Glengoyne’s whisky is distilled from Golden Promise barley, a low-yield heritage strain of barley used rarely in today’s big-volume whisky industry (The Macallan is also known for using the strain). Glengoyne is also notable for the speed of its distillation (purportedly the “slowest” in Scotland), its total lack of peat even in the process water, and its location very near or perhaps on top of the invisible line dividing the Highlands and the Lowlands of Scotland. The Cask Strength batches are bottled without added coloring and without chill-filtration.
Glenfarclas has been known in whisky circles as a way to get old-fashioned, independently-distilled, sherry-forward single malt at insider prices. … The ‘105’ in the name refers to the proof, which in the British proof system is 60% ABV. Around here we use the US proof system, which means the 105 is actually 120. Got it? … Glenfarclas uses only sherry casks to mature whisky, which previously held oloroso or fino sherry, and are either 500 liters (butts) or 250 liters (hogsheads).
The 15 year continues the extra aging in first-fill sherry for an additional 5 years (for a total of 6 years) in oloroso. This extra aging gives the whisky a mahogany color and a deep, resinous sherry character. The sherry barrels are sourced from Bodegas Williams & Humbert in Jerez.
The mad scientist Bryan Davis is back … and he’s released a pair of whiskies very much in line with Lost Spirits’ previous editions. … Bryan has gone old-school and bought actual Islay whisky to perform his depraved alchemical rituals upon. Sourced from an undisclosed distillery on Islay (his only hint: it’s not Caol Ila), and rapid-aged in his biochemical reactor using American oak staves that have been toasted (or charred, see below) and soaked in late-harvest Riesling.
The Peat Smoke release is made from barley smoked to 67 ppm (that’s pretty high: Ardbeg is 55 ppm (except Supernova at 100 ppm) and Bruichladdich Octomore, the highest, is in the 160s) and is aged in first-fill ex-Bourbon casks (from Heaven Hill and/or Jim Beam) for between 9 and 10 years, although the bottle carries no age statement. The whisky is bottled at 46% ABV with no added color.
This is something new, folks. Macallan takes new American oak (NOT ex-bourbon!) and “seasons” it by filling it with sherry for an undisclosed period of time. These “seasoned” American oak sherry casks are then used to age Macallan for at least 12 years. This whisky is then blended with traditional Macallan aged in European oak sherry casks and bottled at 43% ABV.
Unlike Benromach 10, this single malt is matured in virgin oak barrels with a light char for an undisclosed time – reportedly around 5 and a half to 6 years. The malted barley used is 100% certified organic, and this release (in 2006) was the first-ever certified organic single-malt scotch. The whisky is bottled at 43% ABV without added color.
Ardbeg, that bastion of peat-freakdom, that Mecca of peat-worship, is … a solid contender for membership in the pantheon of best distilleries in the world, and many whisky aficionados would place it high on their personal lists. … It is Ardbeg single malt, using heavily-peated malt (55 to 65 ppm) from the maltings at Port Ellen (Ardbeg’s own kiln-fired maltings closed in 1977) and aged for at least 10 years in ex-bourbon barrels.
It seems that just about every distillery is frantically blending and selecting barrels for one-offs, while their interns are leafing through Gaelic almanacs in the local archive, looking for thus-far unused local landmark names. … Even if you find consistent reviews online, tasting is very subjective [and] “Worth my money” is an impossible metric to crowdsource.
For Benromach’s Imperial Proof bottling, which is part of the distillery’s classic lineup, this same whisky is bottled at 57% ABV instead of 43%. This is 100° in British (or “Imperial”) proof. The sherry barrels are sourced from Bodegas Williams & Humbert in Jerez, and the whisky is bottled without added color or chill-filtration.