The archaeological discovery of six adult and four children bodies stopped the construction of new storage buildings on the property of Oban distillery in 1890. Did they die due to an extensive whisky consumption?
Pleasantries aside: this 5000 years old remains is a remarkable find which nowadays is exhibited in the National Museum of Antiquities in Edinburgh.
The Oban distillery was founded by the brothers John and Hugh Stevenson in 1794. So it counts to one of Scotlands oldest . Within a few years arose the same named small port village located at the border between the western highlands and the islands. The perfectly safed natural port turns Oban into the most important harbor concerning the traffic to the islands and the capital of the islands. The Oban distillerie belongs to current owners Diageo.
The 14 years Scotch single malt belongs to the world famous Classic Malts. The Oban matures in Bourbon and Montilla-Sherry casks. The water comes from the the Loch Gleann a’Bherraidh. The single malt is know for it´s tender smoky-peaty flavour with a hint of fruits accompanied by a slightly note of salt. Those salty aromas result of the proximity to the sea.
To be honest: when I trunk Lagavulin 16 years single malt the first time, I felt like I liked an old railway sleeper. I couldn´t enjoy the glass. That was nearly 10 years before at my sisters place when she was celebrating their study graduation.
Nowadays it´s one of my favorites!
Lagavulin is the most sold whisky of the Classic Malt Series. Hardly any other distillery with that limited offering could book such a success. The distillery is located at Hebrides Islay, Scotland. The name Lagavulin means something like “swale where the mill was sited”. Already in 1742 whisky was distilled at the current location at Lagavulin Bay. But it´s only since 1816 that John Johnston founded Lagavulins first legal distillery. Archibald Campell founded the Ardmore distillery near Lagavulin in the following year – not to be confused with the Ardmore distillery at Kennethmont. After both distilleries came in Donald Johnsons possession he merged them into todays Lagavulin Distillery in 1837. From 1908 to 1960 the Malt Mill Distillery had been part at the Lagavulin area run by Peter Mackie.
The used water comes from the two lakes Loch Sholum and Lochan Sholum on the slopes of mount Beinn Sholum. The distillery gets it´s malt from the disused Port Ellen Whisky Distillery (closed since 1983).
The 16 years Lagavulin Classic Malt is known for it´s powerful and spicy peat-smoke aroma. The whisky impresses with it´s complex but well-balanced taste accompanied by a strong smoky note. The long finish is peaty and blazing and convinces with a tender fruitiness and a hint of vanilla.
The flagship aged 16 years in oak casks. Thats the longest maturing period compared to all other Classic Malts.
After a great hiking through the Karwendel mountains I enjoyed my todays whisky at the “Zuber” bath. My gaze wanders back to Innsbruck where my little adventure began at 7 a.m. this morning. I took the bus to the “Hungerbahn” station that lifts me up the first 300 meters. The cable cabin brought me to “Hafelekar” at 2.258 meters. Here I red that funny print of famous Hans Kammerlander, letting me think of my whisky passion just for a moment. It took me 1:40 h to get to the Pfeishütte. My step-sister runs that wonderful mountain hut where you can´t get a whisky – what a pitty. But it´s safety first in that high mountain area. On the more strenuous way back I ran fast what was really tiring. But it was a great hike. While I was driving home I had the glorious idea to drink my well-earned whisky in the warm Zuber to relax my muscles.
Balvenie Double Wood scotch whisky matures in Sherry and Bourbon casks. That makes that whisky interesting and tender. It´s a tip among connoisseurs because of it´s orange aroma and that deep sweet taste.
William Grant converted the Balvenie mansion into a distillery. It lies on the slopes of Conval hills near Dufftown. On 1 May 1893 the first whisky has been created at the Balvenie Distillery. William Grant continued his acitivities of distilling whisky to the ripe old age of 83.
The history of Highland Parks can be traced back to 1798 when Magnus Euson began to burn whisky illegally in Scotlands northernmost distillery. In 1825 Robert Borwick constructed today´s whisky distillery and got the licence to burn in 1826. A few changes in ownership followed. In 1890 James Grant acquired the distillery and expanded it to four stills. The Highland Distillers Group continued distilling from 1918 on.
The used water comes from an underground spring at the Cattie Maggie’s Quarry. The distillers use the local peat covered with heather from Hobbister Moor.
The Highland Park is a full-bodied whisky with a gentle mix of a tender honey note and a hint of smoke and peat.
It´s certainly a matter of taste which whisky glass you prefer: a tumbler or nosing glass.
A tumbler is often considered as the traditional whisky glass. I´d recommend to use it when you going to drink a whisky you already know or if you mix it (what I could never do). I love the tumbler because it feels good in my hand. So I choose it to the criteria of weight and tenuity of the glass.
While tasting a whisky for the first time I use a nosing glass. The tulip shape is ideal to swirl the whisky around without spilling it. The whisky aroma will be concentrated at the glasses edge. This will allow it to develop the whiskies full flavor.
Conclusion: A lot of whisky lovers make a fuss about the right whisky glass. The tumbler is a heavy glas which lies comfortably in the hand . The tulip shape of a nosing glass is perfect to define the whiskies taste. Just try it out and decide yourself which you prefer.
The Glen Garioch distillery is located at Oldmeldrum in the valley of Garioch, scottish Highlands. People called it “The Granary of Aberdeenshire” because the finest barley in all of Scotland grows here. John and Alexander Manson started burning whisky in 1797. So Glen Garioch is one of Scotlands oldest operating distilleries.
Glen Gariochs history was quite turbulent: In the beginning the distillery incorporated with a brewery and tannery. After many changes in ownership and closures in 1968 the production suspended on account of chronic water shortage. Luckily the “Silent Spring” was discovered at the neighbour´s property. In 1970 the distillery changed into the possession of Morrision Bowmore but took over by Japanes Santory in 1994. The distillery was closed in 1995 and should be sold. But it re-opened 1997 and produces around 750.000 litres of that lovely, floral and smooth whisky.
Typically whiskies are chill-filtered and reduced to 40% ABV, not though the Ardbeg single malt scotch whisky. The manufacture promises itself maximum flavour, more body and added depth from such distillation. The whisky is surprisingly bright. It´s nosing keeps what it promises: peat and smoke. The first sip felt as if it´s prickling on my tongue. Then the Ardbeg developes it´s tart taste of peat and smoke with that note of citron fruits.
The distillery is located at the south shore at Islay near Port Ellen. It was founded in 1794 by moonshiners and smugglers. They had to give up their passion after a police raid. The legal distilling can be traced back to John McDougall. In 1815 he begann to burn whisky under the name “Ardbeg”, that originates from the scottish term “ard bheag” what means low hill. The companys operation is formally documented since 1817. Till 1959 it was family-owned.
This bottling of Caol Ila is a destillers edition of Scotlands classic malts. After the usual maturing period the whisky gets barreled for another six month in casks from the Iberian peninsula for the final finishing. Muscatel casks give that smokey and oily Caol Ila a wonderful tenderness and a comprehensive flavour.
I got the chance to taste that classic whisky product while I´m visiting my dad. I´m sure it won´t be the only one during the upcoming days.
An atmospheric whisky tasting with a good friend and a deep conversation is a real evening upgrade. Yesterdays evening was accompanied by the 20 years old Macallan Speymalt, the Auchentoshan triple wood and the 12 years old Aberfeldy. The result: I really could recommend all the three whiskies. And it depends on your personal preference if Macallans higher price pays off or not.
My wife gave that inconspicuously bottle to me for a specific reason. Thank you so much, my sweetheart! The smell out of the bottle was just somehow indescribable. It’s been honey and flowers – nothing smoky or savory. Smelling that Macallan in the glass it was more spicy and smoky but really a full and overwhelming flavour.
The first sip let me take a deep breath because of that soft and thoroughly harmonious taste. The rest was pure pleasure!
I guess I will share this bottle just with my wife, my dad and my best friend. I’ll be fine with that healthy egoism in that case…