Here’s my take on our core expressions, each typically consumed in a weighty tumbler with a drop of water. This is my first ‘blog post’ and I was never much of an academic so bear with me…
Machir Bay
The mainstay of the Kilchoman range. In my view Machir Bay is everything that a bold Islay whisky should be, smoky and intense, it gives you a little punch in the gullet whenever you take a sip just to remind you that you’re not swilling any old dram. The balance of casks, mostly ex-bourbon barrels, allows the Kilchoman spirit to shine through, the earthiness and maritime character marrying with citrus sweetness and tropical fruit then layers of caramel, vanilla and butterscotch. For all sorts of reasons, Machir Bay is the Kilchoman expression I’m drinking 9 times out of 10. It embodies Kilchoman, Islay and the uniqueness of our whisky.
Sanaig
If Machir Bay were a weathered Islay hill farmer, Sanaig would be a tweed coated country gent. It’s high proportion of sherry cask maturation creates a darker colour and richer full-bodied flavour, Sanaig remains routed in Islay character but has a softer, more rounded feel. The citrus flavours of Machir Bay have been overlaid with notes plums, stewed sultanas and honey. There are hints of cinnamon and dark chocolate and the peat smoke develops in waves as the intensity builds and recedes. When the situation demands a refined dram, Sanaig is my go-to Kilchoman. Normally after dinner with a short speech to those in attendance… even if no-one’s listening.
Loch Gorm
The early Loch Gorm releases were big rich brutes; young and confident with explosive palates of dried fruit and intense peat smoke. Latterly, particularly this year’s expression, 10 and 11 year old casks have counterbalanced the innate boldness with light fruitiness, cherries, blackberries and citrus to create a more mature and balanced older brother compared to the young runaways of 2013/14. The six editions of Loch Gorm dating back to 2013 are akin to siblings (me and my brothers perhaps), there are many similarities, but each have their own individual quirks. I’m usually quite greedy with my Loch Gorm, Peter, my younger brother, might drink a bottle in one sitting, George (older brother) would prefer to gaze at a pristine untouched bottle perched on the top shelf… my approach is probably somewhere in the middle.
100% Islay
Prior to this year’s release (the 8th Edition) the 100% Islays have all been exclusively bourbon barrel matured, they’ve always had a beautiful elegance to them, almost perfumed, with loads of butterscotch, floral sweetness and a distinct freshness. This year we changed things up a bit by adding a good portion of sherry casks to the vatting, this has added a depth and fruitiness to the whisky without overpowering the elegance that characterises it. The 100% Islays are top of my list if I’m looking to impress, my trump card in the whisky stakes. No matter what edition I am sipping on, it always conjures up memories of shovelling barley on the malt floor during school holidays, not quite understanding what I was doing!
No matter the situation, mood or company I always manage to get my hands on a Kilchoman that fits the bill. You can explore our range for yourself here and I’d recommend dropping by your local whisky bar or shop and trying them for yourself.
Whisky is a complex spirit. The array of different classifications and rules that each type of whisky must satisfy means that no two bottles are ever the same. Previously, we have explored the differences between scotch and bourbon, but this time we will be diving deeper into the differing forms in which scotch can come. Scotch whisky can come as a single malt, a single grain and most commonly as a blend. These can often be confusing, and so in this post we will outline what exactly makes a scotch ‘single malt’, ‘single grain’ or a ‘blend’.
Single Malt
Here at Kilchoman Distillery we produce a Single Malt Scotch Whisky. The first step in understanding the term ‘single malt’ is to establish which part of the whisky making process each word of the term applies to. Firstly, let’s look at the term ‘single’. This is the most confusing part of the term, as it could apply to a variety of whisky related factors. For example, a common misconception for single malt whisky is that the word ‘single’ means that the whisky must be the product of a single batch, or a single barrel, of whisky.
However, this is not the case. In fact, almost all single malt scotch whiskies are blends. When we say ‘blend’, we are referring to the process of combining whisky from different casks and of varying ages together to form the final product. Different casks impart flavours into the whisky in different ways, and so distilleries blend whisky together to find a balance of flavours to form their single malt.
If the word ‘single’ doesn’t refer to the barrel or the batch, then what does it refer to? The ‘single’ in ‘single malt’ simply means that the whisky is the product of a single distillery. Therefore, while a single malt can contain whisky from many different casks, all of this whisky must have been produced by one distillery. For example at Kilchoman we often marry casks together, our Machir Bay and Sanaig are marriages of both ex-bourbon and ex-sherry casks and we are a single farm, single malt distillery.
Next, let’s look at the term ‘malt’ and what grain whisky is made from. This is the less confusing of the two, as there isn’t much else this word could refer to other than the grain that is used to make the whisky. In the case of single malt, this grain is exclusively barley – At Kilchoman we grow over 200 tons of barley on the farm then steep this for two days, adding room temperature water, which causes the grains to start to germinate. While large drums are now often used for malting barley, we use the traditional floor malting technique to prepare our barley for the next stages of the whisky-making process. After 5 days of germination we will then lift the malt from the floor and ‘peat’ our barley for 10 hours, this then creates our distinctive Kilchoman peat smoke aroma. The ‘malt’ in ‘single malt’, therefore, refers to the fact that the whisky must only be produced from malted barley and water.
Single Grain
While this term can be easily confused with ‘single malt’ due to its similarity, it is important not to get the two confused as they are quite different. One factor they do have in common is that the ‘single’ in both terms refers to the ruling that each whisky must be produced at a single distillery. However, the main difference is that single grain whiskies do not have to be produced from malted barley. In fact, other cereals such as wheat, corn or rye could all be used, and they can be malted or un-malted. As a result, single grain whiskies are usually light bodied and tend to offer sweeter notes over smoky aromas.
Single grain whiskies also differ from single malts in how they are distilled. Single malts are distilled using traditional pot stills, while single grains are distilled in column stills (or Coffey stills). Pot stills operate on a batch by batch basis and are used primarily for creating a flavourful product. On the other hand, column stills can be used to produce whisky of a high ABV on a more industrial scale. Therefore, single grain whiskies aren’t usually bottled alone (with a few exceptions) but are commonly blended with malts to create blended scotch whisky.
Blended Scotch Whisky
As we mentioned earlier, different whiskies are often blended together. The need for blending arose because, at the time, single malt scotch had a very strong and raw flavour that not everyone enjoyed. Through blending, Usher was able to create a scotch that had a milder flavour and appealed to a wider market. Today, about nine out of every 10 bottles of scotch sold worldwide are sold as ‘blended scotch whisky’. Pre-2009, any mix of scotch whiskies could qualify as a blended scotch. However, the Scotch Whisky Regulations now state that blended scotch whisky has to contain a combination of one or more single malt scotch whiskies and one or more single grain scotch whiskies.
The ratio of grain to malt in the blend varies from bottle to bottle. The grain forms the body of the whisky, while the malt gives the whisky additional flavours. As a result, more expensive blended scotch whiskies will tend to use a higher percentage of malt in their blend.
Alongside this new legislation came two new blended whisky categories: ‘blended malt scotch whisky’ and ‘blended grain scotch whisky’. While ‘blended scotch whisky’ previously encompassed all of these terms, the change to what exactly defined a blended scotch whisky required these two new classifications to be introduced. Blended malt scotch whisky means that it has been made from a blend of two or more single malt scotch whiskies from different distilleries. Similarly, a blended grain scotch whisky is the blend of two or more single grain scotch whiskies from different distilleries. Blended malt scotch is the more common of the two, however there are a few distilleries who sell blended grain scotch for the truly curious whisky connoisseurs out there.
So, to summarise –
Single Malt Scotch:
- Scottish whisky produced by a single distillery.
- Can only be made using barley and water.
Single Grain Scotch:
- Scottish whisky produced by a single distillery.
- Can be made using any cereal, including wheat, corn or rye.
Blended Whiskies:
- Blended Scotch Whisky – a blend of one or more single malt scotch whiskies with one or more single grain scotch whiskies from different distilleries.
- Blended Malt Whisky – a blend of two or more single malt scotch whiskies from different distilleries.
- Blended Grain Whisky – a blend of two or more single grain scotch whiskies from different distilleries.
We appreciate that all of the terminology surrounding whisky can get pretty confusing. Hopefully this crash course has given you a better understanding of the different varieties of scotch whisky available on the market. Here at Kilchoman, we specialise in crafting the finest single malt scotch whisky that Islay has to offer!
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Sanaig has been judged Best Peated Whisky at the Whisky World Cup 2018 after more than 2000 people cast their votes in 32 blind tastings held at whisky clubs across Sweden. Sanaig beat off competition from our Islay neighbours… unlucky guys ;)… as well as numerous other peated whiskies from around the world to be named best whisky in the peated class.
Henrik Aflodal, Whisky World Cup orgnaniser ‘Kilchoman has outclassed the opposition in the previous rounds. Giants like Lagavulin, Ardbeg and Bowmore have disappeared. It was only a matter of time until these Islay icons were to be replaced. And having the new smoke champ from the same island proves that Islay remains the centre of peated whisky in the world.’
In the sherried class, Glendronach won for the second time whilst Longmorn retained their 2014 title in the malty class. This was the fifth edition of the Whisky World Cup, ‘the world’s largest whisky competition’ launched in 2005 by Scandinavia’s largest news site Whiskyspot.com, click here for full results from this year’s competition. We look forward to defending our title in 2022!
Results: https://whiskyspot.com/longmorn-glendronach-kilchoman-best-malt-whisky-distilleries/
The term PPM is a common one in the whisky industry and one associated particularly closely with Islay. The first question we are often asked when pouring a Kilchoman dram to visitors is ‘what is the ppm’. PPM (parts per million) is the measurement used to determine the phenol content of the malted barley after kilning and before being used in the rest of the whisky-making process.
Peat is burnt in the kiln, releasing a group of compounds which are known as phenols, something we identify as smoke or peat character. These compounds in the smoke from the burnt peat rise up the kiln and attach themselves to the moist barley sitting on the kiln floor above. The longer the green malt is left in the kiln and exposed to the peat fire, the higher the phenol parts per million will be. We peat our malt for an average of 10 hours, giving the Kilchoman 100% Islay Single Farm Single Malt a phenol level of 20ppm. We also use a more heavily peated malt at 50ppm from Port Ellen maltings for other whiskies in the Kilchoman range, have a look at the full range here.
Although measuring the phenol ppm is an accurate representation of how heavily peated the malted barley is, the phenol level is then reduced throughout the rest of the whisky-making process. The mashing, fermentation, distillation and maturation all have impacts on the phenol level and how much smoke or peat you will taste in the final whisky.
The wide range of flavours in Scotch whisky is one of the many reasons it has become such a popular drink with so many passionate followers around the world. Each distillery can make subtle changes to their production to produce a vastly different style and character. All these variations affect the phenol ppm, for example, here at Kilchoman we have one of the longest fermentation times of 85 hours. This long fermentation adds layers of mixed fruits and depth of flavour which masks some of the high phenol ppm in the malted barley.
We also have some of the smallest stills in Scotland, exclusively designed for Kilchoman with a tall neck and reflux bulb, producing a pure and clean spirit. This combined with a high spirit cut point again reduces some of the phenol compounds from the malt. If starting from the same ppm levels in the malted barley, distilleries with shorter fermentation, lower cut points and larger stills would carry through higher ppm levels into the final spirit.
So, what is ppm… It is an accurate measurement of the phenol parts per million of malted barley, and very useful information when deciding on your next dram, however it is best used as a guide rather than a definitive analysis of how peaty the whisky will taste.
We’re sure you already know that all whisky isn’t the same. The intricate differences that exist from bottle to bottle give each type of whisky its own unique personality and flavour. In this guide, we will be outlining the key differences between scotch and bourbon, helping you fully appreciate the story behind your next dram.
Geography
The most obvious difference between scotch and bourbon is where they come from. Scotch, as you might have guessed, is made in Scotland. For example, Kilchoman Single Malt Whisky is a scotch whisky because it is made at our distillery on the Isle of Islay, Scotland. While this may appear obvious, it’s actually against the law to sell whisky that has not been produced in Scotland as scotch.
The origin of where bourbon takes its name from is more of a mystery. The most common answer is that bourbon takes its name from the county of Bourbon in Kentucky, where bourbon was first produced. Although, some believe its etymology can be traced back to the French bourbon dynasty.
During the late 18th century, Bourbon Louis XVI was the French king and the American War of Independence was in full swing. At the end of the war, Kentucky decided to name Bourbon county after the French king in gratitude of France’s allegiance to America against the British. A similar story exists for Bourbon Street in New Orleans, which was named after Louis XVI’s son, Bourbon Duke of Orleans. Therefore, it is hard to pinpoint where exactly the whiskey took its name from. One thing we do know for sure is that bourbon must be made in America to classify as bourbon.
Spelling
Have you ever wondered what the difference between the spelling “whisky” and “whiskey” means? Here’s why. Scotland and Ireland were the first countries to produce whisky. In fact, the word whisky comes from the Irish Gaelic ‘uisce beatha’ and the Scottish Gaelic equivalent ‘uisge-beatha’; both of which literally translate as ‘water of life’. During the 19th century, Irish distilleries decided that they didn’t want their whiskey to be associated with that of the Scots. At the time, Scottish whisky was not of the high quality it is today, and the Irish wanted to advertise that their whiskey was different. Therefore, they decided to change their spelling to include an additional ‘e’ to make it clear that their whiskey was Irish. Ireland and America use ‘whiskey’, while England, Scotland, Japan and India will use the Scottish spelling. As a result, scotch is “whisky” and bourbon is “whiskey”.
The Rules
The production of scotch and bourbon comes along with a set of strict rules that whisky distilleries must abide by. As we mentioned earlier, scotch cannot be legally classified as scotch if it is not made in Scotland. Scotch must also be distilled at an ABV of no more 94.8% and, once bottled, must have a minimum ABV of 40%. Scotch has to be matured for at least three years and can be matured in oak barrels that have been previously used to store other alcohol like sherry and, of course, bourbon. At Kilchoman distillery we use two main types of casks. We use bourbon barrels that we source from Buffalo Trace in Kentucky and we use oloroso sherry casks which are sourced from Miguel Martin in Spain.
Bourbon must be produced in its origin of the United States, be distilled at no more than 80% ABV and bottled at 40%. Unlike scotch, bourbon must be matured in new oak barrels and should be left to mature for a minimum of two years. Bourbon ages differently to scotch because of the contrasting climates of each whisky’s respective distillery location. Bourbon is mainly produced in Kentucky, where the summer’s hot temperatures speed up the amount of time the whiskey takes to mature. This means that the whisky passes in and out of the wood barrel as the temperature changes. Larger differences in temperature mean more movement of the spirit in the cask.
Ingredients
Both scotch and bourbon are made using yeast, water and a fermented grain mash. However the specific grains that go into this mash differ between the two. Scotch whiskies are normally made from a mixture of malted barley, other cereals and, occasionally, caramel colouring (none of that at Kilchoman though!). If you want to know more about the ingredients we use here at Kilchoman, check out our blog on the ingredients that go into a Kilchoman single malt. By contrast, bourbon is made from a grain mixture that is required to be at least 51% corn with the remainder consisting of rye and barley. While this corn percentage is the minimum requirement, most distilleries will use a mixture that is between 70-90% corn.
How you drink it
As scotch and bourbon are different drinks, they are often drunk in different ways. For starters, across the pond in America ‘on the rocks’ is a fairly common term, but not something you would often hear in the bars on Islay. By adding ice, you reduce the temperature of the Scotch and risk losing the flavours that it has to offer. On the other hand, ice has been known to actually enhance the taste of some bourbons. We would recommend drinking your dram of Kilchoman neat or with a splash of water and although typically not used for making cocktails, the team at Gleneagles Hotel have created some amazing Kilchoman based cocktails!
Taste
This is arguably the most important difference of all, as it is the flavour of whisky that takes so long to perfect. What sets scotch whisky apart is the range of tastes and aromas that vary hugely from distillery to distillery and region to region, as we pointed out in our article on the regions of Scottish whisky. While a scotch from Speyside is known for its nutty and fruity tang, a triple distilled malt from the Lowlands may offer notes of grass, cinnamon and ginger. Kilchoman is made on the island of Islay, so with our whisky you can expect layers of smoky aromas and rich peat flavours.
Bourbons can also have a hint of smoke but are characterised primarily by their often sweet flavour. This sweetness comes from the new charred-oak barrels that they are matured in. The wood sugars from the barrel slowly ooze into the whiskey while it matures, giving the bourbon its signature caramel flavour. Of course, not all bourbons taste the same, and this sweetness can come in the form of an array of interesting flavours such as vanilla, butterscotch or honey.
Hopefully we have been able to clear up some misconceptions surrounding scotch whisky and bourbon whiskey. The next time you hear someone say “all whisky is the same”, make sure to prove them wrong with your new found knowledge. Scotch and bourbon have their own unique characteristics, and it is important to appreciate them. While there is no definite answer to which of the two whiskies is the better drink, we certainly know which one we prefer!
To learn more about what we do at Kilchoman and our range of Islay Single Malt Scotch Whiskies, click here for the free sign-up to become a Club Member and keep up to date with all our distillery news and information about our news releases!
It’s that time of year, the air is cooling, nights are drawing in and Anthony has been selecting casks for the next edition of the Club Release! The Seventh Edition, 2018 release will be a 12 years old bottling of two oloroso sherry casks.
If you aren’t a member then get yourself signed up, it’s free to join and open to all via the Club section of our website. Members get prior notice of upcoming releases, visitor centre discounts and a complimentary dram, however the real bonus is access to our annual Club Release.
Typically, the Club Releases are bottlings of our oldest and rarest stock and this year’s bottling is perhaps the most anticipated ever. We have only released one other 12 year old, an ex-bourbon matured single cask bottled as a distillery exclusive. This will be our first ever 12 year old sherry matured bottling and with big sherry notes, rich dark fruits and sweet tobacco, it certainly doesn’t disappoint.
Anthony Wills, Kilchoman Founder “The Club Release is a special bottling, I always take great care when selecting these casks and this year I was really torn, these two casks are some of our rarest stock, we simply don’t have many old sherry casks. That said, I believe they are at their peak, the balance is exquisite and as much as I might want to leave these in the warehouse for sentimental reasons, they were too good to overlook.”
Just 1313 individually numbered bottles are available at cask strength, 55.2%, so set a reminder for Wednesday the 28th November, bottles will be on sale exclusively from our website at noon (12:00 GMT) priced at £123.00 (70cl). Because of the limited number of bottles, members are limited to one bottle per person, sorry! Take a look below for more information on buying a bottle.
When navigating to purchase a bottle please go to www.kilchomandistillery.com, log in to your club account in the top right corner (if you are already logged in then click on your name). Once on your club page, click on the club bottling and proceed through to checkout.
Those who have purchased the Club Bottling in the past will know that the volume of website traffic can cause pages to load slowly. If this is the case, then please be patient with us and as the initial traffic clears you will be able to freely navigate without delay.
Unfortunately due to licensing regulations we are unable to ship everywhere, we are limited to those shown here http://kilchomandistillery.com/wp-content/uploads/2018/10/Kilchoman-Shipping-201819.png
Tap a bottle… Win a cask of Kilchoman
This winter we are launching ‘Near Field Communication’ (NFC) labels on all bottles of Machir Bay and Sanaig. The new NFC labels automatically open product-specific portals when you tap your phone on the back of the bottle. The portals contain an encyclopaedia of Kilchoman info and videos, along with a few portal exclusives…
And to get everyone tapping we are GIVING AWAY A CASK OF KILCHOMAN to one lucky winner! Imagine your very own cask of Kilchoman maturing in one of our warehouses on the farm, not a bad thought, so get your phone out and tap on one of the new NFC enabled bottles hitting shelves around the world, enter the competition within the portal and keep your fingers crossed!
So how does NFC work?
That depends on your phone; if you have an Android phone or iPhone XS, XS Max and XR, you just unlock your phone and tap it on the back of the bottle (making sure your NFC is turned on). If you have an iPhone 7, 8 or X then you need to download the ‘Discover Kilchoman’ app first. It’s that simple!
Why NFC?
At Kilchoman we are one of the first single malt brands to use NFC technology in our packaging. Anthony Wills, Kilchoman Founder, “Whisky enthusiasts have an almost unquenchable thirst for information, so we wanted to find a captivating and simple way of connecting our bottles with all that info. The NFC labels do the job very nicely.”
We will be regularly updating the NFC portals, so keep tapping to see what we have for you next. The new bottles will be hitting European shelves in the next few weeks, arriving in other markets around the world shortly after. These bottles are now available at the distillery shop so pop up, tap a bottle and see what it’s all about for yourself.
Improving your whisky nose takes time and practice, but it’s worth it. Knowing how to nose a whisky better will help take the experience to another level, allowing you to shine a spotlight on the many layers that form its complex character. Once identified with the nose, it becomes easier to pick out the individual flavours of the whisky with your mouth; be it a rich caramel, delicate floral notes or the smooth vanilla holding it all together. Follow these six simple rules and your whisky nose will have considerably improved.
Rule 1: Forget all you know
The key to nosing (and subsequently tasting) a dram of kilchoman lies in the ability to forget, to become a blank slate. This is because humans are, on the whole, rather easily influenced. For example, tell someone not to think about a phrase like ‘glorious Scottish ginger hair’ and the chances are they’ll think of nothing else. Likewise, reading a label or studying some tasting notes that describe a whisky as “sweet with notes of lemon” may inadvertently make it difficult to find anything but these flavours.
Discovering the aromas of a whisky without any direction is not only more fulfilling, but it also helps hone your whisky nose far better. Since everyone’s palate is different, different flavours may initially stand out more – it’s all part of the rewarding learning process. If you identify an aroma or flavour, take time to elaborate on it. Is that lemon ripe, fresh, canned, candied or caramelised? The more specific you can be the better your taste buds will become at defining the flavours in the future. Before you know it, you’ll be penning elaborate tasting notes of your own, ruminating on new and exciting discoveries in the nose of your favourite expressions.
Rule 2: Forget time
There’s no rush when it comes to nosing a scotch whisky. Anyone who says different is either a liar or very late for a wedding anniversary. It’s unlikely that the first attempt will yield more than a few notes, often just an overriding indication of what’s to come. Waiting a few moments then trying again will help begin to unravel the enigma of a good scotch whisky. On the third pass try comparing the aromas to that of the previous try and notice how new secrets come to the fore. A dram of Kilchoman can be more complex than others, holding on to their intricate flavours for longer. Think of it as a reward for the most dedicated and appreciative drinkers.
Rule 3: Forget anatomy
A misconception many people have is that things smell the same regardless of the nostril being used. But in actual fact, due to the way your brain is wired, closing one nostril while breathing in through the other results in a completely different experience. Try this approach when nosing a scotch whisky to truly appreciate the breadth of the notes within. You can think of it like wearing those old-school 3D glasses: only by closing each eye separately can you see the individual red and blue layers that form the full picture.
On a similar theme, the mouth is more than just a yawning chasm for food and drink. While tasting, a true connoisseur will take time to notice how the whisky interacts with every component. From the tingle on the gums to the way it differentiates itself on the back of the tongue. It’s not simply an exercise in pouring and swallowing; it’s about taking the whisky into yourself, from nose, to lips, to tongue, to chest, and eventually to heart and mind.
Rule 4: Forget friendship
If you’re lucky enough to have a friend that drinks scotch whisky, why not steal some of theirs and take a break from the whisky you’re trying to nose? Think of it as a relaxing change of scene. Compare the two whiskies – taking time to consider the differences and similarities. Using two polar opposite whiskies, such as a light delicate 100% Islay and a dark and strong Loch Gorm can be a good starting point. It helps you pin down the qualities that unite and separate the nose of each whisky.
Over time, bring the two styles of whisky closer together. With a little practice you’ll soon sit agape at the thought that two whiskies you once considered so similar could in fact be so different. Another good approach is to use a whisky you’re already familiar as a benchmark of sorts: “is the other style more or less honeyed?” is a question you might ask yourself, out loud or internally – it doesn’t make a difference. Challenge yourself to discern what exactly makes the aroma of a whisky unique, what makes the nosing experience so enjoyable.
Rule 5: Forget old feuds
Life is too short for enemies. Go find your whisky friend and use your buddy as a sounding board – share a few drams and compare the notes and aromas you each notice in the glass. Perhaps they will be in total agreement with you, perhaps they will take the opposite stance. More likely though, they’ll be able to identify characteristics that you’ve overlooked or have been unable to identify with your own nose. You’ll also be able to do likewise for them – let’s not forget that friendship’s a two-way street!
Rule 6: Remember to enjoy yourself
Amongst everything, it can be easy to forget that a good scotch whisky is all about enjoying the moment. Don’t worry if you can’t pick out the notes of ‘crispy biscuit’ or ‘enamel paint’. Every set of tastes is subjective and there is no right or wrong to this process. Practicing every day – whether it be picking apart the scents of a warm summer breeze or treating your nostrils to a glistening dram of Sanaig– is sure to improve your whisky nose over time. It could take a while to become a master but, as they say, life is about the journey – a journey best lived in the slow lane.
Yeast is one of the three raw materials permitted to make Scotch Whisky but for some reason doesn’t get spoken about as much as barley or water.
What is fermentation?
Fermentation in whisky-making is the process of adding distiller’s yeast to the wort, the sugary liquid collected from the mashing stage, to trigger the fermentation process which will over time convert sugar to alcohol.
There are two phases to the fermentation; the lag phase and the budding phase. Once the yeast is added to the worts it will take time to adapt to its new surroundings, this time is known as the lag phase and normally lasts for less than 12 hours.
Once the lag phase is complete the yeast begins to ‘bud’, a process of asexual reproduction. As the yeast reproduces it creates alcohol and amino acids, the starting point for the production of esters and congeners (these are the flavour compounds). While the process of fermentation isn’t necessarily glamorous or exciting to see, it is vitally important to the overall flavour profile.
Why does fermentation time matter?
We typically categorise fermentation times into 3-time brackets; short (less than 60 hours), medium (60 -75 hours) and long (more than 75 hours).
Typically a short or medium fermentation time will produce a malty flavoured spirit. If the wash is allowed to ferment on beyond 75 hours, as we do at Kilchoman, the amino acids build within the liquid, adding layers of floral, perfumed sweetness and fragrant citrus notes. Our 85 hour fermentation time allows the yeast to fully ferment, creating a distinctly floral spirit balancing peat smoke and maritime influence with lighter citrus character.
Do all distillers use the same yeast strain?
Yeast comes in three different forms, either as a liquid cream, pressed semi-dry or dried.
Liquid yeast is hard to maintain and only lives for a few weeks, but is most commonly used. Distillers will often keep dried yeast in stock just in case, as it lasts for several years.
There was a time when all distillers of scotch whisky all used the same yeast strain which was DCL M-Strain , this was due to its ability to break down maltose sugars and produce good alcohol but also flavours that were associated to Scotch Whisky. This strain is still used today by distillers, however modern strains such as MX, Mauri and Anchor/Bfp are now also available.
We ferment exclusively with Mauri yeast, a bagged live yeast which was chosen from four test strains. We found the Mauri yeast created the best balance of flavours, adding layers of citrus sweetness and tropical fruit.
Wooden or stainless steel washbacks?
As well as the Yeast that is used in the fermentation process the materials of the Wash Backs are also up for debate. Originally all washbacks were made from European Larch, Douglas Fir or Oregon Pine. These were all used due to their long knot free planks. Recently distillers have been using stainless steel washbacks as they require far less maintenance and are a lot quicker and easier to clean. However, the debate as to which is better rages on with advocates of wooden washbacks saying that the wood helps provide a slightly sweeter wash.
Whilst wooden washbacks are beautiful to look at, each is different and can react in varying ways over their lifetime. Here at Kilchoman we have fourteen 6000 litre Stainless Steel washbacks. The choice of stainless steel ensures total consistency across all batches no matter the time of year or number of times they’ve been used.
So there you have it, our Fundamentals of Fermentation. Keep an eye out for more in-depth posts coming soon.
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As Islay’s tourist count rises each year with whisky tourism alone increasing by 20% in the last two years our remote little island is attracting people from far and wide. Getting to Islay can sometimes feel like an adventure itself, the only two options (private planes aside) being a long drive to Kennacraig before a two-hour ferry journey to Islay or flying from Glasgow.
Flying from Glasgow International has been gaining popularity, in just 30 short minutes you will arrive on Islay allowing you more time to explore our beautiful ‘whisky’ island. Be that as it may, with only one airport to fly from this can limit some holiday goers and at times the locals, however, on October 31st of this year Loganair announced some exciting news…
As of March 25th, 2019, you will be able to fly from Edinburgh to Islay. This is the capitals first ever scheduled air link to the Inner Hebrides. This service will operate four times a week before building to a daily service by May, in under one hour you will have escaped the hustle and bustle of city life, whether that be Glasgow or Edinburgh, and arrived on the idyllic Isle of Islay.
Once you arrive, head North-West from Islay airport and follow the signs for Kilchoman distillery, grab a dram of Machir Bay and relax…welcome to Islay, it’s great to have you here!
