Tag Archives: whisky

Whisky For Girls ~ washbacks to slingbacks 009
Jun. 21.

The Future of Whisky Making

Bruichladdich Nostalgia BAROLO 017 (2) (1024x959)

I have just watched a programme about Dan Barber and Blue Hill Dining.

This restaurant and philosophy illustrate an old, new way of looking at dining and food production. Basically, they are trying to make people think about flavour and good husbandry in food production. This means the bottom line in the business is not economic.

Last week I was in Barcelona and visited Vilarnau Cava Cellar.

They are in the second year of the three year programme to become organic  Cava producers.

This eco friendly  way of thinking about food and drink is the future. And if we want to protect our planet and ourselves we need to start thinking about this kind of thing in whisky making.

Bruichladdich Distillery are away out in front with their thinking in relation to this point.

They are working with individual farms in Islay and have fields of barley grown for them in different areas of Islay. They intend to distill these crops of barley individually, so the micro provenance of the barley can be traced to specific areas of Islay. This is a fantastic idea. Bruichladdich’s stapline ~ ‘We believe Terroir Matters’ is so important. Wine makers understand this consciousness only too well. Why people dismiss or underestimate this in whisky making is beyond me.

Bruichladdich are out in front with this thinking, but more needs to be done. We need more organic whisky, more individual fields growing barley.

Kilchoman Farm Distillery are at the forefront of this new, old thinking also. They have just agreed to buy the farm of Rockside upon which the distillery is situated. This is a fantastic thing. Now they will be able to grow their own barley, on their own farm and produce their own whisky. This is how distilleries came into being in the first place. Farms ‘stored’ their excess barley in whisky. This is the same way we store excess milk in cheese, and store summer berries in jam.

Barley

Whisky making is part of the cycle of life. The yearly turn of the seasons. Whisky making has its place in the cycle of the year ~ It is when it became a commercial concern that it became a year round event.

The whisky industry needs to become more organic, more closely connect itself to the growing of the barley. I was struck whilst at Vilarnau Cellar that it was really a vine farm. They think about the land and the agriculture, whereas in whisky we think about the process.

I believe that the future of quality #Scotch Whisky making is in attention to  Anam an fhearrain ~ in attention to Terroir.

I believe we need to pay more attention to ingredients.  How and where they are grown and sourced. We need  to develop a system  that works from the land to the glass with a  far more environmentally aware consciousness than we do at present.

Slainte! To the sustainable future of #Scotch Whisky Making

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Whisky For Girls ~ washbacks to slingbacks 009
Jun. 03.

FEIS ILE 2015

Feis Ile agus Dhiura 2015 ~the busiest we have seen yet!  We had extra open days & nights and millions of events ~ 

Friday ~ SMWS Open Day at Islay House ~ with two new Festival bottles……. one from SMWS and one from Islay House 

SMWS Feis Ile 2015

 And the first time meeting a great gang of Whisky Girls from all over the world!

Festival 2015 5

 Next up, Saturday ~ Lagavulin Day

With the Festival bottle put up on German ebay as soon as money changed hands in Islay ~ and the bottle sold out by Tuesday……..  German ebay ~ the life of high finance on Islay….

Festival 2015 12Festival 2015 7lagavulin-1991-2015-feis-ile-2015

Well, Sunday is just mental ~ It’s Bruichladdich Day!

‘The Boss’ hosts his last Master Class for 500 people (but, let’s hope we see him guest hosting tastings in the future…) ~ and some of the Whisky Girls Gang get our photo taken with him

Bruichladdich McEwanMonday is Caol Ila Day ~ weather is not that great, some people take great photos though, and plenty of great whisky is drunk…..

Festival 2015 0Tuesday is Laphroaig Day ~ weather doubtful ~ 200 Anniversary Birthday cake? splendid ~ secret still in the woods? ~ even MORE splendid!

And at night we had a great #whiskyfabric gathering with more bottles and people than you could shake a stick at…

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Wednesday was Bowmore Day ~ and the rain poured from the Heavens ~ but, then so did the whisky! So, I don’t think people minded too much…. 

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and Lucci at Bowmore Hotel stocked up on his festival bottles for us all….

2015 Festival Bottles

Thursday is Kilchoman & Jura Day ~ Kilchoman celebrated their 10 Year Anniversary ~ their first spirit came through on 14 December 2005, but the Visitor Centre was open earlier in that year. Richard Paterson represented Jura well ~ as he always does; with his wit and his cigars and his lovely drams….

Festival 2015 6Festival 2015 18Festival 2015 2Friday is Bunnahabhain Day ~ lovely drams, great music, good craic…..

I arrive just as Islay Bart was leaving…. I told him it was nothing personal…..!

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Saturday was Ardbeg Day ~ 200 Anniversary ~ lots going on ~ lovely drams, Arbroath Smokies, people from the future, ice bars, tract Tours and drams from probably the most expensive bottle of the Feis ~ 1815 Ardbeg, a snip at £3,000 ~ Bill only bought two…. and Bino only bought three….!! 

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Slàinte!

Thank you to everyone I met who made the week so fantastic. Great new friends and great old friends. We will see you again next year ~ if not before.

And until we meet again ~ 

CelticUBlessingU3A2

Thank you to anyone whose photos are here.  I couldn’t find exactly who took which pic, so please accept my inclusive thanks if you recognise your own.

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Whisky For Girls ~ washbacks to slingbacks 009
Mar. 16.

#BWSA ~ Cheese Making & Whisky Making are the same (sort of….)

Searching in the rain for Sgriob-ruadh Farm, home of Isle of Mull Cheese, I took a lift from Chris, who turns out to be the owner of the place.

ChrisMull Cheese Farm (540x960)Sgiob ruadh Farm (1024x710)

They make Whisky Cheese, amongst others, and a more natural, harmonious pairing one is hard pushed to find.

This place is eco friendly and self sustaining. It runs by itself, for itself, in a very old fashioned, completely up-to-date, circle of life, sustainable way.

Circle of Energy (783x1024)

They feed their herd of 130 Ayrshire cows draff from Tobermory Distillery.  They milk 100 cows at a time, twice a day, every day of the year.  They make cheese 3-5 times a week, so the milk must be stored.

The milk comes out the cows’ udders at 32°  C, but needs to be stored at 5 ° C. The heat difference is stored in the water of a swimming pool at the farm, which is available for guests to use.

How excellent is this? Swim in a pool heated by cows milk ~ Cleopatra was never in it…..

The process begins by adding cheese culture to the milk to boost it’s natural bacteria, rennet is also added to encourage curdling. It then separates into curds and whey.

The whey is used as food for the pigs, but Chris has a new plan involving Juniper and distilling…….

Cheese makingSleeping Cheese (1024x681)Awake 7

The curds are kept and salt is added for preserving. It is squeezed into buckets and pressed for two days. Muslin and Cheesecloth bandages are wrapped on and the cheese is pressed for another day. What comes out at the end is a Truckle of Cheese. It takes 270 ltrs of milk to make a 26 kg Truckle of Cheese.

Only ‘keeping’ cheese is pressed. The magic of cheese, as of whisky, is that it is a living product. Very minute changes in the recipe can make a huge difference to the cheese/whisky at the end.

The cheese is dipped in scalding hot water to form a skin around it to seal it. It is also wrapped in two layers of muslin. It is stored on wooden shelves in a cellar for up to 18 months. 

Each cheese is turned every two weeks, the temperature in the cheese cellar needs to be between 12° -15° and there must be constant air movement. The cheeses go throught different stages and need to be closely monitored and cared for, the same way we look after our whisky casks.

Warehouse Creamery (1024x945)Sleeping Cheese 4 (1024x897)Sleeping Cheese 2 (1024x681)

When a truckle is first stored it weights around 26Kg, but over time the moisture evaporates,  at the end it weights 25 kg. A cheese can lose up to 2% moisture in a year. This loss is similar to whisky casks stored in a warehouse ~  we call this ‘The Angels’ Share’.

Whisky making was traditionally done on farms, as part of the circle of life. An excess of good grass in the summer translates to much milk, and so this is stored in cheese. An excess of barley translates to creation of malt which is then used to make uisge beatha ~ whisky.

Cheese

Visiting the Mull Cheese Farm Sgriob-ruadh (red furrow) reminds me of the ways of the past, when whisky making was a natural part of life, not the commercial leviathan it has become.

I hope  we will see a return to very small stills and people making uisge beatha for domestic consumption ~ similar to cider making in Somerset.

 That my visit to Sgriob-ruadh has re enforced my domestic stills philosophy is strangely fitting, considering Chris Reade told me that she and her husband came to Mull from Somerset….

Slainte!

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Whisky For Girls ~ washbacks to slingbacks 009
Nov. 05.

Terroir ~ in Gaelic, is Anam an Fhearainn ~ Soul of the Land

Favours Galen & Ling

 

Barley grown in a field in Bridgend, Islay in 2013

TERROIR : of the land

Anyone who thinks there is no such thing as terroir misses understanding themselves and our world.  Barley, water, peat, yeast, copper, people ~all come from the land.

In making whisky ~ everything is provided by the earth, by nature herself ~ barley, earth to grow it in, people to sow it, tend and harvest it, water to soak it and let it germinate, yeast to react with the sweet barley water, wooden wash backs to ferment the wash in, copper stills to distil the wash and spirit in, peat to burn to toast the barley ~ all from Mother Nature. 

Stone built warehouses to keep the drams in, wooden casks for maturing whisky made from oak trees from all over the world, glass made with sand from ground down stones and shells for the bottles, and paper made from trees for labels and packaging. The people required at every step of the way, their skills, their attitudes, their passions and compassions ~ all from Mother Nature.

The weather conditions and geology which influence flora and fauna, which in their balanced relationship with each other made a perfect location for people to farm there ~ eg  Kilchoman, Lagavulin, Laphroaig.

Because they farmed there they grew barley. When they harvested they had grain for making flour, animal feed, to plant again the following year, and to make whisky.  People chose land that was fit for purpose. Their lives grew out of what was there. They were shaped by that land, and in turn produced that which was shaped by the land and the people of that land engaging in an interactive, reciprocal relationship.  Their society was formed by their habits in that land. Their interaction with that specific landscape and animals therein shaped how their language became, what food they ate, what they drank. 

So, concisely;  the geography, geology, flora and fauna created what would happen there; what settlements, what habits of human behaviour, what language, what skill sets, what creativity.

Next, the distilleries became bigger than the farms. There were piers where puffers brought coal for the fires to heat the stills, bringing casks to store whisky (in those days people made whisky from the outset) taking excess whisky away, bringing in extra barley; the moving and shaking of that place.

Each area created a different whisky as each area had different sets of characteristics ~ the characteristics were in the people, too; the habits they had in distilling, their traditions and customs of living, the specific skills they had, the shape of their buildings, where they were located in the landscape. The weather they received influenced what clothes they made, what food they ate, what they drank, when their streams went dry, where was best to store grain, the particular time things were done. All these particulars are shaped by the landscape in which they take place. And all these particulars allow the spirit of a landscape to produce something unique. The energies specific to a landscape produce things unique to that area.  This is what is meant by terroir.  In Gaelic, we call it

Anam an Fhearainn ~ Soul of the Land.

 We believe Anam an Fhearainn matters  

~ not just in whisky: it matters in EVERYTHING.

Pronounciation : Anam an yerr-ane   ~  Anam (as in Adam)  ane (as in plane)

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Whisky For Girls ~ washbacks to slingbacks 009
Oct. 22.

DRINK WHISKY, SPEAK GAELIC

UISGE BEATHA  ~ water of life ~ whisky

Whisky for Girls Whisky Wheel

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 Cuibhle Blaise or Cuibhle Bhlas ~ FLAVOUR WHEEL 

 duilleagach ~ LEAFY 

 flùranach ~ FLORAL 

 measach ~ FRUITY 

 cùbhraidh ~ FRAGRANT 

 leathair ~LEATHERY  

 mar thombaca ~ TOBACCO 

 toit – fhiodha ~ WOOD-SMOKE 

 ioc-shlàinteach ~ MEDICINAL 

 ròiseideach ~ RESINOUS 

 giuthasach ~ PINE 

 bhanillan or mar bhanilla ~ VANILLIN 

 mil ~ HONEY 

 ìmeach or mar ìm ~ BUTTERY 

 cnòthach ~ NUTTY 

 rubaireach ~ RUBBERY 

 mar fhèoil ~ MEATY 

**********************************************

SULPHURY ~ mar phronnasg

OIL-ASSOCIATED ~ co-cheangailte ri ola

SWEET TASTE ~ blas milis

WOOD ASSOCIATED ~ co-cheangailte ri fiodh

PHENOLS ~ phionoil

FEINTS ~ pheintean

ESTERS ~ eastaran

ALDEHYDES ~ aldehaidean

****************************

 next week we will have a  video SAYING/PRONOUNCING them whilst doing a tasting..………. 

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Whisky For Girls ~ washbacks to slingbacks 009
Aug. 21.

Still Games from Bruichladdich

When Whisky for Girls (& Guys!) saw the new Valinch from Bruichladdich, we knew we had to get a bottle……

Still Games

As usual the Bruichladdich Team are on good witty form with this offering ~

Still Game is a Scottish Television show which is extremely funny ~ http://www.bbc.co.uk/scotland/tv/chewinthefat/jack_and_victor/still_game/

http://www.comedy.co.uk/guide/tv/still_game/episodes/

Jack and Victor, the main characters, are  two Glaswegian pensioners going about their lives and getting into scrapes.

Calling the Valinch Cask  ‘Still Games’ is witty on so many levels ~ McEwan and McGillivray are still game, Still Games are  what is needed to make a whisky…….

Seeing Jim McEwan and Duncan McGillivray in the style of  Jack and Victor gives the locals such a good laugh, because they are both great comedy duos ~

It is heart warming that these two Islay men ~ icons of the whisky world, have the humour and the self confidence to create this joke involving themselves and icons of the comedy world ~ (some may say it is difficult to know which icons are which…..)

On Friday August 16, Whisky for Girls (& Guys!) took ourselves off  to Bruichladdich to fill a bottle of the Still Games golden nectar.

video of cask filling  ~     http://youtu.be/vvbmiJU53Oc

This dram is 10 years matured in a Port Cask and comes in at 62.2% alcohol by volume ~ so plenty dram for your buck!

The Valinch series from Bruichladdich are individual casks from which members of the public can come into the distillery  and hand fill a 500ml bottle.  My bottle is number 131 out of 450 bottles  from the Still Games cask.

This individual bottling is available until the cask is drained,  then a  different one is brought in and set up for hand filling.  These bottlings are exclusive to the distillery and are not available for general release.

This means you must come to Bruichladdich and fill them yourselves!

Amy worked as a tour guide over the summer before heading off to Jordanhill College to do teacher training ~ she got her own Still Game bottle ~ even more exclusive than mine…..

Her bottle has a picture of herself and apprentice blender, Adam Hannett on it ~ and was signed by everyone in the distillery ~

Amy's Still Games BottleAmy's Bottle

 This is a very strong, dryish dram. I bought it on spec because I loved the wit of the name ~ I haven’t even tasted it…..

So, tasting notes are welome!

Whisky for Girls (& Guys!) had a great time, thanks to Raymondo for taking our video and for looking after us so well, and thanks to all at Bruichladdich for your wit ~ greatly appreciated in these days of such troubles in the world.

We look forward to the next Valinch cask, and hope the name and label makes us laugh as much as this one has ~ it is true what they say:

~ wit sells…….!

http://youtu.be/RGY0GNhT3ys

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Whisky For Girls ~ washbacks to slingbacks 009
Jul. 20.

BRUICHLADDICH IS BREAKING HEARTS

Don’t be broken hearted about Bruichladdich.

 

What an amazing job Bruichladdich have done in winning hearts and minds. Their customers feel an intense loyalty and have a huge feeling of ownership. They are like football club fans.

Football clubs change all the time. New players, new managers, new strategies and yet the fans stay with them, stay loyal. The fans are staying loyal to something inside themselves, it is from within themselves the passion is generated. The club is merely the medium which allows this intrinsic feeling expression.

 Bruichladdich Distillery has managed to generate the same love and passion. Indeed, they are like a football team with their very, very tight corporate branding image ~ their team T shirts, and with McEwan as the charismatic club manager.

 

Distilleries are set up to make money. People may have a passion for their chosen way of making money, but if they weren’t going to make money they wouldn’t do it.

Schroder and MacTaggart both invested in Bruichladdich, these are estate owners in Islay. Schroder is Schroders private bank ~ have you ever heard of a banker with passion or sentiment? If Bruichladdich Distillery wasn’t seen as a good money making investment Schroder would never have invested. There is no sentiment or love of Islay  in a bankers investment portfolio!

 Jim McEwan is retiring next year ~ retiring from Bruichladdich that is. McEwan has plans of his own ~ he is on the next stage of his life journey with whisky. He is planning to travel the world with a Spirit Aid show. He will be like a rock star, he will be like ‘The Boss’ but singing the praises of Scotch Whisky.

Mark Reynier’s family are growing up, his children are moving off the island to be educated, his personal life is changing.

These men involved with Bruichladdich are business men. They saw a great opportunity, they showed the world what they could do. They were unusual and quirky ~ yes, because they had to be, they worked with what they could afford. They were innovative ~ yes…. How do we generate an income while we wait for our whisky to mature? Lets make lots of different expressions, let’s do this and do that, so we have a product to sell. (I’ll not tell the joke here in this serious article, about Iain Allan’s dog, and the gate of the distillery, then the creation of a new expression!)

They had to do something to generate an income for themselves. And in doing so they opened up the world of whisky. Never a truer example of ‘necessity is the mother of invention’ than Bruichladdich. No one can wait 10 years for a return on their new project ~ unless one is a nuclear power station perhaps.

 Bruichladdich’s best thing (apart from their drams ~ and McEwan, of course) is their brand image. How clever to make something as tightly branded as say, Coca Cola or Nike, appear so rural and authentic. I’m not saying it is not authentic, but to create such a defined ACCESSIBLE homespun corporate image is very, very clever. Bruichladdich made people fall in love with them. They used the rules of corporate branding to create an image of exactly the opposite. It’s like Ardfin Gardens in Jura  ~ Peter Cool worked very hard to achieve the feeling of a wild, untamed garden. This is far harder to achieve than merely making a tidy, conventional garden.

As Martha Beck says, the future is small, individual, unusual, different things. We all have access to everything now. People are jaded. They want unique, special, crafted things. The business thinkers of the world know this. This is forward thinking, seeing future trends.

We can push into new markets such as Brazil and Africa and sell large amounts of gut rot to poor people, which, shamefully, numerous large spirit producers will. But the future of Scottish Malt Whisky is in small unique brands, and Remy Cointreau have seen this in Bruichladdich. Remy Cointreau do not have a champagne house on their portfolio and I think Bruichladdich can fulfill that unique, quality role for them.  Bruichladdich, or indeed Bruichladdich and a new Port Charlotte combined cannot make much difference to Remy Cointreau’s bottom line. There is not the physical space or transport infrastructure to generate huge amounts of spirit. And if that is what Remy want to do they would have bought a large Coffey stilled plant on the mainland. Islay Whisky is a distinct brand in itself, one has to pay just for access to that now.

Remy are looking to the future. It’s not the customer who has to worry about change of ownership, it’s the workers at the distillery ~ let’s hope Remy will at least pay lip service to the family orientated way this working environment has been run for the last 10 years or so.

Bruichladdich has been an adventure for Mark Reynier, Jim McEwan et al, albeit a heartfelt one, but at the end of the day these guys don’t stand still. They had a business idea, they took it to THEIR chosen level of fruition, and like a football club, or a river, or the concept of royalty, Bruichladdich will flow on, ever changing, ever the same.

If they were romantic, sentimental idealists they would have never managed to turn £6 million into £48 million in 10 years ~ The people at Bruichladdich Distillery truly are alchemists!

 Bruichladdich Is Dead. Long Live Bruichladdich

 

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Jun. 14.

A Close Encounter with Malt Whisky

 

 

Gold, amber, copper, silk, velvet …..

some of the words heard frequently at the Islay and Jura Whisky Festival ~ eight days, nine malt whisky distilleries, dozens of drams.

The Isle of Islay, off the West coast of Scotland, during the last week of May every year, is the place to be.

The Feis Ile agus Diura began as a celebration of the music and malts of the islands, and quickly became appropriated by the distilleries as their week. Each distillery hosts an open day. Visitors participate in whisky master classes, food and whisky pairings, barbecues, boat trips, and talks and tastings by blenders, managers and warehouse keepers. Music; local and otherwise, is played through out the day and nights, and dozens of delicious malt whisky expressions are sampled, analysed, discussed and enjoyed.

Many visitors return year after year. Friends are made with people from other countries, with people from Islay,  distillery workers are greeted like long lost relatives. Visitors feel a sense of belonging to their favourite distillery. There are clubs the guests can join. One of the distilleries gives club members a square foot of distillery land. Visitors build miniature wooden houses, and plant trees and flags, on their squares.

This year the sunshine pouring from the sky matched the liquid sunshine poured into the countless glasses held by visitors from Germany, Holland, America, New Zealand, to name but a few.

Islay has a population of around four thousand, Jura has a population of around one hundred and twenty. During festival week these figures more than treble, and unless you have booked accommodation well in advance, you’ll not get a bed for love nor money.

 

Islay is called ‘The Queen of the Hebrides’, she is also named ‘The Whisky Isle’. Islay is a bewitching, fertile island, the most southern of the Westen Isles, being found twenty two nautical miles from Ireland.  Her seven established distilleries hug the sometimes rugged coastline, and, Kilchoman, the new built farm distillery is about a mile inland.  In Islay, at any given time, it is impossible to be further than a handful of miles from the sea.

The neighbouring island of Jura is rugged, with the western side of the island being beautifully uninhabited. Jura has her distillery in the village of Craighouse, where one will also find the village shop, post office and hotel.

Ileachs (collective noun Ilich) ~ people from Islay, say that the only inhospitable thing about Jura is the midges ~ one Islay girl is quoted as saying: ‘the midges in Jura wear tackety boots!’

Jura whisky has a style of it’s own, being distinctly different from the characteristically more ‘peated’ Islays. The generic brand, Islay Malt Whisky, is famous the world over. Whisky lovers and enthusiast flock to the islands each year to purchase the limited edition Festival Bottles.  People even queue over night to ensure a purchase.  Locals are bemused and amused by the enthusiasts, and in measure respectful and scornful of the avid collectors who appear sometimes to have more money than sense.

The whisky is old, new, fresh, fruity, peaty, golden and plentiful. Anyone who says they don’t like whisky hasn’t yet found their dram.

In the past, whisky could be rough, coarse, and perceived as a man’s drink. Now, it is sophisticated, classy, complex, and a sensate experience enjoyed in equal measure by both sexes. Indeed, one Islay distillery boasts that they produce, ‘The world’s sexiest whisky!’

The week of the Islay and Jura Whisky Festival is an occasion to immerse oneself in malt ~ literally. The air around one smells of vanilla, spice, peat smoke, fruitcake. The liquid one drinks is velvet smooth with a short finish, dry with an amazing complexity, strong, light, soft and as varied and different as the dozens of people around you sharing the experience.

Some people call this liquid and this experience:

 Malt Whisky.

The Ilich have a better name for it ~

 they call it the Water of Life ~ they call it Uisge Beatha.

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Jun. 02.

FEIS ILE ~ ARDBEG

 Ardbeg Open Day entertained with good music, huge festival bottles of whisky and a great crowd.

 Manager Mickey Heads and Stillman Neil Philco gave masterclasses where the participants tasted six drams ~

 Still Young ~

10 year old  Cask no 2163 57.8% from 2002

14 year old from a sherry cask Cask 2722 53.9%

16 year old refill Bourbon Cask no. 2763 50.2% bottled in 1995

21 year old from a sherry cask bottled in 2002   1975

1975 ~ 36 year old  in warehouse  Cask No.4714

 

Frank from  Whisky Freunde Club in Cologne described the Ardbeg Festival Dram 56.7%

~ Long dry finish, fresh on the nose, young, sweet in original mouthfeel, and fruity with a bit of spice.

 In the festival bottle queue,  Whisky for Girls met John and Glenis ~ a couple whose love affair with whisky created their own love affair. They were married in Islay in a romantic ceremony with a couple of strangers as their witness. They have an amazing collection of rare Ardbegs. Glenis hunts them down, presenting John on his birthday with bottle number 4700 from the Japanese market, released in 2002. ‘I hound people until they give me what I want’  Glenis told me!

 People danced with the flags from their country as the band played

 And Manager’s wife, Margaret was crowned Queen of Ardbeg

 

 

Another great day where the sun shone and the drams flowed.

Whisky for Girls would like to thank everyone  who joined  ITS NOT JUST WHISKY FOR GIRLS CLUB.

We would like to thank everyone who granted us an interview, and/or  gave us some lovely drams to taste.

We would like to thank everyone who supported Whisky for Girls in any shape or form over the duration of the festival ~ and we look forward to welcoming you all back next year.

SLAINTE!

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Whisky For Girls ~ washbacks to slingbacks 009
Apr. 23.

Women @ the whiskylounge London Whisky Fest

WHISKY FOR GIRLS ~ DRAMING FOR THE DISCERNING

Whisky for Girls enjoyed our time at the London Whisky Fest. We met lots of great people  and drank lots of great drams.

I was on a Women & Whisky panel with the wide eyed expert from Jameson, Dierdra McBeth,  the power keg  Helen Stewart from Scotch Malt Whisky Society and the workshop was hosted by the elegant Alwynne Gwilt from Miss Whisky.

Before the panel began I wandered around the hall speaking with some of the women who had come along to the festival itself.

Whisky for Girls wanted to know more about the London ladies whisky demographic! 

First off I met with Melanie and Mona, both from London. 

Mona is on the left.  

I asked them if they had tried whisky before.

~ Yes, both were whisky drinkers. Melanie had been introduced to whisky by her father and Mona was introduced by her friends – namely Melanie!  Mona has been drinking whisky for about 3/4 years. She likes a Jameson with ginger ale, or ice and water. Melanie has been drinking whisky for ages and likes Chivas Regal for everyday and Laphroaig for special occasions!

How impressive that the first women I spoke with were so knowledgeable about, and drinkers of, the uisge beatha! 

Next off I spotted a glamorous group of four friends in the corner. They were like the girls from Sex and the City!

 From the left the girls are ~ Ameera, Melanie, Mary Ann and Christolene. They were mostly beginners, but Melanie has some experience of whisky because her Dad drinks it ( there is a theme here somewhere….)

For Mary Ann it was her first experience and Christolene described herself as a novice. They had come along as the festival had been on a special deal offer and they thought it would be a good day out, something new to try.

I told them I was on the Women and Whisky panel running later in the day, and that  I had a lovely bottle of deep rose coloured whisky called Black Art with me ~ and lo and behold Ameera and Melanie turned up at the workshop to try it! It was lovely to see them. Also, the lovely partner of the London Distillery Co. turned up. Thanks girls, I hope you enjoyed the drams we showcased  (which were Redbreast from Jameson, Black Art from Bruichladdich and Audrey Hepburn in a ball gown from the Scotch Malt Whisky Society)

Next along I met a wonderfully unusual lady called Kate Dicey. SHE had dragged her partner/husband Alan to the event ~  not that he was complaining!

Kate Dicey lives in Kent but has Scottish blood. She is from a Scottish family.

She has been drinking whisky for forty years ~ an inspiration to us all!! She drinks whisky at home and away, prefers the grain over the grape and her favourite dram is a Caol Ila cask strength 25 years.

And she runs a wonderful costume making business for amazing hats, bridal wear, historical & fantasy clothing,  and it’s called Jolly Dicey.

Here is the link     www.jollydicey.co.uk  

The business tagline is  Costumiers to the Discerning ~ 

I’ve decided to paraphrase it,  and call Whisky for Girls ~ Draming for the Discerning!

Slainte to all the amazing ladies who turned up for the event. I wish I had time to have spoken with everyone ~ but I think time in London goes faster than time in Islay.

Never mind, we will see you at the next whisky festival ~ where ever it is.

After all it’s WHISKY FOR GIRLS ~ DRAMING FOR THE DISCERNING!!!

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