This being a dream come true, I hoped for a good experience. I had a great one. We were picked up after a restful night at our inn (the Bridgend, highly recommended) by Uncle Charlie, the proprietor’s ex-merchant marine uncle. A great guy was Charlie and full of information. He worried me a bit, explaining that Bunnahabhain was getting a bit frayed around the edges He was more animated by the prospect of a new distillery being built on the same one-track road where Bunnahabhain lies.
And on arrival we saw a distillery that looked like distilleries did before they were tourist attractions: a working factory, with the dark grey coating the distilleries get from the odd collection of microbes that flourish around the Angel’s share. And out front, stacks of casks. Besides a crop, I have not retouched the photo. It was that grey and gloomy.
I have my wife to thank for the Astar. She had spotted an unpeated Caol Ila she wanted to try. We went to the local shop together and spotted Astar. We both like Glenmorangie’s offerings – they are reliably well done, balanced and focused. Their 10-year is a standard for us and what I serve guests who want to try a single malt for the first time. We have had tastings with the sherry, port and sauterne finished versions and they were well received. I also have a bottle of the ‘very rare’ 18-year old, which is some serious whisky. At $115 locally, it should be.
The Astar is nearly as expensive at $99.95 and caught the good wife’s eye. If regular Glenmorangie was good, she reasoned, this expression, aged in barrels crafted with select woods, must be better. I was a bit more skeptical, noting the absence of an age statement. But given the malt master at Glenmorangie has produced so many good offerings, I relented and we decided to give it a go.
Oban distillery is a petite operation by Scottish standards. Comprising only two stills, their output is listed on Wikipedia at 670,000 barrels a year. That’s about half the rate of Ardbeg, itself a distillery of modest output. With such limited production, Oban concentrate on their 14-year old, though there is a Distiller’s edition and some older releases.
This is the final post in the NAS series for now. I’ll write up a wrap-up article in a week or two.
I read about Ardbeg long before I had a chance to taste it. A distillery raised from the dead, so to speak, it had been shuttered for eight years in the 1980s. Production resumed slowly under a caretaker administration by Hiram Walker in the early 1990s. Glenmorangie bought it in ’97 and resurrected Ardbeg to full production. Blessed with great stocks of old whisky aging in the warehouse, they released notoriously good (and peaty) whiskies throughout the early 2000s. They presented Ardbeg in a craft style – no coloring, non-chill-filtered, higher ABV. Their 10-year is released at 46%, and it is a damn good whisky, as I reviewed here. Despite relatively low production, about 1.25 million liters a year, they have a number of expressions.
Our second tour was at William Grant & Sons in Dufftown. At this site are the Balvenie and Glenfiddich distilleries. Where Glenfiddich is nearly ubiquitous worldwide as ‘the world’s best-selling single malt‘ and a high-volume product (13M liters/year, produced from 32 stills), the Balvenie site next door is William Grant’s craft distillery. The Balvenie retains its own malting floor (producing 10% of its malt, much of which is grown locally), and has its own cooperage—a rarity in the Scotch whisky industry. Their output is less than half that of Glenfiddich—but that is still considerable. In fact, they about double the output of Glenfarclas. You may not see the Balvenie Doublewood, their most common expression, in every bar, but you’ll see it in many upscale spots. Not all of the production from this site goes into Balvenie expressions, some goes into Kininvie, a malt used in Grant’s blended whiskies.