Category: scotch whisky

  • All the Cocktails and Spirits Books Published in 2016 for Reading or Gifting

    I love books! Here are all the books on cocktails and spirits I know of (please do comment if I've missed something) published this year. Give some gifts or just stock up on your winter reading for the cold months. I've got stacks to get through myself.

     

    Whiskey Books

    6a00e553b3da20883401b8d22461da970c.jpgBourbon: The Rise, Fall, and Rebirth of an American Whiskey by Fred Minnick 

    More Kentucky Bourbon Cocktails by Joy Perrine and Susan Reigler 

    The Big Man of Jim Beam: Booker Noe And the Number-One Bourbon In the World by Jim Kokoris  

    Whisky Japan: The Essential Guide to the World's Most Exotic Whisky by Dominic Roskrow 

    Iconic Whisky: Tasting Notes & Flavour Charts for 1,500 of the World's Best Whiskies by Cyrille Mald and Alexandre Vingtier

    Whiskey: A Spirited Story with 75 Classic and Original Cocktails by Michael Dietsch

    The Manhattan: The Story of the First Modern Cocktail with Recipes by Philip Greene 

     

     

    Miscellany 

    6a00e553b3da20883401bb09376999970d.jpgMade of Iceland: A Drink & Draw Book  by Reyka Vodka, Snorri Sturluson 

    Inside The Bottle: People, Brands, and Stories  by Arthur Shapiro 

    The Craft Cocktail Coloring Book by Prof Johnny Plastini 

    Drinking with Republicans and Drinking with Democrats by Mark Will-Weber 

    The Moonshine Wars by Daniel Micko

    Drinks: A User's Guide by Adam McDowell

    Shrubs: An Old-Fashioned Drink for Modern Times (Second Edition) by Michael Dietsch 

    A Proper Drink: The Untold Story of How a Band of Bartenders Saved the Civilized Drinking World by Robert Simonson 

     Colonial Spirits: A Toast to Our Drunken History by Steven Grasse  

    DIY Bitters: Reviving the Forgotten Flavor – A Guide to Making Your Own Bitters for Bartenders, Cocktail Enthusiasts, Herbalists, and More by Jovial King and Guido Mase  

    Amaro: The Spirited World of Bittersweet, Herbal Liqueurs, with Cocktails, Recipes, and Formulas by Brad Thomas Parsons 

    Drink Like A Grown-Up by The League of Extraordinary Drinkers 

    The Coming of Southern Prohibition: The Dispensary System and the Battle over Liquor in South Carolina, 1907-1915 by Michael Lewis

    American Wino: A Tale of Reds, Whites, and One Man's Blues by Dan Dunn 

    Distilled Stories: California Artisans Behind the Spirits by Capra Press

    Building Bacardi: Architecture, Art & Identity by Allan T. Shulman 

    Craft Spirits by Eric Grossman 

     

     

    Cocktail Books, General

    6a00e553b3da20883401bb08fac9f3970d.jpgCocktails for Ding Dongs by Dustin Drankiewicz (Author), Alexandra Ensign (Illustrator)

    Zen and Tonic: Savory and Fresh Cocktails for the Enlightened Drinker by Jules Aron 

    Pretty Fly For a Mai Tai: Cocktails with rock 'n' roll spirit   

    Cocktails for Drinkers: Not-Even-Remotely-Artisanal, Three-Ingredient-or-Less Cocktails that Get to the Point  by Jennifer McCartney 

    Aperitivo: The Cocktail Culture of Italy by Marisa Huff 

    The Complete Cocktail Manual: 285 Tips, Tricks, and Recipes by Lou Bustamante and the United States Bartenders' Guild 

     Shake. Stir. Sip.: More than 50 Effortless Cocktails Made in Equal Parts by Kara Newman

    101 Cocktails to Try Before you Die  by Francois Monti 

     Drink Like a Man: The Only Cocktail Guide Anyone Really Needs by Ross McCammon and David Wondrich

    The New Cocktail Hour: The Essential Guide to Hand-Crafted Cocktails by Andre Darlington and Tenaya Darlington 

    Spritz: Italy's Most Iconic Aperitivo Cocktail, with Recipes by Talia Baiocchi and Leslie Pariseau  

    Eat Your Drink: Culinary Cocktails by Matthew Biancaniello 

    Cannabis Cocktails, Mocktails & Tonics: The Art of Spirited Drinks and Buzz-Worthy Libations by Warren Bobrow

    Tiki with a Twist: 75 Cool, Fresh, and Wild Tropical Cocktails by Lynn Calvo and James O. Fraioli 

     

     

    Cocktail Books from Bars or Places

    6a00e553b3da20883401bb094fd3d5970d.jpgThe Canon Cocktail Book: Recipes from the Award-Winning Bar by Jamie Boudreau  and James O. Fraioli 

    Regarding Cocktails by Sasha Petraske and Georgette Moger-Petraske 

    Brooklyn Spirits: Craft Distilling and Cocktails from the World's Hippest Borough By Peter Thomas Fornatale and Chris Wertz

    Smuggler's Cove: Exotic Cocktails, Rum, and the Cult of Tiki by Martin Cate and Rebecca Cate

     Cuban Cocktails: Over 50 mojitos, daiquiris and other refreshers from Havana

    Brooklyn Bar Bites: Great Dishes and Cocktails from New York's Food Mecca by Barbara Scott-Goodman

    The Waldorf Astoria Bar Book by Frank Caiafa 

    Lift Your Spirits: A Celebratory History of Cocktail Culture in New Orleans by Elizabeth M. Williams and Chris McMillian

     

     

    Science!

    6a00e553b3da20883401b7c893f3cb970b.jpgShots of Knowledge: The Science of Whiskey by Rob Arnold and Eric Simanek

    Distilled Knowledge: The Science Behind Drinking’s Greatest Myths, Legends, and Unanswered Questions  by Brian D Hoefling  

     

     

     

    Classic Cocktail Book Reprints

    THE HOME BARTENDER'S GUIDE AND SONG BOOK {By Charlie Roe and Jim Schwenck}

    AMERICAN BAR {By Frank P. Newman}

    LOUIS' MIXED DRINKS {By Louis Muckenstrum} 

     

     

    Beer (A few beer books slip through the cracks and come to me)

    The United States of Beer: A Freewheeling History of the All-American Drink by Dane Huckelbridge 

    The Beer Geek Handbook: Living a Life Ruled by Beer by Patrick Dawson  

     

     MY BOOK! 

     Please consider supporting Alcademics by  purchasing a copy of my book Tonic Water AKA G&T WTF. It's a gift to yourself, and a gift to me.

    Tonic water aka gandt wtf by camper english cover

     

     

    Want to see some of the previous years' books? Well, here they are:

    More Than 40 Drink Books Published in 2014 for Reading or Gifting

    All the Cocktails & Spirits Books Published in 2015, For Reading or Gifting

  • Sulfur Control in Sherry Casks Headed to Midleton Distillery

    Lustau bodega barrelsWhile in Jerez for the launch of the Redbreast Lustau Edition, I had the opportunity to speak with Midleton Distillery Head blender Billy Leighton. Since I had a couple extra minutes, I asked him about the effect of sulfur in barrels used for their whiskies.

    As some background, the whisky writer Jim Murray, who seems to enjoy generating controversy to increase book sales, said that sulfured casks are ruining scotch whisky. I don’t know much about the topic, so I asked Leighton if it was an issue.

    He said, “The use of sulfur to sterilize casks for shipping or storage is a common practice, but it has to be done carefully. In the year 2000 we stopped the cooperage from using sulfur candles when they’re shipping casks to us. There is always a little bit of a risk of infection or secondary fermentation when you do that. Also, we have only shipped barrels typically between Oct and Feb [the lower temperature months in order to avoid that fermentation/spoilage], though it’s expanding because of [increased sales] volume."

    Cask with flor[Irish Distillers has a relationship with the cooperage Antonio Paez to build and prepare their sherry barrels, so they don't buy their casks on the open market. If they did they'd not be able to control/track this.]

    He continued, "Historically you would have found a presence of sulfur from time to time. Now we have stopped that for 16 years. We don’t have the same problem certainly in our first fill casks. We could still see some sulfur raising its ugly head again in refill casks [casks purchased before 2000 that aged whisky and then were reused]. And one cask affected with it can ruin a vat. So even now every single sherry casks is personally screened by me."

    That’s new info to me, and I thought I’d share.

     

     

  • (Almost) All the Cocktails & Spirits Books Published in 2015, For Reading or Gifting

    Throughout the year I post new drink books to Alcademics, because I love drinking and books. Below is all of them put together so that you can make your holiday wish list for yourself or see them all together to pick presents for friends and family.

    Know of a book I missed? Let me know and I'll add it.

     

    Culture and Fun

    Party-like-a-president-2d-high-resjpg-f9aeaf69d8544ad7You Suck At Drinking: Being a Complete Guide to Drinking for Any and All Situations in Your Life, Including But Not Limited to Office Holiday Parties, Weddings, Breakups and Other Sad Times, Outdoor Chores Like Deck-building, and While in Public, Legally and Illegally  By Matthew Latkiewicz

    Toasts: The Perfect Words to Celebrate Every Occasion By June Cotner and Nancy Tupper Ling

    Party Like A President: True Tales of Inebriation, Lechery, and Mischief from the Oval Office By Brian Abrams

    The Field Guide to Drinking in America By Niki Ganong 

    You Deserve a Drink: Boozy Misadventures and Tales of Debauchery by Mamrie Hart

    A Visual Guide to Drink by Pop Chart Lab: Ben Gibson, Patrick Mulligan

     

    Vintage Reprints

    ImgresHoffman House Bartender's Guide By Charley Mahoney

    The Ideal Bartender By Tom Bullock

    W. C. Whitfield's Mixed Drinks and Cocktails: An Illustrated, Old-School Bartender's Guide by W. C. Whitfield (Author), Tad Shell (Illustrator), Joaquín Simó (Foreword)

    Shaking Up Prohibition in New Orleans: Authentic Vintage Cocktails from A to Z
    By Olive Leonhardt and Hilda Phelps Hammond

     

    Historical Books

    Cocktail Noir: From Gangsters and Gin Joints to Gumshoes and Gimlets by Scott Deitche

    UrlLost Recipes of Prohibition: Notes from a Bootlegger’s Manual by Matthew Rowley

    To Have and Have Another Revised Edition: A Hemingway Cocktail Companion by Philip Greene

    Gone with the Gin: Cocktails with a Hollywood Twist by Tim Federle

    Cocktails of the Movies: An Illustrated Guide to Cinematic Mixology by Will Francis , Stacey Marsh

    Imbibe! From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to “Professor” Jerry Thomas, Pioneer of the American Bar (Updated and Revised Edition)
    By David Wondrich

    Contraband Cocktails: How America Drank When It Wasn't Supposed To by Paul Dickson 

     

    UrlNarrative Cocktail Books

    The Cocktail Chronicles: Navigating the Cocktail Renaissance with Jigger, Shaker & Glass by Paul Clarke  

    Drinking the Devil's Acre: A Love Letter from San Francisco and her Cocktails by Duggan McDonnell

    Ten Cocktails: The Art of Convivial Drinking by Alice Lascelles 

     

    Cocktails from Specific Bars

    6a00e553b3da20883401b8d17a925a970cThe Dead Rabbit Drinks Manual: Secret Recipes and Barroom Tales from Two Belfast Boys Who Conquered the Cocktail World by Sean Muldoon, Jack McGarry, Ben Schaffer

    Experimental Cocktail Club: Paris, London & New York by Romée de Goriainoff, Pierre-Charles Cros, Olivier Bon, Xavier Padavoni 

    Cuban Cocktails: 100 Classic and Modern Drinks by Ravi DeRossi, Jane Danger, Alla Lapushchik 

    Tujague's Cookbook: Creole Recipes and Lore in the New Orleans Grand Tradition by Poppy Tooker 

    Cocktails for Dingdongs Vol. 1. by Dustin Drankiewicz and Alexandra Ensign

     

    Themed Cocktail Books

    51bB5UXlUyL._SX258_BO1,204,203,200_Summer Cocktails: Margaritas, Mint Juleps, Punches, Party Snacks, and More! By MarТa del Mar Sacasa and Tara Striano

    The Negroni: Drinking to La Dolce Vita, with Recipes & Lore  By Gary Regan

    Cocktails on Tap: The Art of Mixing Spirits and Beer By Jacob Grier

    The Tippling Bros. A Lime and a Shaker: Discovering Mexican-Inspired Cocktails by by Tad Carducci & Paul Tanguay with Alia Akkam

    Classic Cocktails by Salvatore Calabrese

    Tea Cocktails: A Mixologist's Guide to Legendary Tea-Infused Cocktails by Abigail R. Gehring

    The Mason Jar Cocktail Companion by Shane Carley

    Tiki Drinks: Tropical Cocktails for the Modern Bar  by Robert Sharp and Nicole Weston 

    The Manhattan Cocktail: A Modern Guide to the Whiskey Classic by Albert W. A. Schmid

    Paris Cocktails: An Elegant Collection of Over 100 Recipes Inspired by the City of Light  by Doni Belau 

    Wild Drinks & Cocktails: Handcrafted Squashes, Shrubs, Switchels, Tonics, and Infusions to Mix at Home by Emily Han

    The Periodic Table of COCKTAILS by Emma Stokes 

    Forager's Cocktails: Botanical Mixology with Fresh, Natural Ingredients by Amy Zavatto

    Bitters and Shrub Syrup Cocktails: Restorative Vintage Cocktails, Mocktails, and Elixirs by Warren Bobrow

    The Essential New York Times Book of Cocktails  by Steve Reddicliffe 

    Good Things to Drink with Mr Lyan and Friends by Ryan Chetiyawardana

    The Craft Cocktail Party: Delicious Drinks for Every Occasion by Julie Reiner

     

    Whisky and Whiskey

    51YffZpl9ML._SX258_BO1,204,203,200_Whiskey: What to Drink Next: Craft Whiskeys, Classic Flavors, New Distilleries, Future Trends By Dominic Roskrow 

    Bourbon Curious: A Simple Tasting Guide for the Savvy Drinker by Fred Minnick

    Bourbon Empire: The Past and Future of America’s Whiskey by Reid Mitenbuler 

    Spirit of Place: Scotland's Great Whisky Distilleries by Charles MacLean 

    The Essential Scratch & Sniff Guide to Becoming a Whiskey Know-It-All: Know Your Booze Before You Choose  by Richard Betts

    The Birth of Bourbon: A Photographic Tour of Early Distilleries by Carol Peachee

    American Whiskey, Bourbon & Rye (New Edition): A Guide to the Nation's Favorite Spirit by Clay Risen

     

    Other Spirits

    51VHrm7ytCL._SX359_BO1,204,203,200_Bitterman's Field Guide to Bitters & Amari: 500 Bitters; 50 Amari; 123 Recipes for Cocktails, Food & Homemade Bitters  by Mark Bitterman

     

    How the Gringos Stole Tequila: The Modern Age of Mexico's Most Traditional Spirit By Chantal Martineau

    Divided Spirits: Tequila, Mezcal, and the Politics of Production  by Sarah Bowen

    Gin: The Manual by Dave Broom 

    Vermouth: The Revival of the Spirit That Created America’s Cocktail Culture by Adam Ford

    Branca: A Spirited Italian Icon by Niccolo Branca di Romanico

     

    Science-Minded

    Cognitive Cooking with Chef Watson: Recipes for Innovation from IBM & the Institute of Culinary Education

    Hidden Scents: The Language of Smell in the Age of Approximation by Allen Barkkume 

     

    Miscellany

    51u5h1zPGDL._SX258_BO1,204,203,200_Fika: The Art of the Swedish Coffee Break with Recipes for Pastries, Breads, and other Treats By Anna Brones and Johanna Kindvall

    The River Cottage Booze Handbook by John Wright

    The Beer Bible by Jeff Alworth

    Cider Made Simple: All About Your New Favorite Drink  by Jeff Alworth

    Discovering the New York Craft Spirits Boom by Heather D. Dolland

    Branding: Distilled by Cynthia Sterling

     

     

  • Distillery Visit: Bunnahabhain Single Malt Scotch Whisky on Islay

    In 2014 I visited the Bunnahabhain (boo-nuh-ha-bin) distillery on the island of Islay off the western coast of Scotland. Bunnahabhain is the northernmost distillery on Islay (home to whiskies including Laphroaig, Bowmore, and Ardbeg) with the Paps of Jura just across the water. They call Bunnahabhain "the welcoming taste of Islay" because unlike those other scotch whiskies, Bunnahabhain is mostly not smoky and heavy.

    Bunnahabhain Distillery Islay Scotland outside2
    Bunnahabhain Distillery Islay Scotland outside2
    Bunnahabhain Distillery Islay Scotland outside2

    Not So Smoky

    It wasn't always that way. Until 1963, according to Distillery Manager Andrew Brown, Bunnahabhain made smoky Islay-style whisky. In olden days, they used to malt the barley on-site, but now the old malt hall holds barrel aging facilities.

    Now they use unpeated barley (less than 2 ppm phenol) for most of their whisky except special editions. Those take place during only a few weeks during one period of the year. In 2014 the were doing 9 weeks of peated malt distilling, using barley with a phenol level of 35-40 parts per million. Malted barley is delivered to the island and ground on-site.

    Bunnahabhain Distillery Islay Scotland malt mill
    Bunnahabhain Distillery Islay Scotland malt mill
    Bunnahabhain Distillery Islay Scotland malt mill

    It is then washed with hot water to wash out (and keep) the fermentable sugars and leave behind the solids. The mash tun holds 50,000 liters.  

    While most scotch whiskies (at least most that I've visited) wash the barley three times, with the last wash going to the next batch, at Bunnahabhain they wash it four times with the last two washes going to the next batch. Not sure why. 

    If I got this right, the barley contains 20% fermentable sugars going into the wash, and sugars are washed out (to go to fermentation) at each step:

    • 64 Celsius water brings the sugar content down to 15%
    • 80 Celsius water bring it down to 5%
    • 90 Celsius water for both the second and third washes brings it down to basically zero.

    Bunnahabhain Distillery Islay Scotland mash tun4
    Bunnahabhain Distillery Islay Scotland mash tun4
    Bunnahabhain Distillery Islay Scotland mash tun4

    Fermenting and Distilling

    The sugary liquid is now ready for fermentation, which is done is one of six wash-backs. The liquid ferments for either 48 hours (on Mondays and Tuesdays so they can distill the fermented beer later in the week) or 110 hours (on Wednesdays, Thursdays, and Fridays, as these will be distilled the next week after the weekend). Brown said this doesn't make a change in the final spirit's flavor after distillation, but they do blend together the spirit made from the two different fermentation times before barreling anyway. 

    Bunnahabhain is the only distillery on the island to use pure spring water for fermentation. Much of the water for other distilleries starts at one place on Islay and runs over peat bogs on the way down to the distillery, but Bunnahabhain pipes their water 2 miles from the spring so it doesn't run through peat.   

    Bunnahabhain Distillery Islay Scotland wash back1
    Bunnahabhain Distillery Islay Scotland wash back1

    The stills here are the tallest on Islay, all packed into a little still room. Two of the stills are quite old, while the other two were added in 1963 along with other equipment when the distillery changed format from Islay-style to unpeated scotch. 

    When they distill peated whisky during those few weeks of the year, they take different heads and tails cuts on the second distillation as opposed to when they're distilling unpeated whisky. 

    Bunnahabhain Distillery Islay Scotland stills 11
    Bunnahabhain Distillery Islay Scotland stills 11
    Bunnahabhain Distillery Islay Scotland stills 11

    Water used to bring the newly-distilled whisky down to barrel proof is the same spring water used in distillation but run through a 5 micron particle filter and then a UV light filter.

    All of the single-malt whisky made by Bunnahabhain is aged on Islay. They have 21,000 casks aging locally in 6 dunnage and 1 racking warehouses. Whisky for the blends ages on the mainland. 

    The whisky is bottled on the mainland outside of Glasgow, using the same water that Deanston does (demineralized municipal water). 

    Bunnahabhain sells about half of the whisky they make to other brands for use in blends. Of the remaining half, 10-20 percent of it is sold as Bunnahabhain single-malt, while the rest goes to their own blends. The parent company Burn Stewart produces Scottish Leader and Black Barrel blends. 

    Quick Tastes 

    I visited the distillery during Feis Ile (more on that later), which didn't give a lot of time for quiet contemplation, but here are a few notes on what I tasted. 

    • Bunnahabhain 12 year old: A mix (not a finish) of whisky aged in ex-bourbon and ex-sherry casks. It has a lot of nutty flavors, dried fruits, and a whisp of smoke. 
    • 18 year old: Aged in ex-sherry barrels. It is softer yet spicier than the 12 year, and richer due to that sherry influence. My tasting notes, which you should know by now don't make sense to anyone but me, describe it as "rosemary stems and velour tracksuit in dark green."
    • 25 year old: First and second-fill ex-sherry casks. Rich, lovely, wood-soaked and showing the good qualities of age. 
    • Toiteach: From peated barley aged in bourbon and sherry casks. Young canned peaches and ash, a touch of hospital, interesting and well-made. 
    • Helmsman's Dram (a special edition for the festival): Aged 9 years in ex-bourbon then 1 year in a Marsala cask. Seemed Marsala-influenced (old wood tastes), "chicken jerky and chocolate covered salty raisins."
    • Westering Home (also a festival edition): 10 years in ex-bourbon casks then 6 years in cognac casks then 1 year in Sauternes. To me it tastes like Bunnahabhain  with a touch of wine and spice. 

    Bunnahabhain Distillery Islay Scotland chocolate pairing2
    Bunnahabhain Distillery Islay Scotland chocolate pairing2
    Bunnahabhain Distillery Islay Scotland chocolate pairing2

     

    It was a great day on Islay and my third visit to the island, yet I can't wait to go back again. 

     

  • Distillery Visit: Deanston Single Malt Scotch Whisky

    The Deanston distillery is located just a half an hour's drive north of Glasgow, Scotland (and not far from Edinburgh either), near the town of Stirling alongside the River Teith. It's just barely in the Highlands and has that honey-forward flavor I associate with the lower Highland area. 

    Deanston map
    Deanston map
    Deanston map

    In addition to producing single malt scotch whiskies, Deanston is the "spiritual home" of the Scottish Leader blended scotch brand. The distillery is open to the public for tours. 

    Deanston Scotch Whisky Distillery original label painting
    Deanston Scotch Whisky Distillery original label painting

    The River Teith is the source not only of water for distillation, it is the power source of the distillery. River water flows into the distillery and passes through a hydro-electric station. They use only 25% of the power generated to supply the distillery (they say it is the only self-powered distillery in Scotland), and sell the rest of it back to the national power grid. 

    Deanston Scotch Whisky Distillery hydro electric station
    Deanston Scotch Whisky Distillery hydro electric station
    Deanston Scotch Whisky Distillery hydro electric station

    Previously the water powered a huge water wheel to accomplish the same thing. The distillery was originally built as a cotton mill. Here's a brief overview of the history:

    • 1785 The Deanston Cotton Mill opened. The cotton mill employed and housed a whole town (the houses are still a few hundred yards away), printed their own currency, and offered schools and other services for the workers. 
    • 1965 The mill closed.
    • 1967 The mill reopened as a distillery. The weaving shed became the barrel warehouse.
    • 1974 The first Deanston single malt was released
    • 1982 The distillery closed in the bad whisky economy that was about to turn around
    • 1991 The distillery reopened in the good whisky economy from the 1980s
    • 2000 Deanston received certification to produce organic whisky
    • 2008 Deanston begins bottling only non-chill-filtered single-malts

     Making Whisky at Deanston

    For Deanston's single malts they use all un-peated barley (less than 2ppm phenol), and soft river water that flows over granite (so no peat in there either). 

    Their malt mill is a Porteus mill, which is so sturdy they've only had to recalibrate it twice since the 1960s. Unfortunately for the company they made their machines so well they went out of business as people didn't tend to need to buy new ones. The mill grinds the malted barley but does not separate out the husks.

    Deanston Scotch Whisky Distillery malt mill sign
    Deanston Scotch Whisky Distillery malt mill sign
    Deanston Scotch Whisky Distillery malt mill sign

    They have a rare, huge open-top mash tun that holds 11 tons of barley/water though they do 9-ton mashes. Mashing is where the ground barley is washed with hot water to release sugars and leave behind the solids. As is typical, they wash the grains three times with different temperature waters:

    • 64 Celsius water: Gets the enzymes out of the barley without destroying them, along with some sugars. (These enzymes will help break up the larger sugars so they can be fermented by yeast.) The sugary/enzyme water goes toward fermentation. 
    • 78 Celsius water: To remove the majority of the sugars. The sugary water goes toward fermentation. 
    • 88 Celsius water: To remove last bits of sugar. The sugary water goes into the next mash (the next batch) rather than into fermentation. 

    Deanston Scotch Whisky Distillery mash tun

    There are 8 washbacks, 60,000 liter steel (not stainless) tanks. Yeast is added to the sugary water for fermentation. Yeast comes in liquid form via tanker. Yeast is combined with the wort (sugar water) at about 19-20 degrees Celsius. During fermentation, the liquid naturally heats up then cools at the lend. 

    They do a long fermentation- 100 hours- that includes a secondary fermentation to bring in fruity, green-apple notes.

    Distillation and Aging

    Then it's time for distillation. At Deanston they have 4 stills – 2 wash stills (first distillation) and 2 spirit stills (second distillation). 

    The first distillation in a 15,000 liter still brings the fermented beer from 8% ABV up to 23-25%. They don't make any heads/tails cuts in the first distillation. The second distillation in a 14,000 liter still takes the spirit up to an average of 68% ABV. 

    The lyne arm/swan's neck of the still tilts slightly upwards at an angle, which also helps produce a lighter, fruitier style of Highland whisky. 

    Deanston Scotch Whisky Distillery stills5
    Deanston Scotch Whisky Distillery stills5

    During distillation, they manually adjust the stills to prevent over-foaming – the distiller looks into the windows of the stills and cuts down the temperature if it's foaming all over the place.  They boil the spirit at a relatively low temperature to increase reflux/copper contact, which also helps produce a light spirit.  

    New make spirit goes into barrels at 63.5% ABV. The water used to reduce the spirit to barrel proof is river water that has been treated with a UV filter to ensure nothing grows in it. The barrels, 50,000 or so of them for their single-malts, are stored in the former weaving shed – a unique aging facility in Scotland.

    This building has a ceiling (unfortunately difficult to photograph) similar to sherry bodegas with tall cathedral-style arches and central poles that collect water from the roof down through their middles. The high ceilings were to maintain consistent temperature year-round (better for the sewing equipment) and were covered with grass. 

    Deanston Scotch Whisky Distillery aging warehouse2
    Deanston Scotch Whisky Distillery aging warehouse2

    There is only a 5-6% temperature change in the warehouse during the year, which gives them less than a 2% evaporation rate (angels' share). 

    To bring the whiskies down to bottle strength, they use municipal water that has been demineralized on-site using a resin bed filtration system. They do not chill filter their whiskies, but they run them through a paper filter before bottling at room temp. 

    Deanston Whiskies

    • 12 Year – The flagship product, with tastes of biscuit and ginger spice. All the whiskies have a honey note. 
    • Virgin Oak – No age statement whisky aged in ex-bourbon casks of various ages, then finished in virgin oak casks from Kentucky for 9-12 weeks.  My host and brand ambassador for the Burn Stewart Distillers whiskies, Dr. Kirstie McCallum, calls the Virgin Oak a "summer whisky."
    • Spanish Oak – Aged 10 years in ex-bourbon casks then 9 years in ex-Spanish brandy barrels, with dried fruits and nutty sherry notes. 
    • Sherry Cask – I think this was a limited edition, aged for 10 years in ex-Oloroso sherry barrels
    • 1974 – Aged 37 years in ex-Oloroso sherry casks, yet it still comes in at 50.3% ABV (showing their super low angels' share). It has rancio, ashy, high vinegar notes of super old sherry. 

    Deanston Scotch Whisky Distillery tasting2

     My trip was hosted by the parent company, Burn Stewart Distillers, who also own Bunnahabhain, Tobermory, Ledaig, Scottish Leader, and Black Bottle. I also visited Bunnahabhain and will write about that more in another post. 

     By the way, Deanston was my 100th distillery visit!