Members or watchers of The Scotch Malt Whisky Society may recently have heard about one of the Society’s latest projects: The release of a blended malt. No, not a blend….a blended malt. (And if that subtle distinction in terminology still confuses you, you are welcome to write to the Scotch Whisky Association and let them know your thoughts on the matter. Good luck.)
If there’s one thing you can’t accuse the Society of doing in recent times, it’s standing still. Clubs, societies, bottlers, and brands need to continually evolve and change with the times, and the Society has been particularly pro-active in expanding its list of bottlings and the benefits that membership bestows on its members.
Anyone who’s bring drinking whisky for a few years now will no doubt have noticed “change”. Brands have changed their packaging and labels. Distilleries have changed their core-range or introduced new expressions into their line-up. Prices have changed. Distillery Managers and Brand Ambassadors have changed. According to some, whisky itself has changed!
Another key area that has changed (and will continually evolve and change) is whisky’s marketing. In particular, each whisky brand’s image can change. And few brands can match the change in persona that has overcome Highland Park.
Yes, the obvious thing to do on Speyside is to visit distilleries and drink whisky. But there’s so much more on offer if you look beyond the distilleries…
Any punter who’s been to Speyside can tell you to visit Distillery X or to make sure you do the “Experts Tour” (or some similarly badged experience) at Distillery Y. The problem with such advice or recommendations is that most people giving you their tips can only draw from their experience of the five or six distilleries they’ve been to, or they simply tell you to go to their favourite distillery – which is a subjective opinion and experience at best.
There are 50 operating distilleries on Speyside at the moment, and Whisky & Wisdom has visited and toured all but one of them. (Ironically, the one Speyside distillery Whisky & Wisdom has yet to step inside of is the Speyside Distillery at Drumguish!!). Roseisle, Dalmunach, Mannochmore, Macduff, Strathmill, Ballindalloch, Glenburgie, Allt-a-bhaine, Braeval, Speyburn, Balmenach…..you name it, W&W has been there; met with the staff; and seen around it. Which means we can take a more objective view of what’s on offer and provide a balanced opinion of what appeals or what provides value to the visitor.
However, this piece is not titled “The Top Six distilleries to visit on Speyside” – we’ll save that article for another day. Rather, it’s the top six things to do. The distilleries that are open to the public generally have tours between the hours of 10.00am-4.00pm (in the summer months), and – as you’ll discover, if you haven’t already – trying to schedule your tours and dovetail your visits so that you can sequentially get to multiple distilleries in a day is not the easiest of tasks. This means you’ll have gaps in your day, or you’ll have time to do other things – particularly after the visitor centres close their doors. So here are a few other things to keep you amused:
(Or everything you wanted to know about Ardnamurchan but were afraid to ask!)
In this digital age of whisky websites and social media activity, there are very few secrets left in the whisky industry. Once upon a time, a new distillery would suddenly appear and no one knew much about it except for what might have been published in a subsequent book. Today, by the time a new distillery’s first release is bottled, it seems we’ve all followed the journey of the distillery breaking ground; building the stillhouse; installing the stills; starting production; and filling the casks. We’ve done the virtual tour of the distillery before the Visitor Centre has even opened its doors!
One of the primary reasons for this is simply because most of us will never get to make the journey to the distillery, and thus we live and drink vicariously through what we read and view online. Consider, also, that not all distilleries are blessed by geography: Auchentoshan and Glenkinchie, for example, are an easy bus ride from the big city centres of Glasgow and Edinburgh respectively, but things are trickier for the more remote distilleries that sit well off the tourist trail or are located on the fringes of Scotland’s reaches.
Ardnamurchan is one such distillery. If you’re looking to start up a new distillery, your choice of location is fairly critical. In addition to the most obvious requirement (i.e. a good water source), other considerations will be existing infrastructure, convenient access, shared resources, a ready-made tourist trail for visitors, and ease of transport for both the delivery of materials and the departure of spirit and filled casks. So – with all these essentials being key to a successful distillery venture – why would you choose to locate your distillery in one of the most far flung, remote, and inaccessible parts of Scotland? In the case of Ardnamurchan, the answer is pretty simple: Because they can.
Last week I walked into a fancy steakhouse – one that’s run by one of Australia’s leading and most well-known restauranteurs and celebrity chefs. I was shown to my table and handed the menu. Wow! It showcased an amazing selection of gourmet choices, although with price tags to make most of us squirm. There was one particular steak that stood out – it was a particular cut of wagyu that sounded out of this world. As was its price tag! I’d love to have treated myself to it, but it was more than what my budget could justify. Besides, there were much cheaper steaks that also looked pretty tempting, and I couldn’t order two meals now, could I? I resigned myself to the fact that I’d probably have to order one of the cheaper, more regular cuts.
As I pondered this situation, a waiter brought the main course out to the couple who were sitting at the table next to me. I couldn’t help but notice that the man had ordered the very wagyu steak I was lusting for. As they settled into their meal, I leaned across and said, “Excuse me – I was just wondering if you’d mind cutting off a piece of your steak and giving it to me so that I can try it?”
– – – – –
It’s nonsense, isn’t it? You’d never have the temerity to do such a thing or to make such an undignified request. So why does this very situation play out in the whisky world? We wouldn’t do it with food at a restaurant (yes, for the record, the above story was a fictional allegory), yet plenty of people are quite happy to make similar requests when it comes to whisky. It’s the dark side of samples.
It’s hardly shiny or earth-shattering news to write that new distilleries are popping up all over Scotland. In fact, such a statement is unlikely to pique any interest amongst the more learned whisky enthusiasts. However, what does become interesting is when you start to look at the geography of these new distilleries. Many are now re-populating the Lowlands, such as the Glasgow Distillery, or the wee-explosion of distilleries in Fife (e.g. Kingsbarns, Daftmill, etc). Others are adding to the spectrum of Speyside, such as Ballindalloch or Dalmunach.
When starting a new distillery in these current times, the owners will be looking for some key necessities when deciding upon the site of their distillery. In addition to the most obvious requirement (i.e. a good water source), other considerations will be existing infrastructure, convenient access, shared resources, a ready-made tourist trail for visitors, and ease of transport for both the delivery of raw materials and the departure of spirit and filled casks. So – with all these essentials being key to a successful distillery start-up, why would you choose to locate your distillery in one of the most far flung, remote, and inaccessible parts of Scotland? In the case of Ardnamurchan, the answer is pretty simple: Because they can.
With multi-tasking all the rage these days, this piece combines two distinct happenings involving Ardbeg. The second of these relates to Kelpie, this year’s new release to coincide with Ardbeg Day. But before we try and conquer that wee beastie, have you heard of Ardbeg Untamed?
The last three decades have seen the distilleries and the whisky brands take ever increasing and impressive steps to bring us into their sanctums. Once upon a time, importers and distributors simply held a tasting event and poured out their whiskies for the punters to taste. Then came the brand ambassadors, who did more-or-less the same thing, except with the assistance of slide shows, which then morphed into the “multi-media presentations”. With the advent of live webcams, distilleries took us into their production areas and you could get a sneak peek into the workings of a distillery without having to leave your own home.
So, short of hopping on a plane and making your way directly to Scotland, what was the next step and development for distilleries to bring us ever closer to their heart? The answer is Virtual Reality. Ardbeg Untamed is one such undertaking. Courtesy of VR, Ardbeg has launched a series of visual experiences that take you across the water to Ardbeg and through the distillery. As the fly-through whizzes through the warehouse, you’ll see and hear Mickey Heads, distillery manager, talking to the lads as they go about their daily routine.
Given that so much about a distillery is now available online in the form of pictures and virtual tours that you can enjoy whilst sitting at your desktop, the VR experience is pretty special and certainly adds both a layer of realism and a tangible feeling of being within the space. Surely this is as close as you can get to Islay without actually being there.
At the start of every year, we all sit down with our calendar and enter all of our annual events and occasions: The public holidays. Your partner’s birthday. Your dentist appointment. Your wedding anniversary. The release of the next Glenmorangie Private Edition bottling.
Glenmorangie’s Private Edition range is a special once-off release that comes out each year to showcase a new variation of the Glenmorangie flavour profile. Through the use of different casks or wood regimes during maturation, or by using different varieties of barley (or different peating levels), the usual Glenmorangie DNA is given a tweak and a nudge to explore new and – without fail – delicious flavour territories. Some within Glenmorangie (including Dr Bill Lumsden himself) have hinted or suggested that the Private Edition range showcases experimentation but, to my palate, the results are consistently too successful and too good to be mere experiments. No, this is a product line that knows what it’s doing. And for those who are curious, in terms of volume, the Private Edition range makes up less than 1% of Glenmorangie’s total annual production, so it is genuinely a very limited product.
As recently as 15 years ago, the term “Australian whisky industry” used to be a cute little phrase that vaguely referred to the activities of a few hobby-distillers, whose products were more curiosities than serious globally-acclaimed malts.
Today, nothing could be further from the truth: A swag of international awards; coopers and coppersmiths suddenly in constant work; an industry that supports visitor centres and regular tours; impressive investment in new stills and bondstores; and well-aged stock on the shelves of major chain liquor outlets.
Travelling to these distilleries and visiting them is not necessarily an easy task, particularly taking into account the rural likes of Limeburners in Albany, or Blackgate in Mendooran. However, with the bulk of the action taking place in Tasmania, a quick trip to Hobart and its surrounds allows the whisky tourist to see quickly and in no uncertain terms that the Australian whisky industry is a force to be reckoned with. So for those wanting a snapshot of the main Tasmanian distilleries, or for those thinking of touring the Apple Isle and paying our friends a visit, here’s your guide to the main players amongst Tasmania’s whisky scene:
A joint essay & publication by Matthew Fergusson-Stewart of Whisky Molecules, and Andrew Derbidge of Whisky & Wisdom.
A long time ago, in a galaxy far, far away, your two correspondents were co-hosting a tasting event together and explaining the distillation process to the audience, going into detail about the fractioning – better known as the foreshots, middle cut, and feints. We explained that the foreshots was heavy in methanols and other undesirable elements, which everyone was happy to accept. We also explained how the foreshots and feints are never wasted, but are mixed back in with the next batch of low wines, and the process continues repeatedly. Everyone was happy to accept that, too. Well, almost everyone. One chap sitting near the front objected: “If the foreshots keep being recycled and mixed back in, won’t you get a continually increasing build-up of methanol in the spirit?” Ummmm……
It’s a vexing question that’s since been posed to us both many times. What do they do with the methanol and where does it go?