Kininvie
SCOTCH SINGLE MALT WHISKIES > K
KININVIE
Dufftown, Bnffshire. Eigendom van William Grant & Sons Limited.
Kininvie werd officieel geopend door Janet Roberts, een kleindochter van William Grant, op 4 Juli 1990. De eerste spirit kwam al eerder, op 26 Juni uit de ketels.
Gestart werd met twee wash stills en vier spirit stills, de laatste met een inhoud van 8400 liter.
De ketels werden gebouwd door Forsyths, Rothes, Moray.
KININVIE
23 years old
42.6 %
Single Malt Scotch Whisky
VINTAGE 1 9 9 1
From a Hogshead and Sherry Butt’s
BATCH No. 3
35 CL Bottle
Numbered Bottles
Produced by William Grant and Sons Ltd
This beautifully subtle and delicate floral whisky is overlaid
with a creamy vanilla – toffee sweetness, giving it an in –
credible depth of flavour and aroma.
The Kininvie Distillery was born in July 1990 in Dufftown,
one of Speyside’s most important and historical distilling
towns.
This unique distillery, founded on just sic copper stills has
remained a local secret, until now. A delicate and floral
whisky with hidden depths, Kininvie has been nurtured
with loving careover three decades, by just a handful of men.
This is the third house release of 23 year old single malt from
The Kininvie Distillery.
Kininvie bestaat uit niet meer dan een ketelhuis, alle overige bewerkingen worden uitgevoerd bij Balvenie, hoewel in verschillende aparaten.
De mashtun is traditioneel open, de washbacks hebben een inhoud van 53000 liter.
Kort na het opstarten van de distilleerderij werd er al uitgebreid met één wash still en twee spirit stills, deze werden gemaakt door McMillan Limited te Prestonpans.
De wash wordt door een pijpleiding gepompt van Balvenie naar het ketelhuis van Kininvie, er staan hier drie groepen van drie ketels, er is nog plaats voor nog één keer drie ketels, daar vindt twee keer een eerste distillatie plaats in de wash still, waar dan twee spirit stills mee kunnen worden gevuld.
Werden vroeger het product van de eerste distillatie, met de voor- en naloop van de tweede distillatie per groep apart gehouden, nu gaat het product van de drie groepen gedistilleerd samen in één opslagtank voor distillatie in de spirit still.
Dit zou het toekomstige bloemige karakter verhogen.
Met de aankoop van Convalmore was William Grant & Sons Limited ook in het bezit gekomen van de ongeveer dertig waterbronnen van de Convalmore hills.
Zowel Balvenie als Kininvie betrekken hun water voor het produktieproces van deze bronnen. Balvenie, Kininvie en Glenfiddich betrekken hun koelwater van de Fiddich.
Het koelwater dat door Kininvie wordt gebruikt, wordt afgekoeld in een aangelegd meer, en dan gebruikt te Balvenie.
Er gaat al Kininvie in de blends Clan MacGregor en Grant's van William Grant & Sons Ltd.
De aan blenders verkochte Kinivie bevatten 1 % Balvenie whisky, en worden verkocht met de naam Alduni, zo kan Kininvie niet als single malt whisky worden verkocht, door anderen dan de eigen groep.
Maart 2001
Alduni vatted malt wordt uitgebracht, de inhoud komt voor 95 % van Kininvie en voor 5 % van Balvenie. Aldunie wordt September 1992 gedistilleerd en in Maart 2001 gebotteld op 59,6 %.
Voorjaar 1999 kregen de Edrington Group en Highland Distillers verschil van mening over het niet of wel aanhouden van de beursnotering.
September 1999 wordt bekend dat Edrington en William Grant & Sons samen Highland Distillers overnemen.
De naam van de nieuwe onderneming luidt: The 1887 Company, wat slaat op het stichtingsjaar van Highland Distillers.
Edrington verkrijgt 70 %-, William Grant & Sons 30 % van de aandelen'.
September 2007:
Hazelwood 105 wordt gebotteld, een Kininvie van 15 jaar oud, ter gelegenheid van de 105e verjaardag van Mrs. Janet Sheed Roberts, kleindochter van William Grant.
William Grant & Sons launch second release from Kininvie
04 July, 2014
William Grant & Sons is rolling out the second release from the Kininvie Distillery, Kininvie 23 Year Old Batch Number Two.
The second release by the distillery - which was opened in July 1990 by granddaughter of William Grant, Janet Sheed Roberts - is the first Speyside single malt created by the family since The Balvenie. Launched in Taiwan duty free in 2013, Batch 2 will be introduced to the UK this month, with every UK bottle displaying the distillation, batch number and individual bottle number.
Available in 35cl bottles with 42.6% abv, Kininvie 23 Year Old Batch Number Two has an rrp of £97 and will be on limited release in small batches for domestic market.
Craig Cranmer, the Kininvie's distillery manager, said: "At William Grant & Sons we believe the quality of our product is paramount.
"Now in its third decade, the liquid has come of age and we believe The Kininvie is ready for release."
According to William Grant & Sons, the expression has "a classic Speyside character with a rich, fruity, floral aroma."
The mashing and malting takes place in dedicated vessels within Balvenie, but it doesn’t use any of Balvenie’s own-malted barley and the fermentation is slightly longer. The wash is then pumped to the stillhouse where three sets of three stills (one wash still feeding two spirit stills) are located. The spirit stills are similar in shape to those at Glenfiddich, but the wash stills are larger. The character is more floral than Glenfiddich with a soft tongue coating quality. Aging takes place in a variety of woods: first-fill Bourbon, refill and some Sherry
It was pressure on stock which prompted William Grant & Sons to build a third distillery on its Dufftown site in 1990. Glenfiddich’s success meant that its production had to be ring-fenced for single malt, but there was still a need for the firm to produce single malt in-house for its blending requirements. In more recent years Kininvie has provided the backbone for Grant’s blended malt brand, Monkey Shoulder.
There have been very occasional bottlings – as Hazelwood – but in 2013 a limited edition 23-year-old was released, initially for the Taiwanese market. The following year it was followed up with a 17-year-old for global markets.
MONKEY SHOULDER
BLENDED MALT SCOTCH WHISKY
The three malt components that form Monkey Shoulder’s smooth, malty and fruity character were once derived from William Grant’s three Speyside distilleries: Balvenie, Glenfiddich and Kininvie. Nowadays the recipe is a closely guarded secret, featuring an undisclosed combination of ‘different’ Speyside single malts.
The whiskies, which are matured in first-fill ex-Bourbon casks, are vatted together in small batches for up to six months before bottling at 40% abv.
The long process of turning barley by hand inevitably took its toll on Scotland’s malt men. After long shifts of constant manual flipping they were susceptible to a condition which caused one arm to hang down just a little; they called this monkey shoulder. While the unfortunate side effect is now an ailment of the past thanks to the modernisation of production techniques and widespread dissolution of distillery maltings, Monkey Shoulder is very much in the here and now in the form of a William Grant-owned blended malt.
Monkey Shoulder’s history begins with a certain William Grant who put his entire life savings of £755 into the construction of Glenfiddich distillery in 1886. Five years later Balvenie was opened on the same site as Glenfiddich, and almost a century later they were joined by Kininvie in 1990.
As Scotch whisky began an upward trend in the early 2000s, William Grant & Sons combined malt whisky from the three distilleries to create a new blended malt – one of very few on the market at the time. Launched in 2005, Monkey Shoulder filled a gap in the category for a fun-yet-premium brand that resonated with both consumers and bartenders alike. In recent years the group has run on-trade cocktail competition the Ultimate Bartender Challenge, which encourages entrants to dream up wacky and innovative bar projects.
In 2012 the brand launched in the United States but due to its unforeseen rapid popularity in that market, Monkey Shoulder fell into short supply for much of 2014.
Now that whisky produced by William Grant’s Lowland distillery Ailsa Bay is mature, the group has revealed intentions to cease communicating the provenance of Monkey Shoulder’s malts, allowing for the potential to utilise stocks of its full malt portfolio.
In early 2016, Monkey Shoulder was named the ‘trendiest’ Scotch whisky brand in the world in a poll of the world’s best bars by trade title Drinks International.
By 2018, the same poll also named Monkey Shoulder as the best-selling Scotch whisky among the world’s leading high-end bars, usurping long-time leader Johnnie Walker from the top spot.
KININVIE WORKS UNVEILS EXPERIMENTAL WHISKIES
October 2019
Speyside’s Kininvie distillery has released three new ‘experimental’ whiskies from its new innovation arm Kininvie Works, including a rye whisky, triple distilled malt and single-distillery blended Scotch.
Kininvie Works whiskies
Test runs: Kininvie Works’ first three whiskies are designed to ‘challenge’ tradition
Kininvie Works’ three whiskies, code-named KVSM001, KVSG002 and KVSB003, are the result of three different trials run by the William Grant & Sons-owned distillery.
Each code refers to the distillery (KV), spirit type (SM, SG, SB) and batch number (001).
KVSM001 is a triple-distilled single malt, the first of its kind released by Kininvie, which usually produces a double-distilled spirit.
The distillery, which is situated on the same property as Balvenie, ran a balanced triple distillation regime for just one week in 2013, maturing the spirit in ex-Bourbon casks for six years.
The resulting spirit, bottled at 47% abv, is described as having ‘very fruity esters with pear drops/candy notes’.
KVSG002 is technically a single grain Scotch whisky distilled in copper pot stills using a combination of malted barley and malted rye.
Distillers used a mash containing 11% malted rye, maturing the resulting spirit in virgin American oak casks for three years.
The final product, which is bottled at 47.8% abv, is said to have ‘a distinguished toffee flavour along with the classic spiciness associated with rye’.
Kininvie is situated on the same property as Balvenie distillery
KVSB003 is a ‘single blend’ of double distilled malt whisky, and the Kininvie single grain malted rye and barley mash.
All components of KVSB003 have been produced on-site, making the product a ‘single blend’.
The resulting whisky, which has been matured in a combination of virgin American oak and European oak casks, contains a ‘high proportion’ of malt to grain, with the rye element comprising just 5.5%.
The distillery claimed that while ‘typical Scotch blends have high grain/low malt content… in this blend we used a high proportion of malt for fruity, light higher alcohols that act as a solid base, whilst the grain gives the depth and spice. We weren’t expecting to source flavour in this way, contrary to what we know about blending.’
The variables of each trial, including grist weight, distillation times, casks used and filling and bottling dates feature on each label.
The three whiskies are available to purchase for £35 for 50cl bottles from Amazon in the UK and France.
They are accompanied by a white paper titled ‘The Influence of the Continuous Rousing of Spirit on the Characteristics of New Make Whisky Spirit,’ which details research into the effects of aerating spirit before it is filled into cask.
The paper can be downloaded from kininvie.com, where additional in-depth information regarding each experiment can also be found.
The launch of Kininvie Works marks a departure from the single malt brand’s focus on luxury whisky, which in recent years has included the release of the distillery’s ‘first drops’, a series of 25-year-old single casks sold for around £400 per 35cl bottle.
The mashing and malting takes place in dedicated vessels within Balvenie, but it doesn’t use any of Balvenie’s own-malted barley and the fermentation is slightly longer. The wash is then pumped to the stillhouse, where three sets of three stills (one wash still feeding two spirit stills) are located.
The spirit stills are similar in shape to those at Glenfiddich, but the wash stills are larger. The character is more floral than Glenfiddich, with a soft, tongue-coating quality. Ageing takes place in a variety of woods: first-fill Bourbon, refill and some Sherry.
It was pressure on stock that prompted William Grant & Sons to build a third distillery on its Dufftown site in 1990. Glenfiddich’s success meant that its production had to be ring-fenced for single malt, but there was still a need for the firm to produce single malt in-house for its blending requirements. In more recent years, Kininvie has provided the backbone for Grant’s blended malt brand, Monkey Shoulder.
There have been very occasional bottlings – as Hazelwood – but in 2013 a limited edition 23-year-old was released, initially for the Taiwanese market. The next year it was followed up with a 17-year-old for global markets.
In 2019, the distillery’s newly-established innovation arm, Kininvie Works, released three ‘experimental’ Kininvie whiskies, including a triple-distilled single malt, a single grain using a rye and barley mash passed through its copper pot stills, and a single distillery blend comprising the latter and double-distilled malt.
The mashing and malting takes place in dedicated vessels within Balvenie, but it doesn’t use any of Balvenie’s own-malted barley and the fermentation is slightly longer. The wash is then pumped to the stillhouse, where three sets of three stills (one wash still feeding two spirit stills) are located.
The spirit stills are similar in shape to those at Glenfiddich, but the wash stills are larger. The character is more floral than Glenfiddich, with a soft, tongue-coating quality. Ageing takes place in a variety of woods: first-fill Bourbon, refill and some Sherry.
It was pressure on stock that prompted William Grant & Sons to build a third distillery on its Dufftown site in 1990. Glenfiddich’s success meant that its production had to be ring-fenced for single malt, but there was still a need for the firm to produce single malt in-house for its blending requirements. In more recent years, Kininvie has provided the backbone for Grant’s blended malt brand, Monkey Shoulder.
There have been very occasional bottlings – as Hazelwood – but in 2013 a limited edition 23-year-old was released, initially for the Taiwanese market. The next year it was followed up with a 17-year-old for global markets.
In 2019, the distillery’s newly-established innovation arm, Kininvie Works, released three ‘experimental’ Kininvie whiskies, including a triple-distilled single malt, a single grain using a rye and barley mash passed through its copper pot stills, and a single distillery blend comprising the latter and double-distilled malt.
1990
Kininvie is inaugurated, th first distillation
takes place on 25th June
1994
Another three stills are installed
2006
First expression of Kininvie is released
as a 15 year old, the name Hazelwood
2008
A 17 year old Hazelwood Reserve is
launched at Heathrow Terminal 5
2013
A 23 year old Kininvie is launched in Taiwan
2014
A 17 year old, a Btach 2 of the 23 year old
Kininvie are released
2015
Batch 3 of the 23 years old is released
a 23 years old Signature bottling, 3 25
years old SC are released
2020
Capacity: 4.800.000 Ltrs
Output: 3.700.000 Ltrs
The mashing and malting takes place in dedicated vessels within Balvenie, but it doesn’t use any of Balvenie’s own-malted barley and the fermentation is slightly longer. The wash is then pumped to the stillhouse, where three sets of three stills (one wash still feeding two spirit stills) are located.
The spirit stills are similar in shape to those at Glenfiddich, but the wash stills are larger. The character is more floral than Glenfiddich, with a soft, tongue-coating quality. Ageing takes place in a variety of woods: first-fill Bourbon, refill and some Sherry.
It was pressure on stock that prompted William Grant & Sons to build a third distillery on its Dufftown site in 1990. Glenfiddich’s success meant that its production had to be ring-fenced for single malt, but there was still a need for the firm to produce single malt in-house for its blending requirements. In more recent years, Kininvie has provided the backbone for Grant’s blended malt brand, Monkey Shoulder.
There have been very occasional bottlings – as Hazelwood – but in 2013 a limited edition 23-year-old was released, initially for the Taiwanese market. The next year it was followed up with a 17-year-old for global markets.
In 2019, the distillery’s newly-established innovation arm, Kininvie Works, released three ‘experimental’ Kininvie whiskies, including a triple-distilled single malt, a single grain using a rye and barley mash passed through its copper pot stills, and a single distillery blend comprising the latter and double-distilled malt.