FROM THE ARCHIVE:
THURSDAY, 4 AUGUST 2011
BLAIR ATHOL
Situated in the town of Pitlochry, Blair Athol is one of the oldest distilleries in Scotland. Founded in 1798 by John Stewart and Robert Robertson it was originally named Aldour distillery. The name comes from the adjacent river, Allt Dour, which means "stream of the otter". A picture of an Otter appears on the Diageo "Flora and Fauna" distillery bottlings. Blair Athol's malt is an integral part of Bell's blended whisky and the branding appears in most parts of the distillery. The overwhelming majority of spirit is taken off for blending with only 0.3% destined to make single malt, equating to about 10,000 bottles a year. Until 2010 the only official bottling was the 12 year, however in May a no age statement, first fill sherry bottled at cask strength (56.5%) was made available, which was what was picked up after the tour finishes in the distillery shop.
FACTS
Water: Allt Dour burn for cooling.
Malt: 130 tonnes a week, supplied from Diageo maltings at Glen Ord.
Mash: Semi-lauter stainless steel mash tun. 8 tonnes at a time. Around 16 mashes a week. Apparently only 2 waters. First water at 65C. Second water at 85C.
Washbacks: 6 new Stainless steel washbacks. (These replaced 4 wooden and 4 stainless steel washbacks in 2010 - The wooden were 75 years old and were brought from Mortlach).
Fermentation: 55 hours (130 l yeast added to 33,000 l of wort). Wash at 9%
Draff and pot-ale combined, reduced and given to local farmer.
Wash Still: 2
Spirit Still: 2, slight descent on lyn arm.
Production: Foreshots 15 minutes.
New make: Average around 68%
Maturation: All single malt matured in 1st fill Sherry Butts. Cask strength 57% - 56%
Warehousing: Single malt matured on site. 3 Warehouses containing 5000 casks in each, 15,000 in total. The oldest cask dates back to 1968.
BLAIR ATHOL 12
Nose: Mellow, sherry and orange.
Taste: Bold, malty and sweet.
Finish: Thick with a tang of spice.
TULLIBARDINE
Blackford is home to both Tullibardine and to Highland Spring water and both obtain their water from the Ochil Hills. Tullibardine is a relatively new distillery, founded in 1949 by the architect William Delme-Evans, who went on to design Glenallachie and the Jura distilleries. Even more recent is the commercial shopping outlet that sits next to the distillery, built by the new owners when they took over the distillery. Maturing stocks of whisky were low (around 3000 cases) so the shopping centre, the majority of which is taken over to Baxter's food retail and cafe, has proven to be a reliable income stream.
Whyte & MacKay mothballed the distillery in 1994 and the new owners bought it for £1.1 million in 2003. Tullibardine has created a number of finishes in various wood casks and various vintage releases so a core range has yet to be established, although the 1993 seems to be the entry point.
Although the development, located just outside the small village, may be new the site itself was previously home to Scotland's oldest brewey. King James IV, interestingly the last British Monarch to be killed in battle, bought beer from the brewery in 1488 to celebrate his Coronation. The cafe is accordingly named 1488, which is were the tour starts from. The distillery was in shutdown for maintenance when visited in July so it was interesting to see the stills in pieces.
FACTS
Water: Ochil Hills
Malt: from Glenesk, Montrose. 156 tonnes a week.
Mash: Stainless steel lauter mash tun. 6 tonnes at a time. 15,000 l at a time. First water 65C. Second Water 85C. Third Water 95C. 26 mashes a week.
Washback: 8 inside, 1 outside. Stainless steel.
Fermentation: 48 hour short, 60 hour long. (70l distillers yeast added to 30,000l wort). Wash at 7-8%
Wash still: 2. 21,581 l
Spirit still: 2.
Production: Foreshots 15 minutes. Spirit run (heart) 5 to 6 hours. Cut at 70%
New make: 63.5%
Maturation: American oak. Casks from Jim Beam, Jack Daniels, Heaven Hill, Clermont Springs. Sherry casks. 10% of production is for Single malt only 4,000 casks matured on site. 90% Casks aged off-site.
TULLIBARDINE
NEW MAKE (PURE POT SPIRIT)
Nose: Cereal, biscuit, honey, with touches of lavender on the nose.
Taste: Clean, firm, crisp fruit and malt, long finish.
TULLIBARDINE 1993
Nose: Fresh, vanilla and slightly milky.
Taste: Juicy, powerfully clean, weighty but light.
Finish: Soft and fruity with a crisp, sweet barley finish.
AGED OAK
Nose: Fresh, very maltly with cereal appearing, pear drops and caramac bars.
Taste: Full bodied oak. Sweet later then tang of malt on finish.
Finish: Long and slightly bitter spice.
BANYULS (4-5 years)
Colour: Rose pink
Nose: Sawdust, dry, woody.
Taste: Sweet, cherry, grape and syrupy wine gums.
Finish: Mouthfilling, dry medium finish.
EDRADOUR
Through the bustling town of Pitlochry and hanging a right in town into the countryside and down a single file track is the way to Edradour, one of Scotland's prettiest and smallest distilleries. Edradour means "the land between" as it is situated between two rivers. Founded in 1825, Edradour is typical of a farm distillery, a collection of small white and red painted buildings. The tour starts in the bar, where you can buy various drams at very reasonable prices and then onto a video detailing the history over a dram of the 10 year old. Being a very small distillery the whole production is housed in one building.
FACTS
Malt: from Bairds, 1,100kg a day (equates to 450 l of alcohol).
Water: Spring water from Moulin Moor for bottling and distilling. Edradour burn water for cooling.
Mash: Cast iron Rake and plough mash tun. 5 hour mash. 9000 l.
First water: 60C. Second water: 70C. Third water: close to boiling.
Wort cooled by Morton refrigerator - the only one used in the industry. Original Morton was 75 years old before it was retired. New one made to exactly the same specification. Stainless steel - 3 years old.
Washbacks: 2 Pine. 6000 l.
Fermentation: 48 - 56 hours
Wash strength: 8%
Wash Still: 1 wash still. 400 imperial gallons
Spirit Still: 1 spirit still. Smallest legally allowed by Scottish law.
Spirit run: Foreshots 15 minutes.
Production: 900 l a day. 15 casks filled per week.
Condensers: 2 Traditional worm tubs situated outside the still room.
Pot ale and draff to farmer.
New Make: 70%. Into cask at industry standard 62.5%
Maturation: 85% Bourbon casks. 100% Spirit matured on site.
Most of the range is matured not finished in their various casks.
New bottling plant located next to distillery car park. Bottling on site, including bottling for Signatory range.
EDRADOUR 10 YEAR
Nose: Heavy with sherry and a hint of smoke.
Palate: Robust, creamy, nutty with a bit of prickly spice.
Finish: Maltly, soft and a bit of oak.
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