The Third Annual Richmond Rotary Scotch Tasting Highlands vs.

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The First Installment of a Three-Year Tour of Scotland’s Distilling Regions The Third Annual Richmond Rotary Scotch Tasting

Scotland is divided into six -producing regions; Speyside, Lowlands, Highlands, Campbeltown, Islands and Islay. Although each whisky is unique, the malts produced in each region have some common characteristics which separate them from from other regions. These differences are the result of several factors as for example the use of different raw materials, climate variations and different production techniques.

Islay Islay is a small island west of the Scottish mainland and is the home of many well-known malt whiskies. Although a few milder versions exist, in general is smoky, peaty and salty and has quite a bit of tang and tar thrown into the mix. The island once had 23 distilleries operating at the same time but the number of active distilleries is now down to eight. Islay is a centre of "whisky tourism", and hosts a "Festival of Malt and Music" known as Fèis Ìle each year at the end of May, with events and tastings celebrating the cultural heritage of the island. The whiskies of the distilleries along the southeastern coast of the island, Laphroaig, , and Ardbeg, have a smoky character derived from peat, considered a central characteristic of the Islay malts, and ascribed both to the water from which the whisky is made and to the peating levels of the barley. The Third Annual Richmond Rotary Scotch Tasting

Lowlands As the name suggests, the Lowlands is a flat region without mountains. It is also the southernmost part of Scotland. Whisky from the Lowlands is traditionally triple distilled giving it a smooth and slightly fiery taste. It is also very light in salt, peat and smoke as opposed to many other whiskies. Any Lowland whisky is a fine aperitif.

Speyside Speyside boasting the highest concentration of distilleries in Scotland, is the undisputed center for whisky in Scotland. Speyside is geographically part of the Highlands but is considered a separate region because of its size and the different characteristics of Speyside whisky as opposed to other Highland whisky. The region has received its name from the which cuts through the area. Many of the distilleries use water straight from the river Spey in their production process. The malt is considered to be refined, sweet and elegant. If you wish to introduce a friend to the world of whisky, a Speyside is a good choice with its rich flavour, complexity and relatively mild character.

Highlands The Highlands is the largest of the whisky producing regions in Scotland. The whisky is often powerful, has a rich flavor and is quite smoky although slightly less so than whisky from the Islands. Compared to the Lowlands, Highland whiskies often taste very different from each other. This is partly due to the size of the region which allows for greater differences in the microclimate, but variations in raw materials and productions techniques also play an important part. The word ‘glen’ is commonly used in the name of both Highland and Speyside distilleries and means ‘valley’.

Campbeltown The region Campbeltown was once a flourishing whisky region and the city of Campbeltown was considered to be the whisky capital of Scotland. In 1886 there were no less than 21 distilleries in and surrounding the city. Today only three distilleries remain. Campbeltown is still referred to as a separate whisky producing region, but today the reason is mostly historical. The Third Annual Richmond Rotary Scotch Tasting

Islands It is not uncommon for this region to be confused with Islay but Islands is in fact a separate production region which consists of the islands Mull, Orkney, Jura, Arran, Shetlands and Skye. It is a source of constant debate whether Orkney belongs to the Islands or in fact should be counted as part of the Highlands region. Whisky from the Islands may be described as a milder version of Islay whisky and is often appreciated by those who have enjoyed whisky for a few years. The well-known whisky Talisker is produced on the beautiful Island of Skye. The Blackwood Distillery is the most recent addition to Scotland’s family of distilleries and is currently being built on one of the Shetland Islands. The Third Annual Richmond Rotary Scotch Tasting The Third Annual Richmond Rotary Scotch Tasting

The Third Annual Richmond Rotary Scotch Tasting Making A Brief Explanation of the Traditional Method

The Scotch Whisky production process has changed little in the last two hundred years, Scotch is still produced using traditional methods although modern production and quality control are now used to ensure that the quality of the finished product has never been better. How then is it made? Scotch Whisky Ingredients The ingredients of malt whisky are essentially just barley and water. Barley is a crop that is highly suited to the Scottish climate. In our temperate climate summers are cool with temperatures seldom rising much above 20C. We also have lots of summer rain ensuring conditions that are just right for healthy barley crops. This rain also ensures that we always have a plentiful supply of clear, clean water. The source of the water has a significant effect on the taste of the final product. The Whisky Fermentation Process

The barley grains are the seeds of the plant and they are steeped in water until they germinate or sprout. At this stage the germinating barley is spread on the floor of a malting house where it continues to develop over the next week or two. During this period the grains are turned over regularly using a “paddle” to allow air to get at The Third Annual Richmond Rotary Scotch Tasting them and encourage even development. The starch in the barley turns to sugar and at the optimum time the germination is stopped by placing the barley in an oven or kiln. Traditionally the heat for this oven was peat fired and it was from here that malt whisk acquired its peaty, smoky taste. Nowadays more conventional forms of heating are used and some distilleries retain the peaty flavours by burning peat and blowing the smoke over the grain during the process.

When the barley is dry it is then milled to produce a floury substance known as “grist”. This grist, which is rich in sugar at this time, is then placed mixed with hot water to create a “mash”. It is then placed in a large metal vessel or container called a “mash tun”. The contents of the mash tun are stirred

regularly to encourage the release of the sugars. When this process is complete the resulting liquid, now known as “wort”, is drawn off and transferred to large wooden “washbacks”. The remaining solids are called “draff”, which is commonly used as cattle feed.

The washbacks are like giant wooden pails commonly made from Oregon pine or Cypress both of which have a high resistance to fungi. It is in these washbacks that the yeast is added to start the fermentation process during which the sugar in the wort turns to alcohol. Fermentation is a vigorous process, the solution bubbles and foams furiously before gradually slowing down as the sugar is converted over a period of two to four days. At this stage the “wash” smells and tastes similar to beer. It is still quite weak with an alcohol content of no more than about 8% or 9%. The Third Annual Richmond Rotary Scotch Tasting The Scotch Whisky Distilling Process

OK, we now have our liquid wash, which will ultimately become the finished product. The next step is to distil this down to the required alcohol content. The distillation takes place in copper pot stills which have a distinctive, swan-neck shape. The character of the final product is influenced by the shape of the stills and the length of the neck.

Conventionally there are two stills involved in this process, the wash still and the spirit still. The wash still is used to produce the first distillation, which is called “low wines”. This is then distilled for the second time in the spirit still before being collected as the strong distilled spirit. This spirit is not yet useable. As it is produced the first part, the “foreshot”, is too strong and contains undesirable components. The next part, the “middle cut” is what we are looking for. This is diverted into a receiving tank. The final part of the second distillation, the “feints” is too weak to be used but it is saved to be added to the next batch of low wines so that nothing is The Third Annual Richmond Rotary Scotch Tasting

wasted. Testing of the spirit as it leaves the pot stills takes place in a “spirit safe” sealed by HM Customs and Excise, (pictured right). No tasting is done at any time and all testing with the hydrometer takes place within this sealed spirit safe.

When the final spirit has been collected in the receiving tank it is ready to go into barrels for the next stage of the process, which is maturation. These oak barrels have often been previously used in the production of American Bourbon whiskey. While Scotch whisky benefits from being stored in barrels that have been previously used the Bourbon industry requires that only new barrels are used for this purpose. The second hand bourbon barrels are therefore purchased by Scotch whisky distillers. Sherry, Rum and Port casks are also used. All of these impart their own, unique characteristics into the final product. The Third Annual Richmond Rotary Scotch Tasting

The casks are then moved to a bonded warehouse, the “bonded” referring to the fact that the warehouse is once again controlled by HM Customs and Excise. By law, Scotch whisky must remain “in bond” for at least three years but in practice it is usually much more than this. It cannot in fact be called whisky until these three years have passed. Before this it is just referred to as spirit. During this period about 2% is lost through evaporation each year so that about 25% of the contents of a barrel stored for 12 years will be lost to the “angel’s share”. This along with the cost of storing the product for so long all adds to the cost. When you consider that Vodka and some other drinks are produced and bottled within a few days, (no maturation being required), then you see why whisky, which is similarly priced is such good value.

When the malt whisky has been matured for the required it time can be bottled and labelled but if it is to be used as part of a blended whisky the master blender must make his contribution. The blender is the person who decides what whiskies are to be included in the final blend. Each whisky is “nosed” to determine its characteristics and ensure that the consistency of the specific blend is maintained.

As many as thirty or forty different malt and grain whiskies may be included in the final blend and the blender’s experience is critical in ensuring that your favourite blend retains its consistency over a number of years. It is not possible to just use a “recipe” for this. Whiskies come and go like any other product so as one goes off line another must be selected to replace it. The skilled nose of the blender is the single most important factor in this process. The whisky is then transferred to the bottling plant where it is bottled using modern, highly automated methods.

Note: some of the processes involved in the making of Scotch Whisky described above have now been automated. For example during the grain germination process the barley may be turned or “ploughed” with automatic paddles as opposed to manually. The main fermentation and distillation processes however have remained essentially the same in all Scotch whisky distilleries for the last couple of hundred years. The Third Annual Richmond Rotary Scotch Tasting

Bruichladdich Distillery Company Ltd. (pronounced "Brook Laddie" meaning "Shorebank")

The distillery is fiercely proud of its private status: 100% Private equity, mainly Scottish money including from Islay, registered in Glasgow. 100% private shareholders - no corporate bodies.

The distillery has been carefully restored and renovated with all the original equipment being retained rather than replaced with modern equivalents; there are no computers used in the production process. Casks are filled at the unusually high level of 70% for maximum aging potential. Careful, slow distillation (without computers but with the head and the heart) combined with the old equipment are producing extraordinary results in both quality and yields - much to the surprise of all concerned.

A variety of cask wood types are being laid down for full term maturation (the company does not believe in quick fix exotic 'finishes') woods include Port, Madeira, Rum, Sherry, and bourbon wood.

ORGANIC 2003 2003 WAS A PARTICULARLY FINE HARVEST OF CHALICE BARLEY FOR WILLIAM ROSE AT CULBLAIR FARM. SUPREME QUALITY BARLEY COMBINED WITH A SLOW TRICKLE-DISTILLATION TO DO IT JUSTICE, AND NEW OAK HAS RESULTED IN THE "CREAMIEST" SPIRIT WE’VE EVER SEEN. A LIMITED EDITION RELEASE OF 15,000 NUMBERED BOTTLES. OUR VERY FIRST ORGANIC RELEASE AND SOMETHING OF A MILESTONE. The Third Annual Richmond Rotary Scotch Tasting

Bunnahabhain distillery has sat proudly on the northern shore of Islay for over 130 years, quietly making a distinctly gentle Islay Whisky. 12 year old Islay Single Malt Scotch Whisky has been re-introduced as an un-chillfiltered spirit, a move which has excited whisky lovers and experts from across the world. With the move to un-chillfiltered, the packaging has been revised to complement the new expression. Smoked oak glass has replaced the traditional emerald green of the 12 year old bottle, with dual labelling conveying an overall sense of speciality, subtlety, confidence and luxury, reinforcing the premium quality and heritage of the brand. A revised neck label has been developed displaying the product’s age. The bottle is presented in a quality gift carton containing a booklet with information on the brand.

The nose offers a fresh and aromatic experience with a subtle whiff of smoke floating through the air. The taste starts with a light fruit and nut appeal that leads to a spectacular malty sweetness, finishing into a beautifully rich full-bodied, lingering experience. The Third Annual Richmond Rotary Scotch Tasting

Caol Ila is hidden in a quiet cove near . Many consider this locality to be the wildest and most picturesque of the island. Situated on Loch Nam Ban, the site is ideal thanks to the abundant supply of good water.

Caol Ila (Gaelic for 'the ') was built in 1846 by Hector Henderson - a Glasgow businessman with a keen interest in distilling. Like Bunnahabhain and Bruichladdich, the development of Caol Ila created along with it, a community of its own. Without these distilleries, it is likely that there would have been little sustained human interference in these areas at all.

The Distillery Today In 1857 Henderson went out of business and the distillery was purchased by Bulloch Lade & Co. The Distillers Company Limited took over management in 1927. From this date production continued until 1972, when the entire structure of the distillery was demolished. A larger distillery was built in the same original architectural style, and production resumed in 1974.

The Whisky Caol Ila is considered to be one of the lighter of the Islays. Medium-bodied with a rounded flavour. Pale in colour with a greenish tinge. This malt has a peaty nose, with distinct floral notes. It is described as tasting slighty of seaweed/iodine, lightly medicinal, smoky, salty, sweet with a dry peppery finish.

Although the profile of Caol Ila as a single malt has been enhanced in recent years, the main function of the distillery is still the production of malt whiskies for the blends. The Third Annual Richmond Rotary Scotch Tasting

“My great-great grandfather, John Grant, born in 1805, purchased for £511.19s.0d on the 8th of June 1865. To this day, Glenfarclas Single Highland Malt Scotch Whisky is distilled and matured at our family owned and run distillery, which thanks to the foresight of my forefathers remains independent. Creating a great malt whisky is a time-honoured process. Here in the heart of Speyside, my family has cherished the skills and traditions of fine malt whisky making, handing them down through six generations. We are proud to share our secrets with you”.

John L. S. Grant

12 Years Old 43% Vol.

Colour: Vibrant amber-gold.

Nose: Fresh and beautifully light, sherried fruit combined with a tempting spicy sweetness and a hint of sappy oak.

Flavour: Full bodied, delightful sherried fruit, with oak, a hint of peat and delicious sweet sensations.

Finish: Long and flavoursome, with a lingering spiceness.

Comment: An excellent introduction to the distillery style. Glenfarclas means Glen of the Green Grassland, and the freshness on the nose reminds me of grassland in spring. So, for me, this is the ‘farclas’ aroma. In 2006 this was named the ‘Best Sherried Whisky’ in the Single Malt World Cup. More recently Glenfarclas 12 Years Old won Gold at the Stockholm Beer & Whisky Festival in 2007 and again in 2008. The Third Annual Richmond Rotary Scotch Tasting

Tomatin Distillery home of the finest Highland Single Malt Scotch Whisky, is located in the Monadhliath Mountains just south of Inverness, capital of the Highlands of Scotland. Established in 1897, (to rhyme with satin) is also one of the highest distilleries in Scotland at 315 metres above sea level. The soft waters of the Alt-na-Frith (Free Burn) which run clear and pure through the Monadhliath Mountains help to create a Highland Malt with delicate flavours, yet a rich and mellow style. Its undoubted quality and consistency make for a truly fine dram. A proud testimony to the art of distilling.

Tomatin 12 Year Old This exquisite 12 year old Single malt has a wonderfully rich and elegant taste, producing a long and satisfying finish. Aroma - A complex, fresh and airy bouquet which contains rich malt and fruity aromas with a hint of peatiness. Palate - The palate is rewarded with a unique combination of attractive flavours – a balance of apples, pears and malt with a gentle hint of nuttiness introduced by the subtle use of sherry wood. Very smooth and silky. Finish - A wonderfully rich and elegant taste produces a long and satisfying finish; there is an oily richness which leads to a desire for more. Cask – Matured in 1st fill bourbon barrels, refill American oak casks and Spanish sherry butts. The 12 year old is married exclusively in Spanish sherry butts prior to bottling. The Third Annual Richmond Rotary Scotch Tasting

Glen Moray Distillery nestles on the banks of the River Lossie in the city of Elgin, the capital of Speyside, a region synonymous with malt whisky. Glen Moray Single Malt Whisky has been distilled here since 1897 by a small dedicated team of craftsmen. In over a century of distilling at Glen Moray, much has changed, however the ingredients, processes and skills of those responsible for producing Glen Moray remain constant.

Glen Moray 12 years old Single Malt Whisky Tasting Notes 'Highland toffee, brambles and ginger marmalade'

Colour Mid-golden

Nose At full strength, the aroma is sweet, fruity and floral, exceptionally well-rounded and balanced in flavour, characteristic of this classic . The first impression is of Highland toffee and candy floss with honeycomb and sweet malt notes. Herbal top notes are discovered with heather and brambles.

With water, honeycomb changes to beeswax and rich fruity notes emerge with blackcurrants, dried apricots and figs. In the background are enticing spices with cloves and ginger marmalade.

Taste As befits a classic Speyside malt, the taste is smooth, warming and rounded with a good firm body. Lots of sweet, soft malty flavours evolve in the centre of the palate, surrounded by toffee and mouth watering fruits (blackcurrants and dried apricots). Boiling sweets reach the roof of the mouth before the emergence of liquorice, tea and nut oil.

Finish Toffee, blackcurrants and a hint of liquorice remains into the finish which is medium in length.