Lindores Abbey Distillery

11 augustus 2021/in Nieuws /door Frank

Lindores Abbey Distillery

laat historie herleven.

Lindores Abbey in het plaatsje Newburgh, tussen Perth en St. Andrews, is de geboorteplaats van Schotse whisky. Al heel lang is bekend dat de monniken in de abdij de eersten waren die in Schotland Aqua Vitae vanuit gerst maakten. De geschiedschrijving van de Britse Exchequer (Belastingdienst) vermeldt in 1494 de opdracht van de Koning aan Broeder John Cor om Aqua Vitae te maken.

“To Brother John Cor, by order of the King, to make aqua vitae, VIII bolls of malt”

Omgezet in moderne hoeveelheden betekent dit 500 kilo gerst waarvan minstens 350 liter Aqua Vitae werd gestookt. John Cor was een monnik in Lindores Abbey.

523 jaar later…

523 jaar later, in 2017, liep er weer spirit uit de ketels in Lindores. In de jaren daarvoor bouwde Drew McKenzie-Smith de distilleerderij op Lindores Abbey Farm, de boerderij die al sinds 1915 in de familie was, en waar de rechten en de plichten op de overblijfselen van Lindores Abbey rusten.

Als eerste werd er geboord naar de oorspronkelijke waterbron en in die periode werden veel meer oude restanten van de abdij bloot gelegd. Op de velden naast de distilleerderij werd Concerto gerst geplant. Zoveel als mogelijk is, wordt alles wat nodig is voor de productie van de whisky lokaal geproduceerd.

Weer 4 jaar later…

En nu, in 2021, wordt er een nieuw hoofdstuk aan deze lange historie toegevoegd. De eerste whisky van de nieuwe Lindores Abbey Distillery is gebotteld. Een historische gebeurtenis voor elke whisky liefhebber.
Lindores Lowland Single Malt MCDXCIV is verkrijgbaar in Nederland.

Lindores MCDXCIV
46% from bourbon, sherry and wine barriques.

Only 12.750 bottles.

Smaaknotitie:

Neus: citrus en sinaasappel met boenwas, gekuild gras, droge chocolade, zachte toffee en vanille.
Smaak: de smaken belanden midden op de tong en lopen even later door naar het einde van de tong, om vervolgend de keel te verwarmen. Kruidig met nootmuskaat, kruidnagel en zelfs peper. Romige karamel en vanille met donkerder fruit. De jeugdige persoonlijkheid zorgt voor frisheid, maar ook genoeg karakter.
Afdronk: medium, maar tot achter in de keel, met zowel het fruit als drogend eikenhout, pepermunt en room.

Ardnamurchan 2019/AD

5 november 2019/in Nieuws /door Frank

Voorbeeld van de BlockChain die Ardnamurchan toepast op zijn flessen
Dit voorbeeld is voor fles 612 van 5100

Unpeated Spirit Production

Run Number 1

Unpeated concerto malted barley was supplied by   >>
Bairds Inverness on the 12 Feb 2016 .
Mashing for this production run began on the   >>
16 Aug 2016 and was managed by Gordon Mackenzie
1 mashes were included in the unpeated spirit for that working week
Each mash was left to ferment for 72 hours
To assist fermentation the following yeast was added   >>
10 kilograms of Anchor Yeast
After distillation, the spirit was pumped to the filling room and filled into   >>
2 Oloroso casks . Casks were filled with 508.5 bulk litres of alcohol at an alcohol strength of 63.6
These casks were then moved to   >>
Upper Floor of the warehouse for maturation

Run Number 2

Unpeated concerto malted barley was supplied by   >>
Bairds Inverness on the 12 Feb 2016 .
Mashing for this production run began on the   >>
06 Dec 2016 and was managed by Gordon Mackenzie
1 mashes were included in the unpeated spirit for that working week
Each mash was left to ferment for 72 hours
To assist fermentation the following yeast was added   >>
10 kilograms of Anchor Yeast
After distillation, the spirit was pumped to the filling room and filled into   >>
1 Oloroso casks and 1 Pedro Ximenez casks . Casks were filled with 244.7 bulk litres of alcohol at an alcohol strength of 63.4
These casks were then moved to   >>
Upper Floor of the warehouse for maturation

Run Number 3

Unpeated concerto malted barley was supplied by   >>
Broomhall Farm in the Brucefield Mid Mills and Gracewells fields on the 17 Jun 2015 .
Mashing for this production run began on the   >>
23 Feb 2016 and was managed by Nicky Doherty
1 mashes were included in the unpeated spirit for that working week
Each mash was left to ferment for 72 hours
To assist fermentation the following yeast was added   >>
10 kilograms of Anchor Yeast
After distillation, the spirit was pumped to the filling room and filled into   >>
9 Pedro Ximenez casks . Casks were filled with 53.4 bulk litres of alcohol at an alcohol strength of 63.6
These casks were then moved to   >>
Upper Floor of the warehouse for maturation

Run Number 4

Unpeated concerto malted barley was supplied by   >>
Bairds Inverness on the 12 Feb 2016 .
Mashing for this production run began on the   >>
01 Mar 2016 and was managed by Gordon Mackenzie
1 mashes were included in the unpeated spirit for that working week
Each mash was left to ferment for 72 hours
To assist fermentation the following yeast was added   >>
10 kilograms of Anchor Yeast
After distillation, the spirit was pumped to the filling room and filled into   >>
7 Pedro Ximenez casks . Casks were filled with 54.5 bulk litres of alcohol at an alcohol strength of 63.6
These casks were then moved to   >>
Upper Floor of the warehouse for maturation

Run Number 5

Unpeated concerto malted barley was supplied by   >>
Bairds Inverness on the 12 Feb 2016 .
Mashing for this production run began on the   >>
17 Jan 2017 and was managed by Nicky Doherty
1 mashes were included in the unpeated spirit for that working week
Each mash was left to ferment for 72 hours
To assist fermentation the following yeast was added   >>
10 kilograms of Anchor Yeast
After distillation, the spirit was pumped to the filling room and filled into   >>
1 Pedro Ximenez casks . Casks were filled with 241.7 bulk litres of alcohol at an alcohol strength of 63.5
These casks were then moved to   >>
Upper Floor of the warehouse for maturation

Peated Spirit Production

Run Number 1

Peated concerto malted barley was supplied by   >>
Bairds Inverness on the 08 May 2017
Mashing for this production run began on the   >>
01 Jul 2015 and was managed by Nicky Doherty
mashes were included in the peated spirit for that working week
Each mash was left to ferment for 72 hours
To assist fermentation the following yeast was added   >>
10 kilograms of Anchor Yeast
After distillation, the spirit was pumped to the filling room and filled into   >>
1 casks . Casks were filled with 253 bulk litres of alcohol at an alcohol strength of 63.5
These casks were then moved to   >>
Upper Floor of the warehouse for maturation

Run Number 2

Peated concerto malted barley was supplied by   >>
Bairds Inverness on the 08 May 2017
Mashing for this production run began on the   >>
25 Oct 2016 and was managed by Gordon Mackenzie
mashes were included in the peated spirit for that working week
Each mash was left to ferment for 72 hours
To assist fermentation the following yeast was added   >>
10 kilograms of Anchor Yeast
After distillation, the spirit was pumped to the filling room and filled into   >>
1 casks . Casks were filled with 245.6 bulk litres of alcohol at an alcohol strength of 63.6
These casks were then moved to   >>
Upper Floor of the warehouse for maturation

Run Number 3

Peated concerto malted barley was supplied by   >>
Bairds Inverness on the 08 May 2017
Mashing for this production run began on the   >>
30 May 2017 and was managed by Nicky Doherty
mashes were included in the peated spirit for that working week
Each mash was left to ferment for 72 hours
To assist fermentation the following yeast was added   >>
10 kilograms of Anchor Yeast
After distillation, the spirit was pumped to the filling room and filled into   >>
1 casks . Casks were filled with 248.7 bulk litres of alcohol at an alcohol strength of 63.5
These casks were then moved to   >>
Upper Floor of the warehouse for maturation

Run Number 4

Peated concerto malted barley was supplied by   >>
Bairds Inverness on the 08 May 2017
Mashing for this production run began on the   >>
13 Jun 2017 and was managed by Nicky Doherty
mashes were included in the peated spirit for that working week
Each mash was left to ferment for 72 hours
To assist fermentation the following yeast was added   >>
10 kilograms of Anchor Yeast
After distillation, the spirit was pumped to the filling room and filled into   >>
5 casks . Casks were filled with 56.1 bulk litres of alcohol at an alcohol strength of 63.6
These casks were then moved to   >>
Upper Floor of the warehouse for maturation

Scarabus Islay Single Malt

7 augustus 2019/in Nieuws /door Frank

Deze Scarabus is gebotteld op 46%, daarmee niet koude gefiltreerd en niet bijgekleurd. Dus kunt u zuivere geuren en smaken verwachten die zo kenmerkend zijn voor whisky’s van Islay.

Neus: de geur van Islay turfrook met zeezout gevolgd door warm leer, gekookte rabarber en rode bessen.
Smaak: zacht op de tong met vanille zoetheid vermengt met het rode fruit. Daarna nemen het zeezout en de turfrook over.
Afdronk: rijk en verwarmend met meer turfrook en vooral ook peper.

Natuurlijk verkrijgbaar bij de betere dranken speciaalzaak.