Whisky Advocate’s Post

From whiskeys whose grains they can trace to specific Alberta fields to a wine program that feeds ports, brandies, and grappa, Bridgeland Distillery’s DIY flywheel is gaining momentum. https://lnkd.in/gacDXmx4

Bunnahabbain 40 Year Old Small Batch Distilled Islay Single Malt Scotch Whisky. Lot 3 at Iron Gate - Wine and Spirits Spring Spirits Auction... An austere piece of Victorian architecture on the north-east coast of Islay, Bunnahabhain (pronounced, “Bu-na-ha-venn") is a relative outsider on the island, traditionally known for producing an un-peated single malt. The majority of which was used for blending, as was its initial intended purpose. The distillery was shut for 2 years in 1982 following the market downturn of the period, and despite being revived at low production, it was eventually officially bottled as a single malt later that decade, with the self-deprecating tagline, "the un-pronounceable malt." Following the success of the first Bunnahabhain 40-year-old, bottled in 2012 by Burn Stewart, this follow-up small batch edition was bottled on the 143rd day of 2017 released by Distell in 2018. Tasting Notes by The Producer Nose: Hints of tropical fruits, banana, berries, creamy toffee, vanilla, rich nuttiness and delicate sweet oak. Palate: Sweet malt, creamy caramel, vanilla, creamy berries, with hints of toasted nuts, tropical fruit, banana, and pineapple. Finish: Long sweet and fruity. https://lnkd.in/eH9PHaZ6

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

🌾🥃 Ever wondered what grain-to-glass distilling really means?⁠ ⁠ In essence, it's exactly as it sounds—distilleries oversee every aspect of production, starting from sourcing the grains used to make the whisky. While some distilleries grow their own grains, others procure them from local farms nearby. These grains are then distilled on-site, and the resulting whiskey is aged and bottled right at the distillery. It's a comprehensive process that ensures complete control over quality and sustainability.⁠ ⁠ To honor Earth Day, we've curated a selection of authentic grain-to-glass distilleries that prioritize their local environments as much as their whiskey. https://lnkd.in/eZ-E4fDa #earthday #whiskyadvocate #sustainability

The 2002 Bacalhôa Moscatel Roxo Superior has received numerous accolades, both nationally and internationally. In Portugal, it has been recognized as the Best Fortified Wine 2015 by ViniPortugal and has won two gold medals in Wine Magazine and the Escanção Journal. The Bacalhôa Moscatel Roxo Superior 2002 harvest originates from the Catarina and Nenas vineyards. Traditional methods were used, with a short fermentation period. Aged in oak barrels previously used for Malt Whiskey, the wine undergoes a unique aging process in specialized warehouses with natural thermal fluctuations. This results in complex and surprising aromas and flavors. The Moscatel Roxo from the 2002 harvest is a limited production wine, which means that it is not widely available. This makes it a rare and special wine😍

Just released, 100% distilled in house. A peated single malt, a traditional 'pure' pot still and a post-modern pot still. 1. Oaty McOatFace To mark the tragic tenth anniversary of the ghasty Irish Whiskey GI, Blackwater presents a totally modern and non-compliant pot still whisky. In other words if ‘The Midleton Method’ wasn’t imposed on the entire industry and the department didn’t let a French multinational design a Technical File around two of its products, what might Irish pot still whisky have tasted like? Well here’s something to get you chops around. Double turfed, double oated, double distilled and double casked. Knocks spots of the other stuff.  2 Clashmore 1824 Prior to the establishment of Blackwater Distillery, Clashmore was the last distillery in Waterford and it closed by 1840s. The distillery chimney still straddles the river which runs through the heart of the village of Clashmore. The resulting whisky is something of an ode to the oat, matured exclusively in sherry wood (as was typical at the time), this expression is a real peak into the kind of Irish whisky that has been lost to time. 3 PMD 2: Return of the Dragon The dragon is back and this time he’s at cask strength. What’s more, this single malt is the first age statement whisky from Blackwater. It’s made from 100% Irish barley, grown and malted on the same farm. A real Irish whisky origin story, featuring a dragon, with a heart of fire and a belly full of schmoky stewed apples.

Scott Blackwell and Ann Marshall of High Wire Distilling Company are leading a revitalization of Jimmy Red corn, a heritage grain known for its distinct flavor and historical significance in whiskey production. 🥃✨By focusing on sustainable practices and working closely with local farmers, they’ve created a bourbon that connects deeply to South Carolina’s roots. As President of the South Carolina Craft Distillers Guild, Scott advocates for policies that elevate local distillers and enhance the state’s craft spirits reputation. 🥃🌾 🎤 In this interview, Scott shares his passion for heritage grains, distilling innovation, and the impact on South Carolina’s craft distilling community. 📖 Exclusive Interview by Malvika Patel - Click the link to read more: https://lnkd.in/dHevTvYc . . #HeritageGrains #CraftDistilling #SouthCarolinaSpirits #JimmyRedCorn #Sustainability Rachael Sykes Morgan Moore Logan Metcalfe Kelly Pettus Beverage Trade Network Bartenders Business Sid Patel Ankita O. Burnt Church Distillery Hilton Head Distillery Palmetto Distillery Striped Pig Distillery Rotten Little Bastard Distillery Sleeping Giant Distillery Hollow Creek Distillery South on Whiskey Whiskey & Whitetails SpiritRebel Whiskey Bourbon N' Bubbles Grain & Barrel Spirits High Spirits Hospitality Southern Glazer's Wine & Spirits Southern Spirits Cigar & Spirits Magazine Local Choice Spirits Carolina Spirits O'Darby's Fine Wine & Spirits

HIGHLAND PARK 1970 - FORBES INDEPENDENT REVIEW... Always nice to get a review from Forbes mag and our Highland Park 1970, from 1954 is selling well globally but find out what they said when they tasted the liquid itself; "One the nose, it’s layered and complex, with delicate nutmeg, clove, and cinnamon spice quickly meeting toasted sourdough bread. Light tropical fruit develops with more time, along with a wisp of incense-forward smoke." "The first sip is mildly viscous, with a beeswax-like quality and traces of honey syrup. Oak and blackcurrant hit simultaneously on the midpalate, a tannic-and-fruity combo that forms the whisky’s flavor base on additional sips. A series of earthen, damp, mossy flavors come next, paired with barely-there ocean breeze salinity. It’s ultimately more oak-forward with slightly less minerality than some other ultra-aged Highland Park distillate I’ve had, though in truth, there’s quite a bit of overlap in flavor profile; despite a different aging environment than the distillery’s own, this tastes like old Highland Park, through and through." Well, it doesn't get much better than that. If you want to get your hands one (and why wouldn't you after a review like that?) then head to The Spirits Embassy who have it available online. https://lnkd.in/ezP4hnyJ

Basic Knowledge Beertending! For Booking Click here https://lnkd.in/dhTcU6Cn ✅What kind of beer is Hoegaarden? Belgian witbier Hoegaarden (pronounced “who garden”) is a Belgian witbier named after a small town in the Flemish region of Belgium that is famous for the rebirth of the Belgian white (“wit”) style of beer. ✅What country is Hoegaarden made from? Belgium This beer named after a small village in the Flemish region of Belgium has both ancient history and a brewing secret that makes it an incredibly distinct beer. ✅Hoegaarden beer probiotic? More specifically, traditional Belgian beers like Hoegaarden, Westmalle Tripel, and Echt Kriekenbier contain active cultures of live probiotic yeast. The secret? Though most beers are only fermented once (in the barrel), these brews go through a second fermentation in the bottles themselves

Zooming in on the Distillerie Poisson, started in 1860, the smallest of 5 located on the island of Marie Galante: Distillerie Poisson (Poisson = "fish" in French) makes the brand Pere Labat. The distillery was purchased in 2007 by J.C. Brot, who was born and raised in a family with a long history in Guadeloupe and Marie Galante proper. Culturally, on these islands, making rum is seen as a high achievement and JC always dreamed of being a rhum maker. The distillery employs 17 people and manages about 250 hectares of land, some of which is cultivated with cane that feeds the distillery, while much of the cane is bought from small planters to maintain good relationships with the local Planteurs. Being a French territory, working hours are highly regulated (35hr/week, 5 weeks off per year). The teams is working from 7am to 1pm Mondays to Fridays and 7am to noon on Saturdays. Distillation occurs from Feb to July. The facility is not large or glamorous; it's rusty, it's beat-up, it experiences a lot of daily operational challenges which causes frequent repairs and maintenance issues. Despite these conditions, the distillery continues to produce super high-quality booze, experimenting with aging in various types of casks, including ground cru white Burgundy and Mouton etc... The fermentation process lasts 72 hours and is inoculated. The 2 "Creoles" columns, one from 1955 the other from 1977 are all copper and consist of 15 plates - 11 stripping plates and four concentrating plates. White rhum flows out of the stills at 70.7% alcohol by volume and eventually entering casks at around 63%. The distillery makes about 1,500 liters of booze per day and sells about 40K cases a year (3/4 to the French market, the rest sold internationally). The distillery's operation is deeply intertwined with the local community; some planteurs have scheduled appointments to deliver their cane, other randomly show up. The unpredictable supply of sugar cane from the small local planteurs reflects the totally artisanal nature of its production. The island's hot (temp typically varies between 74 and 95 F) and humid conditions contribute to about 7+% annual evaporation in casks, more than twice the evaporation typical in the Cognac or Armagnac regions of mainland France.