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David WishartWe try and keep an interesting mix of non-chill filtered whiskies and we are deeply indebted to David Wishart whose book Whisky Classified comes highly recommended and has allowed us to use his notes to add more detail to each whisky description. The book is available from behind the bar and you're welcome to have a look.  It details whisky from the perspective of flavour and not area, it also helps you choose a single malt whisky that suits your palate, not someone else's! Have a read and you'll understand the letters (in brackets) after each whisky from Tullibardine (A) to Ardbeg (J)!

The conventional way to classify Scotch malt whiskies is by region - Highland, Lowland, Speyside, Islay and Campbeltown. But knowing where they are made doesn't explain how they taste. Many distilleries today can produce a variety of flavours, peatiness (or lack of it) and this book guides the reader through the process.

How do you drink yours?  Everyone's preference differs, personally I choose to add a drop of water to release the esters that would otherwise never surface and so enjoy a fuller and flavoursome experience.  I wouldn't add ice as that clouds the taste buds and drinking a neat 46%abv+ whisky is not for me.  I'll not take issue with how you like yours though!  Steve

Longmorn 16yo (C) PDF Print E-mail
Reviews Whisky - Whisky - on now

Longmorn (in Gaelic 'Lonmarnoch' means the 'place of St Marnoch') The Longmorn Distillery Company was founded in 1893 by John Duff, Charles Shirres and George Thomson. Duff was a former manager of the Glendronach Distillery and the Bon Accord Distillery in Aberdeen, and was the founder of the Glenlossie Distillery, as well as being involved with unsuccessful distilleries in Cape Town and the USA.  John Duff also built the sister distillery BenRiach, both of which were linked to the Great North of Scotland Railway.  Longmorn Station is retained as a feature as is a Victorian water wheel and a steam engine.  

Longmorn

It's malted barley is supplied lightly peated to order, and its water is drawn from peaty springs that rise in the Blackhills.  It operates a stainless steel traditional rake and plough mash tun, 8 stainless steel washbacks and 8 smaller pot stills.  The wash stills were directly heated by coal fires until 1993, from which date all stills have been steam heated.

The whisky is matured in a mixture of ex-bourbon American oak and European oak sherry casks.  Production is quite high at 3.5m litres (777,000 gallons) a year, most of which goes for blending.

The present malts were produced using barley malted on the traditional floor maltings at BenRiach (next door), with peat cut from Manoch Hill, and this explains why the malts have a distinctly smoky note.  It will be interesting to see wether the flavour of the whisky changes significanty in the future, with commercially supplied malt from 2002.

Longmorn Distillery started production in December 1894. Three years later John Duff built the Benriach Distillery next to Longmorn, but both were affected by the collapse of wholesale buyers Pattison, Elder and Co. in 1898. Duff was ruined by the collapse, and Longmorn Distilleries Company Ltd. passed through a variety of ownerships. In 1970, Longmorn joined The Glenlivet and Glen Grant to form The Glenlivet Distillers Ltd. This was bought by Chivas Brothers in 1978, and in 2001 Chivas Brothers was acquired by the French Pernod Ricard Group.

The Longmorn 16-year expression has received warm reviews at international spirit ratings competitions. It received two silver medals from the San Francisco World Spirits Competition in 2008 and 2009. Wine Enthusiast gave it a "90-95" rating in 2009.

Click READ MORE for tasting notes...

The following tasting notes by David Wishart...

Longmorn 16 years old
Cluster C
Bottle by Producer
Region: Highland
Strength: 48% vol
Colour: Rich gold
Chill-Filtered: No
Cask: Mostly American ex-bourbon hogsheads, and some European sherry butts.
Nose: Aromatic and floral, with coconut, honey, and some sherry and spice discernible.
Taste: Full-bodied, initial sweetness, oranges, a malty caramel note, and sherry, spice and smoke.
Finish: Quite long and tannic, drying with oranges and pepper at the end.

David Wishart
28/12/2010

Flavour

Intensity
Body bellcolourtiny.jpgbellcolourtiny.jpgbellcolourtiny.jpg
Sweetness bellcolourtiny.jpgbellcolourtiny.jpg
Smoky bellcolourtiny.jpg 
Medicinal
Tobacco
Honey bellcolourtiny.jpgbellcolourtiny.jpg
Spicy bellcolourtiny.jpgbellcolourtiny.jpg
Winey bellcolourtiny.jpgbellcolourtiny.jpg
Nutty bellcolourtiny.jpgbellcolourtiny.jpgbellcolourtiny.jpg
Malty bellcolourtiny.jpgbellcolourtiny.jpg bellcolourtiny.jpg
Fruity bellcolourtiny.jpgbellcolourtiny.jpgbellcolourtiny.jpg
Floral bellcolourtiny.jpgbellcolourtiny.jpg
From Whisky Classified
& Whisky Analyst


 

 

 

keyDavid Wishart's book Whisky Classified details whisky from the perspective of flavour and not area, it also helps you choose a single malt whisky that suits your palate, not someone else's! 

The conventional way to classify Scotch malt whiskies is by region - Highland, Lowland, Speyside, Islay and Campbeltown. But knowing where they are made doesn't explain how they taste. Many distilleries today can produce a variety of flavours, peatiness (or lack of it) and this book guides the reader through the process.  The following is a key to the cluster groups used within the book and on our website.  If you lookup your own favourite whisky in th ebook and find what cluster it is in you are bound to find some equally enjoyable whiskies in the same and adjacent clusters that will suit your palate.  Here is a summary of the clusters...

A - Full bodied, sweet, pronounced sherry with fruity, honey and spicy notes.
B - Full bodied, sweet, pronounced sherry with fruity, floral and malty notes, some honey and spice evident.
C - Full bodied, medium sweet, pronounced sherry with fruity, honey, nutty and smoky notes.
D - Quite full bodied and sweet, fruity, floral and nutty notes, fairly spicy, hint of smoke.honey and spicy notes.
E - Medium bodied, medium sweet with fruity, honey and winey notes, and a whiff of smoke and spice.
F - Quite full bodied, sweet and malty with fruity, spicy and smoky notes.
G - Light, sweet and honeyed, with floral, fruity and spicy notes, mostly unpeated, an aperitif style.
H - Very light, sweet and malty, fruity and floral, an aperitif style.
I - Medium bodied, medium sweet, quite smoky, some medicinal notes, spicy, fruity and nutty.
J - Full bodied, dry, pungent with peat smoke and medicinal notes, some spice, malt and fruit in the background and a hint of polished leather or libraries.

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This site is authored by Steve Marquis for the Blue Bell Inn

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