Reality is an illusion that occurs due to lack of alcohol.
--Anonymous
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Springbank Ten (I) PDF Print E-mail

Springbank 10yo

altWith the distillery established in1828, Springbank Ten is distilled at J & A Mitchell & Co in Campbeltown and is a Speyside whisky. Springbank Ten is matured for over ten years in quite rare distillery where every part of the process from malting to bottling is carried out at the distillery.  This single malt whisky is matured in a mixture of both bourbon and sherry casks and is not chill-filtered which means it's also free from artificial colouring.

Whilst bourbon casks are mainly used for maturation, allowing the distillery character to shine through, a number of sherry casks are also used for added body. The light colour of this malt belies the richness of its character. Whilst the nose suggests a wide range of aromas, from citrus fruits to pears and a hint of peat, the palate excites even further with touches of smoke, vanilla essence, nutmeg, cinnamon and the salty tang we have come to expect from Springbank. (Distillery Notes) "Gold color, fresh sea breeze aroma, with vanilla and delicately soft fruit. Medium body. Appetizing, exciting flavors of vanilla, toffee, brine and subtle note of coconut and spearmint. Long teasing finish." - The Malt Advocate.

Established in 1828 on the site of Archibald Mitchell's illicit still, it is the oldest independent family owned distillery in Scotland. The Springbank Distillery is now in the hands of his great great great grand son, Hedley G. Wright.

The distillery actually produces 3 different malts Springbank, Longrow and Hazelburn. Springbank is distilled two and a half times. The malt is dried for only 6 hours above a peat fire, then for 24 hours by warm air. The result is a less peaty malt than your normal Campbeltown malt. Springbank is one of just two distilleries that bottle their whiskies at the source, using the original water for the reduction to bottling strength (when they reduce at all). Glenfiddich is the only other.

Every drop of whisky made at Springbank is sold as single malt. It is bottled at many different ages, and with many different finishes. It is quite a unique whisky from a unique distillery.

Click READ MORE for tasting notes...

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Port Charlotte (J) PDF Print E-mail

Bruichladdich

Port Charlotte single malt, peated to a heavyweight 40PPM (parts peat per million), represents their ongoing exploration into the peat fired legacy of a great distillery, now silent. The Bruichladdich distillery have produced Port Charlotte Scottish Barley which is a cuvee crafted from altcasks hand-picked by master distiller Jim McEwan. It showcases the supreme elegance of this remarkable single malt - a union of the classic floral elegance of bruichladdich and heavy peat.

This whisky is testament to our belief that raw ingredients matter. Trickle distilled from 100% Scottish Barley the spirit gently matures in the lochside village of Port Charlotte before being bottled here at the distillery using Islay spring water.

Two miles south of Bruichladdich, (pronounced brook-laddie with the Gaelic meaning of shore-bank) hugging the shore of Loch Indaal, lies the village of Port Charlotte and ruins of Lochindaal Distillery, that ran spirit for 100 years between 1829 and 1929.

Following his visit here in 1885 Alfred Barnard wrote: "Peat only is used in drying the malt, fired in open chauffeurs", a testament supported in a few surviving faded photographs showing the huge peat stacks waiting to be fed to the kiln fires.

Their heavily peated Port Charlotte single malts are a tribute to the men who once worked this great, now silent, distillery and the skills and legacy they passed on.

Trickle distilled in their cathedral-like still house at Bruichladdich, the spirit is then matured in the original old stone warehouses in Port Charlotte. Living proof that peat can mean elegance.

Tasting from the team at Bruichladdich including Master Blender Jim McEwan at and around the Islay Distillery here.

Character: The texture is extraordinarily rich with a huge depth of character. The smouldering heat of peat fires pulls you into a whirlpool of islay flavours and aromas but with such finesse that you welcome the storm.

Colour: Gilded lily

Nose: Opening with assertive waves of peat smoke and Atlantic squall, the olfactory system is on high alert in anticipation of some major sensory excitement. A swell of aromatics flood the senses with notes of iodine, salty canvas, crushed sea shells, charred oak staves, black pepper, paprika and leather tobacco pouches. The second wave brings vanilla, figs and soft plump dates, marinated pear, freshly milled malt, dark sweet toffee and cracked walnuts. It’s smoky. It’s smouldering. It’s sensuous. Just close your eyes and inhale long and deep. This is aromatic awesomeness.
Palate:
Wow! Waves of the sweetest, smoothest, warmest smokiest spirit that you have ever experienced flood onto the palate like the atlantic surf on Saligo Bay. It is potent, focused and the flavours explode brilliantly onto the palate. Full of depth and complexity, the smokey sweetness of the barley contrasts beautifully with the marine freshness of the spirit and the richness of toffee and vanilla. The complexity is enhanced further with a citrus twist and then mellow oak tempers the fire. Once the taste buds adjust to what is happening, they rejoice in the company and pleasure of this young Celt.
Finish:
It’s long and heart-warming, arousing feelings of pride and passion. It brings courage and strength, honesty and faith to your very soul

Click READ MORE for our tasting notes...

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