distillery

A Stopover at Starward

Posted by: Nick and Ted

1 Starward 1

They grow up so fast, don’t they? It was under two years ago that Whisky Waffle first visited New World Distillery/Starward in their Essendon Airport location and were impressed by their hardworking staff and their delicious whisky. Fast forward to the present and they’ve raised the bar considerably, upsizing their apparently insufficient aeroplane hangar for a gigantic warehouse, which in turn will likely be bursting at the seams in two years time.

1 Starward distillery

Starward has been a very busy distillery. On Nick’s previous visit he noted how staff worked around the clock on three distillations a day to create as much product as humanly possible – a key factor in keeping their prices within an accessible range for we mere mortals. This commendable approach has led to two key outcomes: a wide range of people have been able to try the whisky and their bond store has filled up in no time.

1 barrels

The pressing lack of space at the old airport hangar led to a drastic solution: a new home. Their new premise is much closer to the city of Melbourne, located at 50 Bertie Street Port Melbourne, a short tram ride away from the city.

The cavernous open plan industrial space, some two and a half times larger than the Essendon facility, easily fits all the distillery equipment, the bond store and a slick bar area (although apparently they haven’t managed to find space for the basketball hoop yet). Also found within the walls is a team of fantastic staff members, such as Sasha, Rachel (how’s the hunt for an Aussie husband going?) and Cameron (cheers for showing us around and letting us try some of the best new-make in the business. You’re not really a spud).

1 Starward

One of the big highlights of visiting the distillery (apart from the tree growing next to the bar) is the chance to try a variety of the New World Projects range, which are the result of the distillers getting creative in their spare time. We were lucky enough to sample the PX Cask #3 (sweet, fruity and now out of stock), Dram Full Single Cask #1 (oaky with a herbal finish), Lui Bar Selection #3 (spicy and rich, our pick of the session) and the First Distillery Last Release (cask strength and punchy).

1 Starward tree

Thanks to everyone at Starward for the warm welcome on a cold day. It’s great having a distillery right in the city so that locals and tourists can easily visit. If you have a spare moment we can highly recommend heading down to Port Melbourne and dropping into one of Australia’s hardest working distilleries.

Starward Distillery is open Friday and Saturday 12pm-10pm and Sunday 12-8pm. Tours are conducted on those days at 2pm and 5pm.

1 Starward still

Big Score for Ardnahoe: Jim McEwan joins the team

Posted by: Ted

ardnahoe-distillery

With an area of only 620km2 (ok, 619.6km2 if you want to be precise) Islay isn’t exactly a huge place. But what it lacks for in size, it certainly makes up for in the number of distilleries it has nestled on its shores, boasting a total of eight whisky makers. Excitingly though, in 2018 things are set to get even more squishy with the completion of a brand new distillery.

Taking the name Ardnahoe from the nearby loch from which it will draw its water, the new distillery will be built to the north of Port Askaig, nestling in between venerable stalwarts Caol Ila and Bunnahabhain, and will boast magnificent views across the Sound of Islay to neighboring Jura. The venture represents the first new distillery to be built on Islay since the opening of Kilchoman in 2005.

Ardnahoe is owned by the Glasgow based Hunter Laing & Co, an independent bottler and blender established in 2013. Run by Stewart Laing and sons Andrew and Scott, the company owns brands such as Old & Rare, Old Malt Cask and The Sovereign.

Ardnahoe will be the first distillery owned by the company and will not only allow them to directly tap into the global demand for Islay whisky, but also to have complete control over the whole spirit-making process. While announcing the project greenlight last year, Andrew Laing noted that: ‘Since starting our company we’ve seen a huge demand for Islay whisky around the world, and now is the perfect time to make the progression from blenders and bottlers to distillers, and secure our own supply of Islay single malt.’

To help with that transition, Hunter Laing & Co has managed to lure a local legend and bona fide rockstar of the Scottish distilling scene out of retirement to act as their Production Manager. Jim McEwan, until recently Master Distiller for Islay mavericks Bruichladdich, will play a pivotal role at the distillery, supervising everything from production processes to cask selection and even design of the equipment.

jim-mcewan-n-co

Jim McEwan (second left) with the Ardnahoe team

Reflecting on his choice to come out of retirement to work at Ardnahoe distillery, McEwan said: “I had intended to ride off into the sunset, but I’ve known Stewart for many years and have always been impressed with Hunter Laing whisky. When the call came in, it really excited me…

“It felt as though the stars were aligning; the amazing location, my history with Islay, my relationship with the Laing family, their passion for the project, the calibre of architect Iain Hepburn, plus my chance to get involved with the design of the distillery for the first time in my career, all made it feel like it was ‘meant to happen’.”

The Laing family are certainly excited about their choice of appointment too, with Andrew Laing proudly stating: “It’s hard to think of anyone better qualified than Jim McEwan to develop the character of the newest Islay malt whisky. Jim has lived and breathed Islay whisky his whole life and is bringing all of his passion and knowledge to Ardnahoe Distillery. The three of us are hugely impressed with the whiskies he’s produced in the past and can sleep easy knowing that he is in ultimate charge of whisky-making at Ardnahoe”

All that remains to do now is wait for the distillery to bear fruit. While that day is still many seasons away, you can guarantee that with Jim McEwan at the helm and Hunter Laing & Co’s passion for quality, the drams plucked from the tree of Ardnahoe will be very tasty indeed.

Kilchoman Machir Bay

Reviewed by: Nick

kilchoman-machir-bay

2012 edition

Kilchoman is (was?) the first new distillery built on Islay in 120 years. The drawback of this is that it comes without centuries of tradition. But the positive – it comes without centuries of tradition! Meaning it can do whatever the hell it likes! This perspective can’t help but bring to mind a few producers closer to home which claim to be slices of Scotland in Tasmania. Well, I’m going to make a big call: Kilchoman Distillery is a slice of Tasmania – in Scotland!

Like Tasmanian distilleries such as Redlands, it attempts to keep the entire whisky making process on the one site, paddock-to-bottle style. While this is hard to achieve across their whole range, their lightly peated ‘100% Islay’ expression is created exactly as it sounds: entirely on Rockside Farm, home of Kilchoman.

Also like Tassie, Kilchoman can’t be bothered waiting for 12 years to release their product, so bottles its range under titles of various landmarks: heavily sherried Sanaig, entirely sherried Loch Gorm and the subject of today’s review, the Machir Bay, which is a marriage of some oloroso matured whisky with a greater amount of ex-bourbon whisky.

Often drinking younger whisky from Scotland can be likened to snuggling with a Pitt Bull, but for peated whisky it just seems to work. The smoke tames the beast and compliments its occasional snarling. The Machir Bay is no exception.

The smoke is clearly apparent on the nose, however there are also sweeter creamier notes of hazelnut and coffee. On the palate the Machir Bay takes a while to get going – initially gentle before building into a fiery roar, a clear sign of its young age. Flavours of vanilla and green grapes can be found, shrouded in huge gusts of smoke.

While this is a tremendously exciting dram, I get the impression that it’s still a work in progress and that when I check back on a later release in a few years time that it will have come on in leaps and bounds. However, just like Tasmanian whisky, it is one step on a journey – and one I’m very happy to have checked out.

★★★

#IslayWeek

#LetsGetPeaty

Sheltering at Shene Estate

Posted by: Nick and Ted

shene-estate-whisky-waffle

Seeing that Christmas is nearly upon us, we thought we’d begin this review with a Christmas cracker joke: 

Q. What do you get if you cross a keen back-shed distiller with a passionate architectural restorationist?

A. Shene Estate Distillery. (Come on, it’s at least as funny as any other Christmas cracker joke!)

Whisky maker Damian Mackey met heritage building conservationist David Kernke nearly ten years ago – Damian was looking for a location to make his eponymous whisky, while David was looking for something to diversify his new acquisition, the 19th century property Shene Estate. It must have been fate which brought these two together because, along with their respective families, they have created one of the most stunning distilleries in the Southern Hemisphere, if not the world.

damian-and-david-whisky-waffle

Boys with their toys: L-R David Kernke and Damian Mackey

While the main building at Shene Estate looks like a grand mansion, it turns out that it was actually only built to keep horses in, making it one of the more expensive stables ever erected. It was constructed by English lawyer Gamaliel Butler who, as well as having an excellent name, also had a shrewd business sense. He used his wealth and social standing to begin work on a lavish country estate, but died before the main house was constructed, leaving only some outbuildings, including a Georgian Regency era homestead that David and Anne reside in, and the stables – and even that lacked the top of its central turret. Going by the grandiosity of the stables, one can only speculate as to what the main mansion would have looked like if it were ever finished.

shene-stables-whisky-waffle

Proof that that magnificent building is, indeed, a stables

Whisky Waffle was lucky enough to be invited to visit Shene Estate earlier this year and meet the friendly team, consisting of head-distiller Damian Mackey, his wife Madeleine and the Kernke family – David, his wife Anne and daughter Myfanwy. While the reception we received was warm, the weather certainly wasn’t and we were nearly blown off the face of the earth while walking between the stables, the beautiful old barn and the distillery.

Speaking of the distillery, it is housed in a new purpose-built timber-clad shed that was designed to perfectly blend in with the existing 19th century architecture. Despite a third of the room being taken up by a truly epic stack of ex-sherry barrels, we still managed to clap our eyes on some beautiful distilling gear. A run was on the go while we were there, with David manning the still, and it seemed as good a place as any to ride out the storm.

shene-still-whisky-waffle

The still is eager to fill up all those barrels in the background

What the wind couldn’t achieve, the whisky certainly could – upon trying a dram we were totally blown away. Technically, we can’t officially call it whisky yet; what we were lucky enough to sample came from the first ever barrel produced at Shene Estate and was only 18 months old. We are apparently among the first in the world to try the matured spirit, a great honour for two whisky nerds. While the whisky is not yet the finished product, it shows a lot of potential to become one of the greats within the Tassie scene.

shene-barrel-1-whisky-waffle

Barrel number 1. The first of many.

The whisky is to be released under the name Mackey and its point of difference stems from Damian’s Irish heritage in that it is triple distilled. This produces a lighter and more refined spirit, although one certainly not lacking in depth; the style may be Irish, but the character is all Tasmanian. The new make is then transferred into ex-port barrels and stored in the loft of the stables. The solitary barrel currently looks rather lonely up there, but rest assured there are many more on the way.

In fact, the Shene Estate team revealed to us that there are big plans afoot for the future of the distillery. Things have been moving at an unexpectedly rapid pace and Damian told us with a mixture of pride and horror that they have skipped straight from year one to year five on their five year plan. The most exciting consequence of the expansion is the addition of two new stills to create a set of three – one for each distillation.

whisky-waffle-nick-at-shene

And this still will be the smallest of the three!

While the architecture was stunning and the whisky exciting, the real highlight of our visit was meeting the wonderful people who have dedicated countless hours to making a pipedream into a reality. From Damian’s distilling, to Anne’s delicious Poltergeist gin, to Myf’s community engagement, to David straightening each and every piece of gravel in the courtyard, the team has created a unique and fascinating distillery. And even after a long afternoon showing Wafflers around the estate, they still had the energy to deliver us back to our lodgings and deliver David his chicken sandwich to see him through to the end of the distillation run. It’s that level of hospitality that ensures Shene Estate will always have a special place in our hearts.

whisky-waffle-ted-at-shene

Selfies at Shene

Shene Estate Distillery has a road-side stall set up at the estate every Sunday between 10 and 4 which is staffed by friendly family members. Like to see more? You can also book a tour here.

Return to Redlands

Posted by: Nick and Ted

1-redlands-whisky-waffle

They grow up so fast, don’t they? When we last visited paddock-to-bottle distillery Redlands in 2014, their spirit was still too young to be released and head distiller Dean Jackson was only just filling barrel number 42.

Fast forward two years and the shelves are stocked with elegant (cuboid) bottles of Redlands paddock-to-bottle Tasmanian single malt and Dean is busy filling bottle number 271. Oh, and did we mention that the distillery has moved 50km up the road to a new site?

2-redlands-whisky-waffle

Knock knock! Wafflers at the door.

After the sale of the Redlands Estate property in late 2015, the distillery was faced with the challenge of finding a new home in just 21 days. After several weeks of stress-filled searching, they eventually settled on what they hoped would be the perfect venue: the heritage listed Dysart House in the small southern-midlands town of Kempton.

From the moment you push open the (heavy) front door you can tell that Redlands has fallen on its feet. The main house is built from beautiful sandstone blocks and the dark timbered interior houses the cellar door, kitchen, a sitting room with high backed leather chesterfields (careful not to slide off – Brigitte likes to keep them well polished) and a glorious blackwood table (which only made its way inside with help from Whisky Waffle’s muscle).

2a-redlands-whisky-waffle

The sitting (and drinking whisky) room

The distillery and bond store can be found in a red-bricked outbuilding off the side of the main house. Redlands’ continued growth is evidenced by the addition of a new still, with the (now) wash still, Heather, joined by new spirit still, affectionately known as the Mad Hatter. The bond store continues to expand, now housing hundreds of 20 and 100 litre barrels that once contained pinot noir, port, sherry and even Tokay.

3-redlands-whisky-waffle

Heather and the Hatter

These days if you visit Redlands, you will be able to try some of the most elegant, drinkable and delicious whisky Tasmania has to offer. Redlands’ signature release is aged in Tasmanian ex-pinot noir barrels and is like drinking apricot jam. The unusual ex-tokay barrel release is broad and full across the palate, oozing with dark berries, while the ex-port barrel, which we tried at cask strength, offers marmalade, honey and vanilla.

4-redlands-whisky-waffle

A wonderful room to drink wonderful whisky

Redlands has changed so much in the last two years, but they have even grander plans afoot for the near future. While the old brick outbuildings are charming and old-worldy, they simply don’t have any space for expansion as the distillery scales up production. The solution to this problem is the construction of a facility in the adjacent field, with work scheduled to begin in 2017. The new distillery will allow for a greater output, allowing the Redlands single malt to be enjoyed by a much larger audience.

The sale of the old Redlands estate could have easily spelled the doom of the distillery; instead it luckily seems to have made it stronger. Who knows what the future will bring, but you can be certain that Whisky Waffle will be back to find out.

6-redlands-whisky-waffle

…and next time we’ll bring Dean a box to stand on in the photo!

Rye Reflections: my visit to Belgrove

Posted by: Nick

nick-n-belgrove-whisky-waffle

While casually scanning through the many varied barrels in the bond store end of Pete Bignell’s converted stables, I asked him what he thought his signature expression was. It was a tricky question – I mean, it must be hard to settle on just one drop in a place of such experimentation, innovation and creation. And he looked at me with a grin and told me that his signature expression was exactly that. Not a barrel type, or even a grain; but creativity. I guess when you think about it, what else could possibly link a champion sand sculptor with a leading whisky maker – but creativity?

As we continued to waltz through different age statements, grains, barrel types and peat levels (north-east peated malt: phwoar!) I realised that no two barrels were alike. Each one had its own history and its own story – and Pete knew ‘em all. It’s clear now that embracing the lack of uniformity and instead pursuing creativity is what Belgrove is all about.

A Rye look at Belgrove

belgrove-1-whisky-waffle

The much-extended old stables which house Belgrove Distillery

In our review we jokingly referred to Belgrove Distillery’s Peter Bignell as the da Vinci of distilling. When we visited him, we discovered that we were actually bang on the mark. Case in point was his method for powering the pump that injected homemade biofuel into the burner for the still: an old Sunbeam Mixmaster (usually on ‘Whipped Cream’ setting!).

belgrove-2-whisky-waffle

Apparently meringue-setting heated the still too much!

Our arrival at the distillery was actually rather hampered by some pesky road workers, who decided to dig up the highway in front of Peter’s driveway half an hour before we arrived. We had to call over a massive grader to flatten the surface enough to get the Alfa over (the troubles with low sports cars).

Belgrove distillery takes its name from the property, which is also a working farm. This was apparent as soon as we opened the gate and spied a flock of freshly shorn sheep, which we later discovered Peter had taught to eat leftover rye mash. Scattered around the old stables building that houses the distillery were various contraptions cannibalised from old washing machines, scrap metal and Russian Typhoon-class nuclear submarines.

belgrove-3

This one is made from the parts of Apollo 11 which fell to earth

The distillery, located just outside the southern midlands town of Kempton, is unique in Tasmania in that it predominantly produces its spirit using rye instead of barley. The story goes that Peter had a spare paddock full of rye that needed using and so decided to turn it into whisky. Rather than buy expensive new equipment, and prescribing to a reuse and recycle ethos, he instead decided to build everything himself.

belgrove-4-whisky-waffle

Including this glorious piece of copper!

We need to stress that home-made doesn’t mean rubbish; the malter/peat smoker crafted out of an old tumble dryer is a work of genius, and the mash tun is perfectly functional – until it gets clogged up by the huskless rye that is. Peter quipped that when this happens he has to put the old wooden paddle appropriated from his kids’ dinghy to work to unclog it (he’s changed both the handle and the blade three times apiece, but maintains it’s still the same paddle).

Peter has been a farmer his whole life, only turning to distilling seven years ago. He said that his university degree in agricultural science has been invaluable, allowing him to exploit the science behind the art, although he doesn’t downplay the role of the natural yeasts and bacteria that inoculate the mash, which he refers to as Belgrove’s unique terroir. Peter is completely hands on with the whole process, from growing the grain, to the distilling, the bottling and especially the tasting.

belgrove-5

Peter is clearly a hands-on farmer

Luckily enough we were able to join him in tasting a variety of interesting spirits, including rye, barley, apple hatchet (distilled apple cider), ginger hammer (distilled ginger beer) and even an experimental batch of eau de vie that Peter was trialling for Tasmanian Cask Company’s master cooper Adam Bone, who dropped by to check on proceedings. The range was varied, exciting and specific to Belgrove, and it was inspiring to be able to taste such contrasting flavours produced in the one place.

We did however have our favourites; the rye at 47%, Pommeau (apple hatchet cut back with apple juice) and especially the Pinot Noir matured rye at cask strength, of which we took home bottles #1 and #2 of a new barrel. However, revelation of the day was the 100% malted barley smoked with peat from the previously untapped bogs in the north-east of the state. Good people of the world, are you ready for Tasmania’s answer to Scotland’s Islay? Well, it’s maturing in Peter Bignell’s bond store at this very moment.

img_5879

Nick filling bottle number one!

While Peter is expanding the old stables to house a new still and larger malting equipment, he still resolves to remain stubbornly small scale, championing the merits of a hands-on approach. He muses that “big distilleries only care about how much whisky per kilo of grain they can get. I’m trying to get the most flavour.” From our all too brief visit, it is clear that he is succeeding in that vision.

Tasmania is home to many distilleries, big and little, but perhaps none is more eclectic and fascinating to explore than Belgrove.

img_5885

Don’t worry, Ted. Someone has to have bottle number two!

The Pot Still Exclusive Invergordon 26 Year Old Single Grain Whisky

Reviewed by: Ted

invergordon-26

It’s very rare that I come across a whisky distilled in the year of my birth; usually they seem to fall either side of it. While that’s probably just me not looking in the right places, it’s definitely rare that the dram in question is a single grain scotch whisky.

Lesson time: Single malt scotch whisky can be made using only malted barley, whereas grain whiskies (like it says on the tin) can be made using other grains, such as wheat, and can be malted or unmalted. You don’t generally tend to see single grain whiskies on their own in the wild because their normal purpose in life is to form the base of blended scotch whisky.

Alongside the prestigious single malt producers are a multitude of unsung distilleries pumping out grain whisky for use in your Johnnie Walkers and Dewars’ and the like. Case in point: Who’s heard of Invergordon? Nope, me neither, but turns out they’re a thing.

I actually came across this bottle while I was in an excellent Glaswegian bar called ‘The Pot Still’ (up the end of the mall if you want to find it). While chatting to the barman I challenged him to pour me something unusual, and so he did.

Produced at Invergordon as an exclusive bottling for the Pot Still (in celebration of something or other I think. I forget what) this particular bottle was distilled on the 3rd of March 1988 and aged for a rather astonishing 26 years in cask# 24975 (no idea what, but from the colour I’m guessing an ex-bourbon).

Bottled at a hearty 53.7%, the nose of the Invergordon is vibrant and zesty, zinging with lemon, pineapple, pine resin and wood polish. Underneath the initial sharpness sits a smoother, rounded layer of pear, plum, apricot, dates and nuttiness. Finally, gliding out underneath is a waft of vanilla.

The first mouthful hits hot and sharp, with more lemon and pineapple, and then slides down your throat with a burning coolness like you’ve just had a strong mint. A second attempt, giving more time to develop in the mouth, finds toffee, green wood and a bitter, grassy, herbal finish.

I am sorry (not sorry) to say that you are probably highly unlikely to find a bottle of this anywhere. I only happened to stumble across mine because I was in the right place at the right time and the barman still had a small stash behind the bar that he was willing to part with.

If you do have a bottle, or are in the Pot Still and they’ve got some left, well done you, you’re part of an exclusive club. As for the rest of you great and unwashed masses, I think that this serves as a reminder not to discount the humble grain whisky. While they don’t get the same love as their single malt cousins, with a bit of age they can hold their own any day.

★★★

Dalmore 12 Year Old

Reviewed by: Nick

Dalmore 12

In the United Kingdom, something that is passionately loved by half the population while fervently hated by the other is known as being rather ‘Marmite’. In Australia nothing sits more squarely in the love/hate status than Collingwood Football Club. In the movie world, the title goes to Napoleon Dynamite. And in the whisky world, the ultimate love-it-or-hate-it drop could be none other than Dalmore.

For every whisky drinker shouting Dalmore’s merits from the rooftops, I have met another who just cannot fathom the appeal. Even the usually serene waters of Whisky Waffle are rocked by this divide. While we normally agree on most matters whisky related, I am partial to a drop of the stag-bedecked highland malt while m’colleague Ted couldn’t care less that their founder saved King Alexander III from a deer once upon a time (actually, scrap that, he loves the story, just doesn’t want to drink the 12 Year Old)

I rather like the 12 – although I wouldn’t regard it as an everyday whisky. To me, it calls to mind a reasonable cognac (on the rare occasion that I’ve had the chance to try that stuff). I find it distinctly grapey and full of tannins – which I like. However, I get the impression that these same characteristics are what turn Ted – and many others – off the stuff. So my theory is thus: Dalmore is a red wine drinkers whisky. While the Speysides exhibit typical Sauvignon Blanc or Pinot Grigio lightness and crispness – this dram is heavy, complex and extremely dry.

On the nose I get equal measures of ham and raspberry jam – surely a combination that could only be found by a whisky drinker. The palate is slightly yeasty with red grapes and ashy notes. The finish is medium in length and warmth, leaving you with flavours of oak and pastry.

While I could happily sip on this particular drop for an entire evening, I can utterly understand where the Dalmore sceptics are coming from. This is not a whisky for everyone. You’ll either love it or hate it. However, for all those haters out there, can I recommend trying the Cigar Malt Reserve before writing off Dalmore forever – now that is a proper whisky.

And even if you still don’t like it – you’ve got to admit – Dalmore bottles are beautiful.

Nick’s rating: ★★★

Ted’s rating: ★★

Four must-visit Scottish whisky distilleries

Posted by: Nick

Nick in Scotland

So you’ve travelled to Scotland. You’ve climbed to the top of Edinburgh Castle, eaten a plate of Haggis and failed to find the Loch Ness Monster. Your Scottish experience is complete but for one final destination. The country is synonymous with several things – including men in skirts and losing at football – but most famously of all, it is known for its whisky. Therefore on your travels it is compulsory to stop in at one or two distilleries and see exactly how the stuff is made. Of course, that means narrowing it down to one or two from the hundreds of options – not an easy task.

It was not long ago that I made a trip to whisky’s spiritual home (pun entirely intended) and thought I would share a few of my recommendations to check out after a hard day’s not-spotting Nessie.

Auchentoshan:

Auchen

This distillery is as accessible to visit as the whisky is to drink. Located just outside of Glasgow, Auchentoshan is right on the way for tourists looking to explore Loch Lomond or venture into the highlands. The distillery itself is extremely pretty and the friendly staff run a slick tour. The tasting session at the end covers the core range, though if you’re lucky they may find you something special to try behind the bar. The drams themselves are easy drinking and perfect for those who are slightly hesitant about whisky!

Ardbeg:

PE Ardb

The ultimate fanboy distillery. If you’re keen on your peated whisky then a trip to Ardbeg should be the number one priority. Granted, it is on a little island off Scotland’s west coast, but is the most magical place when you get there. Every corner of the distillery emanates old world charm, and if you select a premium tasting session, some of the drams they bring you in their little back room are mind-blowing. Ardbeg are famous for producing rare one-off bottlings which, unless you happen to be mates with the distiller, you are unlikely to get to try too many of. Do the tour, however, and who knows what you may find – Ardbog, Alligator, Supernova, Dark Cove… one dram of any of these makes the price of admission worthwhile.

Supernovas

Glenfiddich:

To get an idea about the scale of the Scottish whisky industry, do the tour at Glenfiddich. They are the largest producer of single malt in the country and their distillery, therefore, is huge! Twenty-eight stills are in operation, each big enough to make Lark’s copper pot look like a key ring. There really is a sense of awe as you walk among the machinery and through the bondstores. It’s certainly a popular one, with thousands of tourists going through the establishment each day, however if you spend a couple of extra pounds they’ll put you in a smaller, more intimate group and give you the added bonus of checking out warehouse 8 – the Solera facility – where you can see them vatting vast amounts of whisky to create, among other bottles, their 15 year old. The tasting that follows walks you through the 12, 15, 18 and 21 Year Old expressions – yes, that’s right, 21 year old! Not all distilleries churn out a 21 year old regularly on a tour.

Glen Stills

Bruichladdich:

A trip to Bruichladdich is the perfect whisky experience. Firstly, the staff are some of the coolest and most entertaining people in the business. Secondly, their equipment, in particular their mash tun, is all beautifully ancient. It’s like an antique shop where the gear comes alive at night when the owners leave! Finally, and most importantly, there’s the tastings. Oh man. Bruichladdich are famous for innovation and experimentation, the result of which is a large number of fascinating whiskies to try. A rum matured whisky – can I try that? Sure! A new Octomore – do you mind if I… Go for it! How about that double matured… Get it down you! In short, a trip to Bruichladdich is compulsory if you ever find yourself in the area – and by the area, I mean in the Northern Hemisphere!

Bruich

These are, of course, just four of my picks based on one visit and I realise that as far as excellent distilleries go I am barely scratching the surface. So what places have you been to that you would recommend people make it along to? Let me know in the comments and I’ll see if I can hit them up on my next trip to the whisky motherland!

Warehouse 8