13 years old 43%INFO THE CASTLE COLLECTION Distilled 10/79 Cask No. 026329 Bottled 2/93 Number 1 300 bottles The Whisky Castle Tomintoul
ALT - A - BHAINNE
12 years old 60,5%INFO Cask Strenght Distilled 1980 Cask No. 100027 Genummerde flessen William Cadenhead Ltd, 18 Golden Square, Aberdeen
ALLT - A - BHAINNE
12 years old 43 % JAMES MACARTHUR's FINE MALT SELECTION James MacArthur & Co, Ltd, Edinburgh
ALLT - A - BHAINNE
14 years old 58 %INFO Date distilled Nov '79 Date bottled May '94 Society Cask No. code 108.1 The Scotch Malt Whisky Society, The Vaults, Leith, Edinburgh.
ALLT - A - BHAINNE
10 years old 50 %INFO JOHN MILROY MILLENNIUM SELECTION Distilled 1989 Bottled 1999 Single Cask John Milroy, London (Keeper of Quality) ALLT - A - BHAINNE
7 years old 58,7 % INFO SINGLE CASK SCOTCH MALT WHISKY LAST BOTTLE AND EMPTY Date distilled Aug 92 Date bottled Jun 00 Society Cask No. code 108.5 Outturn 104 bottles The Scotch Malt Whisky Society, The Vaults, Leith, Edinburgh
ALLT - A - BHAINNE
16 years old 43 %INFO SPEYSIDE SINGLE MALT SCOTCH WHISKY CONNOISSEURS CHOICE Distillation Date: April 1991 Cask Type: Refill Bourbon Barrels Bottling Date: June 2007 Proprietors: Chivas Bros. Ltd Gordon & Macphail, Elgin
ALLT - A - BHAINNE
15 years old 43 %INFO CONNOISSEURS CHOICE SPEYSIDE SINGLE MALT SCOTCH WHISKY Distillation Date: September 1995 Cask Type: Refill Sherry Hogshead Bottling Date: September 2010 Proprietors: Chivas Bros. Ltd Specially selected, produced and bottled by Gordon & Macphail, Elgin
ALLT - A - BHAINNE 46 % 1 9 9 5 Matured for 17 years Speyside Single Malt THE ULTIMATE SINGLE MALT SCOTCH WHISKY Distilled: 22/09/95 Matured in a Hogshead Cask no: 147083 Bottled: 10/01/13 349 Numbered Bottles Natural colour Non Chill Filtered Selected by The Ultimate Whisky Company.NL
Highland Malt Speyside ALLT - A - BHAINNE (1975 Oct. 2002) (Mei 2005
Dufftown, Banffshire.Licentiehouder:The Chivas & Glenlivet Group. Onderdeel vanSeagram Ltd. Gebouwd in1975en geopend op26 Augustus 1975. Allt - A - Bhainne, is 'beek van melk'. Heel moderne distilleerderij, die desondanks niet detoneert in het landschap. Als herinnering aan vroeger staan er op het hoofdgebouw vier'Pagoda'daken. De bouwkosten bedroegen £ 2.700.000.
Gestart met twee ketels, werden er in 1979 twee bijgebouwd, allen direct met stoom verhit. Proceswater en koelwater komen van bronnen op deBenrinnes. Er staat één Mash tun van 8,4 ton, acht Wash Backs van elk 44000 liter. De twee Wash stills hebben een inhoud van elk 22000 liter, de twee Spirit stills zijn groot 145000 liter elk. De jaarproduktie is vier miljoen liter spirit per jaar.
Op 18 December 2000 wordt Seagram voor 8.15 miljard dollar overgenomen door Diageo en Pernod Ricard. Diageobetaalt 5 miljard (=61 %)en Pernod Ricardde rest. Pernod Ricardkrijgt de Schotse whiskymerken en distilleerderijen in zijn bezit.
17. October 2007 De jaarlijkse produktie is nu weer 4.000.000 liter alcohol per jaar. Aberko Ltd,a small spirits company in Glasgow has acquired the rights to the nameDeerstalkerwhich was established already in1880
There are four versions ofDeerstalkerwith the 10 and 15 year old consisting ofBraeval,the 12 years old is aAllt - A - Bhainneand aBalmenach18 years old
TheDeerstalkerbrand was first owned by a wine & spirit merchant from Edinburgh namedJ.G.Thomson.He noted the importance of trade marks and realising that these proud, forthright men opitomised the Highland spirit, registered the name and a label with the character of aDeerstalkerin 1880, just five years after trade marks came into being.
Since that time it has been trade marked in every major country .J.G.Thomson’soffices were in the port for Edinburgh (Leith) and became known as The Vaults. The building remains to this day and is now home to the Scottish Malt Whisky Society.
Exports took place from the Vaults to all corners of the globe. The brand then changed ownership in1994and trades today underThe Deerstalker Whisky Company.
Stalking and Whisky
The stalking of deer in the Scottish Highlands is as much a tradition as the distilling of whisky itself, and may be traced back to the 1700’s. Most estates employed stalkers, fiercely independent men, who were respected for their knowledge of the ‘mountains’ and their abilities to track the native red deer.
Deerstalkersachieved notoriety in the Mid 1800’s when Queen Victoria and Prince Albert rebuilt Balmoral Castle & settled for much of the year in the Highlands fishing and stalking; characters such as John Brown became known far outside the Highlands. Whisky, already established in Scotland now became ever more popular south of the border partly as a result of the bond between the royal family and the Highlands.
Stalking deer in the Highlands has a long and noble tradition and is today a necessary activity for controlling numbers of red deer and for providing much needed income into Scottish estates. There remain today many professional stalkers who have inherited the skills of their forefathers, and provide a valuable contribution to the economy of the region.
It is appropriate that a whisky should be named after a profession so closely associated with the source of the national drink.
Malt:Unpeated and peated 15ppmConcerto and Concerto blend barley varieties Mashing:Traditional mashtun 9 tonnes Fermentation:8 x stainless stell washbacks each 42000 litres Fermantation time:50 hours Spirit stills:2 13200 litres charge Wash stills: 2 21000 litres charge Output:4000.000 litres
50 % of the production is peated with a phenol content in the malted barley of 10ppm
The first official whisky fromAllt-a-Bhainnedistillery has been launched to ‘shake up’ single malt Scotch.
‘Bold personality’:Allt-a-Bhainne’sfirst official release is a peated, fruity Speysider
In what distillery ownerChivas Brothersis calling a ‘break with convention’, the first release from Speyside’sAllt-a-Bhainnedistillery is a fruity, smoky malt with ‘just enough peat to start a fire’.
Described as having notes of soft red apples, honey and gentle peat, the 40% abv expression is designed to ‘push conventional boundaries in a bid to attract a whole new generation of drinkers’ with its ‘peated, sweet’ flavour profile.
Richard Clark, master distiller forAllt-a-Bhainne, said: ‘We know that whisky drinkers have evolved. They are becoming more adventurous with their repertoire and want to try something new. That’s why we’ve decided now is the perfect time to launchAllt-a-Bhainne.
‘Convention said we shouldn’t mix peat with Speyside and that smokiness and sweetness wouldn’t work together. But we followed our nose, distilled the whisky in the way we know and trust, andAllt-A-Bhainneis the result.
‘It’s a match that might go against traditional Speyside conventions, but that’s something we’re not afraid to challenge.’
The expression is already available in UK retailers for £37 a bottle, and will soon be launched in Australia as well.
Chivas Brotherscurrently has no plans to add additional expressions to theAllt-a-Bhainnerange.
Allt-a-Bhainnedistillery was opened in Glenrinnes, Moray in1975bySeagramDistillers. After operating for 26 years it was sold on toChivas Brothersin 2001, and became dedicated to producing a fruity Speyside malt for use inChivas Regalblend.
In recent years however it has produced a heavily peated spirit, which has been used in its new flagship bottling.
Another of Speyside’s workhorses,Allt-a-Bhainnewas one of the first distilleries designed to be operated by one person.
All the equipment is contained in a single room with mash tun at one end and four stills at the other. Originally designed to produce a light, estery malt for blending requirements, in recent years it has also occasionally produced a heavily-peated variant.Allt-a-Bhainneis only very occasionally seen as a single malt bottling.
Its modernist design singlesAllt-a-Bhainneout as an oddity within Speyside, a region whose distilleries often seem to have sprouted from the bedrock. It was built bySeagramin1975during a period of growing optimism in the Scotch industry when the Canadian firm (which at the time ownedChivas Regal) was increasing its production capacity. It has had a chequered history with periods of being placed into mothballs (the most recent being between2003and2005). With global demand rising, owner Chivas Brothershas it in full production once more.
CAPACITY (MLPA) i
CONDENSER TYPE i
Shell and tube - separator box for heat recovery
FERMENTATION TIME i
GRIST WEIGHT (T) i
HEAT SOURCE i
Wash stills and 1 spirit still - external steam heat exchanger, 1 spirit still by indirect steam elements
MALT SPECIFICATION i
Less than 1 ppm
MALT SUPPLIER i
MASH TUN SIZE i
MASH TUN TYPE i
NEW-MAKE STRENGTH i
SPIRIT STILL CHARGE (L) i
SPIRIT STILL SHAPE i
SPIRIT STILL SIZE (L) i
2 wash, 2 spirit
WASH STILL CHARGE (L) i
WASH STILL SHAPE i
WASH STILL SIZE (L) i
WASHBACK SIZE (L) i
WASHBACK TYPE i
WATER SOURCE i
Springs on Benrinnes, Mains Burn for cooling
YEAST TYPE i
Pernod Ricard logo
2001 - present
Chivas Brothers Holdings
2001 - present
1975 - 2001
2018:An official lightly peated bottling is released
30 % of the production is peated with a phenol specification between 10 and 20 ppm