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The KOTQ

Single Malt Ambassadors

They are Port Charlotte and Kilchoman!

Port Charlotte, an extension of Bruichladdich, will be a purpose-built “distillery” referencing the nearby long-closed Lochindaal distillery (thanks to Brother Balgam for that), and will be using the dismantled equipment from the Inverleven distilleries as well as Bruichladdich’s maltings. Bruichladdich will implement these expressions as brand extensions bottled as heavily-peated single malts: PC5 through PC 12.

Kilchoman (pronounced kilhoman) is an artisan distillery operating on its own farmland (Rockside Farms) and only using local ingredients. Its aim is to be a highly charactered single malt heavy in peat (40 ppm) and become the new classic taste of Islay. Its August 2009 release (a 3yo) won a cask strength award (the BIG award) last month.

I thought there might be some interest in the Whisky Explorer’s Club. Short story: it’s a membership club where they ship you a flight of 4 whiskies (“from around the world”) 6 times each year. You taste them blind and enter your tasting notes into their website to see what the whisky actually was. There are 3 membership levels and the one I just described costs $120/year.

You can read more about it here and/or join right away. I have to say I’m about 99% sure that I am going to do this.

This excerpt is from Whisky Mag’s on-line forum:

“Probably it’s nbs. (new bottle syndrome. ) Just give your dram plenty of time to breathe. Nasty sharp, bitter, sulpur and other off notes go away. Several bottles I hated in the beginning became better and better along the way. A fellow forum member whose name I forgot opens his 105 for a couple of months then closes it and waits a week or so before drinking it.”

Or just another attempt by the English to keep their “subjects” in line economically? You judge for yourself but England is now in the “whisky” business with an operating and distributing distillery for the first time in more than 100 years. The only spirit produced by the St. George’s distillery (by the River Thet, nestled among the farms of Norfolk, eastern England) is 3 years old, aged in old Jim Beam bourbon casks no less, and so is now technically “whisky”.

This sort of reminds me of the English’s sudden interest in manufacturing fine linen when they say their Irish “subjects” actually making money off of it in the 18th and 19th centuries. However, from a regional standpoint if you come across a bottle of St. George’s somewhere it may be interesting to sample it to see if it is an extreme lowland, an extreme eastern highland, or maybe something new altogether.

Here’s an excerpt from the article in the event, from an archiving point of view, that the link above goes dead:

“After three years maturing in charred white oak casks, the first English whiskey in more than a century is finally ready to flow out to excited and curious drinkers around the world. While Scotch is famous across the globe, there has not been a single whiskey distillery south of the border with England in more than 100 years. But at St. George’s Distillery by the River Thet, nestled among the farms of Norfolk, eastern England, the first casks have come of age.

The English Whisky Company’s first run of single malt spirit officially became whiskey on Nov. 27 as it passed the magical three-year mark, and will go on general sale from Dec. 16. Matured in casks used by Jim Beam bourbon whiskey in Kentucky, between 150,000 and 200,000 bottles will be produced per year, while some of the 1,040 barrels produced so far will be stored to mature for up to 20 years. They are currently being bottled by hand, with chairman James Nelstrop stapling the cardboard cases together as black Labrador Bert, the distillery dog, watches on. A bottle of English whiskey retails in Britain for about 35 pounds.”

This story caught my eye and is news-worthy for our KOTQ page.

Apparently a British explorer in the early 1900s, Sir Ernest Shackleton, had a crate of McKinlay & Co whisky on hand during his 1909 expedition in the Antarctica. The expedition was abandonded at some point, and the explorer left behind his stock.

Whyte & MacKay, who currently owns McKinlay & Co, has commissioned New Zealand’s Antarctic Heritage Trust to use special drills to retrieve these 100+ year-old bottles. The intent is not so much to drink the spirit, but rather to determine if reproduction of the storied whisky is worthwhile.

Here’s a link to the original story