Bethany Squires’ Post

Pulteney Distillery. 🥃 Based in the remote harbour town of Wick, Pulteney distillery was once Scotland’s most northerly mainland distillery and was only accessible by sea. It produces distinctive coastal-inspired maritime malts – one, even appearing recently in Netflix’s global hit, Squid Game. Region: Highland Founded: 1826 by James Henderson Current owner: International Beverage Range ⩥ The core range includes a 12-Year-Old, a 15-Year-Old an 18-Year-Old, a 25-Year-Old, and non-age statement malts Huddart and Harbour. The Coastal Series features malt whiskies finished in port and wine casks. Water 💧 Pulteney’s water is sourced from Loch Hempriggs and carried via a 5.5 mile lade into the distillery. It was designed and constructed by famed Scottish civil engineer THOMAS TELFORD. Stills 🏭 Pulteney distillery’s stills are rather uniquely shaped, featuring unusually large BOILING BALLS and a flat top, a shape which has inspired the design of the brand’s whisky bottles. Worm Tub 🪱 Pulteney distillery is one of only 20 Scotch whisky producers to use an old-fashioned WORM TUB CONDENSER. This type of condenser helps to produce Old Pulteney’s signature robustly, heavy spirit. Prohibition 🚫 Contrary to popular belief, PROHIBITION wasn’t just limited to American shores. In 1922, under the terms of the Temperance (Scotland) Act of 1913, the town of Wick became ‘dry’. Every pub in town was boarded up, and Pulteney distillery was closed for business, only reopening once Prohibition was repealed in 1947. Fun Fact: A bottle of Old Pulteney 18-Year-Old made a sneaky appearance in season 2, episode 4 of Netflix’s global hit Squid Game, when it was enjoyed by the Masked Officer as he studied the surveillance screens. 🦑 Have you ever tried an Old Pulteney? Or visited Pulteney distillery? Let me know in the comments. 💫  I write Scotch whisky content, blogs, articles and educational materials. Please CONNECT with me on LinkedIn or via my website if you’re interested in hiring me for a project. Or FOLLOW me for more whisky-related insights. 💫 #whisky #scotchwhisky #scotch

Zooming in on the Distillerie Poisson, started in 1860, the smallest of 5 located on the island of Marie Galante: Distillerie Poisson (Poisson = "fish" in French) makes the brand Pere Labat. The distillery was purchased in 2007 by J.C. Brot, who was born and raised in a family with a long history in Guadeloupe and Marie Galante proper. Culturally, on these islands, making rum is seen as a high achievement and JC always dreamed of being a rhum maker. The distillery employs 17 people and manages about 250 hectares of land, some of which is cultivated with cane that feeds the distillery, while much of the cane is bought from small planters to maintain good relationships with the local Planteurs. Being a French territory, working hours are highly regulated (35hr/week, 5 weeks off per year). The teams is working from 7am to 1pm Mondays to Fridays and 7am to noon on Saturdays. Distillation occurs from Feb to July. The facility is not large or glamorous; it's rusty, it's beat-up, it experiences a lot of daily operational challenges which causes frequent repairs and maintenance issues. Despite these conditions, the distillery continues to produce super high-quality booze, experimenting with aging in various types of casks, including ground cru white Burgundy and Mouton etc... The fermentation process lasts 72 hours and is inoculated. The 2 "Creoles" columns, one from 1955 the other from 1977 are all copper and consist of 15 plates - 11 stripping plates and four concentrating plates. White rhum flows out of the stills at 70.7% alcohol by volume and eventually entering casks at around 63%. The distillery makes about 1,500 liters of booze per day and sells about 40K cases a year (3/4 to the French market, the rest sold internationally). The distillery's operation is deeply intertwined with the local community; some planteurs have scheduled appointments to deliver their cane, other randomly show up. The unpredictable supply of sugar cane from the small local planteurs reflects the totally artisanal nature of its production. The island's hot (temp typically varies between 74 and 95 F) and humid conditions contribute to about 7+% annual evaporation in casks, more than twice the evaporation typical in the Cognac or Armagnac regions of mainland France.

Read my newest review of Savage & Cooke Distillery! Savage & Cooke

BevNomad is teaming up with The White Hag, one of Ireland’s most celebrated craft breweries, to bring their world-class beers to the States! Read the full story here: https://lnkd.in/gKJe3cvh #CraftBeer #TheWhiteHag #BevNomad #IrishBeer #WildAtlanticWay

Whisky giant Chivas Brothers has revealed plans to build a new distillery on the isle of Islay. It will be the first time the Scotch maker, which is responsible for single malts such as Aberlour and The Glenlivet, has had a presence on the island. An application has been submitted to Argyll and Bute Council for a site at Gartbreck Farm in Bowmore with a decision expected by late March. Islay is already one of Scotland's major whisky attractions with 10 distilleries including Laphroaig, Ardbeg and Lagavulin. The oldest distillery on the island is Bowmore, which began operating in 1779 and is currently owned by the makers of American bourbon brand Jim Beam. Chivas Brothers are partnering with Islay Estates on the new distillery, which said it would work closely with the community so there was minimal impact to residents. Planning officials said the whisky makers hoped to make a "significant positive contribution" to Islay. Find out more via BBC https://lnkd.in/eMR5w7pP #ChivasBrothers #IslayWhisky #ScotchWhisky #WhiskyDistillery #SingleMalt #IslayDistilleries #WhiskyCommunity #Bowmore #WhiskyNews #ScotlandWhisky

Thankyou Rosemary Gallagher for your excellent piece. Producing a Scottish Rye Whisky as our first brand, RyeLaw, was a clear statement of intent. InchDairnie Distillery is all about flavour, something that I think is often lost when people talk about Scotch Whisky. Now that whisky is produced globally we need to get back to the basics, flavour and provenance. RyeLaw is a Scottish Rye Whisky which does not fit into the current legal definition and for that reason we have to put Grain Whisky on the front of the bottle. This is not very helpful when a Rye Whisky has a different flavour profile to a traditional Grain Whisky. This achieves the exact opposite of why the whisky categories were first developed. They were developed to better inform the consumer, we are now confusing the customer. InchDairnie is a Fife distillery producing a Fife Whisky from Fife cereals. InchDairnie will always be Fife and never just Lowland, another challenge for us.

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White Peak Distillery Releases Wire Works Whisky English Oak Award-winning Derbyshire Distillery White Peak is winding the clock back for its final release of the year. Award-winning Derbyshire Distillery White Peak is winding the clock back for its final release of the year. The launch of Wire Works Whisky English Oak marks the first time the Distillery will be launching a limited edition off line, asking whisky-lovers to support bricks-and-mortar and their retail partners on the challenged high street. https://lnkd.in/gfA_G4tY

“Being a winemaker, you find yourself among peers whose existence is crucial to your own existence,” says Peter Bell ’74, who was a key figure in the making of the Finger Lakes wine region at Fox Run Vineyards. He’s one of six alumni featured in New Traditions for an Old World, an article about UTS alumni crafting careers and community in wine, beer and cider making, in the Fall 2024 issue of The Root. Read about how: - Winemaker Kate Nowell-Smith ’90 faced down wildfires in Sonoma County and broke ground in a male-dominated industry - Heartwood Farm & Cidery owner Brent Klassen ’85 ties everything back to principles of regeneration - Tommaso Magnotta ’96 at Magnotta Winery Estates Limited is building a national brand - Erica McOustra ’00 took the reins as Steam Whistle Brewing Head Brewmaster - Grape Witches founder Nicole Campbell ’05 is creating a natural wine empire, right here in Toronto utschools.ca/root Do you know other UTS alumni who are making their mark in wineries, breweries and cideries? Give them a shoutout here!

Scotland is officially divided into five Whisky regions: Highlands, Lowlands, Speyside, Campbeltown and Islay. This division is based on the geographical and aromatic characteristics of the distilleries and their respective distillery character. The different Whisky regions offer distinct ways of looking at Scotch Whisky. Geographically, the regions are distributed across Scotland as follows: The Highlands occupy the largest area in the north of the country, Speyside is a small area in the eastern part of the Highlands, the Lowlands make up the southernmost part of Scotland, while Campbeltown and the Isle of Islay are each located in the southwest of the country. There are also other islands on which many Single Malt distilleries are located, which is why we also count the islands as an extra Whisky region.