Whisky Tours Scotland

23/06/2024

Barley, what does the average whisky drinker know? Not much.

Scotland’s distillery tours will tell you all about the barley, with weird names such as; ‘Golden Promise’ and ‘Maris Otter’ known for their sweet, malty flavours, while other varieties such as ‘Concerto’ and ‘Propino’ offer innovation, introducing subtle nuances ranging from nutty to floral notes. The impact of barley variety on whisky flavour remains a topic of debate. Some experts believe that while barley contributes to the overall flavour of mature whisky, the specific variety has little or no significant effect. Who select s what barley to use at various distillers? Is it all about cost, return and making the most out of it – sometimes maybe with a drop in end taste? I don’t know, but I know a man who does.

Make sense of how barley – a cereal packed with starch – is used by distillers in the Scotch whisky production process in this barley explainer video from a great whisky lecturer, Vic Cameron (who happens to be a good friend). www.edinburghwhiskyacademy.com
Barley is a type of grass. It's a cereal that produces lots of seeds with lots of starch in it, so it's very useful for the distilling industry. There are many types of barley used in different industries, but in the Scotch whisky industry we primarily use 2-row spring barley. Before it comes to the distillery, the barley will be dried, it will be malted. Then in the distillery it will be milled and mashed. The purpose of mashing is to utilise the enzymes and the starches from the malting process. And we do that by mixing the ground up malt with hot water. That gelatinises the starch and lets the enzymes come in and break the starch down into simple sugars. The key parameter in mashing is the temperature. It's got to come in at the correct temperature to allow the gelatinisation and the enzyme action to take place. At the end of the mashing process we get out a sticky sugary liquid called wort that's cooled down and then put into the washback where we add the yeast.

And. A recent tv programme caught my attention - the International Barley Hub. The International Barley Hub (IBH) is a platform to promote excellence in barley science and promote collaboration across the scientific, industrial and commercial sectors. Their goal is to generate new discoveries and their effective translation into wider economic, social and commercial benefits. Through this research and application they aim to improve the resilience and sustainability of barley crop production and mitigate impacts of climate and environmental change. A mouthful, try to understand this.

The IBH received an initial £40 million investment to develop an institute-led innovation centre project as part of the Tay Cities Region Deal funding, and is expected to provide an £18.04 return for every £1 invested. IBH is underpinned by the research excellence of the James Hutton Institute, University of Dundee, Scotland’s Rural College (SRUC), Abertay University, the Rowett Institute, just along the road from me in Perth. Large contributions to barley research funding have come from the Scottish Government’s Rural and Environment Science and Analytical Services (RESAS) and have been supplemented by competitive research awards from BBSRC, EU H2020, SUSCROP, DEFRA, The Crop Trust, DivSeek International Network, AHDB, GCRF, EastBio, James Hutton Limited, the European Research Council, The Mylnefield Trust and other charitable organisations. Hell, I need a large dram after that!

Barley is the fourth most important cereal crop in the world, grown in more than 100 countries and used for animal feed, human food and the production of alcohol. Global production of Barley is currently around 150 million tonnes and this is expected to increase with demand from developing economies. The Tay Cities Deal recently awarded £62 million to develop the International Barley Hub and Advanced Plant Growth Centre at the James Hutton Institute site in Dundee. Both projects are set to support the beer and whisky industry worth £20-25 billion to the UK economy, establishing a more streamlined approach to translating barley research and plant science into innovation in the brewing and Scotch whisky industry which relies upon high-quality malting barley.
Just a wee intro into what barley is all about, where it’s going and the affects of climate change. Maybe within the next five years we will see new barley’s making their way into Scotch whisky! We have Vic Cameron give our group tours educational stories and opinions on barley, For groups of 8 or more we can ask Vic for an evening chat and taste! Contact [email protected] or www.whiskytours.scot

21/06/2024

as a whisky tour company, do we know Scotland and it's distilleries? aye we do! Are we any good?

Thank you, Paul. This has been an amazing trip for us. I don't know how any improvements could be made. Hopefully we will be able to come again and we will meet you then. I can't say enough good about the teams and all they have done to make this the best trip ever. Thank you for everything, Susan & Brian USA

just one of the many client feedbacks

20/06/2024

which is the odd one out?

19/06/2024

EXPLORING SCOTTISH DISTILLERIES

Unusual, tasty and comfy!

Cragganmore Distillery was founded in 1869 by John Smith, the son of George Smith who founded the Glenlivet Distillery. The word ‘cragganmore’ is Gaelic for ‘the great rock’, and in fact a large rock stands at the entrance to the distillery. John Smith who was a huge man is reputed to have ploughed up this very rock on his farm, personally moved it out of his way and supposedly found a large treasure buried underneath the rock in the process. Situated on the banks of the beautiful River Spey, a classic single malt.

After John Smith gained experience at Glenfarclas, Glenlivet and Macallan, in 1870 he started his own distillery. He got his water from the nearby Craggan spring, which also ensured the energy supply in the form of two water wheels. A few years before the distillery opened, the area’s first railroad opened with its own train station nearby. So perfect conditions for Mr. John Smith’s young enterprise. His malt was so popular that many blenders wanted to use it for their own blend and were happy to do so. As he built Cragganmore he also ordered a short stretch of railroad tracks to be laid down which connected his distillery to the Ballindalloch railway station. A few years later, Cragganmore was the first distillery ever to freight their whisky by rail.
After John died, the distillery was run for a time by John’s brother George, but John’s youngest son Gordon was soon appointed general manager. Gordon ran the distillery until 1923 when it was sold to a consortium which later became a partly owned subsidiary of the Distillery Company Ltd (DCL). DCL bought the remaining shares in 1968 and became the sole owner of Cragganmore. This was the last time Cragganmore itself was sold; it is through a series of mergers and acquisitions that Cragganmore has been brought into the care of Diageo, its current owner. Diageo was formed in 1997 through the merger between Guinness and Grand Met.

Five dunnage warehouses still exist on site, but most of the production is stored elsewhere in Scotland. The stills are unusually shaped (more below), when the distilling capacity was doubled and the two stills expanded to four in 1964, strict attention was paid to the original shape of the copper stills. This resulted in a fruity, complex malt that is very subtle smoky. Mashing is done in a modern lauter mash tun which was installed in 1997. The mash tun is made from stainless steel but has been fitted with a copper top and wooden side to look more ‘authentic’. The six washbacks are all made from European larch. The wash stills are lantern shaped and the spirit stills are of the boiling ball model. An unusual detail is that the top (lye-pipe) of each spirit still is flat or ‘T-shaped’ instead of having the more normal curved shape. This supposedly increases the reflux of condensed spirits into the heated liquid below and contributes to a milder, smoother whisky. The whisky is filled into bourbon casks which are stored in the three on site warehouses. Bottling is done in Leven, Fife due east of Glenrothes.

I have taken the tour many times, including a very personal tour with my pal Ingvar, just to mention, the tasting room is fantastic, with a dram or three in hand, you do not want to leave!

Thanks Charlie.

16/06/2024

IRISH WHISKEY NEWS.

Walsh Whiskey at hoping to transform Dunleckney Maltings in Bagenalstown as their new premises

Walsh Whiskey apply for huge development just over Kilkenny border in Bagenalstown. The site is located at the old Dunleckney Maltings, Dunleckney in Bagenalstown.

The proposal was submitted by WW Equity House Trading Ltd. t/a Walsh Whiskey at the aforementioned location, comprising of the establishment of an Irish Whiskey Distillery and associated Visitor Centre at the premises. Dunleckney Maltings is included in the County Carlow Record of Protected Structures. The proposal submitted to Carlow County Council is extensive and some of the works include: The conversion of existing buildings for the production of Irish Whiskey including Mill Room, Mash Room, Pot Still House, Fermenter Vessel Roomc, cleaning-in-place station, plant rooms, Cask Filling/Disgorging Room, workshops, stores, distillery plant and equipment etc. The conversion of existing buildings at the south of the complex to a Distillery Visitor Centre with an off license bar and shop facilities. Conversion of existing building for meetings for offices, meeting rooms, laboratory, staff canteen, staff and visitor sanitary facilities etc.

14/06/2024

Benbecula Distillery has started production at its Hebridean home as it revives a 130-year-old recipe to create its new single malt.

The recipe was uncovered by businessman Angus A MacMillan when we was researching the writings of the 19th century distilling historian Alfred Barnard. He then enlisted the services of master distiller Brendan McCarron and developed the multi-million pound distillery in a disused salmon farming processing plant at the northern end of Benbecula. Mr MacMillan said, “After quite a journey over the past few years, it’s fantastic to see the first spirit flowing at Benbecula Distillery. There’s nowhere quite like Benbecula and we are proud to be able to play a part in sustaining our island, creating new, skilled jobs and producing a single malt whisky which will capture the essence of this unique place.”

He continued, “Brendan McCarron, one of the best-known names in modern distilling, has, we believe, created something very special, making the most of the good things Benbecula has to offer. Our malt will be kilned over fires which we lay with peat and foraged heather; a revival of a rare malting technique completely unique in Scotland today and from a recipe last used by distilleries such as Glen Ord and Highland Park in the 19th century. Brendan has adapted and developed this process to create a smooth, gentle smokiness and sweet floral character in our spirit. Under his guidance, we will also be creating a variety of flavour styles.”

With a career spanning more than 20 years, Brendan McCarron previously worked as head of maturing whisky stocks at the Glenmorangie Company, where he was deputy to the firm’s director of whisky creation, Dr Bill Lumsden. His experience also includes spells as manager at Oban Distillery and as master distiller with Distell, whose brands include Bunnahabhain, Deanston and Tobermory distilleries.

Mr McCarron said, “The spirit produced at Benbecula will be classically maritime in style; smoky on the nose, with salty and sweetly peated notes. This will be achieved using light to medium peated malted barley, so that the smoke does not dominate and allows fruity and floral notes to shine through. Each year a special batch of heather peated bere barley will be produced, using a process that is both innovative and inspired by traditions of the island.”

Around 350,000 litres of whisky will be produced at Benbecula Distillery each year using bere barley grown on Mr MacMillan’s croft and others nearby and fertilised with seaweed from the shoreline making them among the key ingredients of the new single malt, along with the local peat and heather which is used in the production process. Bourbon and sherry casks are being used in the maturation.

Regional development agency Highlands and Islands Enterprise (HIE) provided support totalling £2.8million for the project.

Picture: Angus A MacMillan beside the pot still housed in the lighthouse

I wish I could get that kind of £help!

14/06/2024

IS A WHISKY REALLY WORTH £20,000?

I AM NOT PICKING ON Dalmore, just using as an example, others are also guilty of overpricing, Macallan for instance, JW Blue, etc.
Let’s take the Dalmore 45 Year Old, designed to mesmerise with both appearance and flavour. What? Are you memorised by the bottle? Do you place the bottle on a table and just stare at it? By the taste? Eh!

The 2023 release limited-edition was matured in a combination of ex-bourbon casks, Cabernet Sauvignon wine barrels and vintage Tawny port pipes, creating a rich and luscious rare expression whisky with notes of figs, Manuka honey, ripe bananas and roasted coffee beans that coat the palate. In layman’s terms, a triple cask finish.

Dalmore say - Honey - Coffee - Banana - Figs - Dried Fruit - Walnut – Since my tasting began many years back, too many to state, I have never found all the flavours distillers reckon are there, to the above I would suggest the coffee notes would drown the banana and honey?
Bottling Date 2023, Dalmore 45 Year Old Highland Single Malt Scotch Whisky 70cl at 40% £20,000 for a bottle. Seriously now, like myself, there are millions of avid whisky drinkers out there, with maybe a max of £200 to spend on a bottle, even that is pushing it a bit. Who can afford the price of a car on a bottle whisky and no flutter an eyelid?

I am and always have been, a fan o f Dalmore, the cigar malt, king Alec in particular. But have you seen the price of Alec? I cannee afford this any more. While I am having a go, the 18 year old Glendronach has shot up in price as have many whiskies. I am feeling these days, good whiskies are for the rich and famous, no for the likes of me. One springs to mind though, Tamnavulin are great drams and even better priced, nip along to Tesco or Morrisons, now and then pick one up for under £30.

Message to distillers, please make whisky affordable to the masses, no just the rich, many are collectors who never even open the damn bottle!
A personal view.

13/06/2024

I've been arranging Scotland tours for 30 years, have learned a few things, met a few people and love my whisky. If I can implant a few ideas and locations for YOUR tour, just let me know. Scottish tours 24/7 all year round; [email protected] or www.whiskytours.scot

13/06/2024

GMB members at Whyte & Mackay distilleries in the Highlands and Moray are planning a series of strikes over pay. The union said the workers would walk out on 24 June, followed by 11 days of strikes in July and a further two weeks in August. The action is planned for distilleries in Alness, Invergordon and Tamnavoulin.

The GMB members were balloted following what the union said was a pay offer of between 6% and 7%. The union said support in favour of strike action was overwhelming, with 82% of members across the three distilleries backing industrial action in a ballot that saw a turnout of more than 80%. Lesley-Anne MacAskill, GMB Scotland organiser in the Highlands, said: “We told Whyte & Mackay today to expect a summer of strike action with our members united and determined their work is fairly recognised.

In my opinion, it is the workers who make the whisky, the company make the profits, why no give these workers their due wage? After all, if not for them, there would be NO whisky!

13/06/2024

Picked this up today, won't last long with the lid on!

Knockando distillery is known for its nutty and rich malty character. This 18-year-old hidden gem. The palate -notes of orange peel, dark chocolate praline, berries and toffee, with water from granite and flowing through peat, contributes to the whisky's unique character and flavour. The whisky matured for 18 years in ex-sherry oak casks, notes of almonds, citrus, and raisins, nuts, spices, barley, and oak. Fruitful and Peaty Finish: The finish has just a hint of peat, it's my dram for tonight, maybe tomorrow as well.

Sorry Mark!

13/06/2024

the still room at Tormore, good look around here, drams an d a cuppa tea, opening a visitor centre hoping for 2025

10/06/2024

Plans revealed for £25m Inveraray Castle Scotch whisky distillery

Argyll Estates and the parent company of the Clan Campbell whisky brand have announced plans for a whisky distillery in the ground of Inveraray Castle, the seat of the Dukes of Argyll since the 18th century. Argyll Estates and European drinks company Stock Spirits Group, the owner of the Clan Campbell whisky brand, have lodged a planning application notification with Argyll and Bute Council for the construction of a £25m malt whisky distillery at Inveraray Castle.

The proposal is to build a 950 square metre distillery within the grounds of Inveraray Castle, producing up to two million litres of alcohol per annum. Plans for the distillery also include a visitor centre. Stock Spirits Group, one of the largest alcohol beverage companies in Europe, plans to produce a single malt whisky in Inveraray, which could also be used in its blended products. The company, founded in 1884 in Trieste, Italy, acquired the Clan Campbell brand from Pernod Ricard in 2023. Clan Campbell is one of France’s leading whisky brands, and sells a total of 1.2 million nine-litre cases in Europe.

As part of the planning application notification process for the Inveraray Castle distillery, local people will be consulted on the plans and will have the opportunity comment on them, those behind the project said. Subject to planning permission being granted, construction is predicted for early 2025, with the aim of producing the first site’s first spirit in 2027. The project is predicted to create more than 20 local jobs, those behind it have said.

The castle itself has been the seat of the Dukes of Argyll, chiefs of Clan Campbell, since the 18th century. Well not the present one, the old one was burned down and that clan had lots of trouble with Macleans and Macdonalds.

Torquhil Campbell, 13th Duke of Argyll and chief of Clan Campbell, said: “Inveraray Castle and Clan Campbell are inextricably linked, with the castle having been the Argyll family seat since the 15th century. To see Scotch whisky being distilled in the grounds will be a significant positive development – for the local community, for the castle and for Clan Campbell.” Chief executive Jean-Christophe Coutures said: “This investment is an important step for the Group towards having its own single malt whisky production, which will strengthen the Clan Campbell brand and Stock Spirits’ presence in this growing category.

Campbells, dinnae trust em.

09/06/2024

ON TOUR WITH FRIENDS FROM FINLAND
15 lucky people on a whisky tour of Scotland.

Mon 3rd June Arrived into Edinburgh, we met at 08.30 and transferred direct to Perthshire. First call - to Pitlochry – Blair Atholl Distillery – just drams, and many were taken! being Diageo it had many, many drams to select. Local lunch to collect sandwiches etc, then to Speyside and drop into Glen Grant Distillery, for drams, and on to the hotel

Tue 4th June. After breakfast we headed out to Benromach for dram tasting, all enjoyed this, then overland to Glenlivet, full tour and taste and shop, light lunch sandwiches & soup at the Whisky Inn Dufftown, excellent whisky bar, shopping at the whisky shop which was the Dufftown shop, now new owners so am no banned anymore! Then a new one to the group Glenallachie Distillery for an exclusive tour. Grand tour and taste, they also met and took photos with Billy Walker. Return to the hotel.

Wed 5th June. Depart hotel after breakfast to Glenfarclas Distillery, an exclusive tour, plus tasting, one of the few family owned distilleries. Stop for lunch, at the BANK in Huntly, owned by Duncan Taylor. A whisky tasting at the hotel with Mr Vic Cameron; Spiritual Guidance, the High Priest of Whisky, our friend Vic, peated and unpeated drams.

Thu 6th June. Another favourite this morning; Glendronach Distillery tour plus tasting (master class), no words need putting down, we all know their glorious drams! LUNCH … Cullen Skink and butties on the Moray coast at Cullen Bay. Last call of the day to Portsoy and Glenglassaugh Distillery – Tour & tasting - Land & Sea – excellent! Today we had sunshine, wind, rain, hailstones and sun!

Fri 7th June. after breakfast; Moving south today, Tullibardine tasting which was very well taken, the shop did well. From here an hour away a tasting – in the boardroom - at Glengoyne, all approved of this, but the shop was a wee bit expensive. Then to the hotel in Glasgow for overnight. Handy, as Finland played Scotland at Hampden – a draw.

Sat 8th June. All day free

Sunday, transfer to Edinburgh, costs were high as that wee girl Taylor Swift was in town, hotel prices rocketed, totally unfair to non swifties.

Another good tour and hope to see them again next year, got home to Perth tired, another tour done and dusted. Oh aye, the Scotland v Finland football match, ended 2 – 2, well done Finland.

many of these photos courtesy of Matti, many thanks

02/06/2024

Monday 3 June, away again with the gang fae Finland! meet up Edinburgh airport, Perthshire, Speyside for a few distilleries, drams, food and a whisky education, 15 Fins with a love of the Scottish national drink, aye, I have warned Speyside we are coming, these guys are well known there for buying bottles and enjoying themselves. After the mayhem of Speyside, Glasgow and Edinburgh will be hit. If you see us on tour, give us a wave!

25/05/2024

ASK FOR THE WHISKY BEACH TOUR at [email protected]

25/05/2024

This is an insider Industry profile by Paul McLean, working closely with Crisp Maltings. With a hard look at Maris Otter malt. This could have been a really

24/05/2024

The Laggan Bay Distillery is the 12th on Islay, the Hebridean island famed for its peaty whiskies. The distillery is currently under construction due for completion in 2025, when the first spirit will flow from its handmade copper pot stills.

Although full details are still under wraps, Ian Macleod Distillers has ambitious plans for the new distillery – the company’s portfolio of premium spirits brands includes Glengoyne, Tamdhu, Edinburgh Gin, and the soon to be re-opened Rosebank.

The new distillery is a partnership with The Islay Boys, whose newly completed brewery sits next to the distillery at Glenegedale, close to Islay’s beautiful Laggan Bay. The company is also working with the Islay Energy Trust and Scottish Power to explore renewable energy options and has committed to green flame energy to reduce its carbon emissions.

Leonard Russell, Managing Director at Ian Macleod Distillers Limited, said, “I am delighted to be partnering with my friends, The Islay Boys, to build Laggan Bay distillery. It’s a very exciting project, which will allow us to offer a brand-new Islay single malt before the end of the decade’.

As part of the company’s commitment to sustainability, The Laggan Bay Distillery will feature wetlands to manage its liquid waste and provide a haven for local wildlife. Ian Macleod Distillers’ sister distillery, Glengoyne, north of Glasgow, was the first Scotch whisky distillery to have wetlands to manage its waste, and was recognised with a Green Tourism Gold Award in 2023.

Further details will be released later this year, and visitors to Islay’s 2024 Fèis Ìle will be able to see the plans and the soon-to-be-completed Warehouse 1.

I have known the Islay Boys for many years, Barelegs and Flatnose whisky etc, locals, good men!

23/05/2024

Whisky tour based in Kildrummy, Aberdeenshire

Kildrummy Inn, a historic establishment nestled in the heart of Aberdeenshire’s picturesque countryside. Steeped in rich history dating back to 1828. Described as a culinary treasure, it’s not hard to see why diners come from far and wide to eat at the Michelin Guide and 2 AA Red Rosette Kildrummy Inn. The restaurant – our crowning glory – is renowned for celebrating the best of local, seasonal produce. Celebrated chef patron David Littlewood and head chef Alexandria Hay draw inspiration from the land and the sea and marry tradition and modern creativity which capture the essence of Scotland’s gastronomic larder.

Well under an hour’s drive to Aberlour, Dufftown and Huntly, distilleries are easy to find.

Day 1. We meet you at Aberdeen airport, transfer via Glengarioch Distillery – tour and taste, then make our way to Kildrummy and our home, Kildrummy Inn. You will be greatly surprised at the Inn, fabulous in every way, rooms, food and drinks, whisky in particular, the whisky snug bar or the lounge feature walls with illuminated individual homes for drams – imagine an advent calendar of whisky bottles and you’re halfway there – showcase the expansive malt collection. And the good news is that they serve all other drinks here too! Slainte! Eat, drink and rest up.

Day 2. After breakfast we head out to Speyside, a wee drive brings us to Billy Walker’s home, Glenallachie, where we take a tour and taste. Local lunch stop included. This afternoon we drop by Dufftown and the tour at Glenfiddich. After this a we drive back to Kildrummy, more food and drinks!

Day 3. The other direction today, just over a half hour drive to Glendronach, the star of the sherry finish! A tour and drams here, you can fill your own bottle, buy drams at the bar, heaven! Along to Keith for a lunch stop, followed by the tour and taste at Strathisla Distillery. We may even book the blending experience! Forty five minutes back to the hotel. The pleasure never ends.

Day 4. A final day on tour, after breakfast we return you to Aberdeen airport – or any Scottish city or airport.

You can extend the tour if you wish, pre booked of course. All tours are bespoke, so we can change and move, working with you, all exclusive and costed just for you. We can start from Glasgow, Edinburgh, Perth, Inverness, we are very flexible.
enquiries; [email protected] or [email protected]

18/05/2024

A really good whisky blog from my local deli, just over the road

https://provenderbrown.co.uk/What-Makes-Scotch-Whisky-So-Special?fbclid=IwZXh0bgNhZW0CMTAAAR3cnv37K-ZQhzAZW9z3mRRXPNjtqYYkhtafBLvFjU_m5DutTTHSPFZNIZw_aem_AYkHarVwN52lMbAD_8dKjxL-NhHzhcQiQiajrQ-tFSclgsR_pgQ7iryokaPeGlAbUlzd2y-zWkcrdipv8wGNpCyX

Scotch Whisky. Known and loved the world over, our national drink has been capturing the essence of Scotland in every rich, golden mouthful for over 500 years.

17/05/2024

A master distiller planning to set up a new whiskey distillery in one of Northern Ireland's most picturesque locations has said whiskey-making is in his DNA.

Darryl McNally, whose family owned a distillery in Limavady in the late 1800s, has been granted planning approval to build a new distillery in Magilligan for his 'Limavady Whiskey' brand that can already be found on shelves in countries around the world. McNally, an industry veteran who said he "worked my way up" to become a master distiller at Bushmills after joining in 1998, then building the Dublin Liberties Distillery.

He is now looking forward to getting the new distillery in the spectacular, seaside location of Magilligan in Co Derry on his father's farm. The £8million investment was given the green light from planners in the Causeway Coast and Glens earlier this week, with a planned production capacity of a quarter-of-a-million bottles a year. He also launched the Dead Rabbit Irish whiskey, The Dubliner Irish whiskey and the Dublin Liberties Irish whiskey. Limavady brand was where he was born and bred. There was an old distillery dating back to 1750. His family owned it, in 1880, on my mother's side - the McLaughlins. On the location, in an area of outstanding natural beauty below the iconic Benevanagh mountain where Lough Foyle meets the Atlantic, Mr McNally said: "My dad had a farm in Magilligan. We thought, you know, sitting below the mountain there where you have the whole Game of Thrones link to the American market and all that good stuff. So we went about trying to get plan permission and it took a lot longer than, than we really expected. But we said to hell with it, we'll go on ahead and launch the brand and hopefully in the meantime, we'll get the distillery as we go." He launched the brand in Australia, South Korea, 34 states in the US, in the UK, in Ireland, and France, Netherlands.

On the history of whiskey-making in rural, Co Derry, he said: "There's a fresh source of water, there's an age old history between the main Scottish distilleries in Islay and Campbelltown over there, you know, but the legal license was granted to Sir Thomas Phillips who lived in Limavady and built Newtown Limavady. The reason I'm using Magilligan is I want the distillery on my dad's land. It's very scenic, it's beautiful, but there's a source of water and all coming from Benevenagh Mountain. And there's a very close link with Dal Riada, the whole sort of north coast of Ireland where, actually, the Irish owned that part of Scotland that was famous for making whiskey. And although there only was licenses granted in 1608, there was whiskey being made in this area for years and years and years."

Limavady is a new whiskey brand from Northern Ireland — 60 miles north of Belfast — where it makes a single product: A single barrel, single malt whiskey that is triple distilled from Irish barley, then finished in ex-bourbon and PX sherry casks — that lattermost bit a particularly unusual move for Ireland. Rich on the nose, with lots of deep sherry character plus sandalwood earthiness. Aromas of sesame and brown butter give the whiskey a sweetness, with notes of h**p rope filling in the cracks. The palate is chewy, with more sesame and notes of crushed honey grahams, then a more bready pretzel dough character emerging. Mixed floral notes give the whiskey a certain perfumy character, which pairs fairly well with the winey notes up front. The finish is dusky, focusing on the whiskey’s well-roasted grains and becoming increasingly savoury over time. Notes of tea leaf and lemongrass kick in after awhile, making for an odd — but certainly interesting — bunch of flavours to contend with.

The town of Limavady was settled sometime around 5 CE, not far from a quite beautiful coastline. The Ireland of this period through the early 1600’s was divided into a patchwork of kingdoms, each led by a clan, and this area was controlled by the O’Cahan’s. Legend holds it was one of the O’Cahan’s hounds who leapt a raging River Roe to warn its clan of impending attack. This act of canine bravery gave the town its name, Leim an Mhadaidh in Irish: ‘leap of the dog.’

Paul; one of the least known big selling Irish drams.