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Lagavulin Distillery

Once there, you will join the legendary Warehouse Tasting before finishing off with a distillery tour. You will also recieve a special goodie bag to take home with you. Pick up approx. 9am. Depart Lagavulin approx 16.15. Please note, this experience is only available on selected days. We strongly recommend booking to avoid any disappointment. For health & safety reasons, children under 8 years old are not permitted in the production areas of the distillery. Disabled persons including those with guide dogs and other assistance dogs are welcome at our distillery visitor centre. The unique layout of each distillery location and visitor centre means that the reasonable adjustments we make at each distillery may vary. If you are a guide dog assisted person we ask you to book your visit in advance highlighting your specific requirements so that we can endeavour to deliver a positive visitor experience. Plane:- From Islay Airport follow the road to Port Ellen then another few miles towards Ardbeg you will find Lagavulin. Lagavulin Distillery is located between neighbour distilleries – Ardbeg & Laphroaig. Ferry:- From Port Ellen travel towards Lagavulin via road or new walk/ cycle path taking you up to the three southern distilleries. Bus:- Islay Coaches (Mundell’s) have buses running throughout the day. However, please note that buses DO NOT run on Sunday’s at any point throughout the year.

One of the most popular and critically acclaimed single malt scotch brands (together no small feat in such a highly competitive category), The Balvenie entices and appeases lovers of Speyside whisky. The winning recipe here is a portfolio of complex spirits, each enveloped in mellow, sweet and delectable sensory package. The experience is as deep as you want it to be, with the single malts easy enough for beginners and considered enough for collectors. As we enter year two of our September Scotch profile series—dedicating quality time to well-produced whiskies—the Balvenie happened to make a rather startling announcement considering its origin region. The brand has released two new peated spirits as part of its core collection, very uncommon for the generally light and sweet whisky-producing Speyside area. There’s The Balvenie Peated Triple Cask (introduced in June, and only available in global travel retail) and The Balvenie Peat Week Aged 14 Years, a 2002 edition. Rather than a percussive palate boom, as one often associates with peat, the Balvenie’s peated tipples gently roll forward, make their way around the mouth and then linger politely at the finish.

40, things just got a lot more interesting for Baker’s. 15 less. It becomes a lot harder to justify Baker’s all of a sudden. If someone wants a bold flavorful sip with a similar, yet also slightly different flavor profile, you have Knob Creek. If one wants an age stated bourbon that’s high proofed, you have Old Ezra 7 Year Barrel Strength. Both come in cheaper than Baker’s and deliver satisfactory drinking experiences. A well balanced sip in a bottle that finds itself at a crossroads in today’s marketplace. Baker’s delivers an above average sip, yet one that seems like the odd man out in the Small Batch Collection. If you’re a fan of the other bottles in the collection, it’s worth seeking out a bottle. If, however, you haven’t had any of the Small Batch Collection yet, you may want to seek out a bottle of one of the other three depending on your proof tolerance. In a world of disappearing age statements, Baker’s 7 year statement may help it stand out, however I’m not sure too many people would notice if it went away. Ironically, the same might be said for Baker’s Bourbon itself as it is so easily overshadowed by its more well known siblings.

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Trying the Scotch Whisky Experience

Once you arrive, you are greeted by a pretty and picturesque scene: it’s safe to say that Glenkinchie is a beautiful and quaint looking distillery and it sets the scene for the rest of the tour. To start, you have roughly 20 minutes in the museum before you spend some time going through the production areas of the distillery itself. You are then met with your guide who then spends the next half an hour guiding you through the distillery itself and explaining in depth into how Glenkinchie is made. We started off , of course, with the malting and where the distillery’s malted barley comes from. In the past, like most distilleries Glenkinchie had their own floor maltings but that is no longer the case (in fact, their old floor maltings are now the museum where we started our tour). You then move on to the processes of milling, mashing and fermentation whilst being shown Glenkinchie’s Lauter mash tuns and wooden washbacks. The most impressive part of the tour though is certainly Glenkinchie’s two copper pot stills which just happen to be the biggest on mainland Scotland, and which stand out as a highlight of the tour. After that it was time for a quick view of their earth floor dunnage warehouse before sampling some of the final product, Glenkinchie 12 years old, at the bar, alongside many other whiskies from Diageo’s distilleries for comparison. Glenkinchie offers a fantastic tour for any whisky aficionado but it also caters towards any amateurs who wish to know more about Scotch whisky. Find out more about the Classic Malts selection, and about booking a distillery tour at Glenkinchie here. Only in the city for a short break? Come and find us at the Scotch Whisky Experience! Take a whisky tour here in Edinburgh and explore the different whisky producing regions of Scotland from the comfort of our central location.

Lagavulin was jointly owned by the Graham family and James Logan Mackie & Co, a partner in which was Peter Mackie who went on to build the Craigellachie Distillery and establish the White Horse brand. As an experiment Mackie set up the Malt Mill Distillery in 1908 within Lagavulin itself, and aim being to recreate old traditional working methods. The kiln had a haircloth floor and was heated by open chauffers fired entirely with peat. Malt Mill had its own washbacks but shared Lagavulin’s mash tun, and heather was added to the mash (Mackie believed this to be the original practice). The two pear-shaped stills were the same as those at Laphroaig. Mackie even poached Laphroaig’s brewer to work on his new venture. However, if he was secretly trying to duplicate Laphroaig’s product (Lagavulin lost the agency for Laphroaig in 1907) the experiment was a failure. Mackie’s family line ended in 1917 when his son James was killed outside Jerusalem, but Malt Mill survived until 1962, its maltings now converted into Lagavulin’s visitor centre.

Aged in refill and rejuvenated American oak hogsheads and ex-bodega European oak butts. Nose: Without peat to mask any notes, toffee overpowers the dram. Baking spices like cinnamon and nutmeg linger, while citrus and spun sugar pop in at the end. Palate: Heavy with cereal and sawdust. Very much like a spiced cake with baking spices, ginger, and cacao nib. The char from the barrel provides a smokey tar flavor. Final Thoughts: This whisky is a solid winner in my book. Vital Stats: 43.2% ABV. Lowland single grain scotch aged in refill American oak hogsheads. Nose: Funky like some rice whiskies or apple cider vinegar; very pungent. 2 pencil during a test. The mouthfeel is extremely soft. Just the faintest bit of sweetness with a slice of orange. Final Thoughts: I’d prefer not to sniff this dram. Tasting isn’t much better until the finish with the bit of orange. I don’t know if it’s a case of older doesn’t always mean better, or the single grain used that gives this whisky its funk.

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A 12 year Glenkinchie

So my “green apple” might be your “kiwi”. I know they say Lowland malts are “light”. This is the only one I’ve tried, but from what I gather it’s not a triple-distilled malt (like Auchentoshan, which is an Irish whiskey produced in Scotland, nothing wrong with that). Comparing it to unpeated Highlands and Speysiders I wouldn’t call it light, at least not like the much maligned light beers. It’s fresh but no less substance than Glenmorangie, Glenlivet, Glenfiddich, Old Pulteney (perhaps on par with Old Pulteney in terms of interest). It’s not syrupy like Aberlour or Macallan, has its own pleasant character. FWIW I rarely think of different malts as “better” or “worse”, I only compare them to contrast their features. There are very few I didn’t like (Singleton of Glendullan 12). And I like them all – the light bourbon-cask malts like Glenmo10, the syrupy sherry monsters and the peaty Islay bruisers, all depends on the mood, weather and company. Sometimes I even taste bottom shelf blends and I’ve found a few that surprised me, though single malt will always be my preference. I recommend this malt on its own, however it’s also a good way to see if you might enjoy peat. Tasting an Islay bruiser like Laphroaig, Ardbeg or Lagavulin might scare you off (or you might become an instant addict). Instead try this or Glen Moray Peated or Highland Park. The peat is very tame but enough to get you acclimated to it.

Like a previous review says, this is light years ahead of any Jack Daniels, and at only a few dollars more a bottle (where I live). This is a spirit my cabinet will never be without. Light years ahead of any Jack Daniels I have tasted. Nice warming feeling with plenty of taste! Whiskey doesn’t get much better than this. Balanced sweetness. A whiskey man’s whiskey. Quite pleasant, creamy, not complicated. A nice introduction to bourbon. So I have to be honest. I gave up on whiskey after only having one type (i know i’m a horrible person) which was Jack Daniels. I had Jack and I absolutely hated it I thought it was far too bitter and it tasted as though someone had shoved wet woodchips down my throat. Well we had a Firefly party last night at our local bar (Firefly is a western tv show) and I saw this Frontier whiskey sitting on the bar. Well I said what the hell it’s just for the party and I tried some on the rocks.

These are the first two whiskies on the market that have been made from 100% peated barley at the distillery. And while both have good stories, the Peat Week stands out—on the tongue, for its sweetness and elsewhere for its inspiration story. Once a year since 2002, always during the distillery’s maintenance period, The Balvenie’s distillery manager (at the time) Ian Miller would run peated barley through the distillation process. It could only be done during this one week, at this one time of year, because the peat scent is so strong and pervasive it would impact all other production. This week was quite literally known as Peat Week. 14 years later, that 2002 spirit was bottled and now named after the week during which it’s produced. It was aged solely in American Oak casks and hits the market at a strong 48.3% ABV. But why even explore peat at a brand known for smooth, sweet spirits? Gemma Paterson, the Balvenie’s Brand Ambassador, explains that it’s about “harking back to the old way whisky was made. Most malts produced in Scotland were heavily peated because peat is—and was—a fuel source.

There aren’t many distilleries that have universal appeal. Some people adore rich, sherried whiskies; other people despise them. Some love lean, medicinal styles; others run a mile. But there is one whisky distillery that gets praise from all quarters: Lagavulin. Part of the big-hitting trio of distilleries on Islay’s southern coast, Lagavulin celebrates its 200th anniversary this year, and is about to launch a special limited-edition bottling: Lagavulin 8 Year Old. We were lucky enough to try a sneak preview of the whisky before it goes on sale in a few weeks’ time – and it didn’t disappoint. Lagavulin’s distillery manager Georgie Crawford told us: ‘I grew up in a pub in Port Ellen, and I was always of the opinion that Lagavulin was the premium single malt. When I started out, I wanted to be able to drink Lagavulin, but I had this perception that it was too powerful and smoky, so I started with Rosebank, then went on to Mortlach and Dailuaine. ‘With this new 8 Year Old, we were trying to create something as a tribute to Alfred Barnard, and I think the team has absolutely knocked it out of the park. It doesn’t have the big bite of the 12 Year Old; it’s more refined. I find it challenging and serene at the same time. So, how does it taste? Nose: Cracked black pepper and aromatic woodsmoke at first, then fresh notes of orange and lemon peel. Appealing aromas of bonfires, hot shells and a touch of smoked meat. A little water brings out aromas of peach and green apple. Palate: More woodsmoke, plus crunchy oatmeal and honeyed fruit. Rich mouthfeel, with notes of tobacco, bonfire embers and a peppery, spicy note.

Palate: At first it’s salty and smoky, like taking in the sea spray from the deck of an old diesel-powered ferry. Then things take a more savory turn—charred meat, grilled nectarines, chili powder—that takes things in a culinary direction. Vital Stats: 51.2%, no age statement. Appearance: Light mid gold. Nose: Shy and nectar-like. Marzipan croissant, cheese Danish, brioche, plus freshly waxed hardwood floor and clean wool sweater. Creamy, toasty, strange, and a bit tingly in the nose. Palate: Extremely well integrated, with a very crescendo-like feel. Rich papaya, mango, and banana linger on the palate, plus yeated bread and caneles. There’s a touch of very gentle milk chocolate and a whisper of elderflower. The finish is endless, really feeling as if it clings to your tongue. Water brings out more smoky and maritime notes, plus milky white corn and marzipan. Nose: Classic Lagavulin here. Banana and dried mango, puffs of wet smoke, sandalwood, incense, rich malt syrup, and that damp wool sweater you wore to a barbecue and left wadded up in your trunk. Palate: Very sweet and a little earthy up front, with some dried banana, strong smoke, clove, burnt caramel, salty dark caramel, and lots of saline maritime goodness, with mint, cannabis, and lanolin peeking through. The long finish is oddly cooling and refreshing, with spearmint, eucalyptus, ash, and salt.

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A new Balvenie ?

Perhaps no one person’s legacy is as entwined with that of a whisky distillery as David C. Stewart and the Balvenie. The distillery was founded in 1892 by William Grant, who a few years earlier had built the neighboring Glenfiddich distillery. But the Balvenie’s history as we know it really begins in 1962, when Stewart began his employment there. 55 years later, Stewart, known as malt master by the brand since 1974 and as MBE (Member of the British Empire) by the Queen since 2016, shows no signs of slowing down. In recent years, however, he’s begun to consider his legacy. Rather than write an autobiography, he’s decided to curate his career through The DCS Compendium, a collection of 25 exclusive Balvenie whiskies divided into five “chapters,” each with its own theme. The most noteworthy whisky of the group is the oldest Balvenie ever released, a 55-year-old that was distilled in June, 1961 — a year before Stewart’s tenure began. Poor and Shelby, in New York last week for the launch of the Christie’s auction, said they first met at The Balvenie distillery in Dufftown Scotland four years ago when the first chapter was released. The two collectors were among six Americans and six Taiwanese given an opportunity to buy the set, spending a couple days with Stewart and Kirsten Grant Meikle, the great, great granddaughter of the company founder, William Grant. 40,000 apiece. Christie’s is auctioning the fourth chapter—with whiskies distilled in 1971, 1982, 1992, 1999, and 2009— during its current online wine and spirits sale. Included in the sale is a buttercream-colored, handcrafted Morgan V8 roadster, said to be inspired by the famed whisky, and a tour of the distillery. The entire lot, which will be offered until 10 a.m. 80,000 hasn’t been made as of Tuesday morning, Oct. 2., but Christie’s says most bidding for online auctions happens just before the close. The two American collectors are among a network of collectors worldwide who get the right of first refusal to buy special bottles, like the DCS Compendium.

Knob Creek delivers a bold pour in its standard 100 proof bottling and cranks up the proof for its 120 proof single barrel variant. This leaves Baker’s trying to slot in proof-wise between the standard bottling of Knob Creek and the Single Barrel offering. This all brings me back to its age statement. Without it, one really would just scratch their head and ask why they don’t skip this line all together or just bottle another variant of Knob to cover this range. Until that time happens (if ever) the seven years age statement does help differentiate it among its peers. Until recently Baker’s was an overall poor value in the Small Batch Collection. 40 and you could get a bottle of Booker’s for a few dollars more. 100 price point, and Knob no longer contains an age statement, the price becomes a little more justifiable when comparing it amongst its Small Batch Collection brethren. That said, the market isn’t comprised of just Small Batch Collection bottles. Japan, which is the largest market in Asia for Irish whiskey, grew by 15.6 per cent last year, albeit from a low base. William Lavelle, head of the Irish Whiskey Association, said China in particular could be a huge market for its members. “Asia represents one of the biggest engines for growth for Irish whiskey over the next five to 10 years . China is very small but we think that it is ripe for an explosion and we have no reason to believe that it couldn’t see meteoric growth,” he said. Irish whiskey is currently the fastest growing premium spirit in the world with sales growing at more than 10 per cent a year in more than 75 countries. Just under half of all Irish whiskey produced is exported to the United States. Ms Murphy said while there is still plenty of market share to be gained there, the reliance on the US economy is not ideal given how volatile the current political administration there is. “There are huge opportunities but massive threats as well, particularly in China, where copycat brands are an issue,” said Ms Murphy. Mr Lavelle said China was one of more than 30 markets for growth the association has identified, of which many are in Asia. “But because of the rapid increase of the middle classes and their demand for premium products we believe the strong double-digit growth we have seen in Asia over the last three years is just the beginning. We are going to be at this for a long time but the potential rewards are significant,” he added.

Ambitious to a fault, Batch 2 is swinging for the fences. I may be in need of my own tun for mixing any further metaphors. 500 per 750 ml bottle depending on availability. Appearance: Noticeably darker in hue than Batch 2. Deep amber tones with fine, silky legs. Nose: Not as abrasive off the pour as Batch 2. Cinnamon rolls with buttercream icing, mandarin oranges, raisins, followed shortly by a subtle charred oak and the slightest hint of cigar smoke. The layers here segue flawlessly. Loads of cinnamon toast, spiced plums, mandarin orange, golden raisin, ginger candy, and soft wisps of pipe smoke. Though the alcohol by volume on this batch is slightly higher than on Batch 2, the finish is far more rounded and full without providing nearly as much of a bite. Notes of rich toffee lingering long after the swallow. Batch 3 is an absolute ripper from The Balvenie. This dram delivers a fully-formed experience that highlights the flexibility which skillful cask blending offers. There is a level of finesse in Batch 3 that takes the greatest themes of Batch 2 and polishes them to a mirror shine. If this were a regular release, my personal bottle would never run dry. Should you find you are lucky enough to be eyeing this label in person, do yourself a solid and give it a spin. I find it hard to imagine that it could disappoint. Editor’s Note: Samples of these whiskies were provided to us by those behind them. The Whiskey Wash, while appreciative of this, keeps full independent editorial control over this article.

Also a quarter of all our apprentices are female, which is fantastic. The number is increasing and set to continue to do so. Why is Islay so special for Scotch whisky production? Islay Scotch is iconic – the peaty flavours are recognisable worldwide and immediately transport the drinker to Islay. Everything about Islay is special, from the sea, to the people, to the landscape. Islay is a very fertile island; barley and peat naturally live here so it was a natural fit for our ancestors. How did it feel to be involved with Lagavulin’s 200th anniversary special releases and celebrations? I feel so honoured. As well as the 8 Year Old and Lagavulin 1991, we also launched Lagavulin 25 Year Old, which is a special recognition of the contribution the Lagavulin distillery managers have made crafting the whisky over the years. I feel proud to be part of that legacy. The CCC, which assumed authority over the medical market in December, declined to comment on this story. However, other states offer some evidence that suggests medical activity will fall as recreational sales grow. In Colorado, recreational sales started in January 2014 and the number of medical patients has since decreased 23.2 percent to 85,207 in November. Medical marijuana sales, meanwhile, have also fallen while recreational sales have skyrocketed. Shannon Gray, marijuana communications specialist with the Colorado Department of Revenue, confirmed the trends, but declined to speculate why sales were moving in one way and another. “We have seen (recreational) sales increase relatively steadily and medical sales have plateaued,” she said. In Oregon, which has a similar marijuana tax structure to Massachusetts, the relationship between recreational sales and medical activity looks similar to Colorado. Recreational sales first started in 2015 and the number of new and renewed medical card applications has since declined quickly, according to data compiled by the state . Of course, there’s no certainty the same trend will play out in Massachusetts. And because each state establishes its own regulatory framework, it’s possible no two states will look alike in five or 10 years. For many in the industry, there’s confidence the medical market will be doing just fine.

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Variations Among Whiskys Of The Highlands

Whiskey, also spelled whisky, any of several distilled liquors made from a fermented mash of cereal grains and including Scotch, Irish, and Canadian whiskeys and the various whiskeys of the United States. Whiskey is always aged in wooden containers, usually of white oak. The whiskeys produced in each country are distinctive in character because of differences in the method of production, the type and character of the cereal grains, and the quality and character of the water employed. Straight whiskeys are unmixed or mixed only with whiskey from the same distillation period and distiller. Blended whiskeys include mixtures of similar products made by different distillers and in different periods (Scotch) and also whiskeys made with combinations of the neutral whiskeys (which have no distinctive flavour characteristics) and straight whiskeys (United States and Canada). Small quantities of other flavouring materials (e.g., sherry, fruit juices) may be included in blends. Governments may require that some whiskeys be aged under their supervision for specific periods.

They’re bottled at a variety of ABVs, from 40% up to 51.2%. Some have age statements, others don’t. Here’s the good news: You don’t need to be a Game of Thrones superfan to enjoy many of these whiskies. So go ahead. Get your Game of Thrones buddies together, tell everyone to buy a bottle, and then taste them all together. You’ll probably investigate some unexplored territory, and you’ll all definitely learn more about what kind of Scotch you like. Vital Stats: 40%, no age statement. Appearance: Slightly dark gold. Nose: A simple, fruity, modest nose of apple rings, pear, toffee, vanilla, and malt. Palate: The sweet, malt-driven palate brings orange, peanuts, toasted almonds, and the crunchy edges around a well-baked chocolate chip cookie. The finish is short and a bit spirit. Vital Stats: 43%, no age statement. Nose: A very fruity, almost-brandy like nose delivers white grape, pineapple, kiwi, Meyer lemon, and a touch of sherry. Lagavulin celebrated its 200th Anniversary in 2016, with the release of a Lagavulin 8 Years and a Lagavulin 25 Year Old. This limited edition was matured in sherry casks and bottled at cask strength. The name of each distillery manager and the dates of their stewardship have been etched onto each bottle, with the names of founders John Johnston and Archibald Campbell located prominently above their 19 successors. Nose: very nice, it has this sherried, dark profile of the original 21 Years but it’s more elegant. Lots of Pu-Erh teas, charred wood, some dried Cecina beef, hints of dates and toffee underneath. Oranges add freshness. A touch of cedar, leather, cigar leaves and chestnuts. Flax and corroded iron. Belgian chocolate. Plenty of tiny notes, you can spend hours with this nose without getting tired. Mouth: excellent again. Same cigar / tobacco feeling, tarry smoke, but also coastal notes and fresh oranges and sugared mint tea. Hints of fig syrup and cinnamon pastry. Barbecued meats with a honey coating. Immaculate balance of smokiness and sweet sherry. Finish: long, leathery, with dark black tea, burnt grasses and leafy notes. This is a classic Lagavulin, one that goes beyond the Lagavulin 21 Years in my opinion, and comes close to other masterpieces like the Lagavulin 37 Year Old. Originally around € 1100. The Whisky Exchange still has it (at a premium).

The moment of truth showed Chivas wasn’t ready for this. It started well enough. Isaac Brizuela passed to himself on the right wing in the third minute, getting free and putting in a cross that Angel Zaldivar finished off. That sparked a first half in which Chivas had far more energy than their Japanese opponents. The Liga MX club allowed only one shot in the opening 45 minutes. Whether it was a lack of match fitness or simply that Chivas didn’t have the conditioning to hang, the second half shifted the balance in the opposite direction. The Antlers’ second goal, which came from the penalty spot without a visit to the video screen, may be controversial. The other goals can be put down to the defensive issues Chivas have shown all season. Ryota Nagaki’s opener came after both Chivas center backs decided to go after the man with the ball, letting Shoma Doi pick out an unmarked Nagaki with a lofted ball. On the third goal, no one closed down Hiroki Abe, and the teenager sent a gorgeous, curving shot past goalkeeper Raul Gudino. Cardozo told the television cameras after the match. We had to be calm, we’ve talked about that a lot and worked on it a lot, but we lost our heads. I don’t know why because we were in the game. We’re really confident in the players we have.

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Getting to know more about Bourbon

In recent years, bourbon and Tennessee whiskey – sometimes regarded as a different type of spirit but generally meets the legal requirements to be called bourbon – have enjoyed significant growth in popularity. ] Higher-end bourbon and whiskeys experienced the greatest growth. ] Gross supplier revenues (including federal excise tax) for U.S. ] In 2014, it was estimated that U.S. 1 billion, making up the majority of the U.S. ] Major export markets for U.S. ] The largest percentage increases in U.S. Bourbon’s legal definition varies somewhat from country to country, but many trade agreements require the name bourbon to be reserved for products made in the United States. ] Canadian law requires products labeled bourbon to be made in the United States and also to conform to the requirements that apply within the United States. But in countries other than the United States and Canada, products labeled bourbon may not adhere to the same standards. The first Texas Bourbon Shootout is happening on February 1, 2019, in Longview, and that got us thinking. There appears to be a revolution of sorts in Texas bourbon – a change in tastes, if you will. Although revolutionary thinking is nothing new to the Lone Star State, the concept of such a great American product being made as a top-of-the-line beverage, earning top marks in high-end tastings is something we haven’t seen before. And soon there will be a title champ for the Best Bourbon in Texas! To the bourbon aficionado, this isn’t news. To the average person who felt that this was traditionally the “working man’s drink,” it’s surprising. What’s not surprising is the quality and craftsmanship of the bourbon product coming from several top Texas distillers. Texas is going to be to bourbon what California is to wines. Love it or hate it, there’s something special about it… High humidity is really good for aging bourbon.

Over the next 12 months, The Balvenie will highlight the pioneering work of Malt Master David C. Stewart MBE to celebrate the 25th anniversary of its most famous expression – The Balvenie DoubleWood Aged 12 Years. The Speyside distillery is having a year of celebrations to mark the milestone which will pay tribute to not just Stewart but also the many distillery craftsmen and women who made DoubleWood the expression it is today. The Balvenie DoubleWood Aged 12 Years traces its origins back to 1982, when Stewart began experimenting with double-cask maturation, or ‘wood finishing’, by transferring 12-year-old Balvenie into Oloroso Sherry Casks. Now commonplace in whisky production, wood finishing involves taking mature liquid from one cask and finishing it for a number of months in another – a process that further develops its character, flavour and depth. Commenting on the anniversary, Stewart says: “DoubleWood’s creation and subsequent success is an achievement of major personal pride for me. It makes me very happy to know that a technique I helped pioneer all those years ago has now become a common practice in the whisky industry. “But DoubleWood wouldn’t be the whisky it is today without the hard work and dedication of all the distillery craftsmen who have contributed to its development over the years. The year of celebrations includes The Balvenie releasing a limited 25th anniversary edition of DoubleWood 12, with redesigned commemorative packaging containing information about David’s pioneering work. Further 25th anniversary events and activities will continue throughout the year, including the release of three short films looking back and exploring key moments in DoubleWood’s rich history as well as looking ahead to the future of the expression. David C. Stewart MBE appeared on the cover of the May edition of National Liquor News and a further article will appear in the June magazine.

McKechnie’s journey to the role began at the University of the West of Scotland, where she studied Biology and Biological Sciences. After graduating in 2014 with a fascination for the technique and skill behind spirit distillation, McKechnie went on to further study for an Msc in Brewing and Distilling at Heriot-Watt University in Edinburgh, which she graduates this year. “It goes without saying that it’s both an incredible honour and a privilege to be announced as The Balvenie’s new apprentice Malt Master,” McKechnie said. “Over the past four years, the team at William Grant & Sons have provided me with a wealth of support, guidance and knowledge on all things spirits, and I look forward to continuing my journey and development under David’s tutelage. “One thing I really love about nosing and tasting different whiskies is the memories it immediately invokes. I’ll always remember the first sip of The Balvenie whisky I tasted. It was up at the distillery and just the smell alone took me straight back to spending time with my family, in particular with my Grandfather. In her role as apprentice malt master, McKechnie’s main responsibilities will include ensuring excellence and consistency in each bottle of The Balvenie, while also maintaining that spirit housed at the distillery in Dufftown is maturing in the desired direction. She will also play an active role in assisting Stewart with the distillery’s work in whisky innovation, sampling and assessing and launching expressions of the future.

The home of Chivas Regal and location of its visitor centre is located at the Strathisla distillery. ] and is the oldest working distillery in the Highlands of Scotland, located in Speyside. The Strathisla distillery is owned by Chivas Brothers, and Strathisla single malt is one of the malt whiskies used within the Chivas Regal blend. Strathisla single malts have a natural sweetness and help to define the taste of Chivas Regal. Chivas Regal whiskies have performed well at international spirit ratings competitions. In the 1973 film The Exorcist, the character Father Dyer brings this whisky for Father Karass to drink after the death of his mother. In Only Fools And Horses Series 2, episode 3, A Losing Streak, first broadcast in 1982 Delboy asks for a ‘Large Chivas Regal’ at the bar to try and impress Boycie. Kelly Clarkson’s 2007 album My December includes a hidden track entitled “Chivas”. Despite a quiet offseason, Ferretti’s team is blessed with a deep roster and the return of Luis Quinones, who spent the last two-and-half years on loan. Though entering his mid-thirties, striker Andre-Pierre Gignac is showing no signs of slowing down, evidenced by his 14 goals in the Apertura. Santos Laguna, on the other hand, went through its semi-annual ritual of replenishing its roster with under-the-radar signings to replace departed stars. Gone is Jonathan Rodriguez, but former Morelia midfielder Diego Valdes should be a massive arrival, especially for striker Julio Furch, who is coming off a career year. The defending champs have not addressed their only pressing need — signing a striker, and will likely lose 18-year-old wunderkind Diego Lainez to Ajax in the coming days. Last season, Club America rode a horde of unlikely goal scorers who stepped up in key moments to deliver the title, a tendency that history tells us should not be expected again.

Soak the charred cubes starting on brew day in Bourbon or rye of your choosing (mid-shelf). 164 °F (73 °C) strike water to achieve a mash temperature of 150 °F (66 °C). Hold this temperature for at least 60 minutes, then begin mashout process. Collect 7.5 gallons (28 L) of wort. Total boil time is 2 hours. Add hops and licorice root as indicated. You may want to add a yeast nutrient as well to give the yeast an extra boost to help finish fermentation. Chill the wort, aerate, and pitch the yeast. Try to hold fermentation at around 68 °F (20 °C) but be careful that internal fermentation temperatures may be quite a bit higher than ambient temperature. Once fermentation begins to die down, add the candi syrup and chopped vanilla bean. When your beer is ready for transferring into secondary (about 3-4 weeks), pour the liquor off the oak cubes (reserving for cocktails!) and place cubes into the vessel. Rack the beer on top of the cubes. Replace the Golden PromiseTM malt from the all-grain recipe with 6.6 lbs. Maris Otter liquid malt extract, 2 lbs. 2 lbs. (0.9 kg) Golden PromiseTM malt. The remainder of the ingredients remain the same as the all-grain version. Soak the charred cubes starting on brew day in Bourbon or rye of your choosing (mid-shelf). Starting with 2 gallons (8 L) of water, bring temperature to 160 °F (71 °C). In a large grain bag, submerge the crushed Golden PromiseTM, the kiln coffee and Victory malts into the water. Hold the mash temperature at 150 °F (66 °C) for 45 minutes, then stir in the remaining crushed grains while bringing the temperature back to 150 °F (66 °C). Hold this temperature for at least 15 minutes, then wash grains with 1.5 gallons (5.7 L) of hot water. Top off the kettle to 6.5 gallons (24.6 L) and stir in malt extracts while off heat until fully dissolved. Return to heat and bring wort to a boil for 60 minutes. Follow the remainder of the all-grain recipe.

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Balvenie Auctions Whisky And Car For $150k

Themed around the notion of ‘Expecting the Unexpected’, the set, created by Balvenie malt master David C. Stewart, contains five malts with vintages from 1971 through to 2009, which ‘bring to life the mystery and magic inherent in whisky maturation’. Meanwhile the Balvenie Morgan Roadster, of which only a handful were produced by the Malvern-based car manufacturer for exclusive use by the brand, is also included in the lot. 80,000, the two-seater features a Tudor body with V8 engine, and is described as the ‘perfect addition to any whisky-lover’s collection’. To top the lot off, the successful bidder will also be invited on a behind-the-scenes trip to the Balvenie distillery in Dufftown. ‘This is the first time Balvenie has participated in an auction of this nature,’ said Balvenie brand director Greg Levine. Chris Munro, head of wine department for Christie’s Americas, said the lot has the highest ever value for any individual lot in its category. ‘It’s… an interesting lot for us, as it combines luxury handcrafted goods with a one-of-a-kind experience, making a lot that is already extremely exclusive even more enticing,’ he said. The first chapter in the Balvenie DCS Compendium was launched in 2015, with five whiskies themed around the idea of ‘Distillery Style’. With a price tag of £27,000, it was billed as the distillery’s ‘biggest launch to-date’.

As the distillery prepares to celebrate its 200th anniversary this year, Lagavulin is readying to launch a celebratory single malt Scotch whisky – Lagavulin 8 Year Old. The whisky was created in honour of whisky scribe Alfred Barnard from the 19th century, who sampled an eight-year-old Lagavulin during a visit to Islay and described it as “exceptionally fine” and “held in high repute”. Aged exclusively in refill American oak casks, Lagavulin 8 Year Old is said to be “magnificently full” with tasting notes of charred, minty, dark chocolate, and sweet, smoky and warming flavours. Georgie Crawford, distillery manager at the Lagavulin distillery, described the variant as being “both challenging and serene at the same time” and “very sophisticated for its age”. ],” added Crawford. “We wanted to look as far back as possible in the 200-year history that we have. “We went through the stories, looking at the age of the stories and took that to the blending team and asked whether based on the stories, could they come up with something for us? To me, Lagavulin, at least in late-teen form, is the sepia scent of late evenings in formative lounges; of glinting crystal glasses, dimmed lights and the unpicking of the world through low murmurings. It is a whisky I drank before whisky mattered so much; something elevated and august amidst the cheap pints, the nameless neon shots, the stale, dark stickiness of night clubs bleak by daylight, the caliginous uncertainties of the future. The smoke of Lagavulin hung over the bridge into my post-University adulthood, and enveloped me again four years ago, when adulthood seemed its most stygian and inexorable. When I was offered a list of samples a month or so back, this Lagavulin Distiller’s Edition stood out, and I’m not sure why. Perhaps I thought it might be cathartic. Perhaps it was something that hadn’t been reviewed on Malt before. Perhaps I just fancied a Lagavulin. It’s a progression of the standard 16-year-old, finished briefly in Pedro Ximenez casks; the darkest, sweetest, most glutinous of sherries.

But there are beer styles you often see distilled, and then there are those I’ve never had a chance to taste. When I heard that the classic Bend, OR brewers had released a distilled version of their legendary Black Butte Porter, I knew that was something I needed to try. I’ve only sampled one other whiskey that was distilled from a mash with a percentage of dark roasted malt, and the results were utterly unique. I can honestly say that going into this experience, I had little to no idea how exactly a distilled porter would taste. Turns out, the answer is pretty damn great. 4 char American oak barrels. It’s sold only via the Deschutes taproom and via Bendistillery, which means access is sadly limited. It’s a 94 proof spirit that was apparently aged around three years, picking up some pretty substantial color along the way. 80, but it’s a very unique bottle to be able to add to your collection. The Balvenie is located in the Speyside region of Scotland. This Dufftown distillery continues to produce (some of) its own barley, which is quite impressive in a time when a great deal of the malting is outsourced. It’s hard work turning barley, after all. Monkey shoulders be damned! These days, modern technology aids in keeping maltsters from developing crooked shoulders and bad backs. The Balvenie is no exception to this rule with its top-of-the-line malting floor. Today’s review concerns a limited release that sounds more like a mathematical equation than the title of an expensive whisky. Whatever happened to the unpronounceable Scottish Gaelic that we all know and love? If I were naming this one, I might call it, “A bheil Beurla agat.” Or perhaps “Dance If Ye Can,” to quote the late great William Wallace. The “tun” in Tun 1509 Batch 4 makes reference to an oak marrying vessel that’s really just an exceptionally large cask. Obviously, the number of the tun vessel used to produce this series is 1509. You might have already surmised that there were three other batches married in Tun 1509, prior to the one currently under review.

In 1843, Chivas Brothers was granted a Royal Warrant to supply goods to Queen Victoria. During the 1850s James Chivas decided to respond to his affluent customers’ demands for a smoother whisky, by beginning to blend whiskies to create a blend proprietary to Chivas Brothers. In the early 1900s, Chivas Brothers decided to create its most aged blended Scotch whisky to export to the United States, where the booming economy after the turn of the century was fueling demand for luxury goods. Chivas Regal 25 Year Old was launched in 1909 as the original luxury Scotch, and became a leading brand in the United States. Chivas Regal was purchased by Seagrams in 1949, which enabled a much wider distribution and marketing system. ] the company was able to buy the Strathisla Distillery, which produces the Strathisla single malt whisky used in the Chivas Regal blend. Chivas Regal was re-launched as Chivas Regal 12 year old in the US following the disruption of both Prohibition and World War II. Only 6,000 bottles of the latest Lagavulin Islay Jazz Festival tie-in are available for purchase from the distillery’s on-site shop. The annual festival, which is promoted by Jazz Scotland and the Islay Arts Association, took place this year on 15-17 September at venues across the island, including various distilleries, Bowmore’s Round Church and Bruichladdich Hall. The 2017 Lagavulin Islay Jazz Festival expression was matured in a combination of refill American oak hogsheads and first-fill American oak barrels. It’s described as a sweet and typically peaty expression, with ‘hints of almonds, brazil nuts, pears and smoked ham’. Lagavulin distillery manager Georgie Crawford said: ‘It’s been a special time for Lagavulin, as in 2016 we celebrated the 200th anniversary of the distillery. The non-age-statement, cask strength release is bottled at 57.6% abv and available for £99. Only visitors to the distillery will have the chance to buy the special edition, which is limited to two bottles per customer.

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