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}

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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}

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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.

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Oldest family-owned company blames rising costs, but experts say move ‘at odds’ with rest of industry

In a move that has surprised experts across Scotland, the family-owned company that runs the nation’s oldest independent distillery has decided to stop making whisky.

The Springbank and Glengyle distilleries - one of the last three remaining facilities in the once-famous whisky-making area of Campbeltown on the west coast of Scotland - stopped distilling the spirit that is used to make the malt whiskies Springbank, Longrow and Hazelburn on Friday.

Owners J and A Mitchell said the rocketing cost of fuel, transport and barley had forced them into calling a halt to distillation of spirit for a period of up to two years, in the hope that the cost of the raw materials used to make whisky will eventually come down and allow the company to start distilling again.

However, Campbell Evans, of the Scottish Whisky Association, branded the decision “unusual”, saying it (more…)

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