Distillery Tour: Bunnahabhain

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.

Bunnahabhain, a working distillery. Click for hi-res.

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Whisky and Words Number 36: anCnoc 12

Four anCnocks, Edinburgh style.

This is one of the whiskies in our cupboard which has a (brief) story behind it. Like the Caol Ila 18, this one is a pick by the wife. While in Edinburgh a year ago, we stopped by the very same whisky shop where my single-malt obsession began many years ago. A friendly, energetic woman invited us for a taste of her wares and had on a little table a number of Balblair, anCnoc, Speyburn and Old Pulteney whiskies. These are all owned by the same conglomerate, ThaiBev.

We tried the anCnocs and my wife was quite taken by the one in black — the Rascan. I remember liking all three of the anCnoc whiskies, so when the anCnoc 12 appeared at our local shop, I was amenable when the wife suggested we give it a go.

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Whisky and Words Number 35: Caol Ila 18

Caol Ila 18..what has it to do with an old stompbox? Just the colors…eerie!

My wife and I each have a favorite island whisky, a whisky that has a twist. In both cases, the twist is a medicinal quality brought forward by the phenols imparted by the peat smoke used to dry the malt. The expressions and their unique flavors vary between distillers. For me, the peaty, weird island favorite is Talisker. For my wife, it is Caol Ila.

We came upon Caol Ila off-handed: a neighbor brought a bottle of the 12 to a tasting at my house and said, “Someone gave me this, I don’t like it. You can have it.” I am not one to turn down a single malt. I thought the flavor a bit odd; it had a hint of nineteenth century mouthwash. But the wife lit right up. “I like this stuff,” she proclaimed, and grabbed the bottle. We’ve had it on hand since as a peaty alternative to the usual ‘nice’ drams like Glenmorangie, which she favors as a daily driver. I’ve even got used to it.

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Reflections on Non-Age Statement Scotch Whiskies

This post will appeal best to those who read The Economist. If that’s not you, this entry will appear rather wonkish; you might want to skip to the bottom for the summary of tested expressions.

Why NAS?
NAS as a concept has taken the industry by storm in the last five years. This trend is driven by two factors: a restriction in supply of aged whisky used in traditional expressions and increased demand in the Far East (backstopped by continuing popularity in the West). And unlike other products, the supply of suitably aged whisky is restrained in an insurmountable way: there is no way to go back in time and put more whisky in barrels.

The supply and demand interaction has two facets: if the distillers don’t react to higher demand with higher volume, the inevitable result is higher prices for their product and customer discontent; secondly, if the distillers fail to capture their share of the growing market, they risk losing market share to rivals.

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Whisky and Words Number 31: Ardbeg Corryvreckan

This is the final post in the NAS series for now. I’ll write up a wrap-up article in a week or two.

Ardbeg, pretty spiff place.

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.

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