The BBC has attempted an unusual biofuel experiment on the whisky island of Islay.

TV’s wine expert Oz Clarke and Top Gear’s James May attempted to run a high performance racing car on a special distillation of Bruichladdich single malt whisky. The presenters were filming for Oz and James’ Great British Adventure, a series that follows on from their educational wine tours in French and Californian vineyards.

The presenters managed to achieve a speed of 60mph in 3.5 seconds after filling a Radical SR4 racing car with three litres of Bruichladdich’s quadruple-distilled X4 Islay Spirit.

“The exhaust smells much better than petrol”, said Duncan MacGillivray, Bruichladdich distillery manager. “It’s a sustainable biofuel; but at £26 a litre, the duty and VAT isn’t.

“Fuel here is a whopping £1.50 - £1.60 a litre, so it’s not a viable alternative just yet. The police even tried to breathalyse the car but fortunately they had the wrong type of tester.”

_{Article Courtesy of Evening Times}

Posted in Scotch Whisky, General

Presenting the next TWAS tasting night:

“The Tim & Bill show!!!”

When: Monday 8th September 2008
Time: 6.30pm
Where: Lark Distillery
Price: $50.00 on the night

Food will be supplied (Fish Frenzy)

***Bookings are now closed***

_{RSVPs so far:}

<sub>Richard Stewart
Jim Woodward
Tim Duckett
Bill Lark
Greg Ramsay
Michael Daly
John Burgess +
+Guest
+Guest
Mark Nicholson
Will Skinner
Steve Townsend
Andrew Smith
Fergus Mitchell
Jon Kudelka +
Erik Wapstra +
+ Guest
Ron Carthew
Jo Statham
Jeremy Sullivan +
+ Guest
+ Guest
Stan Davis
Kay Davis +
+ Guest
Patrick Maguire
Jake Davis +
+ Guest
Mark Packer +
+ Guest
+ Guest
Nigel McLeod
James McLeod
Brian Ritchie
Irene Duckett</sub>

_{35 all up…}

Posted in Announcements

It was an inspired moment in 1999 when 12th & 13th Generation Distillers Miles & Marko Karakasevic tasted a micro-brewed Pilsner and envisioned the whiskey it could become.

They decided to distill 20,000 gallons of the Pilsner in their classical Alambic Pot Still - enough to create just 22 barrels of whiskey. Little did they know that they were making distilling history by doing so.

Technically, all whiskey is distilled beer - proprietary combinations of fermented grains referred to by various names such as “distiller’s beer,” “low-wash,” and “wort.” Using a finished, great-drinking beer is a first.

“There is no other whiskey out that you can really taste the beer that it’s made from,” said Marko Karakasevic. “Our goal was to balance the spice from the hops and the barley flavors with just the right amount of oak.”

“Holy wow,” said Stephen Schuler, buyer at Morrell Wines & Spirits in New York City. “This seriously might be one of the best made American Whiskies I have ever laid my lips on, and just ask my liver, I have had quite a few.”

The whiskey is being released as a collector’s series. Release I, which debuted at just 3 years old, is sold out. Release II, which debuts this month, is 9 years old.

The whiskey’s Pilsner lager base was made from two-row malted barley, grown and malted in British Columbia, considered the finest grain available for its intense flavors. Miles and Marko added additional hops before double-distilling in their classical Alambic Charentais Pot Still. The whiskey was aged in new American oak barrels, charred to #3 - affectionately called “Gator skin” for its striped appearance.

Charbay’s distillers believe in allowing the whiskey to age in various ambient temperatures for added complexity.

^{Article courtesy of Oregon Live}

Posted in American Whisk(e)y

As most whisky aficionados know at least two per cent of each cask evaporates through the oak after the distilling process. This is known as ‘the angels share’.

If you envisage the financial amount this equates to across thousands of barrels and over the years you can see why drink producers would look at limiting the process. Giants Diageo- who produce such brands as Lagavuliin and Talisker - have conducted experiments using plastic wrap to cover each barrel. This simple process could stop the evaporation.

The cling film test have “astounded” scientists at the distilleries. Crucially it is not thought to affect the taste of the whisky but research continues but there are critics:

“That lost Angel’s Share allows a particular atmosphere to develop in the warehouse and facilitates a molecular exchange between the air and the spirit. Without this subtle and magical interaction it is doubtful if the whisky would be able to attain its true flavoursome potential.”

^{Article by Andrew Barrow - The Spirit World}

Posted in Trivia, Quickies

Auchentoshan Distillery, home to Scotland’s only triple distilled single malt whisky, the distillery which produces the leading lowland malt of the same name, dates back to 1823, and today has unveiled it’s new website.

Visit the website here: http://www.auchentoshan.co.uk/
Over the coming months the website will be providing visitors with regular updates on events at the Distillery, as well as web blogs and other interesting bits and pieces to keep you amused, so please do visit regularly.

New Expressions:
Available from June 2008, the distillery has created a range of different tastes that can be enjoyed on a variety of occasions.  The taste profile is soft, delicate and zesty - perfect for new whisky drinkers or established single malt drinkers in search of a new tipple to add to their repertoire.

The new range introduces new expressions - Classic and 18 year old while 12 year old, Three Wood and 21 year old will feature the new look which is the first major revamp in more than 12 years.

Pale gold in appearance, Classic offers a nose of vanilla and coconut with a hint of green apple and a tang of citrus zest.  The rich and creamy expression presents a sweet vanilla cream palate with a hint of fresh green apple and mint with a fresh floral, zesty finish.

Posted in Scotch Whisky, Announcements