As with any new venture it’s sometimes difficult to know just where to start. Do you go for the cheapest bottle you can find and work your way up or dive straight into a single cask limited release? Fortunately, Kilchoman single malt is the perfect choice for getting into scotch whisky, especially if you’re looking for something unique and complex, with heritage ingredients and traditional practices. It’s initially easy going and accessible, but it reveals new layers of character with every sip.
That said, there’s a few ways to help you make the most of the true Kilchoman experience…
Step one: Prepare
Kilchoman is a reflection of the island that produces it: slow going, thoughtful and best visited more than once. With this in mind, it’s worth taking a little bit of time to truly enjoy the moment – the more comfortable you are, the better. After all, you want the whisky to take center stage. Part of this is getting your favourite tumbler or Glencairn glass and delicately pouring just a dram into its shiny embrace. Take a moment to appreciate the colour. It may seem like a small thing, but the golden sheen of a Machir Bay speaks for its overall character: crisp, light and refined.
Kilchoman is best served neat, unspoiled by mixers. However, this is an individual choice and there are certainly some fine Kilchoman cocktails to be found, just ask those sampling the Machir Bay Old Fashioned on the European Tour. Alternatively, you can add a small drop of water – a process that releases some of the aromatics and flavour hidden inside. It’s also wise to cleanse your palate first. After all, it’s difficult to appreciate the subtlety of a good dram with the remains of an Islay Venison Burger stuck between your teeth!
Step two: Nose
First thing is first, before you take a sip, you must nose your dram of Kilchoman – A few swirls will help to unlock the aromas in your Kilchoman: notes of citrus zests, vanilla biscuit and ever changing layers of peat smoke will make themselves apparent initially. However, don’t worry if you smell something different, the human nose can detect over 30,000 different scents and you may well pick up on other qualities first. Some have reported hints of nuttiness, honey and the oddly specific ‘salted white chocolate’; just remember though, there is no right or wrong. Each experience is subjective and each sampling will reveal further depth for you. If you catch a subtle hint of Chilean shrubbery or a passing whiff of burnt rubber, that’s just your experience!
Try and make a mental note of each aroma that lifts from the glass. When it comes to tasting, it’ll help you pick out individual flavours from the sip. Start with your nose about an inch from the rim of the glass and gently inhale, noticing the lighter delicate aromas that rise up first. If your nose begins to burn, take a step back and inhale less strongly. If you pass out, unfortunately you’ve clearly forgotten to breathe back out.
Step three: the taste
With the memory of the aromas still fresh in your mind, give the glass another swirl and slowly take a small sip, just enough to coat your tongue. Let it swirl around your mouth, using the whole tongue to sample the flavour. Different areas have different sensitivities to certain tastes, so the tip may reveal different secrets to the back or sides.
This taste is what’s known as the palate, which is the main course to the whisky experience – the nose being the appetizer and the finish being the dessert that leaves you perfectly satisfied. The palate of Machir Bay has been described by one guest to the distillery as “a generous burst of tropical fruit and raisin, followed by playful layers of wafting smoke”. Again, there’s no right or wrong here, and if your taste buds tell you that the smoke flavours are ‘drifting’ instead of ‘wafting’, and the layers ‘thoughtful’ instead of ‘playful’, who are we to judge? The joy of whisky lies in your experience, and as far as we’re concerned, every opinion is equally valid on the shores of Islay.
As mentioned, the final flourish is the finish. It’s the taste that follows you long after the whisky has become acquainted with your esophagus. One of the things that makes Kilchoman the perfect introduction to scotch whisky is the fact that its finish is a remarkably clean one. This means none of the alcoholic burn associated with some whiskies is present. Look out for hints of peat smoke and plenty of mixed fruits that characterise the Kilchoman range… it should feel like nothing short of a warm hug!
Step four: look photogenic
Like an Olympic gymnast nailing a perfect routine, it’s vital that you perfect your landing. Slowly lower your glass onto a coaster of your choice, exhale then look up and wink at anyone else in the room. They’ll know you’ve just sampled a Kilchoman. They’ll know you’re on the right track.
If in doubt you can always ask our founder, Anthony Wills, he’s an old hand at drinking whisky these days…
The week through Germany got us to about half way on the European Tour 2018, and boy what a crazy few week. We have now crossed Germany stopping in Bremerhaven, Lohne, Haltern am See, Fulda, Leipzig and Dresden!
Although the Land Rover is a fantastic companion, the hilly autobahn proved to be a struggle towing our heavy load, only reaching 50 kilometres per hour up some hills as the German drivers wooshed past! But we made it to all our events, welcomed by smiling, happy whisky lovers… and the Kilchoman Land Rover’s branded friend accompanied us throughout Germany!
The Ring-a-Dram is proving to be great fun causing some competitiveness to arise after a few drams, raising money for our partner The Sandpiper Trust, providing medical supplies to remote islands like Islay. (To learn more about The Sandpiper Trust visit: http://www.sandpipertrust.org).
We were even lucky enough to have some bagpipes join us, adding the final Scottish touch to some of our stops on the way.
Once again, we would like to thank all the shops who hosted us in Germany and all the helping hands who make the tour the success it is and of course thank you to all the people who joined us for a dram from all over Germany!
After George and JJ collected the Land Rover from some very helpful mechanics at Terlouw Land Rover they could start the Netherlands leg of the tour which took us to all corners of the country. We made 6 enjoyable stops in Wageningen, Musselkanaal, Eindhoven, Pijnacker, Spakenburg and Ijmuiden. Thank you to all the venues who made us feel so welcome and put on great events.
JJ, who’s day to day roll at the distillery is looking after the precious Kilchoman malt and watching over production in the still house, was enjoying turning his hand to making our Machir Bay Old Fashioned and telling tales of Islay to the Kilchoman fans in The Netherlands. JJ however wasn’t always the best navigator, at one point looking the wrong way at a roundabout and commenting ‘aye, all looks good’, luckily George looked the correct way (the left!).
It is often said that life is about the journey, not the destination. At Kilchoman, however, we must respectfully disagree with this saying. You see, when the destination is Kilchoman Distillery, Isle of Islay, the journey doesn’t matter so much: the important thing is the way you feel when you step foot onto the island knowing a dram is in the distance…
There’s just one minor question… how do you get there? First thing is first, to be able to visit Kilchoman you must find your way to Islay…
The sky…
For those who enjoy the feeling of flight, freedom (and some extra legroom), there’s no better option than to hop on a plane and enjoy the stunning view of Islay from above. At present time, flights run twice daily from Glasgow airport, meaning that you only have to wait 45 minutes before being able to step onto Islay and sample the rejuvenating sea breeze that rolls across its rugged landscape. Flights will also be available from Edinburgh to Islay from the spring in 2019. During the flight you can not only see Islay, but you will pass over Arran and (if you’re lucky) you will see the majestic paps of Jura. Understandably, these flights tend to get booked up pretty quickly, so it’s worth booking well in advance if you’re planning to drop in from the skies. Oh, and don’t forget to leave some room in your luggage for a bottle of whisky or two…
The salty sea…
In our humble opinion, there’s no more fitting experience than watching Islay’s rocky peaks fade into view while stood on the deck of a traditional ferry – the drama of this approach only adds to the mystic and historic appeal of an Islay distillery holiday. If you fancy yourself as more of a seafarer than a plane goer, then jump aboard the regular ferry service departing daily from Kennacraig. For those without a car, the easiest way of reaching it is via a three-hour coach service from Glasgow. Arching up through the Trossachs national park, stopping off at Inveraray for a hot chocolate or an ice cream cone taking this scenic route isn’t the worst way to spend a morning…
Vehicle reservations are possible on the aforementioned ferry, however there is limited space. So again, it’s worth booking well in advance. No matter where you are in the UK, the journey should be fairly straightforward. If you’re determined to stick to the mainland you’ll find that most routes pass through Glasgow, easily reachable within eight hours from London (via the M6), six hours from Cardiff and just over three hours from Manchester.
Alternatively, for those who love exploring, it’s possible to go on an island-hopping adventure, warming up by taking in the stunning landscapes of Arran and Kintyre on the way. The first step is to ferry transfer from Ardrossen to Brodick, enjoying its 19th century castle before driving north to the suspiciously Italian sounding port of Lochranzia. Another ferry will drop you at Claonaig on the western shores of the Kintyre peninsula, where you can finally drive eastwards to Kennacraig. Although Google will tell you that this route is shorter, don’t be fooled – you’ll have time to kill waiting for ferries. Don’t panic though, each port town is steeped in centuries of unique history and tradition, giving you plenty to do.
…Via less epic rails
Unfortunately (or maybe luckily) trains haven’t reached the unspoiled shores of Islay quite yet. While we wait for the inevitable eurostar Islay expansion, your best bet is to get a high speed link to Glasgow or head to Oban then grab a coach to Kennacraig.
A good walk (or a trek) …
It turns out that walking from London to Islay takes 1 million steps (give or take). In other words, it only takes six days of your time and some reasonable footwear! It wouldn’t be the most time-saving journey, but you would definitely deserve a dram of Kilchoman when you arrived!
We kid, of course, the point is that no matter which way you get to Islay, the journey will always be worth it. Whether you’ve skydived in or emerged from the icy waters wearing nothing but speedos, hitched a lift with an Ileach or simply taken the bus, the sweet taste of Kilchoman’s award winning single-malt is guaranteed to restore warmth to your weary travelers’ bones.
Once on Islay…
Now you have arrived on Islay, how do you find Kilchoman Distillery? It is a little off the beaten track but undeniably will be worth the wait, the trick of the trade is to have transport arranged, whether that be a hire car or a taxi (the Islay bus service does not stretch far enough to Kilchoman’s rural residence). Once in the car follow the single-track road (via google maps) and you will soon reach your destination. Around 40 minutes from each ferry terminal (and airport) you will be sipping on a dram of Machir Bay in no time! If you do manage to get lost along the way, the locals will be on hand to point the way!
With loch Gorm on your right hand side and Sanaigmore in the distance you know you’re on the right track to Kilchoman, a bit of a bumpy ride along the farm road, passing our golden barley fields, flocks of sheep and herd of cows you can park the car, breath in that fresh Islay air and enjoy your time with us at Kilchoman, we are so happy to have you here… Slainte!
On a Friday evening after a busy week at work, is there anything better than settling down in front of the fire with a large dram of your favourite Kilchoman in hand. As you sit and swirl your dram in the glass have you ever thought what’s happening at the distillery right now, what are they doing there that makes this dram of Kilchoman special and distinct, the reasons are really very simple…………….
Barley
All single malts are created from malted barley. Here at Kilchoman we have two separate barley sources; over 200 tons is grown on the farm at the distillery and distilled exclusively for 100% Islay range, the balance is shipped to Islay from the mainland forming the base ingredient for our core range; Machir Bay, Sanaig as well as most of our limited editions.
Growing conditions here at Kilchoman are drastically different to that of mainland Scotland. Whilst our soil is excellent quality, the stormy weather and salty atmosphere create a uniquely challenging environment affecting both the characteristics of the barley and the character of our 100% Islay whisky.
It is easy to see why many of Islay’s distillers have turned to mainland grown barely in place of local growers. The low rainfall and settled conditions of the east coast make growing high yielding barley significantly easier. The grains are noticeably larger than those grown on Islay, allowing distilleries to produce 5-10% more whisky per ton compared to Islay barley, like that grown at the distillery.
This year we’ve sown two varieties of barley here at Kilchoman, Concerto and Octavia. The barley made a good start, enjoying long periods of sunny weather broken up nicely by the odd days rain however just as we thought we might have a record harvest the weather turned and a period of wet and windy weather made harvesting a long and challenging process for Andrew and is team. That said the barley is now all safely harvested and we’ll begin to malt the 2018 crop in January.
From left to right – Concerto and Octavia
Water
We draw our water from the Allt Gleann Osamail burn. Fed by a series of springs the water runs off the hills and collects in peat bogs of the Osamail glen just north of the distillery. The peat moss acting as a giant sponge, soaking up the water in winter and drip feeding the burn during drier summer months to ensure we are rarely short of water. The water picks up the distinct dark colour of the peat, resembling black tea. It is soft and pure with particularly low alkaline levels, perfect for distillation.
Peat
Islay Peat is special, and Kilchoman, though the newest distillery on Islay, we are arguably the most traditional in our scale and approach. Growing our own barley is part of this philosophy, however equally important is using Islay peat to smoke our barley. Islay is more exposed to the elements than mainland Scotland. The climate, ocean, wind and rain all have an effect on the island, therefore the peat and the whisky made from Islay peated barley is unlike any other; more salty, maritime and medicinal than mainland peated whiskies.
Each week when our green malt has germinated, it is taken to the kiln where it is peated over a 10-hour period. The green malt will lie above the peat fire in the kiln on a perforated floor and peat smoke will gently peculate through the grating imparting that special Islay flavour. Once spread, the door is shut, the fire is lit and we let clouds of smoke build up through the kiln and impart it’s characteristics into our barley. We will use around 80 – 100kg of peat per week and we mix the dried peat, with damp peat that we keep in barrels of water, this avoids our kiln becoming a fire and allows the maltmen to ensure that we are getting as much smoke as possible into the barley. When we light the kiln, we are looking for lots of peat smoke, not flames (as we found out the hard way in 2006!).
Yeast
Yeast is the fourth and final ingredient and it constitutes an essential part of the fermentation process. What exactly does yeast do? Once the mash has been ground down and the barley starch converted into fermentable sugar, the resulting liquid is something called ‘wort’. The wort is then pumped into a washback, and yeast is added. For every mash we create 6,000 liters of wort and we add 20kg of yeast to convert the sugars into alcohol. Every mash at Kilchoman is fermented for an average of almost 90 hours and the resulting alcoholic product is called ‘wash’, at around 8%abv.
There are different kinds of yeast that can be used in the production of single malt scotch: distillers’ yeast, brewer’s yeast, wild yeast, or a combination of each are suitable for scotch. We use Mauri Distillers Yeast during the fermentation process. While it may be more subtle than other elements of production, yeast certainly influences the overall flavour of a scotch whisky as different yeasts breed in different ways, thus influencing its chemical makeup and accentuating certain flavours. Generally speaking, distilleries will use yeasts that can cope with both high temperatures and high amounts of sugar, as well as those which do not clump together during fermentation.
…and the following values
Not only do we have our four main literal ingredients that are needed to make a Kilchoman dram, there are values that we follow, live and work by that have a huge part to play in our final product – Traditional methods in a traditional location, Hard Work, Dedication and Patience
Kilchoman Distillery was the first distillery to open on Islay in over 124 years and is a family run traditional farming distillery. Anthony Wills, our founder, made the decision to open a new distillery on this well-known whisky isle, this was driven by his passion to go back to the grass roots of whisky making. Producing whisky that had been made completing all parts of the process from barley to bottling on site.
Anthony, with his three sons, (from left to right) Peter, George, Anthony and James.
It has not always been plain sailing, to produce a Kilchoman single malt takes patience, hard work and more often than not a bit of blood, sweat and tears, however 13 years later Kilchoman still continues to be a traditional family run farming distillery, the farm is thriving, our expansion is underway allowing us to produce more of our unique single malt and the family continue to run the distillery, Kilchoman is going from strength to strength. We hope the values and tradition that Kilchoman stands for offers something different to the whisky world.
The second week of the European Tour has come to a close after crossing Belgium, stopping at Heuvelland, Mechelen, Boormeerbeek, Heers and Liege before a quick stop in Wemperhardt over in Luxemburg. With 4 different languages spoken across these countries, it was great to see the multilingual love for Kilchoman as they enjoyed their drams and cocktails.
Maneuvering the trailer in the tiny streets of Belgium proved a challenge but expert driver James managed to get the trailer through to attend all the events no matter the squeeze.
Getting the Land Rover over the border to kick off the third week of the European Tour came with a little hiccup to say the least…Breaking down on the Netherlands “snelweg” (motorway) was not the ideal start! But not to worry Olivia and James made their flight and left the Land Rover all fixed-up and ready to be taken over by George and JJ to continue the tour into the Netherlands, thanks to the wonderful mechanics at the Land Rover Terlouw Garage. Phew!
Of course, thank you to all the shops who hosted us and everybody who came down to see us in Belgium and Luxembourg. Now it’s time to say Hallo to the Netherlands and begin the third week of our European Tour!
All the stops through the European Tour can be viewed HERE and keep up to date with events on FACEBOOK and INSTAGRAM.
We were proud to be part of the WW100 Commemorations that took place at the Kilchoman Military Cemetery and here at the distillery on Saturday. As well as being part the nationwide WW100 commemorations which reflect on the 100 years since the end of the First World War, the service and reception focused particularly on the sinking of HMS Ontranto which was wrecked on Machir Bay just half a mile west of the distillery after colliding with another vessel in a storm during the First World War. Only 19 of the 500 servicemen onboard survived despite the heroic efforts of local farmers, shepherds.
To pay tribute to the tragedy and to celebrate the community of Islay and the spirit of friendship shown by its people during World War 1, Anthony, Kilchoman’s founder, selected a single cask to be bottled in the memory of those lost with all proceeds from the sale of the exclusive bottling gifted to the Islay WW100 Legacy Fund. A cheque for £15,950 was presented during a lunch held on the Malt Floor after a touching remembrance service at the Kilchoman Military Cemetery attended by locals and descendants of both survivors and rescuers. Around 200 delegates were thought to have attended filling our malting house to watch local artists perform over a bowl of warm soup and a dram.
As well as British serviceman, over 300 American troops were lost in the sinking of the Otranto so it was perhaps fitting that the single cask selected was matured in an American Bourbon barrel, a symbol of the enduring links between Islay and the US. The cask strength edition was bottled at 58%ABV and was limited to just 252 bottles. For more information on HMS Otranto and the WW100 Legacy Fund please visit: www.ww100scotland.com
Islay’s distilleries each have their own unique history, vibrant layers woven deep into the fabric of the Island. If you’re lucky enough to ever find yourself stood on the golden sand of Machir bay on a rare sunny day, you might even detect the warm scent of peat smoke rolling over the sand dunes from Kilchoman’s Kiln. Follow that scent and you’ll walk past golden fields of barley, right up to the gates of the distillery itself. Unlike other whisky distilleries on Islay, that grain is the one that ends up in the bottle – forming our 100% Islay single malt whisky. In fact, every step of its production, from barley to bottle, takes place on-site. It’s the way whisky was meant to be made, and if you’d be so kind as to join us on the Kilchoman distillery tour, we’ll show you just how.
The Meet
After arriving at Kilchoman, you’ll get a chance to meet fellow tour goers and have a look around our visitors centre. Adorned with traditional low beams and mementos of life on Islay, it’s the perfect space to mingle and absorb some of our history before the main event begins.
The tour starts with an induction by one of our tour guides. With encyclopedic knowledge of the distillery’s inner workings, they’ll guide you through the history of Kilchoman; from the ambitious vision of founder Anthony Wills to the bottles of whisky being produced today and hear what the future holds for Kilchoman. As the smallest distillery on the island there’s a family feel to affairs, questions are encouraged, and anyone is welcome to photograph throughout the tour. In fact, there’s a good chance you might bump into Anthony himself, or his wife Kathy, or any of their three sons checking the production – all of whom have been known to happily stop for a chat. Like we said, it’s a family affair.
The Malt
Stop one of the tour is the malting floor. Here four tons of barley are soaked for 48 hours before being spread evenly across the malt floor. This step begins the germination process, where natural enzymes begin to break down the starches in the grain. As the grains are turned and raked by the production team, the sweet nutty aroma of the sugars are released into the surrounding air. Visitors are welcome to pick-up and feel the barley for themselves, noticing how it runs between the fingers and varies from grain to grain. It’s hard to imagine that whisky could ever be produced from these tiny seeds but soon the picture starts to come together.
The Kiln
Islay is famous for its peat, with its distilleries using the natural sources for centuries to produce peated single malts renowned the world over. The kiln at Kilchoman is no different, sitting our barley three metres above a gentle smoldering peat fire for 8 hours allowing the rich smoke to pass through the barley, before we then start to dry the barley – stopping germination at just the right point. The smoke from this fire is one part of what gives Kilchoman its unique, complex taste, quite literally absorbing the flavours of Islay.
The Mill
While looking around you’ll be able to see that all the equipment has been custom-made to produce the exact flavours desired by our stillmen. Every piece but the Mill that is. Used to expose the sugars from within the tough outer husk of the barley grains, the Porteus mill we use has been running consistently for eighty years, predating the distillery and all of those that work within it.
Over the continuous rumble you’ll be told the bittersweet story behind the mill, the constantly beating heart of the distillery. You’ll also be able to see how the barley ends up as grist, a mix of husk, grit and fine flour. You can actually use the grist to produce traditional scottish cakes, but more about those later.
The Mash
Our Still House is also home to our Mash Tun you’ll be able to witness the process used to extract the sugars from the grist, 1.2 tones to be precise, is put in to our small but perfectly formed mash tun. Here the sugars dissolve into hot water creating a naturally sweet, nectar-like water known as ‘wort’. You will also be told why there are bent spoons over the sprinklers… Some people describe drinking wort like eating raw cake batter, some quite enjoy a sample but we prefer it as whisky. Of course, you can judge for yourself and you’re more than welcome to try some, comparing it to the wash created in the next step. Speaking of…
The Fermenting
As you enter our Tun Room you will see our 6 wash backs. These contain cooled down wort and just the right amount of yeast to break down the sugars within, producing the all important alcohol and carbon dioxide. This might sound familiar to some. We call it ‘wash’ but others will know it better as beer, a strong one admittedly (8%), that you can sample fresh from the production line.
Not only are Kilchoman wash backs smaller than the other distilleries on Islay, they also keep the wash inside for around a day longer than most other distilleries, 82 hours in total. This extra time is what gives Kilchoman its light, fruity and slightly dryer wash which once distilled produces our unique floral and sweet spirit.
The Distillation
If the mill is the heart of distillery then the two pot stills we use are its hands, taking the wash and carefully moulding it into the pure Kilchoman spirit. You’ll be able to examine both the wash still, used to produce 1000 litres of 19% ‘low wines’, and the spirit still, which refines this further into 300 litres of pure spirit.
Each distillation lasts around three and a half hours, during which the production team makes sure only the ‘heart’ of the spirit ends up being sealed into our selected casks. The science of pot stills is incredibly intricate, and our spirit still has been hand-crafted to make the most of it. Our stills are the smallest on Islay and amongst the smallest throughout the whole of Scotland. This, alongside an elegant copper neck and reflux bulb, helps to achieve the distinct character Anthony Wills set out to achieve almost 13 years ago.
The Maturation
For the keen whisky enthusiast on the premium tour, you’ll be welcomed into the warehouse – where the spirit spends years interacting with the oak casks that give the whisky its depth of flavour. No cask is the same as the last and our expert team are on hand to share their secrets, as well as a dram or two.
The Bottling
We are one of only two distilleries to bottle our whisky on Islay and at the distillery. In the Bottling Hall you’ll find our hard-working team, taking care to bottle and seal each bottle, before finally adding the kilchoman coin. Over recent years the bottling hall has been expanded to keep up with the increasing demand for our range of Single Malts. Although all our single cask releases are still hand labelled and numbered.
The Taste
What’s a whisky tour without a taste? During the tasting session you’ll be able to compare notes with other members and your guide, raising a dram unlike any other. For those unlucky enough to be designated drivers (or who just don’t fancy it) you also have the option of taking your samples home as a miniature, perfect for sampling later.
For those on the premium tour there’s a longer tasting session of five drams in total. Between each sample the palette is cleansed with a homemade grist biscuit (told you they’d return) and a discussion of the flavours that form each sample. Every member of every tour is also welcome to keep a branded Kilchoman tasting glass as a souvenir, lovingly boxed for safe transit – though why you’d want to leave is another matter.
The Finish
Smooth and with a warm afterglow, but enough about the whisky. After your tour has come to a close you’re welcome to come have a chat with anyone here at the distillery, learning about all that makes Islay so much more than the whisky we make. You can also have a look around the Kilchoman shop, everything from whiskies to traditional Scottish tweeds – designed by Kathy Wills. It’s a family affair and we’d love it if you joined.
The European Tour kicked off last Monday 24th Sept in Glasgow! George flew the flag through the UK with events in Glasgow, Carlisle, Bath and London. It was great to see so many enjoying the Kilchoman entertainment; the cocktails went down fast, the Atlantic sea salt chocolate and highland cheese was gobbled up, and of course the various drams of Kilchoman were being savoured well into the evening.
The trailer has made for interesting towing and it was always ambitious navigating it through central London, so in the end the Land Rover went solo on the trip to Milroy’s in Soho (but the goodies came with us!). As you can imagine, the tour bottling has been a popular dram at all the stops, not lasting long on the shelves, or in the glass!
Taking up a few spaces in the Carlisle car park
Thank you to all the shops / bars who hosted us and a special thank you to Ross from The Hideout in Bath for making a delicious Kilchoman cocktail for our evening, an alternative to the Machir Bay Old Fashioned we have for the other stops.
Now into Belgium and Luxembourg where Olivia and James are a few days into their week of events…
All the stops through the European Tour can be viewed HERE and keep up to date with events on FACEBOOK and INSTAGRAM.
Sauternes Cask Finish, a limited edition release of just 30 casks, is on its way around the world, hitting shelves any time from Monday 1st October.
The Sauternes Cask Finish follows a range of wine cask releases we’ve bottled over the previous five years. This latest offering differs in that it was initially matured in ex-bourbon barrels before being transferred into fresh Sauternes hogsheads for five months prior to bottling. This finishing period allows the caramel and vanilla influence of bourbon barrels to be accentuated by the buttery sweetness of the desert wine casks. Meanwhile the classic peat smoke and citrus character of the Kilchoman spirit brings a distinct depth and punch to the whisky, emphasised at the increased strength of 50%.
We have previously favoured full-term maturation for our wine cask releases, bottling fully matured Port, Madeira, Red Wine and Sauternes editions every other year since 2013. The Sauternes Cask Finish approach has arguably provided a more balanced character, combining both the maritime peat smoke and tropical fruit typical of Kilchoman with the softer buttery floral notes characteristic of the Sauternes casks.
As with all recent limited editions, a neck tag details the number of bottles (10,000), casks, ages and cask types used in the vatting; in this case, the Sauternes Cask Finish is a combination of thirty 2012 bourbon barrels married in Sauternes wine casks for five months before bottling.
Anthony Wills Kilchoman Founder and MD, “The full-term wine cask maturations that we’ve released in the past have been hugely successful, but we wanted to show a more measured approach this time around. The five month Sauternes finish has allowed a more subtle sweetness and buttery character to be imparted into the spirit while maintaining the fresh fruit, citrus and vanilla notes so typical in Kilchoman releases.”
The Sauternes Cask Finish is being shipped to our distributors around the world as we speak! We will also be releasing a small number of bottles on our website from Monday the 1st of October at 2pm GMT – £78.00. On Monday, click on ‘Menu’ then ‘Whisky Shop’ to get your bottle. As with all our limited editions, this is limited to one bottle per person, sorry!
