The Torabhaig Distillery with Caisteal Chamuis overlooking the Sound of Sleat
After the castle lay dormant and fell into ruin, a local farmer, in around 1760, built Knock House Farm. Then in 1820, the stones from the Castle were used in the building of a farm steading at Knock Farm just meters away from the site of the castle. It was this same farm building that was renovated and became the Torabhaig Distillery.
Supplied by two streams, Allt Gleann (The Burn of the Valley) and Allt Breacach (The Speckled Burn), the distillery was designed to create a spirit that would capture the essence of Skye’s rugged landscape and coastal environment.
The Orignal Farm building that became the Distillery
Torabhaig spirit has been advertised as ‘well tempered peat’ and it’s easy to see why. The high level of peated barley comes in to the distillery at between 77 and 79ppm which is a good 20% higher than the likes of Laphroaig and Ardbeg.
They don’t, however, cut quite as deep into their heart of their spirit run which means the medicinal compounds known as cresols aren’t allowed to run over into the final spirit. They do collect a different phenol known as Guaiacol which is responsible for smoky, woody and often cigar ash aromas.
The barley is sourced from Crisp Maltings at Port Gordon which indicates that the barley is from St Fergus in Aberdeenshire, which also presents a woodier, smokier flavour profile than the West Coast and Islay peat style, which tends to be saltier and more coastal. It is therefore an interesting combination of peat style, PPM level and spirit runs that allow the distillery to create this wonderful and unique character.
Cncoc Na Moine is the third of the Legacy Series, following the 2017 release and the double header of Allt Gleann and Allt Gleann Batch Strength. The Legacy Series will highlight the journey towards a 10 year old Single Malt, due to be released in 2028. The Concoct Na Moine is the first release to include sherry casks in the make up, with previous releases using a combination of first fill and refill Bourbon casks.
The name translates into Hill of Peat, and is a hill found across the Sound of Sleat on the mainland, by Knoydart.
We were delighted to showcase the whisky as part of our Torabhaig and Mossburn Tasting event hosted at the Inverurie Whisky Shop on Saturday, 23rd March by Stewart Dick, Brand Ambassador.
Afterwards, I took a wee sample home and indulged with a fresh palate a couple of days later.
Mikes Tasting Notes:
Nose:
Burnt orange peel and damp peat lead to a vanilla sweetness. Leather and cigar leaf bind together to form the backbone of a familiar nose, where coastal elements tinker with a new note to Torabhaig liquid. Subtle blackcurrants, figs and toasted almond offer complexity and depth with a rounded, more mature feel than previous expressions.
Palate:
Always cautious not to overindulge in any of their flavours, Torabhaig can sometimes be accused of playing safe. However what this ethos does is provide balance, depth and a rounded flavour in the glass. It would have been easy for the blending team to get over excited with the addition of sherry, like many new distilleries before them. Using overbearingly fresh casks to load the spirit with colour and flavour, using sales pitches to appeal to “sherry bomb” fandom. However this has been played subtly, with around 8% of the overall make up of the whisky matured in a combination of Pedro Ximenez and Oloroso casks, both first and refill varieties. Ultimately, the spirit has been nurtured and enhanced rather than lost to the cask.
There’s a youthful intensity in the spirit, hardly surprising given that the oldest whisky in the bottle is barely seven years old. It comes in the form of freshly cut barley out in the fields of the farm. It’s musty, damp and quite honestly, brilliant. The first and refill Bourbon cask bear the bulk of the influence, predominantly with sweet nuts, toasted almonds and hazelnut. Typically, vanilla is also here with some sweet honey and salted caramel ice cream. Some Caramac appears in this sweet play which hits immediately, but then comes some smoke in the form of toasted oak, freshly lit cigars and barbecue ash. The sherry is almost undetectable but for some spikes of pepper and dark chocolate which becomes more apparent as the finish develops.
Finish:
The finish is long and complex. There’s a youthful vibrancy again, the alcohol melts quickly leaving a subtle pepper but waves of light smoke and toasted marshmallow carry a savory and sweet flavour speckled with white and dark chocolate. Tobacco and coastal notes play a long and fitting tune as the flavour softly fades.
Review
This is not a sherry bomb. Drinkers will no doubt be attracted by Torabhaig’s first sherry influenced whisky but do not be fooled. It is a cleverly put together whisky that uses the core influence of the whisky to its advantage. The rugged influence of Skye is here in abundance and just ever so slightly guided by the notes of sherry. Yes it is young, and tellingly so, but as we’ve learned as a whisky drinking community, this does not mean it is poor quality or lacking in any way. It is a delightful dram and paves the way forward for the distillery to become a highlight in the ever growing new wave of Scotch whisky distilleries.
]]>Having built a friendship over his career with distillery managers and whisky enthusiasts, when the time came to hang up his hoop driver, he had accumulated a number of casks, and his acquired friends were all too happy to help him select the finest for tasting.
Auld Goonsy himself recommends that his whisky releases are “best served with stories”.
We are delighted to stock just a selection of Auld Goonsy releases, and even more delighted to crack open a sample bottle of the 30 Year Old Jura to see what delightful fable came from the glass.
It is a whisky bottled at a natural cask strength of 42.2% ABV, but what it lacks in volume it more than makes up in character. The low, natural ABV allows the flavours of the spirit to come through with the wood in a balance and experience that only the finest old whisky provides.
On the nose I’m immediately reminded of honey and butter on white bread sandwiches. It’s a childhood memory of a snack I would have eaten, funnily enough, 30 years ago! It sparks a reminder of arriving home from school to this delightful sandwich before heading out to
Returning to the here and now, some more nosing reveals honey and lemon tea, freshly baked shortbread and a hint of menthol. Some oak tartness comes through, adding some depth and vintage class to the sweetness.
The first sip and before any flavour is realised I’m struck by the mouthfeel. Thick and creamy, immediately coating the entire palate. From here I pick up green orchard fruits, ripe pears and chopped apples ready for stewing. Some white sugar and kitchen spices, cinnamon and all spice.
There’s a playfulness to the dram, with white chocolate mice and strawberry laces adding sweetie shop memories and a fun twist to the otherwise sophisticated, balanced liquid. A heavy shortbread base holds everything together in order, offering consistency.
The finish is long and creamy, lingering for some time. The strawberry notes pop up, somewhat creamier (dare I say Strawberry milkshake!?) and softer. Vanilla fudge and lemon drizzle cake give some complexity to the finish before a final hurrah from oaky dryness and a little nuts give a wee twist at the end.
This crazily drinkable whisky is quaffable to the core. With very little hint of alcohol coming through, it could actually be deemed as dangerous. The price point of over £300 might put some off, however for those who can afford it, this is a stunning little dram.
Jura has gathered a somewhat chequered reputation of late, however that should most certainly be shelved and an open mind adopted when pondering this purchase. It would certainly be ideal for a 30th birthday celebration, or with my 40th fast approaching, I’d happily welcome this bottle from any willing gift
]]>
Kilchoman Fino Sherry Cask Release:
Fino Sherry is often overlooked, especially when it comes to whisky maturation, because when people see the term 'Sherry' on a bottle they expect big Christmas flavours, chocolate notes and orangey spiciness.
Fino Sherry is the driest sherry style available, alongside Manzanilla. It is biologically aged entirely under a layer of yeast , known as the Flor, for at least two years. Not only does the Flor prevent air from getting in to the wine, it also helps transform flavours as it ages.
Typically, a Fino Sherry will be quite herbal in flavour, with fresh dough aromas and an almond note. Other notes include saline, yeasty and Mediterranean flavours.
(If you haven't tried a Fino Sherry before, I would highly recommend you try it loaded with ice and mixed with tonic, it will give gin a run for it's money as your summers day refreshment!)
These notes transfer perfectly in this release from Kilchoman.
Don't expect a big sherry bomb from this whisky. Instead, enjoy a complex, appealing and infinitely interesting dram that evolves in the glass.
A nose of smoked oak, butterscotch and caramels, develops a lemon custard note that works into toasted almonds.
Fresh citrus opens up on the palate and that almond flavour brings a creamy sweet texture, with lots of 'green' notes working alongside the smoked fruit notes of Kilchoman spirit. Green apples, a little grape and some lime pop up as the glass airs.
Dark chocolate does pop up in the finish, enveloped in classic Kilchoman peat smoke and tobacco.
A great dram for the intrigued whisky drinker.
]]>
The relatively little known distillery is widely seen as a newcomer to the Single Malt market, despite being founded in 1825, around the same time as our staple malt names such as Glenlivet, MacAllan and GlenDronach.
The name “Glencadam” comes from the area known as “The Tenements of Caldhame”, plots of ground given to the burghs of Brechin for food production. The name roughly translates to the Valley of the Cold Home, somewhere many places on Scotland could lay claim!
Opened by a Mr Cooper in 1825, it was sold to David Scott in 1827 and it remained in the family until 1891, though many of these years were spent rented to various distillers. It was mothballed during both World Wars to be used as barrack accommodation, and was owned by a Hiram Walker in 1950 until 2000 who, under the new guise of Allied Domeq, closed Glencadam.
Under the new stewardship of Angus Dundee, Glencadam released it's first Single Malt in 2005, a 15 year old. Until now, Glencadam had always been seen as a workhorse for the Blending market, producing premium whisky for presitgious blends.
15 Year Old Glencadam holds a special place for us, having recently launched our own single cask, now sold out, which was matured for 15 years in a First Fill Bourbon Cask.
The latest edition, released under the guidance of long-term distillery manager Robert Fleming and new Master Blender Iain Forteath, has been matured in Bourbon Casks and finished in Oloroso Sherry Casks, being bottled at Glencadam standard strength of 46%abv.
Always keen to try new whiskies from the Glencadam stables, as soon as this new release arrived I was excited to try it.
I've never been a believer of the notion of an inferior 'neck pour' however, when I tried my first pour of this, I felt disappointed, the whisky seemed watery and weak and I was really unsure of what I had poured.
However, less than 5 minutes later I tried another taste from the same pour and what a difference! It became the whisky I hoped it was. I've been wondering if my palate was tainted, or the glass was not quite clean, but something prevented that whisky from opening up straight from the bottle. So I shelved the whisky, and waited 24 hours.
Pouring a fresh dram, it was an instant improvement on the initial dram. Nutty on the nose, with creamy, toffee notes underlying. The American Oak, ex-Bourbon maturation influence is obvious. A sweetness in the form of freshly made fudge and banana bread is complimented by oak and hazelnuts. The sherry influence comes in subtly, with faint whiffs of polish and leather.
On the palate a balanced mouthfeel akin to a medium-dry wine coats the tongue. Honey on toast retains the bourbon cask base to the flavour, however the sherry influence is now kicking in with bitter dark chocolate and, in time, a sweet, powdered liquorice note emerges. Clove and dark chocolate turkish delight come through with time adding sweetness but drying spices of nutmeg and orange peel, more evident on the finish, round off a very enjoyable dram.
All in all, a very impressive whisky with a great mouthfeel and balanced flavour, complimented by a long and equally enjoyable finish paired with a lovely nose. I'm still not sure what the initial disappointment relates to, it's not something I've experienced before. Maybe there is something in the old neck-pour after all, but I'm far from ready to commit to that!
Exciting times are ahead for Glencadam, with a new visitor centre approaching, allowing tours for the first time, the enthusiasm of the youngest (possibly) Master Blender in the country, Iain Forteath and the experience of Robert Fleming guiding the way, whiskies as good as this one are hopefully only the start of a Single Malt that is more than ready to step up to the mark.
https://www.inveruriewhiskyshop.com/products/glencadam-15-year-old-reserva-de-jerez
]]>
Adding to last years 6 releases, Woody has released an 11 Year Old Bunnahabhain Oloroso Sherry Cask Finish and his oldest release to date, a 28 Year Old Braes of Glenlivet (now known as Braeval), matured in a Refill Bourbon Barrel.
I was thrilled to receive a gift of the Bunnahabhain 11 Year Old from Woody, as a headwetting present following the birth of my first son, Killian, three weeks ago. This is why this review is later than planned as I wanted it to be honest about the whisky, and not a gushy, sentimental thank you to Woody. Hopefully he appreciates that!
The Bunnahabhain was matured in a refill American Oak Hosghead before Woody transferred it to a First-fill American Oak Oloroso Hogshead for finishing.
Bottled a week after its 11th birthday, the cask yielded 264 bottles at a hefty 62.3% ABV.
The nose fills the nostrils immediately with proper, old school furniture. Wood, dust and leather. Cigar leaf and oak. There is classic dark fruits and a sweetness of sticky toffee pudding cake mix. It's spicey, both in spirit and in wood character. A hint of salty malt needs time in the glass to show through the initial alcohol hit. Some sticky bbq sauce offers a savoury note that adds depth and offers a moreish aroma.
On the palate, it hits hot and hard initially. At over 62%, this is not unexpected. For me, it needs time to open up, or add a little water to really bring this dram alive. Black cherries, dates and brown sugar come forward, and the savoury, salty note is here, all enveloped under a whack of dark chocolate orange. An oaky dryness comes through in time, giving a moreish depth, bringing balance to the sweet vanillas offered by the American oak influence. It offers a PX style sweetness and that dryness is very welcome.
The finish is long, dry and complex. It has almost everything, especially when tempered by a drop or two of water. It's tangy and spicy, with nutmeg, ground cinnamon playing loudly. Sweetness comes in a surprise orange peel blast and flows into oak, cigar leaf and dry, mouth sapping dark chocolate bitterness.
Overall, an excellent dram. Sure, it has it's flaws, it needs air and a splash of water for me. But good things come to those who wait, and after that initial heat this really opens its arms up to the drinker. To some, this might be too much, to others it will be just perfect.
That's the beauty of whisky though, and this release will certainly get conversations going, which is all part of the fun and the experience. Well done once again Woody on an intriguing and worthy whisky.
]]>This new addition to the LBD armoury is a well balanced, sweet blended rum, put together using rum from Panama, Venezuela and the Dominican Republic. Although the label states Batch One, this will be a staple feature to the core range of LBD products, with the blend recipe secure. The nature of the production does however mean that each release may differ slightly due to cask influences, and so in their ever open way, LBD seek to ensure you are aware of the batches.
The nose is sweet and welcoming, with plenty of vanilla, as you would expect. Those brown-sugar notes of butterscotch, baking spices, a little chocolate and condensed milk are soft, sweet and offer little in terms of spirit. Perhaps not an intense, sophisticated and 'wow' nose - but that's ok; it's fun, approachable and very, very pleasant.
Like the nose, the palate is gentle and enjoyable. Again, loaded with vanilla, butterscotch and this time a little dryness in the form of orange and apricot. A very subtle woody note comes in to add depth and character. At 48% it is hefty enough to give the rum some character, it's mouthfeel is creamy and lingering and coats the palate with great sweet flavours.
As the glass opens up, more complexity comes through, banana perhaps, the orange note becomes sweeter. Caramel and creme brulee show their face. But somehow still underlain with a dry, oakiness ensuring that this doesn't become too sweet, or too much like an overly sugared spiced rum.
As they dissolve, a dry, oaked and almost clove character sticks around, tempting you to take more, but resist and you'll be rewarded with the most delightful long, sapping finish.
A well balanced, brilliantly put together rum, which includes rum up to 15 Years old. For a core range rum it's an excellent addition, perfect for sipping neat or in an Old Fashioned cocktail. It'll stand up well in a lot of cocktails as the sweet spirit, it's not as dry as some well aged rums but it's versatility will mean that nobody should be disappointed.
]]>
There are two guys in Aberdeenshire that just fill us with joy when it comes toSingle Cask Releases - Andrew and Chris from Little Brown Dog Distillers.
And they have done it again with two sensational releases. Adding to the growing fervour around LBD, the bottles have permanently grown too, as showcased in two more 70cl bottles!
Each cask has been specially selected and finished by the two nutters behind the Little Brown Dog brand. (and we mean that as a huge compliment)
The first Wee Broon Coo released by Little Brown Dog not only showcases fine diversity of the branding team at the Independent Bottlers, but also demonstrates that they aren't afraid to release something off the normal walk - as long as the liquid is excellent.
This Single Cask is proof of this, coming in the form of a 1992 Cameronbridge bottled at 54% abv, coming from a Refill Butt.
It is the second LBD Single Grain after last years North British, also a 1992 Distillate.
A whack of coffee beans on the nose, melting into freshly baked bread and oven cooked raisins.
The palate is delightful, soft but creamy, with toffees and a dusting of shaved chocolate. There's still a lingering coffee note too.
The finish is dry, with a long lasting flavour. There isn't a hint of the alcohol and perhaps a bit of hot chocolate powder hiding in amongst the nutmeg and baking spices.
The Cameronbridge Wee Broon Coo release was a cask collaboration with David Stirk, author of the recently released book Independent Scotch and founder of the Creative Whisky Co.
Independent Scotch is one of the finest recent books on the history of independent bottling and it's huge impact on the shape of todays Scotch Whisky Market.
Well worth a read, over a dram, of course.
Little Brown Dog Benrinnes
A cracking Speysider comes in the form of a Benrinnes bottling, distilled in 2012.
Finished in an Oloroso Hogshead, the sherry influence on this distillery is beautifully balanced and far from overpowering.
Sweet but spicy on the nose, with delicate red berries and fruit & nut chocolate. A freshly opened packed of Haribo, or jelly strawberries?
On the palate is a real hit of dried fruits. Apricot layered in cocoa powder and those strawberry sweets again. Complex and intense but wonderfully quaffable.
The finish is juicy and salivating, causing several refluxes and chewing saliva! There's a host of fruits, mostly tropical but some citrus, some malty cereal and dry spices - cinnamon perhaps, definitely nutmeg.
It is a truly great example of finishing to excel a whisky character rather than overload it with cask influence.
He was born on 25th January 1759, meaning he would have been 264 today! Alas, he died at the young age of 37, but managed to squeeze an impressive amount of adventure into his short life.
As well as his poetry such as To A Mouse, Auld Lange Syne and The Bonnie Lass of Ballochmyle, and writing over 100 song lyrics, most prominently for "The Melodies of Scotland" songbook, Burns was also employed as an Excise Officer in 1789 at just 30 years of age.
Sadly, his hard working childhood, happy-go-lucky lifestyle and fame caught up with him and on 21st July 1796, Rabbie passed away. He wrote poems up until the latter years of life, including "A That and A That", because of his wonderful way with words, Burns', was in 2009, celebrated as the "Greatest Ever Scot" in a vote by STV.
He was continuously linked with whisky, despite not being that fond of the drink itself. Instead the romantic notion of the industry led him to include the drink in many poems and, as such, he has become forever entwined with our National Drink.
No Burns' Supper would be complete without a glass of whisky raised in toast to the Haggis, with many a piper "whettin their thrapple" after piping in the meal to the top table. A Toast to the Lassies and The Lassies Reply also often come accompanied with the raising of a tot of whisky.
Here are some of our favourite drams to raise a glass to Burns' night this Wednesday, or any night this week which sees you digging in to your 'Haggis Neeps an Tatties'.
Annandale Man O Words Cask 821
Annandale are one of only a handful of distilleries that have not just a release dedicated to Burns, but a full collection. The Man O Words collection celebrate his connection with whisky and poetry - our pick of the bunch is the Sherry Cask 821.
Only 5% of Annandale’s 2015 production is maturing in sherry wood. Sourced directly from José y Miguel Martín SA, Spain and specially selected by Dr Jim Swan, these are very rare authentic sherry butts that previously matured sherry (rather than sherry-conditioned virgin oak casks).
A well-integrated, sweet whisky with an initial blast of honey, toffee and vanilla cream. Great balance between sweet summer flowers and tropical melon and mango. The sherry spice comes at the end with a mix of almonds and walnuts, raisins and plums.
Douglas Laing's Timorous Beastie
Named after the protagonist in one of his most famous poems, Timorous Beastie is a blend of Highland Malts, creating a wonderfully balanced and easy drinking whisky.
Perhaps not a classic Highland, it doesn't showcase a typical ruggedness which we come to expect from the region, instead focussing on more elegant notes which make this ideal for a wide audience during a Burns' night meal.
Timorous Beastie is overridingly sweet initially on the nose, then warm to floral, light barley and spicy honeyed tones. The palate opens in a spicy style with mellow sugary and raisin - fudge-y tones.
Lochlea Our Barley and The Fallow
Based in the heart of 'Burns' Country', this newest of Lowland Malts are focussed on the harvest of their first year in production, showcasing 5 'first harvest' releases.
The Fallow expression consists of a limited run fully matured in Oloroso Sherry Cask whisky, creating a malt whisky matured beyond its years. Smooth and spicy, there is plenty of character in this young whisky to keep the most avid of fans interested. Ideal for pairing with the main meal, those spicy haggis notes will entwine beautifully with the sherry notes.
Our Barley is Lochlea's ongoing core single malt expression, which sits alongside their seasonal limited editions.
John Campbell, Master Blender, has carefully honed this recipe, and with a combination of Bourbon, Sherry and STR Casks there is a whole new level of depth and complexity to the final whisky.
Golden syrup, pepper, rye bread, macadamia nuts & cream soda suggest a more
delicate dram, ideal for that accompanying whisky sauce, or alongside a sweet dessert such as a heather cheesecake, or biscuits and cheese.
Opening up whisky to new audiences is a perfect sideline for any host of a Burns night - and one of our favourite ways to do this is through whisky liqueurs. Two of our favourites are Highland Nectar and Bruadar.
Highland Nectar is made from a finely crafted recipe combining the character of the finest Highland Scotch whisky with an array of characterful herbs and spices to create a rich and sumptuous whisky liqueur.
This unique blend of un-peated Scotch whisky and the finest botanicals is the first liqueur from fine spirits creator, blender and bottler Elixir Distillers.
For the more experienced drinker, a dash of Highland Nectar combined with a peaty dram such as Elements of Islay Bourbon makes for a wonderful alternative rusty nail.
Bruadar is perhaps our biggest selling liqueur, loaded with honey and sloe berries for a fruitier, warming liqueur. Bruadar has been around for over 20 years and recently evolved again, creating the winning Honey Liqueur in 2021's World
Liqueur competitions.
The versatility of Bruadar makes it the perfect cocktail ingredient, bringing depth and complexity with its velvety rich layers of flavour. Try in a Sloeld Fashioned for a comforting, sweet dram, ideal for those Toast Glasses for everyone to enjoy.
These are just some of the fantastic whiskies available that will make your Burns' Night something special, for more suggestions check out our collection, including some great gin recommendations
https://www.inveruriewhiskyshop.com/collections/burns-night-collection
]]>
What do you get someone who loves whisky at Christmas? Thinking outside the box with an elegant, made for purpose glass which can be used time and time again might just tick the right boxes. Here Russell Brinklow reviews our most popular glass, the Glencairn.
The elegant and functional design of the Glencairn glass is one that all regular whisky drinkers will be familiar with. Yet it has only been just over 20 years since it was released into service to become the iconic piece of glassware that no self-respecting whisky aficionado would be without.
The original design was developed as a prototype in the 1980’s by Raymond Davidson, founder of Glencairn crystal. He wanted to invent a glass that would encourage better appreciation of the nose and palate of whisky. There was a feeling that unlike wine, brandy, cognac etc…whisky never had a glass to call its own.
However, the design remained in a file until Raymond’s son Paul, now managing director of Glencairn, discovered the prototype and felt it had some potential.
After some feedback from leaders in the industry, the design was slightly revised and made its way into production.
To those of us who have enjoyed many drams they have become ubiquitous and certainly the only glass you would use when hosting a tasting event.
The wide bowl design allows appreciation of the liquids colour, while the tapering mouth enables passage of aroma to the nose. This allows us to investigate the subtle nuances of the spirit within.
The base allows the drinker to hold and examine or swirl the
whisky without warming the whisky, or looking overly pretentious if feeling self-conscious in company where the whisky (god forbid) is not the centre of conversation.
The glass is an attractive size and shape to brand with distillery, shop or whisky club logos as well as catchy slogans.
Of course, there are many fit for purpose glasses out there, but the king of them all is the Glencairn, so have a look at our wonderful range of Glencairn glasses when mulling over that perfect gift.
]]>View our full Woodrow's of Edinburgh Range
We are delighted that we have some more stock of this exceptional dram from Woodrow's of Edinburgh, one of our newest independent bottlers.
The Mortlach 12 Year Old has been bottled at 57.6% ABV after more than 2 years in first filled Oloroso Sherry American Hogshead from Bodegas Sanchez Romate.
Upon opening, the whisky exudes dry sherry notes, with roasted peanuts, malty biscuit notes and orange peel, developing into sweeter sherry notes of marzipan and Christmas pudding, lathered in brandy.
The palate follows suit, initially quite drying, with orange peel, cinnamon and nutmeg coming to the fore amongst the drier, more bitter side of dark chocolate cocoa. Underneath it all is a savoury note of salted ham, with hints of honey.
After around half an hour in the glass, this converts into an iconic sherry monster, and one that is quite possible the best Sherry cask release of the year for me. Loads of sweet notes emerge, with juicy cherries, cloves and raisins coming out. The chocolate note sweetens into a hot chocolate note that fills the mouth. The mainstay overall is that wonderfully intriguing savoury note.
The finish is long, oily and full. Chocolate plays the main part but is accompanied by spices, and the orange peel returns for a cameo appearance.
Find this amazing dram, and more from Woodrow's of Edinburgh.
Here is a run down of ten fantastic whiskies available from Inverurie Whisky Shop that I would recommend to our customers. With less than four weeks to go until the big day...
]]>Mike’s Top Ten Christmas Tipples
Here is a run down of ten fantastic whiskies available from Inverurie Whisky Shop that I would recommend to our customers. With less than four weeks to go until the big day, it’s time to look out for those drams that can help you through the onslaught of early mornings, rowdy kids, visiting in-laws and late nights.
You might also be looking for a great present for a whisky loving friend or loved one. These whiskies have every budget in mind and will be sure to be opened and enjoyed by the recipient. Just try and make sure they’re the type to share their bottles with their favourite people!
From opening presents in the morning, welcoming the in-laws or unwinding after a pretty full-on meal, I’ve given you a wee guide to when each whisky might be enjoyed during the course of the day. Of course, you might want a tipple of something different at each stage, and we have something prepared for that too - find out about our fun tasting night being held at the shop on the 17th December, where we are pairing different stages of the day to different drams!
For the Sherry Lover….
When many people think of sherry cask whisky they tend to think of the big names such as MacAllan or Glenfarclas, but there are some wonderful, lesser known distilleries and bottlers out there who are more than worth trying. Sherry cask whisky is a great style to go for on Christmas Day, with tasting notes often compared to Christmas Cake, Cinnamon, Winter Spices and Chocolate, all of which should be enjoyed in abundance during the Festive Period!
Lindores Distillery: The Casks of Lindores Abbey Sherry Edition
Exclusively matured in Oloroso Sherry Casks, this relatively new release from the new Lowland Disitllery of Lindores should be near the top of any list for sherry whisky fans. Robust and dry, this whisky offers the nuttier side of sherry influences.
At a slightly higher ABV of 49.5% this might not be one to start with at the crack of dawn, but it’s a belting after-dinner drink with lots of sweet flavours running through it. Chocolate covered hazelnuts, figs and raisins are abundant with enough of a spiciness about it to cosy up to with a warm mincemeat pie.
Lochlea Distillery: The Fallow Edition
Another dram from one of Scotlands newest distilleries, Lochlea. This Oloroso matured whisky is around 4 years old, but never, ever let the age of a whisky put you off. Lochlea have used only first fill sherry casks, meaning the influence from the wood is pretty intense and has transferred very quickly - just look at the colour for proof of that.
At 46% it’s a little softer and offers an amazing bouquet of mulled wine and plums. There’s cinnamon in there too, as well as dark chocolate and ginger. It’s not too strong and has a real juicy, fruity sweetness to it so is perfect for that mid-morning dram.
Inverurie Whisky Shop Exclusive Culdrain 11 Year Old Sherry Octave
A sensational dram bottled for the Inverurie Whisky Shop by the team at Duncan Taylor. We bottled this guys little brother last year and it flew out the door, particularly after Prince (now King!) Charles was seen enjoying a dram while in Inverurie.
The latest release is my first Cask Strength pick, better suited to later in the day when most of the mayhem is passed and you maybe need a little extra Dutch Courage for Karaoke or Charades.
It’s a warming, robust and dry whisky with only 4 months of sherry wood exposure, albeit in a very small barrel. What does this mean? Simply the liquid has a lot of contact with the wood and so absorbs flavours quicker than in a regular cask. It is loaded with drier Christmas spices such as Nutmeg, with hints of mint and a little marzipan. It’ll go wonderfully well as a half and half alongside that Christmas Stout.
The final Sherry hitter in my Top Ten comes with a subtle hit of smoke. Benromach, based up in Speyside, peat all their whiskies to add another dimension of flavour to the dram. They are by no means loaded with medicinal or coastal notes like some West Coast whiskies, but offer a bonfire-like sweet smokiness which works wonderfully well with the sherry casks used for maturation.
The 10 year old is our biggest seller from the Benromach range and is excellent value for money. On the nose I get notes of sweet cereals, porridge like warmth with some berry jam as well. Honey lingers on the tongue while you might also get chocolatey bitterness as well as a little Christmas cake - think of that traditional smell when you light the soaked cake (you could use this dram for coating the cake for an exceptionally aromatic and delicious taste).
Something a Bit Different….
Tomatin French Collection Cognac Finish 2008
This 12 year old whisky was released as the final chapter in Tomatin’s French Collection. Finished in French Cognac casks for over 2 years, we are treated to a wonderful aroma full of orchard fruits lathered in heather honey.
A more complex palate combines Tomatin’s classic sweet malty style spirit with orange peel, cinnamon spice and green apple tartness. Some cooked apple pie and even some redcurrants come out here in an ever evolving dram.
This would be perfect again to pour over your Christmas Pudding pre-ignition, but will also accompany most white meats as a long serve with tonic or soda as part of your Christmas main meal, or if you are having poached pears for dessert, this will work exceptionally well alongside. It’s a truly different dram, with a lot going on and will please most whisky drinkers.
Dram Mor Tullibardine 7 Year Old
It seems my list is full of younger whiskies! This 7 year old is another not to be sniffed at (pardon the pun). It’s an exceptional example of a sherried whisky that doesn't act like a sherried whisky. Palo Cortado was traditionally made by accident, allowing the flor (a yeast preventing oxidisation in Fino or Manzanilla sherry production) to break down and oxidise, like an Oloroso. This results in a sherry flavour halfway between the dry, crisp flavour of Fino, but with the nutty richness of an Oloroso.
Confused? That’s ok, just be assured that it tastes awesome!
It lends its flavours very well to this Tullibardine from Independent Bottler Dram Mor. The owner, Kenny knows a thing or two about finishing his whiskies (in the cask, not the glass!) The dram is creamy and sweet, with caramel and crystalised orange and ginger. There’s some nuts in there too. It’s light on the palate and plays with beautiful butterscotch notes on the finish, alongside some more ginger and orange.
Ideal with dessert, or that lull in the morning between presents opening and the preparation for dinner to start. Maybe watch the first ever King's Speech with this one to help keep things a little upbeat.
If you are, or know someone who turns their nose up to blended whiskies, grab them by the nostrils and pour this down their neck! (Please don’t actually do this, but certainly give the whisky a try!) With loads of honeyed porridge and muesli notes, this is the perfect morning dram for those who enjoy a tipple for breakfast - it is Christmas after all!
It will set you up for the day and get you through the present opening period with a smile. Even those awful socks will be acceptable with this dram in your hand!
This is another from the impressive Adelphi back catalogue and is superb value for money, giving you all the mouthfeel and body of a single malt whisky.
A Little Bit Peaty…..
Ardnamurchan is one of our most popular whiskies at Inverurie Whisky Shop. Started up by the Adelphi Whiskies Independent Bottling group, they have a fervent following and for good reason - their liquid is outstanding! This particular bottling is leaning towards the peaty side of whisky having been made up mostly of peated spirit. It is mellowed by unpeated spirit though so will be enjoyed by most.
If your recipient is keen to try some accessible smoky drams, this is one to consider. It’s coastal notes of salted caramel and saline smells pull you back to memories of bonfires on beaches, cooking fresh fish in the evening (a romantic, classic notion but perhaps not a Christmas one!). An outstanding dram to pair with a cheeseboard in the mid evening by an open fire, while relaxing before the evening games begin!
Classic Fireside Peat….
A wonderful expression of fruit and peat combined. Kilchoman’s latest release sets the heather alight, in terms of taste - it smells and tastes like toasted flowers! Redcurrants, mixed spices and maritime goodness all revel in this interesting and attractive dram.
Casado is Portuguese for marriage, and this is a perfect marriage of maritime saltiness and cask maturation. Sweet malty vanilla and toasted oak with warming mulled notes of winter berries and fruity smoke. A delightful late evening dram for sipping and savouring once the mania of the day is over. Ideal with a cheeseboard, some smoked fish or even that last crumbs of Christmas pudding.
Casado is unique in the whisky world, vatted together for it’s final two years in 6000 litre Portuguese Wine tubs, it is technically 8 years old, however due to Whisky Legislation, these barrels are too big in terms of maturation so legally, it’s only 6 years old!
On a Budget…..
Loch Lomond Original is an exceptionally smooth, full-bodied and easy drinking single malt scotch whisky. Sitting below the £25 mark, this whisky delivers a wonderful burst of sweet honey & citrus notes.
An easy drinker that won’t be sniffed at by even the most ardent of whisky fans, this is perfect for taking out when the in-laws arrive and
you want to save your expensive stuff! In all seriousness, it’s a great dram and an adept all-rounder, with a tiny wisp of smoke in there - not enough to offend - but enough to add a little depth to the dram.
With a lot of vanilla and some orchard fruit notes, this might be a more elegant approach to those cheeseboard drams, or one for the person not too keen on a strong whisky, but is willing to give it a go.
]]>
As we celebrate Halloween, or All Hallow’s Eve, where Ghouls, Witches and Black Cats prowl the earth, our very own Cat, Catherine Housely, takes a look at some of the other Spirits that have resided in Scotland’s distillery warehouses. With stories of unfortunate stowaways, ghostly canines and even the Devil himself, it’s little wonder that workers were sometimes in need of a stiff spirit of another kind.
Whisky is often likened to magic in a glass. Witchcraft, a form of magic that struck fear into the hearts of our ancestors was linked heavily with the process of distillation. What better time to enlighten yourself on some of the stories of these supposed witches and their ‘potions’.
Whisky and the Spirits
With historic old buildings dating centuries back, deep dark warehouses and wind hewn, blackened stone structures looming remotely around glens and valleys, it is little wonder that most distilleries have at least one ghostly encounter that staff past and present can regale you with.
With Hallowe’en fast approaching, the night in which it was once believed that the dead could walk among us, it seems the perfect time to delve into some of our favourite distillery ghost stories.
Glendronach
This may be one of the more well-known distillery tour ghost stories. Many of us will be familiar with the tale of the Spanish senorita. In the 1970s, Glendronach imported a large amount of Spanish Oloroso sherry casks. While offloading them, a stowaway was seen escaping from an empty cask. She was said to have been dressed in scarlet and black and wearing a full mantilla or lace veil. Since then, there have been numerous sightings of this beautiful, exotic ghostly figure around the distillery.
Jura
It is said that in 1781 the Laird Archibald Campbell outlawed distilling on Jura. This ban remained in place for 29 years until one night Campbell was startled from sleep to find a ghostly apparition of an elderly woman hovering above his bed. She screamed her fury at the lack of whisky on the island and so terrified Archibald Campbell that he reversed the ban post haste and built a distillery to boot. Apparently, since that day, a bottle of 16-year-old Jura has been left out over the years to appease the ghostly granny.
But Jura’s ghostly apparitions are not consigned to the 18th century. There is a modern-day tale too. In 2010 Elvis the distillery cat is believed to have caught a ghostly figure on his cat cam! A psychic was brought in who made contact with a strong female personality named Elizabeth. Locals believe this may be the ghost of a schoolteacher who lived there many years ago.
Bowmore
Sticking with the Western Isles, Bowmore also has several ghostly tales associated with it. Staff past and present have attested to the fact that there is a ghost which haunts Bowmore’s Vaults.
As well as this, there is a local tale of a Headless Horseman. Crofter Lachlan Ban on returning to his house one night found his door open and a headless apparition riding away. As he entered his house, he found an open bottle of Bowmore in the middle of the floor with a good measure missing from it. It is said to this day that many islanders won’t offer a dram of Bowmore to a guest from an open bottle for fear of bringing the spirit of the headless horseman down upon them.
But probably the most well-known ghost story connected to Bowmore is that of the Devil being chased from Kilarow Kirk in Bowmore village. It is said that when the church was built in 1767, it was given circular walls so that the Devil would have no corner to hide in. Despite this he did appear from deep within the walls and was chased by the people with fire into Bowmore Distillery. They boarded the doors to imprison the Devil inside but upon entering, he was not to be found. It is believed he escaped inside a Bowmore whisky barrel on the paddle steamer to the mainland. This legend was represented in Bowmore’s Limited Edition ‘No Corners to Hide’ expressions.
Tomatin
A worker for Tomatin walked home, having finished his shift. Suddenly, he was confronted by the ghostly shape of a huge dog standing in his way! While most of us would be petrified, the workman found a serene sense of calm overcome him. Instead of fleeing, he put out his hand to stroke the specter, which disappeared instantly in a puff of smoke.
Tomatin celebrate the haunting with their peated range Cu Bocan, Gaelic for Ghost Dog.
Distillation and Witchcraft
As we head into Hallowe’en season, we start to think of the classic fairytale depiction of witches hunkered over bubbling pots, concocting potions, and elixirs. This is not a million miles from the reality of the development of the art of distillation. But instead of hooked nosed crones, replace this image with revered learned women, village wise women and homemakers.
Although women are mentioned in some of our favourite brand stories, we need to go much further back in time to see just how strong the connection is between women and the art of distillation.
Many scholars believe that the very first chemists were two Mesopotamian women who began experimenting with distillation to create perfumes for the nobility.
By the 1st century AD onwards, it was common for Alexandrian women to practice alchemy which involved distillation. The most well-known figure from the period is Maria Hebraea. Often known as Mary the Prophetess. She is credited with inventing a heating and distilling apparatus known as the ‘balneum Mariae’ (or bain-marie)
Maria also created a still consisting of two rounded vessels connected by an alembic and heated from below. The alembic carried vapours into a receiver and has become the commonly accepted term for a still. This rudimentary design is still used by some American moonshiners and small batch French brandy producers.
While Mary is mentioned in the pages of history for her endeavors in alchemy to create real liquid gold, most women distillers were just homemakers and village wise women. From the 1200s on, women regularly distilled alcohol-based medicines and elixirs to cure everyday illnesses and complaints whether that was in apothecaries or in the home. The accepted term for these distilled potions was ‘Aqua Vitae.’ This term was used to describe any type of ardent spirit. These female distillers’ names are largely unknown or forgotten except for the ones who had the misfortune of being recorded not in recognition of their skill but, as a consequence of a great turning of the tide – the witch trials
During the 16th & 17th centuries Witch Hunt mania swept across Europe. Where once it was common for a woman to run breweries and distill alcohol, these skills and occupations that once afforded them positions of respect became the proverbial smoking gun that could have them accused, tried, and executed as witches. If a woman was caught in possession of a distilled spirit, it could be used as evidence to have her found guilty of sorcery and the Black Arts. During this period, historians believe Europe executed 50,00-80,000 alleged witches. 80% of these were women.
Scotland took up the witch trial crusade with vigour largely due to King James VI. During a particularly bad sea crossing to Denmark, he was convinced that Danish witches had brewed up the storm that nearly wrecked his ship. On his return to Scotland, he wrote the book ‘Daemonologie’ in which he promoted witch-hunting and implemented the 1563 ‘Queen’s Act Against Witchcraft’. This resulted in the deaths of over 4,000 alleged witches across Scotland. In Aberdeen, the trials were held at the Tolbooth where 45 women and 2 men were charged with witchcraft.
Where once the art of distilling was the realm of women, and a widely accepted skill openly practiced and accepted by society, the tide turned against them and swept these early distillers into the realms of forgotten history.
A recent family holiday found us staying at Port Henderson, a remote area on a dead-end road about 2 miles from the hamlet of Badachro. With views looking across to Harris, North Uist and the very North of Skye it is a very idyllic location.
It was also a short walk along the road to the Badachro Distillery. A walk made even more enjoyable with views over to the gigantic Torridon mountains, reaching up to the sky in spectacular forms. You also walk alongside Loch Bad na H-Achlaise (pronounced “Bad nahashlich). Lovely small stretch of water with a good amount of hard fighting Brown Trout that my Brother-in- law and I, enjoyed a day boat fishing on, during our break.
Gordon and Vanessa Quinn, met in the Badachro Inn and got married a year later. After travelling abroad with work, they came back to Badachro to set up and run a Bed and Breakfast. It was during this time that they decided they would like to make Gin (Gordon would love to build a Whisky distillery on neighbouring land too, but red tape issues have made this problematic to date).
While Gordon was completing qualifications on distilling Vanessa was using her own knowledge and study of Horticulture and botanicals to gather what was available around the area to flavour the Gin. Some examples of the local botanicals used in the gin are juniper, wild myrtle, coriander, gorse blossom, lavender, rose-hip petals, and elderflower.
The first Gin was released in 2017 and they have gone on to produce Coastal, Storm Strength, Orange and Raspberry varieties. Along with a “Dancing Puffin” vodka, Gordon also matures lightly peated whisky, obtained from a Highland Distillery.
They have a small dunnage warehouse on site and to date have matured the whisky (which is named “Bad na H-Achlaise” after the nearby loch)in Tuscan red wine casks, ruby port and madeira casks.
Gordon describes the Madeira finish as “like having a dram with an old friend”. Certainly, the sweet fruity flavours of fig and orange on the nose mixed with the light peat smoke, reminds one of wild camping. Followed on by the sweet, slightly nutty taste with barbecued fruits evokes a sense of well-being, or “hyugge” (hyoo-guh) as the Danish might say.
I met both Gordon and Vanessa when I wandered along to the distillery with my dog one morning. Gordon’s enthusiasm for the spirits was clear, along with his desire to expand the business with a whisky distillery. It was insightful to hear the difficulties that are put in place for anyone looking to expand and build business, but if these are able to be overcome, I can think of very few more scenic spots for a whisky distillery in Scotland.
I returned later in the day with family to sample some of the products available from the small on-site shop. Guided by Fiona who has worked at the distillery for a few years now having fallen in love with the area during holidays and moved over from Aberdeenshire.
Its always good to chat with a teuchter when one is away, and as we tasted the Gins, Vodka and Whisky, we blethered about Alford, Foggie and Inverurie among other things.
We were then able to see inside the still house where the Gin and Vodka is made.
All in all quite a wonderful experience to see and hear how these small artisanal, family run distilleries operate.
We swayed our way back to our holiday rental, with our bags loaded up with bottles of tasty goodness, stopping to take a wee nip of whisky on the banks of the Loch that holds its name. Really quite remarkable…
Russell Brinklow September 2022
Our Thoughts….
Bad Na H Achlaise Ex-Bourbon matured and Madeira Cask Finish. This is a beautifully balanced single malt Scotch whisky which skillfully blends the purity of a lightly peated Highland whisky with the complexity and sweetness of fruity, first-fill Madeira casks.
Nose: Dried fruits with BBQ sauce. Figs and raisins, notes of orange peel and very ripe fruits. The light peat evokes memories of wild camping by the sea, perhaps the morning after a bonfire with subtle ash lingering with salt.
Palate:. Full and sweet. It’s juicy and mouth filling. More subtly, there are hazelnuts layered with golden syrup. Lots of light, peaty sweetness comes through in the form of salted caramel and freshly toasted creme brûlée. Perhaps some cooked apples come through with a dry, crisp note.
Finish: Spiced candies and big nutty notes. It is long with lingering barbecued tropical fruits and fresh sea salt.
Bad Na H-Achlaise Port Cask Finish is a stunning non-peated dram. Finished in Badachro, in individually nosed and selected ruby port casks. The Port Casks were selected by Gordon, along with Mike Fraser, Brand Ambassador.
Nose: Initially sweet with jam on toast before a more complex note of blackberries, vanilla and fresh sawn oak appear through time. Light coastal savoury notes come through with robust malt.
Palate: A very complex and evolving dram. Black and glazed red cherries, a hint of high cocoa chocolate bitterness with salt and strawberry sherbets. Bittersweet raspberries and a malted body give a jammy dodger moreish texture, instantly inviting another sip.
Finish: It’s a lively, active finish, continuing the complexity with dried fig and lasting stewed red fruit and berries.
]]>