Craft Whisky Club Subscription Box – Whisky News

Online whisky initiative Craft Whisky Club has created the ultimate whisky lovers subscription service, for those who not only want to discover a new world of craft, artisan and innovative whisky-making but get a chance to try them too.

From casks to pairings, locally-produced to the exotic, learning and exploring the world of whisky is a fundamental part of the whisky experience. Resident experts at the Craft Whisky Club handpick the finest small batch and artisan whiskies, carefully selecting exciting and innovative distillers from Scotland and beyond. Each box includes up to two full size bottles, as well as a specially selected food pairing to match with the whiskies, alongside plenty of information about the distillery and how the whiskies are matured, developed and brought to life.

Choose from either 1 bottle or 2 bottles of whisky every 2 months. Bottles come from award winning distilleries from all over the world such as American Whiskey, Rye and Bourbon producer High West from the Rockies, to independent bottler and blender extraordinaire, Douglas Laing who has just launched The Epicurean Edinburgh Edition, which pays homage to Scotland’s historic capital. From £29.95 per month. For further information on how the membership works and pricing please see here.

For those looking for something more unique, Caskshare allows whisky lovers to reserve ‘shares’ of whisky casks from their favourite distilleries, choosing between a wide variety of wood types and ages as the whisky matures. Single cask bottles will then be sent directly to buyers upon maturation, or even traded between them on this new leading-edge technology platform. This allows whisky-lovers the chance to experience different cask variations by lowering the financial barrier to cask-ownership. Customers pre-order cask ‘shares’ from their distillery of choice via the Caskshare online platform. Once the ageing process is complete, whisky allocations are bottled and distributed to ‘shareholders’.


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Loch Lomond Whiskies pay tribute to 149th Open – Scotch Whisky News

Loch Lomond Whiskies pay tribute to 149th Open

Independent distiller adds special edition to range

Loch Lomond Whiskies, the Official Spirit of The Open, has unveiled a new special edition single malt to mark the Championship that was due to take place in July this year.

The Loch Lomond 12 Year Old The Open Special Edition 2020 was created to celebrate The 149th Open at Royal St George’s in Kent, which has been cancelled due to the Covid-19 pandemic. It is the first time since WWII that the Championship will not be played.

The special edition, crafted by master blender Michael Henry, showcases Loch Lomond’s unique straight neck pot still, and is created from a Chardonnay wine yeast, a fermentation process that’s rarely used in whisky distilling as it requires greater time to achieve the final liquid. Full of lively flavour, hints of grapefruit and vanilla syrup are balanced with cinnamon and lime juice.

Priced at £50 RRP with an ABV of 46%, 3,000 limited-edition bottles will be released globally in early July, giving both whisky and golf fans the opportunity to experience The Open in spirit from their homes.

Loch Lomond Whiskies’ became The Official Spirit of The Open in 2018, and although the Championship will not be played as planned in 2020, Loch Lomond’s Open Special Edition pays tribute to golf’s original championship. The 149th Open will now be played at Royal St George’s in July 2021, with The 150th Open at St Andrews moving to 2022.

Colin Matthews, CEO of Loch Lomond Group, said: “Of course we, like thousands of golf enthusiasts around the globe, were disappointed to learn of the cancellation of The Open this year, but given the current circumstances, it’s absolutely the right decision.

“Our Loch Lomond 12 Year Old The Open Special Edition 2020 is a very special limited edition, showcasing Loch Lomond’s style beautifully, and will allow thousands of golf and whisky fans around the world to raise a dram during these difficult, unprecedented times.

“We are very proud of our partnership with The Open, allowing us to raise awareness of the Loch Lomond Whiskies range among golf lovers all over the world. We are very much looking forward to visiting Royal St George’s for the first time as the Spirit of The Open next year.”

Michael Henry, Master Distiller added: “It has been a real pleasure crafting this limited edition to mark The 149th Open. We are one of very few distilleries

currently using wine yeasts in the fermentation process, which brings a unique and vibrant flavour to the finished liquid. As a distillery we are perfectly placed to be able to develop these rare expressions, which is ideally suited to our preference for longer fermentation times, combined with the control we have over the final character using our straight-necked stills.”

Loch Lomond Whiskies, based in Alexandria near Loch Lomond, agreed a five-year partnership with The RA, organisers of The Open, in February 2018.  Known as “The One”, The Open is the most international of the major championships with qualifying events across five continents.

Neil Armit, Chief Commercial Officer at The RA, said: “Loch Lomond Whiskies’ special edition products have already proven to be a hit with fans of The Open, bringing together two of Scotland’s greatest exports beautifully: golf and whisky.

“Although we will have to wait until next year to visit Royal St George’s, fans will still be able to enjoy a taste of The Open from home until we all meet again at the famous Kent links in 2021.”

The Loch Lomond 12 Year Old The Open Special Edition 2020 will launch for sale in early July. For more information, please visit

Tasting Notes:

Nose – Grapefruit, apple and vanilla syrup

Taste – Lively almost effervescent mouthfeel. Honey sweet, green fruits – apple, pear and kiwi, gentle cinnamon spiciness

Finish – Long finish with powdery sherbet and lime juice 

About Loch Lomond Whiskies

  • Loch Lomond Distillery has one of the oldest heritages in the industry. It was founded by American, Duncan Thomas, the owner of the Littlemill distillery which was licensed in 1772. In the 1930s Duncan Thomas was at the forefront of innovation within the Scotch whisky industry and his innovative philosophy is ingrained into everything that is done at Loch Lomond to this day
  • The multi award winning Loch Lomond whiskies range includes the Loch Lomond 12-Year-Old which has been awarded the Platinum Award in 2020, one of only 7 single malts to be awarded this honour at the San Francisco World Spirits Challenge 2020. Other expressions in the range are the single malts Loch Lomond Original; Loch Lomond Classic; Loch Lomond 18-Year-Old; Loch Lomond 50-Year-Old; the Loch Lomond Island’s Collection which includes the Inchmurrin and Inchmoan ranges as well as the deluxe blend Loch Lomond Signature and Loch Lomond Single Grain
  • Loch Lomond Inchmoan 12-Year-Old has been awarded Best Highland Single Malt 12 Years and Under at the 2018 World Whiskies Awards and a Gold Medal at the 2020 San Francisco 2020 Awards
  • Loch Lomond Whiskies was recently also awarded the following medals at the 2020 San Francisco World Spirits Competition:
    • PLATINUM: Loch Lomond 12 Year Old
    • DOUBLE GOLD MEDAL – Inchmurrin 12 Year Old
    • GOLD MEDAL – Inchmoan 12 Year Old
    • DOUBLE GOLD MEDAL – Loch Lomond 18 Year Old
    • DOUBLE GOLD MEDAL: Loch Lomond 10 Year Old
  • Loch Lomond Whiskies signed a five-year partnership with The RA to become The Spirit of The Open in February 2019. The period includes the playing of the landmark 150th Open in 2021 at St Andrews, the home of golf.

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Mark’s Whisky Ramblings 321: Girvan 12 Year Old 2006 Cadenhead’s – Scotch Whisky News

Mark’s Whisky Ramblings 321: Girvan 12 Year Old 2006 Cadenhead’s

Mark Dermul, Belgian whisky vlogger, tries a (very) high strength grain. Girvan is a relatively young distillery, founded in 1963 by the family William Grant Sons, which we all know from Glenfiddich and Balvenie, but also from Kininvie and newcomer Ailsa Bay. Girvan was founded to produce the needed quantity of grain for the blends of the company: Grant’s. We’ll try a relatively young cask that was bottle by Cadenheads in 2018. After 12 years of maturation, it still went into the bottle at 60.3% ABV.

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The Spirit of Arran – ‘Project North & South’ – Scotch x 2 Whisky News

The Spirit of Arran – ‘Project North South’.

Isle of Arran Distillers Ltd has laid the groundwork to create a unique Blended Malt by filling casks with new spirit from both their Lagg and Lochranza distilleries on the Isle of Arran.

The independent Scotch whisky company owns and operates two distilleries on the Isle of Arran; Lochranza Distillery in the north and Lagg Distillery in the south. In March this year both distilleries underwent a period of closure due to the COVID-19 pandemic. The UK has seen the temporary closure of many businesses a lot of which have still not re-opened at the time of this release.

When the distilleries began production again on 11th May after this short period of closure, the first runs of new spirit from each distillery were vatted together.  This precious mix, combining both heavily-peated and un-peated spirit, was filled into Bourbon Barrels, Sherry Hogsheads and Sherry Butts at their Lochranza Distillery. These unusual casks will now slumber on the island until the time is right for bottling as a future Blended Malt.

This is a particularly interesting project to mark this unique moment in time.  As an island whisky producer, Isle of Arran Distillers is in the rare position of owning a lowland and a highland distillery both based on one island off the west coast of Scotland.  The DNA of the two distilleries is inextricably linked through their island connection and the flavour profile of the future Blended Malt Whisky is bound to create something very special with which to remember this period in history.

Director of Operations Production for Lagg and Lochranza Distilleries, James MacTaggart said: “This is a first for Isle of Arran.  We are aware of blended malts where the whisky from one distillery is married with that of another, or blended whiskies created by mixing grain with malt whisky, however this is the first time that we know of malt whisky from two sister distilleries being blended at the spirit stage. As the owners of two wonderful distilleries on the Isle of Arran, we felt it was right to join the two sides of our island together and produce a whisky that would always be a marker for this unique period in time.”

Isle of Arran Sales Manager, Andy Bell said “I am proud to have played a part in creating this truly unique blend, and will follow with interest as these casks mature. The experimentation at the heart of this process speaks to the truly independent nature of our company.”


Accolades for Isle of Arran Distillery include Winner for:

Drinks Business Best Contribution to Wine and Spirits Tourism (2017)

Best Brewery/Distillery Tour – Scottish Outdoor Leisure Awards (2017)

Best Visitor Experience – Association of Scottish Visitor Attractions (2018)

Product Awards include:

Arran 10 year-old: Gold Medal ‘Best Single Malt 12 Years Under, World Whiskies Awards (2019) San Francisco World Spirits Competition Double Gold Medal (2018). International Wine Spirits Competition Gold Medal (2018). Category Winner and Gold Medal ‘Best Scotch Under 12 Years’ Islands Non-Islay at the World Whiskies Awards (2018). International Spirits Challenge Silver Medal (2018). Ultimate Spirits Challenge 91 points (2018). Ultimate Spirits Challenge Cocktail Commendation for the Rob Roy (2018). Double Gold Medal China Wine Spirits Best Value Awards (2014)

Arran 18 year-old: Gold Medal Category Winner ‘Best Single Malt 13 – 20 Years, World Whiskies Awards (2020)  Gold Medal ‘Best Single Malt 13 – 20 Years, World Whiskies Awards (2019) International Wine Spirits Competition Gold Medal (2018) Category Winner Gold Medal ‘Best Scotch 13-20 Years – Islands (Non- Islay) World Whiskies Awards (2018). International Spirits Challenge Silver Medal (2018) Scottish Field Whisky Challenge – Gold Award for Best Whisky £50-100 (2018)

Quarter Cask ‘The Bothy’: Best Scotch Island Single Malt, World Whiskies Awards (2020 2019) Category Winner Gold Medal ‘No Age Statement Single Malt’ for The Bothy Batch 3 World Whiskies Awards (2018). International Wine Spirits Competition Silver Outstanding Medal (2018). International Spirits Challenge Silver Medal (2018)

Arran Barrel Reserve:  Silver Medal ‘No Age Statement Single Malt’ World Whiskies Awards (2020)

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THE LOCH FYNE THE LIVING CASK 1745 – Scotch Whisky News

THE LOCH FYNE THE LIVING CASK 1745 – Scotch Whisky News


Winner of a liquid gold award in the 2016 Jim Murray whisky bible – scoring an impressive 94.5 points.

Carefully selecting a used bourbon cask with tight staves and a good heritage, we created a marriage of what we considered to be the ‘the best’ Islay single malts. And so The Living Cask® was born, with that combination of Islay malts at its heart forevermore. Respecting our Inveraray roots, we christened it The Living Cask 1745 in a nod to the year the town was founded by The Duke of Argyll.

You can buy and enjoy The Living Cask 1745 today. It’s a very fine dram, and its excellent Islay credentials can be tasted in every drop – no wonder it won a Liquid Gold award in Jim Murray’s 2016 Whisky Bible.

Jim Murray’s official tasting note:

n23.5 an intriguing two-toned nose which, if you concentrate on one side, offers firm smokiness giving further edge to the unyielding malts; and from the other angle is a complete softie…! t23.5 the delivery takes the path of the second option with an immediate eiderdown softness on delivery but doesn’t duck out of juicy and, at times, forceful barleysugar then Fisherman Friend notes…all very sweet shop; f23.5 remains silky; now with a few spices joining the rolling smoke; b24 one of the best whiskies ever created at quarter to six in the evening….and one quite impossible not to love. 46.3%

Please note: Our Loch Fyne Whiskies products are presented in handmade glass bottles. Due to their handmade nature, these bottles can show small imperfections such as grooves and seams in the glass.


Distillery/Brand The Loch Fyne

Classification Scotch Whisky

Region Islay

Style Blended Malt

Size 50cl

ABV 43.6%

Age Statement ~ No Age Statement

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Stockton Hong Kong partners with rare whisky cask specialist ‘Rare Finds Worldwide’ – Whisky News

A dram for drinking, a cask for investing:

Stockton Hong Kong partners with rare whisky cask specialist ‘Rare Finds Worldwide’

HONG KONG – Whisky brokerage Rare Finds Worldwide has officially partnered with Stockton Hong Kong, one of the best whisky bars in Asia (Number 8), in bringing an all-new luxe experience for Scotch whisky drinkers, investors and collectors.

A fusion of 18th century London luxe and rare Scotch, this collaboration sets a unique, elegant tone and ambience for ‘whisky talk.’ Whisky tastings, seminars and meetings highlighting whisky casks as one of the most lucrative luxury asset classes will be hosted by Rare Finds Worldwide in Stockton. The speakeasy’s interiors and vibe reminiscent of the halcyon days of 1890s London will complement the inherent sophistication and luxuriousness of whisky investment.

“Rare whisky is akin to a piece of history taken out of its era. Coupled with Stockton’s evocative atmosphere and esteemed clientele, it makes our partnership the perfect blend. Aged throughout the years, whisky is a tale of character, notes and passion all blended in a cask. We turn whisky investment into a personal journey – from cask selection and storage to bottling, our clients are highly involved in the process,” said Freeman Ho, Whisky Specialist at Rare Finds Worldwide.

Alongside the partnership, Rare Finds Worldwide and Stockton will also be offering lockers for collectors that wish to store their bottles for consumption. Locker holders will receive benefits and exclusive deals with partner global organisations including potential discounts on casks and bottles.

Rare Finds Worldwide remains at the forefront of whisky investment as rare whisky joins the list of most sought-after luxury assets among art, cars and fine wines. The Wealth Report 2020 shows the whisky asset class overtaking classic cars on the Luxury Investment Index with a growth of 564% over the past decade. With its expertise in ultra-premium cask procurement from top-tier distilleries, the brokerage offers exclusive access to some of the oldest and most prestigious single malts in the market. It provides investors and collectors the opportunity to diversify their portfolio or further grow their whisky collection.

“We have seen an increase in demand for asset-backed investments, and rare whisky is a strong-growth asset class that has the strength to weather market volatility. Stockton is the perfect venue for our cask investment seminars and our upcoming VIP whisky membership, perfectly reflecting the sophistication of this asset class which is fast becoming ‘Liquid Gold’,” said Murray Holdgate, Director of Rare Finds Worldwide.

“As a bar that has over 150 different whiskies on offer, having customers consider whisky as an investment in Stockton is a new and exciting experience. We see a flavourful journey ahead as our partnership with Rare Finds Worldwide comes into fruition,” said Suraj Gurung of Stockton Hong Kong.

Rare Finds Worldwide will also display ultra-rare Scotch whisky at Stockton, elevating the immersive experiences the bar is well-known for in terms of whisky. The selection of bottles will feature iconic distilleries such as Macallan, Dalmore and Bowmore collections available for purchase. For more information on rare whisky investment or for a consultation with Rare Finds’ alternative asset specialists, visit or get in touch at

About Rare Finds Worldwide

Rare Finds Worldwide is a tailored whisky brokerage that offers collectors and investors the opportunity to increase wealth with rare Single Malt Scotch Whisky. We offer our private client’s exclusive access to some of the oldest and most prestigious single malts in the world as well as taking advantage of ultra – premium cask procurement from Tier 1 distilleries such as Macallan, Dalmore and Bowmore to name a select few. Our team comprises of experienced investment banking professionals and alternative investment specialists, whose passion for whisky has evolved into a consultancy that focuses on delivering only best in class product, with authentic provenance to our family of whisky investors and collectors.

About Stockton Hong Kong

Stockton is a hidden cocktail bar and restaurant that pays tribute to a time of unspoiled indulgence. With only the best libations and a menu of decadent delights, Stockton is an immersive experience in the halcyon days of 1890s London. It has gained recognition as one of the best bars in Asia.

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Virgin Kilian Five ~ Whisky made in Germany – Whisky News

Virgin Kilian Five

Whisky made in Germany

Ernie Scheiner, The Gateway to Distilleries

Sankt Kilian Distillers of Lower Frankonia stand for an exemplary innovation on the German and international whisky market. Master Distiller and Managing Director Mario Rudolf may draw to the full. The equipment of the distillery is largely Scottish, the temperature controlled wooden fermenters are from Dufftown, the onion shaped short neck pot stills were manufactured by Forsyth in Rothes. The Irish distilling expert David F. Hynes – Cooley and Great Northern – implemented also Irish tradition into the distilling process by fitting a water cooled reflux pipe into the lyne arm of the spirit still. German craftsmen set up the pipes and wires. The inter-European cooperation lead to a unique state of the art distillery in a small village Rüdenau near the Main River. Non-peated barley comes from the region and is malted exclusively by the Maltster Weyermann whereas Boort Malt from Glenesk in Angus supplies peated malt varieties (54ppm).  Mario Rudolf who is a Master Brewer with a degree in Brewing is the first German distiller to cultivate the Scottish barley variety Laureate by a biological farmer in a neighbouring village this year.

The first peated and non-peated spirits were double distilled in 2016. They mature in a huge variety of casks. Over 200 different cask types modify the aromas of the spirits in steel racked warehouses at the distillery. Thousands of casks lie in a nearby Bunkers which were used by the U.S. Army during the Cold War.

The origin of the casks, their different sizes and various sorts of wood – in the European Union distillers may use any kind of wood for their whisky maturation – allow the Kilian distilling team to experiment the impact of charred, toasted wood from oak to mulberry, acacia et cetera. In the racks you may find casks which held Bourbon, white or red wine, rum, Sherry, cider, beer or even Jägermeister. The large variety of wood is highly exceptional in the whisky industry and makes for rather astonishing aroma profiles. Rudolf and his young team generate a diversified portfolio of whiskies that is rather exceptional in Germany and Europe. The annual production capacity was 200 000 LPA in 2019. Rudolf has developed wood management to perfection.

Investor and owner Andreas Thümmler, who is from Rüdenau where the distillery is located, has been persueing strategies to become the best German whisky producer. The corporate finance manager is a whisky enthusiast and collector. He has created a trusting framework in which his team can work creatively. The previous four St. Kilian Signature Editions as well as the multipied Distillery only bottlings have proved the positive results of their whisky making approach. The reception of Kilian whiskies has been consistently positive: Jurors of the latest World Whisky Awards 2020 voted St. Kilian the best Single Malt of Germany.

Not only Kilian‘s cask management is innovative and exemplary. In October 2019 German and Austrian Distillers made an excursion – organized by The Gateway to Distilleries – to the prominent tonelerias in Montilla and Jerez. The impact was tremendous. Just recently Mario Rudolf has initiated a sherry-liqueur wine experiment in an most inspiring way. His objective is to find out in which kind of Andalusian barrel their peaty and non-peaty spirits receive and develop a diversified aroma profile. Not many small scale distilleries can afford such a mid-term project.

“From the following five tonelerias with the corresponding Bodegas we recently received a truckload of great barrels directly from Andalusia:

– Toneleria Tevasa Jerez – Bodegas Baron Sanlúcar de Barrameda

– Toneleria Hudo Jerez – Bodegas Williams Humbert Jerez

– Toneleria del Sur (Casknolia) Montilla

– Bodegas Xeranthia Jerez and Bodega Malaga Virgen Malaga (Casknolia)

– Toneleria Juan Pino Montilla – Bodegas Sanchez Romate Jerez

– Toneleria Rodriguez Montilla – Bodegas Navarro and Rodriguez Montilla.”

From these cooperages and bodegas, which are largely appreciated worldwide among whisky makers, Kilian distillery selected casks seasoned with either Oloroso or Pedro Ximénez liqueur wines. In Spring 2020 they had recieved butts from the toneleria Paez in Jerez. Very special casks which held previously Manzanilla wine – a rather dry sherry from Palomino grapes came from the cooperage Tevasa in Jerez. The casks were seasoned in a renowned Bodega in the seaside town of Sanlúcar de Barrameda. Other hogsheads came from a famous Jerez Bodega not to be named.

Virgin Oak influences the new Kilian FIVE

The latest St. Kilian Signature Edition FIVE was realeased on the German Whisky Day 2020, 27th June. Whiskies blended from virgin casks only is quite a challenge for any whisky maker, because of the structural impact of the tannins from the oak. The Kilian whiskies of the vatting matured over three years in five different virgin-oak casks to create an aromatic and challenging composition of flavours. The fast maturing Kilian spirit, the mild climate of the region, the warehouses and the exceptional wood of the virgin casks have induvidually contributed to the character of the Signature Malt. It seems as if the spirit plays well with the tannins of the oak wood regarding the aroma profile. Rudolf proudly says: “Soft, rounded aromas and mild taste of delicately spiced oak convey the feeling of a refreshing walk though the woods. The vatting is a result of five different geographical destinations of the oak barrels. They come from cooperages in Hungary, Germany and America.“

The Kilian Single Malt Whisky “Made in Germany” is made of 100% German barley malted by the Franconian Malster Weyermann. A long fermentation period guaranteed a high level of fruitiness of the wash. The high reflux of heavy alcohols in the spirit still and a gentle double distillation formed an aromatic clean spirit with notes of ripe apples and pears. It is the basis of the new unpeated Kilian Edition.

For the Cuvée FIVE Master Blender Rudolf selected a range of whiskies which were drawn exclusively from virgin oak casks, i.e. they absolutely had not held any liquid before filling with Kilian malt spirits. Within a period of only about three years they have developed aroma profiles perfectly well. The individual impact of the virgin casks is shown in the five deconstruction samples. From subtle sweetness to prominent spicyness, from light to dark fruit. It is a variation of its kind. The smaller the cask the more colour and tannins appear.

Rudolf’s vatting recipe is quite astonishing. Full transparency is his production policy. Aroma and taste of the Kilian Signature Edition FIVE were largely influenced by the following cask selection. The aroma comes from:

34% from a 190 l cask made of American white oak, charring level three, by the Cooperages ISC and East Bernstadt, U.S.

26% from a 190 l cask set up with European oak by an Austrian cooperage. Rudolf: „They are very rare casks and no longer in production as European oak is very difficult to handle for this size of casks. They had a tendency of leaking.“

20% from a 200 l cask, a special hybrid barrel made of charred American oak staves and toasted French oak staves by World Cooperage, U.S.

13% from a 50 l cask, German fine grain Palatian oak – Traubeneiche -, medium toasted plus, Cooperage Markus Eder, Germany

7% from a 100 l cask made of Hungarian sessile oak by the coopers of Dolium Cask and Timber Manufacturing Ltd., Budapest 

What does the new Kilian Five taste like?

St Kilian‘s latest creation offers an amber colour with some slight reddish reflections. Strong but not pungent alcohol impressions flow into the nose which are followed by an impressive bundle of sweet fruity notes of dark fruit. One might also think of some freshly pressed quince juice. These impressions are joined by subtle woody aromas, accompanied by a prominent spicy herbal note plus some fresh ginger tones. The alcohol as such is very well integrated and by no means dominant on the palate. Pronounced long lasting sweetness and a smooth oiliness make the Fiver a pleasant and charming dram despite its high bottling alcohol concentration of 52,5 % abv. However, the finish is rather dry. Vanilla notes reverberate discreetly, sweetness and fruity impressions are lingering slowly.

Master Distiller and Blender Rudolf presents an exciting and harmoniously well balanced German Whisky. Edition Five has got an international rarity value due to the originality of its virgin cask recipe. The young Single Malt is a pleasure and delight. It tastes delicious and has got a pleasant smooth mouthfeel. The new Kilian is a tasty and charming whisky. However, by addition of some drops of still water the whisky some of its exciting character shaping spicy notes will be vanishing. The Kilian Signature Edition Five is not artificially coloured with sugar caramel and not chill-filtered. It is bottled in a designed bottle which represents the shape of the spirit still.

The high alcohol content of 52.5 % vol. gives this edition, which is limited to 6,000 bottles, a rather stringent aromatic appearance. Rudolf: “The wash was distilled between October 2016 and April 2017 and the mélange was created in April 2020.” The final result is a profound German whisky with a high rarity value. Above all, this non-peated Kilian version is pleasing nose and palate, too. It is a fine tipple.

The Kilian Signature Edition Five is available in miniature bottles 0.05 l. The whisky may be ordered directly from Sankt Kilian distillery or at whisky retailers in Germany. Recommended retail price is 39,90 Euro for a  0,5 l bottle.

Contact: (there is no English version)

Please see also: The Gateway to Distilleries at

Saint Kilian is happy Part 1

Sanz Kilian is happy Part 2

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Big Sherry, Vintage North British Cask Strength Whisky at The Whisky Barrel – Scotch Whisky News

North British 28 Year Old

Fantastic value, big statement, sherry cask whisky from Signatory Vintage. Distilled at North British distillery this 1991 vintage is great value for money. North British 28 Year Old 1991 vintage Lowland single grain Scotch whisky. Single cask refill sherry butt #262056 bottled March 2020 by Signatory Vintage for the Cask Strength Collection. 283 numbered bottles.

£140.16 / $145.68* / €155.17*

Buy Now – North British 28 Year Old 1991


North British Distillery was established on farmland to the west of Edinburgh in 1885 by Andrew Usher, John M. Crabbie and William Sanderson. Since then the city has expanded ever outwards and now the distillery resides in the Gorgie area of Edinburgh. North British opened in 1887 to guarantee supplies of grain whisky for its owner’s cordials and scotch whisky blending businesses. It is equipped with four Coffey stills to produce grain spirit at 94.5% alcohol and multi-million litres of spirit annually. Whilst most of its whisky matures in racked warehouses in the central Lowlands, a small number of casks spend at least eight years at the distillery in dunnage Warehouse No.1. Official releases are very few but excellent independent ones are available from Hart Brothers and Hunter Laing.

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Milroys online Tasting with Colin & Simo July 8th, 2020 – Whisky News

Colin  Simo
Tastes  of  Scotland

Tastes of Scotland Online Tasting 7:00pm 08/07/20

Please join us for a night with two of the industry’s biggest legends our very own Simo and the notorious Colin Dunn. Through the evening they will take you through some of their favourite bottlings from across Scotland, you will be spending the evening tasting through a range of six whiskies from some of the best distillers, independent bottlers, and a couple of our own tasty Milroys expressions.

Colin Dunn

Colin has been part of the whisky industry for 35 years having a hand in bringing Suntory to the UK while working for Morrisons Bowmore. Now he lays his hat with Diageo as the Global Whisky Ambassador. Colin’s enthusiasm for all things whisky is only surpassed by the stories he has. These will transport you to a damp peat bog or a still house with a scent of malt and spirit.


The one and only Simo owner of Millroys, rider of Harleys and seller of Whiskies.

Amongst running the shop and bars he has led the Milroys team to help bring some incredible liquid to market that spans the whisky world whether that would be a cloudberry wine cask Mackmyra or a 24-year Old Glenfarclas.

A little known fact is that Simo decided to buy Milroys after trying a Carn Mor bottling of a 1989 Bunnahabain, so we are very excited to include another Carn Mor, the Dailuaine 1995 celebration of the cask to this tasting.

 This online tasting includes:

An invitation to join Colin and Simo on 8th July at 7:00pm (GMT) for an online tasting experience, also a flight of 6 25ml drams of :

Lagavulin 8 Year Old, 48%
Dailuiane 22 Year Old ,1995, Càrn Mòr, 43.6%
Mortlach 20 Year Old, 43.4%
Cragganmore 12 Year Old, (Special Release 2019), 58.4%
Compass Box, Great King Street Artist’s Blend: Milroys, 49.0%
Glenfarclas 24 Year Old, Milroys Exclusive, 50%,

Book Tasting


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The Whisky Exchange “WATERFORD – TERROIR AND TEIREOIR” – Irish Whiskey News


Waterford founder Mark Reynier has been in the drinks industry for a long time: 40 years. He’s had an interesting career, divided in two by the year 2000 – the year where he led a group to purchase Bruichladdich. In the beginning, he was a wine man, focused on regionality, the vineyards and even the soil that the grapes were grown in.

He brought that same focus to the distillery and, before Bruichladdich was sold in 2012, the distillery team had started experimenting with different barleys. Not so much the different varieties of barley – a task that distillers do every year to see which will yield the most spirit and work best for their processes – but barley from different farms, an investigation into how terroir affects the grain and the spirit it makes. With Bruichladdich sold, Reynier’s focus intensified, and a few years later Waterford appeared on the scene.


Terroir – or Teireoir as Waterford style it – is a divisive term in the whisky world. It’s a French word that simply means ‘region’ or ‘area’, or, if you dive into the agricultural, ‘soil’. In wine, it means a lot more than those simple translations suggest, bringing together all of the factors that make the grapes taste as they do, from soil type, to altitude, slope of vineyard, direction it faces and, depending on how deep you want to go, the attitude of the wine maker to growing. It’s the natural expression of the place where a grape is grown and the flavours that produces.

There are almost constant debates online – and even a famous in-person debate between Mark Reynier and Diageo’s Nick Morgan – as to whether it’s a concept that has any merit in whisky. The process of distillation is much more destructive than wine-making, and there is a strong argument that it can strip out any uniqueness from the barley. Waterford is the rebuttal.


Brewing has been going on in the town of Waterford for a long time. From the Strangman’s brewery of the 1790s to the Guinness factory it became in the 1950s, there is a long history of making beer on the site that is now Waterford Distillery. The last, ultra-modern, Guinness plant closed in the early 2010s, but it didn’t sit unused for long: Mark Reynier and his backers bought the site and Waterford Distillery was born in 2014.


Farmer Ed Harpur on his seaside Bannow Island farm

Rather than buying in more generic malt, as most distillers do, Waterford is obsessed with the source of its barley. Each batch is sourced from a single farm and harvest, and is malted and stored separately in The Cathedral, the Waterford barley store.

The Cathedral has 40 bins, allowing the distillery to keep up to 40 batches separately at a time. Each of these is processed on its own, with the whisky-making process tweaked slightly every time to not only keep things fairly consistent between batches, but also to emphasise the flavour of the barley where possible – a bit of time added and subtracted, a tweak to a temperature, a balancing act to try and keep terroir rather than process at the forefront of flavour creation.


Retro-fitting a brewery to be a distillery isn’t as easy as it first seems. We may talk about whisky being distilled beer, but while the processes of making both are similar to a point, the outcomes of those processes are quite different – a beer that should be drinkable soon after brewing, versus a wash that will be distilled and aged.

Waterford was set up to be an incredibly efficient brewer of Guinness and was equipped with two very modern pieces of equipment to help with that aim: a hydromill and a mashfilter.

The first is unique, as far as I know, in the whisky world and works very differently to the more traditional mills seen across Scotland and Ireland. Rather than crushing dry grain between two closely set rollers, Waterford’s hydromill presses wet grain through a finely perforated plate. While the traditional mill creates a mix of different-sized particles – the famed husks, flour and grist – that are key to extracting the sugars within the grain in a mash-tun, this version creates a consistent and already ‘mashed’ paste.

And the differences don’t stop there.


Traditionally, you mix your milled grain with hot water in a large vessel called a mash tun. Once you’ve extracted your sugars, you filter the liquid somehow to remove the solids. In a lauter tun – the most commonly used type in whisky making – this involves a sieve built into the base of the tun, which is opened to allow the liquid through, husks from the milled grain helping to stop the holes in the filter from getting clogged.

At Waterford, they already have a sort-of mash from their innovative mill. (A monster mash? – Ed) To continue the process, their hydromilled malt is heated to promote gelatinisation of the starch in the grain – the dissolving of starch in water and part of the process of releasing the sugar in the grain so that we can use it to make alcohol – with the temperature varied with each batch of barley to optimise the process.

Next, rather than filtering out the solid grains, Waterford uses a mash filter. These are not common in whisky – Teaninich and Inchdairnie are the only other examples I can think of – but the idea is simple: fill your mash into a series of tea bags, and then squeeze them to extract the liquid. It’s a much more efficient process that pulls out more liquid (and thus dissolved compounds) than you’ll get from a mash tun.

In beer making, using a mash filter is a way of getting maximum sugar out of the barley to increase efficiency – more sugar out means more alcohol per ton of barley in. At Waterford, it’s used to get the most flavour from the barley.


Up until this point things have been a bit unusual, but from the moment the wort hits a washback, we’re firmly back in regular whisky-making territory, albeit at the more exacting end of the spectrum.

Waterford use a standard yeast – the team don’t want to change that variable yet, with an emphasis on ‘yet’ – and while fermentations are long to ensure that both primary yeast fermentation and secondary bacterial fermentations occur to maximise the flavours created, it’s very similar to how other distilleries operate.

Likewise, distillation is slow, but otherwise standard. The cut points are not fixed, shifting a little from batch to batch to pull out as much barley character as possible.


The resulting spirit is then filled to cask, and the breakdown of cask types used for each batch is as homogenous as the distillery can make it. While the very earliest batches don’t have any American new oak in the mix – the distillery had trouble getting hold of that type of cask at first – they’ve since used the same mix in roughly the same proportions:

  • American first-fill ex-bourbon
  • American new oak
  • French oak
  • VDN – vin doux naturels, sweet fortified dessert wines

This consistency is to ensure that they end up with a very similar selection of whiskies for each farm, allowing comparison between them – essential to the ongoing experiment of how each farm’s terroir will create different flavours.


When every batch you make is deliberately different, coming up with an actual whisky to sell is surprisingly difficult. Drinkers like consistency and being able to buy the same bottle more than once, but that is very much against the philosophy of production at Waterford. Here, it’s Mark Reynier’s wine background that again informs the decision – it’s all about cuvées.

When making wine, producers embrace the challenges each vintage brings, and we expect variation from year to year. Larger producers will pull together wines from many different terroirs to create a blend that both expresses an ongoing flavour profile and still reflects the character of the year. It’s this approach that Waterford hopes to one day use.

The first releases are single-farm, single-harvest editions – Waterford’s Single Farm Origin range – the elements that will one day be used as components of a cuvée. They give an insight into the way the components will differ and give us a chance to finally see what’s going on at Waterford.

Read more about the first releases: Ballykilcavan and Bannow Island


Whether you believe in terroir in whisky or not, Waterford are making very interesting whiskies. Down the line, there will be spirit made from organic and biodynamic barleys, as well as well as some using older, heritage grains that are quite different from what is used today.

At the moment, the whiskies are very much aimed at the geeks – the curious, the experimenters, the people who want to dig deep into what makes their whisky what it is. But, further down the line, we will see the other results of the grand experiment – cuvées that amalgamate the best of what the distillery has, focusing on each terroir not solely for its unique characteristics but also what it brings to a blend: a blend that shows off the best of what Waterford can create.

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