Tag Archives: Whisky Brands

Ballechin Distillery: Remaining The Only Operating Distillery In Perthshire

The Ballechin Distillery is the smallest distillery in Scotland, but they are able to compete with the very largest when it comes to taste, consistency and quality of their whisky bottlings. Not only are they the smallest producer, but they have the smallest production line, with their output being just 12 barrels, the equivalent of 600 gallons, per week. Comparatively, that is just a drop in the bucket from other distilleries located around them. They are a division of the Edradour distillery, the youngest of, whose ranges are said to have a peated whisky which is produced by the different casks they use to distill their product.

Unlike other Scottish whiskies, the Ballechin Distillery uses wine casks to mature their whisky. Other distilleries rely on using oak casks, it is the wine residuals that separate the quality of this whisky from others in its class. The Edradour distillery, which was originally called Glenforres has been in operation since 1825. Over the ages, it has been the producer of malt for the King’s Ransom blend of Scotch malt whisky. As with many other distilleries in Scotland, it has changed hands and ownerships over the years and eventually ended up as the Edradour distillery for which it is named today. It is unique in that it is the only distillery which is located in Perthshire.

This whisky is known for its deep, rich and quality of flavor. Whether it is because of their distilling practices, the mountain air, or the origination of water supply, the product is the perfect combination of peatiness and smooth creaminess. It is not only the smallest distillery operating in Scotland, but quite possibly could be the smallest legal distillery operating worldwide. The lack of expansion has nothing to do with demand or popularity. Ballechin Distillery purposely keeps their operation small to be able to deliver consistency and quality control to every bottle that they produce and distribute. Also believing in old world charm, their operation is more like a museum for visitors than an operating distillery. No piece of history or charm is lost on this small, quaint, but professional distillery.

They offer several ranges of whisky some of them are

Madeira Matured

• Highland Single Malt Scotch Whisky
• Heavily -peated malt which is produced at Edradour.

Oloroso Sherry Cask Matured

• Highland Single Malt Scotch Whisky
• Heavily-peated

Marsala Matured

• Highland Single Malt Scotch Whisky
• Heavily-peated containing Marsala wine

Bourbon Cask Matured

• Highland Single Malt Scotch Whisky
• Fancier of the other malts, matured in bourbon casks

The Ballechin Distillery produces single malt Scotch whisky. A single malt Scotch whisky has several guidelines that it must meet in order to be considered a true Scotch whisky. First of all, it must be made all from barley malt, while others may consist of rye, wheat or a combination of all. The malt also must be produced only at one distillery to be considered a single malt, not at multi-distilleries. Finally, the whisky must be matured for a minimum of three years. All of the single malt Scotch whiskies produced from the Ballechin Distilleries adhere strictly to these guidelines. They have made a name for themselves among the giants of distilleries, much like David and Goliath.

Yamazaki Whisky – A Single Malt Whisky, Smooth, Crisp And Clean

Yamazaki Whisky is a whisky that is made from pure and natural ingredients through the finest of Japanese craftsmanship. The belief behind the distillation of this unique blend is to maintain perfect harmony with nature. It is handcrafted at Japan’s oldest distillery which was built by Suntory founder Shinjiro Torii in 1923. He was known as the “father of Japanese whisky.”

Yamazaki Whisky is a single malt whisky which is aged both 12 and18 years. Shinjiro Torii, in 1923 founded the Suntory distillery, which was the first malt whisky distillery in the Vale of Yamazaki. Like other Scottish whisky distilleries who use oak casks, the Yamazaki distillery used copper pot stills and was the very first of its kind outside of those residing in Scotland. Being located on the outskirts of the Japanese ancient Capital Kyoto, there was a plentiful amount of pure water, ideal climate and high humidity, which is the perfect natural condition for the distillation of a powerful whisky.

Keeping with the ideals of the philosophy of the balanced nature of Yamazaki Whisky, there are four simple ingredients that make up this world renowned concoction. It is made with water, noble oak casks, specialty yeast strains and the finest in malted barley. It is described as having the complex aroma of wheat bread, nougat and toffee, with an intense golden amber color and a clean and off dry palate taste.

Its 12 year old whiskey is described as “a medium-bodied whisky with the aromas of dried fruits and honey. It has a delicate, mellow taste with a lingering woody, dry finish.” Yamazaki Whisky’s 18 year old whisky is likewise “a full-bodied whisky with spicy cherry-like tones. The toffee aromatics of this copper-gold colored whisky offer a pleasant long, dry finish.”

Yamazaki Whisky sets itself apart from other whiskies through both philosophy and location. While most whiskies are distilled within a small region of the world, this whisky can hold its own with a style, distinct taste, and clarity all its own. Having its own unique character, this whisky has found its own clientele and followers among whisky connoisseurs. It is the perfect concoction for a whisky drinker who is looking for a crisp, dry and refined taste that is best enjoyed all on its own. Unlike its counter parts, it is a drink that has a taste that is best without the addition of mixers. Whether straight up, on the rocks or with a little splash of water, the true taste shines through.

Yamazaki Whisky remains today to be the most loved single malt whisky located in Japan and around the world. It is exported to over 25 different countries, including the United States. Although not your usual whisky blend, this brings to the world of whisky the flavor of the Japanese culture and belief system. It remains the only whisky that is beloved on the Japanese Island and has truly made a name for itself for its uniqueness worldwide.

Talisker Whisky – An Island Single Malt Scotch Whisky With A Name All Its Own

Talisker Whisky is a single malt scotch whiskey that is produced and distilled by the Talisker Distillery, Carbost Scotland. It is the solo distillery located on the Isle of Skye. Operated by the United Distillers and Vitners for Diageo, it is an exclusive right for the marketers of the Classic Malts series. It is known as a premium whisky among whisky drinkers. It can be referred to as whisky, Scottish whisky or just scotch, gaining the name as only whiskies produced in Scotland have rights to.

Talisker Whisky was founded by High and Kenneth MacAskill in 1830, and began production after being built at Carbost in 1831. Although originally built in 1880-1887, it was expanded in 1900 and then again in 1960 after it sustained considerable damage from a fire. It uses a different production than standard distilleries, operating five stills that use worm tubs (condensing coils), rather than modern condensers used by their competitors, which is what is attributed for its “fuller” flavor.

The malted barley which is a main ingredient for Talisker Whisky comes from the Muir of Ord. Like the condensing coils, another piece of production that sets it apart is the features of a swan neck lye pipes. It is a loop that is in the pipes which causes the alcohol to be distilled twice.

Talisker Whisky has been described as being complex with a rich dried fruit sweetness. With a cloudy taste of smoke and strong barley malt combination it has a peppery burst that is said to covet the back of the throat.

There 10 year old whisky is an award winning spirit described as having an Island malt bottled at above average strength. The following are characteristics of its taste:

• 45.8% ABV strength
• A brilliant gold appearance
• Peat-smoke with the saltiness of sea-water, a citrus sweetness and the liquor of fresh oysters nose
• Full body
• A rich dried-fruit sweetness with a smokey overtone and a very intense barley-malt flavor that lends to the peppery nature in the back of the throat palate
• An appetizing sweetness with a long peppery finish

Known as a premium malt scotch whisky, Talisker Whisky has a unique and traditional taste and quality that sets it apart from other whiskies in its class. It is the perfect drink to accompany seafood, as it has its own version and hints of the sea with a saltiness that comes from the ocean. It is an award winning spirit that has a soft peaty water process that is drawn from 21 underground springs that rise from the grounds around the distillery. They are the same springs that supplied it from its inception.

Adhering to the tradition that began this distillery, there is still a double distillation process that is said to be the reason for its rich, deep character. Still maintaining its character, it remains lodged far away from civilization in one of the most remote distilleries of the Skye’s Island.

Springbank Whisky – Not Just A Regular Distillery

Springbank Whisky has a humble beginning, originating as just a regular farm, but so too had a hidden secret…it ran an illegal distillery. In 1828, John and William Mitchell, the sons of Archibald Mitchell, decided to make it legal, taking ownership from their father and beginning what is now a highly successful distillery. After a falling out between the two brothers, William was left with the Springbank Company which he began with his son called the J & A Mitchell Company Ltd. It is the same company who owns and operates it to this day. It remains one of the very few distilleries that still are family owned and operated with its current chairman Hedley Wright, being a direct descendent from the originating Archibald Mitchell.

Due to the depression Springbank Whisky was forced to close its doors between the years of 1926-1935. When others failed to open back up the operation, it left room for Springbank to strive in the new atmosphere and remained a testament to their management and determination of operation. Their distillery maintained its reputation as a favorite on the Peninsula, which some say is attributed to their mild taste opposed to their competitors.

Springbank Whisky, seeing that malting their own barley was no longer feasible, in 1960 began to use foreign grown barley and kept up that practice until 1992 when they renovated and decided to return to their origins and begin their own operation again. Seeing the need to diversify in the 1970s they added a new line of whiskies named “longrow” which was a smokier turn on their originating signature taste and in 1997, they began a completely peat-free line named the “hazelburn.” Both were named after distilleries which began on the Peninsula but were no longer in operation.

All three product lines of the Springbank Whisky are produced and manufactured on the same equipment. The major difference between the whisky lines is the number of times that they are distilled, Longrow distilled twice, and Springbank two and a half times, while Hazelburn is distilled three time. The three product lines have their own individual runs as indicated below:

Longrow – “intense smokiness, pepper, malt and saltiness. Medium-long aftertaste”

• 10 year old
• 14 year old (pending)
• 18 year old (pending)

Hazelburn

• 8 year old
• 10 year old

Springbank – “full taste with some saltiness, coconut and peat”

• Campbeltown Loch
• 5 year old
• 21 year old
• Mitchell’s
• 12 year old

Springbank Whisky sets itself apart from the other distilleries in that they keep strict adherence to the origination of their production and their recipes. They maintain their small company feel, and sometimes have a hard time keeping up with the high demands placed upon their rather small operation. They are known in the whisky circle as a high-end, family oriented business, whose product is always one of quality and integrity. It maintains its reputation as being the heart of the whisky region in Campbeltown, and rightfully takes its position as one of the most popular distilleries to this day in Scotland.

Penderyn Whisky – A Distinct Welsh Whisky

Penderyn Whisky is a Welsh whisky, actually the very first Welsh whisky that was commercially available made in Wales, with its inception in the 19th century. It is produced by the Penderyn Distilleries, which was formally the Welsh Whisky Company, and is classified as a premium strength single malt whisky. It comes in several varieties and is distilled in the village of Penderyn located in the Cynon Valley, Rhondda Cynon Taf which is where the brand takes its name.

Launched as a company in 2000 bearing the name the Welsh Whisky Company it soon began making its name worldwide. Although whisky was distilled in Wales for many hundreds of years, by 1894, the practice had all but died out. Penderyn Whisky still remains the only whisky produced in Wales to this day. It is considered the smallest distillery in the world, resting in the Brecon Beacons National Park, and gets its water from the Brains Brewery.

The whisky range

• Madiera single malt
• Penderyn Sherry wood
• Penderyn Peated
• Single Cask Whiskies

The Madiera Single Malt Whisky defines the style of their house whisky. It is distilled in their unique copper pot still and matured in bourbon barrels. It is finished in rich Madiera wine casks and then it is bottled, premium strength. It is said to have a light character and be soft golden in color.

The Penderyn Sherrywood is a single malt whisky that is defined by its complexity. It is handcrafted by the unique distillation and matured as a single malt whisky. It has a rich tone of dry sherry, which is where it derives its name.

The Penderyn Peated is a single malt whisky which also is subtlety complex. It is distilled and matured as a single malt whisky to have a delicate style that underlies the medium peaty character. Having a light golden tone, it is said o capture the true spirit of Wales.

The Single Cask Whisky, likened after the success of the Penderyn Port Wood Limited signal cask whisky, is a limited edition that was launched in August 2009. It was quickly named the “European single cask whisky of the Year” by Jim Marry, the famous independent whisky expert and the Author of The Whisky Bible. It has a cask strength of 60.6% above and has a prestige unparalleled by any other whisky.

Penderyn Whisky has made a name not only for the uniqueness of the location for which it is distilled, but so too for the diversity of the products that it produces. It is a higher end whisky and the only that is distilled in Wales. Adding its own prestige and heritage, it sets itself apart from the other distillers by its taste and attention to detail. Being the smallest whisky distiller and in such high demand because of its uniqueness, it has problems keeping production up to the demands placed upon it. In the single malt whisky tradition, it keeps great constraints on the quality and attention that is put into its production, which is what keeps people wanting more.

Macallan Whisky – A Traditional Scottish Single Malt Whisky

Macallan Whisky is a single malt Scottish whisky distiller that has been in operation since 1824 at the Macallan Distillery located at Craigellachie. It is distilled and bottled by the Macallan Distillers, Ltd, a subsidiary of the Edington Group, formally part of the Highland Distillers. It is credited to be “the world’s third largest-selling single malt,” and the second largest in distilled whisky by value. It is a smaller distillery, and up until the 1970s, was not a single malt distillery. The whisky produced is only ever matured in ex sherry casks imported from Jerez Spain.

Located on the estate is not only the distillery, but alongside there is still farming that continues to grow the golden promise barley which is one of the main, and vital ingredients, which affords this fine spirit its unique taste.

Macallan Whisky can be described in several ways, either as a whisky, a scotch or a scotch whisky. In order for a whisky to be classified as a “Scotch whisky” is must be produced from a mash of cereals that have been matured in an oak cask in the country of Scotland for a minimum of three years. The other qualifier is that it must be bottled at a minimum strength of 40% of alcohol by volume.

There are three different qualifications of Scottish whiskies

A blended Scotch whisky is one that is distilled at more than one distillery and consists of a malted barley among other cereals. A blended malt Scotch whisky is a Scotch whisky which is distilled at more than one distillery, but is made entirely from malted barley. Finally, a single malt Scotch whisky is a Scotch whisky that is distilled at only one distillery and is produced solely from malted barley. Macallan Whisky is a single malt Scotch whisky distilled only at their distillery.

The Macallan Whisky single malt scotch 10 year is characterized as the following:

• A pale straw color
• A complex, with hints of fruit and heather honey nose
• A soft palate with a maltiness balanced with oak and fruit
• A lingering finish with hints of oak and fruit

There are many different categories of for the scotches blended by the Macallan Whisky. Most of the Macallan brands are on the upper end of the price continuum, with the most aged being a very pricy endeavor. Because of its single malt tradition and reputation, however, it is known for its consistency and quality.

Although a spin off from the original Highland Distillery, Macallan Whisky has made its reputation, and a name for itself, as being a high-quality, consistent whisky. It is aged in only the finest sherry casks which gives it its distinct taste that has become a staple for its followers. There are many different varieties, each finding their own niche and clientele, ranging from middle of the road price to high elegance, depending on the age. It maintains it allure as one the best single malt scotch whiskies available on the market.

Lagavulin Single Malt Whiskey Operating Under Centuries Old Traditions

Whiskey is an acquired, yet cultured taste. It is a drink that is meant to be sipped and savored, usually as an after dinner delight. It is made from fermented grain mash. The mash can consist of barley, malted barley, malted rye, rye, maize and wheat, with different grains used for different varieties. It is a liquor which must be aged, and is done so in wooden casks which are generally made from white oak. Lagavulin Whiskey is a variety which is distilled on the Island of Islay in the United Kingdom and is a delicacy for the elite of the United Kingdom and for any whiskey connoisseur worldwide.

Lagavulin Whiskey has been described as being robustly full-bodied, well balanced and smooth with a slight sweetness on the palate. A highly desirable single malt, it has an extremely strong peat-smoke typical of southern Islay, but it also has a dryness that is unparalleled to the region. Its characteristics are described as:

• 43% ABV strength
• Deep amber gold appearance
• Intense peat smoke with seaweed and iodine with a rich, deep sweetness
• Full and rich body
• Dry peat smoke, has a strong fill on the palate but a gentle sweetness which is followed by sea salt with a woody touch
• Long, elegant peat-filled finish with a salt and sea wood finish

Lagavulin Whiskey uses barley in its distillation, and is malted by Port Ellen, having as much as 20 times as much exposure to peat smoke as other whiskey. It is a slow process and one not to be rushed, taking an average of over 16 years or more to distill. Whiskies can be described using many different terms, plain whiskey, scotch whiskey or just scotch. Although whiskies are distilled in a number of regions throughout the world, in order for it to be considered a scotch, it has to originate from Scotland.

Legitimately claiming to be one of the oldest distilleries in Scotland, Lagavulin Whiskey is a single malt liquor. Although there is debate as to when the official beginning of the distillery, it is thought that it dates from as early as 1742. It is produced by White Horse Distillers which is owned by United Distillers & Vintners, which is in turn owned by Diageo plc. It is of the Classic Malts brand, named Lagavulin for the Gaelic, lag a’mhuilin, meaning “hollow by the mill.” The distillery was founded in 1816 and uses the Solum Lochs for their water source. It is an extremely upper-end whiskey, obtaining many accolades for its taste and refinery.

It is enjoyed mostly by the upper elite or aristocrats of society. It is said to have an unmistakable, powerful, peat-smoke aroma. Perhaps one of the reasons it is reserved for the elite is because it is a high priced liquor. It is a good accompaniment for Roquefort cheese and biscuits. Lagavulin Whiskey has a complex taste, dry, and smoky with a big full body. The sweetness that you enjoy at first sip turns to darker smoke, like coal at the close. There is also a hint of smokiness to follow.

Laphroaig Whiskey Is Truly A Community Creation

Laphroaig Whiskey is a whiskey that, because of the determination of its uncompromising community, has remained true to its origins. Being true to its beginnings, it is maintained as the smokiest and most peat of any whiskey available on the market. The distilleries location on the Western isle of Islay holds responsibility for its peat taste due to the ancient peat bogs surrounding it. The white oak casks, that characterizes the production of whiskey, are stored in warehouses located on the sea. Because of its proximity to the sea, the whiskeys flavor is inundated with sea-mist, salt and seaweed.

Whisky is a type of liquor that is made from a fermented gain mash, which can originate from different grains including barley, rye, malted rye, wheat, malted barley and maize. Laphroaig Whisky has perfected their taste and kept it consistent since it began distilling back in the 1800s. Although Scottish whiskies are the youngest of the whiskies being sold, they have made their name on the market and become quite an acquired taste.

Whiskies can be called by many different names, whisky, Scotch whisky, or just scotch. Although whiskeys are distilled in many regions of the world, they have to be of Scottish origins to be truly labeled a scotch. Laphroaig Whisky comes in different varieties and all are aged differently. They all have the same uncompromising taste and quality that purchasers come to rely on no matter the age. The majority of the whiskies they produce and sell are middle of the road in price. Although not on the higher end of the price spectrum, their taste and quality is of a high-price brand.

Although the origins of Laphroaig Whisky are not fully known, it is legend to have originated by the Irish. The one certainty is that its reputation was in full swing by 1815 when the distillery was officially established as “Johnston & Johnston.” It has definitely maintained, and lived up to its reputation as one of the best single malt liquors on the world. In 2005 it was voted “the best of the best” in the Champion of Whisky Competition.

Laphroaig Whisky has been described as brimming with pungent, earthy aromas of the blue peat smoke, with a delicate sweet nutty taste of barley which stems for the perfume of the Islay’s streams. Although it may appear to have an aloof savor at first, it is an acquired taste that will capture your spirit and tie it to a feeling of an old friend. It has the following characteristics:

• Autumn gold in color
• A Slight peatyness, velvety, smooth, coconut creamy aroma with water nose
• Soft velvet moderately peatyness taste
• Zesty orange and creamy finish

Although not a large distiller, Laphroaig whisky has found its own niche within the market of whiskies. They have a following of loyal whisky drinkers that have come to depend on their flavor and consistent quality. Like an old friend its drinkers feel at home at first taste.

Jameson Irish Whisky – A French Distiller Responsible For An Irish Delicacy

Jameson is a profoundly established Irish single distillery Irish whisky, which ironically is produced by a division of the French distiller Pernod Ricard. Its origination is of a single distillery malt tradition, under single distillery principles. Unlike most whiskies, Jameson Whisky combines both malted and unmalted barley, or “green” barley, that makes up its unique and distinct taste and flavor that is famous in its field. Part of its uniqueness revolves around its legendary “Pure Pot Still” distilling tradition that continues to this day.

John Jameson established the Bow Street Distillery in Dublin in 1780, which is when Jameson Whisky began. Although a Scottish lawyer from Aloa, he married into the Haig family who founded the Hair Scotch Whisky firms who were related to the Steins, which was a well established Scottish distilling family who already had a placement in Dublin. To this day Jameson Whisky continues to be one of the best selling and highly recognized Irish whiskeys on the global market. There are several original family members which are still involved in its operation which holds standards for the continuation of tradition.

Jameson Whisky is guided by the principle of balance, their goal is to produce a whisky whereby no one flavor dominates. They strive to ensure that no one taste overpowers another. The goal is to create a sweet-tasting smooth whisky. It continues to be the largest distilled Irish whisky in the world, drawing from the original, unchanged recipe. Although perhaps not as smooth as the other distilled Irish whiskies, it is reliable and for the low cost, is versatile enough to make the difference relatively indistinguishable.

The appeal to Jameson Whisky is not only the lower-end price tag, but its consistency of quality and taste. It is an easy going whisky which is great for the unassuming whisky drinker and is a favorite for mixed drinks. It is said to have a sweet fragrance of barley with butter and subtle oak tones. The palate is described with the same characteristics. The grain intermittently turns darker and lighter with notes of spicy nut mixtures throughout. The finish comes with a honey spicy, smoky snaps of the barley that is its signature and the fade is a long, sustaining mixture of all the flavors experienced.

Jameson Whisky has the following characteristics:

• A very aromatic, waxy orange skins, linseed oil and leather nose
• Big, oily, creamy and sociable palate
• A delicate, peppery, More-ish finish
• A meeting of oloroso and crisp pot still character. Malty and lovely fruitcake-like richness nose
• A very firm, oily and intense palate
• A finish that has a hint of spice and increasing oaky bitterness through with barley and sherry to the very last end

Triple distillation is the key to Jameson Whisky and what sets its taste apart from other Irish whiskies produced and available on the market. It also draws from the natural spring water from the Dungourney River, making it truly a unique and traditional taste.

The Eight Greats Of Islay Whisky Distilleries

Islay Whisky is Scotch whisky that is made in Islay, which is on the southernmost of the Inner Hebridean Islands, off of the west coast of Scotland. Located in this region also is the famed whisky tourism central, with eight active distilleries, and a ninth almost ready to begin production. The style of the whisky that is distilled is one of smoky taste because of the peat that is located within the water that is used to distill, as well as, the peat that grows naturally in the soil of the barley that is used to create these wonderful concoctions.

There are eight distilleries that make up the Islay Whisky distilleries: Ardbery, Bowmore, Bruichladdich, Bunnahabhain, Caol lla, Kilchoman, Lagavulin, Laphroaig, and Port Charlotte. The Bunnahabhain and Bruichladdich make the lightest of the class, much less peaty, although the Bruichladdich also makes a heavier version. What sets the Bowmore apart from the others is its production of a well-balanced medium-strong peated whisky that utilizes a sherry-cask maturation. The newest of all the distilleries, the Kilochoman sets itself apart by location. It is located farther from the sea than the other seven distilleries. All eight of the distilleries gain their taste and uniqueness from the salt-winds. They all have the reputation of the strongest flavored of all malt whiskeys.

There are several characteristics of the Islay Whisky Malts

• They tend to be dry and peaty, alongside the smoke there is a gentle mossy scent and some spice
• The southern Islay whiskies produce phenolic whiskies who have the aroma that resonant of tar, smoke and iodine carbolic
• Bowmore, which is in the middle of the island, has all of these characteristics only less powerful than its Islay Whisky counterparts
• Caol Ila, Bruichladdich and Bunnahabhain are much less smoky and lighter
• They all have a dry finish, with the southern ones having quite a bite

Legend persists that Monks brought the art of distillation to the Islay during the fourteenth century. It was an ideal spot for them, utilizing the Uisge Beathe or water of life, with the limitless supplies of peat and pure soft water. Also already available on this location was the other essential whisky ingredient for fermentation, barley. Being one of the only locations that still produces single malt scotches, the whisky products produced in this small location is in high demand on the worldwide market. Because the aging is what makes these whiskies so highly desirable, there is a lag in shortage and it has driven up the prices of these scotch whiskies.

Islay Whisky is not only a place that is famous for its production of whisky, but so too, for the rich beauty of its countryside. There is a vast amount of people who visit the locale for distillery tours, and also for all the other tourism delights that they have to offer. The Islay Whisky offers more than just whisky, so too ambiance and unbelievable scenery unparalleled accommodations. It is an overall experience of history and rich culture.