Tag: fettercairn

  • Fettercairn Distillery Visit- Single Malt Scotch Whisky Distillery Tour

    Last week I visited the Isle
    of Jura
    , The Dalmore, and Fettercairn distilleries in Scotland. These
    brands are all owned by White &
    Mackay
    . This post is about visiting the Fettercairn distillery. 

    Fettercairn distillery location1

    (Fettercairn marked with red pin. Map made with Google Maps)

    From The Dalmore distillery we went on yet another gorgeous drive over two mountain ranges to reach Fettercairn, a distillery named after the town where it is located. As you can see on the map below, after you come down from the mountains where much of the vegetation is heather (brown at this time of year) like low scrub bushes, you hit the eastern farmlands with rich soils and plenty of water coming off the hills.  

    Fettercairn distillery location zoom

    The Fettercairn distillery is about a five-minute walk from the center of Fettercairn with its one pub and stone arch commemorating a pit stop from Queen Victoria. It is surrounded by fields and there are cattle grazing across from the distillery. 

    The distillery is full of much original equipment from 1824 with a few technological improvements. They no longer do floor maltings (I think only five or six distilleries still do) but otherwise things look pretty old-fashioned here. 

    Fettercairn distillery12s

    (Fettercairn Distillery. Cows in foreground.)

    The mash tun is an old copper-topped one with mechanically-driven (see below) stirrers inside. The drainage at the bottom of these older mash tuns is different from newer models, so to compensate the barley must be ground to a courser level. 

    Fettercairn distillery copper top mash tunss

    Fettercairn distillery mash tun2s

    (Above: Copper-topped mash tun. Below: Inside the mash tun.)

    The distillery also has wooden washbacks where fermentation happens. Most wooden washbacks I've seen are made from Doug Fir pine from Oregon. 

    Fettercairn distillery washbacks

    (Wooden washback)

    Unlike at The Dalmore distillery that uses the brown-colored peat-rich river water, Fettercairn uses water from an underground spring for mashing, fermentation, and reducing to barrel proof. It is crystal clear and rich with minerals- you can taste a sort of metallic-granite flavor and it is very drying in the mouth, almost a tannic feeling. 

    Fettercairn distillery stills2s

    (Stills at Fettercairn)

    Fettercairn has two pairs of stills and the still for the second distillation (the "spirit still") has a pretty unique feature. 

    On yesterday's post about The Dalmore I noted that the still has a reflux box (don't know the technical name for it) in which cold water runs around the top of the neck of the still to encourage only the heavy flavor molecules to cross over. 

    At Fettercairn they do this  in a different way: during the part of the distillation when they're getting the heart of the spirit (the part that will actually be put in barrels rather than recycled), cold water runs down the outside of the neck of the still.  I've never seen anything like this on a still before. 

    It's hard to capture in pictures, so I took this short video. I think this is supercool, but I'm a nerd. 

    After the whisky is distilled and put into barrels it is stored in traditional dunnage warehouses- old, earthen floor warehouses in which barrels are stacked no more than three-high. There are thick walls and in this case a slate roof. The walls are super moldy and reminded me a lot of the aging warehouses in Cognac. 

    In these dunnage warehouses (about 12 of them for Fettercairn, all local), there is not a great deal of temperature difference between the top and bottom row. This is quite different from a racked warehouse (think of the tall bourbon warehouses), in which casks are stacked several stories high and temperature, evaporation, and rate of aging vary greatly in different parts of the warehouse. 

    Fettercairn distillery barrels moldy walls

    Now for the bad news: Fettercairn is not available in the US. Even in Scotland its pretty rare to find it as a single-malt. They released a new bottling called Fior that's really tasty and they can't keep it on the shelves. They also sell some 30-year-old and 40-year-old expressions but who can afford such things? 

     
    Fettercairn tasting3s

    We tasted several barrel samples and they were really wild- a 2004 ex-bourbon had a salty finish and a bourbon grain taste. A 1997 sherry refill cask sample tasted fruity-savory with flavors of sundried tomato and cranberry. The 1974 and 1973 ex-American oak hogsheads were insane floral explosions of lilac, jasmine, rose, and other candied flower flavors. 

    I assume that most all Fettercairn goes into blends, as most whisky goes toward blends even if it is from a notable single-malt. I do wish they sold this single-malt in the states because:

    1. It tastes good.

    2. Unicorns! 

    Fettercairn new bottles

    Fettercairn distillery3s

     

  • The Dalmore Distillery Visit- A Single Malt Scotch Whisky Distillery Tour

    Last week I visited the Isle of Jura, The Dalmore, and Fettercairn distilleries in Scotland. These brands are all owned by White & Mackay. This post is about visiting The Dalmore distillery.

    Dalmore distillery location

    (The Dalmore distillery indicated by red dot. Map from Google Maps.)

    From Jura, we took a boat to the mainland and then drove diagonally northeast to reach The Dalmore. It was a long and gorgeous drive into the Highlands that took the better part of a day. 

    Dalmore Distillery11s

    (The Dalmore distillery)

    There are many things that make up the final flavor profile of a single-malt scotch, including the variety of barley, the peating levels of it, the water used in the mashing and fermentation, the size and shape of the stills, the size and type of barrels used to age it, where the barrels are aged, and of course the length of aging of the whisky. 

    The water for The Dalmore comes from Loch Morie, and inland lake. The water then runs through a river to the distillery that is located on another body of water, the Cromarty Firth. As the water travels through a whole lot of peat on the way, by the time it reaches the distillery it is brown in color. This water, not filtered, is used in the mashing and fermentation, and to dilute the whisky to barrel proof for aging. 

    You can see how it might add to the flavor of the whisky.

    Dalmore Distillery peat filled water is browns
    (Peat-filled brown water flowing into The Dalmore distillery.)

    In the previous post I talked about Jura's tall stills that produce a light and fruity spirit full of high esther notes like pear. At The Dalmore the stills are quite differently shaped and this impacts the spirit.

    Photography wasn't allowed in the still room so you'll have to make due with my artistic renderings below.

    The stills for the first distillation almost look decapitated- they just stop with a flat top and the lynne arm is not a gentle curve from the top, but a tube sticking out from a foot or two below it.

    Dalmore stills illustration 

    (Artistic rendering of stills at The Dalmore. Not to scale.)

    The still for the second distillation isn't quite as ugly, but it's even more interesting. I think this is the first time I've seen a water-filled reflux section on a still in Scotland. On the tubular pipe near the top of the still is a section that is rinsed with cool water inside.

    This makes it difficult for light elements to reach the top of the still, leaving the more robust heavy molecules to cross over to the condenser. You get a spirit that's a lot less light and esthery, very much unlike Jura we'd visited the day before.

    Dalmore Distillery4s 

    Thus The Dalmore comes off the still as a big bold heavy liquid before it goes into wood. It is then the job of the Master Blender, Richard Patterson in this case, to tame the spirit as it ages and shape it into the final product.

    I thought that the role of the Master Blender was simply to take what was given to him- a bunch of scotch in barrels- and mix it together, but it is much more than that, at least at The Dalmore.

    Patterson chooses the types of barrels (going to Jerez to pick out the sherry ones personally) in which the spirit will be aged, decides on the flavor profile he's seeking for a particular bottling, manages the aging process and checks up on the spirit to see how it is doing as it develops, and puts the blends together. It is product development, wood management, and blending.

    Keep in mind that this is still just for a single-malt scotch whisky, a blend of whiskies from the same distillery. A vatted malt or a blend would involve whiskies from other distilleries and grain (column distilled) whisky also. Patterson does this for the Whyte & Mackay blended scotch whisky that is not available in the US.

    Dalmore Distillery trucks

    On this trip I learned a great deal about the different roles of the master distiller and the master blender, and how some spirits need gentle nudging as they age to get them to the right final flavor profile, and others need an aggressive and more hands-on approach to bring them into line. Funny enough, the lighter, softer spirit is made on an island and the full-bodied bruiser comes from the Highlands.