Currach Single Malt Irish Whiskey – Irish Whiskey News

Origin Spirits Ireland Ltd, creators of Kalak Single Malt Vodka and Ornabrak Single Malt Gin are pioneers in avant-garde single malt spirits. Following the same ethos, Currach Single Malt Irish Whiskey is a true innovation in the whisk(e)y world, and the first whisk(e)y to be finished in seaweed charred casks – Currach’s first expression with Irish Atlantic Kombu Kelp will be released in March 2020. 

Currach Single Malt Irish Whiskey

Atlantic Kombu Cask 

A fusion of tradition and innovation, Currach Single Malt Irish Whiskey celebrates one of the oldest and most venerable boats in the world. The Currach was a vessel of knowledge that enabled the early Irish monks to explore distant lands while harvesting expertise. Handcrafted like the whiskey, these boats played a pivotal role in Irish life and commerce.  

Using the finest of Irish malted barley, this contemporary single malt whiskey is triple distilled before being aged in ex-bourbon casks and is then finished in unique seaweed charred virgin oak casks. It’s this perfect union of the Irish land and sea that creates a rich multi-layered whiskey with a delicate umami character. 

The story…. 

Currach Boat

The currach is the traditional Irish boat made from wicker, animal skins and tar. It is one of the oldest types of boat in the world, possibly going back to Neolithic times. It played a significant role in the development of human civilization, from the spread of farming to carrying early Christian saints all over Europe. It was said to be the vessel used by Irish monks to discover the world and bring back religious artefacts and foreign technology, such as the alembic, to Ireland. The currach was used to transport whiskey across the Irish sea to Scotland (first exports of Irish whiskey), and is still used today to harvest seaweed in Ireland.

Malted Barley

Irish malted barley is recognized as being the best in the world. The fertile soils and mild, oceanic climate of Southern Ireland make it an ideal place to grow malting barley. The barley is non-GMO and sourced from local farmers who utilize eco-friendly growing methods. This produces a crop unlike any other and, once malted, creates a unique taste profile and character indigenous to the Irish terroir.

Distillation

Distillation takes places in the tranquil West Cork town of Skibbereen, nestled along the Wild Atlantic Way. Here the Irish malted barley is milled, mashed and fermented. Using traditional Irish distillation techniques, it is then triple distilled in copper pot stills to create a smooth and flavorsome liquid. The single malt new make spirit is then filled into ex bourbon casks and aged. 

Seaweed

Sustainably hand harvested off the wild Atlantic coast of Co. Clare, the seaweed is 100 % naturally grown and organically certified. Kombu is located in the extreme lower part of the shore. It can be sustainably harvested during low spring tides throughout the year. Fourth Generation Seaweed Harvesters, The Talty Family ensure only the finest seaweeds are selected for Currach Single Malt Whiskey.

Mildly salty and subtly sweet, Kombu is rich in umami, the fifth human taste. It has been used as a stable food source and ingredient in European and Asian cuisine for over 2000 years.

Cask Charring

The Atlantic Kombu seaweed is traditionally charred in small batches inside virgin American oak casks to impart a delicate and uniform umami fragrance into the wood. Once ready, these casks are filled with single malt Irish whiskey and allow to finish for three months.  The result is a magical fusion of two terroirs – Land and sea. 

Patrick Shelley, Founder of Origin Spirits Ireland Ltd. said;

“With Kalak Single Malt Vodka and Ornabrak Single Malt Gin, we adopted an avant-garde approach to producing world class single malt spirits, using the best of Irish ingredients and our tradition of distilling. Each of our products share the same DNA – Irish malted barley and copper pot distilled”

“Our vision on Currach was to create a single malt Irish whiskey based on various elements of the Irish terroir. Our land produces some of the best malted barley in the world and our seas yield wonderful organic and sustainable seaweed. Never before have these two elements been brought together in a whiskey and we are proud that this is a world’s first”. The union of land sea has become the backbone of Currach, and gives it such a uniquely rich, multi layered and complex character 

Tasting notes

Colour:            Amber Gold

Nose:               Toffee and raisins with hints of almond, backed by a roasted kombu aroma.

Palate:            Arabic roast coffee fused with salted caramel and dark chocolate 

notes complemented by nutty, earthy, lightly smoked and umami undertones.

Finish:              Dark and rich flavours fade to leave a persistent and delicately sweet

maritime finish. 

RSP:                 55 €

Availability:     Online: www.celticwhiskeyshop.com, www.irishmalts.com

Leading independent retailers (Celtic Whiskey Shop, Mulligans, Bradley’s, Ardkeen, World Wide Wines) 

For further information, contact Patrick Shelley  pshelley@originspirits.ie or Stephen Randles stephen@originspirits.ie 

Social Media (Instagram, Facebook, Twitter) @currachwhiskey

Article source: http://www.whiskyintelligence.com/2020/04/currach-single-malt-irish-whiskey-irish-whiskey-news/

Benrinnes 26 Year Old 1991 The Single Malts of Scotland

Distilleerderij: Benrinnes
Regio: Schotland (Speyside)
Fles: Benrinnes 26 Year Old 1991/2018 The Single Malts of Scotland, Hogshead #509, 165 bts
Kleur: goud
ABV: 49.2%

07

Pompelmoes sap

De in 1829 opgerichte Benrinnes distilleerderij werd in 1923 verkocht aan John Dewar’s Sons die zelf in 1925 opging in DCL, de voorloper van huidig eigenaar Diageo. The Single Malts of Scotland is een label van Elexir Distillers – aka The Whisky Exchange. Deze Benrinnes rijpte 26 jaar lang op een bourbon hogshead dat nog 165 flessen opleverde.

Zoetzure neus op vooral citrusfruit. Denk citroen en pompelmoes. Daarnaast komt nog wat abrikoos opzetten, terwijl een flink florale toets zich ook komt moeien. Denk rozenwater. Dan volgen karamel en gember.

Oh, dit is mooi. Hij komt zacht binnen en toch is hij mondvullend. Wordt zelfs wat romig. Pompelmoes sap, kinine, honing, rode en stekelbessen, aardbei en bijenwas. Erg fruitig en rond. Bitterzoet met de nadruk op het zoete, dankzij nog een goeie dosis karamel. Gaat gevaarlijk vlot binnen.

De afdronk is middellang op meer van hetzelfde.

Prima, fruitige malt die meer levert dan de neus beloofde.

86/100

Geproefd door Mark Dermul op 05-01-2020
(om snel andere tasting notes te vinden, surf naar www.whivie.be).

Article source: https://blog.whivie.be/?p=5961

Benrinnes 26 Year Old 1991 The Single Malts of Scotland

Distilleerderij: Benrinnes
Regio: Schotland (Speyside)
Fles: Benrinnes 26 Year Old 1991/2018 The Single Malts of Scotland, Hogshead #509, 165 bts
Kleur: goud
ABV: 49.2%

07

Pompelmoes sap

De in 1829 opgerichte Benrinnes distilleerderij werd in 1923 verkocht aan John Dewar’s Sons die zelf in 1925 opging in DCL, de voorloper van huidig eigenaar Diageo. The Single Malts of Scotland is een label van Elexir Distillers – aka The Whisky Exchange. Deze Benrinnes rijpte 26 jaar lang op een bourbon hogshead dat nog 165 flessen opleverde.

Zoetzure neus op vooral citrusfruit. Denk citroen en pompelmoes. Daarnaast komt nog wat abrikoos opzetten, terwijl een flink florale toets zich ook komt moeien. Denk rozenwater. Dan volgen karamel en gember.

Oh, dit is mooi. Hij komt zacht binnen en toch is hij mondvullend. Wordt zelfs wat romig. Pompelmoes sap, kinine, honing, rode en stekelbessen, aardbei en bijenwas. Erg fruitig en rond. Bitterzoet met de nadruk op het zoete, dankzij nog een goeie dosis karamel. Gaat gevaarlijk vlot binnen.

De afdronk is middellang op meer van hetzelfde.

Prima, fruitige malt die meer levert dan de neus beloofde.

86/100

Geproefd door Mark Dermul op 05-01-2020
(om snel andere tasting notes te vinden, surf naar www.whivie.be).

Article source: https://blog.whivie.be/?p=5961

Saint Kilian is happy…. A new star is born PART 1 by Ernst J. Scheiner, The Gateway to Distilleries

Saint Kilian is happy….

A new star is born 

Ernie – Ernst J. Scheiner, The Gateway to Distilleries at www.whisky-distilleries.net

Saint Kilian celebrated his birthday again. Distillery Manager Mario Rudolf and his team presented their first three-year-old single malt whisky which they had distilled in Rüdenau in Lower Franconia in May 2019. Hundreds of friends and retailers joined the big party.

They celebrated the inauguration of Sankt Kilian Signature Edition One. The brand new German single malt whisky appeared in shining amber colours in a specially designed bottle which interpreted the shape and proportions of its pot still where the spirit had been distilled. The elegant and much acclaimed designer bottle was filled with a young whisky at 45% abv in natural colour. The three year old Sankt Kilian German Single Malt was double-distilled from 100 % German malted barley. „The first edition is not chill-filtered in order to preserve its full aroma and taste for the connoisseurs,“ Mario Rudolf pointed out. The Frank was born in the nearby town of Amorbach, which has strong family-links with Queen Victoria’s mother Victoire of Sachsen-Coburg-Saalfeld.

“It is an incredibly good feeling standing here, three years after we filled the first cask with our whisky which is a result of experimenting with different types of casks and wood.” The newly born whisky was the achievement of a dedicated dynamic young team. Special distillation methods in a state of the art distillery of the finest quality led to spirits which matured in a great variety of different casks on site. Today Sankt Kilian is the largest whisky distillery in Germany and produces about 210 000 LPA.  Four Signature Editions have been released so far plus innumerous special casks bottlings.

The beginnings

The fancy idea had started in Ireland. The friendship between the investor and whisky collector Andreas Thümmler, who is also from the Lower Franconia, and the experienced Irish distiller and developer David F. Hynes formed the foundation of a groundbreaking cooperation. The former managing director of Cooley had been responsible for the brilliant development of world-renowned whiskeys like Tyrconnell, Connemara, Greenore or Kilbeggan. The oldest Irish working distillery Kilbeggan got the two whisky specialists together. Thümmler’s idea to build a Scottish type of distillery in the hills of his home village near the Main River Valley was a splendid one indeed. Today tourists are flocking in visiting the new attraction near the medieval trading centre of Miltenberg. The aromatic result of an oily, almost creamy fruity, apple and pear-scented spirit without pungent alcohols is also sweet and malty on the palate. Thümmler’s huge investment decision is rewarded by the high quality of the whisky and its positive reception by customers and critics. The distillery site was indeed the perfect choice. Since Roman times the area has been known for the exeptional quality of its water sources. A disused textile factory provided the ideal production and warehousing site.

A state-of-the-art distillery emerges

The Irishman David Hynes designed the structure and size of the pot stills, the lauter tun – 12,000 litres – and the four wooden fermenting vats – 10,800 litres each. The world-famous coppersmiths of Forsyths from Rothes in Speyside manufactured two copper stills each having a capacity of 6,000 litres. Coopers from Dufftown in Speyside set up the wooden fermenters according to traditional Scottish patterns. The pine wood came from the American state of Oregon at the Pacific coast. The system of a temperature-controlled fermentation of the wort is a reminiscence of Irish tradition. By installing large cooling plates inside the wooden washbacks the mashmen are able to ferment various kinds of beers for distillation. Pitching the yeast starts normally at 28 degrees Celsius. Fermentation ends usually after 65 hours. At weekends it is longer of course. Dried yeast from Lallemand is the standard. The beer with a concentration of 8% abv is very fruity and only double distilled into water and alcohol in onion-shaped stills.

Pot stills under bond

German customs authorities require special modifications for this type of grain distillery. The spirit still is placed completely sealed behind framed glass walls. All screws of the metal frames and doors were even individually sealed by the officers. Free access to the pot still kettels is hermetically denied by a completely locked steel and sealed door. Stillmen are kept out totally, any access is fully denied. They are only allowed to open the doors in case of justified emergency. Only officials of the tax and revenue office have the legal right to break the seals for inspection. Nobody can trace any alcohol from the distilling line unless the seals will be taken off. Even the top flange of the lyne arm of the wash still is hermetically sealed. Well before distilling the distiller has to notify the very day and time to the regional revenue office. During the first months memebers of the revenue office controlled all distilling procedures. Officers have got the legal right of free access to any spot of the production premises and bonded warehouses at any time without prior appointment. They do control all steps of production and check the bonded warehouses.

When distilling Mario Rudolf and his colleagues are only able to control the aroma profil of the destillate after it has run through a completely sealed alcohol gauge meter. They may take only a very small sample at a special tap positioned just outside of the spirit safe which is also behind sealed glass frames. Any of these samples will also be taxed in the end. However, the Scottish-like pot still distillation system of St. Kilian has got a very special technical feature which reflects Irish distilling tradition: Hynes installed a dephlegmator or reflux condenser with spirial water pipes in the voluminous and slightly ascending lyne arm of the spirit still. Thus the stillman is able to control the particular temperature and amount of cooling water of the reflux condenser. By varying temperatures he might increase or decrease the reflux of the ascending heavy alcohol vapours back into the kettle. The distillate gets either purer or heavier during these monitored reflux phases. This versatile purification method of the destillates is resulting in a new make which is almost free of sulphurous aromas. Hynes: “We are approaching a two and a half times distillation and above, if you like.” A typical tripple Irish distillation has not been intended at Sankt Kilian Distillery so far. The graduate chemist from the University of Dublin had already installed a similar system at Cooley Distillery in Riverstown, Co Louth. There he fixed a serpent water pipe in the ascending lyne arm of the spirit still. Almost the same kind of purifying system was also implemented at the new Great Northern Distillery in Dundalk north of Dublin, where Hynes is one of the directors alongside Dr John Teeling.  At the former Harp Brewery he also modified the spirit stills. Hynes installed circular cooling pipes in the horizontal lyne arm. The reflux of heavy alcohols run directly through an additional copper pipe into the former brew kettle, where once brewers used to boil Harp Lager beer.

The result is a spirit full of fruity aromas

The Sankt Kilian new make reaches the spirit safe at an alcohol level of 70 to 75% abv. Like Scottish stillmen the Kilian Team recycles foreshots and feints within the low wines mixture. Although it is quite common by German distillers – mainly fruit distillers – not to rediststil the foreshots and feints. They only use the pure middle cut for maturation, the heads and tails are waste. In contrast to the Scottish Regulations, which only allow oak barrels for whisky maturation, the European Union legalizes the use of casks in Germany which are made of all kinds of wood. Rudolf matures his Kilian whisky in about 180 different small and large cask types of red and white wines such as Amarone or sweet wines like Sauternes or Tokay. In the onsite-bonded warehouses and in very unique former U.S. bunkers nearby you may spot casks which held Caribbean rum, Andalusian Pedro Ximénez, Oloroso, Moscatel, Bourbon, cider or beer etc. Juvenile casks may also shape the aroma profile of the Kilian whiskies. Mario Rudolf is very keen on experiments. Though the wood management is highly diversified. He even traced very old Sherry toneles from Sanlúcar de Barrameda and Pedro Ximénez seasoned casks from Montilla. He is now setting up long term relationships with bodegas and tonelerias in Montilla and Jerez. Like in Scotland, the new make is reduced to 63.5% abv before filling the casks. Since the start of production on Saint Patricks Day 2016, the spirits have been maturing in around 5000 barrels on the distillation site. Among them are now also distillates from beech-wood smoked Franconian malt and Scottish peated malt from Paul’s Malt in Glenesk, south of Aberdeen.

PART TWO WILL BE PUBLISHED ON APRIL 12th, 2020

Text and Photos remain Copyright The Gateway to Distilleries 2019

Article source: http://www.whiskyintelligence.com/2020/04/saint-kilian-is-happy-a-new-star-is-born-part-1-by-ernst-j-scheiner-the-gateway-to-distilleries/

Saint Kilian is happy…. A new star is born PART 1 by Ernst J. Scheiner, The Gateway to Distilleries

Saint Kilian is happy….

A new star is born 

Ernie – Ernst J. Scheiner, The Gateway to Distilleries at www.whisky-distilleries.net

Saint Kilian celebrated his birthday again. Distillery Manager Mario Rudolf and his team presented their first three-year-old single malt whisky which they had distilled in Rüdenau in Lower Franconia in May 2019. Hundreds of friends and retailers joined the big party.

They celebrated the inauguration of Sankt Kilian Signature Edition One. The brand new German single malt whisky appeared in shining amber colours in a specially designed bottle which interpreted the shape and proportions of its pot still where the spirit had been distilled. The elegant and much acclaimed designer bottle was filled with a young whisky at 45% abv in natural colour. The three year old Sankt Kilian German Single Malt was double-distilled from 100 % German malted barley. „The first edition is not chill-filtered in order to preserve its full aroma and taste for the connoisseurs,“ Mario Rudolf pointed out. The Frank was born in the nearby town of Amorbach, which has strong family-links with Queen Victoria’s mother Victoire of Sachsen-Coburg-Saalfeld.

“It is an incredibly good feeling standing here, three years after we filled the first cask with our whisky which is a result of experimenting with different types of casks and wood.” The newly born whisky was the achievement of a dedicated dynamic young team. Special distillation methods in a state of the art distillery of the finest quality led to spirits which matured in a great variety of different casks on site. Today Sankt Kilian is the largest whisky distillery in Germany and produces about 210 000 LPA.  Four Signature Editions have been released so far plus innumerous special casks bottlings.

The beginnings

The fancy idea had started in Ireland. The friendship between the investor and whisky collector Andreas Thümmler, who is also from the Lower Franconia, and the experienced Irish distiller and developer David F. Hynes formed the foundation of a groundbreaking cooperation. The former managing director of Cooley had been responsible for the brilliant development of world-renowned whiskeys like Tyrconnell, Connemara, Greenore or Kilbeggan. The oldest Irish working distillery Kilbeggan got the two whisky specialists together. Thümmler’s idea to build a Scottish type of distillery in the hills of his home village near the Main River Valley was a splendid one indeed. Today tourists are flocking in visiting the new attraction near the medieval trading centre of Miltenberg. The aromatic result of an oily, almost creamy fruity, apple and pear-scented spirit without pungent alcohols is also sweet and malty on the palate. Thümmler’s huge investment decision is rewarded by the high quality of the whisky and its positive reception by customers and critics. The distillery site was indeed the perfect choice. Since Roman times the area has been known for the exeptional quality of its water sources. A disused textile factory provided the ideal production and warehousing site.

A state-of-the-art distillery emerges

The Irishman David Hynes designed the structure and size of the pot stills, the lauter tun – 12,000 litres – and the four wooden fermenting vats – 10,800 litres each. The world-famous coppersmiths of Forsyths from Rothes in Speyside manufactured two copper stills each having a capacity of 6,000 litres. Coopers from Dufftown in Speyside set up the wooden fermenters according to traditional Scottish patterns. The pine wood came from the American state of Oregon at the Pacific coast. The system of a temperature-controlled fermentation of the wort is a reminiscence of Irish tradition. By installing large cooling plates inside the wooden washbacks the mashmen are able to ferment various kinds of beers for distillation. Pitching the yeast starts normally at 28 degrees Celsius. Fermentation ends usually after 65 hours. At weekends it is longer of course. Dried yeast from Lallemand is the standard. The beer with a concentration of 8% abv is very fruity and only double distilled into water and alcohol in onion-shaped stills.

Pot stills under bond

German customs authorities require special modifications for this type of grain distillery. The spirit still is placed completely sealed behind framed glass walls. All screws of the metal frames and doors were even individually sealed by the officers. Free access to the pot still kettels is hermetically denied by a completely locked steel and sealed door. Stillmen are kept out totally, any access is fully denied. They are only allowed to open the doors in case of justified emergency. Only officials of the tax and revenue office have the legal right to break the seals for inspection. Nobody can trace any alcohol from the distilling line unless the seals will be taken off. Even the top flange of the lyne arm of the wash still is hermetically sealed. Well before distilling the distiller has to notify the very day and time to the regional revenue office. During the first months memebers of the revenue office controlled all distilling procedures. Officers have got the legal right of free access to any spot of the production premises and bonded warehouses at any time without prior appointment. They do control all steps of production and check the bonded warehouses.

When distilling Mario Rudolf and his colleagues are only able to control the aroma profil of the destillate after it has run through a completely sealed alcohol gauge meter. They may take only a very small sample at a special tap positioned just outside of the spirit safe which is also behind sealed glass frames. Any of these samples will also be taxed in the end. However, the Scottish-like pot still distillation system of St. Kilian has got a very special technical feature which reflects Irish distilling tradition: Hynes installed a dephlegmator or reflux condenser with spirial water pipes in the voluminous and slightly ascending lyne arm of the spirit still. Thus the stillman is able to control the particular temperature and amount of cooling water of the reflux condenser. By varying temperatures he might increase or decrease the reflux of the ascending heavy alcohol vapours back into the kettle. The distillate gets either purer or heavier during these monitored reflux phases. This versatile purification method of the destillates is resulting in a new make which is almost free of sulphurous aromas. Hynes: “We are approaching a two and a half times distillation and above, if you like.” A typical tripple Irish distillation has not been intended at Sankt Kilian Distillery so far. The graduate chemist from the University of Dublin had already installed a similar system at Cooley Distillery in Riverstown, Co Louth. There he fixed a serpent water pipe in the ascending lyne arm of the spirit still. Almost the same kind of purifying system was also implemented at the new Great Northern Distillery in Dundalk north of Dublin, where Hynes is one of the directors alongside Dr John Teeling.  At the former Harp Brewery he also modified the spirit stills. Hynes installed circular cooling pipes in the horizontal lyne arm. The reflux of heavy alcohols run directly through an additional copper pipe into the former brew kettle, where once brewers used to boil Harp Lager beer.

The result is a spirit full of fruity aromas

The Sankt Kilian new make reaches the spirit safe at an alcohol level of 70 to 75% abv. Like Scottish stillmen the Kilian Team recycles foreshots and feints within the low wines mixture. Although it is quite common by German distillers – mainly fruit distillers – not to rediststil the foreshots and feints. They only use the pure middle cut for maturation, the heads and tails are waste. In contrast to the Scottish Regulations, which only allow oak barrels for whisky maturation, the European Union legalizes the use of casks in Germany which are made of all kinds of wood. Rudolf matures his Kilian whisky in about 180 different small and large cask types of red and white wines such as Amarone or sweet wines like Sauternes or Tokay. In the onsite-bonded warehouses and in very unique former U.S. bunkers nearby you may spot casks which held Caribbean rum, Andalusian Pedro Ximénez, Oloroso, Moscatel, Bourbon, cider or beer etc. Juvenile casks may also shape the aroma profile of the Kilian whiskies. Mario Rudolf is very keen on experiments. Though the wood management is highly diversified. He even traced very old Sherry toneles from Sanlúcar de Barrameda and Pedro Ximénez seasoned casks from Montilla. He is now setting up long term relationships with bodegas and tonelerias in Montilla and Jerez. Like in Scotland, the new make is reduced to 63.5% abv before filling the casks. Since the start of production on Saint Patricks Day 2016, the spirits have been maturing in around 5000 barrels on the distillation site. Among them are now also distillates from beech-wood smoked Franconian malt and Scottish peated malt from Paul’s Malt in Glenesk, south of Aberdeen.

PART TWO WILL BE PUBLISHED ON APRIL 12th, 2020

Text and Photos remain Copyright The Gateway to Distilleries 2019

Article source: http://www.whiskyintelligence.com/2020/04/saint-kilian-is-happy-a-new-star-is-born-part-1-by-ernst-j-scheiner-the-gateway-to-distilleries/

Benrinnes 17 Year Old 1997 Adelphi

Distilleerderij: Benrinnes
Regio: Schotland (Speyside)
Fles: Benrinnes 17 Year Old 1997/2015 Adelphi, Cask #853 for Paul Ullrich AG, 190 bts
Kleur: goud
ABV: 57.0%

Herbaal Bitterzoet

In 1896 werd Benrinnes verwoest door een grote brand en dienden de eigenaars flink wat renovaties uit te voeren om ze terug up and running te krijgen. In 1956 werd ze nog eens helemaal vernieuwd en in 1964 werd de maltfloor vervangen door een Saladin Box, die op haar  beurt in 1984 op pensioen ging. Vandaag de dag gaat 95% an de productie naar de blenders – met Johnnie Walker op kop – en is Benrinnes als officiële release amper te vinden. We proeven een onafhankelijke botteling van Adelphi, die enkele jaren geleden een single cask bottelde voor Paul Ullrich AG, een keten van spiritswinkels in Zwitserland.

De neus is fruitig, maar tegelijkertijd erg herbaal. Denk appels en pompelmoes tegenover varens en bloemen die op het punt staan te verwelken. Na enkele ogenblikken evolueert het naar vers appelsiensap op steroïden, terwijl de lichte off-note snel vervliegt. Nog wat karamel en vanille in de mix, maar het is vooral het citrusfruit dat hier met de aandacht gaat lopen.

Het alcoholpercentage beloofde een trap tegen de tanden, maar die blijft uit. Tuurlijk, hij is krachtig, maar branden doet hij niet. Bitterzoet van pompelmoes en kinine, maar tevens een citroensorbet met groene tuinkruiden. Mooi, helder, fris.

De afdronk gaat langzaam maar zeker van zoet naar bitter, zonder dat hij over de top gaat. Die afdronk mocht wat mij betreft nog net iets langer zijn.

De tuinkruiden op de neus verrasten me toch enigszins, maar afgezien daarvan een schoolvoorbeeld van een goed gerijpte Benrinnes.

86/100

Geproefd door Mark Dermul op 05-01-2020
(om snel andere tasting notes te vinden, surf naar www.whivie.be).

Article source: https://blog.whivie.be/?p=5957

Benrinnes 17 Year Old 1997 Adelphi

Distilleerderij: Benrinnes
Regio: Schotland (Speyside)
Fles: Benrinnes 17 Year Old 1997/2015 Adelphi, Cask #853 for Paul Ullrich AG, 190 bts
Kleur: goud
ABV: 57.0%

Herbaal Bitterzoet

In 1896 werd Benrinnes verwoest door een grote brand en dienden de eigenaars flink wat renovaties uit te voeren om ze terug up and running te krijgen. In 1956 werd ze nog eens helemaal vernieuwd en in 1964 werd de maltfloor vervangen door een Saladin Box, die op haar  beurt in 1984 op pensioen ging. Vandaag de dag gaat 95% an de productie naar de blenders – met Johnnie Walker op kop – en is Benrinnes als officiële release amper te vinden. We proeven een onafhankelijke botteling van Adelphi, die enkele jaren geleden een single cask bottelde voor Paul Ullrich AG, een keten van spiritswinkels in Zwitserland.

De neus is fruitig, maar tegelijkertijd erg herbaal. Denk appels en pompelmoes tegenover varens en bloemen die op het punt staan te verwelken. Na enkele ogenblikken evolueert het naar vers appelsiensap op steroïden, terwijl de lichte off-note snel vervliegt. Nog wat karamel en vanille in de mix, maar het is vooral het citrusfruit dat hier met de aandacht gaat lopen.

Het alcoholpercentage beloofde een trap tegen de tanden, maar die blijft uit. Tuurlijk, hij is krachtig, maar branden doet hij niet. Bitterzoet van pompelmoes en kinine, maar tevens een citroensorbet met groene tuinkruiden. Mooi, helder, fris.

De afdronk gaat langzaam maar zeker van zoet naar bitter, zonder dat hij over de top gaat. Die afdronk mocht wat mij betreft nog net iets langer zijn.

De tuinkruiden op de neus verrasten me toch enigszins, maar afgezien daarvan een schoolvoorbeeld van een goed gerijpte Benrinnes.

86/100

Geproefd door Mark Dermul op 05-01-2020
(om snel andere tasting notes te vinden, surf naar www.whivie.be).

Article source: https://blog.whivie.be/?p=5957

ISLE OF RAASAY DISTILLERY CALLS LAST ORDERS ON WHILE WE WAIT SINGLE MALT SERIES – Scotch Whisky News

ISLE OF RAASAY DISTILLERY CALLS LAST ORDERS ON

WHILE WE WAIT SINGLE MALT SERIES 

Isle of Raasay Distillery today unveiled the fifth and final instalment of its While We Wait single malt Scotch whisky series, ahead of the island’s highly anticipated inaugural Isle of Raasay Single Malt release later this year.

Raasay While We Wait – Last Orders ends the distillery’s five-year countdown towards the releasing of the first legal single malt Scotch Whisky from an island rooted in centuries of expertise.

The Last Orders release combines peated and unpeated spirit expressions to provide discerning whisky drinkers with an accurate representation of the tastes and flavour to expect from the Isle of Raasay’s inaugural spirit. Matured in bourbon barrels and finished in first and second fill Tuscan red wine French oak casks for 18 months, Last Orders imparts a bounty of dark fruit flavours and character. This lightly peated, fruity single malt offers smokiness on first nosing, a dry peatiness on the palate, and a dash of orange zest from the nose, with an oaky and buttery finish.

Co-founder Alasdair Day said: “This fifth and final release of our While We Wait series is a highly significant step forward for our distillery. Our team are constantly looking to push the boundaries of whisky making, exploring the effect that different finishes and casks have on the flavour profile, and this spirit is the perfect embodiment of our ethos.

Raasay While We Wait – Last Orders marks the last opportunity to purchase a piece of history, to be a part of our journey and to enjoy the final release of something we are very proud of as we look forward to bottling our inaugural Isle of Raasay Single Malt later this year.”

Isle of Raasay Distillery is one of Scotland’s newest, pioneering distilleries. Located between the Isle of Skye and Scotland’s spectacular west coast, Isle of Raasay Distillery’s vision is to create the finest Hebridean single malt Scotch whisky and fully immerse whisky lovers in the Raasay experience at its five-star visitor centre and Victorian guesthouse with spectacular views of Skye’s Cuillin peaks.

Raasay While We Wait: Last Orders is priced at £45 and available to purchase on raasaydistillery.com and Master of Malt. Customers can also pre-order the Inaugural Isle of Raasay Single Malt via https://raasaydistillery.com/product/raasay-single-malt-inaugural-release-70cl/

Raasay While We Wait Tasting Notes

Nose:
A welcome smokiness on first nosing, mixed with red berries, lemon and grassy notes. With more time; pear, tangerine and melon.

Palate:
Dry peatiness on the palate, mixed in with red wine notes. A good dash of orange zest from the nose.

Finish:
Oaky and buttery finish.

Food Pairings:
Pairs well with Sconser scallops, smoked salmon, game, grouse, woodcock, venison, creamy blue cheese, bacon, haggis.

About Raasay:

With its sweeping views of the Isle of Skye’s Cuillin peaks, stunning forest trails, secluded beaches, and iconic flat-topped peak offering dramatic views of Skye’s famous vistas, Raasay is best known as the birthplace of celebrated Gaelic poet, the late Sorley MacLean, and Queen Victoria’s first piper, Angus Mackay.

The Isle of Raasay Distillery is producing island single malt Scotch whisky.

  • Capacity: 188,000 LPA
  • Mash Tun: 1 Tonne
  • Washback Size: 6 x 5,000 L
  • Fermentation Time: up to 118 hours
  • Wash Still: 5,000 L
  • Spirit Still: 3,600 L
  • Maturation: All maturation takes place on the Isle of Raasay.

Raasay Distillery, Borodale House, Isle of Raasay, Kyle IV40 8PB raasaydistillery.com
Instagram/ Facebook: @raasaydistillery, Twitter: @RaasayWhisky

Article source: http://www.whiskyintelligence.com/2020/04/isle-of-raasay-distillery-calls-last-orders-on-while-we-wait-single-malt-series-scotch-whisky-news/

Distillery Focus: Tomatin at Hard To Find Whisky – Scotch Whisky News

Founded in 1897, Tomatin grew to become the largest malt whisky distillery in Scotland supplying fine malt whisky to blenders across the country. Like many others, Tomatin fell victim to the whisky crash of the early 1980’s but was rescued by Japanese investors in 1986. Tomatin’s continued success today is down to a focus on their Single Malts rather than bulk production and also their use of high quality first fill American Oak and Sherry casks, giving subtlety and finesse to the high quality spirit.

Located in the Scottish Highlands Tomatin continues to impress with its fruity, rich and intense flavours.  Alongside classic Bourbon and Sherry cask matured whiskies, you will find a range of innovative limited releases and rare, well aged bottlings from exceptional older casks.  From the 12 Year Old through to the much vaunted Warehouse Collection, Tomatin whiskies are accessible and provide superb value for money.

BROWSE OUR FULL TOMATIN RANGE HERE

Article source: http://www.whiskyintelligence.com/2020/04/distillery-focus-tomatin-at-hard-to-find-whisky-scotch-whisky-news/

JACK DANIEL’S BRINGS CHASE RICE LIVE FROM HOME FOR SWEET RELIEF MUSICIANS FUND – American Whiskey News

JACK DANIEL’S BRINGS CHASE RICE LIVE FROM HOME FOR SWEET RELIEF MUSICIANS FUND

Jack Daniel’s Presents Chase Rice Friday Night Happy Hour

Friday, April 3 at 7 p.m. ET on Facebook and Instagram

LYNCHBURG, Tenn. – Jack Daniel’s and Chase Rice have a long history of collaborating to create meaningful moments and memories and that tradition continues this Friday as they come together to host a “Friday Night Happy Hour.” Rice is set to perform songs from his home to benefit Sweet Relief Musicians Fund’s COVID-19 Fund.

Airing live on Rice’s Instagram and both Jack Daniel’s and Rice’s Facebook pages this Friday, April 3 at 7 p.m. ET, the virtual concert will feature acoustic performances of current Top 25 single “Lonely If You Are” off his recent chart-topping surprise release The Album Part I and a sneak peak of new music off the forthcoming Part II as well as other hits from his multi-Platinum career.

“We initially had February and March off this year so we could focus on writing and recording The Album Part II, and I can’t wait to see what everyone thinks of the new music we’ve been working on,” says Rice. “I’ve really missed playing for our fans, so connecting with them virtually while raising money for a good cause and drinkin’ some Jack Daniels is a damn near perfect Friday night in my books!”

Sweet Relief Musicians Fund is a 501(c)(3) nonprofit charity that for the past 24 years has been offering vital assistance to professional musicians and music industry workers in need. The world has been shocked by the devastating effects of COVID-19. Due to massive cancellations, many in the music industry are struggling to find the means to make ends meet during these unprecedented times. Sweet Relief has created a COVID-19 Fund to provide immediate assistance with medical expenses, lodging, clothing, food and other vital living expenses to those impacted due to sickness or loss of work.

“It’s been heartbreaking to see what this virus is doing around the world, and one of the places it’s hit closest to home for me is seeing all of my friends in the music industry lose out on work,” shares Rice. “I’m honored to join Sweet Relief Musicians Fund and my friends at Jack Daniel’s to support our own during this tough time.”

Rice has previously partnered with Jack Daniel’s to give back in other ways, including a private concert at the Tennessee distillery recognizing the nearly 70 percent of firefighters who volunteer their service, which was highlighted by a $75,000 donation to the National Volunteer Fire Council, as well as a flyaway trip for Rice’s most loyal fans to thank them for their role in the chart-topping success of his smash hit “Eyes On You.”

For more information, visit www.chaserice.com. Follow on Twitter and Facebook @ChaseRiceMusic and on Instagram @ChaseRice.

About Chase Rice
With over 1.6 million albums sold and more than 1.1 billion total streams, plus a legion of passionate fans at his high-energy concerts across the globe, Chase Rice has established himself as a powerful force in Nashville and beyond – but he genuinely sees new releases The Album Part I and The Album Part II as the launching pad for music that says what he wants to say, how he wants to say it. With songs such as lead single “Lonely If You Are” featuring sleek rhymes over heartland six strings and keys mixed with EDM-laced drama, this is the same gravely-voiced Chase Rice fans first fell in love with years ago – but better. Freer. Unbeholden and uninhibited, somehow capable of evoking Chris LeDoux and The Chronic, campfire singalongs and stadium anthems, all at once. The series follows his sophomore album, Lambs Lions, released with Broken Bow Records in 2017 and featuring two-week chart-topper “Eyes On You” – Rice’s first No. 1 as an artist and the most-streamed song of his career with over 350 million streams and counting. Lambs Lions followed Ignite the Night, which debuted at No. 1 on Billboard’s Top Country Albums and No. 3 on the all-genre chart, producing a pair of Top 5 hits; “Ready Set Roll” and “Gonna Wanna Tonight.” After supporting Kenny Chesney’s The Big Revival stadium tour, Rice has consistently sold out 2,500-3,000 seat venues on his own headlining tours. 2020 will see him join forces with Brantley Gilbert and Rascal Flatts on their nationwide tours.

About Jack Daniel’s

Officially registered by the U.S. Government in 1866 and based in Lynchburg, Tenn., the Jack Daniel Distillery, Lem Motlow, proprietor, is the first registered distillery in the United States and is on the National Register of Historic Places. Jack Daniel’s is the maker of the world-famous Jack Daniel’s Old No. 7 Tennessee Whiskey, Gentleman Jack Rare Tennessee Whiskey, Jack Daniel’s Single Barrel Tennessee Whiskey, Jack Daniel’s Tennessee Honey, Jack Daniel’s Tennessee Fire, Jack Daniel’s Tennessee Apple, Jack Daniel’s Sinatra Select and Jack Daniel’s Country Cocktails. Today, Jack Daniel’s is a true global icon found in more than 170 countries around the world and is the most valuable spirits brand in the world as recognized by Interbrand.

Article source: http://www.whiskyintelligence.com/2020/04/jack-daniels-brings-chase-rice-live-from-home-for-sweet-relief-musicians-fund-american-whiskey-news/