of this exciting new distillery.
Slainte
Mike
]]>When ordering your favourite whisky or spirit from here in Scotland through Abbey Whisky online, the shipping price calculated at checkout is inclusive of all US taxes and duties which means after placing your order you don't have to worry about a thing, just relax and let us take care of the rest.
We're expecting more states to be added very soon and will update the website accordingly. In the meantime, here is a full list of states that we can currently legally ship to...
Alaska, California, Connecticut, Delaware, District of Columbia, Florida, Georgia, Idaho, Illinois, Louisiana, Maine, Maryland, Massachusetts, Nebraska, New Jersey, New Mexico, New York, North Carolina, Oregon, Pennsylvania, Rhode Island, South Carolina, Texas, Vermont, Virginia, Washington, and Wyoming.
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]]>This is the fourth consecutive year we've come away with awards in these categories, winning the distinguished Global Online Retailer and Global Spirit Buyer awards for 2022.
Director Mike Sharples commented,
'As we approach our 15th anniversary in the industry, these awards reflect the high level of customer service, variety of choice and knowledge we strive to provide to all our customers. In these times, such recognition is extremely important to independent, family run businesses like ourselves and we're extremely grateful. Congratulations to all of the winners and thank you to our loyal customers and suppliers for your continued support'.
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We're absolutely delighted to report that our Lindores Abbey Single Cask Exclusive has won the prestigious 'Recommended Award' in the latest edition of Whisky Magazine (Issue 189). Out of the 20 or so whiskies being blind tasted, our Lindores single cask received the second highest mark, missing out on top spot by 0.1 points. The standard was extremely high, making this achievement even better.
We're incredibly proud of this latest Abbey Whisky exclusive and this recognition for ourselves and Lindores Abbey Distillery reaffirms the excellent customer reviews we've been receiving on this Lowland single cask release.
Nose: Cinnamon flapjacks with golden syrup. Coffee with condensed milk. Toffee shortbread. A touch of sweet bonfire smoke, like hickory wood. Black pepper and sweet-smoky paprika.
Palate: Medium-full bodied. Butterscotch chunks and ginger-biscuit cheesecake base. Fresh red apple and blackcurrants. Herbal tarragon and toasted sourdough. Just a whisper of that smoke.
Finish: Medium-long, on blackcurrants, crisp pie crust and candied ginger.
Comment: Indulgent and brazen – ideal to share round after a barbeque.
Nose: Cinder toffee and milk chocolate. Fruits of the forest, baked aubergine and peppermint. With time, chocolate brownie, Camp Coffee (chicory) and black pepper. Miso, sesame oil, and background sage.
Palate: Medium-full bodied. Salted caramel and milk chocolate. The nose follows to the palate. Stewed plums with cinnamon, nutmeg, clove and pepper. Delicate mushroom and nougat notes build with time. Subtly herbal.
Finish: Long, on caramel and nougat.
Comment: Rich and digestif-like. It would be a perfect after-dinner dram.
10th March 2023 - Ruben from WhiskyNotes.be rates our Lindores Abbey single cask exclusive 87/100!
Tasting Notes from Ruben
Nose: there’s the expected dark fruitiness at first. Blackberries, cherry jam and raspberries. Stewed plums, molasses and marmalade. Hints of apple peelings, toffee and cinnamon syrup. A light woody dustiness, as well as a nutty base and an umami touch (hoisin, meaty hints) in the background. Then a mentholy and slightly balsamic top note which adds a volatile character.
Mouth: quite punchy and robust, with a bit of alcohol coming through. First forest fruits, prune juice and walnuts, alongside baking spice like nutmeg, cinnamon and black pepper. Then hints of tobacco and liquorice. It feels a little bloated at times but there’s still this herbal / volatile note lifting it up. Also fruit tea and hints of coffee beans.
Finish: quite long, on chocolate coated raisins, mocha and wood spice. A very powerful and entertaining Lindores single malt. The combination of dark aromas and this volatile edge makes the range of flavours quite ample. Overall slightly pressure-cooked but an interesting sherry bomb considering the age.
"A jammy delight with surprising depth for its age. A superb dram for just four years old. Dark fruits on the nose, jammy and thick. I get raspberries and blackberries mixed with crushed walnuts. Wisp of smoke. Coffee bean and yeasty on the palate, the finish shows its youth, but the smoke returns and joins forces with a pleasant fruity cough syrup. I love this dram. So much that I bought a second one, and it just arrived. Grab it while you can. Well done Mike and the Abbey Whisky Team!"
"Wow! After reading this little beauty came a close second in a blind tasting for a renowned whisky magazine I thought it is time to open her up and try. Absolutely fantastic whisky and I would highly recommend. I would also like to give a shout out to the guys at abbey whisky who offer exceptional service and excellent whisky knowledge. Great job!"
"Oh this is so good! Rich, layered, near perfect dram"
"A lovely whisky, try it! I absolutely love this whisky! I was sent a sample, and once I’d tried it I was hooked and bought a bottle! For a cask strength whisky it’s real easy drinking, very fruity, strawberry and much more. If this is your thing, you will love it, give it a try! A little water opens it up fully in my opinion, excellent!"
"Packs a punch This cask strength whisky is delicious. It packs a punch so take more water with it to release the fine flavours of the sherry cask."
"If there was whisky in the bible Sensational. The single cask is well worth the extra pennies"
"A huge hitting, youthful sherry-powered chocolate love machine of a whisky Absolutely loved this latest Abbey cask-pick! Chocolate sweetness with a gentle pepper crackle with some drying woodiness. There's also a lovely note of dunnage-funk. It's unbelievable for such as young whisky, and again pays testament to the cask-picking skills of Mike and the team."
If you're looking for an informative read about Lindores Abbey Whisky, head over and have a read of Em's great Friday Focus write-up on this fabulous Lowland distillery...
Have you tried our latest exclusive? We'd love to know what you think, please give your thoughts and options, either here on the blog, or via the product listing via our online whisky store.
If you've like to purchase this delightful single cask release, you can do via the following link...
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]]>Glengoyne Distillery sits on the former site of Burnfoot Farm in the shadow of the Campsie Fells to the north of Glasgow. Similarly, to Lindores Abbey Distillery in the east, Glengoyne is a distillery that straddles the whisky boundary between the Highland and Lowland regions. In fact, Glengoyne produces Highland Single Malt Whisky which is then matured in the lowlands (across the road in the distillery warehouses).
Gordon welcomes us in the boardroom of the distillery house, where each of us is presented with a Glengoyne tasting glass to sample some drams he says he's 'hidden along the way'. Gordon begins with an introduction to Glengoyne, taking us back to where it all began. His sharp wit and exuberant character instantly puts us at ease as he serves up long whisky cocktails by way of an appetiser. It's clear we're in for an entertaining afternoon.
He begins... In 1820, George Connell began secretly distilling at Burnfoot Farm. During this era, illegal distillation was commonplace in Scotland, particularly in this area, where hidden glens and access to water sources were in abundance. The Illicit Distillation (Scotland) Act was introduced in 1822 bringing with it harsher punishments for producing, supplying and even drinking whisky.
Gordon the leads us outside to the distillery water source, the Glengoyne Burn which flows down Dumgoyne Hill, cascading over a beautiful waterfall into the grounds of the distillery, where it's utilised in the production of the whisky before flowing onwards into Loch Lomond. Standing here, tucked into the hillside you can easily see why secret distilling was so tempting for farmers and how they got away with it. From behind a makeshift bar near the the waterfall, Gordon produces another batch of drams and a costume, similar to that worn by whisky smuggling women transporting illegal spirit from the countryside into the cities and ports. Gordon explains (as i willingly model the outfit) that women were used frequently as they were able to hide gallons of the stuff beneath their long skirts and clothing and more likely to evade detection.
Gordon walks and talks us through a history of Glengoyne from its illicit beginnings, through its tumultuous changes, to the present day. As we tour the grounds and buildings, he recounts many a tale, often accompanied by a prop or two, some dressing up, a lot of banter and always a dram.
The storytelling tour gives a fascinating insight into the history of Glengoyne. From the family dynasties at the heart of its founding, survival and ultimately its successes, The Lang Brothers, The Robertsons (now the Edrington Group) and Ian Macleod Distillers, to the characters such as Founder George Connell, Distillery Managers Cochrane Cartwright and William McGeachie and Exciseman John Tedder, all contributors to the story of Glengoyne over the past 200 years.
What's refreshing about this tour is that it's extremely informative in a really informal way. Gordon's clear knowledge and passion for the subject matter allows him to improvise and take us in whichever direction he or the audience wishes. His thirst for knowledge is apparent and he's clearly a real driving force in seeking out information about the people behind Glengoyne and its past including some very early images. Gordon began his career at Glengoyne as a tour guide, however his talent, quick wit and depth of knowledge saw him take his story of Glengoyne and its whisky on the road to the Edinburgh Fringe this summer, following another successful 3 week run back in 2018.
The opportunity to view less visited parts of the distillery such as the Old Maltings and the room where Glengoyne's Teapot Dram originated, gives us a real feel for the workings of the distillery, both past and present. Glengoyne call their whisky 'Unhurried' and believe that time is key to their distinctive style. Longer time spent in the stills with prolonged copper contact helps to produce complex fruit flavours. Glengoyne uses only air dried barley which further promotes these characteristics, avoiding the influence of peat smoke often found in Highland Single Malts.
Glengoyne's range of whisky is extensive, from the core offering of 10, 12 and 18 year old single malts to the fine and rare collection including some of their oldest and most exceptional whiskies with impressive and iconic age statements, 21, 25, 30 & 50 years old and an incredible 53 year old released for the Chinese and Travel Retail market.
Proud of their rich history, Glengoyne also look to the future and strive to be as sustainable as possible. Blessed with such a beautiful, natural location they are keen to limit the distillery's impact on this environment as much as possible. They rely on 100% renewable electricity to power the distillery and all spent lees following the distillation process is treated in the distillery's wetlands, where it is purified naturally in reed beds allowing it to be fed back into the burn afterwards. This process cuts the distilleries waste down by 25% and the wetlands provide home to a diverse range of birds, insects and other wildlife. Glengoyne is in partnership with the Wildfowl & Wetlands Trust to help safeguard such environments for wildlife. Glengoyne is Gaelic for Glen of the Wild Geese afterall and certainly living up to its name. They've also worked extremely hard to move towards using 100% recyclable and locally sourced packaging as well as incentivising customers to go without boxes when purchasing their whisky and re-using wherever possible.
We thoroughly enjoyed our time at Glengoyne and highly recommend experiencing the tour in person to fully appreciate Gordon's storytelling skills and depth of knowledge. As is so often the case, it's the people behind the whisky that truly give its character and Glengoyne certainly has character in abundance.
Slàinte
Em x
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It's a sunny day as we drive through the pretty Fife countryside with its quaint villages of pan-tiled, sandstone cottages and you certainly get a sense of history in the area. Lindores Abbey is located on the outskirts of Newburgh overlooking the River Tay. On arrival, we're struck by the bold, black corrugated barn like appearance of the new distillery which hints at its farming connections. This is very much farming country and the rich fertile banks of the Tay were celebrated by the monks at the Abbey who were known for their growing skills and working the land. Barley grown in the surrounding fields once tended by these monks is used in the production of Lindores whisky today.
We're met at the entrance by Murray from Lindores who's kindly going to show us around. The interior of the distillery is lovely, a stunning mix of wood, stone and glass letting the sunshine stream in and our eyes are immediately drawn to the long exhibition hall with its vaulted ceiling and beautifully restored stone wall (originally belonging to the farm's barn). The most beautiful bespoke oak table carved from the wood of one tree runs the length of the room, adorned with a mixture of artefacts found during the archeological digs which took place prior to the construction of the distillery, as well as information about the history of the Abbey and the monks who resided here many centuries ago. The foyer area at the entrance leads off into snug spaces, beautifully lit and set up for whisky tasting. The place is surprisingly busy for a Wednesday morning in early Autumn. A real buzz of activity with visitors enjoying tours and nosing glasses.
As we pass through the courtyard and cross the road from the distillery into the ruins of the Abbey, Murray informs us that we're technically crossing from Lowland region into Highland region, at least in Scotch Whisky terms. The original Abbey, some of which still stands today, can be dated back to 1191AD. Built by 'Guido' the 1st Abbot of Lindores, the son of the Earl of Warwick who came from the Abbey at Kelso with fellow monks from the Tironesian order to build the Abbey. On its completion, the Abbey measured 195 feet long by 110 feet wide and would have spanned both sides of the road including the land on which the distillery now sits. Standing on a grassy lawn, the surrounding red stone walls of the Abbey tower above us in places, reminding us of its scale and historical significance but the trees and vegetation reclaiming what remains, adds to the quiet tranquility of the place, a reflective place you want to spend more time in. Scottish Kings, William Wallace and Mary Queen of Scots were amongst its notable guests. Sadly much of the Abbey was destroyed and abandoned between 1543 and 1559 prior to the reformation and what we see today is all that's left. One fascinating fact we learned from Murray was that stones from the destroyed Abbey were taken by locals to use for building many of the houses and buildings that still stand in Newburgh today.
The Grandfather of Drew Mackenzie Smith (Lindores Distillery founder) bought the farm, house and Abbey in its entirety in 1913 and the family were unaware of its links to Scotch Whisky until esteemed Whisky writer Michael Jackson included a chapter in his book Scotland and its Whiskies about Lindores Abbey and declared 'For a whisky lover, it's a pilgrimage'. Through his research, he'd discovered an entry in 1494 from the Exchequer roll of Scotland "For Friar John Cor (of Lindores Abbey), eight bolls of malted barley wherewith to make Aqua Vitae for the King" which happens to be the earliest known written reference to the production of what we now call whisky. This revelation was the seed that started the journey to build a distillery on the site culminating with its opening in 2017. As Murray points out, extensive archeological investigations prior to the building of the distillery have found evidence of an early still, possibly used in the production process.
There is authenticity and history here in abundance and that's something Lindores are clearly very proud and protective of. However, this isn't a whisky theme park style visitor attraction set up to play on the back of a historical connection to whisky. There's evidently a great deal of focus on the future with subtle nods to the past and great excitement for the whisky yet to come. Lindores Aqua Vitae is a nod to the past. This malt spirit was distilled in a pot still and infused with herbs and botanicals that grow in the gardens at Lindores, just as the monks would have done in the production of the Aqua Vitae they were producing in 1494.
All barley used in the production process is grown locally in the fields surrounding the distillery and harvested by a local farmer before being transported to Alloa for malting. All barley used at Lindores is unpeated and has sweet characteristics. Water is sourced from a borehole in the nearby Ochils rift.
Now in the still room, with its huge glass frontage overlooking the Abbey ruins, the contrast between history and modern production is very evident. Traditional washbacks built from Douglas Fir trees dominate one side of the room housing the wort for the fermentation process. Lindores differs from a lot of distilleries in that they keep the liquid in the washbacks for longer, (approximately 119 hours) allowing bacteria to increase and giving rise to more fruity characteristics. The beautiful twin spirit, copper stills gleam in the sunshine. Again, differing from other, traditional distilleries, the process of having smaller twin stills over one larger single still is said to allow for greater copper contact, adding a depth of flavour to the liquid. These tweaks to traditional methods combined with a slower fermentation process allow Lindores to create characteristics and a depth of flavour within their award winning spirit, even prior to maturation.
Distillery Manager Gary Haggart shows us round the distilleries on site warehouse to view some of the slumbering casks. A fascinating place with all the aroma you'd expect from spirit resting in oak. Taking an approach to maturation favoured by the late and esteemed Jim Swan, Lindores mature their spirit in 3 types of cask, ex Bourbon, ex Sherry and STR Wine Barriques and then combine these to produce their core single malt whisky, the first batch of which was released in 2021 along with a commemorative bottling. The "Casks of Lindores' series showcases the characteristics of Lindores spirit matured exclusively in each type of cask. The first release has been matured in an ex bourbon cask, the second in an STR wine Barrique and we're excitedly expecting the imminent release of the Sherry expression any day now.
Gary was excited to show us a particularly special and mysterious collection of casks currently maturing Lindores spirit. The dusty, old, blackened and seeping characteristics of the wood had us excited for the day we get to sample the results. You can tell there is experimentation in maturation being conducted here and the enthusiasm from Gary, Murray and team about what to expect in the future is infectious. We sampled some exceptional drams at Lindores and one in particular stood out for us with its rich, fruity and robust character. It's evident the work Lindores are putting into production is having clear results. With such a rich and colourful past, they certainly have the recipe for a bright future just right.
The knowledge and enthusiasm of the Lindores team and the captivating history of the Abbey's past combined to create a memorable experience that we can't recommend highly enough.
]]>One area of the business we're extremely proud of is our Abbey Whisky Exclusive bottlings. Mike at Abbey has certainly gained a reputation for selecting some fine casks and earlier this year was delighted to receive 'Buyer of the Year' in both the Scottish and Global categories at Whisky Magazine's Icons of Whisky Awards.
Here we take a retrospective look at some of our favourite exclusives from the past 15 years. We also enjoy looking back at some of the infographics and advertising we've created over the years.
One of the first series of drams we launched was The Secret Casks, a trio of old Speyside drams comprising of 30, 40 & 50 year old single malts. Although we were unable to disclose the distilleries these drams originated from, the quality of the content spoke for itself. On reflection now, we only wish we kept more for ourselves.
The ethos of The Rare Casks series was to introduce and explore drams that excite and stimulate discussion. Always bottled at natural cask strength, without colouring and in very limited numbers, for this series it was important for us to bottle drams 'different' to the norm, those we considered outstanding.
'The Glencadam is exceptional. They also continue the trend of excellence that Abbey Whisky have established with this Rare Casks range. You could pick up any one of these and be assured of something special'
Mark - malt-review.com
The first release was our Caperdonich 17 year old single malt. A limited edition release with just 96 bottles filled, it was distilled in 1995 and left to rest for 17 years before being selected and bottled by Abbey in 2012.
'I really enjoy this kid of jumpiness, it's a very lively Caperdonich that, at times, hints at Rosebank in a way'
Serge Valentin - Whisky Fun
A Bunnahabhain 23 year old then followed, a lovely, peated Islay single malt distilled in 1989 and matured in a refill Bourbon barrel. Our 1997 Ben Nevis bottling was a real sherry bomb. Distilled in 1997 and aged for 16 years in a single sherry hogshead, this deep, dark whisky was bottled at natural cask strength, we even hiked a bottle of this up the mighty Ben itself (we can't resist a photo opportunity). The Glencadam 22 year old was our 4th release in The Rare Cask series. Distilled in 1991 and matured in a refill bourbon cask, the whisky hails from the only existing (previously mothballed) distillery in the region of Angus.
A delightful 21 year old from Glen Garioch followed, a truly honest and well crafted dram with wonderful subtle flavours. A real sophisticated dram, awarded 'Silver Recommended' by Whisky Magazine. A stellar dram, if we do say so ourselves.
In 2015, to coincide with the launch of a new website, we launched batch one in The Anon. collection as part of The Rare Cask series.
This series of 4 bottlings come from some of Scotlands finest distilleries which remain anonymous, hence the name. Batch 1 was distilled in 2001 and matured for 13 years in total with the last 6 months spent in an Oloroso sherry cask. Only 90 bottles were released.
To celebrate Abbey Whisky's 10 year anniversary, we released Anon. Batch 2. Distilled in 1999 at a very famous distillery on the Isle of Orkney. It was matured for 17 years in a refill sherry butt and was bottled a day before its 18th birthday. A fitting dram indeed to celebrate our own coming of age.
Anon. Batch 3 is the oldest release in The Rare Cask series to date. This 30 year old dram was distilled in 1988 at a distillery well known for sherry cask maturation, where it matured in cask for 30 years. The bottle features a stunning exclusive label design from talented artist Peter Herron. 153 bottles were filled at cask strength, 46.6% volume.
Anon. Batch 4 is the fourth instalment in the Anon. series. A 20 year old hearty dram distilled in 2000 in the Northern Highlands, it features another Peter Heron designed label, one of the finest we've stamped onto a bottle of whisky.
In 2019 Abbey enlisted the talent of artist Peter Herron, to design a series of bespoke labels for the Rare Cask range. The stunning label designs hint at the origin of the bottle contents in some way, giving each release a very different and unique look to reflect the different whisky in the series. In addition to the two Anon. releases mentioned earlier, Peter's labels also feature on the following releases in the Rare Cask Series:
CAOL ILA 11 YEAR OLD
We've been offered many single malt Caol Ila casks over the years but once we tried this delightful 11 year old from Islay, we couldn't resist bottling. Distilled 2008, bottled in 2019 adorned with another fantastic label from Peter.
GLENALLACHIE 10 YEAR OLD
Distilled in 2008, selected and bottled by Abbey Whisky 2019 - A big and bold Speyside dram, bottled at 66.2% vol but incredibly drinkable, even at this strength. Winner of Whisky Magazine Editors Choice Award, issue 166.
TAMDHU 12 YEAR OLD
Distilled in 2008, selected and bottled by Abbey Whisky in 2020. A rare and excellent ex-bourbon expression from a distillery normally associated with sherry cask maturation.
BIMBER SINGLE OLOROSO CASK
Our first foray in to bottling a whisky produced out-with Scotland and it did not disappoint. As soon as we sampled this stunning cask we had to bottle it. Clean and full of flavour. Only 178 bottles were filled from a single Oloroso cask.
DAFTMILL CASK 043 | AW EXCLUSIVE
Hailing from the bonny region of Fife, we were more than excited when the opportunity arose to bottle our very own Daftmill cask, a distillery not only local to us but also one of our favourites. Located in Fife's agricultural heartland, Daftmill is a farm distillery using its own grown barley in the distillation process. Cask 043 was distilled in 2007 and matured for 12 years in a first fill Bourbon cask before being selected and bottled by us in 2020.
GLENALLACHIE CASK 667 | AW EXCLUSIVE
We've always been huge admirers of the work of Billy Walker and so when the opportunity arose to put our name to one of his fine GlenAllachie drams we grabbed it. A truly exceptional malt, this GlenAllachie 12 year old single malt was bottled in 2020 after maturing in a PX puncheon giving it a rich, dark colour and depth of character on both the nose and palate. A true beauty of a dram.
BENROMACH CASK 388 | AW EXCLUSIVE
'Supremely interesting Speysider, delivering a kaleidoscope of flavours with poise'
Dramface.com - Something Special 8/10
Our latest exclusive, this 11 year Speyside malt so impressed us with its combination of subtle smokiness with sweet fruit owing to its maturation in a first fill Bourbon barrel. Recent reviews suggest others feel the same way about this delightful dram. We're big fans of Benromach both in terms of the spirit they produce and the hand crafted approach they take in its production. As our most recent release, only a few bottles remain available on our site. Grab yours while you still can.
KILCHOMAN 2009 VINTAGE | AW EXCLUSIVE
Awarded 'Silver Recommended' - Whisky Magazine issue 123
Awarded Bronze Medal - Malt Maniac Awards 2015 (MMA)
The Isle of Islay has always held a special place in our heart and no trip to Islay is complete without a visit to the Islands farm distillery, Kilchoman. Established in 2005, Kilchoman distillery holds true to tradition and is one of just a handful of distilleries to still practice floor maltings, even growing their own barley for use in the distillation process. Cask 285 rested for over four and a half years in a fresh bourbon barrel before being transferred to a Pedro Ximenez cask for a further four months maturation culminating in a delightful dram with all the taste and character you'd expect from a Kilchoman whisky of this age. Teaming up with these guys to release our very own exclusive bottle was a dream come true.
GLENGLASSAUGH CASK 563 - 2012 | AW EXCLUSIVE
Whisky Magazine Silver Recommended Award
In our opinion, Glenglassaugh is one of those mysterious distilleries with a warehouse full of old and extraordinary drams just waiting to be discovered. We were lucky enough to bottle our own cask which was an absolute beauty of a dram.
Rich, thick and with dark, syrupy PX sherry, marzipan and treacle. Apricots soaked in honey, warm gingerbread and milk chocolate. Old coffee granules and a dank, earthy dunnage warehouse vibe.
Rated 9.2 - Becky Paskin, Whisky Magazine
Awarded the 'Silver Recommended' award by Whisky Magazine.
GLENDRONACH CASK 33 | AW EXCLUSIVE
This outstanding dram was one of the first distillery exclusives we put our name to and the first in a series of AW exclusives from GlenDronach distillery. To this day it holds a dear place in our hearts. Distilled in 1993 and bottled in 2013 this is a full bodied dram that packs a real punch with a dark crimson colour owing to its 20 year slumber in an Oloroso sherry butt. Cask 33 epitomises everything we love about GlenDronach.
yes it’s perfect. Rich yet vibrant, not that sweetish, very chocolaty, with a lovely spiciness between cloves and pepper, some gingerbread, some chestnut honey and touches of bitter oranges. What’s not to like? Ultra-classic sherry monster.' -
90 Points - Serge Valentin, Whisky Fun
96.5 Points Liquid Gold Award - Jim Murray's Whisky Bible
GLENDRONACH CASK 3400 | AW EXCLUSIVE
'A really good GlenDronach, better than its sister cask which was released by GlenDronach itself.
90 Points' - Ruben, Whisky Notes
'I don’t know how GlenDronach or even Abbey Whisky are so consistently good in cask selection and quality. But the GlenDronach 1994 Single Cask #3400 is a sublime whisky.'
Mark, Malt Review
It certainly wasn't an easy task selecting a cask to follow the epic dram that was cask 33 and comparisons will inevitably be made. However, going with another GlenDronach was a great place to start. Distilled in 1994 and matured for 20 years in a Pedro Ximenez Sherry butt, this exceptional dram is well deserved of equal praise thanks to its sophisticated depth of flavour.
GLENDRONACH CASK 5850 - GAS | AW EXCLUSIVE
Dubbed 'The Belter', Cask 5850 was a joint bottle collaboration between our good friends at GAS (GlenDronach Appreciation Society) and ourselves and has certainly lived up to its moniker. After resting for 27 years old in a Pedro Ximenez Sherry butt, this cask awoke and took the sherry loving whisky world by storm.
Back in 2018, we bottled a series of casks from different regions and distilleries to celebrate Abbey Whisky's 10 year anniversary. We had a fantastic time delving through warehouses sampling and selecting some fine drams to share with our loyal customers.
GLENDRONACH CASK 66 | AW EXCLUSIVE
'Fabtastic Glendronach, 91 Points' -
Serge Valentin, Whisky Fun
This stunning single cask was another exceptional sherry bomb. Distilled in 1992 and bottled in 2018 after maturing for 26 years in an Olorosso sherry butt, those familiar with the previous GlenDronach releases were certainly not disappointed.
GLENDRONACH CASK 652 - 1993 | AW EXCLUSIVE
'It's a 'shock and awe' attack of sherriness, but with refinement. Its powerful sweet-frontage is backed up by a layering of hidden complexity, but I think the complexity is eased out with a drop of water. Mike Sharples is the Cask Whisperer. Outstanding.'
Sean Russell
GLENROTHES CASK 5469 - 2006 | AW EXCLUSIVE
A mighty dram matured for 10 years in a sherry cask yet extremely drinkable even at full strength of 67.1% volume.
We'll let these verified customer reviews do the talking.
'This is the best whisky I’ve ever tasted!!!!! A great whisky from a great online shop.'
'I thoroughly enjoyed it! One of the best high strength Glenrothes I’ve ever had.'
'An absolutely phenomenal whisky that I still talk about today. No one who tasted it could believe that it was 67% ABV.'
GLEN GARIOCH 1993 - BERRY BROS & RUDD | AW EXCLUSIVE
Whisky Magazine - Silver Recommended Award
A robust and complex Highland malt that still retains a hint of smoke and older characteristics of a 'Geery' distilled prior to 1994. Only 78 bottles filled from cask. Incredibly proud to put our name to this bottling, an outstanding single malt and right up there as one of our favourites.
One Independent bottler we've always enjoyed collaborating with is Berry Brothers and Rudd. As one of the oldest wine and spirits merchants out there, we know from experience working with them that they only put their name to produce of the very finest quality and this is an ethos we indeed aspire to.
A SECRET SPEYSIDE 2007 VINTAGE - BERRY BROS & RUDD | AW EXCLUSIVE
Winner of Whisky Magazine Editors Choice
Although we can't disclose the distillery, this cask was just too good to pass by. A rich Speysider, this dram spent 14 years maturing in a first fill sherry butt and is packed with wonderful rich flavours.
Asking us to choose our favourite is a bit like asking us to choose a favourite niece or nephew, we couldn't possibly ;) ...the bonus being we got to select every cask ourselves and are proud to put our name to each and every one. A full list of Abbey Whisky's awards can be viewed here.
Looking ahead as we approach our 15th year online, we can't wait to bring you a new selection of fantastic exclusives. Be assured, with a legacy of such fine drams in our portfolio, going forward we'll continue to select those drams that excite and stimulate discussion and bring real pleasure to our customers.
Watch this space...
Slàinte
Em x 🥃
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“Lochlea Our Barley is a marriage of 3 styles of cask types that help to give a greater depth of flavour in our whisky. We use first fill Bourbon barrels, STR’s and Oloroso Sherry butts to compliment the signature Lochlea flavours. The use of these casks will give Lochlea Our Barley extra vanilla, caramel, floral and dried fruit notes and the liquid some extra dryness to create a more rounded and deeper taste profile for our Lochlea consumers”.
John Campbell - Lochlea Production Director and Master Blender.
Lochlea launched their first two releases back in 2022, 'Lochlea First Release' and 'Lochlea Sowing Edition First Crop' with our allocation of both drams selling out within minutes of launch. Following the success of the first two limited edition drams, there's been a larger volume of whisky produced for this latest release but demand has again outstripped supply. Stock for 'Our Barley' is on allocation and is expected to be popular.
“I get excited each time we bring a new whisky to market, but with Our Barley in particular, I can’t wait for more people to get hold of bottles, try them and let us know what they think. This will be many consumers first taste of Lochlea and the casks John has selected for this one give real depth, alongside the signature Lochlea cereal and fruit notes. To me it’s our best whisky yet”.
David Ferguson - Lochlea Commercial Manager
In order to wet your appetite, we've included the official tasting notes from the producer below:
Nose: Pear syrup, fruit bon bons, warm cut grass, marmalade
Palate: Golden syrup, pepper, rye bread, macadamia nuts, cream soda
Finish: A long finish with a lovely lasting orange beeswax note
Lochlea 'Our Barley' will be available to buy online at Abbey Whisky on 18th July 2022.
Sign up to be notified via email when we launch Lochlea Our Barley via the following link and make sure and follow our social media channels, Instagram, Facebook and Twitter.
Slàinte
]]>The Island of Raasay, located between its larger neighbour the Isle of Skye and the rugged West Coast of Highland Scotland, is 14 miles long and just 3 miles wide with a population of approximately 160 residents.
An island with a long history of illicit distillation, the opening of Raasay distillery in 2017 saw the first production of legal spirit.
]]>A combination of factors such as location, climate and geography have long proven difficult for Scotlands islands. Depopulation being a major factor which began with the forced clearances of settlements and communities in the 18th and 19th centuries to make way for sheep and cattle farming and continuing in the present day with islanders leaving in search of work on the mainland.
Island life has its obvious attractions: stunning landscape, a slower pace of life and strong sense of community but let's not forget how difficult it must be. Logistically, the dependancy on ferry services is a huge factor for islanders in terms of accessibility and obtaining supplies and the rugged landscape and climate certainly has its limitations when it comes to farming the land.
Innovation is however driving change on Raasay. Community and businesses alike are coming together to develop and support schemes aimed at making island life easier, developing resilience, promoting sustainability and ultimately not just retaining its people but also attracting people to the islands shores.
Raasay distillery has recently launched its 'Raasay Pioneers' campaign focussing on members of the distillery team based on the island driving innovation. 10% of the islands population work at the distillery and the ethos is to 'produce, mature, bottle and market every drop directly from the island' allowing the 'Ratharsich' (Gaelic for the folk of Raasay) and the island to directly influence the character of the spirit produced. This gives the product real authenticity when it comes to the subject of provenance.
This begins with the main ingredients involved in the distillation of whisky: water, barley and yeast. Water is in abundance, sourced directly from Tobar na Bà Bàine 'the Well of the Pale Cow'. The aforementioned rugged landscape of the island however makes the growing of barley for use in the production of whisky a little more problematic. The islands climate (apparently 100% wetter than Scotlands main barley producing regions) results in the growing season being much shorter, not allowing standard barley varieties enough time to ripen. Drawing from evidence of past distillation (albeit illegal) on the island which showed enough barley had been grown to support such activity in the past, Raasay began to investigate the possibility of growing barley on the island again for use in the distillation process. Between 2017 and 2019 trials were undertaken in collaboration with the University of Highlands and Islands and with the help of local Raasay farmer Andrew Gillies, they began testing a number of varieties to measure growth performance. The aim being to use potentially successful Raasay grown barley in the malting process for future special releases with 100% Scottish grown barley used in the production of all other spirit.
Raasay's award winning Scottish Island Gin was the first legal spirit to be produced on the island and distilled using ten botanicals including locally grown Raasay juniper, specially selected by local botanist Dr Stephen Bungard. Although a relatively new distillery, Raasay are looking to produce a style of whisky reflective of Hebridean whiskies from the past, presenting with a lightly smoked, fruity quality. However, they are going about it in a very experimental way, compared with the more traditional methods employed in the production of single malt. The long fermentation process helps to draw out the dark fruit flavours before both peated and unpeated spirit are matured in three different types of cask: first fill ex rye oak barrels, new Chinkapin oak casks and first fill ex Bordeaux red wine casks. Once matured, the 6 casks are then vatted together to produce a single malt consistent with the flavour desired by Raasay.
The 'Raasay Pioneers' campaign very much focusses on the people that make Raasay what it is. In particular, highlighting a younger generation of employees driving innovation, bringing their craft and expertise to projects that result in mutual benefits for the distillery and the island community as a whole. Raasay Renewables Ltd was set up in 2020 to promote and develop environmentally sustainable projects on the island and is co-chaired by two distillery employees. The hydro-electric scheme currently in development aims to harness Raasay's water to generate power for the island as well as raise a community income for investment in other projects. Such projects grant the island community a degree of self sufficiency and build economic resilience in these uncertain times.
In working towards a greener, more sustainable approach to production, the distillery is looking to develop a hydrogen energy scheme whereby waste products from distillation are converted into hydrogen energy that can be used to power the production operation at the distillery.
The experimental approach to production at Raasay Distillery coupled with a desire to explore and learn from the traditions and experience of the islands past really demonstrate the distilleries energy and desire to overcome obstacles through innovation. Working to the islands strengths as part of the wider community brings benefits to not just the distillery operation but also in supporting the preservation of island life.
We're hoping to visit Raasay this summer to take in the islands beauty, climb some hills and learn what the distillery has planned for the future. We're excited to to find out more, so we'll keep you posted.
Slàinte
Em x
If you're looking for the latest batch of Raasay single malt & gin, you can purchase via this link.
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After two long years of events held virtually, this week sees the welcome return of Fèis Ìle 2022!
For us, the last week in May always prompts fantastic memories of time spent on the beautiful Island of Islay. Normally, at this time we'd be excitedly disembarking the Calmac ferry from Kennacraig to the island for a week of whisky and Island life. Sadly we can't be there this year but that doesn't stop us dreaming about this beautiful island with its stunning landscape, fascinating culture and of course its remarkable people.
Known as the 'Queen of the Hebrides' Islay is the southernmost isle of the inner Hebrides. One of Scotlands 5 main whisky producing regions, Islay is renowned for its whisky with its distinctive peat smoked flavour. Islay is a whisky lovers paradise, with all the romance and character you'd expect from an island steeped in distillation history. The whisky industry is a huge employer of the local population and the island community is intrinsic to its success.
Visitors arriving on Islay for the very first time, could be forgiven for thinking that Fèis Ìle is all about whisky, especially given the distillery open days that dominate the festival week program. Fèis Ìle in fact started out in 1984 as a celebration of island life and Gaelic culture, to restore a sense of pride and identity amongst the local community as well as to promote the island to the wider world and encourage visitors.
Despite its significance to the island, whisky only became part of the Fèis in the early nineties with tasting events proving popular alongside the traditional ceilidhs and music events. As time went on, the distilleries themselves became more involved hosting open days, welcoming locals and visitors alike to share a dram or two whilst enjoying live music, fresh local food and warm island hospitality. The distilleries each release their own exclusive festival bottle to mark the occasion.
Islay's population triples in number during festival week and distillery days turn to Fèis nights with music and cultural events hosted in many towns and villages across the Island. The Fèis really showcases the cultural aspects of island life and provides an opportunity for local musicians, artists and creators to promote their talents to visitors. Visiting musicians from Scotland's thriving traditional music scene regularly appear and we've discovered many a great band during our years visiting Islay and danced the hours away. Ferries, accommodation and tickets for festival events get booked up fast so planning ahead is essential.
It's easy to escape the crowds and explore Islay's beautiful landscape. Islay is a delight to visit all year round when visitors are rewarded with a slower pace and introduction to 'Islay time'! The islands beautiful coastline is blessed with expanses of long sandy beaches such as those at Machir Bay, Sanaigmore and Ardtalla to name a few and aside from the occasional heard of cattle, you'll often have these places to yourself. The rugged, rocky coastline of the Oa peninsula with its stunning clifftops is a fantastic place for a walk to the American monument and If you're lucky you might spot a sea eagle. The island is rich in history, known as the home of the Lord of the Isles from the 12th to the 16th century. A trip to visit the ruins and visitor centre at Loch Finlaggan is a must, offering stunning views across the sound to the Paps of Jura.
Peat bogs run the length of the low road on Islay, between the largest settlements of Bowmore and Port Ellen. Peat is extracted here for use in the production of the island's whisky giving it its distinctive peat smoked flavour. Some of the peat is transported along the road to the nearby Maltings at Port Ellen. The Maltings, operated by Diageo opens for tours during the festival week only, allowing whisky enthusiasts a fascinating insight into the malting process on Islay.
In the 15 or so years we've been visiting, we've seen many changes. Islay's ninth distillery Ardnahoe opened its doors in 2019 and the much anticipated re-opening of mothballed Port Ellen distillery is expected very soon. Existing distilleries have expanded to become more visitor focussed in order to accommodate the growing demand from tourists. One great addition in recent years has been the introduction of the three distillery pathway, connecting the town of Port Ellen with the Laphroaig, Lagavulin and Ardbeg distilleries. The 3 mile long pathway, accessible to walkers, bikes, wheelchairs and pushchairs encourages visitors to leave the car behind and take in the beautiful coastal views of the southern part of the island on foot. Ideal if you are staying in Port Ellen and plan to visit the distilleries to enjoy a dram or two.
One thing that remains constant on Islay is the warmth of its people. When driving on the island you can't help but notice the locals give you a friendly wave every time they pass. You quite quickly realise it's not just a case of mistaken identity. The 'Islay wave' gives you a real sense of the strength of the island community. We've been lucky to meet some real Islay characters over the years, from the warm welcome we always receive from Jackie and Emma at Ardbeg to the banter from Donald at Persabus Farm and the whisky craic from Iain McArthur at Lagavulin.
When the weather is good, it's fantastic and we've spent many a sun drenched open day at Bruichladdich and Ardbeg, sampling drams, enjoying seafood from the guys at the Seafood Shack and dancing all afternoon to the reels and sounds of the Fèis. One of our early visits was during a storm with an amber weather alert in place and ferries cancelled. We cooried inside the cosy tasting lounge at Laphroaig enjoying drams to the accompanying sound of the wind and seaspray buffering the walls of the distillery perched on the edge of the rocky coastline. For us it was a memorable almost magical experience but also a reminder of the extremes of island life and the relationship with the sea.
Islay is synonymous with whisky and whisky initially brought us to Islay but we've got to know and love this beautiful island so well over the years and can confirm there are many other equally great reasons to visit. We can't wait to return.
We'll be toasting the return of Fèis Ìle with a wee Islay dram this evening. Here's to a great week!
Slàinte 🥃
Em x
For our current selection of Islay drams, click here.
]]>We've always been huge fans of Benromach distillery, so much so, we recently bottled our very own single cask. They produce an exceptional spirit at a very fair price given their hands on/craft approach to distillation.
Located on the outskirts of the ancient town of Forres, Benromach can trace its roots back to 1898. Following previous periods of closure, the distillery was bought in 1993 by Elgin based, family run Gordon and MacPhail, one of Scotlands oldest and most respected Whisky specialists and independent bottlers. It reopened its doors and began production again in 1998.
Whisky production done the old way or as they call it 'The Benromach Way' is central to the operation of the distillery, loyal to the bygone whisky making traditions of the region. Focus is very much on the knowledge and skill of the workforce, favouring craftsmanship over computerisation. The distillery prides itself on what they call 'handmade whisky' with all casks hand filled and stencilled, individually weighed and stowed in traditional dunnage warehouses to mature.
Locally grown barley is malted using a little peat smoke which helps to give Benromach a distinctive old world Speyside character. Water is sourced from the Chapelton Spring in the Romach hills behind the distillery. Two types of yeast, a brewers yeast and a distillers yeast are used, combining to create a depth of flavour. The distillation process in two bespoke copper stills produce a medium bodied spirit ready for the maturation stage. Benromach age their whisky exclusively in first fill Bourbon and sherry casks which adds further complex flavours.
The local workforce is important to Scotlands main whisky regions. Bringing a wealth of knowledge often passed down through generations, this expertise is inherent to the style of whisky produced by each region. Speyside is one such region and Benromach epitomises Speyside's rich whisky heritage.
Alongside the familiar ingredients of single malt, barley, water and yeast, Benromach proudly cite the expertise of their people as the fourth ingredient and you can understand why. An authentic craft approach to whisky production utilising the skill and personal knowledge of the distillers certainly gives huge influence and personality to the finished product.
Benromach 15 year old is a delightful example of an excellent single malt. Matured for 15 years in a combination of first fill bourbon and sherry casks, rich fruits with hints of spice dominate with the distinctive yet subtle smokey character of a Speyside malt.
In the spirit of Benromach, the sharing of knowledge and expertise across generations and true authenticity in production, we think this is a dram best shared. To celebrate Father's Day next month, we're delighted to be able to offer a bottle of the magnificent 15 year old along with two 1898 Benromach branded tasting glasses for just £57.99!
If you'd like to enjoy a dram of Benromach with someone special, you can purchase this great offer via the following link.
Sláinte
Em x
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A degree of scepticism surrounds so called 'Greenwashing' whereby companies project the idea that they are making an active and valuable contribution to the cause so it's important to perhaps look to those companies that actively embrace the values of sustainability and champion the movement for change.
Nc'nean hold sustainability at the heart of their operation. Founded by Annabel Thomas, they bottled their first whisky as recently as 2020.
The name Nc'nean certainly alludes to the ethos of the company, an abbreviation of the word Neachneohain in Gaelic mythology meaning 'Queen of Spirits, a fierce protector of nature and lover of all things wild'. This certainly makes sense in terms of what they are working to achieve here.
And it doesn't stop at just the name. Nc'nean try to be as honest and transparent about their operation and the manufacturing of the product as possible and you come away from their website with not just an understanding but an education regarding sustainability in distillation and what that entails. They actively report and publish their progress on an annual basis.
Their ethos is clear from the beginning in using only 100% organic barley through promoting sustainable farming practices which encourage biodiversity and good soil health. Then there's the distillation process operating on 100% renewable energy with a zero waste policy, attempting to recycle and reuse 99.97% of all site waste, from used grain to water. The stunning bottle produced from 100% recycled glass is beautifully imprinted with a wildflower and foliage illustration perhaps reflective of the provenance and organic origin of its liquid content. Nc'nean offer the gift box as optional allowing consumers the opportunity to cut down on unnecessary waste and the box itself is made from 90% recycled card and is fully recyclable.
Nc'nean whisky has a distinctive fruity quality with depth of flavour created through both the fermentation process combining two different types of yeast and further flavour coming from maturation in a mix of ex-Bourbon and red wine casks. Since its launch the distillery has been releasing whisky in batches.
On the nose we get hints of eucalyptus, honey, sweet peach, lemongrass, apricot and fresh barley with a lightly spiced pear, wholemeal sourdough along with a hint of butterscotch on the palate. A very drinkable dram which is great neat but would also mix very well in a highball cocktail. Nc'nean recommend their Whisky Six recipe, which sounds great! We currently have Nc'nean batch 11 & 12 in stock here at Abbey Whisky.
To us, Nc'nean represent hope and innovation. They certainly inspire us to do better. The distillery is located in an idyllic part of the world (one of our personal favourites). Now the days of restricted travel are behind us we're excited to visit soon and learn more. Until then we're away to pour ourselves a Whisky Six and toast the arrival of the weekend!
Sláinte
Em x
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As Britain's oldest independent spirits bottler with over 300 years in the business and two royal warrants, Berrys are known for their excellent taste in selecting only the most exquisite drams so we're really excited to see what they've got lined up for us.
This exclusive series of limited bottlings includes a diverse range of styles and flavours on offer from producers across Scotlands whisky producing regions and the world. An 'Exceptional Cask' release from the esteemed Springbank heads up the selection along with single cask releases from the long established and quality names of Blair Atholl and Macduff to recent newcomer Rassay Distillery. Two single cask Islay whiskies, one of which is undisclosed - after all who doesn't love a game of guess the distillery particularly when safe in the knowledge that if BBR have selected it, it's sure to be good. Then there's the small batch release from Mannochmore, a rare opportunity to sample a single malt from this more elusive distillery. Rounding up the line up is a rare single cask from Paul John distillery, India and a funky rum from Jamaican distillery Monymusk. Read on for our thoughts and tasting notes on each of these releases.
Not often seen as a single malt, this small batch release from Mannochmore distillery was distilled in 2010 and crafted from 3 hogshead casks, matured for 11 years. A delightfully elegant dram, perfect for the lovely Spring weather we've been experiencing. Fresh cut grass, ripe green fruits and lemon zest with a nutty butter mouthfeel. Rather moreish and an easy drinker at the bottling strength of 46%.
Fully matured for 12 years in a Californian red wine barrique, a big Highland dram that's well worth exploring. Lovely warm spice wrapped with baked red fruits with a rich nutty aroma. The spice combines well with the high alcohol. A rewarding dram when given some time to breathe.
Generally used for the Dewars blend, it's great to see a single cask Macduff release as they produce a lovely single malt. Honey, peach and orange oils with wafer biscuit and double cream. Soft stone fruits, vanilla and a little warm spice. Rich and long butterscotch finish. Would go nicely with a toffee apple pie with rich vanilla ice cream!
A 2014 vintage Williamson release, distilled at the Laphroaig distillery and initially matured in two refill hogsheads then filled into and given a second maturation in a first fill Oloroso sherry butt for a further 2 years. Big smoke and ash, iodine and sweet peat. Big mouthfeel, warm charred nectarine, earthy and rich. Big and long finish.
We've not been told which distillery this was distilled at but we think we might have a good idea as to which it could be. A delicate kiss of smoke and sherry, lemon zest, sweet ash and Arbroath Smokie! Citrus, tobacco, a delicate mouthfeel. A very refined and enjoyable dram.
A peated, single ex-bourbon barrel from 2017, which was split into two quarter casks for 6 months, one which previously held Pedro Ximénez sherry and the other Oloroso sherry. Vatted together and bottled at cask strength. Delightful peat smoke, sweet rich fruits, warm spice, orange marmalade, dark chocolate and smoked cured meat. A very impressive dram.
This single cask release is the first Indian single malt to be bottled by Berry Brothers & Rudd. We didn't receive a sample of this dram so we've included the official tasting notes from Berry Brothers below.
The nose offers a whack of peat smoke and vanilla, but with time in the glass an alluring fruitiness appears offering underripe mango and a little banana. This theme continues on the palate as powerful peat smoke dominates the tastebuds, before a much more complex picture appears showing marmalade, baking spice and some buttery shortbread. A dram that demands attention from even the most ardent Islay devotee.
A well aged Jamaican rum, distilled in 2004 and matured in cask for 17 years. Screaming out all the funky characteristics you'd expect from a Jamaican rum - over ripe mango, pineapple, banana and paraffin. Slightly chewy on the palette with lots of tropical fruit once again, honeydew melon, cherry wood and slightly herbaceous. If you like your Jamaican rums, this is a must.
The full range is available via our online whisky shop. The release of the Exceptional Cask Springbank bottling has been delayed but we're hoping to receive bottles in due course. Stay tuned to our social media channels for details.
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The annual Icons of Whisky awards aim to celebrate the achievements of outstanding people and places in the global whisky industry, including distilleries and staff, retailers, bars and industry communicators.
As winners of both awards for Scotland earlier this year, Abbey Whisky secured entry into both categories for the global awards and have come away with both.
As we approach almost 15 years in the industry, we take huge pride in the service we provide and as a small, independent company it's lovely to see hard work recognised.
A huge shout out to our amazing customers & suppliers who we can't thank enough for their continued support. We couldn't have got here without you!
Slàinte Mhath
]]>Humbled, proud & extremely honoured that Abbey Whisky has been awarded, Online Retailer of the Year & Mike for Buyer of the Year at The Whisky Magazine Icons of Whisky Scotland Awards 2022.
After a virtual presentation last year, where we picked up two highly commended awards, we were absolutely delighted to be crowned as winners in both categories this year. We were gutted that we were unable to attend the award dinner to accept the awards in person however, they are now proudly adorning the walls here at Abbey Whisky HQ.
Recognition like this means an awful lot to a small family run company such as ourselves. We couldn’t have done it without the support of our fantastic customers, partners and suppliers. Congratulations to our fellow nominees.
Time for a celebratory #dram or two! 🥃
Slàinte Mhath
]]>The latest limited edition release from Kilchoman distillery will soon be here! The 2021 release of Kilchoman Madeira Cask Matured was distilled in 2015 from Port Ellen malt peated to 50PPM then matured in Madeira hogsheads for 5 years and 3 months.
“Kilchoman really lends itself to maturation in fortified wine casks. The rich fruity character of the casks balances nicely with the creamy citrus sweetness of our new spirit. My preference when using wine casks has always been to use fresh first fill barrels with a view to bottling the whisky relatively young. This approach means the lighter clean flavours and fresh maritime peat smoke aren’t overwhelmed by the cask influence”
Anthony Wills, Kilchoman Founder
Kilchoman Madeira Cask Matured 2021 will be available to purchase online via Abbey Whisky very soon, keep an eye on our New Arrivals page and social media channels for further news...
If you have any questions, please drop them via the comments below.
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]]>The Casks of Lindores is a new limited edition series showcasing the award winning spirit of Lindores Distillery matured in the various casks used at the distillery. The first release in this series has been matured exclusively in ex-bourbon casks and bottled at 49.4% vol, a higher strength than the core Lindores MCDXCIV release.
We've been extremely impressed by the distillery since launch in 2017 and the core release has been been receiving some great reviews by our customers and experts around the world, so we're incredibly excited to see this latest release, especially because it's been fully matured in ex-bourbon casks. It's often said that spirit matured in ex-bourbon casks can honestly display how young spirit has been maturing in cask through the years.
Gary Haggart, the distillery manager at Lindores has been at the helm since 2017 and distills using local barley and long fermentations of 119 hours with slow distillation runs, resulting in the distillery winning Scotland’s best New Make Spirit in the 2020 World Whiskies Awards.
We'll soon have 'The Casks of Lindores Bourbon' release available for purchase via Abbey Whisky but in the meantime, here's a teaser of the producer notes from the distillery. Once we've cracked a bottle open and sampled for ourselves, we'll post our opinions and notes via the site. We'd love to hear your thoughts and options, so please post any comments below.
Colour: Pale Gold.
Nose: Mellow vanilla, fruity vibrant, buttery with citrus touches and a hint of peppery woody notes.
Palate: Vanilla mixed with orchard fruits like green cooking apples, astringent covered with peppercorn, hot lingering with a long finish.
Finish: Long lingering finish.
Slàinte
Abbey Whisky
]]>The 11th edition of 100% Islay has been distilled from the local barley harvest of 2007, 2009, 2010 and 2011 then matured for a minimum of 9 years in a combination of bourbon barrels and sherry butts. Dried from smoked peat which was cut from the Cnoc Dubh peat bank, giving a lightly peated rating of 20PPM and adding that distinctly smoky character we all love from Kilchoman single malt.
The 11th edition sees a higher proportion of Oloroso cask influence from previous years, with approximately 40% being used for this 11th release.
“Intense floral sweetness gives way to layers of rich spices, plums, dates and leather then grilled fruit, malt and vanilla with waves of clean fresh peat smoke and citrus sweetness on the finish”
Kilchoman 100% Islay 11th Edition will be available to purchase online via Abbey Whisky in the next few days, keep an eye on our New Arrivals page and social media channels for further news...
If you have any questions, please drop them via the comments below.
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We're incredibly excited about the soon to be launched inaugural release from Lindores Abbey whisky distillery - Lindores Single Malt Scotch Whisky MCDXCIV (1494). It's local to us and we love to support local business and we love everything about their production ethos.
Owned by the McKenzie Smith family for over 100 years, Lindores Abbey is said to be the 'officially recognised' site of the first recorded distillation of Scotch whisky back in 1494 and was described by the late Michael Jackson in his excellent 'Scotland and its Whiskies' book as 'For the whisky lover it is a pilgrimage'.
As you'd expect, Lindores of Abbey is rich in history, so it seems only fitting that whisky will be pouring from the stills once again. We recall visiting the location ourselves back in Abbey Whisky's early days so to now see a distillery stand on such a historic site is really exciting.
The distillery has one of the longest fermentation periods and uses an unusual sister spirit stills setup with the aim of being able to produce a single malt which can mature early but also has great potential for long term maturation. The spirit is matured in bourbon barrels, wine barriques and sherry butts.
We've been lucky to receive a sample of the inaugural release and will be posting our tasting notes very soon but in the meantime, here's the official tasting notes from the distillery to wet your appetite.
Lindores Single Malt Scotch Whisky M C D X C I V (1494) - Official Tasting Notes
Colour: Golden Nose: Elegant, soft, mellow vanilla, caramel notes playing with orchard fruits and sweet pear drops. Reminiscent of toffee apples!
Palate: Smooth with a creamy texture and a perfect balance of mellow vanilla, dried fruits, citrus touches with a hint of spice.
Finish: Medium length, delicate but lingering finish.
There will be two bottles available on launch, Lindores Single Malt Scotch Whisky MCDXCIV (1494) and Lindores Single Malt Scotch Whisky MCDXCIV (1494) Commemorative First Release. Both contain the same whisky but the Commemorative First Release bottle has been specially labelled to celebrate the launch.
Both bottles of Lindores Single Malt Scotch Whisky MCDXCIV (1494) will be available to buy online via Abbey Whisky from 2nd July 2021.
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]]>The tasters in this edition were Phoebe Calver and Christopher Coates, here's some quotes from their tasting notes on these single cask drams.
"The strawberry sweetness has become more intense, with the addition of herbal tarragon softness. There's tonnes of fresh orchard fruit."
"I would certainly enjoy sipping this over ice on a cold evening."
"Spirit driven and intensely fruity, with green apple (Granny Smith), kiwi and strawberry. Then comes sourdough vanilla cake and crème patisserie with subtle cardamon and dusty hayloft."
"Balanced and nicely spirit forward."
"Really delicate considering the ABV. There's a lot of almond goodness, new sandalwood and ginger spice heat. There's sweetness to it, kind of like stewed red apples and some leathery upholstery."
"This is a lovely sweet treat and I can't think of a bad word to say."
Christopher Coates - 8.4
"Milk chocolate and damson plums, a touch of hickory and a dollop of black treacle. Coffee liqueur and black bean sauce. Black cherry jam and cedarwood blocks. There's bad of cinder toffee too."
"One for the lovers of Black Forest gateau."
We've got very little stock remaining of each of these drams, along with Anon. Batch 4, which is all but gone so you'll have to be quick if you want to try these great releases.
Thanks to Whisky Magazine for reviewing and tasting our drams, always greatly appreciated.
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A 2008 vintage Daftmill has been crafted for The Winter 2020 release, with the single malt used all matured in first fill ex-bourbon barrels. Bottled at 46% vol, this is the largest release to date, so hopefully more Daftmill fans can grab the opportunity to try this wonderful single malt from Fife.
We hope to have our allocation in the early part of May, so keep an eye on our website and social media channels for further news.
Unfortunately we won't be taking pre-orders for this bottling but we'd love to hear your thoughts on this latest Lowland release, so if you have any comments, please list them below.
Until then, here's the official tasting notes for the Daftmill Winter 2020 Release.
This charming little Fifer lets you know immediately that it’s from top quality first fill ex-bourbon barrels with lashings of vanilla essence, and spiced custard appearing on the nose. A little bit of time in the glass allows more complexity and distillery character to build giving honeyed beeswax, peaches, apricot jam and something more savory reminiscent of bay leaves and cardamom. The palate is pleasingly balanced with spicey oak pairing nicely the fruiter distillate notes, some caramelised brown sugar, cocktail bitters, praline and banana notes all emerge with time. Wood spice is dominant on the finish giving long waves of cinnamon and dried ginger. Despite what the distillation season may suggest, this is perfect summery Daftmill, and indeed a perfect summary of why we love this complex little lowlander in simple bourbon barrels.
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]]>We've teamed up with the good people at River Rock to bring you this fantastic, limited offer bundle which includes two free, environmentally friendly, reusable stainless steel cups along with a 70cl bottle of River Rock, allowing whisky to be enjoyed responsibly in the great outdoors.
Matured in American Bourbon casks, the spirit used to create River Rock has been taken from the higher part of the copper still which is said to result in a cleaner flavour, a more welcoming dram and a spicy oak finish. The whisky has been bottled in 'wonky' glass and 100% recyclable. River Rock is the only spirit in the world to use this technique, using glass that would normally get thrown away and wasted, for not being the ‘right’ colour.
Kudos to the team at River Rock who have formed a fantastic partnership with The John Muir Trust pledging to plant one tree in Scotland for every bottle of River Rock sold.
Designed and manufactured in the UK, the Enviro-cups are premium quality, reusable, recyclable and made from recycled food grade stainless steel. These stylish cups allow River Rock fans the chance to enjoy this fine single malt outdoors in a responsible way. A 'cup for life' and certainly a planet saver. By avoiding single use plastics, they are a great solution for reducing carbon emissions and waste associated with outdoor entertaining. An enviro cup has a lower environmental impact than a single use cup after less than 3 uses!
Priced at only £34.90, we have a very limited number of these bundles available online via our online shop.
Click here to purchase.
]]>We've listed below what we have on route below, including any official tastings notes. Keep an eye on our website and social media channels for these exciting news drams to become available for purchase.
We'd love to hear your thoughts on Cask Series 014, any comments, please list them below.
Happy Birthday North Star Spirits!
Slàinte
North Star's 100th cask, bottled to celebrate the company turning 5 years old! Matured at the Glasgow distillery in 2006, finished for just over a year in an Oloroso hogshead.
Nose: My mum's tablet soaked in sherry, cinnamon & black pepper.
Palate: Sweet like coconut snowball with toasted nuts.
Finish: Scotch aromatics sweeties, sherry comes back with a fruit & nut.
Distilled at the Auchroisk distillery in 2006, distilled in a refill hogshead, then finished in an Oloroso hogshead.
Nose: Loose Darjeeling tea & black treacle.
Palate: Sweet, herbal & grassy.
Finish: Waxy, oven backed lemons, touch of aniseed.
Distilled at the Mannochmore distillery March 2008 & matured in a refill hogshead for 12 years.
Nose: Barley sugars & fragrant toasted citrus.
Palate: Lemon sherbet sweeties & creamola foam.
Finish: Freshly baked bread with lashings of butter.
Distilled in 2010 at the Bruichladdich distillery & matured for 10 years in a refill barrel.
Nose: Peated grapefruit & oily dark chocolate.
Palate: Toffee apples with sooty notes & whipped cream.
Finish: A very long sweet medicinal smoky finish.
Bottled from a refill hogshead, finished in Mezcal for 14 months!
Nose: A nutty cluster & toasted crème Brûlée.
Palate: Grassy & waxy, fresh lemons still on the tree.
Finish: Dry walnuts & grilled orange slices.
Bottled from a refill hogshead, finished in Mezcal for 14 months!
No official tasting notes as of yet, if we get a chance we'll write some up and update this at a later date...
Distilled at the Loch Lomond distillery March 2007 and matured for 13 years in a refill hogshead.
Nose: Black peppercorns roasting on an open fire.
Palate: Sweet & salted caramel crunch & Highland peat
Finish: The smoke stays with more fruit & salt.
Matured in sherry butts, distilled in 2013 and bottled in 2021.
716 bottles filled at 60% vol.
An exciting new gift pack from North Star. The first release in this range contains a 20cl bottle of the following.
Blair Athol 14 Year Old - Refill Hogshead | PX Finish - 46%
Caol Ila 8 Year Old - Refill Hogshead - 46%
Linkwood 14 Year Old - First Fill Hogshead - 46%
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