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Catalogue Family Overview

Styles About the Font LL Catalogue is a contemporary a rising demand for novels and ‘news’, update of a 19th century serif font of these fonts emerged as symptom of Catalogue Light Scottish origin. Initially copied from a new culture of mass education and an old edition of Gulliver’s Travels by entertainment. designers M/M () in 2002, and In our digital age, the particularities Catalogue Light Italic first used for their redesign of French of such historical letterforms appear Vogue, it has since been redrawn both odd and unusually beautiful. To from scratch and expanded, following capture the original matrices, we had Catalogue Regular research into its origins and history. new hot metal types moulded, and The typeface originated from our resultant prints provided the basis Alexander Phemister’s 1858 de- for a digital redrawing that honoured Catalogue Italic sign for renowned foundry Miller & the imperfections and oddities of the Richard, with offices in Edinburgh and metal original. London. The technical possibilities We also added small caps, a Catalogue Bold and restrictions of the time deter- generous selection of special glyphs mined the conspicuously upright and, finally, a bold and a light cut to and bold verticals of the letters as the family, to make it more versatile. Catalogue Bold Italic well as their almost clunky serifs. Like its historical predecessors, LL The extremely straight and robust Catalogue is a jobbing font for large typeface allowed for an accelerated amounts of text. It is ideally suited for printing process, more economical uses between 8 and 16 pt, provid- production, and more efficient mass ing both excellent readability and a distribution in the age of Manchester distinctive character. capitalism. When Phemister emigrated to the US soon various versions of the original design flooded the market. Serving a growing population of European and American readers and

Encoding Latin Extended

File Formats Opentype CFF, Truetype, WOFF, WOFF2

Design Nazareno Crea (2008 – 2017)

Contact General inquiries: Lineto GmbH [email protected] Lutherstrasse 32 CH-8004 Zürich Technical inquiries: [email protected] Sales & licensing inquiries: www.lineto.com [email protected]

LL Catalogue – Specimen 2 Lineto Type Foundry Glyph Overview

Uppercase Case Sensitive A B C D E F G H I J K L M N O P Q R S Forms ( ) [ ] { } - – — ‹ › « » 0123456789 T U W X Y Z Currency, Mathematical € $ £ ¥ ¢ ₡ ₦ ₲ ₵ ₺ ₿ � ¤ % ‰ Lowercase a b c d e f g h i j k l m n o p q r s Operators + − × ÷ = ≠ ≈ < > ≤ ≥ ± ~ ¬ t u v w x y z ◊ ∂ ∆ ∏ ∑ Ω μ ł ∫ ∞ √ ∕ ^ | ¦ ℓ ° ⁄ ℗ ℮

Proportional, Propotional, Tabular Figures 0 1 2 3 4 5 6 7 8 9 � � � � � � � � � � Tabular 0 1 2 3 4 5 6 7 8 9 0 1 2 3 4 5 6 7 8 9 Old Style Figures Ligatures fb ff fh fi fj fk fl ffb ffh ffi ffj ffk ffl Numerators, Denominators 1 0 1 2 3 4 5 6 7 8 9 ⁄ � � � � � � � � � � Std Accented Characters À à Á á  â à ã Ä ä Å å Æ æ Ç ç È è É é – Standard Superscripts, Western Ê ê Ë ë Ì ì Í í Î î Ï ï Ð ð Ł ł Ñ ñ Œ œ Subscripts H ⁰ ¹ ² ³ ⁴ ⁵ ⁶ ⁷ ⁸ ⁹ H ₀ ₁ ₂ ₃ ₄ ₅ ₆ ₇ ₈ ₉ Ò ò Ó ó Ô ô Õ õ Ö ö Ø ø Š š Ù ù Ú ú Arrows ← → ↑ ↓ ↖ ↗ ↘ ↙ ◄ ► ▲ ▼ Û û Ü ü Ý ý Ÿ ÿ Ž ž Þ þ

Small Caps Pro Accented A B C D E F G H I J K L M N O P Q R S Characters Ā ā Ă ă Ą ą Ǽ ǽ Ć ć Ĉ ĉ Ċ ċ Č č Ď ď – Latin T U V W X Y z Extension Đ đ Ē ē Ĕ ĕ Ė ė Ę ę Ě ě Ĝ ĝ Ğ ğ Ġ ġ Ģ ģ Ĥ ĥ Ħ ħ Ĩ ĩ Ī ī Ĭ ĭ Į į İ ı IJ ij Ĵ ĵ Ķ ķ ĸ Small Caps Accented À à Á á  â à ã Ä ä Å å Æ æ Ç ç È è É é Ĺ ĺ Ļ ļ Ľ ľ Ŀ ŀ Ń ń Ņ ņ Ň ň ʼn Ŋ ŋ Ō ō Characters – Standard Ê ê Ë ë Ì ì Í í Î î Ï ï Ð ð Ł ł Ñ ñ Œ œ Ŏ ŏ Ő ő Ǿ ǿ Ŕ ŕ Ŗ ŗ Ř ř Ś ś Ŝ ŝ Western Ò ò Ó ó Ô ô Õ õ Ö ö Ø ø Š š Ù ù Ú Ş ş Ș ș Ţ ţ Ț ț Ť ť Ŧ ŧ Ũ ũ Ū ū ú Û û Ü ü Ý ý Ÿ ÿ Ž ž þ Ŭ ŭ Ů ů Ű ű Ų ų Ŵ ŵ Ŷ ŷ Ź ź Ż ż Small Caps Accented Ā Ă Ą Ǽ Ć Ĉ Ċ Č Ď Đ Ē Ĕ Ė Ę Ě Ĝ Ğ Ġ Ĥ Punctuation ( . , : ; ? ! ¿ ¡ … ) [ & @ # ] { - – — } � � � � Characters – Latin Ħ Ĩ Ī Ĭ Į İ IJ Ĵ ĸ Ĺ Ľ Ŀ ŀ Ń Ň ʼn Ŋ ŋ Ō Ŏ Ő „ “ ” ‚ ‘ ’ _ / \ ' " † ‡ * • ¶ § © ® ™ Extension Ǿ Ŕ Ř Ś Ŝ Ş Ț Ť Ŧ Ũ Ū Ŭ Ů Ű Ų Ŵ Ŷ Ź Ż

LL Catalogue – Specimen 3 Lineto Type Foundry Layout Features

Case Sensitive [Ginger] �GINGER� Roman Forms Numerals 1550 ⅯⅮⅬ (Vodka) (VODKA) 46 ⅩⅬⅥ Plum–wine PLUM�WINE Small Roman 78 ⅼⅹⅹⅷ «Hello» �HELLO� Numerals 2017 ⅿⅿⅹⅶ Standard flavored flavored Ligatures Sharp s Weissbier Weißbier

Tabular Stylistic Set 1: Figures 4. 9. 1984 �. �. ���� Alternate s sweetness sweetness 1. 1. 2011 �. �. ����

Arbitrary Fractions 23 5/12 × 32 3/4 23 5⁄12 × 32 �⁄� 2 7/8 2 ⅞ 6 2/5 × 9 4/5 6 ⅖ × 9 ⅘ 34 1/6 ÷ 7 1/7 34 ⅙ ÷ 7 ⅐ 90 2/3 90 ⅔

Superscript North1, East2 North¹, East²

Subscript H20 H₂O

Small Caps CALVADOS Calvados SHŌCHŪ SHŌCHŪ

LL Catalogue – Specimen 4 Lineto Type Foundry LL Catalogue Light — Overview

20 Points WHISKEY 15 Points WHISKEY DAISY 1 Scotch 1/2 table spoon → 2 to 3 dash lemon → 1 dash lime → whisky (or Irish) → 2 wine 1 syphon seltzer dissolve with glass water boiling → the lemon and lime → 3/4 large bar sugar to taste glass ice fine shaved, fill the glass → 1 wine glass whiskey → ← Use small bar glass → 1/2 pony glass Chartreuse (yellow) Dissolve the sugar well with ← Use large bar glass → 1 wine glass of the water, Stir up well with a spoon, then take a fancy glass have it dressed with then pour in the whiskey, fruit and strain the mixture into it, and and add the balance of the serve. This drink is very palatable water, sweeten to taste, and will taste good to most anybody.

8.5 Points and put in a small piece of BLUE BLAZER 1 wine glass → 1 wine glass water boiling → lemon rind, or a thin 1 tea-spoon powdered sugar ← Use two large silver-plated mugs, with handles → Put the whiskey and the boiling water in one mug, ignite the liquid 18 Points with fire, and while blazing mix both ingredients by pouring “For art to exist, for any sort them four or five times from one mug to the other, as represented in the cut. If well done this will have the appearance of a continued stream of liquid fire. ↘ Sweeten with one teaspoonful of pulverized of aesthetic activity or white sugar, and serve in a small bar , with a piece of, lemon peel. ↘The “blue blazer” does not have a very euphonious or perception to exist, a certain classic name, but it tastes better to the palate than it sounds to the ear. A beholder gazing for the first time upon an experienced physiological precondition artist, compounding this beverage, would naturally come to the conclusion that it was a nectar for Pluto rather than Bacchus. is indispensable: intoxication.” The novice in mixing this beverage should be careful not to scald himself. To become proficient in throwing the liquid from – Friedrich Nietzsche one mug to the other, it will be necessary to practise for some

LL Catalogue – Specimen 5 Lineto Type Foundry LL Catalogue Light 55 Points 25 Points HOGSHEAD ANGEL Inverclyde Barm Kentucky 32 Points LOMOND STILL Master Blender 80 Points New Make DOUBLER Oak, Optic Barley

45 Points Enzymes PAGODA, PORT PIPE Racked Warehouse Foreshots Saladin Box, Steep Triple Distillation, Tails Green Malt Unpeated Malt, Wash

LL Catalogue – Specimen 6 Lineto Type Foundry LL Catalogue Light

15 Points In my late teens, I was introduced to 13 Points Make casks for Macallan and Glenmorangie malt whisky by a fellow journalist in respectively. There was a welcome warmth Edinburgh. I was young to have disco- in the flames, smoke, and steam as the coo- pers of Andalusia and Kentucky wrestled vered spirits, especially one thought 100-year-old oaks into roundness. A coope- to be for adults only. My first malt was rage can be Dante-esque, but that is as close Glen Grant 12-year-old, flowery and as I have been to the Inferno. The disposition seductively sweet. An older colleague of gods and angels are important too, as I warned that the kiss of spirits led to have been reminded on the sites of abbeys moral decline, but it was too late. I had in and temples in . All of these INFLUENCES MAKE THEMSELVES FELT lost my virginity to a single malt. The IN ITS FLAVOURS; THE SPIRIT OF EARTH, sensuous pleasures are still being deli- WIND, AND FIRE REACHES THE GLASS. vered with every dram, but a good four BUT WHERE TO RAISE THE GLASS? decades later, I have spent more time 11 Points in the ascendant: clambering up the A soft morning in Cork or Antrim is one pleasure, a foggy evening in Nova Scotia or Northern California granite of the Grampians in search of quite another; the rituals of Kyoto’s old town some- water sources; high in the Spey Valley, thing else. It is the experience offered by the whisky bracing myself as Macallan tries to sow itself that has always been my greatest interest. In trying better to understand this, I began 30 years barley against a headwind; feeling the ago by reading authors such as Bruce Lockhart, salt stinging my face as high seas break Daiches and McDowell. They told me the process of against the rocky shores of Islay. Even whisky making, its lore, history, and geography, but little about aroma or taste. At that time, malt whisky the southerly climes of Spain and Mis- was very much a local drink in the Highlands. in souri offered snowy hillsides when EDINBURGH, MANY PUBS WERE INNOCENT OF I WENT PROSPECTING FOR THE MALTS. THOSE THAT DID STOCK THIS MOST ROOTED OF SCOTTISH RARELY HAD RESINY EUROPEAN OAK AND THE MORE THAN ONE EXAMPLE. GLENS FIDDICH, SWEETER AMERICAN VARIETY, FARCLAS, AND MORANGIE WERE TO BE SEEN

LL Catalogue – Specimen 7 Lineto Type Foundry LL Catalogue Light

10 Points national drink was almost a secret. I had written the odd 8 Points Has an international audience. Malt whisky can no longer be regarded short piece on the subject in the 1970s, but started more as a minor interest reserved for caledonophiles. At its simplest, malt whisky has a startling purity. The snow melts on the mountains, filters serious research in the 1980s. In those earliest days, my through rock for decades, perhaps even centuries, bubbles out of a spring, questions about single malts were not welcomed by some then tumbles down a hillside, until it finds land flat enough and warm of the more conservative souls in the industry. Malt whi- enough to grow barley. The water irrigates the barley in the field; per- sky, in their view, belonged only in blends. Their myopia suades it to germinate in the maltings; infuses its natural in the mash tun; becomes when the yeast is added; vaporizes in the still; was perhaps forgivable: blended Scotch whisky was the becomes liquid once more in the condenser; enters the cask as spirit, world’s most popular drink, and its sales were built on AND LEAVES IT AS WHISKY. THE FLAVOUR OF MALTED BARLEY IS brand loyalty. Attempts to describe aromas and flavours ALWAYS PRESENT TO A DEGREE, CLEAN, SWEET, AND RESTORA- and explore connoisseurship might unsettle such loyalties. TIVE, BUT THERE ARE MANY OTHER ELEMENTS. THE ROCK FROM This was whisky, not wine or food. Writing on whisky was WHICH THE WATER RISES WILL INFLUENCE THE CHARACTER OF a lonely business, but I was given great encouragement 6.5 Points In the process of malting, the partially ger- might feel safer with white rums or vodkas. by Wallace Milroy and Derek Cooper. My first book on minated grain is dried, sometimes over a the individuality of malts is what makes the subject was The World Guide to Whisky, published in peat fire, and this will impart smokiness. each so different. Naturally enough, they The yeasts used in fermentation can cre- appeal to people who are individualists. 1987 and this was quickly followed by malt whisky book ate fruity, spicy flavours. Similar characte- A smoky, earthy, seaweedy, medicinal malt IN 1989. NO OTHER HAD ATTEMPTED THOROUGHLY ristics can be influenced by the size and from the coasts or islands of scotland is shape of the stills, which also affect the a spirit of unrivalled power on the palate. TO DESCRIBE THE TASTE OF INDIVIDUAL WHISKIES, richness and weight of the spirit. Further A speysider may be sherryish, honeyed, DISCUSSED SO MANY, OR TAKEN CONTROVERSIAL aromas and flavours are assumed during flowery, and often very complex. Lowlan- maturation in the cask, from the wood ders are few, but they can be appetizingly used, its previous contents, and the atmo- grassy and herbal. The moment for a malt 9 Points edition, there were fewer than 250 tasting notes. By the fourth sphere it breathes. For people who enjoy may simply be the occasion for a sociable a spirit with flavour, malt whisky at its drink, but some pleasures are more parti- edition, the tally had gone past 750. In this new, fifth edition, I MOST ROBUST IS A WORLD CHAMPION. CULAR: THE RESTORATIVE AFTER A have exceeded 1000. Keeping up is ever more difficult, not only THE FLAVOURS IN A BLENDED SCOTCH WALK IN THE COUNTRY OR A GAME OF ARE USUALLY MORE RESTRAINED, AS GOLF; THE APERITIF; EVEN, OCCASIO- because of the numbers, but also due to the many bottlings that THEY MIGHT BE IN A COGNAC. THOSE NALLY, THE MALT WITH A MEAL; THE bear a vintage date or celebrate a special occasion. They flirt for WHO SUFFER FROM FEAR OF FLAVOUR DIGESTIF; THE MALT WITH A CIGAR, a moment, and then are gone. While I am forever keen to include new bottlings, I hesitate to exclude old ones. This is not just to 5 Points More commonly served before or or workers. The malt lovers often of wood finishes. As new bottlings after a meal, they very happily ac- become passionate about scotland are constantly being released, there boost the numbers. It is also to recognize that, while the distil- company some dishes, obviously itself. The principal whisky regions is no end to this pleasure. The col- lery, merchant, importer, or distributor may long have sold out, sushi. Some malt-loving chefs also (the highlands, especially speyside; lector every lover of malt whiskies like to use their favourite spirit as and the islands, especially islay) are sooner or later becomes to some the consumer might still find the bottling in one of America’s an ingredient. The exploration malt set in countryside offering outstan- extent a collector. It may not be a drinkers rarely stick to one distil- ding opportunities for walking, clim- conscious decision. It can just hap- huge drinks supermarkets or in a stylish malts bar in Tokyo or lery. They enjoy comparing malts bing, bird-watching, and fishing. pen. A few casual purchases, the from different regions, and familia- Islay has a festival of whisky and odd gift. For the collector’s friends, Sapporo. Where a bottling is now hard to find, I have indicated rizing themselves with the aromas folk music in late may; speyside has birthdays and christmas are sud- and flavours of each. To do this is festivals in spring and autumn; and denly easy. Some collectors have that. The diversity of malts has greatly increased consumers’ to explore scotland by nosing-glass. the distilling town of pitlochry has backgrounds in the trade. Some buy This armchair exploration often a summer theatre festival. The con- two of every bottle: one to drink, the interest in whiskies of all types. Questions are being answered leads on to the real thing. The distil- noisseur just as wine enthusiasts other to keep. Such collectors pour leries are often in beautiful loca- progress from comparing vineyards scorn on those who do not drink BY A GROWING NUMBER OF WRITERS. IN THE UNITED tions. Some have their own distin- or châteaux to assessing vintages, any of their whisky. The most CTIVE ARCHITECTURE. MOST SO MALT LOVERS DEVELOP SERIOUS COLLECTIONS ARE STATES, THE MAGAZINE MALT ADVOCATE WAS ESTABLI- ARE QUITE SMALL, AND IT IS THEIR OWN. A SINGLE DISTIL- OFTEN FOUND IN COUNTRIES NOT UNKNOWN FOR VISITING LERY MAY OFFER MALTS OF WITH A NOSTALGIA FOR THE SHED IN 1987 TO COVER BOTH BEER AND WHISKY, BUT MALT LOVERS TO STRIKE UP DIFFERENT AGES, VINTAGE- BRITAIN OF GENTLE-MEN’S LONG-TERM FRIENDSHIPS DATED MALTS, A VARIETY OF CLUBS, LEATHER-UPHOLSTE- HAS INCREASINGLY CONCENTRATED ON THE LATTER. WITH DISTILLERY MANAGERS STRENGTHS, AND A DIVERSITY RED BENTLEYS, AND RUGBY

LL Catalogue – Specimen 8 Lineto Type Foundry LL Catalogue Light Small Caps 96 Points Aberfoyle & Knight 72 Points Ballantine’s Chivas Brothers DALWHINNIE

30 Points Daft Mill, Dalgarno, Dun Bheagan Eastern Highlands, Edradour, Eleuthera, Famous Grouse, Fettercairn, Fuji

LL Catalogue – Specimen 9 Lineto Type Foundry LL Catalogue Light Small Caps

24 Points 1337MATE (LeetMate), 28 Drinks , 3es, , 9 Springe , A-Treat Cola, A&W Float, Afri Cola, Alasia Perle Cola, Ali Cola, Alibi Original Citrus, Alibi Pretox Sparkling , Almdudler, Aloha Holunderblute (Elderflower), Aloha Mango-Lime, Amé,

16 Points Amé Elderberry and Lemon, Amé and Apricot, Amé Grape + , Amé Raspberry and Blackberry, Amrat Cola, Angry Birds Amazon, Beer, Apple Sidra, Arab Cola (Egypt), Arab-Cola (), Arizona Arnold Palmer Half & Half / Iced Tea, Arizona Arnold Palmer Half and Half Pomegranate, Arizona Performance , Aspire Cranberry Flavour, , Azteca Cola, , Barr , Barr’s Ginger Beer, Barr’s Original Dandelion & Burdock, Bavaria 0% Wit, Cherry, Bawls , Bawls Guarana G33k B33r,

12 Points Belvoir’s Organic Lemonade, Ben Shaws Cloudy Bionade Holunder (Elderberry), Bionade Ingwer-Orange Lemonade, Ben Shaws , Berghoff Root Beer, (Ginger and Orange), Bionade Kräuter (Herbs), , Bilz, BiO Erfrischungsgetränk Ananas Bionade Litschi (Lychee), Bios Apfel (Apple), bios Cola, Citrus, Bio Erfrischungsgetränk Holunder Cranberry, Bios Holunder- Traube (Elderberry/Grape), Bios Ingwer BiO Erfrischungsgetränk Orangen Ingwer, (Ginger), Bios Lemon Grass, Bitter Kas, Black Power, Bio Groupe Kombucha, Bio Zisch Guarana Cola, Blue Sky Creamy Root Beer, Blue Sky Free Cola, ,

LL Catalogue – Specimen 10 Lineto Type Foundry LL Catalogue Light Italic 80 Points 45 Points GROUND 0 ACID Hot Irish BeeGee Jillionaire 32 Points KICKING COW Cold X Leprechaun 55 Points – Case Mean Machine Sensitive DAISY Naughty Nog

25 Points (Dueller) OLD FASHIONED Perfect Rob Roy Ebola Slippery Surprise To Hell With Flaming D Swords & Garter

LL Catalogue – Specimen 11 Lineto Type Foundry LL Catalogue Light Italic

15 Points Geology as a discipline began in 13 Points Thus not only did geology begin with Scotland, with the book Theory of the Scotland, but Scotland began with geology: Earth, published in 1788. The author, with the thrusts, intrusions, eruptions, and glaciations. It came to rest, semanti- Dr James Hutton, was a Scot, inspi- cally, as a Gaelic language landscape, red in part by the natural landscape with “corries” (hollows in the mountain- of his homeland. The geology of side); “lochans” (small lakes) and “lochs” Scotland is more varied than that of in a wide range of sizes (sometimes stret- any country of a similar size. Much ching for many miles, and possibly with of this diversity arises from a specta- a small opening to the sea); “straths” (BROAD VALLEYS); AND THE “GLENS” (OR cular collision 400–500 million years NARROWER VALLEYS) THAT APPEAR ON ago. The part of the earth’s crust that EVERY OTHER LABEL. THIS IS THE WHI- is now Scotland was at that time SKY-MAKING MACHINE.IN 1990, GEOLO- attached to North America. It was in 11 Points collision with a European plate that In 1990, geologists Stephen Cribb and Julie Davison made a study of rock formations in Scotland’s included England, Wales, and Ireland. whisky regions, and compared them with tasting The fault line where the two plates notes in books on the drink, including this one. met was more or less followed a few Their findings suggested that the similar tastes in certain whiskies produced near each other million years later by Hadrian’s Wall, might in part be due to the similar rock from and the border between England which the water rose. In the Lowlands, the crisp, and Scotland has rarely strayed more dry Glenkinchie and Rosebank share the same carboniferous rock. The oldest rock is that which than a few kilometres from this line supplies water to the Bowmore and Bruichladdich since. The geological turbulence DISTILLERIES ON ISLAY, OFF THE WEST COAST CONTINUED, WITH EVERY-THING OF SCOTLAND; IT WAS FORMED ABOUT 600–800 MILLION YEARS AGO, AND SEEMS TO CONTRI- FROM VOLCANOES TO GLACIERS, BUTE AN IRON-LIKE FLAVOUR. FOR MANY YEARS, UNTIL 20,000 YEARS AGO.THUS NOT WHISKY MAKERS ALWAYS SPOKE OF GRANITE.

LL Catalogue – Specimen 12 Lineto Type Foundry LL Catalogue Light Italic

10 Points makers always spoke of granite. Being so hard, granite 8 Points for six to seven months of the year, and occasionally for longer: does not donate minerals to the water. Thus hard rock perhaps from September to May, or even all year. The same can be true in the Grampians, though three or four months is more com- means soft water, and vice versa. Granite is the princi- mon. At sea level, especially in the drier east, Scotland may have pal rock of the Grampians, the group of mountains less than 800 millimetres (32 inches) of rain and snow a year. The and sub-ranges that dominates the Highlands, and mountains, that figure can more than triple. Once the snow melts, from which the River Spey flows. Every Speyside distil- it descends by a variety of routes, filtering through fissures in the rock, emerging from springs, swelling streams or burns, or gushing ler seemed to claim that he had soft water, “rising from into rivers like the Spey, and Fiddich. High in the hills, distilleries granite and flowing over peat.” Looking at the Cribbs’ LIKE DALWHINNIE OR BRAEVAL MIGHT REGARD THEIR WATER AS book Whisky on the Rocks identified Ben Rinnes and SNOW-MELT. BY THE TIME IT HAS SWOLLEN THE SPEY, THEN BEEN the Conval Hills as sources of the typical Speyside TAPPED BY TAMDHU, IT IS REGARDED AS RIVER WATER. IF IT FIL- water, feeding distilleries such as Glenfarclas, Aberlour, TERS THROUGH THE CONVAL HILLS IN SEARCH OF , and Craigellachie. The study went on to point out that 6.5 Points or Kininvie, it emerges as the spring water THE composition of their water. Not only the region’s geology is diverse, embracing substantial of Robbie Dubh. Every distillery knows must water for malting and mashing be areas of limestone and sandstone. One distillery that where it collects its water, and protects its available in volume, it must also be consi- source as a critical asset. Distillers know stent in character. If a source threatens to has, sensibly, made a virtue of its sandstone water where their water arrives, but it may be run dry in the summer, the distillery may SOURCE IS GLENMORANGIE, LOCATED IN THE NOR- impossible to say whence it came, or how stop production and devote a few weeks’ long its journey was, except that it was “silent season” to annual maintenance and THERN HIGHLANDS. MINERAL FLAVOURS AND TEXTU- once rain or snow. WATER The worry over vacations. If the water runs unusually RES, ARE FAMILIAR FROM BOTTLED WATERS, AND water concerns not only quality, but also slowly, or quickly, it may become muddy or quantity. A great deal is required, not only sandy. If the water source is endangered by for the steeps at the maltings and the mash a project in the next county upstream, that 9 Points textures – are familiar from bottled waters, and also seem tun at the distillery, but also to cool the could be a critical problem. And it is cer- condensers or worm tubs, to wash vessels, tainly critical if the distillery’s production evident in some malt whiskies. Water is used to steep the AND TO REDUCE THE STRENGTH OF THE IS OUTSTRIPPING THE WATER SOURCE. grain at maltings (though only a handful of these are atta- SPIRIT IN THE CASK OR THE MATURE WHI- EVEN THE MOST SOPHISTICATED OF SKY AT BOTTLING. UNLIKE BREWERS OF DISTILLERY COMPANIES HAS BEEN KNOWN ched to distilleries). It is employed in the mash tun at every BEER, THE DISTILLERS OF WHISKY DO TO HIRE A WATER DIVINER TO FIND distillery to extract the sugars from the malted barley. It is NOT ADD OR REMOVE SALTS TO CHANGE AN ADDITIONAL NEARBY SOURCE. EVERY used to reduce the strength of spirit in the cask to aid matu- ration. It is also used to reduce mature whisky to bottling 5 Points match the character of the princi- heather. Is that why its whiskies the beginning of the malting pro- pal water used.The issue of soft are so floral? The circumstantial cess. Unlike the maltings on the strength. For this last stage the local water is influential only water versus hard goes beyond evidence is strong, but some di- mainland, those on Islay highlight in the handful of distilleries that bottle on site, and in those the flavour of any salts naturally stillers might argue that the flo- the intensity of local peat. It is the occurring in the water. Calcium, wery character actually results use of peat fires in the drying of cases, it is very influential indeed. SNOW Vodka marketeers for example, increases the extract from reactions during matura- the grains that imparts the grea- of malt sugars in the mash tun, tion. On the island of Islay, even test degree of smokiness and love to promote their products with suggestions of snowy and may also make for a cleaner, the tap water can be tinged a “Islay character” to the malt. The drier whisky. Whether it does, peaty brown or ironstone red. peat in the kiln is the smoking purity, whether they are distilled in St Petersburg, Poznan, whether, indeed, such influences Perhaps the water flowed over gun. The Islay distiller has the could survive distillation – is peat for a longer distance. Did it soul of an outlaw. Peat Not only is or in Peoria, Illinois. Some vodkas are distilled in one place hotly debated. Visitors to distille- linger, and take up more peati- aroma the bigger part of taste, the ries are sometimes invited to ness? Or flow faster and dig up its drinks and foods that arouse the and rectified in another. Others have Slavic origins, but sample the water. It can taste in- peaty bed? The bed may also have appetite and the imagination are tensely peaty. Yet the whisky may contributed some ironstone, or often fragrant – but these same ARE PRODUCED UNDER LICENCE IN NORTH AMERICA OR be barely peaty at all. This is the some green, ferny, vegetal cha- foods are in fact frequently gril- CASE AT THE FAMOUS SPEYSIDE RACTER. THIS TIME, THE FLA- LED, BARBECUED, ROASTED, TOA- ELSEWHERE. SNOW-MELT IS MORE RELIABLY FOUND IN DISTILLERY, GLEN GRANT. THE VOURS DO SEEM TO CARRY OVER STED, OR SMOKED: THE BRE- EXPLANATION WOULD SEEM INTO THE WHISKY. PERHAPS AKFAST KIPPERS, TOAST, AND SCOTTISH MALT WHISKY. THERE IS TYPICALLY SNOW ON -TO BE THAT THE PEATY TASTE THE FLAVOURS WERE ABSORBED ; THE STEAK SIZZLING DOES NOT SURVIVE DISTILLA- WHEN THE PEATY WATER WAS ON A CHARCOAL GRILL; THE SCOTLAND’S HIGHEST MOUNTAIN, BEN NEVIS (MEASURING TION. SPEYSIDE IS ALSO RICH IN USED TO STEEP THE BARLEY AT CHESTNUTS ROASTING ON AN

LL Catalogue – Specimen 13 Lineto Type Foundry LL Catalogue Light Italic Small Caps 96 Points ALLA SALUTE! besseha! 72 Points Cheers! cin-cin! badhiya sehat ke vaaste!

30 Points Damned few an’ they’re a’ deid! Ee-say-ka-ta! Ewll-widge-jadge-jadge! Fad saola agat, gob fliuch, agus bás in!

LL Catalogue – Specimen 14 Lineto Type Foundry LL Catalogue Light Italic Small Caps

24 Points Goya Cola Champagne, Goya Jamaican Style Ginger Beer, Grace Ginger Beer, Guaraná Antarctica, GuS Extra Dry , Haji Cola, Hancock Sport Cola, Hansen’s Cherry Creme Soda, Hansen’s Creamy Root Beer, Hansen’s Original Cola, Hansen’s Pomegranate Natural,

16 Points Hansen’s The Grove (limited edition), Hartwall Appelsiini, Hausmarke Cola mit Lakritzgeschmack, Helden Pause, Heritage Dr. Pepper, Hermann Brause Apfelschorle (Apple), Hermann Brause Melone-Limette (Melon-Lime), Hermann Brause Orange, Hermann Brause Rhabarber-Erdbeer (Rhubarb-Strawberry), Hero Cassis, Honest Kombucha Apple Jasmine, Honey SAPS Cola, Hot Lips Boysenberry Soda, Hot Lips Pear Soda, IBC Cream Soda, IBC Root Beer, Idris Fiery Ginger Beer, , Irn Bru, Iron Beer, Iron Horse Root Beer, IZZE Sparkling Clementine, Izze

12 Points Izze Sparkling Pomegranate, J2O Glitter Berry, Jackson Jelly Belly Gourmet Soda (Lemon Drop), Jelly Belly Hole Soda High Mountain Huckleberry, Jarritos Man- Gourmet Soda (Sour Cherry), Jelly Belly Gourmet darin, Jelly Belly Gourmet Soda (Blueberry), Jelly Belly Soda (Strawberry Jam), Jelly Belly Gourmet Soda (Tange- Gourmet Soda (Crushed Pineapple), Jelly Belly rine), Jelly Belly Gourmet Soda (Very Cherry), , Gourmet Soda (French Vanilla), Jelly Belly Gourmet Soda , Jones Cola, Jones Cream Soda, Jones Gaba Fuji (Green Apple), Jelly Belly Gourmet Soda ( Juicy Pear), Apple, Jones GABA Lemon Honey, Jones Green Apple,

LL Catalogue – Specimen 15 Lineto Type Foundry LL Catalogue Regular — Overview

20 Points WHISKEY FIX 15 Points WHISKEY COBBLER 1/2 table spoon sugar → 2 wine glass whiskey → 1 table spoon sugar → 2 to 3 slice orange 2 to 3 dash lime or lemon ← Use large bar glass → juice, dissolve well with a Fill tumbler with ice, and shake well. little water → 1/2 pony glass Imbibe through a straw. pineapple → 3/4 large WHISKEY TODDY 1 tea-spoon sugar → 1/2 wine-glass bar glass ice shaved → water → 1 wine-glass whiskey → 1 wine glass whiskey 1 piece ice small lump ← Use a large bar glass → ← Use small bar glass → Stir with a spoon. Stir up well with a spoon, 8.5 Points HOT SCOTCH WHISKEY SLING and ornament with , 1 lump sugar → 3/4 small bar glass water hot → 1 piece lemon peel → 1 wine-glass Scotch whisky ← Use a hot water glass → oranges, pineapple and Stir up well with a spoon, grate a little nutmeg on top, and serve. OLD-FASHIONED WHISKEY COCKTAIL berries; serve with a straw. 1 lump sugar dissolved with a little water → 2 dash Angostura bitters → 1 piece ice → 1 piece lemon peel → 1 jigger whiskey ← Use large bar glass → Dissolve a small lump of sugar with a 18 Points little water in a whiskey-gla​ ss; add two dashes Angostura bitters, a small piece ice, a piece lemon-​peel, one jigger whiskey. “Scientists have invented a Mix with small bar-​spoon and serve, leaving spoon in the glass. new strain of cannabis WHISKEY JULEP 1 table-spoon white sugar pulverized → 21/2 table-spoon water without THC. They celebrated mix well with a spoon → 4 sprig mint → 1 1/2 wine-glass whiskey ← Use large bar glass → The whiskey julep is made the with non-alcoholic beer and same as the mint julep, omitting all fruits and berries. 69TH REGIMENT PUNCH furious dry-humping.” 1/2 wine-glass Irish whiskey → 1/2 wine-glass Scotch whisky → 1 tea-spoon sugar → 2 wine-glass water hot –stephen colbert ← In earthen mug → This is a capital punch for a cold night.

LL Catalogue – Specimen 16 Lineto Type Foundry LL Catalogue Regular 55 Points 25 Points GRIST MILL AMBIX Hard Water Barley Kilning 32 Points LATE PALATE Bottled Maturation, Mash 80 Points Nose, Noseing Peated, Phenols

45 Points Distillation RUN, RYE, REFLUX Shell & Tube Condenser Ethereal Valinch, Virgin Oak White Dog, Worm Tub Fermenter Youthful, Yeast

LL Catalogue – Specimen 17 Lineto Type Foundry LL Catalogue Regular

15 Points American country store. (The outstan- 13 Points And in larger quantities than a pot still. ding example of such a shop, and still Column-still whisky provides the bulk of a active, is Gordon & MacPhail of Elgin.) blend, while a combination of pot-still malt whiskies add character and individuality. One or two renowned distillers might The volume afforded by blended Scotches, sell their whisky to a wine merchant, and their less challenging style, helped sometimes as far away as Edinburgh them become the world’s most popular spi- or London. Each farmer’s whisky would rits at a time when much of the globe was vary from one year to the next, supply embraced by the British Empire. Scotland, would be irregular. So rather than run with its long coastline, had provided mari- NERS, EXPLORERS, ENGINEERS, TEA- out of farmer McSporran’s fine dram, CHERS, SOLDIERS, AND ADMINISTRA- the licensed grocers would vat the TORS FOR THE EMPIRE. EACH TURNED malts and sell the result under their OUT ALSO TO BE A PROPAGANDIST own label. Some became famous: such 11 Points as Chivas Brothers, J.Walker, George Greatest product. Born-again malts more than 90% of malt whisky still goes into blends. Scotland has Ballantine… Among the wine merchants about 100 malt distilleries, of which about ⅔ are wor- known for their bottlings, two in London king at any one time. All but a handful are owned are still active: Justerini & Brooks and by international drinks companies whose products include blended scotches. A blend can contain Berry Brothers & Rudd. Vatting turned anything from six or seven malts to 30 or 40. Drinks to blending when, in the mid-1800s, the companies like to own the distilleries whose malt column- shaped continuous still was whiskies are vital to their blends. The big compa- nies have been growing through mergers since the patented. This type of still, operated 1920s. A round of mergers after the second world on an industrial scale, produce whisky WAR LEFT THE HANDFUL OF REMAINING THAT IS LIGHTER IN FLAVOUR INDEPENDENT DISTILLERS FEELING VULNE- RABLE. WILLIAM GRANT & SONS, PRODUCERS AND BODY. IT CAN ALSO PRODUCE OF GLENFIDDICH AND BALVENIE, DECIDED WHISKY MORE QUICKLY, AT A THEY NO LONGER WISHED TO RELY ON SUP-

LL Catalogue – Specimen 18 Lineto Type Foundry LL Catalogue Regular

10 Points The industry view was that single malts belonged to the 8 Points Almost all types of whisky employ a proportion of malt. Those that past, and that the dominant position of the blends could employ no other grain are known as malt whisky. Single malt whiskies are often referred to simply as “malts.” WHISK(E)Y A spirit drink origi- not be challenged. Happily, grant’s were not dissuaded. nating from Scotland and Ireland – but produced in a variety of styles Controversy was aroused in 2003 when cardhu single in other countries – distilled from malted barley and other grains, and malt was relaunched as a pure malt. What is the diffe- matured in oak. Its complex aromas and flavours originate from the rence, and why did it matter? This book is primarily con- raw materials, manufacturing process, and maturation. These distin- guish whiskies from the more neutral grain spirits in the schnapps cerned with malt whisky, but also looks briefly at grain and vodka families. There is a misunderstanding that there are British whisky. The main body of the book, the a – z section, is AND AMERICAN SPELLINGS OF THIS TERM. HOWEVER, IT IS devoted only to single malt scotches, but a section at the NOT THE NATIONALITY OF THE WRITER, OR THE COUNTRY OF back deals with products from other countries – these are PUBLICATION, THAT SHOULD DETERMINE THE SPELLING. IT malt whiskies, but not scotches. All of these overlapping IS THE TYPE OF WHISK(E)Y: THUS SCOTTISH AND CANADIAN terms are employed in labelling. What do they say about 6.5 Points Rolls of the scottish exchequer the purchase styles. Some very serious malt whiskies are the liquid in the bottle? Malt cereal grain that has been of generally favour the “e,” but some labels made in japan, and a scattering elsewhere partially sprouted – in preparation for the release of dissent. Malt whisky whisky made only from in the world. Scotch whisky this term can be malted barley. Typically distilled in a batch applied only to a whisky made in scotland, its fermentable sugars – then dried in a kiln. The grains process, in a copper vessel resembling a ket- and matured for at least three years. No other LOOK DRIER AND DARKER AFTER BEING MALTED tle or cooking pot. malt nation can call a product “scotch,” although whisky produced in a single distillery, not any nation can call a product whisky. Status FOR DISTILLATION. THE GRAIN IS ALWAYS BARLEY vatted or blended with whisky made in any is not widely understood beyond its borders. IF THE END RESULT IS TO BE MALT WHISKY IN other distillery. Scotland has by far the most It is not a region but a nation, and has been malt distilleries: just under a hundred, of for almost 1000 years. For the past 300 years, which between 80 and 90 per cent are opera- it has been part of a union, and this was not 9 Points Other grains can be malted and used in other whisk-ies, as at any one time. Ireland has one distil- altered by the recent restoration of the scot- lery that can produce only malt whiskey, tish parliament. Scotland, england, and wales in the case of old potrero rye. For the beer brewer or whisky NAMELY BUSHMILLS. MALT WHISKIES SHARE AN ISLAND CALLED GREAT BRI- distiller, the process of malting in part parallels the in ARE ALSO DISTILLED ON A MORE LIMI- TAIN. THESE THREE NATIONS AND NOR- TED SCALE AT COOLEY AND MIDLETON THERN IRELAND (A SIX-COUNTY PRO- wine making or brandy distilling. The premises in which it IN IRELAND, THOUGH BOTH OF THESE VINCE) FORM THE . takes place is called a maltings. The grains are first steeped ALSO PRODUCE A RANGE OF OTHER WHISKY SINGLE in water, to encourage their sprouting (or partial germination). Traditionally, the sprouting continues with the grains spread 5 Points All spirit drinks were originally tish genius, devised in the victorian been attempts to market single combined, the result will be called a era. Craft producers, mainly in the grain whisky as a more interesting on a stone floor. They are constantly raked, or turned with a vatted malt. This might be done to highlands and islands, make small alternative to vodka, or perhaps as shovel, to keep them aerated. Floor malting requires a lot of create a desired character, perhaps quantities of flavour-some malt a scottish “grappa”? Occasional the flavour of a region. This term whisky. Much larger, more indu- independent bottlings are also of space and is labour-intensive, but is felt by many to produce assumes that all the whiskies in the strial distilleries, mainly in the interest to collectors. Peating when vatting are malts. Pure malt a term midlands and the south, produce maltsters kilned their grains over the most delicious result. There are several other methods, that is likely to fall out of use, its large quantities of more neutral open fires, the fuel was whatever meaning is insufficiently clear. It grain whiskies to add volume to the could easily be found. In , including ventilated boxes and rotating drums. Just as grapes has been employed in some cases malt. The result is a blended scotch. a style of beer was made from oak- to indicate a single malt and in Grain whisky these may be produ- smoked malt. In franconia, ger- are also eaten or used to provide juice, so malted barley is others to signify a vatted malt. ced from corn, wheat, or raw barley. many, beechwood was favoured. When cardhu switched from the A small amount of malted barley is In scotland, whisky malt was kilned used, either as whole grains or milled, in breads, cakes, and former category to the latter, the required to provide the enzymes over peat fires. The peat gave an term “pure malt” was used. Other needed in fermentation, in a conti- especially distinct smokiness to MILK SHAKES. A SYRUPY, WATER-BASED EXTRACT OF distillers protested, arguing that nuous process, in a column-shaped scotch whisky, and has to varying THE CONSUMER WAS BEING STILL. GRAIN WHISKIES ARE DEGREES BEEN RETAINED. MALT SUGARS IS SOLD AS A TONIC. AN EVER-EVOLVING MISLED, OR, AT BEST, CONFU- LIGHT IN BODY AND FLAVOUR, SERIOUS WHISKY LOVERS SED; AND THAT THE INTEGRITY BUT NOT NEUTRAL, AND ARE HAVE COME TO CHERISH PEA- SERIES OF BARLEY VARIETIES IS USED FOR MALTING. OF MALT WHISKY WAS BEING MATURED FOR A MINIMUM OF TINESS, AND DEMAND MORE, PUT AT RISK. BLENDED SCOTCH THREE YEARS IN OAK. SINGLE AS MANY OF THE POPULAR THESE ARE REQUIRED TO PRODUCE PLUMP KERNELS WHISKY A STROKE OF SCOT- GRAIN WHISKY THERE HAVE MALTS HAVE BECOME LESS

LL Catalogue – Specimen 19 Lineto Type Foundry LL Catalogue Regular Small Caps 96 Points Glenfiddich Hakushu 72 Points Isle of Arran Justerini & Brooks Knockando

30 Points Lagavulin, Laphroaig, Loch Lomond Macallan, MacKillop’s Choice, Mortlach NIKKa, North Port-brechin

LL Catalogue – Specimen 20 Lineto Type Foundry LL Catalogue Regular Small Caps

24 Points Bouvrage Raspberry Drink, Boylan Black Cherry, Boylan Ginger Ale, Boylan Grape Soda, Boylan Root Beer, Birch Beer, Boylan’s Creamy Red Birch Beer, Boylan’s Cane Cola, Braumeisters Limonade Zitrone-Hefe, , 55 Apple, Britvic 55 Apple Raspberry

16 Points Bubbilee Orange, Buenos Lapacho, Buenos Mate, Bug Barf Soda, Bundaberg Ginger Beer, , Calistoga Sparkling Juice Lemonade, Calpis Soda (Karupisu Sōda), Camlica, Camlica Portakalli (Orange), , Ginger Ale, Canna Cola, Carpe Diem Kombucha (Original), Cascal Ripe Rouge, Casinelli Cola, Chamane Energy Drink, Cheerwine, Cherry Coke (Coca-Cola Cherry), China Cola, Chrome Soda, Chubby Orange, Cidona, Classic Cola (Sainsburys), Clearly Tipperary, Club Mate, Club Mate Cola,

12 Points Coca Brynco, Coca Cola, Coca Cola Vanilla Zero, and Berries, Cream Soda With Rasperry, Cricket Cola, Cock N’ Bull Ginger Beer, Cockta, Coffaina, Coke Zero, Crodino, Crush Lime, Crystal Geyser Juice Cola Fizz, , Colin Attaboy, Coo-ee Cola, Squeeze Cranberry Black Cherry, Crystal Geyser Cola, Costa Rica Cola, County Spring Cola, Juice Squeeze Mountain Raspberry, Crystal Geyser Crayons Outrageous Orange Mango, Crayons Redder Juice Squeeze Passion Fruit Mango, Crystal Geyser Than Ever Fruit Punch, Crayons Wild Watermelon Juice Squeeze Pomegranate Lemonade, Cucumber Soda,

LL Catalogue – Specimen 21 Lineto Type Foundry LL Catalogue Italic 80 Points 45 Points GHOUL-AID APPLE Highball Kiss Irish Bucks 32 Points JAPANESE FIZZ Blister Kiss on the Lips 55 Points Living Shadow COWBOY Martha Stewart

25 Points Derby Day NITRO COCKTAIL Old Yeller, Ozone #2 Empire Pit Bull On Crack Warm Woolly Sheep Face First Zesty Irishman

LL Catalogue – Specimen 22 Lineto Type Foundry LL Catalogue Italic

15 Points The partisans for peat lust for its 13 Points convenient and plentiful fuel. Ninety intensity (and love quoting ppm), per cent of the world’s peat bogs are in but it also imparts a number of temperate-to-cold parts of the northern hemisphere. ⅔ of Britain’s bogland is complex flavours and aromas. At in Scotland, which in land area is half least 80 aroma compounds have the size of England. Scotland’s northern been found in peated malt. While Highlands has ’s largest expanse peatiness excites connoisseurs, of blanket bogs. These bogs, in counties it can alienate first-time tasters. of Caithness and Suther-land, are said When people say they “don’t like” to set standard in the worldwide study OF THE PHENOMENON. THE PEAT THAT Scotch whisky, they often refer to SEDUCES WHISKY LOVERS IS ON THE a “funny taste,” which turns out DISTILLERY ISLANDS OF ORKNEY AND to mean peat. To take exception to ISLAY. IN BOTH CASES, THE SEA AIR such a fundamental element of the 11 Points drink may seem odd, but distin- Winds add salty flavours to the peat. The coast of Islay is heavily fringed with seaweed, which ctive, powerful flavours, especially adds an iodine, character to the atmosphere. if they are dry, can be challenging. This, too, penetrates the peat. The Orcadian Very hoppy are a perfect peat is younger, more heathery, and incorpo- rates a wide range of salt-tolerant maritime parallel. At a pinch, heavily oaked plants. In the western islands, especially Islay, wines might also be drawn into the the peat is rich in bog myrtle, also known as discussion. In whisky, the dryness sweet gale, which has a sweet, cypress-like aroma and bitter flavour. Bog myrtle was one of peat provides a foil for the swe- of the flavourings used in beer before the hop etness of barley malt, but that is PLANT WAS ADOPTED, AND CLEARLY INFLUEN- A BONUS, AS IS PEAT’S RICH CON- CES THE FLAVOURS IMPARTED BY THE PEAT. WHEN PEAT IS BEING CUT BY HAND, SPADE TENT OF ANTI-OXIDANTS, THE DIGS OUT A CUBE WITH SURFACES AS SHINY ENEMY OF FREE RADICALS. PEAT AND DARK AS A BAR OF “BLACK” .

LL Catalogue – Specimen 23 Lineto Type Foundry LL Catalogue Italic

10 Points as edible as Mississippi mud pie. A closer look at 8 Points more than triple. Once the snow melts, it descends by a variety the muddy block sometimes reveals the fossil-like of routes, filtering through fissures in the rock, emerging from springs, swelling streams or burns, or gushing into rivers like remains of mosses. The principal component is the spey, livet, and fiddich. High in the hills, distilleries like sphagnum, a spongy moss that intertwines with dalwhinnie or braeval might regard their water as snow-melt. other plants to form a fibrous soil, which, under By the time it has swollen the spey, then been tapped by pressure, will eventually become coal. The peatbogs tamdhu, it is regarded as river water. If it filters through the conval hills in search of glenfiddich, balvenie, or kininvie, it of Scotland began to grow between 7000 and 3000 emerges as the spring water of robbie dubh. Every distillery years ago, and are up to 7 metres (23 feet) deep. KNOWS WHERE IT COLLECTS ITS WATER, AND PROTECTS ITS Ireland is also famously boggy, and no doubt its SOURCE AS A CRITICAL ASSET. DISTILLERS KNOW WHERE rural whiskey makers burned peat, but distilling THEIR WATER ARRIVES, BUT IT MAY BE IMPOSSIBLE TO SAY quickly moved to an industrial scale, concentrated WHENCE IT CAME, OR HOW LONG ITS JOURNEY WAS, EXCEPT in the few big cities, and the lack of peat became a 6.5 Points Aberdeenshire, Glendronach and Glen pollinating, and heather is a favourite defining characteristic of the “smooth” Irish whiskies. Garioch have an enjoyable touch of hea- source of nectar. The Greek for the word The large, urban distillers used coke to fire smoke- ther, balancing their dry maltiness. “brush” gives us the botanical name Heather is a significant component of Calluna vulgaris for the purple ling hea- less maltings. Having been overtaken in volume much peat in Scotland. At some distille- ther, which carpets the hillsides from LONG AGO BY THE COUNTRY NEXT DOOR, THE ries, notably Highland Park, lore has it mid-August into September. The brighter, that sprigs of heather were thrown on redder bell heather (Erica cinerea) and IRISH ARE NOW REDISCOVERING THE MERIT OF to the peat fire in the maltings. Water the pinker, cross-leafed variety (Erica te- VARIETY. A PEATED SINGLE MALT CALLED CONNE- flows over heather to several distilleries. tralix) flower about a month earlier. The Besoms, or brooms, made of heather twigs English name for this group of small were once commonplace in Scotland, and evergreen shrubs derives from their li- 9 Points Has gone on to win several judgings. Heather in the unof- were typically used to clean wooden wa- king of heaths, but they also grow in bogs shbacks ( fermenting vessels). Whether and on mountainsides. All three occur in ficial national anthem, the “flower of scotland” is robert THEIR EFFECT WAS TO SANITIZE OR SCOTLAND, WHERE HEATHER COVERS the bruce; in heraldry, it is the thistle; in the world of INADVERTENTLY TO INOCULATE WITH BETWEEN 1.6 AND 2 MILLION HECTARES MICRO-ORGANISMS IS A PIQUANT QUE- (4 TO 5 MILLION ACRES).SOME VARIETIES drinks, it is surely heather. While the thistle is scotland STION. WILD YEAST ACTIVITY IS AT ITS ARE FOUND THROUGHOUT NORTHERN (prickly, defensive, and looking for a fight), heather is HEIGHT IN SUMMER, WHEN BEES ARE EUROPE, OTHERS ARE NATIVE TO attractive and lucky. In scotland, especially orkney, it was traditionally the flavouring for an ale. When a whisky 5 Points North America.match the cha- Whisky makers do not in gene- must be a factor in the liquid racter of the principal water ral do this. Why not? Are they that issues from them. Almost has a floral aroma, the flower is frequently heather. Often, used. Everyone knows that using poor-quality barley? No. all whisky distillers buy their it is not the flower itself but heather honey. These cha- wines and brandies are made Malting requires barley of good barley according to a set of tech- from grapes, but what about quality. The argument for reti- nical criteria (corn size, nitro- racteristics are especially notable on speyside and aber- beer or whisky? Many consu- cence is threefold: barley’s con- gen, moisture content, etc.), mers are unsure. Beer is often tribution to flavour in whisky is rather than by variety. Some deenshire, where the hills are dense with heather. Glen thought, mistakenly, to be made less than it would be in beer, varieties bred or selected in the from hops. And whisky? In and even less than that of the period of innovation after the elgin and balvenie are 2 whiskies with a notably heather- explaining, and therefore pro- grapes in wine. Second, perhaps Second World War are still moting, its natural qualities, the simply as a reflection of the legends. The last of that line, honey character. Infor six to seven months of the year, grape does rather better than above, the difference between Golden Promise, represented 95 the grain. Wine makers often varieties is less obvious when it per cent of the harvest at its and occasionally for longer: perhaps from september indicate on their labels which comes to flavour. Third, perhaps peak. Its short straw stands varieties of grape they have explaining this, the act of distil- up to the wind; it ripens early TO MAY, OR EVEN ALL YEAR. THE SAME CAN BE TRUE used. They may do this even lation removes some characte- (in August);and it produces IF THE WINE IS NOT A VARIETAL. RISTICS, AND OTHERS ARE NUTTY, RICH FLAVOURS. THE IN THE GRAMPIANS, THOUGH THREE OR FOUR MONTHS THEY MIGHT EVEN DISCUSS MASKED BY THE FLAVOURS GREATEST ABUNDANCE OF THE THEIR CHOICE OF GRAPE VARIE- GAINED DURING MATURATION. PLANTS. SCOTTISH SETTLERS IS MORE COMMON. AT SEA LEVEL, ESPECIALLY IN THE TIES ON A BACK LABEL OR HANG ALL OF THIS IS TRUE UP TO A INTRO-DUCED HEATHER TO TAG, AND IN THEIR PUBLIC POINT, BUT WHAT THE DISTIL- NORTH AMERICA.MATCH THE DRIER EAST, SCOTLAND MAY HAVE LESS THAN 800 MILLI- RELATIONS AND ADVERTISING. LER PUTS INTO HIS VESSELS CHARACTER OF THE PRINCIPAL

LL Catalogue – Specimen 24 Lineto Type Foundry LL Catalogue Italic Small Caps 96 PointsGood health! Iechyd da! 72 Points JE VIA SANO! Kubuzima bwacu! La-chaim!

30 Points Marurung! May your blood scream! Na zdravie! noroc! Nazdravye! Noş! On Egin! Op je gezondheid! ‘Ōkole maluna!

LL Catalogue – Specimen 25 Lineto Type Foundry LL Catalogue Italic Small Caps

24 Points Jones Jumble, Jones Orange You Glad For Change Cola, Bacon, Jones Soda Candy Cane, Jones Soda Ginger Bread, Jones Soda Pear Tree, Jones Soda Sugar Plum, Julmust, Karma Cola, Key Cola, , Kicking Kola, KIK Cola, Lemon,

16 Points , Kirks Big Sars Sarsaparilla, , Kola Escocesa, , Kola Román, Kraft Malz, Kreuzbär, Kreuzbärchen, , Krombacher’s Fassbrause Zitrone, Kuat, Kvass Russian Soda, LA Ice Cola, Lemon & Paeroa (L&P), Lemon Lion, Lemon Soda, LemonAid, (Apfelschorle) Apple Flavour, , LIMO Barbe a Papa (Candy Floss), Liquifruit, Sicilian Lemonade, Loscher Cola-Mix, Lucky Cider, Lucozade Cola, Lucozade Original, Luscombe Elderflower Bubbly, Luscombe Raspberry Lemonade, Maine American Cola, Maine Diet Cloudy

12 Points Maine Diet Cream Soda, Maine Lemonade, Maine Mash Ripe Mango and Blood Orange, MATE MATE, Pineappleade, Maine Raspberryade, Maine Root Ginger Me Vivacious, Mecca Cola, , Mellow Mood Brew, Maine Root Sarsaparilla, Malta Guiness, Malta Berry, Melonenkunst (Fritz), Mexicana Cola, Mexicane , Manhattan Special Black Cherry, Manhattan Cola, , Milkis, Lemonade, Minute Special Vanilla Cream, Marble Pop, Martinelli’s Maid Pink Lemonade, , MischMasch, Mojo Cola, Sparkling , Martinelli’s Sparkling Cider, Nitrous “Semi-Dry,” Monster Nitrous

LL Catalogue – Specimen 26 Lineto Type Foundry LL Catalogue Bold — Overview

20 Points WHISKEY SMASH 15 Points SCOTCH WHISKEY PUNCH 1/2 table spoon white sugar 1 quart Scotch whisky → 2 quart water boiling → 1 pound loaf → 1 table spoon water sugar → 4 lemon → Steep the thin → 1 wine glass whiskey yellow shavings of lemon peel in the whiskey, which should be Glenlivet → 2 sprig mint or Islay, of the best quality; ← Use a small bar glass → the sugar should be dissolved in Fill two-thirds full of shaved boiling water. As it requires genius to make whiskey punch, it would ice, and use two sprigs of be impertient to give proportions. mint, the same as in the 8.5 Points WHISKEY TODDY recipe for mint julep. 1 tea-spoon sugar → 1/2 wine-glass water → 1 wine-glass whiskey → 1 piece ice small lump ← Use small bar glass → Stir with a spoon. 18 Points COLD WHISKEY PUNCH “I misremember who first 1 quart Irish whiskey → 2 quart water boiling → 1 pound loaf sugar → 4 lemon ← For a party → This beverage ought always was cruel enough to to be made with boiling water, and allowed to concoct and cool for a day or two before it is put on the table. In this way, the materials nurture the cocktail party get more intensely amalgamated than cold water and cold whiskey ever get. As to the beautifuul mutual adaptation of cold rum and cold water, that is beyond all priase, being on into . But perhaps it of Nature's most exquisite achievements. would be not too much to THE SPREAD EAGLE PUNCH 1 bottle Scotch whisky Islay recommended → 1 bottle say, in fact it would be Monongahela → lemon peel → sugar → water boiling ← For a party → Lemon peel, sugar and boiling water at discretion. not enough to say, that it WHISKEY CRUSTA 3 to 4 dash gum syrup → 2 dash Bogart's bitters → 1 wine- was not worth the trouble.” glass whiskey → 1 lemon peel and slice ← Use large bar glass → The whiskey crusta is made the same as the brandy – Dorothy Parker crusta, using whiskey instead of brandy.→ This is a capital punch

LL Catalogue – Specimen 27 Lineto Type Foundry LL Catalogue Bold

80 Points 45 Points GRAIN OAK AFTER Whisk(e)y Shots Heart, Heads 32 Points JAPANESE Barrels Knockout, Kilt 55 Points Low Wines, Lyne CORK OAK Mouth-Coating

25 Points Dunnage QUERCUS ILEX Pure Pot Still, Peat Exciseman Refill, Regions, Rich Straight Whiskey, Spirit Finished Winter Wheat, Wort

LL Catalogue – Specimen 28 Lineto Type Foundry LL Catalogue Bold

15 Points Neither will port charlotte, at 40 ppm 13 Points acknowledged this by naming towns and (the same level as laphroaig). Both are counties after the French royal family. being distilled at bruichladdich. The Bourbon County, in Kentucky, was known for shipping whiskey down the Ohio and level for the whisky called simply bru- Mississippi rivers to New Orleans and ichladdich is 2–5 ppm. These figures other big cities. (Whiskey had been intro- do not tell the whole story, as the duced to the by Northern smokiness can be accentuated or sof- Irish immigrants of Scottish origin). Local tened by the design, shape, and confi- corn is always used to make bourbon, guration of the stills, the woods used along with rye or wheat, and the bourbon IS THEN MATURED IN A FRESH OAK in ageing and so on. Double/triple BARREL. THE INSIDE OF THE BAR- distillation most scottish malt whisky REL IS CHARRED TO HELP THE is run through a pair of stills, but a WHISKEY PERMEATE THE WOOD. handful of distilleries have over the 11 Points years used a system of three linked It will still retain enough of its typical vanilla-like flavours to impart some of these to the first fill stills. Triple distillation was once tra- of this whisky; and along with the vanilla, there ditional in the lowlands of scotland. It may be caramel-toffee flavours, dessert apple, and is also favoured in ireland. In theory, a touch of tannin. There will still be some lively flavour contributuion in a second fill. By the third the more thorough the distillation, the fill the barrel may be relatively neutral. Some lighter and cleaner the spirit. Triple barrels are recharred in scotland. Sherry ageing should be more exhaustive than dou- theword“sherry”derivesfromenglishattempts to pronounce the spanish place name jerez. The wine ble. While this is broadly true, the makers of the jerez area, in the southwest, near still’s influence on flavour is not com- CADIZ AND SEVILLE, HAVE A LONG RELA- PLETELY UNDERSTOOD. FRENCH TIONSHIP WITH THE BRITISH ISLES. LARGE QUANTITIES OF THEIR FORTIFIED JEREZ HELPED THE AMERICANS IN THE WINES WERE FOR A LONG TIME SHIPPED WAR OF INDEPENDENCE, AND TO CORK, BRISTOL (THE NEAREST ENGLISH

LL Catalogue – Specimen 29 Lineto Type Foundry LL Catalogue Bold

10 Points Spain, the drained butts and hogsheads were snapped 8 Points regions of production are contiguous, stretch about 144 km (90 miles) up by whisky distillers. Today, this wine is bottled in from one end to the other, and are all in flat countryside. The whisky distilleries of scotland are spread over an area of about 448 km (280 spain, and sherry wood is expensive. Nonetheless some miles) from one end of the country to the other, from the lowlands to distillers feel that its influence is important. They make the northern highlands, from mountain to shore, and from the hebri- the investment, and are precise in their requirements. des in the west to orkney (and by now shetland?) In the north. Theirs Most sherry is made from the palomino grape. There are is surely the greater complexity. Whisky is a real drink. A single malt is as real as it gets. There are many potential influences on its cha- several styles – fino: dry, delicate and fresh; manzanilla: racter, and much dispute as to the relative importance – if any – of a saltier coastal cousin; amontillado: darker and nuttier; EACH. THE MACALLAN DISTILLERY RECEIVES WHAT MIGHT palo cortado: aromatic, complex, and cookie-like Oloroso: SEEM DISPROPORTIONATE ATTENTION IN THE FOLLOWING rich, creamy, and fruity; pedro ximénez (made with the PAGES BECAUSE IT TAKES WHAT MIGHT APTLY BE TERMED SINGLE-MINDED POSITIONS ON ALMOST EVERY ISSUE: THE grape of the same name, and not the palomino): inten- sely raisiny, treacly and dark. The influence of the lan- 6.5 Points other issues ever more research is carried over taxes on bere even threatened the act dscape the universe of spirits began to change when out, but an apparent insight into one stage of union in 1707. Today, just as different wine the word “designer,” having become an adjective, atta- of the whisky-making process may raise new regions champion their own grapes, so there questions about the next. In production, if a are debates in europe as to the merits of ched itself to the word “vodka.” Some of the most famous procedure is changed, the result may not be “continental” barleys, such as those grown NAMES IN DISTILLATION BECAME KNOWN FOR apparent until the whisky is mature, perhaps in moravia, bohemia, and bavaria, versus the 10 years hence. The whisky countries Ireland “maritime” examples of , scotland, THEIR “READY-TO-DRINK” CONFECTIONS, MISLE- and Scotland can be cool and rainy, but their england, and ireland. Supporters of the con- ADINGLY KNOWN IN THE UNITED STATES AS climates are temperate. The conditions are tinental barleys say they provide a sweeter, very favourable for the growing of barley, nuttier flavour. Protagonists for the mari- though excessive damp and wind can occa- time varieties argue that they have a clean, 9 Points Consumers faces a choice between drinks that come from sionally be a problem. The windy main island “sea-breeze” character.Naturally, the Scots of the orkney islands still cultivates bere, prefer their own barley. Depending upon nowhe-re, taste of nothing much, and have a logo for a name; A PRECURSOR TO BARLEY, BUT GROWN THE HARVEST, AND THEIR OWN NEEDS and drinks that come from somewhere, have complex aromas TODAY FOR LOCAL BAKERS RATHER THEY HAVE ON OCCASION EXPORTED, THAN DISTILLERS. USED IN WHISKY BUT IN OTHER PERIODS THEY HAVE and flavours, and may have a name that is hard to pronounce. MAKING IN THE PAST, AND ITS IMPOR- AUGMENTED THEIR OWN MALT WITH Such drinks reflect their place of origin. They have evolved. TANCE WAS SUCH THAT A DISPUTE “IMPORTS” FROM ENGLAND. THEIR They have a story to tell. They are good company, and they re- quire something of the drinker in return: that he or she expe- 5 Points Argue that they are simply victims for more cultivable land; scotland Is the greater influence in the peat of their own success in selling so is mountainous, and ireland boggy. that is used to dry the malt? Then riences the pleasure of learning to drink. Real, evolved drinks much of their whisky. It is because Tasting the terroir seems like a there is the question of the atmo- barley is more resilient that it has machine for the making of whisky: sphere in the damp, earth-floored begin as the gift of god. They are grown, whether from grapes, a broader belt of cultivation, and a nation on a small island, awai- warehouses, and its influence on grain, sugar cane, or, for example, the agave plant. They arise can be more easily transported, ting the vapours of the sea; provi- the whisky. Heather, peat, and than the grapes that make wine ding summits to unlock their preci- seaweed are not unique to scot- from their own terroir: geology, soil, vegetation, topography, and brandy. Scotland’s main gro- pitation, which then filters through land, but the country is unusually wing regions are on the more shel- a diversity of rock, via springs and rich in all three. Their local varia- weather, water, and air. To what extent they are influenced tered eastern side of the country: mountain streams, over peat and tions, their proportion, their juxta- on the shores of the moray firth, heather, the fields of barley and position, and their relationship by each of these elements is a matter for debate, often passio- the black isle and the laich of the distilleries. Heather clad hillsi- with the rest of the landscape are moray, aberdeenshire, and the bor- des, its peaty moorlands, and its unique. Every landscape is. The nate. People care about real drinks. The most sophisticated ders. Ireland’s are in the southeast, seaweed fringed islands all contri- colour of a person’s hair or eyes, behind an imaginary line on the bute to the character of its national or the shape of a nose or jawline. OF REAL DRINKS ARE THE BRANDIES OF FRANCE, map, which runs from the border drink. To sample some of the more They are not unique but THE CITY OF DUNDALK (WITH A PUNGENT MALTS IS TO TASTE FACE IS, AND IT DERIVES THE WHISKIES OF THE BRITISH ISLES. THE MOST HISTORY OF BREWING) IN THE TERROIR. BUT TO WHAT FROM THEM ALL. ON THE MAP, COUNTY LOUTH, TO THE SAI- EXTENT ARE THE AROMAS SCOTLAND PRESENTS A WEA- COMPLEX BRANDIES ARE THE COGNACS AND ARMA- LING (AND GASTRONOMIC) AND FLAVOURS CARRIED BY THERBEATEN FACE. COAST RESORT OF KINSALE, COUNTY THE MOUNTAIN STREAMS IS PENETRATED BY ENDLESS GNACS. THE MOST COMPLEX WHISKIES ARE THOSE CORK. BOTH COUNTRIES WISH OR BURNS THAT FEED THEM? INLETS FROM BY SEA. THESE

LL Catalogue – Specimen 30 Lineto Type Foundry LL Catalogue Bold Small Caps 96 PointsOld Potrero Ord/Ordie 72 Points Port Charlotte Robbie Dubh Schwäbischer

30 Points , Stillman’s Dram, Takara Shuzo Co. Talisker, Tamdhu United Distillers, Kentucky

LL Catalogue – Specimen 31 Lineto Type Foundry LL Catalogue Bold Small Caps

24 Points Cola, Doc Zola, Dominion Root Beer, , , Dr Pepper Cherry, Dr Pepper, Dr. Becker, Dr. Foots, Dr. Tima Honey Ginger Ale, Dr. , DrinkMe Guarana Boost, DRY Cucumber Soda, DRY Juniper Berry Soda, DRY Lavender Soda,

16 Points DRY Rhubarb Soda, DRY Vanilla Bean Soda, Dublin Cherry Limeade, Duff Beer Energy Drink, effect® Energy Drink, Elixia Lemonade, Epsa Orange, , Fanta Amara, Fanta Strawberry, Faxe Kondi, Faygo Grape, Faygo RedPop, Faygo Root Beer, Fentiman’s Curiosity Cola, Fentiman’s Mandarin and Seville Orange Jigger, Fentiman’s Curiosity Cola, Fentimans Dandelion and Burdock, Fentimans Ginger Beer, Fentimans Victorian Lemonade, Fest Cola Bourbon Cream, Fever Tree Ginger Ale, Fever Tree Ginger Beer, Fever Tree Lemonade, Fiery Irn Bru,

12 Points Fizzy Lizzy Gulf Coast Tangerine, Fizzy Lizzy Yakima Vanilla Caramel Cream Soda, Frozen Run Black Bear Valley Grape, Flathead Lake Gourmet Soda Huckleber- Mountain Birch, fruchtWerk Rharbarberlimonade ry, Flora Power, Flores (Ülker), Foxton Fizz Creaming (Rhubarb), Fruit 66 Fruit Punch, Fruko Gazoz, Frutonic, Soda, Francis Hartridge’s Celecrated Ginger Beer, Gaensefurther Cola, Cherry, Gamer Citrus, Freez (Tamarind), Fritz Kola, Fritz Kola Stevia, Fritz Gamer Grape, Gamer Orange, gekkoMATE, Gessner Cola, Limo Apfelsaftschorle, Frostop Root Beer, Frostop , Black Bull Energy Drink, Glam Cola,

LL Catalogue – Specimen 32 Lineto Type Foundry LL Catalogue Bold Italic 80 Points 45 Points GODFATHER AWOL Hell Bender Blimey Hurricane 2 32 Points JACK-O-LATERN Choker Kiltlifter, Lark 55 Points Manhattan 1-0-1 DIZZY LIZ Nuclear Blue

25 Points East West ORGAN GRINDER Pass The Turkey Frozen Quicky, Rusty Screw Scottalian, Troya Irishman Urquhart Castle

LL Catalogue – Specimen 33 Lineto Type Foundry LL Catalogue Bold Italic

15 Points As the industry has grown, far- 13 Points Out to have been distilled from Golden mers have switched to varieties Promise, it is a variety that Macallan that give them more grain per regards as being an essential compo- nent of its malt grist. The other tasted acre, and therefore increase their thin, metallic, and dusty. It had been profitability, while distillers have distilled from a more recent, high-yield sought varieties that yield more variety.At the time, only one or two fermentable sugars. These, howe- farmers were still cultivating Golden ver, do not necessarily produce Promise, but Macallan had set about delicious flavours, any more than persuading others. The last distillery STANDS ON AN ESTATE, AND ITS FARM do bigger, redder strawberries out HAS NOW BEEN LEASED AND TURNED of season. Nor do the varieties last OVER TO GOLDEN PROMISE. A SINGLE much more than four or five sea- FARM CAN CONTRIBUTE ONLY A PART sons before being overtaken by 11 Points something “better.” In 1994, the worth much more. Perhaps one day soon whi- sky lovers will be offered a single estate malt. author was asked by Macallan to SEAWEED The medicinal note in most Islay taste blindfold two samples of malts, especially Laphroaig, surely derives spirit, fresh from the still (“new from seaweed, a source of iodine. The sea wa- shes against the walls at all the distilleries, make”). What was the purpose of except Bruichladdich, and the coast is enwrap- the comparison? What was being ped with seaweed. How do the seaweedy, iron- sought? No explanation was offe- like aromas get into the spirit? It seems likely that they are carried ashore by the winds red. Nor were there any give-away and the rain, and permeate the peaty surface clues such as colour; the spirit OF THE ISLAND. THEN, WHEN THE RIVERS HAD NOT YET ACQUIRED ANY, NOT AND BURNS FLOW OVER THE PEAT TO THE DISTILLERIES, THEY PICK UP THESE FLA- HAVING BEGUN ITS MATURATION. VOURS AND IMPART THEM IN THE STEEP ONE SAMPLE SEEMED RICH, OR THE MASH TUN. IF THE BOGGY SURFACE

LL Catalogue – Specimen 34 Lineto Type Foundry LL Catalogue Bold Italic

10 Points a further opportunity will arise when the peat 8 Points mixture spends in the mash tun, the temperatures to which is cut and burned in the distillery’s maltings. The it is raised, and the duration of each stage, all vary slightly from one distillery to the next. Inside a traditional mash tun greatest scepticism concerns the belief that the is a system of revolving rakes to stir the mixture. In the more casks in the warehouses “breathe in” the atmo- modern lauter system, developed in the german brewing in- sphere. Distillers who use centralized warehouses, dustry, a system of knives is used. The german word “lauter” away from the distillery, especially favour this means pure or transparent, and refers to the solution of malt sugars that emerges from the vessel. As in cooking, every va- argument. Some age on site spirit which is desti- RIATION AFFECTS EVERYTHING THAT FOLLOWS, SO THAT ned to be bottled as single malt, but send to cen- THE PERMUTATIONS ARE INFINITE. IT CAN BE VERY DIFFI- tralized warehouses spirit that is destined for CULT TO DETERMINE WHICH ASPECT OF PROCEDURE HAS blending. Seaweed has been described as one of WHAT EFFECT. DESPITE THAT, THE INDUSTRY IN GENERAL Scotland’s most abundant natural resources. HAS OVER THE YEARS ADOPTED A RATHER CASUAL ATTI- The harvesting of seaweed was once a significant 6.5 Points in distillation, and that its job was sim- tion creates flavour compounds called industry in Scotland. There is some circumstan- ply to produce as much alcohol as pos- “esters,” which are variously fruity, tial evidence that the practice was introduced by sible. For years, almost all of Scotland’s nutty, and spicy. It is difficult to accept malt distillers employed the same two that none of these would survive distil- monks on the islands of the west. This is the part yeast cultures. An ale yeast from one lation. Diageo believes that the amount OF SCOTLAND WITH THE MOST SEAWEED. SKYE of the big brewers was used because it of time spent in the fermenter is criti- started quickly. Then there was a se- cal to the individuality of each distil- HAS ESPECIALLY DENSE KELP FORESTS, SOMETI- cond pitching with a whisky yeast from late. The effect of a new yeast culture MES STRETCHING 5 KM (3 MILES) OFFSHORE AND Distillers’ Company Limited (now long can be tasted in new make, but the final subsumed into a component of Diageo). result will not be determined until the This had less speed but more staying whisky is mature.Fermentation vessels 9 Points Fertilizer. It was also collected as a source of iodine. power. Mergers and changes in owner- in Scottish malt distilleries are known ship resulted in different yeasts coming as “washbacks.” Some are closed vessels More recently, it was used to provide alginates to cla- INTO THE INDUSTRY. MANY DISTILLE- MADE OF METAL, USUALLY STAINLESS rify beer and set jellies and desserts. Fertilizer. It was RIES NOW USE ONLY ONE CULTURE; STEEL. THESE ARE EASY TO CLEAN EVEN MACALLAN, WHO INSISTED ON AND RELATIVELY SAFE FROM CONTA- also collected as a source of iodine. More recently, it was THREE, HAVE RETREATED TO TWO. MINANTS. DESPITE THIS, SOME DISTIL- used to provide alginates to clarify beer and set jellies THE ACTION OF YEAST IN FERMENTA- LERIES PREFER WOODEN WASHBACKS, and desserts. Flavours shaped at the distillery in the balance of influences, much more importance has been 5 Points Accommodate no resident mi- same valley will have the same fore portable), copper pot. Since croflora. Perhaps these contri- shape of still (in much the then stills have grown, and are accorded in recent years to the way in which the distil- bute to the house character of same way that railway sta- typically run in pairs (or occa- some of the more interesting tions on the same line may sionally threesomes), but the lery works. Twenty-seven malt distilleries, (about a whiskies. Meanwhile, whether look alike). Obviously, the local principles have not changed. It third of the industry’s working total) are owned by dia- the microclimate in and around coppersmith had his own way is clear that design has been the distillery has an influence is of doing things. Distilleries are largely empirical, with experi- geo, the world’s biggest drinks group; and diageo argues hotly debated. Anyone who cooks reluctant to change the shape ments and innovations intro- will know that a recipe, however or size of their stills when duced by individuals. It is strongly that the most important influences on flavour rigidly followed, will produce wear and tear demands repla- often hard to imagine how a different results every time, cement, or when an expansion bit of extra piping here or come from within the distillery itself. The basic process depending upon the source of is planned. Thematch the cha- there can make a difference. heat, the utensils, the cook, and racter of the principal water The ratio of surface areas to of making malt whisky is the same throughout scotland, so forth. The design of the stills used. Legend is that if a worn- heat, liquid, vapour, and con- is a factor increasingly empha- out still has been dented at densate have infinite effects BUT THERE ARE ENDLESS SMALL BUT SIGNIFICANT sized by diageo, but even this some time, the coppersmith that are not fully understood. HAS AN ELEMENT OF LOCA- WILL A SIMILAR BLE- IT IS ARGUED THAT IN A TALL, AREAS OF VARIATION. THE DEGREE OF PEATING IN TION. SOME FARMHOUSE DISTI- MISH INTO ITS REPLACEMENT, NARROW STILL, MUCH OF THE LLERIES CLEARLY HAD STILLS IN ORDER TO ENSURE THAT VAPOUR WILL CONDENSE THE MALT IS ONE, SIMILAR TO THE CHOICE OF ROASTS DESIGNED TO FIT THEIR LIMI- THE SAME WHISKY EMERGES. BEFORE IT CAN ESCAPE. THE TED SPACE. ELSE-WHERE, SE- ILLEGAL DISTILLERS USED CONDENSATE WILL FALL IN COFFEE. ANOTHER EXAMPLE IS THE DENSITY (OR VERAL DISTILLERIES IN THE JUST ONE SMALL (AND THERE- BACK INTO THE STILL AND

LL Catalogue – Specimen 35 Lineto Type Foundry LL Catalogue Bold Italic Small Caps

100 Points sănătatea PROST! 72 Points Saúde! Santé! Uzdravlje! Tchin-tchin!

32 Points VIVA! VIVA! WEllness! wihayeo! VIVA! Yec’hed mat! yám sing! yám bùi! Zoo siab! Ze-rho! Za zdarov’e! Živjeli!

LL Catalogue – Specimen 36 Lineto Type Foundry LL Catalogue Bold Italic Small Caps

24 Points , Mountain Dew Code Red, Mountain Dew Distortion, Mountain Dew Throwback, Mountain Dew Typhoon, Mountain Dew Voltage, Moun- tain Dew White Out, , Mr Q Cumber, Mr. Cola, , Müllers Malz, Natural Brew Chai Cola,

16 Points Now White Bitter, Nuka Cola (Virtual), Nuka Cola Classic, Nuka Cola Quantum, OFK Sparkling Fresh Lemon Citron, Old Jamaica Ginger Beer, Old Tyme Ginger Beer, Oogave Esteban’s Cola, Oogave Ginger Ale, Oogave , Oogave, Mandarin Key Lime, Oogave Root Beer, Oogave Watermelon Cream, OpenCola, Oran-Soda, Orange Crush, , Outox, Pachmayr Pali Orange, Pachmayr Pali Zitrone, Parsi Cola, Paulaner Spezi, Pee Cola, , Pepsi Raw, Pepsi Throwback, Pepsi Wild Cherry, Perú Cola, Pett Cola, Phoenix

12 Points Rivella (Red), Rixdorfer Fassbrause Limonade, Arancia (Orange), Ginger Beer, Rixdorfer Orange Limonade, Energy Cola, Schweppes Russian or Russchian Wild Berry, Rockstar Recovery Lemonade, Rubicon Mango, Schweppes Sparkling Tea – Black Tea, Schwip Schwap, Sanbitter, Sanpellegrino Aranciata, Sanpellegrino SeeZüngle Birnen (Pear), SeeZüngle Kirsch Cedrata, Sanpellegrino Chino, Santa Cruz Organic (Cherry), SeeZüngle Träuble (), Shloer Root Beer, SAUER Rhabarberschorle, Schweppes White Grape, Shukran Cola, Cola, Sipp Ginger

LL Catalogue – Specimen 37 Lineto Type Foundry Technical Information

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LL Catalogue – Specimen 38 Lineto Type Foundry