Douglas Laing Unveils Remarkable Regional Malts…With a Twist

Écrit par SORRENKREBS le OCTOBER 15, 2018 DOUGLAS LAING MARK THEIR  70TH ANNIVERSARY WITH A TWIST Family owned Scotch Whisky specialist, Douglas Laing, continue to mark their Platinum Anniversary with the release of a commemorative Remarkable Regional Malts bottling. The Company was established by Fred Douglas Laing in 1948. 70 years later, Douglas Laing is Read more…

Rencontre avec John Glaser

Ce 06 septembre j’ai eu la chance de pouvoir être compté parmi la petite trentaine d’invités de l’importateur The Nectar, dans son temple des spiritueux Tasttoe, afin de partager une soirée consacrée à la maison d’assemblage Compass Box, en présence de son créateur John Glaser. Tout comme l’an dernier lors Read more…

Charring

Charring casks increases the production of Trans methylotalactone  and Cis methylloctalactone, which are colloquially known as the whisky lactones.  They can have a fruity nutty aroma and in their pure form remind us of coconut. Melanoidins arise from the breakdown of cellulose, these help to brown the spirit. A lightly Read more…

Peating

Hand cutting peats is the most environmentally friendly way for us to use this precious land to flavour our whiskies. You slice off the top layer of grasses, heather, bog cotton and other plants, with a sharp flat spade, and place this layer on top of the raw exposed third Read more…

Germination

Steeping of barely is very important in the germination process. If the endosperm tissue is not properly hydrated it won’t modify well. Various parts of the grain uptake moisure at different rates. The barley grain is made up of endosperm, germ, root and shoot, husk and aleurone layer – basically. Read more…

Process

The stages involved in whisky making are numerous. Here is a schematic highlighting eight of them. MALTING, KILNING, MILLING, MASHING, FERMENTATION, DISTILLATION, MATURATION and our favourite one…. LIBATION! Each stage of whisky making is intrinsic to the whole. Incremental changes made during these processes show significant results further down the Read more…

Maturation

  We distil spirit that is clear. When it is filled into the cask the spirit looks like water – uisge beatha – water of life. It is during it’s time in maturation inside the cask that spirit develops it’s colour. Spirit develops colour from 3 things – the actual Read more…

Distillation

Water of Life Film presents The Scotch Series: Distillation One of the reasons behind the ruling that the level of ethanol in new make spirit for Scotch cannot legally exceed 94.8% is so features from the fermentation & raw materials are retained. In gin production, the ethanol is purified by repeat Read more…

Oak

Why Oak? Oak is one of the hardest and most durable timbers. It’s Latin name, Quercus robur, means strength – think « robust ». Oak grows from the outside in – a new ring grows around the trunk of the tree, just under the bark, and is called the cambium Read more…

Mashing

Water of Life Film presents The Scotch Series: Mashing In the Wolfburn Distillery, the manager told me it is the strike temperature that is important ~ this means the temperature when the hot water first goes through the grist, the malted barley. The strike is when the conversion happens. When Read more…

LEFT ON THE SHELF?

LEFT ON THE SHELF? Sitting Pretty or Trading Ahead? Whisky Corner   We’ve all been there, a bottle we bought to share and enjoy somehow doesn’t get opened straight away and ends up at the back of a shelf or cupboard. We forget about it, sometimes for weeks, sometimes for Read more…

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