Event Sponsored by:
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EXPERIENCE A TRIP THROUGH THE DISTILLERIES
Exciting News! - for the very first time, Glasgow Lands is happy to announce that we will be including a Scotch Whisky Tasting event. This will include a Presentation on the Whisky being tasted and how to tell the differences between brands.
There will be three "tasting sessions" - At 12:30PM, 1:45PM and 3:00PM. Our sponsors for this event are Four Seasons Wine & Liquor, Hadley, MA. and ImpEx Beverages, Inc. This will be both a fun and educational event.
The venue will be on the terrace, behind the old snack shop, which is no longer used. Tickets will be sold at the Pub entrance for each of the tasting sessions. It goes without saying, that proper identification will be required.
Five whiskies will be featured:
There will be three "tasting sessions" - At 12:30PM, 1:45PM and 3:00PM. Our sponsors for this event are Four Seasons Wine & Liquor, Hadley, MA. and ImpEx Beverages, Inc. This will be both a fun and educational event.
The venue will be on the terrace, behind the old snack shop, which is no longer used. Tickets will be sold at the Pub entrance for each of the tasting sessions. It goes without saying, that proper identification will be required.
Five whiskies will be featured:
- Glenallachie 12
- Glenallachie 15
- Ardnamurchan Small Batch
- Kilchoman Machir Bay
- Kilchoman Sanaig
Glenallachie 12
Detailed Description: The flagship in GlenAllachie's new core range, released in July 2018. Matured in a mixture of virgin oak, oloroso sherry and Pedro Ximénez sherry casks, this has sweet flavours of honey, marzipan, bananas and butterscotch.Prior to 2017, when the distillery was acquired by master distiller Billy Walker, GlenAllachie whisky was most commonly found in blends. Glenallachie 12 Year Old Speyside Single Malt Scotch Whisky | 700ML Tasting Notes: Nose: Butterscotch and honey playing the lead with raisins and mocha in the background. Palate: Honey, marzipan and bananas, with lashings of butterscotch, raisins and a delicate hint of mocha. Finish: Finish is very long and smooth. Distillery Information: Glenallachie is a malt whisky distillery on Speyside at Aberlour founded in 1967. It has mainly produced whisky for blends. Under Chivas ownership it released 2 official bottlings at cask strength, one of 16 and one of 18 years old. A new core range of 10, 12, 18 and 25 year old whisky was released in 2018 under the new ownership, as well as additional single cask releases. |
THE GLENALLACHIE15 YEAR OLD Almost five years since we formed the GlenAllachie Distillers Company, bringing the distillery back into private ownership, we released the very special expression as an extension of our core range. Our Master Distiller, Billy Walker, has worked tirelessly on perfecting this expression since day one; evaluating casks and refining recipes to create something special. We’re proud to present the jewel in our crown; the GlenAllachie 15 years old. The GlenAllachie 15 Year Old is bottled at 46%, non chill filtered and natural colour. TASTING NOTES COLOUR: Rich Mahogany. NOSE:Waves of heather honey, dark chocolate and figs, with notes of fruit cake, mocha and cinnamon. TASTE:Lashings of fig syrup, mocha and treacle, followed by dark chocolate, sweet spices and heather honey, fused with ginger on the finish. |
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Kilchoman Sanaig
Named after an inlet on Islay’s rugged Atlantic coast, Sanaig is a vatting of both sherry and bourbon casks. The high proportion of Oloroso sherry influence adding a balance of dried fruits and spices to classic Kilchoman citrus sweetness and peat smoke character. Ultimate Beverage Challenge 95 points - Smoky yet decadent, almost reminiscent of dark chocolate with chili peppers. White flower, sandalwood, grapefruit, and pink peppercorn join in as well. Fruit and smoke play off of each other on the palate with hints of caramel, licorice, and brown spice. - 2018 Ultimate Spirits Challenge (Finalist) .April/2018 |
Ardnamurchan Small Batch Highland Single Malt Scotch Whisky
The nose shows a dehydrated banana, grilled peaches, seaside wood fires, fresh grain, and a savory nori note. The palate shows the peated proportion of the batch with additional notes of dehydrated fruits, peach, sea spray, turned earth, and stadium peanuts. D&M Tasting Notes
The Ardnamurchan peninsula is a place that today can appear untouched and almost desolate, but it has been an outpost of human habitation for about four millennia. The Vikings stayed for 500 years with a watchful eye on the nearby islands of Skye, Mull, the Western Isles, and the Argyll coast. In 1266, the last Viking Mhuchdragain Mac Righ Lochluinn was killed by one of his own Scottish vassals. Later in the 1200s Mingary Castle was built by the MacDouglas of Lorne to serve the needs of the Lords of the Isles in their positioning against the King of Scotland. Three mainland military expeditions failed over the next two hundred years before King James IV visited the Castle in 1493 and this most western peninsula on mainland Scotland was ever so tenuously added into the lands of the Scottish crown. The Gaellic translation for Ardnamurchan can be interpreted as Headland of the Great Seas, a reality echoed in much of the peninsula’s history.
The distillery is a long dreamed of project of the Adelphi independent bottlers. As their director Alex Bruce has said, “as early as 2007 we noticed that demand had overtaken supply, and there were three options: start filling new make, buy a distillery or build one. For some stupid reason we decided to take the third option!” Ground was broken in 2013 with distillation commencing in 2014. With such a sense of history to the district, some distillery owners would be more than happy to slap up a pagoda roof and talk up the Viking connection, but that was not the path that Ardnamurchan chose. While there is a pagoda roof, there is also a type 2 EV charging connection at the visitor’s center. The distillery was built to be one of the most green in Scotland, and works in concert with the larger estate on which it resides to form a ‘circular economy’ of everything from power to byproducts. The washbacks for example are heated by wood biomass from the peninsula’s own forests, and the power for plant operations comes from a combination of wind and hydro power. In a very 21st century turn the distillery uses blockchain technology applied to a very traditional product to show total transparency on every step of the production process.
Thanks to this transparency we can talk in quite precise language about the steps that went into the production of your bottle. The Barley that was to become your whisky was grown in County Fife in the lowlands (incidentally ancestral home to the Bruce Clan.) It is of the concerto barley variety grown on Broomhall land and made into both peated and unpeated malt at Bairds Maltings. From there it was transferred via truck to the peninsula and after being milled is added to the 3.2 meter wide mash tun (the width of the narrowest bridge on its journey before being installed.) Gordon Mackenzie oversaw the mash for all parts of this batch, as he did the 76 hour long fermentation in a combination of wood and stainless steel washbacks. (Leftovers from this and the distilling process are converted to animal feed 7 km away.) From there Nicki Docherty took over the process at the stills. Ardnamurchan uses a standard two copper still setup with the wash still holding 10,000 liters and their spirit still holds 6,000 liters. The spirit still has a boil ball on its neck for extra reflux and the neck leads outside the building to typical shell and tube condensers. The ABV of the spirit for your batch ranged from 69.5% ABV to 75% ABV. Regardless of the exit still proof it was diluted with water from the Glenmore spring to 63.5% ABV before entering the barrel. The batch we have for you is made up of 38 peated and 34 unpeated casks. Of the unpeated casks, 31 were ex-Bourbon barrels and 7 were ex-sherry barrels. Ten were produced in 2014, fifteen in 2015, and thirteen in 2016. Of the peated casks 21 were ex-Bourbon barrels and 13 were ex-Sherry barrels. Sixteen were made in 2015 while 17 came from 2016. Finally because data is fun, it appears that the distillery runs their peated slash unpeated distillation runs in rolling cycles across years, ie the peated barrels came off at the latter end of the year in 2015 while in 2016 the peated barrels were produced at the beginning of the year. Michael Kennel, D&M
The nose shows a dehydrated banana, grilled peaches, seaside wood fires, fresh grain, and a savory nori note. The palate shows the peated proportion of the batch with additional notes of dehydrated fruits, peach, sea spray, turned earth, and stadium peanuts. D&M Tasting Notes
The Ardnamurchan peninsula is a place that today can appear untouched and almost desolate, but it has been an outpost of human habitation for about four millennia. The Vikings stayed for 500 years with a watchful eye on the nearby islands of Skye, Mull, the Western Isles, and the Argyll coast. In 1266, the last Viking Mhuchdragain Mac Righ Lochluinn was killed by one of his own Scottish vassals. Later in the 1200s Mingary Castle was built by the MacDouglas of Lorne to serve the needs of the Lords of the Isles in their positioning against the King of Scotland. Three mainland military expeditions failed over the next two hundred years before King James IV visited the Castle in 1493 and this most western peninsula on mainland Scotland was ever so tenuously added into the lands of the Scottish crown. The Gaellic translation for Ardnamurchan can be interpreted as Headland of the Great Seas, a reality echoed in much of the peninsula’s history.
The distillery is a long dreamed of project of the Adelphi independent bottlers. As their director Alex Bruce has said, “as early as 2007 we noticed that demand had overtaken supply, and there were three options: start filling new make, buy a distillery or build one. For some stupid reason we decided to take the third option!” Ground was broken in 2013 with distillation commencing in 2014. With such a sense of history to the district, some distillery owners would be more than happy to slap up a pagoda roof and talk up the Viking connection, but that was not the path that Ardnamurchan chose. While there is a pagoda roof, there is also a type 2 EV charging connection at the visitor’s center. The distillery was built to be one of the most green in Scotland, and works in concert with the larger estate on which it resides to form a ‘circular economy’ of everything from power to byproducts. The washbacks for example are heated by wood biomass from the peninsula’s own forests, and the power for plant operations comes from a combination of wind and hydro power. In a very 21st century turn the distillery uses blockchain technology applied to a very traditional product to show total transparency on every step of the production process.
Thanks to this transparency we can talk in quite precise language about the steps that went into the production of your bottle. The Barley that was to become your whisky was grown in County Fife in the lowlands (incidentally ancestral home to the Bruce Clan.) It is of the concerto barley variety grown on Broomhall land and made into both peated and unpeated malt at Bairds Maltings. From there it was transferred via truck to the peninsula and after being milled is added to the 3.2 meter wide mash tun (the width of the narrowest bridge on its journey before being installed.) Gordon Mackenzie oversaw the mash for all parts of this batch, as he did the 76 hour long fermentation in a combination of wood and stainless steel washbacks. (Leftovers from this and the distilling process are converted to animal feed 7 km away.) From there Nicki Docherty took over the process at the stills. Ardnamurchan uses a standard two copper still setup with the wash still holding 10,000 liters and their spirit still holds 6,000 liters. The spirit still has a boil ball on its neck for extra reflux and the neck leads outside the building to typical shell and tube condensers. The ABV of the spirit for your batch ranged from 69.5% ABV to 75% ABV. Regardless of the exit still proof it was diluted with water from the Glenmore spring to 63.5% ABV before entering the barrel. The batch we have for you is made up of 38 peated and 34 unpeated casks. Of the unpeated casks, 31 were ex-Bourbon barrels and 7 were ex-sherry barrels. Ten were produced in 2014, fifteen in 2015, and thirteen in 2016. Of the peated casks 21 were ex-Bourbon barrels and 13 were ex-Sherry barrels. Sixteen were made in 2015 while 17 came from 2016. Finally because data is fun, it appears that the distillery runs their peated slash unpeated distillation runs in rolling cycles across years, ie the peated barrels came off at the latter end of the year in 2015 while in 2016 the peated barrels were produced at the beginning of the year. Michael Kennel, D&M