Whisky Distilleries

What you should know about the Springbank Distillery

Picture Credits: www.springbankwhisky.com

The Springbank Distillery is a family-owned single malt whisky distillery located on the Kintyre Peninsula on Scotland’s west coast. It established on the site of Archibald Mitchell’s illicit still in 1828. It is one of the last surviving distilleries in Campbeltown, a place that once housed more 30 distilleries.

Short History of Campbeltown and Springbank Distillery

Picture Credits: www.springbankwhisky.com

In 1591, Campbeltown was first associated with whisky in official records. By 1601, it became a popular whisky smuggling centre as well as the place to produce illegal whisky. The Mitchell family (founders of Springbank) moved to Campbeltown as settlers from the Lowlands with skills as maltsters in 1660s.

Archibald Mitchell became a partner at Rieclachan Distillery in 1825 and was later joined by his brother Hugh Michell. When the laws were eased with the registration of whisky distillery, the Mitchell brothers founded Springbank in 1828. Built on the site of Riechlachan Distillery, Springbank became the 14th licensed distillery in Campbeltown.

The family continued to expand their whisky outreach. In 1834, Archibald’s sister, Mary Mitchell, founded Drumore Distillery. By 1837, Archibald’s sons, John and William Mitchell, took over the distillery. The two brothers worked to expand the family’s whisky business, with William founding Glengyle Distillery in 1872.

The family still owned many of the distilleries today. Currently, the 5th generation of the family is in charge at Springbank. He is the great, great grandson of Archibald.

The whiskies of Springbank

Picture Credits: www.springbankwhisky.com

The distillery produces three types of peated and unpeated malt whiskies. Most of them are single malts that are sorted into one of the three distinct brands of Springbank. A small percentage are sold to large blenders or made into Springbank’s own blended scotch labels.

The three distinct brands of Springbank single malts are

  1. Springbank Single Malt
    This is possibly the most popular variation that bears the namesake of the distillery. The standard bottling is a 10 years old that is medium-peated and distilled 2.5 times. It is bottled at 46% abv. There are also cask strength Springbank bottles of 12, 15, 18 and 21 years old. This brand also releases wine cask editions on a regular basis.
  2. Longrow Single Malt
    Longrow is a name that was taken from the mothballed distillery founded by John Ross in 1824. Springbank revived the brand and bottled the first Longrow in 1973. The standard bottles are no-age statement editions, heavily-peated and doubled distilled. Nevertheless, there are some rare age-statement bottles such as the 16 years old. Longrow also has a Red edition that uses a different type of wine casks each year. Longrow won Best Campbeltown Single Malt at the 2013 World Whiskies Award.
  3. Hazelburn Single Malt
    This is the newest edition to the Springbank Distillery. It is also named after another mothballed distillery in Campbeltown. The liquid is first distilled in 1997 and bottled as a 10 years old. A 12 years old expression was released in 2009. Hazelburn is a non-peated, tripled distilled whisky.

Springbank’s whisky making process

Springbank is the only Scottish distillery that completes 100% of their production process on site. They malt 100% of their barley using the traditional floor malting methods. They also used many old pieces of machinery that were preserved and maintained over the years.

The whisky making process for Springbank is as follows:

  1. Malting – Traditional floor malting methods are used in this stage. Barley is steeped in cold, clean water and allowed to swell up to 3 days. After that, it is laid out in a 6-inch deep even layer on the malting floors where the Springbank team turns it at regular intervals.
  2. Kilning – Once the malt is ready, they are moved to a kiln where they will be dried over a peat fire, hot air or a combination of both, depending on the brand being produced. Kilning takes between 30 to 48 hours.
  3. Milling – When kilning is completed, the barley is crushed into a fine powder called grist.
  4. Mashing – Grist is then placed into a mashing tun where hot water is added. This process extracts all the sugar into a liquid. The team rakes the liquid 3 times during mashing.
  5. Fermentation – The liquid drained from the mash is known as wort. It is transferred to wooden wash backs and yeast is added to convert the sugars into alcohol over a period of 80 to 110 hours of fermentation.
  6. Distillation – The liquid from the wash back passes through the 3 copper stills of Springbank – the wash still, the low wines still and the spirit still. After that, the liquid is transferred to the spirit safe when the stillman monitors the progress. The different brands go through different distillation processes to differentiate their distinctive styles.
  7. Cask Filling – The new spirit is then transferred to empty casks specially selected for Springbank.
  8. Maturation – The new casks are then sent to the dark, moist warehouse and left for a minimum of 3 years in maturation. Most whiskies are matured for a longer period under the watchful eyes of the Distillery Manager.
  9. Bottling and Labeling – All Springbank whiskies are non-chill filtered with no artificial colours added. During bottling, the team inspects the whisky at key stages to ensure the consistency of high quality and correct labelling.

Choice of Campbeltown

Springbank is indeed a great choice if you are looking at sampling Campbeltown whiskies. WhiskyGeeks have tried 2 rare whiskies from them. One of them is a Longrow 16 Years Old while the other is a Springbank 8 Years Old. Both are exceptional!

 

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Visit to Yamazaki Distillery Part Three

In Part One, we brought you some history of Yamazaki through its museum. Part Two consisted of the actual distillery tour.  In Part Three, let us bring you back to the museum to see the different whiskies made by Suntory.

All the whiskies ever produced by Suntory (Credits: WhiskyGeeks)

The impressive display above caught our eyes as soon as we walked in. It showcased all the major whiskies produced by Suntory over the years. We couldn’t get a good shot of this display even with our wide angle lens, so we settled for a paranoma instead.

Old Whiskies of Suntory

Quiet little corners are often the best places to seek for treasures. We found a treasure cove behind some pillars and discovered the various old whiskies from Suntory!

Akadama Port Wine – The Sponsor of Yamazaki Distillery

The Akadama Port Wine imported by Kotobukiya (Credits: WhiskyGeeks)

Torii-san imported the Akadama Port Wine by the name of Kotobukiya back in the 1920s. This Spanish port wine was popular among the Japanese.  The profits from the wine went towards the founding of the Yamazaki Distillery. In a way, we can say that Akadama Port Wine was one of the sponsors of Yamazaki Distillery.

Shirofuda White Label – The first ever Whisky produced by Suntory

Shirofuda White Label (Credits: WhiskyGeeks)

This was the first whisky made by Suntory. It was a failure because it did not capture the hearts of the local community, but it was the reason why Suntory became better.

Old Whiskies from Suntory (Credits: WhiskyGeeks)

 

Suntory Old Whisky (Credits: WhiskyGeeks)

These are some of their really old whiskies made at Yamazaki Distillery. Rare aniques on their own, they are made more special by the roles that they had played in making Suntory and Yamazaki Distillery the way they are today.

Tory – the popular post-war whisky (Credits: WhiskyGeeks)

Tory Blended Whisky was a special whisky that played a huge role after World War 2. Produced by Suntory, it was the number one favourite whisky for many of the Japanese population – both men and women – after the war. It was so well received that bars named “Torys” popped up all over Japan.

The Birth of Yamazaki 12 Years Old

Story of the Yamazaki (Credits: WhiskyGeeks)

This section is the most crowded as visitors clicked their cameras and crowded around the display. The birth of the Yamazaki 12 Years Old generated a lot of interest for all visitors alike.

Birth of the Yamazaki (Credits: WhiskyGeeks)

One of the Yamazaki 12 years was prominently displayed in the museum, with a simple write up of how it came about. There was also a flavour profile for some popular Yamazaki produced by Suntory.

Flavour Profile of the Yamazaki (Credit: WhiskyGeeks)

The Mizunara Cask

For us geeks, the Mizunara cask generated more interest as we were keen to see the difference between this and other casks such as the Sherry and the Bourbon.

The Mizunara Cask (Credits: WhiskyGeeks)

During WW2, mizunara was used due to scarcity of sherry and bourbon. The challenges to use the mizunara were tremendous. Leakage, astingent woodliness that created bad whisky were all part of the reasons, but Suntory eventually figured the best way to use the mizunara as a second or third refill for a distinctive Japanese flavour of sandalwood and Japanese incense.

The Whisky Library

We head down to the highly anticipated whisky library after we have settled our curiousity for old whiskies and the mizunara cask of Yamazaki.

The Whisky Library at Yamazaki (Credits: WhiskyGeeks)

This is the famed Yamazaki Library. There are about two rows of such shelfing with tons of whiskies sitting on them. It was impressive at first look, but it became disappointing when we noticed many repeated whiskies. Nonetheless, we did find something of interest.

Auchentoshan Whisky (Credits: WhiskyGeeks)

 

Laphroaig Whisky (Credits: WhiskyGeeks)

 

Macallan Whisky (Credits: WhiskyGeeks)

There are Scotch whiskies in the library. We are not surprised given the history of Yamazaki. Torii-san had started the distillery based on knowledge from Scotland.

Other interesting finds include new make spirits and a selection of young Yamazaki.

New Make Spirits (Credits: WhiskyGeeks)

 

A selection of 4 YO, 8 YO and 12 YO Yamazaki (Credits: WhiskyGeeks)

The End of the Tour

We ended the tour with a drink at the bar, but it was nothing fancy. We left the distillery shortly afterwards to head back to Toyko. It was an interesting tour, even if we felt a lack in enthusiasm in their whole presentation. Our opinions shouldn’t stop you from visiting the distillery though. It is a personal experience for everyone!

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Visit to the Yamazaki Distillery Part Two

We left off in Part One where we were recalled to the meeting point of the distillery tour. We were given English audio guides as our tour will be in most part Japanese. The audio guides also come in other languages – Chinese, French, German and other major European languages.

Yamazaki Distillery Tour Starting Point (Credits: WhiskyGeeks)

We were invited to explore the space within the starting point of the tour after gathering our audio guide. We managed to take a picture of the space before it was crowded and that’s what it looks like from the picture above! Nice, clean space with artful designs set to give visitors the maximum comfort.

Mini Casks at the Starting Point (Credits: WhiskyGeeks)

 

Samples of whisky from Yamazaki Whisky Library (Credits: WhiskyGeeks)

There are also miniatures casks on display as well as sample spirits from Yamazaki very own whisky library. More about the whisky library later. For now, let’s go explore the facilities!

The Distillery Tour Starts

The actual production house is of course, away from the main visitor centre but once we got there, the amazing aroma of malt drifted through the air and into our nose…making all of us go “mmm”…

Station 1: Mashing House and Fermentation Room

Credits: WhiskyGeeks

The first station was the mash house where malted barley is produced for fermentation. Malt whisky is made from selected two-rowed barley and water. The selected barley is germinated and dried to produce malt, before it is finely grounded and mix with water in a mash tun. The enzymes in the malt will break down the starch contents into sugar. Once that is completed, the mixture is filtered to obtain clear, unclouded liquid called wort.

The temperature in the mash house was high due to the ongoing mashing. The smell of malted barley was rather heavenly though, and we would not have left the station quite as quickly as the tour guide wanted us to if not for the heat.

The Mash Tun (Credits: WhiskyGeeks)

Once the filtered wort is collected, it is transferred to the washbacks, and yeast is added to the wort, starting the fermentation process. The yeast converts the sugars in the wort into alcohol and carbon dioxide while generating “wash”, the distinctive flavours that define whisky.

Temperature in the fermentation room was just as high, if not higher. The sweet smell of sugar was distinctive here, and many of us agreed that it kinda smell like fresh bread due to the yeast in the room.

The wooden washbacks (Credit: WhiskyGeeks)

Station 2: Distillation

Next, we walked on to the distillation room, or what they called the Still House.

The Still House (Credits: WhiskyGeeks)

Distillating the alcohol “wash” generated by fermentation is an art on its own. The shape and size of the stills plays an important role in the characteristics of the final “new make” spirit. This character of the “new make” spirit will then influence the way it takes to the casks during maturation.

Yamazaki Still Pots (Credit: WhiskyGeeks)

You can see from the picture above that the stills are of different shapes and sizes. The difference in the tilt of the angle, the size and the shape produces different kind of new spirits. The distillation process happens twice to produce a high alcohol content “new make” spirit.

Distillation in Process (Credits: WhiskyGeeks)

At Suntory, they make use of different stills to produce different flavours of “new make” spirit. As you can see above, the new make are labelled for easy identification.

Collecting the alcohol (Credits: WhiskyGeeks)

This is how the “new make: spirit is collected. The clear liquid shown here has a high alcohol concentration. If it makes the cut as a premium “new make”, it will make its way into a cask for maturation into whisky.

Station 3: Cooperage

Coopering is part of the whisky making process. Being equally important when compared to the spirit itself, it certainly deserves a station of its own.

The Cooperage Process (Credits: WhiskyGeeks)

Coopering refers the the making of a cask and how each step of the cooperage experts will influence the eventual cask that they make. The casks used by Suntory are all hand-made, which makes the process even more challenging. We are sorry that the picture is rather blur as the bright light on top of the signage at the darken warehouse had made it difficult to take a good, clear photo.

The different casks on display (Credits: WhiskyGeeks)

These are some of the casks that were on display. The tour included education on the different names of the casks such as butts, and hogheads. We will write another article on the different names of the casks soon!

Station 4: Warehouse

This was the defining moment of the distillery tour! Casks upon casks of maturing whisky stood before our eyes, and we got to say that it was just pure delight to walk in and smell that lovely, familiar aroma of wood and whisky.

The Yamazaki Warehouse (Credits: WhiskyGeeks)

Just look at that! Rows and rows of maturing whiskies…Our hearts were so full at that moment we though it could burst. Here’s an upclose picture for you.

Close-up look at the casks (Credits: WhiskyGeeks)

Notice the different years on the cask? The years tells you when the new make spirit was distilled and poured into the cask. There are plenty of casks with different years, from 1970s, to 1980s and the 2000s. None of them, however, were as exciting as the very FIRST cask ever filled at the Yamazaki Distillery!

The first ever cask by Yamazaki (Credits: WhiskyGeeks)

Remember the replica we shown you at the extrance? The picture on top shows you the real deal. The real No. 0001 cask made and filled in 1923. All of us were so excited that we were told to tone down so as not to disturb the harmony of the maturing whiskies. It was a tough fight to just take this picture because of the excitement generated!

End of the Tour but not end of the story

We ended the tour with a tasting session. We will not be a spoil sport and revealed what you will taste at the session. To find out, go for the tour when you head for Japan next time!

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Visit to the Yamazaki Distillery Part One

Yamazaki Signboard (Credits: WhiskyGeeks)

The Walk to Yamazaki Distillery

Geek Choc and Geek Flora visited the Yamazaki Distillery in early June this year for a tour of its facilities. The above picture was the first thing that greeted us when we reached the outer visitor post of the Yamazaki Distillery area after a relatively long walk from the train station of Yamazaki. Simple and clean, it is typical of Japanese Zen, but the distinct Yamazaki brand is stamped all over it.

After changing our tickets for the appropriate visitor passes, we walked past a beautiful forested area filled with tall trees, blooming flowers and a giant pot still!

Giant Pot Still outside of Yamazaki (Credits: WhiskyGeeks)

The Yamazaki Distillery

This greeted us when we reached the distillery after a 5 minutes walk.

Yamazaki Distillery Visitors Centre (Credits: WhiskyGeeks)

The simple yet imposing building stood majestically against the backdrop of forest, flowers and small streams. The simplicity of the building built up our curiousity, making us want to explore it immediately. Some of the other visitors we met along the way echoed the same sentiments and rushed through the doors. We lingered a little at the doors, taking some memorable pictures such as this.

Replica of Yamazaki first 9 casks from 1923 (Credits: WhiskyGeeks)

These casks are a replica of 9 actual casks that were made when the distillery first opened in 1923. You can see the year as well as the cask number on them. Impressive as it is, the real ones are even more impressive! You will get to see it later in the warehouse in Part 2 of this series.

The Yamazaki Museum

Moving through the distillery doors, we were greeted with more majesty.

The imposing staircases of Yamazaki Visitors Centre (Credits: WhiskyGeeks)

This staircase is part of the museum of Yamazaki, where we get a look into the history of Yamazaki as well as the different whiskies that were made over the year. If you take a closer look at the picture, you can see the original name of the company that founder Shinjiro Torii-san owned. The name Kotobukiya was later changed to Suntory, where it remains till today. From this staircase, we turned left to go into the museum as we still have some time before our tour would start.

The museum is a large, sprawling area where visitors can wander at their own pace without someone to hurry them along. There are lots of artefacts lying around, with information about almost everything that is Yamazaki and Suntory.

History of Yamazaki (Credits: WhiskyGeeks)

Here are the small wordings on this board. “I want to make a Japanese whisky that fits for the delicate palate of the Japanese people.” The Suntory founder, Shinjiro Torii, followed his passion and built Japan’s first malt whisky distillery, ‘Yamazaki Distillery’. His passion and challenge have been continually passed down to the master craftsmen.”

History of Yamazaki

The old Yamazaki Distillery (Credits: WhiskyGeeks)

There is also a picture of how Yamazaki Distillery used to look like in 1923, a rather imposing building back in its own days.

Moving deeper into the museum, we read about the history of Yamazaki, the choice of the Yamazaki site, and the history of the family. As the history is already told in a previous post, we will showcase some of the pictures we found instead.

Shinjiro Torii – Founder of Yamazaki Distillery (Credits: WhiskyGeeks)

 

The second President and Master Blender of Yamazaki, Keizo Saji, the son of founder Torii-san (Credits: WhiskyGeeks)

 

The Story of the 3 Generations (Credits: WhiskyGeeks)

 

Old Map of Yamazaki Distillery (Credits: WhiskyGeeks)

We were recalled to the meeting point of the distillery tour at this point, so let’s head over for the distillery tour in Part 2, where we bring you the secrets of Yamazaki.

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The Interesting History of Japan’s Whisky Pride – Yamazaki

Suntory Yamazaki Distillery from afar (Picture Credits: www.kansai.gr.jp)

Japanese whisky is popular ever since the Yamazaki Sherry Cask 2013 won the prestigious Whisky of the Year award in 2015. Yamazaki shot to fame overnight and the distillery receives much attention since then.

What happened between the years when the distillery just started and 2015? What has caused this Japanese distillery to excel and produce whiskies that are now world-famous? We dig deeper into the story behind the successful Japanese brand.

The birth of the Japanese Whisky Industry

Shinjiro Torii, the founder of Yamazaki and the founding father of Japanese Whisky (Picture Credits: www.suntory.com)

The history of Yamazaki is literally the history of the Japanese whisky industry. It is the first whisky distillery (oldest of course) in Japan. The founding father of Yamazaki, Shinjiro Torii-san, was essentially the father of the Japanese whisky industry.

Back in 1920, Torii-san was a successful businessman. He imported European wines into Japan in the name of his company, Kotobukiya. He also produced plum-based dessert wines and liquers. Torii-san learned about Scotch whisky production methods and aspired to create a whisky that was suitable to the Japanese palate. He sent his co-worker, Masetaka Taketsuru to Scotland to learn about the traditional methods of whisky production and the whisky trade. Taketsuru-san spent three years in Scotland, married a Scottish woman and learnt the whisky trade before coming back to Japan to share his knowledge with Torii-san.

Torii-san’s 3 concerns – high quality spring water, unique climate and humidity as well as transport ease (Picture credits: www.suntory.com)

In 1923, both men went in search for a perfect place in Japan to settle down and build the distillery. Torii-san chose the site at Yamazaki, a rural village which lies between the cities of Osaka and Kyoto. Taketsuru-san chose a site on the northern island of Hokkaido. The final decision was the Yamazaki site. It fitted Torii-san’s three major concerns – exceptionally high quality of spring water, unique climate and humidity and its ideal location for transport in Japan. However, Taketsuru-san did not agree and he left Yamazaki after serving his 10-year bond. Taketsuru-san started his own distillery Yoichi at his original site of choice later on.

The History of Suntory and its first whisky

The first ever Japanese whisky made by Suntory (Picture Credits: WhiskyGeeks)

Torii-san’s company, Kotobukiya, funded the building of Yamazaki Distillery. It began producing whisky in 1924 under the skillful management of distillery manager, Taketsuru-san. The very first whisky was introduced to the Japanese population in 1929. Before releasing the whisky, Torii-san changed the name of Kotobukiya to Suntory (a name that rhyme with his own Japanese title “Torii-san”). Suntory was the name of this whisky but its nickname “Shirofuda” (white label) was more famous. Unfortunately, the Japanese market was not receptive of the new whisky and Torii-san had to try again.

In 1932, Taketsuru-san left to set up his own whisky distillery – Yoichi. He started production in 1934. We will dedicate another post for Yoichi later.

The birth of the first popular Japanese Whisky

The popular Kakubin Whisky by Suntory (Picture Credits: www.suntory.com)

The masterpiece of Suntory is not the Yamazaki, but Kakubin. Released in 1937, 14 years after founding of the distillery, it was made with a variety of matured casks. Each cask added their unique characteristics and flavours that catered to the Japanese palate. The whisky took the name of the tortoiseshell shaped bottle it is housed in and is still well-loved by many today.

Yamazaki distillery continued to expand the Suntory brand in the 1940s and 1950s, introducing various other Suntory whiskies. In 1961, Keizo Saji, the son of Torii-san took the reins of the Yamazaki distillery. Saji-san became the second president cum master blender of the company. He began the building of the Hakushu and Chita distilleries in the 1970s. We will speak more about them in later posts.

Saji-san was credited with the distillery’s move into single malt whisky production.

The birth of the Japanese Single Malt Whisky – Yamazaki

The Yamazaki first portfolio – 12 Years Old and 18 Years Old (Picture Credit: WhiskyGeeks)

 

Yamazaki 12 years old single malt was released in 1984. Back then, the mass market was more interested in blended whiskies. However, the Yamazaki 12 years old captured the hearts of the Japanese people with its rich flavours.

The distillery launched the Yamazaki 18 years old in 1994 after the success of the Yamazaki 12 Years Old. It was received with great fanfare by the market and is one of the most popular whisky today.

Innovations and Improvements of Yamazaki Distillery

Pot Stills at the Yamazaki Distillery (Picture Credit: WhiskyGeeks)

From the 1980s, Saji-san also moved towards innovation in order to improve the distillery’s production. The distillery invested heavily into research and development in the late 1980s. Saji-san’s main aim is to increase the production and variety of malt whisky at the distillery. In 2013, the distillery expanded once again and added 4 more stills to its production line, making a total of 12 stills and increasing production by 40%.

Expansion into the wider world

Beam Suntory – the global gateway for Suntory and Yamazaki (Picture Credits: www.beamsuntory.com)

In 2014, Suntory, as the parent company, bought the US-based Beam Inc and created the world’s third largest spirit producer, Beam Suntory. After the merger, Yamazaki’s fame grew internationally as it is now easier for Suntory to distribute Yamazaki to US and the world.

World Famous Award-Winning Yamazaki

Yamazaki Sherry Cask 2013 (Picture Credits: Whiskygeeks)

2014 also marked a shortage of stocks in the whisky industry and prompted the first release of ageless whisky. It became a popular way to fuel a new interest in the whisky industry. Yamazaki followed the same trend and released both the Yamazaki Distiller’s Reserve and the Yamazaki Sherry Cask 2013. Not every distillery met with great success in the release of ageless whisky, but Yamazaki outdid itself. Whisky expert, Jim Murray, awarded the Yamazaki Sherry Cask 2013 as the “World Whisky of the Year” in his Whisky Bible 2015. This caused a great furry from the market and everyone rushed to buy the whisky. The interest turned the bottle into a limited edition with eye-popping prices in the secondary market.

Yamazaki Today

Yamazaki is a brand that continuously innovates to outdo itself. Its future is bright in the world of whisky. While its home market might not always prosper, Yamazaki can leverage on its connection with Beam-Suntory to become one of the world’s famous whisky brands.

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The Six Pillars that make whisky distinctly Macallan

Credit: www.themacallan.com

 

Whisky lovers who have attended previous Macallan events would know the pride that the company has in its unique “Six Pillars”, the foundation stones for the making of every bottle of The Macallan. For the rest who had missed their events, do allow us to show you why The Macallan is distinctively Macallan.

The Six Pillars

Credits: www.themacallan.com

The Six Pillars are the pride of the company. They are the foundation stones for The Macallan and account for much of its fame and character. They are the symbols of the strong sense of belonging within the distillery and the estate they belong to, as well as the experience they have in distilling and maturing excellent single malt whiskies with distinctive characters. Each of these pillars contribute to the essence of The Macallan.

Spiritual Home

Credit: www.themacallan.com

The Macallan spiritual home is none other than the Easter-Elchies House, built in 1700 by Captain John Grant. It lies in the middle of the Macallan estate and represent their heart and soul that are poured into every single bottle of The Macallan. It is a typical Highland manor house and display various features of Scottish architecture of the period. The Macallan makes use of the vast land they own to cultivate their own exclusive barley variety that will eventually go to make The Macallan. The River Spey, which borders the estate to the south and south-east, provides the water for the distillery.

The Curiously Small Stills

Credit: www.themacallan.com

Keeping with tradition, The Macallan is using stills that are smaller than the rest of the industry in Speyside. In fact, they are using the smallest stills in Speyside! The unique size and shape of the stills give the spirit maximum contact with the copper which the stills are made of, helping to thicken the ‘new make’ and provides the rich, fruity and yet full-bodied flavours of The Macallan. Currently, there are 14 of them on the estate, each of them with an initial capacity of 3900 litres. They are so famous that you can find them on the back of the £10 bank note from the Bank of Scotland!

Finest Cut

Credit: www.themacallan.com

Only about 16% of the spirits collected from the spirit stills are used to fill casks for maturation into The Macallan. They choose what they quote as “the best of the best, the heart of the run”. This small portion makes the selection extremely exceptional. It is the main reason why The Macallan ‘new make’ spirit is rich and full-bodied. At 69.8% ABV, this robust spirit is the start of all Macallan whiskies.

Exceptional Oak Casks

Credit: www.themacallan.com

The exceptional oak casks are the best contributors to the quality, natural colours as well as the distinctive aromas and flavours of The Macallan. It is well-known that The Macallan spends more on their casks as compared to other distilleries in their sourcing, crafting, seasoning and caring for their casks. They have three primary casks – the Spanish Oak Sherry casks, the American Oak Sherry casks and the American Oak Bourbon cask. Each of these casks will give different characteristics to the whiskies maturing in them.

Natural Colours

Credit: www.themacallan.com

All the colours in The Macallan whiskies are natural. As long as the whiskies are bottled at The Macallan distillery, the colour of the whisky will be natural. The colours of the whiskies are derived from the interaction of the ‘new make’ spirit with the oak cask during maturation and hence you can see the difference in the colours from light gold to dark mahogany. Due to the natural colours, it takes great skills from the Master Distiller to achieve consistency for the different bottling.

The Golden Nectar – The Macallan itself

Credit: www.themacallan.com

The Master Distiller and his team nose and taste thousands of samples every year to create all The Macallan expressions that are enjoyed around the world. This task is extremely demanding, and require great skills to recognise a whisky that is ready to be bottled. The exacting task of marrying whiskies from different casks is also a skill that can only be acquired over the years. Both skills are required to create The Macallan, one of the best whiskies in the world.

Making the spirit – Macallan Way

Credits: www.themacallan.com

The above diagram shows the complicated distillation process in which The Macallan creates ‘new make’ spirits. Once the spirits are created, they take the finest cut and put them into either the Spanish Oak Sherry cask, the American Oak Sherry cask or the American Oak Bourbon cask for maturation.

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The Amazing History of The Macallan

Credits: www.themacallan.com

Most of us whisky enthusiasts know The Macallan. How can we not know when it is the third largest selling single malt and the second largest by volume? However, how many of us have actively read up on The Macallan’s past and understand its long and rich history since it was founded in 1824? Not many, we suppose. Therefore, the whisky geeks decided to give all our readers a glimpse into the rich history of The Macallan and at the same time, provide some interesting factors to its previous ownership.

A Little English History

Before we even talk about The Macallan, let us bring you back to the 19th century Scotland. Back in those days, the Crown was steadily increasing the taxes for whisky distillers, which eventually drove many of them underground. Illegal distilleries were common and they were making sub-standard whiskies due to their fear of being discovered. However, one region stood out among the rest – distilleries in Speyside continued to produce great whiskies, which attracted even King George IV. As the people began to pressure the government to abolish the ridiculously high taxes, The Duke of Gordon took the lead to champion the cause and succeeded in 1823 to set up a completely new Excise Act. Under this regulation, distillers were given a license to operate in exchange for an annual fee of £10 and a per-gallon duty fee.

Origins of The Macallan

Under this new rule, The Macallan emerged from the underground in 1824 when founding father Alexander Reid obtained the license to operate. Alexander leased 8 acres of land from the Earl of Seafield to establish The Macallan. The land included the Easter Elchies House which the Earl of Seafield bought from the grandson of Captain John Grant, the original owner of the house. Since then, the Easter Elchies House is part of The Macallan and remains as its symbol for good, classic single malt Scotch whisky.

After the distillery was set up, Reid formed his own company, Alexander Reid & Co, with The Macallan under its wings. The whisky distilled in this period was named as The Craigellachie, named after the village that the distillery was located. Reid remained as the head of the distillery until his death in 1847, after which, his son took over the helm until his own death in 1858. During the times when the junior Reid was at the helm of the distillery, he took on partners, James Davidson and James Shearer Priest. The distillery later on fell to Davidson alone when Reid passed on. Davidson was a corn merchant who had made his fortune; and he was the one who established the rule of using only high-grade barley for distilling whisky.

After Davidson’s death, the distillery was taken over by James Stuart on a tenant arrangement. Stuart became very successful in his career and went on to own and operate various distilleries. After 20 years of operation, Stuart purchased The Macallan distillery in 1886.

Modernisation of The Macallan

Credits: www.themacallan.com

The era of modernisation arrived with Roderick Kemp as the new owner of the distillery in 1892. After buying the distillery, it was renamed as R.Kemp Macallan-Glenlivet to take advantage of the Glenlivet name, which had become world famous by then. The Macallan distillery was rebuilt by Kemp. He added new warehouse facilities, improve the company’s stills and the other buildings around it, including the Easter Elchies House. He also expanded Macallan’s production and set new quality standards such as maturing whisky only in Spanish oak sherry casks. Kemp died in 1909, and his family continued to manage the distillery through a trust until the 1990s.

During this period, the company underwent a lot of changes due to the changes in preferences for single malt whiskies in the mid-1960s. With the interest of single malt growing higher, the company began to add new stills to its property. The Kemp family wanted to preserve the traditional small stills so, instead of changing to the bigger, industrialised stills that were used by the other distilleries, they doubled the small stills instead.

As the company expanded further, it needed more financial backing and in 1968, the company went public in order to obtain more funds for expansion. The public funds help the company to grow further and by the end of 1968, its annual sales was more than £822 million. The company began to build a new generation of stills but it keep its small stills model in mind, creating exceptional stills for the distillery. In 1975, the company hit sales of £1 million. At this time, the company began to attract a global audience for its exceptional whiskies and the company made a record sales of £2 million by 1977.

The restoration of the Easter-Elchies House and the boom of the single malt market

Credits: www.themacallan.com

At this time, the Easter-Elchies House located on The Macallan premises was in disrepair, and in desperate needs of restoration. Due to the interest of Scotch whiskies, the company decided to restore the house and let it be the reception centre for visitors as well as the office for its ever-growing international distribution. When it opened in 1977, it was so well received that the company decided to change its name to The Macallan. By the mid-1980s, the popularity of single malt whiskies has prompted a collector’s market, in which The Macallan became one of the most desirable labels, especially after they released their first 60-year old bottling.

The Take-over

As a public company, The Macallan has remained strong in the face of aggressive mergers and acquisitions in the 1990s. In 1994, the company signed a distribution agreement with Highland Distillers, knowing that the owners of Highland Distillers are interested in acquisition. However, the time is not yet ripe for a take-over. After the mid-1990s, the Highland Distillers become more aggressive in acquiring a larger stake in The Macallan. By this time, the Kemp family is no longer interested to keep the distillery as well. They practically let the distillery go, which resulted in Highland Distillers to join forces with Japan’s Suntory and obtained 51% of The Macallan. The new venture immediately launched the buy-out of the remaining 49% of the company’s shares. With that, The Macallan joins Highland’s Famous Grouse, the best-selling blended whisky in the UK.

The Second Buy-Over

The Macallan was held by the joint venture of Highland Distillers and Suntory for a short period, from 1996 to 1999. By the end of the decade, Highland Distillers became the object for take-over and the company finally agreed to be acquired by the Edrington Group, a privately-owned Scotch company. After Highland disappeared into the folds of the Edrington Groups, The Macallan emerges as one of their core brands. The company move The Macallan to take its place as the next best single malt whisky in the industry by releasing new labels such as the 15-Year old and the 30-Year old. In 2000, the release of a 50-Year old took the industry by storm.

The Macallan Now

The Macallan continues to climb the fame ladder in the next 10 years, releasing more rare single malt. In 2001, The Macallan 10-Year old was selected as the official Scotch of the Speaker of the House of Commons, the presiding officer of the United Kingdom lower chamber of Parliament. Since then, the prices of various bottles from The Macallan continue to rise. In 2007, a bottle of 1926 The Macallan was sold for USD$54,000 at an auction. In 2010, a bottle of The Macallan 64-Year old single malt  in a one of a kind crystal decanter was sold for USD$460,000 in an auction in New York. The creme of the crop, however, was The Macallan M, which was sold for a whooping USD$628,205 in an auction in Hong Kong in 2014.

Controversy affecting The Macallan

The Macallan was embroiled in a controversy in 2003 and 2004 when it was revealed that laboratory testings of antique whiskies purchased for their own collection at the distillery were fakes. In the final test, it was determined that at least 11 bottles of the whiskies in The Macallan distillery were fakes. That revelation resulted in the decision that The Macallan will no longer sell any of their antique bottles from the distillery.

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History of The Dalmore

The distillery of The Dalmore is housed in Alness, some 32km North of Inverness. It is located at the banks of the Cromarty Firth overlooking the Black Isle.

Legend of The Dalmore

The Dalmore sits on a legend that dates back to 1263, where Colin of Kintail, the then Chief of the clan Mackenzie, acted in good faith to save King Alexander III of Scotland from a charging stag during a hunt. Colin of Kintail killed the stag with a spear in its forehead, shouting “Cuidich ‘n’ Righ” – Gaelic for “Save the King” as he struck the killing blow. The grateful king awarded Brave Colin the lands of Eilean Donan and the motto “Luceo Non Uro” which means “I Shine, Not Burn”. Colin of Kintail and the clan of Mackenzie were also granted the right to bear a 12-pointed Royal Stag as their crest.

Establishment of The Dalmore Distillery

The distillery of The Dalmore was established in 1839 by entrepreneur Alexander Matheson. He searched for the perfect location for his distillery, but he wanted something that was different from the others. Not willing to give in to creature comforts in Speyside, where many other distilleries were located, Matheson strived to find the perfect location in which the best natural resources could be used to make the finest whisky. He finally settled on the isolated area at the banks of the Cromarty Firth, in full mercy of the harsh winds from the North Sea. On this wild uninhibited land, Matheson built everything from scratch – from warehouses to railways. This uniqueness of its founder is the reason that The Dalmore continues to have its own unique character and taste up till today.

The Mackenzie took over The Dalmore

After running The Dalmore for 28 years, Alexander Matheson wanted to pass the distillery to new owners in 1867. At this time, Andrew and Charles Mackenzie took over the helm of The Dalmore, gifting the iconic 12-pointed Royal Stag emblem to the brand. Their passion for creating exceptional whiskies fuelled a whole new era in the history of The Dalmore. That passion stands up till today, where Master Distiller Richard Paterson continues to create exceptional whiskies for The Dalmore.

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Understanding Scotch Whisky Regions

Scotch Whisky Regions

For a start, we are going to talk about the Scotch Whisky regions, mainly because Scotch whiskies are so popular all over the world, including Singapore. There are originally only 4 main whisky-making regions – Highlands, Lowlands, Islay and Campbeltown. As the distilleries grew in numbers over the years, Speyside (which was originally part of the Highlands) was recognised as one of the whisky-making region on its own because of the sheer number of distilleries located in the locale. As of 2013, there were 105 distilleries located in the locale that is defined by the river Spey.

The Islands are never recognised officially by the Scotch Whisky Association, the main authority on Scotch whiskies. However, over the years, the whisky distilleries located in the Islands are allowed to put the name of the island that the whisky is made in on the label of the bottle as long as the golden nectar is distilled wholly in Scotland. This make the whiskies in the Island known to the world and now they are unofficially known as the 6th region in Scotland.

Flavours

The different regions are generally known for the different profiles of whiskies that they made. Each region is famous for a particular type of profile since the whiskies take on the characteristics of the land they are created in. Here’s a simple description of the whisky flavours in each region.

Highlands

The Highlands are marked as the biggest whisky-making region in Scotland, hence, it is not surprisingly to find a wide range of flavours here. You get the light and fruity styles in the Southern Highlands and the more spicy and full-bodied ones in the Northern Highlands.

Speyside

Speyside is defined by the river Spey, which runs through this region and provides water to many of the distilleries located here. The whiskies made in Speyside are recognised as the most complex of the lot in Scotland and most of them carries sweet aromas and sophisticated flavour profiles.

Lowlands

The Lowlands are no longer a popular location for whisky distilleries and only three distilleries are still in operation in the Lowlands – Auchentoshan, Blandoch and Glenkinchie. This area is well known for light-bodied single malt whiskies.

Campbeltown

Campbeltown is a seaside region is which the sea is a heavy influencer on the whiskies produced. The golden nectar from this region usually carry the sea and brine of the region as well as the peat that is popularly used in the production of whisky.

Islay

Islay is another seaside region that is well known for its peaty and strong-flavoured whiskies. They tend to be smoky and rather extreme in taste due to the various extremities of the sea that surrounded the area.

Islands

The Islands are a group of islands that produce whiskies that are in between the sweet aromas of the Highlands and the peaty ones of Islay.

It is obvious that Scotch whiskies are a complicated lot, but they are interesting. We will continue to bring you new details about these beautiful liquids whenever possible, so stay tuned for more!

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