Spice

Cardhu 12 Year

While it might be infamously known for the “pure malt controversy” from the early 2000s, Cardhu has been in almost continual production since its founding by John and Helen Cumming, though for much of its history was known as Cardow after the original farm the distillery started on in 1824. There is a great deal of history around Helen and her daughter-in-law Elizabeth Cumming used in their marketing, for both women ran the distillery during early years to develop and refine the character of the whisky. Around the turn of the 20th century, Cardhu was sold to Johnnie Walker. Cardhu was for many years one of the smallest distilleries in Scotland and has been a staple in Johnnie Walker blends ever since. The current iteration of the Cardhu 12 year began in 2006 and is part of a range that includes the 12, 15, and 18 year single malts, plus two with No Age Statements.

By Adam | November 5, 2017 | Speyside | No Comments |

Pike Creek is a relatively newer Canadian spirit that first saw light of day several years ago when the spirit was finished in Port casks and released by Corby Distillers along with Lot 40. After a couple of years, reportedly due to sourcing issues, the Port casks were replaced with rum barrels. This attention to finishing is in part due to their master blender, Dr. Don Livermore, whose PhD is appropriately enough in wood science. This focus on the wood gives the distillery another element to make their whisky stand out. Pike Creek has been labeled by some reviewers as a “high-end” whisky, and maybe that is true when compared to regular Canadian blends, but we sure hope this attention to details becomes the new normal.

By Adam | October 12, 2017 | Foreign | No Comments |

Founded in 1825, next to Brechin distillery (closed permanently in 1983), Glencadam has changed hands many times over the past almost two hundred years. Angus Dundee (who also owns Tomintoul) is the current owner and the distillery has been in production since 2003. The Glencadam 15 Year is part of a single malt range from 10 to 21 years, with the remaining portions used in blends such as Ballantine’s. The water, fed by the Barry Burn, is known for being soft. The distillery’s output is a relatively low 1.4 million liters per year. The name “Glencadam” comes from the area known as “The Tenements of Caldhame,” which were grounds given to the town by the crown for food production located near the distillery.

By Adam | May 15, 2017 | Highland | No Comments |