Boulevard Magazine’s Post

In the 1980s and 1990s, dozens of Scotch Whisky Distilleries closed their doors. Some, like The Imperial, for ever. Lots were demolished. The Casks of the Scotch Whisky they made, they didn't get demolished, somebody bought the. Who this 'somebody' is, is just one of the many Scotch Whisky Secrets. There are rather a lot of them. The complex story of 'who owns what Cask' is extremely complicated and I won't go into it, here. Mainly, because I don't know. Nobody does! What Casks are left? Geographically, where are these Casks? How many Casks are there, all over Scotland? To be Scotch it HAS to be in Scotland. Suffice to say, the 'Scotch Cask Transfer' saga of 'who owns what' makes the 'who pays the wages of a Loanee Professional Footballer?' look relatively straightforward. What IS clear though is that the 'Old and Rare' aspect of Scotch Whisky is absolutely huge. Nobody's prepared to say HOW huge. Because nobody knows. #ScotchWhiskyTruths

Bowmore Aston Martin 10-year-old Perhaps I should begin with a declaration. I adore Bowmore Distillery. Back when I was taking my initial tentative steps into the world of whisky, Bowmore’s 12-year-old was something of a favourite and the distillery was the first I visited when I first set foot on the island back in 2014. It remains a favourite stop today. I’ve always found the people at the distillery to be especially warm and friendly and the tasting bar, which overlooks Loch Indaal, is a lovely spot to enjoy a dram or two. Then there’s the experience of sipping whisky in the famous No 1 Vaults, something every whisky lover should do, at least once. That said, my relationship with Bowmore as a brand has occasionally been somewhat strained over the years. My issue doesn’t lie with the distillery itself – it’s always been my impression that the people working there take great pride in the place but there is perhaps a feeling that decisions taken further up the chain aren’t always to the benefit of the product that makes it to the shelf. Bowmore is owned by Suntory and it is they who truly shape the product, which is only natural – the owners have a particular market in mind and tailor the product accordingly. If the market craves heavily sherried, low strength whisky, then that’s what Bowmore will be. In the great scheme of things, we whisky geeks, who seek out higher strength, naturally coloured whiskies, simply aren’t much of a priority. I accept this as the way of things but that doesn’t mean I have to like it. Bowmore is a fantastic spirit and its single malt can be as good as anything in Scotland when presented at its best. I suppose, there’s a feeling of a missed opportunity. Of wasted potential. Read more… https://lnkd.in/efkPFq-Q

Read my newest review of Savage & Cooke Distillery! Savage & Cooke

Welcome to part 4 in a my series of reviews covering recent releases from the Dumbarton-based independent bottler, Dràm Mòr. In this installment, I’ll be getting to grips with a wee sample from Loch Lomond Distillery, arguably one of the most interesting whisky producers in all of Scotland. Loch Lomond is capable of producing a wide range of different spirits. Each new make style is given a unique name in order to differentiate them. Some are named after islands that can be found in the famous loch. Like Inchmurrin, for example. The Loch Lomond Distillery was established in Alexandria in 1964. There was an earlier distillery to hold the name but it was relatively short-lived and the two are unconnected. Over the plant’s relatively short life, it has undergone several upgrades and expansions. Production commenced on a solitary pair of straight-necked stills that look like a combination between pot and column still. In place of the traditional swan neck, there is a cylindrical column, inside of which, there is a series of plates that can be adjusted to alter the character of the spirit being produced. The number of stills doubled in 1990, before a set of traditional swan neck pot stills were added in 1998. Complicating matters further, a set of column stills were added in 1993, to allow for the production of grain whisky. This made the distillery entirely self-sufficient and able to create everything required for making blended Scotch in-house. Despite the distillery’s impressive flexibility and potential for creativity, however, it would be fair to say that its single malt didn’t always enjoy the greatest of reputations. Things have improved in recent years after first one, then a second, management buyout. A new core range, which showcases the spirit at 46% ABV, without chill-filtering or colour enhancement, paints the spirit in a much more positive light and celebrates some of the incredible flexibility that’s been built into the distillery. Inchmurrin is the name given to an unpeated malt, distilled in the straight-neck stills and this Dràm Mòr expression is a single cask, which has been finished in an oloroso sherry hogshead before bottling at 55.7%. https://lnkd.in/eTPrWa-P

So here are a few interesting whisky facts for Friday...🤔🥃 Geographical Protection: Scotch whisky can only be produced in Scotland to be legally called "Scotch." It must adhere to strict production guidelines, including aging for a minimum of three years in oak casks. Five Whisky Regions: Scotland has five recognised whisky-producing regions: Speyside, Highlands, Islay, Lowlands, and Campbeltown. Each region is known for distinctive flavour profiles, like the fruity and sweet whiskies from Speyside or the smoky, peaty whiskies from Islay. Peat Influence: Peat is a natural fuel source in Scotland and is often used in the malting process. When peat is burned, its smoke infuses the barley with a distinct earthy, smoky flavour, which is prominent in whiskies from Islay, such as Laphroaig and Ardbeg. Single Malt vs. Blended: Single malt Scotch whisky is made from malted barley at a single distillery, whereas blended Scotch whisky is a mix of single malts from various distilleries and often includes grain whisky. Angel’s Share: During the aging process, about 2% of the whisky evaporates from the cask each year. This loss is referred to as the "Angel's Share. Oldest Distillery: The oldest licensed Scotch whisky distillery is Glenturret, founded in 1763, though distillation in Scotland has been practiced much earlier, with evidence dating back to the late 15th century. World Records: The most expensive bottle of Scotch whisky ever sold was a 1926 Macallan, which fetched over £1.5 million at auction in 2019! No Additives: Scotch whisky is made from water, barley, and yeast, with no artificial additives allowed. Any flavours or colours come solely from the cask aging process. These facts highlight Scotch whisky's rich history, diversity in flavour, and the traditions that have made it world-renowned. #WhiskyFacts #ScotchWhisky #WhiskyRegions #PeatInfluence Contact our whisky experts today to learn more: https://ow.ly/rvcG50TrtAG

American Single Malt is the next frontier of American whiskey. Don’t believe me? Look at the myriad of spirits suppliers who are either buying brands or launching new (brands or line extensions) to capitalize on the trends (fastest growing segment in whiskey). While this is great to see and needed for category success, don’t taste one and judge all. There are many different styles, profiles, and quality levels within the space. As more enter, the need for a designated ASM set within the American whiskey set is necessary (as Bourbon & Rye have done before). Catagory education for customer and consumer alike is critical (check out www.ASMacademy.com). If you want to taste the pinnacle of ASM, pick up a bottle of Courage & Conviction, the most awarded American Single Malt. #whisky #whiskey #American #AmericanSingleMalt #WhiskeyAdvocate #CourageAndConviction #awardwinning

Monday whisky knowledge - what is single malt whisky? Often considered ‘superior’ among experts, single malt whisky has been made in Scotland since the 18th century. Blended whisky is created from single malt whiskies and grain whiskies taken from different distilleries. A single malt whisky can only be produced from a single distillery. But it can also be made using a single variety of malted grain, typically malted barley. However, single malt whisky need not be the product of one single whisky cask. They are almost always a blend of whiskies taken from several casks. So as long as these casks are all from the same distillery, the final ‘blend’ is considered a single malt. #SingleMaltWhisky #WhiskyKnowledge #WhiskyEducation #MaltMonday For more information about single malt whisky, contact us today: https://ow.ly/HQ4l50SwApg

Region: New Zealand Distillery: Pōkeno Age: NAS ABV: 55.8 % Size: 700 ml Pōkeno Distillery is nestled in a warm, misty, humid valley surrounded by volcanic hills from which pure natural spring water is sourced. The Distillery uses some of the finest barley sourced from three family-owned farms in New Zealand's richly fertile South Island. This is what makes Pokeno Whisky so special in addition to a slow fermentation and distillation followed by a careful maturation process in first fill casks. The result is an incredibly rich whisky with notes of citrus combining beautifully with the deep flavours from the PX cask. There is dark chocolate, dried fruit and black forest gateaus with a deep long finish. This is in fact a double wood or a vatting of Single Malt Whiskies fully matured in first fill bourbon barrels and PX Sherry Hogsheads which have then been laid into a PX hogshead for a marrying period of several months to integrate the flavours. Bottled exclusively for Mizunara. https://lnkd.in/gCbBkK89

Since the earliest days of American whiskey, many distilleries have provided liquid for brands other than their own. Known as contract distillation, the arrangement benefits both parties: The distillery owner gets immediate cash for services, while the contract client receives high-quality spirit, often made to their specifications, without having to assume any of the risk or upfront investment that comes with owning the means of production. And consumers benefit from more variety. Contract whiskey has ebbed and flowed with the overall industry, but in the last decade, the practice has been bolstered by the boom in bourbon. Both existing and new distilleries are expanding their contract services at large scale. The outcome of this expansion won’t be just more bottles of whiskey for sale, but a wider array of flavors and styles — although, to be sure, there’s about to be a whole lot more whiskey, too. But is this a good thing or a bad thing for the industry? Read Susannah Skiver Barton's latest: https://lnkd.in/eEdUXw6A #bourbon #whisky

Great piece and the Sherry, Rum and Port finishes tend to end up in Butt's vs Barrel's. Sherry Butt's on average are 500 litre capacity but the beauty of these casks is indeed the finish. They say around 10 litres of sherry gets absorbed into the Oak which naturally will give a unique Scotch finish. Anything for deep, rich to tropical flavours in the finish. We have a selection of most types of cask's so just DM for more information. Whisky Cask Club is here to help! 🥃 🥃 #AlternativeInvesting #WhiskyInvesting #whiskylovers #ScotchWhiskyIndustry #alternativeassets #passionassets