single malt – the still trippers

Teeling Whiskey Distillery

Visit #29, September 24, 2016

The last stop on our week-long Ireland distillery adventure was to The Liberties area of Dublin to visit the Teeling Whiskey Distillery. Dublin was once home to over 30 distilleries, but the last one closed in the mid-70s. Teeling opened just recently in 2015 and is the first new distillery to open in Dublin in the last century. Similar to some Tullamore D.E.W. branding, Teeling Whiskey uses a phoenix on its labels to represent the return of Irish whiskey to Dublin and to the Teeling family.

Our tour started with the history of whiskey in Dublin and in Ireland, its rise and fall and now resurgence across the country. A video described the roller-coaster ride of Irish whiskey history and the construction of the new Teeling Distillery. They sure did not hold back on the building of this modern distillery with a very nice gift shop, bar, tasting area and semi-museum of artifacts and timelines. And the inner workings of the distillery were just as impressive.

Here are some notes from our tour of the “working” area of the distillery:

they use a wet mill – the water reduces the risk of explosion
15,000 liter lauter tun used, holds 30 tons of grist at 60 degrees
6 fermentation tanks – 2 wood (for looks) and 4 metal – 30,000 liters each
fermentation takes between 3 to 5 days
each of their stills has a name
- Alison is the Wash Still – 15,000 liters – temp at 90 degrees
- Natalie is the Intermediate Still – 10,000 liters – temp at 84 degrees
- Rebecca is the Spirit Still – 9,000 liters – temp 78.2 degrees
stills come from Siena, Italy – each are 5 tons and valued over $1 million
aging is done outside of the city in Louth – too dangerous to mature whiskey in the city due to fire concerns

teeling-x — Natalie, the Intermediate Still

teeling-viii — Rebecca, the Spirit Still

teeling-xii — Description of the barrels and aging

Our tour ended with a premier tasting of the following:

Teeling Single Malt
Teeling Single Cask
and a distillery only Single Malt finished in Cabernet casks

Overall it was a good tour. Unfortunately it was on a Saturday and the distilling floor was non-operational. It’s always nice to be able to see the whiskey being made. It was a very different experience from our other 5 distillery tours in Ireland earlier in the week. Just being in Dublin made it more crowded and busy. The tour was on a strict schedule and there was not much time to linger. We also rushed through the tasting at the end which was less than ideal. But this is part of being in a big city on a weekend too. Teeling is becoming a very popular destination and I am glad we were able to see it now in its early stages.

Charles’ Notes: I had very high expectations for this visit. It was our last distillery visit during our week in Ireland which included Kilbeggan, Tullamore D.E.W., Jameson Midleton, Dingle, Walsh and Teeling. But there was something off about the visit. Our reservation was lost, even though it was guaranteed in advance with a credit card. The tour felt rushed and the tasting too. I had read so many great reviews about distillery visits here so maybe my expectations were too high. Or it’s possible my earlier distillery visits during the week were competing with each other. But whatever the reason, it seemed off. I do think they have a good thing going there with lots of potential and I will definitely be back to make another visit on another Ireland distillery tour. The bar was a very nice touch and the space was well planned out. I am still a big Teeling fan! It’s great to witness the new Irish whiskey renaissance.

Walsh Whiskey Distillery

Visit #28, September 22, 2016

On a rare “blue-sky” day towards the end of September in County Carlow, Ireland, we visited the newly-opened Walsh Whiskey Distillery. Set on a beautiful estate, home to a mansion that dates back to 1755, Walsh Whiskey Distillery is a prime example of the “new” Irish whiskey producers that are quickly popping up across the country during this Irish whiskey renaissance. Only opened in June, 2016, to the public, the distillery is the latest installment by the Walsh family that started to produce The Irishman back in 2007 through the Irish Distillers.

Located near the River Barrow, the distillery is set in the barley basket of Ireland on a property with 200-year old oak trees. With an natural aquifer 70 meters underground, the distillery sources many of the ingredients necessary to make whiskey locally. This farm concept is important the Walsh family where the owner in the introductory tour video states that the purpose of the distillery is to “get back to what it is about.”

Our high-spirited tour guide for the day was Woody Kane. He met us in the tasting room and guided us through the distillery, step by step. Here are some notes from our tour about the “manual” distillery and its process of making whiskey:

After the intro video we started with a refresher on the grains that are used by the Walsh Distillery including maize from France
Grain stored in 60 ton silos / 30 tons a week are used
Hammer mill and roller mill used to grind the grain
Mashing is a 3-hour process – 140 degrees for 40 minutes, the heat is released and dropped down to 64-65 degrees for another 40 minutes
3 tons per mash, 10,500 liters of water
They have a cooker that can do 4-5 mashes (this was unfamiliar to me)
72 hour fermentation process in 14 washbacks in total producing an 8% ABV wash
They have a continuous column still which is 22 meters high which runs close to 24 hours a day, the spirit has a very high ABV of new make and the spirit is taken up around 75% high off the still
The pot stills include a 15,000 liter wash still, a 7,500 liter intermediate still and a 10,000 liter spirit still
The pot ale tank water is given to the farmers for pig meal
Barrels used for aging include Bourbon, Sherry & Marsala

walsh-iii — One of the sample bags of grain near the entrance to the working distillery

Overall, we had a great tour and Woody answered all of our questions. It was great to be able to go through all of the different working stages of the distillery. The workers on site were also very kind with answering questions. Being so new I wasn’t sure what to expect, but it seemed like they had planned out the visitor experience very well.

Our guide for the day, Woody Kane — Woody starting the tasting

Our tour ended with a tasting back at the tasting bar near the entrance. We tasted the following whiskies:

The Founder’s Reserve – 70% single malt & 30% pot still
Writer’s Tears – Redhead – no age statement, sherry-barreled, single malt
The Irishman 17 year old – first-filled sherry butt, single cask, single malt

We ended up purchasing a Writer’s Tears and Irishman 17 to be used at a future Saratoga Whiskey Club tasting back in the States. Woody was a great host in the limited time that we had and we appreciated the tour and visit.

Charles’ Notes: We had just spent the entire previous day doing a Whiskey Experience Day at the Dingle Distillery on the Dingle Peninsula. This included hands-on activities and a full day of whiskey knowledge. So I wasn’t sure how excited the group would be to go to another distillery the day after such an experience. But it turned out to be a very pleasant surprise where we learned a lot about another distillery vision with a unique, different story. It was quite amazing to see the scale of the Walsh Distillery. Still shiny new, the distillery was obviously built for a lot of growth with a long-term plan. I remember Woody mentioning that they had a 200-year plan. It was nice to see year One of the distillery being opened. We were also very pleased with the product during the tasting. In fact, the Irishman 17 that we brought back home with us was a very solid whiskey at the tasting that we held with our club. I do look forward to returning to the Walsh Whiskey Distillery at some point in the near to future to check in with them and see what’s next.

Mad River Distillers

Visit #20, April 9, 2016

The road recently thawed on this mid-Spring day in Vermont. The night before there was some snow which probably made the skiers over at Sugarbush happy. On top of Cold Springs Farm Road just south of Waitsfield, VT, sits Mad River Distillers, a five-year old distillery making rum, whiskey and rye. Cold Springs Farm dates back to the mid-19th century and became a horse farm later in its life. The horse barn on the farm became what is now the distillery in 2011 and began to produce spirits in 2013.

Vermont is a very picturesque state and the location of this farm, now distillery, is amazing with the mountains in the background. Our group consisted of some members of the Saratoga Whisk(e)y Club, and we were all very excited to get inside to check out what they were producing. Saratoga Whiskey Club

Our host, one of two distillers at Mad River Distillers, was Zack Fuller. Zack studied distilling in Scotland and is now distilling and experimenting in this beautiful spot in Northern Vermont. He provided our group with an excellent overview of their process and equipment. Here are some notes from our tour:

distilling takes place 7 days a week
pre-milled grains come from a 300-mile radius (Vermont, New York and Massachusetts)
fair trade sugars from Malawi used for rum
Vermont apples are used for brandy
250 gallon mash tank
4 500 gallon fermentation tanks for whiskey and rye, this fermentation lasts 4-5 days
2 separate 1000 gallon fermentation tanks used for rum and brandy, this fermentation lasts between 2-3 weeks
Zack used a great quote: “farts CO2 and pisses alcohol” – never heard that one before
Mueller pot still from Germany
53 gallons of mash pumped from fermenter into still – run times for the still: heads – 15 minutes, hearts – 1 – 1 1/2 hours yielding 4-5 gallons, tails – less than 15 minutes
Cold Spring water is hard water
various sized barrels used including 15, 25, 30 and 53-gallon barrels with some Spanish sherry butts
they started aging the bourbon and rye in 25 gallon barrels for one year
53 gallon barrels are from Kentucky and Minnesota
some 25 gallon barrels used to age rum come from Canada
in 2015, they produced 2,000 cases of spirits
the goal for 2016 is 3,000 cases
distribution currently in Vermont, Massachusetts and Rhode Island

The tour itself was perfect and to have one of the main distillers explain everything made it even more special. Zack was extremely knowledgeable and was able to answer all of our questions and give us some insight as to where they want to head as a company. Future collaborations with Lawson’s craft beer company really perked our ears.

We finished our tour with a tasting of 7 of their spirits. Here is what we tasted:

Vanilla Rum – infused with vanilla beans for 6-8 months, 40% ABV
First Run Rum – aged 4 months in lightly charred oak barrels, 48% ABV
Maple Rum – best seller, aged 6-8 months after syrup is made, 48% ABV
Corn Whiskey – 85% corn, 5% rye, 5% wheat, 2-3 months in a lightly toasted barrel, 48% ABV
Bourbon – mash bill: 70% corn, 10% wheat, 10% oat, 10% barley – aged for 1 year in a 25 gallon barrel, 48% ABV
Malvados – 100% Vermont mixed apples, Malvados means “wicked” in Portuguese, 50% ABV
Revolution Rye – 100% rye, 3 varieties – chocolate, cracked malt and toasted, 48% ABV
We also got to try a small sample of a single malt that they are doing with Lawson’s brewery and their Hopscotch, very tasty!

Overall it was a great tour and tasting. Wine Enthusiast just rated the Revolution Rye with 92 points and it definitely is a good rye to pick up, if you can find it. We were happy to be able to purchase a variety of their spirits.

Charles’ Notes: This visit worked out great. We didn’t really know much about Mad River Distillers other than what was on their website. You still can’t get their product in New York State. It turned out to be the highlight of the weekend. Zack was super friendly and helpful with our questions and it turned out to be a great time spent. It is always such a nice experience when you have unknown expectations and walk out with new appreciation of a craft. They are craft distillers that care about their product and put the love into it that is needed to get noticed and grow. I look forward to returning to Mad River Distillers in the future and trying some more of their single malt products.

Also, they are located near Waterbury, VT, which is a great place to stay. It almost feels like the craft beer mecca of the United States. Lawson’s and the Alchemist breweries are located here and produce phenomenal beers. We spent Saturday night in town and definitely recommend The Prohibition Pig for BBQ and the local taverns for some great draft pours. Cheers!

Aberlour Distillery

Visit #9, September 24, 2016

In the heart of the Speyside region of Scotland surrounded by burns or streams and the River Spey is the town of Aberlour. Some people know Aberlour from the famous Walkers shortbread which is made here. Others make the pilgrimage to fish or enjoy the beautiful countryside. Our group came to Aberlour for its whisky and what a great place to base oneself to visit the many distilleries in the area. Of course, when you stay in Aberlour, the highlight has to be the Aberlour Distillery, and it was better than shortbread, a fine treat indeed.

The Aberlour Distillery was built in 1879 by James Fleming, the son of a local farmer. He wanted to create a distillery that would represent what a true distillery should look like. Unlike most distilleries, it was powered by a waterwheel until the 1960s using the rushing stream nearby. He was a community man and did many important things for the town and people as well. A town hall is now named after him, Fleming Hall. But he was also very proud of the spirit that came out of the distillery and had a famous family motto of “Let the Deed Show,” telling people that the spirit itself was the true testament of his whisky-making and expertise.

Upon Fleming’s death in 1895, the distillery went through a number of hands and eventually was acquired by Pernod Ricard in 1975 which then joined Chivas Brothers in 2001. Aberlour is the best selling Scotch in France with over a million bottles a year being sold there.

Our Aberlour Experience tour started at 10am and was led by Susan. After telling us about the history of the Aberlour Distillery and James Fleming, we visited the different areas of production of the spirit, and here are some notes from our tour:

Water source comes from springs on the Ben Rinnes mountain and Linn Falls – pH of 7 (neutral)
320 liters of liquid yeast used in each production
1962 – the year malting was out-sourced, Balvenie still malts 10% of the barley for Aberlour – no peat used for their malt
25 tons of malted barley delivered at a time, 12 tons used with each production
The Porteus mill is over 60 years old
In 1898 the distillery was completely destroyed by an explosion in the mill
48,000 liters of water go through the Mash Tun – mash water temps are 65 degrees / 80 degrees / 95 degrees to produce the wort (about 60,000 liters)
6 washbacks – stainless steel painted white – fermentation takes between 48-50 hours
4 swan-shaped stills – 2 wash and 2 spirit stills (15,000 liters)
Heads: 15 minutes / Hearts: 1 hour (5,000 liters) / Tails: 2 hours
Ex-Oloroso sherry butts and Ex-Bourbon casks are used
2 large racked warehouses (stacked 8 high) on site (15,000 barrels), some whisky stored off site but within 15 miles of the distillery
7 team managers on site

The tour was very well done and and we were able to visit all of the areas of production. The Aberlour Experience tour includes a nice tasting as well. The following different expressions were tasted:

The New Make Spirit – straight off the still (un-aged), 63.5% ABV
Bourbon-Cask Matured 15 year old, 53.7% ABV
Sherry-Cask Matured 16 year old, 56.5% ABV
10 year old – #1 selling whisky in France, 40% ABV, bourbon and sherry cask fill
16 year old – first-fill bourbon cask, re-fill sherry cask, 40% ABV
A’Bunadh – Batch 51, cask strength 60.8% ABV

Let’s just say that it was good that we were able to walk to the distillery from our hotel up the hill! It was a great way to end a very nice tour and experience.

Charles’ Notes: Aberlour was one of the distilleries that I was most interested in visiting due to its popularity abroad and the fact that we were staying right next to it at The Dowans Hotel for 4 nights. By the way, The Dowans Hotel made for a perfect base to explore the Speyside region’s offerings and I would stay there again in a heartbeat. Great food and whisky bar! The distillery had a smaller feel than what I expected from a Chivas/Pernod Ricard owned maker, but this was a good thing. It made me think of the late 19th century when the distillery was being run by Mr. Fleming. It is set on a nice piece of property right along the stream. It really is a perfect spot for someone to visit, especially if they are staying in town like we did. I did regret not picking up the bourbon-cask matured 15 year old. This was my favorite taste. At home, the A’Bunadh has become one of my favorites as well (Batch 50). I guess I will just need to make another visit! Cheers.

Glenmorangie Distillery

Visit #8, September 23, 2015

A safari in Scotland is something most people would laugh at. But in the Highlands of Scotland, about an hour north of Inverness, is a waterhole where a certain type of game can be viewed. Giraffes. A whole herd of them. Tall and colored in copper. Here at the Glenmorangie Distillery are the famous stills, the giraffe stills, which they say are the tallest in Scotland. Set in a beautiful location outside of Tain, the Glenmorangie Distillery produces classic single malts using a number of types of casks. These giraffes produce a lighter, cleaner taste, one that represents the beautiful location and air surrounding the Dornoch Firth and area around Tain. There were no lions, just thirsty tourists!

The history of the Glenmorangie Distillery goes back to 1843 when the “Morangie” farm distillery was started by the Matheson brothers. Malt wasn’t produced until 1849 and it wasn’t until 1887 that the Glenmorangie Distillery Company, Ltd. was founded. The distillery was sold to two partners, Macdonald and Muir, in 1918. The Macdonald family would run the company until 2004 when it was purchased by LVMH, a French multinational luxury goods conglomerate, headquartered in Paris, France.

Prior to our tour we had the opportunity to go walk to the shore banks at the base of the slope where the distillery overlooks the Dornoch Firth. It is a beautiful spot and one where the warehouses filled with spirit get to rest and take in the fresh Scottish air and temperatures. It is a great time to reflect and think about the long history that these distilleries have withstood. It is also a great time to prepare you for the tour and the process from which their spirit is born.

Our tour was led by Michael Fraser who started with a description of their famous icon, the Hilton of Cadboll Stone, a Pictish stone discovered on the East coast of the Tarbat Peninsula in Scotland. This carving inspired the brand emblem and ties both the old skill and modern day skill of the Scottish people. Michael led us through the distillery and here are the notes we took:

They don’t add their single malts to blends
In 1977 they started to use off-site malting, 6 million liters/year of malted barley
They only use 2 parts per million peat
10 tons of grist per batch
They use hard water (lots of calcium and minerals) taken from the Tarlogie Springs – only Highland Park and The Glenlivet are the other two distilleries using hard water
Mash tun is stainless steel and holds a 9.8 tonne mash
Mash tun water temps – 63.5 degrees / 84 degrees / boiling point
12 stainless steel washbacks each holding up to 50,000 liters – they changed to stainless steel in the 1960s and they were one of the first
Fermentation takes between 52-55 hours
12 stills – the tallest in Scotland called “giraffe” stills, measure 8 meters, 5.14 meters is the neck of the still – still house is called Highland Cathedral
6 wash stills holding 11,400 liters each
6 spirit stills holding 8,200 liters each
Pressure relief valves seen on the stills are there for aesthetics, no purpose
Stills run 15 minutes of head, 3 hours of hearts and 2 hours of tails
1st to use an ex-bourbon cask in 1949
29 warehouses, Cellar 13 is famous because of its proximity to the water
They own some forests in the Ozarks, wood is dried for 2 years and then used in Kentucky for 4 years before being sent to Scotland
Barrels are only used twice
Giraffe Stills

Warehouses

Overall, the tour was very informative. Michael was able to answer our questions or guide us to someone who did. At the end of the tour we had a tasting of the 10 year old. It is the 4th most popular dram in the world and the 1st in Scotland. We also paid to taste a couple of different other editions as well.

Charles’ Notes: I wasn’t sure what to expect with Glenmorangie but I was very impressed. The location is stunning and I think this is what stood out most about this visit. Just to walk down to the shore and see the warehouses overlooking the water… We were unable to take pictures inside which always is tough for me since I like to have these memories recorded. But I understand that safety and liability is the number one priority at these highly-visited spots. The giraffe stills were beautiful and definitely unique. They had a nice little museum and gift shop. I would like to come back to Glenmorangie one day and do the Heritage Tour and visit the springs and have lunch at the Glenmorangie House.

The Dalmore Distillery

Visit #7, September 23, 2015

Certain single malt whiskies have a special place in our hearts. Maybe it was the first one you tried. Or possibly a special dram for a special occasion. The Dalmore holds a place in my heart. It was one of the first whiskies that I tried making me want to buy another bottle! The trip to The Dalmore distillery just north of Inverness in the Northern Highlands of Scotland was a day I was looking forward to for a long time. The distillery is set on the banks of the Cromarty Firth overlooking the Black Isle. It is a beautiful spot and turned out to be worth the wait.

Founded in 1839 by Alexander Matheson, the distillery was leased and managed by the Sunderland family until 1867. In 1886 the distillery was sold to new owners, brothers Andrew and Charles Mackenzie, members of the Clan Mackenzie. Currently the distillery is owned and operated by Whyte and Mackay Ltd which is owned by Emperador, Inc., a Phillipine holding company involved in bottling and distributing distilled spirits.

Our late-morning tour started by learning some of the history of The Dalmore and the story of “The Death of the Stag,” which is also a painting by Benjamin West found in the National Galleries of Scotland. The story goes that the first chieftain of the Clan Mackenzie saved the life of the Scottish King Alexander III during a hunting expedition in 1283. In turn, the King gifted the chieftain with the Royal emblem of a 12-pointed stag that was used in the coat of arms. The 12-pointed Royal Stag emblem is now found on every bottle of The Dalmore spirit, called the caberfeidh. It is quite the story and a great symbol for The Dalmore.

Here are some of the notes from our tour:

Malted barley goes into 14 twenty-five ton bins
Stainless steel Mash Tun holds 42,000 liters of grist
Three water infusions of 62 degrees, 75 degrees and 82 degrees in Mash Tun. Process takes about 7 hours.
8 washbacks hold approximately 49,500 liters of worts. Washbacks are made of Oregon Pine and are between 50-80 years old.
50 hours of fermentation in washbacks
8 stills in total – 4 wash and 4 spirit
Flat-top stills because of the roof of the old barn
Wash stills – 13,000 liters and Spirit stills – 8,000 liters
Heads run for about 30 minutes, hearts for six hours and tails for about 30 minutes
9 warehouses on site (4 racked) holding 4 million liters of spirit
10% is kept at the distillery, about 60,000 casks on site
Down time is 2 weeks in summer and 2 weeks near Christmas

Overall, it was a great tour of the facility. Pictures were not allowed inside the facility, unfortunately. But we were able to walk around the property and enjoy the views and take in that great distillery smell.

Our tour ended with a tasting in a very nice tasting room where we watched an initial video on the history of The Dalmore. The tasting included:

12 year-old, which is aged for 9 years in bourbon casks and 3 years in sherry casks
15 year-old, which is aged for 12 years in bourbon casks and split into 3 sherry casks for 3 years
18 year-old, which is aged for 14 years in bourbon casks and 4 years in Matusalem sherry casks
Cigar Malt, no age-statement, approximately aged for 15 years and ends in Cabernet casks for 18 months
Distillers Edition 2015 finished in bourbon casks, higher ABV (my favorite)

Charles’ notes: The Dalmore distillery turned out to be a great experience. I did have one regret, however. I ended up not buying a bottle of the Distillers Edition and it haunted me for the rest of my whisky tour through Scotland…!! There were only a limited number of bottles left too. Well, we do learn. The tour was very nice and informative even though our guide was battling through a cold, but she was great and a trooper. There was a funny story about some Scandinavian visitors skinny dipping in one of the water troughs after hours, but that is for another time. I wouldn’t hesitate to go back to The Dalmore. It was set in a great spot and close to some good food options as well. We made the day trip up from Aberlour in the Speyside region and this is very doable. We combined this visit with a visit to Glenmorangie later in the day. I look forward to the next visit at The Dalmore.

Glenfarclas Distillery

Visit #6, September 22, 2015

There is a sense of calming when visiting the Glenfarclas distillery in the Speyside region of Scotland. Maybe it is the “family” atmosphere which is evident at the distillery as we saw Mr. Grant loading the family dogs into his vehicle. It could also be the Glenfarclas dram and taste that has become so memorable over the years. But the real calming came from the tour and experience of visiting this family-run distillery, one of the last remaining family distilleries in the Speyside region.

Located in Ballindalloch, the Glenfarclas distillery was first founded in 1836 by a farm tenant John Hay. It wasn’t until 1865 that the Grant family became involved. Since then it has remained in the Grant family and is currently run by both the 5th and 6th generations of the family. This is quite impressive and unique in this era of large corporate-run makers of spirits.

Our tour started in the Visitor’s Center where we learned about the family history behind this special malt. From here we were led down to the working facility. On the way we passed a waterwheel being fed by water from springs coming down from the Ben Rinnes mountain, the main water source for the distillery. The facility is not fancy or embellished. It is a true working facility and not set up for looks…

We visited all of the different stages of the process, including the mill, the mash tun, the washbacks, the still room, and the warehouses. Our guide was excellent and she provided a lot of information on all aspects of the production.

Here are some notes from the tour:

11 storage tanks / hoppers store 3 weeks of grain for spirit production
Up until 1975, Glenfarclas did their own malting but it is now delivered
Buhler mill is used to make grist, they test the grist three times looking for a mix of 80% grist, 15% husks and 5% flour
16.5 tons of grist is placed in the mash tun which is 10 meters in diameter
Three water stages during the mashing at 64 degrees / 78 degrees / 89-90 degrees
12 stainless steel washbacks from over 40 years ago hold 41,000 liters each
Fermentation takes approximately 48 hours
Six stills heated by direct fire (gas)
1 large wash still (26,500 liters) and 1 large spirit still (21,200 liters)
25,000 liters of wort in the wash still
Three cuts of the spirit: 20 minutes of head, 3 to 4 hours of heart, and 4 to 5 hours of tail
A total of 33 warehouses store 55,000 casks
Grist Hopper

Malt Mill

Stone Remover

Mashing

Mash Tun and Washbacks

Washbacks

Large stills

Spirit Safe

Warehouses

Family Casks

The standard distillery tour ends with a tasting at the Visitor’s Center. They have two other tours that are provided for a higher price, including the Connoisseur’s Tour and Tasting, and the Five Decades Tour and Tasting. These tours offer more to taste and the Five Decades tour includes a taste of each of the decades from the family casks. Very cool. Our guide let us taste the 10-year old Glenfarclas, but then did let us taste the 25-year old as a special treat. Classy! It was very much appreciated.

Charles’ Notes: I was very much looking forward to this visit. Glenfarclas has always been a favorite, but this propelled it to a place of admiration that is tough to beat. There is something to be said about a family-run distillery. Maybe it is the buy-in of the people who have worked there for so many years. But it is also the old-school methods that are still used to produce this great spirit. Compared to some of the distilleries we visited, there was less computerization, more human contact and a family history that is still seen. I definitely want to return here for another visit when I am in the Speyside next. What was also fun was that the Mash Tun hotel/restaurant down in Aberlour had many of the family casks available at their bar. Not a bad way to end a day!

Glenfiddich Distillery

Visit #4, September 22, 2015

It was a cool, damp Speyside morning. One that begs to be distilled. The visit this morning was to the Glenfiddich Distillery just outside of Dufftown. Upon driving into the parking lot, you are greeted by huge antlers shaped from two-by-fours and other plant material. Quite a sight. The antlers are appropriate since Glenfiddich means “Valley of the Deer” in Scottish Gaelic and they can be seen on every bottle.

Founded in 1886 by William Grant and sons, Glenfiddich is one of the few remaining distilleries to remain family-owned. You could feel the pride in this from our tour guide. This is quite amazing since they are such a large producer of single malt Scotch and since 2000 they have received more awards than any other single malt Scotch whisky in both the International Wine & Spirit Competition and the International Spirits Challenge. We took the Explorers Tour, one of three tours that are available at Glenfiddich.

The water that sources the world’s best-selling single malt whisky is the Robbie Dhu spring. 100 tons of barley a day are used and this is taken down to 9 1/2 tons during processing. They use two mills for grinding the barley and two mash tuns that hold up to 60,000 liters each. The three water sparges in the mash tun are at 68 degrees, 75 degrees and 86 degrees. 41,000 liters of mash are converted into wort and then cooled in a heat exchanger before being sent to fermentation. Glenfiddich uses 32 washbacks made of Douglas Fir for fermentation. It was an interesting note that they use the high branch line of the Douglas Fir (over 17ft) for their washbacks. Fermentation takes approximately 72 hours and produces a wash of 9.6% ABV.

There are two still buildings at Glenfiddich containing a total of 28 stills. The life of their stills is between 8 1/2 to 9 1/2 years and they use gas heating, not coils. Once the wash stills have started to produce the condensed, cleaned-up spirits, the first 1/2 hour comprises the head or the foreshots and this is then taken to be redistilled. The heart, or the runoff with the proper high percentage of alcohol, runs for about 2 1/2 hours at 21% ABV. This tail or the feints are the last runoff and they last for about 1/2 hour and are redistilled. The low wines (heart) is then heated and condensed again in the spirit stills. Glenfiddich has two differently shaped spirit stills, one that is a pot belly where vapor spirals up and the other which is a witches hat or lantern where the vapor goes straight up. The heart from this new distillation will produce a ‘new make’ spirit of about 70% ABV.

Glenfiddich houses its own onsite cooperage where the coopers build and char new casks and do repairs as needed. They store 1 million barrels and casks among 46 warehouses. Amerian oak and Spanish Oloroso oak casks are used. We visited one warehouse with a marrying tub where spirits of 85% bourbon and 15% sherry were being married. Here also is where Glenfiddich uses the Solera process for its 15-year old whisky.

Our Explorers Tour ended with a tasting of four Glenfiddich whiskies. The first taste was the 12-year old which is comprised of 85% bourbon casks and 15% sherry casks. The second taste was the 14-year old Rich Oak, also a mix 85% bourbon casks and 15% sherry casks. The third taste was the 15-year old Solera Unique Reserve. The last and my favorite was the 18-year old which is comprised of 80% bourbon casks and 20% sherry casks.

Charles’ Notes: I was not sure what to expect from this distillery visit. I was thinking it was going to have more of a corporate feel since it is such a large producer worldwide, but the family influence came across nicely. Our guide also made it feel that way which was nice. I think he was the only guide on our 11-distillery visit that even wore his tartan clothing! The tour itself was very well done with a movie to start in a nice facility and then a full visit to each stage of the operation. The tasting room was nicely laid out with artwork and Glenfiddich memorabilia. It made me want to come back and do their other tours which I will definitely do the next time I am in the Speyside. Just a quick note, if you are a driver and visit this distillery, they do provide “to go” drams so that you can taste at your leisure when you return back to the hotel or home.

Tomatin Distillery

Visit #3, September 21, 2015

Located in the Northern Highlands of Scotland, the Tomatin Distillery was our third distillery visit on our 9-day whisky tasting tour of Scotland. Reservations were for the Taste of Tomatin Tour. The distillery is approximately 20 miles south of Inverness and is set in a good location on the Alt na Frith, which is a water source that means ‘free burn’. Founded in 1897, Tomatin is named after the Gaelic word for the Hill of Juniper Bush. There are currently 30 families that work at the distillery.

In the 1970s, Tomatin saw its largest growth with the addition of 6 new pairs of stills totalling 23 in all. At this time they were producing 12.5 million liters of spirit a year. They were the largest distillery in Scotland. During the tough times of the Scotch whisky industry in the 1980s, Tomatin was forced into liquidation in 1984 and was purchased by a Japanese company in 1986. The current production is circa 2 to 3 million liters of spirit a year.

Tomatin gets its malted barley from Berwick-upon-Tweed which is southeast of Edinburgh on the coast of the North Sea. They work with 120 tons a week and 8 tons per batch. The grinding of the barley takes about 1 1/2 hours. The production cycle runs from Sunday to Friday where they do three mashes producing 45,000 liters of wort using three temperatures of 60, 70 and 90 degrees. We were actually able to walk into a mash tun (which was a first) and it was quite impressive to see the blades on the bottom and the size from within.

Walking into an open MashTun — Walking into an open Mash Tun

12 washbacks are located on the site where fermentation takes approximately 56 hours. During the distillation process, the heart run lasts about 4-5 hours. The stillman swings a rope to hit the still to listen to what is going on. Depending on the sound that the still makes, the stillman is able to adjust or even repair if necessary. This was something that we did not see at most distilleries and it takes a good amount of skill and experience. The spirit is then put into the barrel at 63.5% alcohol. At the Tomatin distillery, they store 180,000 casks on site. They do have an on-site cooper that repairs barrels. We were able to visit the workshop and see them working on constructing and repairing barrels.

One other interesting note: Tomatin is one of the greenest distilleries. They work with a biomass plant that reduces the distillery’s energy cost and greenhouse gas emissions.

Our Taste of Tomatin Tour concluded with a tasting of 6 different whiskies. This was held in a tasting room which was nicely decorated with bottles of whisky in marked containers along the walls. The first taste was the New Make, or the spirit that gets placed into the barrel at over 60% alcohol. The second taste was the Tomatin Legacy, which is a non-age statement whisky but we were told it probably uses a combination of 5 to 8-year old whiskies. The third taste was the Tomatin 12-year old. Both the Legacy and the 12-year old whiskies were 43% alcohol content. The fourth, and my favorite, was the Bourbon-barrel Cask Strength whisky at 56.4% alcohol and a 12-year old aging. The fifth taste was the Sherry-barrel Cask Strength at 57% alcohol and 12 to 13-year old aging. Our last taste was the Cu Bocan (the sprectral dog) which is a peated whisky (15 ppm), non-age statement but aged approximately 8 years. Overall, it was a great tasting.

Charles’ Notes: Our Tomatin visit was extremely informative. Being a larger operation, you sometimes do not know what type of experience you will receive, but our guide provided great information and took us through their whole facility. It was a nice combination of history and the working process of this distillery. Highlights included the mash tun visit, where we could actually step up into a mash tun to feel its immense size. It was also nice to see the cooper at work and be able to ask questions directly. This is something that would be difficult to do at a cooperage where everything is on such a timed clock. The tasting was also well planned with a good selection of all of the various Tomatin whiskies. The tour and experience well exceeded my expectations.

Hillrock Estate Distillery

Visit #12, October 17th, 2015

Only three weeks after returning from our amazing 11-distillery adventure in Scotland, the itch for experiencing another distillery was high on our minds. The Hillrock Estate Distillery was our first choice and what a gem we found in Ancram, NY. Driving to Ancram is a treat, in and of itself, through the beautiful rolling hills between the Hudson Valley and the Berkshires. It was a perfect fall day with the leaves changing colors and a crisp air signalling colder temps on the way. The Hillrock House, overlooking the barley fields and the distillery, was restored in 2006 and stands as a sign of history as it was built by a Revolutionary War Captain back in 1806.

Our guide for the afternoon was Tyler, one of the distillers we met during our visit. Hillrock is very proud of its “field to glass” production and with good reason since there are very few found in the United States. All of their corn, barley and rye is sourced within 15 miles of the distillery. In fact, 36 acres of grain is grown on site. The tour started in the Malt House, the first malt house built since prohibition. It was here that we saw some of the ingredients that are used for making their whiskies. The only non-local item was the peat that they import from the Speyside region of Scotland.

Upstairs in the Malt House is a room that contains the steeping tank and the floor where all of the barley is raked while germinating. The grain is left in the steeping tank for approximately 3 days before it is taken out and spread across the floor and raked before going into the kiln which is located on the first floor. They do about 1 ton of barley per week and typically use last year’s harvest. The barley is raked every 6-8 hours or 3 times a day to prevent clumping. Once ready, the barley is sent down a chute below to the kiln to stop germination where most of their regular single malt barley gets about 8 hours of peat smoke. We were able to climb up and stick our heads in the kiln. Matt, our Islay fan, was ready to jump in and get smoked. It is a very impressive building and well laid out in its planning.

Their still room is located in a separate building. Here there is a mash tank (tun), 5 fermenting tanks and a pot still mixed with a kettle still. The still and operation was set up by master distiller, Dave Pickerell, who previously spent 14 years at Maker’s Mark. It takes about 1 day to make the mash using temperatures between 110 and 160 degrees. The five fermentation tanks hold approximately 250 gallons and fermentation takes 4 to 5 days. One run through the still is made with about 20 minutes of head, 8 hours of heart and another 20-30 minutes of tail. 30 gallons is made in one run.

The barrels, made of Virgin American White Oak, are produced by the Kelvin Cooperage in Louisville, KY. They primarily use 25-gallon barrels and they store over 2,500 barrels of spirit.

Our tour ended with a tasting. We tasted their bourbon, rye and single malt. The bourbon uses the Solera process (adding and removing whisky over time creating more complexity) and is finished in Oloroso sherry casks. The double cask rye is double matured in traditional oak casks and then in charred American white oak barrels. Lastly we tasted various single malts with different levels of peat. Their standard single malt uses 8 hours of peat smoke, but they also had a 14-hour and 20-hour bottle available. It was great that they were trying out different lengths and techniques with all of their whiskies. This will help them find the right balance moving forward.

Charles’ Notes: Overall, our visit to Hillrock Estate Distillery was excellent. The facility and location are outstanding. We enjoyed our 1-hour tour and tasting and looked forward to revisiting for a special event or when they are introducing their next revision or spirit. Everyone was very friendly and willing to share their stories and successes. It brought back certain memories from Scotland that you just cannot find here in the United States when visiting distilleries.

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