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GLENCADAM  

15 years old

40 %                
CONNOISSEURS CHOICE
Distilled 1974
Bottled 1990
Proprietors: Geo. Ballantine & Son Ltd
Gordon & Macphail, Elgin
EMPTY

GLENCADAM  

11 years old

61,.2 %                
CADENHEAD'S
AUTHENTIC COLLECTION
Cask Strenght
Distilled October  1980
Bottled October  1992
No Additives
No Chill Filtration
No Colouring
Wm. Cadenhaed, 32 Unionstreet,
Campbeltown

GLENCADAM  

10 years old

40 %              
CONNOISSEURS CHOICE
Distilled 1987
Bottled 1997
Trademark of Proprietors:
The Glencadam Distillery; Co,Ltd
Gordon & Macphail, Elgin

GLENCADAM  

23 years old

56.5 %           INFO    
SINGLE CASK
SCOTCH MALT WHISKY
Date distilled December 1978
Date bottled June 2001
Society Cask No. code  82.10
Outturn 255 bottles
The Scotch Malt Whisky Society,   
The Vaults, Leith, Edinburgh
'Bon-bons and  fresh tobacco'

GLENCADAM   

26 years old

55 %          INFO  
ANNUAL DISTILLERY BOTTLING
Distilled: April 1978
Bottled: December 2004
Numbered Bottles
184 Bottles
No Chill-Filtration
Natural Cask Strenght
Dark Sherry Maturation
Glencadam Distillery Company,
Brechin, Angus

GLENCADAM   

Aged 15 years

4O %         INFO   

LAST  BOTTLE  AND  EMPTY
The Glencadam Distillery Company,
Brechin., Angus

GLENCADAM        

23 years old

40 %           
CONNOISSEURS CHOICE
Distilled  1974
Bottled  1997
Proprietors:  
The Glencadam Distillery Co, Ltd
Gordon & Macphail,   Elgin

GLENCADAM        

Aged 10 years

46 %         INFO                           
THE  "RATHER  DELICATE "
HIGHLAND  SINGLE  MALT
SCOTCH  WHISKY
Unchillfiltered
No Added Colouring
Distilled, Matured and Bottled in Scotland
The Glencadam Distillery Company
Brechin, Angus

GLENCADAM INFO
Origin 1825
40 %                                                            
THE  RATHER  ELEGANT
HIGHLAND  SINGLE  MALT
SCOTCH  WHISKY
Distilled, Matured and Bottled
The Glencadam Distillery Company
Brechin, Angus.

GLENCADAM

20 1 1
7 year
46 %
The Ultimate Single Malt Scotch Whisky Selection
Highland Single Malt Scotch Whisky
Distilled: 23/02/11
Matured in a Bourbon Barrel
Cask no: 800106
Bottled: 02/05/18
348 Bottles
Bottle no: 134
Natural Colour
Non Chillfiltration
The Ultimate Whisky Company.NL

Highland Malt
The Eastern Highlands
GLENCADAM (1825 -2000) (2003

Brechin, Angus. Licentiehouder: Geo. Ballantine & Son Ltd. Onderdeel van Caledonian Malt Whisky Distillers. Onderdeel van Allied Distillers Ltd. Deel uitmakend van de Hiram Walker Group. Het eigendom van Allied Domecq.


Opgericht twee jaar na het inwerking treden van de The Excice Act in 1823, die het legaal distilleren enorm bevorderde.
Gesticht door George Copper, eigenaar van het nabij gelegen Cadam Estate.
Na twee jaar werd Glencadam overgenomen door David Scott en hij bleef eigenaar tot 1837.


Glencadam veranderde nog een paar maal van eigenaar tot in 1891 Gilmour, Thomson & Co, Ltd, een blender te Glagow de distilleerderij overnam.
Deze firma bleef eigenaar tot in 1954 toen Hiram Walker Glencadam kocht.


Hiram Walker werd zelf overgenomen door Allied Lyons, in 1987, en ging in 1994 een fusie aan met Pedro Domecq.


Kwam vroeger het proceswater van Moorfoot Loch en de Unthank Springs, en het koelwater van de
Barries Burn, komt tegenwoordig het proceswater via een pijpleiding van het Loch Dee en het koelwater van de Unthank Springs en de Barries Burn.


In 1959 werd Glencadam gemoderniseerd, maar niet vergroot.
Glencadam heeft twee met stoom verhitte ketels met een produktie van 1,2 miljoen liter spirit per jaar.
In Mei 2000 werd Glencadam (tijdelijk ?) gesloten. De Mash tun is 4.56 ton. De zes Wash backs hebben een inhoud van elk 28000 liter.
De Wash still en Spirit still, beiden met stoom verhit, hebben elk een inhoud van 14000 liter.

Allied Distillers Februari 2003

Dumbarton Distillery sluit. Het komplex waar ook het hoofdkantoor van Allied was gevestigd, herbergde ook de Dumbarton Grain Distillery en ook werdengde ook de Dumbarton Grain distilleerderij, en ook werden de malt whiskies Lomond, waarvan slechts één botteling bekend is, uitgebracht door de Scotch Malt Whisky Society, The Vaults, Leith, Edinburgh onder code nummer 98.1, en Inverleven.er geproduceerd
De capaciteit van de Grain distilleerderij Strathclyde wordt vergroot tot 39 miljoen liter spirit per jaar, dat was 32 miljoen liter.
Het hoofdkantoor wordt gevestigd te Kilmalid.
Het enorme gebouwencomplex is verkocht aan twee projectontwikkelaars.

Owners Glencadam:
1825          George Copper
1827-1837  David Scott
1852          Alexander Miln Thomson
1857          Glencadam Distillery Co.
1860          Wallace & Scott
1867-1887  Glencadam Distillery Co.
1890-1891  James Ferguson & Son
1891          Gilmour, Thomson & Co, Ltd, Glasgow
1954          Hiram walker & Sons (Scotland) Ltd
1999          Allied Distillers
2004          Angus  Dundee Distillers Plc

1825   George Cooper founds
the distillery                                                                                                                                                                                                                                                                              

1827   David Scott takes over
1837   David Scott sells Glencadam
1852   Alexander Miln Thompson
owner                                                                                                                                                                                                                                                                              

1857  Glencadam Distillery Company Ltd is formed                                                                                                                                                                                                                                                                                 

1891  Gilmour, Thompson & Co Ltd owner                                                                                                                                                                                                                                                                          

1854  Hiram Walker takes over
1959  Modernisation of the distillery
1987  Allied Lyons takes over Hiram
Walker Gooderham & Worts                                                                                                                                                                                                                                                                   

1994   Allied Lyons changes name to Allied Domecq                                                                                                                                                                                                                                                               

   
2000   Glencadam is mothballed
2003   Allied Domecq sells Glencadam
to Angus Dundee Distillers                                                                                                                                                                                                                                                                       

2005   A 15 years old Glencadam is released
2008   A 10 years old Glencadam is released
2009   Limited Editions are released:  
25 years - and 30 years old                                                                                                                                                                                                                                                             

2010   New releases:  12 years port finish,                                                                                                                                                                                                                                                                       

        14 years sherry finish and a 21 - and a 32 years old

1825  George Cooper founds
he distillery                                                                                                                                                                                                                                                                       


Unpeated malt:
Concerto
Mashing: traditional rake - and - plough
Mash tun: 4,9 tonne mash / 16 mashes a week
Fermentation: 6 stainless steel washbacks  each 24.000 litres (one mash)
52 - 54 hour fermentations
Distillation: 1 wash still capacity 17.138 litres / charge 12.000 litres
1 spirit still capacity 15.911 litres / charge 12.000 litres
Distillery capacity: 1.300.000 litres

A very special collection of casks was chosen for the Origin 1825 edition.
The final selection consisted of a unique marriage of whisky matured
in first - class American white - oak bourbon barrels with whisky
"finished" in the finest Spanish Oloroso Sherry butts. The result is this
suberb release of Glencadam, Origin 1825.

Opened in 1825, just one year after distilling on a large scale was legalised,
the Glencadam Distillery continues to produce its rather elegant Single
Malt Scotch Whisky in the same fashion it did in 1825.

Glancadam Distillery is located about half a mile outside the ancient city
and former Royal Burgh of Brechin in the kingdom of Angus in the eastern
Highlands of Scotland.

The essential supply of pure water for distilling depends on Glencadam's
long - held rights to springs, about half a mile away in the Unthank hills.

Glencadam has operated two pot stills since the beginning. An unusual
feature about the stills is that their lye pipes run upwards at an angle of
15 degrees rather than dawnwards.

The belief is that this helps tp produce a particulairy delicate and mellow
spirit  which after maturation yields sweet and fruity notes in the final
product.


Glencadam Since 1825
Glencadam first opened in 1825, in the ancient city of Brechin. This was the year that the first horse-drawn omnibuses were established in London, the world's first modern railway opened, with the first public train pulled by steam engine, Cox's Orange Pippin apples were first grown and London became the largest city in the world, over-taking Beijing. It was little more than one year after the Excise Act of 1823 legalised distilling.

Glencadam is now the only distillery in the county of Angus, an area of the Highlands region of Scotland. The first owner was a “Mr Cooper”, who sold the distillery in 1827. The name “Glencadam” comes from the area known as “The Tenements of Caldhame”. These were plots of ground given to the burghs of Brechin for food production. They were situated to the north and south east of the Den Burn where the distillery stands.

The distillery was owned by a David Scott and his descendants from 1827- 1891, and during this period it was rented to various distillers. Over the next few decades the distillery had a succession of owners.

Glencadam mothballed during both world wars. The warehouses were instead used to barrack soldiers. There is still a mark on the grass by No. 2 warehouse where their commissary was. Glencadam was bought in the 1950s by Hiram Walker, which subsequently became Allied Domeq, who closed the distillery in 2000.

Glencadam Single Malt has always been premium whisky for blending, and as such was highly sought after for some of the world’s most prestigious blends. Glencadam was finally bought by Angus Dundee Distillers on 1st June 2003, an independent Scottish company. Angus Dundee restarted production immediately, and we released our first ever single malt product, Glencadam Single Malt Scotch Whisky Aged 15 Years, in December 2005. This was subsequently re-launched in November 2009 with new packaging, alongside the release of a 10 year old expression.

Glencadam’s new make character of flowers and pear drops is a direct result of a distillation regime that maximises reflux – the lyne arms on the stills are angled upwards. Its mature character, especially when matured in refill American oak, has a soft buttery quality that adds a silkiness to the palate.  

Glencadam, which is situated in the Burgh of Brechin, was built in the era of optimism that followed the passing of the 1823 Excise Act. After passing through a number of owners, it became part of the estate of Glasgow blender Gilmour Thompson & Co which bought the distillery in 1891.

The blending house ceased trading in 1954 when Glencadam was sold to Canadian distiller Hiram Walker, which was then starting its first acquisitive sweep through Scotland. Through a process of amalgamation it became part of Allied Distillers and was seen as being the ‘home’ of the Dundee blend Stewart’s Cream of the Barley.

Allied mothballed the plant in 2000 but it was purchased three years later by London-based Angus Dundee [see Tomintoul]. Angus Dundee’s blending lab is now located at the distillery.

A quiet player for most of its existence, Glencadam is slowly emerging as a single malt in its own right. Its recent proprietary bottlings have not been chill-filtered or caramel tinted.

1825
The distillery is founded by George Cooper
1827
Glencadam is purchased by David Scott
1852
Alexander Milne Thomson takes over
1891
Glencadam is purchased by Glasgow's Gilmour Thompson & Co
1954
Gilmour Thompson folds and Glencadam is sold to Hiram Walker
1987
Allied Lyons (later Allied Domecq) purchases Hiram Walker
2000
The distillery is mothballed
2003
Glencadam is acquired by Angus Dundee which reopens the distillery
2008
Glencadam 10-year-old and a redesigned 15-year-old are launched
2012
Glencadam 30 Year Old is released

CAPACITY (MLPA) i
1.4
CONDENSER TYPE i
2 Shell and tube
FERMENTATION TIME i
48hrs
FILLING STRENGTH i
68%
GRIST WEIGHT (T) i
4.9
HEAT SOURCE i
External steam heating for wash still and steam kettles in spirit still
MALT SPECIFICATION i
No peat
MALT SUPPLIER i
Various
MASH TUN TYPE i
Traditional mash tun
NEW-MAKE STRENGTH i
68%
SPIRIT STILL CHARGE (L) i
12,000
SPIRIT STILL SHAPE i
Ogee
STILLS i
2 (1 wash, 1 spirit)
WAREHOUSING i
Dunnage and Racked
WASH STILL CHARGE (L) i
12,000
WASH STILL SHAPE i
Ogee
WASHBACK CHARGE (L) i
24,000
WASHBACK TYPE i
Stainless steel
WASHBACKS i
6
WATER SOURCE i
Moorans
YEAST TYPE i
Distillers yeast
OWNERS

Angus Dundee Distillers
2003 - present
CURRENT OWNER

The Glencadam Distillery Company
PREVIOUS OWNERS

Allied Domecq
1994 - 2003
Allied Lyons
1988 - 1994
Hiram Walker & Sons
1954 - 1988
Gilmour Thomson & Co
1891 - 1954
James Ferguson & Sons
1890 - 1891
Glencadam Distillery Co
1867 - 1890
Wallace & Scott
1860 - 1867
Glencadam Distillery Co
1857 - 1860
Alexander Milne Thomson
1852 - 1857
David Scott
1827 - 1852
George Cooper
1825 - 1827


Our Craft
Malted barley, fresh local spring water and yeast are used to make our whisky. We also rely heavily on one essential ingredient - time. Our award-winning malt is testament to our craftsmanship and the artisan approach we use, passed down through generations.

Springs at the moorans
The essential supply of pure water for distilling depends on Glencadam's long-held rights to springs at The Moorans, some 8.7 miles away and perhaps the longest water supply for distilling purposes of any Scottish distillery. This precious resource then flows through the Unthank hills on its way to the distillery. The distillery also has rights to draw water from Barry Burn for cooling purposes.

Pure Ingredients
The best malted barley, pure Highland spring water and yeast are the only three ingredients in Glencadam Single Malt Scotch Whisky.

Before barley can be used to make Glencadam it must be malted. This is a process used to turn the starch in the barley into sugars. The barley is soaked in water then left for a couple of days to germinate. Just as the first signs of sprouting appear, the barley is heated until dry to halt the grain from germinating any further.

Traditionally, the fires used to dry the barley were fuelled by peat. Peat is a source of fuel dug out of the land and then dried before it can be burned. If left for centuries it would eventually turn to coal. Peat imparts a smokiness onto the barely, which is found in the flavour and aroma of the final spirit.

Glencadam does not use any peated barley and as a result our whisky has a creamy and pure yet complex taste and character.

Malted barley is then ground down in our original Victorian mill, until it becomes coarse flour called “grist”.

Mashing
We mix “grist” with hot water in large containers called “mash tuns”. This forms a porridge-like mixture, which we churn. A sweet liquid is then drained off from the grist and water mixture which we call “wort”. We add a second batch of water, and again the wort is drained off. This second, weaker run of wort is added to the first water in the next batch of grist. This whole mashing process takes us around 8 hours.

The essential supply of pure spring water we use for distilling Glencadam's travels from springs at The Moorans, some 8.7 miles away, flowing through the hamlet of Unthank to reach the distillery. It is perhaps the longest water supply for distilling purposes of any Scottish distillery.

Fermentation
We transfer the wort into large, deep containers called “wash backs”, where it is cooled to around 72 degrees Fahrenheit (22 Celsius) before yeast can be added. The temperature must be lowered so that the yeast, a microscopic living organism, survives to turn the sugar in the liquid in to alcohol. This process is called fermentation. Carbon dioxide is also produced, which creates a large quantity of foam that bubbles up to the top of the wash back. Blades called switchers spin round the top of the wash back to cut through the foam and keep it from over-flowing. The yeast also produces heat, causing the temperature of the liquid to rise from approximately 72 degrees Fahrenheit to 94 degrees Fahrenheit (34 degrees Celsius). The alcoholic liquid produced is now referred to as “wash”, and it is very similar in taste to beer, without the added hops. Our fermentation process takes around 48 hours.

Distillation
The wash is removed from the wash backs and is transported to a large copper vessel called a pot still, where it is heated. The liquid is heated until the alcohol, which evaporates at a lower temperature to water, forms a vapour which travels up a swan-like chimney called a “lye pipe”. It’s then collected and condensed back into a liquid.

Traditionally, the pot stills in Glencadam were heated with coal fires, which were smoky and dirty, and had to be refuelled by hand. We now use steam to control the temperature of our stills. Glencadam has operated just two pot stills since we began in 1825. The shape of the stills at Glencadam plays a big role in shaping the final character of our spirit. An unusual feature in the industry is that our lyne pipes run upwards at an angle of 15 degrees, rather than downwards. This helps to produce a particularly delicate and mellow spirit.

The wash goes through two cycles of distillation, first in the wash still and secondly in the slightly smaller spirit still. All our metalwork is made from cooper, which helps to increase to purity of our spirit. After the first distillation, the alcohol content is around 23% ABV and is referred to as “low wines”. After a second distillation in the spirit still, the alcohol content is between 65 – 75% ABV and is called “new make”.

The Finest Cut
Once distillation is complete, the clear new make spirit comes off the spirit still and is collected in the “low wines feints receiver”.

This is within the “spirit safe” and is used to select which part of the spirit to put into casks for maturation. The spirit is now under the subject to tax under Her Majesty’s Customs and Exercise and is kept under lock and key. Only the best “cut” of the spirit is used, with the first and the last cut returned to the still and to the next batch for distillation.

The middle cut is collected in the spirit receiver to be put into casks. The first and last parts of the spirit, called the fore shots and feints, are not pure enough to meet the high standard of quality required to make Glencadam Single Malt Whisky. The use of a spirit safe by distilleries dates back to the introduction of the Excise Act of 1823.

Glencadam Distillery is capable of producing around 1.4 million litres of spirit per year, and we have a storage capacity of approximately 24,000 casks. This is a relatively small output for a distillery. Very few changes have been made since 1825, as we focus on craftsmanship and quality rather than quantity.

The Long Wait
New make spirit is filled into oak casks, and, by law, must be left for a minimum of three years if it is to be called Scotch Whisky. Each of our casks has been made traditionally - held together by the metal hoops and skilful craftsmanship. The insides of new casks are charred with fire to release the flavour compounds in the wood. The carbon on the inside of the cask filters purifies the spirit.

Oak is the only type of wood used for its porous, flexible and breathable qualities. As the spirit sits in casks, it takes in the flavour from the different layers of the wood.

The oak cask used for maturation is permeable, so as the spirit sleeps and times ticks by it will inevitably evaporate. This amounts to about 2% of the alcohol in the cask per year. We refer to this fragrant vapour as the “the angels share”. The surrounding environment, temperature and humidity, affects maturation and plays a role in determining the overall character of the malt.

Age Statements
The age statement on the labels of all our whiskies must represent the youngest whisky that is in the bottle. Some of the casks that have been mixed together to make a batch may be older than the age on the label but they cannot be younger.

Older whiskies have matured for longer in oak casks, which allows for a different range of flavours to develop. Older whiskies are more expensive to produce, as evaporation means they are constantly diminishing, and in turn are usually more expensive to buy. Most often, personal taste plays a huge role in determining preference for a specific age and style of whisky. Rare and old expressions, such as Glencadam Single Cask, are often highly prized as collectors’ items.

Unchillfiltered
Chill filtration is an optional, cosmetic finishing process that many distilleries use to remove fatty acids and oily compounds that can cause the whisky to look cloudy when it is cool. We think flavour is so much more important than appearance, so have chosen not to chill filter any Glencadam Single Malt Whisky.

Natural Colour
Many whiskies have also been cosmetically enhanced with added caramel colouring. We don’t think we need to add colour to change our whisky – it’s prefect in its natural state, and bursting with flavour.

The only added ingredient in Glencadam is pure, local Highland spring water. We spent a long time finding the optimum strength to best present its flavour and character. All Glencadam Single Malt Whisky is bottled at 46% vol. By bottling at 46% vol, we eliminate the risk of the whisky looking cloudy when cool.

Glencadam first opened in 1825, in the ancient city of Brechin. This was the year that the first horse-drawn omnibuses were established in London, the world's first modern railway opened, with the first public train pulled by steam engine, Cox's Orange Pippin apples were first grown and London became the largest city in the world, over-taking Beijing. It was little more than one year after the Excise Act of 1823 legalised distilling.

Glencadam is now the only distillery in the county of Angus, an area of the Highlands region of Scotland. The first owner was a “Mr Cooper”, who sold the distillery in 1827. The name “Glencadam” comes from the area known as “The Tenements of Caldhame”. These were plots of ground given to the burghs of Brechin for food production. They were situated to the north and south east of the Den Burn where the distillery stands.

The distillery was owned by a David Scott and his descendants from 1827- 1891, and during this period it was rented to various distillers. Over the next few decades the distillery had a succession of owners.

Glencadam mothballed during both world wars. The warehouses were instead used to barrack soldiers. There is still a mark on the grass by No. 2 warehouse where their commissary was. Glencadam was bought in the 1950s by Hiram Walker, which subsequently became Allied Domeq, who closed the distillery in 2000.

Glencadam Single Malt has always been premium whisky for blending, and as such was highly sought after for some of the world’s most prestigious blends. Glencadam was finally bought by Angus Dundee Distillers on 1st June 2003, an independent Scottish company. Angus Dundee restarted production immediately, and we released our first ever single malt product, Glencadam Single Malt Scotch Whisky Aged 15 Years, in December 2005. This was subsequently re-launched in November 2009 with new packaging, alongside the release of a 10 year old expression.
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