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Arran

Whisky Collection Bar > J

ARRAN  

1 year old spirit  

61,5 %                      
1996
Cask Strenght
5 cl
Isle of Arran Distillers Ltd,
Lochranza


ISLE OF ARRAN
3 years old
60.3 %
INFO
Cask Strenght
FIRST PRODUCTION
Limited Edition
One thousand bottles
Genummerde flessen
Isle of Arran Distillers Ltd, Arran

THE ARRAN MALT
geen leeftijd vermelding
46 %
INFO
Non - Chillfiltered
Single Island Malt Scotch Whisky
Isle of Arran Distillers Ltd, Arran

ARRAN
geen leeftijd vermelding
43 %
INFO
Matured in Sherry Casks
Single Island Malt Scotch Whisky
Arran Distillers Ltd, Arran

ARRAN
4 years old
43 %
INFO
Single Island Malt Scotch Whisky
No. 1 1999/2000
SCOTTISH PAINTERS COLLECTION
Lochranza William Miller Frazer

3000 Genummerde flessen
Isle of Arran Distillers Ltd, Arran

ARRAN
geen leeftijd vermelding
40 %
Arran Single Island
Malt Scotch Whisky
ROBERT BURNS
WORLD FEDERATION

'A man's a man for a' that'
Limited Edition 2001
Genummerde flessen
Isle of Arran Distillers, Arran.

THE ARRAN MALT
geen leeftijd vermelding
60,1 %
INFO
Single Island Malt Scotch Whisky
FINISHED IN A COGNAC CASK
Single Cask Malt
Limited Edition
Bottled 14.10.03
482 numbered Bottles
Isle of Arran Distillers, Isle of Arran

THE ARRAN MALT
geen leeftijd vermelding
58,9%
INFO
Single Island Malt Scotch Whisky
FINISHED IN A RUM CASK
Single Cask Malt
Limited Edition
Bottled 23.9.04
287 numbered Bottles
Isle of Arran Distillers, Isle of Arran

THE ARRAN MALT
8 years old
46 %
INFO
ARRAN FIRST
Single Island Malt Scotch Whisky
Distilled 1995
Bottled 2004
Limited Edition
Non - Chillfiltered
2784 Bottles
Isle of Arran Distillers ltd, Arran
First Distillation - Limited Edition

THE ARRAN MALT
8 years old
58,5 %
INFO
SINGLE CASK SCOTCH MALT WHISKY
Date distilled Nov 95
Date Bottled Jan 04
Society Cask code 121.4
Outturn 391 Bottles
The Scotch Malt Whisky Society,
The Vaults, Leith, Edinburgh
'An amazing body'

THE ARRAN MALT
geen leeftijd vermelding
60.8 %
INFO
FINISHED IN A CALVADOS CASK
Single Island Malt Scotch Whisky
Single Cask Malt
Bottled 8.2.05
Numbered Bottles
Limited Edition
300 Bottles
Isle of Arran Distillers Ltd, Arran

ARRAN MALT
over 7 years old
46 %
THE McGIBBON's PROVENANCE
SPRING DISTILLATION
Special Single Malt Scotch Whisky Selection
Distilled at Arran Distillery
Arran Malt
Distilled - 1997 - Spring
Bottled - 2004 - Autumn
A Bottling from 3 Casks
D M G ref 1494/1495/1496
Matured in Sherry Hogshead
Un-Chillfiltered. No. Colouring
Douglas McGibbon & Co, Ltd, Glasgow

THE ARRAN MALT
7 years old
57.7 %
INFO
SINGLE CASK MALT
Single Island Malt Scotch Whisky
Distilled 30.9.96
Bottled 20.4.04
Numbered Bottles
Limited Edition
221 Bottles
Isle of Arran Distillers Ltd, Arran

THE ARRAN MALT
6 years old
59.1 %
INFO
MATURED IN A SHERRY CASK
Single Island Malt Scotch Whisky
Single Cask Malt
Distilled 15.12.98
Cask no. 1522
Bottled 14.02.05
Limited Edition
Numbered Bottles
298 Bottles
Isle of Arran Distillers Ltd, Arran

THE ARRAN MALT
geen leeftijd vermelding
62.0 %
INFO
FINISHED IN A BORDEAUX CASK
FROM ST. ESTEPHE
Single Island Malt Scotch Whisky
Single Cask Malt
Bottled 18.5.05
Numbered Bottles
312 Bottles
sle of Arran Distillers, Arran

THE ARRAN MALT
geen leeftijd vermelding
57,7 %
INFO
FINISHED IN A PORT CASK
Single Island Malt Scotch Whisky
Single Cask Malt
Bottled 28-6-05
Limited Edition
Numbered Bottles
684 Bottles
Isle of Arran Distillers Ltd, Arran

THE ARRAN MALT
geen leeftijd vermelding
56,9 %
FINISHED IN A MARSALA CASK
Single Island Malt Scotch Whisky
Single Cask Malt
Limited Edition
304 Numbered Bottles
Bottled 22.10.04
Isle of Arran Distillers Ltd, Arran

THE ARRAN MALT
10 years old
55,3 %
THE WORLD'S PREMIER BOTTLING
OF THE ARRAN MALT 10 YEARS OLD

Single Island Malt Scotch Whisky
Distilled: August 15 TH, 1995
Bottled September 9th - 11th 2005
Cask No. 10
At Cöpenicker Whisky Herbst 2005,
Berlin, Germany
360 Numbered Bottles
No Chill Filtration
Natural Colour
Isle of Arran Distillers Ltd, Arran

THE ARRAN MALT
geen leeftijd vermelding
59,9 %
INFO
LAST BOTTLE AND EMPTY
SINGLE CASK MALT
Single Island Malt Scotch Whisky
Limited Edition
CHATEAU MARGAUX CASK FINISH
Bottled 4-8-05
330 Numbered Bottles
Isle of Arran Distillers Ltd, Arran

THE ARRAN MALT
geen leeftijd vermelding
58,7 %
INFO
SINGLE CASK MALT
Single Island Malt Scotch Whisky
Limited Edition
GRAND CRU CHAMPAGNE CASK FINISH
Bottled 18-8-05
317 Numbered Bottles
Isle of Arran Distillers Ltd, Arran

THE ARRAN MALT
geen leeftijd vermelding
59,9 %
INFO
SINGLE CASK MALT
Single Island Malt Scotch Whisky
Limited Edition
CREAM SHERRY CASK FROM
GONZALES BYASS
Bottled 26-01-06
825 Numbered Bottles
Isle of Arran Distillers Ltd, Arran

THE ARRAN MALT
geen leeftijd vermelding
56,7 %
INFO
SINGLE CASK MALT
Single Island Malt Scotch Whisky
Limited Edition
MONTEPULCIANO D'ABRUZZO 'VILLA GEMMA'
CASK FROM THE HOUSE OF MASCISRELLI
Bottled 16-11-05
308 Numbered Bottles
Isle of Arran Distillers Ltd, Arran

THE ARRAN MALT
geen leeftijd vermelding
61,3 %
INFO
SINGLE CASK MALT
Single Island Malt Scotch Whisky
Limited Edition
LEPANTO PX BRANDY CASK
FROM GONZALES BYASS
Bottled 13-01-06
759 Numbered Bottles
Isle of Arran Distillers Ltd, Arran

THE ARRAN MALT
Aged 10 years
46 %
INFO
THE ISLAND MALT
Single Island Malt Scotch Whisky
Non Chill Filtered
Distilled, Matured and Bottled
Isle of Arran Distillers Ltd, Arran

THE ARRAN MALT
geen leeftijd vermelding
56,6 %
INFO
SINGLE CASK MALT
Single Island Malt Scotch Whisky
Limited Edition
GONZALEZ BYASS
CREAM SHERRY FINISH
Bottled 26.1.06
825 Numbered Bottles
Isle of Arran Distillers Ltd, Arran

ARRAN
over 8 years old
43 %
INFO
ISLANDS SINGLE
MALT SCOTCH WHISKY
CONNOISSEURS CHOICE
Distillation Date: September 1998
Cask Type: Refill Sherry Hogshead
Bottling Date: May 2007
Proprietors: Isle of Arran Distillers Ltd
Gordon & Macphail, Elgin

THE ARRAN MALT
12 years old
46 %
INFO
THE ISLAND MALT
THE ICONS OF ARRAN DISTILLERY
NUMBER TWO
THE ROWAN TREE LIMITED EDITION
Distilled 1997
Bottled 2010
Limited Edition
6000 Bottles
Isle of Arran Distillers Ltd, Arranm

ARRAN
ANNIVERSARY BOTTLING
THE ARRAN MALT
54,6 %
CELEBRATING OUR 15th YEAR
Distilled in 1999
Bottled 2010
FINISHED IN AMONTILLADO
SHERRY CASKS
This Limited Edition of 5640 Bottles Marks
The 15th Anniversary of Isle of Arran Distillery
The true spirit of nature
Isle of Arran Distillers Ltd, Arran

ARRAN ( 1995 - also see Machrie Moor ( 2010 -
(from stock 2004/2005)

THE ARRAN MALT
INFO
ORKNEY BERE
46 %
VINTAGE 2 0 0 4
Aged over 8 year
Single Malt Scotch Whisky
AGRONOMY INSTITUT UNIVERSITY
OF THE HIGHLANDS AND ISLANDS
ORKNEY COLLEGE
Bere is malted in Inverness
Distilled 2004
Matured in American Oak barrels
Bottled 2012 Non Chill Filtering No Colouring
Limited Edition 5800 Bottles
Distilled and Bottled in Scotland
Isle of Arran Distillers Ltd, Arran

THE ARRAN MALT
INFO:
Aged 16 years
46 %
Single Malt Scotch Whisky
Pure by Nature
Strictly Limited 9000 Bottles
Produced from un - peated barley
Matured in ex - Bourbon and
Ex - Sherry casks
Natural Colour
Non Chill - Filtered
Each Cask imparts its own unique
and distinct Mark upon the Spirit
it has matured over the years
Isle of arran Distillers Ltd, Arran

THE ARRAN MALT
SINGLE MALT SCOTCH WHISKY
53.4 %
Presents
THE DEVIL'S PUNCH BOWL
The Third in The Triology

Limited Edition
CHAPTER III NUMBER
THE FIENDISH FINALE

Natural strength
Without Chill Filtration
James MacTaggart, Master Distiller
Isle of Arran Distillers Ltd, Arran

THE DEVIL'S PUNCH BOWL

We present The Fiendish Finale to a Series of Dramatic Creations from our master Distiller.

A Masterpiece which brings this Unholy Trinity to a Triumphant Close.

"For Chapter III of the Devil's Punch Bowl I have chosen a broading selection of Arran's finest
aged Oloraso Sherry Butts which set the scene for the final performance.

Notes of distinctive dark chocolate and dried fruits give satisfying depth and provide the ideal
foundation for this last dram with the Devil.

The inclusion of French Oak Barriques adds a rich layer of spice and toasted oak to procee-
dings while the Bourbon Barrels bring the sweetness of honey and vanilla.

This final flourish of the Punch Bowl brings the curtain down in dramatic style"

James MacTaggart, Master Distiller


The Western Islands
Arran
ARRAN  (1995

Arran Distillers Ltd, Arran.
Harold Currie, eerder directeur bij Chivas Brothers en House of Campbell, begon in 1991 de bouw van de distilleerderij.
Op 29 Juni 1995 kwam om 2 uur 29 in de middag de eerste spirit uit de ketels.
Het was 160 jaar geleden dat er op Arran legaal whisky was gestookt.
De kleine distilleerderij heeft twee Forsyth ketels.
De whisky rijpt deels bij de distilleerderij en deels bij Springbank.
Om de distilleerderij en voorraden te financieren heeft men de 'Arran Bonds' bedacht; tegen betaling vooraf van E 450 krijgt de whiskyliefhebber een vat whisky waarvan hij in 1998 vijf dozen blended whisky en in 2001 vijf dozen single malt whisky ontvangt.
Naast Harold Currie zijn ook zijn zoons Paul en Andrew bij de distilleerderij betrokken.
De manager van Arran is Gordon Mitchell, afkomstig van de Cooley distilleerderij in Ierland.
Het water komt van Eason Biorach.
The Western Islands

Arran
ARRAN (1995

Arran Distillers Ltd, Arran.
Harold Currie, eerder directeur bij Chivas Brothers en House of Campbell, begon in 1991 de bouw van de distilleerderij.
Op 29 Juni 1995 kwam om 2 uur 29 in de middag de eerste spirit uit de ketels.
Het was 160 jaar geleden dat er op Arran legaal whisky was gestookt.
De kleine distilleerderij heeft twee Forsyth ketels.
De whisky rijpt deels bij de distilleerderij en deels bij Springbank.
Om de distilleerderij en voorraden te financieren heeft men de 'Arran Bonds' bedacht; tegen betaling vooraf van E 450 krijgt de whiskyliefhebber een vat whisky waarvan hij in 1998 vijf dozen blended whisky en in 2001 vijf dozen single malt whisky ontvangt.
Naast Harold Currie zijn ook zijn zoons Paul en Andrew bij de distilleerderij betrokken.
De manager van Arran is Gordon Mitchell, afkomstig van de Cooley distilleerderij in Ierland.
Het water komt van Eason Biorach.
Nu produceert men reeds de vatted malt Eileandour en de blends Glen Rosa, Island Prince en Loch Ranza.

August 2010

Arran Distillery lost up to 5000 Pounds a year in the early stages of the operation. This has narrowed over the years. In 2998 it made a loss of 137.000 Pounds and was 16.000 Pounds in 2009 by a turnover of 2.000.000 Pounds

The company is said to be on course of 40.000 profit this year.

Euan Mitchell, managing director is now seeking outside funds for the group which is
Currently privately owned by more than 100 local investors.

Isle of Arran Distillers has secured a 3.000.000 pounds cash injection from Clydesdale Bank
to build a warehouse on the island, to increase production


Bere

Pronounced 'bear' is a six - row barley and Britain's oldest cereal and currently cultivated
a very small scale by a few crofters on (mainly) Orkney (5 à 12 hectares, Islay ( for Bruich-
laddich Distillery), Shetland, South- and North Uist, Barra and Benbecula.

Bere, a very old grain that may have been brought to Britain in the 9th century by the Vikings,
or even from earlier settlements.

Bere, or in its early days also called "bygge", "big", "bear", or "beir" perhaps originating from
the old Norse term from "bygg"which is barley.

On Orkney the meal is called beremeal, but the crop is called corn.

Bere is a landrace adapted to grow on soils of a low P H and a very short growing season but
with long houirs of daylight as it is sown in spring and harvested in summer, and thus sown
late and harvested first, it is also known as "the 90 - day barley".

Bere was important in the 19th and 20th centuries in the Highland and Islands of Scotland.

Bere has a long history of use in making alcoholic beverages, Historical accounts from the
15th century onward show that Orkney produced a large amount of malt and beer, and a
ancient tradition of making bere - based home - brew survives until this day on Orkney.

Also the Campbeltown whisky distilleries and breweries used large quantities of bere from Orkney
during the 19th century.

But the advent of higher yielding barley varities led to a general decline of Bere.

It survives in cultivation thanks to Baron Mills, Birsay, also known as the Boardhouse Mill
on Orkney, a 18th century watermill, which purchases the Bere to produce beremeal
which is locally used in bread, biscuits, beremeal bannock and sold to produce beer and whisky.

At Baron Mills, a kiln for drying the bere is integral with the building, grinding is done in winter
and during the summer the Mill is open to tourists and the machinery is demonstated
by the miller, Rae Phillips (2012).

The Birsay Heritage Trust is the owner of Baron Mills

In the early 21st century some distillers began experimenting again with bere to produce
whisky and in 2006 the most northern brewery of Scotland released a bere - based microbrew.

The Agronomy Institute at Orkney College U H I has had a research program on Bere since
2002. The program is aimed at developing new markets for the crop and developing best
practices for growing it more easily and with increased yields

And now in 2012, Bruichladdich and Arran distilleries also produce whisky from bere.

Bere, Scotland's oldest cultivated barley, was commonly used for the production of whisky
until the middle of the nineteenth century. Although bthis 6 - row barley is well - suited to
the short growing season of the north of Scotland, it is now only grown commercially on a
few Scottish islands, including Orkney, where Orkney's Agronomy Institute is developing
new markets for the crop. Modern barleyvarietes long since eclipsed bere in the whisky
industry but, as this bottling testifies it can still produce a dramatic and distinctive single malt.

The Arran Malt - Orkney Bere

This single malt scotch whisky was produced as a collaboration between the Agronomy In -
stitute of Orkney College (University of the Highlands & Islands and isle of Arran Distillers.

The bere was grown on Orkney before being malted in Inverness and subsequently distilled
and matured on Arran.

It has been matured for over 8 years in American oak barrels and bottled at 46 % without
Chill - Filtration or the addition of artificial colouring. This is a taste of whisky as it used to be.

THE ARRAN MALT

THE FIENDISH FINALE

The Devil's Punch Bowl Chapter III is a limited edition expression of The Arran Single Malt
inspired by the glacial hollow 'Coire na Ciche' whose sinister presence dominates the
north - east coast of Arran. Our fiendish Distiller James MacTaggart has persued the
darkest corners of our warehouses one last time to hand pick the finest casks for the third
and final release of this infernal trilogy of devilish drams. Casks across a range of ages
and types have been chosen to create perhaps the most distinctive Devils's Punch Bowl
yet.

Bottled at natural strength and without chill - filtration, The Devil's Punch Bowl is a tes-
timony to the consistent superior quality of The Arran Malt across each year of production.
Further details of every cask hand picked for this bottling can be found at www.arranwhisky.
com/stag.

Dare you be tempted by the Devil one final time.

THE ARRAN MALT

THE DEVIL'S PUNCH BOWL CHAPTER NO. 03

A faultless selection of Isle of Arran Distillers fiendishly good casks:

Sherry Butt: Cask No. 1648/1643/1827/1828/2105/219/220/ 714

French Oak Barrique: Cask No. 696/697/698/700/701/703/704/705

Bourbon Barrel: Cask No. 042/050/052/074/079

Saturday 25 July 2015

Isle of Arran Distillers has reported record results despite a challenging year for the whisky industry.
The company said that turnover in the past year had risen by 21 per cent and net profit was up by 51 per cent - the best performance since the business began in 1995.
It said its success was being driven by brand sales, which were ahead by 25 per cent, in contrast to a slight decline for the Scotch whisky industry as a whole.
Export sales for Isle of Arran climbed, with key markets for growth including Canada, Germany and Taiwan. The firm's single malts are now available in 45 countries and it said further markets are "being explored".
After a succession of healthy profits reported over the last five years, turnover for the independent distiller has more than doubled since 2010.
Managing director Euan Mitchell said: "In a challenging period for Scotch whisky our continued growth is testament to a focus on quality and a clear strategy well executed.
"Some people believe when the big companies in the industry sneeze we all catch a cold but this is not our experience. Interest in smaller, independent brands such as ours is surging and we are not even scratching the surface in global terms."
As well as driving export sales, the Arran Malt range is set for increased distribution in the UK with Marks & Spencer, where two products will be available in stores later this year.
The distiller hailed the success of a repackaging of its core product range, which launched in the second half of 2014. Combined with a schedule of limited edition releases, particularly the final release of the Devil's Punch Bowl series, sales of Arran single malts were up by 23 per cent over the previous year.
Mitchell added: "We have invested to support the progress we expect to make. Two new pot stills are on order and will be installed in late 2016.
"This will allow production to double beyond one million litres of pure alcohol once fully commissioned.
"We have never been the kind of distillery to produce more than we expect to sell, so this boost in capacity and capability is purely a reflection of the anticipated demand for Arran malts."

The Isle of Arran Distillery has released the first of its limited edition Smugglers' Series whiskies, which celebrates the distillery's 21st birthday.
The Smugglers' Series is said to "honour the tradition" of the illicit whisky trade that operated from Arran and up the Clyde to Glasgow.
Euan Mitchell, managing direct of Isle of Arran Distillery said: "We're justifiably proud of the whisky-making heritage of the island. Visitors have long been fascinated in the illicit industry that ran between Arran and Glasgow in centuries past.
"With the distillery turning 21, it felt like the perfect time to commemorate that exciting time in Scotch whisky's heritage with a series that pays homage to its ancestors whilst looking forward to the distillery's future."
The series' packaging is designed to be "reminiscent of the hiding places used in the 18th and 19th centuries". Smugglers' Series Vol. 1, The Illicit Stills, is housed in a cut-out compartment of a would-be book.
The Illicit Stills has "a robust body and heavier peat influence, redolent of the whisky produced on the island in days gone by". It has been matured in bourbon barrels and port pipes and is non-chill filtered, with no artificial colouring.
Bottled at 56.4.% ABV, The Illicit Stills is limited to 8,700 bottles worldwide and is priced at £84.99.

Nu produceert men reeds de vatted malt Eileandour en de blends Glen Rosa, Island Prince en Loch Ranza.

August 2010

Arran Distillery lost up to 5000 Pounds a year in the early stages of the operation. This has narrowed over the years. In 2998 it made a loss of 137.000 Pounds and was 16.000 Pounds in 2009 by a turnover of 2.000.000 Pounds

The company is said to be on course of 40.000 profit this year.

Euan Mitchell, managing director is now seeking outside funds for the group which is
Currently privately owned by more than 100 local investors.

ISLE  OF  ARRAN  DISTILLERS

Isle of Arran Distillers has secured                                                                                                                                         

a 3.000.000 pounds cash injection                                                                                                                                             

from Clydesdale Bank
to build a warehouse on the island,                                                                                                                                                                          

to increase production


Bere

Pronounced 'bear' is  a six - row barley and Britain's oldest cereal and currently cultivated
a very small scale by a few crofters on (mainly) Orkney (5 à 12 hectares, Islay ( for Bruich-
laddich Distillery), Shetland, South- and North Uist, Barra and Benbecula.

Bere, a very old grain that may have been brought to Britain in the 9th century by the Vikings,
or even from earlier settlements.

Bere, or in its early days also called "bygge", "big", "bear", or "beir" perhaps originating from
the old Norse term from "bygg"which is barley.

On Orkney the meal is called beremeal, but the crop is called corn.

Bere is a landrace adapted to grow on soils of a low P H and a very short growing season but
with long houirs of daylight as it is sown in spring and harvested in summer, and thus sown
late and harvested first, it is also known as "the 90 - day barley".

Bere was important in the 19th and 20th centuries in the Highland and Islands of Scotland.

Bere has a long history of use in making alcoholic beverages, Historical accounts from the
15th century onward show that Orkney produced a large amount of malt and beer, and a
ancient tradition of making bere - based home - brew survives until this day on Orkney.

Also the Campbeltown whisky distilleries and breweries  used large quantities of bere from Orkney during the 19th century.

But the advent of higher yielding barley varities led to a general decline of Bere.

It survives in cultivation thanks to Baron Mills, Birsay, also known as the Boardhouse Mill
on Orkney, a 18th century watermill, which purchases the Bere to produce beremeal
which is locally used in bread, biscuits, beremeal bannock and sold to produce beer and whisky.

At Baron Mills, a kiln for drying the bere is integral with the building, grinding is done in winter and during the summer the Mill is open to tourists and the machinery is demonstated
by the miller, Rae Phillips (2012).

The Birsay Heritage Trust is the owner of Baron Mills

In the early 21st century some distillers began experimenting again with bere to produce

whisky and in 2006 the most northern brewery of Scotland released a bere - based microbrew.

The Agronomy Institute at Orkney College U H I has had a research program on Bere since
2002. The program is aimed at developing new markets for the crop and developing best
practices for growing it more easily and with increased yields

And now in 2012, Bruichladdich and Arran distilleries also produce whisky from bere.

Bere, Scotland's oldest cultivated barley, was commonly used for the production of whisky
until the middle of the nineteenth century. Although bthis 6 - row barley is well - suited to
the short growing season of the north of Scotland, it is now only grown commercially on a
few Scottish islands, including Orkney, where Orkney's Agronomy Institute is developing
new markets for the crop. Modern barleyvarietes long since eclipsed bere in the whisky
industry but, as this bottling testifies it can still produce a dramatic and distinctive single malt.

The Arran  Malt -  Orkney Bere   

This single malt scotch whisky was produced as a collaboration between the Agronomy In -
stitute of Orkney College (University of the Highlands & Islands and isle of Arran Distillers.

The bere was grown on Orkney before being malted in Inverness and subsequently distilled
and matured on Arran.

It has been matured for over 8 years in American oak barrels and bottled at 46 % without
Chill - Filtration or the addition of artificial colouring. This is a taste of whisky as it used to be.


THE  ARRAN  MALT

THE  FIENDISH  FINALE

The Devil's  Punch Bowl Chapter III is a limited edition expression of The Arran Single Malt
inspired by the glacial hollow 'Coire na Ciche' whose sinister presence dominates the
north - east coast of Arran. Our fiendish Distiller James MacTaggart has persued the
darkest corners of our warehouses one last time to hand pick the finest casks for the third
and final release of this infernal trilogy of devilish drams. Casks across a range of ages
and types have been chosen to create perhaps the most distinctive Devils's Punch Bowl
yet.

Bottled at natural strength and without chill - filtration, The Devil's Punch Bowl is a tes-
timony to the consistent superior quality of The Arran Malt across each year of production.
Further details of every cask hand picked for this bottling can be found at www.arranwhisky.
com/stag.

Dare you be tempted by the Devil one final time.


THE  ARRAN  MALT

THE DEVIL'S  PUNCH  BOWL  CHAPTER  NO. 03

A faultless selection of Isle of Arran Distillers fiendishly good casks:

Sherry Butt: Cask No. 1648/1643/1827/1828/2105/219/220/ 714

French Oak Barrique: Cask No. 696/697/698/700/701/703/704/705

Bourbon Barrel: Cask No. 042/050/052/074/079

Saturday 25 July 2015

Isle of Arran Distillers has reported record results despite a challenging year for the whisky industry.
The company said that turnover in the past year had risen by 21 per cent and net profit was up by 51 per cent - the best performance since the business began in 1995.
It said its success was being driven by brand sales, which were ahead by 25 per cent, in contrast to a slight decline for the Scotch whisky industry as a whole.
Export sales for Isle of Arran climbed, with key markets for growth including Canada, Germany and Taiwan. The firm's single malts are now available in 45 countries and it said further markets are "being explored".
After a succession of healthy profits reported over the last five years, turnover for the independent distiller has more than doubled since 2010.
Managing director Euan Mitchell said: "In a challenging period for Scotch whisky our continued growth is testament to a focus on quality and a clear strategy well executed.
"Some people believe when the big companies in the industry sneeze we all catch a cold but this is not our experience. Interest in smaller, independent brands such as ours is surging and we are not even scratching the surface in global terms."
As well as driving export sales, the Arran Malt range is set for increased distribution in the UK with Marks & Spencer, where two products will be available in stores later this year.
The distiller hailed the success of a repackaging of its core product range, which launched in the second half of 2014. Combined with a schedule of limited edition releases, particularly the final release of the Devil's Punch Bowl series, sales of Arran single malts were up by 23 per cent over the previous year.
Mitchell added: "We have invested to support the progress we expect to make. Two new pot stills are on order and will be installed in late 2016.
"This will allow production to double beyond one million litres of pure alcohol once fully commissioned.
"We have never been the kind of distillery to produce more than we expect to sell, so this boost in capacity and capability is purely a reflection of the anticipated demand for Arran malts."

The Isle of Arran Distillery has released the first of its limited edition Smugglers' Series whiskies, which celebrates the distillery's 21st birthday.
The Smugglers' Series is said to "honour the tradition" of the illicit whisky trade that operated from Arran and up the Clyde to Glasgow.
Euan Mitchell, managing direct of Isle of Arran Distillery said: "We're justifiably proud of the whisky-making heritage of the island. Visitors have long been fascinated in the illicit industry that ran between Arran and Glasgow in centuries past.
"With the distillery turning 21, it felt like the perfect time to commemorate that exciting time in Scotch whisky's heritage with a series that pays homage to its ancestors whilst looking forward to the distillery's future."
The series' packaging is designed to be "reminiscent of the hiding places used in the 18th and 19th centuries". Smugglers' Series Vol. 1, The Illicit Stills, is housed in a cut-out compartment of a would-be book.
The Illicit Stills has "a robust body and heavier peat influence, redolent of the whisky produced on the island in days gone by". It has been matured in bourbon barrels and port pipes and is non-chill filtered, with no artificial colouring.
Bottled at 56.4.% ABV, The Illicit Stills is limited to 8,700 bottles worldwide and is priced at  £84.99.


ARRAN Arran

DISTILLERY & BRAND
Once buzzing with over 50 whisky distilleries, the island of Arran is currently home to just one, which claims its water, sourced from Loch Na Davie, is the purest in Scotland

As an island whisky, it might be thought that Arran would always have been peaty. Instead, it started life as a non-smoky ‘Highland-style' malt. Like any new build distillery, the equipment is in an easily managed single tier space with small semi-lauter mashtun, wooden washbacks and two pairs of small stills.

The character shows light cereal crunchiness behind a distinctly citric note. Arran has also shown that this distillate, allied to a quality-focused wood policy, has given single malt that is capable of extended ageing. These days, peated malt is also being run.

BRANDPRODUCED HERE
Robert Burns

Although the Arran distillery is relatively new (production started in 1995), the island in the Firth of Clyde has a long history of whisky-making. A fertile place, the farmers in the south of the island had plenty of raw materials to work with, and when home distillation and small stills were effectively banned in the late 18th century, they simply went underground.

After all, demand for smuggled whisky was on the rise and Arran had excellent links to Glasgow. There is some evidence that molasses was also distilled here. When the law changed a legal distillery ran at Lagg from 1825, but it closed in 1837 and Arran’s distilling heritage was seemingly lost forever.

All that changed in 1995 when a consortium, headed by former Chivas Bros MD Harold Currie, chose a site at Lochranza in the north of the island. The decision to move to a part of Arran that was previously unknown for whisky was a result of two facts: a good water supply and potential for tourism. Today, in excess of 60,000 people visit the distillery every year.

Further cash was made by selling casks of whisky to private individuals but the scheme was halted when it was discovered that though the money raised was useful in creating initial cashflow, it resulted in the distillery not owning a significant percentage of its own stock – a problem when trying to build a brand.

Bottling started with a limited edition three-year-old in 1998 and the range has continued to expand, although today there are fewer ‘finished’ variants than in the past. A peated expression ‘Machrie Moor’ has also been introduced.

In 2017 an expansion of the distillery was completed with the installation of an additional wash and spirit still, more than doubling Arran’s capacity to 1.2m litres per year. To accommodate the growing number of visitors to the distillery, Arran added a second tasting room to its visitor centre, and built an adjacent facility with meeting room, tasting bar and blending room named Rowan House.

TIMELINE
ARRAN FACTS
CAPACITY (MLPA) i
1.2
CONDENSER TYPE i
Shell and tube
FERMENTATION TIME i
65hrs
FILLING STRENGTH i
68.5%
GRIST WEIGHT (T) i
2.5
HEAT SOURCE i
Indirect steam through a bank of thin, stainless steam plates
MALT SPECIFICATION i
Unpeated (46 weeks per year), 20ppm (four weeks per year) or 50ppm (2 weeks per year)
MALT SUPPLIER i
Boortmalt, Glenesk Maltings
MASH TUN TYPE i
Semi Lauter
NEW-MAKE STRENGTH i
68.5%
SINGLE MALT PERCENTAGE i
95%
SPIRIT STILL CHARGE (L) i
4,800
SPIRIT STILL SHAPE i
Bulb shape with a long narrow lyne arm
STILLS i
4
WAREHOUSING i
Dunnage, racked and palletised
WASH STILL CHARGE (L) i
6,500
WASH STILL SHAPE i
Broad pot with a tall narrow neck and long narrow lyne arm
WASHBACK CHARGE (L) i
13,000
WASHBACK SIZE (L) i
15,000
WASHBACK TYPE i
Wood
WASHBACKS i
5
WATER SOURCE i
Gleann Easan Biorach
WORT CLARITY i
Clear
YEAST TYPE i
Kerry 'M' strain
OWNER
Isle of Arran Distillers logo
CURRENT OWNER
Isle of Arran Distillers
1995 - pr


ARRAN REVEALS NEW LOOK AND TWO NEW MALTS
September 2019
Arran distillery has created a ‘new identity’ for its single malt range with updated packaging and the launch of two new single malts.

Arran malt 10-year-old, Barrel Reserve, the Bothy and the Bodega whiskies
New look: Arran's revamped core range, including its new Barrel Reserve and Bodega whiskies
Arran’s ‘fresh’ new look follows the recent opening of Isle of Arran Distillers’ second distillery at Lagg, on the south of the island.

James MacTaggart, distillery manager at Arran, which is situated at Lochranza on the north coast, said: ‘With the opening of our second distillery at Lagg it felt like the right time to make the clear distinction between the unique and very different spirits produced at each of our island homes.

‘We’ve taken inspiration from the elements that make Lochranza so special to produce a unique and beautiful new pack, which does justice to the liquid it contains.’

The new labels and outer packaging, designed by London agency Stranger & Stranger, incorporate an icon in the shape of Arran, a pair of the island’s native eagles and ripples to reflect the island’s mountain waterfalls.

The packaging will be applied to Arran’s entire core range, including two new additions.

Arran Single Malt Barrel Reserve is a new, no-age-statement whisky matured in American oak casks, bottled at 43% abv and said to be full of ‘citrus and light vanilla sweetness’ on the palate.

The second expression, named Bodega, is also a no-age-statement malt matured in ex-Sherry hogsheads.

Said to contain notes of ‘dark chocolate, spice, ripe figs and sweet cherries’, the whisky is bottled at a cask strength of 55.8% abv.

Both expressions will be available from 16 September on the Arran Whisky website, shipping to the UK and international markets excluding the US, Canada, Australia and New Zealand.

Two more single malts – an 18- and a 21-year-old expression – will be added to the core range in October.

The four new whiskies will join the distillery’s 10-year-old flagship single malt, and its quarter cask-matured Bothy expression.

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FEATURES
WHISKY MAKERS REDISCOVER BERE BARLEY
Bere barley has been grown in Scotland for at least 1,000 years, and probably much longer. Now this ancient crop is being revived – and whisky is playing its part. Richard Woodard reports.
Oldest inhabitant: Bere barley has been grown in Orkney for up to 4,000 years
The exposed fields of Orkney are hardly ideal arable farming country. Bleak and windswept, with an all-too-brief growing season, it’s little surprise that conventional barley varieties struggle to ripen here. Better to keep a few cattle, or sheep.
And yet barley is grown in Orkney; barley of a particular type. It’s a distinctive, tall, six-row crop with an annoying tendency to ‘lodge’ – the flattening effect seen when the stems bend over to the ground. But at least you can get it ripe.
This is bere barley, and it’s been in Orkney for at least a millennium, and probably for much longer. ‘Bere is probably the oldest cultivated barley, definitely in Britain and probably one of the oldest still in cultivation in Europe,’ says Peter Martin, director of the Agronomy Institute at Orkney College, part of the University of the Highlands and Islands (UHI).
The name ‘bere’ – pronounced ‘bear’ – is close to the Anglo-Saxon for barley, and it is also sometimes referred to as ‘bigg/bygg/bygge’, from the Old Norse word for the crop.
‘Exactly how old is it? We don’t know,’ admits Martin. ‘It’s definitely been grown here for 1,000 years, but there may be evidence further back in the archaeological record. Barley has been grown in Orkney as far back as 4,000BC and the introduction of agriculture.’
In contrast to modern, scientifically bred barley varieties, bere is a ‘landrace’, meaning it has gradually evolved and adapted to local growing conditions as successive generations of farmers choose the seeds from the best plants for the following year’s crop, in a kind of human-assisted process of natural selection.
Distinctive character: Bere barley is a six-row, rather than two-row, barley variety
So bere grows rapidly during the long summer days of northern latitudes, ripening three weeks before modern varieties, despite being planted as late as May. This minimises the risk of crop failure caused by poor weather at either end of the growing season. Bere also tolerates a wide variety of poor-quality soils, from acidic and peat-rich to sandy and alkaline.
And yet, 20 years ago, it was all but extinct, rendered apparently obsolete by higher-yielding modern malting varieties such as Concerto and Odyssey. By the start of the 21st century, there was as little as 10 hectares of bere grown in Scotland, by a handful of farmers on Orkney, Shetland and in the Western Isles.
Revival came, initially, through baking. Barony Mill, a 19th-century Orkney watermill, began using beremeal (flour) to make bannocks, biscuits and bread. From 2002, the UHI started researching bere’s characteristics and end uses – including brewing and distillation.
But making whisky with bere barley is nothing new. It was used extensively in the past; for example, during the boom years of Campbeltown, as ‘gauger’ or exciseman Joseph Pacy discovered when he was posted there in 1834:
‘The peat-dried malt from which this whiskey was produced was made from grain designated in Scotland “Bere or Bigg”, a small kind of barley grown on the light sandy soil of that country. The tax on that description of malt was something like one-fifth less than that on malt made from [modern] barley, a kind of boon or protection to the grower of this lighter kind of grain.’
(The Reminiscences of a Gauger, Imperial Taxation, Past and Present Compared, pp.66-67)
Bere experts: Peter Martin (right) and John Wishart of the UHI have conducted extensive research
As demand soared and supplies ran short on Kintyre, distillers tried to pass off conventional barley from Ireland as bere in order to reap the tax benefits. Pacy investigated, the culprits were fined and forfeited their malt – and the gauger became deeply unpopular with the locals as a result.
Orkney distillery Highland Park’s barley books record purchases of bere back to the 1880s, and as late as the early 1920s – but there the whisky trail for bere goes cold for more than half a century.
When bere whisky resurfaces, it is as a curiosity: a one-off independent bottling by the late Michel Couvreur of bere barley grown on Westray, floor-malted at Highland Park and distilled at Edradour in 1986, which was released in the mid-1990s.
In 2004, Isle of Arran Distillers collaborated with the UHI on a whisky made with Orkney bere, bottling the result at eight and 10 years, while Springbank has worked with Kintyre-grown bere periodically, including a 2013 distillate scheduled for release in 2028 to mark the Campbeltown distillery’s bicentenary.
The biggest champion of bere whisky today, however, is Bruichladdich. Following the Islay’s distillery’s revival in 2001, bere’s status as an outlier barley variety ticking the boxes of heritage, provenance and terroir was hugely appealing. Bere was planted on Islay in 2005, but it never took; the project was abandoned in 2009, with the last years’ failed crops used for animal feed.
Since then, the distillery has sourced its bere, through Martin and the UHI, from a handful of Orkney farmers, resulting in a succession of releases, including most recently the Bruichladdich Bere Barley 2010 single malt launched in August.
Tall and heavy: As a ‘landrace’, bere barley has evolved to adapt to local growing conditions
But it hasn’t been easy. ‘It broke the mash tun the first time we worked with it,’ says Bruichladdich communications manager Christy McFarlane. ‘The husk is so hard. We’ve had to reduce the tonnage. And it gets stuck in the mill.’
It was a similar story on Arran, says Isle of Arran Distillers MD Euan Mitchell: ‘I do recall our distillery manager at the time, Gordon Mitchell, saying the bere malt was tricky to work with and clogged up the mash tun. His actual words were a bit coarser than that…’
Another drawn to the romance of bere was Alasdair Day, co-founder of Isle of Raasay distillery owner R&B Distillers. ‘The whole story resonated with me when we turned up on Raasay,’ he recalls. ‘I said: “We want to grow barley here.” The local crofter just fell off his chair laughing and said we couldn’t do that because it wouldn’t ripen.’
Day was vindicated – sort of. Bere was planted on Raasay in 2017, the year the distillery opened, and it did ripen. ‘It’s really hard to describe, but it just felt at home – like it was meant to grow there. It was really tall, with long straw and, as a six-row barley, really top-heavy.’
However, the crop went unharvested, thanks to a lack of the right infrastructure and machinery, and not helped by bere’s tendency to ‘lodge’ or flatten when battered by the Raasay elements.
‘It’s something I would go back to,’ says Day. ‘The holy grail is flavour, but as a young distillery you have to be aware of yield as well. If we had the infrastructure, I would certainly persevere.’
Bannock time: Barony Mill in Birsay, Orkney, was a pioneer of bere’s recent revival
Bere is expensive, both financially and in terms of lost spirit yield. The Arran bere malt was roughly twice the price of regular malt in the mid-2000s, and the spirit yield was 15% lower. That broadly reflects the experience at Bruichladdich – production director Allan Logan reckons bere’s tonnage per acre is about half that of conventional two-row barley.
‘The yield is also much less,’ adds McFarlane, ‘but we don’t really care, because it’s all about flavour.’
What flavour?
‘Full-on flavour. I’m quite certain that, in a blind taste test, people would be able to tell the difference, even after time in cask. There is this very unctuous, sweet, well-rounded quality to bere barley.’
Mitchell agrees. ‘The yield was quite low, but the resultant whisky was superb, particularly the cask strength version at 10 years old. Full of oils and a rich, gristy-malty flavour. It’s definitely a case of quirky flavours over high-yielding profitability.’
There are plans for Arran’s new Lagg distillery to work with bere in the future – Mitchell says it was the barley type used at the historic Lagg distillery – while Bruichladdich is continuing its commitment to bere, and to the Orkney farmers who grow it.
Bere has also returned to Islay, part of Bruichladdich’s extensive barley trials currently under way at Shore House Croft. So far, the signs have been far from encouraging, but it’s a long-term project.
Bere whisky: Bruichladdich is willing to pay more and sacrifice yield for the sake of flavour
But there’s much more to bere barley than whisky; more to it even than the bere beers brewed on Orkney, or Barony Mill’s bannocks and bread. Researchers are particularly interested in bere’s genetic diversity, which could help to future-proof cereal farming against issues related to climate change and food security.
‘There are some beres that seem to have a remarkable tolerance to growing on sandy soils with a deficiency of trace elements such as manganese, copper and zinc,’ explains Martin. ‘Beres on the Western Isles, but also in Orkney and Shetland, are able to grow on sandy soils without any additional applications of these trace elements. The modern variety just doesn’t grow – or it will grow, but not yield grain.’
In time, it is hoped that these unique traits could be bred into modern barley varieties, creating new bere hybrids with the ability to grow and ripen in a far wider variety of locations. Such a development, Martin says, could have global significance.
For whisky, the work of the International Barley Hub – due to open at the James Hutton Institute in Invergowrie in 2022 – will be pivotal. Even now, says Day, there are early signs of hybridisation occurring where bere is growing alongside modern malting barley variety Concerto. ‘The trick, I suppose,’ he adds, ‘will be to get bere’s earliness with shorter straw and better yields.’
If that can be accomplished, without sacrificing the distinctive flavour and texture that make bere so attractive to whisky makers, then we could soon see its plantings expand out of Orkney to Raasay, Islay and beyond; and the future of this historic – maybe prehistoric – barley will be brighter than ever.


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