The Classic Malts of Scotland is a selection of six single malt whiskies, launched and marketed together in 1988 by United Distillers and Vintners which is now owned by Diageo. They are often displayed together in bars and liquor stores. Diageo has since marketed other single malt labels and expressions with the Classic Malts labeling. The six original malts are:
UDV's regions differ from the more conventional categorisations of Highland (and subregion Island), Lowland, Speyside, Campbeltown, and Islay. The region of West Highland was created to separate between Oban and Dalwhinnie. Talisker is the only distillery on the Isle of Skye, which has never been a whisky region unto itself, but would be in the Island subregion; though this categorisation enabled UDV to include both Talisker and Lagavulin, strongly flavoured malts with strong followings. Campbeltown, a formerly prominent whisky-making region, is not featured in the range.
Caol Ila was almost completely demolished in 1969 to make room for a newer, more modern distillery, which opened in 1974. The Caol Ila spirit ages almost exclusively in refill casks. This 12-year old Scotch single malt features a powerful flavor profile. On the nose and palate, the complex, smoky character shines. This whisky is at the heart of all Johnnie Walker blends, but also comes highly recommended for whisky drinkers that prefer the iconic Scotch single malts of Islay.43% Vol.
The Knockando distillery (1898) is located on the river Spey. Knockandu does not bottle at a predetermined age, but only when the right maturity has been reached. The distillation date is indicated on the bottle. For the aging process, Bourbon casks and a small proportion of Sherry casks are used. The proportion of Sherry casks is limited so that they do not predominate in the taste. Only natural ingredients are used. The end result is a subtle, fruity single malt that has all the characteristics of the best Speyside malts.43% Vol.
This distillery grows its own barley, has its own malt floor, coopers and coppersmith for the care of the casks and boilers and is the longest active malt master in the industry. Balvenie 12 Y DoubleWood is a classic Speyside, matured in bourbon casks for 10 years and finished for 2 years in Oloroso sherry casks. The aging in bourbon casks gives the whisky the traditional smooth flavor and the sherry casks adds the strength and depth of flavor to it.40% Vol.
For four out of the past seven years, this whiskey has been voted the best whiskey in the world. It is distilled on the island of Islay and has been for the past 200 years. These scotch brands have a very distinctive smoky flavor, and this is because of the combination of peat, soil, and water on the island. In particular, the peat is burnt during the distilling process. Ardbeg has a worldwide reputation for being the peatiest, smokiest, and most complicated single malts in the world. A bottle of 10-year-old Ardbeg will run you around $62 and is the perfect introduction to scotch whisky.
Hints of cream soda and orange marmalade mingle with caramel malts and dark winter spices with a hint of woodiness and sharpness. The palate leans toward a moist and dark holiday cake full of spices, candied fruits, and plenty of vanilla with a rum-raisin vibe. That cream soda smoothness hits again late as the finish fills with caramel malts and woody winter spice.
This old-school brand just expanded into 18-year territory this year for the U.S. market. The juice is made from malts and grain whiskies mostly pulled from the famed Cragganmore distillery. Those whiskies are vatted/batched, proofed, and bottled in this old-school stubby bottle.
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Explore expressions of complex character, nuanced influences from highly regarded and innovative distilleries. Explore these hidden gems of Scotland and Austraila, including rare and extremely limited bottlings of age statements up to 21 years old, cask-strength and celebrated best-selling single malts.
You will taste the dark and luscious, brooding intensity of cask-strength Tasmanian whiskies, that are raw and potent, as well as, creative and expressive. Embark on three of the most flavoursome cask varieties from Scotland using extended maturation periods to create highly sophisticated single malts, and three drams from the highest-selling distillery in Northern Scotland.
A contemporary take on a classic dry gin from Bec Zammit and the Cairns-based Narrow Tracks Distilling. Made with their own base spirit, this gin has a host of traditional gin botanicals, alongside locally grown macadamia nuts and red finger limes.
During a trip to Japan, Christian Jensen discovered an old bottle of London gin that was now out of production, and it tasted completely different from all the other London dry gins available. So in 2004, he set out to create a gin that honours those lost classic gin recipes. This gin won a vast amount of followers with its uncluttered juniper-forward style, which works exceptionally well in classic cocktails
Made with botanicals including fresh green apple, native strawberry gum leaf, chamomile and of course a classic juniper backbone, this is an easy-drinking gin that explodes into a bouquet of flowers when mixed.
Our new Virgin Oak: The Distillery Edition is bottled to celebrate 10 years of the distillery visitor centre. But how does it differ from our classic Virgin Oak and why did we choose this whisky to mark this milestone
Lagavulin's 16-year-old expression is a titan of the industry. One of the world's most popular single malts, this whisky is a go-to at local pubs and enjoyed by the rich and famous. Definitive of the Islay region, imposing smoky notes are tempered by a rich sweetness. For the whisky geek in your life.
Eden Mill distillery was established in 2012 on the banks of the Eden Estuary in St Andrews and was the first distillery to make spirits in the region in over 150 years. Today, Eden Mill has a wonderful premium gin portfolio crafted from the finest botanicals, many foraged from here in and around St Andrews and a unique selection of limited release single malts.
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Our team of maltsters and brewers have put together a number of different technical materials, from recipes to blog posts on conditioning, to assist you in your brewery or distillery. Find out more here in this section.
On the Certificate of Analysis, the friability for most malts should be greater than 90%. This is an indication of good malting practice. As a rule of thumb, friable malts are broken apart easily in the mill and produce finer grists. Therefore, they only need simple milling malt equipment, like a 2 roller mill. Less friable malts produce a coarser grist and require more complex milling equipment, like a 4 or 6 roller mill. They require more energy to mill them to as fine a grist as a well-modified malt. This is why when brewers switch from a malt of low friability to a malt of high friability, their mill will produce a much finer grist and as a result, extracts will increase, but this also increases the chances of poor run-off and filterability issues downstream.
On a 3 roller mill, a single roller sits below the top two rollers adding an extra step to remove the hard ends of under modified malts from the husk. All the grist falls through the third roller. Because of this 3 roller mills are more like 4 roller mills.
One of the principal concerns customers have is how long the malt has been kept in our warehouse. You can quickly back-calculate this from the Best Before Dates above. On average, our crushed base malts sit on the warehouse shelf no-longer than two weeks and our speciality malts, no longer than six weeks. If you only use small amounts of a certain crushed malt we recommend purchasing just what you need from our UK homebrew wholesalers The Malt Miller or Geterbrewed, to ensure a fresh crush. 59ce067264