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This is the episode i did with the boys over at The Chill Filtered Podcast. It was so much fun you gotta check it out. I sent over a texas blind. and we talked life and all kinds of stuff .
https://open.spotify.com/show/0gz5SDRJ4JSaKVt2gv4h5Q?si=e03bbb3c3f9e459c
Thats there link to there podcast check them out
https://www.instagram.com/chillfilteredpodcast?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==
Chill Filtered
335 episodes & counting! Cole and Bryan are friends who drink whiskey and love to talk about it.
Find us on YouTube & wherever you get your podcasts.youtube.com/@chillfiltered
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Im gonna take you back to episode 40. The Canadian episode. I didn't do it justice I think, So today we are deep diving into a distillery in BC that is making some waves. Let's get into it. I know this isn't a normal episode, but sit with it a min. and lets not forget our sponsors.
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Our Story
There once was a wee Scottish lad by the name of Graeme Macaloney who found a summer job bottling whisky and fell in love with Uisge Beatha, the ‘water of life’. He dedicated his heart to finding a way to make whisky for a living, though circumstance would find a way of sidetracking his dreams.
Eventually, the winds of fate would blow the now grown Scotsman to the westernmost shores of Canada. Marveling in awe at the BC craft beer industry he saw an opportunity which he simply could not pass up – making his own beer and whisky was within his grasp for the very first time.
Graeme MacaloneyPhD in Fermentation Engineering
Mike NicolsonFormer Diageo Master Distiller
Dr. Jim SwanWhisky Maturation Legend
Knowing he couldn’t create a world-class brewery and distillery on his own, Graeme assembled a skilled team of experts: the legendary Dr Jim Swan, the foremost whisky maturation expert in Scotland, and Master Distiller Mike Nicolson, who had worked in over 18 renowned Scottish whisky distilleries.
Only one problem remained: money! Without proper funding the Scotsman’s dreams would crash and burn before they ever really had a chance to take off. Searching for answers, he turned to the same whisky and craft beer community that originally inspired his efforts. To his astonishment, over 270 independent Canadian individuals came together to support his vision, become Founder-Owner-Investors, and turn their shared dream into a reality.
At the same time Graeme also explained to Agriculture & Agri-Food Canada that our distillery would upgrade a renewable commodity, Canadian barley to a super-premium single malt whisky for export to dozens of countries internationally. As a result they loaned us $2.4 million!
Building, brewing, collaborating
With everything in place, construction finally began on the Macaloney’s Island Distillery and Twa Dogs Brewery. When the first drops of new make spirit trickled out of the Forsyth’s Scottish pot stills, a chorus of joyous shouts was heard throughout the distillery. Needless to say, there was much revelry to be had that night.
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Saknas det avsnitt?
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We are headed to the coast with this one. Galveston to be exact, Texas tail distillery and there Coastline whiskey. This was a great chat with Nick and Greg. There is some really cool things that there cooking up. Hope you enjoy. Have you seen our sponsors
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Our Story
Leading Distillery to the Galveston Public
Our Tail dates back to 2007, in the backwoods of the Lone Star State during a field party in north Texas. Two men met for the first time and began to realize they shared a passion for good spirits and the great outdoors. Whether chasing Whitetail on opening day of deer season or following the birds out on the bay with their friends, they knew that chasing those dreams would taste better with a hand-crafted product made in Texas for Texans.
The two decided they would embark on a journey to conjure an unique hand-crafted beer.
With the experience of hand-crafting beer and the know-how of making a good party last, the men started their chase to produce the best Spirits in Texas. Three short years later after finding the perfect combination of wheat and corn, the men realized what they could give their friends was more than the status quo for Texas spirits; Texas Tail Distillery was born.
Our products include:
Texas Tail Vodka
Coastline Whiskey
Seawall Shine
Texas Tail Distillery is committed to using locally-sourced ingredients and creating our spirits in small batches so that we can maintain control over the quality of our products. Our goal is to provide you with a unique experience, whether you’re enjoying one of our drinks yourself or gifting it as a present for someone special.
Our Commitment to You
We are located in Galveston, Texas—the birthplace of our company and home to the Gulf Coast’s first distillery since prohibition. We offer vodka, whiskey, and rum products that are unique to the region and have been crafted with pure ingredients from local farmers and suppliers. We are proud of our heritage and strive to keep it alive through our quality products.
We believe that having liquor made at a distillery makes it more special than what you can find at any store. Our spirits are made by hand by people who love their craft, giving them an extra layer of character you can’t get from mass-produced brands.
Contact us today at (409) 220-3166 to purchase spirits from our distillery.
Taste of Texas
The Real Flavor of Texas Whiskey
Capturing the essence of Texas. Our Coastline Whiskey is made from the finest ingredients sourced from local Texas farmers to bring joy to the simpler moments in life.
Our Texas Whiskey is crafted using traditional techniques and aged to perfection in oak barrels, and pot distilled in small batches. The result is a smooth and rich flavor that is truly unique. Whether you're a seasoned whiskey enthusiast or just starting, our Coastline Whiskey is sure to impress in conversations and great memories.
Award-Winning Whiskey
Our Cask-Strength and Wheated Whiskey products recently won gold and double-gold awards at the 2024 San Francisco World Spirits Competition and were featured on Forbes.
Distilling Process
The process of each bottle is crucial for us. We use the finest grains sourced from Texas farmers to create our whiskey. We start by milling the grains and adding water to make a mash. This mash is then fermented using our specially selected yeast, which converts the sugars into alcohol.
Once the fermentation process is complete, our Texas whiskey is distilled twice to ensure maximum purity and quality. The whiskey is then aged in oak barrels for at least two years, allowing it to develop its signature flavor and aroma. -
We are back for round 2 of the discussion of Pot still vs Column. This time we get deep into congeners and phenols. It went off the rails, as always. Hope its freaking scratching that Nerd itch.
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Liquor.com / Sarah Maiden
Without distillation, liquor couldn’t exist. Distillation is the process by which the alcohol present in a fermented liquid is separated and then concentrated. It’s done by heating the liquid and then cooling the vapors, condensing them into a highly alcoholic spirit. This all works because ethanol evaporates at a lower temperature than water.
The device used in this process is called a still. Over the centuries, stills have evolved from rudimentary fire-heated pots to towering, industrial machinery. To make liquor today, distilleries primarily use two different types of stills: pot stills and column stills. These two methods of distillation operate based on the same fundamental principles but produce spirits with noticeably different qualities.
Here’s everything you need to know about pot stills vs. column stills.
• Pot stills are large pot-shaped stills that are usually made of copper and distill spirits on a batch-by-batch basis.
• Column stills include at least one tall cylindrical column. They can be operated continuously and produce spirits more efficiently.
• Generally speaking, pot stills create richer and more flavorful spirits while column stills are preferred for more neutral spirits.
Liquor.com / Laura Sant
What Is a Pot Still?
The oldest and most straightforward method of distilling a spirit is batch distillation, more commonly known as pot distillation. This style of distilling uses a large pot-shaped still to produce a spirit. Pot stills are usually made of copper and have a very wide base that tapers vertically into a thin neck.
These stills are filled with a fermented alcoholic liquid that is derived from an agricultural product like grain, sugar cane, or fruit. This low-ABV liquid, known as the wash, is then heated. “Alcohol and other volatiles that boil at temperatures lower than water can be removed when heated to near boiling,” explains Dr. Pat Heist, chief scientific officer and co-founder of Wilderness Trail Distillery.
“It is the distiller’s control of [the] heating and condensing process that allows for the development of a desired flavor profile.” –Chris Morris, master distiller emeritus at Old Forester and Woodford Reserve
The vapors that emerge from the pot as the liquid heats up are collected, then cooled and condensed into a distillate right off the pot. They can also be further processed through a series of rectifying plates that result in higher proofs, and the distillate is often distilled a second time to achieve the desired concentration of alcohol.
“It is the distiller’s control of that heating and condensing process that allows for the development of a desired flavor profile,” says Chris Morris, master distiller emeritus at Old Forester and Woodford Reserve.
Pot distillation isn’t the most efficient way to create alcohol, mainly because it operates on a batch-by-batch process. “A pot still is filled, heated, emptied, and then filled again,” says Morris. Despite their inefficiency, pot stills produce spirits that are often renowned for their rich flavors and aromas.
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I'll be the first to say it, this one might not be for everyone. Today we talk about the Brown Forman Cooperage closure and the links to the FDA ruling for new warning labels on whiskey. THIS IS MY OPINION AND ONLY THAT. Hope that it opens your eyes a bit. Because it did mine.
No sponsors on this one. I don t want my opinions to any way affect them.
But Check out https://youtube.com/@mywhiskeyden?si=DvGDaZ-57wj06x9p
January 14, 2025
Brown‑Forman Announces Series of Strategic Initiatives for Growth
Company To Restructure Globally, Louisville Cooperage To Close
LOUISVILLE, KY – Brown‑Forman Corporation (NYSE:BFA,BFB) announced today a series of strategic initiatives to position the company for continued growth in the dynamic global spirits market. These initiatives include restructuring the executive leadership team, implementing a workforce reduction affecting approximately 12% of the company’s global workforce, and closing the Louisville-based Brown‑Forman Cooperage.
“In 2025, Brown‑Forman celebrates 155 years of delivering Nothing Better in the Market. We have achieved this impressive milestone in part because of our relentless focus on evolving our strategy, our portfolio, and our organization to grow and thrive,” said Lawson Whiting, President & Chief Executive Officer. “Today’s announcement will ensure we have the structure and teams in place to continue on this path, while also making investments that we believe will facilitate growth for generations to come.”
Workforce Reduction
To enhance operational efficiency and agility, Brown‑Forman has made the difficult decision to reduce its global workforce by approximately 12% of its 5,400 employees worldwide. Brown‑Forman is deeply committed to supporting departing employees with comprehensive transition agreements that include severance, outplacement services, and other benefits to help them through this career change.
This organizational evolution will simplify and streamline Brown‑Forman’s structure, allowing it to become a more agile and efficient organization and reinvest in the capabilities, technologies, brands, and people that will drive future growth.
Brown‑Forman Cooperage Closure
Brown‑Forman will close its Louisville-based barrel-making operation, Brown‑Forman Cooperage, by April 25, 2025. This closure, which will impact approximately 210 hourly and salaried employees, is part of the overall 12% workforce reduction. Brown‑Forman will offer severance, outplacement services, and benefits consistent with their terms of employment.
Moving forward, Brown‑Forman will source barrels from an external supplier to ensure a steady supply of the same high-quality barrels at a competitive price.
Collectively, these actions are projected to deliver approximately $70 to $80 million in annualized cost savings, a portion of which is expected to be reinvested to accelerate growth. In addition, the company will receive more than $30 million in proceeds in connection with the sale of the cooperage assets. The company expects to incur approximately $60 to $70 million in aggregate charges for severance and related costs associated with the workforce reduction and cooperage closing.
Brown‑Forman.com.
About Brown‑Forman:
Brown‑Forman Corporation has been building exceptional spirits brands for more than 150 years, responsibly upholding our founding promise of “Nothing Better in the Market.” Our portfolio of premium brands includes the Jack Daniel’s Family of Brands, Woodford Reserve, Herradura, el Jimador, Korbel, New Mix, Old Forester, The Glendronach, Glenglassaugh, Benriach, Diplomático Rum, Chambord, Gin Mare, Fords Gin, Slane, and Coopers’ Craft. With a team of approximately 5,400 employees worldwide, we proudly share our passion for premium beverages in more than 170 countries.
WASHINGTON (AP) — Alcohol is a leading cause of cancer, a risk that should be clearly labeled on drinks Americans consume, U.S. Surgeon General Vivek Murthy proposed on Friday.
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Back again with another banger of a episode. This one takes us to Mississippi and we get deep in the deep Old Soul of distilling and music. It was such a great episode. I really hope you enjoy it.
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Our History
The first legal distillery in the state of Mississippi, Cathead was founded in 2010 by friends and blues fans, Austin Evans and Richard Patrick. Located in the heart of downtown Jackson, the distillery currently produces eight award-winning, small-batch spirits—Cathead Original Vodka, Cathead Honeysuckle Vodka, Cathead Satsuma Mandarin Vodka, Cathead Raspberry Vodka, Bristow Gin, Hoodoo Chicory Liquor, and Old Soul Bourbon Whiskey—as well as a line of canned cocktails, Cathead Sparkling. Cathead Distillery was named a 2020 James Beard semi-finalist for Outstanding Spirits Producer and is celebrated for its authentic products and a strong commitment to their community.
What's a Cathead?
The term “Cathead” is a compliment in Mississippi, first coined back in the day by blues musicians as a nod to artists they respect. Mississippi artists and musicians went on to use “Catheads” in many forms of folk art, as a way to pay the rent and share their legacies.
Mississippi repealed prohibition in 1966, the last state to do so. Forty four years later, lifelong friends and blues fans founded Cathead Distillery. Cathead is proud to be the first and oldest distillery in the state of Mississippi.
Respect
Our Community
Mississippi is the proud state where blues music began, a genre that has deeply influenced all forms of American music. We work hard to bring honor to the meaning of Cathead through our philanthropic support of live music and artisans alike. Cathead also donates a portion of proceeds to nonprofits that contribute to the region’s abundant arts and culture. Cathead Distillery is an event-driven facility and a place for both locals and tourists to enjoy spirits tastings, live music, community, and a cold beer.
Magic City Blues Society | Music Maker Foundation | New Orleans Musicians’ Clinic & Assistance Foundation | North Mississippi Hill Country Picnic | Yoknapatawpha Arts Council | Southern Foodways Alliance
Proof109
Size750ML
$69.95
The 2022 Old Soul Bourbon single barrel selection featured just 61 barrels, all carefully reviewed and chosen during the maturation process. Tailored for the discerning palate, barrels that undergo the single barrel process are some of the most monitored and judged.
Nose: Dominant aromas of cherry and vanilla, followed by hints of maple syrup and nutty undertones.
Taste: Sweet vanilla is at the forefront followed by notes of hazelnut and fresh leather.
Finish: Pepper with a dark chocolate and toffee finish.
Proof113.7
Size750ml
ABV56.9%
$125.00
With only 20 barrels produced, this special 9-year bourbon comes in at cask strength, uncut & unfiltered, just like the musician it honors. Old Soul Bourbon Tintype #2 is the second installment to the Tintype Series in collaboration with Music Maker Foundation (MMF).
“This bourbon is exclusive, and Hermon Hitson’s work for the longest time was too. It was difficult to find his 45s unless you were a deep head,” said Tim Duffy, Founder of MMF. “So, this collaboration makes sense: a fine bottle of spirits graced by a fine musical spirit.”
Nose: Earthy and fruity with notes of pear, and black cherry. hints of dark chocolate and sweet corn bread.
Palate: Rye spice really shines throughout the palate. notes of caramel nutmeg, black pepper, and cardamom.
Mouthfeel: Baking spice finish loaded with black pepper cinnamon and nutmeg. long and lingering.
Age: Aged for 8 years & 10 months and bottled at cask strength, Tintype Old Soul Bourbon is uncut and unfiltered—just like the blues artist it honors
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Have you ever wondered some of the flavors you pull out of whiskey like. Buttered popcorn or banana has a lot to do with still type and the esters and congeners it pulls over. Today we scrap the surface on it all, stay tuned.
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A pot still is a type of distillation apparatus or still used to distill liquors such as whisky or brandy. In modern (post-1850s) practice, they are not used to produce rectified spirit, because they do not separate congeners from ethanol as effectively as other distillation methods. Pot stills operate on a batch distillation basis (as contrasted with Coffey or column stills, which operate on a continuous basis). Traditionally constructed from copper, pot stills are made in a range of shapes and sizes depending on the quantity and style of spirit desired.
Spirits distilled in pot stills top out between 60 and 80 percent alcohol by volume (ABV) after multiple distillations.[citation needed] Because of this relatively low level of ABV concentration, spirits produced by a pot still retain more of the flavour from the wash than distillation practices that reach higher ethanol concentrations.
Under European law and various trade agreements, cognac (a protected term for a variety of brandy produced in the region around Cognac, France) and any Irish or Scotch whisky labelled as "pot still whisky" or "malt whisky" must be distilled using a pot still.
Method of operation
During first distillation, the pot still (or "wash still") is filled about two-thirds full of a fermented liquid (or wash) with an alcohol content of about 7–12%. In the case of whiskey distillation, the liquid used is a beer, while in the case of brandy production, it is a base wine. The pot still is then heated so that the liquid boils.
The liquid being distilled is a mixture of mainly water and alcohol, along with smaller amounts of other by-products of fermentation (called congeners), such as aldehydes and esters. At sea level, alcohol (ethanol) has a normal boiling point of 78.4 °C (173.1 °F) while pure water boils at 100 °C (212 °F).[7] As alcohol has a lower boiling point, it is more volatile and evaporates at a higher rate than water. Hence the concentration of alcohol in the vapour phase above the liquid is higher than in the liquid itself.
During distillation, this vapour travels up the swan neck at the top of the pot still and down the lyne arm, after which it travels through the condenser (also known as the worm), where it is cooled to yield a distillate with a higher concentration of alcohol than the original liquid. After one such stage of distillation, the resulting liquid, called "low wines", has a concentration of about 25–35% alcohol by volume.
These low wines can be distilled again in a pot still to yield a distillate with a higher concentration of alcohol. In the case of many Irish whiskeys, the spirit is distilled for a third time. However, cognac and most single malt Scotch whiskies are distilled only twice.
A still used for the redistillation of already-distilled products (especially in the United States) is known as a doubler – named after its approximate effect on the level of the distillation purity. Distillers from the early 1800s with sufficient resources to operate both a primary still and a separate doubler would typically use a smaller still for the doubler (typically about half the capacity) than for the first distillation.
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Happy New Year, and welcome back. Today we have Greg with Larrikin. This was such a great episode and a great chat, conversation flowed well and was very interesting. Hope you enjoy it, but first a word from our sponsors.
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Live the larrikin Way.
Larrikin (n.) Australian slang. A person who disregards convention; a maverick.
Larrikinism was a reaction to rules imposed by British officials on the young country of Australia. Our whiskey reflects this bold spirit of good-natured irreverence, and relies on character, not ceremony.
You may not know Larrikin the word- but you do know these Larrikins;
Annie Oakley, Crocodile Dundee, Johnny Cash, Dolly Parton, Pete Mitchell and Steve Erwin.We’re greg & katie.
From Lawrenceburg to Larrikin—our name might’ve evolved, but our mission’s still as solid as a rock. Larrikin Bourbon Co. is the true-blue embodiment of the American Dream: a craft distillery built from scratch with a fair dinkum, no-nonsense approach to making bloody good bourbon.
Our founder, LCDR Greg Keeley, USN (ret), has had a wild ride. Greg’s journey kicked off in a vineyard Down Under, to national security professional, and eventually landed in the extraordinary world of distilling. As a Service-Disabled Navy Combat Veteran, Greg has the unique honor of commissioned service in both the United States Navy and the Royal Australian Navy, with combat roles in Iraq, Afghanistan, and the Pacific. Raised in Oz, he also served with the Australian Federal Police.
At Larrikin, we don’t muck around. We’re not here to spin yarns about bourbon dating back to the Pilgrims. Our focus is dead simple: what kind of bourbon do we want in our glass? That’s what gets us out of bed.
Our goal? To craft extraordinary, novel whiskies that we’re stoked to pour and even prouder to share. We bring a bit of Aussie cheek to American whiskey, blending tradition with a whole lot of passion.
So here’s to great bourbon, good mates, and chasing something truly special. Cheers, cobber!
We are LARRIKIN.
BLOODY GOOD BOURBON…
and the experts agree.Private Barrel Program
Our Private Barrel Program is the bee’s knees. Handpicked casks that are as rare as hen’s teeth. Each barrel is a one-of-a-kind gem—unrepeatable and extraordinary.
Simply put, some barrels are just outstanding—first among equals. Choose your barrel in person at the distillery, or remotely, with a curated experience from the comfort of your home, office, or club. Thanks to the new-fangled inter-web, you can taste, evaluate, and select your cask with real-time guidance from our distiller - and find your perfect single barrel select.
Let’s clear the air: we don’t blend our Private Cask selections. We bottle bourbon or rye straight from one single barrel - that you choose. No mucking about. Once it’s bottled, there is no more. Your hand-picked bourbon is one-of-a-kind and impossible to replicate.
Your Larrikin Bourbon Select bottles feature the barrel’s special details like your logo or message along with age, proof, and mash bill. Whether you’re a retailer, distributor, bourbon club, individual with a great taste in bourbon or charity group, your bottles are uniquely yours. Depending on the cask’s age, you’ll get between 140 and 240, 750ml bottles. Rule of thumb, the older the cask, the fewer bottles.
No wait, no drama, just bloody good bourbon.
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We did it guys, We made it to the end of the year. I can't thank y'all for hanging out with me. It has been so much fun, and i have learned so much about whiskey, recording, editing, media, marketing. I can't wait to see what the next year has in store. and I couldn't do it with out my loyal Patreon and my sponsors.
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An "end of year review" is a formal assessment conducted by an employer to evaluate an employee's performance over the past year, typically including a discussion about accomplishments, areas for improvement, and setting goals for the upcoming year; it's also known as an annual performance review or appraisal.
Key points about an end of year review:
Purpose:
To reflect on an employee's performance against set goals, identify strengths and weaknesses, and provide feedback for future development.
Who participates:
The employee and their manager.
What's discussed:
Achievements and key contributions made during the year
Challenges faced and how they were overcome
Areas where improvement is needed
Career development goals for the next year
Importance:
It's a crucial opportunity for employees to showcase their work, receive constructive feedback, and discuss potential career progression.
An "end of year review" for a whiskey is a summary of a particular whiskey's performance and reception throughout the year, usually including details about its taste profile, popularity among consumers, critical acclaim, sales figures, and overall impact on the whiskey market, often used to identify the "best" or "most noteworthy" whiskeys of the year by reviewers or industry experts.
Key aspects of a whiskey end-of-year review might include:
Tasting notes:
A detailed description of the whiskey's aroma, flavor profile (including notes like vanilla, spice, oak, fruit), and finish.
Overall quality assessment:
A score or rating based on the whiskey's balance, complexity, and overall drinking experience.
Market performance:
Information about the whiskey's sales trends, availability, and consumer reception.
Critical reception:
Reviews from industry publications and experts, highlighting any notable accolades or awards received.
Comparison to other whiskeys:
How the whiskey stacks up against its competitors in the same category.
Unique features:
Any special characteristics or production methods that set the whiskey apart.
A New Year's resolution is a promise to do something differently in the new year. For example, someone might resolve to exercise regularly or learn a new skill.
Here are some tips for making New Year's resolutions:
Set a goal: Choose a goal that motivates you.
Be specific: Make sure your resolution is clear.
Break it down: Split large goals into smaller ones.
Write it down: Put your resolution in writing.
Share it: Tell others about your resolution.
Automate: If possible, automate parts of your resolution.
Some common New Year's resolutions include: Finding a new job, Improving mental health, Improving time management, Learning a new skill, and Working on work-life balance.
The tradition of making New Year's resolutions dates back over 4,000 years to the ancient Babylonians. During their 12-day new year festival, the Babylonians would make resolutions to their gods, pay debts, and return borrowed items. They believed that keeping their resolutions would lead to favor from the gods.
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Well I made it to round 2 will I get any farther, you will have to listen to find out.
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Here we are, from 32 down to 16! Round 2 starts now! The competition heats up as we cut it down to 8! Tune in and cheer @the_whiskeyshaman and Average Whiskey Drinker on. Who's moving on the round 3?
Whiskey is made everywhere these days. And while the styles and flavor characteristics of each region are overlapping more and more, it’s still fun to compare whiskey from around the world. It’s even more fun to host an Around the World whiskey tasting, especially if it’s a blind tasting. Here’s how to do it.
Blind tastings are one of my favorite ways to do whiskey tastings because they remove all the stigma and reputation of a label or region, leaving only the whiskey to tell the story. It’s easy to get caught up in a brand or type, thinking one is better than the other for whatever reason, but blind tastings remove everything but your senses. And it’s always a surprise learning what you truly like!
There are two ways to do an Around the World whiskey blind tasting. One is to go off of the typical characteristics of each region and pick whiskeys that reflect those assumptions. The other is to throw those assumptions on their head and pick whiskeys that challenge the usual characteristics.
If your goal is for guests to guess each region correctly, staying along typical whiskey characteristics is easier. But if you want to challenge your guests and expand what they think each region represents, picking unusual whiskeys is the way to go. Here’s how to host an Around the World whiskey blind tasting the easy way and the hard way.
Note: Whiskied Wanderlust uses the American spelling of “whiskey” unless specifically referring to Scotch, Canadian, Japanese, or those spelled “whisky,” so both spellings are used throughout this article.
First off, some logistics for whiskey tasting. You’ll need 5-7 bottles of whiskey (see suggestions below). Any more kills your palate and makes deciphering nuisances difficult. Get a whiskey glass (preferably Glencairns glasses) for each person, or if you can, enough for each whiskey to have its own. That allows guests to compare and contrast, going back to previous pours.
Don’t forget water for cleansing palates, water droppers (these work great) for tasting, plus pens and paper for notes. If you want to go all out, create tasting maps and notecards. And it never hurts to have snacks like cheese or nuts to help balance the alcohol.
Want to host and participate in the blind tasting? Here’s how to trick yourself into not knowing which whiskey is which. Get identical tumblers or carafes for each whiskey to pour out of. Using tape, mark the bottom of the bottles with a number, then mark the tumbler or carafe with the same number. Pour the amount of whiskey you’ll need for the tasting in each tumbler and have your guests pick the order to pour. Just make sure you keep the tumblers in tasting order so you can decipher which whiskey was which at the end.
The setup for the whiskey blind tasting.How to Host an Around the World Whiskey Blind TastingWhiskeys ready to be poured into tasting glasses.How to Do A Whiskey Blind Tasting
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Welcome Back if y'all remember I had to redo this podcast. I hope it is worth the redo for y'all. I thought it was a great conversation. I love a distillery that gives back to the community.
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Rio Brazos Distillery
The first distillery in Brazos County, the Rio Brazos Distillery was founded in 2013 by the Barkman family. We make whiskey from small batches of sweet corn, red winter wheat and two-row malted barley — all grown in Texas by Texan farmers — and distilled in a pot still. A uniquely American style known as a Tennessee narrow hearts cut, our double-distillation process involves four all-day cooks, four all-day stripping runs and a final 13-hour long spirit run. We donate our spent grains to a local company that grows insects for poultry farming.
Sealed with Pride. Stamped with Your Ring.
Commemorate the Achievement.
Seal and stamp a bottle with your class ring’s imprint.
This December during regular tasting room hours.
College Station Texas Corn Whiskey
College Station is distilled from a sweet bourbon mash of sweet corn, wheat and malted barley. Its time in both new and used charred oak barrels results in flavors of candied fruits, apricot, nutmeg and toasted coconut. A long finish ends with notes of fresh-cut grass.
45% alcohol by volume | Single Barrel | Hearts Cut
Texas Bourbon
We mill and cook a sweet mash from Texas-grown corn, wheat and malted barley in our kettle and ferment for five days before transferring it to our pot still. A uniquely American style known as a Tennessee narrow hearts cut, our double-distillation process involves four all-day cooks, four all-day stripping runs and a final spirit run. During this spirit run, we collect the best fraction of distillate during a slow, 13-hour long run. The hearts, once diluted and aged in new, charred American white oak barrels, is bourbon.
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Have you ever sat down with a glass and nosed and tasted it, and found a ton of notes you didn't know you could get in whiskey. Rye whiskey has done that for me, the spice and sweet, the tart and the fruit. Lets take a trip on the rye side. But first our sponsors are having some great holiday deals go check them out.
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Rye whiskey is a type of American whiskey made with at least 51% rye grain:
Ingredients: Rye whiskey is made from a mash bill that includes rye, corn, malted barley, and other grains. The mash bill can range from 51–100% rye.
Taste: Rye whiskey has a spicier, drier taste than bourbon because rye is spicier than corn. It often has a black pepper or clove-like taste.
Distillation: Rye whiskey is distilled to no more than 160 U.S. proof (80% abv).
Aging: Rye whiskey is aged in charred, new oak barrels.
Rye whiskey can refer to two different, but related, types of whiskey:
American rye whiskey, which is similar to bourbon whiskey, but must be distilled from at least 51 percent rye grain
Canadian whisky, which is often referred to as (and often labelled as) rye whisky for historical reasons, although it may or may not actually include any rye grain in its production process.
American rye whiskey
Rye grain must make up at least 51% of the mash bill of a rye whiskey in the United States.
In the United States, rye whiskey is, by law, made from a mash of at least 51 percent rye. (The other ingredients in the mash are usually corn and malted barley.)[citation needed] It is distilled to no more than 160 U.S. proof (80% abv) and aged in charred, new oak barrels. The whiskey must be put in the barrels at no more than 125 proof (62.5% abv). Rye whiskey that has been aged for at least two years and has not been blended with other spirits may be further designated as straight, as in "straight rye whiskey".[1]
Rye whiskey was historically the prevalent whiskey in the northeastern states, especially Pennsylvania, New York and Maryland. Pittsburgh was the center of rye whiskey production in the late 1700s and early 1800s.[2] By 1808, Allegheny County, Pennsylvania farmers were selling half a barrel for each man, woman and child in the country.[3] By the 1880s, Joseph F. Sinnott's distillery, Moore and Sinnott, located in Monongahela, Pennsylvania, was the largest producer of rye whiskey, with a capacity of 30,000 barrels a year.[4][5] In 1886, rye whiskey was produced in 17 states.[6]
Rye whiskey largely disappeared after Prohibition. A few brands, such as Old Overholt, survived, although by the late 1960s former Pennsylvania brands like Old Overholt were being distilled mostly in Kentucky.[7]
In the early 21st century, an expanding number of rye whiskey brands are produced by Campari Group (Wild Turkey Rye), Diageo (George Dickel Rye and Bulleit Rye), Heaven Hill (Pikesville Rye and Rittenhouse Rye), Suntory Global Spirits (Old Overholt and Jim Beam Rye), The Sazerac Company (Col. E. H. Taylor, Sazerac Rye, and Thomas H. Handy), and various smaller companies. A particularly large producer is MGP of Indiana (formerly known as Lawrenceburg Distillers Indiana), which is a distiller for many brands that are marketed by others (including some of the large companies previously listed).[8][9]
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Welcome back to the show, today we are going over seas. Not to Scotland but London, we chatted with Alex Driver from Compass Box. Lets get into it, but first a word from our sponsors.
Hinterhausdistilling.com
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Different to a distiller, more than a blender, we are Scotch Whiskymakers.
WE ARE WHISKYMAKERS
Founded in 2000, Compass Box is on a mission to make the world of Scotch whisky a more interesting place. From our Blending Room in London, we continue to explore the limitless possibilities of flavour. Different to a distiller, more than a blender, we are Scotch Whiskymakers.
‘Whiskymaker’ is a word we invented – you won’t find it in any dictionary. To us, a Whiskymaker is someone who feels compelled to make things better - to ask questions, to challenge, to experiment. When it comes to whisky and the joy it brings, we keep our minds open to new possibilities. We are excited by new production processes, new combinations of flavours, new ways of sharing and enjoying great whisky. There is so much there to discover.
Compass Box was founded by John Glaser in 2000 with a mission to make the world of Scotch whisky a more interesting place. In May 2024, a new chapter began as John moved on to new adventures, passing the Whiskymaking baton to the talented James Saxon, who continues to push the boundaries of what is possible with Scotch to this day.
Compass Box has grown over the years and now has a dedicated Blending Room in Richmond, London. We have our own stocks of maturing whiskies in Scotland and a small team of hugely enthusiastic whisky-lovers. We believe Scotch whisky is one of the world’s great drinks. With more spectrum of flavour and style than any other spirit, it has incredible capacity to delight both newcomers and discerning devotees. Which is what we aim to do with every bottle we create.
Behind the most exquisite patisseries are test kitchens of invention. Places buzzing with energy where chefs obsess over every flake of fractured crust, every curl of custard cream. Part artistry, part alchemy, this is mastery at work. And when their experimentation creates a true harmony of flavour, it has to be shared. Because generosity drives this endeavour. If nectar is the food of the gods, and joy comes from celebrating with others, then we need a new word for that irresistible urge. And that word is ‘Nectarosity’.TASTING NOTES
Joyously zesty with honey, lychee, juicy apricot and pineapple. Toffee and vanilla pull off a palate takeover, with lasting flavours of cinnamon bun.
When our forest king emerges from the trees, take note of his crown of oak.
It’s a crown we gave him to honour the transformative influence that wood has over our realm of flavour, and the magic of metamorphosis he brings to our blending table. His crimson touch is magisterial. Powerful. Yet balanced by a benevolent generosity that says ‘what’s mine is yours – enjoy...’
So, will you do him the honour?Simplicity in three ingredients: sweet, sour and smoky. This well-balanced classic serve really showcases the versatility of Glasgow Blend. Scroll down to discover how to make our version without egg white.
INGREDIENTS
2 oz of Glasgow Blend
¾ oz of Fresh lemon juice
¾ oz of Simple syrup
Garnish with an orange slice and a Maraschino cherry
METHOD
Shake Glasgow Blend, lemon juice and simple syrup with ice in a cocktail shaker.
Strain into a cocktail glass.
To garnish, wrap an orange slice around a Maraschino cherry, then pin together with a cocktail pin (or a toothpick).
Serve, and enjoy.Discover the whisky inspired by a pâtissier's test-kitchen...Or, meet our regal sage with a crown of oak...
Scotch Whisky Sour -
It's that time of year again. The holidays can be a great time for a whiskey person. But they can also suck. Getting a bad gift is not what we are going for. So sit back and relax I have Done all the leg work for you, and I will try to have links to help out.
First and foremost you can check out our sponsors they offer great products for any whiskey lover
If you are looking for a barrel to do home blends or double oak a product, click link.
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Hinterhausdistilling.com has some great whiskey that you can purchase, and don't forget there Warming Hut a holiday spirit. It's a great pour for a limited time.
Patreon.com/the_whiskeyshaman. Did you know you can gift a subscription. I release content on there all the time. Check it out.
Here’s How It Works
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Pick A Subscription
Subscribe for yourself or send a gift to your fellow whiskey lover to the most exclusive top-shelf whiskey club.
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Set The Delivery Location
Curated samples are shipped right to your door every quarter.
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Every quarter fall in love with a new whiskey distillery and order member-discounted full bottles to add to your whiskey cabinet.
Blindbarrels.com
Our History
"Looking back at the beginning of the Society, it’s not difficult to see us as part of the wider movement. Our confidence and gleeful iconoclasm, our willingness to take on an establishment as huge as the Scotch whisky industry, were made possible by the way things were already moving in wider spheres." - Pip Hills, Society Founder
SMWSA.com
The Glencairn Glass Range
The Glencairn Glass, the world’s favourite whisky glass, and the winner of the Queen’s Award for Innovation, now sells over 5 million glasses year around the globe. And with the success we have identified the need for a range of glassware to enhance the drinking experience of a growing range of spirits.
Whiskyglass.com
Flaviar is a band of spirits enthusiasts, inspired by culture, rich history and the art of distillation. We forage the World of Spirits for the finest, rarest and most unique expressions out there and pack it all into a 21st century Members Club. You are what you drink, diversity and quality matter and all that should most certainly be enjoyed with style and in good company.
CLUB ETHOS
Times have changed since the dark era of 1920's Prohibition, when the sale and consumption of alcoholic beverages was outlawed. There are now over 15,000 different spirits on the market and each year hundreds of craft distilleries open their doors.
While not outlawed, 99% of these drinks are just as unreachable as they were 90 years ago. Most bars and liquor stores carry only 10 to 50 bottles on average, with Jack and Johnnie always in the forefront of the show.
We believe everyone deserves a place in the spotlight. We fight for equal opportunity for producers to reach individuals like you. We, ladies and gents, lead the speakeasy movement of the modern day.
Flaviar.com
Mavericks since 1983
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Here we go again, and this time we are going hard. Get that lol. Bryan and I had a great chat about all the cool stuff they are doing. We talked Sweet mash, food, and the like. It was a great conversation really hope you enjoy. And now a word from our sponsors.
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Hard Truth Distilling Co.
Hard Truth Distilling Co. began distilling in 2015 in the small upper rooms of Big Woods Pizza Co. in downtown Nashville, Indiana.
The tiny craft distillery quickly grew, and, by 2017, construction had begun on a new facility set on a rolling, wooded, 325-acre property about a mile away from Hard Truth’s original home.
That property became the gorgeous Hard Truth campus, with the Hard Truth Tours & Tastings Center being the first building to open its doors to guests at the very end of 2017.The following summer, the Restaurant at Hard Truth opened to hungry guests.
And, in the fall of 2018, Hard Truth Distilling Co. made the move to its brand new, state-of-the-art, sweet mash distillery, where it’s been producing Hard Truth spirits ever since.
Over the past few years, our teams have continued to develop the property that surrounds the Hard Truth distillery with new tours and activities, festivals, and a major expansion at Hard Truth on the Rocks — a terraced, outdoor area with a stage for live music, food truck, and bar that operate seasonally.
The Hard Truth distilling team continues to work diligently, crafting a range of premium spirits, including popular crowd-pleasers like Maple Bourbon Cream and Hard Truth Toasted Coconut Rum and, of course, remarkable sweet mash whiskeys — the first of which, Hard Truth Sweet Mash Rye Whiskey, was released in November 2021.
Hard Truth Distilling Co. is part of the BWQOHT, Inc. family of brands, which also includes Big Woods Restaurants and Quaff ON! Brewing Co.
Sweet Mash Bourbon
Sweet Mash Bourbon marks a new chapter for Hard Truth.
When we built our still in 2018, Bourbon was the first whiskey we barreled. It’s the one we’ve been waiting for the longest, and now, it’s here — Bourbon, authentically made from grain-to-glass by Hard Truth in Brown County, Indiana.
Nothing, from start to finish, was left to chance. From high-quality Indiana grains, our continuous column still custom-made by Vendome Copper & Brass Works, and barrels specifically produced for each unique mash bill — every step of our bourbon-making process was pioneered by Master Distiller Bryan Smith to bring you a whiskey unlike any other.
Why sweet mash?
Every batch of Hard Truth Sweet Mash Whiskey begins with entirely fresh ingredients, known as the sweet mash process. Where sour mash reuses a portion of each previous batch, it also mutes some of the flavor. By using sweet mash, we’re able to highlight the complexity and pleasant flavors from our grains and reach the peak flavor in our new, charred American oak barrels.
French Oak Harvest Rye
French Oak Harvest Rye is the third release in a limited, four-part, collectible series from Hard Truth Distilling Co. and Mellencamp Whiskey Company.
The unique mash bill was first featured in the original Harvest Rye (fall 2023) and is composed of 100% Indiana-grown rye and corn.
This expression, rested in new, charred French Oak barrels, offers additional dimension to that first release. The French Oak shifts the flavor dynamic, leaning into and highlighting fruit-forward notes within the whiskey.
Spirit Specs
Finished in French Oak
Mashbill of 72% Rye and 28% Corn
Bottled at 104 proof (52% ABV)
Small batch (36 barrels)
AppearanceAuburn
AromaToasted marshmallow, vanilla, rye spice, candied apricot
TasteRich brûléed sugar flows into apricot marmalade, cracked black pepper, and vanilla
FinishCitrus peel and clove fade to deep oak, cherry, and a warming black pepper finish
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Alright here is a sneak peak of the pattern only episode for you free feed guys and gals. If you wanna learn more go to Patreon.com/the_whiskeyshaman
And thank you to our sponsors
Hinterhausdistilling.com
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So you got a barrel of whiskey where do you put it, in the attic, basement, garden. Rickhouses are the best bet, lets get into it but first our sponsors
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Barrel rickhouses are warehouses where barrels of aging whiskey are stored on wooden racks, or ricks, that are stacked vertically. The design of a rickhouse allows air to circulate around the barrels, so they don't need to be moved or rotated.
Rickhouses are important to the bourbon industry, and have been since the late 1700s in Ireland. The term "rick" may come from the Irish word for "king".
Here are some things to know about rickhouses:
Temperature
The temperature inside a rickhouse can vary significantly, with the top floors being hotter and drier, and the lower floors being cooler and more moist. These temperature fluctuations can accelerate the maturation process, which can enhance the whiskey's flavor.
Location
The location of the barrel in the building can affect the maturation process. For example, brick warehouses can create steadier climates than open-air rickhouses, which can allow for slower aging.
Cost
A rickhouse can cost around $7 million and house between 18,000 and 55,000 barrels.
Barrel storage
There are other types of barrel storage, including palletized warehouses and dunnage warehouses. Palletized warehouses are more modern and cost-effective, but rickhouses can be more innovative and efficient for storing barrels.
Great Insights:
A Closer Look at Our
Kentucky RickhousesHOW SIMPLE STRUCTURES PRODUCE COMPLEX FLAVORS
2019
High-quality charred oak barrels are essential to developing Elijah Craig's signature flavor. But where and how those barrels are stored are an essential part of the story. Discover the Greatness Within our open-air rickhouses.
Aging our Bourbon in Level 3 charred oak barrels is the first step to developing Elijah Craig’s signature flavor; but equally important is where those barrels are stored. For centuries, American distillers have aged whiskey in warehouses with styles ranging from converted barns to ornate, custom-built brick buildings. Today, we age our Bourbon in what are known as traditional open-air rickhouses.
These modest wood-frame structures, usually seven stories tall, have corrugated metal sides and roofs. Each floor is filled with wooden ricks, in which barrels are stacked three-high and stored throughout the aging process. The design allows the air to circulate around the barrels, which means they never need to be moved or rotated during their time in the rickhouse. According to Donald Blincoe, whose firm, Buzick Construction, Co., has been building rickhouses since 1937, very little about these buildings has changed over the past century for one main reason: the design works.
Apart from being simple to build, these storage spaces serve unheralded roles in the development of Elijah Craig. With only a thin sheet of metal separating them from Kentucky’s climate, our barrels experience drastic swings in temperature—which ultimately improves the flavor of the Bourbon they hold. Our rickhouses are not climate-controlled or insulated in any way; nature alone dictates how hot or cold the temperatures are inside. Temperatures can swing from below 0° F in winter to more than 100° F in just nine months.
Barrels stored on the highest floors endure the summer’s worst heat, which leads to more water evaporation and results in Bourbon with higher proofs. On the lowest floors, where temperatures are much cooler, the reverse happens: barrels often lose more alcohol than water, and proofs drop. The moderate temperatures of the middle floors form a sweet spot where maturation is most balanced.
Elijahcraig.com
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I know what your thinking, and yes I am burning through them. Today we have Nate from Hinterhaus Distilling, we talked all thinks from Tesla to Terroir. I really hope you enjoy it. And please check out there website. Hinterhausdistilling.com
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OUR STORY
HIN·TER·HAUS
rear building, house at the back
Hinterhaus is named in honor of the hinterland at our doorstep - the vast Sierra Nevada wilderness that has long beckoned explorers and adventurers to this breathtaking mountain range. Our spirits are born beneath the long shadows and rustling needles of tall trees using fresh mountain water that flows just beyond our doors before bottling at our 4000 ft perch. We are proudly family operated, and we collaborate with our neighbors to source local ingredients and casks. Every spirit we produce reflects the pristine region we call home. Enjoy a taste of the Sierra with us, and we raise a dram to those who carve their own path.EXPLORE OUR SPIRITS
At Hinterhaus Distilling we create our spirits using thoughtfully sourced, high quality ingredients. This results in a provenance and sense of place that you can nose and taste.
AMERICAN SINGLE MALT
WHISKEY - DISCOVERY
Distilled using thoughtfully sourced, high quality barley. Aged to perfection at our Sierra Nevada mountain home.
TRAPPER'S OATH
EXTRA AGED RYE WHISKEY
Extra aged rye whiskey finished in ex-bourbon ex-stout beer barrels.
CALAVERAS CASK FINISH
BOURBON
Interesting bourbon finished in an ever changing variety of local wine casks. Each batch stands on its own merit.
NORTH GROVE VODKA
Award-winning vodka made from Northern California wine.
CALAVERAS CASK STRENGTH
SINGLE BARREL RESERVE
BOURBON
Single barrel local wine barrel finished bourbon. Full proof, full flavor.
SOUTH GROVE GIN
Sierra Nevada Gin distilled from wine and vapor infused using botanicals native to the Sierra.
Ratings Best Buy
Hinterhaus Calaveras Cask Finish Bourbon
California, US
Rating
94
Price
$39
Brand
Hinterhaus
Category
American Whiskey/Bourbon
Alcohol
46%
Bottle Size
750 ml
Issue Date
7/1/2022
Print Shelf Talker
Buy Now
When you buy something through our link, we may earn a small commission from our affiliate partners. Wine Enthusiast maintains complete editorial independence and all wines are blind tasted. Read more about our policy.
The concept: a blend of bourbons finished in four California wine barrels, intended to replicate a popular wine blend. The result: allspice, cola and sarsaparilla aromas, leading into a bracing palate with burnt almond and oak. It finishes with a big, drying exhale of cinnamon and burnt orange peel. — Kara Newman
What Is Blind Tasting?
All tastings reported in the Buying Guide are performed blind. Typically, products are tasted in peer-group flights of from 5-8 samples. Reviewers may know general information about a flight to provide context—vintage, variety or appellation—but never the producer or retail price of any given selection. When possible, products considered flawed or uncustomary are retasted.
View Video
About The Scores
*Products deemed unacceptable (receving a rating below 80 points) are not reviewed.
98-100
Classic
The Pinnacle of quality94-97
Superb
A great achievement90-93
Excellent
Highly recommended87-89
Very Good
Often good value; well recommended83-86
Good
Suitable for everyday consumption, often good value80-82
Acceptable
Can be employed -
Guys this was a great chat, Cole is a awesome dude. And the whiskey topnotch. We went deep into there WHY and what the brand is all about. Hope you enjoy, Have you checked out our sponsors
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HKYoungbourbon.com
Elevating the art of toasted barrel whiskeyToasted barrel blend
What is the "toasted barrel blend?"
As a brand, we have committed ourselves to exploring toasted barrel finishes. We want to find how toasted barrels can influence, alter, and emphasize the aromas and flavors of whiskey. In teaming up with the brilliant people of Independent Stave Company (ISC) we found three types of toasted barrels (for now) that perfectly accomplish our goals:
Heavy Toast American Oak Barrels: Caramelized oak, toasted nuts, hints of dark chocolate, and coffee
Custom Spice Toast, Char #1 American Oak Barrels: Baking spice, subtle char, smoky note, coconut-like character
Medium Toast, Char #1 Hybrid Oak (American/French) Barrels: Vanilla, caramelized sugar, nutty aromas, fresh oak notes
Additionally, each of these barrels was seasoned for extended periods of 18 to 24 months, allowing ample time for oak extraction and oxidative maturation to occur, contributing to textural richness.
Like any good blend, we start with a base. To create the base of our Toasted Barrel Blend (dramatic pause for the “eureka moment”), we develop a custom blend of our bourbons that were finished in these three different toasted oak barrels. It’s quite amazing to discover the different profiles you can create by using whiskey of the same mashbill but finished in three different toasted oak barrels. Once we’ve developed our base blend, we integrate other Kentucky straight bourbon whiskies to layer additional flavors into the blend, creating a final product that is sure to turn you into a believer.What makes H.K Young Bourbon Co. THE toasted barrel finish bourbon company?
We've committed our brand to exploring how toasted barrels change whiskey's profile. By meticulously selecting and blending whiskeys finished in our unique toasted barrels, each crafted to enhance specific notes, we create distinctive batches that showcase the extraordinary flavors and aromas toasted barrels provide.
Join us in a toast to the extraordinary!Batch #2: “Panacea”
In Greek mythology, Panacea is the goddess of cure. By modern definition, panacea means “a solution or remedy for all difficulties.” Now, it is the name for the second batch of our H.K. Young Toasted Barrel Blend. Batch #2 distinguishes itself from Batch #1 with its nearly medicinal-like, oily viscosity, reminiscent of the early apothecaries blending ingredients to ward off ailments, and the days when whiskey was considered a medicinal remedy. “Panacea” embodies the rich outcomes achievable when blending select whiskies finished in our toasted oak barrels. While Batch #1 focused on higher tannins for a drier mouthfeel, Batch #2 dramatically increases viscosity, aiming to provide an experience that is not only delicious but also evocative of a time when a sip of whiskey was a trusted remedy for both body and soul.
On the nose, “Panacea” opens to delightful aromas of maraschino cherries, candied pecans, and vanilla, with hints of cigar smoke in the background. The palate is layered and viscous, offering notes of artisan chocolate-covered cherries, raw honeycomb, and babelutte toffee. As the flavors transition into the finish, notes of sweet oak, peanut brittle, and tobacco harmonize to create a memorable and incomparable pour -
Are you scared yet, well you will be. This is the spooky episode of TWSP and we found some new stories and legends. So sit back and relax, on second thought turn the lights on and grab a bottle. And enjoy after you visit our sponsors.
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Allow me to regale you instead with the story of the Glenrothes distillery in Scotland. The story actually starts many miles to the south of the town of Rothes, where the distillery is situated, and some years before its construction, by the Firth of Tay at Dundee.
An ambitious construction project to build a rail bridge over a nearly 3 mile-long stretch of the fifth began in 1871. Due to challenges and necessary redesigns, there were significant delays, and the construction was only completed in early 1878, after which the first engine successfully crossed the bridge. Queen Victoria herself used the bridge in June of 1879.
In the same year in which the bridge was completed, the construction of Glenrothes began, and it was not very long until it was ready for production. On the evening of Sunday, 28 December 1879, the first distillation run occurred. On that very same evening, one of the greatest structural disasters in all of the British Isles occurred when a violent storm blew at the precise angles and strength to cause a collapse, just as a train carrying roughly 70 passengers was passing over it. There were no survivors.
Just as the first spirit flowing out of the stills at Glenrothes was being collected, so too did the spirits of those ill-fated travellers depart from this world. Though initially prosperous, the future of Glenrothes would be very turbulent indeed. A fire which raged throughout the distillery 18 years later caused major damage and losses, threatening closure, but they managed to scrape through. Just six years later, in 1903, there was a massive explosion that caused serious damage. In 1922, the second great fire to ravage the distillery burnt down warehouse number 1 and destroyed over 200 000 gallons of maturing whisky. That was not the end of Glenrothes' trial by fire, though, as another significant one occurred in 1962 and prompted the owners to rebuild the damaged structure and also expand the distillery to increase production.
The distillery, by the way, is situated right next to a graveyard. One can't help but think of the staff who worked late shifts throughout the years and caught a glimpse of the tombstones illuminated by the cold glow of a winter moon and reminisced about that tragic day, which some thought to be the cause of all the distillery's woes.
But like an undying spectre, the spirit of Glenrothes has always endured, and they have made and continue to make some good Speyside whisky, though they are quite often overlooked or maybe just regarded as best forgotten, lest some unfortunate series of events be summoned. Better to just let some things lie undisturbed.
Haunted Distilleries: Spirits of a Different Kind
October 31, 2023 –––––– Julia Higgins
Over the centuries, the distilling business has produced famous figures, legends, outright myths, and even ghosts—more than a few of them, in fact. Reports of spectral sightings and other phantom phenomena have occurred so often that they’re almost the rule rather than the exception. Some distilleries have conjured up so much spooky notoriety that paranormal experts have visited, often affirming suspicions that unseen forces are at play. To toast Halloween, we’ve rounded up a handful of distilleries around the world where spirits—the liquid and the otherworldly kind—are both part of the story.
- Visa fler
