Auchentoshan, uncommon for being a lowland whisky, is also unique for using triple distillation. (Springbank’s Hazelburn line uses the same technique, but no other Scottish distilleries triple-distill routinely.) Triple distillation used to be more common, since with a mix of grains, you should get a smoother whisky with a third distillation. Over time, the rationale has become moot, as single-malt Scotch has been codified to use only barley malt for the grain, so the expensive extra step for a third distillation isn’t seen as necessary. Auchentoshan continues with the practice to produce a light whisky with fewer heavier oils and proteins from the mash. Since the mash uses only unpeated barley, we’re anticipating a delicate flavor.
Just a quick hit today as Brexit has happened. For the US-based Scotch drinker, this does not change anything (we’re still paying the Trump Tariffs, grr) but if you are in the EU or UK, you might be wondering what’s in the deal. iLaddie has a post where he’s begun to examine the effects of the Brexit deal on Scotch (and other drinks) HERE.
I cannot believe I forgot to write this up three years ago. Luckily, I have lots of photos and strong memories. It is a lovely walk from Port Ellen along the bike path past Laphroaig, Lagavulin and Ardbeg. It was a typically grey Scottish morning, as you can see, but the weather mild.
Our walk was quiet, with little traffic. We were passed once by bicyclists, and reached Laphroaig in about half an hour if that. It’s an impressive place, especially after the businesslike Caol Isla and fungal-discolored Bunnahabhain distilleries. After a wood, you come across large brick warehouses stuccoed grey, and turn into a bustling and busy entrance surrounded by tidy white buildings.
This is my wife’s ‘so good I had to bring it home’ whisky from our trip to Islay. It was an offering of our post-tour tasting. Being a big Caol Ila fan, my wife really took to it. Maybe because (besides Caol Ila 12) she tends to prefer more civilized stuff like Glenmorangie, and the Moch is presumably a dialed-back Caol Ila. But is it? Let’s find out…
This expression is another NAS whisky – no age statement. Since my last screed on NAS whiskies, I have reviewed a couple more and liked them. NAS whiskies can be good and bad, and all over the map as far as price. I do not remember what we paid for the Moch, but on Master of Malt it’s about $55, a pretty moderate price for a special expression.
I like to start with what the company says about its product. The box proclaims this spirit is “Soft, smooth clean and fresh…the dawn of a new day.” An odd way of introducing a whisky, sounds like the ad for a bar of soap. For this whisky in particular I find the marketing understated (for a change). This is a spirit that makes its presence known immediately on the bottle being opened. It won’t clear a room like Laphroaig but the peat and seaweed produce a lively bouquet. A better image might be ‘a breath of sea air’ but they called it Moch (‘dawn’ in Gaelic) so we get the ‘dawn’ thing.
I have wanted to visit this distillery ever since I came upon this photograph on the web. With those big windows looking onto the water, the facility struck me as a particularly attractive still house. Being my wife’s favorite single malt, it became a primary destination for our Islay visit.
Caol Isla, a big distillery, is owned by Diageo, a massive multinational. You might expect an experience like we had at Glenmorangie: scripted, restricted, slick but shallow. Well, nothing like that on the shores of the Sound of Islay. We had a fun and altogether rewarding tour, especially the tasting—the Caol Ila Cask Strength Experience. Highly recommended! Sadly, as with the Glenmorangie folks, no photographs were allowed inside. Too many lawyers with these big firms. However, our guide was a really lively, fun local lady, Hazel, who invigorated the experience with wit and panache.