SINGLE MALT WHISKIES
Arran Single Malt is a Single Mals Scotch whisky distilled by the Arran Distillery, the only distillery on the Isle of Arran. In 1994 Arran Distillers was founded by Harold Currie, former director of Chivas with the intention of building a distillery on Arran. Arran Distillery was proper was founded in 1995, and started production the same year.
The whisky of Arran is mostly used to produce their Single Malt Whisky, but a small proportion also goes into the production of their range of blended whiskies
AMRUT Single Malt Whisky is a product of many years research to produce whiskies matching world standards. This whisky is made from selected Indian barley grown at the feet of the Himalayas, nurtured by the waters flowing there and cultivated by old and traditional agricultural practices. It is carefully mashed and distilled in small batches to preserve the natural aroma and matured in oak barrels in a unique tropical condition,at an altitude of 3,000 feet above sea level at Bangalore, the garden city of India.To retain the natural characteristics of this oak aged Indian Malt Whisky, it is not chill filtered, some haze may therefore be noticed in the product. Amrut presents this product as a humble tribute to the Indian farmer,who has grown this barley with care and affection with which he has tilled the soil.
Auchentoshan’s clean, complex character starts with malted optic barley. Only gently kilned, completely unpeated barley lets the Auchentoshan taste shine through. Unusually for a Scottish distillery, Auchentoshan practices triple distillation. Generally the final stage of Scotch whisky production involves distilling the fermented mash in two copperstills. In Auchentoshan, a third still known as the "Intermediate Still" helps to gives a final spirit strength of 81% ABV (162 proof). This triple distillation, in addition to an unpeated malt, gives Auchentoshan a more delicate and sweet flavour than many Scotch Whiskies. Maturation is mainly in ex-bourbon barrels and ex-sherry butts though some Auchentoshans will mature in French wine casks..
The Balvenie is unlike all other single malt Scotch whiskies, thanks to a unique combination of human craft and natural alchemy. Neither our craft nor nature’s mysteries have changed in over a century. The distillery is making whiskey the way we always have. There’s no question of a compromise: it’s keeping faith with their rare crafts that brings The Balvenie’s unique character to the glass.
Nowhere else will you find a distillery that still grows its own barley, still malts in its own traditional floor maltings and still employs a team of coopers to tend all the casks and a coppersmith to maintain the stills.
The distillery – Speyside’s smallest - is located on the outskirts of the ancient market town of Forres, in north-east Scotland. Just two experienced distillers passionately hand-craft Benromach using the finest Scottish barley and the purest spring water from the nearby Romach Hills. They personally ensure that only the highest quality spirit is filled into sturdy oak casks before being left to mature at Benromach for many years. Only when it has matured to our highest quality standards do they bottle it and proudly label it: Benromach Speyside Single Malt Scotch Whisky.
Benromach adopts a very simple approach to creating out Single Malts - each part of the art of whisky making impacts on the final product. Like a jigsaw, each part of the whisky making process contributes to the final quality product.
Since 1881, this gentle malt has always started out the same way, with good quality malted barley, clean pure Margadale spring water and a little yeast.
According to them, one could try and make out that our whisky is made from superior ingredients than that of other Islay malts but, if you know your malt whisky, you will know that all good whisky starts off the same. What Bunnahabhain's people will tell you is that Bunnahabhain’s gentle taste is so unique because they have never heavily peated their fine malted barley, the natural spring water source has run clear for over one hundred years and the sea facing warehouses provide the perfect environment for maturing our spirit.
Founded over two centuries ago in 1779, Bowmore is the first recorded distillery on Islay (pronounced ‘eye-la’) and one of the oldest in the whole of Scotland. Islay malts are renowned for their peaty smokiness and Bowmore is no exception. It is carefully smoked malt from a peat-fired kiln, just as their ancestors did over 200 years ago.
Complex yet perfectly balanced, the 12 Years Old reflects the raw essence of Bowmore - thrashing waves, windswept landscapes and generations of tradition. Bowmore 12 Years Old has received much critical acclaim; the late, great whisky writer Michael Jackson proclaimed it "remarkably long and complex". The distillery likes to think of it as vanilla ice cream at a beach bonfire.
Located 8 miles from Stirling near Doune and just 45 minutes from Edinburgh and Glasgow, Deanston Distillery sits by the River Teith at the entrance to the dramatic Loch Lomond and Trossachs National Park. Having been a cotton mill for 180 years, Deanston was transformed into a distillery in the 1960’s and has been distilling whisky using traditional methods ever since. Visit them and experience the sights, smells and sounds of a true working distillery and they will show you how they hand craft their whisky which is sweet, fruity with a malty honeyed spiciness on the palate.
Glenfarclas is renowned for producing Single Highland Malt Scotch Whisky in the traditional Speyside style, with a heavy Sherry influence. They produce a wide range of expressions from the mouthwatering freshness of the 10 Years Old, to the indulgent 30 Years Old. One of the delights of Glenfarclas is exploring the subtle differences between the different expressions.
The distinctive character of Glenfarclas Single Highland Malt Scotch Whisky, for which only three essential ingredients are required; pure spring water, malted barley and yeast, is due to the Grant family’s commitment to traditional distillation methods, combined with the unique size and shape of the Glenfarclas copper pot stills, the specially selected oak casks, and the style and location of the warehouses. To learn more about the craft of distillation please click on the icon of your choice.
Bruce Jardine was a local businessman not afraid to think outside the box. After envisioning the concept for a whisky distillery in Cape Breton he traveled to Scotland and sourced the needed equipment. While in Scotland Jardine acquired a pair of copper pot stills that were hammered out by A. Forsyth & Sons of Rothes, a mash tun and 3 wooden washbacks. As water is a key ingredient in the making of whisky, Bruce and his team sourced out many water supplies in the area. The site at the base of Glenora falls was a proposed location but he opted for a site further down MacLellan’s Brook set in an apple orchard amongst a natural stand of maple trees. It has successfully fought a 9 year legal battle with the Edinburgh based Scotch Whisky Association attempting to deny Glenora from using the word “Glen” in its name.
Wine Enthusiast magazine named Glen Breton Rare as one of 50 top spirits worldwide and in June 2010, Glenora Distillers launches the "Battle of the Glen" to celebrate its victory in retaining the use of the word "Glen"
It was in May 1797, that the Manson brothers, John & Alexander began a new chapter in the history of single malt scotch. The subsequent 200 years have brought Glen Garioch prosperity as a single malt the world over, with a few interesting tales to tell along the way.
From time to time a team of the distillery's own expert craftsmen periodically sample the Glen Garioch casks, especially those in the heart of the warehouse. These casks contain unusually fine whisky and are allowed to mature for many years. When they are at the peak of their perfection, they are taken from the warehouse - one by one - and bottled one cask at a time. In this way the cream of the crop, so to speak, become Glen Garioch Small Batch Release.
These specially selected casks go onto become the Glen Garioch Small Batch Releases.
In the summer of 1886 the founder, William Grant, set out to fulfil a lifelong ambition of creating the 'best dram in the valley'.
With the help of his seven sons and two daughters, William built his distillery in a single year. Their hard work was rewarded on Christmas Day 1887 when the first drop of spirit flowed from the small copper pot stills. William named his distillery Glenfiddich, Gaelic for 'Valley of the Deer'.
Over 120 years later, Glenfiddich is one of the few single malt distilleries to remain entirely family owned and this whisky has become the world's most awarded single malt, a true reflection of the passion, integrity and innovative spirit that have been passed down through the generations. Glenfiddich has won more medals at the International Wine & Spirits Competition and the International Spirits Challenge since 2000 than any other single malt Scotch whisky.
Located in the north-east of Scotland in the heart of the world famous whisky producing region of Speyside, Gordon & MacPhail is an independent family owned and managed firm which has been bottling Single Malt Whiskies for over 116 years.
From its humble beginnings as a retailer, Gordon and MacPhail has grown to become a diverse and dynamic company with a number of different business interests. Today the company is a retailer, wholesaler, exporter, bottler of Single Malt Scotch Whisky and distiller, owning Benromach Distillery in Forres.
Gordon & MacPhail is owned and directed by the third and fourth generation of the Urquhart family and employs over 130 people from its base in Elgin.
Hazelburn Distillery was a distillery in Campbeltown,Scotland , which was in operation between approximately 1825 and 1925. In 1886, it had 22 employees and produced 192,000 gallons of whisky per year, making it the largest distillery in the town. The distillery was bought by Mackie & Co in 1920, but shut down in 1926. Mackie & Co. owned two other distilleries, including Springbank Distillery.
Since 2005 Springbank Distillery bottles a whisky called Hazelburn Single Malt
Kilchoman, (pronounced kilhoman) established in 2005, is a farm distillery and the first to be built on Islay for 124 years. Kilchoman gives everyone the opportunity to see all that is best in the grass-roots traditions of malt whisky distilling – from barley to bottle.
Springbank Distillery is one of the last surviving producers of Campbeltown Single Malts. The distillery, located on the southern Kintyre peninsula, produces three distinct types of single malt Scotch whisky.
Springbank Single Malt is the most popular variety. Its standard bottling is a 10 year old, distilled two and a half times, and is not chill-filtered, nor does it have colour added. Distilling whisky two and a half times is quite unusual, as it means that during the distillation process some of the low wines are collected before the second distillation, and then mixed back into the feints for another distillation. This means that some parts of the spirit have been through distillation twice and some parts three times. The spirit is then aged in ex-bourbon and ex- sherry casks, although Springbank is experimenting with rum casks as well.
Longrow Single Malt is a highly peaty whisky. The standard Longrow is also a ten year old, matured in ex-bourbon casks, while a Sherrywood 10 year old is also available. There is also an experimental tokaji-cask edition available.
Hazelburn Single Malt, the newest variety, was first distilled in 1997 and since bottled as an 8-year-old. In 2009 a 12-year-old variety was released. Hazelburn is a triple distilled, non- peated whisky, named for another now-defunct Campbeltown distillery.
Smokehead is a rich, seaweedy and intensely peaty whisky. The flavour is fresh, fruity and immense, with notes of sherry, iodine, toffee, smoke and sea salt all fighting for recognition.
A really vigorous whisky not for the faint hearted, is heavily peated Islay single malt whisky of the highest quality, yet contemporary, individual and exciting!
The distillery would describe its taste like a cannonball - an explosive rollercoaster of peat, smoke and spice with some delicate sweetness.
Springbank Distillery is the oldest independent family owned distillery in Scotland. Founded in 1828 on the site of Archibald Mitchell's illicit still, the Springbank Distillery is now in the hands of his great great great grand son, Hedley G. Wright.
Owned by Mr Wright's J&A Mitchell & Co Ltd, Springbank is the only distillery in Scotland to carry out the full production process on the one site. 100% of the traditional floor malting, maturation and bottling is done at the distillery in Campbeltown.
It produces the most hand made whisky in Scotland, with traditional production methods being used throughout the process, and human involvement at each and every stage.
It is the only distillery in Scotland to have never chill-filtered, nor do we add any artificial colourings to any of our single malts.
Tobermory's greatest secret and real hidden treasure lies at teh end of the pier in an area known as Ledaig, meaning "Safe Haven" in the Gaelic tongue.
Establsihed in 1798, Tobermory Distillery is the only one on the island and one of the oldest commercial distilleries in Scotland. Its old world charm reflects the Tobermory spirit to do things the old fashioned way, by hand. The distillery is very unique in that it produces two very distingtly different malt Whiskies, the lightly peated Tobermory and the more bobustly peated Ledaig.
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By definition, Single Malt Whiskies have to be made 100% from malted barley, infused with water, fermented by yeast, distilled in a pot still and then matured in an oak cask for at least three years. Scotland produces the largest number of single malt whiskies in the world with hundreds of different Single Malt Whiskies, each with unique and distinctive tastes.
There are two types of whiskies – grain whiskies and malt whiskies. Grain whiskies are made from grains and cereals such as maize, oats and rye. Malt whiskies on the other hand are made exclusively from malted barley. Grain whiskies are very light in body and aroma and much quicker to make. Unlike malt whiskies that are smoother, more aromatic and flavourful.
As with vintage wines, one can build one’s knowledge and appreciation of Single Malt Whiskies and the regions that they come from. Aficionados derive much pleasure from the complexity of flavour that is indicative of the region and the distillery where the whisky is produced.