As a cask comes to maturity, Finn curates sampling sessions in interesting and relaxing environments, with friends, whisky experts and trusted partners to discover the personality of each cask and gauge the experience each dram evokes.
All the best distillers pride themselves on crafting whisky with a distinctive flavour, which is determined by the water source, grain and barley, the peat and malting, and their distilling processes. High quality original spirit is integral to every cask we bottle.
The cask itself interacts with the whisky over time. The type of wood plays a big role, as do treatments such as the whiskies are aged in a variety of types of casks. The whiskies are aged in former sherry or bourbon casks, augmenting the cask influence. External conditions such as air temperature, pressure and humidity also interact with the cask producing a knock-on effect that makes the spirit inside unique.
Finn uses these factors to balance each FT whisky experience. He may sample a cask and decide to leave it on the rack, allowing age to further develop its personality. He might decide to re-rack a whisky in a new cask to add a finishing touch. Or, he might simply deem it ready. When Finn decides the flavour is perfectly balanced, it’s time to bottle the whisky.
I first tried this sample when it was just 4 years old on a dramatic rainy ascent of Ben Cruachan. As we approached the Cruachan Dam at the foot of the mountain, the heavens opened and we stopped for our first dram of the day.
An initial swig revealed an intensely sweet and smoky dram albeit the high alcoholic strength clouded our ability to taste the finer qualities of the whisky. However, as we poured the sample into our Glencairns, the thunderous Scottish rain flooded into our glasses diluting the drams in hand. The fresh rain water softened the alcohol and created a whole new level of fruitiness that wasn’t apparent before.
For this reason I have decided to reduce this release from 61% down to 56.2% to replicate that effect of the rainwater falling in the glass. The intensity of the peat remains but it is balanced with a vanilla sweetness and overripe banana note that make this dram the perfect one to warm you up next time you are caught in the Scottish rain.
Glasgow Distillery prides itself on a long fermentation process and slow distillation process which results in an incredibly fruity new make spirit. The malted barley used in this peated variation from the distillery has been dried over Highland peat smoke to around 50ppm creating a strong, yet aromatic, smoky character.
The virgin American oak cask used here has given plenty of those trademark vanilla and coconut notes you would expect from such a barrel. This sweetness combines beautifully with the fruity and smoky notes from the distillation.
The intensity of the peat remains but it is balanced with a vanilla sweetness and overripe banana note that make this dram the perfect one to warm you up next time you are caught in the Scottish rain.
I first tried this sample when it was just 4 years old on a dramatic rainy ascent of Ben Cruachan. As we approached the Cruachan Dam at the foot of the mountain, the heavens opened and we stopped for our first dram of the day.
An initial swig revealed an intensely sweet and smoky dram albeit the high alcoholic strength clouded our ability to taste the finer qualities of the whisky. However, as we poured the sample into our Glencairns, the thunderous Scottish rain flooded into our glasses diluting the drams in hand. The fresh rain water softened the alcohol and created a whole new level of fruitiness that wasn’t apparent before.
For this reason I have decided to reduce this release from 61% down to 56.2% to replicate that effect of the rainwater falling in the glass. The intensity of the peat remains but it is balanced with a vanilla sweetness and overripe banana note that make this dram the perfect one to warm you up next time you are caught in the Scottish rain.
Glasgow Distillery prides itself on a long fermentation process and slow distillation process which results in an incredibly fruity new make spirit. The malted barley used in this peated variation from the distillery has been dried over Highland peat smoke to around 50ppm creating a strong, yet aromatic, smoky character.
The virgin American oak cask used here has given plenty of those trademark vanilla and coconut notes you would expect from such a barrel. This sweetness combines beautifully with the fruity and smoky notes from the distillation.
The intensity of the peat remains but it is balanced with a vanilla sweetness and overripe banana note that make this dram the perfect one to warm you up next time you are caught in the Scottish rain.