Neill Murphy’s Post

Just released, 100% distilled in house. A peated single malt, a traditional 'pure' pot still and a post-modern pot still. 1. Oaty McOatFace To mark the tragic tenth anniversary of the ghasty Irish Whiskey GI, Blackwater presents a totally modern and non-compliant pot still whisky. In other words if ‘The Midleton Method’ wasn’t imposed on the entire industry and the department didn’t let a French multinational design a Technical File around two of its products, what might Irish pot still whisky have tasted like? Well here’s something to get you chops around. Double turfed, double oated, double distilled and double casked. Knocks spots of the other stuff.  2 Clashmore 1824 Prior to the establishment of Blackwater Distillery, Clashmore was the last distillery in Waterford and it closed by 1840s. The distillery chimney still straddles the river which runs through the heart of the village of Clashmore. The resulting whisky is something of an ode to the oat, matured exclusively in sherry wood (as was typical at the time), this expression is a real peak into the kind of Irish whisky that has been lost to time. 3 PMD 2: Return of the Dragon The dragon is back and this time he’s at cask strength. What’s more, this single malt is the first age statement whisky from Blackwater. It’s made from 100% Irish barley, grown and malted on the same farm. A real Irish whisky origin story, featuring a dragon, with a heart of fire and a belly full of schmoky stewed apples.

Bowmore Aston Martin 10-year-old Perhaps I should begin with a declaration. I adore Bowmore Distillery. Back when I was taking my initial tentative steps into the world of whisky, Bowmore’s 12-year-old was something of a favourite and the distillery was the first I visited when I first set foot on the island back in 2014. It remains a favourite stop today. I’ve always found the people at the distillery to be especially warm and friendly and the tasting bar, which overlooks Loch Indaal, is a lovely spot to enjoy a dram or two. Then there’s the experience of sipping whisky in the famous No 1 Vaults, something every whisky lover should do, at least once. That said, my relationship with Bowmore as a brand has occasionally been somewhat strained over the years. My issue doesn’t lie with the distillery itself – it’s always been my impression that the people working there take great pride in the place but there is perhaps a feeling that decisions taken further up the chain aren’t always to the benefit of the product that makes it to the shelf. Bowmore is owned by Suntory and it is they who truly shape the product, which is only natural – the owners have a particular market in mind and tailor the product accordingly. If the market craves heavily sherried, low strength whisky, then that’s what Bowmore will be. In the great scheme of things, we whisky geeks, who seek out higher strength, naturally coloured whiskies, simply aren’t much of a priority. I accept this as the way of things but that doesn’t mean I have to like it. Bowmore is a fantastic spirit and its single malt can be as good as anything in Scotland when presented at its best. I suppose, there’s a feeling of a missed opportunity. Of wasted potential. Read more… https://lnkd.in/efkPFq-Q

From whiskeys whose grains they can trace to specific Alberta fields to a wine program that feeds ports, brandies, and grappa, Bridgeland Distillery’s DIY flywheel is gaining momentum. https://lnkd.in/gacDXmx4

North Uist Distillery begins whisky production B Corp-certified North Uist Distillery has started distilling whisky and will produce grain-to-glass spirits using heritage barley. Located at Nunton Steadings on the Scottish island of Benbecula, North Uist was founded by Kate Macdonald and Jonny Ingledew in 2019. The 18th-century building that houses the carbon-neutral distillery was acquired by the brand’s founders in 2020. The company, known for its Downpour gin brand, is seeking to create a ‘flavour-forward’ whisky using heritage barley, a long fermentation and brewer’s yeast. Distillation occurs in squat stills that have been designed to fit under the low roof of the distillery building. The downward facing lyne arms of the stills are said to be able to capture more complex flavours, which will be complemented by ex-Bourbon, new oak, and oloroso Sherry-seasoned casks. The distillery will use bere barley, a ‘resilient and rich’ heritage crop that has grown in the high-pH soils of the Outer Hebrides for centuries, and was once Scotland’s primary barley. It has been sourced from local crofters on the island who use traditional and sustainable methods such as seaweed fertilisation. “Distilling whisky here is about more than just the spirit in the cask – it’s about honouring the past while supporting the future of our islands,” said Ingledew. “By using bere barley grown on Uist’s machair, we’re investing in a resilient crop that has evolved with our unique environment over hundreds of years. It’s a true taste of Uist and Benbecula and of the past, present and future we want for our community.” Whisky production is led by distillery manager and head distiller Jacob Crisp (formerly of Dornoch Distillery) who plans to produce one cask per day. North Uist Distillery claims to be one of only 65 B Corp businesses in Scotland. The use of locally grown bere barley will enable the company to produce whisky sustainably. Macdonald added: “We want to produce amazing whisky that honours and protects the land it comes from. That’s why our long-term goal is to have grain-to-glass whisky production using heritage bere barley, grown, malted, distilled and bottled at our historic home at Nunton Steadings. This first distillation is another important step towards that ambition.” Source The Spirit Business

Monday whisky knowledge - what is single malt whisky? Often considered ‘superior’ among experts, single malt whisky has been made in Scotland since the 18th century. Blended whisky is created from single malt whiskies and grain whiskies taken from different distilleries. A single malt whisky can only be produced from a single distillery. But it can also be made using a single variety of malted grain, typically malted barley. However, single malt whisky need not be the product of one single whisky cask. They are almost always a blend of whiskies taken from several casks. So as long as these casks are all from the same distillery, the final ‘blend’ is considered a single malt. #SingleMaltWhisky #WhiskyKnowledge #WhiskyEducation #MaltMonday For more information about single malt whisky, contact us today: https://ow.ly/HQ4l50SwApg

The Islay region. 🥃 The whisky island! An island much revered by whisky die-hards and world-renowned for just ONE type of Scotch whisky flavour profile. What is Islay? The Islay region – pronounced EYE-LAH - is named after the island of Islay where all the region’s whisky is produced. It’s one of Scotland’s FIVE legally protected Scotch whisky-producing regions and perhaps one of the most popular. Where is Islay? Known as the Queen of the Hebrides it is the southernmost island of the Inner Hebrides. It’s only 25 miles long, north to south, and only 15 miles long, east to west, with a population of around 3200 people. How many distilleries belong to the Islay region? Currently there are 10 distilleries on Islay: Ardbeg Ardnahoe Distillery Bowmore Dist Bruichladdich Distillery Company Bunnahabhain Caol Ila Kilchoman Distillery Lagavulin Laphroaig Port Ellen - which has only just reopened after being mothballed for 40 years! Any other distilleries set to open? Yes, Elixir Distillers are opening Portintruan Distillery later this year and Ian Macleod and partners set to open Laggan Bay Distillery in 2025. Additionally, Chivas Brothers have announced plans to build an as-yet-unnamed distillery, which will be carbon neutral in its distilling operations from the outset. What is the region known for? The Islay region is world-known for producing PEATED whisky. Most Islay distilleries produce peated whisky by using malted barley that has been dried over a peat fire, EXCEPT for Laphroaig, who infuse their barley with peat smoke BEFORE the drying process. Peat beds are in abundance on the island and indeed all-over northern Scotland. There are few trees, so traditionally peat bricks (cut from the beds) were used as a source of fuel and that tradition continues today. 🪨 What does peated whisky taste like? It has a robust character with a flavour that can be described as smoky, earthy, and often medicinal. Like a late-night beachside campfire - in a glass! 🔥 Should I visit? Yes, it’s almost a MUST if you’re a fan of Scotch whisky, particularly peated whisky. Any festivals I should know about? Yes, Fèis Ìle, or the ISLAY FESTIVAL, is a gathering of Scotch whisky fans from all over the world in the last week of May. This festival is filled with whisky, music and culture. It’s extremely popular with whisky lovers who gravitate to this small island year after year to enjoy the music, and catch up with friends over a dram or two. 🥃 Most of the Islay distilleries will open their doors to welcome guests on different days of the week. Are you a fan of Islay whisky or peated whisky in general? Have you ever visited one of the distilleries on Islay, or do you plan to go this year? Let me know in the comments. 💫 FOLLOW me for more whisky-related insights. 🔗 CONNECT with me if you are interested in whisky content for your brand or business. Please attach a short note and I’ll get back to you asap. #whisky #scotland #scotchwhisky

🔮 The Heart Cut's 'Ones to Watch' in Whisky for 2025 🔮 As we step into a new year, we're spotlighting four key trends that we see shaping the world of whisky in 2025: 🥃 American Single Malt: With its newly official category status (yay!), American Single Malt is only going to get bigger, and rightly so. Distilleries like Westward Whiskey, Westland Distillery, Balcones Distilling and Copperworks Distilling Company are leading the charge and are a constant in our home bar. 🌏 Japanese Whisky’s Craft Surge: Japan's distillery count has skyrocketed, and with that comes new ideas in regionality and innovation. Influenced by climate, distilleries in the south are making distinctly different spirits from those in the North, and we’re seeing craft producers like Kanosuke blending traditional shōchū-making techniques with whisky production, making something altogether different. ❄️ Nordic Whisky: From Finland’s sauna-born Kyrö Distillery Company to Stauning Whisky’s custom-built equipment, Nordic whisky combines engineering genius with the “New Nordic” food ethos of using local grains and methods to showcase regional character. 🔥 Reimaging Smoke: Distilleries worldwide are redefining smoky whisky by using what's local to them. Think cherrywood in California, heather and birch wood in Denmark, Manuka wood in New Zealand, and mesquite in New Mexico - each bringing a different idea of 'terroir' to smoke. Curious to try? Clink the below, which links you to what we're sipping from each trend And let us know what's on your radar! https://lnkd.in/ergF8AAd

Sonoma County-based wine and spirits marketer Purple Brands, with annual volume of 400,000 cases, has acquired Dave Phinney’s Savage & Cooke distillery on California’s Mare Island, SND has learned. Purple, founded by industry veteran Derek Benham, plans to use the distillery to expand production of its Redwood Empire whiskey brand, which has risen to 55,000 cases in the U.S. and is growing at about 30% annually. Terms weren’t disclosed. #wineindustry #spiritsindustry #americanwhiskey https://lnkd.in/eXSD_ht6

So here are a few interesting whisky facts for Friday...🤔🥃 Geographical Protection: Scotch whisky can only be produced in Scotland to be legally called "Scotch." It must adhere to strict production guidelines, including aging for a minimum of three years in oak casks. Five Whisky Regions: Scotland has five recognised whisky-producing regions: Speyside, Highlands, Islay, Lowlands, and Campbeltown. Each region is known for distinctive flavour profiles, like the fruity and sweet whiskies from Speyside or the smoky, peaty whiskies from Islay. Peat Influence: Peat is a natural fuel source in Scotland and is often used in the malting process. When peat is burned, its smoke infuses the barley with a distinct earthy, smoky flavour, which is prominent in whiskies from Islay, such as Laphroaig and Ardbeg. Single Malt vs. Blended: Single malt Scotch whisky is made from malted barley at a single distillery, whereas blended Scotch whisky is a mix of single malts from various distilleries and often includes grain whisky. Angel’s Share: During the aging process, about 2% of the whisky evaporates from the cask each year. This loss is referred to as the "Angel's Share. Oldest Distillery: The oldest licensed Scotch whisky distillery is Glenturret, founded in 1763, though distillation in Scotland has been practiced much earlier, with evidence dating back to the late 15th century. World Records: The most expensive bottle of Scotch whisky ever sold was a 1926 Macallan, which fetched over £1.5 million at auction in 2019! No Additives: Scotch whisky is made from water, barley, and yeast, with no artificial additives allowed. Any flavours or colours come solely from the cask aging process. These facts highlight Scotch whisky's rich history, diversity in flavour, and the traditions that have made it world-renowned. #WhiskyFacts #ScotchWhisky #WhiskyRegions #PeatInfluence Contact our whisky experts today to learn more: https://ow.ly/rvcG50TrtAG