Green Pepper

Deanston Virgin Oak

Deanston is relatively new for a distillery in Scotland, being converted from the a cotton mill that was almost two centuries old when converted to a distillery in 1966. Since that time, Deanston has created a number of blended and single malt whiskies, albeit with occasional bouts of stoppage due to diminished demand or other factors. There are 2 wash stills and 2 spirit stills, which produce a total of 3 million liters per year, offerings ranging from a core line of aged and unaged whiskies. It is also the only distillery currently in Scotland to be self-sustaining from an electrical standpoint, powered by a hydro-electric facility on site. The Deanston Virgin Oak is part of their core line up. Matured at first in ex-bourbon barrels like a majority of scotches, it is then finished for 9-12 months in fresh virgin casks from Kelvin Cooperage in Kentucky, a family operation that got their start by the River Kelvin in Glasgow, Scotland. While using virgin oak is normal for bourbon in the United States, it is very rare to see in scotch production.

By Adam | July 20, 2024 | Highland | No Comments |

While Craigellachie exists in the Speyside region of Scotland, the distillery has long been proud of forging its own style that doesn’t always match up with its neighbors, whether that means using heritage equipment from a bygone era or adding a new twist to the production process. A new entrant into distillery’s core line of offerings, the Craigellachie Bas-Armagnac takes the distillery’s core 13 year single malt and finishes it for over a year in casks from Gascony that once held Bas-Armagnac. Translated as Lower Armagnac, it is a region in southwestern France along the border with Spain. Grapes grown in this region are blended into a specific style of brandy that uses column stills in the distillation rather than the pot stills often used in cognac production. The Bas-Armagnac region accounts for about 60% of all Armagnac production.

By Adam | February 20, 2024 | Speyside | No Comments |

Eifel distillery is made by husband and wife Stephan and Carolin. Stephan handles the mashing and distilling and Carolin handles the labeling and bottling, hand labeling each bottle. Their whisky is first distilled in a column still and then the second distillation is done in a copper pot still. Their total output is so low, their whiskey is only typically found in the Eifel region of Germany. Thankfully they have an agreement with Anthem Imports, which brings their offerings to the US market in limited releases. The Eifel Single Malt German Whisky was distilled in 2012 and 2013, aged for 4 years in ex-Bordeaux American casks before aging for 4 more years in ex-cream sherry casks. Only 300 cases were made.

By Adam | September 30, 2022 | Foreign | No Comments |

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