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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

Longrow (I) PDF Print E-mail
Reviews Whisky - Whisky - we've had

Longrow

With the distillery established in1828, Longrow is distilled at J & A Mitchell & Coin Campbeltown and is a Speyside whisky. First distilled in 1973, Longrow is a double distilled, heavily peated single malt and is the new presentation of the old (2012) Longrow 'CV' style.

The first distillation was carried out as an experiment when the Springbank chairman set out to prove that it was possible to produce an Islay-style single malt whisky on the mainland.  The barley used in the production of Longrow is entirely peat dried for up to 48 hours, giving the whisky a wonderfully smokey, peaty character. 

This experiment produced a whisky so special that Longrow was distilled again a few years later and has become an important part of the Mitchell's portfolio, with regular distillation having taken place since 1992.

Every year, the distilling apparatus at Springbank distillery in Campbeltown is cleaned out and the heavier malted Longrow is produced before reverting to Springbank again. Named after the old Longrow distillery which stood adjacent to Springbank and closed in 1896, Alfred Barnard described the distillery as the quaintest he had set eyes on, with everything done by hand. The one concession to modernity being a steam engine used to power the malt mill. Today one of the bonded warehouses is used today to house Springbank's bottling plant. Longrow originals command big prices, with an 1864 going for £7200 in 2001.

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. 

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...

The following tasting notes by David Wishart...

Longrow

Cluster I

Bottled By: Producer

Region: Speyside

Distillery: J & A Mitchell & Co

Age: No age statement

Strength: 46% vol

Colour: Dark Amber

Chill Filtered: No

Cask: American oak casks.

Nose: Very creamy, vanilla custard. The smoke develops gradually, rather than overpowering the other aromas present. Toasted marshmallows, herbs and rich fruits appear over time.

Taste: Incredibly well balanced - rich and creamy with a slight medicinal hint. The smoke is always present, washing over the palate in waves, like the soft billows of smoke from the kiln.

Finish: The gentle smoke lingers and lingers leaving you yearning for more!

Flavour

Intensity
Body bellcolourtiny.jpgbellcolourtiny.jpg
Sweetness bellcolourtiny.jpgbellcolourtiny.jpgbellcolourtiny.jpg
Smoky bellcolourtiny.jpgbellcolourtiny.jpgbellcolourtiny.jpgbellcolourtiny.jpg
Medicinal bellcolourtiny.jpgbellcolourtiny.jpg
Tobacco
Honey bellcolourtiny.jpgbellcolourtiny.jpg
Spicy bellcolourtiny.jpgbellcolourtiny.jpg
Winey
Nutty bellcolourtiny.jpg
Malty bellcolourtiny.jpg
Fruity bellcolourtiny.jpgbellcolourtiny.jpg
Floral bellcolourtiny.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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