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METRO ATLANTA SCOTCH CLUB SINGLE MALT TASTING Landmark Diner (Buckhead), 3652 Roswell Rd NE, Atlanta, GA 30305 - Ph: (404) 816-9090 June 29, 2017 (Thursday, 7:00 PM) - 7 Scotch Malt Whiskies - $40 Advanced On-Line Purchase / $45 At the Door WHISKY #1 STRATHISLA Single Malt / 12-year / 40% ABV / OB: Strathisla Dist / Dist Owner: Chivas Brothers Ltd. (Pernod Ricard S.A.) / Speyside (Strathisla) Strathisla (Royal) Distillery Seafield Avenue, Keith, Banffshire (Moray) AB55 5BS SCOTLAND Pronunciation: ‘strath-EYE-la’ - SWA Whisky Map Location: #91 Translation: ‘The valley of the River Isla’ - Slogan: “The connoisseur’s best kept secret” Region (District): Speyside (Strathisla) - Neighbors: Glen Keith, Strathmill, Aultmore, Glentauchers Established: 1786 - Founder: Alexander Milne and George Taylor. Status: Active/Producing - Location: Chivas claims Strathisla to be the oldest Speyside & Highland distillery (1786). It was first known as ‘Milltown’ then intermittently ‘Milton’ or ‘Strathisla’ thereafter. It’s been Strathisla since 1951. (Its spirit has long been known as ‘Strathisla’). CB bought it in 1950 after its owner, a Mr. Pomery, was convicted of tax evasion. House Style: Dry with lots of dark fruits. Water Source: Production: Fons Bulliens’ Well (‘bubbling fountain’) which is an underground spring opposite distillery. Cooling: River Isla. Barley: A mixture of ‘Braemar’ and ‘Oxbridge’ (Bairds Maltings-Arbroath); earlier this year we were using ‘Optic’ and ‘Concerto’ (Buckie Maltings). Malt Spec (Phenols): 0-ppm - Gristmill: 1 Porteus Mash Mill Mashing Equipment: 1 s/s tradition mashtun; 5-ton (charged @ 4.8-ton) Waters: Uses 4 waters for mashing (20,800-L @ 65˚C, 7,000-L @ 78˚C, 15,300-L @ 85˚C and 9,500-L @ 93˚C) - Washbacks: 10 Oregon pine washbacks (24,500-L capacity each). Yeast: 63-k of yeast per 24,500-L of wort (strike temp is 21˚C) - Fermentation: 54-hours. 4 Pot Stills: 2 Wash @ 12,000-L, 2 Spirit @ 8,000-L (FS: 20-min, MC: 2-hrs, F: 5-hrs) Casks: Bourbon & some Sherry casks, Refill - Entry Strength: 63.5% ABV Warehouse: 3 small WH’s are on-site: 2 racked + 1 dunnage (most spirit is tankered to another CB’s facility for filling & off-site maturation). Vatting/Bottling: Blending @ Poniel, Keith or Mulben. Bottling: Prestige (Paisley, Renfrewshire) & Kilwinning (North Ayrshire) Capacity: 2.4-Mlpa per year - Output: 2.4-Mlpa (2016) Visitor Center: Yes - Tours: Yes - Sister Distillery: Glen Keith (next door) OB’s: Only 2, a 12-yr at 40% ABV and a 16-yr cask strength (sold only at its visitor center) Blending Role: 30% Single Malt/70% Blends - Blend Partner: Chivas Regal/Royal Salute (its home) Tasting Notes by Master of Malt (UK): Notations: (1) Strathisla Distillery is the spiritual home of Chivas Regal Blended Scotch. (2) The single malt at the heart of Chivas Regal. The town of Keith is significant in the whisky world. Apart from 3 malt whisky distilleries Classic Speyside single malt scotch whisky. The (Strathisla, Strathmill & Glen Keith), it’s the location of one of Chivas’ massive WH complexes. beautiful distillery of Strathisla nestles in the Since 2 of the distilleries are owned by Chivas as well (Strathmill is Diageo’s), Keith is clearly a magnificent Speyside countryside reflecting the Chivas Brothers town. (3) Strathisla is considered to be the most beautiful distillery. (4) Its distillery's heritage and historical origins which hold the secrets to the exquisitely traditionally key market is Scotland where it’s among the best-selling single malts. (5) Don’t put too much crafted whisky. A whisky produced with the love effort in trying to determine the barley variety, because it varies from season-to-season with and pride of the distillery workers whose ancient crop yields and market pricing. What we want from the barley is as much alcohol per ton traditions are expressed by the fine craftsmanship barley as possible. It usually is 409-415 Lpa per ton of barley, if we’re receiving a good crop which has existed for centuries. The oldest we can get up as high as 420-L. (6) Its spirit is piped to Glen Keith for filling or trucked to distillery in the Highlands of Scotland. Cask: away a centralized CB facility for filling and maturation. (7) Strathisla has Royal status. Sherry HH (Amer oak) & Butts (Span oak); mainly refill. NOSE: Soft oak and hints of candied peel. A Management Team: Operations Manager: Graeme Cruickshank little floral character too, with notes of spice and VC Supervisor: Boa Andersson - Director Manufacturing (CB): Alister McIntosh Danish pastries. PALATE: Malty core with notes of Chairman & CEO (CB): Laurent Lacassagne - Chairman & CEO (PR): Christian Porta sultanas and cinnamon pastries. Allspice, cooked Legal Name of Distillery: Strathisla Distillers Ltd. - U.S. Importer: Pernod Ricard USA, Inc. apple and mince pies. FINISH: Long finish. Very Owner (Parent): Chivas Brothers Ltd. (Pernod-Ricard S.A., since 2001) fruity. OVERALL: A good all-rounder and value for Distiller Licensee: Strathisla Distillers Ltd. money! Elevation: 170m MSL (558-ft above mean sea level) Purchase Link: https://www.culinarylocal.com/?post_type=tribe_events&p=57816%2F/ MASC - 7 Single Malts & Heavy Bites - 6/29/17 (Thursday) @ 7:00 PM - Landmark Diner - $40 Advanced Purchase / $45 Door WHISKY #2 SPRINGBANK Single Malt / 'Hazelburn' / 8-year / 46% ABV / NCF / OB / Dist Owner: J. & A. Mitchell & Co., Ltd. (Hedley Wright) / Campbeltown Springbank Distillers Ltd. 85 Longrow, Campbeltown, Argyll PA28 6ET SCOTLAND Pronunciation: ‘SPRING-bank’ - SWA Whisky Map Location: #11 Translation: ‘From the fact that there is a spring on a bank’ Slogan: Unknown (It is the most traditional distillery in Scotland) Region (District): Campbeltown (Argyll) - Neighbors: Glengyle and Glen Scotia Established: 1828 Founder: The Mitchell family which continues to own/operate it for 187-years and counting! Status: Active/Producing House Style: Fruity, lightly peaty with coconut notes and a slightly oily texture. Location: On the southern tip of the narrow Kintyre peninsula in southwestern Scotland. Water Source: Crosshill Loch (Production & Cooling) Barley: Golden Promise, Optic & Chalice Floor Maltings: Springbank is the only distillery that produces 100% of its malt requirement (both peated and unpeated) on-site at the rate of 25-tons per batch, 200-tons per season. A few other distilleries (Bowmore, Balvenie, Laphroaig, Highland Park, Glen Ord, and Kilchoman) produce a portion of their malt requirement on-site. Kilchoman produces a large portion. Peat Source: Springbank cut its own peat (50-tons a year) from the Machrihanish bog in Campbeltown. About 10% of Scotland is covered by blanket bogs (especially western Scotland and the islands) and 1% by basin bogs. There is no scientific analysis available on Machrihanish peat, but since it is cut from a blanket bog and located near the sea in the western Scotland, it probably is closer to the Islay and Orkney peats than the mainland peat. Malt Spec (phenols): Springbank (Dx2.5) @ 15-20 ppm, Longrow (Dx2) @ 50-60 ppm; Hazelburn (Dx3) @ 0-ppm. SB is dried over peat for 6-hrs and hot air for 18-24 hrs; LG is dried over peat for 27-hrs and then hot air until its moisture level reaches 4%. Dx2 = double distilled; Dx2.5 = two and one-half times distilled Gristmill: 1 Porteus Malt Mill (4-roller aka Twin-roller) - Dx3 = triple distilled Mashtun: 1 cast iron tradition mashtun (3.64-ton capacity; charged @ 2.55-tons) Washbacks: 6 Scandinavian boatskin larch WBs @ 20,000-L each Fermentation: 72 hours (short); 110 hours (long) 3 Pot Stills: 1 Wash @ 11,000-L (charged @ 10,000-L), 2 Spirit @ 7,500-8,000-L (charged @ 6,000-L); wash still is directly fired (flame against pot) by oil (rather than gas) and has a rummager (chain). Condensers: Spirit Still #1 - Worm tub; Other 2 - Tube-and-shell Official Tasting Notes: Casks: Ex-Bourbon and ex-Sherry (80% 1st fill & 20% refill) Hazelburn is a triple distilled, Warehouse: 6 on-site (4 Dunnage & 2 Racked @ 7 levels high) unpeated single malt produce at the Vatting & Bottling: On-site bottling hall Springbank Distillery. It was neither Capacity: 750,000-Lpa per year (MacLean prefers 472,000-Lpa) chill-filtered nor artificially colored. Current Output: 150,000-Lpa (2016); SB @ 120,000-L; LG @ 15,000-L; and HB @ 15,000-L) Casks: 60% Bourbon, 40% Sherry. Visitor Center: At the Cadenhead Retail shop, VC & Tasting Room Malt Spec: 0-ppm. OB’s: SB 10, 15, 18 & 25; Longrow (Peated, Red & 18); Hazelburn (8, 10, 12 yr. and discontinued CV). EYE: Pale gold. Blending Role: 70% Single Malt, 30% Blends. NOSE: Light and delicate, the 8 yo Blend Partner: Campbeltown Loch, Mitchell & Glen Extra. Hazelburn has subtle nuances of Sister Distillery: Glengyle Distillery raspberry coulis, shortbread and Single Malt Production: SB @ 60%, LG @ 20%, HB @ 20% sherbet. Sweet vanilla, malt and Former Names: Longrow Street Distillery (changed early on as it was next to Longrow Distillery. white oak are also in evidence. Management Team: PALATE: Elegantly sweet and malty. Chairman & CEO: Hedley G. Wright Loads of vanilla flavor combines well Director of Production (Emeritus): Frank McHardy (he continues to run the Whisky School) with toasty oak notes leading to a Distillery Manager: Gavin McLachlan - Sales & Marketing Manager: Ranald Watson, Ambassador spicy finish. No smokiness in triple Legal Name of Distillery: Springbank Distillers Ltd. distilled Hazelburn. Owner (Parent): J & A Mitchell & Co. Ltd. (Hedley G. Wright) FINISH: A slightly peppery finish to a Distiller Licensee: J & A Mitchell & Co. Ltd. refined and elegant dram. U.S. Importer: Pacific Edge Wine & Spirits (Los Angeles, CA) GA Distributor: Savannah Distributing Co., Inc. (Atlanta; John Schorn, General Manager) Elevation: 6½m MSL (21-feet above mean sea level) Page 2 of 7 MASC - 7 Single Malts & Heavy Bites - 6/29/17 (Thursday) @ 7:00 PM - Landmark Diner - $40 Advanced Purchase / $45 Door WHISKY #3 PENDERYN Welsh Single Malt / ‘Aur Cymru’ (Madeira Finish) / NAS / 46% ABV / NCF / OB / Dist Owner: Welsh Whisky Co.
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    Malt Maniacs E-pistle #2011- By ralfy, Isle of Man This article is brought to you by 'Malt Maniacs'; an international collective of more than two dozen fiercely independent malt whisky aficionados. Since 1997 we have been enjoying and discussing the pleasures of single malt whisky with like-minded whisky lovers from all over the world. In 2010 our community had members from 16 countries; The United Kingdom, Sweden, Germany, Holland, Belgium, France, Switzerland, Italy, Greece, The U.S.A., Canada, India, Japan, Taiwan, Australia & South Africa. More information on: www.maltmaniacs.org. Glenglassaugh's revival. A chat with Distillery Boss, Stuart Nickerson At a moment in time when expensive marketing dominates the public message of Scotch Whisky it is both refreshing and insightful to have the opportunity to chat with an Industry professional like Stuart Nickerson, Director of Glenglassaugh Distillery near Port Soy in Scotland who covers many roles in his job of running a small, craft-orientated and Independent Distillery which continues to do things the old-school way, something which experienced whisky drinkers are increasingly more aware of in terms of intrinsic quality and worth. I am happy to introduce a wee question and answers session with Stuart which helps to enhance our perspective on what's behind the amber-nectar which we all enjoy so much - could you introduce yourself to the whisky-fans ! • The story really starts when I left University back in 1979 (BSc in Chemical Engineering from Heriot-Watt University in Edinburgh – seems like a lifetime ago (and is) and started working with a company in Fife who, amongst other things manufactured by- products plants for the whisky industry.
  • Speyside the Land of Whisky

    Speyside the Land of Whisky

    The Land of Whisky A visitor guide to one of Scotland’s five whisky regions. Speyside Whisky The practice of distilling whisky No two are the same; each has has been lovingly perfected its own proud heritage, unique throughout Scotland for centuries setting and its own way of doing and began as a way of turning things that has evolved and been rain-soaked barley into a drinkable refined over time. Paying a visit to spirit, using the fresh water from a distillery lets you discover more Scotland’s crystal-clear springs, about the environment and the streams and burns. people who shape the taste of the Scotch whisky you enjoy. So, when To this day, distilleries across the you’re sitting back and relaxing country continue the tradition of with a dram of our most famous using pure spring water from the export at the end of your distillery same sources that have been tour, you’ll be appreciating the used for centuries. essence of Scotland as it swirls in your glass. From the source of the water and the shape of the still to the Home to the greatest wood of the cask used to mature concentration of distilleries in the the spirit, there are many factors world, Scotland is divided into five that make Scotch whisky so distinct whisky regions. These are wonderfully different and varied Highland, Lowland, Speyside, Islay from distillery to distillery. and Campbeltown. Find out more information about whisky, how it’s made, what foods to pair it with and more: www.visitscotland.com/whisky For more information on travelling in Scotland: www.visitscotland.com/travel Search and book accommodation: www.visitscotland.com/accommodation 05 15 03 06 Speyside 07 04 08 16 01 Speyside is home to some of Speyside you’re never far from a 10 Scotland’s most beautiful scenery distillery or two.