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/

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/

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/

Whisky Wednesday Closed Distilleries Part 1 – Scotch Whisky News

With all the bad stuff happening around the world, let’s open some long forgotten whiskies and enjoy! This is a series I hope to run for a while, taking you all through the tastes of closed distilleries! This video features: Glen Flagler 40%, 1970’s bottling – Only existing from 1965 to 1985, Glen Flagler is one of the shortest lived distilleries in Scottish history. A light and embracing lowland style that’s very reminiscent of current Daftmill bottles. Glenesk 40%, 1980’s bottling – A distillery with five different names in just under one hundred year history. Alluring and tropical on the nose and then, boom! This very staring and unusual aftertaste. Cheers!

https://youtu.be/AWsJWFyEwyU

Article source: http://www.whiskyintelligence.com/2020/04/whisky-wednesday-closed-distilleries-part-1-scotch-whisky-news/

Live ‘Maltstock detox walk’ by Black Sheep Red Sheep April 5th, 2020 – Whisky Walking News

Live ‘Maltstock detox walk’ by Black Sheep Red Sheep

Hi Maltstockees!

These are strange times! So let’s facilitate a little bit of escapism! Let’s do an online afternoon detox walk!

Most of you will recognize Dennis as one of a relaxed duo of brand ambassadors for The Glenrothes. For years now, Dennis and Jan have hosted our morning walk on the Saturday of Maltstock. They are also ambassadors for Irish whisky. And they have presented many amazing drams from Ireland the past few years.

Dennis will be hosting a very special detox walk on Facebook. Sharing his thoughts on a couple of relaxed drams he’ll take us for a walk. You can join him next Sunday 5th of April at 15:00 CET (Amsterdam).

If you are based in the Netherlands and want to join Dennis in the tasting, that is also possible. For €15 Dennis will arrange for you to receive the drams he is going to taste. Sets can be ordered with him until Thursday the 2nd of April 12:00 CET. Please contact Dennis at dennis@blacksheepredsheep.com for more information about this relaxed offer.

Annette, Bob, Klaas, Stan and Teun

Article source: http://www.whiskyintelligence.com/2020/04/live-maltstock-detox-walk-by-black-sheep-red-sheep-april-5th-2020-whisky-walking-news/

Live ‘Maltstock detox walk’ by Black Sheep Red Sheep April 5th, 2020 – Whisky Walking News

Live ‘Maltstock detox walk’ by Black Sheep Red Sheep

Hi Maltstockees!

These are strange times! So let’s facilitate a little bit of escapism! Let’s do an online afternoon detox walk!

Most of you will recognize Dennis as one of a relaxed duo of brand ambassadors for The Glenrothes. For years now, Dennis and Jan have hosted our morning walk on the Saturday of Maltstock. They are also ambassadors for Irish whisky. And they have presented many amazing drams from Ireland the past few years.

Dennis will be hosting a very special detox walk on Facebook. Sharing his thoughts on a couple of relaxed drams he’ll take us for a walk. You can join him next Sunday 5th of April at 15:00 CET (Amsterdam).

If you are based in the Netherlands and want to join Dennis in the tasting, that is also possible. For €15 Dennis will arrange for you to receive the drams he is going to taste. Sets can be ordered with him until Thursday the 2nd of April 12:00 CET. Please contact Dennis at dennis@blacksheepredsheep.com for more information about this relaxed offer.

Annette, Bob, Klaas, Stan and Teun

Article source: http://www.whiskyintelligence.com/2020/04/live-maltstock-detox-walk-by-black-sheep-red-sheep-april-5th-2020-whisky-walking-news/

Blood Oath Pact No. 6 Launches This Spring Finished in Cognac Barrels – American Whiskey News

Blood Oath Pact No. 6 Launches This Spring Finished in Cognac Barrels

Bourbon Series Continues To Release Successful Expressions

BARDSTOWN, KY (March 24, 2020) – In its sixth year, the Blood Oath ultra-premium bourbon series continues to see unique expressions – Blood Oath Pact No. 6 launches this spring. The series – a creation of Lux Row Distillers’ Head Distiller and Master Blender John Rempe – combines three selected bourbons, expertly blended for a distinctive whiskey.

For Pact No. 6, Rempe chose a 14-year ryed bourbon with notes of oak and leather, melded with an 8-year warm toasty ryed bourbon and complemented them with a 7-year ryed bourbon rested in cognac casks. The memorable combination brings caramel notes and hints of spice, along extra flavor from the cognac barrels.

“This particular pact is special in that the cognac barrels added some sweetness and a slight fruity, brandy flavor to the bourbon, creating an amazing taste profile,” says Rempe. “When selecting these bourbons, I wanted to see how these flavors meshed together and I have to say the result was spectacular.”

As with all the other expressions, Pact No. 6 is a limited edition, never to be made again, with only 17,000 cases being produced and sold globally. This expression continues with the tradition of a 98.6 proof and packaged in an intricate wooden display box, with the 750ml bottle being topped with a natural cork and emblazoned with John Rempe’s signature. The suggested retail price is $99.99.

“The Blood Oath series launched in 2015 and it’s hard to believe we have already created more than half a decade of Pacts,” adds Rempe. “I’m honored to see consumers searching for the new release every year and get as excited as I am when a new Pact hits the shelves,” adds Rempe.

ABOUT LUX ROW DISTILLERS

Real roots, real family, real products: Lux Row Distillers – a bourbon distillery experience on the Kentucky Bourbon Trail – is a family-owned venture, bringing the Lux family history and spirits tradition to the bourbon industry. Lux Row Distillers is the home of Luxco’s bourbon brands, including Rebel Yell, Blood Oath, David Nicholson, Ezra Brooks and Daviess County Kentucky Straight Bourbons.

Located in the heart of Bardstown, Kentucky, the 18,000-square foot Lux Row Distillers includes a visitor center, barrel warehouses, a tasting room, and event space, making for an all-encompassing bourbon experience. The 80-acre property is home to an 18th century stone house – which is registered as a National Historic Place – and a long, tree-lined driveway providing a scenic entrance to the distillery.

For more information about the distillery, visit www.luxrowdistillers.com. You can also like Lux Row Distillers on Facebook at www.facebook.com/luxrowdistillers or follow the distillery on Instagram @luxrowdistillers.

Article source: http://www.whiskyintelligence.com/2020/04/blood-oath-pact-no-6-launches-this-spring-finished-in-cognac-barrels-american-whiskey-news/

Blood Oath Pact No. 6 Launches This Spring Finished in Cognac Barrels – American Whiskey News

Blood Oath Pact No. 6 Launches This Spring Finished in Cognac Barrels

Bourbon Series Continues To Release Successful Expressions

BARDSTOWN, KY (March 24, 2020) – In its sixth year, the Blood Oath ultra-premium bourbon series continues to see unique expressions – Blood Oath Pact No. 6 launches this spring. The series – a creation of Lux Row Distillers’ Head Distiller and Master Blender John Rempe – combines three selected bourbons, expertly blended for a distinctive whiskey.

For Pact No. 6, Rempe chose a 14-year ryed bourbon with notes of oak and leather, melded with an 8-year warm toasty ryed bourbon and complemented them with a 7-year ryed bourbon rested in cognac casks. The memorable combination brings caramel notes and hints of spice, along extra flavor from the cognac barrels.

“This particular pact is special in that the cognac barrels added some sweetness and a slight fruity, brandy flavor to the bourbon, creating an amazing taste profile,” says Rempe. “When selecting these bourbons, I wanted to see how these flavors meshed together and I have to say the result was spectacular.”

As with all the other expressions, Pact No. 6 is a limited edition, never to be made again, with only 17,000 cases being produced and sold globally. This expression continues with the tradition of a 98.6 proof and packaged in an intricate wooden display box, with the 750ml bottle being topped with a natural cork and emblazoned with John Rempe’s signature. The suggested retail price is $99.99.

“The Blood Oath series launched in 2015 and it’s hard to believe we have already created more than half a decade of Pacts,” adds Rempe. “I’m honored to see consumers searching for the new release every year and get as excited as I am when a new Pact hits the shelves,” adds Rempe.

ABOUT LUX ROW DISTILLERS

Real roots, real family, real products: Lux Row Distillers – a bourbon distillery experience on the Kentucky Bourbon Trail – is a family-owned venture, bringing the Lux family history and spirits tradition to the bourbon industry. Lux Row Distillers is the home of Luxco’s bourbon brands, including Rebel Yell, Blood Oath, David Nicholson, Ezra Brooks and Daviess County Kentucky Straight Bourbons.

Located in the heart of Bardstown, Kentucky, the 18,000-square foot Lux Row Distillers includes a visitor center, barrel warehouses, a tasting room, and event space, making for an all-encompassing bourbon experience. The 80-acre property is home to an 18th century stone house – which is registered as a National Historic Place – and a long, tree-lined driveway providing a scenic entrance to the distillery.

For more information about the distillery, visit www.luxrowdistillers.com. You can also like Lux Row Distillers on Facebook at www.facebook.com/luxrowdistillers or follow the distillery on Instagram @luxrowdistillers.

Article source: http://www.whiskyintelligence.com/2020/04/blood-oath-pact-no-6-launches-this-spring-finished-in-cognac-barrels-american-whiskey-news/

Two Highly Anticipated Cask Strength Releases from Kaiyo — Mizunara Oak Aged Whisky at K&L California – Japanese Whisky News

New Exclusives from the Most Exciting Project in Japanese Whisky

NOTE: In accordance with local directives, our walk-in retail locations are currently closed. We have low cost and free delivery options available in ZIP codes where we can ship lawfully, including anywhere in California. We can also include any new or existing will call orders in your delivery batch. Choose local delivery at checkout to learn if you qualify.

We’ve featured several different bottlings from the Kaiyo brand in recent years, all of which have been exceptional and count among the most interesting (and delicious) expressions out of Japan that we’ve had the good fortune to taste. We are especially excited to feature two new exclusives that have been bottled at cask strength. These bottlings, as is standard for Kaiyo, have been aged in Mizunara oak and spent months in the hull of a ship while traversing the globe. It may sound like a lot of effort to put into a bottle of whisky, but the results are nothing short of spectacular. While many of the details behind this pair remain frustratingly scarce, what we do know is that they will satisfy one’s craving for the best in Japanese whisky, and at a very affordable price. Each possesses its own distinctive stamp, while offering a layered complexity only found in bottlings that cost three to four times the price. It goes without saying that these whiskies are very rare and are already causing a stir among collectors. If you’ve enjoyed Kaiyo in the past, then you simply must treat yourself to this breathtaking pair. For us, they represent the very pinnacle of Japanese whisky. Quantities will not last, so make sure to secure your bottles today.

Like so many Japanese whiskies that have come to the market in recent years, Kaiyo remains an enigma. It tastes delicious, there is a tantalizing background story to the brand, but the level of detail a whisky geek desires always seem in short supply. No matter, ultimately when the price is right and the whisky tastes great, we are here to pull the trigger. The two casks are similar in their story, but very different in the final profile. Both are Japanese in origin, presumably teaspooned malt from the same source. They were placed into Mizunara oak for nearly 7.5 years and then each made Kaiyo’s hallmark ocean voyage. The gentle rocking, salt air, temperature and humidity changes are all a part of the whisky’s story. Once they disembarked from their ship their stories diverge. Cask #541 sees a year long finishing in a refill hogshead barrel. This adds a bit of complexity to the profile yet preserves the Mizunara oak as the defining characteristic. It’s a masterclass in Mizunara. Over time in glass you can pick out a wide array of sweet tropical notes ranging from juicy fruits to toasty coconut and a cabinet full of exotic spices. At 56% ABV and unchillfiltered, there is power, weight, and texture to bolster what is otherwise an elegant and complex dram.

Kaiyo KL Exclusive Cask #541 Cask Strength Japanese Whisky (750ml) ($99.99)

Andrew Whiteley | KL Staff Member | Review Date: March 24, 2020

The first selection ever of a Kaiyo single cask. After 7.4 years in Mizunara oak, this beauty was transferred to a 2nd fill hogshead for a little mellowing. It’s chockablock full of vanilla, coconut, honey and sandalwood. The stylistic preference in Japan for whiskies that are balanced and nuanced is clearly present, but this is not a shy malt. The barley shines from the get go, but add a little water and it explodes. At 56% ABV it’s a robust and full throttle whiskey that screams of its time in Mizunara with its bold and spicy wood profile.

David Othenin-Girard | KL Staff Member | Review Date: March 24, 2020

The enigmatic and opaque Kaiyo whisky has become a staple on our shelves. It does a lot of things right in the very complicated Japanese whisky genre while maybe skirting some of the most obvious pitfalls. And I still have no information about what is actually in these bottles, but we can assume that these have been aged in Japanese Mizunara and are likely sourced from malt distilled in northern Japan (Hokkaido Sendai). And while these distilleries are some of the world’s finest, it is clearly the barrel who is the star of the show here. Interestingly, the two barrels we purchased (541 543) are pretty different despite having the same proof and specs on the bottle. This cask is the most quintessential expression of the flavors I’d expect from Mizunara. The nose is tight at first and needs a drop or two of water to open up. Now we get tons of sandalwood, ceremonial incense, plum wine, coconut husk. On the palate, tons of red cherry and big spice – cinnamon, clove, nutmeg etc. It’s long, bold and peppery. This one is really pretty intense, designed for those who like more intense flavors. Adding water doesn’t necessarily diminish that but adds some depth and sweetness.

Kaiyo KL Exclusive Cask #543 Cask Strength Japanese Whisky (750ml) ($99.99)

Cask #543 has a much more unique finishing than #541. After its ocean stint the whisky was transferred to a ruby port pipe for a year. The dark red fruited wine cask has lent a wide array of flavors to frame the initial Mizunara aging. Dark chocolate, dried dates, ripe currants, and sweet raisins all meld with the sandalwood and coconut of the oak. Unchillfiltered and bottled at 56% ABV.

Andrew Whiteley | KL Staff Member | Review Date: March 24, 2020

Like its sister cask, this comes from some of Kaiyo’s oldest stocks. After nearly seven and half years in Japanese Mizunara oak the whisky was transferred into a ruby port pipe for another year of finishing. The result is a spectacular array of red fruits and raisins to frame the spicy yet tropical flavors of Mizunara oak. The hallmark sandalwood notes are particularly persistent on the finish. It’s amazing how much power the famed Japanese wood carries into the spirit, and to see it with a unique finish that compliments it so well is a real treat. With a dash of water a much more complex array of red currants, dusty cocoa, and candied nuts come forward on the nose and palate. It’s as though that water is the key that unlocks the port pipe’s Mizunara cage.

David Othenin-Girard | KL Staff Member | Review Date: March 24, 2020

These wild casks of Japanese Mizunara Oak aged whisky have been are a bit of a mystery, but tasting them side by side is a really interesting experience. While cask 541 had tons of spice, this one has much more fruit. The nose starts with classic Mizunara plum spice, but melds into a complex bouquet of wild honey, baked apple, earthy malt and fresh oak. The softer nose doesn’t translate to the palate and we’ve still got that bold oak and spice from the Mizunara taking over. Yet here more subtlety, more malt and a bit more sweetness. There’s something that reminds me distinctively of Ben Nevis, which would be appropriate considering the assumed source. A very interesting offering indeed.

Article source: http://www.whiskyintelligence.com/2020/03/two-highly-anticipated-cask-strength-releases-from-kaiyo-mizunara-oak-aged-whisky-at-kl-california-japanese-whisky-news/